This week, we will be exploring the "EXTRA" kitchen. EXTRA is installed in our showroom window in Wenge and high gloss lacquer in Taupe. This stunning combination works beautifully in our showroom and just happens to be the most popular kitchen style due to it's effortlessly chic integrated handle. The integrated handle is always standard, no handles are used with the EXTRA kitchen. EXTRA is elegant in all white high gloss finish and classic in Wenge as well. All black high gloss is simply jaw dropping. In addition to Wenge, Oak and Teak can also be used. Any high gloss lacquer or matte lacquer can be applied to suit your personal taste and the colors that work best in your home. EXTRA is truly extra amazing with it's 1.1" thick door. Stop in our showroom to explore EXTRA and have a Weisskrispie Treat chocolate bar. We are sure you will love this kitchen and our chocolate. We do.This week's recipe (the third course) is an apetizer courtesy of Whole Foods Market. Enjoy Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint!
Serves 4 to 6
Ingredients
1 large ball buffalo or cow's milk fresh mozzarella, sliced into 1/4-inch thick rounds 4 ripe plums, pitted and quartered 1 1/2 cup balsamic vinegar 1/2 cup fresh mint, chopped 1/4 cup pine nuts, toasted 1 splash olive oil Salt and pepper, to taste
Method
Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup. About 15 minutes. Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool. Meanwhile assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint. Drizzle with olive oil and serve.
Ingredients
1 large ball buffalo or cow's milk fresh mozzarella, sliced into 1/4-inch thick rounds 4 ripe plums, pitted and quartered 1 1/2 cup balsamic vinegar 1/2 cup fresh mint, chopped 1/4 cup pine nuts, toasted 1 splash olive oil Salt and pepper, to taste
Method
Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup. About 15 minutes. Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool. Meanwhile assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint. Drizzle with olive oil and serve.
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