Category Archives: Fruits

Roasted Stonefruit Cobbler

So, what do you do with any left over fruit like peaches, cherries, plums and nectarines? Why not make an end of the Summer cobbler. Here, the fruit was roasted and then topped with a crumble crumb crust to create this dessert:

Roasted Stonefruit Cobbler With Coconut Gelato and Balsamic Syrup.

 

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Strawberry Vanilla Jam

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Photo Credit:  www.Napidoktor.hu,  2015.

Making your own jam is a great way to use your slow cooker in the summer. It’s also a delicious way to use up overripe fruit.

Makes About Four 8-pints

Ingredients:
2 pounds of strawberries
1 vanilla bean
1 tablespoon fresh lemon juice
2 cups sugar

Directions:
Wash the strawberries and drain in a colander. Remove the stems from the strawberries and cut in half. With a small, sharp knife, halve the vanilla bean lengthwise. Add strawberries and vanilla halves to a slow cooker along with the lemon juice and sugar. Stir well, cover, and cook on low for 2 hours.

Uncover the slow cooker and stir the jam. Continue cooking, uncovered, on low for an additional 2–3 hours or until the jam has thickened, stirring occasionally. Don’t worry if it is a little runny; it will get thicker as it cools. If you want a smoother consistency, use a potato masher to break up the fruit.

Discard the vanilla bean and ladle the jam into four  1-cup plastic or glass containers with tight-fitting lids. Allow to cool, uncovered, then cover and refrigerate or freeze until needed. Jam will last 3 weeks in the refrigerator and up to 1 year in the freezer.

Cook’s Notes:
Try swirling a spoonful of jam with plain Greek yogurt for breakfast or dessert.

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Pancakes with Roasted Strawberries

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If you like strawberry shortcakes, then you will love this short stack of buttermilk pancakes topped with caramelized strawberries and crunchy almonds and drizzles of butter and syrup. Add bacon or breakfast sausage links for the perfect combination of sweet and savory and serve them up for a spectacular brunch.

Makes Twelve 4-inch Pancakes

Ingredients:
For the roasted strawberries:
1 pound strawberries, hulled, halved, quartered if large
1/4 cup sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise

For the pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 3/4 cups buttermilk
3/4 teaspoon vanilla extract
3 tablespoons melted unsalted butter, plus more for pan and serving
1/4 cup toasted sliced almonds

Directions:
To Roast the strawberries:Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15–18 minutes. Let cool slightly and discard pod.

To Make the pancakes:Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.

Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

Cook’s Notes:
Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.

Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven.

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Hello July!

 

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It is not surprising that strawberries are the most popular berry in the world. An extremely versatile fruit, the strawberry is great in salads, desserts, and with proteins, and they’re perfect to eat as a snack. They’re in season late April through August, and in their peak during July, there is no time like no time like the present to take full advantage of strawberries.

Did you know that there are more than 600 strawberry varieties differing in flavor, size, and texture, although you can usually identify a strawberry by its red flesh decorated with yellow seeds and crowed with a small, trifoliate crown of leaves.

Fresh strawberries have a very short shelf life and are very perishable and should only DSC05495be purchased a few days prior to use. When selecting strawberries, look for firm, plump, mold-free berries that have a shiny, deep red color and intact green stems. Steer clear of berries that are dull in color with green or yellow patches—once picked, strawberries do not continue to ripen. Make sure that prepackaged strawberries are not packed too tightly, which could cause damage.

And so this month, because strawberries are “berry, berry nice”, just for your inspiration, On The Menu @ Tangie’s Kitchen is presenting a few of our favorite recipes featuring the seasonal and delicious strawberry this month.

Enjoy!

Honeydew Melon, Lemon Basil and Lime Sorbet

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Photo Credit: Pamela Ellgen, 2013

Adapted from
Pamela Ellgen
Ediblephoenix.ediblecommunities.com
May 15, 2013

Ingredients:
1 whole Honeydew melon, peeled, seeded and roughly chopped
1/2 cup lemon basil leaves
1/4 cup simple syrup
Juice of 1 lime
Very small pinch salt

Directions:
Pulse all the ingredients in a high-speed blender until smooth. Chill in refrigerator, then place into an ice-cream maker and follow the manufacturer’s instructions. Store covered in the freezer until 15 minutes before you’re ready to serve, then set on the counter to allow the sorbet to soften slightly.

Cook’s Notes:
If you do not have an ice cream maker, no problem! Simply pour the mixture onto a cookie sheet and freeze until set.  Remove the frozen mixture from the freezer and break it up using a wooden spoon. Place the frozen pieces in a food processor and blend until until smooth.  Repeat the process of freezing and blending  again for an ultra smooth consistency.

Grilled Chicken with Watermelon Salsa

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This easy grilled chicken has a hint of spice that perfectly complements fresh, bright watermelon salsa. Impress your guests at your next barbecue with this taste of summer.

Serves 6 to 8

Ingredients:
1 pound chicken thighs
1 pound chicken drumsticks
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground ginger
A pinch of cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 small watermelon, cut into chunks
1/4 bunch fresh mint
1/4 bunch fresh basil
1 lime
4-6 ounces feta cheese, crumbled

Directions:
Set a grill to medium-high heat. Place the chicken thighs and drumsticks in a large bowl and coat with olive oil. Mix together chili powder, garlic powder, cumin, ginger, cayenne pepper and salt and black pepper, to taste. Toss spice mix with chicken. Cook chicken over hottest part of the grill for 5-8 minutes each side or until grill marks form.

Lower heat and cook for an additional 10–12 minutes, or until an internal thermometer reads 165°F when inserted into the thickest part of the flesh. For best results allow chicken to rest, loosely covered with foil, for at least 10 minutes.

While chicken cooks, dice the watermelon into smaller cubes and place in a large bowl. Tear the basil leaves, if large, chop the mint and juice the lime. Add the basil, mint and lime juice to  the watermelon. Toss in the feta cheese. Season with salt and pepper to taste. Serve chicken with watermelon salsa.

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Grilled Chicken with Peach BBQ Sauce

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NOTE:
This recipe was originally published on my blog, A Girl and Her Girl” , in August 2016.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Cornish Hens with Grapes in Vermouth

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(Poules Cornish aux Raisins au Vermouth)

Traditionally, this classic French dish is made with tender  poussins. Poussin is a butcher’s term for a young chicken, less than 28 days old at slaughter and usually weighing under a pound. In the United States, poussin is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, developed in the late 1950s, which is twice as old and twice as large as the typical French  poussin.

The aromatic herbs and the grapes combine to flavor the vermouth, which makes a beautiful sauce that accompanies these tiny birds.

Serves 4 to 6

Ingredients:
Four 1-pound oven ready Cornish hens
4 Tablespoons unsalted butter, softened, plus more for basting
2 small lemons, cut in halves
2 shallots, chopped
2 whole cloves garlic, lightly crushed
4 Tablespoon chopped fresh parsley, plus more for garnish
1 Tablespoon chopped fresh tarragon
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh chives
1/2 pound seedless sweet white  grapes
1/2 cup dry vermouth
1 teaspoon cornstarch
1/4 cup heavy cream
Salt, to taste
Ground black pepper, to taste
2 Tablespoons pine nuts

Directions:
Preheat the oven at 375°F.

Spread the nuts on a baking sheet and bake , stirring occasionally, until golden-brown, 5 to 8 minutes. Remove from the oven and set aside to cool.

Increase the oven temperature to 400°F.

Wash and dry the hens. Spread 1 1/2 tablespoons the softened butter all over the hens. Add the remaining butter to a small bowl and stir in the shallot,garlic, parsley, thyme,tarragon and chives.

Place a quarter of the shallot mixture and 1/2 of one lemon into the cavity of each hen. Using kitchen twine, truss the hens up and place them in a shallow roasting pan. Add about 1/4 cup of water to pan. Roast the hens, basting often with butter , for 45 to 55 minutes , or until the juices run clear when thickest part of chicken is pierced and temperature on instant read thermometer reads 180°F. Transfer to warmed serving platter, cover and keep warm.

Skim off most of the fat from the pan. Add the grapes and vermouth. Place the pan over low heat for a minutes to warm the grapes. Using a slotted spoon, remove the grapes and sprinkle them around the hens. Stir the cornstarch into the cream. Add the pan juices. Cook over gentle heat for a few minutes, stirring until sauce thickens. Taste and adjust the seasoning, if needed.

Pour the sauce around the hens. Sprinkle with toasted pine nuts and garnish with chopped parsley and serve.

Cook’s Notes:
This dish serves 4 if the hens are left intact. To serve a party of 6, simply split the hens in half and serve with the sauce and grapes, accordingly

In place of parsley and tarragon, other herbs such as chervil, sage or oregano. For another variation, sliced peaches or apricots, diced zucchini , asparagus or peas.

Hello Friends!

All photographs and written content are copyright protected. We ask that you please do not use these photos without prior written permission. In addition, if you wish to republish this recipe, please rewrite the recipe in your own words and link back to this site, for proper credit. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Cherry Bounce

Slàinte Mhath!

With the last of the Summertime Harvest, we have Cherry Bounce in the making….just in time for Thanksgiving!

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Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor