Happy Friday! Here are my favorite recipes this week.
Pomegranate Grapefruit Paloma
c/o Smitten Kitchen
Directions
- 2 thin slices or small wedges grapefruit
- Kosher salt for rim, if desired
- 2 tablespoons grapefruit juice
- 2 tablespoons pomegranate juice
- 1 teaspoon honey, sugar or agave
- 1/4 cup white tequila
- About 3 medium-sized ice cubes
- 1/4 cup club soda or seltzer
Directions
If you'd like to salt the rim of you glass, put a little kosher salt on a small plate. Swipe the rim of your glass with a wedge of grapefruit (or a wedge from the emptied grapefruit you've just juiced) and place the damp rim in the salt, twisting to coat it.
Place both juices and honey or sugar in the bottom of your glass and use a long spoon to stir it until combined, and/or until the sugar has dissolved. Add tequila, stir to combine. Add ice then club soda or seltzer. Garnish with additional grapefruit slices and pomegranate arils. Repeat as needed.
Apricot Rum Glazed Ham
Directions
1 (6 to 8 pounds) Hickory smoked fully cooked spiral cut ham
3 tablespoons apricot preserves
3 tablespoons dark rum
Ingredients
Preheat the oven to 325F.
Place the ham on a rack in a roasting pan with 1 cup water and bake on the lower rack for 1 hour.
While ham bakes make the glaze by combining the preserves and rum in a small saucepan, cook medium heat and whisk until it gets bubbly, about 5 to 8 minutes.
After an hour, remove the ham from the oven and brush with the glaze. Return the ham to the oven and cook about another 50 to 60 minutes.
Brown Butter Sea Salt Butterscotch Bars
Ingredients
2 cups Oats
1 1/4 cup Flour
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Butterscotch Chips +1/4 cup for Drizzle
1 cup Unsalted Butter, browned and cooled
1 cup Brown Sugar +2 Tbsp for Drizzle
1 Egg
2 tsp Vanilla Extract
1/2 tsp Sea Salt for Drizzle
1 Tbsp Milk for Drizzle
1 cup Walnuts, chopped *optional*
Directions
In a medium saucepan or skillet, heat over medium heat and brown butter. Allow to cool slightly - or place in fridge unti the butter sets, about 20 minutes. Prepare other ingredients while cooling.
Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non stick spray, then line with parchment paper, and spray again with non stick spray to adhere to the bottom of the pan.
In a bowl, whisk together the oats, flour, baking soda and salt. Set aside.
In another bowl, whisk together egg, vanilla, and brown sugar. Pour in the flour/oat mixture and combine. Add in butterscotch chips, and chopped walnuts.
Pour mixture into the baking dish, press in to evenly distribute through the dish. Bake for 18-20 minutes, or until a toothpick comes out with just a few crumbs on it. When done, set on a cooling rack.
For glaze, in a microwave safe bowl or cup, melt together remaining butterscotch chips, brown sugar, and milk. Heat in increments to ensure the butterscotch chips do not scorch. Stir to form a glaze. Drizzle over the top of the cooling bars. Sprinkle with sea salt. Cool completely, then slice and serve.
