Black Forest Ham, Cheese and Fig Jam Sandwich

Crunchy, salty, sweet, earthy and so incredibly satisfying is how to describe this sandwich. Last weekend I made fig jam and was thinking of creative ways to use it. While driving home from work, my creative thoughts were spinning in my head and this sandwich popped up. I thought it would be simple yet full of flavor. It actually exceeded my expectations. I could have certainly eaten more than one, but refrained. My husband did eat two and couldn’t believe how tasty they were. We actually had those two nights in a row for dinner.

Black Forest Ham, Cheese and Fig Jam Sandwich

Ciabatta Bread
Black Forest Ham, Deli sliced
Jarlsburg Cheese, Deli sliced
Fig Jam

Slice ciabatta bread about ¾ inches thick. Spread about 2 teaspoons of fig jam onto the slice. Add three slices of the ham and top with a half of a slice of jarlsburg cheese. Preheat oven to 400 degrees. Lay the sandwiches onto a cookie baking sheet and cook for 10 minutes.

Goat Cheese Crostini with Cranberry Pecan Tapenade

If you know me or read my blog regularly, you know that I adore appetizers – especially Crostini. Why do I love them so, is what you might be wondering. The answer is simple: they are straightforward, easy and an open canvass for hundreds of toppings. Over the weekend I created multiple Crostini and was inspired by various things: figs, cheese, herbs, and tapenade. I posted two other recipes this week and this is the final Crostini post for the week.

Each of you probably has a favorite Crostini recipe or a creative idea for a wonderful Crostini. Thought it would be fun to have a “Crostini Challenge”.

Crostini Challenge simple rules:

1. Post a comment on this post about your favorite Crostini, your most creative Crostini idea you have made, want to make or a general comment.

2. Post by no later than August 5th, 2010.  Open to the 50 United States only. 

3. I will conduct a random drawing for Bruschetta: Crostini and Other Italian Snacks by Maxine Clark for one lucky winner based upon the total comments submitted.  Winner will be announced on August 8th or before.

4. Within a few weeks I will select my favorite entries, share my recreation and highlight in an upcoming post.

5. Look forward to everyone’s ideas and having fun with Crostini!

Goat Cheese Crostini with Cranberry - Pecan Tapenade

1 baguette, 1/4-inch thick slices
1/4 C. finely chopped pecans
1/2 C. black olives
1/4 C. green olives
1 clove garlic, peeled
1 t. lemon zest
1 T. fresh thyme leaves
1-2 T. extra virgin olive oil
1/3 C. dried cranberries
1/3 t. salt
1/4 t. freshly ground black pepper
Fresh goat cheese

Preheat oven to 375°F. Make Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden brown, about 10-15 minutes.

Place the pecans in the bowl and set aside. Put the olives, garlic, zest, herbs and 1 Tablespoon of olive oil into the food processor. Process until smooth. If dry, add an additional Tablespoon of olive oil. Transfer to a bowl and mix in the chopped pecans. Add the cranberries, salt and pepper.

Spread 1 Tablespoon of goat cheese onto each crostini. Place 1 Tablespoon of the olive mixture on top.

Fig Balsamic Jam and Goat Cheese Crostini

Thomas Keller is one of the most iconic chefs of this era. His finesse, detail, perfectionism and professionalism, has made him one of the chefs to admire. With his empire of restaurants ranging from French Laundry to Bouchon to Per Se, he is known around the world as the premier chef. French Laundry is on my bucket list along with Per Se. We enjoyed Bouchon several months ago along with the Bouchon bakery and absolutely loved everything about the experience. I received his new cookbook, Ad Hoc for a gift and completely enjoy looking at it over and over again. It inspired me for this Crostini.

I had picked up two pounds of figs on Friday at Costco. With one pound I made the delicious Fig Coffee Cake that was a complete winner with my husband and next door neighbors. The second pound I made Fig and Balsamic Jam from the Ad Hoc cookbook. This could quite possibly be the most supreme jam on earth and so simple to make. Once the balsamic reduces along with the figs and sugar, the sweetness of the vinegar comes through. A quick tip - if you ever want to replicate aged balsamic, simply reduce over low to medium heat and let cool. It speeds up the aging process.

From my last post, it was a Crostini extravaganza on Saturday night. I made the Fig and Balsamic Jam and topped a goat cheese Crostini with this decadent jam. The tang of the goat cheese along with the sweet fig and balsamic jam was magical. It was a true celebration for your palate. Before fig season ends, I am going to make more jam and can it for year long enjoyment.

Fig and Balsamic Jam

1 Lb. Figs, Black Mission, stems removed and coarsely chopped
¾ C. Sugar
¼ C. Balsamic Vinegar
Fresh Lemon Juice

Combine the figs, sugar, and balsamic vinegar in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice and stir. Taste and add more lemon juice if desired. If too chunky, you can use a food processor to quickly pulse a bit smoother. Spoon the jam into a container with a lid and let cool. Refrigerate for up to one month.

Slightly adapted from Ad Hoc by Thomas Keller

Simply toast up the crostini, spread a bit of your favorite goat cheese and top with some of the Fig and Balsamic Jam.  Enjoy!

Grilled Scallion and Ricotta Crostini + Darioush Wine

Crostini in Italian means “little toasts”. A Crostini is one of the most versatile vessels for making outstanding appetizers. The list of toppings are endless and your creative juices can be geared up in minutes once you start to think of the possibilities.

Saturday night my husband and I celebrated our 13th anniversary of our first date. By the way we met on a blind date and typically go back to the “scene of the crime” to celebrate and reminisce. Saturday was a busy day, so we decided to stay at home to celebrate. We completely enjoy having appetizers for dinner along with a great bottle of wine. Last night I prepared four different crostini’s. I will share the other three over the next week or two.

From our cellar, I selected a wonderful bottle of 2003 Darioush Signature Cabernet Sauvignon from Napa Valley. Darioush prides themselves in making Bordeaux estate style wines using old world labor-intensive, micro-vineyard management and new world technology to create fine wines from its estates located in the appellations of Napa Valley, Mt. Veeder and Oak Knoll. The cabernet is a blend of 85% Cabernet Sauvignon, 10% Merlot, 2% Cabernet Franc, 1% Petit Verdot and 2% Malbec. Smooth tannins, wild berries, espresso and bittersweet chocolate were just a few of the qualities and flavors in this quintessential wine.

A few years back, we both took a Friday off from work to visit this unique winery in Napa Valley. One of the unique experiences that they offer is a fine wine and artisan cheese private tasting. They partner with Cow Girl Creamery for this decadent experience located in their luxurious barrel room. If you heading to Napa, put this on your “to do list” and I promise you will not be disappointed.

Grilled Scallion and Ricotta Crostini

1 Sourdough baguette
Ricotta Cheese
10 Scallions
Olive oil
Fleur de Sel

Slice 16 half inch pieces of bread to make the Crostini. Lie onto a baking sheet and bake in a 350 degree oven for about 10 minutes or until lightly golden brown. Remove from the oven to cool.

Prepare 10 scallions by cutting off the white end slightly and trimming the bottom part of the green portion of the scallion. Lightly brush each one with olive oil. Place onto an inside or outside grill. Cook until soft and grill marks are evident. About 5 minutes. Be sure to flip them over to ensure even cooking.

Let the onions cool and then chop to small pieces.

To prepare, spread about one to two teaspoons of the ricotta cheese on each Crostini. Then top with about one heaping teaspoon of the grilled onions. Sprinkle a bit of fleur de sel on top of each one. This will dramatically enhance the flavors.

Fig Coffee Cake

Last night we ventured to Costco for the primary reason to replenish our toilet paper supply, but you all know how going in for a single item leads to multiple purchases. We were no exception with that Costco statistic. Outdoor solar lights, blueberries, dried mushrooms; a couple new cookbooks and a two pound container of fresh figs were in our basket upon check out. Not too mention the goodies that my husband picked up.

I am so happy that figs are now in season and at their best. I have not made a coffee cake in a hundred years. Thought about blueberry coffee cake and then perished that thought. I wanted to create something that was out of the ordinary. While on the treadmill, the Fig Coffee Cake idea popped into my brain. Brilliant I thought. It would be sweet, satisfying and perfect for a Saturday morning breakfast. You are probably thinking, she just did the treadmill and now a piece of fig coffee cake. Sunday morning will now begin with a trip to the treadmill.

Fig Coffee Cake

2 C. Flour
1 ½ C. Sugar
½ C. Butter, cut into small pieces
1 t. Baking Powder
2 Eggs, separated
¾ C. Milk
¼ C. Cream
2 t. Vanilla
2 C. Figs, cut into 8ths

Using a stand up mixer, combine the flour and sugar, then cut in the butter and mix with an electric mixer on low speed, until crumbly. Add baking powder, egg yolks, milk and vanilla. Beat until combined.

Whisk the reserved egg whites until soft peaks form. Gently fold into the batter.

Pour the batter into a greased 13 x 9 baking pan. Cover with the diced figs. Sprinkle the crumb topping (see below for recipe) over the figs. Bake at 350 for 35 to 40 minutes.

Crumb Topping

1/3 C. dark brown sugar
1/3 C. granulated sugar
1/2 t. ground cinnamon
1/4 t. salt
1/2 C. (1 stick or 4 ounces) butter, melted
1 3/4 C. Flour

In a large bowl add the brown sugar, granulated sugar, cinnamon, salt and flour and mix together. Then add the melted butter and stir together. You can use your hands to combine together and create the large crumbs.

Fennel, Apple, Pecan and Gorganzola Salad

Do you ever crave a fresh salad that is easy to make, crunchy, sweet, savory and satisfying? If so, this Fennel, Apple, Pecan and Gorgonzola salad might just exceed your expectations. Several weeks ago I created and served this salad to my friends and each person enjoyed the fresh and vibrant tastes and textures in the salad.

One of the cooking classes that I took at Tante Marie in San Francisco featured Tori Ritchie who is a wonderful chef and teacher. She introduced us to the concept of using lemon juice, olive oil along with salt and pepper as the dressing to a salad. She also encouraged us to use our hands to toss the salad. With this salad, I did not use my hands, but did employ her techniques. The fun thing about this method is that you need to taste along the way to ensure the correct balance is there for you.

 A few tips:

• Use the best olive oil that you can find
• Fleur de Sel enhances the flavor in the salad versus regular salt
• If meyer lemons are in season and available to you, use them
• Fresh ground pepper outshines pre-ground versions
• Chill the matchstick apples and fennel prior to tossing

Fennel, Apple, Pecan and Gorgonzola Salad

4 Green Apples

2 Fennel Bulbs
1 C. Gorgonzola Cheese, crumbled
¾ C. Pecans, chopped and toasted
2 – 3 Lemons
Olive Oil
Fleur de Sel
Fresh Ground Pepper

Peel the apples and core. Create matchstick slices and let sit in a bowl of water with 2 to 3 tablespoons of lemon juice.

Trim the fennel bulbs and core. Use a very sharp knife or mandolin to create paper thin slices.

When ready to toss and serve, drain the apples and pat dry. Add to a large bowl. Add the fennel, gorgonzola cheese and pecans. The dressing is a taste process. Add about the juice of one lemon and drizzle with the olive oil. Toss together and taste. Season with salt and pepper. Add more lemon juice and/or olive oil until you achieve the balance you desire. Taste one more time for season.

Mini Lamington Cupcakes

Lamingtons are a prototypical part of every Australian's childhood. This little sponge cake is dipped in chocolate icing and then rolled in desiccated coconut. Typically these little goodies are sold at local school fairs or bake sales. Sometimes you will see a Lamington split in half and layered with whip cream or strawberry jam. The raspberry jam variety is more recognized in New Zealand.

The Lamington is named after Charles Cochrane-Baillie, 2nd Baron Lamington who served as the Governor of Queensland from 1896 to 1901. According to history or legend, the Lamington’s chef Armand Gallad was given short notice to serve unexpected guests. He proceeded to cut up French vanilla sponge cake baked from the day prior, then dipped in chocolate and rolled in dried coconut. The Lamington guests quickly asked for the recipe and a classic Australian dessert was born.

I was first introduced to Lamington’s several years ago while at our local farmer’s market. Bake Sale Betty would attend each weekend farmer’s market in her blue wig, ironing boards strewn about with tasty treats from her homeland of Australia. Betty would give out samples of her delicious scones, cookies and Lamingtons. Once the word was out about the Lamington’s – you had to get there early or they would vanish quickly. When I asked her what they were – she replied with – they are like zingers.

I was pursuing through The Craft of Baking by Karen DeMasco and looking on page 166, there they were. These cute little Lamingtons were given a fun twist by Karen. Instead of the traditional square shape, she chose to bake them in mini muffin tins - brilliant. My first thought was to pipe in a bit of raspberry jam after they finished cooking, to kick them up a notch. I decided to make them according to the recipe, but next time, I am adding the raspberry jam for sure. I made a few slight changes to the recipe and figured out a few shortcuts that worked for me.

Lamingtons

Makes about 30 Lamingtons

Coconut Coating

2 cups unsweetened shredded coconut

Cupcakes

1 1/2 cups cake flour, plus more for the muffin tin
1 tsp baking powder
1/2 tsp salt
8 ounces (2 sticks) butter
1 C sugar
2 t. vanilla extract
1/2 C whole milk
4 large egg whites

Chocolate Glaze

1/4 C plus 3 Tbsp unsweetened cocoa powder
2 C confectioner's sugar
1/4 t. kosher salt
1/4 t. pure vanilla extract
1/4 C plus 3 Tbsp water

Preheat oven to 300 F

Spread the coconut on a baking sheet and bake until it's lightly golden, about 5 minutes. Remove from the oven and cool. Break up a bit with your hands and add to a bowl.

Increase the oven temperature to 350 F. Use a non-stick cooking spray to coat the mini muffin tins.

Beat the egg white to soft peaks in the electric mixer and then scrape into a bowl and set aside. Rinse this bowl quickly and then add the butter, granulated sugar and vanilla. Beat on medium high until light and fluffy – about 5 minutes. Scrape down the sides.

With the mixer on medium speed, add the milk and the flour, baking powder and salt alternating in three additions each scraping down the sides of the bowl as necessary to ensure that the mixture is well combined. Using a rubber spatula, scrape the batter into a large bowl.

Divide the batter among the muffin cups, filling the cups about three-quarters full. Be sure to not overfill them, otherwise they spill over the sides. Bake rotating the tin halfway through until the cupcakes are lightly golden and a tester inserted in the center of a cupcake comes out clean, about 20 minutes. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.

For the glaze:

In a medium bowl, sift together the cocoa powder, confectioners' sugar and salt. Add 1/4 cup plus 3 Tbsp water and the vanilla, and whisk to combine.

Dip 1 cupcake into the glaze turning to coat the entire cupcake. Immediately roll the cupcake in the toasted coconut, covering the entire cupcake. Transfer the cupcake to the wire rack to let the glaze set up. Repeat with remaining cupcakes.