Polish Lowland Sheepdog - pon - pon the dog
Gabriela Obara & Izabela
Paluch
International Recipe Exchange
We are featuring Easter recipes this month
Baked Honey-Glazed HamSmoked ham Preheat oven to 250°F or if pressed or time, 300°F.
Remove the rind from the ham and most of the fat, leaving an even
layer about 1/8-inch thick. Place the ham in a baking pan lined with
heavy-duty aluminum foil (this will eliminate a nasty clean-up later).
Score the fat on the ham (making a diamond pattern).
In a small bowl, combine prepared mustard, brown
sugar, and honey. Rub the ham all over with the mustard-honey sauce,
pressing sauce into the cut marks. Stick a whole clove in the center
of each diamond. Using toothpicks, secure slices of pineapple to the
ham. Then in the center of each pineapple ring, secure maraschino
cherries with toothpicks. NOTE:
If preparing half a ham, cover the cut end with heavy-duty aluminum
foil, secured with toothpicks, to keep the meat from drying out.
Bake the ham, fat side up, from 4 hours to all day.
Baste every 30 minutes with equal parts wine and ginger ale, or ginger
ale only. Later in the cooking, baste with pan juices. When done, remove
from oven and transfer to a carving board. Let the ham stand for 30
minutes before carving.
Cut away the rind and excess fat. Then cut into slices,
as thin as possible. Add accumulated carving juices to the remaining
sauce and serve separately. Arrange the meat on a warmed serving
platter.
Grilled Rack of Lamb with Pinot Noir MarinadePinot Noir Marinade (see recipe
below)
Arrange racks of lamb in a single layer in a large baking dish. Pour Pinot Noir Marinade over the lamb; turning lamb to coat. Cover and refrigerate at least 2 hours, turning and basting often. NOTE: I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.
When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb. When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).Rare - 120°F In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed - use your best judgment. Keep warm until ready to serve. Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven). When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture. Makes 6 servings. Pinot
Noir Marinade: In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.
Babka Wielkanocna Lukrowana (Easter Babka)
Herring
with sour cream and apple salad
Ingredients
8 preserved herring fillets 270ml/9fl oz sour cream 4 red apples, cored and sliced 2-3 tbsp chives, chopped 55g/2oz red onions, peeled and sliced 1 tsp Dijon mustard ½ lemon, juice only 1 pinch cayenne pepper dill, chopped salt and freshly ground black pepper
Method
1. Take the herring fillets and soak them in half milk half water solution for at least 30 minutes. 2. Dry on kitchen paper and slice into 2½cm/1in chunks. 3. Mix together the sour cream, chives, mustard, lemon juice and seasoning. 4. Mix the herrings, apples and onions with the sour cream mixture, cover and put in the fridge. Leave for at least 4-5 hours. 5. Sprinkle with chopped dill and serve.
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