Author: Chef Cloud Wine

Ingredients

1 (10 pound) fully cooked whole ham
1 cup SMUCKER’S(r) Cherry Preserves
1/4 cup red wine vinegar
2 tablespoons light corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup toasted slivered almonds
3 tablespoons water

Directions

Heat oven to 325 degrees F. Place ham on a rack in a shallow baking pan. Bake, uncovered, in a 325 degrees F oven about 1-1/2 hours (or until thermometer registers 140 degrees F).

Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices. Cook and stir until boiling. Reduce heat; simmer two minutes.

Stir in almonds. Remove from heat. Put 3/4 cup of the glaze to the side.

About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter.

Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.

Ingredients

1 clove garlic, minced
1 shallot, finely chopped
1 tablespoon minced galangal
1/2 cup dry white wine
1/4 cup butter, cut into 1 tablespoon sized pieces
1 teaspoon grated lime zest
2 tablespoons lime juice
sea salt and freshly ground black pepper to taste
1 tablespoon finely chopped fresh cilantro

Directions

Place the garlic, shallot, galangal, and white wine in a small saucepan. Bring to a boil over medium-high heat, and reduce the wine to 2 tablespoons. Remove from the heat, and whisk in the butter, one piece at a time, adding each piece after the last one has melted. Once the butter has been incorporated, whisk in the lime zest and juice. Season to taste with salt and pepper. Stir in cilantro and serve immediately.

Ingredients

3/4 pound beef tenderloin, cut into 1/2 inch strips
1 tablespoon olive oil
1 1/2 cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can beef broth
1/4 cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes, cut in half

Directions

Heat olive oil in a large skillet over medium-high heat. Brown meat 2 to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion, and garlic; cook until onion is soft.

Sprinkle in flour, and stir well to mix. Season with salt and pepper. Stir in broth and wine; cook, stirring occasionally, until sauce is thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to skillet. Stir in tomatoes, and heat through.

Ingredients

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/8 teaspoon cayenne pepper, or to taste

Directions

Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.

Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.