The gardens are burnishing as I type~ Not quite as much as the Goddess of Oy above~ But it changes by the minute~
I have always loved her.. she even winters indoors.. She just reflects so well how I feel at the very end ..when I am chopping down everything I grew..and bringing in everything I want to preserve!
She was a very special gift..
I will miss this summer we had..
the beautiful blooms..the green grass.. everyday a different story..in a good way~
All the alphabet boys had a birthday and our oldest daughter too..38..8..6..5..4..all done~
There was a new deck to appreciate even more the outdoors~
The long days.. warmer days.. sunnier days~
New plantings..Like Pinkie Winkie:)
Picking fresh herbs..and cooking with them..flowers too~
A new season will be upon us soon..
I thought in case you can still get cherries.. but grapes would work well too..
I would share this DELICIOUS..appetizer~
The N hostess napkins were a gift from my daughter.. N for ...Nana:) Instead of M..for Monique.. she knows Nana is my favorite name ever.~♥
You can find the original recipe for these appetizers here ..that I modified..
and the second one that gave me the balsamic pearls idea..here..
Both are BEAUTIFUL and you will enjoy looking..the second site is in French..
The balsamic pearls I learned how to make from here..
Method.. recipe.. La Recette~
So what you do is have some nice crostini ready..
a baguette..or pieces of sourdough work well..or just the regular loaves I bake..but with Robin Hood Multi Grain flour~ In their best for bread line~
Paint it if you wish:) adorn w/ sage leaves.. or shape it..like an escargot ♥ as seen in France~pardon the gloomy through the vitrine photo of those:)
The first time I made this appetizer.. I used Ricotta cheese..the second time also..
the third time... w/ the balsamic pearls..I used Caprice Des Dieux cheese..a soft cheese.We ♥ it~
Next time..and I know when I am making them.. will be with chèvre..as my family loves chèvre~
I would do Ricotta again.
1 1/2 Cups Pitted cherries,halved..I usd only the red cherries I had..but a mix would be gorgeous..
1 Tbsp good aged Balsamic vinegar
1 Tsp superfine sugar
1 cup skim ricotta cheese
2-3 tsps honey
Kosher salt and pepper to taste
I added thyme and rosemary the first time:)
Only thyme the second time around.and the third time too~
After tasting the original recipe I just felt it needed an herb..
it heightens the cherry/balsamic taste..
For the balsamic pearls.. I made them because I knew I live too far away from epicurean areas to find balsamic pearls in one instant...unfortunately I like to make things the moment I am inspired to..:)
Stem, pit, and halve the cherries..let them marinate in the balsamic vinegar and sugar..( and herbs..)
Mix your ricotta with the honey..season with S and P to your liking..
Spread the ricotta mixture on your crostinis..top w/ the cherry mixture..(and sprigs:) )
Adjust the amount of cherries etc.. for the number of portions you are making.. even by eye..it is easy to know how many..sma efor cheese and crostinis..
I had dabbled in pearls.. I think of juice..of some sort a few yrs back..
So I knew what I was getting into..and I didn't have much to lose..
They are fun to make..
Just watch the video..
the amounts are listed..
I made the full 150 ml recipe.. but I will do half next time..
You will need Agar Agar..
It's a fun little experiment.. and so darn pretty:)
I would never hesitate to make again when a recipe can be enhanced with them.
Have a lovely weekend~