Fair warning: set out a tray of these jewel-like apricot, goat cheese, and almond morsels at your next party, and they'll likely be gobbled up in a matter of minutes. (They're that good.) What your guests won't know is how easy they are to assemble — it's feasible to put together a second batch in a matter of mere minutes to reinforce supplies. Try them for yourself, and you'll understand their appeal.
Kick off your weekend with a drink that makes use of what's in season right now: ripe, plush apricots. This muddled cocktail, inspired by the classic whiskey smash, calls for just four ingredients: apricots, whiskey, lemon, and agave. Dare we say it's, well, a smash? See how it's done, and then print out the recipe so you can make one for yourself.
This garden-to-glass cocktail pays homage to what I consider to be the most underrated Spring fruit of all time: the apricot. There's only a short window of time in May when these stone fruits are ripe, plump, and bursting with sweet juice; after that, they turn mealy and flavorless. Make the most of their short-lived season with a cocktail that highlights the fruit's floral, honeysuckle-like flavor. This tipple, which is inspired by the classic whiskey smash, calls for just apricots, agave, lemon, and bourbon. Got four ingredients and five minutes? Then make the apricot smash.
So, with that inspiration in mind, I took to my market and picked up a bounty of end-of-season apricots for a mere 99 cents per pound. The stone fruits, along with some figs, went into the oven to be roasted until they were syrupy and falling-apart sweet. I served them in their juices over fresh ricotta on rustic levain.
As it turns out, roasted fruit-topped bread makes a delicious start to the day, as well as an after-school or post-workout snack. It's easily adaptable (I'm certain everything from plums to blackberries to grapes would work!) and affordable to make at home. Keep reading for the indispensable recipe.
We've got a group called Savory Sights, where you can upload mouthwatering images of foods and drinks you've made, consumed, or just salivated over. Start sharing your photos now! There are lots of ways to participate, so read on to learn more.
For Hanukkah, I recommend this orange cake with apricot glaze. It takes advantage of the flavors of fresh citrus, which is in season. The combination of whipped egg whites and olive oil results in a super moist and fluffy cake.
The fact that there's no frosting will make it easy to eat with just your fingers. It's also a great hostess gift, so be sure to check out the recipe after the break.
To become edible, seed kernels must first be roasted in their pits to destroy toxic levels of prussic acid. Then, they're smashed open with a hammer and used in cooking to add a distinct bitter cherry-almond flavor to dishes.
Noyaux can be employed to enhance ice cream, custard, and amaretti cookies; create the liqueur creme de noyaux; or give almond extract its signature flavor. Have you ever heard of noyaux?
Source: Flickr User king_david_uk