Guess What Day It Is!

Yeah, I know – it’s Christmas Day. It’s also National Kiss The Cook Day. So Ladies and Gentlemen, Boys and Girls pucker up! It’s time to pay for all those delicious meals that have been made with love.

I suppose I could just leave it at that. Kiss the Cook and have a nice day. But you know me, I’ve got a recipe to share. Okay, so maybe more than one. How about an entire meal? I mean, if a cook expects a kiss, then the cook needs to earn one, right?

A Simple Ham Supper
Kahlúa Glazed Ham
Browned-Butter Kahlúa Glazed Carrots
Simple Cheddar Au Gratin Potatoes

Kahlúa Glazed Ham
1/2 cup Brown Sugar
1/2 cup Kahlua
1/2 cup Stone-ground Mustard
6 lb Bone-in Ham, rump portion
1 cup Water

Heat oven to 325 degrees.

To make the glaze: Heat brown sugar, Kahlúa and mustard in saucepan until melted and heated through. Reserve about 1/2 cup to serve with cooked ham.

Place ham in baking pan with a rack; add water to bottom of pan. Cover tightly with foil.

Bake in the heated oven 45 minutes.

Remove foil, and coat ham with some of the glaze. Cover with foil again and bake for an additional 30 minutes longer. Remove foil, continue to bake until thermometer reads 160 degrees inside ham, about 15 to 20 minutes longer.

Slice ham and serve with reserved glaze.

Browned-Butter Kahlúa Glazed Carrots
1 bunch Baby Carrots, tops intact
2 tablespoons Water
Pinch of Salt
4 tablespoons Butter
4 tablespoons Brown Sugar
1 tablespoon Kahlúa

Trim tops of carrots, leaving about 1 inch of the “green” intact. Wash and peel carrots. Place in a microwave safe dish. Add water and a pinch of salt. Microwave on HIGH for 3-5 minutes, until carrots are tender-crisp.

Heat empty skillet until almost smoking. Remove skillet from heat, add butter. Butter will begin to brown almost immediately. Swirl pan around and let butter become a light amber color. Add brown sugar, swirl until sugar has dissolved to create a nice glaze.

Add Kahlua, swirl pan to blend. Place carrots in pan with butter. Swirl to coat carrots, spooning the glaze over the carrots. You really want the glaze to be thick and shiny rather than have the carrots swimming in syrup. Place pan on low heat. Continue to swirl until carrots are nicely glazed and everything is hot.

Transfer to serving platter, allowing excess glaze to drip back into the pan. Serve immediately.

Simple Cheddar Au Gratin Potatoes
1 cup Sharp Cheddar Cheese
1/2 White Onion
6 Russet Potatoes
3 tablespoons Butter
3 tablespoons Flour
1 1/2 teaspoons Kosher Salt
Black Pepper to taste
2 cups Milk

Heat oven to 325. Grease a 2-quart casserole dish. Set aside.

Grate cheese from a block of sharp cheddar and set aside. Peel and finely dice half of an onion. Set aside. Scrub or peel potatoes (skin optional) and slice potatoes medium-thin. Set aside.

In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion, stir to coat well in the cheese mixture.

Transfer to the prepared baking dish. Cover tightly with foil and bake 1 hour 15 minutes. Uncover; bake 30-40 minutes or until the potatoes are tender.

If desired, top with additional pepper just before serving.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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