Too Hot To Cook?
By Chef Lippe
First thing this morning we used one of mozzarella kits to make fresh cheese. We placed one of our Himalayan salt plates in the freezer and then we went out to the garden and picked some nice ripe cherry tomatoes and some strawberries. Now the fun part!
We clean the strawberries and add them to the blender with 1 can of frozen pink lemonade, add 1 cup tequila and ¼ cup triple sec and ice. Blend and pour! See I told you the fun part.
Now we get our fresh tomatoes and freshly made cheese and make lunch.
1 pt. cherry tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste
Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.
Enjoy the heat!