I often get compote and chutney mixed up, but I never heard of tapenade until I came upon a REDBOOK recipe. The ingredients for a fruit tapenade sounded similar, then I looked up tapenade in the dictionary – a savoury paste made from capers, olives, and anchovies with olive oil and lemon juice. Definitely not my cup of tea! However, this fruity rendition will tastily accompany grilled steak, chicken, fish, or pork chops. (For more cooking information and advice, you might want to check out David Hayden’s foodieknowledge.)
Recipe of the Week: Fruit Tapenade
1-1/2 lb. mixed and diced peaches, nectarines, plums
1/4 c. fresh basil leaves, torn
1/4 c. French olives, pitted and chopped
2 tbs. minced shallot
2 tbs. fresh lemon juice
1 tbs. extra virgin olive oil
1/4 tsp. kosher salt
2-3 tbs. clover honey
Directions: Combine all ingredients in a medium bowl, adding honey to taste. Spoon onto cooked meat.
Thought of the Week: Small town parades…Like most small towns, New Braunfels proudly turns out for the annual County Fair Parade. Today’s parade kicks off the 119th Comal County Fair and Rodeo. Because so many children are showing animals and participating in the Comal County Fair and Rodeo, as well as the parade, all Comal County schools are closed. The parade begins at 10:00 a.m. and we’ll have to set up our chairs on the parade route an hour earlier, because this year our 8th-grade grandson will be marching and playing his trumpet in the New Braunfels Middle School Band and 7th-grade granddaughter will be walking with her Leo Club (part of the Lion’s Club). There will be lots of bands, floats, trucks, tractors, horses, twirlers, and political waving…Local events like these, with streets blocked off, businesses closed, neighborhoods emptied, and whistling/clapping crowds lining the sidewalks, can be found across Texas and the whole country. God bless America!