The sun baked streets offer little respite from the unforgiving sun beating in the sky. I seek sanctuary in the shade of a nearby tree before continuing on with my journey. My mouth is parched as I stagger onward to the market contemplating a new home for myself in the freezer aisle.
In other words dear readers, it is hot and my stove and oven are going to remain in the off position. At times like these I need to get creative when it comes to dinner and that creativity usually comes in the form of a meal comprised of several simple no-cook appetizers. Today I will share two of our favorites with you; Zucchini with Serrano Ham and Bleu Cheese Prune Bites.
Zucchini with Serrano Ham
4 small zucchini, cut into sticks
1/4 lb Serrano Ham
1 recipe Sherry Vinagrette
Combine zucchini sticks in a bowl with the vinagrette, toss well to coat and chill for 30 minutes so as to allow the liquid to absorb. Wrap with Serrano ham and serve.
Note: Do not allow the zucchini to chill long after the 30 minute mark or they will begin to degrade.
Sherry Vinagrette
3 TBS olive oil
2 TBS Sherry Vinegar
1 tsp Dijon mustard
1 Garlic clove, minced or grated
1/4 tsp or so Freshly ground pepper
1 tsp tarragon, or thyme, or basil, chopped finely
A sprinkle of Sel de mer
Combine ingredients and whisk together until emulsified.
Bleu Cheese Prune Bites
5 oz. Your favorite blue cheese* , at room temperature
1/2 cup Toasted walnuts, chopped (if you can’t find the pre-toasted you’ll have to turn on the oven, sorry about that)
A Sprinkle of Freshly ground pepper
1 package Prunes
Place the chopped walnuts in a food processor and pulse until you have achieved a fine meal. Crumble in the cheese and add the pepper, pulsing to incorporate.
With the prune laying flat on your cutting board, hold it secure and slice the prunes in half lengthwise through the width like a bagel. Form a small marble with the cheese mixture and place them on one half of the prune, using the other half to cover it like a sandwich. Viola!
* If it’s available, I recommend using the Ewe’s Blue from Old Chatham Shepherding Company, it is decadent with floral undertones that make it a wonderful match with the prunes. If it is not readily available to you look for a blue that is not overtly salty as it will compete with the prune too much and overshadow the walnut.
On another totally unrelated subject, I have been tagged by Angela at Spoon Full of Sugar to give you a glimpse of my quirky side, sort of a blogger’s chain letter without the ghastly repercussions. Without further ado here is my meme.
1). As you may have noticed from the above, I do not like the heat. I think I have opposite seasonal affective disorder, too much sunshine makes me cranky. I enjoy the outdoors, I just prefer them overcast.
2). I can’t stand the texture of most souffle. I have tried to like them I just can’t.
3). I made my husband take an oath before using my knives. Before you think I am too crazy you should know he has a history. He and his father trimmed a Christmas tree with his mother’s best knife.
4). I am totally and completely addicted to lip balm. If I don’t have a tube on me I go all panicky and often end up buying a new one. What can I say, I really can’t stand chapped lips.
5). I eat wafer treats one layer at a time.
6). I hate croutons in salad. Too many layers.
I am supposed to pass this on, but I can’t think of who to tag. I’ll do that later.
You evil genius you.
Given your aversion to white wine (another quirk?) and the summer heat, what would you think of serving a chilled bottle of red with these hors d’oeuvres? I hear it’s not taboo anymore. Or am I totally behind the times?
At any rate, I read that Beaujolais wines actually benefit from being served slightly chilled.
Actually, I am growing fond of certain white wines. I still can’t handle chardonnay, though we did have a brief flirtation last summer. All I taste in it is mushroom. I am rather fond of sauvignon blanc and riesling. As for serving red cold, I’m not really sure what the fashion is. David Lebovitz has a recipe for a chilled peach leaf infused red wine apertif that sounds quite nice.
I promise when you can eat everything again to come and cook you all the foods you can’t currently have.
I hate Chardonnay too! It tastes like the inside of an old milk jug. But I do love a good Gewurtz, or even better a Chenin Blanc. Terra Blanca in Walla Walla makes a fabulous Chenin Blanc that would go great with these whores doovers.
I am sad that today is only 96. Yesterday it was 98 and we found it was to cold to go swimming.
1). As you may have noticed from the above, I do not like the heat. I think I have opposite seasonal affective disorder, too much sunshine makes me cranky. I enjoy the outdoors, I just prefer them overcast.
I’m the same. I wilt in the sunshine and heat. Fortunately it’s usually colder rather than warm in the Midlands of the UK. Also, I have my best clothes for wet cold weather. Tee-shirts are no good if you’re really skinny… same with shorts, which I never wear.
2). I can’t stand the texture of most souffle. I have tried to like them I just can’t.
I just don’t see the point of souffle. Even if it HAS got chocolate in it.
3). I made my husband take an oath before using my knives. Before you think I am too crazy you should know he has a history. He and his father trimmed a Christmas tree with his mother’s best knife.
Is this a father thing? My dad acts as if kitchen knives are part of his toolbox too… unless yelled at. Then he rolls his eyes, sighs heavily and vanishes.
4). I am totally and completely addicted to lip balm. If I don’t have a tube on me I go all panicky and often end up buying a new one. What can I say, I really can’t stand chapped lips.
I hate chapped lips too, but lip balm just makes my lips sticky. I drink a lot of water tho’.
5). I eat wafer treats one layer at a time.
Wafer treats?! Wafer biscuits (cookies to you!) are my faves in a mixed selection. Otherwise I want something more substantial.
6). I hate croutons in salad. Too many layers.
I hate croutons in salad too. Much better in soups.
I didn’t realise I even could eat zucchini raw. Thanks Erin… now I just have to catch me a zucchini. But prunes are to be avoided as they give you a run for your money… or just a run.
Chopped walnuts however… mmmm! And with brie and peppercorns too.
Erin, I’m curious to know why you turn the walnuts into meal–?
I know the old ‘dates-stuffed-with-cream-cheese-and walnuts’ Christmas treat–the crunch/resistance of the walnut seems desirable in a finger food.
Yeah, sunshine sucks sometimes.
Sam, 96? Cold? I think that Texas sunshine has fried your brain, get inside.
Griffin, do not fear the prune, just eat in moderation!
Rosemary, I wasn’t so much looking for crunch as a nutty flavor. The filling is actually a quick spread that I use for many things including filling ravioli.