Aren’t they adorable? Love the colors. I’m not a big fan of the sweet/salty mix myself, but I made them as part of a dessert tray for a catering client last week. The recipe is ridiculously simple to make, from the September issue of Martha Stewart’s Everyday Food magazine, and they make for a nice presentation.
Tomorrow is the last bit of catering I have scheduled for this week. For their breakfast offerings, I went with Glazed Lemon Cake, a recipe that I’ve made before. The folded egg whites make a big difference in the final result, keeping the cake very light and airy, and with the addition of lemon juice and zest, it’s perfect for my ARF/5-A-Day contribution.
A year ago today … Drive Your Neighbors Nuts Grilled Chicken.
First up is Claire from Cooking is Medicine in Mississippi … experimenting with purple eggplant, she dishes up a delicious-looking stir-fry.
Baby Bok Choy makes an appearance in Cucina Bella’s Kitchen in Connecticut:
Our second eggplant dish this week, this time it’s by way of the FatFree Vegan Kitchen in Mississippi, with Susan’s Eggplant Paprikash:
Seems we have a theme this week … The Cookbook Junkie from Pennsylvania takes the eggplant baton next with her Caucasian Eggplant Caviar … I’ll definitely be making this one.
The kitchen of From Transition to Vegan goes the sweet route with a Simple Apple Dessert:
Alpine Berry in San Francisco beckons the Fall season with her divine Plum, Fig and Walnut Kuchen:
Meeta from What’s for Lunch, Honey in Germany contributed a mouth-watering stack of Blueberry Buttermilk Pancakes:
The contribution from Kalyn’s Kitchen in Utah this week will get you out of the kitchen quick … with only 5 ingredients in her Calabacitas:
Cheryl from Free Range Living in Canada takes advantage of Summer’s bounty with her Roasted Tomatoes Margherita:
Recipe courtesy of Everyday Food (Martha Stewart)
Makes 18 pretzels
8 ounces semisweet chocolate
18 pretzel rods (from a 10-ounce bag)
Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a microwave-safe dish. Microwave on high in 30-second increments, stirring after each, until chocolate is just melted, about 1 minute. Remove; stir until smooth.
One at a time, roll one end of pretzel rods into melted chocolate, and, using a spoon, coat each 3/4 of the way up. Place pretzels on prepared baking sheet. Refrigerate until set, about 15 minutes.
Cate’s Notes: I added the sprinkles after the pretzels were dipped in chocolate, and I think they definitely made the perfect addition.