St. Leonard's Day - patron saint of green grocers

November 6 - Today is the feast day of St. Leonard of Noblac , the patron saint of green grocers.

I have been recently facsinated with feast days of Saints in ways I have not been since my Confirmation in 8th grade. I am having fun exploring garden related saints, like St. Francis and St. Leonard.

Born to the nobility, part of the court of the pagan King Clovis I. The Queen suggested to Leonard, possibly as a joke, that he invoke the help of his God to repel an invading army. Leonard prayed, the tide of battle turned, and Clovis was victorious. Archbishop Saint Remigius of Rheims used this miracle to convert the King, Leonard, and a thousand followers to Christianity.

Leonard began a life of austerity, sanctification, and preaching. His desire to know God grew until he decided to enter the monastery at Orleans, France. His brother, Saint Lifiard, followed his example and left the royal court, built a monastery at Meun, and lived there. Leonard desired further seclusion, and so withdrew into the forest of Limousin, converting many on the way, and living on herbs, wild fruits, and spring water. He built himself an oratory, leaving it only for journeys to churches. Others begged to live with him and learn from him, and so a monastery formed around his hermitage. Leonard had a great compassion for prisoners, obtaining release and converting many, who then lived near him and helped clear lands and grow crops.

It is both this work and the fact that he lived off herbs and vegetables on his travels that made him the patron saint of those who grow and sell vegetables. He is also know as the Vegan Saint.  

This is a perfect saint day to explore salad dressings, vegetable side and main dishes, so here are a few suggestions.

Hearty Vegetable Soup

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 14.5-ounce can diced tomatoes

1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)

1 tablespoon fresh thyme

kosher salt and black pepper

biscuit mix and ingredients to make 8 biscuits

1/4 cup shredded Parmesan (1 ounce)

2 15-ounce cans cannellini beans, rinsed

1 bunch spinach, thick stems removed (4 cups)

Directions

1.     Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes.

2.     Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.

3.     Stir in the squash, thyme, 5 cups water, 1 ½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.

4.     Reduce heat and simmer until the squash is tender, about 15 minutes.

5.     Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking.

6.     After the soup has simmered, stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes. Serve with the biscuits.

Vegetable Barley Soup

Makes 8 quarts, serves 16

Ingredients:

1 1/2 cups barley

1/4 cup olive oil

6 carrots, diced

6 stalks celery, diced

4 large onions, diced

4 parsnips, dices

kosher salt and black pepper

1 102-ounce can diced tomatoes (or four 28-ounce cans)

1 Tbls. Backyard Patch Soup & Salad blend

1 bunch kale, thick stems discarded and leaves chopped (8 cups)

2 15.5 oz. can chickpeas, rinsed

Salt & pepper

Directions:

1. Cook the barley according to the package directions (set aside.)
2. Meanwhile, heat the oil in a large pot or Dutch oven.
3. Add the carrots, celery, onions, parsnips, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until the vegetables begin to soften, 20 to 25 minutes.  
4. Add the tomatoes (and their juices) and 8 cups water. Simmer, stirring occasionally, until the soup has slightly thickened and the vegetables are tender, 45 to 60 minutes.
5. Add the herbs and kale and simmer, stirring occasionally, until it is tender, 5 to 6 minutes.
6. Stir in the chickpeas and cooked barley and cook until heated through, about 3 minutes.

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Meatball Appetizers with Cinnful Dessert Blend

I stated in an earlier blog that this season we were going to focus on Cinnful Dessert Blend as the special mix for the season.  As a result I posted it as the Featured Product on my website and have posted a few recipes here using it.  As we get into the entertaining season, I thought I would share this recipe I fashioned a few years ago that uses the blend to make a sweet Asian-style meatball that is quick to prepare for guests.  I have even gone so far as to make the meatballs in advance and warmed them in the skillet with the jelly right before I am ready to serve them.  You can substitute cranberry or rhubarb jelly and also lamb or ground turkey for the ground beef to suit your personal tastes.

Sweet Meatball Appetizers

Ingredients

1 pound ground beef

½ small red onion (finely chopped)

½ cup bread crumbs

1 large egg

¼ teaspoon Backyard Patch Cinnful Dessert Blend

½ cup current jelly

salt and pepper

Directions

1. Combine meat, onion, bread crumbs, egg and Backyard Patch Cinnful Dessert Blend.  Season with salt and pepper.

2. Shape into 1-inch balls and broil until cooked through, 5 to 6 minutes.

3. In a large skillet, heat currant jelly; add the meatballs and toss to coat.

Thyme (Garden Thyme) - Herb of the Week

Thyme is a versatile and multipurpose herb and it is actually a genus that includes many different species. Its medicinal properties make it a useful herb. Thyme is also used in various culinary preparations. In ancient times, this herb was used for embalming by the Egyptians.

So since Halloween just passed, I thought I would make the herb of the week Thyme (Thymus vulgaris.)
The word Thyme, came from the Latin word Thymum which came from the Greek word which meant to make a burnt offering or sacrifice. The ancient Greeks burnt it as incense in their temples, believing that Thyme was a source of courage. In ancient lore, Thyme was thought to have the ability to attract fairies. In the same way as Sage, it has been burned in many places throughout time to cleanse the air, protect from plague, and ward off evil spirits.

It is generally believed that the spread of Thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to "give an aromatic flavor to cheese and liqueurs".

In the middle ages, Thyme was placed beneath pillows to aid sleep and ward off nightmares. At this same time, women would give sprigs of Thyme to knights as they went to battle, believing that the Thyme would bring them courage. Thyme was also included in coffins and burned at funerals, as it was believed to aid in the passage to the next life.

Thyme, a strong flavored member of the mint family, gets its flavor from an essential oil known as thymol, which is incidentally the main active ingredient in Listerine Mouthwash.

In the Eastern Mediterranean countries, there is little distinction made between several aromatic members of the mint family, that include Oregano, Thyme, Marjoram, and Savory.  In fact, many Jordanian recipes simply call for zahtar (or zaatar), a blend of such herbs as may be available to the individual cook.

To Grow
A slow growing ground cover, Thyme is a welcome addition to any well balanced herb garden. Thyme pretty much grows itself. In fact, the more you fuss with it, the less hardy it will be. Thyme is most fragrant and flavorful when grown in dry, lean soil. Too much moisture will rot the plants.

Thyme is a perennial and will withstand a hard frost, to grow hearty and healthy the following spring. It likes sun and will tolerate full sunlight, although it will do OK in partial shade. It prefers well drained soil. It can be grown from seed, but I personally have had limited success with this, and find that transplants do much better for me.

The propagation of thyme is carried out by means of root division, seeds or cuttings. Propagation by seeds take a long time (about 1 yr.) and therefore, root division is the most preferred method as experts do not recommend cuttings for propagating thyme. Planting is usually done in the month of April. In order to carry out root division, the plant is dug up and roots are cleared off the soil. Roots are then cut in 4-5 pieces and used for plantation. Care should be taken to see that every root cutting has a portion of foliage with it.

To Use
Thyme should be picked just when the flowers appear in order to get the sweetest leaves. Leaves need to be crushed in the hands before using them in any of the recipes. Thyme herb substitutes which could be used to add flavor to recipes are parsley, marjoram, and tarragon.

Although strong, it is not overpowering, and it blends well with other herbs and spices, both fresh and dried. Thyme retains its’ flavor in the drying process better than many herbs. A good source of Iron, Thyme is used widely in European and Mediterranean dishes. With over 100 different varieties, Thyme is on of the most widely used herbs in the world. There is a rule of thumb among many schools of cooking: “When in doubt, use Thyme.”  It is an important part of Herbs De Provence.

Culinary uses for Thyme therefore are too plentiful to count or name.  It makes a nice complement to tomato sauces, cheeses, eggs and vegetables. It can also be used to flavor jellies, breads, vinegars, marinades, sauces and in bouquet garni. Holds its flavor in cooking and blends well with other flavors of the Mediterranean region, like garlic, olive oil and tomatoes.

Of course there are hundreds of Thyme recipes available.  I shared a thyme shortbread cookie recipe  back in February on my website.  Here are a few simple ones:

Appetizers

8 oz. Philadelphia Cream Cheese
I Tablespoon freshly chopped Thyme
I Tablespoon freshly chopped parsley
1/2 Teaspoon finely minced garlic

Blend all ingredients thoroughly and roll into a 1" diameter log in wax paper. Refrigerate overnight. Slice into 1/4" wheels and serve on crackers.

Zucchini with Thyme

2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
1 teaspoon dried Thyme or 1 Tbsp fresh Thyme, chopped
Salt and freshly ground pepper

In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.  Add the zucchini sticks, crumbled bouillon cube, Thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

Thyme Roasted Grapes   

 Delicious as a simple appetizer paired with sliced cheese, roasted grapes also work well when served as a side dish with chicken or turkey or with angel food cake and whipped cream for dessert. They're quick and easy to prepare, yet elegant enough for company.

1 pound red seedless grapes, rinsed with stems removed

1 Tablespoon extra-virgin olive oil

1 Tablespoon fresh thyme leaves, striped from stems  or 1 teaspoon dried thyme

Pinch of salt and pepper (to taste)

1 Tablespoon honey

Preheat oven to 400 degrees F.  On a baking sheet gently mix grapes with the olive oil, fresh thyme leaves, salt and pepper.  Spread out mixed grapes into a single layer. Don't overcrowd the grapes on the sheet.  Bake at 400 degrees F, shaking the baking sheet occasionally until the skins begin to split, about 15 to 18 minutes.  Remove grapes from oven and drizzle with honey. Serve immediately or let grapes stand at room temperature until ready to serve.  As a side dish this serves 4.

Medicinal Uses

Medicinally Thyme has many uses. It has been used through the centuries as a remedy for many ailments, from epilepsy to melancholy. Nowadays, it is prescribed by herbalists for intestinal worms, gastrointestinal ailments, bronchial problems, laryngitis, diarrhea, and lack of appetite. It has antiseptic properties, and can be used as a mouthwash, skin cleanser, anti-fungal agent for athlete's foot and as an anti-parasitic for lice, scabies, and crabs. For skin inflammations and sores, make a poultice by mashing the leaves into a paste. Oil called thymol, obtained from this herb, acts as a disinfectant and antiseptic.

To use Thyme as an anti-fungal agent or as a parasitic, mix four ounces of Thyme to a pint of alcohol, or buy the essential oil and use sparingly on the affected area. For bronchitis and gastric problems, make a tea to be used once per day. Add honey as a sweetener, if desired.

This warming herb can help loosen and bring up excessive mucus during upper respiratory diseases or sinus problems, yet, because it has anti-spasmodic tendencies, it can reduce dry coughing. It is said to improve digestion and help reduce spasms; and reduce rheumatic and arthritic pain.  To use Thyme as an anti-fungal agent or as a parasitic, mix four ounces of Thyme to a pint of alcohol, or buy the essential oil and use sparingly on the affected area.  For bronchitis and gastric problems, make a tea by infusing the herb in water and take once per day.  Add honey as a sweetener, if desired. Thyme is used for respiratory infections in the form of a tincture with alcohol, tisane (tea), salve, syrup or by steam inhalation.

A paste of warm, moistened Thyme leaves applied to the affected area is recommended for the relief of pain from abscesses, boils or swelling. In fact, this has also been known to help sciatica and rheumatic pain. Anti-inflammatory anti-pain salves, made by infusing herbs in oils such as Olive Oil or Sesame Oil, often include Thyme for the ability of its volatile oil, Thymol, to deaden pain and quiet spasms. Because Onions are excellent anti-inflammatories, an Onion broth, with a handful of dried Thyme thrown in, will help with aching joints or muscles from arthritis or from flu. Heating Chopped Onions in some olive Oil, with Coarse Salt and Thyme, until golden, and applying the COOLED mixture to a bruised site, externally, is often also very soothing and effective, even on stubbed toes and twisted ankles.

Thyme Bath Herbs

This blend will help repel winter cold symptoms.

2 Tbls. Thyme

2 Tbls. Spearmint

2 Tbls. Peppermint

2 Tbls. Eucalyptus

Mix all ingredients together.  Place 2 Tbls of the mixture in a cloth bag or square of fabric.  Allow bag to soak in the tub before you get in then soak for about 20 minutes to let the herbs effect and relieve your cold symptoms.

NOTES: The essential oil of Thyme (Thymol) can cause adverse reactions if taken in it's pure form, so use Thyme-based medications sparingly. If taken in a tea, drink only once or twice per day, and if used on the skin, be aware that it may cause irritation.

Thyme one of the best medicinal herbs available to mankind. The culinary uses of this plant make it even more beneficial.  One should always include thyme in the herb garden in any of its 100 varieties and more if you can fit them.  Then you too can make use of its various benefits.

Happy Halloween

Happy Halloween!

Holiday Spices, part 2

There are a series of Spices that are associated with the holiday.  I decided that I would share those with you in two posts.   I’ll give a small description of its uses and provide recipes to go with the spice.  Spices I have included are:

         Ginger

         Clove

         Saffron

         Cardamom

         Star Anise

        Allspice

        Nutmeg

        Cinnamon

The first half of the list was posted yesterday and the second half today. Enjoy!

This post was updated in Autumn 2018.  Some recipes were removed to be rewritten and the photographs were replaced.  

Star Anise (Illicium verum)

Star anise, probably the world's prettiest spice, is used widely in Asian cuisine. It also makes an unusual but delicious flavoring for poached fruits such as pears and plums.   I also use this spice in Backyard Patch Spice Cider /Mulled Wine Blend.

Buy star anise whole. One or two "stars" usually impart sufficient flavor to infuse an entire dish. To substitute star anise for anise seed in a recipe, reduce the quantity to one-half or one-third of the recipe's recommendation. 

Thanksgiving Star Cider

1/2 cup dried hibiscus blossoms

4 cups pear nectar

2 cups red wine

1/4 cup lemon juice

2 cups star anise

1/3 cup honey

star anise, fresh pear wedges, if desired 

Directions

Pour 2 cups boiling water over 1/2 cup dried hibiscus blossoms (jamaica) and let steep 5 minutes. Meanwhile, warm 4 cups pear nectar, 2 cups red wine, 1/4 cup lemon juice, and 2 star anise over low heat.

Strain hibiscus infusion into a large pitcher, add pear nectar mixture, and stir in 1/3 cup honey. Serve warm in mugs. Garnish each serving with a whole star anise and fresh pear wedges if you like.

Allspice (Pimenta dioica)

As the name suggests, allspice's flavor and aroma are a mixture of cinnamon and nutmeg with a touch of clove. Allspice grows primarily in Jamaica, where it is simply called "pepper" and featured prominently in jerk seasoning paste. I also use this spice in Backyard Patch Cinnful Dessert Blend.

In addition to adding deep, warm flavor to savory dishes, use ground allspice in gingerbread and other cakes and cookies. It's a good idea to buy whole allspice, which stores indefinitely in an airtight container, and grind as needed in a peppermill.

Caribbean Pork

1 tablespoon low-sodium soy sauce

3/4 teaspoon salt, divided

3/4 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon ground red pepper

1/8 teaspoon ground allspice

1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces

1 1/2 tablespoons vegetable oil, divided

1 tablespoon butter

1 1/2 cups coarsely chopped onion

1 cup chopped green bell pepper

2 large yellow plantains, chopped (about 3 cups)

1/2 teaspoon black pepper

4 garlic cloves, minced

1 teaspoon habanero hot pepper sauce

2 tablespoons chopped fresh cilantro 

Directions

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.

 Note: Use semi-ripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. 

Nutmeg (Myristica fragrans)

Nutmeg is the kernel of the fruit of a tropical evergreen tree. Each kernel comes wrapped in a lacy covering that we use separately as the spice mace. Nutmeg and mace share a warm, sweet, musky flavor suited to cakes, cookies, and other desserts. Nutmeg has an affinity with dairy, too—it is excellent in milky desserts and drinks. 

Use nutmeg freshly grated or milled. Nutmeg mills pass the spice over a sharp blade, shaving off minute amounts. Except in cakes, add nutmeg toward the end of cooking to retain its evanescent aroma and warm, spicy flavor. I also use this spice in Backyard Patch [Cinnful Dessert Blend].

Fresh Fruit Salad with Nutmeg-Cinnamon Syrup

2 cups thinly sliced Granny Smith apple (about 1 large apple)

2 cups thinly sliced ripe pear (about 1 large pear)

1 cup sliced strawberries

1/2 cup orange sections (about 1 orange)

1/2 cup sliced banana (about 1 medium)

1/4 cup fresh lemon juice

1/4 cup maple syrup

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Directions

Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.

Combine maple syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.

Cinnamon (Cinnamomum zelanicum)

Cinnamon comes from the aromatic bark of a tree native to Sri Linka, India, and Burma.  It's a traditional ingredient in gingerbread, cider or mulled wine, and chocolate cakes and desserts. 

Cinnamon is also good with apples and pears, and tempers savory dishes like this lamb tagine. This is the main spice in Backyard Patch Cinnful Dessert Blend.

You can buy cinnamon as sticks, or ground; however, cinnamon sticks have a sweeter, subtler flavor and a longer shelf life than ground. Whole cinnamon is best ground in a clean coffee mill.

Cinnamon Sugar Cookies

1 cup granulated sugar

6 tablespoons butter, softened

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1 large egg

1 cup cake flour (about 4 ounces)

3/4 cup all-purpose flour (about 3 1/3 ounces)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup turbinado sugar (or brown sugar)

1/2 teaspoon ground cinnamon

Directions

 Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375°.    Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.

Note: If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation to attract bake sale buyers.

I hope you enjoyed this exploration of spices.  We will repost some of the removed recipes in Fall 2018.

Holiday Spices, part 1

There are a series of Spices that are associated with the holiday.  I decided that I would share those with you in two posts.   I’ll give a small description of its uses and provide recipes to go with the spice.  Spices I have included are:

             Ginger

             Clove

             Saffron

             Cardamom

             Star Anise

             Allspice

             Nutmeg

             Cinnamon

The first half of the list will be posted today and the second half tomorrow. Enjoy!  

NOTE - This post was updated in Autumn 2018, new information was added, pictures were replaced and some recipes were removed to be rewritten.  

Ginger (Zingiber officinale)

Ginger's warm, slightly woody flavor makes it one of the world's favorite spices. By and large, fresh ginger is used in savory cooking, while dried or ground ginger is favored for sweet dishes. I also use this spice in Backyard Patch Cinnful Dessert Blend.

Choose the freshest, youngest-looking ginger you can find—old rhizomes tend to be fibrous, tough, and not so flavorsome. It will keep two to three weeks in the refrigerator. Or store whole fresh ginger in a refrigerated jar of sherry, and use both ginger and sherry in Asian dishes. Ground ginger loses its aroma and flavor quickly, and it should be used within two or three months.

Pear and Ginger Crisp

1/4 cup packed brown sugar

1/4 cup water

1 1/2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon ground ginger

2 1/2 pounds pears, peeled, cored, and sliced

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1 1/2 teaspoons ground ginger

1/4 teaspoon salt

3 tablespoons chilled butter, cut into small pieces

1 1/2 (1-ounce) slices white bread

1/4 cup slivered almonds, ground

1/4 cup finely chopped pecans

Directions:
Preheat oven to 350°. Heat a large nonstick skillet over medium heat. Add first 6 ingredients; cook 5 minutes, stirring occasionally. Place pear mixture in a 2-quart casserole lightly coated with cooking spray. 

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup brown sugar, 1 1/2 teaspoons ginger, and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Place bread in a food processor; pulse 10 times or until crumbs measure 3/4 cup. Stir breadcrumbs and nuts into flour mixture.  Sprinkle flour mixture evenly over pear mixture. Bake at 350° for 40 minutes or until filling is bubbly and topping is golden.

Note: The slight heat of ground ginger brings out the sweetness of the pears. Ground gingerroot is far more intense and peppery than fresh. If you prefer only a hint of ginger, omit it from the topping.

Cloves (Syzyium aromaticum)

Cloves are an ancient spice, used for millennia in China and imported by the Romans. Cloves are the dried flower buds of a tree with an intensely sharp, slightly bitter taste. Use sparingly as they can overpower other flavors. In holiday cooking, cloves traditionally appear ground in gingerbread and fruitcake, and whole in mulled wine or for studding baked and glazed hams. I also use this spice in Backyard Patch Cinnful Dessert Blend.

Use cloves whole or ground. If you use whole cloves to flavor a dish, make sure to remove them before serving, as in this fresh ham recipe. Cloves don't need toasting before use.

Baked Ham

1 (8-pound) 33%-less-sodium smoked, fully cooked ham half

2 teaspoons whole cloves

2 cups apple juice, divided

2 tablespoons dark brown sugar

1 tablespoon Dijon mustard 

Directions: 

Place ham in a large Dutch oven or stockpot. Cover with water to 2 inches above ham; cover and refrigerate for 24 hours. Drain; rinse well with warm water. Drain. Preheat oven to 325°.

Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. Place rack in pan; pour 1 cup apple juice over ham. Cover ham loosely with foil. Bake at 325° for 2 1/2 hours, basting occasionally with remaining 1 cup apple juice.

Remove ham from oven (do not turn oven off); uncover ham. Combine sugar and mustard; brush over ham. Bake, uncovered, at 325° for 30 minutes or until a thermometer inserted into thickest portion registers 140°. Place ham on a cutting board; cover and let stand 10 minutes before slicing.

NOTE: Soaking the ham in water draws out some of the sodium so the ham won't taste too salty.

Saffron (Crocus sativus)

The yellow-orange stigmas from a small purple crocus make up the world's most expensive spice. The prices comes from the extremely labor-intensive way it must be harvested.  Each crocus flower provides only three stigmas, which must be hand-picked then dried. Fortunately, a little saffron goes a long way, only a few dried stigmas are needed to color a dish and impart an aromatic slightly bitter quality. This spice is integral in many traditional dishes such as the Swedish saffron buns, risotto milanese, bouillabaisse, and paella.  Best known for its use with rice, saffron also combines well with honey, pears, rosemary, garlic, and onions, and ginger and cardamom.  

Powdered saffron loses its flavor and can often be adulterated with imitations, so for best flavor buy a small quantity of high-quality threads, and crush or steep just before using. For most dishes, saffron is best soaked in a few tablespoons of warm liquid to allow the color and flavor to develop fully before adding to the rest of the ingredients. It is easy to use too much, which gives an unpleasant medicinal tang to the dish, so never double the amount, even if you double the recipe, without tasting it with the original measurement first. Store saffron airtight in a cool, dark place.

Holiday Saffron Cake

6 tablespoons butter, softened

1/4 cup sugar, divided

1 large egg

3/4 cup milk

1/4 teaspoon saffron threads

1 3/4 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup golden raisins

10 almonds

1 teaspoon pearl sugar (sugar crystals) 

Directions:
Preheat oven to 350°.   Place butter and all but 1 teaspoon sugar in a bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add egg; beat until well combined.

Heat milk in a small pot over medium heat. Crush saffron with remaining 1 teaspoon sugar in a mortar or small dish. Remove milk from heat; add saffron sugar to pot, and stir. Cover and let steep 5 minutes.

 Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl.  Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture, blending well after each addition. Stir in raisins.

Scrape batter into a lightly greased 8-inch round cake pan. Arrange almonds on top of batter; sprinkle evenly with pearl sugar. Bake at 350° for 25 minutes or until tester inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack.

Note:  This cake isn't overly sweet, but it is topped with pearl sugar, which you can sometimes find among the icing and cake decorating items in the grocery store. Regular granulated sugar would work in a pinch, but we highly recommend using either pearl or turbinado sugar. Make sure to use high-quality saffron threads.

Cardamom (Elettaria cardamomum)

Cardamom comes from the same family as ginger and turmeric. The best pods will be pale sage green and have sticky black seeds inside. They are intensely aromatic and have an orangey flavor that works well in sweet and savory dishes.

Cardamom's essential oils are volatile, so ground cardamom's flavor dissipates quickly. Bruise whole pods before using to allow the flavor to escape—press down on them with the blade of a knife until the pod opens. If the seeds are dry and light brown, they are old and have lost their flavor and aroma. Discard those pods.

Orange with Carmel and Cardamom Syrup

1/2 cup water

2 cardamom pods, crushed

6 tablespoons sugar

5 medium navel oranges (about 2 1/4 pounds)

1 cup whole-milk Greek yogurt

2 tablespoons honey

1/8 teaspoon orange water or orange juice

Mint sprigs (optional)

Directions
Combine 1/2 cup water and cardamom in a small, heavy saucepan; bring to a boil. Remove from heat; cover and let stand 20 minutes. Strain through a fine sieve over a small bowl; discard solids.

Combine 1 tablespoon cardamom water and sugar in pan over medium heat, and cook for 9 minutes or until sugar is melted and barely golden (do not stir). Increase heat to medium-high, and cook for 1 minute or until mixture darkens to a deep amber. Remove from heat; carefully pour remaining cardamom water down the side of the pan. When adding the cardamom water to the caramel, pour down the side of the pan to prevent the caramel from sputtering too much.  Return pan to medium-high heat; stir until well blended. Remove pan from heat.

Peel oranges. Cut each orange crosswise into 6 slices. Arrange slices on a rimmed platter; pour hot syrup over oranges. Cover and chill overnight.

Combine yogurt, honey, and orange-flower water in a small bowl. Serve yogurt mixture with oranges. Garnish with mint sprigs, if desired.

Note:  Orange-flower water infuses this simple dessert with Moroccan flair; look for it in gourmet markets or Middle Eastern grocery stores. Chilling overnight is crucial for imbuing the oranges with flavor.