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Etta Whare Shares: Blackened Zucchini with Apricot Gravy

January 5, 2013 12:00 AM

This recipe comes from Etta Whare’s Special 10th Anniversary Edition Cookbook: Grandma Whare Shares. Enjoy this special time of year with an edible blessing from the Whare family!

Apricot Gravy (Prep time: 1 hour – plan ahead!)

Bring 4 cups of water to a boil in a medium sized pot. When water is broiling, throw in 10 freshly skinned and pitted apricots in and close the lid. Turn the heat down to a simmer and let stand for 2o minutes. Test your apricots with a fork to see if they have become mashy. Remove the apricots from the hot water and place in a medium sized bowl. Mash the apricots with 4 tbs butter, 1/2 tsp of sea salt, 1/4 tsp cinnamon, and a dash of paprika. Put the apricots back into the drained pot. Add 1/8 cup of corn starch, stirring vigorously for 10 minutes. Voilà! A smooth and sweet apricot gravy!

Zucchinis (Prep time: 15 minutes)

Cut four zucchinis lengthwise into thin slices. Submerge these in a mixture of butter and cayenne pepper. Heat up a large skillet. One at a time, remove the zucchini slices from the butter and blacken each in the pan. They should take approximately 10 seconds on either side. Place on a plate in an ornamental arrangement, dress with warm apricot gravy. Enjoy!