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<blockquote data-quote="Dannyalcatraz" data-source="post: 7516526" data-attributes="member: 19675"><p>I’ve commented before about how there’s this one sandwich I only get to eat a few times a year, because it requires a rare ingredient: my maternal aunt’s baked ham. She glazes it with a mix of butter, brown sugar, strawberry preserves, and pineapple chunks. To slices of that ham, I add blue cheese, and a dusting of black pepper, served on toasted rosemary olive oil bread smeared with mayo and brown mustard.</p><p></p><p>Combined, you get a symphony of sweet, salty herbal and savory. It may be the most complex flavored sandwich I make.</p><p></p><p>But tonight, I tried an experiment. I made a vinaigrette of 3Tb olive oil, 1Tb spicy brown mustard, 1Tb honey, and 1/8 tsp each rosemary and black pepper. This I spread on toasted sourdough, then topped with Black Forest ham and some basic blue cheese. </p><p></p><p>Clearly, some of the flavors would be different or completely absent- honey doesn’t taste like butter mixed with brown sugar, and I had no fruit in there whatsoever- but I wanted to see if I could approximate the flavor of the original.</p><p></p><p>Because of the amount and consistency of the vinaigrette, I didn’t use any mayo at all. Too messy if I had.</p><p></p><p>The result was a surprise. Even with the altered and absent flavors, this was STILL a nice combination.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7516526, member: 19675"] I’ve commented before about how there’s this one sandwich I only get to eat a few times a year, because it requires a rare ingredient: my maternal aunt’s baked ham. She glazes it with a mix of butter, brown sugar, strawberry preserves, and pineapple chunks. To slices of that ham, I add blue cheese, and a dusting of black pepper, served on toasted rosemary olive oil bread smeared with mayo and brown mustard. Combined, you get a symphony of sweet, salty herbal and savory. It may be the most complex flavored sandwich I make. But tonight, I tried an experiment. I made a vinaigrette of 3Tb olive oil, 1Tb spicy brown mustard, 1Tb honey, and 1/8 tsp each rosemary and black pepper. This I spread on toasted sourdough, then topped with Black Forest ham and some basic blue cheese. Clearly, some of the flavors would be different or completely absent- honey doesn’t taste like butter mixed with brown sugar, and I had no fruit in there whatsoever- but I wanted to see if I could approximate the flavor of the original. Because of the amount and consistency of the vinaigrette, I didn’t use any mayo at all. Too messy if I had. The result was a surprise. Even with the altered and absent flavors, this was STILL a nice combination. [/QUOTE]
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