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ISO: ISO Pat-NoCal - With reference to Savory Loaves (aka Sophie Dudemaine) here is an article you may
- Thread starter gayr
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Gay, you have a great memory! Doesn't this 'cake' look scrumptious? I like that it can be made
into muffins as well. Gonna make this soon. In fact, I'm going on a long hike in a couple of weeks and we all bring a snack to share...these mini muffins would be a perfect offering. Thanks Gay.
Savory Ham and Gruyère
BreadTime: About 1 1/2 hours
Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.
1. Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
2. In a large bowl, whisk flour with baking powder, salt and pepper.
3. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
4. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
5. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
6. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
7. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.
Yield: About 20 slices, or 4 dozen mini muffins.
into muffins as well. Gonna make this soon. In fact, I'm going on a long hike in a couple of weeks and we all bring a snack to share...these mini muffins would be a perfect offering. Thanks Gay.
Savory Ham and Gruyère
BreadTime: About 1 1/2 hours
Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.
1. Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
2. In a large bowl, whisk flour with baking powder, salt and pepper.
3. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
4. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
5. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
6. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
7. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.
Yield: About 20 slices, or 4 dozen mini muffins.
Barb and Pat, Here is another recipe - from citronetvanille.com French Gruyere w/green olives and
ham cake
http://www.citronetvanille.com/blog/tag/gruyere-cheese/
ham cake
http://www.citronetvanille.com/blog/tag/gruyere-cheese/