Honey Mustard Christmas Ham

Honey Mustard Christmas Ham

A fun and different way to serve left over ham that can be served as a main dish or as filling to sandwiches for media noche.

Ingredient:

1/4 cup
2 tbsp. honey
2 tbsp. mustard
1/2 kg. fully cooked, store bought smoked ham, sliced about 1 inch thick.
1/2 cup NESTLE Cream soured with
1 tbsp. calamansi juice
chopped green onion

Procedure:

1. Mix water, honey and mustard in 10 skillet. Add ham. Cover and heat until boiling; reduce heat.
2. Simmer over low heat for about 15 minutes, turning once. Remove sliced ham from sauce and set aside on platter. Stir in soured cream into the honey mustard sauce and heat for another minute.
3. Pour over prepared ham. Sprinkle with green onion.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4

Nutritional Content Per Serving:

Calories: 327

CHO (g): 11

PRO (g): 10

Fats (g): 27

Maja Blanca

Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.

Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.

Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well.

Try this Maja Blanca Recipe.

Ingredients:

• 4 cups coconut milk
• 3/4 cup cornstarch
• 14 ounces condensed milk
• 3/4 cup fresh milk
• 3/4 cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut

Cooking procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!

Tags: asian dessert, best dessert, Christmas dessert, creamy dessert, Dessert, dessert recipe, filipino dessert, Holiday recipe, kakanin recipe, maja blanca, panlasang pinoy, pinoy recipe, sweet, sweet corn recipe, sweet dessert recipe, sweet recipe

Lengua Blanco

by Chef Toby Libarnes
Serves: 10

Ingredients:

• 1 kg ox tongue
• 12 cups water
• 1 tbsp black peppercorn
• 1 pc dried bay leaf
• 1/2 cup white wine
• 2 pcs MAGGI Chicken Broth cubes diluted in
• 3 cups water
• 3 cups CARNATION Evap
• 4 packs MAGGI Feel Good Mushroom Soup
• 2 packs 50 g NESTLE All Purpose Cream
• 2 tbsp cooking oil
• 1 tbsp garlic slivers salt & white pepper to taste
• 2 tbsp parmesan cheese
• 1/2 cup mozzarella cheese

Procedure:

1. In a stock pot, add the water and ox tongue together. Boil and simmer for 2 hours (until tongue is slightly tender). Discard the water. Prepare the stock pot for second boiling by adding chicken stock, CARNATION Evap, bay leaf and peppercorn together.
2. Add in ox tongue and boil until tongue is fork tender (usually 40 min to one hour).
3. Take out the tongue and peel-off the skin. Slice lengthwise. To allow easier slicing, cool the tongue completely.
4. Using a heavy saute pan, saute tongue and garlic in oil until slightly browned. Add white wine and reduce by half.
5. Combine 6 cups of ox stock and MAGGI Mushroom Soup together and add mixture to saute pan. Cook until thick. Note: If ox stock is lacking in volume, dilute with more water to achieve 1 1/2 liters of liquid.
6. Turn off the heat and stir in the cream, Season according to taste.

PIE CRUST

Ingredients:

• 2 cups All-purpose flour
• 1 tbsp salt
• 1 tsp white sugar
• 1 pc whole egg
• 1/2 CARNATION Evap
• 2/3 cup Unsalted butter

Procedure:

1. In a food processor, combine flour, salt, sugar and butter together. Blitz until mixture resembles sand.
2. Pour in egg yolks and CARNATION Evap until, process just until mixture becomes a crumby dough.
3. Wrap dough in plastic wrap, allow to rest and chill for at least 1 hour before rolling.

To Assemble:

1. Pre-heat oven to 375 degrees F. Fill a casserole dish with the cooked lengua. Sprinkle with grated mozzarella and parmesan cheese.
2. Place rolled out dough on top of cheese. Using a knife, cut thru the dough to allow steam of filling to escape.
3. Brush dough with beaten egg, place in the oven and bake until golden brown. Around 40 minutes.

Fresh Fruit Salad Gateu

Ingredients:

For the genoise or sponge cake:

• 6 tablespoon butter, melted
• 6 pcs eggs
• 1 cup white sugar
• 1 1/4 cups all purpose four
• 2 tablespoons cornstarch

For the fruit salad filling:

• 2 pcs ripe mango, peeled and cut into chunks
• 6 pcs fresh lychees, peeled and diced

Procedure:

For the genoise or sponge cake:

1. Grease and line a 9 inch springform or round baking pan.
2. Put eggs and sugar in a bowl and whisk over a pan of hot water. Whisk until pale and creamy. Remove from the heat and whisk until mixture has cooled.
3. Sift the all purpose flour and cornstarch together into a bowl. Fold half of the flour into the egg mixture with a spatula.
4. Pour half of the melted butter into the mixture and fold gently. Gradually fold in the remaining flour and melted butter alternately. Pour the mixture into the prepared baking pan. Note: Fold ingredients lightly or else cake will be heavy.
5. Bake in a pre-heated oven at 350 degrees Fahrenheit for 35 to 40 minutes well risen and firm to the touch. The sides should begin to shrink away from the pan at this point. Remove from the oven and cool on the rack. Note: Prepare the fresh fruit salad filling while the cake is cooling.

For the fresh fruit salad filling:

Combine all ingredients in a bowl. Taste and adjust flavor. Chill.

To assemble Gateau:

1. Using a serrated knife, make a cut around the cake about 1 inch from the edge and about 1 1/2 inches deep.
2. Holding the knife almost horizontal and following the first cut, cut through the center to remove a thin layer of cake. This will be the top or the "lid".
3. Scoop out the sponge cake in the center of the cake, being careful not to cut through the bottom.
4. Spoon the chilled fresh fruit salad into the sponge case. Replace the top of the cake and press down gently to even out.
5. Spread the whipped cream over the top and around the sides of the cake. Press the chopped nuts on to the sides of the cake and garnish the top with the extra fresh fruits. Chill the cake for at least 2 hours before serving.