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Creamy Twice-Baked<br />
Potato Casserole<br />
• 8 medium sized baked potatoes<br />
• 2 c. cheddar cheese<br />
• 16. oz. sour cream<br />
• 1/2 c. milk<br />
• 1/4 c. melted butter<br />
• 2 garlic cloves<br />
• 1 T fresh chives chopped<br />
• 1-1/2 t. salt<br />
• 1/2 t. pepper<br />
• 6 slices of bacon cooked<br />
and chopped<br />
Boil or bake peeled potatoes until<br />
tender. Mash potatoes. Add 1 cup<br />
cheese and next ingredients. Beat well<br />
with a mixer. Pour into baking dish<br />
(sprayed with cooking spray)<br />
Bake at 350 degrees for 30 minutes.<br />
Sprinkle remaining cheese<br />
Slow-Cooker<br />
Honey-Glazed Ham<br />
• 3/4 cup packed light brown sugar<br />
• 1/2 cup honey<br />
• 1/2 cup water<br />
• 1/4 cup Dijon mustard<br />
• 10 whole cloves<br />
• 1 (8- to 10-pound) spiral cut ham<br />
Make the glaze: Combine the brown<br />
sugar, honey, water, mustard, and<br />
cloves in a small saucepan and bring<br />
to a simmer over medium-high heat.<br />
Cook until the glaze is homogeneous<br />
and fragrant from the cloves, about<br />
5 minutes. Remove the cloves with<br />
a spoon.<br />
Prepare the ham: Place the ham in a<br />
6-quart or larger slow cooker, making<br />
sure you can put the lid on. You may<br />
have to turn the ham on its side, or<br />
trim a bit off the top if your ham is too<br />
large. Gently pull apart the ham’s<br />
slices and separate them.<br />
Add the glaze: Pour the glaze over the<br />
ham, trying to cover as much of the<br />
ham as possible, but not worrying too<br />
much, as the glaze will fall back into<br />
the slow cooker.<br />
Cook the ham: Cover and cook on<br />
LOW for 4 to 5 hours. Every hour<br />
(or as you remember), baste the ham<br />
with the glaze. You can also flip the<br />
ham halfway through cooking, if<br />
desired.<br />
Serve: The ham is ready when it<br />
reaches an internal temperature of<br />
140°F. Serve with the thickened glaze.<br />
Bacon Asparagus<br />
Crescents<br />
• 8 slices bacon<br />
• Flour, for rolling out dough<br />
• 1 sheet crescent dough<br />
• 1 small bunch (about 1/2 lb.)<br />
asparagus, woody ends removed<br />
• 1 tbsp. extra-virgin olive oil<br />
• Kosher salt<br />
• Freshly ground black pepper<br />
• Egg wash<br />
• 1/2 c. freshly grated Parmesan<br />
Preheat oven to 400º. On a large<br />
baking sheet with a wire rack placed<br />
on top, lay bacon. Bake until bacon<br />
is cooked but still pliable, about 20<br />
minutes.<br />
Increase oven heat to 425°. Line a<br />
large sheet pan with parchment paper.<br />
On a lightly floured surface, roll the<br />
puff pastry out to a large rectangle.<br />
Square off edges and cut the rectangle<br />
into 8 even squares.<br />
Toss asparagus in olive oil and season<br />
with salt and pepper.<br />
Brush each square of puff pastry with<br />
egg wash. Place a slice of cooked bacon<br />
on top, followed by 3 to 4 stalks of<br />
asparagus and a sprinkle of Parmesan.<br />
Wrap bacon around asparagus and<br />
cheese, then wrap puff pastry around<br />
the bacon-asparagus bundle,<br />
overlapping the puff pastry ends to seal.<br />
Brush each puff pastry with more egg<br />
wash. Bake until puff pastry is golden<br />
and puffed, about 12 minutes.<br />
Beef Tenderloin<br />
with Vegetables &<br />
Hollandaise Sauce<br />
• 1 beef tenderloin (5lbs.), trimmed<br />
• 2 teaspoons salt<br />
• 1/2 teaspoon pepper<br />
VEGETABLES<br />
• 1/4 cup butter, cubed<br />
• 8 medium carrots, julienned<br />
• 6 celery ribs, julienned<br />
• 1/4 teaspoon salt<br />
• 1/4 teaspoon pepper<br />
• 3 cans (14 ounces each)<br />
water-packed artichoke hearts,<br />
drained and quartered<br />
HOLLANDAISE SAUCE<br />
• 3 large egg yolks<br />
• 3 tablespoons heavy whipping cream<br />
• 2 teaspoons Dijon mustard<br />
• 1/4 teaspoon cayenne pepper<br />
• 1 cup butter, melted<br />
• 1 tablespoon lemon juice<br />
Preheat oven to 425°. Tuck thin tail<br />
end of tenderloin under; tie at 2”<br />
intervals with kitchen string. Sprinkle<br />
with salt and pepper. Place on a rack<br />
in a shallow roasting pan. Roast 50-60<br />
minutes or until meat reaches desired<br />
doneness Remove from oven; tent<br />
with foil. Let stand 15 minutes before<br />
slicing.<br />
In a large skillet, heat butter over<br />
medium-high heat. Add carrots; cook<br />
and stir 5 minutes. Add celery, salt<br />
and pepper; cook and stir 5-7 minutes<br />
until vegetables are crisp- tender.<br />
Stir in artichokes.<br />
In top of a double boiler or a metal<br />
bowl over simmering water, whisk egg<br />
yolks, cream, mustard and cayenne<br />
until blended; cook until mixture is<br />
thick enough to coat a metal spoon<br />
and temperature reaches 160°,<br />
whisking constantly. Remove from<br />
heat. Very slowly drizzle in warm<br />
melted butter, whisking constantly.<br />
Whisk in lemon juice. Transfer sauce<br />
to a small bowl and place in a larger<br />
bowl of warm water. Keep warm,<br />
stirring occasionally, until ready to<br />
serve, up to 30 minutes.<br />
Hometown madison • 61
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