FD: Dixie Burmeister Column March 18, 2009

Savory opinion on a sandwich spread for your Easter ham

Traditionally, I request a later deadline for my “after the health fair column” so I can include your reaction to my yearly new health fair recipe.

It’s not that I don’t trust my husband Fred’s judgment or my friend Jill’s opinion. It’s just that I savor the opinion of all those attending the fair.

My healthy sandwich idea included a new recipe for what I call A Savory Spread that also is perfect for that Easter ham.

So what’s up with the word savor or savory? We sure hear it a lot lately.

The question is, may savor or savory be used as in:

To add savor with the herb savory in a dish?

To savor the flavor and aroma of a delicious dish?

To savor the odor and beauty of spring flowers?

To savor an opinion, money or whatever?

To savor the time with family?

To call a bland dish savorless?

To call a non-sweet, full of flavor dish — savory?

The answer to all these is YES, according to the research I did.

However, since chefs and many cooks are combining sweet with savory or savory with sweet, what do you call them?

Perhaps savory sweet if it’s a sweet dish with added savory ingredients or sweet savory if it’s a savory dish with added sweet.

It all started after I tried some Dietz & Watson Deli Lite Turkey and Lite Ham that was so good and really fit the healthy lifestyle of the health fair.

It’s low in fat, saturated fat, sodium, cholesterol and sugars. It has no MSG, no artificial additives or colors, fillers or extenders, and real meat taste.

Next came Oroweat whole grain breads, including my favorite Whole Wheat Light with only 80 calories for two slices and a whopping 7 grams of the dietary fiber.

So, rather than having one slice of bread, I can have a real sandwich with two slices and feel totally normal without overdoing it. It’s a mind game with me.

I told my friend Lauren DeVine at Ball/Kerr that I was trying their recipe called Triple Berry Mustard Freezer Jam since it combined sweet with savory, and I felt it would go with poultry or ham

Great idea, they thought.

But I thought to call it a jam to go with a ham or poultry sandwich sounded rather strange. Then I started experimenting.

Their recipe was for fresh berries, which at this time of year are too pricy for 20 some batches.

So I used frozen, which made it easier.

Then I made a couple other changes. Go to freshpreserving.com for more ideas.

Dixie’s Secret Savory Health Fair Spread

Dixie notes: You will think this is too much mustard. However after it sets and refrigerates
overnight, the flavor seems perfect, but you may adjust. Everyone loved it served with the ham or turkey. I thought D&W (http://www.dietzandwatson.com) Jalapeno or Horseradish mustard or its cranberry Horseradish Sauce would be great substituted for the spicy brown.

1 cup sugar (I used Splenda. Some frozen Triple Berry Blends have a small amount of sugar added so consider that before you add sugar or sweetener.)

1 cup spicy brown mustard (I used Dietz &Watson Spicy Brown for a gourmet flavor kick.)

1 1.59-ounce package Ball Simple Creations Freezer Jam Fruit Pectin

3 cups partially thawed and crushed Frozen Mixed Berry Blend fruit. (I had so much to make, so

I carefully crushed the fruit in a food processor. The original recipe called for 1 cup each crushed blueberries, strawberries and raspberries)

5 plastic Ball (8-ounce) freezer jars if freezing.

Stir sugar or Splenda with contents of pectin package in a bowl until well blended.

Add fruit and brown mustard. Stir thoroughly for 3 minutes.

Ladle into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.

Refrigerate up to three weeks or freeze up to a year.

Another note: Add one of the mustards/sauces to apricot jam for a holiday ham glaze. Yum. Mix Cranberry Horseradish Sauce with some oil and golden balsamic vinegar for a delicious salad dressing. Add to cream cheese or sour cream (lower fat, of course) for a great appetizer dip.


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