Kimchee

Kimchee

Coarsely chop and place in a large bowl(s):
1 Head Napa Cabbage

1 Japanese or Korean Radish

Combine until mostly dissolved:
2 c. water3/4-1 c. Kosher Salt (or very coarse sea salt)

Pour over the chopped vegetables and soak for 1 1/2-2 hours, tossing occasionally to ensure all veggies absorb the salt water.

In a food processor, blend well:
1 medium Yellow Onion

12 Cloves Garlic

Transfer to a mixing bowl and add:
1/2 c. red pepper powder (no substitutes!)

Fold in:
1 bunch Scallions, thinly sliced and cut into 1" strips

Drain cabbage and radish and coat with the "pepper paste" above.  

Pack tightly into glass jar/dish, seal, and leave on the counter for 24-48 hours, depending on how fermented you like your kimchee!  I fermented mine for about 30 hours and like it just fine.

NOTES: 

• I found these ingredients at Global Foods in Kirkwood.  
• I used the "hot" pepper powder and initially thought it was too spicy, but it mellowed somewhat over the course of a couple days and was just right for me.
• This was easy and delicious!
• The kimchee will keep for several weeks
• This made about 12 c.    

Christmas Sugared Ham

Sugared Ham

Serves 6

Slice as thinly as possible:
4 lbs Frick's Boneless Carver Ham

Line baking dish with foil then set sliced ham on top.  Coat top and sides generously with:
1/2-1 c. brown sugar
2-3 T. coarse black pepper

Cover dish with foil and place in 350 degree oven for about 20 minutes.

Remove ham and spoon Maple-Coffee Glaze (below) over the top, letting the excess pool in the bottom of the foil.

Maple-Coffee Glaze

Combine and blend in a saucepan until warm and smooth:
2-3 T. Bacon Grease
1 t. Coffee Grounds
1 t. Hickory Smoked Salt 
1/2 t. Cayenne
2-3 T. real Maple Syrup
2 T. Balsamic Vinegar

Return ham to oven and bake until heated through...about another 20-30 minutes.

Perfect alongside Soy Roasted Brussel Sprouts, Twice Roasted Sweet Potatoes, and a glass of Mead.

Merry Christmas!!

Twice Roasted Sweet Potatoes

Twice Roasted Sweet Potatoes

Serves 6

Place in glass baking dish:
4 Medium Sweet Potatoes, diced
3 T. Coconut Oil

Roast in a 350 degree oven for til fork tender...about 20-30 minutes...shaking periodically to coat evenly with the oil and to prevent sticking.

In a large skillet:
Melt 3-4 T. butter
Oven roasted sweet potatoes

Pan roast until slightly brown and crisp.  

Soy Roasted Brussel Sprouts

Soy Roasted Brussel Sprouts

Serves 6

Place in 9x13 glass baking dish:
6 c. Large Brussel Sprouts, quartered
4 T. Coconut Oil

Roast at 350 degrees until sprouts are tender and beginning to brown and crisp...about 30-40 minutes.

Remove from oven and add:
3 T. butter
2-4 T. soy sauce

Stir and return to oven for another 10 minutes, til brown and crisp.

Hot Chocolate Chicken

Hot Chocolate Chicken

Serves 6

Yes...you read that correctly.  Hot chocolate and chicken actually complement each other quite well!

6 boneless, skinless chicken thighs, rinsed and patted dry

2 T. hickory smoked salt

1-2 t. cayenne pepper

Mix spices and rub on all sides of chicken thighs and place in baking dish.  Let sit while you stir up some Rich Hot Chocolate.

Add to baking dish with thighs:

1 large jalapeno, seeded and thinly sliced

4 bulbs of garlic

1 1/2 c. of hot chocolate 

Sprinkle with coarse Smoked Paprika Salt, then bake at 385 degrees for 30-40 minutes.  

About 10 minutes before chicken is finished, make some Chocolate Gravy.  That's right...I said CHOCOLATE GRAVY.

In small saucepan, heat and blend:

4 T. butter

2-3 T. flour

When well blended, pour in 1 c. hot chocolate.  Whisk til smooth, then continue adding hot chocolate until gravy reaches your desired consistency.

Sprinkle in additional smoked salt and cayenne to taste

Plate chicken, smother with chocolate gravy, then sprinkle with a final finish of Smoked Paprika Salt.

Pairs well with Sweet Potatoes and Brussel Sprouts pan roasted in coconut oil. 

Further complement the flavors with a chilled Moscato or this stellar local STL brew: 4 Hands Barrel Reserve Single Origin...a Bourbon Barrel-Aged Imperial Stout with made with Sump Ethiopian Natural Process Coffee, cacao from Tanzania, Madagascar vanilla beans, and a touch of Blueberry to accentuate the natural process coffee.

NOTE: be sure to finish off the night with a shot of Peppermint Schnapps in the remaining hot chocolate!!