WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/107826

Contents of this Issue


Page 177 of 203

food & wine "make it as easy on yourself as possible" be grilled, then sliced into small pieces and served with toothpicks for a change from the old standby of chicken satay with peanut sauce. Fresh eggs from Dover Farm or another local source could star in deviled eggs, a perennially popular appetizer. Catherine Ferraresi, who with her husband Dave owns the Gustare Oils & Vinegars shops in Wellesley and on Cape Cod, thinks deviled eggs suit a spring menu well. "You need a pretty color at the end of bleak March. You want that warm, sunny glow," she says. Her recipe also adds green with fresh chives and avocadoes. Ferraresi, who develops a variety of recipes that highlight the store's products, says any colorful dish will "lift your spirits" on a spring menu. Some of her favorites: melon and prosciutto, and avocado and orange salad. For any party, Sewall, who is also working on a cookbook, recommends using recipes that can be made ahead and assembled at the last minute. His canapés and his lobster sliders both fit the bill. For the ISLAND CREEK OYSTER BAR'S AVOCADO AND CUCUMBER CANAPÉS 1 ripe avocado 3 tbsp. lemon juice 3 tbsp. crème fraîche or sour cream 1 tsp. champagne vinegar or white wine vinegar (do not use distilled white vinegar) Salt and pepper, to taste 1 tsp. sugar 1 English cucumber, peeled 4 mint leaves and seeded 1 loaf brioche or other white bread, 1 cup heavy cream crust cut off and cut into 2-inch 2 tbsp. minced red onion squares n Split the avocado in half and remove the pit. Scoop the flesh out and place it in a food processor with the lemon juice and crème fraîche. Purée until the mixture starts to become smooth and slowly add the cream through the top of the food processor. Purée for only about 15 additional seconds. Season with salt and pepper. We l l e s l e y We s t o n M a g a z i n e | s p r i n g 2 0 1 3 n Thinly slice the cucumber. In a bowl, mix the cucumber with red onion, vinegar, and sugar. Just before serving, chop the mint and add to the cucumber mix; season with salt and pepper. n Lightly toast the brioche in a 350-degree oven. Place a dollop of the avocado puree on each square, drain off excess liquid from the cucumbers, and spoon over the avocado. Serve immediately. Makes 24 canapés 176

Articles in this issue

Archives of this issue

view archives of WellesleyWeston Magazine - SPRING 2013