INGREDIENTS: 1/4 cup pure maple syrup 2 tablespoons Dijon-style mustard 6 - to 9-pound fully-cooked bone-in spiral ham 2 teaspoons cornstarch 1 3/4 cups Swanson® Chicken Stock 1/4 teaspoons dried thyme leaves, crushed 1/8 teaspoons freshly ground black pepper 1 tablespoons butter 1/4 cup chopped shallot
DIRECTIONS: 1. Stir 2 tablespoons syrup and 1 tablespoon mustard in a small bowl. 2. Place the ham into a roasting pan and cover loosely with foil. Bake at 325°F. for 1 hour 30 minutes. 3. Brush the ham with the syrup mixture and and bake, uncovered, for 30 minutes or until the ham is heated through, brushing occasionally with the syrup mixture. 4. Stir the cornstarch, stock, thyme, black pepper, remaining syrup and remaining mustard in a small bowl until the mixture is smooth. 5. Heat the butter in a 1-quart saucepan over medium heat. Add the shallots and cook until they're tender. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve with the ham. (Serves 12)
DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling.
5. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser.
6. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Ingredients: 1/2 lb of medium sized shrimps 5 pieces of garlic 3 oz flour 1 piece of egg 2 spoons of tomato sauce 1 lime 1/2 spoon of sugar salt and pepper.
DIRECTIONS: 1. Clean the shrimps, remove the heads, keep the tails 2. Clean garlic, and slice thinly. Sprinkle over the shrimps. 3. Make a mix of the flour, egg, with enough water, salt, and pepper 4. Heat oil on a pan. 5. One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden. 6. Put on a plate, pour tomato sauce over them. 7. Tomato sauce: Heat tomato sauce, add sugar, and lime juice
Ingredients: 8 egg yokes 6 egg whites 175 gr sugar 180 gr flour 3/4 cup thick coconut milk 1/4 tea spoon of salt 3 spoon suji extract green food coloring.
DIRECTIONS: 1. Boil coconut milk, salt, suji extract in low heat 2. Beat egg yokes and egg whites and sugar 3. Add food coloring 4. Slowly add the coooked coconut milk, mixing it evenly. 5. Butter the cake pan, put the mix inside 6. Bake until done