Recipes

Roasted Figs with balsamic and maple syrup

Serves 4

12 figs trimmed of stem and sliced in ½ from the top to the bottom. Place in a baking dish, cut side up.

Melt:
2 Tbs balsamic vinegar
2 Tbs maple syrup
2 Tbs butter

Bring butter, maple syrup and balsamic come to a boil, pour over the figs and bake in a 400 degree oven until caramelized and the figs are hot throughout. Great served over vanilla ice cream or a simple polenta cake with a dollop of crème fraîche.

Julia's Cheese Wafers

Here's a recipe inspired by Julia Child. These can be made with any cheese but most often they are made with Swiss Gruyere.The dough is super easy to make and you can keep it in the freezer for emergencies. Also great with tomato or leek and potato soups.  Bon Appetit! - Cindy

Pre-heat oven to 425 degrees

½ # grated Swiss or mixture of cheeses
½ # softened butter
1-1 ¼ C flour
Fresh ground pepper (¼ tsp or so)
Pinch of salt–depends on the saltiness of the cheese used
1/8-1/4 tsp cayenne or espelette pepper

Parchment lines or buttered baking sheets
½ C finely grated cheese for garnish; I use Parmesan

Mix the ingredients well and form into an inch and ½ wide log. Wrap well in parchment or cling film and refrigerate 1 hour or overnight. Slice into ½ inch thick slices and place on baking sheets; they will spread a bit. Bake a few 12–15 minutes and if they spread too much, add the additional ¼ c flour.

Citrus Celebration Salad

Citrus season brings us blood oranges, mandarins, tangerines, cara cara oranges, and more! So many wonderful citrus fruits to play with, I thoughy you’d like this simple salad. In Brazil a version of this is served with fejoada, the national dish. Try to use at least three different kinds of citrus; a sharp knife or serrated blade will help you make nice even circles.It's a bright refreshing side to a roasted chicken dinner, great as a contrast to legumes like hamhocks and beans or lentil stew, black beans and rice, or with roasted pork. Enjoy!  - Cindy

6 to 8 servings

6 of a selection of the above oranges peeled just beneath the membrane and sliced in 1/3" thick slices (circles).
6 thin slices of red onion cut in rings and separated
6-8 lengthwise slices of avocado (optional)
6 or so mint leaves finely shredded
sea salt
fresh ground pepper
juice of one lime or Meyer lemon
drizzle of extra virgin olive oil (optional)

Arrange the orange slices (alternate variety) on an attractive platter as you would for a carpaccio, sprinkle with the mint, salt, pepper and olive oil. Place the avocado spears and the red onion rings on top, sprinkle with lime or lemon juice, and serve chilled.