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Cherry Yogurt Pops

Ingredients:

1 3/4 cups plain full-fat Greek yogurt

4 tablespoons sugar or agave nectar

3 cups sliced, pitted cherries**

Directions:

  1. Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.
  2. In a sparate bowl, combine the cherries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.
  3. Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect.  Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days.  Remove from the freezer 10 minutes before serving to    soften slightly.
  4. Enjoy!

**or substitute any berries or other fruit, or a combination of fruit, for exciting new popsicles!

 Recipe from Real Simple, July 2013 issue

Serves 4

Ingredients:

 1 tsp ground cumin

 1 tsp ground coriander

 Salt

 1 1/2 lbs skinless, boneless chicken breast

 1 lemon, juiced (or 3 Tbsp lemon juice)

 2 tsp honey

 2 tsp olive oil

 1/2lb sweet cherries, pitted & quartered

 8 oz arugula (about 5 cups)

 1/2 bunch flat leaf parsley leaves

Directions:

  1. Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt.  Rub the chicken with 3 tsp of the spice mixture.  Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil.  Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.

Recipe from Everyday with Rachel Ray

Yield: 4 Pints

Ingredients:

  • 10 Cups of chopped rhubarb (about 2.5lbs stalks)
  • 5 Cups of sugar
  • 1 8oz Cup Earl Grey tea
  • 1 vanilla bean, split & scraped
  • 1 lemon, juiced (or 3T lemon juice)
  • Pinch of salt
  • 1 packet of liquid pectin

Instructions:

  1. Sterilize jars & lids. If you want to do refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
  2. In a 5-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil.
  3. Add the vanilla bean, lemon & salt to the pot and let it boil gently for 10 minutes, stirring constantly to prevent scorching.
  4. Add pectin, stir, and return to a full rolling boil for 1 minute (one you can’t stir down), stirring constantly.
  5. Remove from heat and pour into hot jars. Clean the jar rims and apply lids/rings.
  6. If you are processing your jam, process the jars in a hot water bath for 10 minutes.
  7. Remove and let cool.

Ingredients:

2 quarts apple cider

3 cups heavy cream

1/2 cup sweetened condensed milk

4 cups sugar

3/4 cup light corn syrup

1/4 cup water

1 1/2 tsp kosher salt

1 stick cold unsalted butter, diced

1/2 tsp cinnamon

Pinch of ground allspice

Pinch of ground cloves

Neutral oil, such as canola or grapeseed, for brushing

Directions:

1) In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour.  Pour the reduced cider into a bowl.

2) Line a 9”x13” rimmed pan with foil and coat the foil with nonstick cooking spray (or butter). In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.

3) In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil.  Simmer over moderate heat until the sugar dissolves, about 5 minutes.  Carefully whisk in the butter until melted.  Gradually whisk in the warm cream mixture until incorporated.  Cook over moderately low heat, stirring frequently, until a golden caramel ring forms and the temperature reaches 245° on a candy thermometer, about 45 minutes.  Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan.  Let cool completely, then refrigerate the caramel overnight.

4) Lightly brush a sheet of parchment paper with oil, invert the caramel onto the parchment and peel off the foil.  Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles.  Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal.  Serve or pack the caramels into boxes.

MAKE AHEAD:  The wrapped caramels can be stored in a cool spot or refrigerated for up to 2 weeks.  The uncut caramel can be tightly wrapped in plastic and refrigerated for up to 2 weeks; cut just before serving.

***These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel.  To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.

 

From Food & Wine, December 2012 issue

Apple Crisp Crescents

Ingredients:

2 cups all-purpose flour

1/8 tsp salt

1 cup cold butter

1 egg, separated

2/3 cup sour cream

1/2 tsp vanilla extract

1 cup finely chopped peeled tart apple (McIntosh work well!)

1/3 cup finely chopped walnuts

1/4 cup raisins, chopped (optional) (I’ve used dried sweet cherries as a substitute)

2/3 cup sugar

1 tsp ground cinnamon

Directions:

In a large bowl, combine four and salt; cut in butter until mixture resembles coarse crumbs.  In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well.  Cover and refrigerate for 4 hours or overnight.

Divide dough into thirds.  On a lightly floured surface, roll each portion into a 10-inch circle.  Combine the apple, walnuts, raisins, sugar and cinnamon; sprinkle 1/2 cup over each circle.  Cut each circle into 12 wedges.

Roll up each wedge from the wide end and place point side down 1” apart on greased baking sheets (tip: use a baking sheet with sides; the butter melts profusely!).  Curve each to form crescents.  Whisk egg white until foamy; brush over crescents.

Bake at 350° for 18-20 minutes or until lightly browned.  Remove to wire racks to cool.  Store in airtight containers.

From Taste of Home Christmas

For this recipe, you’ll need four ramekins in place of a larger baking dish.

 

For the fruit base:

Butter, for the ramekins

1/4 C sugar

2 Tbsp all-purpose flour

1/2 tsp ground cardamom

3 large pears (about 2 pounds), peeled and chopped into 1” chunks

1/4 C finely chopped crystallized ginger

For the cobbles (topping):

1/2 C all-purpose flour

1/4 C masa harina

1/2 tsp baking powder

1/4 C sugar

1/2 tsp ground cardamom

1/4 tsp salt

1/2 stick (1/4 cup) cold unsalted butter, cut into 4 cubes

2 Tbsp heavy cream

 

Directions:

Preheat oven to 350°.  Grease 4 (2-cup) ramekins with butter, and set aside.

First, make the fruit filling: in a medium bowl, whisk the sugar, flour and cardamom to blend.  Add the pears and ginger, and stir until all the ingredients are combined.  Divide the fruit mixture between the four ramekins (you can also use one 8” baking pan).

Next, make the crust: Whisk the flour, masa harina, baking powder, sugar, cardamom, and salt together in the same bowl.  Add the butter, and, using yoru hands or a pastry cutter, break it up into pea-sized pieces.  Add the cream, and stir the mixture with a wooden spoon or a fork, until it forms a loose dough.

Using your hands, break walnut-sized chunks of dough off and scatter them on top of the fruit—the dough will look jagged and won’t completely cover the fruit.  Bake for 40-45 minutes, then serve warm, with yogurt or ice cream.

From Edible Seattle, the October 2011 edition.

Roman Apple Cake

Preheat oven to 350°

Combine in mixing bowl:

  • 1 C. sugar
  • 2 1/4 C flour
  • 1/4 tsp salt
  • 3/8 tsp baking powder
  • 1 1/2 tsp soda
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon

Beat in:

  • 2/3 C shortening
  • 2 eggs
  • 2/3 C milk
  • 1 1/2 tsp vanilla

Add:

  • 3 C raw apples, pared and chopped

Mix well.  Pour into greased and floured 9×13” pan.

Cover with topping.

Bake for 35-40 minutes

Topping:

Crumble together:

  • 1 Tbsp melted butter
  • 2 tsp cinnamon
  • 1/3 C brown sugar
  • 2 tsp flour
  • 1/2 C chopped nuts or coconut (optional)
  • 1/4 C rolled oats

Recipe from More-with-Less Cookbook, by Doris Janzen Longacre

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