This video came to me after my blog was posted. It is wonderful....and I hope some of our children and grandchildren slow down their electronic habits long enough to watch it....it only takes a minute. http://www.youtube.com/watch_popup?v=KTb6qdPu8JE
Now, on the lighter side....remember my blog on country ham and the recipe from Larry Santure, the resident country ham expert at Smithfield Foods? Well, the doorbell rang and there stood a Fed-X delivery man with a big box for me. Before I even got the box open, I knew it was country ham. The aroma wafted gently through the air as I enthusiastically opened the lid . There before me were 3 packages of Smithfield ham!
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| http://www.smithfield.com/ |
Thank you, Larry, thank you Smithfield!
And just in time for Thanksgiving!
You used to have to soak and scrub country hams, but today, Smithfield has taken all of the work out of preparing a country ham....this is GOOD! The large half ham is dry cured and is comparable to an Italian Prosciutto. I will be serving it in the same manner as a prosciutto... very thinly sliced.
I think good old country ham, served American or Italian style, deserves a great side dish,one that pairs well with the salty ham. So, I think this calls for
Martha Stewart's Cheddar-Corn Spoon Bread.
Serves 61 tablespoon butter, plus more for baking dish
2 cups milk
1 1/2 cups corn kernels
2/3 cup yellow cornmeal
Coarse salt
Pinch of cayenne pepper
1 cup sharp white cheddar cheese
4 large eggs
Directions
1.Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
2.In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
3.Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
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As you know, if you have been reading my blog very long, I am a follower of Martha Stewart. If you are still angry they sent her to prison, you might as well get over it. She did it in grand fashion, and she definitely earned a great deal of respect....far more than the group of criminals and thieves that convicted her!
(excuse the short rant)
About 1983 I discovered the very young and attractive Martha, on late night television. She had produced a video on her preparation for her family's Thanksgiving. I was absolutely stunned at her talent, her vision, the attention she paid to details! This video changed my approach to entertaining, to say the least. She started planting flowers in the spring to match the colors in the table runners that her sister wove on her loom to be placed down the center of the Thanksgiving table! Okay, maybe I made a grocery list 3 or 4 days before the big event....but spring! I was blown away!
I have searched the videos that Martha has for sale, but cannot find it. Now I have written Martha asking about the availability of this video. If she responds, I will let you know what happens.
If you would like to see the videos that are available, go to
I hope to see you at Somerset Ridge Vineyard and Winery next Saturday, November 20th for the release of their newest wine, Riesling. The artist responsible for the new label will be there, come and meet her.
I will be there assisting Frank Gazella of the Pieroguys Pierogies, preparing samples in a number of different wine sauces. Several other vendors will be there also, the list is growing . It should be a fun day, please join us!
