Week of 1/17/2000


Ham Steak with Cider Raisin Sauce

1 small onion
1 1/2 cups filtered apple cider
2 Tbls. cider vinegar
1 tsp. mustard seeds
1 tsp. Dijon mustard
1 Tbls. olive oil
a 1 lb. fully cooked bone-in ham steak (about 1/2 in. thick)
1 tsp. grated peeled fresh ginger root
2 Tbls. unsalted butter
1/4 cup raisins
1 Tbls. minced fresh flat-leafed parsley leaves

Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds and mustard. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.

In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add ginger root and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2 inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated. Pour sauce over ham. Serves 2 generously.


Sparkling Three-Fruit Cobbler

1 21 oz. can cherry pie filling
1 15 to 16 oz. can peach slices in light syrup, undrained
2 cups thinly sliced cooking apples
1/2 tsp. ground cinnamon
2 Tbls. butter, cut into pieces
1 cup all-purpose flour
1/4 cup granulated sugar
2 Tbls. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbls. butter
1/2 cup buttermilk
1 tsp. finely shredded lemon peel
1 Tbls. fresh lemon juice
Granulated or coarse sugar
Whipped cream or ice cream (optional)

Butter a 2 quart casserole; set it aside. In a medium saucepan, combine pie filling, peaches and apples. Bring to just boiling. Stir in cinnamon. Pour into prepared casserole. Dot with 2 Tbls. butter. Cover; keep warm.

In a mixing bowl, combine flour, sugar, cornmeal, baking powder and salt. With a pastry blender or 2 knives, cut in remaining 2 Tbls. butter till pieces are the size of small peas. Stir in buttermilk, lemon peel and lemon juice. Drop by rounded tablespoons onto hot fruit mixture. Sprinkle with additional sugar.

Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or till golden brown. Serve with whipped cream or ice cream. Makes 6 servings.


Peppery White Cheddar Biscuits

4 cups all purpose flour
2 Tbls. baking powder
1/2 tsp. salt
1/2 cup shortening
1/4 cup butter
1 1/2 cups finely crumbled or shredded sharp white or yellow cheddar cheese (about 6 oz.)
2 to 3 tsp. coarsely ground black pepper
1 1/2 cups milk
1 egg, beaten
1 tsp. water

Preheat oven to 400 degrees. Lightly grease a large baking sheet; set aside. In a large mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in the center of the dry mixture. Add milk all at once; stir until just moistened. Turn dough out onto a lightly floured surface. Knead dough 10 to 12 strokes until almost smooth.

Divide dough in half. Roll or pat each half of dough into a 6 inch square, about 1 inch thick. Using a ruler or sharp knife, cut both squares of dough into 2 inch squares. Combine egg and water. Brush tops of biscuits with egg mixture. Place on prepared baking sheet. Bake for 13 to 15 minutes or until biscuits are golden on top. Serve warm. Makes 18 - 20 biscuits. Make ahead tip: To reheat biscuits baked earlier in the day, wrap them in foil and reheat in a 325 degree oven about 10 minutes or until warm.