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Recipies from the private kitchen of Lynfred Chef, Chris Smith:
Festively Marinated, Baked Ham:
Ingredients:
1-7 to 9 pound fully cooked ham
2 cups orange juice
1 cup Lynfred Winery Vignole 2001 wine
1 cup ginger ale
1/3 cup firmly packed brown sugar
1/4 cup orange marmalade
1 teaspoon dry mustard
Method:
Place first four ingredients in a large, heavy-duty, zip-top plastic bag. Seal bag, marinate in refrigerator for 8 hours, turning bag every two hours. Remove ham from marinade, reserving marinade. Place ham, fat side up, in a shallow roasting pan lined with heavy-duty aluminum foil. Bake, uncovered, at 325 degrees for 1 1/2 hours, basting frequently with marinade. Remove ham from oven; reduce oven temperature to 300 degrees. Slice skin from ham, score fat in a diamond design. Combine brown sugar, marmalade and mustard; spread over scored fat. Bake uncovered for another 30 minutes. Let stand for 10 minutes before slicing. Serves 16 to 18 people.
Charming Champagne Oranges
Ingredients:
1/2 cup sugar
1/2 cup orange marmalade
1 cup Lynfred Champagne
1/2 cup Lynfred Winery Vignole 2001 wine
8 large naval oranges, peeled and sectioned
1/3 cup slivered almonds, toasted
Method:
Combine sugar and marmalade in a small saucepan, cook over medium heat, stirring frequently, until sugar dissolves. Cool completely. Combine marmalade mixture, Lynfred Champagne, Lynfred Vignole 2001 wine and orange sections in a large bowl, stirring gently. Cover and chill 8 hours. Transfer orange mixture to a serving dish, and sprinkle with slivered almonds. Serves 10 to 12 people.
"Serve these fabulously fun dishes together for a festive and inspiring meal!" -Chef Chris
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