Saturday, February 25, 2012

Guest Blogger-Mia Reiter


Today I'm honored to have Mia Reiter from Mia's Domain here to share one of her recipes with us today. Mia resides in TX with her husband and daughter and was also one of my first foodie friends. Her recipes and photography inspire me each day. Please join me in welcoming Mia as our Guest Blogger today! 

As a young girl I frequently visited my beloved grandma who lived in a small village, in an even smaller home. Out of a tiny kitchen with no refrigerator and an old, makeshift, outdoor stove, she enjoyed cooking everything from scratch, with lots of love. She had her own vegetable garden, raised her own animals, and was VERY resourceful! If there was one lesson I learned from her, it was that in order to create great tasting dishes you don't have to have much…and her food was always gourmet! I've long since traveled extensively with my own family, sampling a wide variety of unique foods from around the world, but my inspiration, passion, and LOVE for food STILL comes from Grandma. I try to buy everything from local farms when possible, use mostly fresh, organic ingredients, and prefer to experiment, making everything from scratch. That doesn’t always result in the best outcome – but I believe the journey is well worth the effort! I'm not a professional chef, nor do I claim to be a photographer. I am simply sharing my joy of food with you.


Walnut Raspberry Chocolate Bark
12 ounces bittersweet chocolate
12 ounces milk chocolate
1 cup chopped raw walnut
2 cups fresh raspberries
3 tablespoons orange zest

Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat. Line a 10 by 10 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Sprinkle with walnut, raspberries and orange zest and refrigerate until set (about 2 hours). Cut bark into 3 inch square pieces to serve.

1 comment:

  1. Thank you so much, Carrie for the opportunity to be a guest on your lovely blog.

    ReplyDelete

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