We’re invited to an impromptu back-yard potluck tonight and my brain is frozen. The host asked me to bring an appetizer or dessert. (Ahem. That’s way too many variables to input into anyone’s Fried-ay brain! Tell me one or the other, I beg of you!)
I’m short on time and this must be party as well as press-worthy. I head to the closest store on today’s race track, which happens to be Hillers. Once I see view the produce aisle I silently reprimand myself for whining. We’re in the height of produce season, for heaven’s sake. Get a grip!
August is for apricots and I have a super simple recipe which will stand in for appetizer or dessert. It’s attractive and best of all, does not require cutlery! Like every recipe, there are lots of ways to vary the ingredients, all with delicious results. If you want to cut calories, substitute the mascarpone with strained Greek yogurt mixed with honey to taste. If decadent flavor is what you’re after, combine Devon cream and a liquer, such as Grand Marnier, with the mascarpone. I’ve enjoyed the apricots stuffed with goat cheese. Slivered almonds can be substituted for pistachios, and so on.
