The Cumberland View

RMR Media Company Est. 2013

Traditional Christmas Foods

Traditional Christmas Foods

Christmas Cake  (Dessert Should Always Come First : )

(Maybe a little late for this year…but keep recipe and start your on Christmas Cake Tradition)  Recipe by: Carol

"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."

* 2 (8 ounce) containers candied cherries

* 1 (8 ounce) container candied mixed citrus peel

* 2 cups raisins

* 1 cup dried currants

* 1 cup dates, pitted and chopped

* 2 (2.25 ounce) packages blanched slivered almonds

* 1/2 cup brandy

* 1/2 cup all-purpose flour

* 2 cups all-purpose flour

* 1/2 teaspoon baking soda

* 1 teaspoon ground cloves

* 1 teaspoon ground allspice

* 1 teaspoon ground cinnamon

* 1/2 teaspoon salt

* 1 cup butter

* 2 cups packed brown sugar

* 6 eggs Eggs Large White 

3/4 cup molasses

* 3/4 cup apple juice

* Add all ingredients to list

Frozen desserts that treat you right. Find delicious freedom across 16 tasty flavors.  Directions - Prep  30 m , Cook 3 h 30 m , Ready In 6 h

1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour. 2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside. 3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan. 4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container

 

Honey Glazed Ham  Recipe by:  Colleen

"This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)"

Ingredients  1 h 35 m15 servings521 cals

* 1 (5 pound) ready-to-eat ham

* 1/4 cup whole cloves

* 1/4 cup dark corn syrup

* 2 cups honey

* 2/3 cup butter

* Add all ingredients to list

Directions - Prep 20 m – Cook 1 h 15 m - Ready In 1h 35 m

1 Preheat oven to 325 degrees F (165 degrees C). 2. Score ham, and stud with the whole cloves. Place ham in foil lined pan. 3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. 4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Classic Candied Sweet Potatoes

"This is the classic sweet potato recipe that grandmothers  served each year for and Christmas. It's very simple, yet each time I make it people rave and ask for the recipe. Embarrassingly simple & quite delicious!"

Ingredients  1 h 50 m8 servings

* 6 yellow-fleshed sweet potatoes

Sweet Potatoes Produce 

* 1/2 cup butter

* 1 cup packed brown sugar

* 1/2 cup water

TIP! To enhance the flavor of your dish, use Swanson® Chicken Broth in place of water   Directions - Prep 15 m – Cook 1 h 35 m - Ready In 1h 50 m

1 Preheat oven to 350 degrees F (175 degrees C. 2. Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool. 3. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish. 4. In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes. 5. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

Absolutely Delicious Green Bean Casserole from Scratch

"No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.

Ingredients - 35 m 6 servings

* 2 (12 ounce) packages frozen French cut green beans

* 8 ounces crimini mushrooms, quartered

* 3 tablespoons butter

* 1 small onion, halved and thinly sliced Onions Yellow/Brown 

1 tablespoon chopped fresh parsley

* 2 tablespoons all-purpose flour

* 1/2 teaspoon lemon zest

* 1/2 teaspoon salt

* 1 pinch ground black pepper

* 1/2 cup milk

* 1 cup sour cream

* 1/2 cup shredded Cheddar cheese

* 1 (2.8 ounce) can canned French fried onions

* Add all ingredients to list

Directions - Prep 20 m – Cook - 15 m - Ready In - 35 m

1. Preheat the oven to 350 degrees F (175 degrees C). 2. Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside. 3. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat. 4. Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese. 5. Bake in the preheated oven until the cheese melts, about 15 minutes.

Chef John's Raw Kale Salad  --  Recipe by: Chef John

"If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation."

Ingredients

* 1/4 cup rice vinegar

* 1 tablespoon orange juice

* 1 teaspoon Dijon mustard

* 1 teaspoon grated orange zest

* 1 teaspoon ground cumin

* 1/4 teaspoon red pepper flakes

* 1/3 cup olive oil

* salt and ground black pepper to taste

* 1 bunch kale Kale Green, Bunch 

* 1 persimmon, sliced

* 1 apple, cut into matchsticks

* 2 orange, peeled and cut into segments (see footnote)

* 1/4 cup chopped pistachio nuts

* Add all ingredients to list

Directions - 15 m - Ready In 15 m  1. Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper. 2. Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons. 3. Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.