Evelyn Chartres Author

Honey Mustard Glazed Ham

Ham, honey and mustard, can there be a better combination of flavours? This recipe requires very few ingredients and can easily become a family favourite!

Ingredients

  • 1 cup (235 ml) of brown sugar
  • ½ cup (120 ml) of honey
  • 2 tablespoons (30 ml) of mustard
  • 1 cup (235 ml) of water
  • 2 to 4 pounds (900 – 1800 g) of cooked half ham

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine first three ingredients in a bowl and set aside.
  3. In shallow roasting pan, add water and ham cut side down.
  4. Cover exterior of ham in glaze and cover loosely with tin foil.
  5. Place in the oven and cook until internal temperature reaches 140°F (60°C).
  6. Baste ham with remaining glaze periodically.
  7. Remove foil roughly 30 minutes prior to ham reaching internal temperature.
  8. Remove ham from oven and let stand, covered for 10 to 15 minutes.
  9. Carve up as desired before serving.

Moules à la Marinière

Mussels and clams are excellent appetizers. This recipe combines mussels or clams with an apple cider for an appetizer that has a pleasing flavour. This recipe can also be served with a garlic butter and lemon sauce to give it that extra zing!

Ingredients

  • 2 pounds of (900 g) of mussels or clams
  • 6 tablespoons (90 ml) of butter
  • ¼ cup (60 ml) of finely chopped onions
  • 3 cloves (9-15 g) of pressed garlic
  • 1 teaspoon (5 ml) of herbes de Provence
  • ⅛ teaspoon (0.75 ml) of pepper
  • ½ quart (500 ml) of apple cider or dry white wine

Instructions

  1. Rinse mussels or clams. Brush shells to clear any excess material or grit, make sure the shell has not been broken or compromised. Soak in water until ready.
  2. Using a 4 quart (3.7 l) pot on medium high, add butter and melt.
  3. Add onions and garlic, sauté for 1-3 minutes or when onions are transparent.
  4. Add herbs and pepper to the pot and mix.
  5. Set to high and add apple cider or a dry white wine. Boil for 1-3 minutes to reduce or until alcohol has evaporated.
  6. Drain mussels or clams using a colander, place in pot and cover with a lid.
  7. Cook for 5 minutes, shake the contents of the pot every minute or so to ensure even cooking.
  8. Pull from heat. Place colander in a large bowl then strain the mussels.
  9. Place mussels or clams in a bowl. Strain some of the remaining sauce to serve as a side.

Roast Chicken au Jus

A quick and easy way to make roast chicken and requires very few ingredients. Simply use onion soup mix, garlic and olive oil, coat your chicken and place in the oven.  Simple and tasty!

For an additional burst of flavour, add in 1 tablespoon (15 ml) of Balsamic vinegar.

Ingredients

  • 1 package (40 g) of onion soup mix
  • 2 cloves of garlic (5-10 g) pressed
  • 2 tablespoons (30 ml) of olive oil
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 chicken cut into pieces

Preparation

  1. Pre-heat oven to 425°F (220°C).
  2. Oil up an 12×9 inch casserole dish and set aside.
  3. In a large sealable bag combine soup mix, garlic and olive oil.
  4. Toss in pieces individually, shake bag and coat pieces.  Place coated pieces on the casserole dish.
  5. Roast chicken in the oven for 40 minutes or until chicken is cooked. Occasionally baste the chicken with remaining mix and/or juices collecting on the dish.
  6. Remove from oven, place on a plate.  Ready-to-serve.

Beef Stroganoff

I make sure keep these ingredients readily available to make this recipe. It takes no time at all to pull this meal together which makes a good 6 to 8 portions. While Beef Stroganoff is not French Canadian in origin, it is nonetheless a family favourite!

Ingredients

  • 12 ounces (340 g) of egg noodles
  • 8 ½ fluid ounces (250 ml) of sour cream
  • 10 fluid ounces (295 ml) of cream of mushroom soup
  • 1 package (40 g) of onion soup mix
  • 1 tablespoon (15 ml) of garlic butter
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • 3 ounces (85 g) of onions (optional)
  • 10 ounces (285 g) of snow peas

Preparation

  1. Prepare egg noodles according to package instructions.
  2. In a large bowl, mix cream of mushroom soup, sour cream and onion soup mix.
  3. On medium heat, melt garlic butter and butter in a skillet.
  4. Add ground beef, onions and cook until the meat is no longer pink.
  5. Drain, set heat to low and add contents of bowl.
  6. Stir until contents bubble then add peas.  Heat throughout and ready-to-serve.

Crème Brûlée

Crème brûlée is not a dish that I grew up with, nor was it readily available in English Canada. Though over the years Tim Hortons and Starbucks have offered themed drinks and goodies based on this dessert.

This dish features a chilled creamy base with a caramelized top. While easy to make, it requires timing since you have to refrigerate the dish prior to serving. It also gives you a reason to go out and get a culinary torch!

Ingredients

  • 5 large egg yolks
  • 3½ ounces (100 g) of sugar
  • 17 fluid ounces (500 ml) of whipping cream
  • 1 teaspoon (5 ml) of vanilla extract
  • 4 teaspoons (20 ml) of brown sugar

Preparation

  1. Pre-heat oven to 215°F (100°C).
  2. In a bowl whisk egg yolks and sugar until mixture whitens and is frothy.
  3. Add vanilla extract and cream to the bowl while whisking contents vigorously.
  4. Pour the cream into 4 stoneware cups. Bake in oven for about an hour.
  5. Let stoneware cool to room temperature then place in the fridge. Leave for 2 hours or however long it takes for contents to gel.
  6. When ready to serve, pull from fridge, cover with approximately 1 teaspoon (5 ml) of brown sugar then caramelize top using a butane torch.