HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
HAM AND CHEESE KOLACHE
If kolaches (pronounced ko-LOSH-e) were invented in America, they would most likely be called puffs. The tasty treats, however, were invented as wedding pastries in Czechoslovakia and have held their name for hundreds of years. Americans have developed a taste for kolaches-as evidenced by the annual Kolache Festivals in Burleson County, Texas. The festival (held every September) includes a bake show which draws entries from across Texas. Generally, the kolache is considered a dessert with various fruit or nut fillings. The versatility of kolache, however, is demonstrated by this savory version for Ham and Cheese Kolache. A Ham and Cheese Kolache is a soft, rounded, Parmesan-laced roll, baked golden brown and topped with pieces of hearty ham anchored in melted cheese and Dijon mustard. This recipe has a full flavor and can be a meal unto itself.
Provided by Steve P.
Categories Breakfast
Time 3h15m
Yield 16 Kolaches, 16 serving(s)
Number Of Ingredients 14
Steps:
- Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard.
- Stir to blend well.
- Refrigerate until ready to use.
- For Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water.
- Beat lightly to blend.
- For kolaches:In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt.
- Heat water and butter until very warm (120º to 130ºF).
- Gradually add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add egg and 1 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Divide dough into 16 equal pieces; shape each into a ball.
- Cover; let rest 15 minutes.
- Place balls on greased baking sheets 2 inches apart.
- Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.
- Fill with Ham and Cheese filling.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Brush surface of dough with Egg Glaze.
- Bake at 375ºF for 15 minutes or until done.
- Remove from sheets; serve warm.
- Refrigerate leftovers.
- BAKING TIP:When you use two baking sheets or pans in the same oven, be sure to stagger them.
- Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top.
- Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.
HAM AND CHEESE KOLACHE POCKETS
** Based on Sylvia's Kolache Dough (#238688) ** This is how I "copy" the ham & cheese kolaches that a local Houston bakery makes and my kids love! The dough comes from #238688. These make great breakfast sandwiches, lunches or anytime snacks. They keep for about 1 week in the fridge once cooked! These take a while to do (plan an evening!) but taste great and the kids love them!
Provided by CookinJay
Categories Breakfast
Time 6h
Yield 12 kolaches
Number Of Ingredients 10
Steps:
- Prepare 1 batch of Sylvia's Kolache Dough (#238688) per directions through step 9. (Note that I use my countertop mixer with the dough hook rather than mixing by hand and usually need about 6 1/2 cups of flour vs. the 6 that Sylvia calls for).
- Divide the dough into 12 equal parts.
- Roll into round balls and then one at a time:.
- Roll out each dough ball into an oval about 8" x 6".
- Layer 3 slices of deli ham and 1/3 cup of shredded cheddar in the middle of the oval.
- Bring the long ends up and together on top of the cheese (make sure to wrap it up!). Pinch the dough together to seal.
- Bring the short ends up and together on top of the 1st layer of dough. Pinch the dough together to seal.
- With your hands, roll each dough pocket around to smooth the seams and shape into a 4"x3" pocket (about 1 1/2 inches thick).
- Arrange on a greased baking tray.
- Brush the tops with melted butter.
- Bake 20-25 minutes at 400 degrees until done.
- Eat hot (very!) or allow to cool completely and store in the fridge. (Note: Let the pockets cool before putting them in bags - otherwise the moisture will condense in the plastic bag and make the dough a bit soggy).
TEXAS SAUSAGE KOLACHES (KLOBASNEKS)
I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.
Provided by Krissi Abbott
Categories Appetizers and Snacks Pastries
Time 2h10m
Yield 20
Number Of Ingredients 11
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
- Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
- Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g
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