Cinnamon Roll Pecan Crumb Cake

 

Cinnamon Roll Pecan Crumb Cake

Ingredients

• 1 tube 17.5 oz. refrigerated cinnamon rolls

• 1/2 c. flour

• 1/4 c. brown sugar

• 1/2 tsp. cinnamon

• 3 T. butter melted

• 1/3 c. chopped pecans

Instructions

1. Preheat the oven to 350 degrees. Spray an 8” round pan with cooking spray.

2. Open the cinnamon roll tube and set the frosting aside. Place one of the cinnamon rolls in the middle of the round pan. Unroll another cinnamon roll completely and wrap it around the cinnamon roll in the pan. Repeat with the remaining cinnamon rolls.

3. In a small bowl, combine the flour, brown sugar, cinnamon and melted butter. Stir with a fork until it resembles coarse crumbs. Sprinkle the mixture over the top of the cinnamon rolls. Sprinkle the chopped pecans over the crumb mixture.

4. Bake for 25 - 28 minutes until the crumb topping is lightly browned.

5. Drizzle the frosting evenly over the top of the cake. Cut into wedges and serve warm.

Ham with Coriander Fennel Glaze

 

Ham with Coriander Fennel Glaze

Ingredients

• 1 7 lb. fully cooked bone-in ham

• 2 T. fennel seeds

• 2 T. coriander seeds

• 1 tsp. black peppercorns

• 1 c. apricot preserves

Instructions

1. Preheat oven to 375 degrees.

2. Place the ham, cut side down, on a rack set in a roasting pan. Cover with foil and bake for 40 minutes.

3. Meanwhile, using a heavy pan or a small food processor, crush the fennel, coriander and peppercorns. In a small saucepan, warm the apricot preserves just enough to thin a bit then add the spices.

4. Brush 1/4 c. of the glaze over the ham and bake, uncovered, for 20 minutes. Brush another 1/4 c. of the glaze over the ham and bake until the ham is heated through, 15 to 20 minutes. Thinly slice and serve with the remaining 1/2 c. of the glaze.

Colcannon Soup

 Colcannon Soup

1/2 lb. bacon

1 onion

2 leeks

3 cloves garlic

1/2 tsp. dried thyme

6 c. chicken broth

1/2 c. heavy cream

2 lb. potatoes

4 c. cabbage

Salt and pepper to taste

Shredded Irish Cheddar cheese

Cut the bacon slices into 1” pieces.  Dice the onion.  Slice the white and light green portion of the leeks.  Peel and cut the potatoes into bite sized pieces.  Shred the cabbage.

Cook the bacon in a Dutch oven until most of the fat is rendered off.  Remove the bacon from the pan and remove all but 2 tablespoons of the bacon drippings.

Add the onions and leeks to the Dutch oven and cool over medium heat until tender.  While the onions cook, chop the garlic.  Add the garlic and thyme to the onions and cook until fragrant.

Add the chicken broth, potatoes, cabbage, bacon and cream to the Dutch oven.  Bring to a boil then reduce to a simmer.  Simmer until the potatoes are tender.

Season with salt and pepper.  Serve topped with some shredded Irish Cheddar cheese.