Best Ham And Apple Fritters With Cranberry Orange Crown And Royal Fig Dipping Sauces Recipes

Grandmother B's Sauce for Ham image

Provided by Maryet Mann

Time 20m

Yield 10

Number Of Ingredients 8

½ (16 ounce) can jellied cranberry sauce
1 ½ tablespoons jellied cranberry sauce
½ cup brown sugar
1 orange, juiced and zested
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 tablespoon honey
2 whole cloves

Steps:

Stir both amounts of cranberry sauce, brown sugar, orange juice, orange zest, lemon juice, mustard, honey, and cloves in a saucepan and bring mixture to a boil. Reduce heat to medium and boil until cranberry sauce has melted, brown sugar has dissolved, and the glaze is thickened, 10 minutes.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 22.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 28.4 mg, Sugar 21.9 g

Hammed-Up Fritters with Manchego Cheese Sauce image

Provided by Aaron McCargo Jr.

Time 20m

Yield 4 servings

Number Of Ingredients 23

Peanut oil, for frying
2/3 cup self-rising flour
1/2 teaspoon smoked paprika
2/3 cups chicken stock
3 tablespoons minced chives
2 eggs, beaten
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups minced serrano ham
1 onion, finely chopped
Manchego Cheese Sauce, recipe follows, for dipping
2 tablespoons olive oil
2 shallots, minced
2 jalapenos, minced and seeded
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon
1 cup shredded Manchego cheese
1 teaspoon smoked paprika
1/2 cup sour cream

Steps:

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
In a large bowl add the flour, smoked paprika and chicken stock and chives. Whisk well to form a thick batter. Stir in the 2 beaten eggs and a pinch of salt and pepper.
In a large saute pan over medium-high heat, add the olive oil and fry the minced ham and onion until nicely browned, about 3 minutes. Allow the ham and onion to cool in the pan. Once cooled, add ham mixture along with any oil to the batter. Season the batter with more salt and pepper. In batches and using a small scoop or a large tablespoon, drop 5 or 6 scoops of batter into the oil and fry until well browned, turning once, about 2 to 3 minutes. Drain on brown paper or paper towels and repeat with the remaining batter. Transfer the fritters to a serving platter and serve with Manchego Cheese Sauce on the side.
For Cheese Sauce:
Heat the olive oil in small saucepan, then add the shallots, jalapeno, salt, and pepper. Cook over medium heat for about 4 minutes to soften the shallots. Add the flour and mix to form a roux. Stir in the milk and bouillon, whisking well to blend. Whisk in the cheese and combine well. Reduce the heat to low and add smoked paprika and sour cream. Whisk to combine and serve warm with fritters.

Cranberry, Ham and Swiss Crescent Rolls image

Provided by Valerie Bertinelli

Time 30m

Yield 8 rolls

Number Of Ingredients 5

One 8-ounce tube refrigerated crescent-roll dough
2 tablespoons plus 2 teaspoons cranberry sauce
8 slices Black Forest ham
8 slices Swiss cheese, cut from the short side of a rectangular block, each about 1/4 inch thick
Dijon mustard, for serving

Steps:

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
Unroll the crescent roll dough and cut along the perforated lines to separate it into individual triangles. Arrange each triangle on a work surface with the short side closest to you.
Place about 1 teaspoon cranberry sauce on each triangle and use the back of a spoon to spread it evenly over the dough, leaving 1 inch of the tip bare. Place a piece of ham on the short side of the dough on top of the cranberry sauce and top with a slice of cheese. Wrap the sides of the ham over the short ends of the cheese to keep it intact.
Start from the short side of the dough and roll it up and over to encase the ham and cheese. Place on the prepared baking sheet. Bake until the dough is golden brown and the cheese is slightly oozing, about 15 minutes.
Transfer to a serving platter and serve with Dijon mustard.