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Grilled Vegetable Skewers
Lamb Chops
Crème Brûlée
Grilled Vegetable Skewers
Lamb Chops
Crème Brûlée

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Grilled Vegetable Skewers

  1. Soak around 8 wooden skewers in water for 15-30 minutes to prevent burning. Mix together the balsamic vinegar, olive oil, lemon juice, mustard, garlic cloves, fresh herbs, salt, and pepper. Toss with the chopped vegetables. Let sit for 15 minutes for the vegetables to soak up some of the flavors from the marinade.

  2. Thread the vegetables onto the skewers.
  3. Grill for 6-8 minutes and then flip and continue to cook for 4-6 minutes until vegetables are lightly charred and cooked through. For more char, turn the vegetables every 3-4 minutes to cook on all four sides.
  4. Finish with an extra drizzle of olive oil and vinegar if desired. Top with extra fresh herbs if desired. Season with salt and pepper if needed.
Credits to: slenderkitchen
https://www.slenderkitchen.com/recipe/grilled-vegetable-skewers

Lamb Chops

1. Remove loin chops from the fridge 20-30 minutes before cooking. Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.

2. Heat a dry 12-inch cast iron skillet* over a medium high heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 5 minutes.

3. Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.

4. Turn the heat to medium-low. Using a spoon, pour off most of the lamb fat.

5. Then add 2 tablespoons off butter (or ghee), garlic and thyme. Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so. Place lamp chops in a serving dish and pour butter sauce on top.
Credits to: primaverakitchen
https://www.primaverakitchen.com/garlic-butter-lamb-chops/

Crème Brûlée

1.Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean.

2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Credits to: cooking.nytimes
https://cooking.nytimes.com/recipes/9039-vanilla-creme-brulee
Book #2125

Honey Baked
Ham

  1. Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours. 
  2. Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier). 
  3. Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
  4. Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
  5. Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes). 
  6. Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
  7. After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
  8. Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. 
  9. If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
Credits to Cafedelites https://cafedelites.com/honey-baked-ham/