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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!! Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008. Spike loved to cook and share her cooking with those she loved. Sharing her recipes was the next best thing.
[Spike’s Good Eatin’ Recipe Collection] [Spike’s Jewish Good Eatin’ Recipes]
(¯`·.¸¸.·´¯`·->Spike’s Good Eatin’ Recipe Collection Issue 56<-·´¯`·.¸¸.·´¯)
April 10, 2006
from: Spike's and Jamie's Recipe Collection
Many of these recipes have not yet been added to the recipe web site, so you are getting a "sneak peek" of future additions. We hope you enjoy these recipes. Spike's comments are in Brackets.
Spike the Grate & Jamie the Webmistress
 Just realized I’d best get clickin’ since today is Palm Sunday and Easter is
next Sunday. I have collected some great recipes for your feasts. 
APRICOT GLAZED HAM
1 cup dried apricots
1 cup chicken broth
1/2 cup packed brown sugar
6- to 8-lb. fully-cooked whole boneless ham *
2 tbsp. butter OR margarine
1/2 cup finely chopped shallots
2 jars (12 oz. each) apricot preserves
1/4 cup Dijon-style mustard
2 tsp. grated orange rind
Place apricots and broth in microwave-safe measuring cup. Microwave on HIGH for 2 min. Let cool. Remove apricots and cut into strips. Reserve broth. Mix apricots, sugar and 1/4 cup reserved broth.
Place ham in roasting pan. Bake at 325°F. for 2 hr. or until thermometer registers 140°F. Top with apricot mixture during last 30 min. of baking, basting frequently with pan drippings. Heat butter in medium skillet over medium heat. Add shallots and cook until tender. Add preserves, mustard, orange rind and remaining reserved broth. Heat to a boil. Cook over low heat 10 min. or until slightly thickened. Slice ham and serve with apricot sauce. Serves 32.
Note: You can use a 3-lb. fully-cooked half boneless ham for 16 servings. Prepare as above, but reduce remaining ingredients in half and cooking time to 1 hr. or until thermometer registers 140°F. Regardless of size, the spiral cut hams are especially nice for this.
 Here’s another ham suggestion. I haven’t tried this one, but it looks quite
BAKED HAM WITH MOJO SAUCE
4 cups Mojo Sauce (see recipe below)
1 bone-in ready-to-eat ham (about 14 to 16 pounds)
About 16 whole cloves
2 to 4 tablespoons Dijon mustard
1/4 cup (packed) brown sugar
1 1/2 cups dry white wine
Papaya Salsa (see recipe below), for serving
Prepare Mojo Sauce ahead of time. Set aside 2 cups of the sauce for serving.
Preheat the oven to 350°F. Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Insert a clove at the crossed points of the diamonds.
Brush the ham with the mustard and sprinkle it with the brown sugar. Pour 1 cup of the Mojo Sauce over the top. Bake in the center of the heated oven for 2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140°F (about 15-18 minutes per pound), basting every 20-30 minutes, alternating with 1/4 cup each white wine and remaining Mojo Sauce.
Transfer ham to platter. Let stand 15 minutes; slice and serve with the reserved 2 cups of Mojo Sauce and Papaya Salsa. Serves 20 to 25.
16 cloves garlic, thinly sliced lengthwise
1 cup finely slivered onion
1 teaspoon ground cumin
1 cup extra-virgin olive oil
2 cup fresh orange juice (from 3 or 4 oranges)
1/2 cup fresh lime juice (from 2 or 3 limes)
2 tablespoons white wine vinegar
Salt and freshly ground black pepper, to taste
In a medium bowl, combine garlic, onion, cumin, and salt and pepper. Heat the olive oil in a medium saucepan over low heat. Add the onion mixture and cook, stirring, until softened, about 10 minutes. Add the orange juice, lime juice and vinegar and cook another 5 minutes for the flavors to blend. Cool to room temperature. Makes 4 cups.
2 ripe papayas (about 1 pound each)
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1 tablespoon seeded, finely chopped jalapeño pepper
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro or flat-leaf parsley
Finely grated zest of 2 limes
1/3 cup fresh lime juice
Peel and seed the papaya and cut it into 1/4-inch dice. Place in a medium-size bowl. Gently fold the tomatoes, jalapeño, red onion, cilantro and lime zest into the papaya. Toss in the lime juice. Refrigerate, covered, until ready to use, no longer than 4 hours. Makes 4 cups.
 Here’s a nice chicken recipe if you prefer not to have the traditional ham.
4 boneless and skinless chicken breasts
Salt, pepper and flour
2 Tbsp vegetable oil
1/2 cup vodka
1 cup chicken broth
2 Tbsp fresh lemon juice
2 cups diced tomatoes (Canned tomatoes are just fine.
Use the ones with roasted garlic included if you can find
them. Drain off the excess juice.)
1/2 cup heavy cream or half and half
1 bunch scallions, minced
Remove the chicken breasts from the package and wash. Set aside.
In a large storage bag, put in one-half cup of flour, a half teaspoon of salt and a half teaspoon of pepper (or to taste). Shake the combination until well mixed. Now, one at a time, add the chicken breasts. Shake them until they're coated with flour. Set each one aside as you've coated it. Toss out any leftover coating mixture. Depending on how big your chicken breasts are, it might even take a bit more flour.
Heat the vegetable oil on Medium High and add the chicken breasts, breast-side down first. Sauté until that side of the chicken is golden brown. This should take just a few minutes. Turn over and lightly brown the underside of the chicken breast.
Remove the chicken from the sauté pan and put it in an ovenproof dish. Do NOT wash out the sauté pan! Put the chicken in the oven at 400 degrees to finish the chicken by roasting it. This should take no more than 20 minutes to a half hour.
While the chicken is in the oven, you are going to finish your sauce. Use the same pan that has the drippings in it. With the stove burner turned OFF, deglaze the pan by pouring in the vodka. DO NOT DO THIS WITH THE BURNER ON or you'll risk singing your eyebrows or worse! Use a wooden spoon to scrape up the bits in the bottom of the pan. Add the chicken broth and the lemon juice. You'll want to reduce this mixture by about 25%. Do thison Medium High heat. Then add the tomatoes and the heavy cream. Turn to Medium Low. You are just trying to get the sauce to start to thicken up. Stir often.
When the sauce is finished, turn off the burner if the chicken is not ready yet. You can re-heat the sauce in a few minutes when the chicken is finished. To test your chicken, you can cut a small slice into it; if the juices run clear and you don't see pink, you're ready to go.
Put the chicken on the plate. Spoon sauce on top and then sprinkle with the green onion pieces for color. If you are serving the dish with potatoes and a veggie, you can sprinkle the whole plate with the onions.
 And another chicken recipe. I have made this one and it is marvelous. It is
not, however, for diabetics. 
CHICKEN WITH HONEY
6 to 8 boneless chicken breasts
3 Tbsp. fresh grated ginger
3 cloves garlic, minced
6 Tbsp. fresh lemon juice
8 Tbsp. honey
2 tsp. chili powder
2 Tbsp. cornstarch
Salt and pepper to taste
1/4 cup melted butter
Combine ginger, garlic, 4 Tbsp. of the lemon juice, honey, chili powder, cornstarch, salt and pepper and melted butter in a blender and blend well to make a smooth paste. You may need to add some water or a little more lemon juice to make the paste a little runny. Stab chicken breasts all over with the point of a sharp knife. Rub the spice paste over the chicken and allow to marinate for at least 45 minutes (longer for a stronger flavor).
Roast chicken breasts on a rack across a roasting pan at 400 degrees for 45 minutes or until meat is cooked through. Sprinkle chicken with the remaining 2 Tbsp. of lemon juice and coriander and serve over Cashew Rice (recipe below).
 Here is a nice serving for first course – if you are “in to” fancy! 
CREAM OF CARROT SOUP
1 bunch of carrots about 1 pound
2 1/2 cups boiling water
2 tbsp. butter (no substitutes for best flavor)
1 tbsp. chopped onion
5 Tbsp. flour
1 2/3 cups half and half or one tall can evaporated milk
1 tsp. salt
Sour cream, or slightly whipped unsweetened cream
Freshly ground nutmeg for top
Scrape or peel carrots and cut off the top and bottom root; slice, and add to boiling water. Cover and cook until carrots are tender. Drain, saving water. There should be about 2 1/4 cups; if not, add water. Puree carrots (I use my blender, adding some of the reserved water, but you can use a ricer or food mill.) There should be about 1 1/4 cups.
Melt butter in a 3 quart sauce pan; add onions and cook until softened, but not browned. Blend in flour and stir; add rest of reserved water and the cream. Cook over direct heat, stirring constantly until mixture boils and thickens. Add the carrots and salt, and stir well to blend. Serve with a dollop of sour cream or whipped cream, and a sprinkling of the nutmeg.
 Here is a Lamb recipe. Another one I have not tried, but it looks wonderful.
LAMB SIRLOIN WITH LENTILS
4 thick lamb sirloin steaks or chops (about 7 ounces each)
3 to 4 tablespoons olive oil
1 sprig fresh thyme
3/4 cup lentils (lentilles de Puy)
1 medium carrot
1/2 small head celeriac
1 medium leek
2 tablespoons coarsely chopped fresh parsley
1/4 cup vinaigrette dressing
Sea salt and freshly ground black pepper
Remove the central bone from the chops. Trim off fat and neaten into nice "rump" or rounded shapes. Place in a bowl or plastic bag with half of the oil and the leaves from the thyme sprig. Set aside to marinate in the fridge.
Cook the lentils in boiling salted water for about 15 minutes.
Drain and season with salt and pepper.
Cut the carrot, celeriac, and leek into 1/2-inch squares (this is called a brunoise). Heat the remaining oil in a saucepan and sauté the vegetables until lightly browned, 5 to 7 minutes. Add the lentils and half the parsley, then bind with 2 tablespoons of the vinaigrette. Set aside.
Meanwhile, heat a heavy-bottomed nonstick frying pan until really hot. Remove the lamb steaks from the bowl or plastic bag, wiping off any thyme leaves, and brown for 3 to 5 minutes on each side, seasoning lightly as they cook. The lamb should be served lightly pink (medium rare).
Reheat the lentils and spoon onto the center of four plates. Place the lamb steaks on top (slice them first, if you like). Deglaze the frying pan with the last of the vinaigrette, stirring for a minute, then spoon these juices over the lamb.
Sprinkle with the remaining parsley.
 Here is your nice side dish.
1/4 cup olive oil
2 bay leaves
1 onion, chopped
2 cups basmati rice (if you can't get basmati,
use another type of rice but not instant)
3/4 cup cashew pieces
Salt and pepper to taste
Heat oil in the bottom of a large pot. Add bay leaves and onion and cook until onion is golden. Remove bay leaves, add rice and cashew pieces and salt and pepper and cook for about 10 minutes, stirring frequently. Add 3 cups of boiling water, bring the water back to a boil then cover and cook over low heat for about 25 minutes or until water is absorbed.
 Here’s a nice pot roast for beef-loving people. This oneis easy to increase
if you’ll have lots of company. There areveggies already in this, so you’ll just
need a lovely salad. 
MARINATED POT ROAST
One half cup red wine
One half cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
One half cup onion, chopped
One half cup carrots, chopped
One half cup celery, chopped
2 Tbsp flour
One half cup water
Salt and pepper to taste
One half cup crushed ginger snaps
Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade. Heat olive oil in a large stock-pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and one half cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and one half cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with gingersnap sauce.
 This is nice if you are serving lamb, and it is easy, as well. I see that the
grocery stores usually have fresh mint in the produce department, and it isn’t
too costly. Of course, if you have it in your garden, be sure it hasn’t been
sprayed with pesticide or other bad stuff. 
MINT SAUCE FOR LAMB
3 large handfuls of mint leaves, (stems removed)
3 teaspoons granulated sugar
4 tablespoons wine vinegar
Wash and shake the mint leaves, sprinkle then with the sugar and chop them rather finely. Put in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you think the sauce is too sharp. Serve hot or cold with roasted lamb or other meat.
Alternatives: Use lemon juice instead of vinegar and you can also add a little olive oil. This is not traditional mint sauce, being much less violent in flavor, but it is exceptionally good.
 This is enough. In my opinion, which was neither solicited nor compensated, with the rather fancy entrée preparation, a couple of plain veggies would be good, and a simple dessert of ice cream or sherbet would be appropriate. Raspberry sherbet goes well with any kind of a meal, and is so pretty, it is special all by itself. 
Happy Easter, from Spike and Jamie.
SHALOM FROM SPIKE & JAMIE
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