Holiday Cooking

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Wednesday, February 22, 2012

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Holiday Cooking

Holiday Hosting Anxiety

From Thanksgiving to the Super Bowl, most Americans enjoy several festive holiday gatherings, from elegant sit-down dinners to casual brunches to work cocktail parties. But for many, there’s one party that’s probably the most important of them all – the one where they are the host.

Teaming up with the National Pork Board, Katie Brown, author of "Katie Brown Entertains," has three simple suggestions for those faced with host anxiety. First select a centerpiece entrée that's elegant, but easy. Then, round it out with side dishes that can be assembled ahead of time and heated before serving. Finally, encourage mixing and mingling, for guests and the host, with a buffet-style meal. Brown's foolproof favorite for holiday buffets that's sure to impress guests is a rack of pork, also known as a pork rib roast.

Click here for some additional tips about hosting from Katie Brown

Click here for Humanly Possible Buffet Menus

Click here to read more about How to Have a Party and Still Party

Holiday Survival Tips

Here are some tips for helping time-starved hosts and hostesses survive the season and avoid the “menu blues.”

Click here for more holiday survival tips

Holiday Quick Tips

Winter is the season for many family and friend gatherings and lots of food!

Here are some great holiday pork ideas brought to you by www.theotherwhitemeat.com

Click here to view recipes for: Apple & Cornbread-Stuffed Pork Loin w/Roasted Apple Gravy; Apricot Glazed Ham; Bacon Wrapped Pork Chops w/ Seasoned Butter

Click here for more ideas for your special holiday occasion.

Recipe of the Month

Roasted Ham Saltimbocca

Times

15 minutes prep, 180 minutes cook

6 to 8 pound fully cooked bone-in shank end ham, trimmed
1/4 cup fresh sage leaves, chopped, divided
Pepper
4 thin slices prosciutto
1 cup chicken broth, low sodium
1 cup dry white wine, (For non-alcoholic, substitute an additional cup of chicken broth)
4 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces
3 tablespoons flour, dissolved in 1/3 cup cold water
Salt

Preheat oven to 325 degrees F. Position rack in lower third of oven.
Place ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Sprinkle all over with 2 tablespoons sage and season with pepper. Bake until internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. After the first hour, baste with pan juices about every 15 minutes. Remove ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.

While ham is resting, increase oven to 400 degrees F. Arrange prosciutto on a baking sheet and bake until crisped, about 10 minutes. Set aside to cool.

Also while ham is resting, drain the roasting pan, discarding liquid. Place the pan on the stovetop over medium-high heat. Add broth and wine, bring to a boil, and cook, scraping up any browned bits in the pan, until liquid is reduced to 1 1/2 cups, about 4 minutes depending on the size of the pan. Reduce to a simmer and add butter and remaining 2 tablespoons sage, stirring until butter melts. Whisk in flour mixture and cook, whisking, until sauce thickens, 30 to 60 seconds. Remove from the heat. Season with salt and pepper.

Carve ham and arrange on plates or a platter. Crumble prosciutto on top. Serve sauce on the side.

Serves 15-20 (4-ounce servings)

Because the ham is so flavorful, try serving a simple side of steamed new potatoes and asparagus or carrots. You can substitute dried sage (about 1 1/2 tablespoons) instead of fresh. And, although it wouldn't be a classic butter-wine-sage saltimbocca, you can even replace rosemary, thyme, or a combination of herbs for the sage. If you like, omit the prosciutto.

Calories: 250 calories
Protein: 32 grams
Fat: 10 grams
Sodium: 2010 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 4 grams
Carbohydrates: 4 grams
Fiber: 0 grams

Cooking Quick Facts | Holiday Cooking

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