Sunday, December 14, 2008

An old fashioned range supper.


I hope that if you haven't, you will take the time to read the post that follows this one -"Home for the Holidays". Here's hoping that all of you are enjoying this special time of year. Love - Brigid

GLAZED HAM DINNER - For Christmas - or just some of your favorite people.

Like my Mom, I enjoy cooking meals for friends and family. I especially enjoy digging out her old cookbooks, and those of my grandma, like the Settlement Cookbook (where instructions to cook the chicken dinner, start with actually catching and killing the chicken). The great length and detail to which these meals were crafted then was mind boggling.


But if a loved one stops by while in the area, I can still put one together. No one ever "taught" me to cook. I just watched.


It starts with a 5 pound smoked, bone-in, ham, covered with a thin layer of orange sauce. The meat thermometer is vital (this one here just in briefly for a photo op) for all large cuts of meat. It was my Mom's and is probably 40 years old. Wrapped in foil it's going to cook at a low temperature (300 for about 2 and a half hours).

To accompany the meat, fresh green beans, and homemade cornbread stuffing baked in a casserole, full of sage and caramelized onions and yeast rolls. And of course garlic mashed potatoes. While the potatoes are cooking I'll check the temperature of the ham and baste it with more orange sauce.

Then time to smash - roasted Yukon golds, roasted garlic, caramelized onions and some sour cream and parsley. OK. . where's the smasher?


The bun warmer is identical to the one we had when I was a kid that I found at Vermont Country Store. The rolls are baked earlier in the day, then heated gently in the bun warmer.


Everything is ready.

The table is set. The wine is poured.


I think Mom and Grandma would approve.

21 comments:

  1. Every time I find myself envious of anothers' skill, I have to remind myself to step back and admire that person for the time and effort it took to acquire the skill.

    Your combined magic with words and food is... Laudable. Good on yer, grrl!

    M

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  2. I agree with your comments about the older cook books. I almost never use a modern (post 1950)cookbook. The older ones actually explain in detail what you are to do and how to really cook while the new ones just say open this premade can of soup and dump it in type of instructions. How are you supposed to learn like that?

    Besides the older cook books actually have decent recipes for some great midwestern food!

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  3. Extreme yumminess. Add my approval to your mom's and grandma's.

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  4. *sigh* Once again you have effectively foiled my attempts at dieting! Not really :) but man that looks delicious.

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  5. See here, now...
    You really must stop this. HOW is it you remain in fine form whilst producing these feasts?!

    My breakfast-free belly is also protesting. Especially since it's an oatmeal morning.

    However, the bun warmer? Suhweet...

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  6. OMG that looks fantastic! My dad did all the cooking when I was growing up. Since my room was just off the kitchen (so sleeping in was not an option) I learned to cook from him. I miss his old fashioned cooking where he would often start things for the evening meal at 5 AM...and put bacon grease in everything...mmm.

    Thanks again for the wonderful post.

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  7. Here's the roll recipe.
    Adapted from a recipe by Chef Emeril Lagasse.

    Ingredients:

    * 1 1/4 cups milk
    * 1/2 cup plus 2 teaspoons butter
    * 3 tablespoons nonfat dry milk
    * 3/4 cup plus 1/2 teaspoon sugar
    * 1 teaspoon salt
    * 1 (1/4-ounce) package active dry yeast
    * 2 eggs, lightly beaten
    * 4 1/2 cups all-purpose flour

    Method:

    In a small saucepan over medium heat combine the milk, 1/4 cup of the butter, dry milk, 3/4 cup of the sugar and the salt and cook, stirring frequently, until the butter is melted and the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside to cool to lukewarm before proceeding.

    In a large mixing bowl dissolve the yeast and remaining 1/2 teaspoon of sugar in 1/4 cup of warm water (110 degrees F). Add the eggs and stir to combine. Set aside until foamy, about 10 minutes. Add the milk mixture to the yeast mixture and stir to combine. Using a wooden spoon, add the flour 1 cup at a time. The dough will be quite stiff and somewhat sticky. If the dough gets too stiff to stir with a spoon, use your hands to mix.

    Lightly grease the inside of a large bowl with 1 teaspoon of the remaining butter. Transfer the dough to the bowl and turn to coat. Lightly grease a piece of waxed paper or plastic wrap with the remaining teaspoon of butter and use it to cover the bowl. Set aside in a warm place until doubled in size, at least 2 hours.

    Melt remaining 1/4 cup of butter and transfer to a small bowl to cool. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 2 to 3 minutes.

    Using a lightly floured rolling pin, roll the dough to a thickness of 1/2-inch. Using a sharp knife, cut the dough into 36 equal pieces. Tuck the cut edges of each piece under so as to form a smooth round ball of dough. Place 3 balls of dough side by side into each well of a muffin tin. Using a pastry brush, lightly brush the top of each roll with some of the melted butter. Cover with plastic wrap and set aside in a warm, draft-free area until doubled in size, about 1 hour.

    Preheat the oven to 350° F.
    Bake the dinner rolls in the center of the oven until golden brown and puffed, about 18 to 20 minutes. brush with a little more melted butter just before service.

    Spicy Orange Ham Glaze

    # 10 ounce jar orange marmalade
    # 1/2 cup fresh orange juice
    # 1 tablespoon prepared mustard
    # 1/4 teaspoon ground cloves
    # 1/4 teaspoon ground ginger

    Combine and simmer 5 minutes. You can also use horseradish sauce instead of the mustard for more kick. If you are rushed for time. Weigmans Spicy Orange Sauce - awesome stuff.

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  8. Ohhhh, that looks SO good! I gotta go to the store, so I'm taking notes! thanks

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  9. I'd like to invite you and your readers to join us at The Texas Gun Owners Association Forum

    It's NOT just for Texans, ALL gun lovers are welcome!

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  10. You keep feeding visitors to the homestead like that, you're going to have to widen all the doors and put some steel leg braces on the dining room chairs.

    I guess the .44 is handy for scaring off hobos looking for a free meal.

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  11. When I was younger, I often helped Grandma with the Sunday chicken dinner. It started on Saturday with me chasing the slowest of the low-producing hens followed by an appointment by the hen and Grandma's hatchet.

    I've plucked a few chickens and burnt off the pin feathers. Don't know how many people know how to kill and clean a chicken now.

    Captcha: lediesis
    A side-effect left over from .44-40 lead poisoning.

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  12. Among your many attributes, I appreciate your photographic eye.
    Presentation is a big part of the play.
    tyvm WyvernJockey

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  13. May you and your family enjoy the best Xmas feast ever!

    Slainte Mhath


    WV = rejecicu

    Rōmaji for rejoice?

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  14. Good god, that looks delicious. Yum.

    You remind me I miss my family.

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  15. Wow The new Settlement Cookbook. Pick mine up lying on the ground at the dump in Central Alaska.It is the cookbook in the Kitchen used by this old 70 year old widowed guy. But I gotta ask "Just what is a Spyder.

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  16. WOW!!! I have an old Settlement Cookbook. I found this on the ground at the landfill in Central Alaska about 20 years ago. This is the cookbook in my kitchen What is a Spyder??? Something to contain stuff in a skillet maybe. Love your blog and writing skills

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  17. The ham looks so tasty... I want some!

    Have a great Christmas Brigid and all her friends & readers.

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  18. That looks SO good.

    Mike

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  19. I always try to eat first before reading your articles. they can make you soooo hungry! I did get a little excited when you mentioned warm buns.

    RW

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  20. We had a very similar dinner the day after Thanksgiving with our out of town kids. We had cheesy potatoes instead of the garlic mashed and creamed corn instead of the green beans, both choices of the girls, not mine, but otherwise very close. Have you ever done a Coca Cola glaze instead of the orange? Its similar in that you get that subtle sweet aftertaste, which I am a huge fan of. If you haven't tried it yet you should sometime. Good substitute...nice post!

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