Ham And Pimento Cheese Collard Wraps Recipes

PIMENTO CHEESE AND HAM SNACKS

Steps:

• For the pimento cheese: Combine the Cheddar, mayonnaise, cream cheese, Worcestershire, mustard, maple syrup, onion and pimentos in a medium bowl and mix until fully incorporated. Reserve half the mixture in a tightly sealed container in the refrigerator to serve with crackers or another use. Put aside the remaining mixture while you prepare the dough.
• For the snacks: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Set aside.
• Brush the phyllo with butter. Halve the piece lengthwise, then cut each piece crosswise into thirds. You will have 6 pieces total.
• Place a slice of ham at the short end of a piece of phyllo. Spoon one-sixth of the remaining pimento cheese down the side of the ham closest to the phyllo. Fold in the excess phyllo along the long edges and then roll the the phyllo into a cigar, starting at the end with the ham and pimento cheese. Brush the phyllo with butter as you roll.
• Place the phyllo cigars a few inches apart on the prepared baking sheet. Bake until golden brown and crispy, 15 to 20 minutes.
• In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
• Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
• Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
• Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

SAVORY HAM WRAPS

Steps:

• In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

HAM AND CHEESE WRAPS

Steps:

• Combine cream cheese, honey and mustard in a small bowl.
• Spread cream cheese mixture onto one side of each flat bread wrap.
• Add layer of spinach over cream cheese mixture, then layer of ham (2 slices per wrap). Press down firmly.
• Add layer of sliced swiss cheese (1 slice per wrap), then layer with bacon (2 slices per wrap).
• Add pepperochini's as an option.
• Roll each wrap, then cut diagonally with a serated (bread) knife.

MOLARD'S HAM AND GOAT CHEESE WRAPS

Steps:

• Sprinkle the herbs on both sides of each goat cheese round, pressing down lightly so they adhere to the cheese.
• Wrap 2 slices of bacon, crisscross fashion, around each round of goat cheese. (The goat cheese can be prepared to this stage up to 8 hours in advance. Cover and keep the cheese in a cool spot.)
• Heat a large nonstick skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Serve immediately.

HAM AND COLLARD SOUP

Steps:

• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
• Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

PIMENTO CHEESE AND HAM SANDWICHES

Steps:

• Heat oven to 350ºF.
• Do not separate rolls. Use long serrated knife to cut block of rolls horizontally in half; place bottom halves of rolls in 13x9-inch pan.
• Mix pimento spread, cheddar and pimentos until blended; spread evenly onto cut sides of rolls.
• Place ham on bottom halves of rolls; cover with tops of rolls.
• Mix remaining ingredients until blended; drizzle over sandwiches. Cover with foil. Let stand 20 min.
• Bake sandwiches (covered) 20 min. or until heated through.