By now you know my penchant for making meals by exploring permutations of whatever I have on hand. Canapé counter snacking if you will. Tonight was one of those times. Between the haul I got from market yesterday, spoils from the Dirt Candy kitchen on Thursday, and leftovers from the classroom at Murray’s (not to mention a huge appetite from a bike ride to north Central Park and back to Williamsburg), I was set for a night of some great combinations. Highlights:
Crostini with Chinese celery leaf-almond pesto, Berkswell cheese, lemon peel
Crostini with cultured butter and sea salt, golden beet skins, purple string bean, tahini
Watermelon radish, pesto, Vendéen Bichonné cheese, lemon peel
Celery, pesto, yellow string bean, Colombier des Pigéons cheese
broccoli dipped in tahini
Berkswell wrapped in sorrel
Crostini with cultured butter and sea salt, sorrel
dried apricot, Colston Bassett Stilton, walnut
Isabella 2 Sisters, Mast Bros. Cacao nib chocolate
There were more but for the sake of preserving some semblance of moderation I’ll stop there.
I’m really into lemon peel lately – I love how it’s not at all sour, but rather highly aromatic and slightly bitter. It’s a perfect complement to so many things. If you find yourself making lemonade toss those peels my way!