Definitely, today I am in the mood for sharing as many recipes as possible. This time, I am happy to tell a little foodie story for a very special combination I did find myself.
Last year, I got a very special assignement, to prepare the catering for a small wedding here, in Berlin. The budget was tight and the time was also limited. Plus, I just got a new job, and was pregnant in the last trimestre and, well, all together it was a lot to do and cope with.
Somehow, I accepted the challenge of the catering, not only because I needed the money, but for the sake of the challenge as such. Me, who less than ten years ago was hardly able to differentiate between different tastes and foods, was now cooking for other - 50 - people too.
Anyway, I took the assignment and started to do various testing for some fast and summer fit recipes. The clients were not sophisticated, but it was their unique wedding moment and thus, it was my duty to make it taste uniquely.
Besides the special cake - which was millefeuilles, a nightmare for experienced cooks as well, but this is another story - they wanted some little finger foods, including tasty fruit salads.
After many trials, my final choice was to mix fresh apricots with dates. No sugar needed, as the dates do have enough sweetness. The only condition was to keep them a couple of hours together in order to have a certain interaction between the two tastes. The ratio I used was of around 5 small apricots for 7 dates - the Mejoul ones are perfectly sweet. It is easy to prepare, convenient and healthy too. To be consumed either as an individual dessert or as a snake between meals, accompanied by a glass of champagne.
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