Continued from Part 1:

Honeydew With Smoked Salmon Recipe
Serves 8 – I only made ½ recipe but should have made the whole one!
    1 honeydew
    1 T fresh lime juice
    16 slices smoked salmon (lox)
    fresh ground pepper, to taste    1 T snipped fresh dill (to garnish) (optional)

Cut honeydew into quarters, remove the seed and rind.  Cut each quarter into 4 thin wedges and sprinkle with lime juice.  Wrap a slice of salmon around the center of each wedge and place 2 on individual plates.  Sprinkle with pepper and dill before serving.

Prosciutto-Wrapped Asparagus Spears
    30 medium-thin asparagus stalks
    4 oz peppered Boursin cheese, softened
    1/4 lb thinly sliced prosciutto
    1/4 c honey mustard

Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d’oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.

Tomato and Avocado-Goat Cheese Crostini
35 -40 crostini
    1 French baguette
    1/3 c olive oil
    2 t garlic, minced
    2 ripe avocados
    4 oz mild goat cheese
    1/4 t salt
    1 1/2 c roma tomatoes, seeded, diced 1/4-inch
    1 T extra virgin olive oil
    1/2 t salt
    1/4 t black pepper
    1/4 c fresh basil, chopped
    basil leaves, for garnish

Pre-heat oven to 350 degrees.  Slice the bread into 1/4″ thick diagonal slices. In a little bowl, combine garlic and olive oil.   Brush bread slices lightly with garlic oil.   Arrange on baking sheets in single layers.   Bake crostini for 10-15 minutes, till golden brown and crisp.  Remove from oven and let cool.   These can be made ahead of time and stored in an airtight container.   Be sure to let cool completely before storing.  In a bowl combine avocado, goat cheese and salt.  Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.).  In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.  To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture.  Garnish with small basil leaves if desired.

Kath’s quote:   “A world without tomatoes is like a string quartet without violins.”-Laurie Colwin

Summer must be on the way because my friends have started to once again assemble on the K’s deck for delicious food and drink.  Last year’s monthly themes were various countries, but the kick off Happy Hour for 2010 was based on the theme of Spring.  What could be better.  The cocktails were light and refreshing, the fruit and veggies fresh and tasty.  Here are the recipes.

Spring Fever Cocktail
1-1/2 parts vodka
1/2 part Tuaca (vanilla & citrus liquor)
1 part mango juice concentrate
2-1/2 part lime juice (used limeade)
1-1/2 part  sprite
1 mango sliced
1 mango slice for garnish
 
Add all ingredients to pitcher and stir. Pour into a glass filled with ice.  Garnish with mango slice.

Fresh Fruit With Starry Strawberry Cream
Strawberry cream:
3/4  cup  sliced strawberries
1/2  cup  vanilla low-fat yogurt
1  tablespoon  1/3-less-fat cream cheese
1  teaspoon  fresh lemon juice1/2  teaspoon  powdered sugar

Place ingredients in a blender; process until smooth. Cover and chill. Serve with fresh fruit

Kath’s quote:   The strawberry: “Doubtless God could have made a better berry, but doubtless God never did.”-Dr William Butler, 17th century 

I am as predictable as they come.  Friends that sit down with me in a restaurant will know what I am going to order before I do.  If the dish includes artichoke or eggplant-I’m ordering it.

Eggplant is a staple the world over and I have savoured it in Greece, Jerusalem and more recently in Sicily.

On that evening, D was at the grill and when he needed more rosemary for seasoning, he plucked it from the bush (I’m talking 4 1/2 feet high) that grew by our friends’ path.

The veggies were just one part of this amazing meal.

At my recent cocktail birthday party a friend served eggplant dip that she had purchased at the Greek Market.  This was not a baba ganuosh style.  It was hearty and chunky and full of luscious olive oil and tons of garlic.  She served it with cut up pita that had been simply sprinkled with sea salt.  It was so good, that I brought home the left overs and tossed it with pasta to stretch the taste farther.

It is pictured in the background of this photo from the Greek Market site.

Kath’s quote:  “How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.”- Jeff Smith

Although the St. Norbert Market just outside Winnipeg is officially open, I understand the produce trucks have not moved in as of yet.  The vegetable harvest will be hard to predict this year as the rain is plentiful but the sunshine scarce (or up until now that is).  I intend to go anyway as I love the home baked and home processed goods that the market has to offer.  Just thinking about it, takes me back to our market day in Nice.

Olives in one direction and olives in the other-more varieties than I have ever seen.

Sea salt mixtures-who knew?

I thought honey from clover was the norm-I was wrong.

The most beautiful marzipan-every creation a work of art.  Too beautiful to eat.

Candied fruit of every imagining.

Spices from around the world-this area was mostly curries.  We bought Herbs de Provence in a herb grinder at the next table.

Focaccia.

Varieties of raisins and other dried fruit.

Edible flowers.

A morning to remember forever and always.

Kath’s quote: “The difference of a single day is perceptible. Vegetables can only be tasted in perfection, gathered the same day.”-John Pintard (1759-1844)

“Recently visiting the community of Georgetown, Ontario (just north of Mississauga) we discovered a great little steak and chop house called the Cellar.  Located in the basement of the town’s old bank, this cozy space was a lovely mix of exposed brick, candle light and crisp white table cloths.  I think the photos speak for themselves.  It was a good as it looks.”

Kath here: I heard a story today about someone with too much watermelon on their hands and I thought of this first watermelon salad photo.  I wish I had that recipe!  In the mean time, here’s a tried and true one of mine (for Ben):

Watermelon & Feta

1/2 small red onion

3 c watermelon balls or cubes

1/2 c crumbled feta (chevre would also work)

enough balsamic vinegar for drizzling

Slice onion into thin rings.  Place in glass bowl with watermelon pieces and toss.  Top with crumbled feta & drizzle with balsamic.  So easy and so delicious.

Kath’s quote: “Watermelon — it’s a good fruit.  You eat, you drink, you wash your face.” –Enrico Caruso