As the title of this blog post alludes, I’m a big fan of alliterations and pretending I have a Boston accent. I’m also a big fan of food. Given it was an 80 degree day in June and I had to transport my treats to the office, I chose foods that could be served cold, were relatively easy to eat, and something that wouldn’t take too long to prepare in the morning. After gaining some inspiration on Pinterest, I decided to put an aesthetically pleasing spin on some classic combinations. Remember: the presentation of food is just as important as the taste of food for the artist-chef.
Are you heading to a BBQ or dinner party this summer? Here are three simple recipes that are sure to wow your friends and family. Their eyes will pop, their tastebuds will tingle and it’ll be no sweat off your back!
Prosciutto Melon Bites
Prosciutto and melon are a classic combination! I chose Cantaloupe. Why didn’t the two melons run away to get married? Because they cantaloupe! Pretty standard.. but you could use whichever melon you fancy, really. I paired it with mozzarella, basil and balsamic nectar. I stole that combination from a favorite of mine — Caprese salad. You could also use goat cheese and fig jam for a sweeter alternative. Check Pinterest or use your imagination, the options are endless.
I had no clue how to cut the cantaloupe in a functional way so I just winged it. I used a cookie dough scooper so the melon was slightly rounded, but squares who have done just fine. I layered a large basil leaf on top of the melon, then somehow folded the prosciutto in a way that would hold two mini mozzarella balls. Then I stuck a fork in it! No, seriously I stuck a mini fork in it to hold it all together — plus it looked cool! You could use regular toothpicks and make “skewers” as well. I topped it off with a drizzle of the balsamic glaze.
To be honest there was minimal method to my madness. Sometimes creating is about trial and error.
Cucumber Cups with Soba Noodles
I can’t take any credit for this, except for the actual execution I suppose. I found this on Pinterest and made no apparent alterations to the recipe. All the credit goes here.
I cut the cucumbers, hollowed out the centers to make “cups”, and filled it with chilled Soba noodles that were tossed in a light sauce made of rice vinegar, sesame seed oil, soy sauce and green onions. You can get the actual recipe with measurements by clicking on that link, but it’s really just that easy. It was my first time having Soba noodles, which are buckwheat noodles. I approve! Also fun fact – despite the name, Buckwheat is not related to wheat (Wikipedia), and (as long as you get Soba noodles that are %100 buckwheat — read your labels!) they are gluten free!
Watermelon, cucumber, mint, lime juice and feta – classic combination! Especially for the summer.
I decided to make my salad bowls edible. Similar to the cucumber cups, I chopped the watermelon into cubes and scooped out the middle. There is some tweaking to be done on the size of these. I could have gone smaller to make them more like finger foods or bite sized, or maybe larger to be eaten with a fork. Also the ratio of watermelon to salad was a little off, so I’ll work on that for next time. Regardless, they were a hit! So juicy and fresh.
I bought all fresh produce from Whole Foods. Cut a whole watermelon myself (they’re juicer that way!) and used the cucumber guts from my cucumber cups, as to not waste precious food. Squeezed some fresh lime juice and chopped up mint. I also bought a block of local feta cheese that I cut into small squares. Shapes and colors were a big part of my presentation.
Overall, I got the thumbs up from my colleagues. Even the President of Blackstone Williams Properties himself approved! Looks like my mailroom days will be over soon…
Susan Macomber is a three and a half month veteran Realtor, winner of the 2015 Bulldog Award, and ready to find you your next home!