It may be summer, but a cold March wind still blows through our hearts when we remember this year’s Maryland v. Michigan State tournament basketball game.
Wearing Maryland red, the Mahaney family all crowded into Dad and Mom’s living room. We were on our feet—bouncing up and down, calling out plays to the television as the Terps overcame a nine point deficit in the last two minutes to clinch the lead.
Then, with only a few seconds left, and Maryland ahead by two, the MSU player took one final three-point shot.
He made it.
We sat down, hands to our faces, and looked at each other in disbelief.
Did that just happen?
“We are heartbroken,” Dad emailed a friend and MSU fan.
As sad as that day was (and still is), it had two redeeming aspects:
1. We were all together, and
2. Mom laid out a delicious spread.
One of the appetizers (which will always remind me of that game, but there is no reason you can’t enjoy it) is a perfect summer starter. It will make a great lead-off to whatever you’re cooking up for Father’s Day.
And, if you would be so kind, observe a moment of silence for our Terps. Your dad will understand.
Fruit Salsa and Cinnamon Chips
3 kiwis, peeled and diced
2 Granny Smith apples - peeled, cored and diced
12 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
1 2/3 cups cinnamon sugar (1 1/3 cups sugar and 1/3 cup cinnamon)
In a large bowl, thoroughly mix kiwis, Granny Smith apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees.
Brush one side of each flour tortilla with melted butter. Sprinkle buttered side with cinnamon sugar mixture. Then cut into wedges (with pizza cutter) and arrange in a single layer on a large baking sheet.
Bake in the preheated oven 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.