Holiday Recipes week 4: Luxe Main Courses

by MICHELE WEAVER

Brown Sugar Mustard Glazed Ham

Ingredients

8-10 pound bone-in cooked ham
1/2 cup water
1/2 cup unsalted butter reduce fat or full fat
1 cup brown sugar
1/2 cup honey
2 tablespoons dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cloves garlic smashed

Instructions

Preheat the oven to 300°F | 150°C and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after there suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.
Let the ham rest 10-20 minutes before slicing

courtsey of https://cafedelites.com/wprm_print/brown-sugar-mustard-glazed-ham

Roasted Boneless Leg of Lamb Recipe

Ingredients

Boneless Leg of Lamb Roast

4-5 pounds boneless leg of lamb
5-7 large garlic cloves cut into slivers
2 tablespoons olive oil extra virgin
2 tablespoons rosemary dried
1 1/4 teaspoons salt
Ground black pepper to taste

Roasted Potatoes After (Optional)

2 pounds potatoes cubed
2 large carrots sliced
1/2 tablespoon garlic powder
3/4 teaspoon salt
Ground black pepper

Instructions

Preheat oven to 425 degrees F.
In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.

°Medium Rare: 130 - 135 degrees F internal temperature - about 16 minutes/lb.

°Medium Well: 140 - 145 F internal temperature - about 18 minutes/lb.

°Well-Done: 150 - 155 F internal temperature - about 20 minutes/lb.
My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
Remove lamb roast from the oven and let rest uncovered for 15 minutes.
Using a sharp knife, remove the casing and discard it.
\Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
Add potatoes, carrots, garlic powder, salt and pepper and stir well.
Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Notes

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
Meat will keep "cooking" as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

courtsey of: https://ifoodreal.com/wprm_print/roasted-boneless-leg-of-lamb-recipe

Duck à l'Orange

Ingredients

2 Duck Breasts, Bone-in, about ¾ pound (340 g) each
Salt
Black pepper
¼ cup (60ml) Water
¼ cup (85 g) Honey or ¼ cup (50 g) White Sugar
¼ cup (60 ml) White Wine Vinegar
1 cup (240 ml) Orange Juice, freshly squeezed is best
¼ cup (60 ml) Duck Jus, use stock or save some while rendering out the duck fat
¼ cup (25 g )Orange Peels cut into 3-inch-long (7.5-cm-long) thin strips

Instructions

Season the duck breasts with salt and pepper. In a large heavy skillet, slowly cook the duck skin-side down over medium-low heat, rendering the fat and getting the skin crispy, 15 to 20 minutes. Remove the duck breasts and place them on a roasting pan, skin-side up. Reserve fat to use as jus and save the rest for another recipe.
Preheat the oven to 300°F (150°C).
Scrape the bottom of the skillet, add the water, and stir to release the fond. Add the honey, increase the heat to medium- high, and let come to a slow boil. Cook for about 5 minutes, until
golden brown. Add the vinegar, but don’t lean over the pan, as the vapors will release. Continue to cook until the mixture begins to turn into a caramel, about 1 minute, then add the orange juice, bring back to a boil, and cook for another 10 minutes, or until reduced by half. Add the duck jus and boil for another 1 to 2 minutes. Take off heat and add in orange peels.
Use a bit of this gastrique as a glaze for the duck. Brush on a layer and place the duck breasts in the oven for a few minutes, then brush on some more. Cook for about 20 minutes for medium to medium-rare. Once the duck is cooked to your liking, let rest for a few minutes before serving. Serve it on the bone or slice it for plating.
Make a pool of gastrique on each plate. Place the duck on top. If you pour the sauce on top of the crispy skin, it will get soggy, though I do like adding a few steeped orange peels on top for effect.

The Taste Edit - Duck à l'Orange https://thetasteedit.com/duck-a-lorange/

Stuffed Beef Tenderloin

Ingredients

3 tablespoon Olive oil
1 large Leek Sliced thinly
12 oz Baby Portobello mushrooms Sliced thinly
2 cloves Garlic Minced
Salt To taste
Black pepper To taste
2 cup Baby spinach
2 teaspoon Thyme Fresh leaves and sprigs
2 teaspoon Rosemary Fresh chopped
2 tablespoon Parsley Fresh chopped
¼ cup Parmesan cheese Grated
1½ lb Beef Tenderloin Butterflied
1 large Onion Sliced thinly
6 large Carrots Peeled and cut into 2" chunks
1 cup Beef Broth
2 tablespoon Butter

Instructions

Preheat the oven to 400℉, and make sure the oven rack is in the center.

Prepare The Mushroom Stuffing

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the sliced leeks, mushrooms, and garlic and season with salt and pepper. Saute until the moisture from the mushrooms evaporates, about 8 minutes.

3 tablespoon Olive oil,1 large Leek,12 oz Baby Portobello mushrooms,Salt,Black pepper,2 cloves Garlic
Add the spinach and the chopped fresh herbs. Continue cooking until the moisture from the spinach is wilted, about 2 minutes. Set aside while you prepare the beef tenderloin.

2 cup Baby spinach,2 teaspoon Thyme,2 teaspoon Rosemary,2 tablespoon Parsley

Stuff The Beef Tenderloin

Placed the butterflied beef tenderloin between two sheets of plastic wrap and gently pound with the mallet to a ½ inch thickness. Brush the surface with the remaining 1 tablespoon of olive oil and season with salt and pepper.

1½ lb Beef Tenderloin
Stir the Parmesan cheese into the cooled vegetable mixture and spread evenly over the pounded beef tenderloin, leaving a ½ inch border along the sides.

¼ cup Parmesan cheese
Carefully roll up the tenderloin like a jelly roll and secure with the butcher twine. Season the rolled up meat with salt and pepper and place in the center of the roasting pan on top of the sliced onions.

1 large Onion
Tuck the carrot chunks around the beef tenderloin in the roasting pan and pour the beef broth around the roast. Place in the oven to roast until an instant read thermometer reads 125 ℉- 130 ℉ for medium rare, or approximately 35 - 40 minutes.

6 large Carrots,1 cup Beef Broth
Transfer the beef roast to a platter and cover loosely with aluminum foil to keep warm for about 10 - 15 minutes, keeping the vegetable warm in the turned off oven.

Make The Pan Juices

To make the gravy, transfer the pan juices to a sauce pan and reduce over medium high heat. Add the butter and stir to emulsify and thicken the sauce.

2 tablespoon Butter
After letting the roast rest, carve the stuffed tenderloin and transfer the vegetables around the beef on the serving platter. Serve with the thickened pan juices.

Thank You! https://smellslikedelish.com/stuffed-beef-tenderloin/

Lobster Mac and Cheese

Ingredients

For the Pasta

water
salt
1 pound dry cavatappi pasta or elbow macaroni

For the Lobster Sauce

¼ cup unsalted butter
3 tablespoons all-purpose flour
2 ½ cups whole milk at room temperature
2 cups shredded fresh gruyere at room temperature
1 ½ cups shredded fresh white cheddar at room temperature
½ teaspoon salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¼ teaspoon dried nutmeg
1 pound cooked lobster meat chopped

For the Breadcrumb Topping

2 tablespoons unsalted butter
½ cup breadcrumbs
¼ cup grated fresh parmesan at room temperature

Instructions

Preheat oven to 400° Fahrenheit. If needed, adjust racks so baking dish will sit in center of oven. Lightly grease baking dish with cooking spray or butter, making sure to cover bottom and all sides completely. Set greased baking dish aside.

For the Past

Fill large pot with enough water to cover pasta by 1 to 2 inches. Place pot over medium-high heat and warm pot until water begins to boil gently.
Once water begins to boil, generously salt water, then continue warming pot until water begins to boil.
When salted water begins to boil, add dry pasta to water and cook 1 to 2 minutes less than indicated on pasta packaging, so that pasta is just shy of al dente.
Pour pasta and water into colander. Drain pasta and set aside.
Dry pot with paper towels and return pot to stovetop. Reduce heat to medium.

For the Lobster Sauce

Heat pot over medium heat until warm, then add butter. Melt butter completely, swirling pot occasionally to evenly distribute butter around pot.
When butter is completely melted, add flour to pot and whisk until ingredients are fully combined. Let mixture simmer over medium heat 2 minutes or until lightly golden.
Remove pot from heat. Whisking constantly, add whole milk to pot. Return pot to heat and continue whisking until mixture has thickened, approximately 5 minutes.
Remove pot from heat once more. Add gruyere, cheddar, salt, pepper, and nutmeg. Whisk well to incorporate ingredients and continue whisking until cheeses have melted. Return pot to heat.
Add lobster meat and cooked pasta to pot with cheese sauce. Gently fold in lobster and pasta until fully incorporated and coated in cheese sauce.
Once incorporated, transfer entire mixture to greased baking dish. Spread mixture out into one even layer, covering bottom of baking dish entirely.

For the Lobster Mac and Cheese

Place 2 tablespoons butter in microwave-safe bowl. Microwave in 15-second bursts at 50% power, stirring well between each burst, until butter is completely melted but not bubbling. Carefully remove bowl from microwave.
Add breadcrumbs and parmesan to bowl with melted butter. Use fork or small whisk to mix ingredients together until crumbly topping forms.
Sprinkle breadcrumb mixture evenly over top of mac and cheese in baking dish, then place baking dish in preheated oven.
Bake mac and cheese, uncovered, 25 to 30 minutes. After 25 minutes, begin checking doneness – mac and cheese is ready when sauce is bubbly and breadcrumb topping is lightly golden brown.
Carefully remove baking dish from oven. Let stand 3 to 5 minutes, then divide lobster mac and cheese into preferred portions and serve as desired.

courtsey of: https://40aprons.com/lobster-mac-cheese/#wprm-recipe-container-96133

Vegetarian Stuffed Butternut Squash

Ingredients

2 butternut squash
2 teaspoons olive oil, divided
1 8.5 ounce quinoa/wild rice microwave packet
1 teaspoon minced garlic
6 cups kale, chopped
1 cup mushrooms, sliced
½ lemon, juiced
¼ cup walnuts
¼ cup dried cranberry
1 teaspoon thyme
1 teaspoon oregano
pinch garlic salt, optional
salt and pepper to taste

Instructions

Preheat the oven to 425 degrees.
Cut the butternut squash in half according to the directions in the post.
Put the squash on a baking sheet and sprinkle the flesh with half of the olive oil and generously salt and pepper. Bake for 45-55 minutes or until the squash is tender. Reduce the heat to 375.
Microwave your rice packet according to the instructions.
When the squash is almost done cooking add the rest of the olive oil to a large saute pan. Saute the garlic for about 30 seconds before adding the mushrooms. Season with salt and pepper. Saute the mushrooms for about 5 minutes or until tender. Add the kale and squeeze the lemon on top. Season with salt and pepper again AND the thyme and oregano. Saute the kale until it wilts and turns bright green. Pull the mixture off the heat.
In a large bowl add your rice, kale/mushroom mixture, walnuts and dried cranberries. Check the seasoning and add salt and pepper to taste.
Once the squash is cool enough to touch scoop our the seeds and also enough of the actual squash to make a bowl. You'll want to leave a good amount behind to enjoy with the stuffing.
Stuff the squash. If you like garlic sprinkle the top with an extra dash of garlic salt.
Put the butternut squash back in the cooler oven and roast for another 10 minutes.
Serve immediatly!