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Ham

Plum Glaze for Baked Ham

Ingredients 1 tablespoon unsalted butter ¼ cup chopped shallots 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme Salt 1 cup chicken stock or water ½ cup coarsely chopped dried plums (prunes) 1 tablespoon Dijon mustard 1 tablespoon cider vinegar, or red or white wine vinegar Nutritional Information Nutritional analysis per serving (1 serving)…

Turkey Burgers

Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist. Ingredients For the burgers: ½ medium onion…

Ham

Ale-Braised Collards With Ham

This recipe came to The Times from Hayden Hall, the chef and an owner of Oxbow Restaurant in Clarksdale, Miss. Red pepper flakes and apple cider vinegar give the greens a sharp edge, and ham hock gives them even more succulence. Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 2 garlic cloves,…

Le Grand Aioli

For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame. Le grand aioli, by contrast, is…

Turkey and Mizuna Salad

This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that’s high in folic acid, vitamin A, carotenoids and vitamin C. If you can’t find it, substitute arugula. Ingredients For the salad 2 cups mizuna or arugula 3 cups shredded or diced cooked turkey Salt freshly ground…

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