Monte Cristo Party Bites With Raspberry Malbec Jam Recipes

MONTE CRISTO PARTY BITES WITH RASPBERRY-MALBEC JAM

Steps:

• Make the Raspberry-Malbec Jam: In medium saucepan, stir together raspberries, sugar and wine. Heat to boiling over medium-high heat. Reduce head to medium; cook 8 to 10 minutes or until mixture is thickened to an almost jam-like consistency (mixture will continue to thicken as it cools). Serve slightly warm or cover and refrigerate up to 3 days. Makes about 3/4 cup jam.
• Make the Monte Cristo Party Bites: Heat griddle or large nonstick skillet over medium heat. In wide, shallow bowl, whisk eggs until well beaten. Place bread on work surface; spread each slice with mustard. Build sandwiches by layering two bread slices with ham, turkey, cheese, and remaining bread.
• Lightly spray griddle with cooking spray. Gently press sandwiches; dip all sides in egg, letting excess egg drip off. Place sandwiches on griddle; cook 8 to 10 minutes or until bread is golden brown and fillings are warm, gently flipping halfway through cook time. Transfer sandwiches to cutting board; cut each sandwich into quarters and serve with Raspberry-Malbec Jam.

MONTE CRISTO PULL-APART SLIDERS RECIPE BY TASTY

Steps:

• Make the raspberry jam: In a medium saucepan over medium heat, cook the raspberries for about 4 minutes, until they start to burst and become very fragrant. Add the sugar and cook, stirring constantly, for 10-15 minutes, until running a spoon through the jam leaves an open trail at the bottom of the pot. Stir in the lemon juice. Remove the pot from the heat and let the jam cool completely. Transfer to the refrigerator and chill for at least 2 hours or overnight.
• Make the sliders: Preheat the oven to 325°F (160°C). Line a small baking sheet with foil, leaving enough overhang so the sides can be used as handles. Grease with nonstick spray.
• Slice the sheet of Hawaiian rolls in half horizontally, leaving the individual rolls connected. Place the bottom half in the prepared baking sheet.
• Layer the turkey and ham on top, making sure to fold the meat to fit inside the individual squares of the rolls, then top with the Swiss cheese.
• Spread the raspberry jam over the top half of the rolls and place on top of the cheese layer, pressing down lightly.
• In a small bowl, mix together the egg and melted butter. Liberally brush on top of the rolls.
• Bake the sliders until the cheese is completely melted and the buns are toasted, 25-30 minutes. If the tops begin to brown too quickly, cover loosely with foil.
• Remove the sliders from oven and let cool for about 10 minutes, then transfer to a serving platter. Dust lightly with powdered sugar and serve whole so the sliders can be pulled apart.
• Enjoy!

MONTE CRISTO ROSE BITES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry, then cut into 1½-inch-wide strips.
• Brush the raspberry jam over each strip.
• Arrange a layer of half-slices of ham on a pastry strip with the straight edges at the center of the strip and the curved edges hanging over the edge of the pastry. Fold the exposed pastry over the ham. Sprinkle some Gruyère cheese over the ham. Starting from one short end, roll the pastry into a tight spiral. Secure the end with a toothpick, if desired. Transfer to the prepared baking sheet and repeat with the remaining ingredients.
• Brush the pastry roses with the beaten egg.
• Bake for 12-15 minutes, until golden brown.
• Transfer the pastry roses to a serving platter and dust with powdered sugar.
• Enjoy.

MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE

Steps:

• Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full)., In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown, 30-40 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Let casserole stand 10 minutes before cutting. Serve with sauce.