reinventing Saturday here, in Jazzy Joint with:
• Warm Corn & Prosciutto
- unsalted butter
- 10 ears of corn, stripped from the cob
- half & half
- prosciutto, cut into thin strips
- salt & pepper
1. Melt butter in a large saute pan over medium heat. When it starts to bubble add the corn. Reduce the heat, add the half-n-half and cook over low heat for five minutes, or until corn is just tender.
2. Sprinkle with salt and pepper to taste and remove from heat. Fold in the prosciutto and allow to cool for 15 minutes. Serve.
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• Red Wine Caramel Cherries
- 1 1/3 cups cherries
- 1/4 cup water
- 1/2 vanilla bean
- 1 cinnamon stick
- 1 star anise pod
- 1 cup fruity red wine
- 4 cups pitted cherries
1. Measure the red wine and set aside at the ready. Measure the sugar In a heavy, nonreactive saucepan. Pour in the water and gently mix with the sugar to create a wet sand consistency. Place a lid on the pot and bring the sugar mixture to a boil over high heat. After two minutes of boiling, remove the lid and continue cooking the sugar mixture while watching closely until it begins to brown. Do not stir at all during this time.
2.When the sugar starts to brown, swirl the pan to encourage even browning. Cook the mixture until it is deep amber, then immediately add the red wine. Stand back away from the pot as much as possible to avoid the splattering.
3. Add the vanilla bean, cinnamon stick, and star anise and cook over medium low, stirring regularly, for about 7 minutes or until the sugar dissolves and mixture thickens and reduces by about 1/2.
4. Add the cherries all at once and cook for about 5-7 minutes more, stirring occasionally, until the cherries taste cooked but still maintain some texture.Serve warm or at room temperature or even cold.
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beautiful food via the family kitchen