Christmas ham
This is my version of what looks like a Finnish Christmas Ham. While the addition of mustard and bread crumbs are from Finland, any cooked ham would do. To add a bit of sweetness (which Filipinos, including myself, love), I cooked and glazed the ham with a mixture of pineapple, molasses and brown sugar.
For the pastry
Ingredients:
1 pc boneless cooked ham (about 2 to 3 kg)
2 tbsp molasses
3 tbsp brown sugar
2 cups pineapple juice
3 tbsp Dijon mustard
1/2 cup bread crumbs
procedure:
1. In a large pot, combine molasses, sugar and pineapple juice.
2. Simmer until the sugar is dissolved.
3. Place ham in the mixture and simmer on medium heat, basting the ham and turning it until the liquid thickens and the ham is colored to a deep amber.
4. Let the ham cool down and set the glaze aside.
5. In an oven preheated to 180°C, bake the ham for 30 minutes, glazing with the sauce. Let cool a bit.
6. Spread the mustard over the top and sides of the ham. Sprinkle with bread crumbs and return to the oven to bake for another 30 minutes.
Chicken liver paté
Ingredients:
700 g chicken livers
250 g butter, cubed
1/2 cup cream
1 tbsp oil
1 tbsp butter
1 pc large shallot or small red onion, minced
2 cloves garlic, minced
2 stalks fresh thyme
1 tsp black pepper
1/2 tsp salt
2 tbsp brandy or cognac
2 tbsp melted butter
procedure:
1. Sauté chicken livers, thyme leaves and shallots in oil and butter. Season with salt and pepper.
2. Once the livers are cooked but still pink in the middle, pour brandy or cognac. Let liquor evaporate then add cream and simmer for one minute more.
3. Let liver cool down a bit then transfer to a food processor.
4. While processing liver, add cold butter cubes one at a time, continuing to process until all the butter is used up.
5. Place in a container of your choice and top with melted butter.
6. Refrigerate until ready to use.
Potato, beet and apple salad
Ingredients:
800 g potatoes, peeled, cubed and boiled till tender
3 pcs large beets, peeled, cubed and boiled till tender
3 pcs large carrots, peeled cubed and boiled till tender
2 pcs apples, cored and cubed
1 bunch dill, chopped
juice and zest of one lemon
2 cups crème fraiche
salt to taste
procedure:
1. Mix crème fraiche, lemon juice and zest and salt in a large bowl.
2. Add cooled cooked potatoes, beets and carrots plus the apples.
3. Toss well and refrigerate for at least three hours or overnight.
4. Mix salad again before serving.
