I want to start this week’s wrap up off by giving you a glimpse behind the curtain at MDF and no I am not the wizard, that job falls squarely on the shoulders of Traci and Heather. There is a whole lotta love, I mean thought, at least one meeting, (yes there’s food) several days of planning, recipe writing, recipe testing and then at least one, usually two days of food styling and photography.
When it came to the planning meeting for this week, stone fruit as our subject matter was a no brainer. Summer and stone fruit go hand in hand, for that matter stone fruit is summer in your hand. If you never make a single one of these recipes, please at the very least take a bite out of as many of these drupes as you can get your hands/mouth on.
We started the week off with an intro to stone fruit and then on Tuesday we featured Nectarine Salsa, I am incredibly proud of this recipe, not only does it taste great, it highlights the nectarine and is a wonderful representation of how I like to cook. (Let the ingredients shine, equal balance of sweet and savory, presence of heat and several textures.)
Next we took a journey down south with a totally different take on the crumble… Our Peach and Cardamom Crumble takes advantage of a white peaches less acidic and sweeter taste paired with the herbal and citrus characteristics of cardamom to create a truly memorable dessert.
On Thursday we brought you Roasted Chicken with Pickled Cherries and Radish Sprouts… a sample of what happens when Traci and I start freethinking about a flavors.
“What does it pair with, what can we do to enhance its core qualities, what sounds wrong but tastes so right?”
Friday brings another dessert inspired by the south but with our MDF name all over it. The Caramelized Plum Tartlets are a great example of how to incorporate several textures into a dish thats featured ingredient is high on flavor but low on crunch.
For those of you wondering where the cocktail is, let me refer you back to cocktail week for the Crazy Jane … ok, ok I can’t help myself. A classic is begging to make an appearance here:
Add 2 tablespoons of *apricot puree to a glass of chilled sparkling wine (Those of you that follow us, know we prefer Prosecco)
4 apricots, pitted
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon sugar
Place all the ingredients into your food processor and process until smooth. Force mixture through a sieve with a spoon then store in an air tight container in your refrigerator.