The East Fork Journal

The East Fork Journal is a collection of musings, interviews, recipes and special features on products, collaborations and other beautiful objects we stumble across on our journey.  To get all of this delivered to your inbox a few times a month simply enter you email.  We hope you enjoy and if you like what you see, please tell us!  

 

EAST FORK EATS: HAM + CHEESE

Alex and I have a habit of forgetting to make plans for holidays and birthdays until the morning of - and after briefly promising to do better next year and the occasional tear (on my part), our solution is always to make this sandwich, put a blanket and a bottle of rosé in the car, and get outside.  By mid-afternoon, everyone's happy.  

The trick to this sandwich, as it so often is, is don't be afraid of butter.  Spread it liberally, and don't waste your time with guilt. 

I N G R E D I E N T S:

  • 1 Crusty Baguette
  • .5 lb Ham (opt for the most plainly seasoned; skip the brown sugar and Black Forest varieties)
  • Gruyere or Comté
  • Good, salted butter, at room temperature
  • A 1/3 cup of cornichons
  • A squirt of Dijon

T o   P r e p a r e:

Chop the cornichons well, so they're the size of green peas. In a standing mixer or with a very strong arm and a rounded bowl, combine about 5 tablespoons of butter with the cornichons and a healthy squirt of Dijon, stirring until the cornichons are distributed evenly (if you're doing this by hand, make sure you're starting with very soft butter). Slice the baguette longways.  Spread the butter + cornichon mixture on both sides of the bread.  Assemble the cheese and meat. Wrap in parchment paper.

D r i n k:

A a dry, earthy rosè like the Clos Cibonne Tibouren, grown in schisty soil, or a chilled, vibrant red, like this tasty Poulsard from Jacques Puffeney.