Author: Arrisje

Hoppin’ John

Hoppin’ John

A Lucky Tradition Spreads. No one knows for sure exactly when this happened, but the various ingredients blended to create a new New Year’s Day tradition in Southern kitchens. Perhaps enslaved African American cooks in plantation kitchens came up with the idea of substituting the dark “eyes” of the black-eyed peas for the first footer visitor after hearing about the tradition. European slaveholders, including those of English and Irish heritage, may have had the same idea after noticing how the enslaved held field peas in high esteem. Another possibility is that Sephardic Jews who came to the South, especially those with a connection to Syria, inspired others to copy their custom of eating black-eyed peas for good luck on Rosh Hashanah, their New Year’s Day. In any case, a new and enduring tradition was born.

Gevulde Speculaas

Gevulde Speculaas

Gevulde Speculaas right on time for the Holidays. You can eat them all year around, but most of the time people will bake these around the Holidays. Gevulde Speculaas is a Dutch Spiced Cookie filled with Almond Paste. The dough is a little softer than the cookie dough for Speculaas cookies.  Speculaas cookies have been around since the 17th century.

Honey Baked Ham

Honey Baked Ham

Just in time for the Holidays. I love the honey baked ham from the honey baked ham store. But come on now, the prices are ridiculous high. So here is a copycat recipe of the Honey Baked Ham, and it’s not that hard to make at all. You just need the right instrument, which is a blowtorch. I bought mine at Marshals.

Ingredients
  • 1 pre-smoked spiral ham of your choice
  • 1 cup of sugar
  • 1/8 tsp all spice
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon
  • 1/8 tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp paprika
 
Instructions
  1. Put the ham in a tin pan. Loosen up the layers of the spiral ham. As for me I warm up the ham first, 300-degree oven for about 30 minutes. You don’t have to warm up the ham if you don’t want to because the ham is already pre-cooked. It’s up to you. Mix all the ingredients and saturate the sugar mixture in between the layers ham, and on the outside of the ham.
  2. Now use the blowtorch and, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar. You want the sugar to brown, not burn. This all should take you about 20 minutes.

*My recipe Card. Right click on the picture below, and save to your hard drive. Print as a 4×6 picture*

Honey Baked Ham

I love the honey baked ham from the honey baked ham store. But come on, the prices are ridiculous high. So here is a copycat recipe of the Honey Baked Ham, and it's not that hard to make at all. You just need the right instrument, which is a blowtorch. I bought mine at Marshals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine copycat
Servings 8
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Ingredients

  • 1 pre-smoked spiral ham of your choice
  • 1 cup of sugar
  • 1/8 tsp all spice
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp paprika

Instructions

  • Put the ham in a tin pan. Loosen up the layers of the spiral ham. As for me I warm up the ham first, 300-degree oven for about 30 minutes. You don't have to warm up the ham if you don't want to because the ham is already pre-cooked. It's up to you. Mix all the ingredients and saturate the sugar mixture in between the layers ham, and on the outside of the ham.
  • Now use the blowtorch and, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar. You want the sugar to brown, not burn. This all should take you about 20 minutes.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

 

Beef Rendang

Beef Rendang

CNN highlighted Rendang as the 11th spot in their list of World’s 50 Best Foods. Indonesia’s Ministry of Tourism chose rendang as a national dish, along with soto, nasi goreng, sate, and gado-gado. Originally, Rendang was made out of buffalo meat and was only served …

Babi Ketjap

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Babi Ketjap or Babi Kecap Is another Chinese-Indonesian dish of pork belly in ketjap sauce. Uncured Pork belly was hard to come by in the USA but lately I am able to get the pork belly in larger grocery stores.