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)
