This was originally a pork chop recipe that I learned from a Swiss chef at a tropical resort in the 1980's. The rustic apple prune sauce is equally as nice with ham.
This style of rutabaga presentation is one that I have served in a few restaurants. When the rutabaga is cut this way, the rutabaga looks like French Fries. I had to stop serving rutabaga this way at an English Pub that I worked in, because a few drunken customers would mistakenly complain about the french fries being soggy. I had to laugh! What they thought was french fries was really this style of rutabaga!
This is a nice presentation of ham dinner! The apple and prune sauce is delicious with ham. It is a rustic chunky sauce and not a puree. The rustic apple sauce is very light and not too sweet.
Escalloped Potato Recipe:
This recipe makes 2 to 3 portions!
Cut 2 peeled russet potatoes into very thin slices.
Place the potato slices side by side on a large sheet pan.
Lightly dust the potato slices with flour.
Place the dusted potato slices into a mixing bowl.
Add sea salt and black pepper.
Add 2 cloves of chopped garlic.
Add 1 cup of milk.
Place 2 egg whites into a seperate mixing bowl.
Whisk the egg whites till medium stiff meringue peaks are formed.
Add the meringue to the potatoe mixture.
Gently fold the ingredients together.
Place the potato mixure into a small high sided baking pan.
Arrange the potatoes in the pan, so they are an even 1/2" thick layer.
Par bake the escalloped potatoes in a 350 degree oven, till the potatoes become a very light golden color.
Allow the potatoes to cool to room temperature.
Refrigerate the par baked escalloped potatoes for at least 1 hour, so they gel and become solid.
Cut the sheet of escalloped potatoes into triangle shaped portions.
Place 1 escalloped potato triangle on a buttered pie tin.
Bake the escalloped potato triangle in a 350 degree oven, till golden brown highlights appear.
Keep the escalloped potato triangle warm on a stove top.
You can plate this kind of escalloped potato vertically if you wish. The escalloped potato becomes firm when using this cooking technique.
Rustic Apple Prune Sauce Recipe:
Peel and core 1 apple.
Cut the apple into wedges.
Heat a small sauce pot over medium low heat.
Add 2 pats of unsalted butter.
Add the apple wedges.
Saute the apple wedges for 1 minute.
Add 1 1/3 cups of water.
Add 3 or 4 prunes that are cut in half.
Add 1 teaspoon of minced ginger.
Add 1 tablespoon of sugar.
Add 1 teaspoon of lemon juice.
Add 1 pinch of cinnamon.
Add 1 pinch of allspice.
Add 1 pinch of sea salt.
Reduce the temperature to medium low heat.
Simmer and reduce the liquid, till the apples become cooked tender and a light thin glaze sauce is formed.
Keep the rustic apple prune sauce warm over very low heat.
Rutabaga Batonets Recipe:
Cut a piece of peeled rutabaga into 1/4"x1/4"x4" batonet french fry shapes. (One handful is all that is needed for a portion.)
Boil 3 cups of water in a sauce pot over high heat.
Add the rutabaga sticks.
Cook the rutabaga, till it becomes al dente.
Drain the water off of the rutabaga.
Place the sauce pot and rutabaga over very low heat.
Add 2 pats of unsalted butter.
Add sea salt and white pepper.
Toss the ingredients together.
Keep the rutabaga sticks warm.
Grilled Sliced Ham Recipe:
Cut 6 to 8 ounces of thick escalloped slices of ham.
Trim off any excess fat.
Heat a saute pan over medium heat.
Add 3 pats of unsalted butter.
Add the ham slices.
Grill the ham slices on both sides, till they become hot and till they have golden brown highlights.
Grilled Ham with a Rustic Apple Prune Sauce, Escalloped Potato and Rutabaga Batonets:
Arrange the ham slices on the plate.
Spoon the apple plum sauce on top of the ham.
Place some steamed broccoli or a vegetable of your choice on the plate.
Set the rutabaga batonets on the plate in a stacked lattice pattern.
Place the escalloped potato triangle on the plate, so it is standing vertically.
This is a nice ham dinner for a chilly day! Yum! ... Shawna