There are few things that come together, and make as much of a splash, as fruit salad. Topped with one of my favorite syrups, a combination of lime juice and honey, it is elevated to Royal status. Put in between a homemade shortcake and whip some fresh heavy cream, and you'll be toting your fork as though it's a scepter. Aaahhhh!
The menu: PORK LOIN WITH A CRANBERRY PORT WINE REDUCTION. PROSCIUTTO WRAPPED ROASTED YUKONS. WARM SPINACH SALAD WITH GARLIC AND PINE NUTS. FIGS TWO WAYS: FLOATING DRUNKEN FIGS ATOP CREAM CHEESE/RICOTTA CUSTARD WITH HIMALAYAN SEA SALT, AND DRUNKEN FIG AND BLUE BERRY HAND PIES.
Before coming to North Carolina, we lived in Seattle; Redmond to be exact. And growing over our back fence were wild blackberry bushes. They're kind of a scourge there, overtaking fields and sporting sharp thorns. Sort of the Northwest's version of Kudzu. But we weren't complaining. When they were at their most ripe, we would emerge in the morning with coffee in hand and a small basket in tow, and pick the huge, sweet berries right off the vine. Succulent yet accessible, I never got tired of the taste.
Tonight, as we strolled the aisles of the supermarket looking for dinner inspiration, we settled on a nice steak. As we neared the checkout, I noticed the blackberries looked beautiful, and they were on sale. Yep, I grabbed a bunch for sure.
I've been eating salads all week, as I try to make sure I stay slim for my niece's wedding next month. But I just couldn't bear to put another piece of spring mix in my mouth. Yet, I knew these berries would make a fantastic dressing. The answer? Put this lovely, fuchsia emulsion on the steak itself. With a little mint from the garden, a snappy jalapeno, and some honey, I dressed up our plates and made steak and potatoes something worthy of a weekend or company. I even missed rainy Seattle just a little.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.