Hello MBG!  Fallon here sharing with you a delicious way to enjoy what is left of summer.  Can you believe Fall is right around the corner?  I for one couldn't be more thrilled (it's my favorite season after all) but that doesn't mean I'm not going to spend the next few weeks enjoying all the summer fruit options while I still can.  I made this appetizer for dinner and ended up eating every last one, never making it to my main course. That's what I love about crostini's they are perfect for an appetizer when having friends over for dinner,  but also work well as a quick and delicious dinner for one.

   
Ingredients:  makes 6

• 1/2  small baguette (I used a combo of Italian & pumpernickel)
• 2 oz Soft Goat Cheese (or Tofutti cream cheese for those allergic to Dairy)
• 1 Peach
• 1 handful of fresh basil
• 2 Tbsp EVOO
• Honey for drizzle

Directions: 

• Preheat oven to 350 degrees
• Slice bread, place on cookie sheet, and drizzle both sides with EVOO;  bake for 5 min each side
• Meanwhile slice peach and grill, both sides
• Slice basil and saute in a small pan with a dash of EVOO for approx. 3 mins, until slightly crunchy
• Remove bread from over and let cool
• Style it yummy... starting with the  goat cheese, adding the peach slice, and a pinch of crunchy basil
•  Make it sparkle with a drizzle of honey

 - recipe & photos by Fallon Carmichael, Sage & Sparkle


 
https://sexygirlspic79.blogspot.com/2013/09/food-peach-crostini-goat-cheese.html

Fallon of Sage and Sparkle here, and I have to admit I'm pretty excited we're now in mid-September!  This month signifies Fall, my favorite season! And while Fall doesn't officially start until the 22nd, it feels perfectly appropriate to start to incorporate some "Fall Favorites" back into the mix.  For me, soup is at the top of the list, however the star of this quick and easy meal is not the soup, but rather the amazingly delicious polenta fries! Up until a few weeks ago, when I had Polenta Lasagna, I had never thought of Polenta in any other form that creamy, but there is so much you can do with polenta... seriously, check out Pinterest.

I decided Polenta Fries would be a nice addition to my favorite store bought soup, Roasted Red Pepper & Tomato Soup. Using store bought Polenta... (yes, your seeing a trend here, as I said, this meal is quick and easy, but trust me, you will be impressed), this meal took a little over 30min to make.  Keep in mind, if you have the time, polenta is easy to make, but if you wanted to make fries, you would have to let it sit in the refrigerator overnight.

 Ingredients: 

• 1 package of store bought polenta
• salt + pepper
• Olive oil
• Roasted Red Pepper & Tomato Soup
• Chives
• Fresh parmesan

1. Preheat oven to 450 degrees 2. Slice the polenta in half, then thinly cut off the edges to make more rectangular, and slice into medium shaped fries

3. Drizzle a large baking tray with olive oil and place sliced polenta on top;  drizzle with olive oil and sprinkle with salt + pepper 4. Bake for 25 min, until crispy, then turn and bake an additional 5-10 min 5. Heat soup on stove in a small sauce pan 6. Garnish soup with chives and freshly grated parmesan.  Make it sparkle with a "polenta fry fort"... and enjoy!

 -post & photos by Fallon Carmichael, Sage & Sparkle 

 
https://sexygirlspic79.blogspot.com/2013/09/food-polenta-fries.html

Hello MBG readers! My name is Fallon of Sage & Sparkle and I'm so excited to be here for the next 6 months, sharing with you my love for food, making, baking, and styling it!  As some of you may know, It's Jen's BIRTHDAY today, SO I thought this dessert would be perfect!!

 While I'm more of a savory than sweet person, since having my boyfriend in my life, I have grown to appreciate the importance of ending the day with a tasty dessert.  I have recently become obsessed with food magazines (as if I didn't already have enough to read in the fashion/home category) and a few weeks ago, while waiting in line at Whole Foods, I noticed the Fall issue of "Cuisine Tonight FOR TWO" and I had to purchase it.  

Instantly I knew I had to try out one of the dessert recipes, in hopes of impressing my honey, and since getting this gig with MBG, I thought this would be the perfect first post considering how Matt is always making deliciously good looking meals for Jen.  So here you have it, my take on an original recipe for "Cherry Sundaes with Black Pepper Tuiles". 

  

 Ingredients:   For the tuiles...  (via. "Cooking Tonight For Two") 

• 2 tsp. shortening
• 3 Tbsp. all-purpose flour
• 2 Tbsp. powdered sugar
• 1 Tbsp. melted, unsalted butter
• 1 egg white
• 2 tsp. water
• 1/4 tsp. black pepper

Directions: 

• Preheat Oven to 425 degrees
• Coat a medium size baking sheet with shortening and dust with 2 Tbsp. of flour
• Add remaining flour, powdered sugar, butter, egg white, water, and pepper to a large mixing bowl; whisk together 

• Pour 2 Tbsp. of batter onto the pan, using the back of the tablespoon to spread out, creating a 4-inch circle

• Bake for 7-9 min, until edges are brown
• Remove from oven and quickly drape over the bottom of a small cup or jar
• Mold to create the waves, using a paper towel to protect your hand from the heat

• Remove and let cool **Note: can be made up to a day ahead of time

 

For the sauce... (adapted from "Cooking Tonight For Two") 

• 1 cup frozen raspberries
• 1/2 cup rosé wine
• 2 Tbsp. brown sugar
• 1/2 tsp. balsamic red wine vinegar
• 1 tsp. cornstarch
• 1.8 tsp. black pepper
• 1/2  tsp. lemon juice

Directions:

• Combine the raspberries, rosé, brown sugar, and vinegar in a sauce pan, over medium-high heat
• Let simmer for 10 minutes
• Combine cornstarch and 1 tbsp. of berry mixture; whisk together; add to raspberry mixture and cook for approx. 3-4 minutes to thicken
• Remove from heat and add lemon juice and black pepper
• Cool in freezer for 5 -7 minutes
•  

   

Now it's time to add the ice cream and top it off with the raspberry sauce. I chose to go with one of my personal favs... Stevie's Ice Cream, a Brooklyn based company. The Small Batch Bourbon Vanilla flavor was the perfect combination for the raspberries, however the possibilities are endless! 

  

Serve it up, style it yummy, and enjoy! 

  

 - images & post by Fallon Carmichael, Sage & Sparkle 

https://sexygirlspic79.blogspot.com/2013/08/food-raspberry-sundae-cups.html