Category Archives: summer recipe

Summer Snacks ~ Chive Blossom Dip

In the “good-ole summertime” I love creating recipes that are simple to prepare and will hold up in the heat when we entertain outside.  Here’s one of my new favorites Chive Blossom Dip:

Pink rose blooming next to chive blossoms in my herb garden.

Chive blossoms in bloom in my herb garden.

Chive Blossom Dip

Easy prepare in two minutes!  In a small bowl, combine 5.2 ounce package Boursin Shallot and Chive Cheese with 3 to 4 tablespoons milk. Mix each tablespoon of milk into the cheese and add more milk as needed to make the dip smooth and dip consistency. Put dip in a pretty serving bowl.  Garnish with fresh chopped chives and a chive blossom in the middle of the bowl. Serve with Terra Exotic Potato Chips or your favorite kettle cooked potato chips (kettle cooked potato chips are usually heartier and stand up to the humidity in  the summer better than other types of potato chips).

Boursin Cheese

Creamy, spreadable cheese flavored with garlic and herbs.  Other flavors are now available:  shallot and chive, pepper and cranberry and spice.  (You can make dip out of these flavors too – just change the garnish to crumbled crisp bacon for the pepper boursin and chopped toasted pecans or walnuts for the cranberry and spice boursin.)

To learn more about Boursin Cheese, please visit:  http://www.cheese.com/boursin

Easy recipes that do not require cooking are especially important to me right now…our kitchen/dining room remodel is about half-way completed. Granite countertops are being installed today. Can’t wait to get back in the kitchen and start cooking again!

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Hallelujah It’s Peach Season!

peaches 2

Peaches In Prosciutto Over Lemony Ricotta And Herb Salad

The Local Palate Magazine …Food Culture Of The South

I made this fabulous salad for dinner this evening. The recipe is in one of my favorite food magazines…find the recipe using this link:

Peaches in Prosciutto Over Lemony Ricotta and Herb Salad

Of course, as usual, I did not have all of the exact ingredients that the recipe called for so I substituted Marcona almonds for the hazelnuts and honey for the maple syrup. I drizzled a bit of honey over the completed dish also…and the mint is fresh pineapple mint from my herb garden.

champagne rose

To pair this lovely peach and prosciutto salad I turn to my “go to” wine and food pairing book What To Drink With What You Eat by Andrew Dornenburg and Karen Page and they suggest a rosé champagne…may I suggest Laurent-Perrier  Cuvée Rosé Brut NV 

Notes from The Champagne Guide 2014-2015:

Laurent-Perrier macarates its rosé for 12-72 hours, depending on fruit ripeness, until the color is fixed and the aroma resembles freshly picked raspberries.  So crucial is timing, legend has it that the first Chef de Cave, Edouard Leclerc, slept by the tank to stop it just in time! This wine has achieved that elusive ideal of volume and finesse, the world’s best-selling rosé champagne epitomizes the ultra-restraint of  rosé’s finest expressions.  All the more remarkable for the challenging  saignée method.

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