Aquista What?, you might ask.  When we first arrived in the New Orleans area and began house hunting our son-in-law, who is a fellow foodie, mentioned a family owned market on the North Shore named Aquistapace’s. (pronounced a-qwi-stah-paces)  He said it was a great little local market, nothing like the well known chains in the area and that he thought I would enjoy it.

On my first outing I was simply driving around looking at different places of interest, but did not find it.  The subject came up again in conversation when mention of the store having the finest wine, beer and liquor selection in the state as well as a huge selection of imported cheeses and specialty items I knew I had to make a bigger effort!

I was not disappointed!  I “googled” directions to the market and set out to discover what turned out to be exactly what I’ve been looking for since moving to the area.  Fresh flowers, lovely produce, an amazing meat department and wine…wine….and more wine at amazing prices.  One shopping cart, situated in the liquor section offered fifths of Stolichnaya “Sticki Honey” vodka for $5.99.  Of course, I had to try it, and I have to report it is delicious served over shaved ice with a twist of lemon.

The cheese department delivered all sorts of extraordinary selections and samples for tasting!  Goat cheese, montrachet, ages goudas and more filled two large refrigerated display cases on one side of the store.

I especially loved this cheese.  It is a raw, organic cheese, Melkbus 149 Truffle, from the “gouda” region in the Netherlands that has bits of shaved black truffle blended in.  My daughter tasted a sample and came running to me with this statement, “Mom, I’ve just tasted heaven.”.  I had to give it a try and I have to report that she was RIGHT!  Slightly creamy with the pungent flavor of black truffle and a hint of walnuts exploded in my mouth!  I recommend you find this cheese in your local market and, if they don’t carry it, ask them to order it for you.  It will be worth it….trust me!

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Now to discover where to get the best, freshest seafood and fish nearby.  Do I have any readers in the Mandeville, Louisiana area out there?

Melissa | food & entertaining | 09 25th, 2015 | 1 Comment »

Since by my very nature I am pretty energetic, I don’t rely on several cups of coffee in the morning to get me going.  One is enough and that one is now Rouse’s delicious coffee & chicory.  Since arriving in New Orleans this is the coffee our son-in-law brews every morning…..to perfection.  Add some raw sugar or stevia and a bit of half ‘n’ half to create a little cup of heaven!

Chicory is an herb that flaunts a pretty blue flower when in bloom.  But the root of the plant is where the magic is.  Louisianian’s began using chicory to stretch ground coffee when naval blockades cut of the port of New Orleans during the Civil War.

Long known for its medicinal uses to cleanse the liver and heal gout, chicory was first grown and used to brew healing tea in Egypt.  It spread to France years later and made its way from there to New Orleans.  The taste is a bit different from other coffee but I have become addicted to the slightly sharp flavor.

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Enjoy some coffee with chicory and have a beignet!  It’s a wonderful way to experience a bit of New Orleans, wherever you may be!  If you’re a reader in Coastal Georgia ask Dan, the manager at The Market at Sea Island for the special coffee and chicory blend this wonderful shop offers!  You might even ask him to see if the bakers at The Cloister might make a few beignets!

Melissa | food & entertaining | 08 26th, 2015 | No Comments »

We’re going Italian today!  It’s hard to beat great Italian food.  I’m one of those make it from scratch, never use sauce out of a jar, well, almost never, kind of cooks.  This is one of my favorite “comfort” meals.  We all need one now and then!

Ice Cold Peroni Beer

Pan Fried Ravioli with Sicilian Dipping Sauce

Pork Chops Marsala

Broccoli Rapini

Angel Hair Pasta

Fresh Plum Tart

Chianti

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When I eat Japanese food I like to drink Kirin, Chinese calls for TsingTao, soooooo, Italian has to have Peroni!  I’m not a big beer drinker, but there are certain foods that just cry out for the crisp, cold flavor of beer.  Peroni is the perfect accompaniment to today’s appetizer!

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Pan Fried Ravioli with Sicilian Dipping Sauce

These are super easy to make and they always get applause.  Be sure to drain the ravioli well on paper toweling before serving.

1 package wonton wrappers

1 cup low fat ricotta cheese

1/4 chopped, fresh basil

1/4 cup parmesan cheese

1 clove garlic, finely minced

Mix the cheeses and herbs together.  Take one wrapper, top with a spoonful of cheese mixture and then with another wrapper.  Moisten the edges and crimp with a pastry wheel if you desire.  Heat 1/4 cup of extra virgin olive oil in a small saute pan and add “ravioli”, one at a time, until golden brown on both sides.  Sprinkle the finished ravioli’s with parmesan cheese and garnish with a fresh basil sprig.

Sicilian Dipping Sauce

1 cup finely chopped, plum tomatoes

2 cloves garlic, finely minced

1/4 fresh basil leaves, chopped

Sea salt to taste

1 tablespoon Extra Virgin Olive Oil

Mix all ingredients and let stand at room temperature for up to one hour.  Serve in a bowl on a platter surrounded with the ravioli.

Photo by Chef Chuck

Pork Chops Marsala

4 bone in pork chops

2 tablespoons olive oil

2 cloves garlic, finely minced

1 shallot, finely chopped

1/4 cup marsala wine

1/4 cup chicken stock

2 tablespoons capers

1/4 cup fresh sage leaves

1 tablespoon raw sugar

sea salt and pepper to taste

Salt and pepper the chops.  Heat the olive oil in a large saute pan.  Add the chops and brown on both sides, about three minutes each.  Remove the chops and add the marsala to the pan, then the garlic and shallot.  Place the chops back in the pan and add the chicken broth.  Cover and simmer for 1/2 hour.  Remove the cover and sprinkle the chops with the raw sugar, spooning the sauce over them and allowing to simmer on very low heat for another five minutes.  Add the capers and sage leaves to the sauce.  Serve with the pasta, spooning plenty of sauce over both.

Broccoli Rapini

Some say this is an acquired, but I find myself craving it almost anytime.  Broccoli Rapini has a slightly bitter taste.  You’ll want to find it in peak season, usually the end of winter to beginning of spring.  Wash it well and chop the leaves and part of the stem.  Saute the greens in a couple of tablespoons of olive oil until tender, about 10 minutes on low heat.  Add two cloves of garlic, thinly sliced, and saute for two more minutes.  Season with sea salt and serve.  Note:  This is delicious as a light lunch served with Sicilian Salsa and good crusty bread…..and a Peroni, of course!

Fresh Plum Tart

I always give credit where credit is due.  Ina Garten always manages to provide some of my best recipes.  AND, you can order the book if you want!  Delicious!

Photo: James Merrell

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2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Preheat the oven to 400 degrees.

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin-side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Melissa | Finally Friday!, food & entertaining | 07 24th, 2015 | 2 Comments »

Just south of Saint Simons Island is another charming place, Jekyll Island.  Known for the summer cottages that still remain standing gracefully on the grounds, filled with their history as seasonal dwellings for some of the most well known and wealthiest family’s in the early 20th century.

What started out to be a hunting club after the end of the Civil War became the most exclusive social club in the United States.  Names such as Pulitzer, Vanderbilt, Morgan and Hyde are just a few of the  rich and famous who maintained membership in the club.

Many famous events took place at the Jekyll Island Club, including the first transcontinental telephone call placed by AT&T president Theodore Vail on January 25, 1915.  J.P. Morgan was host to some of the financial world’s most influential members along with Senator Nelson Aldrich and the Assistant Secretary of State in 1907 after a virulent time on Wall Street caused a run on the banks.  The team of financial wizards traveled to the island under assumed names to write The Aldrich Plan, which later became the basis for The Federal Reserve Act that established The Federal Reserve System.

Visitors to Jekyll Island can now tour the Club property and the summer cottages which once housed the families of wealthy financier’s from the Northeast.  Trolley’s provide guided tours that enable guests to learn about the island’s rich history while walking in the steps of those who once inhabited these famous grounds.  Family’s such as the Rockefeller’s  passed the time during hot summer days taking part in the lavish splendor of this Southern playground.

The Jekyll Island Club Hotel now offers the finest in accomodations for the discerning traveler.  Dine on five star cuisine in the Grand Dining Room or enjoy a lovely meal at the Crane Cottage, a short walk from the Hotel itself.

Crane Cottage is where Mr. T and I exchanged vows one cold winter day in front of a roaring fire with a private luncheon for our family afterward several years ago.  Also on the hotel grounds is Cafe Solterra where you can enjoy a casual meal while sitting on the balcony that surrounds the inner courtyard.

This whole facility holds very special memories for me and my family.  The beaches are close by and horseback riding is available if you want to take a ride on the beach.  Bikes can be rented to see  Jekyll the best way with shaded bike paths running around the entire island.   There’s plenty of history, sightseeing and relaxing to be had.  And you can take day trips to visit the other barrier islands in the area!

A trip to The Jekyll Island Club Hotel is a great idea for any couple or family wanting to experience nature and history in an atmosphere of turn of the century grandeur.  A lovely pool awaits as well as golfing on three outstanding courses if that’s your sport of choice.

You’ll be in for a special treat when the sun begins to set on this historic jewel.  Plan to order a cocktail and watch nature’s display from the westward facing porch…you’ll feel every muscle in your body relaxing as you take in the splendor!

Melissa | food & entertaining, people | 07 23rd, 2015 | 6 Comments »

I’ve got the song “Summertime” spinning around in my mind today!  It’s hot, hot, hot and time for some easy cooking and living!  I’m keeping things simple and delicious with my post today.  I’m not a big meat eater, but I do like some good sausage on the grill, it has to be really good for me to bother.

I discovered Holme’s Smokehouse Original Pecan Smoked Sausage from Texas and the rest is history.  My Texas roots took over the moment I read the label and the bonus of it being a BOGO at our local Harris Teeter last week cinched the deal.  I limit my intake of cured meats like this, but this is worth the splurge once in a while.  With the first bite, the snap of the casing and the burst of juicy, pecan smoked flavor, I was in foodie heaven!

So this is what we had for dinner the other evening.  Holme’s sausage on the grill, with ciabatta bread that I brushed with garlic olive oil from Golden Isles Olive Oil and fresh okra and summer squash from Uncle Don’s.  I tossed the veggies with plain extra virgin olive oil, a bit of pink salt and put it right on the grill with the sausage as it cooked.  A nice, crisp Pinot Grigio…cool and refreshing….a perfectly quick summer meal!

Melissa | Finally Friday!, food & entertaining | 07 10th, 2015 | No Comments »

We’re celebrating our independence this weekend!  What better way than with some delicious, juicy ribs and lots of fresh veggies as sides!  This is my special rib recipe, easy and so yummy!  Be safe and enjoy this holiday!

BBQ’d Pork Loin Ribs

Summer Cucumber Salad

Sliced Heirloom Tomatoes

Herb Buttered Corn on the Cob

Sweet Tea with a Twist

BBQ’d Pork Loin Ribs

2 sides of pork loin ribs

1 cup ginger ale

1 cup good beer (I used Red Stripe)

1 tablespoonCajun rub (I use Sangre de Cristo Spice Co.’s, available on-line and at Island Natural Foods Market)

2 tablespoons brown sugar

Jack Daniel’s barbecue sauce

Preheat your oven to 325 degrees.  Place the ribs in the ginger ale and beer, cover with foil and bake for 2 hours.  Remove from the liquid and rub thoroughly with the Cajun spice mix and brown sugar.  Refrigerate for 2 or more hours.  Heat the grill to 350 degrees, place the ribs on the grilling rack and slather with Jack Daniel’s sauce.  Grill, turning often, until both sides are cooked and caramelized.  Serve with LOTS of paper napkins, or better yet, put a roll of paper toweling on the table!

Summer Cucumber Salad

2 large cucumbers, peeled and thinly sliced (I used a mandoline to get these almost paper thin)

2 teaspoon sea salt

juice of one large lemon

3 cloves of garlic, peeled and thinly sliced

4 teaspoons sugar

1/4 cup warm water

In a large bowl sprinkle the cucumber slices with salt, place wax paper over the top and place a couple of large cans on the paper to weight the mixture down.  Let sit for a couple of hours then squeeze out the liquid and lightly rinse.  Place the cucumber slices in a clean bowl and add the remaining ingredients.  Allow to refrigerate for an hour or so before serving.  I keep these in the refrigerator all summer.  They are always cool and delicious!

Sliced Heirloom Tomatoes

Buy them locally at Uncle Don’s Local Market in all the various colors and sizes.  Slice, sprinkle with a bit of sea salt and freshly chopped flat leaf parsley or basil….so good and so summery!

Herb Buttered Corn on the Cob

6 ears of corn, husks pulled back, not removed, and silks removed

4 tablespoons unsalted butter, softened

1 clove garlic, peeled and minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh flat leaf parsley, minced

1 tablespoon fresh chives, minced

2 tablespoons parmesan cheese

sea salt and pepper to taste

Mix the butter with remaining seasoning and slather on the corn.  Pull the husks back over the corn ears and place on the grill with the ribs.  I put these on the upper shelf and once the ribs are cooked I put them on the larger grill for just a few minutes.

Sweet Tea with a Twist

Sweet Tea is the “house wine” of the South, but my version has a bit of an adult twist!  I like adding a shot of corn whiskey to each glass with some fresh mint to top it all off.  A great new Georgia distillery Thirteenth Colony has their corn whiskey for sale at the 19th Hole on St. Simons Island.  It also makes a great mint julep if you prefer.  Here’s there website if you want more information or recipes: http://thirteenthcolony.com

Melissa | Finally Friday!, food & entertaining | 07 3rd, 2015 | 3 Comments »

Simplicity is key when it comes to summer cooking.  I like to prepare a one dish meal in the morning that will be served that evening.  This recipe is quick and delicious.  We Southerners love our pie!  This is a savory pie filled with sweet Vidalia onions and heirloom tomatoes from Uncle Don’s Local Market!  I think you’ll love it!  Pair is with a crisp green salad and you’ve got a delicious meal that can be prepared the morning of or the day before you plan to serve it!

Southern Sweet Vidalia Onion and Heirloom Tomato Pie

Crust:

1 1/4 cups organic, all-purpose flour

2 teaspoons Cajun Seasoning, I use Sangre de Cristo Spice Company’s, organic and so delicious

1/2 teaspoon salt

4 tablespoons chilled butter, cubed

4-5 tablespoons ice water

Place all of the ingredients, except for the water, in a food processor.  Process until you have a crumble, corn meal like mixture.  With the motor running, slowly pour the ice water through the feed tube until the mixture pulls away from the sides of the processor bowl and forms a firm ball.  This can happen very quickly so be prepared.  Place the dough on a floured surface and shape it into a ball.  Wrap the dough in plastic wrap and refrigerate at least one hour or overnight.  Return the chilled dough to a floured surface and roll out into a circle that is a couple of inches larger in diameter than your pie pan.  Preheat the oven to 375 degrees.  Place the rolled dough into a 9″ pie pan and crimp the edges.  Prick the crust with a fork, line it with foil and place pie weights of a small, oven proof plate onto the foil.  Bake the crust for 12-15 minutes.  Remove from the oven and brush the crust with one beaten egg white, reserve the yolk for the filling.

Filling:

2 large heirloom tomatoes, sliced

1 large Vidalia onion sliced

3/4 cup bread crumbs

1/2 cup mayonnaise

1 egg yolk

1 cup shredded colby jack cheese

1 teaspoon fresh thyme leaves (1/2 teaspoon dry)

1/4 cup fresh basil leaves, shredded

salt and pepper to taste

Sprinkle the bottom of the prepared pie crust with 1/4 cup of bread crumbs.  Top with half of the onion slices and half of the tomatoe slices.  Whisk the mayonnaise with the egg yolk until pourable.  Drizzle 1/2 the mayonnaise mixture over the onion and tomato.  Sprinkle with 1/2 the thyme and 1/2 the basil.  Top with 1/3 of the cheese.  Repeat this process again.  Top the final layer with the remaining 1/4 cup of breadcrumbs and spray with olive oil.  Sprinkle with 1/4 cup grated parmesan cheese.  Bake at 350 for one hour and ten minutes or until golden brown and bubbly.  Remove from the oven and allow to cool for about ten minutes before serving.  Enjoy!

Melissa | Finally Friday!, food & entertaining | 06 26th, 2015 | No Comments »

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I’ve featured my Peruvian Chicken recipe before but it deserves another round.  The sides have changed and I think you’ll love them.  I’m exploring different grains as the weather warms up, cool salads packed with nutrition and light desserts.  Have a wonderful weekend….stay cool and enjoy!

Peruvian Chicken

2 3-4 pound chickens, butterflied (I asked the butcher at Harris Teeter to do this for me and he did a great job!)

2 tablespoons vegetable oil

2 tablespoons fresh lime juice

1 cup pineapple juice

1/2 cup soy sauce

1 tablespoon dry marjoram leaves

5 cloves of garlic, peeled and thinly sliced

2 teaspoons ground cumin

1 teaspoon paprika

Place the chickens in two large zip lock bags.  Combine the marinade ingredients and mix well.  Pour half of the marinade into each bag, seal and refrigerate overnight, turning every few hours.  Heat your grill to 400 degrees, or if using charcoal, heat until coals are turning white.  Grill for about 6 minutes on each side.  Cut into the chicken to make sure the juices are clear.  Cut into serving pieces and place on a platter.

Quinoa and Vegetable Fritters

I have to give credit for this recipe to 12 Tomatoes, one of my favorite spots on the internet when it comes to good eating!  These are so yummy and you can vary the vegetables as desired.

Ingredients

• 2 cups cooked quinoa
• 1/2 cup cannellini beans, rinsed and drained overnight, optional
• 1/2 cup parmesan cheese, grated
• 1/2 cup panko breadcrumbs (or seasoned breadcrumbs)
• 2 zucchinis, grated
• 2 cloves garlic, minced
• 1 large egg, plus 1 egg yolk
• 1 tablespoon fresh basil, chopped
• kosher salt and freshly ground pepper, to taste
• olive oil, as needed

Directions

1. Wrap grated zucchini in paper towels and wring them over the sink to squeeze out excess moisture.
2. If beans are not already dry, pat them dry with paper towels, then transfer them to a large bowl and lightly mash them.
3. Add zucchini, quinoa, garlic, parmesan, panko and basil to the bowl, and season everything with salt and pepper.
4. Add your egg and egg yolk and, using two forks or your hands, mix together until combined.
5. Heat 3 tablespoons olive oil in a large skillet over medium-high heat and let the pan get really hot.
6. Form quinoa mixture into 2-3-inch patties, then carefully drop them into the hot oil.
   Note: only fry a few pancakes at a time so that the pan stays hot.
7. Cook for 3-4 minutes per side, or until golden brown, then flip and repeat on other side.
8. Continue with remaining fritters.
9. Transfer cooked patties to a paper towel-lined plate to drain, then serve immediately as is, or with sour cream or yogurt

Cucumber Cilantro Salad

2 cucumbers, thinly sliced

1 cup fresh cilantro leaves, chopped

Golden Isles Olive Oil Persian Lime Olive oil

Juice of one lime

1 large garlic clove, peeled and finely minced

sea salt to taste

red pepper flakes to taste

Toss the cucumbers and cilantro with the olive oil and lime juice to coat.  Add the remaining ingredients, toss and chill for an hour.

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A nice bowl of frozen vanilla yogurt with fresh raspberries and chopped pistachio nuts completes the meal….yum!  Easy cooking for easy summer living….enjoy!

Melissa | Finally Friday!, food & entertaining | 06 19th, 2015 | 1 Comment »

Nikki Dinki with Bobby Deen

So many doors have opened for me as I have written The Permanent Tourist over the past two years!  But I have to say that one of the most exciting opportunities is being contacted by the publicist of a budding new star on the Food Network’s Cooking Channel to write about her, the new show she co-hosts with Bobby Deen and the time she spent filming here on St. Simons Island last February.   I got to speak with Nikki Dinki about her career and her flair for incorporating vegetables in unexpected ways so that anyone can love them!  It’s all about thinking outside of the box, enhancing vegetables with sauces and butter, yes butter, in ways you may never have considered. The show made its premiere appearance on the Food Network June 2nd and offers a blind taste test of foods we might consider junk food and how Nikki and Bobbi create a healthier version.  You’ll find participants, blind taste testers, choosing the healthier version, much to their surprise, when they learn which dish is which!  So without further ado, here is a delicious recipe Nikki kindly sent for me to share with my readers!  It’s easy and perfect for weekend entertaining, especially since it features shrimp and we all know how tasty our sweet Georgia shrimp is!

Brown Butter + Lemon Rigatoni with Cauliflower Breadcrumbs

Serves 4

½ head cauliflower, coarsely chopped

2 tablespoons olive oil

2 teaspoons kosher salt

½ cup loosely packed parsley

½ cup panko breadcrumbs

1 ½ ounces parmesan cheese, shredded

1 pound rigatoni

6 tablespoons unsalted butter

½ cup heavy cream

2 lemons zested + the juice of 1 lemon

1 pound large shrimp, peeled + deveined

¼ teaspoon ground black pepper

1. Place a large pot of salted water over high heat for cooking the pasta and preheat the oven to

400°F. While they are heating, pulse the cauliflower in a food processor until finely chopped.

Spread the cauliflower on a baking sheet, toss with 1 tablespoon of the oil and ½ teaspoon

of the salt and bake until brown – about 30 minutes, stirring every 10 minutes.

2. Turn the oven heat up to 450°F. Add the parsley, parmesan and panko to the bowl of the

food processor. Toss in the browned cauliflower and pulse until everything is finely ground.

Transfer the mixture back onto the baking sheet and bake for 10 minutes more, stirring

every 2 minutes until breadcrumbs are crispy and brown. Set aside while preparing the pasta.

3. Cook the pasta in the now boiling water until al dente according to the package directions.

Once it is finished cooking, drain the pasta and return to the pot. While the pasta is cooking,

make the brown butter lemon sauce.

4. In a large skillet melt the butter over medium heat and cook it until browned – about 5

minutes. Turn heat off and let the butter cool for 5 minutes; then add the cream, lemon juice

and zest, parsley and 1 teaspoon of the salt and stir until combined. Add the sauce to the

pasta and toss together until well combined; leave over low heat while you make prepare the

shrimp.

5. Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Toss the

shrimp with the remaining ½ teaspoon salt and the black pepper in a medium bowl; then

add to the skillet and sauté until pink and slightly charred, turning once – about 4 minutes

total.

6. Serve immediately, dividing the pasta among 4 dinner plates and topping each portion with

one-quarter of the shrimp and scatter the cauliflower breadcrumbs evenly over the tops.

Look for Nikki’s cookbook in 2016.  Published by St. Martin’s Press, this book will guide you on your way to creative cooking!  I cannot wait to get a copy!  One more to add to my ever growing cookbook collection!  Get to know Nikki better here:  www.nikkidinkicooking.com, you’ll find more yummy ideas and recipes!

AND, before I end!  When Nikki and Bobby were here on St. Simons Island they filmed a segment with one of all of our favorite local restaurants, Southern Soul BBQ.  If you’re a fan of the restaurant I know you’ve tried the Drunken Cubano sandwich made so famous there.  The show airs this coming Tuesday, June 16th at 9:00 pm on the Food Network’s Cooking Channel.  You’ll get to see how Nikki and Bobby added a healthy touch to this classic favorite and see how participants responded!  Talking with Nikki was delightful and I know you’ll enjoy the show when you tune in!  Another fabulous offering from Food Network’s Cooking Channel to program into my smart tv for regular taping!  For more on Junk Food Flip go here:  http://www.cookingchanneltv.com/shows/junk-food-flip/bobby-deen-nikki-dinki-junk-food-flip-face-off.html

Melissa | Finally Friday!, food & entertaining | 06 12th, 2015 | 2 Comments »

Sometimes I just like to have fun in the kitchen.  I’ve found some pictures of foods I absolutely love on Pinterest and I’m pairing them with my recipes today!  It’s all about deliciousness and letting my culinary imagination go!  If you have not visited Golden Isles Olive Oil in Redfern Village here on St. Simons you are truly missing out!  Last weekend we had such a great time discovering what can be done with flavored olive oils and the many variations of balsamic vinegar that you’ll find there.  Go for an olive oil and balsamic tasting!  The ladies in the shop are super helpful and ready to help you get your collection going or put a gift basket together for a friend!  I’m sold and I think you will be as well!  So, without further ado!  Here is my “fantasy” meal…..I think I’ll be making it this weekend for Mr. T to enjoy as well!

Heirloom Tomato Salad

Asparagus, Bacon and Cheese Tart

Meyer Lemon Pudding Cakes with Blackberry Sauce

Prosecco

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Heirloom Tomato Salad

1 each, yellow, red and green heirloom tomatoes, thinly sliced

1 bunch fresh tarragon

Vinaigrette:

1/4 cup Golden Isles Tarragon Olive Oil

2 Tablespoons Sicilian Lemon White Balsamic

1/4 teaspooon dry mustard

Sea salt and freshly cracked black pepper to taste

Whisk the olive oil and vinegar together, add the seasoning and drizzle over the tomatoes.  Sprinkle with fresh tarragon for garnish.

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Asparagus, Bacon and Cheese Tart

1 package puff pastry, thawed

1 bunch asparagus, ends snapped off and lightly steamed, not more than 3-4 minutes (If you like your asparagus really crisp you won’t want to steam it…personal preference)

6 slices of Smithfield applewood smoked bacon, fried and crumbled

1 log goat cheese, softened and crumbled

1 cup fresh mozzarella cheese, shredded or thinly sliced

Roll the thawed puff pastry out to an 11×14 rectangle.  Preheat the oven to 425 degrees.  Roll the edges of the dough slightly to create a “crust”.  Cover the dough with the goat cheese and mozzarella.  Place the asparagus on top of the cheese and sprinkle with the bacon.  Bake for about 20 minutes, or until the crust is golden brown.

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Meyer Lemon Pudding Cakes with Blackberry Sauce

I’m not going to even think of taking credit for this recipe.  I found it on the Dixie Crystal Sugar website.  But I will suggest adding a bit of blackberry ginger balsamic vinegar to the puree for a little “zing”.  I even learned that a little balsamic added to vodka and some sparkling makes a pretty refreshing cocktail!

INGREDIENTS

Filling

• 2 1/2 tablespoons Meyer lemon zest (zest from approximately 2 large lemons)
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup cake flour
• 1/4 teaspoon salt
• 2 egg yolks
• 2/3 cup buttermilk
• 1/3 cup Meyer lemon juice (juice from approximately 1 large lemon)
• 3/4 teaspoon vanilla extract
• 3 egg whites

Puree

• 1 1/2 cups fresh or frozen blackberries (or berries of choice)
• 2-4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
• DIRECTIONS
  1. Preheat oven to 350 degrees.

  For filling

  1. Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside.
  2. In a small bowl measure out sugar.
  3. Add lemon zest and with your fingers, rubbing firmly, rub zest into sugar.  This will release oils from citrus zest and perfume th sugar with lemon flavor and scent.
  4. Sift flour and salt into bowl with zested sugar and set aside.
  5. In a mixing bowl, combine egg yolks, buttermilk and lemon juice and mix until combined.
  6. Turn speed to low and slowly add sugar and flour and mix just until incorporated.  (Batter will be runny.)
  7. In a separate bowl whip egg whites until stiff peaks form.
  8. Add batter to whipped egg whites and gently fold the two into one another until mixed.
  9. Place ramekins in a large roasting pan (or similar) and fill with hot water around ramekins so that it reaches half way up sides.
  10. Pour batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they’re golden brown and spring back when gently pressed.
  11. Allow to cool slightly then invert gently onto a serving dish and serve with puree of choice.
  12. Garnish with whole berries and mint sprigs.

  For puree

  1. Using a stand blender, food processor or emersion blender, add berries and 2 tablespoons sugar and blend until smooth.  Taste and adjust sugar if needed.
  

  DIXIE CRYSTALS INSIGHT

  Recipe developed for Dixie Crystals by Christy Landry @myinvisiblecrwn.

Melissa | Finally Friday!, food & entertaining | 06 5th, 2015 | No Comments »