mint Archives - vespresso cooking

Cherry and Almond Crumble

Sometimes, I’m simply not looking for symmetries, geometries and flawlessness. Sometimes, a rustic dessert chaotically dropped on a white plate creates for me an ecstatic state of mind, a genuine satisfaction that no other form of perfection could ever bring. Moments like that tell me it’s time to make a crumble.

Fruit crumble isn’t the most aesthetic dessert that you could think of, I give you that, but the taste is simply divine. Those fresh fruit that bake in their own juice, creating a silky, flavorful sauce go wonderfully with the crunchy buttery crust. For this particular crumble I used meaty June cherries, I flavored them with rose water (vanilla or almond extract work beautifully too) and I topped them with a buttery almond flake mixture. A delicious madness! Continue reading Cherry and Almond Crumble

Goat Cream Cheese, Pea and Quail Egg Triangles

These goat cheese, pea and quail egg triangles are simply extraordinary. They are delicious, flavorful and the fresh green peas add a lovely spring quality to the dish. What I like the most about the appetizers is they are a crowd-pleaser. These adorable guys are also a wonderful alternative to conventional appetizers, letting aside the fact that they’re ready in less than 30 minutes. To ease up my work, I use store-bought puff pastry and I bake it between two trays. This method keeps the dough from rising excessively in the oven, which leads to a relatively thin, golden and flaky crust. Those crispy rectangles are then iced with a tangy and flavorful goat cheese cream, topped with peas and quail eggs arranged chaotically. Continue reading Goat Cream Cheese, Pea and Quail Egg Triangles

Spring Canapés (Focaccia with Goat Cheese, Strawberries, Prosciutto and Balsamic Reduction)

This lovely canapés are more than suitable for spring. The base is a delicious homemade nigella seed focaccia which is topped with tangy goat cheese, juicy strawberry slices, smoky Prosciutto roses, fresh mint ribbons and a balsamic vinegar reduction. I simply love balsamic vinegar reduction, it’s such a versatile condiment; its acid and slightly sweet taste and its unmistakable aroma go wonderfully with different types of cheese, vegetables and fruits and it tastes divine paired with vanilla-flavored desserts, too. Since it’s springtime and my garden abounds with flowers, I decided I should garnish my canapés with edible flowers, just for aesthetic reasons.

For my canapés I used homemade focaccia (I used this recipe). The only changes I’ve made are the following: I prepared the dough, I placed it in a bowl, I covered it with cling film and I refrigerated it overnight. The next morning I kneaded the dough and I rolled the bread, I garnished it with nigella seeds and I drizzled it with olive oil. After 1 hour of rising, I baked it for about 20 minutes.

I usually make my own balsamic vinegar reduction. I add 1 cup of balsamic vinegar to a saucepan and I boil it until the liquid becomes syrupy and reduces by 1/3 cup. I pour the reduction in a jar and I leave it to reach room temperature before refrigerating it. Since it thickens considerably as it cools down, I reheat it in warm water before using. Continue reading Spring Canapés (Focaccia with Goat Cheese, Strawberries, Prosciutto and Balsamic Reduction)