Fresh Apricots with Chèvre and Sweetness

 
 

Toasted nuts, Lemon Zest, Flowers

Maura Gramzinski of Redcamper Picnic Supply in Denver, CO

Maura’s (@redcamper) original product was a 35mm slide tote made of original travel snapshots, which evolved into the USHwy89 Paper Goods line inspired by those images of road trips and vacations paired with a sense of humor. Gram style. While it might not make sense, it was from those two products that the RedCamper Picnic Supply emerged with the creation of our County Fair Award Winning Deliciousness; and the even newer Good Food Award winning Cherry Fig Mostarda and the Good Food Award winning Cocktail Cherries.  Perfect. Life's journey can be a twisting turning road of adventures.

The Colorado Apricot is almost a mythical fruit, only rarely escaping the late spring frosts to grow into a beaming golden orb. These precious fruits sought to be paired with an equally mythical spirit, the Polish gem, Żubrówka, a potato vodka infused with bison grass, sourced from the primeval Białowieża Forest, hand picked and dried under natural conditions. With a little savory rosemary, pink peppercorn and vanilla extract sourced from Madagascar we created a slightly tart, earthy spoon of sunshine worthy of the most exotic fairytale. Perfekcja! 

- Maura Gramzinski

Ingredients:

  • Fresh ripe (but not mushy) apricots

  • Goat cheese (chèvre), softened to room temp

  • Toasted pecans, walnuts, or pistacchios

  • 1 lemon, for zesting

  • Rosemary Apricot Żubrówka Deliciousness

  • Edible flowers (such as camomile and sunflower)

Method:

  1. Halve and pit the apricots. Fill the void with softened goat cheese.

  2. Use a microplane to zest the lemon over the apricots and cheese. Chop the nuts into small pieces and sprinkle them on top of everything.

  3. Finally, drizzle some Deliciousness over these little taste bombs. Garnish with the edible flowers. 

Fresh Apricots with Chèvre and Sweetness

Fresh Apricots with Chèvre and Sweetness

Author: Maura Gramzinski of Redcamper Picnic Supply
The Colorado Apricot is almost a mythical fruit, only rarely escaping the late spring frosts to grow into a beaming golden orb. These precious fruits sought to be paired with an equally mythical spirit, the Polish gem, Żubrówka, a potato vodka infused with bison grass, sourced from the primeval Białowieża Forest, hand picked and dried under natural conditions. With a little savory rosemary, pink peppercorn and vanilla extract sourced from Madagascar we created a slightly tart, earthy spoon of sunshine worthy of the most exotic fairytale. Perfekcja!

Ingredients

  • Fresh ripe (but not mushy) apricots
  • Goat cheese (chèvre), softened to room temp
  • Toasted pecans, walnuts, or pistacchios
  • 1 lemon, for zesting
  • Rosemary Apricot Żubrówka Deliciousness
  • Edible flowers (such as camomile and sunflower)

Instructions

  1. Halve and pit the apricots. Fill the void with softened goat cheese.
  2. Use a microplane to zest the lemon over the apricots and cheese. Chop the nuts into small pieces and sprinkle them on top of everything.
  3. Finally, drizzle some Deliciousness over these little taste bombs. Garnish with the edible flowers.

Notes

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apricots
snack, appetizer
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