EagleTribune.com, North Andover, MA


December 28, 2012

Food for a quiet New Year's Day


31/2 teaspoons dry mustard

1/3 cup apple cider

Heat oven to 325 degrees. With a sharp knife, score top of ham; insert cloves. Place in shallow roasting pan. Bake at 325 degrees for about 1 1/2 hours. Meanwhile, in a small bowl, combine remaining ingredients. Remove ham from oven and spoon glaze over ham. Return ham to oven for another 30 minutes to continue baking.

Creamed Onions & Carrots

This creamy vegetable dish can be made a day or two ahead; just reheat at dinner time. The flavor is much better if you use fresh carrots.

Cut them in small pieces; either julienne, or rounds.

Serves 10

8 cups water

2 pounds pearl onions

3 tablespoons butter or margarine

3 1/2 tablespoons all-purpose flour

1 1/4 cups whipping cream plus 2 tablespoons

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

2 cups cut-up carrots

In a large kettle, bring water to a boil. Add onions and boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream, salt and pepper, and nutmeg. Bring to a boil and cook, stirring constantly, for about 2 minutes or until thickened. Stir in carrots and onions. Taste-test for additional salt and pepper. Transfer to a buttered 2-quart baking dish. Bake uncovered at 325 degrees for 30 to 40 minutes or until vegetables are tender.

Fruit Salad

1 (20-ounce can) pineapple chunks, drained well

3 oranges, sectioned

3 bananas, sliced diagonally

2 apples, unpeeled, sliced

2 tablespoons sugar

1/4 cup canola oil

1/4 cup orange juice

2 tablespoons cider vinegar

romaine lettuce, chopped peanuts, seeds of 1 pomegranate (optional)

In a large bowl, combine pineapple, oranges, bananas and apples.

In a small jar, combine sugar, oil, orange juice, and vinegar; shake well.

When ready to serve, pour dressing over fruit; toss gently.

Place fruit in a lettuce-lined bowl; sprinkle with peanuts and pomegranate seeds if desired.

Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.



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