Baked Ham, Egg and Cheese Sandwiches

Baked Ham, Egg and Cheese Sandwiches are the perfect make ahead breakfast for three or a crowd of 20. Assemble the night before and bake them up hot and fresh when your guests wake up.

I must confess that my go-to breakfasts for a crowd are usually pancakes, waffles or muffins. I make my life easy in the morning by getting organized the evening before, measuring out the dry ingredients into a big bowl and whisking together the wet ingredients in another bowl. I pop the wet ingredients in the refrigerator.

All that’s left to do in the morning is to combine the two and cook the batter, a process so simple that even I can do it while simultaneously sipping on my first cup of coffee. To measure ingredients in the morning, I’d have to be on my second cup to ensure any degree of accuracy. I’m sure many of you can relate.

This week my Sunday Supper group is sharing great recipes to serve when you are hosting a sleepover or slumber party.  I doubt my make-ahead batter tips are news to most of you so I decided to branch out a little. Baked Ham, Egg and Cheese Sandwiches take a little more time but you save that on clean up!

Ingredients per person
1 bread roll
1 slice ham
1 medium egg
Freshly ground black pepper
2 tablespoons finely grated sharp cheese
Sprinkle chopped green onions or chives

Extra equipment: aluminum foil cut in squares large enough to wrap your bread rolls individually

Method
(If baking immediately, preheat your oven to preheat your oven to 350°F or 180°C.)

If baking the next morning, start here:
Use a sharp serrated knife to cut the top of your bread roll at a slight angle, like you would the top of a pumpkin for carving. Set aside.

Use the knife to cut around the hole so that you can remove the soft inside of the roll. Save it for another use like breadcrumbs or stuffing. You want to get the walls of the roll quite thin so that the heat can reach the egg quickly when we bake this.

Dry the ham slice with a paper towel and fit it into the roll, pressing down on the bottom to create more space for your egg. Don’t tear the ham or your egg will leak through to the bread roll, which we do not want.

If your eggs are very fresh, you might be able to skip this step: Crack the egg into a slotted spoon with tiny holes to let the very liquidy part of the egg drain away, leaving behind the rest of the white and the intact yolk.

Put the egg in the ham “bowl” in the roll.

Grind on some freshly ground black pepper then add the cheese on top. Sprinkle with some chopped green onion or chives.

Put the top back on the bread roll.

Wrap the whole roll completely with a piece of foil and set on a baking tray. Repeat as many times as necessary to feed all of your guests.

The baked ham, egg and cheese sandwiches can then be refrigerated overnight to be baked fresh and hot the next morning.

When you get up the next morning, preheat your oven to 350°F or 180°C and remove the baking pan from the refrigerator.

Once the oven is hot enough, put the pan with the sandwiches in and bake for about 15 minutes. Pull one out to check how cooked the egg yolk is. Pop it back in for a little longer if the egg is still a little too runny for your liking. You are starting with cold ham, eggs and cheese so the time will vary by how cold they were and how soft you like your egg yolks.

N.B. If you make these and bake right away without refrigerating, they will take a shorter time to cook. I tested it both ways, baking one immediately and baking the other three the next morning. I was very happy with the results either way.

Once done to your liking, remove from the oven and leave to cool enough to handle. Hand out foil-wrapped baked ham, egg and cheese sandwiches and napkins to your hungry crowd. No plates to wash! Or put them on plates and get fancy.

I haven’t tried it yet, but I’m thinking these could even be baked over a campfire in a Dutch oven or in a covered barbecue pit, away from the direct heat. Wouldn’t they be great for a Scout campout?

What's your favorite dish to bring or make for a slumber party? If you are looking for some great new ideas, Sunday Supper is here to help. Many thanks to our event manager, Cricket of Cricket's Confections and our host, Marion of Life Tastes Good.

Breakfast

• Bacon Jam Recipe by Life Tastes Good
• Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
• Breakfast Strata with Bacon and Date by Caroline’s Cooking
• Broccoli Breakfast Bake by Cricket’s Confections
• Classic Buttermilk Pancakes by Cosmopolitan Cornbread
• Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
• Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
• Nutty Sweet Potato Waffles by Wholistic Woman
• Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
• Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
• Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
• Pumpkin French Toast Casserole by Moore or Less Cooking
• Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
• Waffle Fruit Kabobs by Home Sweet Homestead

Snacks

• BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
• Better Than Anything Chex Mix by Fantastical Sharing of Recipes
• Caramel Corn by Jane’s Adventures in Dinner
• Cobb Salad Dip by Food Done Light
• DIY Grilled Cheese Bar by Culinary Adventures with Camilla
• Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
• Make-It-Yourself Caramel Apple Bar by The Freshman Cook
• Maple Fish Party Mix by Sew You Think You Can Cook
• Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
• S’mores Snack Mix by Positively Stacey

Desserts

• 2-Minute Quick Fudge by Sunday Supper Movement
• Classic Oatmeal Cookies by That Skinny Chick Can Bake
• Heavenly Oreo Dessert by Confessions of a Cooking Diva
• Peach Slab Pie by Pies and Plots

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Spicy Beer Mustard

Spicy beer mustard is a traditional German condiment with a delightful kick, essential for serving with sausages and pretzels. It’s super easy to make and keeps for months in your refrigerator.

I’ve been wanting to make this recipe for a very long time. In fact, I have several recipes calling for yellow mustard seeds in my “to make someday” files because I haven’t been able to find them. I don’t know why the yellow seeds are such a challenge. The brown ones are everywhere and I always have them on hand because they are a common ingredient in curries. But, once again, the heavens aligned for me when the Sunday Supper Oktoberfest theme was announced and I spied yellow mustard seeds in my local supermarket for the very first time.

After all, what could be better than a spicy beer mustard that goes together nicely with all types of German würste or sausages? It’s also great to dip your pretzels in as you sip a cold beer.

Adapted from the recipe on Food and Wine.

Yield: Makes about 485g or 2 cups of spicy beer mustard

Ingredients
1/3 cup or 60g yellow mustard seeds
1/4 cup or 80g brown mustard seeds
1/2 cup or 120ml apple cider vinegar
1 cup or 240ml dark beer, divided
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/8 teaspoon ground allspice
2 tablespoons dry mustard powder

Method
Put your mustard seeds in a small bowl or a clean jar, then pour in a 1/2 cup or 120ml of the dark beer and all of the vinegar. Cover the bowl with cling film or put the lid on the jar loosely and put the mixture in the refrigerator. Leave to soak overnight. I used a clean jar because I thought it would give us a better picture of what happens to the mustard seeds after soaking. Boy, was I right!



In a small saucepan, whisk together the other 1/2 cup or 120ml dark beer, sugar, honey, salt, turmeric, and allspice.

Warm over a medium flame and keep stirring until it comes to a slow boil and the sugar has dissolved.

Remove from the heat and allow to cool for a few minutes.

Scrape the soaked mustard seeds into your blender with any liquid that wasn't absorbed. Add in the dry mustard powder and then pour in the warm liquid mixture.

Blend on high until the mustard seeds start to break down and the mustard thickens into, well, mustard. Stop and start the blender again if it begins to cavitate or form a air pocket around the blender blades, and you can see that the mustard is not moving.

Store in a clean jar with a tight fitting lid in the refrigerator. It’ll be even better if you can wait a day to use it.

Serve with sausage, soft pretzels, hot dogs, hamburgers or wherever you might enjoy some spicy beer mustard.

Now pour yourself a cold beer and check out all the other great Oktoberfest recipes we have for you today! Many thanks to our event manager, Marion of Life Tastes Good and today’s host, Cricket of Cricket’s Confections for all of their hard work!

Appetizers (die Vorspeisen)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (das Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (die Gewürze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Main Dishes (die Hauptgerichte)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dishes (die Beilagen)

• Fried Potatoes German Style by My Life as a Cookbook
• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket's Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

Dessert (der Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings

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Sticky Coffee Chicken

This sticky coffee chicken has a lot going on, from the fresh brewed coffee and the balsamic vinegar to the thick honey and the ripe tomatoes. You don’t really taste a definite coffee flavor but it does add a wonderful smokiness that enriches the sauce.

If you’ve been reading along here for a while, you know that I am a coffee drinker/lover from way back. One of my earliest memories is waking up at my grandmother’s house in New Iberia, Louisiana to the smell of her dark roast. Gram never was a very good sleeper so she was often up when it was still dark, puttering around in the kitchen. Her house smelled delightfully of wood polish and mothballs and rose soap. But in the morning, it smelled of coffee. She would heat milk in a small pot and add some coffee and sugar for a hot drink we called coffee milk. Café au lait.

When my girls were young, I knew that caffeine was not the best thing to give children but how could I deprive them of something so wonderful? We were living in France at the time so I found a decaffeinated instant coffee with chicory (yes, like New Orleans blend) that I mixed in their warm milk in the morning. Cajun children will have coffee milk!

I also love to cook and bake with coffee. You might have seen my rump steak with coffee-wine-balsamic glaze or the salted caramel macchiato muffins that made me write poetry or perhaps even my Liquid Cocaine muffins. Those guys are addictive, no kidding.

Love Vietnamese coffee with condensed milk? You’ll love these muffins that come with a pictorial tour of Vietnam as well. I like cold coffee too! How about some creamy coffee ice cream or coffee concentrate, perfect for making iced coffee quick and easy.

The list goes on but I’ll stop here to tell you that this week my Sunday Supper family is celebrating coffee as an ingredient because International Coffee Day is nigh. If you love coffee like we love coffee, you’ll want to scroll down and check out the list of wonderful recipes we are sharing. But first, make some sticky coffee chicken.

Ingredients
2 tablespoons extra virgin olive oil
2 lbs or 900g chicken thighs, bone in, skin on
Fine sea salt
Freshly ground black pepper
1 cup or 240ml brewed coffee
1/2 cup or 120ml water, plus more as needed
1/4 cup or 60ml balsamic vinegar
1/4 cup or 60ml honey
1 large ripe tomato
1 tablespoon tomato paste
1-2 teaspoons crushed red pepper flakes
10-12 baby plum tomatoes, whole (Mine weighed 8.8 oz or 250g.)

To serve:
2 tablespoons fresh squeezed lemon juice
Freshly grated lemon zest from 1/2 lemon
Whatever fresh herbs you’ve got – basil, parsley, thyme, etc. All work well to give this dish a lovely fresh lift.

Method
Lightly season your chicken thighs with salt and pepper.

In a large oven-proof skillet, pan fry chicken in olive oil, skin side down, for about five minutes, or until lightly golden.

Turn the chicken thighs over and turn the fire off, leaving the chicken in the pan for now.

Preheat your oven to 350°F or 180°C.

Chop your one large tomato and measure out your other ingredients.

Remove the chicken to a plate and spoon out most of the oil in the skillet, leaving behind a tablespoon or two.

Add in the chopped tomato, coffee, water, honey, balsamic vinegar and tomato paste to the skillet, along with your crushed red pepper flakes.

Bring to the boil and cook at a low boil for about 5-7 minutes or until the tomato disintegrates and the sauce has reduced and thickened.

Remove from the heat and add the chicken back into the pot, skin side up. Spoon the sauce over the chicken and tuck the baby plum tomatoes in and around the thighs.

Pop the skillet into the preheated oven for 40-45 minutes. Check it at 15-minute intervals and add a little more water if it’s going dry. I added 1/2 cup or 120ml about 15 minutes in and then a splash more at half an hour.

When the chicken thighs are cooked through, remove the skillet from the oven. Sprinkle them with the lemon juice, lemon zest and some chopped fresh herbs before serving.

Enjoy!

Many thanks to our event manager, Shelby of Grumpy's Honeybunch and our host today, Wendy of Wholistic Woman for all their behind the scenes work. Check out all the fabulous coffee recipes our Sunday Supper tastemakers are sharing today.

Beverages

• Bulletproof Coffee My Way by Monica’s Table
• Caramel Turtle Mocha Frappe by The Weekend Gourmet
• Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook
• Chocolate Peanut Butter Banana Latte by Meal Planning Magic

Breakfast

• Apple Crumb Coffee Cake by Dessert Geek
• Banana Blueberry Streusel Coffee Cake by The Freshman Cook
• Cappuccino Overnight Oats by Pies and Plots
• Cardamom-Crumb Coffee Cake by Wholistic Woman
• Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime
• Coconut & Coffee Gluten Free Scones by Caroline’s Cooking
• Coffee and Cream Cinnamon Buns by Cooking With Carlee
• Maple-Coffee Breakfast Sausage by Cricket’s Confections
• Pumpkin Coffee Cake by The Bitter Side of Sweet
• Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets
• Whole Wheat Pecan Crumb Cake by Family Around The Table

Sides

• Dark Molasses Bread by What Smells So Good?
• Homemade Coffee Baked Beans by Grumpy’s Honeybunch

Main dishes

• Coffee and Garlic Rubbed Pork Chops by Casa de Crews
• Java Dry Spice Rub Chops by Sunday Supper Movement
• Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America
• Sticky Coffee Chicken by Food Lust People Love

Dessert

• Best Coffee Frosting by My World Simplified
• Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla
• Chocolate Chip Mocha Brownies by Crazed Mom
• Chocolate Coffee Nut Bark by My Imperfect Kitchen
• Coffee Toffee Crunch Cookies by Family Foodie
• Coffee Vanilla Ice Cream Pie by Moore or Less Cooking
• Cold Brew Affogato by Helpful Homemade
• Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday
• Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table
• Espresso Brownie Cupcake Sundaes by A Mind Full Mom
• Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread
• Mocha Layer Cake by That Skinny Chick Can Bake
• Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake
• NCR Cookies by Girl Abroad
• No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks
• Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess
• Sweet Cream Affogato by The Redhead Baker

 Pin this Sticky Coffee Chicken!

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Bacon-wrapped Shrimp Jalapeño Poppers

Bacon-wrapped Shrimp Jalapeño Poppers are made with four of my favorite things: spicy jalapeños, sharp cheese, pan-fried shrimp and bacon. They are super easy to put together and bake up crispy in the oven. Make them ahead of time and bake when you are ready to serve.



My grocery stores here in Dubai are hit or miss when it comes to some ingredients. All year-round we can find the little red chili peppers that are often used in Asian cooking but habaneros and jalapeños turn up less frequently. I’ve learned over the last almost four years of living here to take advantage, and quickly, when I see those two.

I make my own habanero sauce that we eat on just about everything so I buy the peppers, remove the stems and wash them immediately. Then I freeze them in a Ziploc bag until I am ready to make sauce. Making habanero sauce requires weather cool enough to open the windows and doors to let some fresh air in and that won’t happen here until a little later in the year.

When decent-sized jalapeños appear, I make poppers. Traditional jalapeño poppers are filled with cheese, breaded and deep-fried but for many years, I’ve been either breading and baking mine, or wrapping them in bacon and baking them. Either way makes a fabulous, delicious jalapeño popper.

I’ve been on kind of a shrimp kick lately, with last week’s bacon-wrapped spicy baked shrimp and spicy salmon shrimp burgers on this blog and, even today, make sure you check out my Cucumber Shrimp Cups on the Sunday Supper Movement website. They are pretty and tasty!

When there were jalapeños in my local grocery store and Sunday Supper announced a football food theme, I knew what I had to do! Add shrimp to my bacon-wrapped jalapeño poppers as well. Best decision ever! If you are gearing up for football season, you'll want to make these and possibly everything else on the list below. Let the games begin!

Ingredients
24 medium shrimp, peeled and cleaned
1 tablespoon olive oil
Salt
Freshly ground black pepper
3 1/2 oz or 100g cream cheese, softened
3 1/2 oz or 100g extra sharp cheddar, grated
2 cloves garlic, garlic pressed or very finely minced
12 fresh jalapeños
12 slices streaky bacon

Method
Preheat your oven to 425°F or 218°C.

Heat a skillet and drizzle in the olive oil. Quickly cook the shrimp for a few minutes, sprinkling them with a little salt and freshly ground black pepper. Remove from the heat and set aside to cool.

Cut jalapeños in half lengthwise. I like to cut carefully through the stem as well so each half still looks like it has a stem.

Use a spoon to scoop out the seeds and membranes. If you don’t like things too spicy, you can discard these. I like to add them to the cheese filling.

Mix together the cream cheese, cheddar, garlic and salt. Chop the membranes of the jalapeños and add them in along with the seeds, if desired. Give the whole bowl a few good grinds of black pepper and mix again.

Fill the jalapeño halves with the cheese mixture. Top them with a shrimp each. Cut the bacon slices in two and wrap one around each shrimp topped jalapeño popper.  Secure the bacon with a toothpick.

Set them in a baking pan.

Bake for 20 minutes in your preheated oven or until bacon is crispy and cheese is turning golden as well.

Enjoy!

Many thanks to our host today, Coleen of The Redhead Baker and our event manager, Shelby of Grumpy's Honeybunch. How I wish I could get together with all my Sunday Supper friends to watch football. Who am I kidding? I really just want to eat all these fabulous dishes!


Appetizers

• Atomic Buffalo Turds by Fantastical Sharing of Recipes
• Avocado Corn Salad by Books 'n Cooks
• Bacon-wrapped Shrimp Jalapeño Poppers by Food Lust People Love
• BLT Bites by A Day in the Life on the Farm
• Buffalo Cauliflower Bites by Sew You Think You Can Cook
• Buffalo Chicken Meatballs by Highlands Ranch Foodie
• Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
• Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
• Cucumber Shrimp Cups by Sunday Supper Movement
• Game Day Burger Sliders by Dessert Geek
• Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
• Ham and Salami Rollups by Bottom Left of the Mitten
• Healthier Patatas Bravas by Caroline's Cooking
• Kale Pesto Dip by Cooking Chat
• Lemony Chicken Wings by Basic N Delicious
• Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
• Loaded Guacamole by Casa de Crews
• Loaded Smashed Potatoes by The Hungry Goddess
• Mexican Spinach Dip by Meal Planning Magic
• Nachodillas with Jalapeño Bean Dip by Palatable Pastime
• No-Bake Almond Energy Bites by Pies and Plots
• PB&J Wings by The Crumby Cupcake
• Pork Belly Sliders by Grumpy's Honeybunch
• Queso Blanco Dip by Life Tastes Good
• Roasted Jalapeno and Chorizo Queso by The Texan New Yorker
• Sausage Pizza Dip from Family Foodie
• Ultimate Taco Dip by Monica's Table

Main Dishes

• Bacon Swiss Burger Sliders by Hezzi-D's Books and Cooks
• Black Bean Chili by Cricket's Confections
• Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
• Honey Lime BBQ Chicken Thighs by Our Good Life
• Mexican Pizza by Chef Next Door
• Oven-Fried Chicken Tenders by Food Done Light
• Oven-Fried Fish Sliders by A Kitchen Hoor's Adventures
• Philly Cheesesteak Sliders by The Redhead Baker
• White Chicken Chili by Powered by BLING

Side Dishes

• Buffalo Chicken Pasta Salad by Crazed Mom

Desserts

• 5-Ingredient Buckeye Dip by A Mind Full Mom
• Brownie Bomb Bars by Turnips 2 Tangerines
• Chocolate Football Cookies by The Freshman Cook
• Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
• Touchdown Popcorn Toffee Bark by The Weekend Gourmet
• White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake

Pin Bacon-wrapped Shrimp Jalapeño Poppers!

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Nectarine Kumquat Habanero Chutney

Nectarine Kumquat Habanero Chutney has the perfect blend of sweet and sharp and spicy. The tart kumquats add an extra bite to the sweet nectarines and the heat of the habaneros complements the dried spices, giving this chutney a distinctly Indian flair.

This week my Sunday Supper group is sharing recipes that save the summer harvest. I love adding peppers, especially habaneros, to sweet condiments. There’s something special about that hit of heat and sweet that goes so perfectly with pork or chicken. I just can’t resist. One day soon I’ll share the recipe for my confit pork belly, shown here, because it’s my favorite thing to eat with nectarine kumquat habanero chutney. But meanwhile, serve it along side grilled chicken breasts or pan-fried pork chops.

Ingredients
12 1/3 oz or 350g kumquats
3 cups or 710ml apple cider vinegar
3 lbs 12 oz or 1700g nectarines
2 tablespoon canola or other light oil
1 teaspoon brown mustard seeds
12 fenugreek seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon kalonji
4 in or 9cm piece of cinnamon stick
1 cup or 240ml fresh orange juice
2 large, thick thumb-sized pieces fresh ginger
6 cups or 1200g sugar
3-4 habanero peppers – about 38g

Method
Wash your kumquats and remove any stems.  Finely slice them, removing any large green seeds.

Pile them in a bowl and cover them with the vinegar. Push them down into a little if necessary. Cover the bowl with cling film and let marinate for at least one hour or overnight in the refrigerator.

When you are ready to proceed, chop your ginger finely. Mince your fresh habaneros. You can discard the seeds but know that even doing that, this is going to be pretty spicy. Be very careful with the habaneros. I recommend you use gloves. Do not, I repeat, do not touch anything – face, eyes, nose, etc. – before washing your hands very thoroughly with full strength soap, or better yet, an abrasive scouring powder, just in case.

Measure out your spices, putting the mustard seeds in one bowl and the rest of the spices in another.

Seed and thinly slice your nectarines. No need to peel them.



In a large pot, heat the oil and add the mustard seeds. When they start to pop, add in the other spices and give the whole thing a quick stir.

Now add in the chopped ginger and stir again. Pour in the orange juice.

Now add in the kumquats and the vinegar they marinated in. Bring to a low boil and cook for about 10 minutes.

Add in the nectarines, habaneros, the stick of cinnamon and sugar.

Bring the mixture to a boil and then turn the fire down.  Be careful at the beginning because the sugar really makes it bubble up.  You do not want this to boil over!

Cook until the chutney thickens to your desired consistency. Remember that once it cools, it will thicken even more so stop before you can stand a spoon in it or it will be too thick cold. I cooked mine for almost one hour over a low heat. If you are a thermometer using type, I find that jam or chutney will set when cooled if heated to just under 220°F or 105°C.

Turn off the fire and remove the cinnamon stick.

Transfer the boiling chutney to sterilized jars, popping in clean teaspoons to make sure the jars don’t break. Screw the sterilized lids on tightly.  I use the inversion method to seal my jars but experts like Rebecca Lindamood, author of Not Your Mama’s Canning Book does not recommend this. She advocates processing the jars in a boiling water bath or pressure canner.

Enjoy! If you like kumquats, you might also like my spicy tangy sticky kumquat chutney.

Check out all the fabulous recipes our Sunday Supper tastemakers are sharing this week to save the summer harvest. Many thanks to today's host Caroline of Caroline's Cooking and our event manager Renee of Renee's Kitchen Adventures.

Condiments

• Blackberry Lemon Thyme Syrup by Sunday Supper Movement
• Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
• Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
• Ginger Fig Jam by Palatable Pastime
• Herbed Salsa by What Smells So Good?
• Homemade Giardiniera by Curious Cuisiniere
• Homemade Sriracha by Monica’s Table
• Hot Pepper Oil by Feeding Big and more
• Mediterranean Chutney by Wholistic Woman
• Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
• Nectarine Kumquat Habanero Chutney by Food Lust People Love
• No Pectin Mixed Berry Jam by My Imperfect Kitchen
• Peach Butter by Redhead Baker
• Pear Ginger Jam by Hezzi-D’s Books and Cooks
• Simple Basil Butter by Momma’s Meals
• Spicy Mango Jam by Family Foodie
• Stove Top Roasted Garlic by Cricket’s Confections
• Tomato and Chili Pepper Jam by Delaware Girl Eats

Main dishes

• Grilled Peach and Burrata Pizza by An Appealing Plan
• Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
• Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet

Sides

• Garden Rice by Basic N Delicious
• Pickled Asian Vegetables by A Mind Full Mom

Snacks

• Homemade Fruit Leather by A Kitchen Hoor’s Adventures
• Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks

Dessert

• Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
• Drunken Peaches by Nosh My Way
• Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
• How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
• How to Make Chocolate Zucchini Bread by Asian In America
• Mom’s Zucchini Bread by Cosmopolitan Cornbread
• Peach Yogurt Popsicles by Food Done Light
• Summer Fruit Crisp by Pies and Plots
• Summer Fruit Popsicles by Powered By BLING

Beverage

• Berry Shrubs + A Cocktail by Culinary Adventures with Camilla

Pin this Nectarine Kumquat Habanero Chutney!

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Spicy Bacon-wrapped Shrimp

These spicy bacon-wrapped shrimp will disappear so quickly that you might want to make a double batch. Serve them with some spicy bacon mayo for extra oomph.

I’m not going to give you a big song and dance story today about me and my avid relationship with bacon because no one should have to wait for bacon! My love of bacon has been fairly well documented, to the point that friends and family often send me links to bacon recipes or bacon roses, for which I am grateful. When I read that bacon was chosen as this week’s Sunday Supper theme, I sat down and wrote a list of possible recipes I’d like to share. SO MANY CHOICES. Then I headed to the grocery store.

My list went out the window when I came across the shrimp. Large and luscious, they cried out to be wrapped in bacon! Because my brain works in mysterious ways, I was already picturing them all lined up and skewered so they'd remain upright and their tails would curl up in the oven, creating the perfect little handles with which to eat them.

And so it was.

Ingredients
For the bacon-wrapped shrimp:
22 large shrimp – about 1.15kg or 2 1/2 lbs - before cleaning and peeling
1 lb or 450g bacon (normal, not thick cut)
3-4 hot chili peppers, cut into thin strips
Small handful chives, cut into pieces about the length of your shrimp

Extra equipment: wooden skewers

For the spicy bacon mayo dipping sauce:
1/2 cup or 125g mayonnaise
1 tablespoon bacon/shrimp drippings from baking pan
1 small clove garlic, grated finely
1 teaspoon or more hot sauce
1 tablespoon chopped chives

Method
Preheat your oven to 425°F or 218°C.

Peel and clean all the shrimp but leave the tails on.

Use a sharp knife to split the thick part of the shrimp so that they are open enough to put in one or two strips of pepper (depending on your heat threshold) and a couple of pieces of chive.

Cut the bacon slices in half.

Wrap one half bacon slice around each shrimp and secure it with a wooden skewer, cut side up.

Continue wrapping and skewering all the shrimp, cut side up, making sure to leave space between the shrimp.

Place the shrimp in one or more ovenproof pans. The tails should have enough space to curl up as the shrimp cook, creating the little handles I imagined.

Bake in your preheated oven for about 15-20 minutes or until the bacon is golden and crunchy looking.

When the spicy bacon-wrapped shrimp are done, whisk together all the dipping sauce ingredients.

Serve with warm shrimp.

Enjoy!

Many thanks to our event manager, Shelby of Grumpy’s Honeybunch and Erica of The Crumby Cupcake for all of their hard work behind the scenes. Check out all the wonderful bacon recipes my Sunday Supper group are sharing today!

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• Bacon Barbecue Nachos by Where Latin Meets Lagniappe
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• Killer Jalapeño Poppers by Simply Healthy Family
• Spicy Bacon-Wrapped Shrimp by Food Lust People Love

Bacon in Beverages

• Candied Bacon Old Fashioned by Culinary Adventures with Camilla
• Homemade Bloody Mary with Candied Bacon Swizzle by Our Good Life
• Pancetta with Balsamic-Brown Sugar-Pepper Glaze for Bloody Mary by La Bella Vita Cucina

Bacon for Breakfast

• Avocado Toast with Coconut Bacon by Helpful Homemade
• Bacon Cinnamon Rolls with Maple Glaze by Sew You Think You Can Cook
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Bacon for Lunch

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• Grilled Manwich Club by Momma’s Meals
• Restaurant Style Double Bacon BLT by The Freshman Cook
• Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce by Bottom Left of the Mitten

Bacon for Dinner

• Bacon and Pumpkin Pasta by Dizzy Busy and Hungry
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• Bacon Fried Rice by Asian In America
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• Creamy Blue Cheese Pasta with Steak and Bacon by Magnolia Days
• K.C.’s Award Winning Turkey Bacon Explosion by Cooking With Carlee
• Kimchi Bacon Fried Rice by kimchi MOM
• Spaghetti alla Carbonara by The Bitter Side of Sweet
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Bacon as a Side Dish

• Bacon and Cheddar Smashed Red Potatoes by Family Around The Table
• Bourbon Bacon Jam by Cosmopolitan Cornbread
• Bacon, Beer & Jalapeño Muffins by Wholistic Woman
• Easy Bacon, Beans & Greens by My Life Cookbook
• Greens with Gruyere and Bacon by Cooking Chat
• Peas with Bacon and Crispy Onions by Hezzi-D’s Books and Cooks

Bacon for Dessert

• Bacon Brownie Balls by Monica’s Table
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• Boozy Bacon Cherry Crumble by Cindy’s Recipes and Writings
• Chocolate Bacon Crack by Brunch-n-Bites
• Flourless Peanut Butter Bacon Cookies by Pies and Plots
• Maple Bacon Truffles by Dessert Geek
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