Tag Archives: mascarpone

Prosciutto Mascarpone bites

I am sitting here this morning drinking my tea and trying to figure out what to say. Which is kinda funny for me, as most of my friends and family will gladly tell you; I always have something to say.  Just sharing –  It took me longer to write this than it did to make a platter of these the other night. 
IMG_3590Today is our first frost, last night my Red Sox lost the first game of the series. I used up the last of my balsamic that I brought home from Italy. And I think I might have worn my flip flops for the last time this year. The day has nowhere to go but up – I hope.
IMG_3583I do have a quick and simple appetizer that I probably paid at least 12 euros for 3 little bites in Greece. But I will be adding these to my list of go too App. I have some friends that have been asking me to come up with an appetizer class. They say they always make the same things every time they are asked to bring something. Which I totally understand. You make something that everyone likes why wouldn’t you make it over and over again. I get a sense that I have to bring something different every time I am invited to someone’s home. I am sure I bring most of it on to myself, I write a food blog I can’t disappoint my people LOL.
IMG_3584This recipe is so simple I am almost embarrassed to write a blog about it. But if you want a new app to bring to a party or just make a light snack for yourself; I won’t judge you.

Prosciutto Mascarpone bites

Prosciutto, thinly sliced
Mascarpone, room temperature
Balsamic vinegar
Greens for decoration

There are packages by the deli with pre-sliced prosciutto, slice each one lengthwise down the middle.
IMG_3585I found it easier to work with the Mascarpone when it got warmer. I put mine in a pastry bag. You can use a ziploc bag or skip the bag and use a couple of spoons to dollop some on the end of each piece of Prosciutto.

Roll each piece and stand them on end, drizzle with the balsamic. Adding some greenery finishes off the simple plate nicely. When I make these again I might roll the meat and then fill with the mascarpone using my pastry bag. I think they would look much nicer. 
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Mascarpone, Cream Cheese
Mascarpone simply put is less tangy than Cream cheese

Bacon, Pancetta, Prosciutto – I love all three
Now a quick little lesson in the differences between Bacon, pancetta, prosciutto
Three pork products that look alike, taste somewhat similar, and even get regularly substituted for each other.

All three are cured meat products Bacon (usually found sliced) and Pancetta (can be sliced thin or cubed) are from the pork belly and need to be cooked before eating. Bacon is put through a smoking process where Pancetta is unsmoked. Prosciutto (sliced and cubed) is from the hind leg and does not have to be cooked to be eaten.
I hope this simple explanation clears things up a little for you.
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Tiramisu

The Killington Wine Festival was this weekend; very happy that our good friends that live close to the mountain invite us up for a wonderful event it’s always a good time.  We start with a light lunch then we all head to the mountain and try lots and lots of wine. Thankfully we stay on the mountain and have a “well-planned” BBQ. This year’s dinner was excellent. After a few failed attempts over the last few years at varied menus, you have great aspirations before the wine tasting but sometimes execution doesn’t quite come out as planned.this year we came up with a winning menu. We marinated steak tips, prepped hasselback potatoes (I will write about these soon the ones who have had them have asked me to) and I was in charge of bringing dessert; well it didn’t all turn out all as planned, somebody forgot to bring the asparagus. but that’s OK. My brilliant husband came up with me making Tiramisu. If you have been following my blog at all you will see a pattern with him. He loves coming up with delicious yet pretty involved things for me to make. As you will probably also be able to tell; I am enabler since I usually make what he comes up with.They do say the first step is to admit it.

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I had totally intended to make this Friday night so I didn’t have to rush around in the morning.  Sometimes things don’t always work out according to my plans. It was getting late and I was completely exhausted so I decided to break the recipe up and then finish it up in the morning. Sometimes it actually works out even better when time is tight to make parts of recipes and assemble the final product when you have time.

Tiramisu

6 egg yolks

¾ cup white sugar

2/3 cup milk

1 ¼ cups heavy cream

1 teaspoon vanilla extract

1 pound mascarpone cheese

½ cup strong brewed coffee, room temperature

2 tablespoons rum

2 (3 ounce) packages ladyfinger cookies

1 tablespoon unsweetened cocoa powder – use a strainer to help distribute cocoa evenly

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.

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In a medium bowl, beat cream with vanilla until stiff peaks form, whisk mascarpone into yolk mixture until smooth.

In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. Once they get wet it is hard to move them, so if you want to place them in their spot and then drizzle it will work out better for you. 

Arrange half of soaked ladyfingers in bottom of 10×10″ (don’t worry about the size, use what you have) dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4-6 hours, until set.  My husband actually thinks it tasted better today Sunday than it did last night; I am not going to listen too much to this since it was after lots and lots of wine – his judgment might have been a little impaired. 

I made the coffee and the egg yolk sugar portion Friday night. Saturday morning I whipped the cream and assembled much easier I think.