In the realm of culinary delights, where flavors dance and textures intertwine, lies a dish that captivates the senses with its harmonious blend of sweet, savory, and tangy notes. Introducing the Virginia Ham and Melon Apple Chutney on Corn Bread Rounds, a symphony of flavors that will tantalize your taste buds and leave you craving for more. This delectable dish features tender Virginia ham, juicy melon, crisp apple, and a piquant apple chutney, all nestled atop freshly baked cornbread rounds. The sweetness of the melon and apple pairs perfectly with the salty ham, while the tangy chutney adds a lively kick that elevates the dish to new heights. Each bite is a journey through a landscape of flavors, offering a unique and unforgettable experience.
Accompanying this main recipe are two additional culinary gems that further explore the versatile nature of the Virginia ham. The Virginia Ham and Pineapple Chutney is a tropical twist on the classic, featuring juicy pineapple and a sweet and tangy chutney that will transport you to a Caribbean paradise. For those who prefer a smoky and savory experience, the Virginia Ham and Sweet Potato Casserole is a must-try. Tender sweet potatoes, succulent ham, and a crispy pecan topping create a harmonious blend of textures and flavors that will warm your soul and leave you feeling satisfied.
These recipes showcase the versatility of Virginia ham and offer a delightful culinary journey that will please even the most discerning palates. Embark on this culinary adventure and let your taste buds experience the exquisite flavors that await.
VIRGINIA HAM AND MELON APPLE CHUTNEY ON CORN BREAD ROUNDS
Categories Fruit Appetizer Bake Christmas Cocktail Party Easter Melon Apple Ham Cornmeal Fall Winter Shower Party Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Make corn bread rounds:
- Put oven rack in middle position and preheat to 350°F.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
- Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
- Top rounds:
- Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
HAM AND FRESH PEACH CHUTNEY ON CORN BREAD
Steps:
- To Make Corn Bread:
- Preheat oven to 375°F. and generously butter a jelly-roll pan. 15 1/2 by 10 1/2 by 1 inch.
- In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
- In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan. (It is important to spread batter evenly or corn bread will be too thin and crisp in places.) Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden. While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter. With a metal spatula carefully transfer corn bread to a cutting board to cool and trim.
- Halve each square diagonally to form 24 triangles. Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread will soften slightly. If crisper corn bread is desired, reheat in a 350°F. oven until crisp before proceeding with recipe.
- To Assemble Hors d'Oeuvres:
- Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney.
- Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
- In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin. Chill chutney, covered, at least 1 hour and up to 2 hours.
- About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.
- Can be made in 45 minutes or less but requires additional unattended time.
MELON APPLE CHUTNEY
Categories Condiment/Spread Sauce Ginger Quick & Easy Dried Fruit Melon Apple Fall Cinnamon Clove Gourmet
Yield Makes about 1 cup
Number Of Ingredients 11
Steps:
- Wrap cinnamon stick, cloves, and allspice in cheesecloth and tie with string to form a bag. Crush spices gently in bag with a rolling pin or bottom of a heavy skillet.
- Bring melon, apple, sugar, vinegar, currants, ginger, cheesecloth bag, and a pinch of salt to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, uncovered, stirring occasionally, until syrup is thick and most of liquid is evaporated, 30 to 35 minutes. Discard cheesecloth bag and cool chutney. (Syrup will continue to thicken as it cools.)
Tips:
- Choose the right melon: For a sweeter chutney, use a ripe honeydew or cantaloupe melon. For a tarter chutney, use a green melon, such as a Crenshaw or Persian melon.
- Use ripe fruit: The riper the fruit, the sweeter the chutney will be.
- Chop the fruit and vegetables evenly: This will help them cook evenly in the chutney.
- Use a variety of spices: The spices in this chutney give it a complex flavor. Feel free to adjust the spices to your liking.
- Cook the chutney over low heat: This will help prevent the fruit and vegetables from burning.
- Let the chutney cool completely before serving: This will allow the flavors to meld together.
Conclusion:
This Virginia Ham and Melon-Apple Chutney on Corn Bread Rounds is a delicious and unique appetizer that is perfect for any occasion. The sweet and tangy chutney pairs perfectly with the salty ham and creamy cornbread. This recipe is easy to make and can be made ahead of time, making it a great option for busy weeknights or parties.
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