Worth Taking a Croquet Ball in the Head

In the teen angst movie Heathers, they get you from the opening scene. The music Que Sera Sera is lightly playing in the background. Three girls walk up to three croquet balls and the first one steps up and swings at one of the balls. She declares a miss and tells one of the others it is her turn. The second girl steps up, swings and misses too. The third gives it a really hard swing and hits the ball. The camera cuts to a grassy lawn where only Wynona Ryder’s head is above ground and the last ball hits her right on the forehead.

I first played croquet as a young child. We had a set that we would occasionally put up during the summer and I learned the very basics about playing but never really did more than push the ball around.

Croquet, after having a heyday in the 1800’s and early 1900’s, died down to a minimal interest of the sporting world. Recently, however, the game is making a comeback. The resurgence is shown by the growing number of croquet clubs on college campuses and in major cities across the country.

Chicken and Serrano Ham Croquettes

This kind of croquette, luckily, has never gone out of style!

The basic croquette is typically some form of meat, chopped or shredded and glued back together into a disc by the use of flour and milk or cream. It is then breaded and deep-fried.

I decided to use the Joie Boiley since I only needed 3 eggs.

The chicken and onion are cooking.

Add the proscuitto.

Melt the butter to start a roux.

Add more to create the binding agent.

I used an ice cream scooper to measure out what I needed.

Rolled them in breadcrumbs then flattened them out.

Frying them four at a time.

Draining the oil.

Awesome and worth taking a croquet ball in the head for.

Chicken and Serrano Ham Croquettes

prep 30 mins ∙ cook 5 mins ∙ makes 4? ∙ difficulty Medium ∙ source Bon appetit 9/07

INGREDIENTS

• 9 tablespoons olive oil, divided
• 1 large onion
• 1 pound boneless skinless chicken breasts cut into 1/3 inch cubes
• 4 ounces Serrano ham or prosciutto finely chopped
• 1/4 cup dry sherry
• 6 tablespoons butter
• 1/4 cup all purpose flour
• 1 1/4 cups whole milk
• 3 hard boiled eggs, peeled and chopped
• 1/4 cup chopped Italian parsley
• 3 large eggs
• 4cups fresh breadcrumbs

DIRECTIONS

1) Heat 3 tablespoons oil in heavy large skillet over medium high heat. Add onion; sauté five minutes. Add chicken. Sauté until cooked through, about 5 minutes. Add ham and sherry, cook until almost all liquid evaporates, about 30 seconds. Season to taste with salt and pepper. Set chicken mixture aside.

2) Melt butter in heavy medium saucepan over medium heat. Add flour. Site 2 minutes. Gradually whisk in milk. Bring to boil, whisking until thickened and smooth. Mix white sauce into chicken mixture. Mix in hard boiled eggs and parsley. Season with salt and pepper. Chill until cold, about two hours.

3) Spoon chicken mixture by rounded tablespoonfuls into golf ball size rounds. Place on baking sheet. Whisk eggs in bowl. Place breadcrumbs in shallow dish. Press 1 croquettes with bread rumbas in 2 1/2 x 1 1/2 x 11/4 inch oval. Coat croquettes with breadcrumbs. Dip in egg, turning to coat, then dip in breadcrumbs again, coating completely. Return to baking sheet. Repeat with remaining croquettes. DO AHEAD can be made 1 day ahead; cover and chill.

4) Heat 3 tablespoons in oil in heavy large skillet over medium high heat. Working in batches, add croquettes to skillet and cook until deep golden brown, turning occasionally and adding more oil as needed, about 3 minutes. Transfer croquettes to paper towel to drain.