Thursday, May 9, 2013
Mango Camembert Quesadilla with Vanilla and Honey Tangerine Dip
5 years ago, I fell in love. It was with a red dress. The most perfect red dress in the world.
After finding my soul mate, I just assumed we would grow old together. I mean, I guess I didn't really expect to be like 85 and still wearing it. Okay, fine, a small but irrational part of me hoped to be 85 and rocking some long silver hair and the dress. But the reasonable part of my brain expected at least a solid decade together. Ten years of museums and restaurants and street fairs and barbecues and trips to the grocery store to experience with each other.
It has recently come to my attention that this red dress is no longer perfect. Instead of an expanse of flawless red, it is now red with greyish black gunk on the bottom. It is as though I decided to drag the dress in a vat of gasoline.
I have no idea how it got there. Nor do I know what the stain is. I have tried all the stain removal tricks I can find. But it won't budge. I will probably take it to a cleaner to see if they can work some magic, but I'm not optimistic.
I have started to mourn the loss. The loss of the dress. The loss of our years together.
There isn't much that can fill this void. But food helps. Food all cheesy and fruity, and with a honey-tangerine dip.
Though our time together was perhaps cut short, I will always carry its spirit with me. I just know it would love this quesadilla.
Adapted from Cooking Light's Peach and Brie Quesadilla
2 tablespoons honey
2 tablespoons tangerine juice
1/2 teaspoon tangerine zest
1/4 teaspoon vanilla extract
1 scallion, chopped
4 ounces Camembert cheese, thinly sliced
1 cup sliced mango
4 flour tortillas
canola oil, for cooking
To make the honey dipping sauce:
In a small bowl, mix the honey, tangerine juice, tangerine zest, and the vanilla extract together. Set aside.
To assemble the quesadillas:
Take the flour tortilla and put some chopped scallions, some mango, and a slice of Camembert on half of the tortilla. Once all your ingredients are in, fold the tortilla. Heat canola oil (about a tablespoon) in a cast iron skillet. Place the quesadillas in two at a time. Once a side has a nice golden brown color, flip it over. Once both sides are golden brown, take off heat and serve with the honey tangerine dipping sauce.