Posts Tagged ‘Ham’

  • 1 jar Cookwell & Company Tomatillo Salsa
  • 4 – 6 Eggs
  • Ham Slices
  • Mexican Blend Shredded Cheese

 

 

 

 

 

 

Place Ham Slices in skillet over medium high heat and fry until just beginning to brown

Crack eggs into pan between ham slices, reduce heat to medium and cook until whites just begin to turn

 

 

 

 

 

 

Pour Salsa over all, leaving Egg Yolks exposed, cover and cook until Eggs are near desired degree of doneness

 

 

 

 

 

 

Sprinkle Shredded Cheese over all and recover for 1 to 2 minutes or until Cheese melts

 

 

 

 

 

 

Remove to serving plates and serve with warm Flour Tortillas

Easter hors d’oeuvres

  • 1 loaf baguette bread – sliced
  • 1 jar Robert’s Reserve Cherry pomegranate Sauce
  • Brie Cheese
  • 1 bag Dried Mission Figs

 

 

 

  •  Slice baguette and spread small amount of Cherry Pomegranate sauce on bread, top with Brie Cheese and then half a mission fig.

Serve with Unwined Chardonnay.

 

 

 

 

 

 

 

 

 

 

 

 

Easter Basket Salad

  • Cucumber with little or no seeds
  • Boursin Cheese – garlic and herbs
  • Carrot Matchsticks
  • Kale Leaves or Small Sprouts
  • Chives
  1. Slice Cucumber lengthwise and very thin
  2. Roll cucumber slices to form rolls, fill rolls with boursin cheese and then garnish with carrot and kale.
  3. Place on salad plate and pour a small amount of Cookwell and Company Watermelon Dressing on plate.

 

 

 

 

 

 

 

Potatoes au Jimel

  • 2 pounds small Dutch yellow potatoes
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 block Cream Cheese
  • 1/2 cup parmigianno reggiano, shredded

Cook potatoes until tender, drain and return to pot, add all other ingredients and mash. 

 

 

 

 

 

 

Minted Peas and Pearl Onions

  • Frozen Peas
  • Frozen Pearl Onions
  • 1 stick unsalted butter
  • 1 teaspoon Adam’s Reserve Truffle Salt
  • 1 small  bunch fresh Mint

Place peas, onions, butter and Truffle Salt in pot and heat thoroughly.  Finely chop mint leaves and add for the last two minutes of cooking.

 

 

 

 

 

 

 

The Ham

Fully Cooked Ham—choose butt over shank

1 jar Robert’s Reserve Roasted Pineapple and Habanero

Adam’s Reserve Whole Cloves

1.        Using a sharp paring knife, cut diagonal lines across ham surface creating one inch squares.  Place a clove in each of the squares, pushing it into the ham, stem side down.

2.        Spoon Roasted Pineapple and Habanero Dip over ham, save any leftover for rebasting.

3.        Place ham in 375 degree oven and cook until heated through and incision marks separate.  Apply leftover Roasted Pineapple and Habanero Dip halfway through cooking.

For the perfect Ham Sauce, heat Robert’s Reserve Cherry Pomegranate Sauce, adding 1/2 teaspoon Nutmeg to one jar sauce…….oh yummmmm.

  • Let’s Eat!!!

  • Hope you saved room for dessert!

    Banana’s Foster Cake

    4-6 bananas peeled and thinly sliced

1 box Yellow Cake Mix

1 large box instant vanilla pudding

1 jar Cookwell and Company Banana’s Foster

1 eleven ounce bag Caramel Bits

4 large eggs

Place sliced bananas in bottom of baking dish. 

Mix all ingredients together and bake for 30 to 40 minutes at 350 degrees. Remove from oven and let sit for 10 minutes.

Invert serving dish over pan and flip to release cake onto serving dish. Enjoy!