skip to main content

Home Decorating

@ Annie D

9 years ago

Hi Annie,
I hope you are around this morning and see this.
I have a question about the apricot appy that you have posted about.
Do you put the apricot in boiling water first to plump or just used as in the package.
Also approx. how much mascarpone . I tea. or more or less.
Thanks

Sort by:Oldest

Comments (10)

Annie Deighnaugh
9 years ago
Hi lyban,
I think you may have me confused with the annie that is a frequent poster on the cooking forum... You might post this question over there...

Sounds interesting, whatever the appy is...
Olychick
9 years ago
Hmm, I remembered this thread because I have made this many years ago, but used a candied pecan on top. Annie may have her own method, but I also bought what I remember as Turkish apricots that were much more moist than the pieces of leather you sometimes find in the bulk dried fruit area.

Posted by AnnieDeighnaugh (My Page) on
Tue, May 20, 14 at 18:47

Don't know if you want to bother with 50 of them, but I just made one of my faves for a dinner party. Take a dried apricot, put a spot of mascarpone cheese on it and then a pecan half on top. They are so easy, look so fancy and taste so yummy.
Related Discussions
Inspired by The Vivienne Files ... and thank you AnnieD!
Q
Comments (56)
The vivienne files has a lovely aqua and black capsule wardrobe, Maire cate! I am decidedly not a size zero, so you may well be Impressed at the number of garments in the bag :-) I am not a roller, I tried that method once or twice and it was a hot mess to get things out--- any time you want an item you have to completely unpack and repack. If I am staying in a hotel longer than one night I unpack almost completely, hanging everything and putting other things in drawers. But I usually use the packing cube thingies from Eagle Creek and ebags. I will use a medium or large zippered packing bag for all my slacks, another for all the tops, a small cylindrical one for undies and socks, another for scarves, etc. that way when I want a shirt I can just take that cube out and not disturb everything else. I put these cubes in drawers as is unless something would benefit for being hung up. Alternatively, if we are going on a trip requiring a lot of dressing up, I will pack complete outfits individually in those space bag thingies. That way I have not only the clothes, but the stockings, shoes, jewelry, any special underwear, etc. in one package. Those are the bags you ziplock and then roll it up to,squeeze all the air out, then unroll it to lie very flat. It's amazing how unwrinkled clothes are when packed in those space bags!
...See More
Annie D., and other Joan R. fans
Q
Comments (4)
I watched the tribute and enjoyed it, but I ended up with a tear in my eye, but so glad to hear that come January, Fashion Police will be back. No idea how much they'll change....I hope they make a new version and not try to keep the show the same with just a Joan replacement. I don't see how that option could work. Kathy Griffin has been mentioned and I think she'd be terrific at it... The set they used was something...they had everyone in directors chairs in front of the set, Joan's chair was there with her "J" pillow on it and a white spotlight that highlighted the empty chair.
...See More
Miscellaneous Foodie Post
Q
Comments (40)
Mtn: Ever since you first mentioned making Spring Rolls and posted that recipe, I've been making them myself . . . but not with beef. I use either shrimp or pork. I tried tofu, too, but didn't much care for it like that. I was having a bit of a time because the first batch of "spring roll skins" stuck to my quartz counter, then to a thin cotton towel, then to waxed paper (LOL). I also had difficulty getting the rolls tight enough. But, they turned out delicious. The next day I was having my nails done and mentioned to the Vietnamese guy who always does my nails about my making them. He's a great guy and a good cook (better than his wife by far, so he does most of the cooking). He and the other nail technicians gathered around me, all giving me helpful hints . . . and all were horrified that the original recipe called for beef (LOL)! And so, I'm getting better and better. I was coached to not let the skins set in the warm water for the advised time, as they continue to soften once out. And to make them on a wood cutting board. I do use cooked quinoa in place of the rice, as we don't eat rice. They all shook their heads at the quinoa, too. I tried at first making the rolls without rice, quinoa or the like. Bad move! Now, though, with the quinoa, shrimp, shredded carrots and greens, etc. they almost look restaurant worthy. Thanks again for the recipe!
...See More
AnnieD - your homemade Shake n Bake?
Q
Comments (20)
There could be things other than the malt in the Whoppers that could cause problems. Look at your overall diet because each person is different and what affects one person might not bother another. I never connected some foods to my itchy eyes and aching joints until I found a allergist that did the testing by putting stuff under the skin. I can eat all of them in moderation with little problem. Too much depending on what they are I can have problems. My other pain in the joint foods are peanut butter and rice.
...See More
Annie Deighnaugh
9 years ago
Ahhh, my bad! I didn't recognize what you were talking about!

Doh!

I use the dried apricots right out of the package.
I just put on probably between 1/2 to 1 tsp of cheese...enough to fill the little crack in the apricot and mound it up enough to press the pecan or walnut half into. Never really measured...

They look something like the one in the middle....I don't top it with another apricot, but serve it open faced.

Very quick, easy and tasty!
blfenton
9 years ago
~I can't eat apricots but I did the same thing using dates instead - not the dried dates but packaged pitted dates. Chop pecans finely and add to either cream cheese or mascarpone and fill the opening. So good as well.
Lyban zone 4
Original Author
9 years ago
Thank you very much Annie for that info.
I did buy nice apricots that look quite moist not like the kind only chick referred to, so I am set to go.

I have never has mascarpone cheese before hence my question but now I just tasted it this morning and no problem I can put whatever amount. It is not at all overpowering.

I am trying to get 4 different appys ready today to help my daughter who is planning a big party on Saturday.
chibimimi
9 years ago
What are appys? Apricot somethings?
Lyban zone 4
Original Author
9 years ago
Appys are my own word for appetizers.
Annie Deighnaugh
9 years ago
Mascarpone cheese is really just heavy cream that is whipped beyond the whipped cream state, but before it gets to be butter. That's why it tastes so yummy.
Jules
9 years ago
These sound delicious. My Syrian friend makes stuffed dates and apricots with the most scrumptious fillings like:
Marzipan and crushed pistachios
Herbed goat cheese
Chopped walnuts and blue cheese
Ricotta heavily laces with lemon zest
blfenton
9 years ago
oh goat cheese - wow that sounds so good - something to remember.

Related Stories

RANCH HOMES Houzz Tour: An Eclectic Ranch Revival in Washington, D.C.

By Annie Thornton

Well-considered renovations, clever art and treasures from family make their mark on an architect’s never-ending work in progress

Houzz Call: Show Us Your Paint Makeovers

By Becky Harris

Let your newly repainted house or room do the "How d'ya like me now?" strut right here — it might just be featured in an upcoming ideabook

REMODELING GUIDES Houzz Tour: A Former Stable Becomes a Live-Work Showcase

By Annie Thornton

Two floors in a Washington, D.C., building get an extensive rehab to house a family and an architectural practice

GREEN BUILDING Houzz Tour: An Innovative Home Shows What It’s Made Of

By Annie Thornton

Homeowners design their Washington, D.C., residence with sustainability in mind and to accommodate them as they get older

HOUZZ TOURS Houzz Tour: New Tower Rises From a Midcentury Ranch House

By Annie Thornton

An Austin homeowner and her architect expand on the original vision of A.D. Stenger, who designed the ’60s-era home

ARCHITECTURE Houzz Call: Show Us Your Logo!

By Annie Thornton

A picture is worth a thousand words, but your company’s symbol may be worth its weight in gold. We’d like to hear the graphic details

TASTEMAKERS Designer Sketch: David Howell

The Kiwi architect talks about the birth of his career in a garage, the infinity of his native landscape and what he'd change about kitchens

HOUZZ TOURS My Houzz: Creative Layers Bedeck a Family's Toronto Rental

By Jenn Hannotte / Hannotte Interiors

Eclectic touches, personal treasures and plenty of color harmonize beautifully for a musical couple and their kids in Canada

MATERIALS 35 Makers Show Us What They Do With Their Favorite Tools

By Annie Thornton

Houzz readers express their creativity in an astonishing range of ways. View their tools — and their works — here

KITCHEN DESIGN DIY Spirit and $8,700 Transform a Townhouse Kitchen

By Mitchell Parker

The Spanos taught themselves some remodeling tricks, created a Houzz ideabook and then got to work on their kitchen makeover

Sponsored

More Discussions

Master Bedroom Decor

10

Anyone bought the Chicory.com washable outdoor furniture sets?

1

Mixing leather and 2 different fabrics

9

Is this worth considering ( light pic)

4

Help, what do I put in this space?

0