Audio: Kerry Vincent on the Royal Wedding

I recently interviewed Food Network's Kerry Vincent on Prince William's Royal Wedding Cake. She talks about the cake, "biscuits" and the changes the internet have brought:

Kerry Vincent Royal wedding cake by emwcee

Making Easter Ham Memorable

Ham is traditional for Easter. Do you want to know some tips for making an amazing ham, that really brings out the flavor. I was recently featured on KOLN/KGIN, Channel 10/11 speaking on Making Easter Ham Memorable. As always, I am working in one of Schaefer's great kitchens.

Watch the video here.

(NOTE: Recipe is on the video page or below.)

The Uses of Puff Pastry

Puff pastry allows you to make some wonderful dishes easily. My latest video on channel 10/11 that shows some easy, new uses for puff pastry, including the Asparagus Tart. (See post below).

You can watch the video here.

A Fresh Way to Serve Scallops

Scallops are a healthy way to add meat to your meal. Watch this video to learn some secrets to making great scallops, as well as a fresh way to serve them. (Think greens.)

Watch my video here.

Interview: Ted Allen, Host of "Chopped" on the Food Network

I love the show "Chopped," so I was pleased to interview Ted Allen, the host of the popular Food Network Show recently. I also recommend his book The Food You Want to Eat: 100 Smart, Simple Recipes and his DVD Uncorked: Wine Made Simple
You can order them from Amazon simply by clicking on the links or on the "I Recommend" Box to the right.

You can listen to my interviews on my website.

Listen or download my interviews here.

Ham Slices with Blueberry Sauce

by Chef Judy Gilliard
Servings: 6

• 24 ounces ham center slices, 12 slices
• 1/3 cup water
• 1 tablespoon cornstarch
• 1/3 cup apricot preserves
• 2 tablespoons turbinado sugar, raw sugar
• 2 tablespoons rice wine vinegar
• 1 cup fresh blueberries

Place ham slices on rack in a shallow baking pan. Bake at 350ºF for
10 minutes. (until warm through).

Meanwhile, for the sauce, in a small saucepan combine water and cornstarch; stir in apricot preserves, raw sugar, wine, and lemon juice. Cook and stir over medium-low heat for 5-6 minutes or until thickened and bubbly.
Stir in blueberries; cook and stir 2-3 minutes more. To serve, spoon sauce on top of ham.

Per Serving : 284 Calories; 12g Fat (38.2% calories from fat); 20g Protein; 24g Carbohydrate; 1g Dietary Fiber;65mg Cholesterol; 1503mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Asparagus Tart

by Chef Judy Gilliard
Servings: 8

• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 1 pound asparagus
• 1/2 cup ricotta cheese, part skim milk
• 1 tablespoon olive oil
• 1/8 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 ounce salami slices
• 1 cup mozzarella cheese

Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides; set aside. Brush strips on one side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.

Place asparagus on a baking sheet and toss with olive oil, salt and pepper. Place in oven and roast for 5 minutes or until crisp-tender. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tips; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg and ricotta.Process until thick puree forms. Transfer to bowl; stir in salami and half of the mozzarella. Spread mixture evenly over pastry. Sprinkle with remaining cheese. Arrange asparagus tips over filling.

Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

Per Serving : 282 Calories; 20g Fat (63.5% calories from fat); 9g Protein; 17g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.