
First Dinner of 2014 – Dinner January 7th
Curried Cauliflower Soup
Sweet Potato Biscuits
With leftover baked ham & peach jam
Salad
I baked a big spiral cut ham for New Years Eve – as a side note, I love baking hams for parties like that because it looks crazily impressive, but in reality requires nothing more of you than removing the ham from the packing and putting in a pan and then sitting back and letting the oven do its thing for several hours. Also, you get lots of lovely leftovers. I bought a 10lb spiral cut ham – I fed 10 at New Years, 6 at Dinner the next week with leftovers, froze the ham hock and enough ham to make a hearty split pea soup later this winter, plus have enough ham leftover to tuck into barley stuffed apples, and soups for my roommate and I for the rest of the season.
I knew as soon as I decided to bake a ham for New Years that Dinner the next week would involve ham biscuits, and I had my heart set on sweet potato biscuits. The challenge then became to find a soup that would pair well with the biscuits and ham. A tomato soup seemed like the wrong kind of flavor, and a squash soup seemed like starch overkill. I pondered for a while whether I thought curry and coconut milk would complement the sweet potato biscuits or whether the flavors would fight with each other. I came down on the side of complimentary, and I think was proved right. Read the rest of this entry ?