Monday, November 28, 2016

Season Jumping - Go Big or Go Home

The Halloween candy and costumes began hitting the malls in August.  In the middle of Halloween season, Thanksgiving was being bandied about - "Who's coming to your house?" and turkey ads were featured every Wednesday in the supermarket ads.  The Christmas tree lots were ready set go a week before T-Day and magically, the day after, they were thick with trees.

Therefore, it's not inappropriate to run this recipe for a soigne sauce for the traditional Easter ham.  New Years?  Sorry, you missed it.  Snooze, ya lose.

3 habanero chilis, de-seeded and finely chopped
4 garlic cloves, finely grated
1 T peeled ginger, finely grated
1/2 cup tamarind concentrate
1/2 cup + 1 T honey
1/2 cup dry red wine
5 T sweet butter, cut into small pieces

Mix chiles, garlic, ginger, tamarind and 1/2 cup honey.  Set aside 1/3 cup.  That's going to be the accompanying sauce.  But take the other 2/3rds and use it to glaze the ham. 

Bring the wine to a boil and reduce by half - whisk in the reserved 1/3 cup sauce  and honey and stir until it smells good.  Add the butter, one little piece at a time, and cook until it looks glazed.  That's the sauce that goes with the glazed ham when you serve it. 

BONUS POINTS SAUCE  It's called "Suzette" and goes like this -
2/3 cup fresh orange juice
2/3 cup sugar
2 T Grand Marnier
6 T butter, diced

Simmer all but the butter together then drop in the butter a piece at a time.  Let it cook long enough to thicken a bit.  Bon Appetit recommends it for crepes, waffles, pancakes, but what about vanilla ice cream for your own Orange Creamsicle?

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