BrooklynQ
11-03-2004, 09:42 AM
Spicy foods don't cut it in my house, I'm the only one who likes them. So instead of, or in addition to the turds, I make these rolls. Very tasty and easy. These are also great to take to parties since they are served room temp.
1/4 cup or so dried cherries
bourbon - about 3 tablespoons
12 oz cream cheese, at room temperature
1/4 cup chopped peacans
1/4 cup minced FRESH chives
1/2 teaspoon brown sugar. I like the brownulated (pourable) sugar that domino makes
8 - 10 slices of cooked ham, each about 1/8" thick. I usually use boar's head boiled ham and have the deli guy slice it thick for me
Put the cherries in a bowl and pour enough bourbon over them to just barely cover. Don't over do it. Let it sit at room temperature for 20 to 30 minutes to plump them. Remove cherries and chop, returning the chopped cherries to the bourbon. Mix in the cream cheese, peacans, chives and sugar until well combined.
Spread the cream cheese mixture on the ham slices, leave about 1/2" uncovered around the edges. Roll a slice up snug from one of the wide sides and secure with toothpicks. Repeat it with the remaining slices.
Put the ham rolls in a cooler area of your smoker. Smoke about 30 minutes in 225-230, just long enough to flavor the cheese and meat. Don't over cook or the cheese will melt and spill out.
Cool the rolls briefly, remove the toothpicks and wrap tightly in plastic wrap. Be careful cause they will be a little soft. Refridgerate the rolls until the cheese gets firm, at least two hours or over night.
Using a sharp knife, cut the rolls into 1/2 spirals. For best flavor, let them sit at room temperature for about 20 minutes before serving.
Maple, oak and cherry seem to be the best woods for smoking these rolls. I wouldn't use mesquite with them as it becomes the dominant flavor.
1/4 cup or so dried cherries
bourbon - about 3 tablespoons
12 oz cream cheese, at room temperature
1/4 cup chopped peacans
1/4 cup minced FRESH chives
1/2 teaspoon brown sugar. I like the brownulated (pourable) sugar that domino makes
8 - 10 slices of cooked ham, each about 1/8" thick. I usually use boar's head boiled ham and have the deli guy slice it thick for me
Put the cherries in a bowl and pour enough bourbon over them to just barely cover. Don't over do it. Let it sit at room temperature for 20 to 30 minutes to plump them. Remove cherries and chop, returning the chopped cherries to the bourbon. Mix in the cream cheese, peacans, chives and sugar until well combined.
Spread the cream cheese mixture on the ham slices, leave about 1/2" uncovered around the edges. Roll a slice up snug from one of the wide sides and secure with toothpicks. Repeat it with the remaining slices.
Put the ham rolls in a cooler area of your smoker. Smoke about 30 minutes in 225-230, just long enough to flavor the cheese and meat. Don't over cook or the cheese will melt and spill out.
Cool the rolls briefly, remove the toothpicks and wrap tightly in plastic wrap. Be careful cause they will be a little soft. Refridgerate the rolls until the cheese gets firm, at least two hours or over night.
Using a sharp knife, cut the rolls into 1/2 spirals. For best flavor, let them sit at room temperature for about 20 minutes before serving.
Maple, oak and cherry seem to be the best woods for smoking these rolls. I wouldn't use mesquite with them as it becomes the dominant flavor.