Rustic Apple Prune Sauce Recipe: Peel and core an apple. Cut the apple into wedges. Simmer the apple wedges in a little bit of water with dried prune halves, a little bit of minced ginger, a little bit of sugar, a pat of butter and a little squeeze of lemon juice. Add a pinch each of: cinnamon, allspice and sea salt. Simmer till the apples are cooked tender and a light sauce is formed. Keep the sauce warm over low heat.
Rutabaga Recipe: Julienne cut a peeled rutabaga into a French Fry shapes. Boil in water till al dente. Drain off the water and season the rutabaga with a pat of butter, sea salt and white pepper.
Escaloped Potato: Bake a triangle shaped cut of escalloped potato at 400 degrees till the high lights on the potato slices become lightly browned. (The recipe for the escalloped potato is in the 11/28/2010 Honey Curry Pork Chop recipe blog.)
Recipe: Grill some thick ham slices with a little bit of unsalted butter in a saute pan over medium heat. Arrange the ham slices on the plate. Spoon the apple plum sauce on top of the ham. Set some steamed broccoli or a vegetable of your choice on the plate. Set the rutabaga on the plate in a stacked lattice pattern. Set the escalloped potato triangle on the plate vertically.
This is a nice presentation of the typically boring ham dinner with apple sauce! The apple or prune sauce is delicious with ham. It is a chunky sauce and not a puree. The rustic apple sauce is very light and not too sweet.
The rutabaga I have served in a few restaurants using this presentation. Cut this way, the rutabaga looks like French Fries. I had to stop serving rutabaga this way at an English Pub that I worked for because a few drunken customers would mistakenly complain about the soggy French Fries. LOL What they thought was French Fries was really this style of rutabaga! This is a nice chilly day dinner! Yum! ... Shawna
