My Hub-E is always so thoughtful and wanted to make my favorite foods for my birthday dinner. He has made so many fabulous meals that I didn’t know what to choose. We started flipping through our magazines and a picture of a ham came to the page, that was it!!
Braised Haricots Verts with porcini and pine nuts (aka – green beans with porcini, pine nuts and goat cheese) Cuisine at Home – December 2010
Baked Ham with agave-orange glaze – Cuisine at Home April 2011
Sur la Table Pinot Noir Cranberry Sauce:
1 T vegetable oil
2 cups cranberries (about 8 ounces)
1 T minced fresh ginger
2 cups Pinot Noir or other dry red wine
1 1/2 cups sugar
3 T chopped crystalized ginger
1 t curry powder
Large Pinch of Chinese Five-Spice Powder
Heat oil in a large heavy saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystalized ginger, curry powder and five-spice powder. Season with salt and pepper. (can be made 3 days a head of when needed if covered and chilled.)
Paired with 2007 Friedrich-Wilhelm-Gymnasium Riesling: Peterson’s Wine store $10.99
I really thought this was going to be a good pairing, which it was with the green beans with the goat cheese, but it was too sweet for the ham. I thought it was going to cut the fat in the ham, but I didn’t chose my riesling correctly. Good wine, but was too floral for the entire dish.