The Leaving Party {the eats}

There is a lot of pressure being a food blogger when you’re hosting a party. Aside from the usual logistics of cramming lots of people into a tiny urban apartment, there’s this: people expect the food to be out-of-this-world good. And rightly so, I mean I write about this stuff all the time, I should be able to deliver, yes?

Well, I didn’t want to disappoint, but let’s be real. The party was just a few days after we got back from Hong Kong and in the midst of a friend arriving to stay with us for the week, a blogger meet-up, meetings with the consulate, and organizing a move.

If I was going to be able to deliver, we had to keep it simple.

Delicious, but simple..

With that in mind, we decided to go with a seasonal taco bar, full of our favorite fall stuffings and heavy on the roasted veggies. I mean, who doesn’t like tacos?!

{If you have no interest in throwing a similar shin-dig, I give you permission to skip this next paragraph. It might be a bit, eh, boring.}

Logistics wise, the prep really couldn’t have been simpler. The day before the party, I prepped the mole seasoning and made the steak marinade, salsa, a batch of quinoa, the oreo truffles, and the cake. If you’re organizing a shin-dig these thing could easily be done more than a day in advance. That is just how it worked out best for us. On the day, I roasted the sweet potatoes, crisped the quinoa, and iced the cakes. I was going to let early guest help out with the skewers, but I ended up having a bit of extra time so I went ahead and did it. The Kiwi whizzed together the guacamole and prepped the cheeses. Shortly before folks arrived I whipped up the cider {recipe below}, and as they were arriving, the Kiwi put the steaks on so they’d be nice and hot.

The whole thing ended up being a breeze to throw together which was exactly what we needed. We needed to have time with our friends. We needed to have more time to focus on the reason we were there–letting all these fabulous people know how special they are to us and just how wonderful they have made our time here in Munich

And, if I do say so myself, it was a huge, huge hit. Every last bite was  gobbled, and I say that’s a mark of success.

Thank goodness.

Fall Taco Party

{I’m the worst at remembering to take photos at parties, especially my own, so I didn’t get a single picture of the whole spread. Schade. Picture a white tablecloth with craft paper runner, cutlery in mason jars, moroccan bowls, white china, these precious little place cards for the mains, and labels for the toppings scribbled in sharpie on the craft paper. It was beautiful while it lasted. All of these photos were taken at another time.}

for the starter
date, prosciutto and baby mozzarella skewers {kiwi+peach}

for the mains
mole roasted sweet potatoes and crispy quinoa {naturally ella via a house in the hills}
carne asada, for the meat lovers {kiwi+peach}
…with freshly pressed tortillas  and tortilla chips from the mexican grocery down the street.

Fall Taco Party from Kiwi and Peach

for the toppings
roasted tomato salsa {naturally ella}
guacamole {kiwi+peach}
spinach
sour cream
goat cheese, crumbled
feta, cubed
aged cheddar, shredded

for the sweets
oreo truffles {recipe from my friend Caitlin, remind me to tell you this story later…}
mini whiskey carrot cakes with cream cheese icing {the kitchn}

Mini Whiskey Carrot Cakes from Kiwi and Peach

for the drink
Augustiner beer {a Munich must}
Hot Caramel Apple Cider with dark spiced rum for spiking {recipe below}

Hot Caramel Apple Cider from Kiwi and Peach {recipe}

Hot Caramel Apple Cider

The Cider
2 liters apple juice
2 Tbsp mulling spices

The Caramel
1 cup brown sugar
1/4 cup butter
2 Tbsp cream {we use soy cream}
pinch of sea salt

Place a large pot on medium low heat and pour in the apple juice. Tie the mulling spices up in a bit of cheesecloth and drop it in the pot. Let it simmer for about 10-15 minutes or until its properly warm.

In a separate pot on medium heat, melt your butter. Whisk the brown sugar in and then add the cream and sea salt. Continue whisking constantly for about 5 minutes or until the sugar has completely melted and the caramel just begins to thicken.

Remove the mulling spices and whisk the caramel into the cider.

Serve as is, or spike it with some nice spiced rum if you’re feeling festive.

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’tis the season {for classy kabobs}

You know, one reason blogging is great is because we get to share the joy of our big news with so many. Thank y’all for your sweet words. It goes without saying that we will miss our friends here dearly, but it really will be so nice to be back! Without further ado though, the promised recipe.

A few weeks back I saw an advert for Franziskaner beer in the train station. On the ad they had the beer, of course, but they also had the monk munching on a very classy little skewer–baby mozzarella, prosciutto, and figs.  So simple, yet incredibly tasty looking. As proof that inspiration can be found anywhere, I noted the tasty treat and hoped I would actually remember it next time we were entertaining.

The holidays are here and with them, at least for us, comes lots of get togethers. I’m all about a low work to wow-factor ratio, so the fact that these babies take all of five minutes to throw together and look pretty darn classy, make them a big winner in my book. Friends, the cat is out of the bag. Now you know what to expect from us at parties this year, and now you also know how little effort it took.

Prosciutto, Baby Mozzarella, and Fresh Fig Skewers from Kiwi and Peach

Prosciutto, Baby Mozzarella, and Fresh Fig Skewers

{for 12 skewers}

12 balls of baby buffalo mozzarella
6 pieces of prosciutto, cut in half
3 ripe figs

Wash your figs and cut them into quarters. Load up a piece of mozzarella, prosciutto, and a fig quarter on each skewer. Serve with sea salt and possibly a drizzle of honey.

If fresh figs are scarce in your area, dates would work beautifully with this as well.

Prosciutto, Baby Mozzarella, and Fresh Fig Skewers from Kiwi and Peach

The White

Remember last week when I told y’all all about my awful luck with restaurants staying in business and I shared one of my favorite places to eat in Athens {Georgia not Greece}? Well wouldn’t you know it…

Just kidding. They didn’t close. {Freaked you out there didn’t I, Mama?}

Oh man, now I’ve really jinxed it.

But really how could they with all the delicious things that have going on. Today’s recipe was inspired by my Mama’s favorite, the White Pizza. Being the queen of neutrals that she is, it really isn’t surprising that she’d go for the most monochromatic option, but what is surprising is how flavorful that sucker is! It’s strong on the garlic and has the perfect blend of melty cheeses and crisp, buttery focaccia.

Kiwi+Peach: The White

The White

The Mix
1/2 cup ricotta cheese
1-2 cloves of roasted garlic
1/2 tsp salt

The Assembly
2 large wedges of focaccia
4-5 fresh basil leaves, sliced
1/2 ball fresh buffalo mozzarella

In a medium sized bowl, mix the cheese, garlic, and salt together well.

Split your focaccia wedges down the middle to make two slices. {You know like for a sandwich.} Liberally spread the mix on both slices. Sprinkle the bottom slice with the basil strips and then cover with chunks of your mozzarella.

Pop everything in the oven on broil {or grill for y’all Kiwis} for about 5 minutes or until the mozzarella has melted. When its finished top it off and enjoy!

The Caprese

Yesterday, around lunch time, I realized we had no bread and then I commenced with the panicking. Most of y’all in the States are thinking ‘So what? Go to the store you lazy bum.’ Not so fast my friends. Three words that really make you pay for any lapse in meal planning preparedness. Sunday. Shopping. Hours. As in, there are none. Grocery stores, retail stores, some restaurants. All closed. Coming from the land of 24 everything, it’s not my favorite thing about living in Germany. I mean, I understand the wonderful things it means about their society {kudos Deutschland} but sometimes I just really need some bread on Sunday.

So what is a girl to do? Naturally I scoured Pinterest for a quick bread recipe because the Kiwi was getting kind of hungry. I found this quick focaccia recipe and immediately started remembering all of the amazing focaccia with olive oil and balsamic we had in Italy. I was sold. You can’t really go wrong with olive oil and balsamic on fresh focaccia bread that is still warm. You know what else goes really well with that? Tomatoes, buffalo mozzarella, and fresh basil from the garden.

Again, kind of like the fried egg and tomatoes, this isn’t as much a recipe as just a simple sandwich you an throw together in no time flat. {That is of course unless you’re making the focaccia too in which case it’s going to take about an hour.} In the end we were pretty pleased with our meal planning fail.

Kiwi+Peach: The Caprese

The Caprese

2 large slices of focaccia bread {or half a loaf of your own}
1 Tbsp olive oil
2 smallish tomatoes {or 1 large one}
1/2 of a ball of buffalo mozzarella
5-6 leaves of fresh basil
1-2 Tbsp balsamic vinegar {depending on your taste}

Slice the focaccia and pour the olive oil over the bottom slice. Then slice your tomatoes, mozzarella, and basil. Layer the tomatoes and mozzarella until the bread is covered and then sprinkle on the basil. Pour the balsamic over the top and close her up.


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