Dinner 13: Virginia

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Baked Glazed Virginia Ham
Christiana Campbell's Tavern Sweet Potato Muffins
Fried Carrots
(Egg-free! Dairy-free!) Pound Cake

Justin's Review

I chose Virginia next because it starts with V, like my best friend Violet's name. I wanted to have ham, sweet potato muffins, fried carrots and pound cake. Mommy said the pound cake would be tricky because it usually has a lot of eggs, but she made one without any!

When we went shopping, there were two hams and both were pretty big, but I told Daddy to get the biggest one. We have a lot of left overs now! I helped Mommy make the glaze for the ham by helping measure stuff and pressing the button to make the blender go.

I didn't really like the ham, though. I usually like ham, but I didn't like this one. I did like the muffins - they were really good. I liked the fried carrots at first, but then didn't like them after a bit. The pound cake was the best part! It was so delicious! And Mommy and Daddy both said it tasted just like pound cakes with eggs in it, too.

Recipes

Baked Glazed Virginia Ham

(original recipe from Food.com)

1 14-pound fully cooked spiral-cut smoked ham, on the bone
6 cloves garlic
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees.

Place the ham in a heavy roasting pan.

Mince the garlic in a food processor. Add chutney, mustard, brown sugar, orange zest and orange juice, process until smooth.

Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.

Christiana Campbell's Tavern Sweet Potato Muffins

(original recipe from Movin' On)

1/2 cup soy margarine
1 1/4 cups sugar
2 eggs equivalent of egg replacer, prepared
1 1/4 cups mashed sweet potato
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup soy milk

Preheat the oven to 400 degrees. Grease a muffin tin.

In a mixing bowl, cream together the margarine and sugar. Add the prepared egg replacer and mix well. Blend in the sweet potatoes.

In a separate bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Add to the margarine mixture, alternating with the soy milk, stirring until just combined.

Bake for 25 minutes.

Fried Carrots

(original recipe from The Mountain Laurel)

2 cups oil, for frying
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup soy milk
1 tablespoon margarine, melted
water, to desired consistency
2 cups grated carrots

Heat the oil in a heavy pot, to 365 degrees.

In a medium bowl, sift together the flour, baking powder, salt and sugar.

In a small bowl, combine the soy milk and margarine. Add to the flour mixture and stir to make a thick smooth paste, adding water as needed. Stir in the grated carrots.

Drop by spoonfuls into the hot oil and fry until golden. Drain on paper towels.

(Egg-free! Dairy-free!) Pound Cake

(original recipe from Dairy Freed)

1 1/2 cups soy milk
1 tablespoon apple cider vinegar
4 cups all-purpose flour
3 cups sugar
2 cups soy margarine, softened
2 eggs equivalent of egg replacer, prepared
2 teaspoons vanilla extract

Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan.

Combine soy milk and apple cider vinegar and set aside.

Stir together the flour and sugar. Add margarine, egg replacer, vanilla and soy milk mixture. Beat until thoroughly combined.

Pour into prepared tube pan and smooth. Bake for 1 hour and 30 minutes, or until a long tooth pick comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from the pan and cool completely.