Holiday Recipes

Here are the holiday recipes mentioned by Greg Rixen of Happy Harry’s Bottle Shop in Grand Forks this evening on WDAZ News @5.

Bourbon Honey Glazed Ham


* 2/3 cup bourbon or whiskey
* 1 cup clover honey
* 1/3 cup molasses
* 1/2 cup 100 percent fruit orange marmalade
* Nonstick cooking sprayYour browser may not support display of this image.
* 1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
* 1/8 cup whole cloves


-Preheat oven to 350 degrees F.

-In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.

-With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

HAPPY HARRY’S WINE PAIRING: Chateau Ste Michelle Harvest Select Riesling

Black Pepper Crusted Prime Rib


* 1 (3 1/2-pound) beef rib roast, de-boned* and tied
* 1 jar peeled whole garlic cloves
* 1 packet Italian dressingYour browser may not support display of this image. mix
* About 1 cup cracked black peppercorns


-Preheat oven to 375 degrees F.

-Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it’s completely covered. Transfer to a roasting pan lined in aluminum foil.

-Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving.

*Cook’s Note: Have butcher remove ribs from roast and tie it.

HAPPY HARRY’S WINE PAIRING: Liberty School Cabernet Sauvignon

Rosemary Pork Tenderloin


* 1/3 cup Dijon mustard
* 2 tablespoons freshly ground black pepper
* 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
* 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
* 2 pork tenderloins, about 1-pound each
* 4 slices maple bacon


-In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

-Preheat oven to 375 degrees F.

-Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

-Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!


Herb-Roasted Turkey Breast


* 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
* 1 tablespoon minced garlic (3 cloves)
* 2 teaspoons dry mustard
* 1 tablespoon chopped fresh rosemary leaves
* 1 tablespoon chopped fresh sage leaves
* 1 teaspoon chopped fresh thyme leaves
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons good olive oil
* 2 tablespoons freshly squeezed lemon juice
* 1 cup dry white wine


Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

HAPPY HARRY’S WINE PAIRING: Bulletin Place Chardonnay

Bread Pudding with Caramel Rum Sauce


* Nonstick cooking sprayYour browser may not support display of this image.
* 1 pound purchased brioche breadYour browser may not support display of this image.
* 5 cups cold whole milkYour browser may not support display of this image.
* 2 (4.4 ounce) boxes American custard dessertYour browser may not support display of this image. mix
* 1/3 cup dark rum
* 2 egg yolks, beaten
* 1/4 teaspoon groundYour browser may not support display of this image. nutmeg
* 1/4 cup walnut pieces, lightly toasted
* 1/4 cup pecan pieces, lightly toasted
* 1/2 cup golden raisins, optional
* CaramelYour browser may not support display of this image. Rum Sauce, recipe follows


Preheat oven to 350 degrees F.

Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.

In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.

*Caramel Rum Sauce:

2/3 cup butterscotch caramel sauce

3 tablespoons heavy cream

3 tablespoons dark rum

Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.

HAPPY HARRY’S WINE PAIRING: The Stump Jump Sticky Chardonnay