Deviled Ham And Caper Canapes Food

DEVILED HAM AND PICKLE SANDWICHES

Steps:

• Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
• Make sandwiches with ham mixture, pickles, onion, and bread.

HOMEMADE DEVILED HAM SPREAD

Steps:

• Place ham, mayonnaise, mustard, hot pepper sauce, garlic powder, onion powder, celery salt, black pepper, paprika, and caraway seeds in a large mixing bowl. Stir to combine.
• Use an immersion blender or food processor to puree the ingredients to your desired texture; stir in onion and celery. Chill before serving.

DEVILED HAM AND CAPER CANAPES

Steps:

• Combine ham, mustards, mayonnaise, capers and cayenne and stir until combined well.
• Preheat broiler.
• Spread 1 tsp on each toast round, mounding it and broil canapés on a jelly-roll pan, about 4 inches from heat, for 2-4 minutes, or until puffed and golden.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

DEVILED HAM

Steps:

• In a food processor or blender, pulse the ham until finely chopped.
• Add the green onions and process to blend.
• In a medium bowl, mix the sour cream and mustard.
• Fold in the ham, celery, tarragon, and cayenne.
• Season with salt and black pepper.
• Add a few dashes of hot sauce and set aside for about 10 minutes before serving.

SARASOTA'S HEALTHIER DEVILED EGGS W/HAM AND CAPERS

Steps:

• Eggs -- Now, there are many recipes to make hard boiled eggs. A few tricks. Don't use "TOO" fresh eggs. I buy mine and over the next few days let them set in the fridge. Rotate, I know this sounds funny, but stand the carton on end, flip it over and flip again. Do this every day. It makes the yolks center perfectly. NOT kidding, it is a chefs trick. Not necessary, but it really works. So, add the eggs (room temp, NOT cold) to a pot of cold water, don't over crowd the eggs, bring to a boil, cook 1 minute, remove and cover. Let set 11-12 minutes for 8 eggs. Drain and cool with cold water immediately. Once cool to the touch, begin to peel.
• Cut in half and scoop out 4 of the yolks and keep the remaining for later. Add the 4 yolks to a small bowl.
• NOTE: You can keep the other 4 yolks for a garnish on a week night salad or; you can double the other ingredients (except the bread crumbs) and make double the amount of filling. This makes a great dip for crackers or spread on a toasted baguette as a wonderful appetizer. You can also add the yolks to tuna salad as well. So don't toss them out.
• Filling -- To the bowl with the eggs, add the ham, scallions, celery, capers, mayo, mustard, parsley, thyme, salt and pepper. But remember, go easy on the salt; the ham and capers are already pretty salty. Mix well to combine. If you like more mayo, feel free to add some. I like this because it isn't as "mayo" as some, but that is up to you.
• Bread Crumbs -- I process mine in my mini food processor to get nice size crumbs. Now if you don't have a food processor, just chop finely. Add to a DRY pan on medium high heat. As the crumbs toast they will get lightly golden brown and break up. Remove and set to the side to cool. Add in the parmesan cheese and mix well.
• Eggs -- Stuff the eggs with the filling and top with a spoon of the toasted bread crumb and parmesan mixture. Spray with non stick spray and place under the broiler (second shelf down) for just 1 minute until the cheese and bread crumbs are golden brown. Remove and let cool. Keep an eye on them, they don't take long.
• Serve -- ENJOY! These can be warm on top (right out of the broiler), room temp or even chilled. A nice twist on the classic deviled egg. And don't forget the leftover eggs. Either make it into a spread or use it on your salad one night.

DEVILED HAM CORNUCOPIAS

Steps:

• Cut each slice of bread with a 3" round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
• Spread flattened bread rounds on both sides with mayonaisse. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
• Bake at 350%, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
• Meanwhile, in a small bowl combine deviled ham, eggs, and mustard. Fill cooled cornucopias with ham mixture, and sprinkle lightly with paprika.

DEVILED HAM AND CAPER CANAPES

Steps:

• Combine ham, mustards, mayonnaise, capers and cayenne and stir until combined well. Preheat broiler. Spread 1 tsp on each toast round, mounding it and broil canapés on a jelly-roll pan, about 4 inches from heat, for 2-4 minutes, or until puffed and golden.

DEVILED HAM

Steps:

• In a food processor, pulse all ingredients together until well blended. Cover and refrigerate for at least 1 hour.