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Old 03-22-2013, 06:42 PM   #1
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ISO: Vegetarian Appy help

Any ideas what I can do to ramp up this appy? A vegetarian friend is coming over tomorrow for supper. I was playing with taking a LARGE bell mushroom, removing the steam and gills, putting 1 tsp of 3x brie cheese in the bottom, topped with 2 tsp of chopped baby spinach, some dried cranberries, more brie, and some toasted almond slices, roasted in the oven for about 20 minutes at 425. Drizzled with lingonberry sauce, more toasted almonds, and on a bed of 3 baby spinach leaves with 3 segments of blood orange. She doesn't eat salt, either. Any ideas of how to ramp it up? It is quite tasty.
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Old 03-22-2013, 07:10 PM   #2
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I think it's perfect as is. Sounds wonderful.
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Old 03-22-2013, 07:15 PM   #3
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I agree, GG. Sounds great, CW! Maybe pour over some brandy and flambe? Nahhh.
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Old 03-22-2013, 08:53 PM   #4
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Thanks for your feedback. I'm thinking maybe a sprinkle of lime infused EVOO...it was tasty (I tested it twice). hate to mess with something good <g>.
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Old 03-22-2013, 08:56 PM   #5
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I'm not very familiar with the flavor of lingonberry. Would it go well with the lime? I honestly think you have great flavors going on already.
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Old 03-22-2013, 09:01 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
I'm not very familiar with the flavor of lingonberry. Would it go well with the lime? I honestly think you have great flavors going on already.
lingonberry is the Scandinavian version of cranberries, so yes, lime and lignonberry go well together. I just don't know that I need to top this up. The two mushrooms I did were both good (I made two separately to see if I could duplicate the combination), but then, I was making them to my taste. Thanks, GG! I think I will leave this well enough alone <g>.
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Old 03-22-2013, 09:02 PM   #7
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i agree. it sounds good as is. don't try to gild refined gold or paint a lily if it's already tastes as good as it sounds.
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Old 03-22-2013, 09:14 PM   #8
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i agree. it sounds good as is. don't try to gild refined gold or paint a lily if it's already tastes as good as it sounds.
You're right, BT. If I keep playing with it, I'll have to go back to the store and get more baby spinach and mushrooms. Now onto the vegetarian sauce for the lasagne. I've never stripped the gills out of anything except portebellos. I did, however, add the stems and gills to the sauce I'm making...I'm sure the girls would've enjoyed them, but NOT!
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Old 03-23-2013, 12:30 AM   #9
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A drizzle of balsamic, or good sherry vinegar.
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Old 03-23-2013, 06:08 AM   #10
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A drizzle of balsamic, or good sherry vinegar.
I have some very good balsamic and fig vinegar...as well as cloudberry....hmmmmm...that's a thought, thanks! Maybe on top of the spinach before adding the dried cranberries, almonds, and the last bit of brie...or maybe add that on top of the brie before the spinach...or drizzled on the blood orange segments...lots of possibilities.
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