So I double smoked a smoked ham this year for Christmas and had a huge amount of leftovers.

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter. As a result, chiffon cakes (as well as angel cakes and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners.

Beef and Barley Soup, also known as Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, color and flavors. The proportions and ingredients vary according to the recipe or availability.

In the 1800’s Americans were the biggest fans of tropical fruit such as bananas and pineapples. Coconut did not take off as they were difficult to transport, and easily spoiled. A French company started shredding coconut and drying it which made shipping much easier and more accessible.

I am not one to attend buffets that often...at least not anymore 😉 When I did, I loved going to the Chinese Buffet. An endless array of egg foo young, pot stickers, egg rolls, ribs and one of my favorite, Chinese Creamy Coconut Shrimp.