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'Wich of the Week: Honey Baked Ham and Cabbage Reuben

YumSugar — Wed, 22 Apr 2009 16:15:14 -0700

I love celebrating Easter, mainly because it means I get to make sandwiches with the leftover ham. This year, I decided to come up with a new sandwich that satisfies all year round.

I had way too much cabbage, but I didn't want to go to the trouble of cooking it, so I came up with the idea of pressing it raw into a panini. Low and behold, it worked. With Swiss cheese, the result was something like an earthier, crunchier Reuben with honey baked ham standing in for the usual salty-sweet combo of corned beef and Thousand Island dressing. To see how I made it and get the recipe, read more.

When assembling, be sure to put the ham down first, then the pickles; on the first try, I put the pickles directly on the bread, which caused tragic sogginess once it hit the panini maker. This sandwich would also probably work in the oven, but I recommend the panini press in order to thoroughly cook the cabbage.

Honey Baked Ham and Cabbage Reuben
Original recipe

Ingredients

1 cup raw cabbage, cut into strips
4 slices wheat bread
4 teaspoons spicy mustard
6 slices Honey Baked Ham or similar
12 sandwich-size bread and butter pickle slices
1 tablespoon salt
2 slices Swiss cheese

Directions

Prepare the cabbage: place in a colander and salt generously. Place the colander over a bowl and allow the cabbage to "sweat" for at least one hour or as long as overnight. Rinse and pat dry.
Heat a panini press to medium.
To make each sandwich, spread 1 teaspoon of the mustard on one slice of bread and cover with ham. Top with 6 pickle slices, followed by half the cabbage.
Spread mustard on the second slice of bread, lay swiss cheese over cabbage, and place second slice mustard-side down on cheese.
Heat in the panini maker until cabbage is just wilted and cheese is melted, about 5 minutes.
Cut in half and serve immediately.

Makes 2 sandwiches.

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Monday's Leftovers: Fettuccine With Mint, Peas, & Ham

YumSugar — Mon, 13 Apr 2009 07:50:02 -0700

It's the week after a long weekend of Easter entertaining, and your refrigerator's jam-packed with everything from baked ham to frozen peas.

Put your springtime ingredients to good use with this fresh flavored combination of fettucine with mint, cream, peas, and ham that's as gratifying as it is effortless to make.

The best part about the dish? It won't take more than half an hour of your time. Get started on it when you read more.

Fettuccine with Mint, Peas, Ham, and Cream
From Martha Stewart Living

Ingredients

2 leeks, (about 4 ounces), white parts only, very thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup heavy cream
3 ounces cooked ham, cut into 1/8-inch-thick matchsticks
1 cup frozen peas, defrosted
Salt and freshly ground black pepper
1 pound fresh or dried fettuccine
1 cup small mint leaves, or chopped large leaves

Directions

Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.

Serves 4 to 6.

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Sunday Dinner: Asparagus-Ham Lasagna

YumSugar — Sun, 12 Apr 2009 06:00:35 -0700

If you don't have elaborate plans for tonight but are still looking to celebrate Easter in a special way, then this festive lasagna is calling your name. Not only is this contemporary twist on the traditional Italian staple a cinch to make, but it also couldn't be more seasonally appropriate with ham and our favorite Spring vegetable, asparagus. Ring in the holiday when you read more.

Asparagus-Ham Lasagna
From Every Day With Rachael Ray

Ingredients

1 pound asparagus, cut into 1-inch pieces
1 pound lasagna noodles
4 tablespoons butter
1 small onion, finely chopped
1/3 cup flour
4 1/2 cups milk
2 cups grated parmesan cheese
1 teaspoon grated nutmeg
Salt and pepper
1/2 pound deli-sliced baked ham, cut into 1/2-inch ribbons

Directions

Preheat the oven to 375°. In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a strainer. Return the water to a boil, add the lasagna and cook until tender, about 8 minutes. Drain and transfer to a platter.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in half of the parmesan and half of the nutmeg; season with salt and pepper.
Spread about 1/3 cup of the cheese sauce in a 9-by-13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle a quarter of the ham, a quarter of the asparagus, and 3 tablespoons of the remaining parmesan over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, parmesan and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.

Serves 6.

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Would You Rather Eat Peeps or Cadbury Creme Eggs?

partysugar — Sun, 12 Apr 2009 01:30:48 -0700

Source and Source

Come Party With Me: Easter - The Look

partysugar — Fri, 10 Apr 2009 09:15:13 -0700

It's easy to create an elegant, inviting look for an Easter brunch or dinner. Start with a sunny yellow tablecloth. From there, throw in simple white plates, crisp cotton napkins, and vintage-looking utensils.

Champagne flutes are a must to enjoy the sparkling signature cocktail. Glitter eggs are delicately pretty, while a white tabletop candelabra is a stunning focal point.

Don't forget at least one beautiful bouquet of pastel-colored Spring flowers. Chocolate bunnies are a delightful party favor.

Source

Yummy Links: From Peep Straws to Sour Cream

partysugar — Fri, 10 Apr 2009 06:50:10 -0700

This Easter, sip your cocktail from a Peeps straw! - Alcademics
Make shredded red chicken curry with rice noodles for dinner tonight. - Serious Eats
For perfect buttermilk fried chicken, follow these eight simple steps. - Chow
What do you think of the new Sir Mix-a-Lot/SpongeBob SquarePants-themed Burger King ad? - Eat Me Daily
Is vegetarianism in teens really an eating disorder? - The Epi-Log
Five things to do with leftover sour cream. - The Kitchn

Name That Dish!

YumSugar — Thu, 09 Apr 2009 16:15:33 -0700

These English pastries, which date as far back as the 18th century, still have a place in modern-day Easter meals. Do you know what they are?

Come Party With Me: Easter - Drinks

partysugar — Thu, 09 Apr 2009 12:50:53 -0700

Like every holiday, your Easter dinner (or brunch) should start off with a signature cocktail. A drink that uses sparkling wine is especially celebratory.

I plan on serving this concoction entitled peach and Prosecco ice. The pretty cocktail is similar to the classic bellini, but since peaches aren't in season it calls for frozen sliced peaches. It's festive, fruity, and light. The subtly sweet peach flavor will complement the freshness of the pea and mint appetizer.

To look at the easy recipe, which can be made in advance, read more.

Peach and Prosecco Ice
From Bon Appétit

Ingredients

3/4 cup sugar
1/2 cup hot water
1/4 cup orange juice
1 16-ounce bag frozen sliced peaches, thawed, juices reserved
1 bottle plus 1 cup chilled Prosecco or other sparkling white wine

Directions

Stir first 3 ingredients in medium bowl until sugar dissolves.
Blend peaches and reserved peach juices in processor until peaches are finely chopped. With machine running, gradually pour in sugar syrup; process until smooth.
Add Prosecco and blend well. Transfer mixture to container.
Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead. Keep frozen.
To serve scoop a generous spoonful into a champagne flute and top with sparkling wine.

Makes about 4 cups.

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Can You Name That Egg Dish?

partysugar — Thu, 09 Apr 2009 03:30:45 -0700

If you think about it, eggs are truly an extraordinary ingredient. From poached to boiled to baked to scrambled, they can be prepared in countless ways.

In honor of Easter and to celebrate the incredible edible egg, I've put together a quiz that tests your knowledge of common egg dishes. I'll list the ingredients and you tell me the name of the dish.

Source

Take the quiz

Come Party With Me: Easter - Dessert

partysugar — Wed, 08 Apr 2009 11:30:50 -0700

When I saw this recipe for a warm strawberry crumb cake in the current issue of Food and Wine magazine, I instantly knew I had to try it! With its plump juicy berries, this cake screams Spring - making it the perfect finish to any Easter meal. In the recipe, fresh strawberries are tossed with sugar, lemon juice, and vanilla. A smooth cake batter tops the berries and a brown sugar butter crumble covers the batter. The final result is a scrumptious, yet homey dessert. Although there are several components, the entire cake can be made the day before the celebration. To add this dish to your repertoire, read more.

Warm Strawberry Crumb Cake
From Food and Wine

Ingredients

For the filling
3 pounds strawberries, hulled and halved (8 cups)
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
1 vanilla bean, split and seeds scraped
For the crumb topping:
1/2 cup lightly packed light brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, cubed and chilled
For the cake:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Directions

Make the filling: Preheat the oven to 350°.
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
Meanwhile, make the crumb topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
Make the cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl.
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly.
Serve the crumb cake warm or at room temperature with vanilla ice cream.

Serves 8.

Make ahead: the crumb cake can be refrigerated overnight. Serve warm or at room temperature.

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