Monday, December 29, 2014

Red Currant Glaze for Ham

You could make this with cranberry sauce, or even a tart raspberry sauce, but I liked it with the Red Currant Syrup I made earlier this year. This was excellent on smoked ham.

1 cup Red Currant Syrup
1 large shallot, peeled
2 tsp Dijon mustard, or to taste
1 Tbsp cider vinegar

Combine all ingredients in a blender and whiz until well blended. Use immediately or store in the refrigerator for  up to several days (it improves after sitting for a day or so, as the flavors more fully blend).

Use to glaze ham as it bakes, and/or as a sauce at the table. Bring to room temperature before serving at the table.

Makes about 1 1/2 cups of glaze.

Roasted Brussels Sprouts and Sweet Potatoes

These were a huge hit with all of us, making me wish I had made a bigger batch. Savory and nutty, a little bit crispy. This recipe works fine with all sprouts or all sweet potatoes, too.

3-4 cups trimmed Brussels sprouts
3-4 cups peeled and cubed sweet potatoes (1/2-inch cubes)
1 1/2 Tbsp walnut or canola oil
1 1/2 Tbsp cider vinegar
1 tsp dried sage
Salt and pepper to taste

Preheat the oven to 375 degrees.

Toss all ingredients in a medium bowl until well coated. Spread in a single layer on a rimmed baking sheet. Roast for about 30 minutes, stirring once or twice to prevent sticking. Veggies are done when tender when pierced with a fork. Serve hot.

Serves about 4.