I made your appetizer - phyllo cups with proscioutto, brie and fig preserves - for a wine tasting. They were the big hit of the party - and so easy! Thanks!
Palma's the expert, but I cut the rind off and cut in small pieces to fit more in. The phyllo cups I used were fluted and small (about 1" or so), so the smaller you cut, the more you fit in. Also, the proscioutto I used was pretty salty, so I wish I had put in a little more brie to balance it out. I had to go to 3 different grocery stores to find the phyllo cups. I actually forgot to use balsamic vinegar. I found fig preserves in "Whole Foods" the organic grocery chain, but I would think any upscale or gourmet shop that carries jams would have some.
These look great . . . unfortunately we don't have ready made phyllo cups here in Ontario. It is quite a bother to make your own! The good news - when I was in the US last weekend I brought a box home and they are currently in the freezer - woo hoo
Jerry
The traveler sees what he sees. The tourist sees what he has come to see. ~G.K. Chesterton
I make something similar (cranberry-brie bites) but use frozen puff pastry sheets since there's no such thing as frozen filo/phyllo appetizer cups here! I cut a thawed sheet into 12 squares that I poke into mini-cupcake pans, tuck in a chunk of brie and top with a dollop of whole cranberry sauce (canned-à la "semi-homemade") and bake for 15 minutes or until cheese is melted. I think the puff pastry sheets are pretty universally available. I'm going to try this prosciutto recipe next week!
Sandra - having just returned from Chicago I can attest to the fact that Fox and Obel as well as the Whole Foods downtown both had an assortment of fig preserves. I confess that I brought back three jars from California last fall. We stayed off Union Square in San Fran and went to the Ross store (imagine, discount shopping on Union Square I am suprised that I wasn't asked to leave the hotel *smile*), similar to a TJ Maxx or Marshalls and they had them in their gourmet food section at a incredibly cheap price.
Jerry
The traveler sees what he sees. The tourist sees what he has come to see. ~G.K. Chesterton
You can get some fig compote here as well as other fig themed items. I have a jar of the apricot & fig chutney at home. When I need a quick appetizer, I spread it on some crackers and have it with some cheese and fruit. Palma, your recipe sounds delicious!
Posts: 976 | Location: San Francisco bay area | Registered: 12 May 2003
Gloria - that is one of my favourite restaurants in Sonoma. We had a wonderful lunch there last fall! This is my first year in four without a trip to the Sonoma valley I will try and squeeze one in next spring.
Jerry
The traveler sees what he sees. The tourist sees what he has come to see. ~G.K. Chesterton
Somebody wrote Sonoma and Spring in the same post????? I will try again in Spring 2007! And I will succeed this time!!! Is it too early to start planning a GTG??
(For those of you that don't know it I was organising a one month stay in Sonoma last spring and I couldn't go because of a stupid stupid passport problem )
Giulia, my goal is March. I am trying to get my boss to send me to a conference in LA March 16 - 19. If he agrees then I shall combine that with a drive up the coastal highway, stopping at every winery I see, shopping and eating in San Francisco and then a week in Sonoma just loving it.
Jerry
The traveler sees what he sees. The tourist sees what he has come to see. ~G.K. Chesterton
My goal was March last year and I think that it could be the right month for me (if I can get the right passport this time!). I was warned about weather in March in Sonoma but later it will be difficoult for me to travel. I'd gladly see you there!
(For those of you that don't know it I was organising a one month stay in Sonoma last spring and I couldn't go because of a stupid stupid passport problem )
Originally posted by Giulia da Urbino: (For those of you that don't know it I was organising a one month stay in Sonoma last spring and I couldn't go because of a stupid stupid passport problem )
Giulia - I missed that thread - what kind of stupid stupid passport problem did you have?
Terry, you can read it here It was soooo very annoying! And it's also annoying not knowing if I will be able to solve the problem now as I still have that stupid stupid passport.... I might lo ose it!
I know this is the hey Palma made your appetizer thread, but I'll just say to Giulia that there is absolutely nothing worse than red tape and ineptitude! You follow the rules and what do you get? Hope this will all be straightened out by your next trip. Good Luck,
Palma, made your appetizer for a dinner party and everyone enjoyed. I used a quick fig jam from Maureen Fant's Rome cookbook for Williams-Sonoma.
Confettura di Fichi (Fig Jam)
2 tablespoons almonds or hazelnuts 1/4 lb. dried figs, about 5 figs, stem removed and each cut into 4 or 5 pieces 2 tablespoons brandy 2 tablespoons sugar Zest and juice of 1/2 lemon
Spread nuts in single layer on baking sheet and place in oven preheated to 300 degrees. Bake for 10-15 minutes, until nuts are toasted. Cool.
Combine figs and 1/2 cup water in small saucepan and bring to boil over high he
Topic Closed
I will try and squeeze one in next spring.
)
) last March at the great GTG you had in Sonoma 
