In this issue
Issue #125
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. Continue...
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of Ham."
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
This sweet, comforting dish, enriched with clarified butter, is served as a dessert throughout Gujarat, but also makes for a filling breakfast or snack. Continue...
Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as most of the Gujarati specialties. Continue...
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute. Continue...
Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree’s Kittle House, a restaurant in Chappaqua, New York. Continue...
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. Continue...
This recipe, which appeared in Executive Editor Dana Bowen’s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
This dish, which can be served as a side or an entrée, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham. Continue...
This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
