My husband and I own The Greater Gouda, a foodie shop in historic Downtown Delaware, Ohio. We’ve started this blog to tell you about some of the special products we carry that you can’t find just anywhere. From time to time, we’ll also tell you a bit more about us – our business philosophy and how our belief in integrity carries through in everything we do. We have a good life with good food, friends and family. Won’t you join us?
This method works for any size ham. The picture is from last Easter when 4 of us cooked and glazed a mini ham.
INGREDIENTS:
Glaze of your choice. We recommend Terrapin Ridge Pineapple Butter Rum Sauce, their Hot Pepper Peach Bourbon Sauce, or their Raspberry Honey Mustard.
Whole or half Ham
2 cups water
DIRECTIONS:
Preheat oven to 350 degrees.
If your ham has a layer of fat on the outside, score the ham through the fat. If it doesn’t have a layer of fat, this is optional.
Place a roasting rack in a pan, then place the ham on the rack.
Carefully pour the water in the bottom of the pan. If it runs dry before the ham is finished, add more water. This keeps the ham from drying out.
Bake for 15- 20 minutes for each pound of ham. So, if your ham weighs 6 pounds, it needs to bake for 1.5 to 2 hours.
Heat the marinade in a small sauce pan.
Twenty minutes before the end of the bake time, generously baste the ham with the marinade every five minutes until done. If you’re using a meat thermometer, the ham should be 140 degrees. Serve remaining marinade on the side.
Halfway through making this, I was convinced it would never get crispy. Trust the process. It will. This recipe is courtesy of our friends at Terrapin Ridge Farms. Did you know most of their products are made in Urbana, Ohio?
INGREDIENTS:
1 slice Mediterra Farmhouse Sourdough 2 Tablespoons Terrapin Ridge Farms Hot Pepper Bacon Jam 1 Copia Free Range Egg 1/4 cup Valbreso Feta 1 drizzle A L’Olivier Garlic & Thyme Olive Oil Ground Black Pepper, to taste Chives or Green Onions, chopped for garnish
DIRECTIONS:
Toast the Sourdough Bread and spread one side with Hot Pepper Bacon Jam.
Heat a small, nonstick skillet over medium heat. Crumble Feta into pan to form a circle large enough to hold the Egg. Wait about 30 seconds, then crack the egg into the middle of the circle of Feta. Cover the skillet and reduce heat to low. Let cook for a minute until the egg whites are set. Uncover and continue to cook until the edges of the feta are golden brown and crisp, around 1 minute.
Transfer the Feta and Egg onto the Toast. Drizzle with Garlic Thyme Olive Oil and pepper. and garnish with chives or green onions, if desired. Serve and eat right away!
I love Manicotti but hate stuffing the tubes. Nick, on our staff, solved that problem by creating this recipe using our lasagna squares. These noodles have substance and a delicious flavor, making them perfect for making manicotti!
INGREDIENTS:
Noodles & Sauce: 20-25 Ritrovo Lasagna Squares 1- 32 oz jar DeMassimo’s Original or Tomato Basil Sauce 1/2 cup Sartori Shaved Parmesan or Parmigiano Reggiano, grated
Cheese Filling: 1 cup Belgioioso Ricotta Con Latte 1 cup (4-6 oz) Mozzarella Cheese, shredded 1/2 cup Sartori Shaved Parmesan or Parmigiano Reggiano, grated 1 egg Salt & Pepper
Meat Filling: 3 Walnut Creek Italian Sausages 1/2 onion, diced Salt & pepper
DIRECTIONS:
Boil Lasagna Squares in salted water for 6-7 minutes until al dente. Drain. Preheat oven to 375 degrees.
Meanwhile, combine all cheese filling ingredients, in a small bowl, with salt & pepper to taste. Mix well. Remove casings from Sausages and sauté in a skillet over medium heat. Add the diced onion in a bit of olive oil and cook until sausage is crumbly and browned. Add salt & pepper to taste.
In a 9×13″ baking dish, pour enough Sauce to cover the bottom. Place about 2 Tablespoons of filling (meat or cheese, not both) across middle of Lasagna Square, then roll the edges of the Square around it, making a tube. Place in baking dish, seam-side down. You can put the meat on one side of the pan and the cheese on the other, or alternate them, as you wish. When pan is filled, pour remaining sauce over to cover. Top with remaining Parmesan or Parmigiano .
Sort of a quiche but with more sausage and lots of cheese. Whatever you call it, it’s delicious! Inspired by our friends at Foris Exceptional Meats.
INGREDIENTS:
1 package Foris Breakfast Sausage 1 Tablespoon Butter 1/3 cup chopped onion 3/4 cup Whole Milk 4 oz Cream Cheese, cubed 3 Copia Free Range Eggs 6 oz Mild Cheddar Cheese, shredded 1/2 teaspoon Kentuckyaki Sauce 1/2 teaspoon salt 1/8 teaspoon pepper 1 9-inch pie crust, homemade or store bought, blind baked and cooled
DIRECTIONS:
Preheat oven to 375 degrees.
In a skillet over medium heat, brown and crumble the Sausage. Drain on a paper towel to absorb some of the grease and set aside.
In the same skillet, melt Butter, then sauté onions until tender. Add Milk and heat until steam rises – do not boil. Add the cubed Cream cheese and remove from heat. Mix thoroughly.
In a large bowl, beat the Eggs, add the Cheddar Cheese, the onion mixture, the Kentuckyaki, salt, and pepper. Mix thoroughly.
Pour wet ingredients into the piecrust and add the cooked Foris Breakfast Sausage, evenly around the pie crust.
Bake for 30 minutes, or until set. Let cool for 10 minutes before serving.
It’s called the SUPER bowl, not the Okay Bowl, right? Why eat the same old snacks? Isn’t it time to step up your Super Bowl spread to something that’s, well, Super? Check out these ideas that will satisfy even the pickiest Super Bowl spectator.
Start with Superbowl Dogs. These aren’t your childhood hot dogs. Snake River Farms Wagyu Beef Franks, at a quarter pound each of hearty, tender wagyu beef and delicate spices, will satisfy the hungriest and pickiest of your gang. Or we have artisan hot dogs from NaKyrsie Meats in Northern Ohio. Oscar Mayer could sure learn a thing or two from them!
A premium Hot Dog needs and premium bun – and nothing’s better than Pretzilla’s Brat Bun. We recommend these slightly warmed or toasted. Tender with the taste of pretzel, these buns will delight your taste buds.
Don’t forget the toppings! Try a swoosh of our Old Brooklyn (Cleveland) Pepped Up Mustard along with Cleveland Kitchens GnarGnar Kraut – a fresh kraut studded with jalapenos. Your mouth will thank us!
The Nacho Bar. What is easier than putting out a few tasty chips, dips and toppings in bowls and letting people build their own nachos? Start with the all-important base: Shagbark Tortilla Chips. These Southern Ohio-made chips use local ingredients and an old-fashioned process to bring out the flavor of the corn and produce superior-tasting chips that are not too thick but stand up to the toppings. We have them in yellow and blue corn varieties.
Needless to say, we love cheese. And we have a particular fondness for items that are cheesy, tasty AND don’t cost a lot. Walnut Creek’s Salsa Con Queso fits the bill. Spoonable cheese with a touch of peppers – it’s delicious! If you have any left, try it on scrambled eggs or baked potatoes!
For the best salsa in Central Ohio, you have to get Ridiculously Good Salsa. This fresh mix of tomatoes, onions, peppers, lime, and spices is, well, ridiculously good. It’s available in Mellow, Medi-yum, and High Heat.
Don’t forget the pretzels! Sourdough, sticks, handmade thick, crisps, splits – we’ve got them all! And, of course, a wide selection of dips to go with them – from cheesy ones to sweet and mustardy. Perfect game-time snacks!
Or if you’re craving something sweet for your commercial-watching party. do a Sundae Bar, starting with several flavors of Jeni’s decadent ice cream (regular or dairy-free) as the base.
Top it with Backhouse’s rich, gooey toppings. Tipsy Hot Fudge is the customer favorite, but the Praline and Tipsy Butterscotch aren’t far behind.
Don’t forget the nuts! We carry Krema Nuts from Columbus – perfectly roasted and salted. Or their toffee-coated peanuts are pretty much perfect for a Sundae.
And what would a Sundae be without whipped cream? Go for the fresh and original with local Snowville’s heavy cream. Add a touch of sugar if you wish, then beat it until it’s light and fluffy. If you’ve never made your own whipped cream, it doesn’t take long and is a whole staircase up from frozen tubs of chemical substitutes. Sooo delicious!
Or make your Super Bowl evening really easy by ordering one of The Greater Gouda’s Game Day Trays. Three cheeses from Amish Country – Mild Cheddar, Mild Swiss, and Jalapeno Muenster – as well as slices of Local Uncle Mike’s Beef Summer Sausage, and a box of GrainsFirst crackers. You’re ready for the game!
The Greater Gouda is a cheese and specialty food shop in historic downtown Delaware, Ohio featuring exceptional food from around Ohio and around the world. Check out our website at www.GreaterGouda.com, or follow us on Facebook or Instagram.
