• July Four Jubilee

Introducing
for the first time in Michigan

Marina

Grilled Peaches with

Sweet Marscapone,

K Couture

Toasted Almonds and

Balsamic Drizzle

Rather than making your own
balsamic reduction, you can use a
balsamic mousse or glaze (available
in gourmet markets) in place of bal-
samic vinegar.

balsamic vinegar reduction
2
cups balsamic vinegar •

sweet mascarpone
1 cup fresh mascarpone cheese
4 Tbsp. sugar
lfi
tsp. ground cinnamon
1
tsp. vanilla extract or 1 Tbsp.
peach liqueur

Exclusively a

6325 Orchard Lake Rd. W. Bloomfield • 248-539-3090 • wt ww.mariasbridalcom

6 7/1

emelo4; eli er7iite

Gift Cea.

Prepare vinegar: Place vinegar in a
small saucepan over medium-high heat.
Bring to a boil, reduce heat to simmer
and cook until the vinegar reduces to
1/2-cup. Set aside to cool.
Make mascarpone topping:
Combine all ingredients in a small
bowl and stir well.
Grill peaches: Cut peaches in half
through the stem end and twist to sep-
arated the halves. Remove the pit by
carefully cutting it out of the peaches.
If the peaches are small, you may use

peaches
8 large peaches or 12 small peaches
Olive oil for brushing on the
peaches (do not use extra-virgin)
1 4
cup lightly toasted almond slices
Ground cinnamon, garnish

a large knife to cut right through the
pits. You may grill the small peaches
with the half-pits in them.
Toss the peaches with olive oil and
grill, cut side down for 2-3 minutes.
Turn the peaches over and grill on the
other side.
Serve the peaches (2-3 halves per
serving) with the cheese spooned over
and drizzled with the reduced vinegar.
Sprinkle with almonds. Makes 8 serv-
ings.

Extreme Bloody Marys

*I "

41

*

12 ounces vodka
3 cups tomato juice
1/2 cup fresh lemon juice
1
tsp. white horseradish
1
tsp. Worcestershire sauce,
or more to taste
1
tsp. hot red pepper sauce, such as
Tabasco, or more to taste
1
tsp. salt
1 tsp. freshly ground pepper
1/2 tsp. celery seed

garnish
Assorted peppers (such as
peppadew, pepperocini, pickled
peppers), pitted olives and
grape tomatoes, to garnish

I burs: Mondav-Saturdav 9:30-6 •

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248-642-2555

2.o:i S. Old \\

B 14 •

JULY 2009

• JN platinum

aid •

mown Birmingham

Fill a large pitcher halfway with ice. Pour
remaining ingredients over the ice and
stir well. Adjust seasonings to taste. Pour
into thin tall glasses. Thread the garnish
peppers, olives and tomatoes on short
skewers and serve. Makes 8 servings.

