Today I am really honored to participate in my first ever virtual baby shower for one of my blogging friends – Nikki from Seeded at the Table. Nikki is expecting her second baby boy in May.
Kelsey from the blog Apple a Day and Jessica from Sunny Side Up both coordinated the shower. The theme was “Sweet Southern Boy,” because Nikki and her family just moved from California to – where else – MISSISSIPPI! So not only is she a blogging friend, but I actually know her personally.
I first met Nikki last summer when she reached out to me via my blog. She had just moved to Mississippi and was looking for other food bloggers in the area to connect with. Turns out, she lives just north of Jackson, so we decided to meet up for lunch one afternoon. Meeting a complete stranger for lunch could have the potential to be completely awkward, but she and I instantly connected and between blogging, and kids (her son Judah and Little Tot are close in age), and family, there was no shortage of things to talk about. Since then, we’ve gotten our boys together at a local playground to play together.
In keeping with the theme, I really tried to come up with something that was not only Southern-inspired, but unique. Inspiration finally came to me while I was in Natchez visiting Regina Charboneau. She served something similar to her guests and I loved the flavors. You may not readily associate pineapple with the South. But the truth of the matter is, down here the pineapple is the symbol of hospitality. Look closely and you are likely to find them everywhere.
The biscuits and the chutney can be made in advance and the sandwiches can be served hot or room temperature. This recipe came together really easily (Little Tot even pitched in by helping me cut out the mini buttermilk biscuits), and are perfect for a baby shower, brunch, etc.
Nikki, congratulations on your new baby boy! I hope you enjoy your shower and I can’t wait to meet the little guy when he arrives! Be sure to check out the complete line up of recipes on Kelsey’s and Jessica’s blogs to see what everyone else made for this special day.
For my original post on buttermilk biscuits, click here.
Pineapple chutney recipe inspired by WikiHow.
Mini Ham Sandwiches on Buttermilk Biscuits with Pineapple Chutney
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup chilled unsalted butter or shortening
- ¾ to 1 cup cold buttermilk
- 1 cup apple cider vinegar
- ¼ teaspoon ground ginger
- ½ teaspoon ground black pepper
- ¼ a cup of brown sugar
- ¾ cup golden raisins
- 1 (20 ounce can) pineapple tidbits, in pineapple juice, drained
- 2 tablespoon vegetable oil
- Salt to taste
- 4-6 slices thick-cut smoked ham
- Preheat oven to 450 degrees.
- In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut butter into mixture until it resembles course crumbs. Add three-quarters cup of buttermilk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
- Turn dough out onto a floured surface. Lightly knead 10 times. Roll or pat dough to ½-inch thickness. Cut into disks using a 1-1/2 -inch square cutter. Place on a greased cookie sheet about one inch apart.
- Bake for 10 to 12 minutes until golden brown.
- Combine first six ingredients in a blender or food processor. Pulse until ingredients reach a chunky puree.
- Heat oil in a large saucepan over medium high heat.
- Add pineapple mixture and reduce heat to medium low. Simmer, stirring frequently, until mixture is thick and most of the liquid has been evaporated - about 30 minutes.
- Allow chutney to cool then store in an airtight container in the refrigerator.
- Cut ham into approximately 1-1 ½ inch wide pieces (you could even use the cookie cutter from the biscuits).
- Cut each biscuit in half.
- Place a slice of ham on the bottom half of each biscuit.
- Spread about 1 teaspoon of chutney over each slice of ham.
- Place the top half of each biscuit over the chutney.