Category: Food & Wine

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A great Ham glaze accents a yummy meal

Blueberry, white raison, almond and Amarula Cinnamon rolls are best!
Blueberry, white raison, almond and Amarula Cinnamon rolls are best!

Obviously, everyone has their favorite items for the winter season. Laura loves her  cinnamon rolls, Karen loves her  cheesecakes, Kristin enjoys her  seafood and Karla dives into anything with  chocolate! As for me, I always like the little touches that make a meal fantastic.

I usually pass up any recipe with fewer than 5 ingredients or boasts to require only 30 minutes. To me this is uninteresting.

However, although a baked ham can be a very simple dish, what can make it extraordinary is not only the preparation of the ham itself… but finding a perfect glaze. Here is mine:

1/3 cup honey
1/3 cup apricot preserves
1/3 cup pineapple
1 or more tablespoons of arrowroot ( as a thickener)
1 1/2 tablespoons (this is merely a ‘guideline’) of Brandy ( Armagnac is best)
1 tablespoon Dijon Mustard
1/4 Teaspoon cloves

Directions: bring to a simmer in a sauce pan to thicken and add arrowroot as necessary. Score the Ham and baste the ham in the last 30 minutes of cooking. Make more sauce for a large ham or double for some to use at the table.

enjoy!

Roger

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Christmas Eve Traditions

family traditions keep people connected!
family traditions keep people connected!

As with most families we have a few family traditions that will raise an eye or two and maybe amuse you!

Well, we all bake, so getting together to make a family favorite peanut butter and white chocolate with a milk chocolate swirl cheesecake isn’t surprising. What strikes people as funny is our mini-olympics. In the picture above, we are heading out to Karen’s old middle school shot put ring for a little ‘throw’!

The family that throws together… has more fun!

Merry Christmas, Happy Hanukkah and Happy Winter’s Solstice

Roger

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Christmas Baklava

Christmas Baklava
Christmas Baklava

In many places around the world there are special desserts for really wonderful holidays and our house is no exception. So far we have talked about two: Baklava and Eggnog. These are two ‘treats’ that surround the Christmas season but not the meal itself.

As for Baklava, some folks place a lot of meaning in the number of sheets used above and below the ‘filling’ layer… as in the days before and after lent… but I am unaware that ours ( 4 filling layers) has any meaning other than to be delicious ( 8 sheets – nut filling -8 sheets – nut filling -8 sheets – nut filling -8 sheets – nut filling -8 sheets of Phyllo dough).

I am going to take a break from recipes today as Karen has given me 10 cubic yards of rocks to move in and around my garden… ah… thanks Karen!

Merry Christmas and Happy Holidays!

Roger Freberg

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spartan 300 Baklava scrimps no corners

Chef Karen and her assistant Bakery Chef
Chef Karen and her assistant Bakery Chef

Well, today we had a bit of fun making an ‘over-the-top’ Baklava! As we have mentioned all to many times before, all too many recipes skimp on ingredients in favor of quicker preparation time and lower cost… beware… this is extravagant  and luxurious recipe.

First we used over 4 cups of finely chopped Pistachios, Almonds and Pecans. In addition, the flavors of Cinnamon, Allspice, Cloves, the zests of orange and lemons, Rose water, honey and vanilla bean made it wonderful! Oh yeah, we made our own Rose water from Roses from our garden!

our Baklava is something special
our Baklava is something special

Seen enough? ………Here is our recipe!

For our main dish is our own ‘Seafood Lasagna’… but this dessert is worth waiting!

Roger Freberg

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steps towards the perfect Baklava

How to make Rose Water
How to make Rose Water

People who know me know that I am not into shortcuts, particularly with something as simple and as nice as Baklava!

Today, I prepared for making Baklava by working on some of the component ingredients. I made some Rose water and shelled Pistachios. With nearly 70 rose bushes, the raw material isn’t lacking. Distilling your own rose water really isn’t that hard and there are solutions such as this on the web.

First, we pour water into a large container over our rose petals. In the middle of our container sits a stone, brick or some other practical substance on which you place a cup. When the water boils , the vapor runs off the inverted lid and falls into the cup! Periodically take the cup out an empty it into another container… this is your rose water.

sheliing Pistachios is fun! riiight!
shelling Pistachios is fun! riiight!

Generally speaking, the most costly ingredient of Baklava is your choice of nuts… unfortunately, the most expensive nuts make a more wonderful Baklava! I like a mixture of Pistachio, Almonds and pecans! Walnuts are commonly used ( a tribute, I understand, to the ancient Romans who use to throw walnuts instead of rice at weddings as they believed walnuts were aphrodisiacs )… however, pine nuts are in a number of recipes as well.

Stay tuned, our recipe will follow.

Roger Freberg