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Full Online Book HomeLearning KitchenAppetizers - Saga Blue Walnut And Deviled Ham Pita Spirals
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Appetizers - Saga Blue Walnut And Deviled Ham Pita Spirals Post by :manso36 Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3137

Click below to download : Appetizers - Saga Blue Walnut And Deviled Ham Pita Spirals (Format : PDF)

Appetizers - Saga Blue Walnut And Deviled Ham Pita Spirals

Saga Blue Walnut Filling:
1 cup softened Saga blue cheese without the rind. (about 2/3 pound cheese with the rind)
1/2 cup chopped walnuts
1/4 minced fresh parsley leaves
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground white pepper, or to taste

In a bowl combine the Saga blue, the walnuts, the parsley, the lemon juice, and the white pepper and with a fork blend the mixture until it is combined well and of spreading consistency. Makes 1 1/2 cups.

Deviled Ham Filling:
6-ounce ham steak, trimmed if necessary and cut into pieces
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon honey
1/4 teaspoon ground cloves
2 tablespoons Dijon-style mustard
3 tablespoons coarse-grain mustard
1/3 cup minced fresh parsley leaves
3 tablespoons finely chopped red onion

In a food processor grind the ham until it is finely minced.

Add rest of ingredients, except the parsley and red onion, and blend until smooth. In a bowl, stir in by hand, the parsley and red onion, and combine the mixture well.

ASSEMBLE:
6 6-inch pita loaves, split horizontally with a serrated knife and the halves stacked between layers of dampened paper towels and covered with plastic wrap

Working with 1 pita half at a time, spread the Saga blue walnut filling on the rough side of each of 6 pita halves.

Roll the pita up jelly-roll fashion, and wrap the pita roll tightly in plastic wrap, using the plastic wrap to compress the rolls as you wrap them.

Make pita rolls with the remaining pita halves, and the deviled ham filling in the same manner.

Chill wraps for 2 hours, or up to 2 days. ( I think the longer time is best)

Cut the pita rolls crosswise into 3/4 inch slices with a serrated knife, and arrange the spirals decoratively on a plate.

Garnish the plate with parley sprigs.
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