Fruit
852 recipes found
A sage and honey walnut milkshake (with vegan option)
Looking for a new flavor this recipe puts an earthy, savory spin into a traditional buttermilk drink. For a vegan option you can sub almond milk with a splash of cider vinegar for the buttermilk, which will get some tanginess.
A winter lassi
Usually I use quite a bit of pineapple sage in a lassi during the summer. But this theme inspired me to try a new version with common sage and walnut. With pineapple sage I use between 1/8 and 1/4 cup, but like the subtle addition of about 1/2 tsp. of common sage to the walnuts.
Five-minute Cranberry Schmutz
I threw this together with what I had on hand on Thanksgiving morning this year. Alongside a Thanksgiving (or Christmas) turkey or smeared on sandwiches, this five-minute, four ingredient cranberry schmutz was a little tart, a little sweet, and exactly perfect. I’m putting a little schmutz on a pumpkin muffin for breakfast, too. If there were ever a reason to stop sliding that factory cranberry sludge out of a can, this is it.
Salt-Roasted Pears and Apples with Caramel Sauce
I would like to share a delicious recipe for a Holiday snack or a light desert, which I learned while watching the show “Mad Hungry” a few days ago and made it this morning. I did not have Bosc pears and roasted 7 small Anjou pears. They came out perfect and since I was left with all the salt and inspired by the result, I decided to roast 6 small Honey Crisp apples and even 1 Kiwi, which were starring at me from the fruit vase. As you can see in the photos, it is a fantastic and versatile recipe not only for pears. Thanks’ to Lucinda.
Drunken Grapes
Less a recipe and more a suggestion, this came from a Greek friend who liked to entertain. Is it a snack or a drink? You decide. Watch out - they sneak up on you!
Grilled Peaches with Mozzarella, Basil and Prosciutto
This is a delicious bite that my Sister-in-Law turned us on to last Winter.
Orange Blossom Candied Cranberries
This recipe makes bright, orange blossom candied cranberry gems that look beautiful in a glass bowl, and are so easy for your guests to pop in their mouths.
Vanilla Bean Applesauce
A simple applesauce gussied up with vanilla beans. This apple sauce can be canned using a water bath canner, but it never lasts that long in my house! It does make a really great gift and my in-laws request as soon as fall hits. It can easily be doubled, just make sure to use a very large, wide pan.
Honey & Goat Cheese Stuffed Grapes
I love goat cheese and I love grapes, so a few years ago I decided to combine them in a fun and tasty way to make an appetizer. They are now "expected" especially by my girlfriends at most get togethers. They take a little work up front byt they can be made ahead of time and they just explode with flavor! Enjoy!!
Prosciutto Crudo Bites Of Love
Rosé Mango Mimosa
This rosé mango mimosa recipe is delightful, light, fruity, and a fresh summer breeze in the midst of Autumn. It's also a great compliment to ham and pumpkin.
Modernist slaw
Streamlining a slaw recipe these are the essential ingredients.
Honey Bear Hot Cider
Community Food and Juice in Morningside Heights sells The Barnard Bear, a seasonal drink featuring hot apple cider, lemon juice, fresh mint, and honey. An inspired take on hot apple cider! It tastes clean and a little medicinal. I changed the name to be more descriptive. For some reason it reminds me of the honey bear dispenser I longed for in my childhood. We were on a budget and always bought the five pound plain jar. This would also be good with pear cider and ?maybe rosemary.
Oranges with Pistachios and Honey Mascarpone
This recipe was inspired by a recipe I once had with pistachios atop oranges that had a caramel glaze. I kept the oranges and pistachios and added honey with mascarpone. Simple and delicious!
Jack N’ Ginger’s Passion Punch
This sneaky punch is inspired by POG – Passion Orange Guava – a popular tropical fruit juice blend first bottled by Haleakala Dairy in the 1970’s. Using grapefruit instead of orange gives the punch a tasty bitter edge, while ginger beer complements the dark character of the whiskey. Passion fruit and guava infuses some of my favorite island flavors and keeps you going back for more, think of this as a tropical twist to ring in the New Year!
Honey Applesauce
One of my favorite fall activities is apple picking and creating delicious recipes with the bounty I have picked throughout September and October. I have made a few different applesauce recipes in the past but thought I would try something a little different this year. I decided to add just a bit of honey in with the apples. The flavor really comes through without detracting from the delicious taste of the apples. This recipe yields a small quantity but it can be easily doubled or tripled.
Cranberry Sauce with Rosemary and Pear Brandy
I have made a cranberry sauce with rosemary from Fine Cooking for years. Today, with a batch of fresh, local cranberries, I decided to change up the recipe to include pear brandy, although I suspect apple brandy would taste just as good. I used lemon zest to brighten up the sauce, and I am happy with the brightness and fresh taste. Hope you agree!
Homemade Limoncello
This recipe comes straight from Positano, home of the head-sized lemons!
Judy Rodgers' Roasted Applesauce (and Savory Apple Charlottes)
No cinnamon, no cloves -- this roasted applesauce recipe is straight-up apple, mainlined to your belly. Judy Rodgers takes an easy approach with high flavor.
Apple Rye Moonshine Punch
This recipe is fall in a tumbler. Rye Moonshine gets your blood running hot, two kinds of Apple cider sweeten & spice it up, and bitters give it depth. Cheers!
Baby Banana Pies
I made this recipe literally out of thin air (and extra dough). In my crazy, cluttered mind this recipe was born.
Jane Grigson's Quince Candies
Ever since I read "Good Things" by Jane Grigson I have wanted to cook all kinds of quince recipes. She wrote the book in quirky chapters, with one for Meat Pies, and of course, one for Apples and Quince. This recipe, adapted from her recipe for Membrilo, is similar to a fruit jelly but easier to make. Her recipes are somewhat elliptical and I have tried to add more detail about how to cook the fruit and get the candy to the right texture. We make it to give as a gift at Christmas time and to eat after the big holiday meals. The cornelian color is beautiful, and because the fruit starts a dull cream, it's like alchemy to see it change as it cooks. I have never seen a flowering quince, but they also sound exotically beautiful. She describes them as "the most beautiful of the blossoms of spring, the quince's soft pink globes, with their falling ruff of silver green leaves" (from Good Things by Jane Grigson). The paste can be flavored with cloves, cinnamon, vanilla and grated lemon or orange rind, but I like it best plain, with any flavoring added after the paste is cooked by using a flavored sugar, like vanilla sugar. Plain is nice, too, if you don't have vanilla. You can also swaddle them in powdered sugar.
Sossie Beile's Little Cherry Crumb Bars
Heavenly! That's the first thing that comes to mind when you try this Recipe With Cherry Preserves. Light & not very sweet, perfect with a cup of afternoon tea.
White Chocolate Holiday Bark
I now make chocolate bark the Ina Garten way - by melting the chocolate in the microwave in 30-second increments. It's easy and makes the job seem effortless. This is a great recipe to make with kids. They can participate in every step of the process. I stuck to a red and green theme for this batch, with a few recommendations for other healthy red/green toppings. As the holidays approach, I am looking for easy treats to assemble and this bark fits the bill! This is great to serve along with some ice cream or fruit. And it makes a great food gift.