Desserts And Good Food

     In the quest of finding ways to feed my picky grandson my daughter and I started a Friday night appetizer tradition. Every week we pick different types of appetizers and try to tempt him to eat something different. We carefully select the recipes, some we make just with him in mind like pizza, some of the others are just for my daughter and I to enjoy. This particular creation has become one of our staples.  I use this pear compote to make a crostini with a layer of spreadable goat cheese, brie cheese, prosciutto and the pear compote. We love the different layers, textures and flavors in this crostini combination.                                         Ingredients: 4 Bartlett pears, dice (about 4 cups) 1/2 cup granulated sugar 1/4 teaspoon ground ginger 1 teaspoon ground cinnamon The juice and zest of 1 large lemon 1 star anise 1 teaspoon vanilla extract Prosciutto Creamy goat cheese French Brie cheese To prepare the pears: In a glass bowl mix 2 cups of water w

     I want to thank my friend Rossi Cevallos who gave me this recipe and, let me share it. She is a passionate cook like me. One day I asked her which was her favorite meal from her country Ecuador and, she answered me Ceviche. I was intrigued when she started explaining to me the different ways people from her country made the ceviche.  She then gave me her version and I made it for my daughter, who loved it.  She was so happy with it and, she told me to add it to our go-to list for friday night. Here I share that recipe with you.  Enjoy!                                     Ingredients: 1 pound Shrimps, peeled and devein  Salt and pepper to taste 1 garlic, mince 1 teaspoon adobo, see note 1 1/2 cup of water 1 small red onion, cut in fine slices Cilantro, chopped  The juice of 1 lime 2 Roma tomatoes, small dice  Juice of 2 limes 1 teaspoon ketchup      In small saucepan add the water, salt and pepper, mince garlic and adobo. Over a high heat bring to boil and add

       Classic Italian Caprese salad is always a crowd favorite. Here is a different way you can serve this dish in a bite size package. In this version I place the salad over crostini and drizzle it with a balsamic vinegar reduction. Reducing the balsamic vinegar intensifies the taste and brings out the sweetness in the balsamic vinegar.  Serve these tasty bites in your next get together or when you just want to have a quick delicious snack.                   Ingredients: 1 loaf of fresh crusty Italian bread, cut in thin slices  1 pound of mini San Marzano tomatoes, sliced Fresh Mozzarella cheese, small dice Fresh basil leaves, rinsed and dried Olive oil Balsamic vinegar reduction: 1 cup of good quality balsamic vinegar       In small sauce pan at medium low heat add the balsamic vinegar and simmer until reduced to 1/4 of a cup.  It will look like a syrup and will take about 45 minutes. Transfer to small bowl and set aside until needed.     Lightly brush the bre