Buttermilk Biscuits, White Butter, Mixed Fruit Jam and Pan-Fried Ham Slices

Ingredients

• 4 cup Malai (Chilled, full-fat heavy cream)
• 3 cup Cold Water (Ice cold, divided)
• 1 cup Ice Cubes (For washing the butter)

Instructions

1. 1

   Prepare for Churning

   • Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
   • Place the chilled malai into the cold bowl.
2. 2

   Begin Churning

   • Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
   • Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3. 3

   Watch for Separation

   • Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
   • Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4. 4

   Consolidate the Butter

   • Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
   • Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5. 5

   Wash the Butter

   • Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
   • Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
   • Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6. 6

   Shape and Store

   • Once washed, press the butter firmly to squeeze out any remaining water.
   • Shape the butter into a block, log, or small balls as desired.
   • Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Ingredients

• 300 g Apple (Peeled, cored, and finely chopped)
• 300 g Pineapple (Peeled, cored, and finely chopped)
• 200 g Strawberries (Hulled and finely chopped)
• 200 g Grapes (Seedless, halved)
• 750 g Sugar (Use granulated white sugar)
• 3 tbsp Lemon Juice (Freshly squeezed)
• 60 ml Water (To help cook the fruits)

Instructions

1. 1

   Prepare the fruits. Wash all fruits thoroughly. Peel, core, and finely chop the apples and pineapple. Hull and chop the strawberries. Halve the seedless grapes.

2. 2

   In a large, heavy-bottomed pan, combine all the chopped fruits and water. Bring to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until the fruits are very soft and have started to break down.

3. 3

   Use a potato masher to gently mash the cooked fruits in the pan to your desired consistency. For a smoother jam, you can mash more thoroughly.

4. 4

   Add the sugar to the fruit mixture. Stir continuously over medium-low heat until the sugar has completely dissolved. Increase the heat to medium-high and bring the mixture to a rolling boil.

5. 5

   Reduce the heat to a steady simmer (medium-low). Cook for 20-25 minutes, stirring frequently to prevent sticking and scorching. Skim off any foam that rises to the surface with a spoon. The jam will thicken and darken in color.

6. 6

   To check if the jam is ready, perform a plate test. Place a teaspoon of jam onto a small plate that has been chilled in the freezer. Wait 30 seconds, then push the edge of the jam with your finger. If it wrinkles and holds its shape, it's ready. If it's still runny, cook for another 5 minutes and test again.

7. 7

   Once the setting point is reached, remove the pan from the heat and stir in the lemon juice. This helps with preservation and setting.

8. 8

   Let the jam cool in the pan for 10-15 minutes. Carefully ladle the hot jam into warm, sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with sterilized lids, and let cool completely to room temperature.

Ingredients

• 1 lb cooked ham (cut into 8 thick slices, about 1/4-inch thick)
• 2 tbsp unsalted butter
• 2 tbsp brown sugar (packed)
• 1 tbsp dijon mustard
• 2 tbsp pineapple juice (or water)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the glaze

   • In a small bowl, whisk together the brown sugar, Dijon mustard, pineapple juice (or water), and black pepper until the sugar is mostly dissolved. Set aside.
2. 2

   Heat the skillet

   • Place a large skillet over medium-high heat. Add the butter and let it melt and foam.
3. 3

   Fry the ham slices

   • Carefully place the ham slices in the hot skillet in a single layer. You may need to do this in two batches.
   • Cook for 2-3 minutes per side, until they are nicely browned and heated through.
4. 4

   Glaze and finish

   • Pour or brush the glaze over the ham slices in the pan.
   • Continue to cook for another 30-60 seconds per side, allowing the glaze to bubble and caramelize. Watch closely to prevent it from burning.
5. 5

   Serve immediately

   • Remove the glazed ham from the skillet and transfer to a plate. Serve hot.