Ham And Fresh Peach Chutney On Corn Bread Recipes

Steps:

• To Make Corn Bread:
• Preheat oven to 375°F. and generously butter a jelly-roll pan. 15 1/2 by 10 1/2 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 1/2-inch 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 350°F. 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 1/8-inch dice (about 1 1/4 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 1/2 cups.
• Can be made in 45 minutes or less but requires additional unattended time.

Steps:

• Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
• Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

Steps:

• Arrange 4 tortillas on work surface. Sprinkle 1/2 cup cheese over each tortilla. Top with ham, leaving 1/4-inch borders. Sprinkle 1 tablespoon raisins over each. Divide remaining cheese and sprinkle over tortillas. Top with onions and remaining tortillas. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Melt 1 1/2 teaspoons butter in heavy large skillet over medium heat. Place 1 quesadilla in skillet. Cook until brown, about 3 minutes per side. Remove from skillet and keep warm. Repeat cooking process with remaining butter and quesadillas. Cut into wedges and serve.

Steps:

• Make corn bread rounds:
• Put oven rack in middle position and preheat to 350°F.
• Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined. Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
• Bake until firm and pale golden, 20 to 25 minutes. Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool. (Reserve remaining corn bread for another use.)
• Top rounds:
• Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.