On the final Saturday evening of December, a holiday snack became the central feature of dinner: caramelized party ham biscuits. ’Twas another special request, and I wanted all the more to fulfill it because of the disappointing tally of holiday-themed goodies that did not get made this season. Sometimes, the strictness with which I manage my own eating habits has a cascading spillover effect on others nearby.
Ah, but let’s note with tremendous satisfaction that the roller coaster of weather as 2025 finished out gifted us with another day in the 70s on that weekend after Christmas. The sunshine was soothing and renewing and I loved my mid-day 5-mile downtown stroll. My steps were quickened and intensified in anticipation of the pre-emptive battle against the size of the evening’s eggnog tres leches cake I was absolutely looking forward to.
"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.
Horseradish Sauce based on "Horseradish Sauce Recipe," from Natasha Kravchuk of Natasha's Kitchen. [Published 07 February 2019]
No comments:
Post a Comment