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Linden Grange Ham
Glaze:
1/2 cup Linden Grange raw honey
1/2 cup maple sugar or brown sugar
2 Tablespoons whole grain Dijon mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Whisk all ingredients together in a saucepan until smooth. Heat over medium low heat until simmering. Simmer for 2 minutes and remove from heat.
When ham is heated through, pour/brush glaze over the top to cover completely. Raise oven temp to 400°F.
Return ham to oven, uncovered, for 20 minutes or until glaze is bubbly and caramelized.
3 lb Linden Grange leg of lamb
1 sweet onion, thinly sliced
6 cloves garlic, minced
1 sprig fresh rosemary
1 bay leaf
1 cup balsamic vinegar
1/2 cup beef stock
2 Tablespoons maple syrup
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Place the leg of lamb in the Crockpot. Put sliced onion around the leg. Top with garlic, rosemary, bay leaf, kosher salt, and black pepper. Pour balsamic vinegar, beef stock, and maple syrup over top.
Cook on low for 6-8 hours until lamb pulls apart easily with fork. Cut/shred into desired sized serving pieces and place on platter.
10 oz spring mix
3 Bosc pears, peeled, cored, and chopped
5 oz blue cheese crumbles
1 avocado, diced
1/3 cup sugar
1/2 cup pecans
1/3 cup olive oil
3 Tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons mustard
1 clove garlic, minced
1/2 teaspoon salt
black pepper to taste
In a skillet over medium heat, stir 1/3 cup of sugar together with the pecans. Stir gently until sugar has melted and coats the pecans. Transfer to parchment paper to cool. Break into pieces.
For the dressing, blend the last 7 ingredients.
In a large serving bowl, layer spring mix, pears, blue cheese, avocado, and pecans. Pour some of the dressing over the salad and toss. You will have left over dressing.
2 lbs carrots/parsnips, peeled and cut if large to create similar sized carrot "sticks"
2 Tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat oven to 425°F and line a baking sheet with parchment paper (for easy clean up).
Toss carrots with oil, salt, and pepper. Arrange carrots in a single layer on baking sheet.
Bake 25-30 minutes or until carrots are fork tender.
Linden Grange eggs
Miracle Whip (according to Grandma)
Mustard
Sweet pickle relish (or the juice from it)
Hard boil the eggs. When cool, slice in half and remove yolk. Mash egg yolks.
To the yolks add miracle whip, mustard, and sweet pickle relish in small amounts until it tastes like Grandma's.
3 lbs potatoes
2 teaspoons salt (divided)
1/3 cup butter
1/4 cup greek yogurt or sour cream
1/4 cup milk or heavy cream
2 teaspoons minced garlic
1/2 teaspoon pepper
In instant pot, place peeled and cut potatoes. Cover with water and add 1 teaspoon of salt.
Cook on high pressure for 8 minutes. Quick release the pressure from the pot.
Drain the potatoes and return to pot.
Add 1 teaspoon of salt, pepper, garlic, butter, milk, and greek yogurt to potatoes. Mash until smooth.