Appetizer Ham Biscuits / Brown Sugar Filling
- Tehama Aug 11, 2007 03:13 PM
Hi all.... I had some luscious appetizer ham biscuits the other day where the ham was sort of roughly chopped and tasted like it was sitting on a combo of brown sugar and butter [for anyone from the Raleigh-area, they were from Ladyfingers].
Any idea if there is a secret ingredient I am missing? I couldn't put my finger on it, but it tasted like there was something else in the "sauce" too. (And, OMG, the biscuits themselves were divine. They were soooo buttery and light).
Grateful for any and all ideas on the sauce, or killer biscuit recipes, too, for that matter.
I too had the ham biscuits from Ladyfingers and was hoping that someone else would be as curious to the recipe as me! I too tasted the butter and brown sugar but could not figure out what else was in the "sauce" - have you been able to figure out what it is?
Tehama, please include me in this recipe if you ever find it. Sounds yummy. I'm curious, were is the Raleigh-area? I'm from Toronto.
Why don't you guys contact the restaurant and ask them? I do it all the time and a good 80 percent I get the receipes.
Just noticed that this is an old post.
This is an appetizer I often make to rave reviews.
Marinated Ham Swiss Buns
cup butter (2 sticks)
1/4 cup sweet onion, minced
2 tablespoons poppy seeds
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 tablespoons hot or spicy mustard
1/4 cup brown sugar
1 tablespoon fresh parsley, chopped
24 2 inch dinner roll
3/4 pound thin sliced deli ham, 24 slices
1/2 pound thin sliced Swiss cheese, 24 slices
1. Line two 9x13 baking pans with foil or buttter them.
2. To prepare maridade, saute minced onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside.
3. Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.
4. Preheat over to 350 degrees. Bake marinated buns covered for 25 minutes. Remove foil and bake an aditional 10 minutes.
Notes: You may use large yeast hot dog rolls, cut into thirds. You may have to adjust the baking time. I made 30 sandwiches with the same amount of marinade and used 1 pound of ham and 3/4 pound of cheese. I used rosemary sun dried tomato deli ham. Made my own horseradish mayonnaise.
Babs, a girlfriend of mine uses that recipe, and it is divine. However --- there was *something* different about what Ladyfingers does. Paprkutr, that is a good idea - I might contact them and see if they would be willing to share.
Heylids, Ladyfingers is a catering company in Raleigh, N.C. (which is our state capital). They have been in business for a long, long time and do a really outstanding job.
Now you all have me hungry --- really hungry. If I get a response back from Ladyfingers, I will be sure to share!
Hey all! Never did get a response from Ladyfingers (I bet it is there intellectual property!), but just saw this sweet ham slider recipe courtesy of Tastespotting that sounds like a viable contender to Ladyfingers (& a good use of leftover Easter ham!).