ham Archives - The Finley Quality Network

After Christmas Eve dinner of cider-baked ham, breakfast Christmas morning was a shared four-egg ham and cheddar omelette with Americanos and the always delightful cinnamon crumb coffeecake from the King Arthur Flour Baker’s Companion, recipe below.

Cinnamon Crumb Coffeecake
From the King Arthur Flour Baker’s Companion

Makes two 8-inch rounds, one 13 x 9-inch pan, or one 9- or 10-inch tube pan.

CRUMB:
2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
1 1/4 cups (8 3/4 ounces) sugar (caster sugar)
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup (2 sticks, 8 ounces) butter, melted
1 teaspoon vanilla extract
Scant 1/2 teaspoon almond extract

CAKE:
8 tablespoons (1 stick, 4 ounces) butter, at room temperature
1 cup (7 ounces) sugar (caster sugar)
2 large eggs (2 oz. each with shells)
2 teaspoons vanilla extract
1 cup (8 ounces) sour cream
2 cups (8 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
1 teaspoon baking powder
Confectioners’ sugar (icing sugar), for dusting

Preheat oven to 350 degrees F/175C. Grease two 8-inch round cake pans, a 9 x 13-inch pan, or a 9- or 10-inch tube pan.

TO MAKE THE CRUMB: In a medium-sized mixing bowl, whisk together the flour, sugar, salt and cinnamon. Melt the butter in the microwave or small saucepan and add the vanilla extract and almond extract to it. Pour the butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set aside while you make the cake batter.

TO MAKE THE BATTER: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the mixing bowl, then beat in the vanilla and sour cream.

In a medium-sized bowl, whisk the flour, baking soda, salt, and baking powder together. Add to the butter/sour cream mixture, mixing until evenly combined. Pour the batter into the greased baking pan(s). Crumble the crumb mixture over the top, until the batter is completely covered.

Bake for 20 to 25 minutes for 8-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or 35 to 40 minutes for a 9- or 10-inch tube pan. Bake until a tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired.

They’re a rarity in Massachusetts, especially since Blood Farm’s fire last December, though the Blood family are nearly done rebuilding the combined smokehouse, processing, and retail building that was lost. At a Groton town meeting the other day, Elliot Blood said they’re planning a “soft” opening around the end of this month – meaning a grand reopening event is also in the works, I imagine.

There’s a place equidistant from my house that claims to be a butcher shop. It’s not. When they opened several years ago I went in there twice, once shortly after they opened to be disappointed and the second time a few months later – to see if they were still as dismal, not because I’m a glutton for punishment. They were.

Anyway, it sounds like I should be able to get one of Blood Farm’s delightful smoked hams for Christmas again this year. Here’s last Christmas’s cider-baked ham with deep-fried cauliflower and Julia Child’s Purée de Pommes de Terre à L’ail – that is, garlic mash, from Mastering the Art of French Cooking, Vol. 1, recipe at the end of this post. To me, there’s nothing better than raw garlic if you’re looking to ruin a batch of perfectly mashed potatoes, but slow-braising the garlic in butter first provides the perfect mellowing.

In the meantime, I may visit Fairway Beef, which I recently found mentioned in an eGullet thread. It’s about 30 minutes from my office and sounds like my kinda place. Who knows, I might even be able to get some of the specialised cuts I can order at Blood Farm, though I strongly doubt Fairway sells goat or has bacon smoked over the other side of the building.

scroll

PURÉE DE POMMES DE TERRE À L’AIL (Garlic Mashed Potatoes)
Julia Child

Two whole heads of garlic will seem like a horrifying amount if you have not made this type of recipe before. But if less is used, you will regret it, for the long cooking of the garlic removes all of its harsh strength, leaving just a pleasant flavor. Garlic mashed potatoes go with roast lamb, pork, goose, or sausages. Although both garlic sauce and potatoes may be cooked in advance, they should be combined only at the last minute; the completed purée loses its nice consistency if it sits too long over heat.

For 6 to 8 people

2 heads garlic, about 30 cloves

Separate the garlic cloves. Drop into boiling water, and boil 2 minutes. Drain. Peel.

A 3- to 4-cup (small) heavy-bottomed saucepan with cover
4 tablespoons butter

Cook the garlic slowly — low heat — with the butter in the covered saucepan for about 20 minutes or until very tender but not browned.

2 tablespoons flour
1 cup boiling milk
1/4 teaspoon salt
Pinch of pepper
A sieve and wooden spoon, or an electric blender

Blend in the flour and stir over low heat until it froths with the butter for 2 minutes without browning. Off heat, beat in the boiling milk and seasonings. Boil, stirring, for 1 minute. Rub the sauce through a sieve or purée it in the electric blender. Simmer for 2 minutes more. (May be done ahead of time. Dot top of sauce with bits of butter to keep a skin from forming. Reheat when needed.)

2 1/2 lbs. (just over a kilo) baking potatoes
A potato ricer
A 2 1/2 quart enameled saucepan (medium)
A wooden spatula or spoon
4 tablespoons softened butter (2 oz)
Salt and white pepper

Peel and quarter the potatoes. Drop in boiling salted water to cover, and boil until tender. Drain immediately and put through a potato ricer. Place the hot purée in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the purée begins to form a film in the bottom of the pan, remove from heat and beat in the butter a tablespoon at a time. Beat in salt and pepper to taste. (If not used immediately, set aside uncovered. To reheat, cover and set over boiling water, beating frequently.)

2 to 3 tablespoons heavy cream
4 tablespoons minced parsley
A hot, lightly buttered vegetable dish.

Shortly before serving, beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the purée too much. Beat in the parsley. Correct seasoning. Turn into hot vegetable dish.