Mele Cotte — Mele Cotte

Time 2020-11-02 19:05:05

Web Name: Mele Cotte — Mele Cotte

WebSite: http://www.melecotte.com

ID:102745

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Spiked Apricot Squares by Chris on July 28, 2014 albicocca/apricotEight months.  It is hard to believe I have been living in California for 8 months.  Time has flown so quickly; the transition seems like yesterday.  The whole experience has been exciting, productive, and if I am being completely honest, therapeutic.Professionally, I am right where I am supposed to be.  It s as though all the roads I have taken throughout the last twenty years were leading to San Jose. Or, maybe Dionne Warwick was really just singing in my ear all these years.Personally, I am happy, too!  There have been life tests, relationships from both coasts that have come and gone, and several health issues/weight gains.  Even so, I am riding the wave and remaining on two feet.  I know who I am, and I am in a good place. Whatever transpired in the universe to bring me here, I would like to give it thanks!  So, cheers to the stars aligning .Let s toast with a few spiked apricot bars.Last week, I was fortunate to receive several bags of freshly dried apricots after attending meetings at the Packard Foundation s Taaffe House.  The Taaffe House is the former Packard family home and  was remodeled as a meeting and conference facility. Nestled in the Los Altos Hills, the property is b-e-a-u-t-i-f-u-l!While I ate several apricots as they were, I also rehydrated the lovely sun kissed fruits in sugar water that I spiked with Crown Royal® Maple.  Adding the extra spirit into the liquid is not necessary, but it sure makes for a good-time dessert!These bars make for a such a good-time dessert that I believe they are appropriate for my graceful exit. After (almost) 8 years wonderful years, I am moving on from Mele Cotte.  The site will remain up, and the Mele Cotte Facebook page will continue serve as an outlet for future food adventures I d like to share.  However, I don t foresee any more posts here. It is time.So, I would like to extend my gratitude for all those who visit, and continue to do so.  Thank you.  I truly appreciate your company and support!  Good food, good friends, good times It s what life is about.Grazie per tutto il tuo amore e sostegno in questo periodo. Sono tanto grata per te e per il tuo amore. Spiked Apricot Squares Recipe{ Comments on this entry are closed } Baklava Rolls by Chris on July 20, 2014 arrotoliamo/rolledHappy Secret Recipe Club reveal Monday!I always look forward to the third Monday of the month, the day Group C  posts their reveal. I hated that my technical difficulties messed up the timing of my post last month, especially when we re reminded not to wait until the last minute.  Not this month, though.  I made sure I cooked, snapped my photos, and uploaded a post draft in plenty of time to troubleshoot any issues.Besides not wanting to let anyone in SRC down with an preventable oops, today s reveal is also kind of a big deal because it will be my  last month participating in SRC and blogging.  I have wavered back and forth for some time about whether or not to continue with Mele Cotte.  It has been a wonderful (almost) 8 years. I have grown in the kitchen, a person, have gotten to be part of some great opportunities, and met countless fabulous people. But, it s time.I will wrap up with details and the what next later this month.  At this moment, however, I must honor the members of Secret Recipe Club , Debbi, and my assignee this month.It was wonderful to reconnect with the amazing options on Nayna s on Simply Food. Nayna and I have been blogging for almost as many years and it s inspiring to see that she has kept our hearts and tummies full of warmth and deliciousness all this time.  It s not only about vegetarian dishes for Nayna, though. Did you know about Citrus Spice, the blog Nayna started a couple of years back, that has us experience her travel, food, and food photography adventures?  I don t know how she does it all!The choices on Nayna s blog for this month s SRC post were endless.  Even so, I decided to try her Greek Baklava Rolls.  It has been so long; I can t remember the last time I have made Baklava.  Because the Greek Baklava Rolls instantly brought be back to when I grew up in the Boston area, the recipe made sense.  My best friend from childhood, Patricia, was first generation Greek. I always enjoyed visiting her home, hanging out with her family, and admired how their home maintained traditions on this side of the ocean.Baklava, one of Patrica s mother s specialties, was a tradition I was happy to share in after a fresh batch had soaked in the sugar syrup and was properly garnished with cloves. Feeling a bit nostalgic, and missing the connections I had back then, and these Greek Baklava rolls are my way of making sure that those memories are not lost.I did alter Nayna s recipe a bit .just a bit.  First, Nanya s recipe rolled the Baklava using the dowel methods (like this video on rolling the Baklava rolls). My Baklava were rolled without a rod. Secondly, I made a honey syrup as opposed to sugar syrup.  Lastly, I multiplied the recipe to use an entire box of pastry and brought the rolls to the office. They were a huge hit! These little guys were εκπληκτικός, remarkable! Baklava Roll Recipe{ Comments on this entry are closed }

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