Looking for a great sauce for ham. Well here it is. Slightly sweet and slightly tangy is is a perfect accompaniment for ham. Easy and quick to prepare I think you’ll love it.
Ingredients for Sweet Dijonnaise Sauce
1/2 cup Dark Brown Sugar
2 Tbs Dijon mustard
1 cup of milk warmed
2 Tbs white wine vinegar
1 Tbs dried Tarragon
1 tbs corn starch
Directions for Sweet Dijonnaise Sauce
In a small sauce pan heat the milk on medium heat. In another sauce pan place the sugar, mustard, vinegar and tarragon and on low heat melt. Once all is melted and slightly liquid add the corn starch and whisk to fully incorporate. When the corn starch is fully Incorporated add the warmed milk and slowly bring it up to a boil stirring constantly. Once it reaches near the boiling point it will begin to thicken.
When the sauce is thickened serve on the side with your choice of ham.
In a small sauce pan heat the milk on medium heat. In another sauce pan place the sugar, mustard, vinegar and tarragon and on low heat melt. Once all is melted and slightly liquid add the corn starch and whisk to fully incorporate. When the corn stach is fully incoporated add the warmed milk and slowly bring it up to a boil stirring constantly. Once it reaches near the boiling point it will begin to thicken.
When the sauce is thickened serve on the side with your choice of ham.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
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Acorn squash is an absolutely great vegetable ! My introduction to it was circular slices baked in a brown sugar butter sauce, delicious but a slightly high caloric count dish. Stuffed Acorn Squash is a dish with a very nice presentation that makes a satisfying main course.
This is another of those not written in stone recipes, make it with what ever type of meat you’d like, or make it strictly veggie like a ratatouille in a shell, choices are endless, just awaiting your creative ideas to make this recipe your own.
It’s not a quick throw together meal, but it’s certainly worth the effort.
Ingredients for Stuffed Acorn Squash
The ingredients here are for one squash serving two people.
1 Acorn Squash cut in half, seeded, and baked, and cooked squash scooped out
2 Tbs butter melted
1/2 pound ground beef
1 shallot minced
1 clove garlic minced
salt & pepper
1/2 tsp cumin
1/2 tsp coriander
1/4 cup shredded Mozzarella cheese
1/4 cup Panko bread crumbs approximate
Olive oil
Directions for Stuffed Acorn Squash
Preheat oven to 450º
Cut the squash in half lengthwise. If the squash does not sit flat slice off a small section of the bottom to give it a flat surface, being careful not to slice too deeply into the flesh. Scoop out the seeds and brush the inside with the melted butter and lightly salt and pepper. Place into a baking dish and bake cut side up for about 30 minutes.
Once cooked, remove the squash and allow to cool. Once cool enough to handle, scoop out the insides carefully trying not to pierce the skin. Place the squash into a bowl.
While the squash is cooking ,cook the ground beef. When the ground beef is cooked drain to remove excess grease.
Add the ground beef, shallot, garlic,coriander, cumin and mozzarella to the squash stir to combine thoroughly. Taste at this point and adjust seasoning with salt and pepper.
Turn heat in oven to 350º
Fill both squash halves with the mixture, dividing equally to both halves. Sprinkle the Panko Crumbs and a little Olive oil over the top of both. Place into a baking dish and bake for about 30 minutes until hot and the crumbs are browned.
Carefully remove from baking dish when done and serve. Garnish with a dollop of sour cream if you like.
Tastings have been so sparse of late I was beginning to think I was out of a job. So I am now also the Official V.C.W.P. (Very Cute Watch Puppy), although some in the neighborhood call me the “snoop dog”, and others “the barker”. The squash thing, sans the shell, was quite beefy with a hint of cheese, so it’s a 5 paw effort and now back to guard duty.
The ingredients here are for one squash serving two people.
1 Acorn Squash cut in half, seeded, and baked, and cooked squash scooped out
2 Tbs butter melted
1/2 pound ground beef
1 shallot minced
1 clove garlic minced
salt & pepper
1/2 tsp cumin
1/2 tsp corriander
1/4 cup shredded Mozzarella cheese
1/4 cup Panko bread crumbs approximate
Olive oil
Instructions
Preheat oven to 450º
Cut the squash in half lengthwise. If the squash does not sit flat slice off a small section of the bottom to give it a flat surface, being careful not to slice too deeply into the flesh. Scoop out the seeds and brush the inside with the melted butter and lightly salt and pepper. Place into a baking dish and bake cut side up for about 30 minutes.
Once cooked, remove the squash and allow to cool. Once cool enough to handle, scoop out the insides carefully trying not to pierce the skin. Place the squash into a bowl.
While the squash is cooking ,cook the ground beef. When the ground beef is cooked drain to remove excess grease.
Add the ground beef, shallot, garlic,coriander, cumin and mozzarella to the squash stir to combine thoroughly. Taste at this point and adjust seasoning with salt and pepper.
Turn heat in oven to 350º
Fill both squash halves with the mixture, dividing equally to both halves. Sprinkle the Panko Crumbs and a little Olive oil over the top of both. Place into a baking dish and bake for about 30 minutes until hot and the crumbs are browned.
Carefully remove from baking dish when done and serve. Garnish with a dollop of sour cream if you like.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
After making mini turnovers I had some excess raspberry filling I didn’t want to go to waste. It seems the galette is the “new” rage for desserts. A rustic pie that fits the bill. The term itself seems to have expanded from flat round cakes to a variety of pie-like free form pastries. No matter what, they are fun and easy to make. Try individual galettes. They don’t have to be just sweet, make them savory if you want, like a pizza. It seems that just about anything baked into a flat shape can now be termed a galette, it really doesn’t matter, in the end that’s the great thing about cooking there are no “galette” police lurking behind the fridge, make what you want, call it what you’d like, and enjoy!
The only rule is that since the pastry isn’t blind baked you shouldn’t use a really wet filling as it will make the bottom crust pastey.
Ingredients for Raspberry Galette
1 1/3 cups all purpose flour
1/4 cup butter chilled in cubes
1/4 cup chilled shortening
6 Tbs cold water ( more if needed)
pinch of salt
1/2 – 1 can raspberry pie filling
Directions for Raspberry Galette
This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it’s easy to make in the food processor.
With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.
Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.
When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter and about 1/4 inch in thickness. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the filling until the galette is completely folded around the filling.
Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.
When finished remove from the oven and place carefully onto a wire rack to cool slightly.
To serve, slice and serve warm with powdered sugar or a scoop of vanilla ice cream or both! It’s just as good cold.
This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it's easy to make in the food processor.
With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.
Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.
When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the fillinguntil the galette is completely folded around the filling.
Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.
When finished remove from the oven and place carefully onto a wire rack to cool slightly.
To serve, slice and serve with powdered sugar or a scoop of vanilla ice cream or both!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
