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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Holidays & Occasions

FOOD FUN: Watermelon On A Stick ~ And Many, Many Other Foods

Many people believe that everything tastes better on a stick. That’s why we consistently come across foods that have no need to be on a stick, served on a stick. County fairs and urban street fairs are full of them.

We’re not talking about skewers, which make grilling and serving easier; or ice pops, candy apples or cotton candy, which require a stick to be held and eaten.

No, many foods that were once served with a fork or a toothpick, with or without a dipping sauce, are now placed atop wooden ice-pop sticks. Consider chicken nuggets, fried ravioli, meatballs, mini franks, rumaki, bacon-wrapped baby potatoes and Caprese stacks. You can find them all on sticks.

Why? It’s fun. (We hate to think, cynically, that the movement was started by manufacturers of the ice pop sticks.)

We particularly liked the fun of watermelon slices on sticks: an idea for your upcoming Memorial Day festivities.

The idea is from South Fork And Spoon, a Bridgehampton, New York-based caterer and “food concierge” that has a website full of tempting fare for lucky Hamptonians.

   

watermelon-on-a-stick-southforkandspoon-230

Watermelon on a stick: more elegant than hands-only, more fun than a fork. Photo courtesy South Fork And Spoon.

 

Intrigued by watermelon-on-a-stick, we delved into the food-on-a-stick category.

The Iowa State Fair touts “60 foods on a stick,” from hard-boiled eggs to deep-fried brownies. The blog Brit.co features 100 foods on a stick.

Here’s a selection from both, which includes everything from junk food to elegant fare. Visit the sites directly to see the photos.
 
BREAKFAST ON A STICK

  • Breakfast Sausage
  • Doughnut Holes
  • French Toast Squares
  • Griddle Stick (turkey sausage wrapped in a pancake)
  •  
    CANDY, FRUIT & SWEET SNACKS ON A STICK

  • Assorted Fruit & Cheese
  • Carmellows
  • Chocolate-Covered Tiramisu
  • Chocolate-Covered Turtle Mousse Bar
  • Deep-Fried Cupcake
  • Deep Fried Fresh Pineapple
  • Deep-Fried Milky Way & Snickers Bars
  • Fruit (with yogurt dipping sauce)
  • Monkey Tail (chocolate-covered banana)
  • Rock Candy
  • Salted Chocolate Dipped Almond Pretzel
  • Peanut Butter & Jelly
  •  

    sandwich-on-a-stick-onecharmingparty-230

    Sandwich on a stick. Photo courtesy
    OneCharmingParty.com.

     

    COOKIES, CAKE, PIE & ICE CREAM ON A STICK

  • Cake Pops
  • Cheesecake & Chocolate-Covered Deep Fried Cheesecake
  • Chocolate-Covered Chocolate Chip Cannoli
  • Chocolate-Covered Chocolate Chip Cookie Dough Pop
  • Chocolate-Covered Frozen S’mores
  • Chocolate-Covered Key Lime Dream Bar
  • Chocolate-Covered Peanut Butter Bar
  • Coconut Mountain (coconut ball dipped in fresh chocolate)
  • Deep-Fried Brownie
  • Deep-Fried Ho-Ho, Twinkie & Twinkie Log (frozen Twinkie dipped in white chocolate and rolled in cashews)
  • Ice Cream Wonder Bar
  • Ice Cream Sandwich
  • Mini Pie Pops
  • Smoothie On-a-stick (frozen strawberry smoothie)
  • Strawberry Shortcake Pops (shortcake pieces, strawberries, whipped cream)
  •  

    MEAT & OTHER PROTEINS ON A STICK

  • Bacon Wrapped Pork Riblet
  • Cajun Chicken
  • Corndog & Cornbrat
  • Chicken Drumsticks & Thighs
  • German Sausage
  • Hard-Boiled Egg
  • Hot Bologna
  • Hot Lips (breaded chicken breast smothered with hot sauce, served with blue cheese dressing)
  • Octodog (hotdog in the shape of an octopus)
  • Pork Chop
  • Tandoori Tofu
  • Teriyaki Beef
  • Sesame Chicken
  •  
    SAVORY SNACKS ON A STICKv

  • Cheese Stacks or Fried Cheese Skewers
  • Deep-Fried Pickle
  • Grilled Cheese, Tomato & Basil
     
    VEGETABLES ON A STICK
  • Corn On the Cob
  • Grilled Pumpkin & Other Squash
  • Salad
  • Zucchini Lollipops (fried zucchini)
  •  
     
    RECYCLE THE STICKS

    There’s no reason not to collect, wash and reuse wood Popsicle sticks—or Wooden Treat Sticks or craft sticks, as they are more properly known (Popsicle is a trademarked name, not a generic term). Why throw things into the landfill when they can enjoy a second (or tenth) life?

      

    Comments

    TIP OF THE DAY: Fondant Cake Topper

    Here’s an idea to turn a plain cake into a stunner for Mother’s Day. All you need is the cake, fondant and a cookie cutter.

    But there’s a bonus below: an absolutely delicious, old-fashioned ginger-sultana cake, courtesy of the England’s high-end food store chain, Waitrose.

    Whether you buy or bake the cake, people will ooh and ahh over the beautiful rosette topping.

    WHAT IS FONDANT

    Fondant (sometimes called fondant icing) is a coating for cakes that is made from sugar and water, cooked to the soft-ball stage and then stirred or beaten to a creamy mass. It dries to a smooth, opaque matte finish and can be colored and/or flavored or left white.

    Fondant is formed into a dough, rolled out and laid over cakes (typically wedding cakes) or petit fours. It not only gives the cakes a smooth and elegant appearance, but acts as a preservative and protection: The dense fondant keeps the cake underneath moist for the extra day it may take to assemble and transport. Also, fondant does not mar easily like buttercream.

     

    fondant-petals-waitrose-recipe-230

    A rosette cake topper, made from petals of fondant. Photo courtesy Waitrose.

     

    We enjoy the taste and texture of fondant, although some people don’t care for the thickness or flavor. It should be noted that commercial fondant, bought already prepared, does not achieve the glory of made-from-scratch fondant. Homemade fondant can be addictively delicious, especially to people who like marshmallows.
     
    Other Types Of Fondant

  • Poured fondant is very smooth and shiny and typically used for decorating and filling cakes.
  • Sculpting fondant can be formed, like marzipan, into shapes and embellishments.
  • In the world of confection (as opposed to cake and pastry), fondant has a different meaning altogether. Among other things, it’s the creamy, white crystalline filling for maraschino cherry and other bonbons. Here’s more in our Chocolate Glossary.
  •  

    fondant-white-fondarific-230

    It’s easy to make a beautiful petal topping
    with fondant: scoop, roll, cut, place. Photo
    courtesy Fondarific.

     

    RECIPE: ROSETTE GINGER CAKE

    Prep time is 15 minutes, cook time is 35–40 minutes. The cake serves 8–10.

    Ingredients

  • 1/2 cup butter
  • 1/2 cup dark brown muscovado sugar
  • 1½ cups golden syrup, plus 2 tablespoons
  • 3 pieces stem ginger*, finely chopped, plus 2
    tablespoons syrup from the jar
  • 1 cup self-rising flour†
  • 3 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/3 cup plus 1 tablespoon sultanas (golden raisins)
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 2 cups white fondant
  •  

    *You can buy or make stem ginger: Blanch peeled, diced fresh ginger in boiling water for about 10 seconds; drain water and repeat process two more times. In a different saucepan, make a sugar syrup and then add the ginger, simmering for 20 minutes. Remove from heat, cool and store in an airtight container in the fridge.

    †Self-rising flour is flour with baking powder and salt already added. It is traditionally milled from softer, lower protein wheat; and it produces softer, more tender baked goods than all-purpose or higher-protein flours. If you don’t want to buy a bag, you can make a home version: Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
     
    Preparation

    1. PREHEAT the oven to 356°F. Grease and line the base of an eight-inch-round cake pan with nonstick baking parchment.

    2. PLACE the butter, sugar, 1 cup of golden syrup and the chopped ginger and syrup together in a small saucepan and heat gently, stirring until the butter has melted.

    3. PLACE the flour, ground ginger, baking soda and sultanas in a large bowl.

    4. WHISK together the eggs and milk in a pitcher. Pour the melted syrup mixture and the egg mixture into the bowl of flour and beat well with a wooden spoon until blended. Pour the mixture into the prepared cake pan and bake for 35–40 minutes, or until a skewer inserted into the center of the cake comes out clean.

    5. LEAVE the cake to cool in the pan, then invert the cooled cake onto a serving plate so that the flat bottom is on top. Brush with the remaining golden syrup.

    6. ROLL out the fondant on a sugar-dusted surface to the thickness of a pound coin. Using a 1- to 1-1/2 inch diameter cookie cutter, stamp out as many discs as possible (you should get 55–60 pieces). Arrange an overlapping ring of fondant discs around the edge of the cake. Continue to arrange the overlapping discs towards the center of the cake, alternating the direction in which the circles overlap each other so that each ring forms a rosette pattern. Allow the icing to set for a couple of hours before slicing and serving.
     
    There are more than 5,000 recipes can on the Waitrose website. Dig in!

      

    Comments

    MOTHER’S DAY: Chocolate Crowns From Maggie Louise

    white-chocolate-crowns-maggielouise-230sq

    Chocolate for a queen. Photo courtesy
    Maggie Louise Confections.

     

    To show Mom that she’s your queen, treat her to these white chocolate crowns from chocolatier Maggie Louise, filled with chocolate sea salt caramel.

    Called “The Sophronia,” it was inspired by Maggie’s memories of the royal pomp and circumstance of London.

    The intricate crowns are made with El Rey’s famed Icoa white chocolate, then filled with hand-crafted chocolate caramel and dotted with Maldon sea salt.

    A six-piece box, beautifully packaged, is $15.00. Get yours at MaggieLouiseConfections.com.

     

      

    Comments

    FOOD FUN: Strawberry Margarita Jello Shots

    We celebrated Cinco de Mayo with these Margarita Jell-O shots, created by Good Cocktails.com.

    Mix up some strawberry Margarita Jell-O (yes, with tequila) and pour into hollowed-out strawberry cups.

    Refrigerate, garnish with a small slice of lime, and serve.

    It’s delicious and fun. Here’s the recipe.

     

    strawberry-jello-shot-goodcocktail-230sq

    A strawberry serves as the shot glass. Photo courtesy GoodCocktail.com.

     

      

    Comments

    TIP OF THE DAY: Tex-Mex Queso Dip

    queso-dip-kraft-230

    A classic queso dip. Photo courtesy Kraft
    Foods.

     

    Unlike turkey for Thanksgiving or ham and lamb for Easter, there are no “traditional” Cinco de Mayo foods. Anything Mexican or Tex-Mex goes.

    What is a regional holiday in Mexico commemorates the 1862 victory of a small and poorly-equipped Mexican militia led by General Ignacio Zaragoza Seguin over the much larger French army at The Battle Of Puebla. It temporarily stopped the French invasion of the country.

    Cinco de Mayo is actually a bigger event in the U.S., thanks to promotions from Mexican restaurants and Americans’ love of Mexican food.

    If you don’t want to go all-out, you can have salsa, chips and a Margarita or a Mexican beer at home. Or, make a warm, creamy queso dip (queso is the Mexican word for cheese), also known as chile con queso.

     
    According to Bobby McGee of Jardine’s, our favorite fine salsa producer, queso dip is a Tex-Mex invention of the 20th century. It can take the form of a spread or a warm dip with tortilla chips.

    Cheese has always been a costly ingredient. To stretch the cheese, some clever cook added chopped vegetables.

    In the best recipes, a semisoft cheese is melted into a smooth mixture with, for example, sour cream and/or butter for a smooth texture and cornstarch for body. Chopped vegetables or salsa are added for “stretch” and flavor.

    Shortcut recipes mix a block of Velveeta or American cheese with a can of Ro-Tel Tomatoes & Diced Green Chilies. Instead of processed cheeses like these—or buying supermarket brands made with them—whip up your own, more flavorful, queso dip with asadero, Cheddar or Jack cheese.

    Asadero is a semisoft cheese often used for melting: a smooth, yellow cheese reminiscent of Provolone, with a bit of zest and tang. It’s often sliced or shredded to use for quesadillas or other sandwiches, and it’s a favorite for nachos and queso dips.

    Check out the different types of Mexican cheeses.

    Here’s a recipe adapted from The Homesick Texan Cookbook by Michelle of BrownEyedBaker.com:

     

    RECIPE: QUESO DIP

    Ingredients For 2 Cups

  • 2 tablespoons unsalted butter
  • ½ cup chopped yellow onion
  • 2 serrano chiles, seeds and stems removed, diced
  • 1 jalapeño chile, seeds and stems removed, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk or half-and-half
  • ½ cup chopped fresh cilantro
  • 1 can (15 ounces) diced tomatoes, drained (about 1 cup)
  • 12 ounces cheddar cheese, grated (about 3 cups)
  • 12 ounces Monterey Jack cheese, grated (about 3 cups)
  • ½ cup sour cream
  • Optional: 1 teaspoon ground cumin
  •  
    Plus

  • Tortilla chips, raw vegetables or hot flour tortillas for dipping
  •  

    chile-con-queso-browneyedbaker-230

    A delicious, from-scratch queso dip. Photo courtesy BrownEyedBaker.com.

     
    Preparation

    1. MELT the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles and jalapeño; cook for about 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.

    2. WHISK the flour into the pan and cook for about 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickens, about 3 minutes. Stir in the cilantro and tomatoes.

    3. REDUCE the heat to low, and add the grated cheeses a ¼ cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips. Leftover queso can be refrigerated for up to 5 days, and reheated when you’re ready to serve.

      

    Comments

    TIP OF THE DAY: Cinco De Mayo Strawberries

    cinco-de-mayo-chocolate-strawberries-harvardsweetboutique-230b

    Fresh strawberries dressed up for Cinco de
    Mayo. Photo courtesy Harvard Treat
    Boutique.

     

    This Cinco de Mayo treat from Harvard Sweet Boutique inspired today’s tip.

    For snacks or desserts, dip fresh strawberries in melted chocolate and decorate in festive colors: aqua, pink, purple or lavender and yellow, for example.

    Start with this easy recipe for chocolate-dipped fruit.

    Then use decorator icing to pipe squiggles and dots

    You can also tint white chocolate pink with food color, and use colored sanding sugar (recipe).

     

    ROYAL ICING RECIPE

    Ingredients

  • 6 cups confectioners’ sugar
  • 1/2 teaspoon cream of tartar
  • 4 egg whites, beaten
  • Food color
  •  
    Preparation

    1. SIFT together sugar and cream of tartar.

    2. BEAT in 4 beaten egg whites with an electric mixer. Beat for about 5 minutes or until the mixture is thick enough to hold its shape.

    3. DIVIDE the icing and tint with desired food colors.

      

    Comments

    MOTHER’S DAY: Heart-Felt Endive Salad

    Thinking ahead to Mother’s Day food, Hannah Kaminsky created this “heart-felt” salad by cutting strawberries into heart shapes and combining them with endive, artichoke hearts, hearts of palm and hemp.

    Don’t worry if you don’t have hemp seeds: You can substitute sesame seeds or chopped pecans.

    A bright, punchy, yet delicate dressing of grapefruit and cayenne gives the salad some kick, without smothering the vegetables’ subtle nuances.

    RECIPE: HEART-FELT ENDIVE SALAD

    Ingredients

  • 4 green and/or red endive hearts
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 14-ounce can hearts of palm, drained, halved or quartered if large
  • 4 red and/or Green Endive Hearts
  • 1/2 cup fresh strawberries, cut into heart shapes
  • 1-2 tablespoons hemp hearts
  • Fresh chives, minced
  • Fresh basil (tear the large leaves)
  •  

    endive-strawberry-salad-kaminsky-230

    A bouquet of colors and flavors. Endive salad recipe and photo courtesy Hannah
    Kaminsky | Bittersweet Blog.

     

    For The Dressing

  • 2 tablespoons grapefruit juice
  • 2 teaspoons maple syrup
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  •  

    endive-strawberry-salad-close-kaminsky-230

    Ready for its close-up. Photo by Hannah Kaminsky | Bittersweet Blog.

     

    Preparation

    1. MAKE the dressing first so that it’s ready to go when you are. Simply whisk the grapefruit juice, maple syrup and mustard together in a small bowl. Slowly drizzle in the oil while whisking vigorously to emulsify. Season with salt and add cayenne pepper to taste. Set aside.

    2. CUT off and discard the woody bottoms of the endive; separate the leaves. Toss them in a large bowl along with the artichokes and hearts of palm.

    3. CUT the strawberries into heart shapes: Slice them in half, and then cut a triangular notch from the top. Add the berries to the bowl, along with the hemp hearts.

    4. DRIZZLE on the dressing, toss thoroughly to combine and coat all of the vegetables. Finish with the fresh herbs. Serve immediately.
     
    Here’s another recipe with artichoke hearts and hearts of palm.
     

     

    ABOUT HEMP HEARTS

    When most Americans hear “hemp,” they think of a particular species of Cannabis, used as a recreational drug. However, a second species of hemp has long been used for fiber and rope-making, and a third for hemp seed and hemp oil, which are made into a broad variety of food products (more about culinary hemp).

    Hemp seeds make it easy to add omega-3 and -6 essential fatty acids, protein and fiber to your diet. Just sprinkle them like a spice or herb on cereal, salad, vegetables, yogurt and other foods. In addition to the nutrition, it adds a rich, nutty flavor and a light crunch.

    Hemp Hearts, marketed by Manitoba Harvest, are the most nutritious part of the hemp seed. Some people like to eat them straight from the bag. And, unlike whole hemp seed, they don’t need to be ground in order to release their nutrition.

    Hemp seeds provide 10 grams of complete, plant-based protein per 30 grams (3 tablespoons). According to the World Health Organization, the ideal ratio of omega-6 to omega-3 essential fatty acids is 4:1; the naturally occurring ratio in Hemp Hearts is 3.75:1. Hemp Hearts contain more protein and omega-3 and -6 essential fatty acids and fewer carbs than a similar serving of chia or flax seeds.

      

    Comments

    TIP OF THE DAY: Make Flower Ice Cubes

    chandon-flower-ice-cubes-230

    Put edible flowers in your ice cubes. Photo
    courtesy Chandon USA.

     

    For Mother’s Day, spring and summer entertaining, parties, showers and Valentine’s Day, make your drinks stand out with flower ice cubes.

    It couldn’t be easier: Just place edible blossoms in an ice cube tray, fill and freeze. Use the floral ice cubes in cocktails or soft drinks.

    Not all flowers are edible; many will upset your stomach (or worse). But there are quite a few to choose from. Here’s a list of edible flowers.

    Flowers have been eaten since before Egyptian times. Here’s more about edible flowers.

    Want to grow your own? Sure, but be sure to grow the flowers with no chemical pesticides. More about growing edible flowers.

     

      

    Comments

    FOOD FUN: Ham & Cheddar Polenta Fries

    Here’s something fun to make with leftover Easter ham: potato-free Ham and Cheddar Polenta Fries.

    The recipe is from QVC’s chef, David Venable. David says, “These polenta fries can be eaten as an appetizer or a side, and can be served with anything from honey-mustard to aioli.”

    RECIPE: HAM & CHEDDAR POLENTA FRIES

    Ingredients

  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 2 cups milk
  • 2 cups chicken broth
  • 2 tablespoon butter
  • 2 cups yellow cornmeal
  • 4 ounces ham, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups Cheddar, shredded
  • Peanut or canola oil, for frying
  •  

    ham-polenta-fries-qvc-230

    Not potato fries: They’re ham, cheese and polenta! Photo courtesy QVC.

     

    Preparation

    1. HEAT the oil over medium heat in a 5-quart stockpot. Add the onion and sauté until translucent. Add the milk, chicken broth, and butter and bring to a simmer. Gradually whisk in the cornmeal, avoiding any lumps. Reduce the heat to low and continue to cook for about 10 minutes, stirring occasionally.

    2. REMOVE the pot from the heat and add the ham, herbs, salt, pepper and cheese. Stir until the cheese is melted and the ingredients are evenly distributed.

    3. SPREAD the cornmeal mixture with a heat-resistant spatula on the surface of a rimmed 9″ x 13″ cookie sheet. Cover the mixture with plastic wrap, put on oven mitts, then evenly press the mixture down, spreading it out to the edges. Refrigerate the covered cornmeal mixture until completely cooled.

    4. HEAT the oil in a Dutch oven to 375°F (or, preheat a deep fryer). Flip the polenta out of the cookie sheet onto a large cutting board. Cut the polenta into 1/2″ strips and then cut each strip into 3″ pieces. Fry in batches until deep golden brown. (Adding too many pieces at once can cool the oil down.)

    5. DRAIN the fries on paper towels; serve immediately.

      

    Comments

    TIP OF THE DAY: Leftover Ham Recipes

    white-bean-ham-soup-qvc-230

    Use leftover ham in a delicious bean soup.
    Photo courtesy QVC.

     

    You can just enjoy so many ham sandwiches and ham scrambles with the leftover Easter ham. Here are two recipes from QVC’s David Venable, that take a different approach.

    RECIPE: WHITE BEAN SOUP WITH HAM

    This recipe uses the ham bone, hock, or shanks.

    David comments, “Though it may officially be spring, there are still plenty of days that call for a recipe that takes out the chill. This broth-based soup is a great way to use leftover ham: It’s light enough for spring, but hearty enough to be filling.”

    Ingredients

  • 1 pound dry Great Northern beans*
  • 8 cups water
  • 1/2 teaspoon salt
  • 1 meaty ham hock or 2-3 lbs of ham shanks
  • 1 cup carrots, chopped
  • 1/2 stalk celery, chopped
  • 1 cup onion, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 2 cups ham, chopped
  • Sea salt and freshly ground black pepper, to taste
  • Garnish: fresh parsley
  •  
    *A mild, white, oval bean, similar to the white kidney bean.

    Preparation

    1. RINSE the beans, sorting out any that are broken or discolored.

    2. BRING a large pot of water to a boil. Add the salt and the beans and remove the pot from the heat. Let the beans sit in the hot water for at least 60 minutes.

    3. RETURN the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce the heat to low, and simmer for 60 more minutes.

    4. REMOVE the ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with salt and pepper. Garnish with fresh parsley (if desired).

     

    RECIPE: SMOKED HAM & CHEDDAR HASH

    David advises, “This hash recipe works just as well with ham that hasn’t been smoked. Try serving it as a breakfast item by throwing some fried eggs on top. Like a little spice in your hash? Add some hot sauce to the pan!”

    Ingredients

  • 5 medium potatoes, peeled and diced
  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika (preferably smoked)
  • 6 cups smoked ham, diced
  • 1 cup chicken broth
  • 10-ounce can cream of mushroom soup
  • 1 bunch scallions, sliced
  • Salt and pepper, to taste
  • 2 cups sharp Cheddar cheese, shredded
  • 3/4 cup coarse breadcrumbs (such as panko)
  • 3 tablespoons fresh parsley, chopped
  •  

    smoked-ham-cheddar-hash-qvc-230

    Yummy smoked ham and Cheddar hash. Photo courtesy QVC.

     
    Preparation

    1. PREHEAT oven to 350°F. In a large sauce pot, boil the potatoes until fork tender. Drain the water and set aside.

    2. ADD the butter to a 10″ or larger, deep nonstick skillet and melt over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, or until slightly colored.

    3. STIR in the paprika and ham. Add the broth, cream of mushroom soup and scallions. Stir well to combine and bring to a simmer.

    4. ADD the parboiled potatoes and stir carefully to evenly incorporate all ingredients. Season the hash, to taste, with salt and pepper.

    5. COMBINE the Cheddar cheese, breadcrumbs and parsley in a small bowl and sprinkle over the top of the hash. Bake for 15-18 minutes, or until evenly browned.

      

    Comments

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