"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."
- Charles Dickens
POTTED SPICED HAM FOR TEA TIME
1/2 pound baked ham, cut into 1/2-inch dice 3 scallions, minced 1/4 cup sour cream 2 tablespoons Dijon 2 medium celery ribs, peeled and cut into 3/4-inch dice 1 1/2 teaspoons minced tarragon 1/4 teaspoon sweet cayenne pepper Salt and freshly ground black pepper, to taste Hot sauce and/or 1/4 small habanero, jalapeno or Serrano chili, seeded and minced (wear gloves) Worcestershire sauce to taste add-in: sweet pickle relish add-in: 2 tablespoons mayonnaise
In a food processor, pulse the ham until finely chopped. Add the scallions and blend.
In a medium bowl, mix the sour cream, mayonnaise and mustard. Fold in the blended ham mixture, celery, tarragon and cayenne. Add in chopped chilis to desired heat level, then cool back down with sweet pickle relish and some mayonnaise. Season with salt and black pepper. Add a dash of Worcestershire sauce then, taste and add a few dashes of hot sauce. Set aside for at least 10 minutes before serving. Preferably, cover tightly and refrigerate overnight to instill the flavors.
I am the proprietress of a colonial tavern in Delaware established in 1825. The early taverns were not opened wholly for the convenience of travelers; they were for the comfort of the townspeople, for the interchange of news and opinions, the sale of solacing liquors, and the incidental sociability; in fact, the importance of the tavern to its local neighbors was far greater than to travelers.