Wednesday, July 20, 2016

What's Cooking: Chocolate-Dipped Apricots and Tomato-Cheddar Pie

One of the best things I have ever made, for real for real.
I actually wrote this whole post before tasting the tomato-cheddar pie, and it turned out to be so good that I didn't think my writing really captured how delicious it is. Seriously, it is so good that you should click this link RIGHT NOW, go to the grocery store, and then finish reading this post while the pie is in the oven. I don't have the words to do it justice. Just make it. You will thank me when you taste it.

These are pretty good, too.

While you're waiting for your pie to cool, you can make the chocolate-dipped apricots to distract you from the tantalizing pie smells. They don't take long to come together, and they feel like a decadent treat without being completely terrible for you. To get started, soften 1/3 cup of semisweet chocolate chips and about a half teaspoon of oil in the microwave. This should take about a minute or a minute and a half. Stir until all chips are melted. You may find that you need to heat the chocolate a bit longer to get it all to melt, but you want to err on the side of having to make return trips to the microwave rather than overcooking. Dip the dried apricots in the melted chocolate, and then lay them on a parchment-lined cookie sheet. There's enough chocolate for about 18-24 apricots, depending on the size of the apricots and how exuberant of dipper you are. If you like, you can dust the dipped apricots with cinnamon, ginger, or sea salt for a little added depth of flavor. I personally love to pair garam masala with dark chocolate. Pop the cookie sheet in the fridge, and let the chocolate solidify for about 12 hours before you dive in.

Definitely a cloth-napkin-worthy dinner. I sliced a plum and a Saturn peach as a side/dessert.

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