Well the basic flounder with lemon gave me the idea of posting this question. Do you know of any unique fish recipes incorporating fruit?Unique fish recipes incorporating fruit?
FRUITY FISH
FISH:
1 lg. fish (approximately 4-6 oz. per person)
Salt
Pepper
Cayenne Pepper
Assorted fruits (apples, pears, maraschino cherries, pineapple, plums, peaches,
mandarin oranges, any others)
1 can yams
Sliced French bread
SAUCE:
1 c. bourbon or whiskey
8 oz. brown sugar
1/2 c. drombuie
3 tsp. mustard (prepared or Dijon)
1 tsp. ginger
1 tsp. cinnamon
1 tsp. dry mustard
1/2 c. orange juice
Raisin (optional)
SAUCE: Place all the ingredients into a double boiler and cook for 1 hour until thickened. Stir occasionally.
FISH: Use whole fish, head and tail attached, deeply score the fish into approximately 1-inch squares. Sprinkle with salt, black pepper and cayenne pepper to taste. Place the whole fish into a buttered baking pan. Add as many fruits as you would like. If you are using canned fruit, add the packing juices into the pan as well. This will produce a nice basting sauce.
Place the fish into the oven at 350 degrees. Baste the fish with the juices for flavor and to keep the fish from drying out. Cooking time will depend on size of fish.Unique fish recipes incorporating fruit?
I just saw a recipe today that had a papaya, pineapple salsa topping.....
Flounder with Papaya Salsa
Ingredients
1 firm-ripe papaya (about 1 lb.)
1/4 cup finely diced red onion
1 fresh jalape帽o or serrano chili, rinsed, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lime juice
Salt
2 flounder filets
2 teaspoons olive oil
Coarsely ground black pepper
Preparation
1. Peel and seed papaya; cut into 1/2-inch cubes.
2. In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.
Yield
Makes 2 servings
Nutritional Information
CALORIES 248(21% from fat); FAT 5.9g (sat 1g); PROTEIN 31g; CHOLESTEROL 57mg; SODIUM 55mg; FIBER 1.9g; CARBOHYDRATE 18g
**************************************鈥?br>
Grilled Tuna with Papaya Chutney
Ingredients
6 (6-ounce) tuna steaks (about 3/4 inch thick)
2 tablespoons low-sodium soy sauce
3 cups diced peeled papaya or mango
1/2 cup golden raisins
1/3 cup cider or balsamic vinegar
1/4 cup water
2 tablespoons brown sugar
1/2 teaspoon ground ginger
Dash of salt
Cooking spray
Preparation
Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both sides of fish; cover and marinate in refrigerator 30 minutes.
Combine diced papaya and the next 6 ingredients (papaya through salt) in a small saucepan, and bring the mixture to a boil. Cover, reduce heat, and simmer papaya mixture 20 minutes or until the papaya is tender. Remove the chutney from heat, and keep warm.
Prepare grill.
Place tuna on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until tuna is medium-rare or desired degree of doneness. Serve tuna steaks with papaya chutney.
Yield
6 servings (serving size: 1 tuna steak and about 1/3 cup chutney)
Nutritional Information
CALORIES 336(24% from fat); FAT 9.1g (sat 2.3g,mono 2.5g,poly 3.1g); PROTEIN 40.9g; CHOLESTEROL 65mg; CALCIUM 38mg; SODIUM 201mg; FIBER 1.8g; IRON 2.4mg; CARBOHYDRATE 22.1g
Lime is good on Tilapia.
Try cutting up a mango into small chunks and baking it with a salmon filet. Unconventional...but tasty.
citrus on food
Thursday, December 24, 2009
Can you tell me some recipes for fruit cake?
im making fruit cake cup cakes and i need a recipe for it first.
Thank you for your timeCan you tell me some recipes for fruit cake?
DARK FRUIT CAKE
1 c. butter
1 c. brown sugar
3 eggs
1 c. molasses
1/2 c. milk
1/4 c. strong black coffee
1/4 c. dark rum
1/2 tsp. baking soda
3 1/2 c. all purpose flour
1 c. strawberry jam
2 lbs. currents
2 lbs. dark raisins
1 c. dark rum
1/2 lb. mixed peel
1 lb. mixed fruit
1/2 lb. each red and green cherries
1 tsp. allspice
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
At least one day before making cakes combine currants and raisins in a large bowl, add 1 cup dark rum (Captain Morgan), mix thoroughly and cover.
Prepare cake pans by lining with brown paper well greased with shortening (Crisco). In a large mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, then molasses and cream well.
Combine milk, ';Screech and coffee';. Dissolve baking soda in this mixture. Mix together flour, spices and salt. Alternately add and combine flour mixture and milk mixture to the creamed mixture, beginning and ending with flour, stir in strawberry jam. Mix thoroughly. Stir in fruits and raisins until completely covered with batter.
Pack in prepared cake pans. Bake 2 1/2 to 3 hours at 300 to 325 degrees. Test with a cake tester at 2 1/2 hours.
While cakes are still warm, poke a few holes into tops of cakes, pour a few teaspoons rum over them, and let them sit for about 5 minutes.
Remove from pans, peel off the paper, and cool completely. Wrap in handy wrap and aluminum foil. Store in refrigerator.
Makes 3 or 4 cakes, depending on the pan size
OR
BOILED DARK FRUIT CAKE
2 c. sugar
1 c. butter
2 tsp. cinnamon
2 tsp. cloves
Pinch of salt
3 1/2 c. water
1 lb. dark raisins
1/2 c. sherry
1 lb. candied fruits
1 c. nut meats (optional)
4 c. all-purpose flour
2 tsp. baking soda
Boil first 7 ingredients together for 15 minutes. Let cool. (Makes your house smell wonderful.) Add sherry, candied fruits, and nut meats to cooled mixture. Sift together flour and baking soda 3 times. Now alternately mix a portion of dry and wet mixtures together (about 5 mixings). Do not beat; just fold together gently until flour is totally assimilated.
Grease two 9x5x3 inch loaf pans (aluminum pans can be used). Transfer equal portions of batter to pans. Decorate top with nuts and candied cherries, if desired. Bake approximately 1 hour at 375 degrees or until toothpick comes out clean. Cool.
Remove from pans. Sprinkle with sherry. Wrap in aluminum foil and store 2 weeks in cool place. Freezes well. An easy to make, excellent moist tasty fruit cake.
JM
Thank you for your timeCan you tell me some recipes for fruit cake?
DARK FRUIT CAKE
1 c. butter
1 c. brown sugar
3 eggs
1 c. molasses
1/2 c. milk
1/4 c. strong black coffee
1/4 c. dark rum
1/2 tsp. baking soda
3 1/2 c. all purpose flour
1 c. strawberry jam
2 lbs. currents
2 lbs. dark raisins
1 c. dark rum
1/2 lb. mixed peel
1 lb. mixed fruit
1/2 lb. each red and green cherries
1 tsp. allspice
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
At least one day before making cakes combine currants and raisins in a large bowl, add 1 cup dark rum (Captain Morgan), mix thoroughly and cover.
Prepare cake pans by lining with brown paper well greased with shortening (Crisco). In a large mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, then molasses and cream well.
Combine milk, ';Screech and coffee';. Dissolve baking soda in this mixture. Mix together flour, spices and salt. Alternately add and combine flour mixture and milk mixture to the creamed mixture, beginning and ending with flour, stir in strawberry jam. Mix thoroughly. Stir in fruits and raisins until completely covered with batter.
Pack in prepared cake pans. Bake 2 1/2 to 3 hours at 300 to 325 degrees. Test with a cake tester at 2 1/2 hours.
While cakes are still warm, poke a few holes into tops of cakes, pour a few teaspoons rum over them, and let them sit for about 5 minutes.
Remove from pans, peel off the paper, and cool completely. Wrap in handy wrap and aluminum foil. Store in refrigerator.
Makes 3 or 4 cakes, depending on the pan size
OR
BOILED DARK FRUIT CAKE
2 c. sugar
1 c. butter
2 tsp. cinnamon
2 tsp. cloves
Pinch of salt
3 1/2 c. water
1 lb. dark raisins
1/2 c. sherry
1 lb. candied fruits
1 c. nut meats (optional)
4 c. all-purpose flour
2 tsp. baking soda
Boil first 7 ingredients together for 15 minutes. Let cool. (Makes your house smell wonderful.) Add sherry, candied fruits, and nut meats to cooled mixture. Sift together flour and baking soda 3 times. Now alternately mix a portion of dry and wet mixtures together (about 5 mixings). Do not beat; just fold together gently until flour is totally assimilated.
Grease two 9x5x3 inch loaf pans (aluminum pans can be used). Transfer equal portions of batter to pans. Decorate top with nuts and candied cherries, if desired. Bake approximately 1 hour at 375 degrees or until toothpick comes out clean. Cool.
Remove from pans. Sprinkle with sherry. Wrap in aluminum foil and store 2 weeks in cool place. Freezes well. An easy to make, excellent moist tasty fruit cake.
JM
I'm looking for a book that contains decent liqueur recipes made from nuts fruit etc. Any recommendations?
I have tried Amazon and Play but can't seem to find a reliable book that has time tested recipes in it, all seem to be too sweet / modern and don't use natural ingredients.I'm looking for a book that contains decent liqueur recipes made from nuts fruit etc. Any recommendations?
Do a search of the old italian liqueur recipes. I have found several that use fruits and nuts, much of which you can grow yourself. Many of the italian recipe sites have the info and recipes.Yagi Antenna System For World Space
Do a search of the old italian liqueur recipes. I have found several that use fruits and nuts, much of which you can grow yourself. Many of the italian recipe sites have the info and recipes.
Any good fruit punch recipes?
I need an awesome fruit punch recipe, something fizzy and yummy...All the recipes i've found online include alcohol in them, i need one without..
Anyone have one they would like to share?Any good fruit punch recipes?
this is what i do all the time:
1 liter of hawian punch
1 cup of canada dry
1 cup of sunny delight
1 cup of orange juice
1 cub of apple juice
MIX IT ALL UP AND YUMMY!Any good fruit punch recipes?
Sherbert, ginger Ale or 7UP and fresh citrus fruit sliced thina nd floating in bowl.
Anyone have one they would like to share?Any good fruit punch recipes?
this is what i do all the time:
1 liter of hawian punch
1 cup of canada dry
1 cup of sunny delight
1 cup of orange juice
1 cub of apple juice
MIX IT ALL UP AND YUMMY!Any good fruit punch recipes?
Sherbert, ginger Ale or 7UP and fresh citrus fruit sliced thina nd floating in bowl.
Looking for a website with recipes for fruit & pasta salads in large quantities - ie. wedding buffett?
I need recipies large enough for 100 - 130 people.
Thanks!Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
You can go to allrecipes.com, they give you a small recipe but you have the choice to customize it for the ammount of people you need to feed. I know you didn't ask, but think twice about catering your own wedding buffet.Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
Allrecipes.com, however Wal-Mart deli now has some really great pasta and fruit salads.... You have enough to do on your big day....do not stress yourself out even more by worrying about the food. Believe me I am an event planner and could not do it!!!
Allrecipes.com. lets you adjust the recipe for larger crowds. There is a box under the recipe, just change the number of servings in it.
Try kraft , they have a ton of recipes. Just see how many suggested servings their recipe makes, and then adjust it to how much or little you need to make.
Try FoodNetwork.com
Thanks!Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
You can go to allrecipes.com, they give you a small recipe but you have the choice to customize it for the ammount of people you need to feed. I know you didn't ask, but think twice about catering your own wedding buffet.Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
Allrecipes.com, however Wal-Mart deli now has some really great pasta and fruit salads.... You have enough to do on your big day....do not stress yourself out even more by worrying about the food. Believe me I am an event planner and could not do it!!!
Allrecipes.com. lets you adjust the recipe for larger crowds. There is a box under the recipe, just change the number of servings in it.
Try kraft , they have a ton of recipes. Just see how many suggested servings their recipe makes, and then adjust it to how much or little you need to make.
Try FoodNetwork.com
Does anyone have good desserts recipes for Thanksgiving? something with fruit, not too fattening.?
I was thinking of making a pumpkin pie %26amp; carrot cake %26amp; maybe some rocky road brownies for my neices %26amp; nephews. But if you have any better ideas, I really would like to keep it low fat, because I 'll be pigging out on everything else.Does anyone have good desserts recipes for Thanksgiving? something with fruit, not too fattening.?
How about a low fat Pumpkin Pie that forms its own crust?
Instant Pumpkin Pie
1 c sugar (or 1/2 c sugar)
1/2 c flour
2/3 c 1% milk
2 eggs
4 egg whites
1/4 c melted butter
1/4 t salt
2 c pumpkin puree
2 t cinnamon
1 t nutmeg
1/2 t cloves
1/2 t ginger
Blend all ingredients in blender and pour into 9'; pie pan. Bake a 350 degrees for 60 minutes. Forms its own crust.Does anyone have good desserts recipes for Thanksgiving? something with fruit, not too fattening.?
I recommend you check cookinglight.com! They have great low-fat desserts. I would suggest a fuit triffle or strawberry shortcake where the cake is angle food cake. Angle food cake has virtually no fat in it and with some whipped cream and fresh strawberries, you will have a quilt free dessert. The kids could always add some ice cream for extra flavor. Good luck! Remember...Thanksgiving is a day of eating and giving thanks to all the wonderful food we have. Enjoy!!
Jello with fruit in it! Yay!
I'm making this particular dessert for thanksgiving but made it for a christmas dinner last year.
You take a small package of jello (orange is usually used) and fix according to directions on the box. Fold the jello into a tube of whipped topping. Add a 16 oz can of crushed pineapple, drained and mix well. You can add about a 1/2 c. chopped pecans if desired. You lightly spray a bundt cake pan or jello mold with non stick spray and refrigerate until set. It is called an Orange Jello salad. It is really good.
If you wanted it not too fattening, you can use fat free whipped topping and sugar free jello.
It's Thanksgiving! Having a healthy dessert won't help. Just hit the gym on Friday to make up for the damage you'll do on Thursday. You might as well enjoy it!
Baked Apples topped with cinnamon, raisins and ice cream
Poached Pears dipped half way in chocolate
';Very Easy Fruit Salad';
Ingredients-
1 pint strawberries - cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling
Preparation-
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
I have a recipe for an EXCELLENT Pineapple Cheesecake. My husband was in the Navy, and it came in first place (twice) at a bake off contest! It's very good!
P. S. Write to me if you would like it...
You should try Apple Crumble it's delicious and a ton times healthier than everything you told you was planning...
Use low fat vanilla ice cream! :)
I really like this recipe,I made this on a dinner and it was great
Take a look!
http://www.weshow.com/us/p/16006/baking_鈥?/a>
Vanilla custard with fruits diced into it. Bananas, pineapple, grapes, apple.
Quick Graham Cracker Bars
Melt: 3/4 C Margarine
1 C Brown Sugar
1/4 C Pecans
Boil and pour over 24 squares. Bake 350 for 10 minutes.
Use foil or parchment paper for easy clean-up.
Apple Crisp- nice recipe here:
http://allrecipes.com/Recipe/Apple-Crisp鈥?/a>
If it's a bit sugary for you, just increase the amount of apples or use less of the topping. Don't cut down on the sugar or it won't bake right. This is great if you use a mixture of apples and pears, but cut down on the liquid and add a little more flour if the pears are juicy
Not really a dessert, but it's sweet enough to be.
1 lg carton cottage cheese
1 lg pkg. orange jello
1 sm. carton cool whip
1 lg can pineapple chunks
1 lg can mandarin oranges
Mix cottage cheese with orange jello until blended. Stir in fruit. Fold in cool whip. Chill in fridge for a few hours or overnight. Takes about 5-10 minutes to make.
Totally easy, non-fat, low in calories and tastes great. Sounds too good to be true, but it isnt. I got this recipe at a Weight Watchers meeting many years ago, and have taken it to many parties and everyone raves about it. They had no idea it was a ';diet'; recipe!
One package of angel food cake mix (one step only. If you get a package that has more than one step, this will NOT work)
One large can (about 22 oz.) crushed pineapple.
In a large bowl,using a spoon, mix together the package of angel food cake mix and the can of crushed pineapple, juice and all. This will fluff up really big, so make sure the bowl is big. You only need to stir it until they blend together, no more.
Pour into a casserole dish sprayed with Pam. bake in a 350 degree oven for 30 minutes. Remove from oven and let cool. Garnish with fresh fruit and whipped cream, if desired.
Happy Thanksgiving!
How about a low fat Pumpkin Pie that forms its own crust?
Instant Pumpkin Pie
1 c sugar (or 1/2 c sugar)
1/2 c flour
2/3 c 1% milk
2 eggs
4 egg whites
1/4 c melted butter
1/4 t salt
2 c pumpkin puree
2 t cinnamon
1 t nutmeg
1/2 t cloves
1/2 t ginger
Blend all ingredients in blender and pour into 9'; pie pan. Bake a 350 degrees for 60 minutes. Forms its own crust.Does anyone have good desserts recipes for Thanksgiving? something with fruit, not too fattening.?
I recommend you check cookinglight.com! They have great low-fat desserts. I would suggest a fuit triffle or strawberry shortcake where the cake is angle food cake. Angle food cake has virtually no fat in it and with some whipped cream and fresh strawberries, you will have a quilt free dessert. The kids could always add some ice cream for extra flavor. Good luck! Remember...Thanksgiving is a day of eating and giving thanks to all the wonderful food we have. Enjoy!!
Jello with fruit in it! Yay!
I'm making this particular dessert for thanksgiving but made it for a christmas dinner last year.
You take a small package of jello (orange is usually used) and fix according to directions on the box. Fold the jello into a tube of whipped topping. Add a 16 oz can of crushed pineapple, drained and mix well. You can add about a 1/2 c. chopped pecans if desired. You lightly spray a bundt cake pan or jello mold with non stick spray and refrigerate until set. It is called an Orange Jello salad. It is really good.
If you wanted it not too fattening, you can use fat free whipped topping and sugar free jello.
It's Thanksgiving! Having a healthy dessert won't help. Just hit the gym on Friday to make up for the damage you'll do on Thursday. You might as well enjoy it!
Baked Apples topped with cinnamon, raisins and ice cream
Poached Pears dipped half way in chocolate
';Very Easy Fruit Salad';
Ingredients-
1 pint strawberries - cleaned, hulled and sliced
1 pound seedless grapes, halved
3 kiwis, peeled and sliced
3 bananas, sliced
1 (21 ounce) can peach pie filling
Preparation-
In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in peaches. Chill for 1 hour before serving.
I have a recipe for an EXCELLENT Pineapple Cheesecake. My husband was in the Navy, and it came in first place (twice) at a bake off contest! It's very good!
P. S. Write to me if you would like it...
You should try Apple Crumble it's delicious and a ton times healthier than everything you told you was planning...
Use low fat vanilla ice cream! :)
I really like this recipe,I made this on a dinner and it was great
Take a look!
http://www.weshow.com/us/p/16006/baking_鈥?/a>
Vanilla custard with fruits diced into it. Bananas, pineapple, grapes, apple.
Quick Graham Cracker Bars
Melt: 3/4 C Margarine
1 C Brown Sugar
1/4 C Pecans
Boil and pour over 24 squares. Bake 350 for 10 minutes.
Use foil or parchment paper for easy clean-up.
Apple Crisp- nice recipe here:
http://allrecipes.com/Recipe/Apple-Crisp鈥?/a>
If it's a bit sugary for you, just increase the amount of apples or use less of the topping. Don't cut down on the sugar or it won't bake right. This is great if you use a mixture of apples and pears, but cut down on the liquid and add a little more flour if the pears are juicy
Not really a dessert, but it's sweet enough to be.
1 lg carton cottage cheese
1 lg pkg. orange jello
1 sm. carton cool whip
1 lg can pineapple chunks
1 lg can mandarin oranges
Mix cottage cheese with orange jello until blended. Stir in fruit. Fold in cool whip. Chill in fridge for a few hours or overnight. Takes about 5-10 minutes to make.
Totally easy, non-fat, low in calories and tastes great. Sounds too good to be true, but it isnt. I got this recipe at a Weight Watchers meeting many years ago, and have taken it to many parties and everyone raves about it. They had no idea it was a ';diet'; recipe!
One package of angel food cake mix (one step only. If you get a package that has more than one step, this will NOT work)
One large can (about 22 oz.) crushed pineapple.
In a large bowl,using a spoon, mix together the package of angel food cake mix and the can of crushed pineapple, juice and all. This will fluff up really big, so make sure the bowl is big. You only need to stir it until they blend together, no more.
Pour into a casserole dish sprayed with Pam. bake in a 350 degree oven for 30 minutes. Remove from oven and let cool. Garnish with fresh fruit and whipped cream, if desired.
Happy Thanksgiving!
Favourite fruit juice recipes?
I have been experimenting with blending fresh fruit (will try vegetables eventually!)Favourite fruit juice recipes?
Try blending a banana and an apple with a glass of orange juice. Once you got the hang if that, you can start throwing other fruits in. Orange juice and carrot work well too. Celery lends itselft well with juices I've heard but not tried.Favourite fruit juice recipes?
- 1 pint pineapple juice
- 4 kiwi fruits (peeled %26amp; chopped)
- 2 ripe mangoes (peeled, stoned %26amp; chopped)
- 1 pint chilled soda water
- Ice (optional)
Blend the pineapple juice, kiwi's and mango flesh together until completely smooth and pour the mixture into a serving jug. Leave it to chill in the fridge and add the soda water just before drinking.
Love tropical fruit!
One of my favourites at the moment is plums, nectarines and blackberries. It's intensely powerful, and really hits the spot as far as fresh juice is concerned. Mmmm....
orange juice,carrot juice ,pineappaple and lime juice....yum!!!
Banana and strawberries blended with ice for a delicious smoothie.
Banana Peach Smoothie
1 banana
1 fresh peach, blanched and peeled.
1 c. water or Orange juice (I like it ether way)
1 or 2 T. confectioners sugar
1/2 c. ice cubes
Put into blender and blend really well. Drink immediately.
This is what i make all the time its so good.
Fruit Juice Cooler
Wonderful on a Hot day!
2 (6 1/2 ounce) bottles sparkling water, chilled
1 (12 ounce) can peach nectar, chilled
1/2 cup unsweetened orange juice, chilled
1/4 cup unsweetened grapefruit juice, chilled
2 tablespoons lemon juice, chilled
Combine all ingredients in large pitcher, mix well.
Pour over ice cubes in serving glasses.
Serve immediately.
Enjoy!
Apples, carrots and tomatoes.
You can't get a sweeter, more healthy drink when you decide to throw veggies in.
Try blending a banana and an apple with a glass of orange juice. Once you got the hang if that, you can start throwing other fruits in. Orange juice and carrot work well too. Celery lends itselft well with juices I've heard but not tried.Favourite fruit juice recipes?
- 1 pint pineapple juice
- 4 kiwi fruits (peeled %26amp; chopped)
- 2 ripe mangoes (peeled, stoned %26amp; chopped)
- 1 pint chilled soda water
- Ice (optional)
Blend the pineapple juice, kiwi's and mango flesh together until completely smooth and pour the mixture into a serving jug. Leave it to chill in the fridge and add the soda water just before drinking.
Love tropical fruit!
One of my favourites at the moment is plums, nectarines and blackberries. It's intensely powerful, and really hits the spot as far as fresh juice is concerned. Mmmm....
orange juice,carrot juice ,pineappaple and lime juice....yum!!!
Banana and strawberries blended with ice for a delicious smoothie.
Banana Peach Smoothie
1 banana
1 fresh peach, blanched and peeled.
1 c. water or Orange juice (I like it ether way)
1 or 2 T. confectioners sugar
1/2 c. ice cubes
Put into blender and blend really well. Drink immediately.
This is what i make all the time its so good.
Fruit Juice Cooler
Wonderful on a Hot day!
2 (6 1/2 ounce) bottles sparkling water, chilled
1 (12 ounce) can peach nectar, chilled
1/2 cup unsweetened orange juice, chilled
1/4 cup unsweetened grapefruit juice, chilled
2 tablespoons lemon juice, chilled
Combine all ingredients in large pitcher, mix well.
Pour over ice cubes in serving glasses.
Serve immediately.
Enjoy!
Apples, carrots and tomatoes.
You can't get a sweeter, more healthy drink when you decide to throw veggies in.
Any good recipes for star-fruit?
I have to admit. I have never tried star fruit. But I found these recipes and they all look good. I am definitely going to try a few of them out. Hope this helps. Good luck! :)
Star Fruit Chicken Rice
2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup chopped scallions
2 teaspoons mashed garlic
6 medium star fruit
1 cup heavy cream
salt, black pepper and paprika to taste
minced cilantro leaves for garnish
4 cups cooked rice
4 pounds cooked chicken breast, deboned, cut into bite size pieces
In a medium pan, heat olive oil. Saute red bell pepper, scallions, garlic and star fruit over medium low heat until tender about 8 minutes. Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken and heat until serving temperature about 5 minutes. Garnish with coriander.
Star Fruit Avocado Salad
torn lettuce leaves
2 tomatoes, sliced
1/2 red onion, sliced very thin
1 avocado, sliced
2 star fruit, sliced
On each of four salad plates, arrange a bed of lettuce. Layer the remaining ingredients in the order listed. Drizzle with lemon vinaigrette or your favorite dressing. Serves 4.
Star Fruit Bread
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar,
1/2 cup butter, softened
3 eggs
1 teaspoon white wine
2 cups star fruit, mashed
1 cup chopped coconut
Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream sugar and butter and then cream in eggs. Blend in white wine and star fruit. Stir in flour mixture, blending thoroughly and then stir in coconut. Spoon into a well greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Bake for 50 minutes or until a toothpick comes out clean.
Broiled Star Fruit over Vanilla Frozen Yogurt
2 large star fruit, trimmed and each sliced into 8 stars
1 tablespoon fresh lemon juice
1 tablespoon light brown sugar
2 cups sugar free, fat free vanilla frozen yogurt
Place a broiler rack 6 inches from source of heat. Preheat broiler. Arrange star fruit slices on a baking sheet and brush with lemon juice. Sprinkle with brown sugar. Broil until sugar bubbles and begins to darken, about 2 to 3 minutes. Meanwhile, scoop frozen yogurt into 4 dessert dishes. Top each serving with 4 star fruit slices. Serve at once. Serves 4.
Star Fruit Chicken Salad
Chicken Salad:
5 8 ounce chicken breasts, boneless
4 star fruit, sliced
2 red or yellow peppers, roasted, peeled and sliced
10 cups lettuce greens
Oriental Mango Dressing:
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced jalapeno pepper
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
2 teaspoons sugar
2 tablespoons lime juice
2 cups diced mango
2 cups rice wine vinegar
2 tablespoons sesame oil
1 cup canola oil
salt and pepper to taste
Method: Grill chicken breast, cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers and star fruit slices around the greens. Dressing: Combine first 8 ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad. Serves 8 to 10.
Star Fruit Upside Down Cake
3 to 4 star fruit, sliced
1/4 cup butter, melted
2/3 cup dark brown sugar
juice of 2 passion fruit
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 cup milk
1 teaspoon each of vanilla and almond extract
Preheat oven to 350F. Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible. Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside. Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well. Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts. Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate. 8 servings.
Star Fruit Cocktail
1 star fruit, deveined
1/4 cup orange liqueur
ice
1/2 cup rum crystale
1 cup fresh orange juice
1 star fruit, sliced for garnish
Blend all ingredients except for garnish. Garnish with a slice of star fruit.
Star Fruit Fruit Salad
1 sliced, seeded star fruit
1 banana, sliced
juice of 1 lime
1 orange, peeled and sliced
Lightly mix fruit with lime juice. Serve cold over lettuce leaves or as fruit cups.
Sweet Star Fruit Relish
8 cups thinly sliced star fruit
1/2 teaspoon salt
1 1/2 cups cider vinegar
1 tablespoon whole cloves
4 cups sugar
1/2 teaspoon ground nutmeg, optional
Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight. Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded. Cook gently to the consistency of preserves. Allow to stand overnight. Remove spice bag and reheat mixture to boiling. Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes. *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor. Makes about 5 pints.
Avocado, Star Fruit and Wilted Spinach Salad
1 tablespoon peanut or corn oil
1 teaspoon ground cumin
2 tablespoons chopped red onion
1/3 cup Japanese rice wine vinegar
1 1/2 tablespoons brown sugar
1 teaspoon soy sauce
1/4 teaspoon red pepper flakes
1 pound fresh spinach, stemmed, washed and dried
2 star fruit, thinly sliced
1 avocado, peeled and sliced
In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds. Add onions and cook, stirring, until soft, about 2 minutes. Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing. Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.
Star Fruit Sampler with Cranberry Coulis
Coulis:
1 pound cranberries, rinsed
2 cups water
2 cups sugar
1/4 cup grand marnier
grated zest of one orange
2 whole star fruit, washed and sliced
1 large mango, peeled and sliced
2 kiwi, peeled and sliced
mint and coconut to garnish
8 ounces mascarpone cheese
Coulis: Simmer cranberries with water and sugar in a medium size saucepan over medium heat about 10 minutes or until skins pop. Puree berries and juice in processor or blender. Remove and strain liquid over medium size bowl. Stir in grand marnier and grated orange zest. Refrigerate for one hour. Remove from refrigerator and divide sauce among six dessert plates. Arrange slices of star fruit, mango and kiwi on top. Garnish with fresh mint and coconut. Serve with a dollop of mascarpone cheese.
Star Fruit Soup
2 chicken drumsticks
1 star fruit, sliced
1 teaspoon lemon grass
1 teaspoon kaffir lime leaves, shredded
4 ounces shallots, chopped
4 cups chicken stock
2 teaspoons small tomatoes
1 ounce fish sauce
1 ounce black soya sauce
1 ounce white soya sauce
2 teaspoons coriander, chopped
1 red chilli, shredded
Place the chicken stock in a saucepan and boil the drumsticks until tender. Add black and white soya sauce to taste. Put sliced star fruit, shallots, tomatoes, lemon grass and shredded kaffir lime leaves in the pan and season with fish sauce to taste. Cook further 5 minutes. To serve: Pour into one large or two individual bowls and decorate with coriander and red chilli. Serve warm or hot.
Tropical Fruit Salad
2 cups seedless red grapes
1 cup cubed, peeled papaya
1 cup sliced star fruit
3 kiwi fruit, peeled and sliced
3 tablespoons lime juice
2 tablespoons honey
1 cup sliced banana
Combine grapes, papaya, star fruit and kiwi in a bowl; toss gently. Combine lime juice and honey in a small bowl, stirring with a whisk until blended. Pour over fruit; toss gently to coat. Cover and chill. Just before serving, add banana; toss gently. Makes 6 to 8 servings.
Star Fruit and Ginger Drink
1 pound star fruit
1 thumb of ginger
1 teaspoon lime juice
4 cups of water
sugar to taste
Blend star fruit and ginger with water and lime juice then strain. Add sugar and serve chilled.
Fruit Salad Vinaigrette
1 medium ripe mango
1 small papaya
2 kiwi fruit
1 star fruit
French Dressing:
2 tablespoons wine vinegar
1 teaspoon Dijon mustard
5 tablespoons olive oil
salt and pepper to taste
Cut the papaya in half and remove seeds. Peel papaya and mango, cut lengthways into slices. Peel and slice kiwi. Slice star fruit. Arrange the fruit attractively on a serving dish and pour a little dressing on top
French Dressing:
Place all the ingredients in a screw top jar and shake well to mix. Chill.
Star Fruit Lobster Salad
Dressing:
1/2 pound mixed salad greens, chilled
1 cup orange juice
4 medium star fruit, sliced
2 tablespoons honey
1 cup oranges, peeled and sliced
1/4 cup canola oil
1 pound cooked lobster tails
1 teaspoon salt
1 cup black beans
Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half. Remove and cool. Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve. 5 servings.
Down Island Salsa
1/4 cup firmly packed brown sugar
3 tablespoons white rum
2 tablespoons fresh lime juice
1 teaspoon minced seeded serrano chile
4 cups fresh pineapple cubes
1 cup diced peeled ripe mango
1 cup star fruit, halved lengthwise and thinly sliced
Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Makes 4 cups.
Shrimp and Star Fruit Salad
1 1/2 pounds large, unpeeled shrimp
1/2 cup fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cooked penne
1 cup chopped fresh cilantro
1 cup sliced green onions
3 star fruit, each cut crosswise into 1/4 inch thick slices
Boston lettuce leaves
Bring 6 cups of water to a boil in a large saucepan. Add shrimp and cook 3 minutes or until done. Drain and rinse under cold running water. Peel shrimp and chill. Combine lemon juice, Dijon mustard, oil, water, salt and pepper and stir well. Add chilled shrimp, pasta, cilantro, green onions and star fruit slices to lemon juice mixture and toss gently to coat. Serve on lettuce lined plates. 6 servings.
Chicken Star Fruit Stir Fry
4 star fruit
1 pound skinless, boneless chicken breasts, cut into 1/4 inch wide strips
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons finely chopped peeled ginger root
1 tablespoon soy sauce
4 garlic cloves, crushed
3 tablespoons cornstarch
1 teaspoon vegetable oil
1 1/2 cups julienne cut red bell pepper
1 cup vertically sliced onion
2 teaspoons dark sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups hot cooked rice
Cut 1 star fruit in half crosswise and squeeze 2 tablespoons juice, using a citrus reamer or juicer; set juice aside. Dice star fruit halves; set aside. Slice remaining 3 star fruit crosswise and set aside. Combine 2 tablespoons star fruit juice, chicken, sherry, brown sugar, ginger root, soy sauce and garlic in a bowl and stir well. Cover and chill 30 minutes. Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat. Heat vegetable oil in a large nonstick skillet over medium high heat. Add chicken and star fruit; stir fry 1 minute. Add bell pepper and onion and stir fry 3 minutes or until chicken is done. Add reserved marinade, sesame oil, salt and pepper; stir fry 1 minute. Serve over rice. 4 servings.
Star Fruit Chutney
2 cups cubed star fruit
1/4 cup sugar
1/2 cup dry red wine
1 tablespoon finely chopped peeled ginger root
1/4 teaspoon ground cloves
2 tablespoons white wine vinegar
Combine all ingredients in a medium saucepan and stir well. Bring to a simmer over medium high heat and cook 25 minutes or until slightly thickened. Makes 1 cup.
Tropical Fruit Napoleons
1/2 cup fat free sour cream
1/3 cup sifted powdered sugar
1/3 cup light cream cheese
1/4 cup soft tofu
1/2 teaspoon grated lemon rind
2 tablespoons dry bread crumbs
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
5 sheets frozen phyllo dough, thawed
2 tablespoons light butter, melted
cooking spray
1/2 cup diced star fruit
1/2 cup diced peeled papaya
1/2 cup diced banana
1 tablespoon powdered sugar
Combine first 5 ingredients in a bowl; beat with mixer at medium speed until smooth. Cover and chill. Combine bread crumbs, granulated sugar and cinnamon in a bowl. Stir well and set aside. Preheat oven to 375F. Place 1 phyllo sheet on a large cutting board or work surface; lightly brush with butter. Sprinkle with 1 tablespoon bread crumb mixture. Repeat layers with remaining phyllo, butter and bread crumb mixture, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut 12 3 inch circles through phyllo layers using a sharp round cookie cutter. Carefully place layered circles on a baking sheet coated with cooking spray; discard any remaining phyllo scraps. Coat the bottom of another baking sheet with cooking spray; place, coated side down, on top of layered phyllo circles. Bake at 375F for 12 minutes or until crisp. Remove top baking sheet; place phyllo stacks on a wire rack. Cool completely. Combine star fruit, papaya and banana; stir gently. Place 1 phyllo stack on each of 4 dessert plates. Spread about 1 tablespoon sour cream mixture on top of each stack; top each with about 3 tablespoons papaya mixture and 1 tablespoon sour cream mixture. For each serving, repeat layers with the remaining phyllo stacks, sour cream mixture and papaya mixture, ending with phyllo stacks. Sprinkle powdered sugar over napoleons. 4 servings.
Marinated Sour Shrimp
2 pounds large shrimp with shell
6 shallots, peeled and finely chopped
3 red chilies
4 sour star fruit, sliced
1/2 teaspoon salt
Put shrimp in a pan with 8 cups water and bring to boil. Simmer for 4 minutes, drain and plunge shrimp in iced water for 30 seconds. Drain, then peel shrimp. Grind or blend shallots, chilies and star fruit. Add salt to taste and a little lime or lemon juice if not sour enough. Combine with shrimp and serve.
Grilled Tuna and Star Fruit Salad
1 1/2 pounds fresh tuna, 1 inch thick, cut into 4 pieces
Mustard Dressing, recipe follows
2 star fruit, cut crosswise into 1/4 inch thick slices
8 cups torn mixed lettuce
1 cucumber, peeled, halved lengthwise and thinly sliced
3 green onions, sliced
Arrange the tuna on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the Mustard Dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork. Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of tuna on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.
Mustard Dressing:
1/2 cup mayonnaise
1 tablespoon lime or lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon paprika
Combine the mayonnaise, lime juice, mustard, dill and paprika in a small bowl and mix well. Chill until ready to use. Makes about 1/2 cup. 4 servings.
Broad Bean Star Fruit Bologna
1 cup canned broad beans, drained
1/2 cup star fruit, diced
1/2 cup bologna, diced
3 cups mixed fruit and nuts
1 cup cooked couscous, cooled
3 cups yogurt
1 tablespoons Cajun seasoning
lettuce leaves to serve
Combine broad beans, star fruit, bologna, fruit and nuts, couscous, yogurt and Cajun seasoning. Arrange lettuce leaves on a platter. Spoon bean mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.
Butterhead and Mesclun Salad w/Grilled Star Fruit and Edible Flowers
3 tablespoons champagne vinegar
1 teaspoon minced garlic
1/4 finely chopped mixed herbs such as thyme, tarragon, chives or parsley
1/3 cup olive oil
salt and pepper to taste
1 star fruit cut crossways into 1/4 inch slices
1/4 head butterhead lettuce such as Boston or Bibb washed and leaves separated
2 cups mesclun salad mix or other mixed greens that have been washed
1/2 head of radicchio finely sliced
16 edible flowers such as nasturtiums, chive blossoms or pansies
Combine the champagne vinegar, herbs, garlic and salt and pepper in a mixing bowl and allow to steep 15 minutes. Slowly whisk in the oil until completely emulsified. Prepare the grill for the star fruit. Lightly grill the fruit for about 3 minutes on each side. Place the lettuce leaves on serving plates. Mound the mesclun greens on top. Garnish with the radicchio. Arrange the edible flowers and star fruit on the lettuce leaves around the edge of the plate. Drizzle the dressing over the salad. Serves 4.
Star Fruit Mui
2 quarts star fruit, cut in slices
juice of 3 lemons
1 1/2 tablespoon salt
6 tablespoons sugar or 9 tablespoons raw sugar
1/8 teaspoon Chinese five spice
2 1/2 tablespoons whiskey
Dry star fruit in the sun for 2 days. Rinse. Combine remaining ingredients and bring to a boil. Add star fruit and simmer about 15 minutes, until shiny and transparent. Cool. Store refrigerated in sterilized jars. Age 2 to 3 days before eating.
Grilled Chicken and Star Fruit
2 teaspoons finely grated orange peel
2 tablespoons orange marmalade
2 teaspoons olive oil
1 tablespoons fresh snipped thyme
2 1/2 teaspoons ground coriander
1/8 teaspoons ground red pepper
1/4 teaspoons salt
1 small ruby red grapefruit
2 ripe, firm kiwi
2 medium ripe nectarines
2 ripe, firm star fruit
4 medium boneless, skinless chicken breast halves
Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside. Peel and quarter grapefruit and kiwi. Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices. Thread fruits on 4 metal skewers. Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once. During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once. While the chicken and fruit are grilling prepare some rice for a great side dish. To add even more of the islands to your meal you could use couscous as a great side dish choice. Serves 4.
Art Deco Salad
2 cups shredded lettuce
1/2 cup shredded red cabbage
fresh parsley to taste
1 medium carrot, shredded
1 medium tomato, chopped
3 large radishes, shredded
salt and pepper
1 star fruit, sliced for garnish
bottled dill dressing
Arrange all ingredients on a salad plate, top with dill dressing and slices of star fruit. Serves 1.
Duckling with Star Fruit Sauce
2 4 pound domestic ducklings, thawed if frozen
1 teaspoon dried thyme leaves
1 teaspoon fresh parsley, chopped
2 bay leaves
1 small onion, chopped
1 carrot, thinly sliced
1 small stalk celery, chopped
salt and pepper
Star Fruit Sauce:
1 cup dry white wine
1 cup medium dry sherry or port
1/4 cup rice vinegar
1 teaspoon tomato paste
7 ounces star fruit, pared, pureed and sieved
star fruit slices for garnish
Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip of small knife. Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced. Server over duckling and garnish with star fruit slices.
Star Fruit Salad with Raspberry Vinaigrette
1/3 cup raspberry vinegar
1/4 cup salad oil
2 tablespoons honey
2 10 ounce packages torn mixed salad greens; Italian blend
2 medium star fruit, thinly sliced
1 small red onion, thinly sliced
Combine vinegar, oil and honey in a screw top jar. Cover and shake well. Toss salad greens with star fruit and onion in a large bowl. Shake dressing well and pour over salad mixture. Toss lightly to coat well. Makes 12 servings.
Fruit Exotica
1/3 cup orange juice
3 tablespoons cream of coconut
1/2 teaspoon pure almond extract
1/2 teaspoon curry powder
1 cup reduced fat sour cream
2 mangoes, cubed
4 star fruit, sliced
1 cup blueberries
2 cups strawberries, chopped
1 1/2 cups orange sections
In a large bowl, mix together orange juice and the following four ingredients with a spoon. Set aside. Add prepared fruit to dressing and toss thoroughly. Cover and refrigerate several hours or overnight. Serve on leaf lettuce as a salad, top slices of pound cake or fill a crepe for dessert. 8 servings.
Vietnamese Grilled Steak Wraps
1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 8 inch flour tortillas
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips
Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in a medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. Soak wooden skewers in hot water 30 minutes to prevent burning. Grill beef over medium hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps.
Grilled Lemongrass Prawns
16 king prawns or 24 medium prawns, heads and shells intact
1/4 cup sugar
1/4 cup fish sauce
1 tablespoon vegetable oil
2 stalks lemongrass, outer leaves and tough green tops removed, root ends trimmed and finely ground
1 star fruit, unripe, sliced into thin stars
With a paring knife, make an incision through the shell along the back of the prawns. Devein, leaving the shell intact; rinse the prawns and pat dry. Whisk together the sugar and fish sauce in a bowl until the sugar is completely dissolved. Stir in the oil and lemongrass. Add the prawns and toss running your fingertips between the flesh and shells. Place the prawns in a plastic bag and seal the bag. Marinate the prawns, refrigerated, 2 to 3 hours, turning the bag over every 30 minutes or so. Grill over a barbecue,make sure the flames have subsided and coals are red with white ashes, or in a well oiled grill pan over medium high heat, until prawns are cooked through and turn pink, about 3 minutes per side for king prawns and 2 minutes for medium prawns. Serve with star fruit on the side.
Pork Scaloppinis with Star Fruit
1 tablespoon butter
4 pork cutlets, 4 ounces each
salt and pepper to taste
1 star fruit, sliced
1/2 cup beef broth
1/2 cup orange juice
1 cup whipping cream
2 tablespoons fresh coriander, chopped
2 teaspoons orange peel
Preheat oven to 200F. Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper. Transfer cutlets to a serving dish and set aside in oven. In same pan, cook star fruit 1 minute per side. Set aside in oven. Add beef broth, orange juice and cream to saucepan; cook until reduced by half. Add coriander and orange peel. Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit. Serve with rice and zucchini, if desired. Serves 4.
Lemony Star Fruit Kuchen
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/3 cup quick cooking rolled oats
1 teaspoon baking powder
1/8 teaspoon baking soda
2 egg whites
1/2 cup plain nonfat yogurt
1/3 cup packed brown sugar
2 tablespoons dark molasses
2 tablespoons margarine, melted
1 teaspoon lemon peel, finely shredded
nonstick spray coating
1 large star fruit cut into 12 slices
2 teaspoons granulated sugar
In a large bowl, stir together flour, cornmeal, oats, baking powder and baking soda. In another bowl stir together egg whites, yogurt, brown sugar, molasses, melted margarine and lemon peel. Add egg white mixture to flour mixture, stirring just till combined. Spray an 8 inch round quiche pan or cake pan with nonstick spray coating. Spread batter into prepared pan. Gently press star fruit slices into batter. Bake in a 350F oven about 30 minutes or till a toothpick inserted near center comes out clean. Lightly sprinkle with granulated sugar. Cool slightly in pan on a wire rack. Cut into wedges. Serve warm.
Baked Fish Fillets With Star Fruit
2 tablespoons softened butter
2 fairly lean fish fillets, about 1/2 pound each, about 1/2 inch thick
salt and white pepper to taste
2 very small star fruit
lime juice to taste
Preheat oven to 450F. Select a baking dish to hold fillets in a single layer. Spread a little less than half the butter in the dish. Set fillets on butter. Add salt and pepper. Cut off star fruit tips. Slice fruit thin; arrange on fish. Dot with remaining butter. Taste star fruit; if rather sweet, sprinkle with a healthy dose of lime juice; if tart, a smaller amount. Bake for about 8 minutes, until fish just becomes opaque in the center. It will continue to bake in the dish, so do not overcook. Serve at once.
Star Fruit Steak
1 1/4 pounds beef sirloin steak
1/3 cup Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon seasoning salt
1 star fruit, cut into 1/3 inch slices
Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once. Preheat an outdoor grill for high heat and lightly oil grate. Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness. Makes 4 servings.
* The star fruit is aka starfruit, carambola, bilimbi, belimbing, Chinese star fruit, five angled fruit and the star apple. It is most commonly known as star fruit and carambola.Any good recipes for star-fruit?
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Any good recipes for star-fruit?
I like to just eat them plain. But how about a Star Fruit %26amp; Mango Smoothie?
Ingredients:
8 ounces plain yogurt, drained
1 cup fresh orange juice
3 large star fruits
2 large mangoes, peeled and seeded
DIRECTIONS:
In a blender, puree all ingredients until smooth. Chill. Makes 6 to 8 cups.
I just slice and put on top of my salad for the instant ';wow'; effect.
They are a fancy touch to add to meat (like a ham or turkey or chicken). You know how people put pineapples and cherries on the outside of hams with toothpick? Starfruit looks cool if you do the same. I put some on a turkey that I cooked and then put a few slices on top of the dessert that I had that same meal. It makes for a nice and tasty presentation.
Star Fruit Chicken Rice
2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup chopped scallions
2 teaspoons mashed garlic
6 medium star fruit
1 cup heavy cream
salt, black pepper and paprika to taste
minced cilantro leaves for garnish
4 cups cooked rice
4 pounds cooked chicken breast, deboned, cut into bite size pieces
In a medium pan, heat olive oil. Saute red bell pepper, scallions, garlic and star fruit over medium low heat until tender about 8 minutes. Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken and heat until serving temperature about 5 minutes. Garnish with coriander.
Star Fruit Avocado Salad
torn lettuce leaves
2 tomatoes, sliced
1/2 red onion, sliced very thin
1 avocado, sliced
2 star fruit, sliced
On each of four salad plates, arrange a bed of lettuce. Layer the remaining ingredients in the order listed. Drizzle with lemon vinaigrette or your favorite dressing. Serves 4.
Star Fruit Bread
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar,
1/2 cup butter, softened
3 eggs
1 teaspoon white wine
2 cups star fruit, mashed
1 cup chopped coconut
Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream sugar and butter and then cream in eggs. Blend in white wine and star fruit. Stir in flour mixture, blending thoroughly and then stir in coconut. Spoon into a well greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Bake for 50 minutes or until a toothpick comes out clean.
Broiled Star Fruit over Vanilla Frozen Yogurt
2 large star fruit, trimmed and each sliced into 8 stars
1 tablespoon fresh lemon juice
1 tablespoon light brown sugar
2 cups sugar free, fat free vanilla frozen yogurt
Place a broiler rack 6 inches from source of heat. Preheat broiler. Arrange star fruit slices on a baking sheet and brush with lemon juice. Sprinkle with brown sugar. Broil until sugar bubbles and begins to darken, about 2 to 3 minutes. Meanwhile, scoop frozen yogurt into 4 dessert dishes. Top each serving with 4 star fruit slices. Serve at once. Serves 4.
Star Fruit Chicken Salad
Chicken Salad:
5 8 ounce chicken breasts, boneless
4 star fruit, sliced
2 red or yellow peppers, roasted, peeled and sliced
10 cups lettuce greens
Oriental Mango Dressing:
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced jalapeno pepper
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
2 teaspoons sugar
2 tablespoons lime juice
2 cups diced mango
2 cups rice wine vinegar
2 tablespoons sesame oil
1 cup canola oil
salt and pepper to taste
Method: Grill chicken breast, cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers and star fruit slices around the greens. Dressing: Combine first 8 ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad. Serves 8 to 10.
Star Fruit Upside Down Cake
3 to 4 star fruit, sliced
1/4 cup butter, melted
2/3 cup dark brown sugar
juice of 2 passion fruit
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
pinch of salt
1/2 cup milk
1 teaspoon each of vanilla and almond extract
Preheat oven to 350F. Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible. Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside. Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well. Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts. Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate. 8 servings.
Star Fruit Cocktail
1 star fruit, deveined
1/4 cup orange liqueur
ice
1/2 cup rum crystale
1 cup fresh orange juice
1 star fruit, sliced for garnish
Blend all ingredients except for garnish. Garnish with a slice of star fruit.
Star Fruit Fruit Salad
1 sliced, seeded star fruit
1 banana, sliced
juice of 1 lime
1 orange, peeled and sliced
Lightly mix fruit with lime juice. Serve cold over lettuce leaves or as fruit cups.
Sweet Star Fruit Relish
8 cups thinly sliced star fruit
1/2 teaspoon salt
1 1/2 cups cider vinegar
1 tablespoon whole cloves
4 cups sugar
1/2 teaspoon ground nutmeg, optional
Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight. Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded. Cook gently to the consistency of preserves. Allow to stand overnight. Remove spice bag and reheat mixture to boiling. Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes. *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor. Makes about 5 pints.
Avocado, Star Fruit and Wilted Spinach Salad
1 tablespoon peanut or corn oil
1 teaspoon ground cumin
2 tablespoons chopped red onion
1/3 cup Japanese rice wine vinegar
1 1/2 tablespoons brown sugar
1 teaspoon soy sauce
1/4 teaspoon red pepper flakes
1 pound fresh spinach, stemmed, washed and dried
2 star fruit, thinly sliced
1 avocado, peeled and sliced
In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds. Add onions and cook, stirring, until soft, about 2 minutes. Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing. Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.
Star Fruit Sampler with Cranberry Coulis
Coulis:
1 pound cranberries, rinsed
2 cups water
2 cups sugar
1/4 cup grand marnier
grated zest of one orange
2 whole star fruit, washed and sliced
1 large mango, peeled and sliced
2 kiwi, peeled and sliced
mint and coconut to garnish
8 ounces mascarpone cheese
Coulis: Simmer cranberries with water and sugar in a medium size saucepan over medium heat about 10 minutes or until skins pop. Puree berries and juice in processor or blender. Remove and strain liquid over medium size bowl. Stir in grand marnier and grated orange zest. Refrigerate for one hour. Remove from refrigerator and divide sauce among six dessert plates. Arrange slices of star fruit, mango and kiwi on top. Garnish with fresh mint and coconut. Serve with a dollop of mascarpone cheese.
Star Fruit Soup
2 chicken drumsticks
1 star fruit, sliced
1 teaspoon lemon grass
1 teaspoon kaffir lime leaves, shredded
4 ounces shallots, chopped
4 cups chicken stock
2 teaspoons small tomatoes
1 ounce fish sauce
1 ounce black soya sauce
1 ounce white soya sauce
2 teaspoons coriander, chopped
1 red chilli, shredded
Place the chicken stock in a saucepan and boil the drumsticks until tender. Add black and white soya sauce to taste. Put sliced star fruit, shallots, tomatoes, lemon grass and shredded kaffir lime leaves in the pan and season with fish sauce to taste. Cook further 5 minutes. To serve: Pour into one large or two individual bowls and decorate with coriander and red chilli. Serve warm or hot.
Tropical Fruit Salad
2 cups seedless red grapes
1 cup cubed, peeled papaya
1 cup sliced star fruit
3 kiwi fruit, peeled and sliced
3 tablespoons lime juice
2 tablespoons honey
1 cup sliced banana
Combine grapes, papaya, star fruit and kiwi in a bowl; toss gently. Combine lime juice and honey in a small bowl, stirring with a whisk until blended. Pour over fruit; toss gently to coat. Cover and chill. Just before serving, add banana; toss gently. Makes 6 to 8 servings.
Star Fruit and Ginger Drink
1 pound star fruit
1 thumb of ginger
1 teaspoon lime juice
4 cups of water
sugar to taste
Blend star fruit and ginger with water and lime juice then strain. Add sugar and serve chilled.
Fruit Salad Vinaigrette
1 medium ripe mango
1 small papaya
2 kiwi fruit
1 star fruit
French Dressing:
2 tablespoons wine vinegar
1 teaspoon Dijon mustard
5 tablespoons olive oil
salt and pepper to taste
Cut the papaya in half and remove seeds. Peel papaya and mango, cut lengthways into slices. Peel and slice kiwi. Slice star fruit. Arrange the fruit attractively on a serving dish and pour a little dressing on top
French Dressing:
Place all the ingredients in a screw top jar and shake well to mix. Chill.
Star Fruit Lobster Salad
Dressing:
1/2 pound mixed salad greens, chilled
1 cup orange juice
4 medium star fruit, sliced
2 tablespoons honey
1 cup oranges, peeled and sliced
1/4 cup canola oil
1 pound cooked lobster tails
1 teaspoon salt
1 cup black beans
Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half. Remove and cool. Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve. 5 servings.
Down Island Salsa
1/4 cup firmly packed brown sugar
3 tablespoons white rum
2 tablespoons fresh lime juice
1 teaspoon minced seeded serrano chile
4 cups fresh pineapple cubes
1 cup diced peeled ripe mango
1 cup star fruit, halved lengthwise and thinly sliced
Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Makes 4 cups.
Shrimp and Star Fruit Salad
1 1/2 pounds large, unpeeled shrimp
1/2 cup fresh lemon juice
3 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups cooked penne
1 cup chopped fresh cilantro
1 cup sliced green onions
3 star fruit, each cut crosswise into 1/4 inch thick slices
Boston lettuce leaves
Bring 6 cups of water to a boil in a large saucepan. Add shrimp and cook 3 minutes or until done. Drain and rinse under cold running water. Peel shrimp and chill. Combine lemon juice, Dijon mustard, oil, water, salt and pepper and stir well. Add chilled shrimp, pasta, cilantro, green onions and star fruit slices to lemon juice mixture and toss gently to coat. Serve on lettuce lined plates. 6 servings.
Chicken Star Fruit Stir Fry
4 star fruit
1 pound skinless, boneless chicken breasts, cut into 1/4 inch wide strips
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons finely chopped peeled ginger root
1 tablespoon soy sauce
4 garlic cloves, crushed
3 tablespoons cornstarch
1 teaspoon vegetable oil
1 1/2 cups julienne cut red bell pepper
1 cup vertically sliced onion
2 teaspoons dark sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups hot cooked rice
Cut 1 star fruit in half crosswise and squeeze 2 tablespoons juice, using a citrus reamer or juicer; set juice aside. Dice star fruit halves; set aside. Slice remaining 3 star fruit crosswise and set aside. Combine 2 tablespoons star fruit juice, chicken, sherry, brown sugar, ginger root, soy sauce and garlic in a bowl and stir well. Cover and chill 30 minutes. Drain chicken, reserving marinade. Sprinkle chicken with cornstarch; toss well to coat. Heat vegetable oil in a large nonstick skillet over medium high heat. Add chicken and star fruit; stir fry 1 minute. Add bell pepper and onion and stir fry 3 minutes or until chicken is done. Add reserved marinade, sesame oil, salt and pepper; stir fry 1 minute. Serve over rice. 4 servings.
Star Fruit Chutney
2 cups cubed star fruit
1/4 cup sugar
1/2 cup dry red wine
1 tablespoon finely chopped peeled ginger root
1/4 teaspoon ground cloves
2 tablespoons white wine vinegar
Combine all ingredients in a medium saucepan and stir well. Bring to a simmer over medium high heat and cook 25 minutes or until slightly thickened. Makes 1 cup.
Tropical Fruit Napoleons
1/2 cup fat free sour cream
1/3 cup sifted powdered sugar
1/3 cup light cream cheese
1/4 cup soft tofu
1/2 teaspoon grated lemon rind
2 tablespoons dry bread crumbs
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
5 sheets frozen phyllo dough, thawed
2 tablespoons light butter, melted
cooking spray
1/2 cup diced star fruit
1/2 cup diced peeled papaya
1/2 cup diced banana
1 tablespoon powdered sugar
Combine first 5 ingredients in a bowl; beat with mixer at medium speed until smooth. Cover and chill. Combine bread crumbs, granulated sugar and cinnamon in a bowl. Stir well and set aside. Preheat oven to 375F. Place 1 phyllo sheet on a large cutting board or work surface; lightly brush with butter. Sprinkle with 1 tablespoon bread crumb mixture. Repeat layers with remaining phyllo, butter and bread crumb mixture, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut 12 3 inch circles through phyllo layers using a sharp round cookie cutter. Carefully place layered circles on a baking sheet coated with cooking spray; discard any remaining phyllo scraps. Coat the bottom of another baking sheet with cooking spray; place, coated side down, on top of layered phyllo circles. Bake at 375F for 12 minutes or until crisp. Remove top baking sheet; place phyllo stacks on a wire rack. Cool completely. Combine star fruit, papaya and banana; stir gently. Place 1 phyllo stack on each of 4 dessert plates. Spread about 1 tablespoon sour cream mixture on top of each stack; top each with about 3 tablespoons papaya mixture and 1 tablespoon sour cream mixture. For each serving, repeat layers with the remaining phyllo stacks, sour cream mixture and papaya mixture, ending with phyllo stacks. Sprinkle powdered sugar over napoleons. 4 servings.
Marinated Sour Shrimp
2 pounds large shrimp with shell
6 shallots, peeled and finely chopped
3 red chilies
4 sour star fruit, sliced
1/2 teaspoon salt
Put shrimp in a pan with 8 cups water and bring to boil. Simmer for 4 minutes, drain and plunge shrimp in iced water for 30 seconds. Drain, then peel shrimp. Grind or blend shallots, chilies and star fruit. Add salt to taste and a little lime or lemon juice if not sour enough. Combine with shrimp and serve.
Grilled Tuna and Star Fruit Salad
1 1/2 pounds fresh tuna, 1 inch thick, cut into 4 pieces
Mustard Dressing, recipe follows
2 star fruit, cut crosswise into 1/4 inch thick slices
8 cups torn mixed lettuce
1 cucumber, peeled, halved lengthwise and thinly sliced
3 green onions, sliced
Arrange the tuna on a lightly oiled grilling tray or broiler pan. Place 1/4 cup of the Mustard Dressing in a small bowl. Brush some dressing over the fish. Grill or broil, uncovered, for 5 minutes. Turn the fish and arrange the star fruit alongside it on the grilling tray. Brush the fish and star fruit lightly with the dressing. Return to the grill. Cook for 3 to 6 minutes longer, or until the fish flakes easily with a fork. Combine the lettuce and cucumber in a large salad bowl. Add the remaining dressing and toss to coat well. Divide the salad evenly among 4 dinner plates. Place 1 piece of tuna on the center of each salad. Arrange the star fruit slices around each salad plate. Sprinkle with green onions.
Mustard Dressing:
1/2 cup mayonnaise
1 tablespoon lime or lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon paprika
Combine the mayonnaise, lime juice, mustard, dill and paprika in a small bowl and mix well. Chill until ready to use. Makes about 1/2 cup. 4 servings.
Broad Bean Star Fruit Bologna
1 cup canned broad beans, drained
1/2 cup star fruit, diced
1/2 cup bologna, diced
3 cups mixed fruit and nuts
1 cup cooked couscous, cooled
3 cups yogurt
1 tablespoons Cajun seasoning
lettuce leaves to serve
Combine broad beans, star fruit, bologna, fruit and nuts, couscous, yogurt and Cajun seasoning. Arrange lettuce leaves on a platter. Spoon bean mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.
Butterhead and Mesclun Salad w/Grilled Star Fruit and Edible Flowers
3 tablespoons champagne vinegar
1 teaspoon minced garlic
1/4 finely chopped mixed herbs such as thyme, tarragon, chives or parsley
1/3 cup olive oil
salt and pepper to taste
1 star fruit cut crossways into 1/4 inch slices
1/4 head butterhead lettuce such as Boston or Bibb washed and leaves separated
2 cups mesclun salad mix or other mixed greens that have been washed
1/2 head of radicchio finely sliced
16 edible flowers such as nasturtiums, chive blossoms or pansies
Combine the champagne vinegar, herbs, garlic and salt and pepper in a mixing bowl and allow to steep 15 minutes. Slowly whisk in the oil until completely emulsified. Prepare the grill for the star fruit. Lightly grill the fruit for about 3 minutes on each side. Place the lettuce leaves on serving plates. Mound the mesclun greens on top. Garnish with the radicchio. Arrange the edible flowers and star fruit on the lettuce leaves around the edge of the plate. Drizzle the dressing over the salad. Serves 4.
Star Fruit Mui
2 quarts star fruit, cut in slices
juice of 3 lemons
1 1/2 tablespoon salt
6 tablespoons sugar or 9 tablespoons raw sugar
1/8 teaspoon Chinese five spice
2 1/2 tablespoons whiskey
Dry star fruit in the sun for 2 days. Rinse. Combine remaining ingredients and bring to a boil. Add star fruit and simmer about 15 minutes, until shiny and transparent. Cool. Store refrigerated in sterilized jars. Age 2 to 3 days before eating.
Grilled Chicken and Star Fruit
2 teaspoons finely grated orange peel
2 tablespoons orange marmalade
2 teaspoons olive oil
1 tablespoons fresh snipped thyme
2 1/2 teaspoons ground coriander
1/8 teaspoons ground red pepper
1/4 teaspoons salt
1 small ruby red grapefruit
2 ripe, firm kiwi
2 medium ripe nectarines
2 ripe, firm star fruit
4 medium boneless, skinless chicken breast halves
Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside. Peel and quarter grapefruit and kiwi. Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices. Thread fruits on 4 metal skewers. Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once. During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once. While the chicken and fruit are grilling prepare some rice for a great side dish. To add even more of the islands to your meal you could use couscous as a great side dish choice. Serves 4.
Art Deco Salad
2 cups shredded lettuce
1/2 cup shredded red cabbage
fresh parsley to taste
1 medium carrot, shredded
1 medium tomato, chopped
3 large radishes, shredded
salt and pepper
1 star fruit, sliced for garnish
bottled dill dressing
Arrange all ingredients on a salad plate, top with dill dressing and slices of star fruit. Serves 1.
Duckling with Star Fruit Sauce
2 4 pound domestic ducklings, thawed if frozen
1 teaspoon dried thyme leaves
1 teaspoon fresh parsley, chopped
2 bay leaves
1 small onion, chopped
1 carrot, thinly sliced
1 small stalk celery, chopped
salt and pepper
Star Fruit Sauce:
1 cup dry white wine
1 cup medium dry sherry or port
1/4 cup rice vinegar
1 teaspoon tomato paste
7 ounces star fruit, pared, pureed and sieved
star fruit slices for garnish
Roast Duckling: Preheat oven to 375F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip of small knife. Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm. Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced. Server over duckling and garnish with star fruit slices.
Star Fruit Salad with Raspberry Vinaigrette
1/3 cup raspberry vinegar
1/4 cup salad oil
2 tablespoons honey
2 10 ounce packages torn mixed salad greens; Italian blend
2 medium star fruit, thinly sliced
1 small red onion, thinly sliced
Combine vinegar, oil and honey in a screw top jar. Cover and shake well. Toss salad greens with star fruit and onion in a large bowl. Shake dressing well and pour over salad mixture. Toss lightly to coat well. Makes 12 servings.
Fruit Exotica
1/3 cup orange juice
3 tablespoons cream of coconut
1/2 teaspoon pure almond extract
1/2 teaspoon curry powder
1 cup reduced fat sour cream
2 mangoes, cubed
4 star fruit, sliced
1 cup blueberries
2 cups strawberries, chopped
1 1/2 cups orange sections
In a large bowl, mix together orange juice and the following four ingredients with a spoon. Set aside. Add prepared fruit to dressing and toss thoroughly. Cover and refrigerate several hours or overnight. Serve on leaf lettuce as a salad, top slices of pound cake or fill a crepe for dessert. 8 servings.
Vietnamese Grilled Steak Wraps
1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar, divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 8 inch flour tortillas
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips
Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in a medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. Soak wooden skewers in hot water 30 minutes to prevent burning. Grill beef over medium hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps.
Grilled Lemongrass Prawns
16 king prawns or 24 medium prawns, heads and shells intact
1/4 cup sugar
1/4 cup fish sauce
1 tablespoon vegetable oil
2 stalks lemongrass, outer leaves and tough green tops removed, root ends trimmed and finely ground
1 star fruit, unripe, sliced into thin stars
With a paring knife, make an incision through the shell along the back of the prawns. Devein, leaving the shell intact; rinse the prawns and pat dry. Whisk together the sugar and fish sauce in a bowl until the sugar is completely dissolved. Stir in the oil and lemongrass. Add the prawns and toss running your fingertips between the flesh and shells. Place the prawns in a plastic bag and seal the bag. Marinate the prawns, refrigerated, 2 to 3 hours, turning the bag over every 30 minutes or so. Grill over a barbecue,make sure the flames have subsided and coals are red with white ashes, or in a well oiled grill pan over medium high heat, until prawns are cooked through and turn pink, about 3 minutes per side for king prawns and 2 minutes for medium prawns. Serve with star fruit on the side.
Pork Scaloppinis with Star Fruit
1 tablespoon butter
4 pork cutlets, 4 ounces each
salt and pepper to taste
1 star fruit, sliced
1/2 cup beef broth
1/2 cup orange juice
1 cup whipping cream
2 tablespoons fresh coriander, chopped
2 teaspoons orange peel
Preheat oven to 200F. Melt butter in frying pan over medium heat. Cook pork about 4 to 5 minutes per side. Season with salt and pepper. Transfer cutlets to a serving dish and set aside in oven. In same pan, cook star fruit 1 minute per side. Set aside in oven. Add beef broth, orange juice and cream to saucepan; cook until reduced by half. Add coriander and orange peel. Continue cooking 2 to 3 minutes. Spoon sauce over meat and garnish with star fruit. Serve with rice and zucchini, if desired. Serves 4.
Lemony Star Fruit Kuchen
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/3 cup quick cooking rolled oats
1 teaspoon baking powder
1/8 teaspoon baking soda
2 egg whites
1/2 cup plain nonfat yogurt
1/3 cup packed brown sugar
2 tablespoons dark molasses
2 tablespoons margarine, melted
1 teaspoon lemon peel, finely shredded
nonstick spray coating
1 large star fruit cut into 12 slices
2 teaspoons granulated sugar
In a large bowl, stir together flour, cornmeal, oats, baking powder and baking soda. In another bowl stir together egg whites, yogurt, brown sugar, molasses, melted margarine and lemon peel. Add egg white mixture to flour mixture, stirring just till combined. Spray an 8 inch round quiche pan or cake pan with nonstick spray coating. Spread batter into prepared pan. Gently press star fruit slices into batter. Bake in a 350F oven about 30 minutes or till a toothpick inserted near center comes out clean. Lightly sprinkle with granulated sugar. Cool slightly in pan on a wire rack. Cut into wedges. Serve warm.
Baked Fish Fillets With Star Fruit
2 tablespoons softened butter
2 fairly lean fish fillets, about 1/2 pound each, about 1/2 inch thick
salt and white pepper to taste
2 very small star fruit
lime juice to taste
Preheat oven to 450F. Select a baking dish to hold fillets in a single layer. Spread a little less than half the butter in the dish. Set fillets on butter. Add salt and pepper. Cut off star fruit tips. Slice fruit thin; arrange on fish. Dot with remaining butter. Taste star fruit; if rather sweet, sprinkle with a healthy dose of lime juice; if tart, a smaller amount. Bake for about 8 minutes, until fish just becomes opaque in the center. It will continue to bake in the dish, so do not overcook. Serve at once.
Star Fruit Steak
1 1/4 pounds beef sirloin steak
1/3 cup Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon seasoning salt
1 star fruit, cut into 1/3 inch slices
Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once. Preheat an outdoor grill for high heat and lightly oil grate. Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness. Makes 4 servings.
* The star fruit is aka starfruit, carambola, bilimbi, belimbing, Chinese star fruit, five angled fruit and the star apple. It is most commonly known as star fruit and carambola.Any good recipes for star-fruit?
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Any good recipes for star-fruit?
I like to just eat them plain. But how about a Star Fruit %26amp; Mango Smoothie?
Ingredients:
8 ounces plain yogurt, drained
1 cup fresh orange juice
3 large star fruits
2 large mangoes, peeled and seeded
DIRECTIONS:
In a blender, puree all ingredients until smooth. Chill. Makes 6 to 8 cups.
I just slice and put on top of my salad for the instant ';wow'; effect.
They are a fancy touch to add to meat (like a ham or turkey or chicken). You know how people put pineapples and cherries on the outside of hams with toothpick? Starfruit looks cool if you do the same. I put some on a turkey that I cooked and then put a few slices on top of the dessert that I had that same meal. It makes for a nice and tasty presentation.
What are some good recipes to disguise fruit + veg?
Specifically for a 16 year old (male or female)What are some good recipes to disguise fruit + veg?
Cheesy Vegetable Lasagna
INGREDIENTS
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving
Chocolate Covered Strawberries
INGREDIENTS
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
DIRECTIONS
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.What are some good recipes to disguise fruit + veg?
If they just wont eat vegetables in their full form,then for some odd reason,people just LOVE vegetable soup as long as it has been put through the liquidiser and no longer resembles the vegetable. As for fruit,liquidise fruits as well with fruit juice or milk,really tasty and healthy especially if the fruit has been frozen beforehand.
I come from the ';make them sweet'; school of thought when it comes to enticing people to eat veggies. Here are a couple YUMMY recipes.
honey-glazed roasted carrots and parsnips
2 lbs carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400掳F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast 10 minutes; stir. Roast 10 minutes longer, stir, and reverse sheets. Continue roasting until are tender slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350掳F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
braised endive
1/3 cup water
2 tablespoons unsalted butter
1 teaspoon sugar
3/4 teaspoon salt
3 medium Belgian endives (1 lb total), each cut lengthwise into 6 wedges
Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.
Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.
onions with currant, port and balsamic glaze
Servings: Serves 6 to 8.
2 pounds small boiling onions (about 3/4 to 1 inch in diameter)
1 cup (or more) ruby Port
2/3 cup dried currants
3 tablespoons butter
2 tablespoons (packed) light brown sugar
2 tablespoons balsamic vinegar
3 teaspoons minced fresh thyme
Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.
Here are over 300 recipes for you:
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Yagi Antenna System For World Space
Cheesy Vegetable Lasagna
INGREDIENTS
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving
Chocolate Covered Strawberries
INGREDIENTS
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
DIRECTIONS
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.What are some good recipes to disguise fruit + veg?
If they just wont eat vegetables in their full form,then for some odd reason,people just LOVE vegetable soup as long as it has been put through the liquidiser and no longer resembles the vegetable. As for fruit,liquidise fruits as well with fruit juice or milk,really tasty and healthy especially if the fruit has been frozen beforehand.
I come from the ';make them sweet'; school of thought when it comes to enticing people to eat veggies. Here are a couple YUMMY recipes.
honey-glazed roasted carrots and parsnips
2 lbs carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400掳F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast 10 minutes; stir. Roast 10 minutes longer, stir, and reverse sheets. Continue roasting until are tender slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350掳F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
braised endive
1/3 cup water
2 tablespoons unsalted butter
1 teaspoon sugar
3/4 teaspoon salt
3 medium Belgian endives (1 lb total), each cut lengthwise into 6 wedges
Bring water, butter, sugar, 1/4 teaspoon salt, and a pinch of pepper to a simmer in a 10-inch heavy skillet. Add endive in 1 layer, then braise, covered, turning wedges over once, 10 minutes.
Remove lid and increase heat to moderately high, then cook, turning over occasionally, until all of liquid is evaporated and endive is very tender and well caramelized, 6 to 8 minutes.
onions with currant, port and balsamic glaze
Servings: Serves 6 to 8.
2 pounds small boiling onions (about 3/4 to 1 inch in diameter)
1 cup (or more) ruby Port
2/3 cup dried currants
3 tablespoons butter
2 tablespoons (packed) light brown sugar
2 tablespoons balsamic vinegar
3 teaspoons minced fresh thyme
Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.
Here are over 300 recipes for you:
http://www.cooks.com/rec/search?q=vegan+鈥?/a>
Fruit smoothie recipes please-no yogurt or milk-please provide nutritionals?
I use one cup of frozen fruit - my favorite is mixed berries with cherries, a scoop of soy protein or whey protein powder, two packets of splenda and about a cup of liquid (usually sugar free lemonade or a flavored water). Comes out to 235 calories, 52 g carbs, 1 gr fat and 21 gr protein. If you don't want to use splenda or sugar free drinks you can use a cup of juice but you need to add the calories and carbs of that juice to the calorie count.
Other combos I like - frozen mangos and peaches! I am not a big banana fan, so I don't use them in my smoothies. If you are allergic to dairy do not use whey protein but if you are just looking for something not creamy the whey protein tastes better than the soy protein.Fruit smoothie recipes please-no yogurt or milk-please provide nutritionals?
Add whatever fruit you want to use, some fruit juice, a few icecubes, and a little sugar if you want it.
make sure you blend the ice first and then add the other ingredients so that it's smooth.
No fat, very good for you, low calories.Fruit smoothie recipes please-no yogurt or milk-please provide nutritionals?
foodnetwork.com
My fave smoothie is : Makes 1 smoothie= 100 calories
1 cup of orange juice
1 cup of frozen strawberries
1/4 of a cup of honey
1 small banana
YUM ( perfect for a snack or meal)
Other combos I like - frozen mangos and peaches! I am not a big banana fan, so I don't use them in my smoothies. If you are allergic to dairy do not use whey protein but if you are just looking for something not creamy the whey protein tastes better than the soy protein.Fruit smoothie recipes please-no yogurt or milk-please provide nutritionals?
Add whatever fruit you want to use, some fruit juice, a few icecubes, and a little sugar if you want it.
make sure you blend the ice first and then add the other ingredients so that it's smooth.
No fat, very good for you, low calories.Fruit smoothie recipes please-no yogurt or milk-please provide nutritionals?
foodnetwork.com
My fave smoothie is : Makes 1 smoothie= 100 calories
1 cup of orange juice
1 cup of frozen strawberries
1/4 of a cup of honey
1 small banana
YUM ( perfect for a snack or meal)
Anyone have any good fruit smoothie recipes?
FRUIT FOR THE DAY SMOOTHIE
1 can of Mandarin Oranges (including syrup)
2 frozen bananas, peeled %26amp; sliced
2 cups frozen strawberries
1 1/2 cups milk
Add all ingredients in the order listed above to the blender. Be sure to hold down the lid and blend on low speed for 30 seconds. Then blend on high speed for 1 minute.Anyone have any good fruit smoothie recipes?
This peach smoothie is very sweet and especially yummy. If you like peach you are in for a treat, sugah!
peach REFRESHER Smoothie Recipe
2 cups peach nectar or apple juice
1 cup vanilla frozen yogurt
1/2 banana
1 cup peach yogurt
1 1/2 cups frozen peach slices
Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting
until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe
serves 3-5.
------------
Summer is the right time for watermelons and they taste fabulous when blended into a smoothie. Add some yogurt for texture and lime for a bit of zip and you鈥檒l have a new favorite.
Limey Watermelon Smoothie Ingredients:
1 1/2 cups watermelon 鈥?chopped
1 1/2 cups honeydew melon 鈥?chopped
2 limes 鈥?juice only
1 cup vanilla lowfat yogurt
1 cup ice cubes
Place all ingredients in a blender and blend until smooth. Pour into glasses. Yield: 4 servingAnyone have any good fruit smoothie recipes?
Here are some yummy smoothie combinations that are great for breakfast or any time of the day.
Simply throw all ingredients in the blender and blend on high for 1 to 2 minutes.
Bananarama 鈥?1 banana, 1/2 cup vanilla yogurt, dash of milk
Mango Mania 鈥?1 mango (cut and pitted), 1/4 cup orange juice
Peach Medley 鈥?1 peach (cut and pitted), 1 banana, 1/4 cup orange juice
Berry Surprise 鈥?1/2 cup strawberries, 1/4 cup blueberries, 1/4 cup raspberries, 录 cup of milk
Strawberry Ice 鈥?1 cup strawberries, 1 cup orange juice, I cup crushed ice
Honey melon 鈥?1 cup chopped honey dew lemon pieces, 1/4 cup apple juice, tablespoon honey.
Banana Boost 鈥?1 banana, 1/4 shredded wheat cereal (or other high fiber cereal), 1/4 cup milk. A great way to get extra fiber and vitamins into your child's diet.
And if it's hot outside, try easy fruit smoothie popsicles. They may a great alternative to sugary ice cream and are a delicious summer treat. For a creamier consistency, add 1/4-cup yogurt of your choice to the recipes above and pour the smoothie mixture into popsicle molds (or paper cups - or even ice cube trays.) Fill cups or tray and insert popsicle sticks when half frozen and slushy. Leave until fully frozen.
You can experiment with the basic fruit smoothie recipes above. Just about any combination of your favorite fruits will taste delicious in a homemade smoothie. It's also a great way to let kids get involved in the kitchen. Let them choose their favorite fruits and let them help you peel and chop them up (according to their age, of course). Children can also pour liquid ingredients into measuring cups.
4bananas
1 pound raspberries
whipping cream 6-12 ice cubes
1/2 and 1/2 milk til blender is full mix together
enjoy
starwberries and tequila
One of my favorites is to puree one banana, about 8 strawberries, a little milk, some greek (or vanilla flavored) yoghurt, and a little squeeze of lemon juice to add some tang.
Fruit, creamy yoghurt, skim milk and ice.
Strawberries and mango - yummmmmo!
blueberries %26amp; banana made with some cream or yogurt
yum yum
blackberries %26amp; apple
strwberries %26amp; pineapple
honey , pineapple %26amp; lemon
strawberries , banana %26amp; honey
BERRY BLAST
*strawberries
*raspberries
*blueberries
*1 banana
*1 - 8 oz. vanilla yogurt
* 1/2 cup of orange juice (feel free to add a few drops of liquid vitamins or boosters [ vit e, vit b, etc.])
BLEND TIL SMOOTH!!!
YUM YUM -- enjoy
1 can of Mandarin Oranges (including syrup)
2 frozen bananas, peeled %26amp; sliced
2 cups frozen strawberries
1 1/2 cups milk
Add all ingredients in the order listed above to the blender. Be sure to hold down the lid and blend on low speed for 30 seconds. Then blend on high speed for 1 minute.Anyone have any good fruit smoothie recipes?
This peach smoothie is very sweet and especially yummy. If you like peach you are in for a treat, sugah!
peach REFRESHER Smoothie Recipe
2 cups peach nectar or apple juice
1 cup vanilla frozen yogurt
1/2 banana
1 cup peach yogurt
1 1/2 cups frozen peach slices
Pour all liquid ingredients into the blender. Add all frozen ingredients. Blend at MIX setting for 30 seconds then blend at SMOOTH setting
until smooth. While the machine is running, move the stir stick around counter-clockwise to aid mixing. Serve immediately. Each recipe
serves 3-5.
------------
Summer is the right time for watermelons and they taste fabulous when blended into a smoothie. Add some yogurt for texture and lime for a bit of zip and you鈥檒l have a new favorite.
Limey Watermelon Smoothie Ingredients:
1 1/2 cups watermelon 鈥?chopped
1 1/2 cups honeydew melon 鈥?chopped
2 limes 鈥?juice only
1 cup vanilla lowfat yogurt
1 cup ice cubes
Place all ingredients in a blender and blend until smooth. Pour into glasses. Yield: 4 servingAnyone have any good fruit smoothie recipes?
Here are some yummy smoothie combinations that are great for breakfast or any time of the day.
Simply throw all ingredients in the blender and blend on high for 1 to 2 minutes.
Bananarama 鈥?1 banana, 1/2 cup vanilla yogurt, dash of milk
Mango Mania 鈥?1 mango (cut and pitted), 1/4 cup orange juice
Peach Medley 鈥?1 peach (cut and pitted), 1 banana, 1/4 cup orange juice
Berry Surprise 鈥?1/2 cup strawberries, 1/4 cup blueberries, 1/4 cup raspberries, 录 cup of milk
Strawberry Ice 鈥?1 cup strawberries, 1 cup orange juice, I cup crushed ice
Honey melon 鈥?1 cup chopped honey dew lemon pieces, 1/4 cup apple juice, tablespoon honey.
Banana Boost 鈥?1 banana, 1/4 shredded wheat cereal (or other high fiber cereal), 1/4 cup milk. A great way to get extra fiber and vitamins into your child's diet.
And if it's hot outside, try easy fruit smoothie popsicles. They may a great alternative to sugary ice cream and are a delicious summer treat. For a creamier consistency, add 1/4-cup yogurt of your choice to the recipes above and pour the smoothie mixture into popsicle molds (or paper cups - or even ice cube trays.) Fill cups or tray and insert popsicle sticks when half frozen and slushy. Leave until fully frozen.
You can experiment with the basic fruit smoothie recipes above. Just about any combination of your favorite fruits will taste delicious in a homemade smoothie. It's also a great way to let kids get involved in the kitchen. Let them choose their favorite fruits and let them help you peel and chop them up (according to their age, of course). Children can also pour liquid ingredients into measuring cups.
4bananas
1 pound raspberries
whipping cream 6-12 ice cubes
1/2 and 1/2 milk til blender is full mix together
enjoy
starwberries and tequila
One of my favorites is to puree one banana, about 8 strawberries, a little milk, some greek (or vanilla flavored) yoghurt, and a little squeeze of lemon juice to add some tang.
Fruit, creamy yoghurt, skim milk and ice.
Strawberries and mango - yummmmmo!
blueberries %26amp; banana made with some cream or yogurt
yum yum
blackberries %26amp; apple
strwberries %26amp; pineapple
honey , pineapple %26amp; lemon
strawberries , banana %26amp; honey
BERRY BLAST
*strawberries
*raspberries
*blueberries
*1 banana
*1 - 8 oz. vanilla yogurt
* 1/2 cup of orange juice (feel free to add a few drops of liquid vitamins or boosters [ vit e, vit b, etc.])
BLEND TIL SMOOTH!!!
YUM YUM -- enjoy
Recipes For Fruit Pizza?
This is what i would like to have in it..
Strawberries,Blue berries,Manderin Oranges,Apples,Lemon Juice,Cream Cheese,Cool Whip,Vanilla,Refrigerated sliceable sugar cookies,Sugar,Peaches.Recipes For Fruit Pizza?
PHILADELPHIA Fruit Pizza
Prep Time: 25 min
Total Time: 2 hr 25 min
Makes: 12 servings, 1 wedge each
1 pkg. (20 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
Assorted fruit, such as sliced kiwi, strawberries, blueberries and drained, canned mandarin orange segments
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
PREHEAT oven to 375掳F. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 minutes; cool. Invert onto serving plate; carefully remove foil. Invert on large serving plate or tray so crust is right-side-up.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust.
ARRANGE fruit over cream cheese layer. Mix preserves and water; brush over fruit. Refrigerate 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.Recipes For Fruit Pizza?
I just made this yesterday! Its awesome!
INGREDIENTS
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
2 medium firm bananas. sliced
2 teaspoons lemon juice
1 (20 ounce) can pineapple chunks, drained
1 pint fresh strawberries, halved
2 kiwifruit, peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1/3 cup orange marmalade
1 tablespoon water
DIRECTIONS
On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Toss bananas with lemon juice. Arrange the pineapple, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour. Combine marmalade and water; drizzle over fruit.
You can add any kind of fruit to this if there is something you don't like or don't want on it.
Hope you enjoy!
1 (17-ounce) package sugar cookie dough
1 (8-ounce) package cream cheese, softened
1/2 teaspoon almond, lemon or orange extract
3 cups fruit, fresh bananas, pineapple chunks, maraschino cherries, fresh oranges cut into rounds and peeled, blueberries, strawberries and peaches
1/2 cup orange marmalade
Preheat oven to 350 degrees.
Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely. Mix together cream cheese and extract. Spread cream cheese mixture over cooled cookie dough crust. Arrange fruit in circles (like a bulls eye pattern). Slightly warm marmalade and brush over fruit. Serve immediately.
(18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced fresh strawberries
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
This is the best. I used lemon pie filling in place of the lemon curd, since i didn't know what that was.
Fresh Fruit Pizza with Lemon Curd
Source: 漏 Cooking Light Magazine
12 servings (serving size: 1 wedge)
The lemon curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. You may have never imagined such a pizza. Now you'll never forget it. It's best served the day it's made.
RECIPE INGREDIENTS
One (18 ounce) package refrigerated sugar cookie dough
Cooking spray
2 tablespoons seedless raspberry jam, melted
3/4 cup Lemon Curd
2 cups fresh raspberries
2 cups blackberries
1 cup sliced strawberries
1 plum, sliced
2 teaspoons sugar
RECIPE METHOD
FOR THE SUGAR COOKIE DOUGH:
Preheat oven to 350 degrees F.
Press dough into a 12-inch pizza pan coated with cooking spray. Bake at 350 degrees F for 12 minutes or until golden brown. Cool completely on a wire rack.
FOR THE FRUIT PIZZA:
Preheat broiler.
Spread jam over crust. Spread Lemon Curd over jam; arrange raspberries, blackberries, strawberry slices, and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes.
Basically you roll out the cookie dough onto a cookie sheet and bake it according to the package directions. While it is cooling you mix together the cream cheese, cool whip, lemon juice and a little sugar and spread it onto the cooled cookie, then put your fruit on top and you can arrange however you want. You might even want to sprinkle some powdered sugar or melted chocolate on top. And then cut into slices like you would a pizza and serve.
www.foodnetwork.com %26amp; search for fruit/dessert pizza. I am POSITIVE they have a bunch of recipes.
Strawberries,Blue berries,Manderin Oranges,Apples,Lemon Juice,Cream Cheese,Cool Whip,Vanilla,Refrigerated sliceable sugar cookies,Sugar,Peaches.Recipes For Fruit Pizza?
PHILADELPHIA Fruit Pizza
Prep Time: 25 min
Total Time: 2 hr 25 min
Makes: 12 servings, 1 wedge each
1 pkg. (20 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
Assorted fruit, such as sliced kiwi, strawberries, blueberries and drained, canned mandarin orange segments
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
PREHEAT oven to 375掳F. Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 minutes; cool. Invert onto serving plate; carefully remove foil. Invert on large serving plate or tray so crust is right-side-up.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over crust.
ARRANGE fruit over cream cheese layer. Mix preserves and water; brush over fruit. Refrigerate 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.Recipes For Fruit Pizza?
I just made this yesterday! Its awesome!
INGREDIENTS
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
2 medium firm bananas. sliced
2 teaspoons lemon juice
1 (20 ounce) can pineapple chunks, drained
1 pint fresh strawberries, halved
2 kiwifruit, peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1/3 cup orange marmalade
1 tablespoon water
DIRECTIONS
On a greased 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Toss bananas with lemon juice. Arrange the pineapple, strawberries, bananas, kiwi and oranges over cream cheese mixture. Refrigerate for 1 hour. Combine marmalade and water; drizzle over fruit.
You can add any kind of fruit to this if there is something you don't like or don't want on it.
Hope you enjoy!
1 (17-ounce) package sugar cookie dough
1 (8-ounce) package cream cheese, softened
1/2 teaspoon almond, lemon or orange extract
3 cups fruit, fresh bananas, pineapple chunks, maraschino cherries, fresh oranges cut into rounds and peeled, blueberries, strawberries and peaches
1/2 cup orange marmalade
Preheat oven to 350 degrees.
Roll out cookie dough large enough to cover a round pizza pan. Bake 8 to 15 minutes or until firm. Cool completely. Mix together cream cheese and extract. Spread cream cheese mixture over cooled cookie dough crust. Arrange fruit in circles (like a bulls eye pattern). Slightly warm marmalade and brush over fruit. Serve immediately.
(18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced fresh strawberries
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.
This is the best. I used lemon pie filling in place of the lemon curd, since i didn't know what that was.
Fresh Fruit Pizza with Lemon Curd
Source: 漏 Cooking Light Magazine
12 servings (serving size: 1 wedge)
The lemon curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. You may have never imagined such a pizza. Now you'll never forget it. It's best served the day it's made.
RECIPE INGREDIENTS
One (18 ounce) package refrigerated sugar cookie dough
Cooking spray
2 tablespoons seedless raspberry jam, melted
3/4 cup Lemon Curd
2 cups fresh raspberries
2 cups blackberries
1 cup sliced strawberries
1 plum, sliced
2 teaspoons sugar
RECIPE METHOD
FOR THE SUGAR COOKIE DOUGH:
Preheat oven to 350 degrees F.
Press dough into a 12-inch pizza pan coated with cooking spray. Bake at 350 degrees F for 12 minutes or until golden brown. Cool completely on a wire rack.
FOR THE FRUIT PIZZA:
Preheat broiler.
Spread jam over crust. Spread Lemon Curd over jam; arrange raspberries, blackberries, strawberry slices, and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes.
Basically you roll out the cookie dough onto a cookie sheet and bake it according to the package directions. While it is cooling you mix together the cream cheese, cool whip, lemon juice and a little sugar and spread it onto the cooled cookie, then put your fruit on top and you can arrange however you want. You might even want to sprinkle some powdered sugar or melted chocolate on top. And then cut into slices like you would a pizza and serve.
www.foodnetwork.com %26amp; search for fruit/dessert pizza. I am POSITIVE they have a bunch of recipes.
Recipes using FRUIT-flavored mini marshmallows (the pastel ones)?
Hi all! :) I'd like to know your fave recipes that involve fruit-flavored miniature marshmallows. They're the pastel-colored ones.
I've found a million recipes online that call for mini marshmallows, and many of these recipes would, I'm sure, taste good with the mild fruit flavor of the mallows I'm talking about. HOWEVER, I really don't have the time to comb thru all these recipes, let alone the time to actually try the recipes to find the best ones.
So, if you have a recipe (of any type) that you really enjoy, which uses the pastel-colored, fruit-flavored mini mallows, please share it. :) Thanks!Recipes using FRUIT-flavored mini marshmallows (the pastel ones)?
this is super easy and tastes great.';Confetti Bars';
1 cup pnut butter ,1/2 cup marg,350 gram butterscotch chips,
1 bag colored mini marshmallows
Put pnut butter,butterscotch chips and marg in microwavable bowl.heat 2-3 min or until butterscotch chips are melted.stir ,then add marshmallows and stir until coated.put in greased 9x9 pan put in fridge until set.keep refrigerated.this can also be done using choc chips instead of butterscotch chips.Recipes using FRUIT-flavored mini marshmallows (the pastel ones)?
I love to eat them right out of the bag.
I'm sure that any recipe using regular marshmellows save hot chocolate would be good for these.
I'm thinking jello, marshmellows and fruit would be good.
MAKE CHERRY JELL-O THEN PUT THE MARSHMALLOWS ON TOP
Quick and easy
Rice Krispie squares
Jello with marshmallows
I've found a million recipes online that call for mini marshmallows, and many of these recipes would, I'm sure, taste good with the mild fruit flavor of the mallows I'm talking about. HOWEVER, I really don't have the time to comb thru all these recipes, let alone the time to actually try the recipes to find the best ones.
So, if you have a recipe (of any type) that you really enjoy, which uses the pastel-colored, fruit-flavored mini mallows, please share it. :) Thanks!Recipes using FRUIT-flavored mini marshmallows (the pastel ones)?
this is super easy and tastes great.';Confetti Bars';
1 cup pnut butter ,1/2 cup marg,350 gram butterscotch chips,
1 bag colored mini marshmallows
Put pnut butter,butterscotch chips and marg in microwavable bowl.heat 2-3 min or until butterscotch chips are melted.stir ,then add marshmallows and stir until coated.put in greased 9x9 pan put in fridge until set.keep refrigerated.this can also be done using choc chips instead of butterscotch chips.Recipes using FRUIT-flavored mini marshmallows (the pastel ones)?
I love to eat them right out of the bag.
I'm sure that any recipe using regular marshmellows save hot chocolate would be good for these.
I'm thinking jello, marshmellows and fruit would be good.
MAKE CHERRY JELL-O THEN PUT THE MARSHMALLOWS ON TOP
Quick and easy
Rice Krispie squares
Jello with marshmallows
Anyone got any recipes how to make fruit pavlova?
I'm in the u.k by the way. The fruitier the better!Anyone got any recipes how to make fruit pavlova?
Ingredients
* 4 egg whites (room temperature eggs)
* Pinch salt (optional)
* 155 gms/2/3 cup caster sugar (this is super fine white sugar)
* 1 teaspoon white wine vinegar
* 300 ml/ 1 1/4 cups double cream (heavy or clotted cream) for topping
* Strawberries, kiwis for topping; possibly passionfruit
[edit] Steps
1. Assemble the ingredients.
2. Preheat the oven at 150潞C (300潞F).
3. Prepare a baking tray (round or rectangular is fine, as long as it's large enough for a dinner plate sized circle). Place baking paper or foil on the tray to prevent the mixture from sticking. Since this dessert is quite prone to sticking, if you are using foil, lightly spray some oil on it. The baking paper alone should usually suffice without spray.
4. Separate the egg whites from the yolks. Keep the yolks for a different recipe, or make an omelette later.
5. Beat the egg whites with a food mixer on high speed for about 5 minutes, or beat with an egg whisk, until stiff peaks form. If using the salt (optional), add it at this step.
6. Add the sugar, vinegar, vanilla and hot water to the egg whites. Use light mixing strokes to mix in these ingredients, so as not to over beat the mixture (this could make it chewy).
7.
Smoothed out %26amp; rounded
Smoothed out %26amp; rounded
Spoon the mixture onto the tray when soft white peaks form. Pavlovas should be round with a little hollow that takes the cream and topping, so it helps to imagine that you're making a nest shape. It should be approximately dinner plate roundness in size.
8. Smooth out the circle and then create a small indented hollow in the center, with slightly raised edges. If your shape is on the wonky side of circular, don't worry too much about how accurate the circular shape is - creative misshapes are permissible as long as the topping stays put.
9. Pop into the center of the oven. Cook for 60-70 minutes, or until crisp. Don't let it over-brown; it should be an off-white color on the outside.
10. Prepare the toppings while you wait; whip the cream so that it forms soft peaks; slice your strawberries and kiwis or other toppings. If there's time left, research the origins of the pavlova and make up your own mind about who invented it.
11. Remove the pavlova from the oven and place on a wire rack to cool.
12. Place the cooled pavlova on a serving dish and prepare to add the toppings.
* There's a tradition to turn the pavlova over and decorate the base because it is said that this side is less crisp. Sometimes this reason is actually a nifty cover-up trick for little cooking mistakes like over-browning the top and the easy answer is - to turn it upside down... It's a personal choice. The pavlova center will quickly lose its initial crispness anyway because of the whipped cream and topping.
13. Add the whipped cream. If you're patient, spread it out to the edges evenly; if you're impatient, just dollop it on.
14. Add the fruit toppings or other topping ideas (see Tips below). Another popular tradition is to drizzle freshly opened passion fruit over the top of the pavlova, just by itself on the cream or over both the cream and fruit topping.
15. Serve. The beauty of a pavlova is in the eye of the creator; everyone else just wants to eat it. Don't be surprised at how quickly your creation disappears.
[edit] Tips
* Pavlova is best eaten day it is made; it goes soggy and absorbs fridge odors quickly if left longer.
* Other topping ideas include (usually on the whipped cream): Mixture of berries; cherries (pitted); apricot or peach halves; grated dark chocolate; raspberries%26amp; chocolate mix; mango slices etc.
* You can also flavor the cream if you'd like - try vanilla essence, rosewater, orange water, lemon essence etc.
* Use eggs that are room temperature for the best results.
* Some pavlova recipes use cornflour as an ingredient. If you'd like to try this, delete the hot water and add 2 level teaspoons cornflour. It's really a personal choice as to what you prefer. It should be folded in lightly with the sugar, vinegar and vanilla.
* Although whipped cream is traditional, you might like to vary the whipped cream with other soft creamy like substances such as custard. This would be frowned upon by traditionalists but experimental cooks have creative license.
* A dainty variation is to make this mixture as outlined but to create four ';mini pavlovas';. Just spoon out four evenly sized dollops on the tray and cook as instructed above, but only for 50 minutes. These will cook as little ';puffs'; and won't have the hollow; they are best served with a dob of cream on top and a berry coulis drizzled over the top (or serve the cream to the side of the plate). This is a lovely wedding, buffet or cocktail idea but you'll need to adjust the ingredient amounts depending on how many serves you need.
[edit] Warnings
* Disasters that may befall a pavlova include: Browned too much from overcooking; burning because you forgot to take it out on time; or sinking because you got impatient and opened the door too soon. If it is over browned, it'll probably be chewy - but there are people who like it chewy; just slather on lots of cream and topping. If it burns, cut off the burned bits and slather the remaining pavlova with cream and topping. If it sinks, slather it with cream and topping. While the ideal pavlova is symmetrical, balanced and clear of flaws, unless you're a chef, this is a very forgiving dessert and as long as it still tastes good, people won't really notice. If it is completely burned, crumbly or sunken, compost it and start again.Anyone got any recipes how to make fruit pavlova?
Fruit Filled Pavlova
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
2 egg whites, at room temperature
1 tsp. vanilla
1/4 tsp. cream of tartar
2/3 cup sugar
2 cups deli fruit salad, well drained, OR 2 cups mixed fresh fruit
3/4 cup whipping cream
3 Tbsp. superfine sugar, powdered sugar, or Passover powdered sugar
Preparation:
Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet.
Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
Using the back of a spoon, spread meringue onto the circle, building the sides up to form a shell. Bake in a 300 degree oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Cool completely.
Whip cream with 2 Tbsp. sugar and fold into fruit salad. Pile this mixture into the meringue shell and serve. Serves 6-8 Serves 8
PS This recipe sounds so good I'm going to have to make it as well! Enjoy
6 Egg Whites
12oz Caster Sugar
1teas Cornflour
1/2teas White Vinegar
1/2teas Vanilla Extract
Whisk egg whites until stiff, fold in 1/2 sugar, then whisk in remainder and rest of ingredients. Bake on a sheet of silicone gas 2 for approx 45 mins
Topping
1pt Double Cream - whipped to soft peaks
1pkt. Summer Fruits/Fruit of the Forrest (Defrosted)
In all seriousness..listen to the song Pavlova by Rolf Harris....it lists the ingredients for a good pavlova...in the way that only Rolf can (complete with wobble board and panting!)Yagi Antenna System For World Space
Ingredients
* 4 egg whites (room temperature eggs)
* Pinch salt (optional)
* 155 gms/2/3 cup caster sugar (this is super fine white sugar)
* 1 teaspoon white wine vinegar
* 300 ml/ 1 1/4 cups double cream (heavy or clotted cream) for topping
* Strawberries, kiwis for topping; possibly passionfruit
[edit] Steps
1. Assemble the ingredients.
2. Preheat the oven at 150潞C (300潞F).
3. Prepare a baking tray (round or rectangular is fine, as long as it's large enough for a dinner plate sized circle). Place baking paper or foil on the tray to prevent the mixture from sticking. Since this dessert is quite prone to sticking, if you are using foil, lightly spray some oil on it. The baking paper alone should usually suffice without spray.
4. Separate the egg whites from the yolks. Keep the yolks for a different recipe, or make an omelette later.
5. Beat the egg whites with a food mixer on high speed for about 5 minutes, or beat with an egg whisk, until stiff peaks form. If using the salt (optional), add it at this step.
6. Add the sugar, vinegar, vanilla and hot water to the egg whites. Use light mixing strokes to mix in these ingredients, so as not to over beat the mixture (this could make it chewy).
7.
Smoothed out %26amp; rounded
Smoothed out %26amp; rounded
Spoon the mixture onto the tray when soft white peaks form. Pavlovas should be round with a little hollow that takes the cream and topping, so it helps to imagine that you're making a nest shape. It should be approximately dinner plate roundness in size.
8. Smooth out the circle and then create a small indented hollow in the center, with slightly raised edges. If your shape is on the wonky side of circular, don't worry too much about how accurate the circular shape is - creative misshapes are permissible as long as the topping stays put.
9. Pop into the center of the oven. Cook for 60-70 minutes, or until crisp. Don't let it over-brown; it should be an off-white color on the outside.
10. Prepare the toppings while you wait; whip the cream so that it forms soft peaks; slice your strawberries and kiwis or other toppings. If there's time left, research the origins of the pavlova and make up your own mind about who invented it.
11. Remove the pavlova from the oven and place on a wire rack to cool.
12. Place the cooled pavlova on a serving dish and prepare to add the toppings.
* There's a tradition to turn the pavlova over and decorate the base because it is said that this side is less crisp. Sometimes this reason is actually a nifty cover-up trick for little cooking mistakes like over-browning the top and the easy answer is - to turn it upside down... It's a personal choice. The pavlova center will quickly lose its initial crispness anyway because of the whipped cream and topping.
13. Add the whipped cream. If you're patient, spread it out to the edges evenly; if you're impatient, just dollop it on.
14. Add the fruit toppings or other topping ideas (see Tips below). Another popular tradition is to drizzle freshly opened passion fruit over the top of the pavlova, just by itself on the cream or over both the cream and fruit topping.
15. Serve. The beauty of a pavlova is in the eye of the creator; everyone else just wants to eat it. Don't be surprised at how quickly your creation disappears.
[edit] Tips
* Pavlova is best eaten day it is made; it goes soggy and absorbs fridge odors quickly if left longer.
* Other topping ideas include (usually on the whipped cream): Mixture of berries; cherries (pitted); apricot or peach halves; grated dark chocolate; raspberries%26amp; chocolate mix; mango slices etc.
* You can also flavor the cream if you'd like - try vanilla essence, rosewater, orange water, lemon essence etc.
* Use eggs that are room temperature for the best results.
* Some pavlova recipes use cornflour as an ingredient. If you'd like to try this, delete the hot water and add 2 level teaspoons cornflour. It's really a personal choice as to what you prefer. It should be folded in lightly with the sugar, vinegar and vanilla.
* Although whipped cream is traditional, you might like to vary the whipped cream with other soft creamy like substances such as custard. This would be frowned upon by traditionalists but experimental cooks have creative license.
* A dainty variation is to make this mixture as outlined but to create four ';mini pavlovas';. Just spoon out four evenly sized dollops on the tray and cook as instructed above, but only for 50 minutes. These will cook as little ';puffs'; and won't have the hollow; they are best served with a dob of cream on top and a berry coulis drizzled over the top (or serve the cream to the side of the plate). This is a lovely wedding, buffet or cocktail idea but you'll need to adjust the ingredient amounts depending on how many serves you need.
[edit] Warnings
* Disasters that may befall a pavlova include: Browned too much from overcooking; burning because you forgot to take it out on time; or sinking because you got impatient and opened the door too soon. If it is over browned, it'll probably be chewy - but there are people who like it chewy; just slather on lots of cream and topping. If it burns, cut off the burned bits and slather the remaining pavlova with cream and topping. If it sinks, slather it with cream and topping. While the ideal pavlova is symmetrical, balanced and clear of flaws, unless you're a chef, this is a very forgiving dessert and as long as it still tastes good, people won't really notice. If it is completely burned, crumbly or sunken, compost it and start again.Anyone got any recipes how to make fruit pavlova?
Fruit Filled Pavlova
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
2 egg whites, at room temperature
1 tsp. vanilla
1/4 tsp. cream of tartar
2/3 cup sugar
2 cups deli fruit salad, well drained, OR 2 cups mixed fresh fruit
3/4 cup whipping cream
3 Tbsp. superfine sugar, powdered sugar, or Passover powdered sugar
Preparation:
Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet.
Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
Using the back of a spoon, spread meringue onto the circle, building the sides up to form a shell. Bake in a 300 degree oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Cool completely.
Whip cream with 2 Tbsp. sugar and fold into fruit salad. Pile this mixture into the meringue shell and serve. Serves 6-8 Serves 8
PS This recipe sounds so good I'm going to have to make it as well! Enjoy
6 Egg Whites
12oz Caster Sugar
1teas Cornflour
1/2teas White Vinegar
1/2teas Vanilla Extract
Whisk egg whites until stiff, fold in 1/2 sugar, then whisk in remainder and rest of ingredients. Bake on a sheet of silicone gas 2 for approx 45 mins
Topping
1pt Double Cream - whipped to soft peaks
1pkt. Summer Fruits/Fruit of the Forrest (Defrosted)
In all seriousness..listen to the song Pavlova by Rolf Harris....it lists the ingredients for a good pavlova...in the way that only Rolf can (complete with wobble board and panting!)
Good recipes to make fruit smoothiesand zucchini bread?
any good recipes for making fruit smoothies?
any good recipes for making zucchini bread?Good recipes to make fruit smoothiesand zucchini bread?
Zucchini Bread
2 c. sugar
1 c. oil
3 eggs
1 tsp. cinnamon
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 c. flour
2 c. peeled, shredded zucchini
Preheat oven to 350 degrees (325 if using glass pans). Spray pans with cooking spray or grease %26amp; flour.
Mix sugar, oil %26amp; eggs. Add cinnamon, baking soda, baking powder and salt. Blend thoroughly then add flour slowly. Mix well. Add shredded zucchini and blend. Pour into prepared bread pans and bake for 55 - 60 minutes or until a toothpick inserted in center comes out clean.Good recipes to make fruit smoothiesand zucchini bread?
Zuchini Bread
INGREDIENTS
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
-------------------------------
3 Smoothies that are my Faves!!
Mango Banana Smoothie Recipe
(Makes two 8 oz. Servings)
Ingredients
2 bananas
1 mango
1 cup skim or soy milk
6 ice cubes
2 packets Splenda (or equivalent sweetener) OR 1 tbsp honey
Directions
Peel and chop fruit, removing seed from mango.
Pour all ingredients into blender. Mix thoroughly.
Enjoy!
-----------------
Pina Colada
Ingredients:
- 1 1/2 oz light rum
- 4 oz pineapple juice
- 2 oz coconut cream
- 1 cup crushed ice
Garnish: cherry and pineapple
Mix all ingredients in a blender until smooth. Pour into a tall glass and garnish with fruits.
------------------------
Strawberry Kiwi
SERVES 1
5 ounces stemmed strawberries
1/2 cup vanilla frozen yogurt
1 kiwi, peeled and sliced
1 tablespoon honey
1 whole strawberry
1 slice kiwi
In blender, combine ingredients.
Blend until smooth.
Pour into glass.
Skewer fruit pieces.
Garnish glass with skewer
You Can Also Add a tiny bit of Sprinkle!
For the fruit smoothie one that i like is using orange juice, frozen stawberries or blackberries and of course banana, put it all togeher in the blender and i don't know anything for the zucchini bread but I suggest you to go to food network they may have it.
any good recipes for making zucchini bread?Good recipes to make fruit smoothiesand zucchini bread?
Zucchini Bread
2 c. sugar
1 c. oil
3 eggs
1 tsp. cinnamon
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 c. flour
2 c. peeled, shredded zucchini
Preheat oven to 350 degrees (325 if using glass pans). Spray pans with cooking spray or grease %26amp; flour.
Mix sugar, oil %26amp; eggs. Add cinnamon, baking soda, baking powder and salt. Blend thoroughly then add flour slowly. Mix well. Add shredded zucchini and blend. Pour into prepared bread pans and bake for 55 - 60 minutes or until a toothpick inserted in center comes out clean.Good recipes to make fruit smoothiesand zucchini bread?
Zuchini Bread
INGREDIENTS
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
Bake for 60 to 70 minutes, or until done.
-------------------------------
3 Smoothies that are my Faves!!
Mango Banana Smoothie Recipe
(Makes two 8 oz. Servings)
Ingredients
2 bananas
1 mango
1 cup skim or soy milk
6 ice cubes
2 packets Splenda (or equivalent sweetener) OR 1 tbsp honey
Directions
Peel and chop fruit, removing seed from mango.
Pour all ingredients into blender. Mix thoroughly.
Enjoy!
-----------------
Pina Colada
Ingredients:
- 1 1/2 oz light rum
- 4 oz pineapple juice
- 2 oz coconut cream
- 1 cup crushed ice
Garnish: cherry and pineapple
Mix all ingredients in a blender until smooth. Pour into a tall glass and garnish with fruits.
------------------------
Strawberry Kiwi
SERVES 1
5 ounces stemmed strawberries
1/2 cup vanilla frozen yogurt
1 kiwi, peeled and sliced
1 tablespoon honey
1 whole strawberry
1 slice kiwi
In blender, combine ingredients.
Blend until smooth.
Pour into glass.
Skewer fruit pieces.
Garnish glass with skewer
You Can Also Add a tiny bit of Sprinkle!
For the fruit smoothie one that i like is using orange juice, frozen stawberries or blackberries and of course banana, put it all togeher in the blender and i don't know anything for the zucchini bread but I suggest you to go to food network they may have it.
Dessert recipes with fresh fruit for a dinner party - please share?
Fruit Pizza
INGREDIENTS
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 cups halved fresh strawberries
1 (11 ounce) can mandarin oranges, drained
1 cup fresh blueberries
GLAZE:
1/2 cup sugar
2 tablespoons cornstarch
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
DIRECTIONS
In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350 degrees F for 12-15 minutes or until very lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.Dessert recipes with fresh fruit for a dinner party - please share?
The only problem with this is that you'll have to wait for summer when you can get fresh ripe cherries in season, but if you file this away until then, you will knock their socks off!
Roasted Cherries with Red Wine
--1 cup dry red wine (a Chianti is good)
--3/4 cup sugar
--1 3-inch cinnamon stick
--2 whole cloves
--1 3-inch strip lemon zest--make sure you get the yellow part only--plus some of the juice of the lemon, to taste
--2 pounds sweet cherries, stemmed and pitted (note: if you don't have a special cherry pitter, you can push a sturdy plastic drinking straw through each cherry and the pit will pop out the other side)
Preheat the oven to 350.
Combine the wine, sugar, cinnamon stick, cloves and lemon zest in a saucepan. Bring just to a boil, reduce heat, and simmer 5 minutes. Remove from heat.
When you've pitted the cherries, put them in a shallow baking dish. Pour the syrup through a mesh strainer over the fruit. Bake for 30 minutes in the preheated oven.
Cool the cherries in their syrup. When they've cooled enough that you won't burn your mouth, taste and decide if some of the fresh lemon juice would improve it. I always add some--but then, I do like my fruit desserts on the tart side. Your call.
You can serve the cherries warm, room temperature, or chilled, over (or alongside) vanilla ice cream.
I hope you try this--I couldn't quite believe how good they were for minimal effort!Dessert recipes with fresh fruit for a dinner party - please share?
---------- Recipe via Meal-Master (tm) v8.05
Title: Cherry Custard Tart
Categories: Desserts
Yield: 6 Servings
1 Egg white beaten
1/2 c Fresh breadcrumbs
3 c Tart red cherries
1 c Sour or whipping cream
2 Eggs
1 Egg yolk
1/2 c Granulated sugar
Preheat oven to 425 F. Brush pie shell with egg white and sprinkle with
breadcrumbs. Scatter cherries on top.
Beat together cream,eggs, egg yolk and sugar. Pour over cherries. Bake for
25 minutes or until the filling is browned and slightly puffy.
Serves 6
-----
how about fruit salad
fruit salad with ice cream
jelly with banana
chocolate cake
Creamy Fruit Tartlets
INGREDIENTS:
20 oz. pkg. refrigerated sugar cookie dough or your own slice and bake cookies
6 oz. carton orange yogurt
3 oz. pkg. cream cheese, softened
Fresh fruit (strawberries, peaches, grapes, kiwi, pineapple, blueberries)
PREPARATION:
Slice and bake cookies as directed on package or in recipe. Cool cookies completely on a wire rack. In a small bowl, mix yogurt and cream cheese and beat until smooth. Chill for 1-2 hours to firm and blend flavors.
When ready to eat, spoon some of the cream cheese mixture on cooled cookies and top with fresh fruit. Serve immediately. 24 tartlets
Strawberry and Apple Crumble Recipe courtesy Chef Kevin Dundon, Nine Fine Irishmen, Las Vegas
1/2 pound strawberries, hulled and sliced, plus sliced strawberries for garnish
1/2 pound cooking apples, like Granny Smith and Jonathan, peeled, cored, and sliced
3/4 cup granulated sugar
1/2 cup crushed walnut halves
1 teaspoon ground cinnamon
4 pre-baked (4-inch) tart shells, recipe follows
1 cup plus 2 tablespoons all-purpose flour
5 tablespoons unsalted butter
1/2 cup oatmeal
9 tablespoons packed brown sugar
Confectioners' sugar, for garnish
Serving suggestion: Vanilla ice cream
Preheat the oven to 350 degrees F.
Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft.
Divide the strawberry-apples mixture among the tart shells.
Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.
Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar. Garnish with strawberry slices.
Tart Shells:
9 tablespoons unsalted butter, at room temperature
1 1/3 cups sifted confectioners' sugar
2 beaten egg yolks
1 dash cream
2 cups all-purpose flour, sifted
In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough in half and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Cut the dough into 4 parts and line 4 (4-inch) tart pans. Line each tart with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more.
Let cool on a rack.
Yield: 4 to 8 (4-inch) tart shells
This is soooo good
Peel and cut up fruit as usual
Make a sauce of:
1 cup brown sugar
1/2 cup sour cream....
If too thin, add more sugar
This is so simple but everyone I know loves it
Can dip fruit in or pour over fruit (fruit salad)
INGREDIENTS
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup cold butter
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 cups halved fresh strawberries
1 (11 ounce) can mandarin oranges, drained
1 cup fresh blueberries
GLAZE:
1/2 cup sugar
2 tablespoons cornstarch
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
DIRECTIONS
In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350 degrees F for 12-15 minutes or until very lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.Dessert recipes with fresh fruit for a dinner party - please share?
The only problem with this is that you'll have to wait for summer when you can get fresh ripe cherries in season, but if you file this away until then, you will knock their socks off!
Roasted Cherries with Red Wine
--1 cup dry red wine (a Chianti is good)
--3/4 cup sugar
--1 3-inch cinnamon stick
--2 whole cloves
--1 3-inch strip lemon zest--make sure you get the yellow part only--plus some of the juice of the lemon, to taste
--2 pounds sweet cherries, stemmed and pitted (note: if you don't have a special cherry pitter, you can push a sturdy plastic drinking straw through each cherry and the pit will pop out the other side)
Preheat the oven to 350.
Combine the wine, sugar, cinnamon stick, cloves and lemon zest in a saucepan. Bring just to a boil, reduce heat, and simmer 5 minutes. Remove from heat.
When you've pitted the cherries, put them in a shallow baking dish. Pour the syrup through a mesh strainer over the fruit. Bake for 30 minutes in the preheated oven.
Cool the cherries in their syrup. When they've cooled enough that you won't burn your mouth, taste and decide if some of the fresh lemon juice would improve it. I always add some--but then, I do like my fruit desserts on the tart side. Your call.
You can serve the cherries warm, room temperature, or chilled, over (or alongside) vanilla ice cream.
I hope you try this--I couldn't quite believe how good they were for minimal effort!Dessert recipes with fresh fruit for a dinner party - please share?
---------- Recipe via Meal-Master (tm) v8.05
Title: Cherry Custard Tart
Categories: Desserts
Yield: 6 Servings
1 Egg white beaten
1/2 c Fresh breadcrumbs
3 c Tart red cherries
1 c Sour or whipping cream
2 Eggs
1 Egg yolk
1/2 c Granulated sugar
Preheat oven to 425 F. Brush pie shell with egg white and sprinkle with
breadcrumbs. Scatter cherries on top.
Beat together cream,eggs, egg yolk and sugar. Pour over cherries. Bake for
25 minutes or until the filling is browned and slightly puffy.
Serves 6
-----
how about fruit salad
fruit salad with ice cream
jelly with banana
chocolate cake
Creamy Fruit Tartlets
INGREDIENTS:
20 oz. pkg. refrigerated sugar cookie dough or your own slice and bake cookies
6 oz. carton orange yogurt
3 oz. pkg. cream cheese, softened
Fresh fruit (strawberries, peaches, grapes, kiwi, pineapple, blueberries)
PREPARATION:
Slice and bake cookies as directed on package or in recipe. Cool cookies completely on a wire rack. In a small bowl, mix yogurt and cream cheese and beat until smooth. Chill for 1-2 hours to firm and blend flavors.
When ready to eat, spoon some of the cream cheese mixture on cooled cookies and top with fresh fruit. Serve immediately. 24 tartlets
Strawberry and Apple Crumble Recipe courtesy Chef Kevin Dundon, Nine Fine Irishmen, Las Vegas
1/2 pound strawberries, hulled and sliced, plus sliced strawberries for garnish
1/2 pound cooking apples, like Granny Smith and Jonathan, peeled, cored, and sliced
3/4 cup granulated sugar
1/2 cup crushed walnut halves
1 teaspoon ground cinnamon
4 pre-baked (4-inch) tart shells, recipe follows
1 cup plus 2 tablespoons all-purpose flour
5 tablespoons unsalted butter
1/2 cup oatmeal
9 tablespoons packed brown sugar
Confectioners' sugar, for garnish
Serving suggestion: Vanilla ice cream
Preheat the oven to 350 degrees F.
Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft.
Divide the strawberry-apples mixture among the tart shells.
Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.
Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar. Garnish with strawberry slices.
Tart Shells:
9 tablespoons unsalted butter, at room temperature
1 1/3 cups sifted confectioners' sugar
2 beaten egg yolks
1 dash cream
2 cups all-purpose flour, sifted
In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough in half and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F.
On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Cut the dough into 4 parts and line 4 (4-inch) tart pans. Line each tart with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more.
Let cool on a rack.
Yield: 4 to 8 (4-inch) tart shells
This is soooo good
Peel and cut up fruit as usual
Make a sauce of:
1 cup brown sugar
1/2 cup sour cream....
If too thin, add more sugar
This is so simple but everyone I know loves it
Can dip fruit in or pour over fruit (fruit salad)
Anyone have any dessert recipes including the fruit lime?
Creamy Frozen Lime Pie
Recipe By : Nestle庐 Carnation庐 Evaporated Milk
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8-inch prepared graham cracker crust
1 8 oz. pkg. cream cheese -- softened
1 14 oz. can Nestle庐 Carnation庐 Sweetened Condensed
Milk
1 cup Nestle庐 Carnation庐 Evaporated Milk
1/2 cup lime juice
{about 3 medium limes}
1 teaspoon grated lime peel
Lime slices
Beat cream cheese in small mixer bowl until smooth. Gradually add sweetened
condensed milk and evaporated milk; beat until smooth. Add lime juice and lime
peel; beat on medium speed for 1 minute. Pour into crust; freeze for at least
2 hours or until firm. Let stand at room temperature for 10 to 15 minutes.
Garnish with lime slices. Serve immediately.
- - - - - - - - - - - - - - - - - -
Frozen Key Lime Pie
Ina Garten / Barefoot Contessa
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 10 minutes
Yield: 8 servings
User Rating:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.
The American Egg Board states: ';There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell...';Anyone have any dessert recipes including the fruit lime?
For an authentic key lime pie recipe and an expanation of key limes... and how to choose them, check this site...
http://keylimepierecipe.blogspot.com
Hope this helps.Anyone have any dessert recipes including the fruit lime?
Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.
I have a good recipe for key lime pie tartlets - they turned out most excellent. It's much tarter used with fresh perisan limes and not so tart if you use the lime juice in the little green plastic lime.
cheesecake or jelly you could even make lime ice cream or sorbet,more refreshing especially after spicy food.
Key Lime Cookies
1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons grated lime zest
1/2 cup confectioners' sugar for decoration
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.
http://www.kraftfoods.com
this website has simple delicious recipes
Google 'key lime pie'.
Lemon-Lime Daiquiri Layered Dessert
Prep Time: 15 min
Total Time: 3 hr 25 min
Makes: 12 servings
2 cups lemon or lime sherbet, softened
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice or lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
LINE 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes.
BEAT cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.
FREEZE at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer.
LIME MOUSSE CAKE
';Every meal I've had at Addie's, a small place in nearby Rockville, has been great,'; says Alyssa Shooshan of Potomac, Maryland. ';I especially like the lime cake; in fact, it's one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party.';
Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel
For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve. ';Every meal I鈥檝e had at Addie鈥檚, a small place in nearby Rockville, has been great,'; says Alyssa Shooshan of Potomac, Maryland. ';I especially like the lime cake; in fact, it鈥檚 one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party.'; Addie鈥檚, Rockville, MD Lime Mousse Cake Makes 12 to 14 servings. Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker鈥檚), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture.
Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.
Makes 12 to 14 servings.
West African Lime Cake Recipe
African Dessert
Ingredients:
2 1/2 tbsp. butter
2 eggs
Juice of 1 lime
1 1/2 c. flour
2 1/4 tsp. baking powder
Few chopped peanuts (opt.)
Directions:
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder. Pour into greased and floured 8'; square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean.
Easy even for kids to make.
Fruit Salad with Creamy Lime-Honey Dressing
(A dessert or a side-dish salad that's good with or without the dressing. You can refrigerate tightly - covered leftovers for up to 3 days. A delicious cool salad!1)
1/2 c. each lime juice and water
1/2 c. sugar, or to taste
1 lg. banana, sliced diagonally
1 pt. blueberries, divided
2 lg. nectarines, sliced
1 pt. strawberries, hulled and halved
1 c. watermelon balls
1 c. seedless green grapes
1 kiwi fruit, peeled and sliced
Dark sweet cherries with stems, for garnish (optional)
Creamy Lime-Honey Dressing (recipe follows)
In bowl, stir lime juice, water, and sugar until sugar dissolves. Add banana; set aside. In large serving bowl, preferably clear glass, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon, and grapes. Garnish with reserved 1/2 cup blueberries, the kiwi, and the cherries. Pour lime-sugar syrup over fruits; cover loosely and chill. To serve, spoon an assortment of fruits and berries into dessert bowls with some of the syrup. Top with Creamy Lime-Honey Dressing. Makes 6 generous servings.
CREAMY LIME-HONEY DRESSING:
1 c. sour cream
1/2 c. cottage cheese
1/4 c. lime juice
2 tbsp. honey
In food processor or blender, whirl or beat sour cream and cottage cheese until smooth. Stir in lime juice and honey. Chill. Makes 1 3/4 cups.
Recipe By : Nestle庐 Carnation庐 Evaporated Milk
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8-inch prepared graham cracker crust
1 8 oz. pkg. cream cheese -- softened
1 14 oz. can Nestle庐 Carnation庐 Sweetened Condensed
Milk
1 cup Nestle庐 Carnation庐 Evaporated Milk
1/2 cup lime juice
{about 3 medium limes}
1 teaspoon grated lime peel
Lime slices
Beat cream cheese in small mixer bowl until smooth. Gradually add sweetened
condensed milk and evaporated milk; beat until smooth. Add lime juice and lime
peel; beat on medium speed for 1 minute. Pour into crust; freeze for at least
2 hours or until firm. Let stand at room temperature for 10 to 15 minutes.
Garnish with lime slices. Serve immediately.
- - - - - - - - - - - - - - - - - -
Frozen Key Lime Pie
Ina Garten / Barefoot Contessa
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 10 minutes
Yield: 8 servings
User Rating:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.
The American Egg Board states: ';There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell...';Anyone have any dessert recipes including the fruit lime?
For an authentic key lime pie recipe and an expanation of key limes... and how to choose them, check this site...
http://keylimepierecipe.blogspot.com
Hope this helps.Anyone have any dessert recipes including the fruit lime?
Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.
I have a good recipe for key lime pie tartlets - they turned out most excellent. It's much tarter used with fresh perisan limes and not so tart if you use the lime juice in the little green plastic lime.
cheesecake or jelly you could even make lime ice cream or sorbet,more refreshing especially after spicy food.
Key Lime Cookies
1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons grated lime zest
1/2 cup confectioners' sugar for decoration
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.
http://www.kraftfoods.com
this website has simple delicious recipes
Google 'key lime pie'.
Lemon-Lime Daiquiri Layered Dessert
Prep Time: 15 min
Total Time: 3 hr 25 min
Makes: 12 servings
2 cups lemon or lime sherbet, softened
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice or lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
LINE 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes.
BEAT cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.
FREEZE at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer.
LIME MOUSSE CAKE
';Every meal I've had at Addie's, a small place in nearby Rockville, has been great,'; says Alyssa Shooshan of Potomac, Maryland. ';I especially like the lime cake; in fact, it's one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party.';
Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel
For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve. ';Every meal I鈥檝e had at Addie鈥檚, a small place in nearby Rockville, has been great,'; says Alyssa Shooshan of Potomac, Maryland. ';I especially like the lime cake; in fact, it鈥檚 one of my favorite desserts. I do a lot of entertaining and would love to make the cake for a party.'; Addie鈥檚, Rockville, MD Lime Mousse Cake Makes 12 to 14 servings. Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons Key lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker鈥檚), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture.
Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.
Makes 12 to 14 servings.
West African Lime Cake Recipe
African Dessert
Ingredients:
2 1/2 tbsp. butter
2 eggs
Juice of 1 lime
1 1/2 c. flour
2 1/4 tsp. baking powder
Few chopped peanuts (opt.)
Directions:
Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder. Pour into greased and floured 8'; square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean.
Easy even for kids to make.
Fruit Salad with Creamy Lime-Honey Dressing
(A dessert or a side-dish salad that's good with or without the dressing. You can refrigerate tightly - covered leftovers for up to 3 days. A delicious cool salad!1)
1/2 c. each lime juice and water
1/2 c. sugar, or to taste
1 lg. banana, sliced diagonally
1 pt. blueberries, divided
2 lg. nectarines, sliced
1 pt. strawberries, hulled and halved
1 c. watermelon balls
1 c. seedless green grapes
1 kiwi fruit, peeled and sliced
Dark sweet cherries with stems, for garnish (optional)
Creamy Lime-Honey Dressing (recipe follows)
In bowl, stir lime juice, water, and sugar until sugar dissolves. Add banana; set aside. In large serving bowl, preferably clear glass, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon, and grapes. Garnish with reserved 1/2 cup blueberries, the kiwi, and the cherries. Pour lime-sugar syrup over fruits; cover loosely and chill. To serve, spoon an assortment of fruits and berries into dessert bowls with some of the syrup. Top with Creamy Lime-Honey Dressing. Makes 6 generous servings.
CREAMY LIME-HONEY DRESSING:
1 c. sour cream
1/2 c. cottage cheese
1/4 c. lime juice
2 tbsp. honey
In food processor or blender, whirl or beat sour cream and cottage cheese until smooth. Stir in lime juice and honey. Chill. Makes 1 3/4 cups.
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