Fruit
852 recipes found
Rhubarb Cordial
This rhubarb cordial recipe is the best way to savor the season. Throw some chopped rhubarb and sugar in a jar, cover with vodka, and let it sit for a month.
Vanilla scented sour apricot preserves
You can use this Sour Apricot Fruit preserve recipe as a glaze on poultry, or ribs or spoon it into yogurt but we are purists and love it on whole grain toast.
Banoffee Shake
I love the mix of sweet banana and the sharpness of coffee. I'd be inclined to try this with coconut and add some rum. This banoffee shake recipe is delicious!
Applesauce Plain and Simple
We usually have a roast chicken every 10 days or so from October through April. It would be unthinkable to serve the chicken without applesauce. Vermont has an abundant source of organic Macintosh apples, and so I am able to prepare applesauce without worrying about peeling the apples. The end result is a beautiful pink sauce, with only the addition of a bit of honey and cinnamon to enhance flavor. And, sometimes, not even cinnamon is necessary! PS> Great for latkes, any kind of vegetable pancake, and mixed with cottage cheese or sour cream!
Cranberry Relish
Got this recipe from Kathy Bentley she got it from her father who got it from someone on the radio many years ago. She shared this with me after having it at her house for christmas one year and now I can't Imagine Christmas dinner without it. We served this with a beef tenderloin roast and it was great.
Grapefruit flambé avec la vodka
Really old-school and easy with a fun grown-up twist! In junior high home-ec class we learned to make these -sans the liquor. For the flambe part we put them on cookie trays and slid them into a gas oven for the broiler flames to do the trick. They were intended to be a breakfast accompaniment but I was so proud of my newly learned skill I couldn't wait for a breakfast opportunity so I served it as a dessert that night. My mother was a nurse on the evening shift and often times it was only my dad and I at the dinner table and most of the time he did the cooking. I had wanted so badly to impress him with my own ability and I knew I was really going to knock his socks off with this. That night I prepped the grapefruit and sprinkled the tops of the fruit with way, way more than enough sugar…I was a teenager after all. Because there was so much sugar it really flamed-up quickly - a nice crispy black top on the grapefruit halves! Of course my dad said it was the best thing he'd ever eaten - I know better now - but I did get to whirl and twirl around for awhile as Queen of the Kitchen.
G.O.P. Up in Flames
Piqued your interest, or maybe your ire? The G.O.P does not refer to the Republican Party, but the Ginger Orange Pomegranate flavors of the drink. When the “up in flames” contest was announced, I knew I wanted to make a flaming pousse-café. I looked through my liquor selection, and determined I wanted to combine Domaine de Canton ginger liqueur with PAMA pomegranate liqueur. I needed a bridge (both in color and flavor) and since I had some fresh oranges I added orange juice to the mix. The flavor combo worked well, but was a bit sweet and not boozy enough. The color combo was nice, but the PAMA ended up in the middle instead of on top – I wanted more of an ombre effect with clear on bottom, orange in middle, and red on top. Vodka to the rescue on both counts. By mixing PAMA and vodka I was able to layer it on top of the orange juice and improve the balance of flavor. A small layer of hundred proof vodka on top gave me the flames I wanted. Bottoms up! - hardlikearmour
Carrot Apple Ginger Juice with Meyer Lemon
I've been enjoying variations of this Carrot Apple Ginger Lemon Juice recipe for years and it's one of my favorite ways to use fresh carrots. Cheers!
Macerated Raspberries
This macerated raspberries recipe is so easy and so delicious. The Grand Marnier makes them a little boozy. Use them to top ice cream, cake, or any sweet treat.
Strawberry Nothing
I named this recipe because it is mostly nothing but air. It's fun to make because it's sort of magic. It breaks all those rules you've heard abou egg whites. You don't have to let them get to room temperature. There's no whipping them first and carefully folding in other ingredients. You just put all the ingredients in a big bowl and beat until you have this huge strawberry cloud.
Mango Sauce with Cardamom and Saffron
This is a recipe for a puree I fed my daughter when she was 7 months old. It calls for cooking cubes of Mango with crushed Cardamom seeds and strands of saffron.
Caramel Oranges with Cardamom
This Caramel Oranges recipe is a great combination of flavors and can be made at a moment's notice. The oranges are tart and sweet with juicy orange flavor.
Mango Lassi (with Cardamom)
A mango lassi (blended mango nectar with plain yogurt and cardamom) will do well to cool and focus the mind.
Blood Orange, Tangerine and Cardamom Granita
It is the addition of cardamom that transforms this simple citrus granita to a lush dessert with complexity & depth of flavor. Try this Tangerine Granita recipe!
Feta and Walnut Spread with Fig Preserves
After a few swings and misses from a friend's ill-trusted cookbook, I decided to toss the recipes and go with what I had on hand. The result was spectacular--the hit of the party! Salty, sweet and nutty, and with just a hint of spice from the black pepper, this dip is the grown-up version of the cream-cheese-and-jelly sandwich. It's important to use high-quality feta and preserves--don't even think about those plastic-packed feta "crumbles." I recommend Bon Maman fig preserves. Can't find fig preserves? Try swapping out apricot or strawberry. Serve with pita chips, crackers, or toasted slices of bread. - calliehoo
Sicilian Blood Orange Marmalade
This is a recipe that I adapted from one found in a Sicilian cookbook. This blood orange marmalade is delectable!
My best finger lime recipe
Finger limes are a new arrival at the Santa Monica Farmers' market. They are an extremely resin-y version of lime, with small vescicles that pop like caviar. I thought they might taste good with gin. I was right.
Post-holiday Clementine Cocktail
After the holidays I usually end up with too many clementines in my kitchen. This drink is brings a nice, light, citrus kick to a cold and dreary January.
Salted Plantains
A deliciously easy to make Mexican snack.
Hot Toddy with Dried Cherries and Lime
In this hot toddy recipe, I use rye instead of the typical bourbon, raw sugar instead of white, and I slip in dried cherries with some lime zest for scent.
grilled apple slices with prosciutto & cheddar
In this Prosciutto Wrapped Apples recipe the nutritional fiber from the apples and protein from the cheese and prosciutto will keep you satisfied. Try it!
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Cranberry Bucheron with Frangelico
My favorite hors d'oeuvres are easy to put together and full of flavor. It is no wonder then, that I love baked cheese and often have at least one version on the table during cocktail hour. Although I usually turn to brie for this task, this recipe is lovely with bucheron.
Turkish Figs with Anise and Walnuts
These sweet and savory, soft and crunchy Turkish fig treats are always in my travel bag whether flying or driving. The recipe is simple with anise and walnuts.