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Posts Tagged ‘Berries’

Gingered Melon

Ingredients:

1/2 medium honeydew, cut into 1-inch cubes

1/4 cup orange juice

1-1/2 tsp ground ginger

1/2 to 1 cup whipped ream

1/4 cup fresh or frozen, unsweetened raspberries

 

Directions:

1) in a small bowl, combine melon, orange juice and ginger.  Cover; refrigerate 5-10 minutes

2) Spoon into tall dessert glasses or bowls.  Top with whipped cream and raspberries.

 

Yield: 4 servings

Recipe from The Taste of Home Cookbook

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1) Use equal parts fruit, sugar and vinegar (apple cider, red wine or champagne is preferred to basic white)

2) Wash your fruit and mash it in a bowl with the sugar.  Allow this to sit for a few hours (or up to a few days) in your fridge.

3) Strain the resulting syrup through a mesh strainer, pressing gently to break up the fruit solids with a large spoon or spatula.  Compost the solids.

4) Mix the syrup with an equal measure of vinegar, whisking to incorporate and dissolve any remaining sugar.

5) Store the shrub in the fridge, in a clean jar with a lid.  Shake occasionally, as the mixture will settle; the flavors will also mellow over time.

6) To serve: mix with water or soda water for a tangy and refreshing drink, or use as a mixer in a cocktail.

**recipe from Edible Seattle, July/August 2015 edition.

Some of our favorite shrubs are rhubarb, apricot, nectarine and berry.

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Ingredients:

1/2 Cup all-purpose flour, spooned and leveled

1/2 Cup old-fashioned rolled oats

5 Tbsp butter, at room temperature

1/3 Cup light brown sugar

1/2 tsp cinnamon

1/2 tsp plus a pinch fine sea salt or table salt

1/2 pint blackberries

1 Tbsp granulated sugar

2 pluots, pitted and sliced

2 tsp fresh lemon juice

1 pint vanilla ice cream

Directions:

1) Heat oven to 350 F.  Mix together the flour, oats, butter, brown sugar, cinnamon and 1/4 tsp of the salt in a medium bowl.

2) Transfer to a rimmed baking sheet and, using your hands, formt he mixture into large clumps.  Freeze until hard, 15-20 minutes.

3) Bake the crumble until golden brown, 20-25 minutes.  Let cool.

4) Meanwhile, mash the blackberries and granulated sugar in a medium bowl.  Add the plums, lemon juice, and the remaining pinch of salt and mix to combine.

5) Divide ice cream, fruit and juices, and crumble among 4 glasses or bowls.  Serve immediately.

Real Simple, August 2014 issue, page 192.

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Ingredients:

2 Cups water

1 Cup plus 1 1/2 tablespoons fresh lemon juice

1 1/4 cup sugar

1/2 cup medium pearl tapioca

4 peaches—peeled and diced

2 cups blueberries

One 1/2-inch piece of fresh ginger, smashed

Pinch of salt

2 1/2 pints vanilla ice cream, for serving

Directions:

  1. In a medium sauce pan, combine the water with 1 cup of the lemon juice and 1 cup of the sugar and bring to a boil, stirring to dissolve the sugar. Add the tapioca and cook over moderate heat, stirring often, until the pearls are plumped and tender, 3-5 minutes.  Remove the tapioca from the heat and let cool to room temperature, stirring occasionally.  Do not refrigerate.
  2. Meanwhile, in another medium saucepan, combine the diced peaches, blueberries, smashed ginger and salt with the remaining 1 1/2 tablespoons of lemon juice and 1/4 cup sugar and bring to a boil. Simmer over moderately low heat until the compote is deep purple and slightly thickened, about 10 minutes.  Scrape the compote into a heatproof bowl and let cool completely.  Pick out the ginger.
  3. Scoop vanilla ice cream into glasses or bowls and top with peach-blueberry compote. Garnish the sundaes with the tapioca and serve.

MAKE AHEAD The peach-blue berry compote can be refrigerated in an airtight container for up to 1 week.

Recipe from Food & Wine magazine

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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

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