April 14, 2014 12:00 PM

Entertaining, Food, Travel and Home

Recipes and tabletop decor tips for a festive holiday feast

Martha Stewart’s

GLAZED HAM

The entertaining guru shares a classic recipe that’s perfect for a holiday buffet table

Serves 20

1 (12- to 14-lb.) uncooked smoked ham, bone-in

2 cups firmly packed dark-brown sugar

½ cup cognac

Garnishes: watercress, fresh flat-leaf parsley, tangerines or blood oranges

1. Preheat oven to 325º. Wrap ham completely with parchment-lined foil; place on a rimmed baking sheet or in a roasting pan. Bake ham at 325º for 1½ hours.

2. Unwrap ham; discard parchment and foil. Trim fat to ¼ in. thick, using a large sharp knife. Score fat in a diamond pattern, making lines about ¾ in. apart. Transfer ham to a large roasting pan.

3. Stir together brown sugar and cognac until smooth. Spoon ¾ of the brown sugar mixture evenly over ham. Bake ham at 325º for 1 hour. Remove ham from oven.

4. Baste ham lightly with brown sugar mixture; return ham to oven. Bake ham 1½ hours at 325º, brushing with remaining brown sugar mixture every 10 minutes. Transfer ham to a platter; garnish as desired.

Season 3 of Martha Bakes is on PBS now.

Food

Max & Eli Sussman’s

POTATO SALAD

The New York City chefs and cookbook authors share a dish that ‘goes well with everything!’

WARM YUKON POTATO SALAD

Makes 4 to 6 servings

1½ lbs. Yukon gold potatoes

Kosher salt

¼ cup extra-virgin olive oil

½ cup cider vinegar

1 tsp. each sugar and Dijon mustard

½ cup firmly packed fresh flat leaf parsley leaves, finely chopped

1 bunch (5 to 6) green onions, white and tender green parts only, sliced

1. Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 tsp. salt. Reduce heat to medium; cook 20 to 30 minutes or until potatoes are tender. Drain; cool slightly. Pat dry; transfer to a large bowl.

2. Whisk together olive oil, next 3 ingredients, 2 tbsp. water and 1 tsp. salt in a small bowl until blended and smooth. Adjust seasoning. Stir in half of parsley and half of green onions.

3. Dice or lightly mash potatoes into small pieces. Toss gently with olive oil mixture. Adjust seasoning. Garnish with remaining parsley and green onions, and serve.

Recipe adapted from The Best Cookbook Ever, in stores now

Rosanna Scotto’s

SPRING SALAD

‘This is my favorite part of a meal,’ says the New York City news anchor of the dish served at her family’s restaurant Fresco by Scotto

SPRING SALAD WITH BABY SPINACH, PEAS, MINT AND WARM GOAT CHEESE CROSTINI

Serves 6

5 oz. fresh baby spinach leaves

1 cup fresh peas, blanched, or 1 cup frozen petite peas, thawed

½ cup fresh basil leaves, torn

½ cup fresh mint leaves

½ cup flat-leaf parsley leaves

2 tbsp. sliced green spring onion or scallion

Your favorite lemon vinaigrette

6 oz. goat cheese

12 slices Italian bread, grilled or toasted

Pepper

Extra-virgin olive oil

1. Preheat oven to 350º. In a large bowl, combine spinach, peas, basil, mint, parsley and onion. Toss with enough dressing to moisten. Spread cheese on grilled bread slices. Place bread in oven to warm cheese, 3 to 5 minutes.

2. To serve: Place salad in the center of each plate. Put 2 crostini beside each salad. Drizzle crostini with a little olive oil and a few grindings of pepper.

Nadia G’s

POUND CAKE

The host of Cooking Channel’s upcoming Bite This calls this recipe “one of my all-time favorite desserts”

MINI OLIVE OIL & RICOTTA POUND CAKES

Makes 8 servings

¼ cup plus 1 tbsp. unsalted butter, room temperature

1½ cups flour

2½ tsp. baking powder

½ tsp. salt

1½ cups whole-milk ricotta cheese, room temperature

1¼ cups organic cane sugar

½ cup plus 1 tbsp. Italian extra-virgin olive oil

Zest of 1 orange

1 vanilla bean, scraped

3 eggs

1 (3.5-oz.) dark chocolate bar, chopped

Fresh strawberries, sliced

1. Preheat oven to 350º. Butter 8 mini loaf pans with 1 tbsp. butter. Sift together flour, baking powder and salt in a medium bowl. Beat together remaining ¼ cup butter, ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a large bowl with an electric mixer on low speed. Add dry ingredients and continue to beat until light, 3 minutes. Add the eggs one at a time, beating well after each addition. Fold in the chocolate.

2. Pour batter into pans and bake for 40 to 45 minutes until a toothpick inserted into the batter comes out clean. Cool pans for 10 minutes, and then transfer cakes to a wire rack to cool completely. Garnish with fresh strawberries.

Home

Jennie Garth’s

TABLETOP DECOR

The actress and upcoming HGTV host picks some favorite pastel accessories for the holiday

CAKE STAND

“Imagine this all stacked up with heavenly treats!” Rosanna Decor Tall Bon Bon Pedestal, $80; laylagrayce.com

SEASONAL VOTIVES

“I’m usually a white candle girl, but spring is a fun time to mix in some soft colors.” Spring Pastel Votive Candle Set, $18.95; tag2u.com

Garth’s ABC Family sitcom Mystery Girls debuts June 25, and her HGTV show The Jennie Garth Project will also debut in June.

SERVING SET

“This on-trend minty serveware adds a pop of color to your table.” Matte Dipped 2-piece Set, $25; onekingslane.com

DAINTY TUMBLER

“These glasses would also be perfect for a girlie lunch.” Two Tone Tumbler, $14; shopterrain.com

DESSERT DISH

“These sweet little plates are almost too cute to eat from.” Frosted Doily Dessert Plate, $24; anthropologie.com

BRIGHT NAPKINS

“Anything dipped in pink is fine by me!” Dip Dye Napkin Set, $38 for 4; leifshop.com

SALT & PEPPER SHAKERS

“These little guys sit on my window ledge. I love them!” Edie Rose Salt and Pepper Shakers, $14.99; bedbathand beyond.com

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