Cooking Classics
The Technique
Antipasto
A beautifully arranged collection of cured meats, cheeses, fruits, marinated vegetables, relishes & jam is a lovely way to get casual or elevated gatherings underway. Antipasto platters are designed to be served quite literally “before the meal”. They may be as simple or as lavish as you so please & should be accompanied with a selection of homemade bread & crackers of good quality. Learn how to create a crowd pleasing appetizer everyone will love when your next social event is planned.
Simple Antipasto
makes 8 servings
Combine 1 {8-oz} package miniature mozzarella pearls with a smattering of olive oil, chopped fresh parsley, lemon zest, kosher salt & a bit of freshly ground pepper. Transfer the mozzarella to a small serving bowl & place it on a large platter. Arrange sliced genoa sausage, toasted pine nuts, roasted red bell pepper strips & a selection of olives around the cheese. Sprinkle generously with kosher salt & freshly ground pepper. Cover & chill up to 24 hours. Serve with homemade bread, assorted crackers & bread sticks.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Zest Fresh Citrus
A little lemon or orange zest is a wonderful way to add fresh notes to just about anything. Pep up a variety of your favorite foods with this easy technique for loads of additional bright flavor.
The Technique
Hold the microplane grater over a cutting board, allowing the tip to rest over the surface at an angle. Swipe just the outer portion of the citrus over the tool towards the board. Turn the fruit after each swipe. You only want to collect zest with color & not the white, bitter pith just underneath the surface. Repeat the process until you have collected the amount you’d like to add to the recipe.
The Tune
“They Say” Helen Forrest
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Be sweet.
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