A Springy Appetizer From tru-teas
The April issue of BRM features an article about a dinner BR recently organized. A number of local chefs and restaurateurs were invited to partake in one another鈥檚 company, conversation and cooking.
Trudy Stern from Tru-Teas brought a lovely dish, a colorful display of watermelon, cheese and olives. Perhaps to some this an unusual combination, but I assure you it was delicious and very refreshing. Trudy tells me that she generally serves it as a salad, but for convenience sake chose to serve it on skewers. It was so good that I served it to some guests last week. I also placed it on skewers, and I suggest that if you choose to do the same that you make certain to use the right kind of feta (which is very firm) and cut it into rather large cubes as it鈥檚 texture can make it difficult to place on a skewer.
She also shared a lovely drink with us- a Hibiscus Mimosa with candied hibiscus flowers on the side.
Both recipes are offered below, simple and fresh, I strongly suggest that you file them away for one of the springy, sunny days we鈥檙e sure to see soon.
Hibiscus Mimosa
4 parts sparkling wine 路 1 part hibiscus syrup (recipe below)
Garnish with a slice of lime and candied hibiscus petal
Hibiscus Syrup
1 generous handful of dried organic Egyptian hibiscus flowers 路 1 cup sugar 路 2 cups water
Bring ingredients to a boil. Dry sugared petals by placing them in a single layer on a paper towel. Use them to garnish drinks and desserts.
Watermelon/Feta/Olive Salad
Cubes of watermelon 路 firm French sheep鈥檚 milk feta, cubed 路 pitted kalamata olives 路 seeded and finely chopped halepenia pepper 路 roughly chopped cilantro 路 extra virgin olive oil 路 red wine vinegar 路 kosher salt
Gently toss watermelon, feta, olives, pepper, cilantro and salt. Drizzle with oil and vinegar.
tru-teas
810 Elmwood
887.2921
www.tru-teas.com
What Do You Think?
Related Articles
-
Papa Jake's Saloon
A corner joint needn't be a dive.
And Papa Jake's doesn't make its patrons choose between a laid-back bar atmosphere and delicious, fresh food. Scott Leary, the new owner of Papa Jake鈥檚 Saloon on Elmwood, knows how to provide casual comfort and a very satisfying dining experience.
鈥淲e don鈥檛 take shortcuts here at Papa Jake鈥檚,鈥 Leary says. He proves this with Papa Jake鈥檚 fresh and tasty menu. 鈥淚 don鈥檛 want to call this a late night menu, because we have amaz … - Dec 17th 2008, 6:34am
- Continue Reading
- 6 Comments
-
Gimme a (coffee) break
With the opening of more and more coffee houses downtown, some people wonder if Buffalo is really a coffee town. Buffalo is the original coffee town!
The "coffee break" which is taken for granted as a standard part of any work day has only been around for about a hundred years. Coffee culture has continued to flourish in this country and the espresso boom of the Pacific Northwest in the 1990s has seen to it that every other gas station in America now has a barista on staff. Perha … - Dec 8th 2008, 11:47am
- Continue Reading
- 3 Comments
-
Sea Bar-City
It's great to see stylish, hip, new restaurants pop up downtown such as Sea Bar on Ellicott Street, which specializes in contemporary Japanese food. A clean ultra-modern space, Sea Bar鈥檚 dining room is quaint and inviting. The sleek sushi bar has counter seating and the wet bar, with beer, sake, and wine, has at least 10 sakes to choose from on any given night. We were happy to try a Sojitio, a sake mojito, which had the right amount of mint without too much sweetness.
Sea B … - Dec 2nd 2008, 9:49am
- Continue Reading
- 6 Comments
-
Dinosaur Stalks Buffalo!!
Ten years ago, the downtown of My Fair City was forever altered when a Big Dinosaur appeared on the scene. Thankfully鈥攗nlike 1950鈥檚 Tokyo鈥攚hen this dino showed up our downtown wasn鈥檛 flattened, but considerably improved. Dinosaur Bar B Que, a restaurant that originated in downtown Syracuse in the 1980鈥檚, planted its foot in downtown Rochester in 1998. It was an instant hit鈥攊t鈥檚 common to have a line waiting to get in at all times. And it鈥檚 clearly Hog Heaven鈥 … - Nov 21st 2008, 9:05am
- Continue Reading
- 50 Comments
