If you need another crowd-pleaser, try whipping up some Crab Cakes Benedict.
|8||oz||packages of SeaPak® Maryland Style Crab Cakes|
|2||English muffins, split and toasted|
|1||cup||unsweetened soy milk|
|1||big pinch||cayenne pepper|
|juice of 1/2 lemon|
|Salt and Pepper to taste|
Prepare crab cakes according to package directions and keep warm.
Place one warm crab cake on top of each toasted muffin half. Top with a poached or fried egg and spoon hollandaise over top.
Heat a small saucepan over medium to low heat. Add the margarine until it is boiling.
Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute. Add in a small pinch of turmeric for color and mix well.
Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently. Boil for 2 to 3 minutes and remove from heat.
Whisk in the cayenne and nutritional yeast. Add the lemon juice and mix well. Taste for seasoning.
Mix in the mayonnaise for a little bit more creaminess. Salt and pepper to taste. Serve and enjoy!
For your special occasion brunch, make the day amazing for your guests by planning and preparing high-quality, delicious food they are bound to enjoy. Relax and have fun – hosting a successful event is all about setting an atmosphere of enjoyment for everyone, including yourself.
- Serves: 6 – 8
- Preparation Time: 10 minutes
- Total Cooking time: 18 minutes to the pound (about 3 hours for a 10 lb ham)
This is a delicious and simple way to prepare a baked ham when you find yourself tired of the classic brown sugar and pineapple baked ham. Baking the ham in a dry hard cider, which can be found in the beer and wine section of most markets, produces a flavorful, and mildly sweet ham that is sure to wow your family. This recipe can be used on a boneless ham but I highly recommend using a bone in ham as it produces a much better flavored ham.
|8-12||lb||half ham, bone in shank or butt half|
|3||cups||hard cider such as Dry Blackthorn or Hornsby’s dry|
|2||tbsp||coarse ground black pepper|
Place the ham cut side down in a roasting pan large enough to fit the ham. Score the ham then rub the black pepper into the cuts and skin. Pour the hard cider into the roasting pan and cover the ham with tin foil. Place in a 350 degree oven 18 minutes to the pound until a meat thermometer reads 140 degrees, removing the foil at least 1 hour before the ham is done to baste every 15 minutes or so. Remove from the oven and let rest at least 20 minutes before carving to let the juices re-absorb into the meat. Carve into thin slices and serve with potatoes au gratin, steamed carrots, and a good stone ground spicy mustard.