Zucchini and Buffalo Mozzarella Bundles

Tags

appetizers, buffalo mozzarella, seasonal, Vegetarian, zucchini, zucchini sides

If you grow your own zucchini, you’re probably starting to have an abundance of them right about now.  I know we are.  Green ones.  Yellow ones.  I’ve been enjoying our zucchini in many different ways this past week.  And if you do grow them, check out my Awesome Blossoms post and make use of those delectable zucchini flowers.  Fiori di zucchini.  They are a favourite summertime treat in our household.

Another favourite in the summertime is putting out an array of various nibbles on the table and making a meal of it.  With good friends.  Crusty bread, cheese, olives, roasted peppers, eggplant, tomato and cucumber salad, prosciutto, and these little zucchini bundles.  Stuffed with blissful buffalo mozzarella, a cheese made in Italy with milk from the water buffalo, and fresh basil leaves.  Perfect summertime treat!

Ingredients

Green and yellow zucchini

Mozzarella di Bufala, or fresh mozzarella

Fresh basil leaves

salt

Extra Virgin Olive Oil

Bring some water to a boil in a medium pan and plunge the entire zucchini, whole, into the water for 3 minutes, 4 minutes for larger zucchini.  The reason for this is because the zucchini, once thinly sliced, needs to be pliable enough to roll. I tried without boiling first and I wasn’t able to roll them into little bundles.  Remove zucchini from the water and place in a colander, running cold water over them for a few minutes.

When cool enough to handle, slice as thinly as possible.  I used a mandolin at the smallest setting.  Lay out the slices on a tea towel and cover with another towel, allowing for the water from the zucchini to be absorbed.  Let sit until ready to roll.

Pat the buffalo mozzarella dry with paper towels.  Chop into small bites, no wider than the zucchini slices.  Chop or tear the fresh basil in similar sizes. 30 minutes before serving, roll into little bundles.  Sprinkle the slices lightly with salt, place a basil leaf on one end of a zucchini slice and add the mozzarella on top.  Roll into a bundle and place on a dish.  Drizzle with Extra Virgin Olive Oil and serve immediately.  Buon appetito!

No-Bake Cheesecake Even Kids Can Make

Tags

Baking with kids, berries and cheesecake, cheesecake, dessert, Kids in the kitchen, no-bake cheesecake, seasonal

Both my daughters were in the mood for baking. The only problem was that it was 35 degrees C. 43 C with the humidity index. Way too hot for baking! What we needed was a dessert to beat the heat. One which didn’t require baking. A cool dessert, creamy and sumptuous, but no hot oven. We found just the thing here, thanks to Martha Stewart. A no-bake cheesecake, topped with luscious berries fresh from the farmers’ market. Simple enough that it required no help from me… other than to break-up the occasional bickering! Oh, what was I thinking?

No-Bake Cheesecake

2 cups of Graham Cracker Crumbs

1 stick (1/4 cup) of unsalted butter, melted

3 tablespoons of sugar

Salt

2 x 8 oz. (1 lb.) packages of cream cheese, room temperature

3/4 cup of confectioner’s sugar

1 cup of full-fat Greek yogurt

2 teaspoons of vanilla extract

1 cup of heavy (35%) cream, whipped

Fresh berries

In a large bowl, add the Graham Cracker crumbs, the butter, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Use your fingers to combine. Press the crumb mixture evenly onto the bottom, and 1 inch up the sides, of a 9-inch springform pan.

In a large bowl, beat the cream cheese with an electric mixer on high, until fluffy, about 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt, and beat until smooth. With a rubber spatula, fold in the whipped cream. Pour cream cheese mixture into the crust and smooth the top. Cover and refrigerate until firm, at least 8 hours (or overnight).

Decorate with your favourite berries. Enjoy!