Bubbly Manchego Funnel Cakes w/ Charred Onion Mascarpone, Jamon and Blackberry Jalapeno Mostarda

Recipe created by 2016 Glorious Bites Semi-finalist: Leah Lyon

This glorious appetizer from Leah Lyon, one of our Austin Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. This fried funnel cake with a little bit of a jalapeño kick has a great combination of sweet, spicy, and savory flavors. The citrus notes of the wine bring to life all of these very different flavors and the toasty finish helps bring them all together with one delicious food and wine pairing.

Ingredients

2 ounces very thinly sliced Serrano Ham (or substitute Prosciutto), cut into strips

Thinly sliced green onion tops for serving

Mostarda

1 teaspoon minced jalapeno pepper

1 cup fresh or thawed from frozen blackberries, mashed

1 tablespoon coarse mustard made from whole seed

2 tablespoon sugar

Mascarpone

1 2-3 inch sweet onion, peeled and thinly sliced

1-2 tablespoons vegetable oil (for brushing on onion)

1/8 teaspoon salt

1/3 cup mascarpone cheese

Funnel Cakes

3 tablespoons corn flour

1 teaspoon sugar

1/3 cup All-Purpose Flour

1/2 teaspoons baking powder

1/2 cup lightly packed finely grated manchego cheese

1 small egg 1/4 cup milk

2 tablespoons water

1/4 cup Gloria Ferrer Sonoma Brut

2 cups vegetable oil for frying

 

Directions

  1. Make Mostarda: Combine the jalapeno, blackberries, mustard, and sugar in heavy saucepan. Simmer until thick and reserve.
  2. Make Mascarpone: Heat oven or broiler to 500 and brush the onion slices with oil. Place on baking sheet and sprinkle very lightly with salt. Broil until heavily charred. Cool and chop well. Mix with mascarpone.
  3. Make Funnel Cakes: Mix corn flour, sugar, flour, and baking powder in a bowl. Sprinkle in the manchego, mixing as you sprinkle it in and breaking up any clumps. Beat the egg, milk and water together in separate bowl. Stir in the wine. Fold the wet mixture into the dry mixture. Heat oil in a heavy frying pan to medium-high heat. Fill a squeeze bottle or pastry bag with medium writing tip with the batter. Squeeze small spirals into the hot oil, frying on both sides until golden and crisp. Transfer to paper towels to drain.
  4. To serve, top the funnel cakes with the mascarpone and mostarda, then add a small strip of ham and a thin ring of green onion.

 

Makes about 2 dozen servings.

Leave a Response