Mindblown: a blog about philosophy.

1 (10 pound) fully cooked whole ham1 cup SMUCKER’S(r) Cherry Preserves1/4 cup red wine vinegar2 tablespoons light corn syrup1/4 teaspoon cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/3 cup toasted slivered almonds3 tablespoons water

1 clove garlic, minced1 shallot, finely chopped1 tablespoon minced galangal1/2 cup dry white wine1/4 cup butter, cut into 1 tablespoon sized pieces1 teaspoon grated lime zest2 tablespoons lime juicesea salt and freshly ground black pepper to taste1 tablespoon finely chopped fresh cilantro

3/4 pound beef tenderloin, cut into 1/2 inch strips1 tablespoon olive oil1 1/2 cups fresh mushrooms, sliced1 medium onion, chopped2 cloves garlic, minced2 teaspoons all-purpose flour1/2 teaspoon salt1/4 teaspoon black pepper1 (14.5 ounce) can beef broth1/4 cup port wine2 cups sugar snap peas1 cup cherry tomatoes, cut in half

4 boneless skinless chicken breasts, cut into cubes3 tablespoons cornstarch1 tablespoon vegetable oil4 cloves garlic, minced5 tablespoons low-sodium soy sauce1 1/2 tablespoons white wine vinegar1/4 cup water1 teaspoon white sugar3 green onions, sliced diagonally into 1/2 inch pieces1/8 teaspoon cayenne pepper, or to taste