Tag: brown sugar

Christmas Hamlets – To Eat or Not to Eat Will Not Be a Question

I had been fantasizing for weeks about doing a whole,
home-cured ham for the holidays. I always get lots of requests for this kind of
thing, and was fully prepared to give it a go, but then a strange thing
happened, I heard the word “Hamlet.” 

It was on TV, and completely unrelated to
cured pork, but for whatever reason the word made me think of cute little,
individually sized hams. That’s all it took, and off I went trying to figure out how
to make this thing happen. I knew I wanted a process that wouldn’t require the
pink curing salts used in commercially produced hams, not because they are
unhealthy, they’re not, but because it would be hard for some of you to find.


I’ve read things in the past about using celery’s naturally
occurring nitrates to accomplish the same thing, so that’s what I used, and as
you’ll hear me say several times in the video, I was thrilled with the results!
While not exactly like a classic city ham, this was very close. The firm, moist
texture was great, the salt level was spot on, and since we used loin instead
of leg, there’s even a little less fat.

I’m afraid I won’t be able to help much with questions about
how to do this with bigger or different cuts, as this was my first foray into
home-cured ham, so if you are going to attempt this, please go to a good
butcher to get the exact same size “chops” that I used. If you do, and follow
these simple steps, I think you will have a holiday meal “to die for.” Sorry, but you didn’t expect me to do this entire post without one forced reference to
the play, did you? Enjoy!


Ingredients for 4 Hamlets:
4 thick-cut (10-12 oz) center cut, boneless pork loin
“chops”
For the brine:
1/2 cup *kosher salt plus 1 tablespoon
(*if using fine table salt, you’d only need barely 1/3 cup)
3/4 cup packed brown sugar
1 tsp finely ground black pepper
1 tsp allspice
1/2 ground cloves
1 bay leaf
1 1/2 cups boiling water to dissolve salt and sugar
3 celery stalks (about 2 cups chopped)
1/2 yellow onion
3 cloves garlic
2 cups cold water to puree vegetables in blender, plus add
enough cold water to make 2 quarts total volume of brine
Brine for 48 hours before roasting

For the glaze:
1/4 cup packed brown sugar
2 tbsp Dijon mustard
pinch of cayenne
whole cloves as needed

Roast at 325 degrees F. until an internal temp of 145
degrees F. is reached.

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Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

by Pam on September 18, 2012

I wanted to make a special treat for the kids today but I didn’t want to go to the store.  I finally found this recipe on Andrea Meyers[1] site that wasn’t filled with sugar and butter and used whole wheat flour and oatmeal to make these bars tasty and sweet while being a little bit healthier.  They were fun and easy to make and they put a huge smile on both of my kids faces.

Preheat the oven to 350 degrees.  Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth.  Add the egg, peanut butter, and vanilla and beat until creamy and well combined.

Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl.  Add the oatmeal mixture to the butter mixture and mix well.  Spoon the mixture into the prepared baking dish.  The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined.  Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base.   Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips.  Allow to cool before cutting into bars and serving.  Enjoy.

Print[2]



Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips




Yield: 8

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.



Ingredients:

Cookie Base:

4 tbsp unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 small egg, slightly beaten
2 1/2 tbsp smooth peanut butter
1/2 tsp of vanilla extract
1/2 cup quick oats
1/2 cup whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
6 oz semisweet mini chocolate chips

GLAZE:

1/4 cup powdered sugar, sifted
2 tbsp smooth peanut butter
1-2 tbsp milk (depending on how thick you want the glaze)

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth. Add the egg, peanut butter, and vanilla and beat until creamy and well combined.
Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl. Add the oatmeal mixture to the butter mixture and mix well. Spoon the mixture into the prepared baking dish. The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined. Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base. Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips. Allow to cool before cutting into bars and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Andrea Meyers

References

  1. ^ Andrea Meyers (andreasrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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