Ham and Cheese Croquettes - Your Carolina - WSPA.com

Ham and Cheese Croquettes

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Chef Cynthia Williams shows us how to make ham and cheese croquettes and beer spread. For more go to

http://theleebrosatthecooksstation.eventbrite.com/

CROQUETTES

TOMATO SAUCE

¼ cup olive oil

1 cup diced sweet onion

4 large garlic cloves, thinly sliced

Kosher salt and freshly ground black pepper

1 (28-ounce) can crushed tomatoes

¼ teaspoon red pepper flakes

CROQUETTES

2 large eggs

3 cups cooked rice, lightly seasoned with salt and freshly

ground black pepper

½ cup plus 2 tablespoons finely diced country ham or prosciutto

½ cup finely chopped scallions (white part and 2 inches into green)

3 ounces cream cheese, very soft

2 tablespoons whole milk

1¼ cups panko bread crumbs

4 to 6 cups canola or other frying oil

1. Make the tomato sauce: Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper, and cook until fragrant and soft but not browned, about 6 minutes. Add the tomatoes and the red pepper flakes and cover. When the sauce comes to a simmer, turn the heat to low and continue to simmer partially uncovered, stirring occasionally, for about 1 hour, until the sauce is thick.

2. Make the croquettes: Preheat the oven to 225ºF.

3. In a large bowl, mix the rice, ham, scallions, and cream cheese until thoroughly combined. Season the

mixture to taste with salt and black pepper. Beat one of the eggs well, add it to the bowl, and stir gently with a spatula until evenly coated.

4. Using wet hands, form the rice mixture into Ping-Pong size balls. Beat the remaining egg in a small bowl with the milk. Put the bread crumbs in a shallow bowl. Dip the balls in the egg and then roll in the crumbs until evenly coated.

5. Pour the oil into a 4-quart (or larger) Dutch oven or heavy-bottomed pot to a depth of about 1½ inches. Turn the heat to medium high, and when the oil reaches 350ºF on a frying thermometer, fry the rice

balls in batches, about six at a time, turning them in the oil as they brown, for about 3 minutes total. Transfer as finished to the oven, placed on a heat-proof plate lined with a paper towel. When all the rice balls have been fried, serve with the warm tomato sauce.

Recipe from The Lee Bros. Charleston Kitchen

Copies can be purchased at The Cook's Station March 20th or after. Pre-order your copy.

**Recipe demonstrated on Your Carolina with Jack and Kimberly by Greenville local Cynthia Williams, in anticipation of The Lee Brothers visit to The Cook's Station March 20th for a free cooking demo, book signing, and food sampling. The Lee Bros. will prepare some recipes from their latest cookbook. More info about The Lee Bros. visit or to register for the event**

Henry's Cheese Spread

10 ounces sharp cheddar cheese, grated (3 cups)

2 ounces (¼ cup) lager or ale

Juice of 1 lemon (3 tablespoons)

2 tablespoons ketchup

2 tablespoons Worcestershire sauce

1 tablespoon prepared horseradish, drained

2 teaspoons hot sauce, such as Tabasco or Crystal

1½ teaspoons dry mustard

1 garlic clove, minced

1 tbsp red wine**

Combine all the ingredients in the bowl of a food processor and pulse until the mixture is smooth and spreadable. Transfer to a small bowl to serve.

** This is the secret ingredient that makes this dip addictive. The red wine is not printed in the ingredients list in their cookbook, but Matt and Ted shared the wine tip with us when demoing the recipe at our store. (The wine was left out of the printed recipe so folks wouldn't feel obligated to open a bottle of wine just for a tablespoon, but we say, open the bottle and drink what's left!)

Recipe from The Lee Bros. Charleston Kitchen

Copies can be purchased at The Cook's Station March 20th or after. Pre-order your copy.

**Recipe shown on Your Carolina with Jack and Kimberly by Greenville local Cynthia Williams, in anticipation of The Lee Brothers visit to The Cook's Station March 20th for a free cooking demo, book signing, and food sampling. The Lee Bros. will prepare some recipes from their latest cookbook. More info about The Lee Bros. visit or to register for the event**

 
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