Croque Monsieur

November 5, 2012

Serves 4

Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.

  • 8 slices sweet batard
  • 12 oz thinly sliced ham
  • 4 oz Gruyère cheese grated
  • 4 tsp Dijon mustard
  • 3 TBs unsalted butter melted

Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove  discard  bay leaf & thyme sprig.

  • 2 TBs unsalted butter
  • 2 TBs flour
  • 1 C milk
  • 1 bay leaf
  • 1 fresh thyme sprig
  • pinch fresh nutmeg
  • 2 oz grated Gruyère cheese

Baked Ham

March 4, 2012

Ham can be served, Easter, Christmas, anytime. This one was a precooked,  spiral cut (Niman Ranch) ham.

  • Warm in oven, tightly wrapped in foil for an hour (350°)
  • Turn up heat to 400°, mix a mustard glaze. Glaze the ham, bake 1/2 hour without foil, at 400°.
  • Either serve on a cutting board or slice and serve on a platter. Decorate around edge of serving bord/platter with parsley & red apples sliced (Julbord).

Mustard Bread crumb glaze: mix egg white, mustard & sugar and brush onto ham. Sprinkle with Bread crumbs.

  • 1 egg white whipped
  • 1 TB mustard powder
  • 2 tsp sugar
  • 1 C bread crumbs (panko)