-=> Quoting Dave Drum to Jim Weller <=-

 JW> Cooking with champagne, unless you have a leftover part bottle gone
 JW> flat, is a waste of money, Just used a modestly priced bottle of
 JW> Chardonnay or one of the white Pinots.

 DD> Andre "champagne"  ...  U$4.79/750ml.

Not champagne! But why use any sparkler at all if you're going to boil it?

 JW> Pistachio (shells for) smoked chicken or turkey.

 DD> As expensive as pistachios are in this area one would be well advised 
 DD> to use all parts.

I'm frugal that way.

They are not cheap here either. I just checked Loblaws on-line:
$24.20/kg in their shells and $52.90 for shelled kernels so more
than twice as much as cashews, walnuts or almonds. Only Macadamia
nuts are more expensive.

Ham and white wine:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Ham with Orange Honey Glaze
 Categories: Canadian, Ham, Holiday, Wine
      Yield: 12 Servings
 
      8 lb Semi-boneless ready to serve
           -ham
     15    Whole cloves
      3 c  Orange juice
      1 c  White wine
           Grated rind of 1 orange
      2 tb Honey
      1 ts Ginger
      1 ts Dry mustard
 
  Trim skin and excess fat from ham, leaving about 1/4 inch covering
  of fat over ham.  Insert cloves into fat side of ham; place in
  roasting pan, fat side up.
  
  Combine orange juice, wine and orange rind; set 1/2 cup aside and
  pour remaining mixture over ham.  Set roasting pan on top of stove
  and bring liquid to boil, then place in a 325 F oven for 1 1/2
  hours, basting occasionally.
  
  Combine reserved liquid, honey, ginger and mustard; stir until
  smooth. Pour over ham and bake for 30 minutes, basting occasionally.

  The Canadian Living Entertaining Cookbook
  
MMMMM
 




Cheers

Jim


... Jan. 1: I'm going to eat smarter this year. Dec. 31: I'm still alive!

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