The Southern Recipe Connection
Tuesday, December 17, 2013
Mozzarella, Tomato & Basil Plate - Insalata Caprese
Want a great holiday appetizer? Try Mozzarella, Tomato & Basil Plate - Insalata Caprese:
Recipe Type: Salad and Salad Dressing, Tomato, Appetizer, Mozzarella Cheese
Cuisine: Italian
Yields: 4 servings
Prep time: 10 min
Ingredients:
1 pound fresh mozzarella cheese, cut into 1/4-inch thick slices*
3 to 4 medium fresh tomatoes, cut into 1/4-inch thick slices
1 bunch of fresh basil leaves
Extra-virgin olive oil
Salt and pepper
2 tablespoons capers rinsed and drained
* Purchase Fresh Mozzarella Cheese, Mozzarella Cheese Making Kits, and Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese!
Makes 4 servings.
Thursday, July 18, 2013
Reese's Peanut Butter Martini
Prep Time 5 minutes
Recipe type: Cocktail
Serves: 2
Ingredients
•
• Reese’s Peanut Butter Martini
• 2½ ounces Reese’s Mini Peanut Butter Cup Infused Vodka, recipe below
• 4 ounces milk
• 1 teaspoon Hershey’s Chocolate Syrup
• 4 mini peanut butter Reese’s Peanut Butter Cups, for garnish
•
• Reese’s Peanut Butter Cup Infused Vodka
• 6 ounces good quality vodka (I used Tito’s)
• ¼ cup Reese’s Peanut Butter Cups
Instructions
1. To prepare the infused vodka, combine vodka and Reese’s Mini Peanut Butter Cups in a clean mason jar. Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day.
2. Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve or cheese cloth. Store in a cool place or in the freezer.
3. To prepare the martini, combine infused vodka, Hershey’s chocolate syrup and milk in a cocktail shaker filled halfway with ice. Shake for 30-40 seconds and pour into two small martini glasses.
4. Garnish with Mini Reese’s Peanut Butter Cups
Wednesday, July 3, 2013
Watermelon Salad with Balsamic Dressing
• 1/4 cup balsamic vinegar
• 1 medium seedless watermelon, diced
• 1/4 cup canola oil
• 1 red onion, thinly sliced
• 1/4 cup olive oil
• 3/4 cup fresh mint, chopped
• 1 tablespoon Dijon mustard
• 8 ounces Feta cheese, crumbled
• 1 tablespoon honey
• black pepper, to taste
• 1 clove of garlic, minced
• salt and pepper, to taste
Preparation
In a small mixing bowl, whisk together vinegar, canola oil, olive oil, mustard, honey and garlic. Season with salt and pepper and set aside. Refrigerate until ready to serve.
Spread 2/3 of watermelon on serving platter. Top with onion, mint and cheese and season with pepper.
Pour dressing over salad and garnish with remaining watermelon cubes.
Excellent with grilled shrimp or chicken.
Thursday, June 6, 2013
Roasted Cabbage with Bacon Bits

South Carolina Coleslaw published in Southern Living--Ah the taste of summer

Sunday, April 28, 2013
Martha Stewart shares multiple ways to use canned tuna

Friday, April 19, 2013
Fresh Cucumber Salad Perfect for Summer

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