Archive for July, 2014

It’s a plum. It’s an apricot. It’s one great summer fruit. |Linda Lau Anusasananan, Sunset.com

1. Grilled: Cut pluots in half and brush with equal parts honey and Dijon mustard. Grill until browned on both sides. While you’re at it, grill pork or lamb chops to serve with the pluots. Recipe: Grilled Pluots

2. Glazed: Halve and pit pluots and put, cut side up, in a pie pan. Spoon apricot jam or orange marmalade generously over the top and broil until bubbly and browned. Serve over plain yogurt sweetened with jam or marmalade. Sprinkle with granola. Recipe: Glazed Pluots

3. Brûléed: Spread sliced or bite-size chunks of pluots in a shallow baking dish and sprinkle with brown sugar. Broil until bubbly and browned. Serve hot with vanilla ice cream or sour cream. Recipe: Brûléed Pluots

4. In salsa: Use chopped pluots instead of tomatoes in fresh salsa; mix with lime juice and chopped chiles, onion, and cilantro. Great on grilled meats of all kinds.  Recipe: Pluots Salsa

5. In salad: Add sliced pluots and crumbled blue or feta cheese to baby greens. Dress with a balsamic vinaigrette. Recipe: Plouts Salad


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Total: 40min – 4 servings
¼ C hazelnuts
4 min cucumbers (Perisian) sliced diagonaly ¼” thick
2T canola oil, plus more for grilling
Kosher salt and freshly ground pepper
1 garlic clove, minced
1 anchovy fillet, mashed
1 T cider vinegar
1T chopped dill
Pinch of salt
½ lb smoked-trout fillets, skinned and flaked
4 C mesclun (about 2 ½ ounces)

  1. Preheat the oven to 350. Bake the hazelnuts in a pie plate for 12 minutes, until the skins blister. Let cool, then transfer the nuts to a clean kitchen towel and rub together to remove the skins. Coarsely chop the nuts.
  2. Preheat a grill pan. Toss the cucumbers with oil and season with salt and pepper. Working in 2 batches, grill over high heat, turning once, until lightly charred. 3 minutes
  3. In a bowl, mash the garlic and anchovy to a paste using the back of a spoon. Add the vinegar, dill and sugar and whisk in the 2 T of oil. Season with salt and pepper, add the grilled cucumbers and let stand until cool. Add the trout, mesclun and hazelnuts, toss well and serve right away.

Food and Wine, August 2012, Kate Krader

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    • 6 c FRESH APRICOTS, pitted
    • 4 md ONIONS, sliced
    • 1 1/8 c SEEDLESS RAISINS
    • 2 1/2 c WHITE WINE VINEGAR
    • 4 tb SALT
    • 1 tb MUSTARD SEEDS
    • 1 ORANGE, the peel grated and the juice Strained
    • 1/2 c WALNUTS

Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.

From: Ellie Collin, Prodigy ID# CMKD93F. Posted By: shade , Via: Chile Head Mailing List Post Date: Sun, 21 Sep 1997

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