Anyone can make these pretty little canapés. Will it help you to think of them as little open-faced sandwiches? That is really what they are. They are little sandwiches prettied up. There are a few tips I want to share to help you enjoy the preparation and the decorating of these tasty treats.

Tips:

1. Bread-I like Pepperidge Farms white or wheat bread-the thinnest they make. In general, I use thinly sliced breads. I stay away from breads that are dry and crumbly, and I don't find those little rye breads very tasty. I do like crackers that don't break apart with the first bite-too crispy is not good.
   
2. To keep your canapés bread or cracker from getting soggy the first layer should be some type of fat. Cream cheese, butter, hard or soft cheese-any high fat, spreadable condiment should be fine (not oil). The fat acts as a barrier between the bread/cracker and a water containing ingredient.
3. Decide if your flavor will come from the spread or the toppings. Canapés are a small bite and the flavor is a big factor. If you want the spread to provide the main flavor, you can season the spread with herbs, spices, citrus, or anything you would like. I like pesto, olive tampanade, and other spreads. If the toppings add the flavor, keep your spread simple, but of good quality. Plain salted butter or cream cheese are excellent choices. 
4. Toppings should be thinly sliced and easy to bite. 
5. Garnishes of herbs and edible flowers should be fresh and dry.
6. Design with color and texture. Think of each canapés as a blank canvas and you are the painter.
7. If preparing ahead of time, store in the refrigerator with a lightly dampened paper towel sitting directly on the canapés. Cover that with plastic wrap loosely wrapped on top or in a covered container. Preparation can be done 2-3 hours ahead.

Ingredients from the photos above:
Cream cheese, radishes, dill flowers, bachelor button petals, chamomile flowers, Thai basil flowers, dill, borage flowers, marigold petals.

This recipe is adapted from my good friend John Lastowka. John is a man of many talents and is passionate about farming the good earth. I am learning so many things from him. I hope you enjoy his pickles.

​2-3 cups cucumber, peeled or unpeeled, sliced ¼ inch thick-use as many as it takes to pack the jar.
1 cup red onion slices-sliced ¼ inch thick
½ cup vinegar-white, apple cider, or red wine vinegar
½ cup water
1 tablespoon coarse salt
3 tablespoons sugar
¼ cup onion, sliced thinly-red or Vidalia 
1 tablespoon fresh dill and or large dill flower
2-quart jar with tight fitting lid
 
Additions:
¼ teaspoon crushed red pepper
3 chive flowers
2 tablespoons chopped chive or scallions
 
1. Layer the cucumbers and red onion in the jar, pressing to pack them in. 
2. Pour and sprinkle the remaining ingredients into the jar. Cover tightly and shake to mix ingredients. For the first hour, shake the jar several times to help dissolve the sugar and water and combine evenly. 
3. Place the jar in the refrigerator. The pickles will be ready to eat in 2-3 hours and get tastier over time. The pickles will keep in the refrigerator for about 2 weeks.

​Note: I reuse my pickling liquid for a second batch.
 
Vegetable options:
Cucumbers, zucchini, cauliflower, thinly sliced beets, green tomatoes, blueberries, peaches, plums

 6-8 servings
​
1 ½ cup crushed cookies (ginger snaps, chocolate wafers, graham crackers)
 2 eight-ounce packages cream cheese, room temperature 
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1-12 package frozen raspberries (keep frozen)

1. Divide the crushed cookies evenly between 4-6 ounce glasses or dishes. 
   
   
2. Using a food processor or mixer, combine the cream cheese, condensed milk, lemon juice, and vanilla. Process until smooth. 
3. Pour the cheesecake batter over the cookie crumb layer. Refrigerate for 2-3 hours or up to 4 days. Top with sliced or whole berries. Serve cold. 

Alternatives:
Substitute the vanilla extract with 2 tsp rose water.
Use fresh or frozen berries-thaw frozen berries before topping your dessert.
Use your favorite jam or lemon curd in place of berries.

Serves 4 with leftovers

5-6 cups fresh broccoli florets and cut stems (about 1 pound of florets)
¼ cup of red onion, chopped
½ cup dried cranberries or raisins
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup sour cream or plain yogurt)
2-3 tablespoons apple cider vinegar
1 tablespoon honey, or 1 teaspoon sugar
Salt and pepper to taste.
 
Additions: 2 cups shredded sharp cheddar cheese, cooked bacon, 1 cup peas, chopped celery, pumpkin seeds, sunflower seeds, or slivered almonds.
 

1. Combine the cut broccoli florets and stems, chopped onion, and dried cranberries in a large serving bowl. 
   
   
2. In a separate bowl whisk together mayonnaise, cider vinegar and honey. Add the dressing to the salad and toss to mix well. Season with salt and pepper to taste. Chill thoroughly before serving. The salad will keep in refrigerator for 3-4 days.

1 ½ cups fresh or frozen blueberries
½ cup water
¼ cup granulated sugar-add more or less depending on how sweet your berries are
Zest of ½ lemon or orange 
1 tablespoon cornstarch
¼ teaspoon vanilla extract
½ cup blueberries
Pinch salt
Optional: 1 tablespoon fresh basil, chopped
                ¼ teaspoon dried lavender
 

1. Combine the blueberries, water, sugar. Bring to a simmer and cook until the blueberries burst, about 5 minutes.
2. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
3. Slowly stir the cornstarch slurry into the blueberries over a low flame. The sauce will thicken immediately. Continue to cook while stirring for 1 minute.
4. Remove the sauce from the heat and gently stir in vanilla, lemon zest, ½ cup blueberries, and optional herb if using. Let the sauce cool down and refrigerate until ready to use. Store the sauce in the refrigerator for 2 weeks or freeze for up to 6 months.

​Serving suggestions: 
Topping: Serve over ice cream, yogurt, cake, French toast, or pancakes. 
Soup: Add heavy cream and/or sweet wine to create a cold blueberry soup. Add additional berries (raspberry, black berry, strawberry).
Savory Sauce: Heat the desired amount of sauce in a saucepan with 1-2 tablespoons of balsamic vinegar and ¼ teaspoon crushed red pepper.   Season with salt and pepper to taste.  Serve over pork, chicken, or fish. 

Many times I come across a recipe from a website or cookbook and it finds a home in my pantry. This mayonnaise recipe is one. I discovered it online at Inspired Taste.
​I began preparing homemade mayonnaise when I discovered that most of the store bought mayonnaise is made with canola oil and/or soybean oil. Both are highly processed seed oils that cause inflammation and are no longer part of my pantry. Mayonnaise can be tricky so the search for a "fool proof" method took some time. Inspired Taste does a great job of trouble shooting the method of making your own mayonnaise and offers lots of helpful tips. Below is their recipe. I did change the oil from grapeseed, safflower seed, and canola to avocado and light olive oil. Be sure to check out their site for more tips and recipes. 

 Fail-Proof Homemade Mayonnaise
​https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
​
1 large egg at room temperature (or pasteurized egg)
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, avocado oil, light olive oil, ½ olive oil combined with another light oil
1 teaspoon fresh lemon juice, optional

 
1. Add egg to the bowl of a food processor (or immersion blender) and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
 
2. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
 
3. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
 
4. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
 
5. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
 
ADAM AND JOANNE'S TIPS

• Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
• Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
• Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

Serves 4
3 black plums, pitted and thinly sliced
Cucumber-about 2 cups thinly sliced (peeled or unpeeled)
¼ cup parsley, chopped
2 tablespoons chopped mint
2 tablespoons olive oil or avocado oil
1 tablespoon rice vinegar
2 teaspoons rosewater-to taste (1/4 tsp rose extract-adjust to taste)
¼ cup fresh rose petals for garnish
Kosher salt and pepper to taste
 

1. Combine the plums, cucumber, parsley, and mint, in a bowl. 
2. In a small jar combine the oil, vinegar, and rosewater and shake to combine.
3. Toss the salad with the vinaigrette. Season with salt and pepper to taste. Serve in bowls with the rose petals.