Got Ham?

Sometimes it can be hard to get rid of that leftover Easter ham. Short of casserole-type dishes, which my family hates, pasta dishes, which my husband hates, sandwiches are the last option. However, I have come up with a superb recipe for "Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula." Imagine warm ham and melty Gouda, sweet caramelized onions, tangy Dijon mustard, and peppery arugula. Yum! It's so good that I've made them twice this week! All that's needed is a comforting bowl of soup, or your favorite chips, to complete this simple yet satisfying meal. I promise you will love it!

Toasted Ham and Smoked Gouda Sandwiches with Caramelized Onions and Arugula

Makes 4 Sandwiches.

Ingredients:

2 tablespoons unsalted butter

1 tablespoon olive oil

2 large yellow onions, halved and thinly sliced

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon brown sugar

8 slices good quality sandwich bread (I use an Italian style bread.)

Dijon mustard

Thinly sliced ham, enough for 4 sandwiches

4 slices smoked Gouda

Softened butter

4 handfuls arugula

Directions:

For the Caramelized Onions

In a large saute pan, heat the oil and butter over medium heat. When the butter stops foaming, add the onions, salt, and pepper. Stir well and reduce the heat to medium-low. Cover the pan and cook the onions, stirring occasionally, for 10 minutes. Remove the cover from the pan. Stir in the brown sugar and cook, stirring occasionally, until the onions are a deep golden brown, approximately 30 minutes. Taste and adjust the seasonings as needed. Place the onions into a bowl; set aside. (Don't bother washing out the pan.)

For the Sandwiches

Take 2 pieces of bread and spread a little Dijon mustard on each. Lay as much ham on one bread slice as you prefer. Top with a slice of smoked Gouda. Top the other bread slice with a quarter of the caramelized onions. Close the sandwich and butter one side. Repeat with the remaining sandwiches.

Heat the saute pan that you used for the onions over medium-low heat. Lay the sandwiches, butter-side down, in the pan. (You may have to do them in batches depending on the size of your pan.) Butter the other side of the sandwiches. Cover and let heat gently until just beginning to brown. Flip the sandwiches over, cover, and continue heating until just beginning to brown. Flip the sandwiches over again, raise the heat to medium, and let toast to golden brown. Turn the sandwiches over and toast the other side until golden brown. Remove the sandwiches to a cutting board. Just before serving, open each sandwich and place a handful of arugula inside. Close the sandwiches and cut on the diagonal, serve. 

Mmmmmm!

Rabbits, Eggs, and Simnel Cake

In ancient times, Easter was celebrated in honor of the spring or vernal equinox, symbolizing the end of winter (death) and the rebirth of life, as well as the importance of fertility. The word Easter is believed to have originated from the Anglo-Saxon goddess of dawn, Eostre, from whom "east" (where the sun rises), "Easter," and even the female hormone "estrogen" got its name. Eostre's feast day was held on the first full moon following the vernal equinox. Eostre's two symbols were the hare (one with a particularly high libido) and the egg, which symbolizes the possibility of new life.

In European folklore, when wild hares abandoned their nests, they were sometimes taken over by plovers, who would lay their eggs in them. The locals would then find the eggs in the bunny nests. Further, in the 16th century, we see the appearance of the "Easter Bunny" in German writings. The legend said that if good children built a nest out of their caps or bonnets, they would be rewarded with colored eggs. The legend was then brought to America in the 18th century, by German immigrants.

And finally, I must mention the "Simnel Cake," eaten during Easter in the UK, Ireland, and other European countries. Simnel cake is a type of fruit cake, made with a layer of marzipan or almond paste baked in the middle of the cake, and topped off with a ring of eleven marzipan balls, said to represent the true disciples of Jesus (Judas is omitted), and sometimes a ball in the middle to represent Christ. I don't care for simnel cake, but I do have a sublime recipe for "Mascarpone-Filled Cake with Sherried Berries." This recipe from Shelley Wiseman is a light buttermilk cake, filled with a layer of mascarpone cream, and topped off with very sophisticated Sherry-spiked berries. I love this cake so much, it may be my absolute favorite! It makes the perfect ending to any Easter celebration!

Mascarpone-Filled Cake with Sherried Berries

Serves 8-12, (cake and cream can be made a day ahead, store cake covered at room temperature)

Ingredients:

For the cake

2 cups sifted cake flour (not self-rising), like Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup well-shaken buttermilk

For the berries

1/2 cup Fino (dry) Sherry

1/2 cup sugar

4 cups mixed berries, cut if large

For the cream

8 ounces mascarpone (1 cup)

1 cup chilled heavy cream

1/4 cup sugar

Directions:

For the cake

Preheat the oven to 350 degrees with oven rack in the middle. Butter a 9" round cake pan (2 inches deep). Line the bottom with a round of parchment paper, then butter the parchment.

Sift together the flour, baking powder, baking soda, and salt.

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in the buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.

Spread batter in cake pan, smoothing top. Rap the pan on the counter several times.

Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes. Cool in pan on a rack 10 minutes. Run a knife around the edge of cake to loosen, then invert onto a plate. Discard the paper and reinvert cake onto rack to cool completely.

Macerate the berries

Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them. gently tossing to coat. Let stand at least 15 minutes before serving.

Make cream and assemble cake

Beat mascarpone, cream, and sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.

Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of the cream and replace top half. Serve with berries. It's Fantastic!

Easy Easter Lamb - Just Throw it on the Bahbie!

Lamb is not commonly eaten in the US. It is less than 1% of the total meat consumed per person, per year. This is due to the fact that lamb is not always readily available in US markets, and very expensive compared to other protein choices. In addition, I know many people who have never even tasted lamb or others who say they don't like the flavor. That's too bad. After all, lamb makes a stunning centerpiece to any Easter table. So, for those of you who are willing to give it a try, I have the perfect recipe for you!

This recipe for "Grilled Leg of Lamb with Rosemary, Garlic, and Mustard," from the April 2010 issue of Bon Appetit, is truly special. The leg of lamb is butterflied, studded with garlic, and marinated overnight in an effortless mixture of whole grain Dijon mustard, olive oil, white wine, rosemary, and lemon. The lamb is then grilled over direct heat for approximately 17 minutes per side, or until the internal temperature reaches 130 degrees. (You'll need a reliable meat thermometer, see Gadgets.) Not only does this free up your oven, grilling the lamb creates a delicious mustardy crust with a flavorful and moist interior that is not gamey in the least! You will convert any non-lamb-lover with this recipe! I like to serve it with "Tuscan Tomato, Basil, and Mint Vinaigrette" that compliments it nicely. This vinaigrette is one of my personal favorites that I have been making for years. It is phenomenal with lamb and also delicious with chicken and fish. And finally, a nice bottle of Syrah is the perfect accompaniment with grilled lamb.

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

Serves 10-12 (If you want to serve less, use a 3-4 lb boneless leg of lamb instead.)

Ingredients:

1 well-trimmed 6-lb boneless leg of lamb, butterflied to even 2" thickness (I have found that one cut is all that is needed to butterfly a boneless leg of lamb. Easy!)

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray (for the grill)

Fresh rosemary sprigs and fresh Italian parsley sprigs (for garnish)

Directions:

Open lamb like book on work surface. Using tip of small knife, make 1/2"-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb.

Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15x10x2" glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Remove lamb from marinade and season generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side, or until an internal temperature in the thickest part reaches 130 degrees. Transfer lamb to cutting board; let rest at least 10 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs. Enjoy!

Tuscan Tomato, Basil, and Mint Vinaigrette

Serves 6-10 or approximately 2 1/2 cups

Ingredients:

1 1/4 cup extra-virgin olive oil

10 tablespoons red wine vinegar

2 1/2 tablespoons Dijon mustard

3/4 cup chopped fresh mint

2/3 cup chopped fresh basil

2 1/2 tablespoons chopped fresh marjoram or oregano

1 1/4 teaspoon sugar

1 1/4 teaspoon Kosher salt

1 2/3 cup chopped/seeded plum tomatoes

Freshly ground black pepper, to taste

Directions:

Whisk all ingredients, except for the tomatoes. Stir in the tomatoes and season with pepper to taste. (Can be made 2 hours ahead. Let stand at room temperature.)

Mmmm! I wouldn't serve lamb without it!

*You may also be interested in Pistachio-Crusted Lamb Chops with Rutabaga Rosti and Gingered Carrot Sauce and Gyros with Tzatziki Sauce.