Posts Tagged ‘taste it now make it

07
Oct
11

Taste it, Now Make it! Prosciutto Bruschetta

During my recent travels to Nova Scotia, I visited Mix Fresh Kitchen with my parents. We began our meal with some great cocktails and appetizers, one of which was this wonderful prosciutto bruschetta. What really made this appetizer shine was the inclusion of fresh mint – it gave the bruschetta a new depth of flavour that was really memorable and quite good. Below is my attempt to re-create this dish at home.

Prosciutto

1 baguette, thinly sliced

olive oil

1 pear

1 peach, preferably freestone

8 slices prosciutto, cut in half lengthwise

a few fresh mint leaves

1/4 to 1/2 cup mascarpone cheese

 

Preheat the broiler to high.

Arrange the baguette slices in a single layer on a baking sheet. Brush baguette slices lightly with olive oil. Broil for 2 to 4 minutes, or until the bread looks golden and crispy. Set aside. Preheat oven to 350º F.

Slice the pear in half and remove the core using a melon baller or spoon. Slice each half into quarters. Run a knife around the peach and twist the halves apart (this is easiest with a freestone peach). Slice each peach half into quarters.

Set a wire rack over a baking sheet. Wrap each of the pear and peach slices with 1/2 slice of prosciutto. Arrange in a single layer on the wire rack and roast for 15 to 20 minutes, until the prosciutto is crispy and the pear and peach slices are fork-tender.

With a knife, spread each crostini with about a tablespoon of mascarpone cheese. Roll the mint leaves into a cigar shape and chiffonade. Place a few strand of mint on each crostini. Place a slice of prosciutto-wrapped pear or peach on top.

Serve on a long plate, alternating the pear and peach bruschetta.

Makes 16 appetizers.

 

 

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28
Sep
11

Taste it, Now make it! French Mojito

Whenever I travel, I try to seek out good places to eat. The positive sides of this are endless: finding places to return to, having the best meals I can, trying new things…but the negative side is, you can only experience that first dish once, and usually it’s a while before you can experience it a second time, depending on how far away the destination is. So, I’ve decided to launch a series where I attempt to replicate dishes from my favourite places, to fill in the interim before I can return.

The first taste I’m working on is the French Mojito, from The Middle Spoon in Halifax, Nova Scotia. If you have any kind of sweet tooth, this is the place for you. It is a haven of cocktails and cakes. I went 2 nights in a row on my last visit to Nova Scotia, and I’m sure there are multiple trips in my future. I think it’s one of the best things to happen to Halifax’s restaurant scene. The Middle Spoon combines delicious desserts with craft cocktails using only the freshest ingredients, and everything on their menu is a memorable item.

French_mojito

I tried the French Mojito with the Peanut Butter Pie on my first visit, and both were heavenly. However, it was the French Mojito that really stood out. A combination of raspberries, lime and mint with the faintest hint of rosewater, it tasted both refreshing and elegant. I knew I had to attempt it upon my return to Ottawa. So here it is, my version of the Middle Spoon’s French Mojito.

Ingredients

1/2 lime, quartered

a small handful of fresh mint

a small handful of raspberries (about 15 small or 8 large raspberries)

1/4 teaspoon sugar

ice

1/4 teaspoon rosewater

1 ounce vodka

1 ounce raspberry liqueur, such as Chambord

a splash of club soda or, ideally, soda water from a siphon

In a highball glass, muddle together the mint, lime, raspberries and sugar. Add 2 to 3 ice cubes and set aside.

Fill a cocktail shaker with ice. Add the rosewater, vodka, and raspberry liqueur and shake until your hands feel too cold.

Strain into the glass with the muddled fruit. Stir slightly, add a splash of soda water, and serve.

Makes 1 mojito.