Cheddar with Smoked Ham Poached Pear and MustardFrom choclytcandy 5 years ago
- 2/3 cup sugar shopping list
- 2/3 cup cider vinegar shopping list
- 1 piece star anise shopping list
- 1 tsp black peppercorns shopping list
- 2 whole cloves shopping list
- Pinch of ground peperoncino or red pepper flakes shopping list
- 1/2 cinnamon stick shopping list
- 2 Barlett pears, peeled, cored, and cut into 1/8-inch slices shopping list
- 8 slices sharp Vermont cheddar cheese shopping list
- 8 slices smoked ham shopping list
- 8 slices cranberry-pecan bread shopping list
- 1/4 cup spiced walnuts--if cranberry pecan bread is not available shopping list
- freshly ground black pepper shopping list
- 2 tsp Dijon mustard shopping list
- spiced Walnuts: shopping list
- 1/4 tsp ground cumin shopping list
- 1/4 tsp ground cinnamon shopping list
- 1/4 tsp grated nutmeg shopping list
- 1 tbs honey shopping list
- 1 cup walnut halves shopping list
- 1/2 tsp kosher salt shopping list
How to make it
- In a saucepan, combine the sugar, vinegar, 2/3 cup water, star anise, peppercorns, cloves, peperoncino, cinnamon stick, and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pears, bring back to a simmer, and cook for 2 to 3 minutes, until tender. Remove from the heat and cool in the liquid. Unless used right away, transfer the pears and juices to a container (keep in the refrigerator for 1 to 2 weeks).
- Preheat a sandwich press according to the manufacturer's specifications. Place 1 slice of cheese on each of 4 slices of bread. Top with the ham, followed by 4 to 6 slices of pear and the walnuts, is using. Season with pepper and top with the remaining cheese. Spread the mustard on the remaining slices of bread, close the sandwiches, and place in the sandwich press (no need to butter the press or the bread) Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a but longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich half-way through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.
- Spiced Walnuts:
- Preheat the oven to 300 degrees.
- In a bowl, combine the cumin, cinnamon, and nutmeg and mix in the honey. Add the walnuts and toss to coat. Sprinkle with the salt. Pour the nuts onto a sheet pan covered in waxed paper and toast in the oven, stirring frequently, for approximately 10 minutes, until they are dark golden in color. Allow to cool completely before using or storing in a dry place for up to 2 weeks.