"Pass the Prosciutto" | Parma Ham, Brie & Jam "Pop Tarts"

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Have you met my friend, Prosciutto di Parma -- ham's thinner, more elegant, foreign cousin?

Well, please, allow me to make the introduction.

Prosciutto di Parma and I have not always been so tight-knit. I first made its acquaintance on a classic antipasto platter at my Italian in-laws' house; it's a staple among their spread when they entertain. To be honest, I wasn't quite sure what to think.

It sort of looked like ham, but it sure didn't taste like it. The slices were paper thin, the flavor a bit on the sweet side. It was... different.

And different than ham it most certainly is. Authentic Prosciutto di Parma is produced in the Parma region of Italy under strict guidelines to ensure its process is carried out as it has been for centuries, and its quality meets specific standards. Essentially, the ham {hind leg of the pig} is salt cured, dried, and thinly sliced to create the silky pieces we recognize as prosciutto. The ham remains uncooked, and the drying concentrates its flavor. 

It may sound a little strange, but the result is unique and exclusive.  

So back to my rocky relationship with Prosciutto di Parma. Recently, I discovered a local cafe with amazing paninis. One particular menu item featured prosciutto as the star of the sandwich, but every time I'd order it I'd ask them to swap it out for turkey since proscuitto still had not convinced my palate. Until my last visit. 

I was so busy chatting with my friend when I ordered that I forgot to mention the substitution. With a bit of uncertainty, I took a bite... and I loved it! 

Maybe there's something to this whole prosciutto thing after all. 

Last weekend, I catered my friend's bridal shower and made all kinds of sandwiches part of the menu for ease of preparation. I made Chicken, Mozzarella & Pesto Sandwiches and Turkey, Provolone & Arugula Croissants, but I needed one more combo to round out the selection.

Instead of using regular ham, I decided to use Prosciutto di Parma, pears, Brie and apricot jam. They were a hit! The combination was phenomenal. And, again, I was impressed by Parma ham. 

The thing is, maybe this "fancy ham" gave me the wrong impression. I always thought of it as something you see at a party; something you eat with your pinky primly poised up in an upward direction. And that's partially true... it's great for entertaining and lends a certain sophistication to any meal.

But, as it turns out, it can also fit in right among comfort food. Like in pasta. Or crisped up and sprinkled on top of soup. In a hot "ham and cheese". Or in this.

Grown up "pop tarts." Wait... what?

That's right my friends, I put prosciutto in a "pop tart". And it was good.

Taking a cue from the popular sandwiches I created, I tucked Proscuitto di Parma, Brie, and jam {I used peach for one and raspberry for the other} neatly inside a flaky crust. The sweet and savory combo with the flaky, buttery crust is heavenly. Can you just imagine surprising overnight guests with these in the morning?? {Or in the afternoon... or in the evening...}

It's like a childhood craving, all grown up. And it's a new beginning for Prosciutto di Parma and me.

Want to include Parma ham in your holiday celebrations? Follow Parma Ham on Twitter for a chance to win $50 worth of the world's most famous ham. Click on the banner below to participate. 

Disclosure: This post is a collaboration between myself and Parma Ham. I was compensated for the development of my recipe and the writing of this post. As always, all opinions are my own.  

Parma Ham, Brie, & Jam "Pop Tarts"

For crust:

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1 stick {8 tablespoons} cold butter, cut into small dice

2-3 tablespoons ice cold water

For filling:

1 1/2 teaspoons jam of your choice {I used raspberry and peach. They were both delicious.}

2 slices Prosciutto di Parma

6 slices {about 1x3 inch} of Brie, cut about 1/8 inch thickness

1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb. 

2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. {I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.}

3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. {It doesn't really matter if your shape isn't perfect, it will just help in the next step.} Roll out to about 1/8 inch thickness.

4. Using a sharp knife or a pizza cutter, cut 3x5 inch rectangles from the dough. {This recipe makes about 4 rectangles or 2 "pop tarts", but can easily be doubled if needed.} Place them onto a cookie sheet lined with parchment or foil. Refrigerate for about 10-15 minutes.

5. Preheat the oven to 350 degrees. Remove slightly chilled dough from the refrigerator. Spread jam on 2 of the 4 pieces {this will be the bottom} leaving about 1/4 inch border around the dough. Place a slice of Prosciutto di Parma on each half. Place 3 slices of brie on top of each piece. 

6. Place the remaining rectangles on top of each "pop tart". Press down lightly around the perimeter of the dough in order to seal them. Pierce each "pop tart" with a toothpick.

7. Bake for about 20-22 minutes until the crust is very lightly golden around the edges and no the dough longer looks shiny. 

8. Remove from oven and let cool slightly before serving.

Tailgate Thursday: Georgia Edition!

This weekend is going to be an exciting one in Jacksonville. It's the annual Florida-Georgia game, also known as the World's Largest Outdoor Cocktail Party to those who take part in the insanity fun.

As a college student, I attended Florida-Georgia twice. I can attest to the fact that Jacksonville during that weekend, specifically at The Landing {a large shopping and dining complex that becomes the hub of the event}, is sheer madness.

College students + fans of opposing teams + copious amounts of alcohol + Halloween weekend = One hot mess.

But it's tradition.

And as we know, tradition reigns supreme in the South. {Though I don't think you could pay me to do it again. At least not in the same way that we did back then.}

So, in honor of THE Cocktail Party, I'm featuring the Georgia Bulldogs for today's Tailgate Thursday.

1. Georgia Bulldog Cocktail by Haute Cocktail , 2. Georgia "Caviar",
3. Bourbon-Peach Turnovers, 4. Cherry Keyhold Dress - Twelve Saturdays

The theme for this Georgia menu? Cocktail party, tailgate style!

We certainly can't have a cocktail party without... well, a cocktail! This week, Carla sent over a recipe for a drink she called the Georgia Bulldog Cocktail - a sweet mixture of vanilla vodka, peach schnapps, and Coke. {Which is pretty appropriate since the Coca-Cola headquarters is in Georgia, not to mention the fact that Georgia is famous for its juicy peaches.} I made mine with Sprite because I forgot to by Coke at the store, and it was still fabulous.

A fancy party calls for caviar... in this case, Georgia "Caviar"! Not to worry if fish eggs and football don't sound like a great combo to you -- this "Caviar" is more like a flavorful black eye pea salsa with just the right amount of heat from some diced jalapenos. It's so easy to throw together and is a make ahead so you can spend more time focusing on your cocktail attire {like the pretty dress from Twelve Saturdays, shown above!} than on your cooking.

Lastly, dessert called for the use of some of those fresh Georgia peaches I mentioned earlier. In this case, peaches drowned in a little bourbon and encased in buttery, flaky puff pastry... can you imagine anything better? These dainty little turnovers are simple and classy, just what a cocktail party needs!

This tailgate menu may have been planned with Georgia in mind, but it's definitely not for the Dawgs! For those of you heading to Jacksonville this weekend, have a fantastic time and don't forget to cocktail responsibly. ;)

Cheers!

Georgia Bulldog Cocktail
 created by Carla from Haute-Cocktail

1 1/2 oz. Vanilla Vodka
1/2. Peach Schnapps
Coke

In a glass with ice pour all ingredients. Stir and enjoy!

Georgia "Caviar"
adapted from Paula Deen

1 15 oz cans black-eyed peas, drained
1/2 cup whole kernel corn {from can or fresh}
1/2 cup Ro-Tel tomatoes
1  cups red bell pepper, chopped
1/4  cup fresh jalapeno, chopped
1/4 cup onion, chopped
1/4 to 1/3 cup Italian dressing
2 tablespoons chopped pimentos, drained

Combine all ingredients in a bowl, and mix together. Refrigerate overnight to allow flavors to marry. Serve with tortilla chips or assorted crackers.
 

Bourbon-Peach Turnovers
 1 sheet of store bought puff pastry {such as Pepperidge Farm}, defrosted
1 large ripe peach {frozen will do if fresh are not in season}, chopped small
3 tablespoons brown sugar
1 heaping tablespoon all-purpose flour
2 tablespoons bourbon
a dash of cinnamon
a pinch of salt

Set oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.

Unfold puff pastry {it should come in thirds}. Cut along the folds {lengthwise} until you have three separate rectangles. Cut each rectangle in thirds. {You should end up with 9 squares altogether.}

In a smal bowl, combine remaining ingredients. Mix well.

Place about a tablespoon of peach mixture in the center of each square and fold over pastry so that tips meet and a triangle is formed. Using the tines of a fork, seal along the edge of each rectangle. Cut a small vent in the top of each triangle.

Place triangles on a baking sheet and bake for 14-16 minutes, or until puffed and golden.

Tailgate Thursday: Alabama Edition!

Oh, my. I am so, so, sooo excited that today marks the very first Tailgate Thursday of the series here on TKP!

It is no secret that my husband and I are big college football fans... especially when it comes to our team. I've shared before that we met while we were attending the University of Florida. And that we fully buy into the greatness of Tim Tebow. And that we try to attend at least one game in Gainesville every year to relive the nostalgia of our college years. Yup, we're Gators, alright.

I got to thinking about what makes football season so much fun, especially here in the south. {I use that term loosely here in South Florida, because despite our coordinates on the map, we aren't extremely "southern".} It all came down to three things: The camaraderie. The tradition. And {most importantly} the food and drinks!

And so, the idea for Tailgate Thursday was born! The theme: {drink.dress.devour}. The mission: To spread the football-watching, team-color-wearing, tailgate-snacking love this season, no matter what team you follow!

Each week I'll be featuring one SEC school and sharing a team-themed cocktail, outfit, and recipe that would make for a perfect tailgate party. Hopefully it'll inspire you to get creative with your own game day get togethers. :)

I have been a busy little bee gathering the best tailgate recipes & fashions for this football season. But I can't take full credit for all the great stuff I'm going to be sharing over the next 12 weeks of college football. So, let me introduce you to the fabulous ladies that I've been working with to help me bring it all together!

We've got Liz from Twelve Saturdays sharing her gameday fashion know-how...

And Carla from Haute Cocktail mixing up some tailgate-worthy cocktails...

I am so very glad that I found these two lovely, creative girls to make this project a reality.

Now that all the proper introductions have been made, let's talk tailgate!

I'm kicking off Tailgate Thursday by featuring the  Alabama Crimson Tide, last year's National Championship winners. The University of Alabama is located in Tuscaloosa, Alabama, a place oozing with Southern hospitality and plenty of down home cookin'.  One of the games the hubs & I attended a while back was against Alabama and I can tell you without a doubt that they take their football, food and tailgating fashion seriously.

When I planned out the Alabama tailgate menu, I stuck with the theme of Southern charm:

 

{Scroll down for recipes} 1. Crimson Cooler by Haute Cocktail, 2. Shrimp & Grits Bites, 3. Roll Tide Elephant Ears
Dress: Bama Belle from Twelve Saturdays

Admittedly, I had never tried shrimp and grits together before making these little bites, but I've got to say, I can understand why it's a popular combination! The Roll Tide Elephant ears {Alabama's mascot features an elephant... harhar} are an easy little treat sure to satisfy your game day sweet tooth. And that Crimson Cooler? It's a potent concoction that will make it easy to pass the time before kickoff. {Sip responsibly!}

Along with the Bama Belle dress from Twelve Saturdays, this is one game day that's brimming with school spirit. Who says a tailgate can't be fashionable?

I've got TONS of great things coming up for more teams over the course of college football season, so I hope you'll keep an eye out for your school and spread the word to other football-following friends!

Happy Game Day, Y'all! ;)

Crimson Cooler
created by Haute-Cocktail

1/2 oz. Southern Comfort
1/2 oz. Vodka
1/2 oz. Coconut Rum
1/2 oz. Raspberry Liqueur {such as Chambord}
1/2 oz. Lemon-Lime Soda
1/2 oz. Cranberry Juice

Mix all ingredients in a shaker, add ice, shake and serve in a martini glass {or mason jar!} If desired, you can double the portions and serve over ice in a beer mug. Enjoy!

Shrimp & Grits Bites

Grits:
1/2 cup quick cooking grits {not instant}
1 cup water
1/2 cup half & half
1/4 teaspoon salt
1/3 cup sharp cheddar {or your favorite} cheese, shredded
1/4 cup all-purpose flour
a pinch of salt
a pinch of black pepper

Shrimp:
1 tablespoon butter
1/3 cup white onion, minced
1/2 pound peeled & deveined fresh shrimp, tails on
1/2 teaspoon Old Bay {or your favorite} seasoning


For Grits:

Line baking pan with foil hanging over edges for easy removal. Spray with non-stick cooking spray. Set aside.

Bring water, half & half, and salt to a boil in a medium pot over high heat. Stir in grits, whisking constantly. Reduce heat to medium. Simmer until thick, whisking often.

Mix in cheese until well incorporated. Remove from heat.

Pour into prepared baking pan and spread into an even layer with a silicone spatula or oiled offset spatula. Refrigerate for 1-2 hours until firm.


For Shrimp:

Melt butter in a medium skillet over medium high heat. Add onion and saute until tender, about 3 minutes. Add shrimp, making sure each piece has contact with the skillet. Sprinkle with seasoning.

Cook for about 2-3 minutes on first side, then flip and cook for another 2-3 minutes until opaque and cooked through. {Do not overcook} Remove from heat. {Keep pan for next step.}

Assembly:

Remove grits from pan using foil flaps and cut into desired shapes. {I used a champagne flute to get small rounds, but you can also cut with a pizza cutter or knife to get squares, etc.}
In a small cup or bowl, combine 1/4 cup flour, and a pinch of salt and pepper. Drop each cut out piece of grits into flour and dredge, shaking lightly to remove excess.

Spray pan used to cook shrimp with non-stick cooking spray. Place each dredged piece in pan {I had to do this in 2 batches to avoid crowding.}, and cook on each side for about 2-3 minutes or until lightly browned.

Remove from heat.

Take one piece of shrimp and skewer onto a toothpick so that tail is facing upward. Place skewered shrimp atop each grit cake, pushing slightly to skewer into place.

Arrange on a serving platter & serve warm.

Roll Tide Elephant Ears

1 sheet frozen puff pastry, thawed
1/3 cup semi-sweet chocolate chips, melted
1/4 cup cherry {or raspberry or strawberry} preserves
1 egg, beaten and mixed with 1 tablespoon water

Preheat oven to 425 degrees. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Roll out puff pastry into a 12x14 inch rectangle. Spread melted chocolate in an even layer over puff pastry, leaving a 1/2 inch border all the way around. Repeat with fruit preserves.

With one of the long sides facing you, roll up dough {jelly roll style} to center of rectangle. Repeat with the other side so that both rolls are meeting in the middle.

Refrigerate for 30 minutes. With a sharp knife, cut 1/2 inch slices from roll, and place 2 inches apart on baking sheet. Brush each piece with egg wash and bake for 12-15 minutes or until puffed and golden.

Better When Shared

Erica and I go way back. I met her in high school and immediately knew that she and I were destined to be friends. {We both loved the same TV show and laughed at ridiculous things. How else do you judge good friend material when you're 16?}

We had countless sleepovers, became fixtures at each other's family gatherings, and logged an embarrassing amount of hours on the phone and at the mall. Our friendship withstood long distance, ups and downs, and even attending rival colleges {Gasp!}.


Nole & Gator - Circa 2005

 Gator(s) and Nole(s) - Circa 2010

We commisserated over the stress of first "real" jobs, and rejoiced over exciting events like engagements and wedding plans. We stood on the altar near one another as we said our "I do's" to our respective college sweethearts.

Our husbands know that when we are in a mood to talk {which is always... but we do limit the number of times per week that we indulge since, you know, we have to eat, and sleep and work and all}, they should probably prepare for several hours of uninterrupted chatter. During that time, we almost never talk about what we called each other to talk about. Those are the best kinds of conversation, if you ask me.

We don't spend hours at the mall anymore {bummer}, and our topics of conversation have changed from boys and roadtrips to husbands and mortgages. We do, however, still sit around and laugh about ridiculous things. That, I hope, will never change.

Fabulous pictures taken by my very talented friend at WP inks!

One of the best things about getting together for a meal with a best friend is that calories don't count and worries are kept at bay. It's a time for special treats and treasured moments. As the years pass and we share our cherished girl time with new members to our exclusive club {Come December we'll need to add a "higher" chair to the table for Erica's new addition! Auntie D better start learning how to make some baby food!}, I know we'll look back on those times with fond memories and look forward to the times yet to come.  Nothing could be sweeter.

Definitely as good as it looks!

Erica and I shared my Homemade Bagels and these Chocolate and Cheese Danish during our last brunch get together. They are absolutely delicious... but the company was what made them just perfect. :)

What are you favorite dishes to share with dear friends?

Chocolate & Cheese Danish - To Be Shared by Best Friends!
Recipe from Giada at Home

You'll Need:

• 1/4 cup (2 ounces) cream cheese, at room temperature
• 1/4 cup (2 ounces) mascarpone cheese, at room temperature
• 1 egg yolk
• 1 tablespoon all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 1/2 cup mini chocolate chips
• 2 (9-inch-square) sheets frozen puff pastry, thawed
• 1 egg, beaten

1. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.

2. Make filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.

3. Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish.

4. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.

*Stop by Erica's blog, (P)ink Locale, to check out some more of her amazing photography & calligraphy skills!