HAM FOR A CAUSE, HARD-TO-FIND TREATS

Iexpect nothing but the best food finds from Jaric, a company owned by James and Rica de Jesus. In the last two decades, the couple made it their mission to provide us with their delectable discoveries from their travels, making once hard-to-find treats more accessible. Through the years, their selection has expanded to include breads, hams, chips, milk, cream, cheese and even scented neck pillows and scents.

From their roster of offerings, I am enamored by the Lenôtre ready-to-bake croissants.

Imagine opening your freezer, taking the croissants out of the bag and defrosting them on a lined baking tray in the fridge for half an hour. Then preheating your oven 170° C or 338° F for 15 minutes then baking them.

In 18 minutes, you have freshly baked Parisian-like croissants that are ultra flaky and buttery, crisp on the outside and delicately soft on the inside. It is so well worth the effort.

They also have a pain au chocolat variant that’s equally divine. It is prepared and

baked, just like the croissant. The breads come in packs of six, which is perfect for small families.

Also in Jaric’s bread basket is Bridor’s Pain au Raisin. The raisins speckled on the swirls add texture and sweetness. This bread is crisp on the outside with a creamy custard center.

Jaric has raclette wheels on offer. This cheese is perfect for entertaining. To prepare it hassle-free, I simply slice the raclette to a third of an inch thick and arrange the cheese slices in a single layer on a stove-top griller. I cap this with cornichon, pickled onions, cherry tomatoes and some quality salami. When it’s time to eat, I simply turn on the stove and leave it to melt.

For gift giving or simply to welcome the season is Fu Kwei Ham, also known as Taiwanese Majestic Ham. The thinly sliced ham slivers are so good.

As expected of Chinese ham, the Fu Kwei is salty yet slathered in its sweet sauce. It’s simply delicious but even more so when served with ready-to-steam mantau (that could be bought along with the ham), slices of cucumber and, for me, thin shreds of leeks. The tug-ofwar of flavors makes this ham majestic, indeed. (Tel. 09178043991, @jaricmarketingofficial on Instagram; jaricmarketing.com)

WWF Ham for a Cause

Speaking of ham, allow me to promote my own, just this once.

My Spiced Christmas Breakfast Ham for a Cause is cured with holiday spices and bathed in bacon glaze. It makes a

meaningful Christmas token, as part of the proceeds will fund the livelihood of the women in the fishing communities of Mindoro Strait.

This is in partnership with WWF-Philippines to help us better the lives of these model communities for sustainable fishing practices. Your ham purchase will allow the women to make use of their newly acquired fish processing skills by providing them with equipment to start their own small businesses and add value to the tuna caught in their area.

The everdependable Jaric, WWF Philippines and 50 Shades of Dough offer up something to delight any eater

To serve the ham, simply thaw and brush with mustard. Sprinkle generously with brown sugar. Bake in a preheated 350° F oven for 30 minutes or until the sugar melts.

To make the sauce:

Bring 2 cups of pineapple juice to a boil with 1½ cups brown sugar, ¼ cup rum, 1 cinnamon stick and 1 pinch of nutmeg. Simmer till thick and serve with ham. The communities need our help! (Tel. 0921- 8205656; @randcoessentials on Instagram)

Food for the gods cake and mochi muffin

Food for the gods is undoubtedly one of those Christmas treats we love to receive. The most exaggerated version that I’ve come across so far is baked by by Tricia del Rosario of 50 Shades of Dough.

Her rendition is more of fruit-and-nut chew than it is a bar or a cake. Expect each bite to be textured, nutty and chewy.

Her dense cakes are baked with two pounds of butter, over two cups of walnuts and close to two cups of dates— the quantity of the dates used is what actually sweetens the cake.

Each Food for the Gods cake weighs a lot, too. It’s the heaviest I’ve come across.

I’m also addicted to Tricia’s mochi muffins, which are very chewy, made from tapioca flour and gluten-free.

Each bite is literally a mochi in muffin form with hints of coconut, honey and lots of sesame seeds. The recipe is inspired by the Butter Bars from Hawaii. (50shadesdough on Instagram) INQ