An Ode to Tomatoes, And A Caprese Salad

Medically reviewed by Christiana George Updated Date: June 8, 2023

Can I tell you my favorite way of eating tomatoes? Actually, let me qualify that question, because I think we can all agree that eating in-season tomatoes is a distinctly different experience from eating ordinary tomatoes.

I think tomatoes are the emblem of summer cooking, the absolute pinnacle in fact. When produce is as good as this, I use the term ‘cooking’ loosely. What I mean is, in-season tomatoes are perfect just the way they are. Raw. Juicy. With the least amount of distraction possible.

My favorite kind is the miniature variety: cherry tomatoes. They are the essence of tomato, bottled in very compact packaging. Way more potent, and to be eaten like candy. Or popcorn. You know, whatever you like to stuff your face with.

In fact, my mom used to buy pounds and pounds of these ruby droplets every week at the farmer’s market. She’d come home with brown paper bags stuffed full of them, and leave them on the counter for us to gorge on. Which we did.

I’ve continued this tradition into the years since I started buying my own groceries. Except now I have the Union Square Greenmarket to pick from. It’s not a terrible thing, to be faced with so many choices. The other day, I saw tomatoes as big as my head, NO JOKE.

Well, actually, my head is kind of big—they were the size of normal human heads. That’s quite a sinister thought, considering the fact that some of them were oozing juices.

I love the ridged kinds. They remind me of pumpkins and are SO juicy. There’s also a variety that’s shaped like a peach. Amazing. And while I’m sure not all heirloom varieties taste like crack, Green Zebras are quite delightful.

Of course, I’ve got tomato recipes in my “repertoire” as well. I use the term ‘repertoire’ loosely, of course, because caprese salads don’t actually count as recipes, do they? Do they? They’re more suggestions, a recommended tossing together of beautifully complementary flavors.

Personally, I like my caprese salads simple. Simple doesn’t need a recipe.

CAPRESE SALAD

Ingredients:

Tomatoes, the freshest and loveliest you can get your hands on
Mozzarella, preferably fresh
A handful of fresh basil
Olive oil, the finest you have
salt & pepper

Directions:

Cut up your tomatoes. Into slices, wedges, whatever you like and however much you want. Cut up the mozzarella, into slivers, slices, whatever you like and however much you want. Tear up your basil. I like to chiffonade myself. Combine them. Dribble olive oil, salt, and pepper on top to taste. I won’t dare issue amounts. One’s tastes are sacred.

My only suggestion is to let the salad sit for awhile, 10 minutes maybe. The flavors need to fuse together.

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Hot Chocolate Fudge

Recipes

Christiana George

Updated Date:
December 18, 2022

With all the cold weather we have been having lately, a nice, hot chocolate feels so warm and inviting. Now this fudge may not be all warm and cozy, but the flavor is definitely inviting. It is has a smooth, creamy texture and is filled with Jet-Puffed Mallow Bits, and chunks of 3 Musketeer Minis with Hot Cocoa/Marshmallow Filling. You can now eat your hot chocolate while sitting by the fire.

Now I am not usually a fan of milk chocolate. I am a dark chocolate lover, but for Ghirardelli I will make an exception. I wanted a chocolate that wouldn’t over power the taste of the 3 Musketeers.

I had found these Hot Cocoa with Marshmallow 3 Musketeers at Walmart while shopping for Christmas decorations. I just opened the bag recently. I am amazed they lasted that long. These are even better then the regular 3 Musketeers.

Mmm…just look at all that lovely chocolate. Don’t worry there will be plenty of 3 Musketeer bars left after you make this recipe.

These Mallow Bits are just the cutest things. I remember making the Swiss Miss hot chocolate with these little marshmallows in them and always thinking they never put enough in the packet. Now I can pour a whole tube of them into my hot chocolate.

This fudge recipe is so easy. It just requires a lot of will power to resist eating it just like this.

I had to add more Mallow Bits to the top. I couldn’t help it. I am such a kid. And it looks cooler.

This Hot Chocolate Fudge came out so good. It’s really creamy and the chunks of 3 Musketeers are soft so the texture of the fudge is consistent. And the Mallow Bits which are usually crunchy, absorbed the moisture from being in the fridge and became chewy like regular marshmallows, so it was perfect. It tastes just like hot chocolate. Your kids are going to love this.

Hot Chocolate Fudge

by The Sweet Chick

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Keywords: stove top no bake dessert milk chocolate 3 Musketeer Minis Jet-Puffed Mallow Bits fudge American winter

Ingredients (64 squares)

1 can (14 oz.) sweetened condensed milk
1 bag ( 11.5 oz.) Ghirardelli Milk Chocolate Chips
34 mini 3 Musketeer bars (Hot Cocoa with Marshmallow flavor)
1/2 teaspoon vanilla extract
1/2 cup + 1 tablespoon Jet-Puffed Mallow Bits

Instructions

Chop the 3 Musketeers into smaller pieces. I chopped mine into 6 pieces each.

In medium saucepan over low heat, combine the condensed milk, the chocolate chips, and half of the chopped 3 Musketeers.

Heat and stir until all chocolate is completely melted and the mixture is almost smooth (the chocolate chips will be melted, but the marshmallow centers of the 3 Musketeers may not completely dissolve).

Remove from heat, stir in the vanilla, the other half of the chopped 3 Musketeers, and 1/2 cup of the Mallow Bits until completely combined.

Then spread the mixture evenly onto a parchment paper lined 8″ x 8″ pan or glass dish. Sprinkle the top with a tablespoon of Mallow Bits.

Place the container in the fridge and chill until set (about 2 hours).

Remove from fridge and gently lift the parchment paper to remove the fudge from the pan ( you may need to leave it out for a few minutes before removing). Slice and serve.

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