With a houseguest all last week, I'd tried to be mindful of some favorites worth serving up at mealtime, and that included last Sunday bringing out the caramelized party ham and Swiss biscuits...nicely toasted, wonderfully flavored, and well partnered with cheesy stone ground creamy grits. These little versatile creations are as good for party finger foods as they are for a breakfast item; I also like having them tucked away in the fridge over the holidays so that they're an easy microwavable afternoon snack for those feeling peckish before dinner. A close examination might reveal the absence of poppy seeds this time...while I did not miss them, I am reminded I need to restock that pantry item.
"Party Ham Biscuits," a recipe shared with the Jones family by fellow UNC alum Susan Brown. I recorded her version in my recipe collection in 1988. There are various takes on this recipe, of course. Pretty popular is the "caramelized" version, such as this one: "Caramelized Ham & Swiss Buns," by Iris Weihemuller of Baxter, MN, in Taste of Home, December 2013, p. 59.
"Spicy Horseradish Sauce" from "Beef Tenderloin in Wine Sauce," from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006), p. 295, 296.
Cheesy grits adapted from: "Luquire Family Foods Stone Ground Grits," milled in Greenwood, SC.
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