RECIPE: HAM AND CHEESE IN PUFF PASTRY

Ham Delights, one of my all-time favorite party appetizers just got a little easier and possibly even yummier! I cannot always find the party rolls that I use for that recipe and that happened to me tonight. I already had everything else in the cart so thought about what I could use instead of the party rolls... and it hit me. Puff pastry. 

The new version turned out even more delicious!

Follow the instructions on the box for thawing the puff pastry. The best way is to let it thaw in the fridge overnight but if you are like me and did not plan that far in advance, you can thaw it on the counter- it doesn't take long and you don't want it to thaw completely or it will be difficult to handle.

Use deli ham and cheese or leftover ham to make this guest-worthy delight: ham and cheese made fancy!

HAM AND CHEESE IN PUFF PASTRY

INGREDIENTS

1 box puff pastry, thawed according to package directions

2 shallots, minced

1/2 cup Dijon mustard

2 tablespoons unsalted butter, room temperature

kosher salt and freshly ground black pepper to taste

6 slices deli ham, sliced thin (like you would for sandwiches)

6 slices Swiss cheese, shredded

a little all-purpose flour for rolling out the puff pastry

1 egg, beaten with a little water for egg wash

DIRECTIONS

Set the oven to 425. Line a half sheet pan or cookie sheet with parchment paper.

Make the spread: mix the shallots, mustard, salt, pepper, and butter together. Set aside.

Dust the counter with a little flour to keep the dough from sticking. Also lightly dust your rolling pin. Carefully roll over the puff pastry- just enough to smooth it out.- make just one pass over the dough. Move to the pan. Spread half of the Dijon mixture on the puff pastry- leave a one inch border all around the edge. Put a layer of ham over the mixture and repeat with the cheese. A thin layer will make it easier to slice. Spread the remaining mixture on the top. Brush the edge with the egg wash.

Roll out the second puff pastry using the same technique as the first one. Line up the bottom and the top. Use a fork to lightly press the edges together. Brush the top with egg wash. Cut 3 slits in the top of the pastry.

Bake for 20-25 minutes or until puffy and golden brown. Slice into squares- larger if you want to serve with a fork and smaller if you want guests to just pick up and eat them. Let cool for at least 10 minutes before you cut it. Actually, it's better if you wait a little longer- if you can!

WEDDINGS: TRENDS IN BRIDAL BOUQUETS

Today almost anything goes when it comes to wedding flowers, but we are seeing some definite trends emerge. Consider your own personal style when selecting your bouquet. Are you a larger-than-life personality? If so, a tiny little bouquet is not for you. Go for something big and bold in texture, color or size. Love feminine details? How about some pearl sprays or clusters of beads to add a delicate difference? From traditional bouquets with stylish flair to wildly exotic flourishes- consider these fresh ideas:

Soft pastels like blush and coral are showing up in bridal bouquets again; big blooms like these peonies are a showy way to express your style. PHOTO: ARDEN PHOTOGRAPHY

WHITE IS THE NEW WHITE

Well, for quite a while white bouquets were out. Now they are back and better than ever. Consider using roses, gardenias, and calla lilies for a traditional style or orchids, hyacinth, and cattleya for something more exotic. White freesia is very fragrant as is jasmine. Adding a little pop of color as in the bouquet below adds texture and depth.

An all white bouquet looks fresh and modern, not dated when you use different blooms to add depth and texture. Photo: Arden Photography

BIG BLOOMS

Big bouquets of big flowers are back. We are seeing lots of large bouquets of one type of flower massed into an extravagant look. Your best bets are masses of peonies, hybrid Catalaya orchids, and mini calla lilies in cream or colors like apricot. Also try cymbidium orchids, or any rose, along with the stunning European fringed roses. These are simply smashing because even when fresh they have the look of an opened rose.

Massive bouquets of one type of flower make an impressive statement. These blush peonies are so fragile against the bride's gown, a perfect compliment. Photo: Arden Photography

RIBBONS ARE BIG

Use ribbons to make a big statement. The wider the ribbon, the better, in fact! Make sure to use a great quality ribbon for your bridal bouquet because all eyes will be on you! Polka dots or patterned ribbon to pick up or set a theme, sheer organza, embroidered ribbons, lush satins and combinations of these will certainly make a simple bouquet more lavish and stylish, too. Using a scrap of lace from your mother or grandmother's gown along with a satin backed ribbon is a beautiful, sentimental detail.

Lace from mom's wedding gown adds an elegantly sentimental detail. Photo: Robin Proctor Photography

COLORS WITH CHARISMA

Bold colors are really popular right now. Many brides are foregoing the iconic white bouquet and blooms and opting for striking masses of blazing color.

Apricot, cream, peach, and coral are the big colors of the moment. They look strikingly beautiful against a cream or ivory gown. My sweet friend Jenna's wedding flowers were by my other precious friend Corey Hults of  Corey Daniels Design for the Sonnet House in Leeds, Alabama. Stunning. (Photo: AppearPhotography.com)

TAKE FLIGHT

Feathers? Yes, feathers! We are seeing lots of pheasant feathers in bridal bouquets. They add an exotic touch to a typical bouquet.

SOMETHING BLUE THAT IS NEW

Rather than the traditional garter or hankie, stylish brides are more creative than ever when it comes to something blue. Why not an all blue bouquet? Hydrangea, delphinium, bluebells, grape hyacinth and blue iris are perfect hues of blue for your own signature bouquet.

Adding a touch of blue to your bouquet is the new "something blue". Photo: Arden Photography

BREAKAWAY BOUQUETS

This trend isn’t exactly new, but it is making a comeback. Three or four mini-bouquets are composed into one large bouquet that the bride can break into parts to give to those closest to her so that all may have a keepsake from the day. Instead of the traditional single rose presentation to each mother or grandmother, why not breakaway a small nosegay that each can have preserved as a keepsake after the wedding?

BEJEWELED BOUQUETS

We love the way our designers are using pearls, beads and jewels to accent their floral creations. A strand of glass beads can add elegance to a simple arrangement and sprays of beads add a hint of sparkle. 

COLLARS ARE NOT JUST FOR SHIRTS

A collar of big leafy greens to surround your delicate blooms will show them off to their best advantage. Use tulip leaves or another long, slim leaf and gather them into ribbon-like loops and nestle the bouquet inside. Again, bigger is better. Large leaves, like hostas or galax, really make a bold statement. Lately, we have seen beautiful pearl or beaded floral collars that can be passed down from bride to bride, too. These collars have an antique look and feel. We have seen woven pearls, beaded handles, silver holders and silver collars that are not only stunning, but a beautiful keepsake. Ask your florist for ideas.

COORDINATING STYLES

Right now, letting bridesmaids select their own style gown is very big. Brides select the designer, the color and the fabric and let the bridesmaid select the gown style that she feels most confident wearing. Why not carry that theme over to the bouquets? Select a different coordinating flower from the bridal bouquet for each attendant’s bouquet using a common element to tie all of them together.

SOUP SEASON: LOADED BAKED POTATO SOUP

What if you could have all of the delicious elements of a loaded baked potato in a bowl?

My Loaded Baked Potato Soup is not only easy, it’s a winner on game day for party hosts and guests alike. Serve the soup in mugs with a half a sandwich or some grilled toast. You can substitute reduced fat milk, cheese, and/or sour cream to trim calories and fat. If you do, would still add a tablespoon of butter and maybe a splash of heavy cream at the end just to give it a nicer feel and finish.

LOADED BAKED POTATO SOUP

Prep time: 10 minutes     Cook time: 15-20 minutes

6-8 large red potatoes, peeled and diced

4 slices bacon, diced

1 teaspoons olive oil

1/2 cup yellow or white onion, diced

3 tablespoons all-purpose flour

1 1/2 cups low-sodium chicken broth

2 cups milk, divided

1/4 cup sour cream

1 tablespoon unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

½ cup sharp cheddar cheese, shredded  

4 teaspoons scallion, white and green tops, sliced thin

Directions:

Peel and dice potatoes. Put in a pot and cover by one inch with cool water. Bring to a boil over high heat. Reduce the heat to medium and cook until fork tender.

While the potatoes are cooking, add the olive oil to a large pot over medium-high heat. Cook bacon until done and crispy. Remove the bacon to drain on paper towels. Set aside.

Discard all but 2 teaspoons of the drippings from the bacon. Over medium-high heat, sauté the onion in the drippings until translucent. Reduce the heat slightly. Add the flour and cook for 2-3 minutes, stirring constantly with a wooden spoon. You don’t want to brown the flour, you simply want to cook the raw flavor from it.

Using a whisk, add the broth to the flour, a little at a time, whisking to incorporate each addition so no lumps form. Whisk in the milk and bring to a boil, stirring frequently to prevent scorching as the mixture thickens. Cook for 1 minute. Remove from heat; add salt and pepper.

When the potatoes are done, strain, reserving some of the cooking liquid to thin the soup if necessary. Add the hot potatoes to the soup. Use a fork or potato masher and mash the potatoes into the soup, leaving some texture and larger pieces of potato. Add some of the reserved cooking liquid or a bit more chicken broth if the soup is too thick. Stir in the sour cream and butter. Top with grated cheese, bacon, and scallions. Adjust seasoning if necessary, adding salt and pepper to taste.