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Cashew Butter and Fruit “Caviar”

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Buckle up, y’all; there’s some crazy snacking going on here.

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But it sure is purty, isn’t it?

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It starts out pretty basic with some cashew butter.

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Then we get into the thick of it.  Uh, pun intended, I think.  These are tapioca pearls that are cooked and then soaked in some apricot juice that has been reduced.  Who thinks of this stuff?  I’ll tell you who:  Chuck White, Sheryl Crow’s chef.

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The recipe suggests that you serve this concoction on melba toast.   I actually tried that, but melba toast is about as exciting as cardboard.  Instead I opted for cinnamon sugar pita chips.

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Seriously, this is one of the weirdest things I’ve ever made, but it turned out to be a nice little afternoon snack.

Eat Well and Savor.

 

 

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

2 responses »

  1. I like cashew butter and tapioca pearls – but this sure sounds strange. just can’t imagine all those flavours together! but whatever helps with snacking is good in my book (:

    Reply

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