Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

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Jump In The Mouths

Jerry Traunfeld is my hero. I spent some time in his kitchens during and after culinary school, and both of his cookbooks are my go-to tomes for just about anything. One of my favorite simple appetizers are his "Jump In the Mouths" with a saltimboca flavor profile that will rock your world. Start a night with these paired with your favorite Champagne and you might just get lucky!

Jump in the Mouths

Yield:  about 20 pieces




4 oz Italian washed rind Fontina cheese (or sub Gruyere)

2 oz very thinly sliced Prosciutto (5 large slices)

40 ea medium sized sage leaves 


2 C all-purpose Flour

2 Tbsp Cornstarch

2 tsp baking powder

2-1/4 Cups ice water 

1 Qt vegetable oil for frying 


Cut the cheese into slices 3/8” thick and then into rectangles slightly smaller than the size of the sage leave (1/2”x1-1/2”)


Tear or cut off small pieces of prosciutto, approx 2”x3”, and wrap them around the pieces of cheese to completely cover them.  This keeps them from leaking out when fried.

Sandwich the packages between two sage leaves of similar size.  The leaves won’t adhere until the bundles are dipped in the batter.


Whisk the flour, cornstarch, and baking powder together in a mixing bowl.  Pour in the ice water and stir briefly, only to moisten the dry ingredients. The batter should be lumpy.  Pour the oil into a 3-qt saucepan and heat it until it read 360° on a deep fry thermometer. 

One by one, lift the bundles by holding onto both sage leaves at one end and dip them into the batter.  Let the excess batter drip from them for a moment, and then drop them into the hot oil.  Fry 6 or 8 at a time until very lightly browned and crisp, about 2 to 3 minutes, flipping them in the oil to brown both sides. Lift them out with a wire skimmer and drain on paper towels.  Fry another batch when the oil returns to 360°. 

When all the bundles are fried and drained, transfer them to a platter and serve right away. 

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Reader Comments (4)

What's with that surly gourmand dude and bukakke? Love this blog, pal. Maybe you could do something with a few more ingredients, more labor intensive . . . at least 5 days of prep 'cause otherwise, ANYBODY could do it. And "asshole" is such a boring expletive, I'm gonna need something better out of you. xoxo

April 21, 2011 | Unregistered CommenterSteve2 in LA

Nice blog Marc - I can't cook, but I'm f'ing excellent at eating - I shall point all my cooking friends here.

April 26, 2011 | Unregistered CommenterMattR

PS - the thought of your cooking something to jump in my mouth has made me feel a little bit uneasy.

April 26, 2011 | Unregistered CommenterMattR

Photo looks beautiful...almost a shame to batter 'em up & deep fry them!
..I said "almost"...

April 26, 2011 | Unregistered CommenterKT in OZ

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