|Photo From: The Pioneer Woman|
Wine Pairing: Seven Springs Chardonel
- 1 whole Fully Cooked Bone-in Ham (15-18 pounds)
- Whole Cloves
- 3 cups Brown Sugar
- 1/2 cup Spicy Brown Mustard
- 1 can Dr. Pepper or Coke
- 3 Tbsp Apple Cider Vinegar
- Preheat oven to 325 F.
- Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours---or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)
- Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.
- After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.
|Photo From: All Recipes|
Recipe From: www.allrecipes.com
Wine Pairing: Seven Springs Syrah
- 1 (5 lb) Leg of Lamb
- 3 cloves Garlic, cut into slivers
- 3 tsp Dried Dill Weed
- 1 1/2 tsp Salt
- 1 tsp Dried Rosemary, crushed
- 1/2 tsp Ground Black Pepper
- Preheat the oven to 325 degrees F (165 degrees C).
- Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
- Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
|Photo From: Heidikins Cooks|
Wine Pairing: Seven Springs Muscato Sparkling
- 12 Eggs
- 1/2 cup Mayo
- 1 1/2 Tbsp Dijon Mustard
- 4 Green Onions, minced
- White Pepper, to taste
- Salt, to taste
- 1 Avocado, sliced thin and chopped into very teeny pieces
- 6 slices Bacon, cooked and crumbled
- Place eggs in large pot and cover with cold water. Bring to a boil and boil for 30 minutes. Give eggs a cold water bath and let them sit and cool.
- Carefully crack each egg all over on the counter and without removing the shell, replace in cold water bath (this allows a little water to get under the shell and will make peeling them a million times easier). By the time you’ve got all of them cracked, you can start peeling the first ones. Carefully remove the shell and any of the slimy skin stuff. Rinse any leftover shell pieces off with cold water.
- Slice each egg in half lengthwise with a non-serrated knife. Carefully shake or scoop out the yolk and place the shell on a plate (or in one of those fancy Deviled Egg plates if you have one).
- Add mayo, mustard, and minced onions to egg yolks and mash with a fork, stirring until relatively smooth. Add salt and white pepper. Give it a good taste test and adjust any quantities as necessary.
- Spoon the egg mixture into a ziploc bag, snip off the corner and smoosh the eggs yolks back into their shells.
- Carefully push a couple bits of avocado and a pinch of bacon bits on the top of each egg. Voila!
Come for the wine...Stay for the atmosphere...Remember the view!
Seven Springs is the finest Winery at the Lake of the Ozarks with a full service facility perfect for outdoor weddings, receptions, rehearsal dinners, corporate events and parties. Call us today to make reservations for your special event!
Seven Springs Winery
846 Winery Hills Estates
Linn Creek, MO 65052