In the Kitchen With Heidi Gallini

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Heidi Gallini, a Mansfield resident, and originally appeared in the MansfieldNOW November 2015 issue.

Mama Gallini’s Damn Ham

  • 1 12-oz. can apricot nectar
  • 1/2 jar apricot jam or marmalade (4-6 oz.)
  • 1 cup brown sugar, packed
  • 1 stick cinnamon
  • 6 whole cloves
  • 1 4-6 lb. ham
  1. Combine apricot nectar, jam and brown sugar in a saucepan. Cook over medium heat until sugar dissolves. 
  2. Add whole cinnamon stick and cloves; boil gently for about 10 minutes until mixture is slightly thickened. Remove spices from mixture.
  3. Place ham, fat side up, in a shallow pan. Start cooking ham before putting hot glaze on. Cook at 325 F for 20 minutes per pound, basting every 15 minutes.

 

Stuffed French Toast

  • 10 slices white bread
  • 1 8-oz. pkg. cream cheese
  • 1 dozen eggs
  • 2 cups milk
  • 1/3 cup syrup
  1. Remove crust and cut bread slices into 9 equal pieces. Roll into balls. Place half of the balls into a 9×13-inch pan. 
  2. Cube cream cheese into similar sizes and sprinkle around bread. Place remaining bread balls on top.
  3. Mix remaining ingredients in a separate bowl, then pour over top of bread mixture. Cover and refrigerate overnight.
  4. Bake uncovered at 375 F for 45 minutes. Top with Buttermilk Syrup and serve.

 

Buttermilk Syrup

  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 tsp. vanilla
  • 1 Tbsp. Karo Light Corn Syrup
  • 1/2 tsp. baking soda
  1. Add butter, sugar, buttermilk, vanilla and Karo to a large pot or saucepan. Heat over medium heat until everything is well-combined, then bring to a boil.
  2. Quickly remove from heat and add baking soda. Place back over heat, stirring constantly for 1 minute. Syrup will grow large and threaten to boil over, which is why a large pot is essential. If it gets too close to the edge, remove from heat and continue stirring to bring it down. Serve immediately.

 

English Toffee

  • 4 cubes butter
  • 2 cups sugar
  • 1/4 cup water
  • 2 cups chocolate chips
  • 1 1/2 cups roasted almonds, slivered or chopped
  1. In a small stock pan or a very large saucepan, melt butter, sugar and water over medium heat. Stir until completely dissolved and bring to a slow boil. Turn heat down to medium-low. Do not stir again. Occasionally, pick up pan and carefully shake to prevent bottom from burning. Cook to hard crack stage or until color of a brown paper sack.
  2. Pour on to a buttered cookie sheet — one with sides. Tilt from side to side to help toffee move to the edges, and then use a butter knife and pull it to the corners. 
  3. Sprinkle with chocolate chips and let set for about 3 to 4 minutes so the chocolate melts. Spread evenly and top with almonds. Let set in the refrigerator for 2 to 3 hours. Break into pieces and store in a covered container in the refrigerator.

 

Rainbow Pasta Salad

Dressing:

  • 3/4 cup olive oil
  • 3/4 cup mayonnaise
  • 3 Tbsp. soy sauce
  • Juice of 1/2 lemon
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. dill, chopped

Pasta Mix:

  • 1 lb. multicolored rotini pasta
  • 2 cups broccoli florets, cut small
  • 2 cups cauliflower, cut small
  • 1 1/2 cups frozen peas, thawed
  • 1 bunch green onions, thinly sliced
  • 1 lb. cherry tomatoes, sliced in half
  1. For dressing: In a bowl, combine all ingredients together and mix well. Set aside.
  2. For pasta mix: Cook pasta to desired firmness; rinse with cold water. Combine with raw vegetables in a large bowl. Mix with dressing and toss well. Enjoy right away, or chill for a few hours before serving.