Ham, Cheese, Apple Butter and Dijon Sandwiches

My husband and I first tasted these delightfully different ham sandwiches at our daughter and son-in-law's home last fall.  When I spotted apple butter at the store recently, I was reminded of those sandwiches and how wonderfully tasty they were. 

Toasted ciabatta rolls, a unique and delicious combination of apple butter and Dijon mustard with warm, melted cheese over delicate ham slices make a sandwich that is absolutely perfect for fall, football parties or a hearty treat after leaf-raking.

There's nothing better to boost your spirits as the leaves tumble to the ground!

Pardon me for eating in front of you, I couldn't wait.

I don't know what the weather has been like where you live, but it's been a rather gloomy and rainy October here.  Days with sunshine have been few and far between. Most days, the only sun I've seen was the brass one resting in my garden.  Yes, those nasturtiums below are still blooming as we haven't had a hard frost yet! Right now, we are surrounded by a beautiful sea of gold, but in a very short time our trees will be bare :(  Hang on, I need another bite!

Ham, Swiss and Apple Butter Sandwiches

Printable Recipe

Note:  Please don't omit the apple butter, it's what makes these sandwiches deliciously special! Also, you don't have to serve them open-faced but they look so much prettier that way!

Makes 6

3 ciabatta rolls, halved horizontally, or thick sliced sourdough bread (I used ciabattini rolls)
2 tablespoons olive oil
6 tablespoons apple butter
4 tablespoons Dijon mustard
1 1/4 pounds Black Forest ham, thinly sliced
6 slices imported Swiss cheese (original recipe calls for sharp cheddar cheese)

1 small bunch fresh chives, chopped (optional)

Place rolls, cut side up, on baking sheet and brush tops with olive oil.

Broil until rolls begin to brown around edges, about 2 minutes (watch carefully).  Remove from oven.

Spread about a teaspoon of Dijon mustard on each roll half, then spread with a rounded teaspoon or so of apple butter. Top with ham, then cheese. Broil until cheese melts and begins to bubble and brown in spots, about 2 minutes.

Sprinkle with chopped chives and serve.

Adapted from Bon Appetit

Bruffins with Ham and Cheese

Easter idea alert!

First, it was Cruffins, a flaky croissant-like muffin (click here for my post on Cruffins from last year) that became immensely popular in bakeries and cafes and now it's Bruffins!  Bruffins are muffins made from brioche dough and filled with any savory filling that sounds good to you.  Basically, it's breakfast, brunch or lunch that you can eat on the go.

For my first attempt at making them, I picked a simple filling of lean, diced, smoked ham and diced sharp Wisconsin cheddar cheese.  The sweet brioche dough and the savory filling were a delicious combination! After my husband ate two, there was a request for a third.  'These are good!', he said.

Two days ahead of time, you will need to get your brioche dough started.  You'll need a very large bowl, jar or container with a lid.  I used a large cracker jar that I bought a Target.  I decided on the brioche dough recipe from Artisan Bread in Five Minutes a Day as I've made it before.  It's easy, stores well in the frig and is delicious!  The next day, pull out a chunk of dough (I took out a 1-pound piece which I weighed on my digital kitchen scale).  The dough is rolled on on a very well-floured surface and the filling is added.  It's folded over like a letter and rolled again, then cut into strips which are twisted and placed (artfully or not) into muffin cups or greased muffin tins to rise. 

These ham and cheese Bruffins would be perfect for a simple Easter brunch buffet.  They would also be a great way to use the left-over ham from your Easter dinner. You can make them a day ahead, refrigerate them and them simply pop them in the oven to warm gently before serving.  Let the Oohs and Aahs roll! 

"I'm so tired!  Hiding all of those Easter eggs is exhausting!"
"You think you're tired, I had to lay all of them!"

Have you tried the unbreakable eggs from Walmart yet?  They are great for kids and crafting! They dye just like regular eggs and you never have to worry about breaks and cracks with little ones.  We had our two oldest grandsons for a sleep over recently and we colored eggs together ♥ 

Hope all of you who celebrate, have a very Happy Easter!

Bruffins with Ham and Cheese

Printable Recipe Brioche dough (makes about 4 loaves) - Recipe can be cut in half - half recipe ingredients in parentheses. 1 1/2 cups (3/4 cup) lukewarm water 1 tablespoon (1-1/2 teaspoons) Active Dry, or Quick-Rise yeast 1 to 1 1/2 tablespoons (1-1/2 to 1-3/4 teaspoons)  kosher salt 8 (4) large eggs at room temperature, lightly beaten 1/2 cup (1/4 cup) honey 1 1/2 cups or 3 sticks (3/4 cup or 1-1/2 sticks) butter, melted 7 1/2 cups (3-3/4 cups) unbleached all-purpose flour For the Bruffins (makes 8) 1 pound of brioche dough 3 ounces of diced smoked ham 3 ounces of diced sharp cheddar cheese 1 small egg mixed with 1 tablespoon water for the egg wash 8 pretty muffin liners, if desired Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated but do not knead. Cover (not airtight), and allow to sit at room temperature for about 2-2-1/2 hours. (If you use cold eggs the initial rise can be very slow. Using eggs that have come to room temperature helps.) Refrigerate the dough overnight and use over the next five days. The dough can be frozen in 1 pound portions for 4 weeks. On baking day (or when the dough has chilled for 8–12 hours), prepare two 12-muffin pans by spraying them with baking spray or your may use muffin liners. These rise quite a bit so it's best to use every-other muffin space, if possible. Using floured hands, remove a 1 pound portion of brioche dough from the container (about the size of a cantaloupe melon). Flour a work surface very well and turn the dough out onto it and dust the dough with more flour. It can be quite sticky. Roll or pat the dough into a rectangle, approximately 8 x 16" and about 1/2" thick. Add more flour if the dough sticks to the work surface. Spread the diced cheese and ham evenly over the rectangle and then press them lightly into the dough. Fold the top third of the dough over the middle (your may need a large, floured spatula for this if the dough stick), then fold the bottom third up into a letter fold. Press the edges to seal them and roll the dough into another rectangle, about 3/4" thick. With a knife or pizza cutter, cut along the short side to make 8 even strips. You may bake any scrapes on a baking sheet. Take each strip and twist the ends in opposite directions a few times, then pick up middle of the strip with one hand and the ends with the other, lay the ends into the muffin cup first, laying down the middle on top with a another gentle twist. Cover the muffin pans lightly with plastic wrap and let rest for about 1 1/2–2 hours or until doubled in volume. About 30 minutes before baking, preheat the oven to 375°. Whisk together the egg wash and gently brush over the tops of the muffins. Bake for about 20-25 minutes, switching racks and rotating the muffin pans for even baking. Baking time with vary depending on your oven. Cool in the pans on wire racks for about 10 minutes. Serve immediately or cool completely and refrigerate in a covered container. The muffins will keep refrigerated for about three days. Chilled muffins can be rewarmed in a 300 degree oven for 10-12 minutes. Left-over dough can be used to make brioche bread, muffins or sandwich buns. Filling with cinnamon sugar will make a delicious sweet treat. Inspired by an article on Bruffins in the Milwaukee Journal-Sentinel and Artisan Bread in 5 Minutes a Day

Lentil Soup with Ham and Kale

What better way to warm your body and mind with a comforting bowl of hot soup.  I made a very large pot of this delicious lentil soup to keep us fed so that we wouldn't have to venture out to the grocery stores as it was so cold. 

I've always been a fan of lentil soup and have been making it for years, but when I found this recipe, I knew it would make my old standby pale in comparison.  Right I was!

Bay leaf, fresh thyme, red pepper flakes, white wine, chicken stock and fresh kale all combined to make the most outstanding lentil soup I've tasted. I also added a splash of sherry for flavor.

This is what happens to your kitchen window with a steamy pot of soup brewing on a frigid day:

Oh, to see green outside my windows again! 

Speaking of green, just an FYI for those of you who like to grow your own herbs in the summer.  At the end of the growing season - before my thyme freezes, I cut off all of the stems, wash and spin them dry in my salad spinner and then lay them out on a towel to completely dry.  I put them in zipper bags and freeze them to use in all the recipes that call from thyme during the winter and early spring.  Just throw whole sprigs in your recipe and remove the stems after cooking.  The leaves will soften and fall off during cooking.

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Lentil Soup with Ham and Kale

Adapted from Cooks Country

Printable Recipe

Serves 6 to 8

2 tablespoons olive oil
2 cups dried brown lentils, rinsed and picked over
2 carrots, peeled and chopped
1 onion, chopped fine
3 garlic cloves, minced
1/2 cup white wine
7 cups low-sodium chicken broth
1 teaspoon minced fresh thyme
1 bay leaf
1/4 teaspoon red pepper flakes
1 ham bone, plus 2 cups leftover chopped ham *see note
1/2 pound kale, stems removed and leaves chopped
Salt and pepper 

Heat oil in Dutch oven over medium heat until shimmering. Add lentils, carrots, and onion and cook until vegetables are softened and lentils are beginning to brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine (and sherry, if using) and cook until reduced by half, about 1 minute. Stir in broth, thyme, bay leaf, and pepper flakes and bring to boil.

Add ham bone or shanks, reduce heat to medium-low, and simmer, covered, until thickened and lentils are completely tender, about 1 hour.

Discard ham bone and bay leaf. Puree 2 cups soup until smooth. Return pureed soup to pot and stir in kale and ham. Simmer, covered, until kale is tender, about 10 minutes. Season with salt and pepper. Serve.

*Note: I doubled the lentils and increased the rest of the recipe by 1/2.  I used 8 cups low-sodium chicken stock plus 1 cup water as I wanted a thicker soup. I used 2 smoked ham shanks and had the deli cut a 1/2" slice of my favorite baked ham that I diced.

Creamy Scalloped Potatoes with Ham

It has been gloomy, windy and chilly here recently with leaves and temperatures falling. Warm, soothing comfort food is definitely needed. 

I've recently seen others share their recipes for scalloped potatoes and ham and this brought back great memories of my mother's ham and scalloped potato recipe and those dinners growing up at home. My mother's recipe, although very good, was a bit bland as many recipes of that era were, so I set off to find a recipe with something just a little different. I found one with a mixture of celery, carrot and green onions that sounded delicious. I decided to substitute leek for the green onions since they were on sale.

My husband and I loved it! Who doesn't love the look a browned and beautiful potato casserole on a cold, wet day?  Yessirree...pure comfort. 

I find slicing potatoes with a good mandoline with hand protector makes easy work out of making scalloped potatoes!

Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link.  Thank you for your support of Savoring Time in the Kitchen!

Creamy Scalloped Potatoes with Ham

Inspired by About Southern Food

Printable Recipe

Note: My recipe includes more vegetables and more sauce than the original recipe and it needed a longer baking time which I shared below.

3 pounds peeled potatoes, thinly sliced with a mandoline or sharp knife, about 6 to 8 cups
5 tablespoons butter or margarine
3/4 cup chopped celery
9 green onions, with 3 inches of green top, or 1 small leek, white and light green part - chopped
3/4 cup chopped carrots
2 cups diced cooked ham - I used 1 pound Boar’s Head ‘Sweet Slice’ ham cut it into 2, ½-inch slices at the deli counter, which I diced into 1/2 pieces
5 tablespoons flour
2-1/2 to 3 cups milk
¾ teaspoon salt
¾ teaspoon pepper
1-1/2 cups shredded white cheddar cheese

In a large saucepan, melt butter over medium low heat. Add celery, green onions, and carrots.  Sauté, stirring frequently, until vegetables are tender then add diced ham. 

Add flour, stirring until well blended. Gradually add 1-1/4 cups milk, stirring constantly. Continue cooking, stirring constantly, until mixture is bubbly. 

Add 1 cup cheese. Cook until cheese is melted; add more milk if mixture is very thick.

In a 2-quart casserole, place a layer of the potatoes, a layer of sauce, then repeat layers. Bake at 325° for approximately 75 to 90 minutes, or until the potatoes are fork tender.

Serves 4 to 6

Bird Flanagan Irish Potato Pancakes

I found the story behind this potato pancake recipe as interesting and 'savory' as the recipe itself...

Willie 'The Bird' Flanagan was an elaborate practical joker, with a rich father who could afford to pay for his son's wild exploits. In 1907, Willie rode his horse through the swinging doors of the Gresham Hotel in Dublin, into the lobby and half way up the main staircase and asked for a drink.

"It's after hours, sir", replied a porter. "It's not for me, you fool, it's for the horse!" Willie replied.


More about this interesting character here. The bar at the Gresham Hotel and this recipe, which was later served there, were both named for him.

I made a Bird Flanagan Potato Pancake for brunch this past weekend and both my husband and I thoroughly enjoyed it! I will be making this again!

I'm pretty sure I don't have any Irish heritage since my paternal grandparents and maternal great-grandparents all came here from Denmark. However, Denmark isn't that far away from the Emerald Isle, so you never know ;) The Danes do know how to appreciate a tuber - just try some Aquavit if you have any doubt.

Shredded potatoes, Canadian bacon, onion, parsley, cheddar cheese and egg combined to make a perfectly delightful one-dish meal.

Bird Flanagan Potato Pancakes with Canadian Bacon

Recipe adapted from Elegant Irish Cooking by Noel Cullen
Printable Recipe

Serves 2-4

2 large potatoes
2 whole eggs
2-4 slices lean Canadian bacon (depending on thickness)
1 tablespoon chopped green onion
1 teaspoon chopped fresh parsley
2 tablespoons grated sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil

Peel and grate the potatoes. Squeeze out excess moisture by placing the grated potatoes in a ricer and pressing down on the handle to release as much moisture as possible. Place in a bowl.

Slice the Canadian bacon into thin strips (julienne) and add to the potatoes along with the diced onion, parsley, cheese and salt and pepper to taste (I like lots of pepper). Combine thoroughly.

Lightly beat the eggs and add to the potato mixture.

In a crepe pan or nonstick sauté pan, heat oil over medium heat. Pour the mixture into the heated pan and press down to spread it out evenly and cook on both sides, until golden brown. This should take about 10 minutes. You can use a large plate inverted over the pan to help flip the pancake. I placed a cover, slightly ajar, over the pan during the last few minutes to help the potatoes cook through.

Leftover Ham? Make Navy Bean Soup!

Please see my 2019 updated post on this recipe by clicking HERE!

I may bake a ham once, possibly twice a year. I enjoy the ham but I have to admit - the best thing, for me, is making soup from the ham bone! My favorite use of leftover ham is to make split pea soup, but this time navy bean soup just sounded so good and hearty. My soup was made from mostly navy beans but I found a bag of dried pink beans on the shelf and couldn't resist adding a few of those.

Add a sprinkle of freshly chopped parsley or a dash of Herbes de Provence and a few cheddar bread sticks and you'll have a cozy and delicious dinner!

This soup recipe is adapted from numerous recipes and adapted to my taste buds. I hope you try it!!

Enjoy :)


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Navy Bean Soup
Printable Recipe
~A Savoring Time in the Kitchen Original

1 pound navy beans (Today, I added some pink beans also)
1 meaty ham bone, or you could use a smoked pork hock
1 tablespoon olive oil
1 medium onion, diced
2-3 medium carrots, diced
2-3 stalks of celery, diced
1 large clove minced garlic
2-3 sprigs of thyme
Approximately 3 quarts Water, Chicken or Vegetable Stock
Salt and Pepper

If you are a well-planned soup maker, you can soak the beans overnight. If you’re like me, at least get started in the morning! Pick out any unsavory-looking beans and rinse in a colander. Place the beans into a soup pot, cover with water and bring to a boil. Cover the pot, remove from heat and let them rest for 30 minutes. Pour beans back into the colander and rinse again.

Meanwhile, heat olive oil in a sauté pan. Add the onion, carrots and celery and sauté for about 5 minutes or until the onion is translucent. Add the minced garlic and cook for 1 minute more.

Put the beans back into the soup pot along with the ham bone and cover with water or, as I do, add chicken or vegetable stock to cover the beans by at least 2 inches. Add the sautéed vegetables and thyme sprigs and simmer the soup on low heat for 4-5 hours until the beans are tender. Remove ham bone, dice the remaining ham from the bone and return to soup.

Add salt and pepper to taste.

Remove thyme stems before serving and garnish with Mediterranean Sea Salt or Parsley. Cheddar bread sticks are a perfect compliment.

Mini Ham and Cheese Frittatas and Baked Vidalia Onion Tartlettes

 
I am sharing recipes for two delicious appetizers in preparation for Superbowl Sunday. Of course this means they should be somewhat 'manly' bites but also appeal to the ladies who will be watching the game.

The first is Mini Ham and Cheese Frittatas which I adapted from a Cooking Light recipe. I made a few minor tweaks to the original recipe and used leeks instead of regular onions and also added a splash or two of Tabasco sauce to give them an extra 'kick'. Rather than mini muffin tins, I used my mini cheesecake pans with lift out bottoms. They worked beautifully. You can find the original recipe here and my version below:

This non-stick Mini Cheesecake Pan is perfect for making these and other bite-sized treats!

Mini Ham and Cheese Frittatas

Yield about 1-2 dozen mini frittatas depending on the size of the pan you use. My mini cheesecake pan only made about 12.

Ingredients

1 T Canola oil
1/2 cup finely diced leek or onion
2/3 cup finely diced ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1-2 dashes of Tabasco sauce
4 large egg whites
1 large egg

Preparation

Preheat oven to 350°.

Heat 1 tablespoon coooking oil a large skillet. Add chopped leek or onion and sauté 2 minutes or until crisp-tender. Add ham and sauté another 3 minutes. Remove from heat and cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

For my next appetizer, I chose a recipe that had been given to me by a good friend a few years ago called Baked Vidalia Onion Dip. Normally, I use a shallow casserole dish to bake the recipe and serve it with crackers but this time I used store-bought mini phyllo tart cups. I found some beautiful baby Vidalia onions which I used but regular Vidalias or any sweet onion will work just fine.

I simply spooned a tablespoon of the mixture into each emply tart shell and baked in the oven for 20 minutes. Yummy!

Baked Vidalia Onion Spread

Preheat oven to 350F

1 cup sliced Vidalia or other sweet onions (if you are using mini tart cups make a finer dice)
1 cup Swiss cheese/or Gruyere
1 cup mayonnaise
1/8 teaspoon Cayenne for ‘kick’ - optional

Phyllo Cups

Sauté onions in frying pan with a little olive oil until soft, translucent and caramelized (don’t let them burn!)

If not using phyllo cups, mix onions with cheese and mayo and pour into oven-proof dish and bake at 350 degrees F for 30 to 45 minutes.

If you are using the mini tart cups, place shells on a baking pan and spoon about 2 teaspoons of the above mixture into each cup. Bake for only 20 minutes.

Serve with Crackers  or fresh baguette slices if not using phyllo cups.

Danish Potato Soup

Leftover ham from your holiday dinner? I would like to suggest trying this creamy and delicious Danish Potato Soup.  Topped with a dusting of freshly grated nutmeg makes this soup even more delightful.

Try a chaser of Akvavit to complete your Danish experience if you dare.  It's strong stuff! 

Danish Potato Soup

My hubby and I both gave this Taste of Home recipe two tubers (or thumbs) up~

Printable Recipe

SERVINGS: 6

Ingredients:

1 meaty ham bone
Water
2 medium potatoes, peeled and diced
6 green onions, sliced
3 celery ribs, chopped
1/4 cup minced fresh parsley
2 cups chopped cabbage
2 medium carrots, diced
3 tablespoons all-purpose flour
1 cup half-and-half cream
Ground nutmeg

My notes: I used a smoked ham shank and increased the number of potatoes and carrots and would even add more next time I make this recipe. Instead of regular half and half I used fat free and I used Savoy cabbage. Also, the original recipe calls for no salt and pepper so I added a little of the former and a lot of the latter ;)

Directions:

In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone.

Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes.

Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg. Yield: 6 servings.