Food
Contributed by Shari Vanhorne
Christmas Recipes
christmas Fruit cake 8 oz. butter 8 oz. sugar 2 tablespoon browning (or caramelized sugar) 6 oz. or 1.5 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon mixed spice 1 teaspoon vanilla Finely grated rind of 1 lime/ lemon 4 eggs 1 cup wine 1 lb raisins 4 oz. mixed peel 4 oz. cherries 1/2 lb prunes (chopped) t Soak fruits in wine for at least 3 weeks, or boil them in the wine. t Preheat oven to 350 degrees F (175 degrees C). Grease and flour round cake pan. t Cream butter, sugar and browning. t Beat eggs and wine together. Add egg mixture to creamed butter mixture and blend well. t Strain and add fruits. Gradually mix dry ingredients to batter and fold together. t Bake for 1 1/2 hours.
country ham with sorreL gLaze 6 pounds bone-in ham 1/3 cup brown sugar 1/3 cup honey 2 teaspoons cornstarch 1/4 teaspoon red pepper flakes 1/2 cup of sorrel juice t Preheat oven to 350 degrees F. t Place ham on a rack in a foil-lined roasting pan. Bake rounded side up for one hour. t In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze. t Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.
1 pound sorrel 1/2 cup ginger 2 quarts water sugar wine (optional) 8-12 pimento grains t Wash sorrel thoroughly, using the fingers to lift it from the water. t Put into container. t Scrape and wash ginger. Grate and add to the sorrel. Add pimento grains. t Boil water and pour over sorrel. Allow to stand 4-6 hours. Strain. t Sweeten and add rum to taste. Add optional wine. t Serve with ice cubes.
8 egg yolks 8 egg whites 6 tablespoons sugar 1/2 nutmeg, grated 1/3 pint white rum 1 cup brandy 3 pints milk
egg nogg www.ezineslimited.com
sorreL
t Take the yolks of eight eggs and six table-spoonsful of pulverized sugar and beat them to the consistency of cream; to this, add half a nutmeg, grated and beat well together, then mix one third of a pint of Jamaican rum and a wine glass of brandy or Madeira wine. t Have ready the whites of the eggs beaten to a stiff froth, and beat them into the above mixture. t When this is done, stir in three pints of milk. No heat is used. Your Style eZine
21