Berry Farms Local

THANKSGIVING FAVORITES

Mushroom Frittata

INGREDIENTS

1 cup fresh mushrooms sliced

2/3 cup chopped green pepper

2/3 cup chopped onion

2 tablespoons canola oil

3 eggs

1/3 cup milk

ó teaspoon salt

1 ó cups soft bread cubes

8 ounces cream cheese

1 cup shredded cheddar cheese

DIRECTIONS

Preheat over to 350°; Sauté vegetables in canola oil

until tender crisp; beat eggs with milk and salt; add

mushroom mixture of bread cubes, cream cheese

cubes and add cheddar cheese; stir well but lightly to

keep cheese cubes intact; pour mixture into casserole

dish, bake at 350° for 45 minutes or until edges begin to brown.

Rum and Cola Holiday Ham

INGREDIENTS

HAM: 1 Omaha Steaks Spiral-Sliced 

Ham (8 pounds)

GLAZE:

1 cup cherry fruit spread

3/4 cup dark spiced rum

3/4 cup cola

2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

1/4 teaspoon kosher salt

DIRECTIONS

To make ham: Thaw frozen ham in refrigerator 24-48

hours.

Remove from refrigerator and let ham come to room

temperature, about 30-45 minutes.

Preheat oven to 325 F. Remove ham from foil and film.

Return ham to foil wrapping and place in oven-safe

roasting pan. Roll foil down leaving 2 inches of foil

around bottom of ham.

Place roasting pan with ham in oven on lower rack

and heat uncovered 60-75 minutes, until ham starts to

brown. While ham cooks, make glaze.

To make glaze: In medium saucepot, whisk fruit

spread, rum, cola, Worcestershire sauce, Dijon mustard

and salt until well incorporated. Bring to boil then

reduce heat to medium. Simmer over medium heat 10

minutes then remove from heat. Cool to

room temperature.

During last 15 minutes of cooking, glaze ham

every 5 minutes.

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Sweet Potato-Marshmallow Casserole

INGREDIENTS

. cup light brown sugar

. cup heavy cream

2 tablespoons butter, at room temperature

2 tablespoons orange juice

ó teaspoon salt

½ teaspoon finely grated orange zest

ó teaspoon ground cinnamon

. teaspoon freshly ground nutmeg

¼ cup finely chopped toasted pecans

3 cups miniature marshmallows

DIRECTIONS

Preheat oven to 400°. Bake sweet potatoes on a foil lined large baking sheet until done. Cool, remove the skins and mash until smooth. In a bowl combine the potatoes (you should have about 4 cups), sugar, heavy cream, butter, orange juice, salt, orange zest, cinnamon, nutmeg, and beat until smooth. Spoon the mixture into a prepared pan and sprinkle with the chopped pecans. Spread marshmallows in an evenly over the top and bake until lightly browned, 35 to 45 minutes.