Courtesy Donna Hay

Donna Hay’s Sugar and Spice Glazed Ham is a perennial favorite during the holiday season. It’s easy, can be prepared in advance without a lot of fanfare and is perfect for entertaining. Everyone loves leftover glazed ham.Donna Hay’s recipe has the perfect blend of spices. Donna is the author of l8 cookbooks and her magazine in Australia is read by 17 million readers weekly.

SERVES: 10 – 12

INGREDIENTS

3 kg leg of ham

1 1/2 cups brown sugar

1/4 cup sherry vinegar

1/4 teaspoon mixed spice

1/4 cup cloves

DIRECTIONS

Preheat oven to 400 degrees.

Carefully remove the skin from the ham, leaving a little skin on the knuckle. Use the point of a sharp knife to score a cross cross pattern into the fat, making sure not to cut all the way through.

Place in a baking dish lined with non stick baking paper. Cover the knuckle with baking paper to prevent burning and secure with kitchen string.

Combine the sugar, vinegar and mixed spice and brush over the ham.

Place the cloves in the centre of each diamond.

Roast for 35 minutes, brushing with glaze at l0 minute intervals.

– The Gourmet Review

We had a fantastic meal at our friend’s house not too long ago.You’ll remember Linda and Hal. She’s the gourmet cook and he knows everything about pairing wines/champagnes/after dinner drinks with her food.

The menu this evening was pesto cheesecake, fresh corn and tomato stacked salad, home smoked black cod, pasta in lemon sauce, and roasted asparagus with sliced fennel and onion. We completed the evening with homemade chocolate sorbet and cookies. Absolutely delicious.

We started out with an appetizer of homemade  pesto cheesecake. This was served in the wine cellar.

Then we gathered around the kitchen as Linda unmolded a stacked fresh corn and tomato salad with a reduction of balsamic vinegar. This was our first sit down course. Then it was back to the kitchen to see what was next on the menu.

Linda started  preparing the Croxette pasta to serve with a light lemon sauce.  I was fascinated by the Croxetti pasta, which I had never seen. Hal had purchased the pasta from an Italian specialty market. Croxetti is a pasta that was made by local peasants in the middle ages and used by aristocrats as a display of wealth. The stamp was usually a family’s coat of arms.  Today, it’s made in small batches near Genova, Italy. Stamped and cut approximately 1.75 inches in diameter from pasta sheets with a mold, often by hand, the shape is distinctive and the ridges hold in the pasta sauce.

I fell in love with the cheese grater, as Hal grated some fresh Parmesano Regianno into a handmade wooden box. Of course, Hal had to coordinate getting me a dozen of these for holiday gifts.Don’t you sometimes need a perfect gift for someone who loves to cook- especially around the holidays? This cheese grater was it for me.

Not much room left now, but we managed to finish dessert. Homemade chocolate sorbet with thin, crisp wafers. Now you know why my husband and I barely rolled home at the end of the evening. Of course,  I couldn’t resist taking a few photographs!

Thank you for another great culinary treat, Linda and Hal!

– The Gourmet Review

Roasted asparagus with sliced fennel and onion, drizzled with a little olive oil, is a sure winning elegant side dish. My friend, Linda, always prepares fabulous food with a twist. Her addition of sliced fennel and onion enhances the texture and sweetness of the asparagus. Perfect for easy entertaining.

SERVES:  6

INGREDIENTS

3/4 to l pound of fresh asparagus, peeled and trimmed

1/2 cup thin sliced fennel

1/2 cup thin sliced onion

DIRECTIONS

Preheat over to 400 degrees.

Wash and peel asparagus. Remove tough ends so uniform in size.

Line a baking sheet with foil. Place asparagus, fennel and onion onto baking sheet. Drizzle with olive oil, salt and pepper. Lightly toss to coat.

Make sure asparagus is in a single layer to bake evenly.

Place in oven for 15 minutes.

Turn lightly and return to over for 10 more minutes, roasting until tender.

Remove and arrange on platter or plate.

– The Gourmet Review

Crispy Ice Cream Cups are festive and easy to prepare. Donna Hay creates this quick, elegant dessert that can be made ahead and assembled just before serving. Use your favorite ice creams or choose an assortment for guests. Scoops can be prepared up to several days in advance and kept in the freezer. This is also a great recipe to make with kids!

Courtesy the Gourmet Review

“Nuts N Bolts” or “Doo Dads” are a favorite family holiday snack. I start making the mix mid November and put in the freezer before adding the liquid ingredients.  Each bowl is labeled for a particular family member. This solves the problem of one not wanting salt, one not liking nuts, or one wanting extra pretzels. The list of particular fine tuning on this appetizer goes on and on. I gave up many years ago trying to make everyone happy. I simply put the bowls out with a name tag and each member sorts through their bowl taking out what they don’t like and eating until the bowl is empty.

We eat these “Doo Dads“at Thanksgiving and throughout the holidays. The mix is addictive. It also makes a great hostess present wrapped in glassine bags or a clear container. My “Blue Baker” loves pouring the whole boxes of cereal mix into a garbage bag and then mixing all the ingredients. It’s a fun cooking activity for kids.

SERVES: Lots!

INGREDIENTS

1 box Rice Chex

1 box Wheat Chex

1 box Corn Chex

1 box Cheerios

l l lb bag pretzels

1 12 oz Planters cocktail peanuts

2 sticks butter

2 tablespoons Worcestershire sauce

2 teaspoon garlic salt

Kosher salt to taste

DIRECTIONS

Heat oven to 250 degrees.

Empty all cereals, pretzels and peanuts  into a large garbage bag. Close the top and keep turning over until thoroughly mixed.

If not ready to cook, store in ziplock bags and place in freezer. When ready to use, melt butter in 8 qt stock pot or large pot. Fill stockpot with party mix dry mixture Add  Worcestershire sauce and sprinkle with garlic salt, kosher salt to taste and stir. Mix the butter sauce on the bottom of the pan throughout the mixture. Mix should be lightly coated with mixture of melted butter, Worcestershire sauce and salt.

Put pot onto bottom rack of  pre heated oven. Every 20 minutes mix again, bringing mixture on bottom of pan to top so the party mix cooks evenly. Do this for 2 hours. Remove from oven and adjust for salt if there isn’t quite enough for you!

Freeze any leftovers after Thanksgiving, along with the extra mixture already in the freezer, and preparing for holiday season will be a breeze.

NOTES

Child #1 – no peanuts and pretzels, but love the salt.  Child #2 – more Worcestershire and salt during cooking. Child #3 – light chex only, no peanuts or chex, (ok maybe just a few brown chex), and love the pretzels. Husband – no salt and yes to pretzels. “Blue Baker” –  loves the corn and rice chex!   Everyone seems to have a favorite variation of this holiday appetizer.

– The Gourmet Review

Courtesy The Smitten Kitchen

Homesick Texas Carnitas, or Pork Carnitas, are perfect for an easy to make, throw everything into a pot  informal dinner. Put on corn tortillas, squeeze a little fresh lime juice with a slice of avocado and you’re set. Try it for a Sunday night gathering. Smitten Kitchen is one of my favorite blogs. I love the step by step photos for all of Deb’s recipes. These Caranitas were “adapted, just barely, from the “Homesick Texan Cookbook,” as featured on The Smitten Kitchen.

INGREDIENTS

3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes

1/2 cup orange juice1/4 cup lime juice (from about 2 to 3 limes)

4 cloves garlic, peeled and crushed

1 teaspoon ground cumin

1 teaspoon Kosher salt, plus more to taste

Corn tortillas, for serving plus

Avocado slices, chopped cilantro and fixings of your choice (we love pickled jalapenos or onions, lime wedges and a bit of slaw)

DIRECTIONS

Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.

After two hours, increase the heat to medium-high. While occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.

When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.

-The Gourmet Review

Courtesy Barefoot Contessa 

The Barefoot Contessa’s  Mocha Chocolate Icebox Cake combines everyone’s favorite chocolate chip cookies or chocolate wafers with layers of  delicious mocha whipped cream. Is there anything that Celebrity Chef Ina Garten, better known as the Barefoot Contessa, makes that isn’t  a great dessert for entertaining?

SERVES  8

INGREDIENTS

2 cups cold heavy cream

12 ounces Italian mascarpone cheese

½ cup sugar

¼ cup Kahlúa liqueur

2 tablespoons unsweetened cocoa powder, such as Pernigotti

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

3 (8-ounce) packages chocolate chip cookies or chocolate wafers

Shaved semisweet chocolate, for garnish

DIRECTIONS

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. Ina breaks  some cookies to fill in the spaces.

Spread a fifth of the mocha whipped cream evenly over the cookies.

Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.

Smooth the top, cover with plastic wrap, and refrigerate overnight.

PRESENTATION

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate shavings, cut in wedges, and serve cold.  (If you heat the block of chocolate in a microwave for 30 seconds, you will get larger shavings)

NOTE

Almost everyone has fond memories of that old-fashioned dessert made with chocolate wafers and whipped cream. I decided to update that icebox cake with really good chocolate chip cookies and mocha whipped cream. WOW—and talk about easy! I use chocolate chip cookies from Tate’s Bake Shop in Southampton, New York, which are available nationally or at TatesBakeShop.com. If you can’t get them, use another thin, crisp chocolate chip cookie.

Tate’s Bake Shop cookies are 2 inches in diameter, thin, and crisp. You will have cookies left over from 3 packages, which never seems to be a problem here.

– The Barefoot Contessa

This is one of many fabulous recipes from Ina Gartner’s new Barefoot Contessa How Easy is That cookbook published by Random House. Check out Ina’s website for more inspiration.

– The Gourmet Review

The Gourmet Review

Four Seasons Resort Hualalai is known as much for its dining as it is for  luxurious hotel accommodations. Great ingredients, with an emphasis on farm fresh local selections, are the key. Food takes center stage. All photos in this post are from the new menu debuting tomorrow.

The Gourmet Review

Executive Sous Chef Nick Mastrascusa has been overseeing tastings this week for his new menu at Four Season’s Beach Tree Restaurant, as well as new menu changes at Pahuia and Lava Lounge menus. I was fortunate to be included in the winter menu tasting today. It was a culinary treat.

The Gourmet Review

The White Bean with Crispy Pork Belly Garnished Soup was inspired by a recent culinary trip to Italy. Chef Nick and Chuck Wilson, Manager for the Beach Tree Restaurant, traveled to Tuscany. They spent time at Antinori Vineyards. The White Bean Soup was their favorite Italian dish. Chef Nick put his own spin on this Italian favorite and added crispy pork belly pieces as a garnish. It was fantastic.

The Gourmet Review

The Chicken Marsala (seen above) was melt in your mouth good. Chef Nick is passionate about food. He is the first to tell you he has a story for each dish on the menu and would gladly talk about each one for an hour. Whether it’s his grandmother’s recipe for Gnocci and Paella or one of his new menu items, this man loves food.

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The Gourmet Review

Chef Nick utilizes over 160 ingredients from the Hawaiian Islands. He puts a fresh spin on even the simplest of dishes, substituting a heartier potato served alongside the grilled ribeye.

Sous Chef Angela Kenyon gave a wonderful presentation of each dish, with a description of the fresh ingredients and an explanation of preparation. You’ll remember her fantastic Lobster Salad and Beef Caprese Salad from earlier posts.

The Gourmet Review

How does a dish end up on the menu? Throughout the year, the most popular specials of the day become candidates for roughly 50% of the menu items that will change quarterly. The cioppino, shown in the photo, was inspired by Joe Panganiban, Beach Tree’s all star supervisor.

The Gourmet Review

Roasted Carrot Salad with Crispy Prosciutto and Gorgonzola Salad will be served as a heartier, seasonal winter salad. Heirloom baby carrots from local vendors are roasted in herb oil, salt, pepper and honey before being roasted until slightly caramelized. This dish was inspired by Ricki in the  Beach Tree kitchen.

The Gourmet Review

Seared Ahi Panzanello, Olives and Tomato Salad combines fresh seafood with another seasonal salad selection. In this salad, leftover bread is tossed in herb oil, grilled and cut into large cubes to create an updated version of this Italian classic dish. Inspired by the best breads in Puglia in southern Italy, Chef Nick adds slices of seared ahi to give this salad a distinctive Hawaiian flair. Lane also lent a touch to this dish in the kitchen. In Chef Nick’s kitchen, everyone has a chance to contribute.

The Gourmet Review

Mac Nut Crusted Scallops with Kabocha Squash and topped with fried crispy sage is Chef Nick’s take on traditional scallops.This will be served on a bed of fresh corn puree and sure to be another menu favorite.

The Gourmet Review

When asked why the Beach Tree’s pizza is so fantastic, Chef Nick will tell you that the secret of the dough is that it is made from scratch with winter grown “OO” flour from Italy. The flour is ground extra fine and produces a pizza that not only tastes better, but is healthier. Aside from traditional pizza toppings, this seasonal item will feature thinly pounded ahi tuna with a salsa verde (no tomatoes!) to reflect a tropical theme.

The Gourmet Review

When we didn’t think we could eat one more bite, Pastry Chef Linda arrived with a selection of new dessert items. Some favorites, such as chocolate covered bon bons, never change, but there always needs to be room for something new!

The Gourmet Review

Chef Linda oversees all the bakery and pastry items at the hotel and has a flair for the artistic, as well as delicious mouth watering desserts.

The Gourmet Review

For those having dietary restrictions, the Mochi dessert, with cream coconut, local citrus, roasted pineapple and cake is the perfect way to end a meal. This was presented as the “no” dessert; no gluten, no dairy, and no nuts! Fabulous.

The Gourmet Review

Finally, I couldn’t resist sharing the ice cream selection of the month. Look closely at the photograph. This is Corn Ice Cream topped with caramel corn. Chef Linda explained that the freshest local corn is picked and immediately shucked and pureed into a creme anglaise as a base for the ice cream. It was amazing, with just a hint of fresh corn.

It was a great afternoon for anyone that loves food. No one does it better than the team at Four Seasons.

A special thank you to Sebastian Hinsch, Director of Food and Beverage at Hualalai, for including me in the final menu sampling. What a fantastic selection of great new dishes.

NOTES

Our tasting group in photograph from left to right, included Sebastian Hinsch, Chef Nick, Chef Angela, Chef Linda and Chuck Wilson.

– The Gourmet Review

The Gourmet Review

This Brussel Sprouts with Serrano Ham and Apricots recipe is the creation of culinary mastermind and Celebrity Chef Jose Andres. The dish is featured at Jose’s award winning Spanish tapas restaurant, Jaleo, in Las Vegas at the Cosmopolitan Hotel at City Center. My husband, who has NEVER eaten brussel spouts in his life, LOVED this dish. It is beautifully presented and the baby brussel sprouts are tender and delicious.

SERVES  4

INGREDIENTS

For the Sherry dressing

2 tablespoons Spanish extra-virgin olive oil

1/2 tablespoon Sherry vinegar

Sea salt to taste

For the salad

3 ounces Brussels sprouts, pulled apart so just leaves

1 tbsp Serrano ham, diced 1/4″

0.5 oz Sherry vinegar

3 dried apricots, diced 1/4″ and rehydrated

2 tablespoons of diced Granny Smith apples

2 tablespoons green grapes, halved

Chopped fresh herbs (thyme, chives)

DIRECTIONS

Whisk together the Sherry vinegar, olive oil and salt in a bowl. Set aside.

In a pot of boiling salted water, blanch Brussels sprout leaves for 1 minute. Drop into an ice bath, cool completely. Remove from water, strain well and set aside.

PRESENTATION

Just before serving, drop the Brussels sprouts in boiling salted water for 1 minute. Remove with a strainer and dry slightly on a towel. Combine the brussels sprouts in a bowl with the apricots, apples, grapes and fresh herbs. Sprinkle with the ham.

Drizzle with a bit of the Sherry dressing and adjust the salt to taste.

NOTE

You may have a difficult time getting a reservation . If so, be sure to ask for Jaleo’s charming maitre ‘d, Michael Ploepz. If you’re lucky, Michael will seat you for a cocktail at the bar so you can watch the chefs preparing tapas.

Read more about Jose Andres and be sure to check out Jaleo at the Cosmopolitan Hotel the next time you visit Las Vegas. It’s a fun and happening place!

– The Gourmet Review

Courtesy Shutters On the Beach

Lemon-Ginger Cookies look like little sand dollars with a hint of ginger. These delicate cookies won’t last long. They are light and I guarantee you can’t eat just one.

SERVES  Makes about 2 dozen cookies

INGREDIENTS

1/2 cup (1 stick) unsalted butter

1 cup packed golden brown sugar

l large egg

1/4 cup sour cream

l teaspoon lemon extract

l teaspooon vanilla extract

l teaspoon grated lemon zest

1  3/4 cupes all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon cream of tartar

1/2 teaspoon kosher salt

1 teaspoon ground ginger

3 tablespooons minced candied ginger

DIRECTIONS

Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.

In a large bowl, sift together the flour, baking soda, cream of tartar, salt and ground ginger. Add the butter mixture, along with the candied ginger and mix until blended thoroughly.

With floured or moistened fingers, drop by tablespoonfuls about 2 inches apart onto the prepared baking sheets. Shape the cookies into balls and flatten them down slightly with the palm of your hand.

Bake for 12 to 15 minutes, or until the cookies are set and lightly colored. If you prefer your cookies chewy, reduce the baking time by 3 minutes. If you wish, carve sand dollar like slits into the cookies with the top of a knife before they cool.

Cool on a wire rack. The cookies will keep for up to 3 days in an airtight container.

NOTES

These Lemon-Ginger Cookies are delicious and just a sampling of the fabulous recipes you will find in Shutters’s cookbook.By the way, I think Shutters On The Beach,  is my new favorite hotel in Santa Monica.

Dana Slatkin is the author of The Summertime Anytime Cookbook: Recipes From Shutters On The Beach,  published by Random House. Her biography will make your head spin. A graduate of UC Berkeley and the Culinary Institute of Arts in Hyde Park, Dana trained in France, as well as some of the top restaurants in Los Angeles. She is a concert classical pianist as well.

Dana is currently a food consultant, culinary teacher and has just come out with a new line of food products. Most important, she is the mother of three children. Dana’s fabulous  recipes in the Shutter’s cookbook are healthy and feature simple, fresh ingredients. Check out Dana’s website.

– The Gourmet Review