Potted Ham

1/2 pound cooked ham, cubed

4 tablespoons butter, at room temperature

1 teaspoon maple syrup

1/4 teaspoon powdered cloves

1/4 teaspoon garlic salt

2 teaspoons maple whole-grain mustard

Place all ingredients in food processor or blender and process until finely chopped.

Spread on crackers or toast points for hors d'oeuvres.

Potted ham is a good way to use up leftovers from any ham. Smoked ham works particularly well. The recipe can be doubled or reduced as necessary.

To store, cover with plastic wrap and refrigerate up to a week.

Makes about 2 cups.

Creamy Dijon Mustard Sauce

1 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon minced shallot or onion

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Combine ingredients in a small glass bowl; whisk until combined. Taste, adjust seasonings add more mustard if desired.

Store in the refrigerator until ready to use, for up to 10 days. Serve at room temperature on poultry, fish, or cold meats.

Leek, Goat Cheese, and Mustard Quiche

1-1/2 pounds leeks

2 tablespoons butter

2 eggs

1 cup crme frache or sour cream

3 tablespoons whole-grain mustard

4 ounces goat cheese, at room temperature

1 tablespoon chives or scallion tops

Salt and freshly ground black pepper

1 9-inch prepared pie crust

Trim leeks of tough green tops and root ends. Slice in half lengthwise and wash under cold running water to remove any grit.

Preheat oven to 400 degrees F.

Melt butter in a large skillet. Chop leeks and add to skillet. Saute over low heat for 10 to 15 minutes or until tender.

Lightly beat the eggs in a medium-size bowl. Stir in crme frache (or sour cream), mustard, leeks, goat cheese, scallion tops or chives, and seasonings.

Pour the mixture into the pie crust and bake for about 20 minutes or until golden.

Serve warm or cold with a green salad. Serves 4

(c) Copyright 2000. The Christian Science Publishing Society

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