xxx nibbles
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Author Notes: These are adult only nibbles. They are the kind of bite you should only eat with a stiff cocktail. Something with one of the vermouth sisters preferably. Maybe a Manhattan even a Martini but if that is not your thing a good glass of wine will suffice.
Two or three of these, an apertif and a great dinner will make for an extremely satisfying evening. Really the goose fat alone should have its own place and be traded on the precious metals market.
- thirschfeld
Serves 4 with cocktails, really it is all arbitrary make as many as you like
- 12 each, castelvetrano olives, non-salty olives is a must
- kumquats, quartered and seeds removed
- Prosciutto of your choosing, pork, duck or goose
- get some tooth picks and I think you can figure this one out.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
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over 2 years ago pierino
pierino is a trusted source on General Cooking and Tough Love.
Good choice on the olives, Bro T. But goose liver and prosciutto, I think are already traded as "rare earth" on the commodities market. Everything comes from China these days.
over 2 years ago betteirene
Good one! I would also like to nominate you for best instructions ever.
over 2 years ago thirschfeld
thanks betteirene. It took days to get the instructions just right.
over 2 years ago cheese1227
Hmmm, days or opportunities to test them with various cocktails....
over 2 years ago Sasha (Global Table Adventure)
So simple, yet elegant. Nice work :) I can almost taste it...
over 2 years ago thirschfeld
thank you Sasha
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Tom, when you first posted this I thought "I have to find me a goose." Instead, I'm seriously considering a road trip to Indiana. Your food is so enticing!
over 2 years ago thirschfeld
MrsWheelbarrow you can come for a visit anytime, well, you probably don't want to come right now cause the little ones are still sick, but doing better, nasty flu going around here.
over 2 years ago cheese1227
Very cool combination.
over 2 years ago Savorykitchen
Gorgeous. And lucky me, with a freezer full of duck prosciutto. :-)
Cocktail-wise: I think it would pair really well with a Martinez.
over 2 years ago thirschfeld
I would have to agree with there but aren't you thinking about a cocktail awfully early on the morning. LOL.
over 2 years ago Savorykitchen
I'm opening a restaurant. I'm never *not* thinking about a cocktail.
over 2 years ago thirschfeld
That is probably good then. I hope all is going well with the place. I keep seeing some beautiful photos of work that is happening.
over 2 years ago Derek Bond
what is charcutepaloooza?!! sounds like my kind of gathering!
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Check out Charcutepalooza at www.charcutepalooza.com and also here on Food52 - http://www.food52.com/blog...
over 2 years ago TheWimpyVegetarian
I would love to try this! I think kumquats are one of the most underused citrus out there! I love them and buy them whenever I see them. And congrats on your beautiful looking prosciutto. What kind is it?? I made some a couple years ago in school and making it yourself beats anything you're going to find at the store.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Nice! Did you make the prosciutto yourself?
over 2 years ago thirschfeld
Thanks, yes I did make it. I am taking part in Charcutepalooza
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Cool! Can't wait to hear more of your charcuterie adventures.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
When I saw the contest theme, this recipe immediately popped into my head! It's perfect, and I will not be surprised if it ends up as a finalist.