Saturday, April 14, 2007

Tailgate Recipes

Planet Rams Tailgate Recipes
By - Patti LaRue

This is Planet Rams very own...satisfy that tummy section of our newsletter. Here you'll find great recipes to prepare at any Rams game you might be attending or have your own personal game day party in your backyard or heck even in your front room, while you kick back and get ready for some Rams football!

Baked Ham with Spiced Apples and Pears

1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
Spiced Glaze (Recipe follows)
4 tart green apples
4 pears

Preheat the oven to 350*F (175*C). Place ham on a wire rack in a shallow baking pan. Brush the entire ham with the glaze, coating it evenly. Wash, core, and halve the fruit.

Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

Avocado Angels

3/4 pound chorizo sausage or hot ground pork sausage
4 large ripe avocados, peeled and mashed
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons mayonnaise
1 cup (4-ounces) Mexican style shredded cheese
60 small wonton wrappers
Vegetable oil

Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and let cool.

Stir together avocado and next 3 ingredients; stir in sausage and cheese.

Spoon 1 tablespoon mixture into center of each wonton wrapper. Moisten edges with water. Fold corners of wrapper to center, enclosing filling and pinching wrapper edges to seal. Place on wax paper coated with vegetable cooking spray; cover with additional wax paper.

Pour oil to a depth of 3-inches into a Dutch oven; heat to 350*F (175*C). Fry wontons, 3 or 4 at a time, 1 1/2 minutes on each side or until golden; drain.

Cream Cheese Corn

1 (16-ounce) package frozen corn kernels
2 tablespoons butter
1 (3-ounce) package cream cheese
Salt and freshly ground pepper to taste

In medium saucepan cook corn according to package directions and drain liquid.

Add the butter and cream cheese. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.

Christmas Cheesecake

1 cup all-purpose flour
2 1/2 teaspoons finely grated lemon peel, divided use
3 cups granulated sugar, divided use
1 teaspoon vanilla extract, divided use
3 large egg yolks, divided use
1/4 cup butter or margarine, softened
5 (8-ounce) packages cream cheese, softened
1 1/2 teaspoons finely grated orange peel
3 tablespoons all-purpose flour
5 large eggs
1/4 cup whipping cream
1 tablespoon cornstarch
1/2 cup water
1 1/2 cups cranberries

Combine 1 cup flour, 1 teaspoon lemon peel, and 1/4 cup sugar in a bowl. Add 3/4 teaspoon vanilla, 1 egg yolk and softened butter; mix well and shape into a ball. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350°F (175°C).

Press one-third of the dough over the bottom of a 10-inch springform pan. Remove the side of the pan. Bake for 8 minutes. Remove and cool, then attach the side of the pan. Press the remaining dough over the side of the pan to within 1-inch of the top. Place in refrigerator.

Set oven to 500°F (260°C).

In a mixing bowl, cream together 1 3/4 cups sugar and cream cheese on medium speed until light and fluffy. Add remaining grated lemon peel, flour, vanilla and orange peel; mix well. Add eggs and remaining egg yolks, one at a time, beating well after each addition. Add cream and mix well. Pour into the prepared pan.

Bake for 10 minutes, then reduce the temperature to 250°F (120°C) and bake for 1 hour longer. Remove and cool on a wire rack.

Combine remaining sugar and cornstarch in a saucepan. Add water and cranberries. Cook over low heat until thickened, stirring constantly. Simmer for 2 minutes then remove heat and to cool. Spread over the cheesecake. Chill, covered, for 3 hours before removing the pan side and serving.

Creamy Eggnog Cheesecake

1 cup Honey Maid Graham Cracker Crumbs
1/2 cup granulated sugar, divided use
1/4 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
1 (1/4-ounce) envelope Knox Unflavored Gelatine
1/4 cup cold water
1 (8-ounce) package Philadelphia Cream Cheese, softened
1 cup eggnog
1 cup cold whipping cream, whipped

Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.

Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally.

Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened.

Gently stir in whipped cream. Pour over crust. Refrigerate 4 hours or until firm.

Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve.

Store leftover cheesecake in refrigerator.

Cranberry Cream Cheese Muffins

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries, dusted with 2 tablespoons flour
1/2 cup pecans or walnuts, chopped

Preheat oven to 350*F (175*C). Line muffin pan with paper liners or spray with nonstick cooking spray.

In a mixing bowl, beat together the butter, cream cheese, sugar, and vanilla extract. Add the eggs, one at a time, beating well after each.

In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups.

Bake for 25 to 30 minutes, or until golden and wooden pick inserted in center comes out clean. Let muffins stand on a cooling rack for about three minutes before removing from the pans.

Tenderloin & Garlic-Roasted Vegetables

1 (4 to 5 pound) well-trimmed whole beef tenderloin roast
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
2 tablespoons freshly grated Parmesan cheese

Garlic-Roasted Vegetables
1 large whole bulb garlic
3 medium potatoes, quartered
4 small onions, halved
6 plum tomatoes, halved
2 medium zucchini, sliced (3/4-inch)
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
1/4 cup freshly grated Parmesan cheese

Heat oven to 425°F.

Combine Italian seasoning and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145°F for medium rare; 160°F for medium.) Carve roast; sprinkle with cheese. Season with salt. Serve with vegetables.

For Roasted-Garlic Vegetables: Cut off top of garlic bulb, cutting through tip of each clove; wrap bulb in foil. Combine remaining ingredients except cheese in large bowl; toss. Place garlic, potatoes and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes and zucchini to pan; roast 15 minutes or until vegetables are tender. Squeeze garlic pulp over vegetables; mix. Sprinkle with cheese and salt.