What Easter wouldn't be perfect without firing up the wood oven and baking a fresh ham? And so we did. The first day of firing was the hottest and so the pizzas were done, including my interpretation of the Green Mountain a la Parker Pie in W. Glover. This includes, spinach, sliced apples, onions, garlic, cheddar cheese and drizzled maple syrup. The pizza above was grilled chicken with caramelized onions/peppers/garlic and 3 cheese blend. Second day, bread was baked (one herb and one cinnamon raisin) and then the ham, temp 400. This was too hot for the poor ham, but we would have had to wait another day for 325, and then it wouldn't be Easter. Third day, monday, the temp was falling below 300 when I baked up a mighty supply of granola, using up many seeds, flakes, nuts and dried fruit that I have had for long enough. Coming soon....granola cookies, ummm good, from the Craftsbury Outdoor Center cook book. Food is so much fun.
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