By Michelle Keith
The steamy days of summer are just beginning to ease their way into our memory, and the lure off Fall is beginning to beckon me with its rich flavors again, spiced coffees and latte’s , buttery squash and crisp apples, warm apple cider and crisp leaves underfoot….the sun seeming to shine just a little more amber, and the evenings appearance an hour earlier.
I live in Florida.
We don’t have Fall.
But, I am able to grasp the small little compounds in my life that equate to fall. And, all of the above noted happen to me in the fall. Even the crisp leaves … of course they aren’t everywhere, and there is no showcase of colors before the drop- there is, however, a gum maple tree next door, and, every year mid September it will shed it’s leaves in small painted patches of orange, yellow and green.. that is my tiny Florida fall.
Right now, it’s still slightly summer and with the kids back in school I am keenly aware of what’s next. Until the temperatures tell me it’s time to warm things up I will still be making cool, refreshing tidbits to nibble. Like these:
These are light, refreshing and yet also have that hint of richness from a wine reduction sauce drizzled over, the same way the seasons bid adieu to one another in time passing. The juicy tomatoes nestled with fresh mozzarella cheese and rich pungent basil, glazed with a savory wine reduction-it’s the perfect appetizer between summer and fall. Rioja wine is a classic choice for the ensemble, it’s rich flavor permeates the sauce and complements the sweet tomatoes, peppery basil and creamy cheese beautifully.
- 1 cup chicken broth
- 1 cup Rioja wine (any dry red)
- 1 clove garlic
- 1 tbs balsamic vinegar
- 1 tsp thyme
- dash pepper
- salt to taste
- In a saucepan over medium high heat, reduce the chicken broth to ? cup, add the wine and remaining ingredients and continue to cook until reduce to ½ cup
- Drizzle over fresh tomatoes, basil and mozzarella that has been skewered on small picks. This sauce is also wonderful on meats