Tag Archives: prosciutto

Prosciutto & Melon Salad with Tamarind, Hazelnuts & Feta

by cookingwithauntjuju.com

This recipe is an extension of a salad I’ve made for a very long time; cantaloupe slices wrapped in prosciutto and sometimes in a salad. For more recipes see https://cookingwithauntjuju.com/2012/02/18/melon-with-prosciutto/ and https://cookingwithauntjuju.com/2012/08/03/melon-prosciutto-and-provolone-salad-with-a-poppy-seed-dressing-two-ways/ It’s a summer ritual which appears when the melons are sweet, juicy and full of summer flavor – like now! Impress your guests … Continue reading →

Savory Pizzelles-Figs-Prosciutto-Blue Cheese Board

by cookingwithauntjuju.com

In a recent post, Rye Parmesan Pizzelles, I made a savory pizzelle with Parmigiano-Reggiano and thyme and wanted to use these “crackers” on a charcuterie board. The following are the items I picked: Rye-Parmesan Pizzelles (recipe below) Mini Naan (caramelized onion) cut into quarters Dried Smyrna Figs (fresh comes in May???) Dried small golden figs … Continue reading →

Swiss Raclette Cheese Potato Skins

by cookingwithauntjuju.com

Swiss raclette is a semihard Alpine cow’s milk cheese. It’s native to the Swiss Alps but also produced on the French side of the Alps, as well as in the United States. “Raclette” is derived from the French word racler, which means “to scrape“. High in protein, rich in calcium and Vitamin A but with … Continue reading →

Jarcuterie – Or Charcuterie in a Jar

by cookingwithauntjuju.com

Jarcuterie has been called the COVID-19 friendly food trend that has replaced (for now) the many shared charcuterie platters seen all over the internet, in our homes and restaurants. These are a lot of fun to put together and the possibilities are just endless. I used a lot of ingredients I already had and the … Continue reading →

Rigatoni with Cauliflower, Prosciutto and Parmesan Crust

by cookingwithauntjuju.com

I love many vegetables and cauliflower is one of them. If you should search “cauliflower” you will find a number of recipes; casseroles, pizza dough, sheet pan dinners, salads, entrees, rice, or just as a vegetable on its own. I seem to like it best when it’s combined with other ingredients such as cheese, herbs … Continue reading →

Hasselback Veggies, Fruits and Chicken

by cookingwithauntjuju.com

The word “hasselback” in the food world originally referred to a baked potato, where the potatoes are sliced halfway through into thin slices. They were first created in 1953 by Leif Ellison who was a trainee chef at the restaurant Hasselbacken on Djurgarden in Stockholm. The hasselback cooking technique (or hasselbacking) is not only good … Continue reading →

Prosciutto, Parmesan and Honey Mustard Pinwheels

by cookingwithauntjuju.com

Appetizers made with puff pastry are some of the best recipes you can serve your family and friends. Finger food that’s easy, tasty and can be made ahead of time are always tops in my book. This is one of my favorites – yes to prosciutto and Parmesan!  For 4 more versions go here. These … Continue reading →

Caprese Salad and Fruit Skewers With a Basil Vinaigrette

by cookingwithauntjuju.com

With temps in the 90’s all week simple, non-cooking recipes are part of my meals alongside something grilled. These skewers filled with fresh fruit, mozzarella balls, prosciutto, cherry tomatoes and drizzled with a basil vinaigrette  are the perfect answer to a light and refreshing side. They are also a great choice for appetizers on an … Continue reading →