A moniker in my name for a city
A phrase with me will make you cherished
I am so good for you in my utter simplicity
In Medical dictionary the fact so furnished
I am so famous in the world of bytes
Known for many aspects of usage
I am fat and rotund and make crunchy bites
My fame known from many religious traditions – right from the old age
Am, I forbidden? Or mystical ?
or the eternal giver of Youth
I consists of five internal carpels
Am good for good health of your mouth
I am as basic a fruit as you can think of
Or as hard if you don’t try enough
If You eat me on a day to day basis
Then you don’t have worry about anything – be it cold or dry cough
Answer to Open Sesame 2: The Apple
Ever since my high school days when I meddled, a little, into French, I was captivated by their food and , of course , mon Paris:)). After marriage, in the US, I have eaten a few fine French meals, each of which I can recall accurately…..when and where, I ate what. It’s a different matter that my choice is quite limited being a vegetarian:). A restaurant ,rather, a Creperie which is a big favorite near Detroit is Josephine. Excellent food and that is where I came across the term ‘Amuse Bouche’ .
Amuse Bouche (French: amuse mouth) is/are small one bite morsels served before the first course. In restaurants, it is the signature dish of the chef, and which is not charged for. I can still recollect the cucumber slice served with a creamy topping with minty undertones served at Josephine. That was sheer perfection:). Amuse bouche is different from hors d’œuvre, in that it is only one or two bites. . Amuse Bouche is something that will leave you feeling “Aw, I wish the chef had sent me a couple more slurp, slurp, slurp:) ” . So, this home chef, that is me, tried my hand at amuse bouche too. Keeping the same tradition at home also, I prepared only 3 bites, one for each.
A canapé or canape (French for couch and known in Italy as tartina) is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Source: Wikipedia. It is in general salty but I think mine fits the bill too. Yes the name was learnt at Josephine as well:).
I chose a tart, firm, granny smith apple.I love eating apples just the way they are WITH the peal:). So, I created this for Open Sesame 2. This is a very simple and elegant way of enjoying the fruit. Guess what, the husband, after eating my apple peanut canapé said ” I could have eaten a couple more” and Aaaaaaaaaaeeeeeeeeeee was smiling cheek to cheek:).
The Recipe: (4 servings:)
Lite cream 1 Tbsp.
Chunky Peanut butter 1 Tbsp.
Sugar 3/4 tsp.
Butter half a pinch
Honey 1 tsp.
Lemon juice 2 drops
saffron a pinch
Whisk together lite cream, peanut butter and sugar till it blends well and gets a little airy. In a separate cup, first mix the tiny speck of butter with saffron. Add honey and lemon juice and whip. Even this small amount can be whipped:).
To assemble, cut the apple longitudinally into 4 thin slices, so that you avoid the seed portion completely. Spread approximately 2 tsps. of the cream and peanut butter mixture on top of the apple slice. Top it with 3 drops of the honey mixture and swirl ever so slightly, with a sharp edge, like an end of a fork.
Voila………here it is
It can be prepared and refrigerated. Just make sure it covered airtight so that the apple doesn’t oxidize.
Tingle your taste buds with Apple Peanut Canapé