Celebrate the New Year
We're just not in to big parties any more. In fact, we spent too much time hosting a big bunch already this Christmas season... so, when 
announced that with his very generous Delegation from 
, he wanted to Host A Contest, to give back, I jumped at the chance. After all, it was about a party? about food? why not?
announced that with his very generous Delegation from , he wanted to Host A Contest, to give back, I jumped at the chance. After all, it was about a party? about food? why not?
I jumped at the chance. I'd rather celebrate New Years Eve with a few loved ones or close friends then heading out to a big Party! Here, I did a small dinner for 6, for family.
Baked Ham, Pineapple Stuffing and Brussels Sprouts
A nice 9 pound ham, basted with a maple and clove based sweet glaze. in the oven for 2 hours, low at 275º F. Two cans, crushed pineapple, drained. (Save the juice -use it for the glaze on Sprouts, and for basting the ham while cooking!) Cube up a loaf, plus off white bread, cutting off crusts. Make the cubes inch or so. Add 1/2 pound of butter, tiny chunks, in a bowl, with the the pineapple, bread cubes. Bake 45-50 minutes at 300ºF.
Pan Seared Brussels Sprouts With Glaze
I prefer the thicker hotel sheet pans, as they evenly retain and distribute heat. Drizzle nice high quality EVOO (Extra Virgin Olive Oil - hard to find any kind of virgins, lately, but, whatevs...) and sprinkle liberally, with Coarse Sea Salt. I use a Pink Himalayan, or Mediterranean. Bake at 375º F and loosely shake occasionally. Get a nice brown sear on them, and nice crisp on the loose leaves.
In a pot, bring a nice balsamic vinegar, some remaining pineapple juice, and some orange, to a simmer. Add honey, and reduce. when the glaze is done and the Sprouts cooked, put them in a serving bowl and drizzle the glaze on top. Tossing lightly to coat.
In a pot, bring a nice balsamic vinegar, some remaining pineapple juice, and some orange, to a simmer. Add honey, and reduce. when the glaze is done and the Sprouts cooked, put them in a serving bowl and drizzle the glaze on top. Tossing lightly to coat.
Happy New Year
Celebrate and enjoy each other!
Photos by Bluefin Studios
Ham image: Nikon d7000, 60mm, f5.3, 1/60th
Stuffing Image: Nikon d7000, 60mm, f5.3, 1/60th
Sprouts image: Nikon d7000, 78mm, f5.6, 1/60th
