Okay, this is another thing that I have found that someone, Apple Market, does so much better than any version I have ever made. Yes, it is ham salad.
Let’s just get all the disclaimers out of the way. I will eat deli ham on occasion – see chicken, cheddar, apricot sandwich in which ham plays a key role. But a big ol’ Easter ham is not for me. The cut is too thick and I just do not care for it which is slightly interesting since I really like the vast majority of the rest of the pig (pork) parts a lot, no really, A Lot.
The MotH says this ham salad is too sweet and I am guessing that is the sweet relish, but I really really like it.
Apple Market is an interesting place. It is a local (yeah) small grocery store that has a great deli, excellent beer selection, a real butcher shop, sushi, really fresh dairy, and I think they employ most of the teen-aged kids from the area of East Pensacola Heights. They were one of the first grocery places to open after Ivan and after that you could tell that they had increased the generator back ups for the whole store.
Apple Market is a real treat. I do not get there as often as I would like, but since I have had the ham salad recently, I am motivated. May not look like much, but you should envy me. Yes, you should.
Okay? Does it look like cat food? Or is that just me? Sigh. I just stay up too late. I really should not say that, but the idea just struck me. No matter – it tastes amazing. And I am going back this weekend for more. Yep. Also to see if they have some really old chickens that will make a great chicken and rice.
Super Bowl – February 7
Spiced Pecans * Roast Beef Horseradish Sandwich * Bacon-wrapped Fruit Bites * Buffalo Rolls * Proscuitto Fontina Pinwheels * Sun-dried Tomato Pesto Torte *
Mardi Gras Pot Luck – February 9
Mardi Gras Sugar Cookies * Sun-dried Tomato Pesto Torte *
Margarita Day – February 22
Leap Day – February 29
Apple Carrot Cupcakes *
Apple Carrot Muffins – slightly amazing. And, no. I’m not bragging.
Pi Day – March 14
Apple Walnut Pie *
Butter Pie Crust *
St Patrick’s Day – March 17
Guinness Brownies *
Easter – March 27
Not sure yet, but I have a few days to sort it out. Yikes.
I have made this play on the dried fruit wrapped in bacon thing once before, but I have no notes on it. I’m not sure if that’s a good thing. I usually make comments if something is good or something bites. So I’m trying this again in a bit if faith that I can make it work. The flavored sounded great to me especially if I add my spin to stuff the dried fruit with some Bleu cheese which is always a good thing, in my opinion.
12 Turkish-style Apricots, or Pitted Prunes
6 sliced bacon
Some kind of cheese to stuff in the fruit
Preheat oven to 400 degrees. Line baking sheet with foil and then add a baking rack on top. Spray baking rack with cooking spray.
Cut each slice of bacon in half cross-wise, about 4 inches long. Use a sharp knife, slit fruit down the middle, but not all the way through. Stuff with whatever cheese (and or nuts) you would like. Make sure you close it up. Then wrap with bacon. Secure with a toothpick and place on the rack seam side down and bake for 10 minutes. Turn with tongs and bake 10 minutes more. Rest for few minutes – really hot dried fruit can burn you – it’s the sugar.
Serve with lime wedges. Oh, yep, I’m so doing that. Citrus makes everything better.
Super Bowl 50
Source: Mollie Katzen – Get Cooking 2009 – great cookbook to get you started in the kitchen. My first experience with Mollie Katzen is probably the same as everyone else. Moosewood Cookbook, I’ve had this book for years – my edition is the 15th anniversary version from 1992 which if I do the math correctly means the book is 39 years old.
Notes: the Bleu cheese leaked out a bit which was unfortunate. I did get them ready and refrigerate because I worried about that, but it was still a problem. 20 minutes did the bacon perfectly. The ones where the cheese stayed in were awesome, the others were good too, but in general I was a bit bummed about it. Need to figure out how fix it.
I will do this again to be sure. Just need to sort out the minor issue.
Chicken, Ham, Apricot, Cheddar sandwich
I totally had a fit about this sandwich for, well, at least a year. And it’s been at least two years since I made it and now it’s in the rotation again. I don’t want to over do it, but it’s pretty simple if you plan ahead (marinating) and it’s amazing.
1/4 cup cider vinegar
2 Tbs Dijon mustard
2 garlic cloves, chopped (optional in my opinion but I like them)
Coarse salt and freshly cracked black pepper
4 boneless skinless chicken breast halves (6-8 ozs)
1 baguette, split horizontally, then cut in a half
1/4 cup apricot preserves
4 ozs thinly sliced tavern ham
4 ozs sharp white cheddar, grated (1 cup)
Between two pieces of plastic wrap, pound the chicken slightly until it is more even. It does not need to be super thin, just a little more even. Makes for easier (quicker) marinade and more even cooking. Season chicken with salt and pepper. In a resealable plastic bag, add vinegar, mustard, garlic, and chicken. Let marinade several hours or over night in the refrigerator.
Heat broiler on low and line a baking sheet with foil. Remove chicken from marinade (discard marinade) and place on the baking sheet, broil without turning until opaque throughout. Transfer chicken to work surface and discard foil. Reline the baking sheet with new foil.
Place baguette on baking sheet, cut side up (duh). Spread each piece with apricot preserves, layer with chicken, ham and cheese. Broil until cheese is melted.
Source: Martha Stewart with my modifications.