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Easter is upon us and many will be preparing a meal for a gathering of family and friends.
If you are planning to have ham as part of your meal, I invite you to try the recipe below. It is easy and is sure to impress. Ham with Pepper Jelly Glaze 15 - 18 lb. bone-in or boneless whole fully cooked ham 1 T. olive oil 1 t. freshly ground pepper 2 cups white wine 2 T. whole peppercorns 1 T. whole cloves 2 bay leaves 4 cups water 6 cups ginger ale 1/2 cup Glass Farm Greens Pepper Jelly 1 T. Dijon mustard Preheat oven to 350°. Score the surface of the ham in a diamond pattern 1/8" deep. Place ham in a large roasting pan with a rack. Pour olive oil in bottom of pan. Pour wine into bottom of pan; stir in peppercorns, cloves, and bay leaves. Add 4 cups of water. Tent it with foil and bake for 2 - 2 1/2 hours (per package instructions). While ham is baking, bring ginger ale to a boil in a skillet over medium-high heat. Boil until reduced to 3/4 cup (about 25 - 30 minutes.) Remove from heat and stir in pepper jelly and mustard until smooth. Remove foil from ham and brush the glaze all over the ham. Return ham to oven for the remaining baking time (per package instructions). Repeat baste every 20 minutes. Allow ham to cool 15 - 20 minutes before carving. Enjoy!
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Happy April Fools Day - well almost! Did you grow up in a household that played pranks on April 1st? Well, I did and my mom was the mastermind of them all. We teamed up against my three older brothers and made a day of it. We short-sheeted the beds, put sugar in the salt shaker, reset alarm clocks, and put Vaseline on doorknobs. But my favorite prank was a report I turned into my teacher in grade school (now that was bold!). My Aunt Luella helped me with this one. If I had to use only one word to describe her, it would be "kind". She was the oldest of my mother's siblings and she made you feel as if you were the most important person in her world when you were with her. She owned the Montgomery Ward catalog store in town and my husband and I had the privilege of living next door to her when we were first married. So in honor of her memory, here's her recipe for -- Elephant Stew 1 Elephant Brown Gravy Salt & Pepper 2 rabbits (optional) - Cut elephant into bite-size pieces. This should take about two months. - Cover with brown gravy - Cook over a kerosene fire for about four weeks at 465° - This will serve 3800 people. If more are expected, two rabbits may be added but do this only if necessary as most people do not like to find "hare" in their stew. Let your inner prankster out on April 1st and have a little fun. Share this recipe with your friends and invite them over for a little Elephant Stew! *
So ……. I'm not Irish. Not even one little bit.
But, I've been told that everyone is Irish on St. Patrick's Day. ERIN GO BRAUGH! Let's celebrate! Corned beef and cabbage seems to be the meal everyone is searching for during this holiday. The produce section of the grocery store will certainly have plenty of cabbage to choose from. However, growing up in the Midwest, our meal was more on the lines of Shepherd's Pie and not of cooked cabbage. Times have changed and my taste buds have evolved. Cooked cabbage no longer has me running in fear like it did in my youth. This year we will be making cabbage rolls. Think of it like meatloaf tucked inside of a cabbage leaf (nothing like putting an American spin on it - right!) These are made with the help of my slow cooker which gets bonus points in my house. Slow Cooker Cabbage Rolls 12 leaves of cabbage 1 cup cooked white rice 1 egg beaten 1/4 cup milk 1/4 minced onion 1 lb. lean ground beef 1 1/4 t. ground black pepper 1 8 oz. can tomato sauce 1 T. brown sugar 1 T. lemon juice 1 t. Worcestershire sauce 1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. 2. In a large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in the center of each cabbage leaf, and roll up, tucking in the ends. Place rolls in slow cooker. 3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. 4. Cover and cook on Low 8 - 9 hours. (adapted from Allrecipes) Irish or not - what will you be doing this St. Patrick's Day? Are you cooking Cabbage Rolls or do you have your own favorite Irish recipe? Drop me a note and share some of your traditions - I'd love to hear from you. Irish Blessing May your troubles be less, your blessings be more, and nothing but happiness come through your door. Hello and Welcome!
Thanks for stopping by - we're glad you are here! Today we are talking all about lemons. Citrus fruits are usually a pretty good price at the store at this time of year which means it's a good time to buy and preserve some lemons for your pantry. After all, lemonade and grilling season is just around the corner (thank heavens!) Here is a super easy way to cash in on those lower prices now: 1. Start with about 2 - 3 lbs. of lemons. Wash your fruit - even if it is organic. Soak your whole fruit in hot water with a little apple cider vinegar for just about 10 minutes - this will remove any dirt and wax. 2. Prepare your jar. Start with a clean, sterilized quart-sized mason jar with a new lid. 3. Slice your lemons about 1/4" thick. I was able to fit five lemons in my jar. Put a teaspoon of non-iodized salt in the bottom of your jar and then arrange a layer of lemon slices on top. Sprinkle another teaspoon of non-iodized salt on top of the lemon slices. Repeat your layers (layer of lemons, then salt, then lemons...) until the jar is full. Press each layer in the jar nice and tight. 4. Juice 1 - 2 lemons and add the juice to the jar - just enough to submerge the top layer of lemons in the juice. 5. Screw on your lid - nice and tight and give it a gentle shake. 6. Set your jar in a cool, dark place but where you will see it every day. Give is another gentle shake each day for the next 30 days. 7. After 30 days, move your jar to the refrigerator. They will keep for up to a year (although they won't last that long in our house!) 8. When your recipe calls for lemons - remove the desired amount, rinse off, and pat dry. The rind is what is most desirable but both the rind and the flesh can be used. Here are a few ways to use your preserved lemons: - add to pasta or pesto - add to your favorite chicken or seafood recipe - chop it and add it to egg salad or avocado toast - use it in your favorite salad dressing - make lemonade or add it to iced tea - use it as a garnish on a dessert or yummy cocktail I hope this has you dreaming of summer - it's coming - I promise! How will you use your preserved lemons? Comment below and share your ideas. I'd love to hear from you!
I don't know about you but during the holidays you'll find me spending some extra time in my kitchen. Here you'll find the comforts of today's technology and the spirit of a genuine homestead. So come on in, grab a cup of coffee, and I'll share a few of my favorite kitchen gadgets.
KitchenAid Stand mixer - this machine is a powerhouse and saves much wear and tear on my creeky joints. I have a model from the professional series and so glad I spent the extra money. Kneading bread dough is a breeze. Holiday cookies here I come! Cast-iron dutch oven - something magical happens to food cooked in cast-iron. I was lucky enough to find an 8 quart Griswold many years ago in an antique shop that had been well-cared for. The inside is oh-so smooth. It gets used for everything from baked chicken, soups, stews, bread and biscuits. Foodsaver - put this gem on your Christmas list this year. It's a must-have for storing food and keeping it fresh. Vitamix - this was probably my first big ticket counter-top appliance purchase. The strength of the motor is unbelievable and will liquify just about anything. Here's a tip - jump over to the Vitamix website and look for a reconditioned model. They come with a warranty and will save you some money. My apron - because life can get messy in the kitchen. Not only does it keep the splatters off of my clothes but is doubles as a dish towel and an oven mit. There is so much more to share with you in my kitchen so grab another cup of coffee and stay awhile. We'll laugh, cry, share stories, and maybe even dance - because memories are made in the kitchen. Does anyone still use a recipe box? I do - in fact I have two and both are packed full to overflowing!
There's something about a handwritten recipe that's special. These nuggets can transport me back in time to the moment/occasion/person that gave it to me. Last year I attended a bridal shower for my nephew's soon-to-be bride. All of the guests were asked to bring their favorite recipe, handwritten on a recipe card, to give to the bride. I thought, how wonderful - this is what my guests were asked to bring to my bridal shower 30+ years ago. I still have those recipes and cherish each one. It's nice to know that there are some traditions that can stand the test of time despite the ease of Pinterest. So as the holidays approach, you might be looking through your recipes too. I'd like to share one with you. I've been making this recipe for the past eight or so years and it will be making a trip around our dinner table again this Thanksgiving, Slow Cooker Creamed Corn Ingredients: 1 1/2 pkgs, corn - about 24 oz. 1 - 8 oz. pkg. cream cheese 1/2 cup butter 1/2 cup milk 1 T. white sugar 1/4 t. pepper 1 t. salt Heat all ingredients except for the corn in a saucepan on low heat until combined. Place corn and sauce in the slow cooker. Cook on high for one hour and then turn to low for 3 - 4 hours. Easy peasy - enjoy! Is it me or does it feel like from now until the end of the year we are driving in the express lane? If you have been shopping lately, you've noticed that the stores have three holidays displayed at once - Halloween, Thanksgiving, and Christmas all rolled together. One thing for sure, holidays mean the gathering of friends and family. With those gatherings - a lot of food! Let us help you with some of the stress that comes with the holidays with some quick recipes for appetizers and side dishes using REAL food. Here is our recipe for Jalapeno Poppers that are quick and sure to please a crowd: 20 - 24 Jalapenos, cut in half lengthwise, seeded, and deveined** 2 8 oz. pkgs. cream cheese 1 1/2 lbs. bacon (not thick sliced) - cut in half widthwise 1 t. onion powder 1 t. salt 1/2 t. garlic powder 2 cups shredded cheese Combine cream cheese, cheddar cheese, onion powder, salt, and garlic powder in a bowl. Stuff each jalapeno half with the cream cheese mixture and wrap with 1/2 slice of bacon Secure with a toothpick if needed Bake at 400 degrees for 20 - 25 minutes or until the bacon is crispy. Makes approximately 40 - 48 poppers. **We did the "heavy lifting" for you on the Jalapenos. Fresh-frozen, seeded and deveined Jalapenos are available for purchase at the Farm or at the Huntley Indoor Farmers Market. All you need to do is stuff, wrap and bake these and enjoy the compliments! Send us an email and we'll set some aside for you! glassfarmgreens@gmail.com See you soon, Jenny Happy Valentine's Day from Glass Farm Greens! We have been busy looking through seed catalogs and preparing the greenhouse.
Nothing says more love than putting in your seed order! We are looking forward to seeing you at the local farmers markets this summer. |