In addition to the inside out Reese’s Peanut Butter Cup Cupcakes I told you about yesterday, I also made two appetizers for our Easter beach soiree because I’m an over-achiever like that.
I did end up making the melon with mint and prosciutto app (recipe here) because it’s easy and it involves pig. (You absolutely can’t do Easter without pig. I mean, that’s the whole point of Jesus coming to earth. He died so I can eat bacon. Duh!)
OK, maybe not really, but ANYWAY.…
I also made a mint, leek, and pea puree and put it in parmesan crisp cups because it just sounded good and Easter-y to me. (I also liked that both apps involved mint. I like overlapping ingredients for cost-saving and menu coherence purposes.)
I was still suffering from the lingering effects of my nuclear germ assault at the time, so I had to call in the reinforcements to test the recipe because I couldn’t taste ANYTHING.
Luckily, I had plans to watch the Michigan Spring Game with my friend Mike the day before, so I made him try the app to tell me if it was a mess. He’s a really good cook, and he’s honest with me when I screw things up in the kitchen, which I appreciate. You can’t have a taste tester who is too “nice” to tell you when there’s too much mayo in the deviled eggs and whatnot because it’s just not nice to serve things that suck. I do NOT need a bunch of sycophants patting me on the head and telling me I’m marvelous when my food actually isn’t amazing. (What is the point of THAT?!?)
So anyway, the app passed the Mike test, and then it totally passed the test at Easterelle Day too. People DEVOURED it at the picnic.
Along with all of our other great food.
And here’s a close up of the pea puree situation in case you’re wondering what pea puree looks like.
I’m planning a few picnics for May and June, and I think I may make these again.
I’m totally looking forward to being able to taste them next time too!
Here’s how I made them just in case you wanna…
Leek and Pea Puree with Mint
2 T Olive Oil, divided
2 Leeks, white and pale green parts, thinly sliced
1/4 C Water
1 C Frozen Peas
1/4 C Grated Parmesan
20 Mint Leaves, 12 reserved for garnish
Sea Salt and Fresh Cracked Pepper
Heat 1 T of olive oil in a non-stick skillet on medium. Add leek and cook, stirring for about 2 minutes. Add water and reduce heat to a simmer. Season to taste with salt and pepper. Add more water by 1 T, if necessary, if the pan becomes dry and the leek isn’t soft yet. Cook until the water evaporates.
Meanwhile, blanch the peas in boiling water for 3 minutes, or until still bright green but softened. Strain the peas and add them to the leeks and stir.
Transfer peas and leeks to a food processor. Add remaining 1 T of olive oil and pulse until coarse. Add the parmesan and mint and pulse again. The mixture should remain a little chunky.
3 C Freshly Grated Parmesan
Non Stick Olive Oil Spray
Preheat oven to 350. Place a sheet of parchment paper on a baking sheet. Spray muffin tins with non-stick spray.
Put 1/4 C scoop-fulls of parmesan onto the parchment paper. Pat the piles down a little so the parm is evenly distributed. It will spread, so make sure you leave enough space between the piles. (You will need to do this in batches or use two baking sheets.)
Bake for 3-5 minutes or until bubbling. Remove baking sheet from oven. Allow discs to cool slightly before placing them into the muffin tin.
Scoop the pea puree into the parmesan cups, garnish with mint leaves and fresh cracked pepper.
And now I will leave you with this song I’m crushing on while writing. It’s “Pink Medicine” By Bearson. Consider it my gift to you today. It was my medicine while I was sick. I looooooove it.
OK, I’m off to make Paleo Porn’s Beef Brisket for my dinner party tonight.
Yee haw, brisket, ya’ll!