Monday, November 17, 2014

Virginia Country Ham & Biscuits

The Blue Ridge Mountains in the distance
Whenever my job took me east to Virginia, I was amazed by two things—one was the number of people I met who worked for the government and the other was the Mason Dixon line. The government jobs are easier to understand for me than the fact that Virginia is located on the Atlantic coast along the line that divides the northern and southern halves of the United States. When I think of Virginia, I never consider it to be in the South, since it really is the middle of the eastern United States. The fact that many Virginians speak with a Southern accent just blows me away. I could go on forever, but this story is about food.
Cracker Barrel Country Ham, Grands Biscuits, sweet pickles
Recently I met a woman who grew up in Virginia. I was talking to her about sausage gravy and biscuits one day and asked if that was a common food for her, being that she was from the “South?” She said that sausage gravy and biscuits were not a part of her family’s history, but biscuits and ham, on the other hand, was. “Do you mean with red-eye gravy,” I asked? “No, just biscuits and ham,” she replied. It didn’t take long for her to tell me that it was made with a salty Virginia ham.
So what is it and why would I want to eat it? According to Wikipedia, "Country ham is a variety of cured ham, typically very salty. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky and other nearby Southern states."

Make some biscuits first
She told me that whenever her father made a Virginia ham, he would save the fat to use when cooking other things. I asked her to explain about the biscuits and ham. She said that Country Ham was less salty than the Virginia ham and had to be sliced extremely thin, since it was so salty. The ham is piled on the biscuits and then topped off with sweet pickle slices. The sweet pickles add another layer of flavor and balance the saltiness of the ham. Then I saw it! The fact that we were talking about food that she grew up with in her family, triggered, as it often does, a nostalgic memory, or as I like to call it that warm and fuzzy feeling. It almost never fails.
Country ham, sweet pickles, parsley butter
So I immediately went to work doing a little research on "biscuits and ham." The first thing that I had to do was find a "Country Ham." Undoubtedly, the Smithfield Ham is the most popular brand out there and is available online, as our many other brands, but generally you have to buy multiple 8 ounce packages, or a half or whole ham. Next I began a search for Country Ham in local and national grocery stores. I was unable to find it at local stores. Then my search brought up Cracker Barrel Old Country Store and  Restaurant. Their breakfast, lunch and dinner menu's all had Country Ham on them.
I called them and said that I noticed that they sold hams too. After explaining that I was looking for a smaller quantity of ham, she said that they sold a one pound package of sliced Country Ham at the restaurant. I called my wife and told her that it was date night and that I was taking her out for dinner. Little did she know we were going to Cracker Barrel.
Grands biscuits, County Ham and Wild Maine Blueberry Jam
Back to the research... I came across several serving suggestions for biscuits and ham, other than sweet pickles. Many of them referred to the use of sweet jams, like wild berries, blackberries, blueberries, etc. Some people use a combination of sweet jams and Dijon mustard mixed together.
Country Dijon, biscuits, Country Ham, pineapple slices, orange honey
I decided that I should put my own spin on this Virginia classic. What about swapping out the fruit jams and mustard with slices of grilled pineapple for the sweet component and honey Dijon for the more savory component?
Cut slits in skin and fat

I would not be giving this ham justice if I didn't include Country Ham and Eggs with Red-Eye gravy for breakfast. For the biscuits and ham, or the ham and eggs the first step is the same. You're going to need the following:

1 lb. Country Ham, thinly sliced
1 cup coffee, to deglaze the pan 
1 teaspoon vegetable oil
1 teaspoon butter, melted
NOTE: When we got to Cracker Barrel, our waitress told us that the 1 pound packages of Country Ham were $10.00 each. We later learned that there were two, 8 ounce slices of ham in each package.
Can you hear that sizzle
Directions

Cut large ham slices in half so they fit  your skillet. Using paper towels, dry the ham of any surface moisture, so that you cook it rather than steam it. Cut slits in the skin and fat around the ham edges to prevent the ham from curling while cooking. Place the vegetable oil and butter into a medium hot skillet (cast iron) and when the butter has melted and blended with the oil lay the ham pieces in the skillet gently. You should hear it sizzle immediately if the pan is hot enough.
Ready to flip to side 2
Don't touch the ham for at least 1-2 minutes to allow a nice crust to develop. Carefully turn the ham slices over and allow the second side to cook as well. The temperature of the ham should be 165ºF. When finished, remove the ham slices to a platter and cover with foil.  Set to the side until needed.

For the biscuits and ham you're going to need:
as needed, prepared biscuits (buttermilk, or sweet potato)
as needed, butter, softened
as needed, fruit jam or preserves (optional)  
as needed, Dijon mustard (optional)
as needed, honey, to mix with Dijon (optional)
as needed, horseradish cream sauce (optional)
as needed, pineapple slices, fresh, or canned, drained
Let's make some gravy

NOTE: If you are using the pineapple slices, place a teaspoon of brown sugar in the pan where each pineapple slice will go in the pan. Lay the pineapple slice directly on the brown sugar and let it caramelize on the first side. Carefully turn it over and caramelize the second side too.

To serve, split your biscuits in half and spread both halves lightly with softened, or compound butter. Lay slices of ham on the bottom half and top with your choice of condiment from the above list. Serve immediately.
Loosen the brown bits on the bottom of the pan

If you're making a country ham and eggs breakfast, you're going to cook the country ham exactly as described above. To make the red-eye gravy you're going to need the following:
1 cup strong black coffee, room temp
Red eye gravy

After removing the ham from the skillet, pour the coffee into the skillet, scraping pan as you go to deglaze it and loosen any browned ham bits. Continue stirring and let the gravy simmer and reduce for about 2-3 minutes. Season with pepper to taste. Serve red eye gravy with country ham slices, over grits, or sop some up with your biscuits. As they say in the south, "put some south in your mouth."
Fried eggs, country ham, grits, red-eye gravy and biscuits

Country ham dinner
If you're making grits, follow the directions on the package. The grits will take about 15-20 minutes so you should know when to get your eggs cooking.
Follow up: After I posted this story, I showed it to the woman from Virginia. I explained that I probably didn't have the right sweet pickles on hand. She explained that they used sweet pickle watermelon rind instead of sweet pickles, although either would work.
If you have any traditions, or special foods, or recipes that are unique in your family, especially Thanksgiving, Christmas, or New Years, leave  a comment below.
© TMelle 2014

Sunday, November 2, 2014

Schneewittchenkuchen a.k.a Snow White Cake

About seven years ago I discovered more of my cousins in Germany. I quickly discovered that most older Germans don't speak, or understand English. I also learned that food is a universal language.
Okay I'm cheating
Nora, one of my younger English speaking relatives, commented that they use sheet cake pans instead of round ones after seeing a picture of my grandmother's round streusel kuchen picture. When I asked for her favorite cake, her reply, "Schneewittchen." Knowing that I do not read German she went on to explain:
Drain those cherries
Schneewittchen, Snow White in English, is the name of a German fairytale by the Brothers Grimm. Schneewittchen is a really beautiful young woman and as the fairytale says, her hair as black as ebony, her skin as white as snow, and her lips as red as blood. You will realize that the cake is black, white and red.
Prepare the pan
Her recipe called for making a white, or yellow cake from scratch. Then you must divide the batter in half and mix in the cocoa powder to one of the batters. Since we're not really bakers we decided to cheat a little and bought a Fudge Marble cake mix from Duncan Hines. Drain the cherries, reserving the juice for the glaze.
We made the cake according to the package directions, but mixed the cocoa into only one half of the batter. We greased a sheet pan, laying a piece of parchment paper on the bottom, to make removing the  cake easier after baking. My wife poured the cocoa layer into the pan first and smoothed it out evenly.

The yellow cake layer is poured slowly on top of the cocoa layer. The last step is to place the drained cherries across the top of the yellow cake layer, and then pushing them into the cake with your finger until halfway into the cake layer.
Preheat the oven to 350°F. Place the cake into the oven and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool. Once cool, carefully remove the cake from the pan and place it on a cooling rack.
The cake needs a red frosting, or glaze. In Germany they use 1.5 ounce package of vanilla pudding powder, mixed with 8 ounces of reserved cherry juice. I believe that they probably get Dr. Oetker® Vanilla pudding powder, which comes in 1.5 ounce packages. In America, JELL-O® vanilla pudding powder only comes in 3 ounce packages. Since this was our first attempt and couldn't find Dr. Oetker brand.
I picked out the JELL-O® pudding. The glaze also required 4.5 ounces of butter at the end. The glaze proved to be technically more difficult then expected. For that reason, you're on your own for the glaze.
We finally came up with an acceptable glaze, but not enough of it. Again, we are not bakers, so if anyone visiting this blog is a baker, or knows how to glaze this cake, please leave a comment below, or sign up to follow this blog on the upper right side of this post.
Let's get this into the oven
So far, even using a boxed cake mix, this cake project has been a lot more difficult than we anticipated. Now that we had the cake in the oven, we took a small breather while it baked. If we did it right, the sour cherries should end up somewhere in the center of the cake.
I wonder where the cherries went?
Time to check the glaze. While cooling, it turned from a thick liquid to a jello-like consistency. We knew right away that this was not going to work. We made a second batch, and while it was clear, it just was not right.
We had to go buy some more cherry juice
How would it stay on top of the cake, I wondered? We decided to add the remaining cherries to hold some of the glaze on top of the cake. When pouring on the glaze it did not flow as much as we thought it would.
Aside from not making enough of the cherry glaze to cover the top of the cake, it didn't flow easily and therefore did not cover the top as expected. Maybe we should have glazed first and added the cherries after.

Who could have imagined that melting chocolate would be such a challenge. Breaking up a chocolate bar, adding cream and a little vegetable oil would cause the chocolate to seize, not once but twice. So how will it taste, I wondered?
The layers set properly, but where did the cherries go.
The cake actually tasted good. After all, how do you screw up a boxed cake mix. I should have used all of the cherries for the center of the cake. For anyone who didn't know better, it turned out to be a great Halloween theme cake.
If anyone out there can supply me with some tips, or a recipe for making a fruit glaze, or tips on making a great chocolate ganache, please leave a comment below.
No room for vegetables here

PS. Thanksgiving is on Thursday, the 27th of November this year and I can hardly wait.   
© TMelle 2014

Tuesday, October 21, 2014

October Fest - Pumpkin Cheesecake

I have never been a big fan of pumpkin pie. Pumpkin cheesecake on the other hand is a totally different story. For my entire life we have relied on canned pumpkin puree for our pumpkin pies. This year I decided to expand my skills by making the pumpkin puree from scratch. "How would this change the final taste?" I wondered.
My wife and I went to the local pumpkin patch to get pick up some supplies for the fall.
Pie pumpkins
The first thing into the cart was 6 homemade, apple cider donuts, sprinkled with cinnamon sugar. OMG they were so good, only a few of them made it home. The next thing into the cart was a 32 ounce jar of homemade Door County pitted cherries. The cherries were in a sugar based syrup. Time to make a snow white cake?
The next step was to find out what type of pumpkins that we needed to buy. I was instructed that the big carving pumpkins were not the best for making pumpkin pies. I was directed to a bin of small pie pumpkins and was told that these were the best for making pies. As we left the pumpkin patch, we just couldn't wait to dive into the apple cider donuts. They were absolutely delicious.
Preheat the oven to 400 degrees. To make pumpkin puree you have to wash the outside of the pumpkins to remove and dirt or pesticides, if any. The next step is to cut the pumpkins into quarters. The next step is to scoop out the seeds and stringy pulp, until the center is clean. Place the pumpkin sections face down on a baking sheet. Place the pumpkin into the oven and bake for 45-60 minutes, or until a fork can be inserted easily through the pumpkin skin. Remove the pumpkin from the oven and allow to rest until cool enough to handle.
Pumpkin puree
Using a large spoon or scoop, remove the pulp from outer skin of the pumpkin, being careful not to include any skin in the collected pulp. Put the pulp into a food processor and carefully pulse the processor until the pumpkin turns into a puree. Scoop the puree out of the processor into a bowl. When cool, transfer 15 ounces of the puree into quart size, zip lock freezer bags.  Freeze the puree until needed.
Fresh pumpkin puree
NOTE: A can of prepared pumpkin puree contains approximately 15 ounces of pumpkin puree, which is enough for one 9" pie.
My sister-in-law, Debra, gave us a recipe for pumpkin cheesecake many years ago. The first time that we made it we used canned pumpkin puree. This year I had fresh homemade pumpkin puree to use. "What would the the difference be?" I wondered.
Buttered Spring form pan
I enlisted my daughter for making the cheesecake, since I am not a baker, although I could become one. Start off my making the crust. Ideally you should use a 9 inch spring form pan. Using your hands mix together:
2 cups graham cracker crumbs
1/2 cup butter, melted

2 tablespoons sugar 
as needed butter, room temperature, to lightly grease the pan
Graham cracker crust

Spread a thin layer of butter on the inside of a spring form pan. Using your fingers and the palm of your hands, form the graham cracker crumbs on the bottom of the pan. Set the crust to the side while you prepare the filling.
To make the cheesecake filling you're going to need the following: 
1 pound room temperature cream cheese
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
4 large eggs
1/3 cup whipping cream
1cup pumpkin puree, canned or homemade
3 tablespoons
pumpkin puree, canned or homemade
1/2 teaspoon cinnamon
dash nutmeg, fresh grated preferred
dash ground cloves

NOTE: If using canned pumpkin puree, I prefer the Libby's brand cans.
DIRECTIONS
Preheat oven to 325°F. Grease a 9” spring form pan. Combine ingredients for the crust and place into the bottom of the spring form pan (not up the sides). Press crumb mixture lightly and set aside. Cream together the cream cheese, sugar and brown sugar.
Wrap foil around the bottom of the pan. Add the eggs one at a time and mix well. Add whipping cream and mix on high for 2-3 minutes. Add the pumpkin and spice and mix for one more minute. Pour into the prepared spring form pan, set into a larger pan. On the outside of the spring form pan, fill 1/4 of the way with water. This should keep the cake from cracking. Bake in a water bath for 1-1/2 to 1-3/4 hours, or until firm on the center rack of the oven. The edges should be firm and the center only slightly loose and a little giggly. Do not over bake.
Add the pumpkin puree
Meanwhile, if using a sour cream topping, prepare this while the cheesecake is baking. When the cheesecake is finished baking, turn the oven off, cover with the topping and return to oven. Remove cheese cake after 1/2 hour. Cover the cheesecake and refrigerate until well chilled, preferably overnight.
To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Cut into 14-16 slices.
Can I cut a slice for you?
Project Notes: If you use dark brown sugar you will get a darker cheesecake. Light brown sugar is what I used and it is not as dark as I like it.

Praline Topping: Toppings are optional. If you're using a sour cream topping, don't also add a praline topping. For the praline topping, mix together 2 tablespoons of brown sugar and 2 tablespoons of cornstarch. Add 1 cup of dark corn syrup and cook over medium heat, while stirring constantly until thickened. Remove from the heat and stir in 1/2 cup of chopped pecans and 1 teaspoon of pure vanilla extract. Allow to cool slightly before pouring over the cheesecake. ENJOY!      

© TMelle 2014