Dayrecipe Food Community

Active time: 10 min Start to finish: 30 min

Makes 4 side-dish servings.

INGREDIENTS

• 1(1-lb) bag celery hearts (about 2)
• 2tablespoons unsalted butter
• 1cup low-sodium chicken broth
• 1/8teaspoon salt
• 1/8teaspoon black pepper

DIRECTIONS Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler, then trim ends and halve hearts lengthwise.

Melt butter in a 12-inch heavy skillet over moderate heat. Add celery and cook, turning with tongs occasionally, until pale golden on all sides, about 8 minutes. Add remaining ingredients and cook, covered, until liquid is evaporated and celery is tender and golden, about 20 minutes. Serve warm.

Drained nonfat yogurt — rather than mayonnaise or sour cream — provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices.

Makes about 1 cup.

INGREDIENTS

• 116-ounce container plain nonfat yogurt (scant 2 cups)1/4cup crumbled blue cheese (about 1 1/4 ounces)
• 1garlic clove, minced
• 1/4teaspoon celery seeds

DIRECTIONS Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.

Discard liquid drained from yogurt. Transfer yogurt to processor. Add cheese and garlic; blend until smooth. Transfer dip to bowl. (Can be made 1 day ahead. Cover; chill.) Sprinkle with celery seeds.

Brining these pork chops keeps them plump and juicy, but if lemon verbena for the brine isn’t readily available, you can leave it out. Its subtle flavor probably won’t be missed, especially if you serve the chops with the distinctly lemony hoppin’ John risotto.

Active time: 20 min Start to finish: 11 1/2 hr (includes brining)

Makes 8 servings.

INGREDIENTS

• 4qt water
• 1cup loosely packed fresh lemon verbena leaves (1/2 oz) or 1/2 cup dried (optional; sometimes called vervain)
• 1/4cup plus 2 tablespoons kosher salt
• 1/4cup plus 2 tablespoons sugar
• 8(1 1/2-inch-thick) pork rib chops (6 lb total), frenched (see cooks’ note, below) special equipment:an instant-read thermometer
• accompaniment:hoppin’ john risotto

DIRECTIONS Bring all ingredients except pork to a boil in an 8- to 10-quart pot, then cool brine to room temperature. Add chops and chill in brine, covered, at least 8 hours. Remove chops from brine and rinse, then bring to room temperature (about 1 hour).

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Pat chops dry. Grill chops on lightly oiled grill rack, turning over occasionally, until thermometer inserted horizontally into center of chops registers 150°F, 15 to 18 minutes total for charcoal or gas grill.

Transfer chops to a platter and let stand, covered loosely with foil, 10 minutes.

Cooks’ notes:
• To french chops, scrape rib bones lengthwise (away from meat) with a sharp paring knife to remove any meat and membrane. Or ask the butcher to do this.
• Chops can be brined in the refrigerator up to 5 days.
• If you aren’t able to grill, chops can be cooked in batches in a hot well-seasoned ridged grill pan over moderate heat. Cooking time will be 22 to 24 minutes total per batch.

Although labeled fully cooked, the ham will still need a gentle baking for maximum tenderness and flavor. Be sure the Cranberry Mustard and the Whole Wheat Date Rolls are close at hand and that the ham is sliced thin for those who would like to make small sandwiches.

Makes 20 servings.

INGREDIENTS

• 118-pound fully cooked bone-in smoked ham, room temperature
• 48(about) whole cloves
• 4cups water
• 1cup orange marmalade
• 1/4cup prepared cream style horseradish
• 1/4cup (packed) golden brown sugar2cups fresh orange juice

DIRECTIONS
Position rack in bottom third of oven and preheat to 325°F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes.

Meanwhile, blend marmalade, horseradish, and sugar in medium bowl.

Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature.

Makes 4 cups.

INGREDIENTS

• 1 1/2pounds russet potatoes, peeled, quartered
• 5garlic cloves1/2cup (1 stick) butter, room temperature, cut into pieces
• 1/2cup chopped mixed fresh herbs (such as basil, parsley, and chives)

DIRECTIONS Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.

Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.