Fruit
852 recipes found
Nutella Bruschetta with Fresh Fruit
I'm a nutte-lla-holic! I'm always trying to think of recipes where I can use one of my favorite ingredients of all times! I grilled some crusty artisan bread on the grill pan and smothered on a generous amount of Nutella and topped off with berries, apricot & kiwi fruit slices! I watched my guests devourer this scrumptious, chocolaty, hazelnut, fruity goodness hors d’ oeuvres! A crowd pleaser!!!
French baguette, with Parmigiano Reggiano Cheese, Italian Organic Fig preserve and Balsamic Glaze
My local grocery store is now carrying a selection of Di Bruno cheeses, as well as various condiments and jams. I created this recipe for an appetizer for one of my dinner parties, and it was a hit....The blend of sweet fig and savory balsamic, along with the melted cheese, was a delight to the senses!
Spiced Date Cake with Mulled Wine Mascarpone Cream
A friend served a walnut date cake (Simple Southwest Cooking by Judy Walker) with tea one afternoon. The cake was perfectly simple the way it was, but to me, it cried out to be messed with. The inspiration for this version comes from Amanda’s Apician Spiced Dates in Mr. Latte. I poached the dates before chopping them and adding them to the batter, then used the poaching liquid in the mascarpone. The result is a sophisticated and yummy dessert. It’s not bad for breakfast either. (Extra bonus: It is gluten free for your non pie eaters.)
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Snow White's Apple
My mother always made candied apples for Halloween. She made a huge batch for the neighborhood kids every year. She added red food coloring to make them bright red. I decided that the apples were gorgeous as nature intended so I left that ingredient out. This is so simple it is hardly a recipe...but it is a solid tradition. (the candy thermometer was my mother's at least 40 years ago). I used winesap apples, a US heirloom variety. The trees on our property are over 100 years old. - dymnyno
Kale Creamsicle
This dark green, luscious Gluten-Free and Dairy-Free Kale Creamsicle Shake is my go to drink when I need greens and a little protein pick me up. http://www.elanaspantry.com/kale-creamsicle/
Grilled Peaches
Yes, this recipe is simple. And yes, it's delicious because it's simple. Grilled peaches are an absolute delight come summer each year.
Peanut Butter & Jelly Sandwich
This is my favorite sandwich to take for my lunch! I guess it is a comfort food, but it's so easy to make. I think I could eat this for every meal if I had to.
Plum and Star Anise Jam
In the summer, I become a compulsive fruit buyer. As I walk through the Greenmarket, the bursting berries and the plump peaches erase any memory that there's already a bowl full of fruit sitting at home. So then I end up with more plums (and nectarines and tomatoes) than I can reasonably eat while they're still at their peak. This small-batch recipe comes from my first-ever attempt to make jam when I was staring down an avalanche of plums recently. There weren't enough to justify going through the entire preserving process, though, so the batch is small. It derives its sweetness more from the fruit than from sugar, so it isn't too cloying. My favorite ways to enjoy the jam: mixed into plain yogurt and on top of toasted baguette spread with chèvre.
Thai mango salsa
With summer's rich bounty of fruits, the onus is on me to dream up new ways to use the fruit. Munching on them alone is fine, but some fruits, like mangoes, beg to be gussied up. Per my husband's request, it's usually in the form of mango chicken — a quick stir-fry of chicken, onions and garlic, topped off with mangoes, cilantro and lime juice, served over jasmine rice. But it's hot. Dreadfully so. And so, along the lines of sweating out the heat with heat, I bring you Thai mango salsa.
Spicy Apple Relish
I adapted this recipe from one for Quince relish by Silvena Rowe in her cookbook 'Purple Citrus & Sweet Perfume' because I couldn't get hold of quinces. It's good with lamb but equally nice with cheese and crackers.
Pancetta Wrapped Figs
With beautiful figs in season and at all the local markets here in Southern California, I can never resist picking up a handful and throwing them in salads or nibbling on them throughout the week. This time I thought, hmmm, these would be good wrapped in salty pancetta and sauteed till crispy on the outside and warm and creamy on the inside.
Baked Plums with Creme Fraiche and Marcona Almonds
I remember in the 70's, when Cajun food was the thing, that grapefruits broiled with brown sugar were all the rage. Well at least in our house they were. I don't know if it was Paul Prudomme who made these famous or who but when the brown sugar melted into the grapefruit it was a nice balance of sour and sweet. Having sweet plums to use, even though they are sweet they are still a little sour, I thought this might be a great weekend breakfast side. Something to serve along side omelets or even oatmeal.
Sugar-Preserved Citruses
I've always longed to try something other than preserved lemons. When blood oranges were in season (remember when?), I had some left over only a few days before we headed on a long vacation so I decided to see if they would make a good preserve. And they do. I've subsequently used them in cake, bread, marmalade. The quantities are fluid - what you want is enough fruit to fill a clean jar, and some sugar. I sprinkle about a tablespoon or two over each layer of fruit and slowly press down. The fruit juices pickle the rinds, softening them and making them extremely versatile and delicious. And the Cointreau? Well, I had some to spare and a couple of tablespoons worked out perfectly.
Heirloom Tomato Ceviche
My wife and I have been all over Mexico and have tasted Ceviche at every stop we could. We even were surprised to see that saltine crackers were used more than tortilla chips. We were determined to take the best of the ingredients and prepare our own dish with home grown heirloom tomatoes. Sometimes we add shrimp for substance beyond the veggies.
toasty TBBB
Be thankful when you have a garden with tomatos and basil.
Heirloom Ensalata Caprese
I discovered this delicious combination about two summers ago, using fresh tomatoes and basil from my garden. Allow to marinate about one hour. So delicious! This only takes about ten minutes to make.
Fresh Sumac Berry Iced Tea
Without any sweetener added, this fresh sumac berry iced tea recipe gives a tart, yet subtle, and refreshingly clean impression with pale pink color.
Lime rickey with sweet basil
I almost never drink anything other than coffee, wine or beer (oh, and water, of course!)...unless it is made with lime juice. After moving to the East Coast, I developed a penchant for lime rickeys. They're a refreshing summer drink, made even more delicious and refreshing with the addition of some muddled herbs. Mint is, of course, good, but I love the mild licorice punch added by using sweet basil. And, if you want to add a splash of rum or vodka, I definitely won't stop you!
Basil Lemon Tea (Juice For Kidney Stones)
When my husband was in severe pain with Kidney Stones we whipped up this delicious and helpful Basil Juice recipe. Very refreshing and so easy to make!
BASIL LIME GRANITA
I made this recipe for the first time a few months ago, when I really wanted to do something different that would impress! It does take some time and attention, but well worth it! It is great over melon served with mint, I served it over Honeydew and Cantaloupe.
Peaches Poached with Basil
These peaches poached with basil may well be the perfect summer dessert. It makes brilliant use of summer’s best produce, it is easy but impressive, you can make it ahead, and it’s beautiful and truly unique. The beautiful pink globes served with a drizzle of syrup and a sprig of basil make a lovely plate, but add a small scoop of vanilla ice cream or some sweetened whipped cream if you’d like -- or my favorite, a dollop of mascarpone blended with a little powdered sugar. Under no circumstances should you discard the excess poaching liquid. Keep the pale pink syrup in the fridge in an airtight container. You can drizzle it over plain ice cream or stir it into yogurt, use it to sweeten iced tea, add an outstanding twist to a gin and tonic, or just pour it over ice and top with sparkling water for a real refresher.
Nanking Cherry and Almond Sorbet
We planted cherry bushes several years ago, and this summer they really took off. Nanking cherries are the size of large peas, and bright vibrant red with a sweet tart flavor.
The Best Lime Ice Cream
This Lime Ice Cream Recipe is a mix-and-freeze operation, perfect for hot weather, and there is no custard involved. The results are truly delicious.