On the menu this holiday...

ham multiple times during the cooking process. Once you’ve reached the desired temperature, remove from the oven and let set for 10 minutes prior to cutting. This will allow the meat to relax and retain its delicious juices.

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Mustard Ham

1 Applewood ham, scored in diamond pattern (size depends on the # of guests: ⅓-½lb per guest)

1 cup Brown sugar

¼ cup Whole grain mustard, Maille brand preferred

¼ cup Dijon mustard, Maille brand preferred

½ cup Orange blossom honey, Mitica brand preferred

Appetizer Starter

Wrapped Green Onions and Cream Cheese. Find the full recipe and instructions at thewomantoday.com in the July 2022 issue, page 54.

1 tsp. Kosher salt

1 Tbsp. Cracked black pepper

Mix ingredients together and spread over ham. Follow cooking instructions from the Mulled Wine Glazed Ham recipe, except there will be no further need to reglaze during the cooking process.

BUTTERNUT SQUASH WITH GORGONZOLA & ROGOTZKE MAPLE SYRUP

SERVES 4-5

1 Large butternut squash, peeled and deseeded, then cut into ½’’ pieces*

Olive oil, to coat the cut-up squash

1 Tbsp. Cracked black pepper

1 tsp. Kosher salt

2 Tbsp. Unsalted butter

¼ cup Pecans, toasted & crushed

4 oz. Gorgonzola cheese, crumbled

2 oz. Pure maple syrup, Rogotzke maple syrup preferred

½ bunch Fresh Italian flat leaf parsley, sliced or chiffonade

Coat the cut-up pieces of squash in olive oil. Sprinkle with salt and pepper and place onto a sheet pan into a 400 degree oven for 15-20 minutes or until soft yet firm to the touch. Remove from the oven and let cool.

Add the butter to a preheated, large saute pan and add the squash. Gently toss the squash after a couple of minutes and then add the parsley, pecans, gorgonzola and syrup. Remove from heat.

Place cooked product on a plate and garnish with a light pour of maple syrup and a few more crumbles of gorgonzola cheese over the top. Finish with fried peelings of squash, if desired.

*After the outer layer of squash is peeled off, peel some fresh slices and deep fry at 320 degrees until golden brown. Makes for a great garnish or snack!

DAUPHINE POTATOES

A process where Duchesse Potatoes and a Pate A Choux or Éclair Paste is mixed together creating the perfect combination of golden brown, flaky and smooth potatoes rich in flavor.

Recipe 1: DUCHESSE POTATOES

2 lbs. Yukon gold potatoes

1 oz. Whole butter (or compound butter for more flavor)

1 tsp. Freshly grated nutmeg

1 Tbsp. Kosher salt

1 Tbsp. Cracked black pepper

2 Eggs

Place potatoes in the oven set to 400 degrees. Once they are soft, remove from the oven and quickly squeeze or scoop out the insides. Place in a mixing bowl, food mill or stand mixer and mash together. Mix in remaining ingredients.

Recipe 2: PÂTE À CHOUX OR ÉCLAIR PASTE

8 oz. Whole milk

8 oz. Water

8 oz. Unsalted butter (or compound butter for more flavor)

2 tsp. Sugar

8 oz. Flour, King Arthur preferred

7 Eggs

In a small pot, combine milk, water, butter and sugar. Bring to a boil, then whisk in the flour (the mixture should be nice and smooth, yet still resembling a thick batter). Remove from heat and immediately add to the mixer or mixing bowl. Add one egg at a time until all of the eggs are completely mixed together.

*Timing is of the essence on this next step. Both recipes should be done at the same time or completed within 15 minutes of each other. This will allow the finished mixture to maintain its smooth appearance and if looking for that more elegant appearance while using a piping bag with decorated tip versus scooping out with a spoon.

Mix both recipes together in a mixing bowl. If desired*, add 1 pound of grated parmesan cheese, or in my case I used a cranberry chipotle cheddar. The sky’s the limit in what cheese or additional ingredients can be used, for example: chives, bacon, jalapeno, tomato. Do this quickly and once fully mixed, scoop out — or in my case, pipe out on a baking tray lined with parchment paper. Size depends on what you want it to be. Place in the refrigerator until completely cool (can be refrigerated for two days or immediately frozen).

If using an oven: Place in a preheated oven set to 375 degrees and cook for about 10 minutes or golden brown.

If using a fryer (recommended): Set the fryer to 325 degrees. Cut the parchment around the potatoes and place directly into the fryer. After 20 seconds the paper will easily peel off using tongs. Cook for about 8 minutes, turning occasionally. Remove from the fryer and let cool.

*If using additional cheese, the finished product will have a gooey/custard-like appearance in the middle. D

Finish The Meal With A Savory Ice Cream

Pumpkin and Roasted

Pumpkin Seed Ice Cream. Find the full recipe and instructions at thewomantoday.com in the Oct/Nov 2022 issue, page 51.