valley food story banner
- Advertisement -
mjk7 posted in Liberty restaurant is all about ...

They really do treat you like family, and want to make sure your entire experience ...

suggest removal

Pookie posted in Vino virtuoso lives his dream ...

To compare getting a certificate in wine tasting to earning a Ph.D. from an Ivy ...

suggest removal

dd933 posted in New burger bar opens in ...

Poland? It's actually Springfield Twp. south of Western Reserve Rd.

suggest removal

dontbeafool posted in New burger bar opens in ...

You had me at spiked milkshakes.

suggest removal

Comment on a story to join the table talk!

weather icon

Current Conditions


Light Rain Fog/Mist

Other Food Stories on Vindy.com

Maple and brandy brine enhances turkey flavor

November 25, 2015
By Jill Wendholt Silva The Kansas City Star Vaughn Good ...

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

November 25, 2015
Each week, this column offers recipes from Valley cookbooks. If ...

A mash of potatoes and root veggies

November 25, 2015
By Jill Wendholt Silva The Kansas City Star Chunky or ...

Burger of the Year finalists

November 25, 2015
Burger of the Year finalists The Mahoning Valley Burger Review ...

» More food Stories
- Advertisement -

« Valley Food Home

Holiday Brunch An easy way to make your home celebration as fun as possible

Published: Wed, December 18, 2013 @ 12:00 a.m.

Family Features

A holiday cele- bration at home should be as much fun for the hosts as for friends and family.

With a little planning, the goal of effortless entertaining is suddenly within reach.

First, make it brunch, typically lighter and simpler to prepare than dinner.

Buffet style is another smart choice — just arrange the dishes on pretty holiday linens and invite guests to serve themselves.

Half of the work is done when you go with full-flavored imported Italian cheeses like Parmigiano Reggiano, Grana Padano and Montasio, and air-cured hams like Prosciutto di Parma and Prosciutto di San Daniele. As PDO (Protected Designation of Origin) products, they belong to a special group of high-quality European foods that can be made only in specific geographical regions.

Four Dishes that add up to a no-stress brunch buffet:

A frittata with the deeply savory flavors of Prosciutto di Parma and Parmigiano Reggiano cheese. It’s equally delicious warm or at room temperature, whichever is more convenient.

Thumbprint biscuits featuring melted Montasio cheese in the indentations on top — a clever touch for biscuits made with ready-made dough.

A brilliant two-ingredient recipe consists of eggs baked in Prosciutto di San Daniele “cups.” They are crisp, creamy and irresistible.

Festive garnishes for a salad of deep green kale leaves, tossed with orange vinaigrette, include Grana Padano shards, pears and pine nuts.

For more information on the PDO system and holiday recipes using these legendary cheeses and hams, visit www.legendsfromeurope.com.

Eggs Baked in Prosciutto di San Daniele Cups

Yield: 12 portions

Pictured above

12 slices Prosciutto di San Daniele

12 large eggs

Preheat oven to 400 degrees.

Fold one slice of Prosciutto di San Daniele in half crosswise to make a rectangle. Fit into a muffin cup.

Crack egg into lined cup. Repeat with remaining ham and eggs.

Bake 10 to 12 minutes to desired doneness.

Kale Salad with Grana Padano and Citrus Dressing

Yield: 5 cups

1/2 pound kale

1 large Anjou or Bartlett pear, sliced

1/2 cup Grana Padano shards

1/4 cup pine nuts or sliced almonds, toasted

2 tablespoons orange juice

2 tablespoons white wine or balsamic vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Remove ribs from kale and cut into 1-inch ribbons; place in a large salad bowl. Add pear, cheese and nuts.

Whisk together orange juice, vinegar, olive oil, salt and pepper. Pour over salad and toss.

Montasio Cheese Thumbprint Biscuits

Yield: 8 biscuits

1 package store bought ready-made biscuit dough

1 cup coarsely grated Montasio cheese

Preheat oven to 400 degrees.

Separate biscuits onto a parchment lined or lightly greased baking sheet. With your thumb, press into center of each biscuit to form a small well. Fill each well with 2 tablespoons of the grated Montasio. Bake until tops are golden, about 8 minutes. Serve immediately.

Prosciutto di parma and parmigiano reggiano frittata

Yield: 4 to 6 portions

8 large eggs

1/2 cup whole milk

1/4 teaspoon black pepper

3 ounces thinly sliced Prosciutto di Parma, torn into 1-inch pieces

6 scallions, thinly sliced

1/2 cup (2 ounces) coarsely grated Parmigiano Reggiano

1 tablespoon extra virgin olive oil

Preheat oven to 350 degrees.

In a large bowl, beat eggs and milk with an electric beater until frothy; add pepper. Stir in the Prosciutto di Parma, scallions and cheese. Heat oil in an 8-inch oven proof skillet; add egg mixture and cook over medium heat until edges are set, about 8 to 10 minutes. Place in oven and bake until firm, 15 to 20 minutes.


Use the comment form below to begin a discussion about this content.

HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2015 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes