German Westphalian Ham Lollipops

Makes about 20 lollipops

1 clove garlic
1 shallot
6 ounces room temperature butter, divided
5 ounces smoked German Black Forest ham, finely diced
16 ounces cooked German Black Forest ham, finely diced
1 ½ cups heavy cream
Minced leaves of 1 rosemary sprig
2 tablespoons German horseradish
20 slices German Westphalian ham

Mousse:
Saute chopped garlic and shallot in 1 tablespoon butter. Add smoked Black Forest ham. Brown well and add cooked Black Forest ham. Reduce cream to half, season with rosemary and horseradish. Combine cream mixture and ham mixture, and blend well. Slowly add remaining butter. Cool mousse to room temperature.

Lollipops:
Lay 1 slice of Westphalian ham on a square of plastic wrap. Place 2 teaspoons mousse in center of ham and stick one lollipop stick into it. Carefully wrap ham and plastic around mousse, forming a ball. Twist tightly and place in an empty egg carton to chill, refrigerated, until firm, about 6 hours.

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A Taste of German Canapé with Toppings
Smoked Mackerel with Apple- Horseradish and Chervil (Old German Food Recipe)

10 slices Sourdough Bread
as needed Soft Butter
5 sides Smoked Mackerel
2 each Granny Smith Apples, finely diced
4 Tbsp. Horseradish
1 cup Sour Cream
1 Tbsp. Lemon Juice
1 Tbsp. Honey
as needed Chervil
to taste Salt and Pepper

Cut sourdough bread in quarters.
Spread soft butter on bread.
Cut mackerel on a bias in strips and place on each piece of bread.
In a medium size bowl combine diced apples, horseradish, sour cream, lemon juice, honey and season with salt and pepper.
Place apple-horseradish in a piping bag and pipe on mackerel.
Garnish with sprig of chervil.

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GermanFoods.org: Recipe Flyers
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German Food and Recipes from Germany
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Travels Through Germany - German Food
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GermanFoods.org: German Recipes
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