I read somewhere it had only been the 18th time that Punxsutawney Phil had not seen his shadow since the Groundhog Day tradition began way back in the late 1800s. And according to folklore, this signaled the arrival of an early spring. But he wasn't the only groundhog failing to see their shadow on Groundhog Day this year. If more than one groundhog did not see his shadow, then it's probably safe to say the early spring forecast will actually come to fruition. Right? Because who cares he has only been right somewhere between 36 and 39 percent of the time (depending on the time periods of records you look at). Certainly these are not the kind of percentages to cause anyone to gamble away their life savings. Yet, in spite the groundhog's poor powers of prognostication, I really believe this year he would get it right. However, a few bitter cold and snowy February days had me wondering if I shouldn't have been so quick to so vehemently take an early spring forecast position. But then, this past week as I was driving through an arboretum, I came upon a tree filled with not one, but dozens of robins. Upon seeing this almost surreal sight, I thought the return of all of these robins was more than an omen, but definitive proof spring really would return early this year. Well, as it turns out the whole return of the robins as a predictor of spring's arrival is nothing more than an old wives' tale. If you can't believe groundhogs and robins, who can you believe?
During a trip to New York several years ago I picked up a baker's dozen of Chinese Spoons I found at Fishs Eddy, a store filled with an incredibly eclectic collection of dinnerware, glassware, linens, and assortment of interesting serving pieces and knick-knacks. If you are ever in NYC and looking for a fun adventure, you absolutely must make a trip to this store. Okay, back to the Chinese Spoons. There must have been a reason why I bought them, although to be honest I don't remember what it was. If I had to guess, there was probably a recipe needing Chinese Spoons I thought I needed to make. Those spoons, the ones I absolutely had to have and then ultimately carefully pack for the return plane trip home had never been used. Until now that is. All because one of my best friends posted on her FB page an array of appetizers she served at a recent progressive dinner. The Caramelized Blue Cheese and Prosciutto Spoons caught my attention, setting me off on a search for the recipe. Fortunately I knew exactly where those Chinese Spoons were. And finally, these spoons in waiting would be put to good use.
These Caramelized Shallots, Blue Cheese, & Prosciutto Spoons are a perfect bite. Sweet, savory, and salty. How was it I never had them before?
In searching out recipes for these spoons, some called for the use of shallots while others called for the use of (red or yellow) onions. Milder in flavor than red onions, but with a hint of garlic flavor, shallots it had to be. Note: Some recipes called for the use of either raspberry or red wine vinegar, so the choice is yours. I used red wine vinegar.
The thinly sliced shallots are first sautéed in unsalted butter (along with a generous pinch of kosher salt) until they become lightly golden and translucent. A tablespoon of sugar added to the shallots contributes to their caramelization as well as further highlights their sweet notes. Two tablespoons of red wine vinegar brings both balance and a slight tartness to the caramelized shallots. As tempted as you may be to eat this insane deliciousness right out of the pan, you really need to fill about a dozen Chinese spoons with a generous teaspoon of them.
The savory second layer on these spoons is a small slice of your favorite blue cheese. Mine happens to be Maytag Blue.
A thin slice of prosciutto, cut into strips, becomes the final and salty layer on these spoons.
If there really such a thing as a perfect teasing bite, they would be these Caramelized Shallots, Blue Cheese, & Prosciutto Spoons. And while relatively inexpensive, the purchase of the Chinese spoons in NYC all those years ago, turned out to be a wise, maybe even fortuitous acquisition. So now that I am feeling a little vindicated and even a little prophetic, I am predicting spring will be arriving early this year. I am betting on it.
Caramelized Shallots, Blue Cheese, & Prosciutto Spoons (slight adaptation to the Blue Cheese and Prosciutto Spoons recipe shared on the French Cooking for Dummies food blog)
Makes approximately 10-12 spoons
Ingredients
4 - 5 large shallots or 6 - 7 medium sized shallots, peeled, and cut into thin slices (no larger than 1/4 inch)
1 1/2 Tablespoons unsalted butter
pinch of Kosher salt
1 Tablespoon granulated sugar
2 Tablespoons of red wine vinegar (or raspberry vinegar)
3 slices of prosciutto, sliced into long strips
2 ounces blue cheese (recommend Maytag Blue Cheese), cut into small sliced pieces
Directions
1. In a medium-large frying pan, melt butter over low heat. Add sliced shallots, stirring to coat the shallots in butter. Cover pan and cook until shallots become translucent (removing lid to stir several times as well as to ensure shallots are not burning). Approximately 8-10 minutes.
2. Stir sugar into the shallots and continue cooking for several minutes until the shallots begin to caramelize further.
3. Increase heat to medium, add red wine vinegar cooking until vinegar evaporates. Immediately remove from heat.
4. Spoon a generous teaspoon of the caramelized shallots into each of the spoons. First top with a piece/slice of blue cheese and finish with a strip of the prosciutto. Serve immediately.
Notes: (1) Caramelized shallots can be made earlier in the day and reheated on low in the microwave before assembling. (2) Have the blue cheese and prosciutto cut up prior to filling spoons with the caramelized shallots. (3) While intended to be served warm, room temperature spoons were also delicious.
A tree filled with feasting robins, an omen spring will be arriving early here in the midwest.
