Canadian Home Trends Kitchen & Bath/Holiday 2013 | Page 110

the design concept

Autumn Vegetable
Purée

Apple Herb-Glazed Ham

Makes about 6 1/6 cups

with Glen Peloso

Create a feast by glazing this moist ham with
apple and aromatic fresh herbs and serving it
with your favourite side dishes—don’t forget
some oven-fresh buns! Slices of apples make a
nice garnish.

A silky-textured, filling soup with a gorgeously
orange colour and lovely flavours—perfect as
a starter for a dinner party. Accompany with
crusty, whole-grain bread to make it a light meal.

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How did you decide on the colour palette?

The warm, rich colours are intended to
create a relaxing feel to the space which
would encourage patrons to enjoy a full meal
experience. It was clear that steak/beef would
appeal to a male audience and families. The
bar and wine lounge have a greater sense
of “nightclub” fun which would appeal to a
female patron. Dropping by for a post work
drink, followed by dinner in the dining room,
makes for a perfect evening.
The lighting is a major statement in the
space. Where did you find the red hanging
fixtures?

Because the ceilings in the space are high,
and the room is fairly large, it was important
to create visual breaks in the space to maintain
a sense of intimacy. The cone shaped light
fixtures were inspired from the six inch ones
that sometimes hang over a kitchen island. We
had the lights created and continuing on the
red theme from the bar side of the restaurant.
They looked a bit like pylons on the ground;
but, once hung, they bring a visual element and
help to break up the space.
Are there elements of a restaurant design
that people can use at home?

Absolutely! Everything from seating to
lighting, bathroom fixtures and wall coverings,
can be used in your own home. You should
take inspiration for your home every chance
that you get. If you have a great sleep in a
hotel, find out who made the bed. If you love
the chair at a restaurant, find out where to get
it. If you love the lighting, you can use it. All
of the elements have to be scaled to your space
since you may not have a twenty foot peaked
ceiling. Even if you love the wood tones of the
space, you can make use of them in your home.

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tbsp. Butter (or hard margarine)
cups Chopped onion
tsp. Ground ginger
cups Prepared vegetable broth
cups Chopped carrot
cup Chopped peeled orange-fleshed
sweet potato
cup Chopped peeled potato
cup Milk
tsp. Salt
tsp. Pepper
cup Orange juice
tsp. Grated orange zest

Melt butter in large saucepan on medium. Add
onion and ginger. Cook for about 5 minutes,
stirring often, until onion starts to soften.
Add next 4 ingredients. Stir. Bring to a boil.
Reduce heat to medium. Boil gently, uncovered,
for about 12 minutes until vegetables are tender.
Remove from heat.
Add next 3 ingredients. Stir. Carefully process
with hand blender or in blender in batches until
smooth.
Add orange juice and zest. Stir. Makes about 6
1/2 cups

Serves 12

8
lbs. Partially cooked bone-in ham
1/2 cup Apple jelly
1
tbsp. Chopped fresh mint
(or 3/4 tsp., dried)
2
tsp. Dijon mustard
1
tsp. Chopped fresh oregano
(or 1/4 tsp., dried)
1
tsp. Chopped fresh thyme
(or 1/4 tsp., dried)
1 tsp. Lemon juice
Place ham, fat-side up, on greased wire rack
set in large roasting pan. Bake, uncovered, in
325°F (160°C) oven for 1 hour.
Stir remaining 6 ingredients in small bowl
until smooth. Brush 3 tbsp. (50 mL) over ham.
Bake, uncovered, for about 1 hour and 40
minutes, brushing occasionally with remaining
jelly mixture, until internal temperature reaches
160°F (71°C). Transfer to cutting board. Cover
with foil. Let stand for 10 minutes. Slice thinly.
Serves 12.
Recipes reprinted from Company’s Coming Publishing Limited