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Newspaper
High Point Enterprise
Location
High Point, North Carolina, United States of America
Date
May 11, 1977
Page
13
A brunch feature champions seasonal dining with a festive glazed ham topped with apricot preserves coconut peanuts and ginger served with asparagus and Lemon Cheese Sauce. Almond Buns weave ground almonds and almond paste filling shaped into 24 portions with butter curls. A Finnish inspired Cheese Strawberry Creme ends the meal alongside Café au Lait.
A sun slice fully cooked ham 3 to 3 1/2 lb is studded with cloves then glazed with brown sugar vinegar and mustard before a 90 minute bake at 325 F. A final spread blends apricot preserves coconut peanuts and candied ginger for a 15 minute finish.
Melt butter and flour with mustard and salt until bubbly. Whisk in milk, boil briefly, then remove. Stir cheeses cheddar and Parmesan until melted. Add lemon peel and juice, serve over hot meat, garnish with lemon slices and pimiento if desired.
A bread dough method combines flour sugar salt and yeast with milk butter eggs and ground almonds to form 24 buns. Each piece is filled with almond paste sugar and butter, shaped sealed, risen, baked at 375 F for 10 to 12 minutes, then cooled and sugar dusted.
Prepare 1/4 lb butter by dipping a butter curler in hot water before each curl. From the far side draw the curler toward you to form thin butter shavings that curl. Chill in ice water until firm, then make three curls. Turn the stick and arrange curls as petals with two green pepper sticks as leaves, then chill.
Gelatin blooms in cold water. Dissolve and blend with milk and cottage cheese mixture. Beat cream cheese, sour cream, sugar, salt, vanilla, egg yolks, lemon peel and juice, then fold in gelatin, raisins, and almonds. Chill until firm, unmold, and garnish with whipped cream and strawberries.
Heat four cups milk until hot and foamy, then pour into a warmed pitcher. Prepare two quarts of coffee in warmed pitchers. Pour both beverages simultaneously into cups to blend as they are served.
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