sl - Breakfast with Friends
Delicious warm or cold, this Southern Living favorite is the ultimate make-ahead main dish. Basting delivers big flavor and a beautiful glaze with little effort.
1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern. Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan.
2. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 15 to 20 minutes. Remove ham from oven, and let stand 20 minutes before slicing. Garnish, if desired.
This snappy sauce is a natural with hot biscuits and ham and also makes a terrific sandwich spread for grilled chicken or turkey.
1. Whisk together first 4 ingredients and 1/3 cup evaporated milk in a small bowl.
2. Cook remaining 2/3 cup milk in a small heavy saucepan over medium heat, stirring often, 1 to 2 minutes or just until bubbles appear. (Do not boil.) Whisk in mustard mixture, and cook, whisking constantly, 3 to 5 minutes or until smooth and thickened. Remove from heat, and let cool 15 minutes; whisk in vinegar. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.
Prepare through Step 2 up to a day ahead; cover and chill. Remove from the fridge, add the buttered crushed croutons, and let stand 30 minutes before baking.
1. Preheat oven to 350°. Bring garlic salt and 4 cups water to a boil in a large saucepan over medium-high heat; gradually stir in grits. Reduce heat to medium, and cook, stirring often, 5 minutes or until thickened. Remove from heat, and stir in onion and 3 Tbsp. butter.
2. Whisk together eggs and next 4 ingredients in a large bowl. Stir about one-fourth of grits mixture gradually into egg mixture; add remaining grits mixture, stirring constantly. Pour into a lightly greased 13- x 9-inch baking dish.
3. Melt remaining 2 Tbsp. butter, and toss with coarsely crushed croutons; sprinkle over grits mixture.
4. Bake at 350° for 30 to 35 minutes or until mixture is set and croutons are golden brown.
Baked Grits and Greens With Bacon: Prepare recipe as directed, stirring 1 (3-oz.) package bacon bits into egg mixture.
Note: For testing purposes only, we used Oscar Mayer Real Bacon Bits.
1. Cut grapefruit into 1/2-inch-thick slices. Arrange pink and white grapefruit slices alternately on a serving platter. Just before serving, drizzle grapefruit slices with 2/3 cup Fresh Citrus Sauce, and sprinkle with pistachios. Serve with remaining Fresh Citrus Sauce. Garnish, if desired.
This versatile dressing pairs well with almost any medley of fresh fruit or melon.
1. Combine sugar and cornstarch in a small saucepan; whisk in orange juice. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat, and whisk in lemon zest and juice. Cool 10 minutes, stirring occasionally. Transfer to an airtight container; place heavy-duty plastic wrap directly on warm sauce (to prevent a film from forming); chill 2 hours before serving. Store in refrigerator, with plastic wrap on surface of sauce, up to 1 week.
1. Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
2. Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
3. Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots. Add to flour mixture, stirring just until dry ingredients are moistened. Fold in toasted pecans and raisins. Spoon into 2 greased and floured 8- x 4-inch loaf pans.
4. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 15 minutes. Remove from pans to wire rack, and cool completely (about 50 minutes).
Morning Glory Muffins: Prepare batter as directed. Spoon into lightly greased muffin pans, filling two-thirds full. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Makes 2 dozen muffins. Prep: 30 min., Bake 23 min., Cool: 50 min.
Note: Bread and muffins may be made ahead and frozen in a zip-top plastic freezer bag up to 1 month, if desired. Remove from bag, and let thaw at room temperature.
Brown Sugar-Bourbon Baked Ham
Sweet-and-Spicy Mustard Sauce
Baked Grits and Greens
Pink-and-White Grapefruit Salad
Fresh Citrus Sauce
Morning Glory Muffin Bread
Welcome the weekend with this leisurely menu. Champagne flutes filled with fruit juice and a quick casserole spooned into ramekins add the finishing touches. (Serves 8-10)
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