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Doublereed Archive - Posting 000060.txt from 2004/04

From: Jim Katz <jimkatz@-----.ca>
Subj: [DR-L] Re: overly yummy recipes
Date: Sat, 10 Apr 2004 15:50:34 -0400

These delicious-sounding recipes cause problems - too much salivation when I
practice after reading the recipe. Do you suppose I could soak my reeds in
a bourbon-mustard sauce?

Jim

> From: doublereed-digest-help@-----.org
> Reply-To: doublereed@-----.org
> Date: 10 Apr 2004 19:15:00 -0000
> To: doublereed@-----.org
> Subject: doublereed Digest 10 Apr 2004 19:15:00 -0000 Issue 40
>
> doublereed Digest 10 Apr 2004 19:15:00 -0000 Issue 40
>
> Topics (messages 158 through 160):
>
> Scott Hostetler oboe masterclass, Kokomo, IN
> 158 by: Doug Spaniol
>
> Recipe of the Day ;-)
> 159 by: Oboeeee.aol.com
> 160 by: Jackie Kovach
>
> Administrivia:
>
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>
> ----------------------------------------------------------------------
> Date: Sat, 10 Apr 2004 10:59:30 -0500
> To: doublereed@-----.org
> From: Doug Spaniol <dspaniol@-----.edu>
> Subject: Scott Hostetler oboe masterclass, Kokomo, IN
> Message-id: <0D6736F6-8B08-11D8-BCE2-003065698C08@-----.edu>
>
> --Boundary_(ID_caGscp4LmzdEdkiRG+DTvQ)
> Content-type: text/plain; charset=US-ASCII; format=flowed
> Content-transfer-encoding: 7BIT
>
> I'm posting the below information on behalf of the Kokomo (Indiana)
> Symphony Orchestra. Please contact them for more info at:
> kso6115@-----. DS
>
> Dr. Douglas E. Spaniol
> Jordan College of Fine Arts
> Butler University
> 4600 Sunset Ave
> Indianapolis, IN 46208-3485
> ph: 317-940-8368
> fax: 317-940-9658
> dspaniol@-----.edu
> http://www.butler.edu
>
> The Kokomo Symphony presents
>
> Scott Hostetler
> Oboist with the Chicago Symphony
>
> in two Masterclasses at:
> Indiana University-Kokomo
> Havens Auditorium
>
> For college double reed players:
> Friday, April 16, 2004
> 4:00-5:30 pm
>
> For high school double reed players:
> Friday, April 16, 2004
> 5:45-6:45 pm
>
> E-mail any questions to: kso6115@-----.com
>
> --Boundary_(ID_caGscp4LmzdEdkiRG+DTvQ)--
>
> ------------------------------
>
> Date: Sat, 10 Apr 2004 13:06:20 EDT
> To: doublereed@-----.org
> From: Oboeeee@-----.com
> Subject: [DR-L] Recipe of the Day ;-)
> Message-ID: <198.2803fb54.2da9838c@-----.com>
>
> -------------------------------1081616780
> Content-Type: text/plain; charset="US-ASCII"
> Content-Transfer-Encoding: 7bit
>
> Baked Ham with Sweet Bourbon-Mustard Glaze
> 1 cup honey
> 1/2 cup molasses
> 1/2 cup bourbon
> 1/4 cup orange juice
> 2 tablespoons Dijon mustard
> 1 ham half about 6 to 8 pounds -- fully cooked
> Combine the honey and molasses; heat in the microwave or in a pan on the
> stove top. Stir in bourbon, orange juice, and mustard.
> Remove all but about 1/4-inch of fat from the ham, then place in a roasting
> pan. Bake at 325 for about 1 1/2 hours, or until a meat thermometer reaches
> 140
> degrees (About 10 minutes per pound). Baste the ham occasionally with the
> honey-bourbon mixture.
> Transfer drippings to a saucepan and add remaining honey mixture; bring to a
> boil. Slice ham and serve with the glaze.
>
> -------------------------------1081616780--
>
> ------------------------------
>
> Date: Sat, 10 Apr 2004 13:51:49 -0400
> To: doublereed@-----.org
> From: Jackie Kovach <jl.kovach@-----.net>
> Subject: Re: [DR-L] Recipe of the Day ;-)
> Message-Id: <BDB6FE80-8B17-11D8-988A-000A27940D04@-----.net>
>
> This is too good!
> On Saturday, April 10, 2004, at 01:06 PM, Oboeeee@-----.com wrote:
>
>>
>> Baked Ham with Sweet Bourbon-Mustard Glaze
>> 1 cup honey
>> 1/2 cup molasses
>> 1/2 cup bourbon
>> 1/4 cup orange juice
>> 2 tablespoons Dijon mustard
>> 1 ham half about 6 to 8 pounds -- fully cooked
>> Combine the honey and molasses; heat in the microwave or in a pan on
>> the
>> stove top. Stir in bourbon, orange juice, and mustard.
>> Remove all but about 1/4-inch of fat from the ham, then place in a
>> roasting
>> pan. Bake at 325 for about 1 1/2 hours, or until a meat thermometer
>> reaches 140
>> degrees (About 10 minutes per pound). Baste the ham occasionally with
>> the
>> honey-bourbon mixture.
>> Transfer drippings to a saucepan and add remaining honey mixture;
>> bring to a
>> boil. Slice ham and serve with the glaze.
>>
> ---------------------------
> Jacqueline Kovach, oboe
> The Amoris Consort (bass oboe)
> Temple University Music Prep faculty
> Community College of Philadelphia, adjunct faculty
> http://BrianKovach.tripod.com/
> http://www.geocities.com/briankovach19126
> http://members.bellatlantic.net/~vze28thq/index.html
>
> ------------------------------
>
> End of doublereed Digest
> ***********************************
>

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