More leftovers: classic and trending twists

More holiday leftovers…
Some vintage recipes.  Some modern trends.
The Menu Shoppe has it covered…
great tips for great menus.
A sterling idea…
a la “Madmen“?  A vintage classic…
Ham Mousse in Sherry Aspic
For the aspic:
1 onion, sliced
2 cups chicken broth
1/4 cup medium-dry Sherry
1 large egg white, reserving the shell, crushed
1 envelope  unflavored gelatin
hard-boiled egg white, cut into small shapes for trim
black truffles cut into small shapes for trim
for the mousse:
3 cups ground cooked ham
2 envelopes unflavored gelatin
1/4 cup medium-dry Sherry
2 cups chicken broth
2 tablespoons tomato paste, or to taste
3 tablespoons finely chopped scallion
1 tablespoon unsalted butter
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg, or to taste
parsley sprigs for trim
Make the aspic:
In a large saucepan combine the broth, the onion,
the egg white, and the crushed shell and simmer the mixture for 10 minutes. Let the mixture stand for 20 minutes and strain it through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. In small heatproof bowl let the gelatin soften in the Sherry for 5 minutes, heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth mixture. Let the aspic cool, but do not let it set. Rinse a 2-quart mold with cold water, cover the bottom with a thin layer of the cooled but still liquid aspic, and chill the aspic for 3 hours, or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it. If desired trim the edges of the mold with the egg white and the truffles, attach shapes with some of the liquid aspic. 
Make the mousse:
In a small heatproof bowl let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan cook the scallion in the butter over moderate heat, stirring, until it is softened, but do not let it brown, stir in the broth, the tomato paste, and the gelatin mixture, and simmer the mixture, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with the nutmeg and salt and pepper and let it cool. In a small bowl beat the cream until it just forms stiff peaks and fold it into the ham mixture. Chill the mousse, set over a bowl of ice and cold water, stirring occasionally, for 10 hours, or until it is slightly set. Pour the mousse into the mold, spreading it evenly, and chill it, covered, for 3 hours, or until it is set. Unmold the mousse onto a chilled platter and garnish the platter with the remaining chilled aspic, chopped, and the parsley.
Ham and Spring Vegetable Salad with Shallot Vinaigrette 
18 ounces low-fat smoked ham, cut into wide strips
1 1/2 pounds small red-skinned potatoes, cut as wedges
1 1/2 pounds baby carrots, peeled, julienned
1 1/2 pounds asparagus, trimmed, cut into
2-inch pieces
6 ounces sugar snap peas, trimmed
1 6-ounce package fresh baby spinach
Cook potatoes and carrots in large pot of boiling salted water until almost tender,
about 7 minutes. Add asparagus and peas–cook until vegetables are just tender,
about 3 minutes longer. Drain. Rinse with cold water–drain. Transfer to large bowl.
Can be prepared 1 day ahead. Cover–chill. Add ham to vegetables.
Add Shallot Vinaigrette to salad and toss to coat. Season to taste with salt and pepper. Line bowl with spinach. Top with salad and serve.
Potato, Celery and Ham Salad with Tarragon
4 ounces Black Forest ham, cut into strips
1 pound medium-size red-skinned potatoes
1 tablespoon tarragon white-wine vinegar
2 1/4 cups thinly sliced celery (about 5 stalks)
6 tablespoons mayonnaise or crème fraîche
3 tablespoons chopped fresh tarragon
Fresh tarragon sprigs (optional)
Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm. Peel potatoes. Cut into 1/2-inch-thick slices and place in large bowl. Drizzle vinegar over; toss to coat. Cool completely. Add celery, ham, mayonnaise and chopped tarragon to potatoes- toss gently. Season with salt and pepper. Trim with tarragon sprigs.
Orzo Ham Salad
2/3 cup uncooked orzo pasta
1 1/2 cups chopped fully cooked ham
1/4 cup mayonnaise
1/4 cup sour cream
1 cup diced red onion
1/2 cup chopped green bell pepper
1/2 cup halved cherry or grape tomatoes
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
2 tablespoons chopped fresh chives
1/2 teaspoon white sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite,
about 11 minutes. Drain and rinse with cold water in a colander set in the sink. Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl. Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.
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