Posts for August 29th 2010
This recipe, which calls for a grill, could also easily be prepared with a panini press, or even in a frying pan. Use the leftover jam to stir into Greek yogurt, top on waffles, or fill a crostata — the options are endless.
From Susannah Chen
Prosciutto and Brie Sandwiches With Blackberry Jam
2 cups blackberries, preferably fresh
1/4 cup sugar
1 tablespoon freshly squeezed lime juice
1 tablespoon cornstarch
1/4 cup cold water
4 slices sweet batard, or other rustic bread
2 tablespoons salted butter, at room temperature
6 thin slices prosciutto
2 teaspoons Dijon mustard
6 ounces of brie cheese, sliced
- Make blackberry jam: Combine blackberries and sugar in a small metal saucepan, using the tines of a fork or a potato masher to break apart the berries.
- Add lime juice and bring to a simmer over medium-high heat, and allow to cook for 5 minutes, stirring constantly, until juices have been released.
- Meanwhile, in a small bowl, mix the cornstarch with cold water until well incorporated. Stir cornstarch water into simmering blackberries, and remove pot from heat immediately. Allow jam to cool to slightly. Reserve 4 teaspoons for recipe, and transfer the rest (approximately 3/4 cup) to an airtight container, reserving for another use. (The jam will keep for about 2 weeks.)
- Make the sandwiches: Preheat a grill to medium heat. Butter both sides of all bread slices. Place on grill for 6-10 minutes, flipping each slice of bread once halfway through, until exterior is browned and crisp to your liking. Remove from grill.
- Divide the 4 teaspoons blackberry jelly between two slices of bread, then top evenly with the brie cheese slices, and return to the grill for 3-5 minutes, or until cheese has melted.
- Top the other two remaining bread slices with mustard, and fold 3 prosciutto slices atop each. Carefully bring the blackberry-brie and mustard-prosciutto slices of bread together to form a sandwich. Enjoy immediately.
Makes 2 sandwiches.
For tonight's dinner, Mr. Yum has politely requested scallops, a shellfish option that often gets overlooked in favor of shrimp or fish. Since I haven't had much of a chance to grill shellfish this Summer, I'm throwing it on the barbecue to get a little practice.
Leaving scallops on heat for too long makes them shriveled and rubbery, so watch them closely, as they also cook rapidly. Serve them atop a bed of cilantro-specked white beans, with grilled scallions and zucchini on the side. Want the healthy recipe? Just read more.