Wednesday, December 26, 2012

Christmas Breakfast --Quiche Lorraine & Fruit Salad

Christmas Breakfast 

Quiche Lorraine & Fruit Salad
Coffee
Juice


Once again I am a twelve hour, night shift working nurse in a big hospital where
the doors never close.  I was scheduled for Christmas Eve.  I ended up getting lucky
and the census dropped so I got to be off.  I never know that until 30 minutes before time
to walk out the door.   I have had to learn do-ahead, simple ideas for Christmas Breakfast.
I may be there at home or I may be coming home in the morning with my backside dragging.   I almost never know ahead of time.

This year I decided to do something different. I had not made Quiche Lorraine for about a decade.  I found out from the old Betty Crocker cook book that there is a do-ahead way of preparing Quiche.

I fixed the fruit salad that day and since my fridge was so full and I no longer have
an extra fridge in the basement......... I set it out on the back porch on the table in the cold!   The screen door keeps the varmints off the porch so it works well. My mom has done this for a number of years.


Extending the capacity of the fridge by making use of the back porch and the cold weather!

Fruit Salad Recipe


Ingredients:
2 cups fresh pineapple
1 pint fresh raspberries
3 navel oranges sliced and chopped into sections
2 cups red seedless grapes left whole
1 cup black seedless grapes halved

2 cups Simply Orange orange mango juice
2 Tbsp. Grenadine syrup
1 can Bacardi Fuzzy Navel mix--slightly thawed (no alcohol in this)

Directions:
In a large bowl or tupperware

combine all the fruit
in a separate container or pitcher combine the Fuzzy Navel mix, juice and Grenadine.
Stir well to mix for the dressing.

Pour over fruit and stir to mix gently.

Cover and chill.

Serves: 12


The trifle bowl belonged to my Grandma Edna who helped teach me to cook.
Sadly I have never made Trifle in that bowl. Perhaps that should be a New Years Resolution for 2013?


Quiche' Lorraine Recipe

Ingredients:
1 Cup grated swiss cheese
2 cups half and half
12 strips bacon fried and crumbled
3/4 tsp. salt
1/8 tsp. red cayenne pepper
1/8 tsp black pepper
1/2 onion chopped finely
4 eggs

1 pre-prepared crust for 9 inch pie
9 inch pie plate
Directions:
Pre-heat oven to 425* 
Place pre-made crust into 9 inch pie plate-I used a glass one,  but anything works.
Bake crust @ 425 for 10 min. or until browned.
Remove from oven and place shredded swiss cheese, chopped onion, and crumbled bacon into crust.
Beat eggs, half and half and seasonings together in a large bowl.
Pour over other ingredients in crust.  
Lower oven temp to 300*
Bake in 300 degree oven til done. Test for doneness by inserting a butter knife half way between crust and center. Done when the knife comes out clean.
Do ahead Method

Place pre-made crust in pie plate
Put shredded swiss cheese, bacon crumbles, and onion into pie plate on crust.
Cover with plastic wrap and refrigerate.
Mix eggs, half and half and seasonings in large tupperware and seal and refrigerate overnight.

In the morning preheat oven to 300*
Pour egg mixture over pie plate ingredients
Bake for 45 minutes in 300* oven.

Allow quiche to sit for 10 minutes before slicing to serve.
Serves 8


Quiche' Lorraine hot out the oven!

Wednesday, December 19, 2012

Baking a Spiral Sliced Ham



I am posting this blog for myself for future reference as a How To Guide.

   Until today I had never baked a ham all by myself. I have before with my mom standing over me to tell me what I needed to do.   Kenny came toting in with a Christmas ham from his work the other day and I decided quickly it was time for me to figure this out.
I phoned my mother to ask her what I needed to do and wrote it down in my glyphs and shorthand.    It turned out to be easy, delicious and perfect!

Ingredients:
One spiral sliced bone-in ham
the little packet of glaze mix comes with these hams and it is not nearly enough.
1 cup light brown sugar
2 Tbsp. all purpose flour
1 tsp. cinnamon
1 tsp cloves
1 tsp cardamom
1 tsp nutmeg
large roasting pan
4 cups orange juice divided
2 cups Sprite
1 cup water
2 Tbsp Yellow mustard


Directions:

Preheat oven to 350*
Place ham in roaster
Mix 2 cups orange juice , 2 cups Sprite and 1 cup water and pour over ham.
Cover with lid to roaster and place in pre-heated oven for 20 min. per pound
For my 9 lb 37 oz ham figure 180 minutes= 3 hrs
I set my timer for 2 hrs 30 min.
Ham or any roast pork should be cooked to 170* to be done and safe to consume.
I always use a meat thermometer.

While ham is roasting in a 2 quart sauce pan place contents of glaze packet
All the spices, flour and brown sugar
Add in 2 cups Orange juice and mustard
Stir thoroughly and bring to a light boil to dissolve all sugars completely and
mix well til smooth and rich brown. Don't allow it to scorch but boil lightly til it bubbles good and you can see the glaze has a smooth, rich, thick consistency.

Set aside off heat and allow to cool and thicken


When your timer goes off  bring the ham out of the oven.
Pour off some of the excess liquid if there is much in the bottom of your roaster
Pour and brush glaze down over your ham. Allow some of the glaze to go down between the slices.

Place back in oven for remaining 30 min.
Bring out and cool slightly before serving.


Beautifully cooked spiral sliced ham.