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boy, I am tired preparing for my Christmas Party :)

post #1 of 6
Thread Starter 

I made 75 veggie empanadas, 65 Chicken Tamales.. I have 8 desserts to make .  I knew that the Tamales and Empanadas are very time consuming that is why I made them now for next week and they are in the freezer.. 

 

I am also making Sweet corn Tamalitos, two spiral hams w/ honey and pineapple.  For desserts they will be French macarons, home made marshmallows; Red velvet and cheesecake in one (whole cake); chocolate crackle cookies;  lemon meringue tartlets; pumpkin pies and more...  Iam just tired.  But it is worth all my time and effort.  I am so excited for my Christmas party..

post #2 of 6

Sounds fun, can I come?  I'll bring spinach phyllo triangles.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 6
Thread Starter 

sure if you want to come to California :)lol.gif

post #4 of 6

Try this on your hams. First cook them slowly. This is a glaze I use everyone loves it and its so simple. For 2 good size hams  1 pound light brown sugar about 1/2 cup deli brown mustard ,a sprinkle allspice, 1/2 cup honey  Make all into paste and put on the ham.. Let cool slightly before slicing.. Can be made well ahead and stored in frige.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6
Quote:
Originally Posted by chefedb View Post

Try this on your hams. First cook them slowly. This is a glaze I use everyone loves it and its so simple. For 2 good size hams  1 pound light brown sugar about 1/2 cup deli brown mustard ,a sprinkle allspice, 1/2 cup honey  Make all into paste and put on the ham.. Let cool slightly before slicing.. Can be made well ahead and stored in frige.

 

I skip the sugar, and add freshly grated ginger to that.  It's uhmazing.

 

Come to think, pineapples and ham is very retro, haven't seen that for a few decades eh?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 6
Thread Starter 
Quote:
Originally Posted by chefedb View Post

Try this on your hams. First cook them slowly. This is a glaze I use everyone loves it and its so simple. For 2 good size hams  1 pound light brown sugar about 1/2 cup deli brown mustard ,a sprinkle allspice, 1/2 cup honey  Make all into paste and put on the ham.. Let cool slightly before slicing.. Can be made well ahead and stored in frige.

Hi chefedb,  ooo,  I wil ltry this...this sounds so gooooodddd.. thank U  :)bounce.gifbiggrin.gif

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