Are you traveling this holiday, or will you share a lovely Easter meal with family or friends at home? What do you serve at Easter? In our family, a traditional Easter dinner or brunch wouldn't be the same without a succulent glazed ham. Since Easter is almost here, I thought you would enjoy our family's favorite glazed ham recipe, Cherry Glazed Ham.

Let's face it: ham is the perfect entree for most holidays and occasions, as it easily pleases a crowd. And what ham would only be complete with a homemade glaze (not the little packets that come with the hams), a homemade glaze? Preparing a glaze takes only a few minutes, and the possibilities are endless. Over the years, I have experimented with our various preserves and hot pepper jams in this basic recipe, and all the results have been just as fabulous. This time, I was craving a glaze bursting with cherries, and this easy sweet-salty ham recipe, featuring our Cherchies® Cherry Butter Spread, Cherchies® Champagne Mustard, and just the slightest hint of Bourbon, is the perfect addition to your holiday menu.

So gather up your guests, grab a jar of Cherchies® Cherry Butter Spread, Cherchies® Champagne Mustard, slather on the glaze, and serve this delicious ham with your favorite side dishes for an exceptional holiday meal, and wait for the ooohs and ahhhs!

Happy Easter, friends!

Thanks for stopping by:) Comment below if you have tried this tasty recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Preparation

10-12 lb. fully-cooked spiral sliced ham
2 Tablespoon (Tbsp) Cherchies® Champagne Mustard
1 jar Cherchies® Cherry Butter Spread (or for more of a kick, try Cherchies® Cherry Hot Pepper Jam)
1/2 cup brown sugar
3 Tablespoons Bourbon

* Note- Substitute Cherchies® Cranberry Preserves with Champagne for the butter spread for a festive flair!

Preparation

Prepare the glaze by combining Cherchies® Champagne Mustard, Cherchies® Cherry Butter, brown sugar, and Bourbon in a small saucepan. Cook on low until smooth. Pour half of the glaze over the ham and cook the ham according to the package directions, normally 15 minutes per pound, until warm. Chill the other half of the glaze until later. When the ham is about a half hour from being done, remove the ham from the oven and pour the rest of the glaze over the ham. Cook the ham for the remaining time. When the ham is warmed, cool for 15 minutes before serving.

*Note- This basic recipe would work nicely with any of our Cherchies® Preserves or Hot Pepper Jams, depending on your palate. Try them all, and let us know what you come up with:)

Enjoy!

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Cooking Tip: How To Make Homemade Cream of Mushroom Soup

March 31, 2016glaze marinade & sauce, cooking tipsSheri Spallone2 Comments

Cook Time: 20 minutes

Difficulty: Easy

I have a tough time using something out of a can, especially when I can make it from scratch and control the ingredients. Take for example Cream of Mushroom soup, a constant in most casseroles.

With two family members sensitive to gluten and certain ingredients in canned soups, I was on a quest to make this homemade version.

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This homemade version of the store bought canned cream of mushroom soup is delicious and so very easy. You may never go back to the store bought version again. It's that good! (Sorry Campbell's).

This recipe is equivalent to 2 cans of store bought cream of mushroom soup and will last in the refrigerator for a week. This recipe would also be good for "Cream of Anything Soup" (asparagus, chicken...). That will be a future blog.

Ingredients

1 package of baby bella mushrooms, rinsed and coarsely chopped
2 Tablespoons (Tbsp) butter
1 shallot, finely minced
1/2 teaspoon (tsp) Cherchies® Garlic Seasoning
1/2 teaspoon (tsp) Thyme
1/4 teaspoon pepper
1 Tablespoon (Tbsp) butter
2 Tablespoon (Tbsp) flour (we tested this recipe with Bob's Mill GF All-Purpose Baking mix)
1/4 cup Sherry (optional)
1/4 teaspoon Truffle Oil (optional)
3/4 cup homemade chicken broth (If don't use Sherry, increase chicken broth to 1 cup)
1/2 cup half & half (can substitute light whipping cream)

Preparation

Turn skillet on medium and melt 2 Tablespoons of butter. Place chopped mushrooms in pan and cook mushrooms for about 5 minutes. Add minced shallots and cook until shallots are translucent (about another 5 minutes). Remove mushrooms and shallots from pan and place in a bowl or on a plate. Set aside.

Add 1 Tablespoon butter and flour to pan and stir for a couple of minutes. Add Sherry and chicken stock (I always have homemade chicken stock in the freezer) and stir. Mixture will begin to thicken. Add Garlic Seasoning, pepper, Thyme, and stir. *At this point I added Truffle oil ...well, because I had it on hand, but this is completely optional. I just love the extra richness it adds to any mushroom dish.

Add mushroom and shallot mixture back to pan as well as half and half and continue to cook on low, stirring occasionally, until soup is thick and creamy (about 10 minutes).

Cool completely and place in a large mason jar if not using immediately. There you have it, homemade cream of mushroom soup! Enjoy!

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Asian Beef Stir-Fry Recipe

March 9, 2016entrees, glaze marinade & sauceSheri SpalloneComment

Stir-frys are a quick and easy way to provide a delicious meal in minutes.

In this recipe, we used Terrapin Ridge Farms Ginger, Miso & Honey Dressing as the marinade and sauce to elevate this dish to the next level.

Ingredients

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1 lb Beef Tenderloin, thinly sliced
3 cloves garlic, chopped
1/3 cup, plus 3/4 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing
1 onion, sliced thin
1 tsp Cayenne Pepper
1 Tbsp Vegetable Oil (optional)
1/2 cup Broccoli Florets
1 Red Pepper, sliced thin
2 Tbsp water

Preparation

Cook the rice according to package directions.

While the rice is cooking, place the meat, 1/3 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing in a glass bowl, and set aside while preparing the veggies. Place the wok or large saute pan over medium high heat for 1 minute. Add the beef, garlic, Cayenne Pepper and cook the meat for 2 minutes. Remove the meat from the pan and set aside on a plate.

Increase the heat on the wok or pan to high, add the oil & onion and stir fry for 2 1/2 minutes (this is optional. I didn't add the oil because of the amount of liquid used to marinate was sufficient). Add the red pepper and broccoli and cook for 2 minutes. Reduce the heat to med high, add water, and cover the pan and cook the vegetables for 1 minute.

Remove the lid. Place the beef back in the pan with the vegetables along with the 3/4 cup Terrapin Ridge Farms Ginger, Miso & Honey Dressing. Cook for 1 additional minute. Serve over a bed of steamed rice along with our Savory Wedge Bread Recipe and Cherry Applesauce for a complete meal. Enjoy!

Serves four.

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Spicy Cherry Chicken Recipe

February 17, 2016glaze marinade & sauce, entrees, grillingSheri Spallone2 Comments

Cook Time: 20 minutes Difficulty: Easy

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Move over BBQ chicken, and say hello to Spicy Cherry Chicken, featuring Cherchies® Cherry Hot Pepper Jam and a few pantry items! This easy sweet, spicy chicken recipe is baked in the oven but can also be grilled (unless it is sub-zero outside, where grilling is no fun!).

Grilling is my hubby's thing. Our family usually grills year round, but at 19 degrees, as it was here the other day in Pennsylvania, with a wind-chill factor of something crazy, it was even too much for my die-hard grilling hubby. Of course, my craving for BBQ chicken occurred on the coldest day of the year, so we baked the chicken instead and stayed nice and toasty inside;).

One problem, we were out of our favorite bottled BBQ sauce;( So, what's a gal to do? Improvise! One missing ingredient was not worth braving the Tundra to the grocery store, so I improvised with what I had in the pantry, ketchup, Cherchies® Cherry Hot Pepper Jam, and liquid smoke! Holy Smoke (pun intended), it worked!

The chicken legs were juicy, tangy, and delicious; I may never return to store-bought BBQ sauce again, friends! Homemade is so much better, even baked! So stock up on Cherchies® Hot Pepper Jams (Cherry, Cranberry, or Strawberry), and the next time you crave a sweet and spicy BBQ chicken (even if it is sub-zero outside), you will have all the ingredients for this Spicy Cherry Chicken Recipe, ready at a moment's notice.

Comment below if you have made this recipe. Thank you for visiting! Join us again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

1 package of chicken legs or chicken breasts
1 Tablespoon Cherchies® Garlic Seasoning Blend
1 teaspoon pepper
1/2 cup Cherchies® Cherry Hot Pepper Jam (could also substitute Cherchies® Strawberry Hot Pepper Jam, or Cherchies® Cranberry Hot Pepper Jam)
1/2 cup ketchup
1 teaspoon (tsp) liquid smoke
1 Tablespoon (Tbsp) olive oil

Preparation

Preheat oven to 350 degrees. In a small bowl, mix together the Cherry Hot Pepper Jam, ketchup, and the liquid smoke. Place chicken on a baking sheet and drizzle the chicken with olive oil. Sprinkle the chicken with Garlic Seasoning and pepper. Brush half of the ketchup mixture over the chicken, reserving the other half for later in the baking process.

Bake chicken for 15 minutes. Remove chicken briefly from the oven and brush on the remaining sauce and finish cooking for another 15 minutes or until thermometer reads 165 degrees. Once chicken is removed from oven, allow it to sit for 10 minutes.