Stopping by Sheila Bridges's on a Snowy Evening - Christmas recipes - Recipe

O: The Oprah Magazine, Dec, 2001

Spiced ginger ham. Yam brulee. 'Tis the season for old-time favorites and some new ideas

HONEY-THYME BUTTER

8 Tbsp. (1 stick) unsalted butter, softened to room temperature

3 Tbsp. honey

1 Tbsp. fresh thyme leaves, chopped

In a medium bowl, combine all ingredients and stir to blend. Put into butter dishes and serve or refrigerate. Bring to room temperature before serving. Serve with biscuits or store-bought clover or crescent rolls.

HONEY-GINGER GLAZED HAM

1 cured ham (about 7 1/2 pounds)

1/2 cup honey

1 Tbsp. ground ginger

2 Tbsp. Dijon mustard

1/2 tsp. freshly ground pepper

1. Preheat oven to 325[degrees]. Remove ham from refrigerator 1 hour before cooking to bring to room temperature. Put ham in a roasting pan and place on a rack. Using a knife, score fat on top in a diamond pattern.

2. Mix remaining ingredients in a bowl. Brush about 3/4 of honey mixture on ham with a pastry brush. Bake 2 hours, basting with remaining mixture and pan drippings every 45 minutes. Remove from oven and serve warm or at room temperature.

Makes 8 servings.

CORNISH GAME HENS WITH WILD RICE-AND- MUSHROOM STUFFING

8 Cornish game hens (1 pound each)

Kosher salt

Cracked black pepper

Stuffing:

1 1/2 ounces dried porcini mushrooms

6 Tbsp. (3/4 stick) unsalted butter

3/4 cup finely chopped onions

1/3 cup finely chopped celery

1 cup finely chopped fresh mushrooms (shiitake, morel, chanterelle, etc.) [*]

3 cups cooked wild rice

1/4 cup chopped fresh parsley

1/4 cup chopped fresh sage

1 tsp. kosher salt

1/2 tsp. cracked black pepper

(*.) 6 shiitake mushrooms = 1 cup chopped

1. Preheat oven to 350[degrees] Remove and discard game hen necks and giblets; rinse and pat dry Sprinkle generously with salt and pepper. Set aside.

2. To make stuffing: In a small bowl, soak porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve liquid (about 2/3 cup). Rinse and chop mushrooms; set aside. In a large saute pan over medium heat, melt 3 Tbsp. butter. When butter is foamy add onions, celery, and fresh and reserved mushrooms. Stir until onions are soft and translucent, about 8 minutes. Add rice, herbs, salt, and pepper. Moisten slightly with about 3 Tbsp. reserved mushroom water, depending on dryness. Makes 4 1/2 cups stuffing.

3. Melt remaining butter and set aside. Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together. Place hens, with ample space between them, on two 12" x 19" baking sheets. Brush hens generously with butter. Bake about 1 hour. Makes 8 servings.

CRANBERRY, APPLE, AND ORANGE MARMALADE

4 large navel oranges, halved and thinly sliced

3 cups sugar

2 cups cranberries

2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces

1 tsp. cinnamon

1/4 tsp. nutmeg

Pinch kosher salt

1. In a large plastic container, combine oranges and sugar. Mix well; cover and refrigerate overnight.

2. In a large saucepan, bring orange-sugar mixture to a boil over medium-high heat, about 12 minutes. Reduce heat to low and cook 45 minutes, stirring occasionally

3. Add remaining ingredients and cook an additional 30 minutes. Remove from heat and serve at room temperature or chilled. Makes 8 servings.

YAM BRULEE WITH RUM AND GINGER

4 pounds yams or sweet potatoes (about 4 large)

1 can crushed pineapple, drained (optional)

1/2 cup maple syrup

1 tsp. ginger

1/4 cup Myers's rum or other dark rum

5 ounces marshmallows (about 1/2 a bag), cut in half crosswise

1. Preheat oven to 400[degrees]. Pierce yams with a fork and place on a foil-lined baking sheet. Bake until render, about 1 hour.

2. Remove; when cool enough to handle, scoop out flesh from skins and put into a large bowl. Discard skins. Add pineapple, syrup, ginger, and rum. Mix well, using a fork to make smooth. Spoon into a large oval dish and top with marshmallows. Put dish about 6 inches under broiler and brown 1 minute. Makes 8 servings.

THREE-CHEESE MACARONI

1 1/2 pounds (about 6 cups) small elbow macaroni

1/2 pound cheddar cheese, grated (about 2 cups)

1/2 pound fontina cheese, grated (about 2 cups)

8 Tbsp. (1 stick) butter

4 Tbsp. flour

2 cups milk

1 tsp. salt

1 large egg

1/2 tsp. paprika

1/2 cup bread crumbs (1 slice, toasted and crumbled)

3 Tbsp. grated Parmesan cheese

2 Tbsp. extra-virgin olive oil

1. Preheat oven to 350[degrees]. Cook pasta as directed; strain and place in a buttered 3-quart casserole dish. Sprinkle cheddar and fontina cheeses on top, reserving 1/2 cup of each. Stir lightly with a fork.

2. To make sauce: In a saucepan over medium heat, melt butter; stir in flour until smooth. Slowly add milk and salt, whisking to prevent lumps. Add sauce to macaroni, reserving 1/2 cup. Mix egg with leftover sauce and pour over macaroni.

3. Sprinkle macaroni with remaining cheddar, fontina, and paprika. Combine bread crumbs, Parmesan, and olive oil in a small bowl and spread on top. Place casserole dish on a foil-lined baking sheet on oven's middle rack and bake 25 minutes, until bubbly and golden brown. Makes 8 servings.

3 strips bacon, cut into 1/2-inch pieces