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Doublereed Archive - Posting 000061.txt from 2004/04
From: Jackie Kovach <jl.kovach@-----.net>
Subj: Re: [DR-L] Re: overly yummy recipes
Date: Sat, 10 Apr 2004 15:56:05 -0400
For those of us who observe Passover, I might suggest changing the ham
to a briscuit!!
On Saturday, April 10, 2004, at 03:49 PM, Jim Katz wrote:
> 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:
>>
>> To subscribe to the digest, e-mail:
>> doublereed-digest-subscribe@-----.org
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>>
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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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> For personal help: email doublereed-owner@-----.org
> Doublereed is a service of Woodwind.Org, Inc. http://www.woodwind.org
>
>
---------------------------
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
---------------------------------------------------------------------
For personal help: email doublereed-owner@-----.org
Doublereed is a service of Woodwind.Org, Inc. http://www.woodwind.org
