Recipe: No cooking involved in this seasonal creation
This apricot-goat cheese appetizer can be put together quickly for a late-spring meal or event. Kathy Morrison
Apricot season is here and gone in a blink. This recipe uses fresh, ripe apricots in the easiest appetizer short of opening a bag of chips. No cooking involved!
There are variation on this type of appetizer, but they all look so messy: Honey is drizzled over the goat cheese and nuts that top the apricot halves.
Why not mix the honey into the plain goat cheese? Yes, it works beautifully. Be sure to use a floral or even an herb-specific honey (such as lavender) for subtle but effective sweetening.
Use your favorite nuts. I found red walnuts being sold at the farmers market at Arden Fair. They are beautiful as well as less bitter than a standard walnuts. But chopped pistachios or sliced almonds would work equally well.
Apricot-goat cheese appetizer
Makes 12
Ingredients:
6 ripe but not mushy apricots
Lemon juice (fresh preferred)
5 ounces plain goat cheese, room temperature
2 tablespoons honey, preferably a floral variety
Pinch of salt
1/4 cup or more favorite nutmeats, such as walnut halves, shelled pistachios or sliced almonds, roughly chopped
Instructions:
Slice the apricots in half and remove the pit. Brush each half with a bit of lemon juice, to keep the apricot flesh from turning brown. then set aside the halves on a plate.
Place the goat cheese in a medium bowl, and add the honey and the pinch of salt. Whip or beat it until fully combined and somewhat fluffy. (If it is soft enough, you'll be able to whip the honey into it with a spatula or spoon. If it's still a bit firm, use a hand mixer or immersion blender.)
Place the goat cheese mixture in a pastry bag with any tip or in a large zipper-lock plastic bag, then cut the corner off. (Make sure the bag is sealed, by the way.) Pipe about a teaspoon of the goat cheese into the center of the apricot halves (more for large apricots -- there will be plenty of filling).
Top each with a sprinkle of chopped nuts. The appetizers can be served immediately, or refrigerated for about an hour if working ahead.
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Garden Checklist for week of July 21
Your garden needs you!
* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.
* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)
* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.
* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.
* Pinch back chrysanthemums for bushy plants and more flowers in September.
* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.
* Pinch off blooms from basil so the plant will grow more leaves.
* Cut back lavender after flowering to promote a second bloom.
* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.
* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.