APR12

Ham Haystack

Posted on April 12, 2012 by Devany

Ham Haystack

This is a delicious way to use leftover ham, or an excuse to buy a ham just for the leftovers. The recipe originates from Mareen Priviet, a South African friend of mine who presented this very tasty appetizer at a dinner party in Chicago many years ago. Because of the ingredients I suspect that it comes from the 1950′s. I have always loved the interesting taste, the surprise of crunch and the fact that almost everyone who tastes this loves it. This makes neough to serve to 20 people, so if you have leftovers you can stir it all together to make a deviled ham sort of sandwich spread. I added a few things to the basic recipe, but it is so very good just the way it is. The original recipe calls for Miracle Whip, something I have never been able to stomach, so I use good mayo with some Meyer lemon juice.  The most important flavor profile comes from Branston Pickle, a chutney like pickle from the UK. You can find it on the mainland in some stores that have a British food section. You can also order it online. The taste is extremely unique and I would not attempt this recipe until you have your hands on a jar of the REAL Branston Pickle. Branston Pickle is made from a variety of diced vegetables, including swede, carrots, onions, cauliflower and gherkins pickled in a sauce made from vinegar, tomato, apple and dates with spices such as mustard,coriander, garlic, cinnamon, pepper, cloves, nutmeg and cayenne pepper with sugar. Having said all of that, you really must get some Branston Pickle and go for it. Here is a recipe to make your own Branston Pickle, but it is not that difficult to find the original. The finished product resembles a haystack, hence the name. I promise you, EVERYONEloves this and will ask you for the recipe!

Ham Haystack

Ingredients: 

6  cups ham, in medium chunnks                        two 8 oz. pkgs. cream cheese

1 1/3 cups mayonaise                                              3 tablespoons Meyer lemon juice (you can use other lemons, I just love Meyers)

2/3 cup sliced green onion                                    1/4 cup finely chopped mint

1 jar of Branston pickle relish                                1 cup blanched, slivered almonds

Method: 

• Toast the slivered almonds on a silpat at 350 degrees for 20-30 minutes watching closely, till golden brown.
• Stir the lemon juice into the mayonnaise
• Chop the ham in a food processor till it is finely chopped

• Combine ham with 8oz. of the cream cheese, 2/3 cup of the mayonaise, 1/2 cup slivered almonds (chop before adding), onion, mint & pickle relish.  Mix well.  Chill.
• Shape into a cone-shaped mound.
• Combine remaining mayonaise & remaining cream cheese and mix well (i used a food processor)
• Frost mound with this mixture.
• Chill slightly.
• Cover with toasted, slivered almonds.
• Serve with crackers or party rye bread.

Remember if there are leftovers, you can stir it all together and make a ham salad sandwich with the rest!

You may even get to see a cute bunny if you make this at Easter

Candied Prosecco Poached Pears Filled with Brie and Wrapped in Bacon

Posted on April 1, 2012 by devany

Candied Prosecco Poached Pears Filled with Brie and Wrapped in Bacon

This recipe came about, as many do, with an inspiration from another cook. My friend Caterina Borg who has the fabulous food blog Good Food Gourmet. She made this post back in October about poached pears stuffed with Brie. She was inspired by another food blog Palachinka. Here is Palachinka’s original post with a different spin on the theme. Palachinka’s post was inspired by a recipe in Sale&Pepe magazine, Serbian issue for December 2009.

I had planned to make this as an appetizer, but could not find small pears, so I made it as a first course, served in bowls with a reduction of the poaching liquid spooned over. This would also go great on some lightly dressed greens.

My spin was of course quite different, from the poaching liquid to the finish, and yet all three of our dishes have the same basic components, pears, cheese and bacon. What is not to love? Here is my version of the concept which dazzled my dinner guests last night:

Ingredients: 

6 pears

Enough wine to cover 6 pears in a pot (2-3 bottles). I used prosecco, but you could use any wine you like. Port is great for this as would be a merlot. Each with their own distinctions.

Aromatics: I used fennel, pink pepper corns, thyme, cinnamon sticks, big slices of orange peel and cloves. Star anise would be nice this too.

A small wheel of Brie Cheese (You will have leftover cheese.)

12-14 slices of bacon

1 1 /2 cups brown sugar mixed with 2 teaspoons of  Chipotle powder

Method:

•  Peel pears and place in a large pan so that they are in a single layer.
• Cover with wine and add aromatics
• Bring to a boil and then reduce heat and simmer for 15 minutes, remove pears to another bowl for cooling.
• Turn the burner up to a rolling simmer and reduce the poaching liquid by half.
• When pears are cool, cut in half, scoop out the center with a melon baller and fill the cavities with peeled brie, then put back together.

• Wrap each pear with 2 slices of bacon, if you have a really large pear, you might need three slices. Hold together with toothpicks.
• Roll the pears in the seasoned brown sugar
• Place standing up on a silpat or parchment lined baking sheet and bake at 400 degrees for 15 minutes, or until the bacon is crispy.
• Place each pear in a bowl, mine were laying down, but you could place them standing up too.  Spoon the remaining poaching liquid with the aromatics over each pear. Serve with a sharp knife so the bacon is easily cut through.

Lavender Gelato

Posted on March 29, 2012 by devany

Lavender Gelato

Gelato is ice cream’s smoother more flavorful Italian cousin. In Italy there are gelaterie shops everywhere. The trend came to the US several years ago, but there are still many people I meet that are not familiar with gelato. It is best made in small batches. It has less butterfat than most ice cream and there are a few secrets to making it smoother. Most recipes for gelato use only egg yolks, no whites. The yolk works as a stabilizer in the process. The other secret is to cook the custard and then after straining let it sit for for several hours after pasteurization is complete for the milk proteins to hydrate, or bind, with water (milk) in the mix. This hydration reduces the size of the ice crystals, making a smoother texture in the final product.

I have an Italian gelato machine. But you do not have to have one to make good gelato. It does help if you have a machine which stirs while refrigerating, but you can still get good results with an old fashioned ice cream machine. My machine is made by Lusso and I call her Lucille.

Here is the recipe:

• 2 cups whole milk
• 2 cups heavy cream
• 1/3 cup dried culinary lavender flowers (the best place to buy them is in a health food store)
• Zest of one lemon in large strips (use a vegetable peeler not a zester)
• 7 egg yolks
• 1 cup sugar
• dash salt
• 1/2 tsp vanilla
• Purple food coloring paste (buy this in cake decorating section of a craft store) optional

1. Bring milk, lemon zest and lavender flowers almost to a boil
2. Turn off heat and allow to sit for 1 hour
3. Strain and discard lavender & lemon peel
4. Add cream with a whisk
5. Reheat strained milk & cream until bubbles form around edge of the pan
6. Beat the egg yolks with with sugar and a pinch of salt in a stainless steel bowl that will fit over a saucepan of water. Beat vigorously until the mixture is yellow and creamy (about 3 minutes)
7. Add a ladle of the hot milk/cream to the egg/sugar mixture and continue to whisk, then add the remaining milk/cream mixture very slowly
8. Maintain a simmer in the bottom of the double boiler, do not allow it to come to a rolling boil
9. Beat by hand or with a mixer while cooking for about 15 minutes, do not allow it to boil
10. When the back of a wooden spoon is coated with the mixture and you can draw a line with your finger it is ready.
11. Stir in the vanilla and pour through a strainer into another bowl that will fit into a larger bowl fitted with ice
12. Whisk in the coloring if you want to use it
13. Place plastic wrap over the entire top of the mixture, touching it all the way around. This creates a seal and will not allow a skin to form.
14. Place the bowl with the mixture in it into the bowl of ice and allow to rest until all of the ice melts.
15. At this point you can place it in the refrigerator to chill further, as long as over night.

Process according to your machine’s directions. Put into plastic containers and freeze or serve immediately

MAR21

Soda Bread and Irish Cheddar Bread Pudding

Posted on March 21, 2012 by devany

Soda Bread and Irish Cheddar Bread Pudding

Soda Bread and Irish Cheddar Bread Pudding

This bread pudding is a sort of a “two fer”, as it also includes a recipe for really great Irish Soda Bread. Soda Bread does not use yeast, it somewhat resembles a very large biscuit. It is easy to make and you will only use about half of the loaf for this recipe. Try toasting the leftovers with butter and jam.

It is March and we did an Irish Fine Dining Dinner for St. Patrick’s Day. I was not the host, so I only did three dishes, the first of which I am sharing with you today.

Ingredients:

For the Soda Bread:

2 Cups all-purpose flour + 2 tablespoons for dusting

1 teaspoon baking soda (be sure it is fresh)

½ teaspoon sea salt

½ teaspoon fresh cracked pepper

2 Tablespoons fresh dill chopped

1 tablespoon Caraway seeds

1 Cup of buttermilk (shake before pouring)

2 tablespoons unsalted butter, melted

For the Pudding:

4 large fresh eggs

2 cups whole milk

½ cup of heavy cream

½ teaspoon sea salt

½ teaspoon freshly ground pepper

2 cups grated Irish Cheddar Cheese

¼ cup grated Parmigiano-Reggiano

Paprika

6 6 ounce ramekins or a 2 quart baking dish

Method

FOR THE SODA BREAD:

Preheat oven to 350°

In a food processor add the flour, baking soda and salt. Pulse a few times. Add the caraway, pepper and dill, pulse a few more times. Add the buttermilk and butter. Pulse again till it just begins to form a ball.

Place on a lightly floured surface and gently knead into a smooth ball and flatten into a 6 inch flattened round. Allow to rest for 5 minutes. Place on an ungreased baking sheet.

With a very sharp knife, cut an X in the top of the dough about ½ inch deep. This assures even cooking.

Use a small sieve to dust the top with additional flour.

Bake on middle shelf (I also use a baking stone for even heat) for 35-40 minutes or until golden brown and a hollow sound is made when tapped.

Cool on a rack. This can be done one day ahead.

FOR THE PUDDINGS:

Preheat oven to 350°

Spray the ramekins with olive oil

Cut ½ of the bread into cubes and place them in the ramekins about half way up. Reserve remaining cubes.

Make the custard by whisking the eggs, milk, cream, salt & pepper. Stir in the cheeses. Pour into a pitcher.

Place the ramekins in a hotel pan or 9 X 13 baking dish, cover the bread with custard, making sure some cheese goes in. Then add additional cubes to the top of the ramekin 3/4 of the way from the top. Pour all of the mixture into the ramekins, filling them to the top. Sprinkle with a little paprika. Add about 2 inches of water to the hotel pan and bake 35-40 minutes. They are finished when a knife is inserted and comes out clean.

Remove from the water and place on a towel or rack and allow to rest for 15 minutes or more.