For a classic hors d’oeuvres spread, serve with an array of cheeses and antipasti.
Serves: 12Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium
- 1⁄2 cup Dijon mustard
- 2 1⁄2 tsp. honey
- 1⁄4 tsp. ground white pepper
- 1 tsp. baking soda
- 1 cup all-purpose flour
- 1 Tbsp. plus 4 cups vegetable oil, divided
- 3⁄4 cup flat beer
- 1 scallion, chopped
- 1 tsp. Worcestershire sauce
- 8 oz. cooked ham, sliced
- 8 oz. sliced Swiss cheese
- 2 large eggs
- 1 Tbsp. milk
- 1⁄4 tsp. ground black pepper
- Blend together the mustard, honey and white pepper until smooth. Set aside.
- Sift the baking soda into the flour and stir in 1 tablespoon oil. Slowly add 1⁄2 cup beer, stirring. Add as much of the remaining 1⁄4 cup beer as necessary to form a thick batter that is not too runny. Set aside.
- Combine the cream cheese with the scallion and Worcestershire sauce. Mix together thoroughly and set aside.
- Cut each slice of ham into strips approximately 1 inch thick. Layer slices of cheese the same size on top of the ham. Roll up the slices. If necessary, secure with a toothpick.
- Beat the eggs with the milk and black pepper. Make sure the egg is beaten thoroughly.
- Add the remaining oil to a fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.
- Use dipping forks to spear the rolled-up ham slices, removing the toothpicks if using. Dip into the egg wash, and then coat with the batter. Cook the rolled-up ham in the hot oil until the batter is browned. Serve with the honey mustard and cream cheese mixture for dipping.