NEW YEAR'S DINNER 2013

By cmcrobb

Old Fashioned Ham, Maple roasted vegetables, brussels sprouts, cauliflower, scalloped potatoes. Petite Popovers
Dessert - Bread pudding, Wild Turkey Sauce and Vanilla Caramel Sauce
Estimate Dinner serving at 5pm

Ingredients

• 7.92 kg (17.5lbs) Old-Fashioned Ham from Sandy View Farms
• Dijon mustard
• 2 kg Russet Potatoes
• Brussels sprouts
• Cauliflower
• Butternut squash
• Carrots
• Parsnip
• Zucchini
• Turnip, Yellow & White

Preparation

Step 1

*%{color: royalblue}Be sure to take pictures of prepared foods%*
*+THE NIGHT BEFORE+*
* Make sauces for Bread Pudding, Wild Turkey Sauce and Vanilla Carmel Sauce.
* Soak 1 cup of raisins in 1/4 cup bourbon.
* Have brussels sprouts and cauliflower ready.
* Have Maple roasted vegetable washed and ready.
* Prepare bread for bread pudding.
*+ON NEW YEARS DAY+*
*BOTTOM OVEN*
*1PM*
%{color: red}Place Ham in 350⁰F oven%
* Ham must come out of the oven 1 hour before we eat.
* Ham will take about 3 hours, internal temperature of 160⁰F
*4PM*
* Have Rompertopf Maple roasted vegetables ready and place in oven immediately.
* Have Bread Pudding ready and place in oven with Rompertopf.
*TOP OVEN*
*2:30PM*
%{color: red}convection bake 400⁰F%
* Place Scalloped Potatoes in oven at *3PM*
* Have petite popovers ready, place in oven at *4:30*
*STEAMER*
*3:30*
* Allow half an hour
* bring 1 litre of water to boil (10), reduce to (4)
* Bottom layer, brussels sprouts for 5 minutes
* Add top layer cauliflower for 12 minutes longer.