Monday, December 9, 2013
Ever since I was a kid I remember HoneyBaked Hams at friends holiday parties. I relished the salty ham and the crispy sweet exterior, often eating far more than my fair share. I am not alone in these memories. For over 40 years, HoneyBaked Hams has been a staple on holiday tables, with their crowning glory of their hams, and a variety of side dishes. These additions make being the perfect host look effortless.
In honor of the holiday season, HoneyBaked Hams would like to offer a reader of A Boston Food Diary a $100.00 gift card to make all of your entertaining needs easier and more relaxed.
Please leave me a comment on this post describing your favorite holiday party snack, and an email address so I'm able to contact you. Contest ends on December 16, 2013 at 5:00 pm EST. Entrants should be over the age of 18, and legal US residents.
Tuesday, December 3, 2013
I can't lie, one of my favorite packages to receive in the mail is the Box O' Meat from Kayem Foods. As the official hot dog provider for both the Boston Red Sox and the New England Patriots, they definitely evoke a feeling of fandom from me, and with their natural casings creating a perfect snap in their dogs, my fan feeling grows even more.
We are, of course, in the midst of the holiday season and as such Kayem sent over a Box O' Meat with a recipe to check out for upcoming holiday parties and football viewing gatherings. I ended up enjoying the recipe far more than I had anticipated (as I helped myself to seconds). They had selected the Bavarian Sliders for me to check out and with the mix of a salty pretzel roll, tangy sauerkraut, tender mini franks and nutty Jarlesberg Cheese, these little guys were addictive! They are a perfect addition to a football party to keep one hand available for high fives and the other filled with a delicious snack.
Bavarian Sliders with Kayem Minis
Prep and Cook Time: 20 Minutes
24 Kayem Minis Beef Cocktail Franks
2½ tbsp butter, unsalted
1½ cups sauerkraut, low sodium
¼ cup white wine (optional)
4 oz Jarlsberg Cheese, thinly sliced and cut into 1 ½ square pieces
1 tbsp Dijon mustard
12 Soft pretzel mini buns, sliced in half
Melt 1/2 tbsp of butter in a small sauté pan and lightly brown the cocktail minis over medium heat. In a separate pan, heat the sauerkraut with the wine.
Meanwhile, melt the remaining butter and brush the tops and bottoms of the pretzel buns. Place on a baking sheet and lightly brown under the broiler. Note: watch carefully so they don't burn.
To assemble, brush pretzel bottoms with Dijon mustard. Top with sauerkraut, 2 minis each and a slice of cheese. Place under the broiler, allowing the cheese to melt and bubble.
Finish with the pretzel bun tops and serve immediately!