FOR CORN BREAD
1/2 c All-purpose flour
1/2 c Yellow cornmeal
3/4 ts Baking powder
1 ts Salt
1 c Grated Sharp Cheddar
1 lg Egg
2 tb Unsalted butter; melted and
-cooled
1/2 c Sour cream
1/4 c Milk
24 sl Cured ham such as
-Westphalian or; or cooked
-country
; prosciutto, ham such as
; Smithfield
1/2 c Fresh peach chutney; about
FRESH PEACH CHUTNEY
1 Firm-ripe peach
1/4 c Golden raisins; chopped fine
1 Fresh serrano or jalapeno
-chili; seeded and chopped
; fine (wear rubber
; gloves)
1 tb Finely chopped; peeled fresh
; gingerroot
1 1/2 ts Finely chopped shallot
1/4 ts Ground cumin
1 tb Sugar
1 tb Fresh orange juice
1 ts Fresh lemon juice
To Make Corn Bread:
Preheat oven to 375F. and generously butter a jelly-roll pan. 15 1/2 by 10
1/2 by 1 inch.
In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg
mixture into flour mixture until just combined and spread evenly in
prepared pan. (It is important to spread batter evenly or corn bread will
be too thin and crisp in places.) Bake corn bread in the middle of oven 15
to 20 minutes, or until sides pull away from pan and top is golden. While
corn bread is hot, with a sharp knife, loosen corn bread edges and cut into
twelve 2 1/2-inch squares, preferably with a square cutter. With a metal
spatula carefully transfer corn bread to a cutting board to cool and trim.
Halve each square diagonally to form 24 triangles. Corn bread triangles may
be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread
will soften slightly. If crisper corn bread is desired, reheat in a 350F.
oven until crisp before proceeding with recipe.
To Assemble Hors d’Oeuvres:
Top each corn bread triangle with a folded ham slice and 1 teaspoon
chutney.
Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin.
Chill chutney, covered, at least 1 hour and up to 2 hours.
About 1 hour before serving, stir in remaining ingredients and salt and
pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.
Can be made in 45 minutes or less but requires additional unattended time.
Makes 24 hors d’oeuvres.
Yields
1 servings