EdHart.me
The test kitchen was busy on a week night getting ready for the weekend! This recipe is a new riff on one of my favorite desserts, but instead of raspberries and balsamic vinegar I’m using the same principle with fresh ripe peaches and a marsala wine syrup. It’s really quite the delicious flavor bomb. This recipe is a serving for 2, so make proportional adjustments for more servings.
After an entire day of laying hardwood floors in Elizabeth’s bedroom, I was pretty wiped out but still hungry for something different for our date night. Laying on the couch to rest my sore back (if you’ve ever laid hardwoods, you know what I’m talking about!), I flipped through the July issue of Bon Appétit
Continuing with my recent obsession with bruschetta and bistro dinner experiences, our Date Night Dinner this weekend was a couple appetizer recipes that are standby faithfuls and that together comprised a meal. I was feeling a little under the weather and didn’t want anything too complicated to make and Laree wanted lighter fare so we decided to go with a Sun Dried Tomato, Basil and Feta bruschetta, and another with Shrimp, Tarragon and Arugula. Then, because I wanted something sweet to compliment the flavors and because peaches are in season in Alabama, we tagged on Roasted Peaches with a Balsamic Vinegar Reduction.