Saturday, June 28, 2008

The B-Team: Apricot and Ginger Manchego


So, then there are the rejects for the Royal Foodie Joust. Too cold, too old, too dry, well, they were none of these. Basically, why did they not make the cut? We are a capricious bunch perhaps, or more, likely, because we made them too early in the month. Frankly, if I had but a few more days, my entry really would have been lamb and apricot bistilla. But, I will make that this week; I will.

Anyway, lets pull those misfits back out of the closet. First up, Apricot and Ginger Manchego Tapas. This was a breeze and worked wonderfully with beer or a Portuguese Green. The process was simple. Stew apricots in ginger and a Spanish or Portuguese white until tender. Top a piece of bread that has been buttered and then toasted on a griddle. Cover with thinly sliced manchego and broil ever so slightly. Top with agave nectar or honey. Why did this dish not go to the RFJ party? Well, it was nice, but just that--nice. If you hung out with this girl in high school, you would remember how funny she was but not the color of her eyes.


3 comments:

Nancy Heller said...

That looks simply scrumptious. As in I want some, now.

maybelles parents said...

oh, i am glad, Nancy. simple as pie (well simpler.)

S for Kitchen Confit said...

Manchego cheese recipes must always be the bridesmaid, never the bride....

I entered an apple tart with manchego into a contest and it didn't win either. But it is truly delicious.

And your apricot and ginger manchego looks sublime. What a great flavor combination. I will start experimenting myself with apricot and manchego soon.