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Tag Archives: prosciutto

RISOTTO WITH PEAS

13 Sunday Mar 2016

Posted by Ceri Wilkin in Recipes, rice

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Daylight Savings, easy, parmesan, prosciutto, quick, rice, Risi e Bisi, spring, time efficient

As we lost an hour to Daylight Savings with the time change, I wanted to make a dinner that was simple, very quick and time efficient, and evocative of the approaching Spring.

RISOTTO WITH PEAS

risotto with peas

4 tablespoons butter, divided

3 tablespoons olive oil, divided

1 onion, chopped

3/4 cup diced prosciutto

4 cups frozen peas

1 teaspoon salt

chicken broth as needed

2 cups arborio rice

1/2 cup freshly grated parmesan cheese

2 tablespoons chopped parsley

Heat a large pot over medium heat. Add 3 tablespoons of butter, 2 tablespoons of olive oil and onion. Saute until translucent. Add the prosciutto, peas, salt and about 1/3 cup broth.

Add rice and some broth and continue cooking, stirring occasionally and adding more broth as needed.

Cook until rice is al dente, about 20 minutes.

Turn off the heat. Add the remaining butter and olive oil and the parmesan and stir to combine. Let rest, covered, for three minutes. Stir in parsley and serve.

Enjoy!

Recipe adapted from Glamour

www.glamour.com/about/food-recipes

 

 

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

Posted by Ceri Wilkin in Entertaining, Recipes

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appetizer, Arkansas Black Apples, cocktail, cream cheese, Dessert, dinner party menu, friends, Joey the Magician, mayonnaise, moonshine, orange, parsnip, pear, pickled onions, piquillo peppers, prosciutto, Salad, salad dressing, Soup, Southern Magic, sparkling wine

Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

TOMATO, PROSCIUTTO AND GRUYERE SANDWICHES

03 Monday Aug 2015

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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cheese, company, delicious, easy, gruyere, kirsch, lunch, prosciutto, quick, wine

I have passed by this recipe for Tomato, Prosciutto and Gruyere Sandwiches many times – each time thinking how wonderfully delicious it would be

I finally assembled the ingredients and prepared the sandwiches for my Mum and Aunt for lunch out on the back porch one warm and lovely day. A delightful bite in an otherwise wonderfully ordinary, uneventful day.

TOMATO, PROSCIUTTO AND GRUYERE SANDWICHES

tomato prosciutto and gruyere sandwich

four slices of bread

2 tablespoons olive oil

1 garlic clove

1 teaspoon white wine

1/2 teaspoon kirsch

2 ounces thinly sliced prosciutto, oven roasted

1 tomato, thinly sliced

salt

1/2 pound Gruyere cheese, thinly sliced

freshly ground black pepper

sweet paprika

Heat oven to 400F. Brush the bread slices on both sides with the olive oil and transfer to a baking sheet. Toast for 10 to 15 minutes, turning once, until golden and crisp but sill soft inside. Rub the toast on one side with the garlic. In a small bowl, combine the white wine and kirsch and sprinkle lightly over the garlic-rubbed sides of the toast. Top with the roasted prosciutto and tomato and season lightly with salt. Top with the cheese.

Heat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.

Enjoy!

Recipe adapted from Food and Wine, July 2009

www.foodandwine.com/

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

25 Thursday Sep 2014

Posted by Ceri Wilkin in Appetizers, Entertaining, Recipes

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baguette, crostini, fig, jam, parmesan, prosciutto

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

GRILLED PROSCIUTTO PEACHES

20 Saturday Sep 2014

Posted by Ceri Wilkin in Appetizers, Recipes, Tailgating

≈ 1 Comment

Tags

balsamic glaze, basil, goat cheese, grill, peaches, prosciutto

Perfect, quick and easy appetizer.

GRILLED PROSCIUTTO PEACHES

grilled peaches with prosciutto

4 ounces goat cheese

3 to 4 peaches, peeled and quartered or cut into eights

12 ounces thinly sliced prosciutto

Garnish: balsamic glaze, chopped basil

Spray a cookie sheet with cooking spray. Heat oven to 350F/400F. Place slices of goat cheese into the center of each peach slice. Wrap one slice of prosciutto around each peach slice. Bake the peaches for 6 to 8 minutes (or place on grill for 2 to 4 minutes) or until softened. Garnish with balsamic glaze and basil.

Enjoy!

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

27 Friday Sep 2013

Posted by Ceri Wilkin in Breakfast & Brunch, Cocktails, Recipes, Salad

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almond, bacon, basil, champagne, cranberry, egg, grapefruit, honey, Local Flavor NWA, orange, pear, prosciutto, tart, tomato, walnut, yogurt

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE and GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

04 Wednesday Sep 2013

Posted by Ceri Wilkin in Uncategorized

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arugula, balsamic, blue cheese, feta, grilled, prosciutto, watermelon

Watermelon screams summer, thirst quenching and high in lycopene, it is perfect for the sultry days of the season.
Information varies on whether this is actually a fruit or a vegetable, and I even read it is a type of berry!
One fact that does seem consistent is that Watermelon is originally from Africa, it has been around a very long time, and China is currently the worlds largest watermelon producer http://en.wikipedia.org/wiki/Watermelon.
My husband tells a darling story about his beloved Grandmother – she intensely disliked watermelon, all her life, but when offered a piece in her later years while suffering from Alzhiemers, she ate it with delight!
I have never enjoyed watermelon more than in either of these salads – when paired with cheese, greens, balsamic, and a sprinkle of pepper.

WATERMELON FETA AND ARUGULA SALAD WITH BALSAMIC GLAZE

1 5-ounce package of baby arugula
8 cups 3/4 inch cubes of seedless watermelon
1 7-ounce package of feta cheese, cut into cubes
2 tablespoons of balsamic vinegar glaze

Arrange arugula over large platter, or on individual plates. Scatter watermelon, then feta over. Drizzle with balsamic glaze, and sprinkle with pepper.
Enjoy!

GRILLED WATERMELON WITH BLUE CHEESE AND PROSCIUTTO

3 (1/2 inch thick) watermelon rounds, quartered
1 tablespoon olive oil
salt and freshly ground black pepper
4 ounces of sliced prosciutto
4 ounces of blue cheese, crumbled
fresh basil leaves
2 teaspoons bottled balsamic glaze

Heat grill to medium high heat. Brush both sides of the watermelon quarters with olive oil and season with salt and pepper.
Grill watermelon quarters, 1 minute on each side.
Transfer watermelon to a serving plate, top with blue cheese, prosciutto and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.
Enjoy!

Recipe adapted from Southern Living, August, 2012
www.southernliving.com/food/‎

THE BICICLETTA and RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE and CAMBODIAN GAZPACHO and SHRIMP WATERMELON SALAD and LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE and COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

23 Friday Aug 2013

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert, Salad

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apricot, campari, chickpea, coconut, corn, gazpacho, ice cream, lamb lolliops, prosciutto, ricotta, shrimp, small plates, watermelon, white wine

My husband and I first developed the “Appetizer Crawl” while we were on vacation in Las Vegas, many years ago. There are so many incredible restaurants there, and we usually stay a very short time, so rather than spend the entire evening dining at just one place, we walked and ate our way along the strip, choosing small portions at each restaurant.
We decided to incorporate this theme at a recent dinner party, and made multiple small plates, rather than one larger entree.
This is one of my favorite dinner menus ever, but the guests, their witty repartee, and noises of appreciation was what really made night a memorable one.

THE BICICLETTA

ice cubes
2 ounces campari
1 1/2 ounces dry white wine
1/2 ounce club soda
lemon slice for garnish

Fill wineglass with ice. Add campari, wine and soda, stir to mix. Garnish with lemon slice.
Makes one.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE

2 tablespoons olive oil
4 fresh apricots, pitted and halved, each half cut into thirds
salt
baguette, sliced and lightly toasted
4 slices of proscuitto
1/2 cup ricotta, at room temperature
freshly ground black pepper
6 to 8 mint leaves, roughly torn

Heat broiler, brush apricots lightly with olive oil and season with salt.
Place apricots on a cookie sheet and cook until just tender.
Swirl 2 tablespoons olive oil in a medium pan set over medium high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side.
Transfer to a paper lined plate.
While baguette slices are warm, spread generously with ricotta. Top with proscuitto and apricots. Garnish with oil, salt, pepper and mint.
Enjoy!

Recipe adapted from The Wall Street Journal, June 2013
online.wsj.com/public/page/magazine-food.html‎

CAMBODIAN GAZPACHO

1 carrot shredded
4 tablespoons white balsamic vinegar
pinch sugar
pinch salt, plus more to taste
1 16 ounce can tomato juice 
2 English cucumbers, roughly chopped
2 red bell peppers, seeds and stems removed
3 tomatoes, roughly chopped
1/2 jalapeno, seeds removed
10 basil leaves, stems removed
4 tablespoons rice wine vinegar
freshly ground black pepper
20 cilantro leaves, stems removed

In a small bowl, combine carrot, vinegar, sugar and salt. Set aside for 1 hour.
In a blender, combine tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeno, basil and rice wine vinegar. Pulse until slightly pureed. Add salt and pepper to taste and additional vinegar as desired.
Divide gazpacho evenly among bowls or serving glasses. Top each with pickled carrot and cilantro.
Enjoy!

Recipe adapted from Shape Magazine, September 2012
www.shape.com/healthy-eating/healthy-recipes‎

SHRIMP WATERMELON SALAD

2 lemons
1/4 watermelon, rind removed, diced
salt and freshly ground black pepper to taste
1 tablespoon finely chopped sweet onion
3 tablespoons of mayonnaise
2 tablespoons finely chopped celery
1 pound peeled and deveined, cooked shrimp
2 tablespoons fresh tarragon
salad greens

Grate zest from lemons to equal 1 tablespoon. Cut lemons in half, squeeze juice from lemons to measure 3 tablespoons.
Place onion in saute pan with a little butter or cooking spray, cook until tender. Stir in mayonnaise, celery, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice. Stir in shrimp and tarragon. Season with salt and pepper to taste.
Place arugula and cubed watermelon on individual plates, sprinkle with remaining 2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Season with salt and pepper to taste, top with shrimp mixture.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/kitchen-assistant/‎

LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE

1 to 2 racks of lamb, cut into individual chops
salt and freshly ground black pepper to taste
6 tablespoons olive oil
4 cloves of garlic, finely chopped
3 tablespoons finely chopped fresh rosemary
1 lemon, juiced
1/2 cup finely chopped onion
2 tablespoons fresh thyme leaves
1 tablespoon tomato paste
1 cup chicken stock
2 cans chickpeas, rinsed
1/2 cup grated parmesan cheese
2 bunches kale leaves
freshly grated nutmeg

Season the lamb chops with salt and pepper. In a small bowl, combine 2 tablespoons of olive oil, 2 cloves of garlic, the rosemary and the lemon juice.
Coat the chops with the marinade and let stand at room temperature for 15 minutes.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor, reserve the saucepan. Add the chickpeas and cheese to the food processor, puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.
Position a rack in the uppermost part of the broiler and preheat to high. Broil the chops, turning once, for 6 to 8 minutes.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add 2 cloves of garlic and swirl for 1 minute. Add the kale and cook until wilted, 3 to 5 minutes, season with salt, pepper and nutmeg.
To serve, top the chickpea puree with a chop, serve with the greens.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, March 2013
www.rachaelraymag.com/recipes/‎

COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

BROWN SUGAR SYRUP
2 teaspoons coriander seeds (I could only find ground coriander seeds)
1 cup dark brown sugar
1/2 teaspoon whole black peppercorns
salt
ICE CREAM
6 ears of corn, husked
2 14 ounce cans of unsweetened coconut milk
3/4 cup condensed milk
1 teaspoon salt
GARNISHES
1 cup salted, roasted peanuts, coarsely chopped
finely grated lime zest

BROWN SUGAR SYRUP
Toast coriander seeds (or ground coriander) in a small dry skillet over medium heat, stirring often, until fragrant, 1 to 2 minutes. Transfer to a cutting board, crush with a mortar and pestle (if not already ground).
Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns, season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain, cover and chill.
ICE CREAM
Cut the corn kernels from the cobs into a large bowl, reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs and condensed milk, cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover and let steep for 1 hour. Discard cobs.
Strain corn mixture through a fine mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible, discard solids. Whisk in salt. Cover corn ice cream base, let chill for at least 4 hours or overnight.
Process ice cream base in an ice cream maker according to manufacturers instructions. Transfer to an airtight container, cover and freeze for at least 3 hours and up to 1 week.
GARNISHES
Spoon some syrup in the bottom of the bowl, scoop ice cream on top. Garnish with peanuts and lime zest.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

09 Friday Aug 2013

Posted by Ceri Wilkin in Cocktails, Dessert, Salad, Vegetables

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asparagus, blueberry, buttermilk, guava, hash brown, herb, orange, pineapple, poached egg, potato, prosciutto, salmon, sangria, side, tart

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient … – Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

CREAMY PROSCIUTTO AND PORCINI PENNE

02 Sunday Dec 2012

Posted by Ceri Wilkin in Pasta

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Tags

dinner, mushrooms, prosciutto

I made this absolutely wonderful pasta dish for my family. I was meeting friends out for dinner, and had a little taste before I left, thinking I would have a big plateful for lunch the next day. However, much to my disappointment – it was all gone by the time I returned home.
It is one of the first times I have used dried mushrooms, and they definitely leant a richness and depth to the sauce. I cannot wait to make this again, and this time, have a proper serving.

CREAMY PROSCIUTTO AND PORCINI PENNE

1/2 pound penne pasta
1 1/2 cups chicken stock
1 ounce dried porcini mushrooms
3 tablespoons olive oil
1/4 pound prosciutto, diced
1/2 pound cremini mushrooms, sliced
1 large shallot, chopped
4 cloves garlic, minced
1/2 cup cream
1/3 cup marsala
shaved parmesan cheese
chopped parsley, for garnishing

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
Bring the chicken stock and porcinis to a boil. Simmer until softened, 8 to 10 minutes. Puree in a food processor.
Meanwhile, heat the olive oil over medium high heat. Add the prosciutto and cook about 2 minutes. Add the creminis and cook until browned, about 10 minutes. Add the shallot and garlic, season with salt and pepper. Stir in the cream and marsala. Stir in the mushroom puree and cook at a fairly rapid bubble, stirring until reduced, 10 minutes.
Add the pasta to the sauce. Top with cheese and parsley.
Enjoy!

Recipe adapted from Every Day with Rachael Ray, October 2012
www.rachaelraymag.com › In the Magazine

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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