Ham Burgundy Sauce with Onion Rice

Introduction

History

The origins of this recipe are not entirely clear, but it is believed to have originated in the Burgundy region of France. The use of burgundy wine in the sauce gives it a rich and complex flavor that is characteristic of French cuisine. The addition of cranberry sauce adds a unique twist to the traditional Burgundy sauce, creating a sweet and tangy flavor profile that is sure to impress.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to fully cook the ham before adding it to the sauce to ensure that it is tender and flavorful.

- Cooking the green onions in butter helps to bring out their natural sweetness and adds a rich flavor to the dish.

- Be sure to heat the rice thoroughly before serving to ensure that it is hot and ready to soak up all the delicious flavors of the sauce.

Serving Suggestions

This dish pairs well with a side salad or steamed vegetables for a complete meal. Serve with a glass of burgundy wine for an authentic French dining experience.

Cooking Techniques

Simmer the sauce on low heat to allow the flavors to meld together.

- Cook the green onions until they are tender but still have a bit of crunch to add texture to the dish.

Ingredient Substitutions

Use apple sauce or orange marmalade instead of cranberry sauce for a different flavor profile.

- Substitute olive oil for margarine for a healthier option.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

- Cook the rice ahead of time and store in an airtight container in the refrigerator. Reheat before serving.

Presentation Ideas

Serve the dish in individual bowls garnished with fresh parsley or chives for a pop of color. - Arrange the green onions on top of the rice for a visually appealing presentation.

Pairing Recommendations

Serve with a side of crusty bread or dinner rolls to soak up the delicious sauce.

- Pair with a side of roasted vegetables or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

- Total Calories per serving: 500

Carbohydrates

- Cranberry sauce: 45g

- Burgundy: 5g

- Mustard: 0.5g

- Rice: 45g

- Total Carbohydrates per serving: 95.5g

Fats

- Margarine: 7g

- Total Fats per serving: 7g

Proteins

- Ham: 30g

- Total Proteins per serving: 30g

Vitamins and minerals

Green onions: Vitamin C, Vitamin K

- Rice: Iron, Magnesium

- Total Vitamins and Minerals per serving: Varies

Alergens

This recipe contains dairy (margarine) and may contain gluten (mustard). Please check for allergens before consuming.

Summary

This dish is a balanced meal that provides a good source of carbohydrates, proteins, and fats. The addition of green onions and rice adds essential vitamins and minerals to the dish, making it a nutritious and delicious option for any meal.

Summary

This Ham Burgundy Sauce with Onion Rice recipe is a delicious and flavorful dish that is perfect for a cozy dinner at home. The sweet and tangy cranberry sauce pairs perfectly with the rich burgundy wine and savory ham, while the green onions and rice add a fresh and hearty element to the dish. Serve with a side salad or steamed vegetables for a complete meal that is sure to impress.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Ham Burgundy Sauce with Onion Rice. It was a cold winter day, and I was visiting my dear friend Margaret, who had recently returned from a trip to France. She had brought back a cookbook filled with delicious French recipes, and she was eager to share them with me.

As we sat at her kitchen table, sipping on hot tea and flipping through the pages of the cookbook, my eyes landed on the recipe for Ham Burgundy Sauce with Onion Rice. The picture accompanying the recipe showed a steaming plate of tender ham smothered in a rich, red wine sauce, served alongside fluffy rice studded with caramelized onions. My mouth watered at the sight, and I knew I had to try making it myself.

Margaret noticed my interest in the recipe and smiled knowingly. "I think you'll love this one, dear," she said. "It's a classic French dish that's perfect for cozy winter nights."

She then proceeded to tell me the story of how she had learned to make the dish during her trip to Burgundy, a region in France known for its exquisite wines and hearty cuisine. She had taken a cooking class in a charming little village, where a kindly old chef had taught her the secrets of making the perfect Ham Burgundy Sauce with Onion Rice.

I listened intently as Margaret recounted the chef's instructions, taking mental notes of each step and ingredient. I could practically taste the dish in my mind, imagining the savory ham, the velvety sauce, and the fragrant onions mingling together on my plate. I couldn't wait to recreate the recipe in my own kitchen.

When I returned home that evening, I immediately set to work gathering the ingredients for the Ham Burgundy Sauce with Onion Rice. I carefully selected a juicy ham steak, a bottle of robust red wine, and a handful of sweet onions from the market. I hummed to myself as I chopped and sautéed, following the instructions Margaret had shared with me.

As the sauce simmered on the stove, filling my kitchen with mouthwatering aromas, I prepared the onion rice to accompany the ham. I cooked the rice until it was tender, then stirred in the caramelized onions, letting their sweet flavor infuse every grain. The dish was coming together beautifully, just like I had imagined it would.

When everything was ready, I plated the Ham Burgundy Sauce with Onion Rice and took a moment to admire my handiwork. The ham glistened with the rich sauce, the rice was flecked with golden onions, and the whole dish looked like a work of art. I couldn't wait to taste it.

I sat down at the table and took my first bite of the Ham Burgundy Sauce with Onion Rice. The flavors exploded on my tongue, each bite a perfect balance of savory ham, tangy wine sauce, and sweet onions. It was a symphony of tastes and textures, a dish that warmed me from the inside out.

As I savored each mouthful, I thought back to my time with Margaret and the cookbook from France. I was grateful for her friendship, for her willingness to share her recipes and her stories with me. And I was grateful for the sense of wonder I had felt when I first laid eyes on the recipe for Ham Burgundy Sauce with Onion Rice. It had led me on a culinary adventure that I would never forget.

From that day on, the dish became a favorite in my household, a special treat reserved for cozy winter nights and gatherings with loved ones. I continued to make it, tweaking the recipe here and there to suit my tastes, but always keeping true to the essence of the dish that had captured my heart.

And so, whenever I prepare Ham Burgundy Sauce with Onion Rice, I think of Margaret, of France, and of the sense of wonder that led me to discover this delicious recipe. It's a reminder of the joy that cooking can bring, of the connections we forge through food, and of the magic that happens when we follow our culinary curiosity.

Categories

| American Recipes | Ham Recipes | Main Dish Meat Recipes | Prepared Cranberry Sauce Recipes | Rice Recipes | Sauce Recipes |

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