The title is thanks to Dorothy Parker — who may or may not have said it, but whoever did, they got the sentiment right.
What to do with all that ham sitting in the ‘fridge?
Rather than do what I normally do (doorbell ditch it on my neighbor’s porch) I asked Sheana Davis, owner of The Epicurean Connection in Sonoma Valley, what to do with it.
She sent me back the following recipe.
It includes her newest creation, Delice de la Vallee, which is hand made from Sonoma County cow and goat milk.
I share it with you, in the hopes that I won’t be watching “CSI” only to hear the doorbell ring and to find several pounds of left-over ham on my stoop. Darn kids.
Spring Ham & Arugula Sandwich
Created by Sheana Davis
1# Ham, sliced thin
½ cup Delice de la Vallee
1 cup Arugula, cut into 1/2 inch strips
Spring Red Onions, sliced thin
1 fresh baked Baguette, sliced lengthwise
sprinkle of fresh cracked pepper and sea salt
Assemble sandwich by slicing baguette lengthwise. Spread Delice de la Vallee on baguette, lay ham sliced on cheese, sprinkle with red onions, arugula and sprinkle with salt and pepper.
Ham Sandwich Chopped Olive Baguette Sandwich
Created by Sheana Davis
1# Ham, sliced thin
Fresh Baked Baguette
½ cup Jimtown Chopped Olive Spread
Laura Chenel Tome, sliced ½ inch thick
Spring Butterleaf Greens, washed and cut into 1 inch strips
Spring Red Onions, sliced thin
Assemble sandwich by slicing baguette lengthwise. Spread chopped olive on baguette, slices of cheese and garnish with greens and red onions.
