Happy birthday dinner for H.
Butter-Soy Braised Cauliflower
7 gathered for dinner this week (6 adults; 1 kids).
Per Ted’s practice I applied a mix of sour cherry jam + Dijon mustard to the ham after it had reached 100°F and then pressed brown sugar on to the glaze. Increase the oven to 400°F and return the glazed ham for another 10 minutes. Then transfer to a cutting board to rest for 10-20 minutes before carving/serving.
I found the cake recipe a bit of a chore. The brittle came out burnt tasting so I didn’t use it. The frosting was very loose; I felt I needed to refrigerate the cake out of fear that the frosting would just slide off. Perhaps less heavy cream next time (or more powdered sugar). There was a fair amount of frosting left over as well.