7 ounces Swiss dark chocolate, such as Lindt... as Hershey’s European Style or Droste...2 teaspoons instant espresso powder, such as... Medaglia d’Oro...1/4 cup light corn syrup...4 tablespoons unsalted butter, softened...2 tablespoons Kahlúa liqueur...
Fresh ham comes from the pig's hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don't have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled.
1 (6 to 8 pound) bone-in fresh half leg of pork with skin,...10 bay leaves ...1/2 cup black peppercorns, crushed
Garlic and Herb Rub...1 cup lightly packed fresh sage leaves ...Coca-Cola Glaze With Lime and Jalapeno (recipe follows)
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours.
Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
Meanwhile, adjust oven rack to lowest position and preheat oven to 500 degrees F.
To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
Roast ham at 500 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees F on instant-read thermometer, about 2 1/2 hours longer.
Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees F on thermometer, 30 to 40 minutes. Carve and serve.
NOTES: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored.
To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155 degrees F. Tent loosely with aluminum foil until it registers 160 degrees F.
Coca-Cola Glaze with Lime and Jalapeno...1 cup Coca-Cola Classic ...1/4 cup lime juice (2 limes) ...
Egg wash: 1 egg yolk, beaten with 1 tablespoon water ...Confectioners' sugar icing, optional
In a small bowl or 2-cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes. Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, salt, sugar, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together. Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. (The secret to a soft, tender bread is a soft dough.) Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until doubled.
Preheat oven to 375 degrees F. Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes. Form into desired shapes, such as the Swedish Almond Braid, Poppy Stollen or Six-Stranded Braid.
Swedish Almond Braid...Spread almond filling down center section, leaving 1 inch of clear space at either end. Cut 1-inch-wide strips from edge of filling to outer edge of dough. Fold ends over, and bring dough strips across the filling on a diagonal, alternating from side to side, like a two-stranded braid. Cover dough with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk. Preheat oven to 375 degrees F. Brush tops of loaves with the egg wash. Bake loaves 25 to 35 minutes, or until a rich, golden brown. Cool on wire racks. To decorate: Drizzle with thick Confectioners' Sugar Glaze (below), and top with sliced almonds.
Confectioners' Sugar Glaze: Mix 1 cup confectioners' sugar with 2 tablespoons liquid (water, milk, a few drops of flavor extract, rum, brandy, grated lemon or orange peel, etc.) If you drizzle glaze on right after pastries come out of the oven, it will spread and create a clear, shiny glaze over the whole surface. For more crunch, sprinkle nuts over this before it hardens.
Poppy Stollen...Take 1/3 of dough and divide it in 6 pieces. Roll out each piece until it becomes a "rope". Preheat oven to 375 degrees F. Place on a greased baking sheet, cover with plastic wrap and a clean towel and let rise in a warm place for 30 minutes, or until doubled. Brush the top of the braid with the egg wash. Bake at 375 degrees F for 25 to 30 minutes, or until done. Remove from pan and cool on wire racks.
Sweet Bread Poppy Seed Filling...2 tablespoons King Arthur Unbleached All-Purpose Flour ...Few drops vanilla extract...2 tablespoons milk
Beat egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Add only enough milk to adjust the consistency. Chill in the refrigerator as the dough is being made. This recipe makes enough filling for at least four braids.
Iced Espresso Brownies
7 ounces Swiss dark chocolate, such as Lindt... as Hershey’s European Style or Droste...2 teaspoons instant espresso powder, such as... Medaglia d’Oro...1/4 cup light corn syrup...4 tablespoons unsalted butter, softened...2 tablespoons Kahlúa liqueur...
iced recipes, espresso recipes, brownies recipes, cookie recipes
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Mocha Brownie Ice Cream Stacks
Source: Sunset magazine - June 2001
About 1/4 cup (1/8 pound) butter or margarine...About 1/2 cup all-purpose flour...1 ounce unsweetened chocolate...1/2 cup granulated sugar...2 teaspoons finely ground coffee...1 teaspoon vanilla extract...2 (12 ounce) packages semisweet chocolate chips...
mocha recipes, brownie recipes, ice recipes, cream recipes, stacks recipes, frozen recipes, dessert recipes
Coca-Cola Ham
Fresh ham comes from the pig's hind leg. (You buy fresh pork leg to brine, not a cured, smoked ham.) Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end. If you don't have room in your refrigerator, brine the pork in an insulated cooler or a small new plastic garbage can and add five or six freezer packs to the brine to keep it well cooled.
1 (6 to 8 pound) bone-in fresh half leg of pork with skin,...10 bay leaves ...1/2 cup black peppercorns, crushed
Garlic and Herb Rub...1 cup lightly packed fresh sage leaves ...Coca-Cola Glaze With Lime and Jalapeno (recipe follows)
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours.
Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
Meanwhile, adjust oven rack to lowest position and preheat oven to 500 degrees F.
To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
Roast ham at 500 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees F on instant-read thermometer, about 2 1/2 hours longer.
Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees F on thermometer, 30 to 40 minutes. Carve and serve.
NOTES: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored.
To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155 degrees F. Tent loosely with aluminum foil until it registers 160 degrees F.
Coca-Cola Glaze with Lime and Jalapeno...1 cup Coca-Cola Classic ...1/4 cup lime juice (2 limes) ...
coca-cola recipes, ham recipes, easter recipes
Holiday Sweet Bread
Egg wash: 1 egg yolk, beaten with 1 tablespoon water ...Confectioners' sugar icing, optional
In a small bowl or 2-cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes. Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, salt, sugar, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together. Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. (The secret to a soft, tender bread is a soft dough.) Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until doubled.
Preheat oven to 375 degrees F. Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes. Form into desired shapes, such as the Swedish Almond Braid, Poppy Stollen or Six-Stranded Braid.
Swedish Almond Braid...Spread almond filling down center section, leaving 1 inch of clear space at either end. Cut 1-inch-wide strips from edge of filling to outer edge of dough. Fold ends over, and bring dough strips across the filling on a diagonal, alternating from side to side, like a two-stranded braid. Cover dough with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk. Preheat oven to 375 degrees F. Brush tops of loaves with the egg wash. Bake loaves 25 to 35 minutes, or until a rich, golden brown. Cool on wire racks. To decorate: Drizzle with thick Confectioners' Sugar Glaze (below), and top with sliced almonds.
Confectioners' Sugar Glaze: Mix 1 cup confectioners' sugar with 2 tablespoons liquid (water, milk, a few drops of flavor extract, rum, brandy, grated lemon or orange peel, etc.) If you drizzle glaze on right after pastries come out of the oven, it will spread and create a clear, shiny glaze over the whole surface. For more crunch, sprinkle nuts over this before it hardens.
Poppy Stollen...Take 1/3 of dough and divide it in 6 pieces. Roll out each piece until it becomes a "rope". Preheat oven to 375 degrees F. Place on a greased baking sheet, cover with plastic wrap and a clean towel and let rise in a warm place for 30 minutes, or until doubled. Brush the top of the braid with the egg wash. Bake at 375 degrees F for 25 to 30 minutes, or until done. Remove from pan and cool on wire racks.
Sweet Bread Poppy Seed Filling...2 tablespoons King Arthur Unbleached All-Purpose Flour ...Few drops vanilla extract...2 tablespoons milk
Beat egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Add only enough milk to adjust the consistency. Chill in the refrigerator as the dough is being made. This recipe makes enough filling for at least four braids.
Sweet Bread Apricot Filling...
holiday recipes, sweet recipes, bread recipes, yeast recipes
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