Recipe - Ham And Egg Biscuit Pizzas

FOR CORN BREAD
One half cup Allpurpose flour
One half cup Yellow cornmeal
Three fourths teaspoon Baking powder
1 teaspoon Salt
1 cup Grated Sharp Cheddar
1 lg Egg
2 tablespoon Unsalted butter; melted and
cooled
One half cup Sour cream
One fourth cup Milk
24 sl Cured ham such as
Westphalian or; or cooked
country
; prosciutto, ham such as
; Smithfield
One half cup Fresh peach chutney; about

FRESH PEACH CHUTNEY
1 Firmripe peach
One fourth cup Golden raisins; chopped fine
1 Fresh serrano or jalapeno
chili; seeded and chopped
; fine (wear rubber
; gloves)
1 tablespoon Finely chopped; peeled fresh
; gingerroot
1 One half teaspoon Finely chopped shallot
One fourth teaspoon Ground cumin
1 tablespoon Sugar
1 tablespoon Fresh orange juice
1 teaspoon Fresh lemon juice

To Make Corn Bread:

Preheat oven to 375F. and generously butter a jellyroll pan. 15 One half by 10
One half by 1 inch.

In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.

In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg
mixture into flour mixture until just combined and spread evenly in
prepared pan. (It is important to spread batter evenly or corn bread will
be too thin and crisp in places.) Bake corn bread in the middle of oven 15
to 20 minutes, or until sides pull away from pan and top is golden. While
corn bread is hot, with a sharp knife, loosen corn bread edges and cut into
twelve 2 1/2inch squares, preferably with a square cutter. With a metal
spatula carefully transfer corn bread to a cutting board to cool and trim.

Halve each square diagonally to form 24 triangles. Corn bread triangles may
be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread
will soften slightly. If crisper corn bread is desired, reheat in a 350F.
oven until crisp before proceeding with recipe.

To Assemble Hors d'Oeuvres:

Top each corn bread triangle with a folded ham slice and 1 teaspoon
chutney.

Halve and pit peach and cut into 1/8inch dice (about 1 One fourth cups).

In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin.
Chill chutney, covered, at least 1 hour and up to 2 hours.

About 1 hour before serving, stir in remaining ingredients and salt and
pepper to taste. Serve chutney at room temperature. Makes about 1 One half cups.

Can be made in 45 minutes or less but requires additional unattended time.

Makes 24 hors d'oeuvres.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 1218 Calories (kcal); 56g Total Fat; (40% calories from fat);
25g Protein; 158g Carbohydrate; 308mg Cholesterol; 2657mg Sodium Food
Exchanges: 6 One half Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 One half Fruit; 10
Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.