xxx nibbles

By • January 13, 2011 • 20 Comments

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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
  1. get some tooth picks and I think you can figure this one out.
Jump to Comments (20)

Tags: salty, savory

Comments (20) Questions (0)

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Zester_003

over 3 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.

Dsc03010

over 3 years ago betteirene

Good one! I would also like to nominate you for best instructions ever.

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over 3 years ago thirschfeld

thanks betteirene. It took days to get the instructions just right.

Christine-28_small(1)

over 3 years ago cheese1227

Hmmm, days or opportunities to test them with various cocktails....

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over 3 years ago Sasha (Global Table Adventure)

So simple, yet elegant. Nice work :) I can almost taste it...

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over 3 years ago thirschfeld

thank you Sasha

Cathybarrow_allrecipes_%c2%a9_2014

over 3 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!

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over 3 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.

Christine-28_small(1)

over 3 years ago cheese1227

Very cool combination.

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over 3 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.

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over 3 years ago thirschfeld

I would have to agree with there but aren't you thinking about a cocktail awfully early on the morning. LOL.

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over 3 years ago Savorykitchen

I'm opening a restaurant. I'm never *not* thinking about a cocktail.

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over 3 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.

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over 3 years ago Derek Bond

what is charcutepaloooza?!! sounds like my kind of gathering!

Cathybarrow_allrecipes_%c2%a9_2014

over 3 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...

Me

over 3 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.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Nice! Did you make the prosciutto yourself?

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almost 4 years ago thirschfeld

Thanks, yes I did make it. I am taking part in Charcutepalooza

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Cool! Can't wait to hear more of your charcuterie adventures.

Gator_cake

over 3 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.