Cream soda is back just in time for summer cocktails, and this one’s for adult’s only.
Tired of the same old pizza toppings? Give this dulce de leche pizza a try. You can use store-bough dough, or make your own. It’s always an unexpected hit!
The secret to preparing these candied soldados, or soldiers, so that the bacon is crisp rather than chewy is to slow-roast the bacon in a low oven for up to an hour. Be patient; the result is worth the wait! At our house we ration out the bacon equally to each family member before digging into the eggs to avoid any arguments. Keep this dish in mind as a starter, snack, or even for lunch alongside mixed salad greens. On their own, the candied-bacon soldados make a great hors d’oeuvre. Click here for recipe.
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This recipe is adapted from Food and Wine and is a super easy, hands off recipe for a no-fuss Christmas dinner. Takes 5 minutes to prep, and the rest of the magic happens hands-free in the oven.
- ½ cup dulce de leche
- 6 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 large shallot, finely diced
- ¼ teaspoon cayenne pepper
- ½ cup white wine
- 1 cup low sodium chicken stock
- One 10-pound bone-in smoked ham
Preheat the oven to 325°. In a small bowl, whisk the dulce de leche with the two mustards, and the shallot and cayenne. Whisk in the white wine.
Trim the skin off the ham, leaving a ¼-inch-thick layer of fat. Score the fat in a shallow cross-hatch pattern. Set the ham in a large roasting pan and brush generously with the dulce de leche glaze, allowing the remainder to fall to the bottom of the pan. Cover the roasting pan with foil and roast the ham for 1¼ hours.
Remove the foil and parchment. Glaze the ham for a second time with the pan drippings. Roast the ham for 1 hour longer, or until nicely glazed all over. Transfer the ham to a cutting board and let rest for at least 15 minutes.
Meanwhile, pour the pan drippings into a small saucepan and skim off as much of the fat as possible. Set the roasting pan over 2 burners. Add the chicken stock and cook, scraping up any browned bits from the bottom and side of the pan. Pour the deglazed liquid into the saucepan and bring to a boil. Transfer the gravy to a warmed gravy boat. Thinly slice the ham and serve with the gravy.