Finally, a general--and traditional-- pattern emerged. We'd have something sweet, something green, and something starchy (and gooey). While there are all sorts of things one can serve with ham, we felt that failing to provide any of these three archetypes would mean disappointment.
Thus we decided on the classic pairing, red cabbage. But we'd add something sweeter in the form of cherries. We decided on yet another classic pairing, gratin. But we'd make it lighter with cauliflower instead of potatoes-- and we'd use Japanese breadcrumbs (panko) instead of the typical Italian. In addition, we'd serve wilted greens with balsamic dressing to further bring out the flavor of the pork. The menu finally evolved into this:
Baked Neuske's Ham under Molasses Crumb Topping
(with 14 year Clynelish Mustard)
Sweet and Sour Red Cabbage with Cherries
Panko-dusted Gruyere Cauliflower Gratin
Warm Wilted Greens with Balsamic Viniagrette
The Recipes
Baked Neuske's Ham under Molasses Crumb Topping (with 14 year Clynelish Mustard)
Sweet and Sour Red Cabbage with Cherries (adapted from an old family recipe)
Ingredients:
1/4 c dried cherries
3/4 c water
1 T brandy
1 red cabbage, shredded
2 T cooking oil
1 chopped onion
3 T white vinegar
1 apple, peeled and diced
1 T sugar
1 wineglass red wine
4 - 5 slices bacon
In a small saucepan, heat the water to boiling. Add brandy and cherries. Remove from heat and set aside while prepping other ingredients (or for at least ten minutes).
In a large stockpot, cook the onion until translucent. Add all the other ingredients and stir well. Lay bacon on top and simmer, covered, for at least an hour and a half. Remove the bacon occasionally to stir the mixure, and then set it back on top. Add more water if the mixture becomes too dry. Add salt and pepper to taste and discard bacon before serving.
Panko-dusted Gruyere Cauliflower Gratin
[from foodnetwork.com]
Ingredients:
1 1/2 c milk
1/4 small onion, studded with one clove
1 small bay leaf
1 small sprig fresh thyme
5 T unsalted butter, divided
3 1/2 T all-purpose flour
1 head cauliflower, trimmed and cut into 1 1/2 inch florets
1 generous cup finely grated Gruyere cheese (about 3 ounces)
1 t Cognac or brandy
Pinch of cayenne
4 gratings of fresh nutmeg
1 c panko (the original recipe called for regular breadcrumbs)
1 T minced fresh flat-leaf parsley
Preheat over to 400 F. Butter a 1 1/2 quart gratin dish and set it aside.
Make the sauce. In a medium sauce pan, heat the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another medium pan, melt 2 T of the butter over medium heat, and then sift in the flour. Cook the mixture, stirring constantly with a wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly.
Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium high heat, whisking to prevent lumps. Reduce heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
While the sauce simmers, bring a medium pot of water to a boil, season with salt, and add the cauliflower. Cook ukntil tender, about 4 to 5 minutes. Drain and pat dry. Arrange the cauliflower, florets-side up, in the buttered gratin dish.
Strain the sauce and season it with a teaspoon salt, pepper, nutmeg, and cayenne to taste. Whisk in the cheese, 1 T of the butter, and the brandy until smooth, taking care not to overmix. Pour the cheese sauce over the cauliflower.
Melt the remaining 2 T butter in a small saucepan. In a medium bowl, mix the panko with the buter to coat evenly. Sprinkle on top of the cauliflower. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 25 minutes. Let rest for 5 minutes. Serve hot.
Warm Wilted Greens with Balsamic Viniagrette [from mayoclinic.com]
*Note: We used a mix of turnip and mustard greens, which gave this dish a heavy, chewy consistency. If we make it again, we will use spinach instead. It's much softer and more enjoyable to eat alongside other dishes.
Ingredients:
1/4 t salt
2 pounds collard, mustard, or turnip greens, stemmed and cleaned
1 T olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1/2 c broth
1 T balsamic vinegar
1/4 t freshly ground black pepper
Bring alarge saucepan 3/4 full of water to a boil. Add the salt and greens, stir until wilted, about 30 seconds. Drain and rinse immediately with cold water to stop the cooking. Squeeze the greens to remove excess water. Chop coarsely and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and sauate for 1 minute; don't let the garlic brown. Add the chopped greens and the stock and saute, stirring occasionally, until the greens are tender and most of the stock has evaporated, about 5 minutes. Add the vinegar, stir well, and season with the pepper. Serve hot.
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