This mix of fresh favors was made with memories of Turkey and Sicily. Snack food, dessert, lunch….
- Goats milk feta cheese is centered on a platter.
- Then my addicting raw unsalted cashews are poured around it.
- Local Michigan honey from my friend Peachie Martin is then drizzled over the cheese and nuts, as much as you like in a few layers.
- Sprinkle over it all a sea salt. Mine is from the salt pans of western Sicily which was mixed with dried bits of lemon. These salt pans and windmills of western Sicily, north of Marsala were one of our most favorite memories of travel. Part of the tour were the Phoenician islands, a salt tasting and the windmill museum.
We stayed in Erice, a hill town high above the Trapani region. With our car we took day trips to Segusta and Selinunte, the Greek ruins and tothe ancient tuna fishing village Castellammare del Golfo and nearby Scopello. Took a boat tour of the Egadi Islands and had private tours of a cheese manufacturing facility and their local sheep farm and milking barn! Look for more video and pics under “travel” here at NinaintheKitchen.