Ham Biscuit Sandwiches with Cathedral City Cheddar and Apricot Mostarda
These biscuit sandwiches put a spin on tradition with homemade apricot mostarda and this imported cheddar’s rich-yet-creamy, beautifully rounded flavor. (Plus, the convenient resealable packaging ensures freshness for snacking in between meals.)
- 1 tablespoon olive oil
- 2 tablespoons chopped shallots
- 2 cloves of garlic, minced
- ½ tablespoon mustard seeds
- ⅓ cup white wine vinegar
- 1 cup dried apricots, chopped
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups heavy cream
- ½ cup chopped ham
- 2 tablespoons melted butter
- 12 slices of Cathedral City Cheddar
- 2 tablespoons chopped chives
- ►Mostarda: Heat the oil in a small sauce pan over medium heat, then add the shallots and cook until softened, about two minutes. Stir in the mustard seeds and garlic and cook for another minute. Pour in the vinegar, ⅓ cup of water, the apricots, and sugar, and leave to simmer for about 15 minutes, until the apricots are soft and most of the liquid is absorbed. Stir in the Dijon mustard then let cool. Put in a jar and refrigerate overnight.
- ►Biscuits: Heat the oven to 400°F. Mix together the flour, baking powder, salt, and sugar, then gently stir in the cream and ham until it just forms a dough. Press onto a floured surface into a ¾-inch high rectangle, and then cut into about 12 biscuits. Place on a parchment paper-covered baking sheet, brush the tops of the biscuits with melted butter, and bake until tops are golden brown, about 20-25 minutes.
- ►Sandwiches: Slice open the warm biscuits and place a slice of the cheese. Top with a heaping spoonful of mostarda and a sprinkle of chives, then replace the biscuit top.
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