Monday, January 28, 2013

FWF: Deviled Ham Terrine & Roasted Asparagus

This was a great appetizer for dinner, but it was even better as leftovers for a lunch!

For the Introduction to this series of recipes, click HERE


1-1/2 lb smoked ham, coarsely chopped
1/2 cup fresh parsley, finely chopped
1/2 cup mayonnaise
6 Tblsp butter, softened
1/4 cup Dijon mustard
3 Tblsp dry white wine
1 celery rib, finely chopped
2 green onions, finely chopped
1 tsp lemon zest
3/4 tsp black pepper
1/4 tsp ground red pepper (optional)
  • Pulse ham, in batches, in a food processor 4 to 6 times or until shredded. (do not overprocess)
  • Stir together parsley and next 9 ingredients. Stir in ham until well blended. Cover and chill 8 hours. Store in an airtight container in refrigerator up to 3 days.
  • Let stand at room temperature 30 minutes before serving. Serve with crackers and veggies.


2 lb fresh asparagus
2 Tblsp pan drippings from the Roast [or use 2 Tblsp Olive oil and Salt & Pepper to taste]
1 lemon, thinly sliced
  • Preheat broiler with oven rack 3 inches away from heat.
  • Snap off and discard tough ends of the asparagus [Click HERE for clearer instructions] and toss with pan drippings and lemon slices.
  • Arrange in a single layer on a jelly-roll pan. Broil 4 to 9 minutes or until browned.
For the Introduction to this series of recipes, click HERE

"Feast with Friends"
~Quick Winter Pickled Veggies
~Kumquat Martini
~Fennel-Crusted Rib Roast
~Warm Greens with Cornbread Croutons
~Buttermilk Panna Cotta with Zinfandel-Poached Figs

1 comment:

stevebethere said...

That looks delicious nice tantalising photos

Have a fablicious week ;-)

Related Posts Plugin for WordPress, Blogger...