Up next in 10
Paula's getting ready to throw an engagement party for her brother Bubba. To start off, she's going to make a wonderful Peanut Butter-Glazed Ham that'll just knock your socks off. A fabulous Brie en Croute full of walnuts will follow, along with Fudge Brownie Bites with a Cherry Mousse. To finish it off, it's some Home Made Pork Rinds. So come on into the kitchen because Paula's got a celebration today!
Peanut butter Glazed Ham - https://www.pauladeen.com/recipe/peanut-butter-glazed-ham/
Brie en Croute - https://www.pauladeen.com/recipe/brie-en-croute/
Fudge Brownie Bites with Cherry Mousse - https://www.pauladeen.com/recipe/fudge-brownie-bites-with-cherry-mousse/
Enjoy Y'all!
For more great recipes visit pauladeen.com
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0:00
hey y'all I'm jetting out my back porch
0:03
you know trying to get my thoughts
0:05
together just just thinking about the
0:08
day ahead because I'm throwing an
0:12
engagement party today for my brother
0:14
and his girlfriend now fiancee dawn and
0:19
today I'm gonna be making a wonderful
0:22
peanut butter glazed ham that's just
0:24
gonna knock his socks off a fabulous
0:28
Breann croute full of walnuts and fudge
0:32
brownie bites with a cherry mousse and
0:35
then some homemade pork rinds so I hope
0:40
y'all come on into the kitchen with me
0:41
and let's get started because we've got
0:44
a celebration today
0:47
[Music]
0:54
I just love celebration foods y'all and
1:01
can't wait to share this recipe with you
1:03
you know in preparing for the party that
1:08
we're gonna announce the engagement of
1:10
my brother Bubba and his girlfriend
1:13
Don's
1:14
engagement and so this is a perfect dish
1:17
that I'm gonna prepare and everybody
1:21
will eat this up
1:23
the recipe is baked ham with a peanut
1:25
butter glaze and it's out of this world
1:28
so I've got a wonderfully smoked ham
1:32
here and it's about 9 pounds but you can
1:36
see on my ham it's got a great big skin
1:39
cap now what I'm gonna do is remove that
1:43
skin and I'm gonna just come in there
1:46
with a knife and just cut it away from
1:51
the fat just like that and I want to
1:54
leave a little fat I want to get a
1:57
little fat along with that skin you can
2:02
see how easily that skin just slips
2:06
right off there look at that
2:09
just that knuckle and you can see how
2:12
when I trimmed it I left some fat on
2:15
that skin and I'm gonna tell you why
2:17
later but in the meantime I'm gonna just
2:20
throw that in that dish all right now
2:23
all I'm gonna do is transfer my ham to a
2:27
baking dish and I'm gonna put it in the
2:29
oven a 350 degree oven or 325 you can
2:33
actually bake this a little lower and
2:35
I'm gonna bake it for 20 minutes a pound
2:38
which that means this one's gonna be in
2:41
the oven about three hours I'm gonna
2:44
start out by baking my ham uncovered if
2:47
it starts to brown on you too much just
2:50
cover it with a fall and it'll be fine
2:52
so in the oven it goes
3:06
and I want you to come on down here to
3:08
the other end of the counter because I
3:10
want to share with y'all a recipe for
3:13
glaze that I'm gonna glaze this ham with
3:16
now I'm gonna start with one cup of
3:18
chicken stock I'm gonna add 1/4 of a cup
3:23
of peanut butter and it's amazing what
3:29
that peanut butter is gonna do to that
3:32
pork all right now I'm gonna add 1/4 of
3:38
a cup of honey to this chicken stock and
3:40
the peanut butter and it's gonna give it
3:43
a nice sweet but not overpoweringly
3:47
sweet taste I'm gonna add one clove of
3:51
minced garlic and then I'm gonna add two
3:57
teaspoons of soy sauce now this is
4:01
better to do it in the blender or a food
4:03
processor because believe it or not that
4:06
peanut butter can be kind of hard to
4:08
work in so we're gonna quickly just just
4:12
mix it up in the blender
4:19
mm-hmm that smells really really really
4:25
good all right now I'm gonna sit that to
4:27
the side because I'm not gonna start
4:30
glazing our ham until the end of three
4:32
hours but what I am gonna do right now
4:35
is I want to start on the next dish and
4:39
it's a delicious Breann Cruz I'm
4:41
changing this plane oh we love brie
4:44
cheese into a tasty appetizer using
4:47
walnuts and raspberry preserves so I'm
4:50
gonna start by adding a tablespoon of
4:52
butter and I'm just gonna saute off our
4:56
walnuts just for a few minutes just long
4:59
enough for that heat to pull out those
5:01
oils in those walnuts and really bring
5:05
out the flavor so when we come back
5:07
we're gonna start glazing our ham we're
5:10
gonna put together a brie on fruit and
5:11
later I'm gonna make scrumptious little
5:14
brownie bites with a little cherry
5:16
mousse topping and then Bubba's favorite
5:19
homemade pork rinds
5:23
[Music]
5:26
hey y'all welcome back now while we
5:29
won't break I went ahead and roasted off
5:31
our walnuts and that only takes just a
5:34
couple of minutes and they're ready and
5:36
these are gonna add such a great flavor
5:39
to our Breeland crew now to move on with
5:42
our dish I'm gonna move down here and I
5:45
have some puff pastry that's been
5:48
sitting out on my counter for about 20
5:50
minutes straight from the freezer to the
5:52
counter you want to make sure it's
5:54
thought enough that you can unfold it
5:57
without it breaking your dough I'm gonna
6:02
spread a little flour on it because I've
6:04
got a little rolling I want to do to it
6:07
because at this size it's not big enough
6:10
to go around my wheel of Brie so I've
6:13
got to just roll it out just an inch or
6:16
two in all directions
6:29
okay so an inch or two this away and I
6:33
think that's probably big enough okay
6:37
now I'm using a small wheel of Brie now
6:43
I'm gonna take this Ryan off and this is
6:48
really not necessary this is just
6:50
something that I like to do because I'm
6:53
gonna be putting some preserves and nuts
6:56
on top of this and to me you know if I
6:59
just take that rind off it allows that
7:02
preserves and nuts to melt down into the
7:06
breeze so I'm just gonna take a little
7:09
bit of that off like I said you could
7:11
leave it on and that's just you know one
7:14
of those quickie dink things that I like
7:16
to do so all right now we want to make
7:23
sure that our pastry has a pretty sheen
7:29
to it or a pretty shine now I'm gonna
7:32
bust up two eggs you can also use heavy
7:36
cream or you can use butter but I found
7:40
that the whole egg along with the yolk
7:44
makes it a pretty yellow color and it
7:47
really gives it a nice shine so I'm just
7:49
gonna beat this up now there's a couple
7:53
of different ways you can do this as
7:55
well you can go ahead and brush your
7:58
pastry on both sides or you can just
8:02
brush it after you get it done I think
8:05
I'm just gonna brush mine when I get it
8:06
all together so I'm gonna put my brie in
8:09
the middle of my pastry and I'm gonna
8:11
top it with some raspberry jam I'm gonna
8:16
kind of spread that evenly over the top
8:20
of that brief now you can use any of
8:23
your favorite jams or preserves
8:26
preserves are nice because they've got
8:29
the whole berry in it all right now I'm
8:32
gonna take my nuts and just put them
8:37
right on top of those preserves just
8:41
like
8:42
the next thing that I'm going to need
8:44
for the next step is some twine and I'm
8:47
using an ordinary kitchen twine and now
8:55
I'm going to bring up the four corners
8:59
of my puff pastry just like that now I'm
9:09
gonna come in here with my string and
9:11
tie it up so it won't collapse on me and
9:16
I'm gonna just take my fingers and kind
9:18
of bundle it all up alright now I'm
9:22
gonna move it to my baking dish and I'm
9:25
gonna come over here and I'm gonna take
9:27
my eggs and I'm just going to brush that
9:30
pastry with those eggs now the reason I
9:34
like doing this last is because the
9:37
pastry is just easier to work with you
9:40
know if it doesn't have the slime enos
9:42
of the eggs okay so he's all ready now
9:48
I'm gonna put him in the oven and I'm
9:51
gonna bake him at 350 for about 25
9:55
minutes just until it's nice and golden
9:58
brown okay so in the oven this goes when
10:11
analysts come in here and see how our
10:13
ham looks because it's time for us to
10:16
pull it out and just swabbing with that
10:19
peanut butter glaze that cannot be
10:26
pretty whoo all right so let's take a
10:34
look at our ham and see what we've got
10:36
I know he is smelling to the high
10:40
heavens oh look at him now it's time for
10:48
us to just slather our ham in that
10:52
peanut butter glaze
10:56
mmm looking and smelling so good all
11:05
right now I'm gonna put this back in the
11:06
oven if I've got enough strength left in
11:09
me this is a heavy dish oh I feel like
11:19
my bridge is gonna bust all right 20
11:23
minutes that's all my ham needs and you
11:26
know what I can't have an engagement
11:29
party
11:30
without having a fabulous sweet dish so
11:35
I'm gonna be making them fudge brownie
11:37
bites with a cherry mousse and later
11:41
Bubba's favorite homemade pork brownies
11:45
so I'll meet you back here in the
11:47
kitchen y'all don't go anywhere
11:51
well hey why'd you call me
11:56
I didn't think y'all whatever coming
11:58
back and I was gonna go ahead without
12:00
y'all oh but I'm glad to see you're here
12:03
cuz I want y'all to see this fabulous
12:06
pre-owned cruise as I cut it don't you
12:18
fall you can see the nuts and you can
12:29
see the raspberries you can see Paula's
12:32
mouth going in on it everybody's gonna
12:40
love this I'm not gonna be able to keep
12:42
focus on of it for the time being we've
12:45
got to move down here because I've got
12:47
that special dessert that I have to make
12:50
them and it's a fudge brownie bite with
12:54
a cherry mousse now I'm gonna start with
12:58
one box of traditional brownie mix I'm
13:03
gonna add 1/2 a cup of all a fourth of a
13:09
cup of water 2 eggs 1 teaspoon of
13:18
vanilla and I'm just gonna mix this with
13:22
a whisk probably maybe 50 beats you know
13:26
you don't have to to beat this too much
13:29
you really just want your ingredients
13:31
moist you can see how quickly that
13:35
moistens right up all right now I'm
13:38
gonna pour in one cup of semi-sweet
13:41
morsels there we go just that quick and
13:49
easy all right
13:52
now I have prepared a jelly-roll pan a
13:55
15 by 10 pan I've sprayed it and now I'm
13:59
just gonna pour out our brownie mix onto
14:03
our pan
14:04
and I'm gonna put this in a 350 degree
14:06
preheated oven and I'm gonna let it bake
14:10
for about 18 minutes okay you just want
14:15
to level that out make sure it's even in
14:19
its pan just like that all right so
14:24
let's run this in the oven like I said
14:27
18 minutes in a 350 degree oven and wait
14:38
just got a bonus it was a little bit of
14:42
chocolate on my thumb all right
14:45
now it's time to make the mousse part
14:48
I've got some unflavored gelatin and I'm
14:52
gonna add 1/3 of a cup of balling hot
14:56
water and the correct term for this is
15:00
called blooming that hot water is gonna
15:05
activate that gelatin and then bloom it
15:09
right on out now I'm just gonna stir
15:12
this until it's dissolved okay that's
15:18
got it all right now in this bowl I have
15:21
2 cups of heavy cream and I'm gonna beat
15:24
it just until it's foamy
15:33
now I'm gonna add a half a cup of sugar
15:37
you'll want to be careful that you don't
15:39
over beat it because it literally turns
15:42
back to butter
15:47
just remember don't overbeat alright so
15:52
now I'm gonna add 1/2 a cup of
15:54
maraschino cherries
15:58
now maraschino cherry can be made from
16:02
any variety of cherry this has just been
16:06
emulsified though in sugar now I've
16:09
reserved 3 teaspoons of the maraschino
16:14
cherry juice I'm gonna add to that and
16:18
it's gonna make it a pretty pink color
16:20
for us alright now I'm gonna take our
16:24
gelatin that's dissolved and I'm gonna
16:29
just fold it through our cream doesn't
16:35
that look pretty looks like you could
16:37
just kind of to row your face in it okay
16:43
alright now I'm gonna put our mousse in
16:46
the refrigerator because it needs to be
16:48
chilled now I've got some already
16:51
chilled and I've already put it in a
16:54
piping bag because this dessert is gonna
16:57
have to be put together completely
17:01
cooled
17:02
I've got look-a-here yo I've got my
17:06
childrenís all right now brownies are
17:14
nice and cool and I'm gonna use one of
17:17
my smaller biscuit cutters to cut out
17:21
little rounds of brownie
17:26
all right now let's get in here and let
17:34
me gently remove some of those rounds
17:38
look at that in that delicious-looking
17:42
and I have chosen to serve these on one
17:47
of my favorite old mirrors that I got
17:50
from an antique shop and I cherry mousse
17:55
is nice and chilled I've got it in a
17:58
piping bag and I'm just gonna pipe a
18:02
rosette on top of that brownie
18:12
the Moose is so nice and cool and
18:15
refreshing and the richness of the
18:17
brownie mmm when we come back I'm gonna
18:21
introduce you to the most wonderful
18:23
homemade pork run you've ever put in
18:25
your mouth
18:26
so y'all meet me right back here in the
18:28
kitchen there's more good things
18:30
happening there ain't nothing more that
18:36
a southerner loves y'all then homemade
18:39
pork rinds now I'm just gonna take that
18:41
skin I'm gonna salt it and I'm gonna
18:44
throw it in the oven 325 350 and I'm
18:48
gonna let it bake until it's nice and
18:50
crispy but let me tell you a way that
18:54
you can do it like my friends the
18:57
Neely's that are in the barbecue
18:58
business in Memphis and Nashville
19:01
Tennessee they deep-fry a chow and it is
19:05
so good
19:06
I popped in on him last Thursday and
19:09
guess what
19:10
they would not let me leave without some
19:16
of their homemade pork rinds
19:18
look at that listen that's music to
19:25
crackers ears mmm you're out of this
19:34
world but if you don't have a deep fryer
19:37
let's do it this way
19:40
Bubba hires is gonna love these
19:46
y'all I can't believe I finally got this
19:49
engagement me all together getting rid
19:52
of my brother y'all he's all Dawn's now
19:57
but before he completely is handed over
20:00
to dawn I had to cook him some of his
20:02
favorite foods and this ham y'all that I
20:06
baked Bubba that peanut butter glaze
20:10
just does something to that ham it is so
20:14
delicious and the Breeland croup with
20:17
the stuff raspberry preserves and and
20:19
the puttered walnuts he's gonna love
20:22
that one too and for he and dawn I've
20:25
specially made them a fudge brownie bite
20:27
with a little bit of cherry mousse on
20:31
top but you know what this will be his
20:34
favorite so remember you hang onto that
20:38
ham skin like it's gold because you can
20:42
enjoy the most fabulous homemade pork
20:44
rinds you have ever put in your mouth
20:46
well it's time for me to go y'all
20:49
but I want to send you love and best
20:51
dishes from my kitchen to yours right
20:54
now I got to go get my brother away
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