Skip to content

Posts from the ‘Recipes’ Category

Sep 22

Recipes Using Preserved Produce

RECIPES USING PRESERVED PRODUCE

Having talked about preserving summer produce for winter meals for two weeks, it’s only logical to look at various ways to use it. The gifts are self-explanatory, but serving the frozen produce is wide open. Here are a few suggestions to get you started.

RECIPES
WHOLE GREEN BEANS

Ham and Beans au Gratin: Serves 4
1 lb. beans
8 slices Deli ham – custom cut 1/16 to 3/8 of an inch thick
½ cup grated sharp cheese
2 cups milk
4 Tbs. butter
4 Tbs. flour
¼ tsp. garlic powder
Salt& pepper
Paprika and dried parsley for garnish
1 envelope chicken bouillon granules –optional
Parboil the beans until crisp tender, about 8 min. Shock under cold water and drain well. Divide the beans into 8 piles of about 10 beans each, and wrap each bundle in a slice of ham. Place bundles in a greased dish, seam side down. Make a simple cream sauce by heating the butter in a saucepan until it foams, Add the flour and stir to a smooth paste. Quickly add the milk, return to medium heat and stir constantly until sauce becomes smooth and thick, about 3 min. Add seasonings; pour the sauce over the bean-ham bundles and top with the cheese and garnish. Bake at 350 deg. until bubbly and cheese melts and browns slightly, about 15 min. Serve hot at once. Tip: plate with a spatula, taking care to serve the bundles intact.

Green Beans with Soy Mushrooms: Serves 4-6
1 lb. whole green beans-cooked to tender and hot
4 oz. mushrooms-caps, caps with stems or sliced
½ tsp. butter-melted
Soy sauce to taste
Toss mushrooms in butter and bake in a 300 deg. oven until they release their juice. Add soy sauce and bake about 3 min. more. Serve over hot beans.

Chow Tao: Serves 4
1 ½ lb. whole green beans
½ lb. thinly sliced pork
1 Tbs. oil
1 tsp. chopped fresh ginger
Salt and pepper
Soy sauce
Heat a wok or sauté pan on medium, brown pork with ginger in oil until golden, add beans and soy sauce cook, 10 min. longer or until beans are tender Season with salt and pepper, drizzle optionally, with more soy. Let flavors blend 1-2 min. before serving.

CORN

Corn Salad: Serves 4
2 cups corn kernels-thawed and parboiled-see directions above
½ a jarred fire-roasted red pepper- in thin strips about ½ inch long
2 scallions-white and light green portions only, sliced thin
1/3 of a green bell pepper –finely diced
1/3 cup light vinaigrette
4 medium tomatoes seeds hollowed out or 4 Roma tomatoes, halved lengthwise and seeds removed.
Mix the vegetables, toss with the dressing, fill the tomatoes and chill before serving.

Bean Salad with Corn: Serves 2
(1) 15 oz. can pinto or pink kidney beans-drained and rinsed
5-7 grape tomatoes-halved OR 1 large jarred roasted red bell pepper julienned
½ cup corn kernels
Cider vinaigrette
Romaine or other green lettuce
Line plates with lettuce leaves. Toss beans with tomatoes or pepper strips and place on lettuce. Top with corn and drizzle with vinaigrette. 

Arugula and Liver Salad with Corn: Serves 4-From French Bistro Cooking by John Varnom
2 Tbs. butter
4½ Tbs. walnut oil
2/3 cup corn
8 chicken livers
1 small head frisee lettuce or green leaf lettuce
1 small head of arugula
4 ½ Tbs. balsamic vinaigrette
Arrange lettuces on the plates. Sauté the livers in the butter and oil, over high heat, for 3 min. per side. Add corn and remove pan from the heat. Place 2 livers on each plate and deglaze the pan with the vinaigrette. Spoon the dressing and corn over the plated livers and serve warm.

PEACHES

Peach Salsa; Yield 3 cups
2 cups peaches
½ cup sliced grape tomatoes-or chopped tomato
½ green bell pepper-chopped
1 scallion-thinly sliced-white and green parts only
Generous dash garlic powder
Dash cayenne pepper
1 Tbs. chopped fresh cilantro
1 tsp. lemon juice
Salt and pepper to taste
Mix all the ingredients in a bowl and allow flavors to meld for about 20 min. Store covered and chilled for 2 days. Serve with fish, poultry and rice.

Peach Syrup Topping –Filling: Yield 1 ½ cups-Excellent over waffles, pancakes or ice cream or toasted slices of pound or angel food cake
1cup peaches
1 Tbs. butter
1/3 cup apple juice
1tsp.lemon juice
1 tsp. corn starch
Pinch powdered ginger-optional
Sugar to taste-if needed-preferably brown
1 tsp. > 1 Tbs. Brandy, rum, Madera or Triple Sec-optional—extracts may be substituted
Mix the liquids and flavorings in a cup and dissolve the corn starch. Melt the butter in a skillet over medium heat and add the peaches, gently stirring and shaking until the color brightens 1-2 min. Add the liquid and continue stirring gently until the mixture thickens and clarifies-3 min. Store extra chilled and slightly reheat to use again.

Quick Dessert Cups: Serves 6
12 wonton wrappers
2 Tbs. butter
1 ½ cups sliced or diced peaches
½ cup whipped cream or flavored yogurt
2 Tbs. all fruit spread-optional, but keeps pastry from becoming soggy if cups are prepared ahead.
6 cup muffin pan
Place a wrapper diagonally in each muffin cup. Brush with butter and lay another diagonally across the first, so the 4 corners stand up in points. Brush with butter and bake in a preheated 350 deg. oven for 10 min. until golden. Cool and remove from the pan; can be done ahead. Spread a teaspoon of the jam in the bottom of each wonton cup, and divide the filling among them. Top with a dab of yogurt or whipped cream.

Don’t forget the thawed peach slices can be used by themselves scattered over ice cream, meats, in salads, mixed with winter fruits in compotes and other ways, even over cereal to brighten a dreary winter morning.

ZUCCHINI

One of the best ways to preserve zucchini is to accept the fact that it’s going to change texture, become limp and combine it, with other ingredients, into a ‘base’, which will keep for several months, for future dishes. Food Tips and Cooking Tricks by David Joachim has an excellent recipe for such a base and ideas on how to use it but, of course, once made, you can use it as you please.

Zucchini Base; Yield 8 cups
5 lbs. zucchini –shredded in a food processor or the large teeth of a hand grater, but avoid the seedy core.
1 onion -finely chopped
1 garlic clove- minced
2 Tbs. oil
Sauté onion and garlic in oil until softened. Add zucchini and stir until soft. Cool drain most of the moisture by squeezing in a towel or pressing in a colander. Freeze in desired sized containers with firm lids.

USES: Add salt and pepper as desired to all the below
Chilled Zucchini Soup: 4 servings
1 chopped onion
1 minced garlic clove
2 Tbs. butter
2 tsp. curry powder
1 tsp. coriander
1/8 tsp. red pepper
3 ½ cups base
3 ½ cups chicken or vegetable broth
1cup plain yogurt
¼ cup chopped toasted walnuts
Sauté the onion and garlic in the butter until soft. Add the base, seasonings and broth. Simmer 10 min. Add the yogurt and chill. Puree if desired and serve garnished with walnuts.

Hot Zucchini Soup: Serves 4
Follow the directions for the chilled soup omitting the coriander, reducing the curry powder to 1 tsp., changing the yogurt to light cream and optionally choosing beef broth. The addition of left-over meat is welcome as are cooked pasta, diced potatoes or rice.

Primavera Sauce: Serves 4
1lb. shaped pasta
Follow the directions for the soups, slicing the onion and substituting oil for the butter. Omit the seasonings and add 3 medium chopped tomatoes and 2 Tbs. chopped fresh basil with the base. Cook 2 min. and serve over cooked pasta garnished with ¼ cup grated Parmesan cheese and pass extra cheese.

Stuffed Eggplant: Serves 4
2 eggplants -split lengthwise, seeds removed and most of the meat scooped out and diced
Follow the directions for the sauce, mix it with the diced eggplant and use it to stuff the eggplant shells. Top with the cheese and bake on a sheet in a preheated 350 deg. oven until tender, about 30 min. Serve at once.

Of course, zucchini is best fresh. It keeps only a few days at room temperature but over a week refrigerated. However, cooked fresh with other ingredients, it can be frozen.

Microwaving zucchini is my favorite method to cook it for everyday eating. It’s so easy to slice one, add a quarter of an onion sliced, a drizzle of oil, pinch of garlic powder, salt, pepper and herb(s) of choice, basil, oregano, rosemary, fennel ,and nuke it for 3-5 min. until crisp tender. Topped with Parmesan, it’s a great vegetable side, but it’s also good on toast as a snack or sandwich. 

The addition of tomatoes, diced, canned are great, and, optionally, peppers turns it into an instant ratatouille, which is not only a good side, or sandwich filling but makes excellent bedding for fish.  Simply spread it in the bottom of a dish, place the fish on top and bake or broil until cooked.
This concoction freezes for about a month and can be perked up with the addition of cooked cut green beans, mushrooms or spinach to serve at a later date. Adding rice and sausage, leftover ham or hot dog slices turns it into a quick dinner casserole.

TOMATOES

Sundried Tomato Pate: Serves 6-8—From Tea Time Journeys by Gail Greco
½ cup oil packed sundried tomatoes-drained, save oil for another use.
8 oz. cream cheese
¼ cup butter
½ cup grated parmesan
¼ cup butter
¼ tsp. EACH dried oregano and basil
½ tsp. rosemary
Blend everything until smooth. Chill at least 6 hrs. before serving.

Chicken Giardino with Sour Cream: Serves 2
2 split chicken breasts, thighs or quarters
½ cup sliced onions
½ cup sliced green bell peppers
4 sundried tomatoes-sliced
1 envelope chicken bouillon granules
2 Tbs. oil
water
garlic powder
Freshly ground black pepper
½ cup sour cream
Clean, trim and soak chicken in salted water for 10 min. , rinse and dry well. In an oven proof dish which easily holds the meat, layer the oil, then the vegetables, the bouillon, the pepper and the chicken. Add enough water to cover about ½ an inch of the meat, and dust with garlic powder. Bake at 375 deg. 40-50 min. until skin is golden, maintaining level of liquid by adding more water as needed. Remove meat and tent to keep warm. Stir sour cream into dish and reheat to warm. Serve sauce under meat, or return meat to dish and table serve.

Sep 15

FREEZING PRODUCE FOR WINTER

FREEZING PRODUCE FOR WINTER

Last week we discussed ways, with current prices, to utilize summer produce both as winter treats for your family and holiday gifts for friends and associates. But what about the age-old practice of storing preserved produce for winter meals? Well that’s been altered by modern rapid transportation to global markets, improved commercial freezing and canning methods, by loss of farms and easy access to crops, by current, smaller kitchens, by busy working schedules, and, not least, by the increasing prevalence of GMOs leveling the playing field.

The international insistence on seed regulation has rendered the items flown into stores off season very similar to local produce in season. The prices of both are similar as well. Farmers have to pay more for gas to operate, and travel further to markets, raising their costs to rival that of imported items.

Last week I told of my Mother-in-Law’s knack for freezing the local, white corn. Living in farm country, paying only a few cents per ear, she kept the family freezers stocked at a welcome saving. Now, with the farms gone, corn .50 cents per ear and the cost of gas miles to the nearest farm market, it’s more economical to buy commercially frozen corn. Not to mention that GMOs have eliminated the white corn.

The point is that storing summer produce for winter meals requires objectivity and consideration nowadays. Tomatoes are an example. GMOS have eliminated many traditional local specialties, so what’s in the market at any season, locally or foreign grown, are no different. Top chefs have gone on record as saying that, save for fresh salads, canned tomatoes are just as good, less work and cheaper. Sun drying has become the only form of preserving this traditional canning favorite with any savings value.

Another illustration are green beans. Cut beans are one of the least expensive frozen veggies, but whole green beans, or Blue Lakes, are harder to find and more expensive. It’s worth it, if you see  special on green beans  to buy a couple of pounds, string, lightly blanche and freeze them, because home-frozen whole green beans are n a far different class then commercially processed ones-tastier, more tender, with a silky texture-well worth it to have for special dinners.

In conclusion, unless you have access to fresh produce, live in a remote spot inconvenient to shopping centers or stumble on an exceptional bargain, investing in quantities of food to store for the winter, even at today’s prices, can be an expense not a saving, with a few exceptions. Moreover, if you fail to do it correctly, or don’t use the food in time and it dries out, it’s a loss. So this is about having enough of certain products to make a featured dish for a holiday feast, or to serve as occasional reminders of warm, sunny days during cold, snowy ones. It’s about saving on those edible splurges to get through the holidays and winter. One exception seems to be zucchini, which is a backyard favorite and often over performs.

The first thing to understand is not all produce is suitable for freezing. The best way to tell is to check the glass cases in the supermarkets. If an item isn’t there, it doesn’t commercially flash-freeze well and won’t survive the slower domestic process. This especially applies to things with high water content and soft flesh, tomatoes, plums, eggplant and white potatoes, raw or cooked, for example. The frozen water content forms crystals which attach to the other frozen elements in their make-up, thaw faster and drain the item of its juice and flavor, leaving a deflated, pulpy mass. These items are better canned, or for tomatoes, optionally, dehydrated, allowing the juices to remain or dry in the flesh, retaining flavor.

I describe below the 5 items I know are easily preserved, including my Mother-in-Law’s corn, and have a decent freezer, or with tomatoes, shelf life. I give tips to simulate the commercial flash-freezing process which help to assure a good result. The difference between treatments of the 5 items discussed here is noted at each step. Of course, they should be cleaned and prepped first; the beans trimmed, any strings removed, the corn husked and silk brushed off, the peaches washed, stems and pits removed, tomatoes and zucchini are dealt with individually.

  • For corn and peaches bring a pot of water to a boil, for beans use a skillet.
    1) Immerse the beans only until they turn bright green (blanched) about10-15 sec.
    2) Dip the peaches about 10-30 sec. until the skins will peel easily
    3) Cook the corn on cob about 4 min. until just beginning to tenderize.
  • Immediately run cold water over the produce to stop the cooking
  • Spread a counter top with paper towels
    1) Lay the beans and corn cobs out, separated, to dry
    2) Using a sharp knife, peel the skin off the peaches. Do not allow to dry. Start freezing prep.
  • Cover cookie sheets with waxed paper
    1) Spread the beans out separately on the cookie sheet and freeze
    2) Brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. Spread them evenly over the lined sheet and freeze.
    3) Slice the peaches, about 4 per half, directly onto the lined sheet, not overlapping, and freeze.

Freeze the produce according to your freezer’s rate, usually between 40-60 min.

To Package: The reason for freezing the produce on cookie sheets is to capture color, freshness and taste. The reason to take pains to be sure there’s no overlapping is to avoid clumping and damage in storing, as well as to make it easy to remove a desired portion. It’s important the packaging maintain these assets.

  • Use zip lock bags or square plastic boxes with secure lids, like those used for dinner entrees.
  • Do not let the items thaw, package for storage quickly
  • Place the items in the containers individually, not overlapping
  • If layering is necessary to fill the container, separate them with accordion-like folds of waxed paper-not plastic wrap
    1) the corn is best in bags and should be spread to an even thickness
    2) The beans can be arranged in a uniform layers in bags or boxes.
    3) The peach slices should be placed individually in each layer, and dusted with a thin coating of powdered sugar before being covered with the paper for the next layer, in boxes.
  • Make room in the freezer to store these containers flat, even stacked, but never on end, allowing the contents to clump together

Cooking: Because these items have been blanched and domestically frozen, which takes more time than the commercial flash method, they take a few minutes less time to cook. Here are some general guidelines. Individual recipes follow.

  • Normally green beans need 15 min.to steam or boil. These should be checked at about 10 min. frozen, 8 min. thawed. Take about 5 min. off roasting time too.
  • It takes about 2 ears of corn for a single serving as a side dish and that’s a lot to freeze. If you have room for this-fine, but if not use this corn to add to casseroles, salads, side combos or even salsa. Done this way it will stand up to cooking in a dish or just being tossed in a salad.*
  • The peaches quickly lose their juice when thawed and are best used directly from the freezer. Remember they have a thin coating of sugar and adjust other ingredients accordingly

*I come from a state famous for its white table corn. My Mother-in-Law was a master at freezing it. She taught me the tube pan trick and her winter dinners occasionally featured sides of buttered corn. She froze it in 1 cup bags which she considered a single portion or the amount usually required for adding to 4 portion dishes. She stored the bags in large plastic containers in the freezer. If you’re a corn lover and have access to a lot of it, plus the freezer space, this is the way to go.

Now on to specific freezing tips:

Beans: Hand select the beans to be frozen, choosing the largest, firmest, straightest ones. This assures even freezing and makes the best presentation later. As stated above, they cook as directed for commercially frozen ones, only for a bit less time, depending on your appliances and can be used in the same ways. Always try to serve these whole; cut beans are too ordinary to be ‘special ‘.

Of course, the easiest and often most attractive way to serve green beans is simply to add toppings. Fresh herbs such as thyme, sage and rosemary are favorite toppings and mushrooms and Caramelized onions are popular add-ins too. Broiled portabellas, sliced, are wonderful, so are button caps first lightly broiled in butter with soy sauce added, then reheated, poured over the beans.

Corn: Don’t try to freeze corn-on-the-cob. It isn’t that great commercially and even worse domestically. Make sure the ears are silk-free before you cut the kernels off because shreds of silk will mat when frozen and can ruin a dish.

As stated, the best use of the corn is as an addition to another dish, and, of course, that depends on the recipe for the dish. If it’s a cold salad or salsa, dip the bag with the corn into boiling water for about 3 min. then shock under cold. Otherwise just add to the recipe as directed. Using ‘fresh’ corn in salads is a wonderfully refreshing change in winter.

Peaches: Keep the peaches in the boiling water only long enough to loosen the skin. The riper the peach the less time it takes. Hold the peach on a slotted spoon under cold water, until cool enough to handle; prick it with a paring knife and peel off the skin. Place the peaches on a waxed paper covered flat surface until all the fruit is peeled, then begin slicing each for freezing over the paper covered cookie sheet, making sure the slices don’t touch. Freeze, then lightly dust with powdered sugar as boxed.

When frozen, place the slices in a 4 inch square freezer box. Supermarkets sell these in 3-packs. Place the slices, without touching, in layers and separate the layers with a long strip of waxed paper woven accordion style between layers. Peaches are best used frozen and thawed in a dish’s preparation. Remember in using them that they are lightly sugared and adjust the recipe.

Frozen this way peaches consume more room than packaged in bags, so, unless you have a lot of space, they’re best reserved for accessory dishes like salsas and sauces. If you plan a dish using a quantity of them, like a pie, for a winter event, make it, then freeze it in a metal pan, and bake it frozen, just add about 15 min. to the oven time.

Don’t forget the thawed peach slices can be used by themselves scattered over ice cream, meats, in salads, mixed with winter fruits in compotes and other ways, even over cereal to brighten a dreary winter morning.

Zucchini:  may be the most versatile ‘vegetable’ of all. (Zucchini is actually a fruit, specifically a berry.) It’s very prolific and there’s often a surplus. One partial solution is to eat the flowers before they mature. These are delicious prepared stuffed or fried in recipes readily available especially on the web.

Due to high water content, zucchini doesn’t freeze well, except by commercial flash-freezing. Whole, it deflates when thawed and slices clump. I’ve had some success for short periods, freezing thick slices on a cookie sheet before bagging them or freezing it in a sauced dish like ratatouille. However, one of the best ways to preserve zucchini is to accept the fact that it’s going to change texture, become limp and combine it, with other ingredients, into a ‘base’, which will keep for several months, for future dishes. Food Tips and Cooking Tricks by David Joachim has an excellent recipe for such a base and ideas on how to use it.

TOMATOES: Sun-dried are tomatoes that have generally lost 82-90+% of their original weight through the process of drying.  They lose the water but retain the sugar, sweetness, and nutrients, leaving the deliciously dried tomato flesh with an intense, concentrated tomato flavor, perfect for dishes where that wonderful tomato taste should shine through.

There are 3 ways to dry tomatoes, in a dehydrator, naturally or in an oven. #1 requires a special machine, #2 requires weeks of consistently dry, hot, sunny weather covered by nets to deter pests. #3 is the practical method we’ll use. Cherry and grape tomatoes are meatiest and have the most concentrated sweet flavor.  Roma (plum) tomatoes also work well if the pulp is hollowed out and discarded during prep.

To make sun-dried tomatoes in the oven
1)Prep-wash and slice the tomatoes in half lengthwise, spread them out in an even layer cut-side-up on a parchment-covered baking sheet, then season sparingly with salt.
2)Slow roast- in the oven for about 2 ½ to 3 ½ hr. at 250 deg., or until desired level of dryness.  Don’t flip or rotate the tomatoes during this time, but keep an eye on them near the end to ensure that they don’t burn.
3)Serve or store. The tomatoes are ready to serve or add to a recipe when cool.  Place them in a small jar then drizzle with olive oil until the tomatoes are completely submerged.  Place a lid on the jar to seal, then refrigerate for up to 1 week or use zip-lock freezer bags instead of containers. Force out all the excess air before sealing. Can be frozen without the oil.

Seasoning Options
1.Sea salt or kosher salt preferred
2. Additional seasonings can include fresh or dried thyme, oregano, rosemary, or a little crushed garlic
3. Season while roasting:  During the last hour of roasting, feel free to sprinkle on some chopped fresh herbs (such as rosemary, oregano, thyme, etc.).  During the last half hour of roasting, sprinkle on some dried herbs and seasonings (such as Italian seasoning, garlic powder, onion powder, crushed red chili flakes, etc.).
4. Season after roasting: season in a jar with olive oil after roasting-bay leaf, a garlic clove or two or whatever fresh or dried herbs/seasonings appeal.

Cooking Option:
1. Cut the tomatoes in half. Place them side-by-side, cut-side-up in a ceramic or glass baking dish. They should fit together snugly but not overlap. 
2. Sprinkle the tomatoes with sea salt. 
3. Add olive oil. The oil should cover about 2/3 of the depth of the tomatoes.
4. Place the dish in the oven and slow cook the tomatoes at 175 deg. for 3 to 5 hours. The exact time will depend on the size of the tomatoes you use.
5. Cool completely, transfer to glass jars or other non-metal containers that are as airtight as possible when sealed.

Approximate Seasoning Guide
20 or more plum ripe tomatoes (Roma)
4-5 tablespoons olive oil
4-5 tablespoons olive oil
2 cloves garlic chopped
½ tsp. salt
1 tsp. oregano
4-5 sprigs fresh Italian parsley-chopped
Pinch or two pepper flakes

HOW TO REHYDRATE SUN-DRIED TOMATOES: Sun-dried tomatoes stored in olive oil are perfectly edible (and delicious!) served right out of the jar.  But if you would like to rehydrate and plump them up a bit, just soak the sun-dried tomatoes in hot water for 20 minutes, then drain.  Or better yet, soak them in tomato juice to amp up the tomato flavor. 

Sep 8

DIY Fruit Gifts to Make Now and Give Later

DIY SUMMER PRODUCE GIFTS

When food prices are on the rise, the wise thing is to start taking stock of what’s available and how to preserve and/or repurpose it to your best advantage, often as gourmet produce gifts. Done well, these gifts are unique, better than commercial renditions and have a deeply personal touch. However, you also have to be objective in what to choose and what to pass. 

For example, my-Mother-in-Law, lived in the midst of Southern New Jersey farm country, had a knack for freezing, and sharing, the wonderful local corn, paying only a few cents an ear. Now most farms are gone, the nearest farm market is miles away and corn is 50 cents an ear. Between its price and the gas, freezing corn is an indulgence compared to the cost of commercially packaged.

On the other hand, even at the increased price, I can buy a watermelon, serve my family the meat and pickle the rind, which would have been discarded. I have fruit for a few meals and several jars of a gourmet condiment for guests and gifts. That’s a win-win on value.

End of season produce is not as pretty, but it preserves and cooks as well as, if not better than prime and it’s, usually, greatly reduced. There are lots of ways to transform these items into unique, gourmet gifts for the upcoming holidays at a huge saving, with people actually flattered to receive them. 

One word of advice, avoid any item which is widely available commercially, jams, jellies, pickles, unless you have a tryed and true ‘special’ recipe. It’s also safer to work with recipes which include a natural preservative such as vinegar or alcohol. You never know how long your ‘gift is going to wait to be used.

In a passing note, because I’m going to deal with this subject in a later post, the items with the widest return margin as gifts are home roasted or candied nuts. Though they should be done closer to the holidays, they’re included here because now is the time to buy raw nuts and store them until ready for use. If you want to try them sooner click on Dec. 2, 2021.

The beauty of the following recipes is that they all began as manual creations, not products from automated kitchens and therefore are best when handmade, rather than commercially produced. This places them in the ‘gourmet’ category, enhancing the value and in truth, prepared properly, making them superior to commercial renditions. Singularly or combined they’re ideal solutions to the question of what to choose for many gifts, and how much to spend, clients, co-workers, teachers, hostess and ‘holiday greetings’. They are bright additions to your holiday menus and, in the depth of winter, memories of sunny days and a promise of summer’s return.

Packaging is important, however. Several containers you may have on hand. Olive jars are good for chutney, glass salad dressing bottles for mint sauce, pickle jars for watermelon pickle and shaped mustard and jelly jars are great for several things. Other container sources are Dollar stores, antique stores, Target, flea markets, even Goodwill. Wrapping is easy with gift bags and tissue. For grouped items, Dollar store usually have a selection of baskets. Perception is paramount.

RECIPES

Nuts: Roasted salted, herb favored, candied and glaceed
As stated above, I will post on these nearer the holidays, but nuts have the largest return on your investment. Raw nuts are quite reasonable, but gourmet finished nuts, which yours will be, can be expensive. Unlike the other items below, however, nuts have definite shelf lives. For freshness and price, the best time to buy raw nuts is late summer- early fall, especially if shopping in a market, as opposed to online. Keep them unopened until ready to work with them and then gift them within a week. 

Since these contain no preservatives, you can mention to the recipient to “Enjoy them while they’re fresh”. The upside is that with no preservatives or artificial ingredients, home processed nuts are fresher, brighter tasting and more visually appealing than even the priciest gourmet boutique offerings. Presentation is everything with nuts. They’re cute casually packaged in mugs, but a decorative tin or box is worth it, just be sure it’s airtight and re-sealable. To make them sooner go to Dec. 2, 2021.


Watermelon Pickle: To see more watermelon recipes go to Aug.30, 2018
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well.  Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated. Keeps for a year easily.

Peach Brandy: For more peach recipes go to Aug. 16, 2018
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or garnish. Store as any liqueur.

Mint Sauce:
4 cups fresh mint –tough  stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct seasoning and pour into clean bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles—but only glass ones.

Apricot Chutney: Yield 3cups- Adapted from Food.Com*
2 cups apricots-pitted and roughly chopped
1 large red onion-diced
1 cup raisins
2 cups brown sugar
2 cups apple cider vinegar
1 tsp. mustard seeds
1>2 tsp. salt-to taste
½ tsp., curry powder
¼ tsp. turmeric
1 tsp. allspice or cinnamon
1 Tbs. minced Serrano chili-optional
Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves. Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it’s nice and thick. Keep an eye on the heat and stir often so it doesn’t burn. Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely. Store in a cool, dark place, refrigerate after opening.
*For more apricot recipes go to: Aug.9, 2018

Fruit Leather:  Yield = I sheet or 10 servings-From – https://www.simplyrecipes.com
Home-made, with less sweeteners and the addition of optional spices, this becomes an adult treat-especially for diabetic and those on diets
Fresh fruit (apricots, peaches, plums, berries, apples, pears)*

Water

Lemon juice

Sugar, optional

Spices such as cinnamon and nutmeg, optional

Rinse the fruit and remove any pits. Chop the fruit If you’re working with apples or pears, peel and core them, then chop.  Taste the fruit to gage sweetness. If very sweet you won’t need to add any sugar. If still a little tart, you may need to add some.

Place the fruit in a large saucepan. Add 1/2 cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover, and let cook on a low heat for 10 to 15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash up the fruit in the pan. Season with sugar and spices, if desired: Taste the fruit and determine how much sugar, lemon juice, or spices to add. If needed, add the sugar in small amounts (1 tablespoon at a time), to your desired level of sweetness. Add lemon juice 1 teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor, if you’d like. Continue to simmer and stir until any added sugar is completely dissolved and the fruit  mash thickens, another 5 or 10 (or more) minutes.

Put the mashed fruit through a food mill or purée the fruit thoroughly in a blender or food processor until very smooth and adjust the sugar/lemon/spices, if necessary. Pour the purée onto a rimmed baking sheet lined with a sturdy, heat-proof plastic wrap (the kind that is microwave safe) or parchment to about an 1/8 to 1/4 inch thickness.

 Heat the oven to 140°F.

Place the baking sheet in the oven. Try to keep any plastic wrap from touching the sides of the oven or the oven racks. Also, try to make sure the plastic wrap hasn’t folded back over on top of the purée. If this happens, the purée won’t dry out. If you have a convection setting, use it. It will speed up the drying process. Let dry in the oven for as long as it takes for the purée to form fruit leather. We usually keep it in the oven overnight, about 8 to 12 hours. The fruit leather is ready when it is no longer sticky to the touch.

When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap, put it in an airtight container, and store at room temperature for 1 month,in the refrigerator for 6 months or freezer for 1 year.
NOTE: Grapes need a slightly different treatment – See-https://www.simplyrecipes.com/recipes/how_to_make_fruit_leather/

Sep 1

Easy_ Wallet-Friendly Fall Dinners

WALLET FRIENDLY FAVORITE FALL DINNERS

I’ve posted about easy dinners on this specific week for several years. Other seasons hint at their arrival, a few snowflakes, a leaf bud, an 80 deg. day, but while autumn waits for leaves to change, fall hits like a sledgehammer the first week of September. It’s even more traumatic in the U.S. where we celebrate Labor Day that Monday with water sports, ball playing, picnics and BBQs. 

Within, literally, a few hours our lives are drastically altered. The sun shines and it’s still hot, but shorts and thongs are replaced by darker, more concealing clothes. Our days are busy with new, full schedules and our evenings with organizing activities, events and, of course homework. It’s a hectic time and dinner is a frequent casualty.

Previously, I focused on quick cooking recipes with little prep or clean-up. This year I added a new requirement-affordability. Even hamburger, that old mainstay of the quick meal, is now at a cost which makes it a questionable choice, as, in fact, is all beef. I’m offering economic alternatives wherever possible and suggest, if you have an Aldi’s near, you use it, especially for dairy, produce spices and condiments.

In addition, check my posts on Fish Salads  Aug. 16, 2022, Combined Salads May 26, 2022 . For more early fall dinner recipes, click Blog on this site’s Home Page and use the waterfall menu in the right margin of all blog pages to select September of any of the past 10 years. Find Monte Cristo Sandwiches, Chicken Pizza, Stuffed Zucchini, Taco Pie, Mediterranean Fish, and Pasta a la YOU, Salad Veronique and many more. There’s even a selection of easy company meals on Sept. 18, 2019.

RECIPES
Ready in a Jiff

Tuscan Tuna and Bean Salad: Serves 4

6 oz. can solid white tuna in water- drained

16 oz. can cannellini or other white beans

2 plum tomatoes diced

2 tsp. dried basil

Ground black pepper

Salt to taste

1 Tbs. balsamic vinegar

2 Tbs. fresh lemon juice

1 tsp. powdered garlic

1 Tbs. oil

2 Tbs. Dijon or spicy mustard

Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients, then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on greens.

Tortellini all Panna: Serves 4                                                                         

1½ lb. dried Tortellini or 1 lb. fresh – cheese stuffing-penne can be substituted

(1) 10.5 oz. can chicken broth, or 1 envelope bouillon and 2 cups water or just water

½ lb. cooked ham – in ½ inch dice from the Deli in (2) ¼ lbs. slices OR Turley Ham or Smoked Turkey-Ham can be cut to 5 oz. and sliced hot dogs can be substituted

(1) 10oz. box frozen peas-frozen cut green beans work too

1 Tbs. butter

1 cup heavy cream – light can be used-Skim, 1 %, 2% and Half and Half also work

Grated Parmesan

Cook the Tortellini in the broth- -8 min. for the dried, 5 min for the fresh. Meanwhile,    heat the ham and peas with the butter, over medium heat in the skillet.  Drain the Tortellini and add them to the skillet along with the cream. Continue cooking over low heat, gently stirring until the pasta absorbs all the cream. Serve at once, lightly sprinkled with the Parmesan.

Cheese Fondue: An authentic Swiss recipe-Serves 4
2 lbs. grated Swiss cheese – or very thinly sliced and cut in small pieces – rind removed

6 Tbs. flour

1 garlic clove cut in half

4 cups dry white wine

6 Tbs. brandy- extract, whisky or Madera can be used 

Dash salt

Ground nutmeg

Ground black pepper

Toss cheese and flour to coat well. Rub the inside of the pot with the garlic. Over low heat, cook the wine until bubbles rise to the surface. Add the cheese, a few spoonfuls at a time, stirring constantly. Continue stirring until the cheese is melted, the mixture is smooth and begins to bubble. Add the brandy, nutmeg and pepper. Reduce heat until there is just enough to keep the fondue hot, without burning the bottom. It sounds far more difficult than it is, and made at the table, everyone can watch. 

Serve with a variety of dippers – – Pieces of crusty bread,( just be sure the bread has the density to hold up to the sauce, otherwise it will be soggy, or break off and stay on the pot) or cubes of cooked meat –chicken,  ham, cooked hot dogs, or vegetables – cherry tomatoes, broccoli or cauliflower flowerets, baby carrots, pieces of bell pepper, scallions, celery even fruits – or fruits, apple, pear, fresh pineapple or grapes and on and on and on.
Again a salad can be added, but unnecessary if vegetables are included in the dippers.

Frittata: A leftover solution – Serves 4  Can be served from the pan
4 large eggs

2 Tbs. oil

½ tsp baking soda

¼ cup milk or water, or milk + water to equal this amount

¼ tsp salt

¼ tsp curry powder

¼ tsp paprika

Ground pepper to taste

2 cups vegetables – cut to ½ inch size or thin slice *

½ tsp garlic powder optional

Optional toppings- for example ¼ cup grated cheese or tomato sauce. 

In a bowl, lightly beat the eggs, with all other ingredients except the oil and the vegetables. Heat the oil in a 12 inch skillet over medium.  Pre-heat the broiler. Sauté the vegetables, or if cooked, turn them over in the oil to coat and warm. Reduce the burner heat to medium-low and pour in the eggs. Cook, gently pulling the eggs away from the sides of the pan, and tilting it to allow the uncooked portion to run into the spaces, until the eggs are fairly set, but still quiver in the center. Put the pan under the broiler, until the top begins to tan and all the eggs are cooked. Add the cheese, if using, before broiling and pass the sauce, warmed, at table. Be careful not to put the handle of the skillet in the oven, unless it is metal. Slide the frittata onto a plate to serve.
*If not using leftovers, substitute an equal amount of cooked fresh or frozen vegetables. Broccoli and green beans can be parboiled. Others, such as a zucchini and onion combination should be sliced thin and sautéed in 1 Tsp. additional oil first, then, proceed with the frittata directions.

Suggested sides: 1)Core and cut in large pieces enough fresh tomatoes to allow a cup per portion. Allow them to marinate at least 30 min. in 2 Tbs. Olive oil, 2 tsp. garlic powder, 1 Tbs. dried basil and salt to taste.

2)Bread, rolls or a package of muffin mix, made as directed, with perhaps ¼ cup raisins or other dried fruit incorporated. Pour the batter into a greased 9×3 inch pan, or one of equal capacity, top with 1 Tbs. sugar and a sprinkling of cinnamon. Bake as directed, usually 15 to 18 min.

NEW New England Boiled Dinner
1 lb. to 1 1/2lb. ham in 4 slices –packaged round bone slices are fine-3/4 lb. in 4 Deli slices will do
(2) 1 lb. bags frozen French cut green beans-cut green beans can substitute
(2) 15 oz. cans small, while white potatoes- drained
(1) 10 ½ oz. can beef consommé-can use 1 envelope of  bouillon granules
(1) 14 oz. can chicken broth-also use 1 envelope bouillon granules
2 Tbs. butter or margarine
Make small snips around the edges of the meat to prevent curling. Sauté in the butter until slightly browned. Remove from heat, add the potatoes and top with the beans. Pour the liquid over and bring to a boil, then reduce heat, cover and cook for about 30 min. Make sure beans are very tender.

Frank, Bean and Potato Hot Pot: Serves 4

.8 hot dogs cut in 6ths to make 48 pieces
(1) 15.5 oz. can pinto or kidney beans – drained juice reserved
(1) 14.5 oz. diced tomatoes – drained juice reserved
2 cups frozen cut green beans
1 Tbs. oil
1 onion thinly sliced
1 envelope bouillon powder-beef, chicken or vegetable
4 potatoes – or (2) 15 oz. cans sliced potatoes, drained
Salt and pepper to taste
Cook onion in oil until soft. Mix the bouillon with reserved tomato juice and bean juice combined to make 1 cup. Add to pot along with all the other ingredients except the potatoes. Ring to a boil, add more reserved juice if necessary to get a stew-like consistency. Pour into a 1 qt. casserole. Microwave the potatoes about 2 min, until just crisp. Thinly slice and arrange to completely cover the top of the casserole. Bake at 400 deg. for 40 – 45 min. until potatoes are golden. Serve hot.

Cranberry-Chicken Salad: Serves 2
1 cup bite size pieces of meat
2 Tbs. craisins
2 Tbs. chopped walnuts
¼ cup crumbled Feta cheese
At least 4 cups of Bibb, Iceberg, Romaine or other salad lettuce in bite sized pieces
½ Tbs. olive oil
@3 Tbs. Raspberry vinaigrette
Toss the greens with the oil, then layer the meat, craisins and nuts over them. Pour the vinaigrette over and top with the cheese. Present layered as made.

With a Little Advanced Prep

Poached Salmon: Serves 4
(4) 5 oz. salmon fillets- frozen is O.K.
1 cup sour cream
¼ cup mayonnaise
1Tbs. dried dill weed
Bring about 2 inches of water to a boil in a skillet large enough to hold the fish fillets or do them in batches. Slide the fish into the water, lower heat and simmer about 8 min. per inch of thickness until just cooked, if still frozen add 4 min. Remove fillets with a spatula and run under cold water. If there is skin, peel it off with a knife, and place fillets on a plate to refrigerate, and firm until serving. Mix the other ingredients and chill as well, if doing ahead. To serve plate the fish and spoon sauce over, garnishing with a bit more dill or paprika. Can be served hot.

Tortilla Strata Burger: Serves 4

8 oz. hamburger- ground sausage will substitute or a mix of sausage and ground turkey

¼ tsp ground cumin

(1) 16 oz. jar garden style salsa – level of spiciness optional – you’ll use a little over half

(6) 6 inch flour tortillas

½ cup sour cream

(1) 15 ½ oz. can black beans rinsed and well drained

(1) 4oz can green chilies

2 Tbs. chopped fresh cilantro

8oz shredded Monterey Jack cheese

Non stick cooking spray

Brown the beef in a skillet coated with non stick spray, allow to cool, and mix with the cumin. Spread 2 Tbs. of the salsa in the bottom of the casserole. Top with a tortilla then begin the layering with 2 Tbs. of salsa, 1/6th of the sour cream, then 1/6th each of the beans, beef, peppers, cilantro and cheese. Top with a tortilla and repeat the layering again starting with the salsa and ending with the cheese until all the ingredients are used, pressing down gently on each tortilla to keep the stack level. End with a tortilla.** Can be made a day ahead at this point, cover and refrigerate, then allow to warn a bit before baking. Preheat oven to 350 degrees and bake for 15-20 min., until cheese melts and salsa bubbles. 

NOTE: This dish does tend to lean a bit. One way to keep it straight is to put a bamboo skewer down through the center before baking. I once saw a friend make the skewer into a decoration by putting a cherry tomato on it before serving.

My Easy Spaghetti: Serves 4
1 ½ lb. ground beef – or sausage or turkey 

(1) 28 oz. can crushed tomatoes

Tbs. oil

2 small carrots, peeled and sliced thin (1/8 to 1/16 inch) or about 8 baby carrots
(1) 1 oz. box raisons

2 tsp. garlic powder – or to taste

2 tsp. dried oregano-or to taste

2 tsp. dried basil-or to taste
Dash crushed red pepper flakes

1 tsp pepper and salt to taste

1 lb. thin spaghetti or angel hair pasta-or other strand pasta of choice

Grated Parmesan

In a deep pot, over medium heat, brown the meat in 1  tsp. of oil, when all pink in gone, add all the other ingredients, but the pasta, Simmer about 40 min. until the sauce reduces a bit and the carrots are very tender. Cook the pasta in a separate pot just to al dente. Drain and put in the pot with the sauce, toss briefly, THEN turn the contents out into a serving bowl. Pass the Parmesan.

NOTE: Spaghetti sauce freezes beautifully, so make ahead or extra if you wish, and freeze it in separate containers of the size your family needs for a meal, or in single servings for quick meals. Reheat in the microwave, even if frozen and add to freshly cooked pasta.

Aug 25

Melons Today

MELONS TODAY

Melons are unique among fruits because only the rind can withstand preserving. The flesh is too watery to be frozen, and unlike winter melons, or squash, too porous to be cooked. Either treatment turns it into a fibrous pulp. Also, they must be picked ripe, because they don’t continue to ripen in transit like other fruits, rather they spoil. So it’s understandable ‘melon season’ was welcomed with delight, especially for those with access to farm markets, where they guaranteed daily harvests.

Now, like strawberries, melons, particularly cantaloupe, watermelon and honeydew are in markets all year, thanks to modern transport, cultivation methods and the introduction of GMOs. Cosmetically, they’re perfect, they travel well and have a prolonged shelf –life, but like all GMO products, not all alterations are improvements. The rind is thinner and doesn’t pickle as well; the flesh is firmer and drier and the taste has lost its piquant vitality.  

However, since melons are most often paired with other items, these failings can be overlooked. With the cost of fruit rising, melons offer more bang for the buck. They have a lot of meat and it’s excellent bedding or filler for presentations with other foods, salsas, salads and fruit cups, to name a few.

The recipes below are a few examples of melons’ versatility. For more ideas check posts for July 22, 2016,   Aug. 30, 2018,  Aug. 8, 2019,      Aug. 27, 2020,    Aug.5, 2021.

RECIPES

RECIPES

Melon Salsa: Serves 4–Wonderful with chicken or fish
½ small cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½ green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt

Combine all ingredients and chill well.

Watermelon Pickle:
Remove the meat and cut the green skin off the rind. Cut the white pith into about 1 inch pieces. Cover with well salted water and soak for 12 hrs. Drain and cover with fresh water and boil rapidly for about 10 min. until crisp tender and drain. For every pound of rind allow
1 cup water
1 cup vinegar
2 cups sugar
2-3 inches stick cinnamon
8 cloves
1 oz. fresh ginger root-sliced
Boil these ingredients until they form a syrup. Add the rind and return to a boil. Remove from heat and cool. Place in clean glass jars with tightly screwed tops. Store chilled. Keeps for years if kept cold. Excellent in place of sweet pickles or accompanying poultry.

Melon con Prosciutto
This classic Italian first course presentation traditionally Involves simply draping thin slices of dry-cured ham over slices of melon, traditionally cantaloupe. Casaba or Crenshaw can be used.
Alternatively: It can be transformed into a canapé by cubing the melon and wrapping it in ham secured

Watermelon Caprese Canapes: Per piece
Thread on longer toothpicks a cube of melon, preferably watermelon for colorful presentation, a large, fresh basil leaf and a small ball of fresh Mozzarella. The cheese can first be lightly marinated in a vinaigrette or flavored oil if desired.

Watermelon Gazpacho: Serves 4- From Food Tips and Cooling Tricks by David Joachim
6 cups watermelon cubes
1 peeled, seeded, cubed cucumber
½ chopped yellow bell pepper
3 chopped scallions
1 ½ chopped garlic cloves
2 Tbs. lemon juice
2 tsp. olive oil
½ tsp. hot sauce
1 cup chilled cranberry juice
3 Tbs. chopped fresh mint
Process ½ the melon with the next 7 ingredients until evenly chopped. Add reserved melon, juice and mint and process just until chopped. Serve chilled.

Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

Steak and Watermelon Salad: Serves 4—by Judy Kim for Delish (NOT the salad shown)

1. Tbs. brown sugar

1. tsp. garlic powder
1 tsp. chili powder
Flank steak
2 Tbs. balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups arugula greens
1/4 cup Chopped red onion
1 cup croutons
2 cups watermelon, cut into chunks
1/2 cup feta
Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.

Watermelon-Shrimp Salad: Serves 4
3 cups cubed seeded watermelon
1 cup cherry or grape tomatoes –halved
1 small onion in thin rings
1 Tbs. fresh lemon balm or lemon thyme (lemon-pepper to taste is a substitute)
1/8 tsp. Kosher salt
Freshly ground pepper to taste
1/3 cup Balsamic vinaigrette
Small head Romaine lettuce –torn
½ lb. cooked shrimp-tails off and halved if large
Have all ingredients chilled. Gently toss and divide among plates.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½  cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

My Watermelon-Tomato Salad: Serves 2*
2 medium  tomatoes in thin wedges
2 cups watermelon in rough chunks
3 scallions sliced on an angle
Salt and pepper to taste
4 cups green leaf lettuce – torn in bite sized pieces
Balsamic vinaigrette-commercial or DIY
Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.
*OPTION: Add ½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well. When making separate the meat into chunks, avoid cutting if possible, and toss gently.

Watermelon Steak-This can be a side, the center of a dinner salad or a dessert. From The Kitchen.com
1 personal-sized watermelon (about 3 pounds) cut into steaks about 2 inches thick*
1/4 cup granulated sugar
1 tablespoon finely grated lime zest (from 1 to 2 limes)
1/2 teaspoon red pepper flakes
Lime wedges from zested lime, for serving
Pat steaks dry. Mix other ingredients and brush on steaks .Sauté in a hot pan and serve warm with feta, chopped fresh mint, and drizzle of balsamic.
Alternatively:
Heat an outdoor gas grill to high, or prepare a charcoal grill for high, direct heat grilling. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt, or as dessert with a scoop of ice cream.
NOTE: HOW TO CUT WATERMELON STEAKS– Cut the watermelon in half lengthwise, then place the flat edge down and cut 1 ½ to 2 inch slices down. It’s better to make them too thick than too thin. Cut out a rectangular steak from each slice.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if shell is to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar.  Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTES: Choose overripe fruit to make sherbet.
For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites.  See June 30, 2016 posting on Icy Desserts.

Melon with Ice Cream
My Mother introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of a complimentary liqueur- Triple Sec or Crème de Menthe.

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combination
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at on

Tipsy Watermelon

Cut a plug about 2 inches square and deep in a melon. Pierce the meat several times with an ice pick or similar utensil and pour in liquor of choice, rum, brandy, wine something that will add flavor, filling melon. Replace plug and refrigerate melon 24 hrs. turning occasionally. Cut melon open and serve cut marinated meat and serve with juices.
Watermelon cocktails are trending -check the web.

Nana’s Cooler:

My grandmother made a refreshing drink by pureeing the meat and straining the pulp. Add salt and chill, serve with a lime wedge and if available a sprig of mint. This doesn’t say “no” to a jigger of vodka, gin or tequila.

Aug 18

FISH SALADS

FISH SALADS

Fish dishes and summer seem to go together. Perhaps it’s because people flock to the seashore then and enjoy the fresh catch of the day or possibly it’s because fishing, sea or fresh water, is a warm weather sport. Maybe it’s just because fish is lighter, easer to eat and cook, more digestible and, surprisingly, more filling than other meats. 

In any case, fish salads are a perfect menu solution, especially as summer turns to fall and schedules become crowded, but the weather stays warm. Most of the ingredients can be bought prepared or readied ahead to be tossed and/or plated at serving. Below are 12 recipes, several of which allow for a choice of fish.  I have stuck to easily available types of fish and offered more wallet friendly choices, when possible.

First a few tips on preparing fish for salads. When using tuna, drain the packing liquid by turning the can upside down while holding the opened lid against the contents to keep them in place. If it’s oil packed, you may want to remove the oil by fillng the can with water and re-draining it a few times. 

The frozen salmon fillets, sold in packs, are nicer and better value than canned. The fillets, and all other fish mentioned here, except for the smoked items and the tuna, need to be cooked but that’s only a matter of a few minutes poaching.

If you need to remove the skin from a fish fillet, consult my post of Sept. 25, 2013. If you choose to buy fresh fish see the posting for April 16, 2015 for tips. If you want more tuna recipes see Mar. 7, 2019  or salmon see Feb. 15, 2018.   For additional fish recipes, click on the Archives or scan the panorama at the top of our Home Page. For information on how and what seafood to choose and buy, and recipes for using it. I recommend my book All About Seafood available on this site and Kindle.

The best cooking method for these items is poaching. Simply slide the fish into simmering water, return to a simmer and cook for 3-5 min. (5-8min. for fish steaks) until the fish is opaque and flakes. Immediately run under cold water to stop the cooking, then plate, cover with plastic wrap and chill. This is the approved method for shrimp and scallops too-the shrimp until they turn pink and the scallops until they are opaque-about 5 min. longer for larger ones. Purchase lobster and crab boiled.

For the dried fish, remove the head and tail, open the fish and remove the bones, then peel the skin off the fillets and gently break the flesh into bite sized pieces. The directions for the canned mackerel are with the recipe, but it’s basically the same actions. 

In all the recipes, you can adjust the portions with the amount of greens you use.


RECIPES

SALAD NICOISE: Serves 6 – 8
1 lb. fresh whole or cut green beans – frozen is fine
6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained
(2) 6 oz. cans solid white Albacore tuna in water – drained* DO NOT use ‘chunk’ tuna
(1) 5 ¾ oz. can pitted black olives
4 hard-boiled eggs – quartered
4 Roma or small tomatoes – quartered- OR 1 pt. cherry or grape tomatoes
Bibb lettuce or Romaine
Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets
Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.
Line a large platter with the lettuce leaves. Gently fork-separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center. The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.
Serve with the dressing created for this salad, below.
*NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.|


Nicoise Dressing:

Serves 6- 8
4Tbs. minced shallots – or mild onions
2 Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 2 tsp. of concentrated will do
2 ½ cups salad oil.
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side

WHITE BEAN and TUNA SALAD: Serves 4
(1) 6 oz. can solid white tuna – drained
(1) 15 oz. can white beans – navy, or cannellini
1 Tbs. oil
1 Tbs. balsamic vinegar
1Tbs. dried basil (3Tbs. fresh chopped) + more for garnish
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 clove garlic – mashed OR ¼ tsp. garlic powder
Salt and pepper to taste
Romaine or Bib lettuce
Gently toss first 2 ingredients together. Combine everything but the lettuce to make the dressing. and mix with tuna and beans. Allow to marinate about 1 hour. Line 4 plates with the lettuce and divide salad among them. Garnish with dried basil or fresh basil. This salad can be served chilled, but the flavors are better if it’s allowed to warm close to room temperature.

Salmon and Spinach Salad: Serves 4
2 cups cooked salmon in pieces-about 4 frozen fillets, poached and broken into bite-sized pieces
2 cucumbers peeled and in thin slices
¼ cup thinly sliced scallions
1 Tbs. capers
8 oz. salad spinach leaves or more optionally mixed with other greens
2 plum tomatoes in large dice
1/3 cup chopped scallions
Dressing
1cup mayonnaise flavored to taste with dill or tarragon or ½ cup vinaigrette of choice
Tear the greens to bite size and toss in a bowl with the cucumbers, capers, tomatoes and fish, divide among plates and top with scallions. Pass the dressing.

Optionally this salad can be served with the fish prepared in either of the two ways below and placed to the side of the salad, omitting the tomatoes. I prefer the salad, in these presentations, to be lightly tossed with vinaigrette and the sauce, if serving the poached version, be confined to the fish. 

Poached Salmon with Sauce*: Serves 4
1 ½ lbs. of salmon fillets or steaks
1 Tbs. lemon juice
Bring water to cover and lemon juice to a boil and reduce to an even simmer. Slide fish in gently and cook about 8-10 min. per pound until the flesh turns pale pink and flakes easily. Remove from heat, run fish under cold water to stop cooking and remove skin, and spine bone, if still there in steaks. Serve at room temp or chill on a covered plate at least 30 min.
Sauce: Can be made the night before-keep covered and chilled
1/3 cup mayonnaise
2/3 cup sour cream
1 ½ tsp. dill weed or to taste
Mix all ingredients well and allow flavors to meld several hours in the refrigerator. Add more dill to taste if needed. Serve dolloped over fish.

Grilled Balsamic Salmon*: Serves 4 (*Not valid if using a double-contact grill)
4 salmon fillets
1 tsp. dried dill weed
1/3 cup balsamic vinegar
Salt and Pepper to taste
Preheat grill (I use a George Foreman for this)or broiler, place rack about 4 inches from heat and lightly oil or place fish on a lightly oiled pan or piece of foil. Cook fish about 5-8 min. until lightly browned and it flakes easily. Brush liberally on both sides with vinegar; add salt and pepper to taste, plate and sprinkle with dill. Serve hot or room temperature.

Marinated Shrimp Salad: Serves 4 – from James Beard’s American Cookery   
2 lb. cooked, shelled, deveined shrimp
6 Tbs. olive oil
1 Tbs. Dijon mustard
1 Tbs. chopped fresh dill or 1 ½ tsp. dried
1 garlic clove-crushed
1-2 Tbs. chopped onion
1 Tbs. chopped parsley
1-2 Tbs. vinegar of choice –optionally more to taste
¼ tsp. Tabasco
Greens sufficient for 4 servings, torn in item sized pieces.
Combine all the ingredients, but the greens and marinate, chilled, at least 6 hr. Serve shrimp with marinade over greens.

Shrimp Louis: Serves 4
2 lb. cooked, peeled, deveined, chilled shrimp
4 hard boiled eggs-quartered
2 Tbs. chopped parsley-for garnish
Greens sufficient for 4 servings-preferably Romaine or green leaf lettuce
Louis Dressing-from James Beard’s American Cookery
1 cup mayonnaise
1/3 cup whipped cream
2/3 cup chilli sauce
1 Tbs. grated onion
Pinch cayenne
Modern Lamaze Dressing-an option
1 cup mayonnaise
½ cup sour cream
¼ cup ketchup
Pinch mace or large pinch nutmeg.
Plate the greens, top with the shrimp, spoon over choice of sauce, and pass the rest. . Arrange 1 egg around the salad on each plate and garnish with parsley.

Marinated Mackerel Salad: Serves 2-Optionally use sardines, preferably skinless and boneless
(1) 10 oz. can jack mackerel
1 small cucumber-peeled and seeded
¼ small onion in thin rings
Vinegar-red wine or cider
Olive oil
Sugar? See directions
Salt and freshly ground pepper to taste
Greens-preferably Romaine or red or green leaf lettuce-torn
Slice the cucumber and put in a bowl with salt. Allow to stand 10 min. or until the cucumber ‘weeps’. Drain and rinse several times, cover with cold water   chill until it re-crisps and store chilled. (Ice cubes speed this up.) Remove the fillets from the can and gently rub off the skin with a blunt knife. Open the fillets and remove the bones. Place the fillets flat in a glass or plastic container and add just cover with vinegar, add a pinch of salt and a few grinds of pepper to lightly coat. Repeat layers if necessary. Allow to marinate, covered, chilled, at least 6 hr. and up to several days. When ready to serve, remove fillets add oil and, if needed sugar, to the marinade to make the salad dressing. Toss the other ingredients with the dressing, break the meat into bite-sized pieces and gently fold into the salad. Plate and serve.

White Fish and Spinach Salad: Serves 4- From Practical Fish & Seafood by Paragon Press. Any firm, mild tasting white fleshed fish can be used for this-tilapia, skate, monkfish, cod, Pollack , even scallops
2 sprigs fresh rosemary or 1 tsp. dried
1 Tbs. black peppercorns
1 bay leaf
1 lemon-quartered
1 small red onion –thinly sliced
1 lbs. oil
2 garlic cloves crushed
¼ tsp. red pepper flakes
2 Tbs. raisins
2 Tbs. pine nuts-or toasted slivered almonds
1 Tbs. brown sugar
12 oz. baby spinach
Poach the fish in the next 3 ingredients and then let stand 20 min. before draining. Microwave the onion, garlic and pepper flakes for 1 min. add the sugar, raisins, nuts and microwave 1 min. more. Gently fold the ingredients into the spinach, add the fish and fold again.

Smoked Fish and Apple Salad: Serves 4-From Quick and Easy by Paragon Press –Whitefish and mackerel are found in most supermarkets. Trout, cod and large sardines are also options.
1 whole smoked fish-about ¾ lb. fish or 6-8 oz.
2 large red apples
2 Tbs. French dressing
Arugula
Dressing
½ cup plain yogurt
1 tsp. lemon juice
1 Tbs. horseradish
Milk-optional to thin if needed
Chopped chives to garnish
Quarter and core the apples, leaving skin on, and cut in thin slices or bite-sized cubes and toss with the French dressing. Gently remove the fish skin and bones and break the flesh into bite-sized pieces. Whisk the dressing ingredients together adding milk if needed. Arrange the apples and fish on the arugula drizzle with the dressing and garnish with the chives.

Lobster and Crab are far too expensive and delicate in taste and to be mixed with numerous ingredients. Their meat shines best when presented simply on greens with light vinaigrette and a hard-boiled egg on the side. 

However, for creamy ‘crab’ and ‘lobster’ salads Louis Kemp products offer an answer, and are wonderful for stuffing vegetables, tomatoes, peppers, avocados, simply bedded on lettuce or rolled in a tortilla. They are made of surimi, composed mainly of Alaskan Pollock, starches and actual crab or lobster meat for flavor. The trick is, again, to limit add-ins and dressing. The first should be finely diced to avoid distracting from the texture of the meat, and the second limited to only enough to hold the mixture together not overpower the taste. The general rule is
Per 1 lb. Louis Kemp product—1/2 cup celery and 2-3 slices onion
In addition to the Louis, Lamaze, and yogurt (minus the horseradish) dressings above, the recommended commercial choices are: Ranch, Thousand Island, Russian, Tartar Sauce or the following from justapinch.com:
¼ cup light ranch dressing
½ cup mayonnaise-light
1 tsp. sweet relish
¼ tsp. garlic powder
¼ tsp. dried dill weed
salt and pepper to taste
Whisk all together. Store chilled.

Aug 11

No-Cook Fresh Peach Desserts

No-COOK FRESH PEACH DESSERTS

This post is a continuation of my post on fresh fruit desserts July 28, 2022. I’m writing it because it’s a large, delicious subject to cover in one posting, but also because stone fruits are so specific only to this time of year, they deserve a closer look. The beauty of these recipes is that most will accept the bruised, end of crop items, without the usual need for cooking.

Unlike most other fruits now, stone fruits, plums, apricots, especially nectarines and peaches are available only in season. Although delicious in baked goods, their season is summer and the prospect of dealing with them raw has more appeal than working with a hot oven. Besides, it’s a shame not to savor their freshness while you can.

Here are 12 dessert recipes, from a family weeknight parfait to a company wowing cheesecake, which let you do just that. And you’ll notice there’s a repetition of ingredients that allows for choices without extra shopping. If you want to see more recipes see postings for Aug. 13, 2017,   Aug16, 2018,    Sept. 3, 2020,  Aug.26, 2021.

First a few tips: Nectarines can be substituted in any peach recipe. I like them because I find their taste a bit more definite and they don’t need peeling. Peaches must be peeled for recipes. It’s quite simple, just as is done with tomatoes. Place in boiling water for about 1 min., remove and peel back skin, then  allow to cool before pitting and slicing.

You’ll also notice that almond extract and Medjool dates are listed several times. The extract is always optional and is considered the best choice to enhance the flavor of peaches. Medjool dates are fresh, rather than dried, with soft skins and caramel-flavored flesh. Blended with peaches they add body and sweetness while enhancing rather than altering flavor.

So stay cool and enjoy!

RECIPES

RAW PEACH CHEESECAKE*: Yield a 6 inch cake-A creamy, dairy-free peach cheesecake lined with fresh peaches over a raw crust From unconventionalbaker.com/recipes/raw-peach-cheesecake-gluten-free-dairy-free-refined-sugar-free/
*Make sure all ingredients are at room temp.  Ingredients can be doubled for a 9 inch cake
Crust:
1 cup almonds
6 soft and pitted Medjool dates (see Tips)
1 Tbs. coconut oil, softened or liquid
1 Tbs. maple syrup or agave, brown rice syrup, etc.
1 medium peach peeled and sliced
Filling:

1½ cups raw cashews, pre-soaked and strained (see Tips)
2 medium peaches, rough chopped

6 Tbs. fresh squeezed lemon juice

6 Tbs. maple syrup or agave, brown rice syrup, etc.

5 Tbs. coconut oil, liquefied or very soft

½ tsp vanilla extract}

¼ tsp. salt
Swirl:

1 medium peach, rough chopped

1–2 Tbs. of the cheesecake filling

1–2 fresh strawberries for color
1 Tbs. lemon juice

Place all crust ingredients, except for the peach, into a food processor and process into a crumble that sticks together when pinched. Transfer the mixture into a 6″ spring form pan and press in to form a crust {can be a flat crust or push the mixture up the sides a little to create a thinner and taller crust effect). Line the bottom of the crust with sliced peaches and set aside.

Place all filling ingredients into a high power blender and blend until completely smooth, pausing every so often to scrape down the sides and continue blending until smooth}. Pour this mixture into the pan on top of the crust. Leave about 2 Tsp. of it in the blender for the next step. Smooth out the top a little and set aside.

Place all swirl ingredients into the blender and blend until smooth. Carefully pour this mixture over the cake. Smooth out the top gently. Then use a spoon or a wooden skewer and gently swirl the mixture in a little to create a subtle swirl pattern. Sprinkle with desired toppings if using, cover and place in the freezer to set for 5-6 hours or overnight. Transfer the cake to the fridge about an hour before serving or just let it thaw out a little on the counter.
Tips
1) If your dates aren’t very soft, especially if not using medjool then presoak them in warm water for a bit to soften them up. If in a hurry, place in a glass bowl and cover them with boiled water and let sit for 10-15 mins. Then strain.
2) Cashews are best presoaked overnight {healthiest} or at least a few hours. If in a hurry though, place them in a glass bowl, cover with boiled water and let sit for about 15 mins then strain and rinse 

PEACH PIZZA: serves 8-10
To make the crust: mix 1 ½ cups flour, ½ cup sugar, cut in 2/3 cup shortening, add 3 to 4 Tbs. ICE water to form dough. If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a 12 9nch pizza pan, prick several times with a fork and bake at 350 degrees for 10 to 12 min. until lightly browned, or as directions on cookie package state. Cool completely in pan.
1 ½ -2 lb. peaches, peeled and sliced-depending on size of fruit, smaller ones require more
2-3 peeled sliced kiwi—optional
½ lb. seedless red grapes halved
½ jar of clear jelly, apple, current-not grape
2 Tbs. water*
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. Tuck kiwi slices randomly in among the peaches and place grapes casually over top. Make glaze from jelly, melted with water over low heat. *For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

SHORTCAKE: Per portion
1 peach per portion-sliced
Sugar
Whipped topping
Almond extract-optional
1 recipe buttermilk drop biscuits, sponge cake shells or slices of pound or angel food cake(See post June 16, 2022)
Sprinkle the fruit with sugar and a drop of almond extract if using. Let stand until glossy and moist. Chill. Build dessert as for any shortcake in layers starting with pastry, fruit and topping.

PEACH FILLED CUPS and TARTS: Prepare the fruit as directed for Shortcakes above. For serving suggestions see the options in the post for June 16, 2022.

PEACH MOUSSE: Serves 3-4-From-natashaskitchen.com/peach-mousse-recipe/
Mousse Ingredients
1 lb. ripe peaches, peeled, diced about 3 cups
2 Tbs. fresh lemon juice
1/4 cup cold water
1 Tbs. unflavored gelatin
1/3 cup granulated sugar
1 cup heavy whipping cream 
 Peel and dice peaches (you should have 3 cups diced), blend, with 2 Tbs. lemon juice to keep from discoloring, until pureed. Keep puree in the blender until ready to use. 
Pour ¼ cup cold water in a small sauce pan and sprinkle with 1 Tbs. plain gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved-about 1 to 2 min. then remove from heat.
Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours). 
Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set. 
Garnish/ Peach Topping:
1 ripe peach, peeled and thinly sliced
1 Tbs. fresh lemon juice
2 Tbs. granulated sugar
in a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbs. lemon juice. Place over med heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over mousse. Garnish with fresh mint if desired. 

FRESH PEACH COBBLER: Serves 4- From oneingredientshef.com/peach-cobbler/

4 ripe peaches, peeled and sliced
6 Medjool dates
3 Tbs. cold water
1/3 cup nuts-any type
pinch EACH salt and cinnamon
¼ cup chopped, toasted walnuts for topping
About 1 pt. yogurt, preferably Greek, flavor optional
Process the 1/3 cup of nuts, 3 dates and salt to a smooth, even texture. Press mixture into the bottom and slightly up sides of 3-4 serving dishes or ramekins. Chill or freeze to harden.
Process the remaining dates, 1 peach and the water into a smooth creamy texture. Place this mixture in a bowl with the remaining peaches and toss to coat well.
Layer half the peaches on the crust in the dishes, cover with about ¾ of the yogurt, layer remaining peaches on top of yogurt and top each dish with a dab of yogurt. Sprinkle walnuts over.

QUICK PEACH MELBA: Serves 4– From Food Tips and Cooking Tips by David Joachim    Classic Peach Melba is half a peach, topped with a scoop of ice cream with meringues(see post May 16, 2019) on either side and Melba Sauce spooned over. The sauce recipe is below but it is available in the Gourmet section of most markets.
4 very ripe peeled peach halves
1 Tbs. sugar
½ tsp. vanilla
2 tsp. brandy
½ pt. raspberries
1tsp. honey
2 Tbs. raspberry liqueur (framboise)
Marinate the peach halves in the sugar, vanilla and brandy for 5min.then place on dessert plates with a 1 scoop ice cream and the marinating juice. Mash or blend berries with honey and liqueur and spoon around the peaches and ice cream. Serve at once.

MELBA  SAUCE: Yield 2 cups   above date
2 cups raspberries
½ cup confectioners’ sugar
1 Tbs. lemon juice
¼ cup apple juice
Puree all ingredients, strain id a smooth finish is desired. Keep excess chilled. This sauce is available in store


SKINNY PEACH PARFAIT: Per serving
1 peach, peeled and cut in quarters
Ground cinnamon
1 scoop ice cream, yogurt or pudding
1 Tbs.  Melba Sauce (optional)
Sprinkle the fruit lightly with cinnamon and microwave about 30 sec. Arrange fruit lengthwise as flower petals in a dessert dish. Fill center with ice cream etc. and garnish with a sprinkle of cinnamon or Melba Sauce.

PEACH BELLINIS: Serves 8
2 ripe peaches-peeled
1 orange-juiced
1 lemon-juiced
1 cup crushed ice
(1) 750 mi. bottle of champagne, sparkling white wine or flavored seltzer water-well chilled
Blend  peaches, juices and ice to a puree. Optionally strain into a pitcher or simply pour. Add fluid and stir gently. Serve in thin wine glasses.

PEACH ICE CREAM SODA: Per portion
Use peach puree above to replace syrup in recipe
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, flavored or plain seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

AMERICAN TRIFLE: Serves 8
Note: the flavor of the pudding mix can be changed to taste Coconut, Lemon etc.*, as can the type of fruit preserve**. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
(2) 4 serving packages of Vanilla instant pudding-pie filling*
1 ½ cups milk ( note reduced amount from that stated on box)
10 oz. pound cake –available at the Dollar Store
10 oz. jar of raspberry preserves**
3-4 whole fruit –sliced or more as needed
¼ cup sherry, brandy, other complimentary liquor, or orange juice
1 cup sweetened whipped cream –optional garnish
¼ cup extra slices and/or a few mint leaves for garnish
Mix pudding with milk for pie filling as directed on package. Arrange 1/3rd of the cake in a single layer to completely cover the bottom of a deep glass bowl or large compote dish (clear glass is best) Spread with 1/3rd the preserves, sprinkle with 1/3rd the liquor or juice, spread with 1/3rd the fruit slices and top with 1/3rd the pudding. Repeat layers twice ending with pudding, Top with whipped cream if using and garnish with a few slices and/or mint. Chill for up to 1 day.
NOTE: If the trifle is to be kept for any time adding 2 thinly sliced bananas to layer under the fruit protects the cake from becoming too moist and falling apart or 3 bananas can be used alone

Jul 28

Easy Fresh Fruit Desserts

EASY FRESH FRUIT DESSERTS

It may not really be easier living in summer but the longer hours of daylight make everything seem less rushed, more relaxed, and the heat does cause us to simplify tasks, which includes making meals and that involves desserts. Funny summer is THE season for fresh fruit but when people think of fruit desserts, they envision cooked items, pies and other pastries. If you mention whole or raw fruit, they think breakfast or snack. The truth is that fresh fruit desserts can be every bit as delicious and elegant as baked ones and far healthier.

They are also easier to make. Yes, most do require a baked shell, or base but those items can be made ahead in batches and stored in air-tight containers, waiting to be filled whenever you want, either for a week nigh supper or for company. Moreover, none of the fresh fruit dessert recipes below require any dough mixing. They use ready-to-bake products needing only a short time in an oven.

If you want more fresh fruit dessert recipes, I have at least 12 posts over the years with about 5 recipes each. Simply go to the home page of this site and click Blog. Using the drop down menu in the right margin of all blog pages, flipping through June, July and August of any year, you will find at least two postings about fresh fruit desserts. Some of the most recent are  Strawberries June 16, 2022, Berries  April 4, 2018, Peaches Aug.16, 2018,  Apricots Aug.9, 2018,  Melons Aug. 22, 2020, Watermelons Aug. 30, 2018  and Puff Pastry Aug. 21, 2020. However, as I said, there are several others with more recipes as well, too many to list here.

RECIPES

Fruit Pizza: Serves 6-8
1 pkg. refrigerated chilled sugar cookie dough

1 qt. blueberries or *

1 qt. strawberries or *

¼ cup all-fruit or apricot preserves + 2 Tbs. juice or water

1 can Whipped Cream

Roll out the cookie dough to a single 12 inch round. Place on a pizza or cookie sheet and bake as directed on package. Cool—can be done a day ahead. Arrange the fruit in a decorative pattern on top of the cookie leaving a 1-2 inch margin. Melt the preserves with the water over low heat and spoon it evenly over the fruit to make a glaze that covers the entire top. Chill 30 min. and serve cut in wedges with whipped cream on the side.
*Or about 2 lbs. sliced peaches or nectarines with about 1 lb. grapes-halved.

Tortilla Pizzas: Serves 4- From Betty Crocker.com
1 flour tortillas for burritos (8 inch; from 11-oz package
½ tsp. sugar
1/8 tsp. ground cinnamon
2Tbs. soft cream cheese-option-fruit flavored cheese
½ cup chopped fresh fruit, (such as strawberries, blueberries, grapes, peaches), well drained
¼ cup toasted nuts, chopped or slivered
Heat oven to 350 deg.. Place tortillas on ungreased cookie sheet. Bake about 10 minutes or until crisp. Meanwhile, mix sugar and cinnamon. Place hot tortilla on cutting board; spread cream cheese on tortilla. Sprinkle with sugar-cinnamon mixture. Arrange fruit on top. Cut into 4 wedges. Serve warm.

Puff Pastry Ramps: Serves 4

2 sheets of puff pastry – 1 box

1 1 pt. strawberries, raspberries, blueberries or a mixture or sliced peaches or nectarines                                                

1 tub whipped topping, 1 can whipped cream or 3 cups vanilla ice cream

Powdered sugar
Syrup of choice-optional

Cut each puff pastry sheet into 4 equal squares and bake as directed. Cool. Put 2/3 cup of the ice cream or equal proportion of the cream or topping on each of 4 squares. Top with some of the berries, and cover with another square at a tilted angle. Put a small dab of the creams or topping on the upper squares and add the rest of the berries. Optionally drizzle syrup over. Garnish with sprinkled powdered sugar.

 Tortilla Cups Serves 6- From / happyhooligans.ca/cinnamon-sugar-tortillas

1 fresh peach, chopped

 1/2 cup each fresh blueberries and raspberries and/or sliced peaches or nectarines

 2 Tbsp. sugar, divided

 1/2 tsp. ground cinnamon

 6 flour tortillas (6 inch)

 3/4 cup thawed COOL WHIP Whipped Topping

Heat oven to 400 deg. Toss fruit with 1 Tbs. sugar and chill until ready to use. Combine cinnamon and remaining sugar. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugared sides up, into 6 muffin pan cups allowing to form folds.  Bake 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely. Fill tortilla cups with COOL WHIP and fruit mixture just before serving.

Fruit Tortilla Wraps: Serves 6-From-recipetineats.com
8 oz. Cream Cheese softened
1 ½ cups Powdered Sugar
1 cup Blueberries
1-2 cups Strawberries
1 Large Peach
2-3 Apricots OR Kiwis
6 Flour Tortillas (10” round)
Beat the cream cheese and powdered sugar together until smooth. Spread 2-3 Tbs. of the cheese mix on each tortilla. Peel and thinly slice the peach and apricots. Cut the tops off the strawberries and slice those thin as well. Lay pieces of fruit all over the tortillas. Carefully roll up each of the tortillas as tight as you can. Slice the tortillas in half and serve right away. You can refrigerate these for a few hours before serving if you’d like.

FILLED CUPS AND SHELLS
A General Recipe: Serves 12
8 oz. lemon yogurt
1/3 cup all fruit preserves
1 ½ cups mixed berries or sliced fruit
Whipped cream or topping for garnish
Spread 1 tsp. preserves in the bottom of each shell. Mix 1 cup berries with the yogurt and divide among the shells. Top with remaining fruit and garnish with topping.

Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; These are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store airtight.
3) Tortillas: Spread each of 4 flour tortillas with cream cheese and then place about 2 soup spoons of the drained prepared fruit down the center. Reserve juice. Roll tortilla and place seam side down on a baking sheet. Bake 8 min. in a preheated 425 deg. oven. Cool, chill, optionally garnish with whipped topping and drizzle with reserved juice.
4) Cake Cups: Found in most supermarkets. Fill in any of the above ways.
5) Pastry Dough: Make or buy dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin      cups or custard cups which will be used for baking. Put one strip in the cup, put a dot of water in the center if the bottom and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
Wrapper Fruit Cups: Makes 12

Wonton Wrappers: Serves 12

2 cups raspberries, blackberries, blueberries, strawberries or peaches  sliced

2 cups yogurt- vanilla or lemon Or 1 pkg. instant pudding and pie filling – flavor optional

2 Tbs. melted butter

Cooking oil

Powdered sugar

24 wonton wraps

With a little oil on a paper towel, lightly coat the inside of each muffin cup in two 6 cup pans. Lay one wonton wrapper on a diagonal in each cup and lightly butter it. Butter the remaining 12 wrappers and lay them on top of the first in the cups on an opposite diagonal making sure the points form sides to the cups. Bake in a preheated 350 deg. oven for 10 min. Cool and remove from pan. Mix I cup berries into the yogurt or pudding and spoon into the cups. Top with remaining berries and garnish with sugar. Serve at once.

Easy Berry Angel Cream Cake # 2: A 1 lb. loaf cake will serve 6
This a quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime. Any berry will work, as would peaches and nectarines.
1 purchased pound cake

(2) 8 oz. tubs of Whipped Topping

1qt. box of strawberries or mix strawberries and blueberries or 2 lb. peaches or nectarines-sliced

Save several nice pieces for decoration. Slice the rest and sprinkle with sugar. Allow to rest 

few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3rd of the topping and ½ of the fruit. Spread the 2nd layer with 1/3 of the topping and the remainder of the fruit. Spread the rest of the topping on the cake top and decorate with the reserved fruit.

Sweet and Spicy Grapes (or Blueberries): Serves  4-6
2 lb. seedless grapes, preferably red, or 2 pt. blueberries
1  cup sour cream
1-2 Tbs. sugar-or to taste
Generous sprinkles of cinnamon
Mix the sugar and sour cream until sugar dissolves and the taste is only slightly sweet. Gently toss with the fruits until well coated, adding more sour cream if needed. Divide among individual dessert saucers and chill well. Just before serving sprinkle liberally with cinnamon.

« Older Entries
Newer Entries »