{Recipe of the Week}: Prosciutto Wrapped Peaches!

Say, what?

Oh yes, we said it.

This here recipe is so easy. But {SO VERY} tasty. Serve it at your fancy wedding, or serve it on your back porch paired with some fruity sangria.

 

 

 

 

 

Go home tonight, fire up your grill {make sure you have peaches or apricots, prosciutto and basil, first}, and make a delicious hors d’Oeuvres.

Here’s how…

Peaches

Prosciutto

Basil Leaves, cut into strips

**There’s no real way to do this – cut the peach how you wish, pile on the prosciutto as thick as you wish, but we wouldn’t advise using TOO much basil

 

 

 

Place a few strips of basil onto a peach wedge, wrap with prosciutto as desired. And repeat.

Over medium-high heat, place peach wedges seam side down {prosciutto seam}. Let them cook until they have a nice bit of char. Flip and wait for more char.

And then, enjoy!

 

***Recipe alternative {taken from the wise Emily Cushing’s kitchen}: Use apricots instead of peaches. Omit the basil. And drizzle with MAPLE SYRUP when grilling.

{Photo of the Week}: Black Tea Cake!

We were chatting about brunch ideas the other day. You know, Spring is just around the corner; so, it’s time for bridal showers and post-wedding brunches. And I am even working with a bride and groom who are planning a wedding brunch (the menu is SO fabulous)!

So, with Spring and brunch food (and with that comes tea) on the mind, today’s photo is dedicated to BRUNCH (if you come back later in the week, there may be more brunch on our minds, hint hint). This Black Tea Cake with Strawberry Tea Jam looks (and looks like it tastes) DARLING.

{Photos of the Week}: Farewell to Fall, Thanksgiving dinner’s finest.

Thanksgiving has come and gone and now we’re gearing up for Christmas and Hanukkah. But, before we wish the Autumn away and dive into the snow headfirst, we have a few images to bid Fall farewell.

These beautiful photos are courtesy of Jessie and Ed (Gourmet Galley coordinator and chef and lovebirds to boot!), from their Thanksgiving spread.

 

The retro table is PRETTY awesome. And the food is making us want Thanksgiving all over AGAIN!

What were your favorite menu items on Thanksgiving? Any images to share?

{Photo of the Week}: Honey Cinnamon Roasted Chickpeas

There are a few reasons why this photo [and recipe] caught our eyes on this beautiful Monday morning. For starters, we’re always hungry here! So, recipes for little, in-between-meal-snacks are pretty much ALWAYS welcome. And, we had a little discussion/debate about chickpeas last week over lunch, so we thought it only fitting.

This week’s photo [with recipe included]…

Honey Cinnamon Roasted Chickpeas.