Sourdough biscuit w/ baked ham rhub-apple relish & sweet-
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Rhubarb-Apple Relish (recipe follows) | ||
Sourdough Biscuits (separate recipe) | ||
3 | tablespoons | Butter, softened |
1 | large | Green apple, cored and cut into 1/4-inch-thick wedges |
Sweet-Potato Fries (opt., | ||
Separate recipe) | ||
2 | cups | Fresh spinach leaves, rinsed and stems removed |
1 | pounds | Thinly sliced baked ham |
Directions
1. Several hours or day before serving, prepare Rhubarb-Apple Relish.
About 1 hour before serving, prepare Sourdough Biscuits (sourdough starter must be prepared at least 3 days in advance).
2. Prepare sauteed apple wedges: In large skillet, melt 1 T butter and saute apple wedges until tender-crisp and lightly browned on both sides. Set aside to cool to room temperature.
3. Just before serving, prepare Sweet Potato Fries, if desired. To assemble sandwiches, split Sourdough Biscuits; spread remaining butter on both cut sides of split biscuits.
4. Place biscuit bottoms on 4 individual plates. Divide spinach leaves, ham, and apple wedges onto biscuit bottoms. Divide Rhubarb-Apple Relish on each sandwich and add biscuit tops. Serve immediately with Sweet-Potato Fries, if desired.
Rhubarb-Apple Relish: In large skillet, heat ½ T vegetable oil. Add ½ C coarsely chopped rhubarb and ½ C peeled, coarsely chopped apple; cook until rhubarb is slightly softened. Add 1 T cider vinegar to skillet and cook until vinegar evaporates. Add 2 T honey and 2 T prepared brown mustard to skillet; cook relish until bubbly. Spoon relish into small bowl; cover and refrigerate until cold.
Country Living/May/91 Scanned & edited by Di Pahl & <gg>
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