Sunday, October 13, 2013

Mezze Feast!

This was my Mediterranean dinner or Mezze Feast when Richard's sister Julia, her husband Robert and their best friends came for a visit this summer - I keep forgetting to share this one! And WOW what a Feast! We had so many appetizers - I made 2 different hummus's one just a normal except that I took the time to cook the chickpeas from dried, the other one I took half and pureed in a couple roasted peppers and sprinkled with some smoked paprika this was served with carrots, red and yellow bell pepper slices and pita chips. Also on our kitchen countertop were olives, cherry tomatoes, pistachios, marinated artichokes and this cherry tomato jam with chèvre and crackers. WOW is right - I think it was too much as we barely made a dent in dinner! That consisted of grilled chicken tenders and local sausages along with grilled baby zukes and 2 salads - one greek with chopped tomatoes and a big hunka feta and the other chopped cukes with mint and plain greek yogurt. Both of course doused in olive oil! A few warmed pita breads on the side and we were stuffed to the gills! Next time I do this I will just put it all out at once instead of separating it into appetizers and dinner - that way you don't just fill up on the starter. I can't even remember if I made a dessert...

Spiced Cherry Tomato Jam 5 or 6 pints

2 inches fresh ginger root peeled and grated
1 cup apple cider vinegar
8 cups cherry tomatoes - I used a mix of orange (super sweet!) and red ones
1 and /1/2 cups brown sugar
1 and 1/2 cups white sugar
2 lemons thinly sliced then cut into quarters (no seeds) use a mandoline is you have one
1/2 cup water
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon salt

Put all in a large dutch oven and bring to a boil cooking for about 15 min then lower heat and cook until thick - around another 30 min - you want it thick and jammy. Stir it often so it doesn't burn. Pack in small jars and do the water bath canning for 15 min to seal or put in the fridge. Savory and sweet! I serve this with chèvre and crackers and also on roasted pork tenderloin - yum! adapted from Joyce Goldstein

I forgot to mention - you can make this meal SUPER easy. All you have to do is buy most of the mezze stuff - don't bother making your own hummus (sometimes I get a little carried away!) then buy artichokes, roasted peppers, nuts, olives - I could be a really impressive simple meal. At least I didn't make my own pita - I mean really, who does that?! Ha!

Post Note: anyone notice the "glass" ware on the table?? Ode to our Texas visitors - with Iced tea of course!

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