WINE & FOOD CORNER BLOG

Happy Easter!
March 27 10:47 AM
It has been a while since there has been a blog entry on this site. Wohlner’s Midtown Grocery & Deli in Midtown Crossing has gone through some significant changes in the last few months and if you haven’t been in the store lately, you should stop in!

It is Easter time and in my family, the anticipation is strictly focused on the ham. I have never understood why ham is only prepared whole during Easter and Christmas holidays. Customarily, ham is prepared with pineapple slices circling a maraschino cherry and pinned with a clove bulb and a toothpick, basted in the juices from the pineapple and some brown sugar or honey. I’m not sure where this recipe came from but when I ask my friends, their response is “Well, my mother did it this way and I can’t break tradition.”










So if you veer from tradition, you have now committed blasphemy toward your family … not good … and as you know, this act of contempt on the family tradition is punishable by bringing it up every family get together from this day forward. (I think the same goes for the stuffing at Thanksgiving.) But let’s say you’re a brave one, a “black sheep”, and you would like to try something new to show off for your relatives visiting from Oregon …or let’s say, you know there will be plenty of leftovers and you would like to surprise your spouse with something fancier than just a cold sandwich … I’d like to introduce you to a Blackberry Rum Glaze. This recipe serves 2-4 people but could be used instead of the pineapple/clove concoction. (God forbid) I tried this last year as an act of bravery and actually received a Private Message on Facebook from my niece for the recipe. (Breaking all sorts of rules from the non-existent rule book.)

You will need:
2-4 ham steaks (1/2-inch thick or about a lb.)
1 tablespoon cooking oil (whatever your preference is will work)
2 tablespoons butter
1/4 cup blackberry preserves or jam
1/8 cup white rum 1/2 cup packed brown sugar
1/2 cup fresh blackberries

Directions:
1. Heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir constantly. Let the mixture bubble a bit and then add the fresh blackberries. Turn heat to Low and cook for 3 minutes.

2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side.

3. Serve the ham steaks with a drizzle of the blackberry rum sauce.

So easy and a nice change of pace for a family leftover dinner!



But let’s say the sandwich is really a true favorite, how about switching it up a bit with Tropical Ham & Swiss Sliders! Follow these simple directions!

You will need:

8 rolls (I like the Hawaiian Sweet Rolls but you can use any dinner rolls) Pineapple rings
Thousand Island salad dressing
Leftover ham slices
½ lb sliced Swiss Cheese

Instructions

1.Sauté ham slices in heated frying pan to warm. (You can add the pineapple rings too!)
2.Stack the ham and a slice of Swiss cheese on each roll, cutting to size if necessary.
3.Top with ½ of a pineapple ring and a dollop of Thousand Island dressing.
4.Enjoy!



I hope I have influenced you to try to be a little daring this Easter. In the future, I will be focusing on some of the gourmet selections available in the store along with some time savers and interesting finds Wohlner’s has available that you may not find anywhere else!

Wohlner’s is the Original Midtown Grocery & Deli. We are located on the south-east corner of 33rd & Dodge Street. Covered parking is available on the 33rd Street entrance, right at the front door! We hope to see you soon! Check out our bi-weekly flyer available on this site for your Easter shopping list and your everyday needs!

Talk soon!
Category: Holiday Meat
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778
E-mail: wohlners@wohlners.com


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