Prosciutto Cups With Apples And Lemon Recipes

Steps:

• Preheat the oven to 325 degrees F.
• In a large skillet set over medium-high heat, brown the sausage. Use a potato masher to press the sausage in the pan. It assures a nice crust forms on the sausage. Then, using a wooden spoon, break apart the sausage as it cooks. Once the sausage is brown, add in the celery, apples and onion and saute until fragrant and softened, about 5 minutes. Add in the parsley, sage and thyme, and then add the chicken stock and scrape up any brown bits that have formed on the bottom of the pan. Season with pepper, turn off the heat and set aside.
• Add the bread cubes to a large mixing bowl and add the sauteed sausage and vegetable mixture. Toss to combine, and then add in the dried cranberries. Once the mixture has cooled slightly, add in the eggs and toss until all ingredients are combined.
• Line each cup of 2 nonstick muffin pans with 2 slices prosciutto. Let the prosciutto hang over the cups. As they bake, this becomes crispy and delicious, plus the prosciutto shrinks up a bit as it cooks as well. Press the prosciutto slices into the muffin cups to create space for the stuffing.
• Once the muffin cups are lined, fill each cup with a heaping amount of stuffing.
• Bake the stuffing cups until golden brown on top and the prosciutto is nice and crispy around the sides, 20 to 25 minutes. Once cooked, remove from the oven and let cool in the muffin tins until they are cool enough to touch, 5 to 10 minutes.
• Remove, serve and enjoy!

Steps:

• Cook spinach; drain well.
• In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg.
• Spray miniature muffin tins with Pam.
• Cut prosciutto into quarters.
• Press 1/4 slice into muffin tin, pressing against bottom and sides.
• Spoon cheese mixture into cup about 2/3 full.
• Bake 20-25 minutes in preheated 375 degree oven.
• Remove.
• Can be frozen.

Steps:

• Preheat oven to 375 degrees.
• Cut prosciutto into half pieces.
• Place each into one mini cupcake tin circle.
• Bake until a crispy bacon color - 15-20 minutes
• Remove and put on paper towel hole side down and allow to cool.
• Combine apples and juice in bowl to taste. It should be sweet/sour to balance the salt.
• Spoon as much as you can into each cup.

Steps:

• Preheat oven to 400 degrees F.
• On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes.
• Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.
• Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
• Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.
• To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.

Steps:

• Preheat oven to 350.
• In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
• Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower.
• Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower.
• Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bread in a single layer and brush with 3 tablespoons oil. Season with salt and pepper and bake until golden, 10 to 12 minutes.
• Top crostini with apple and prosciutto. Toss arugula with lemon juice and remaining tablespoon oil, season with salt and pepper, and divide among crostini.