Mommy Yum

Cherries:  Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool. Chocolate Genoise:  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper. In a bowl, s ift the flour, salt and  cocoa  powder .  In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) ( the batter will fall back into the bowl in a  ribbon -like pattern). Beat in the vanilla extract. Th

Ingredients 6 large eggs, beaten 1 1/2 cups heavy cream Salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Directions Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

INGREDIENTS 1/2 ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-11 pounds Honey Thyme Glaze 3 Tbsp melted butter 2 Tbsp chopped fresh thyme (or 2 teaspoons dry) 1/4 cup cider vinegar 1/4 cup honey 1 Tbsp brown sugar 1 teaspoon Worcestershire sauce Honey Thyme Glaze adapted from  Gourmet METHOD 1  Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature. 2  Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn't necessary.   3  If using clo

12 ounce bag fresh/frozen cranberries 1 cup sugar 1 strip orange/lemon zest 2 tablespoon water Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

3 Pound boneless pork roast trimmed (or pork shoulder) BBQ sauce 1/2 cup ketchup 1/2 cup firm pack brown sugar 1/3 cup cider vinegar Put everything in slow cooker and cook 8hr (or 4h on high)

Potatoes Sour cream Cheddar cheese Chives Bacon Preheat oven 375F Scrub potatoes. Rub outside with olive oil Season with salt and pepper Bake for 20-25 mins Take out and let cool Cut potato into half Scrub inside of potato out into bowl Add sour cream, cheddar cheese, chives, salt, pepper, chopped cooked bacon and mix Scoop mixture into potato shells, top with cheddar cheese (for presentation) and bake another 5 mins till golden brown. Serve w fresh chives as garnish

Northern black or northern bronze turkey 2 onions 1 lemon bay leaves olive oil 4 sticks butter 3 cloves garlic parsley strip bacon rosemary 3 chopped tomatoes dry cider chicken stock ------------------ stuff turkey with : salt and pepper inside turkey half 2 onions 1 lemon whole bay leaves 2 lemons (zest + juice) touch of olive oil soft butter (about 4 sticks) salt pepper 3 cloves garlic pureed chopped parsley (one handful) - mix all above, and stuff butter underneath skin (in btw skin and turkey) @ top of breast - rub rest outside (then olive oil on top) 220 C (428F) for 10 mins in oven Scoop melted butter at base and scoop over turkey few times. Cover top of turkey with strip bacon Scoop more melted butter over it few times Put in oven 180C (356F) for 1/2 hours per KG (so 5kg bake for 2 1/2 hr) to check if cook, stick fork in thigh, if juice run, means cook Let turkey rest on couter top for equal ant of time as bake (2 1/2 hr to chill and resor