Well, I tried two new recipes today and they are both keepers!
The first is the Watermelon and Feta salad from Everyday Food.
Doesn't it look yummy!
For me the natural sweetness of the watermelon offset the slightly peppery taste of the arugula and the salty taste of the feta.
Here's the recipe:
2 T white wine vinegar
2 T olive oil
coarse salt and ground pepper,to taste
3 bunches arugula(about 12 oz. total)
1/4 medium red onion,thinly sliced
2 to 3 cups chilled watermelon, cut into small chunks
4 oz. feta cheese, crumbled or cubed
Whisk together vinegar, oil, salt and pepper.
Combine arugula and onion, toss with dressing. Gently toss with watermelon and feta.
The second is from the July issue of MS Living and is called Tiny Cherry and Almond Tea cakes.
And don't they look yummy too?
It was Brianne's idea to add a dusting of icing sugar. These are good with the cherries just starting to become juicy and soft. I think I would add a bit of almond flavouring next time to give a stronger almond taste. Also I didn't have Cherry Brandy so used Chambord but I think the Cherry Brandy would also have stronger taste.
Here's the recipe:
Makes 30( I made 28)
1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
1 cup all-purpose flour, plus more for tin
1 1/4 cups finely ground unblanched almonds
1 cup sugar
1 teaspoon coarse salt
5 large egg whites
4 teaspoons kirsch (cherry brandy)
30 sweet (Bing) cherries
Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.