Tag Archives: jam

PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM – FAYETTEVILLE PILATES AND BARRE

25 Thursday Sep 2014

Posted by in Appetizers, Entertaining, Recipes

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I made these to enjoy with friends at a recent gathering- delicious!

PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM

parmesan prosciutto toasts

12 1/4 inch-thick baguette slices

olive oil

1/3 cup finely grated parmesan cheese

6 slices of prosciutto, each slice cut crosswise into 3 or 4 pieces

2 tablespoons fig jam

Heat oven o 400F. Place baguette slices in single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Divide parmesan and prosciutto equally among slices. Bake until lightly toasted, 10 to 12 minutes. Remove from oven and drizzle with additional olive oil. Top each slice with a dollop of fig jam. Sprinkle with pepper.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

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MALVA PUDDING

12 Thursday Dec 2013

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I may be the only person in NWA, sad to see the snow days come to an end. This past week has felt like a lovely vacation from all of the usual December Christmas chaos!!
I have had more patience, with not having to, or trying to rush, do and be everywhere, it has been wonderful!! However I do worry a little that I didn’t experience any cabin fever!! It did help that we have a good sized “cabin” and friends were by every day, and my husbands car managed well on the roads once he was able to get it out of the driveway, after the first couple of days.
All the same, I decided to plan a little celebration when the announcement came that school would resume – I need very little excuse to make an occasion of something. So my husband uncorked a bottle of wine, and I baked this pudding, knowing we were stocked with all the necessary ingredients, and we toasted, celebrated a return to some kind of regular routine, and ushered out the last snow day. For now.

MALVA PUDDING

Heat oven to 350F. In a bowl, whisk 3/4 cup sugar and 2 large eggs until thick and yellow, mix in 1 tablespoon of apricot jam, 1 tablespoon melted butter, 1 teaspoon of vinegar and 1/3 cup milk. In a second bowl, mix 1/2 cup flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt. Pour dry mixture into wet mixture, and stir until combined. Pour batter into a 7 by 11 inch baking dish. Bake until pudding has risen and top is evenly browned, 16 to 18 minutes.
While it bakes make the sauce: combine 1/2 cup sugar, 3/4 cup cream, 7 tablespoons of butter, 1/3 cup hot water and 2 teaspoons of vanilla extract in a saucepan over low heat, simmer, stirring constantly, until butter is melted and sugar is dissolved, 3 to 5 minutes. Set aside.
Let the baked pudding sit for a few minutes. Pour sauce evenly over the top, let stand for 15 minutes.
Enjoy!

Recipe adapted from Glamour Magazine, October 2013
www.glamour.com/about/food-recipes‎

HONEY ROSEMARY CHERRY JAM and CANDIED CURRIED PECANS

10 Monday Dec 2012

Posted by in Appetizers

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My husband started a new business just over three years ago – a local trade exchange.
They recently had their annual holiday show, complete with refreshments and I was in charge of the cheese board. I joyfully made Honey Rosemary Cherry Jam and Candied Curried Pecans to accompany the cheeses, breads, fruit and crackers.
I have made the jam a couple of times since – it is so quick and delicious, and turns an ordinary cheese selection into something quite special.

HONEY ROSEMARY CHERRY JAM

1 shallot, thinly sliced
2 teaspoons olive oil
1 (12 ounce) package frozen dark, sweet pitted cherries, thawed
2 tablespoons balsamic vinegar (I used rosemary balsamic)
2 tablespoons honey
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Saute shallot in hot oil in a skillet over medium high heat, 2 to 3 minutes or until tender. Add cherries, with any liquid, the vinegar, honey, rosemary, salt and pepper. Cook, stirring occasionally, 15 to 20 minutes. Let stand 10 minutes.
(I added a little cornstarch mixed with water, returned the jam to a boil and cooked for a couple of minutes to thicken)
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

CANDIED CURRIED PECANS

1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons honey
3 cups pecan halves

Heat oven to 250F.
Line rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat, remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com/recipes/food/…/Candied-Curried-Pecans-10724…