Sweet -source cherry with Marcona almonds, mint and ricotta recipe

I have such mixed feelings about summer. On the one hand, glorious. This is the season season on the beach, picnic in the park, cooking, long daytime sections and best products for the year. In many places, including my hometown, New York City, it is also oppressive and humid – just last night, I slipped the wet clothes after a swollen salsa dance class. So if there is one thing I like this season, this is a recipe that contains zero heat and no effort. That's why we bring you a The simplest summer everA collection of seasonal recipes that are all nicely simple. Up to four main ingredients are spoken (chamber clips such as oil and salt are not necessarily).

I wanted to jump with the cherry before their completely short season ends. The idea is a sweet-discounting preparation that fits as well as dessert as breakfast or southern snacks. I started by starting a jar of juicy cherries, which was far from the most labor-intensive part. I bought a prane knife and slipped over the body of the fruit, circling the pit. Then I twisted the two hemispheres and pushed the pit out. If you have a cherry pitter, you can use it and then slice each cherry in half.

I threw the honey, half forgotten cherry honey, red wine cider mixture and a very generous shower with freshly ground black pepper. The resulting flavor is the sweet-sour combination called the Italians is Agrodolce.

I also like the black pepper in the mixture because it reflects the sweet and discouraged duality of the sauce as a spice-it contains a few sweeter spices, such as cinnamon or allo-papers, as well as a hot funk that works in almost every tasty application (that is, a large part of the food we cook and eat).

Insisting on the Italian inspiration, I decided to serve it with a good, fresh ricotta cheese. But beware: the mass market ricotta won't work here. You definitely want to look for high quality stuff-a kalabro a Our brand available for favorite supermarketsor go to a special market or dairy industry.

For the final touch, I added a small mint to freshness and to fill the crushed Marcona almond. They have a more oily texture than other tonsils, making them gentle, almost than the nuts of macadamia. (In fact, if there is no marconas, then macadamia would be a good substitute.)

If you have some fluffy finishing salt like Maldon, this is a great time to break out and sprinkle it on top.

AndIf you have something really good bread, it will result in excellent uploads for toast. But of course the “very good bread” is a fifth Ingredients, so let's call this unofficial suggestion to make your easiest summer better.

July 2015

Cooking method
(Keep on the screen awake)