Tree Fruit - Apples, Figs, Stone Fruits, Avocado, Citrus

[Zana]

Green Apple with Dried Cherries and Ginger Chutney

1 Granny Smith apple, cored and chopped
1/2 cup apple jelly
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1/2 teaspoon grated fresh ginger
1/2 cup dried cherries, chopped

In a microwave-safe bowl, stir together all ingredients except cherries.
Microwave on HIGH (100%) for 4 minutes or until most of liquid is reduced, stirring every 1 minute.
Stir in cherries; microwave on HIGH for 1 minute.
Serve with fully-cooked ham.

Makes about 1 cup

[Zana]

Breakfast Apple Citrus Compote

2 cups Granny Smith or Stayman apples, peeled and sliced
1/2 teaspoon cinnamon
2 navel oranges, peeled and cut into segments
1 1/2 cups pitted prunes
1 1/2 cups orange juice
2 pink grapefruit, peeled and cut into segments
2 tablespoons honey
1 tablespoon lemon juice
mint sprigs for garnish

In 2 to 3 quart saucepan combine apples, prunes and orange juice, bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes.

Remove from heat, stir in honey, juice and cinnamon.
Cool, cover and chill.
Stir in oranges and grapefruit.

To serve, spoon fruits with their liquid into serving dishes, garnish with mint sprigs.

Serves 6.

[Zana]

Creamy Avocado Dip


I served this for Halloween and will make again for Christmas and New Years per
requests
Tro


1 avocado, pitted and cut into chunks
1/4 cup sour cream
1/4 cup snipped fresh chives
1 tablespoon fresh lemon juice
coarse salt and ground black pepper
raw vegetables or chips for dipping

• In food processor, combine avocado, sour cream, chives and lemon juice.
• Process until smooth, 1 to 2 minutes.
• Season with salt and pepper.
• Process until combined.
• Garnish with chives and serve with vegetables or chips.

[Zana]

Border Guacamole

Makes 3 cups, or 6 appetizer servings

5 ripe California avocados, preferably Hass
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeño chiles, stemmed, seeded, and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing
bowl. Mash with a potato masher or fork until chunky. Add the remaining
ingredients and combine with a fork. Serve immediately.

[Zana]

Apple-Fennel Compote

2 small fennel bulbs
6 baking apples
1 tablespoon butter
1 1/2 tablespoons olive oil
1/4 cup apple cider vinegar
3/4 cup orange juice
1 cinnamon stick
10 peppercorns
1 to 2 tablespoon white wine, I used veggie broth

Cut fennel into thin slices.
Peel, core and slice apples.
Heat butter and olive oil in skillet over medium-high heat and cook fennel until softened, about 5 minutes.
Add apples and cook several more minutes.
Add vinegar, orange juice, peppercorns and cinnamon stick.
Lower heat and simmer until apples are tender but not mushy, 15 to 20 minutes.
Season to taste with white wine.
.

Makes 8 servings.

[Zana]

Avocado Pasta Sauce

1/4 cup butter melted
3 green onions, minced
1 clove garlic, minced
2 tablespoons minced fresh basil
1 cup dry white wine
3/4 cup minced fresh parsley
1 1/2 cups ricotta cheese
3 ripe avocados, mashed
salt and freshly-ground pepper to taste
1 pound pasta, cooked and according to package directions, and drained
optional garnish: chopped fresh tomatoes or pitted Greek-style black olives

In a heavy-bottomed skillet, melt the butter and add green onions, garlic, and basil.
Cook 5 minutes or so, until onions are tender.
Add wine and parsley, simmering an additional 5 minutes.
Stir in cheese and blend well, continuing to cook until heated through.
Add avocado, stirring to combine, and season to taste with salt and pepper.
Immediately spoon sauce over cooked pasta and serve, garnished with tomatoes or olives, if desired.

Serves 6.

[VGary]

I came across this recipe and thought how good it sounded. I have not tried it yet but plan to this coming week. Enjoy!
Gary

http://www.stumbleupon.com/su/1ywLTn...-pasta-recipe/

[meadowyck]

sounds good, thanks for sharing the link.

Hope your staying cool up there, our family said they feel as those they are frying like eggs in a skillet.

[Zana]

Colorado Pear Sorbet
> --- zosha@... wrote:

I just got a call from Country woman magazine (part of the Taste of Home emprire). A recipe I submitted last January came in 3rd in their pear recipe contest. This was the first time I seriously entered a recipe contest, and haven't done any more entries due to the move. I'm not sure when this will be published, but I'm getting a packet of information in the next few days.

Colorado Pear Sorbet

3/4 cup Pikes Peak Vineyards Colo.
White table wine
1 1/2 tablespoons lemon juice
1/3 cup sugar
5 small Colorado pears, peeled, cored and sliced

• In a small sauce pan, combine all ingredients.
• Bring to a boil over high heat, cover, reduce heat and simmer for 8 - 10 minutes or until pears are tender.
• Pour mixture into a food processor and blend until pureed.
• Pour into a shallow pan and freeze until solid.
• When frozen, remove and let stand at room temperature until mixture can be broken into chunks.
• Reprocess in food processor and mix until slushy.
• Pour into serving dishes or storage container and refreeze until firm. Sorbet can be kept frozen up to 2 months.

Make 6 half cup servings.

[Zana]

Blue Cheese & Pear Crepes

AmerDairyAssoc

Recipe By :American Dairy Association
Serving Size : 0 Preparation Time :0:00
Categories : !! BlueRibbon Breakfast
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup self-rising flour
4 egg
1/2 cup milk
1/2 cup + 1 tablespoon water
2 tablespoons butter -- melted
2 pears cored and cut into thin slices
1/4 cup blue cheese -- crumbled
1/2 cup cornflake crumbs
1/3 cup Parmesan cheese -- grated
4 tablespoons butter

Servings: 12 Crêpes
Prep Time: 40 mins
Cook Time: 10 mins

• Blend flour, two of the eggs, milk, water and melted butter in a blender until smooth.
• Refrigerate at least 30 minutes.
• Heat a lightly buttered 6-8 inch crêpe pan over medium heat.
• Pour or spoon 3-4 tablespoons of batter in pan and spread out to form a round crêpe.
• Brown lightly on each side.
• Watch closely to avoid overcooking.
• Set aside.
• Repeat with remaining batter.

• Place 3-4 slices of pear and one teaspoon of crumbled blue cheese on each crêpe.
• Shape each crêpe into a triangle by folding it over twice.
• Set aside filled crêpes.

• Beat the remaining eggs.
• In a separate bowl, combine the cornflake crumbs and Parmesan cheese.
• Carefully brush both sides of each triangle with the beaten egg.
• Coat with Parmesan cheese mixture.
• Melt remaining butter in a large skillet and fry carefully until golden brown on each side.
• Sprinkle with additional blue cheese if desired, and serve warm.

Description:
"Batter Breakfasts Category Winner * Deona J. Tait * Bronxville, N.Y."
Source: "http://www.ilovecheese.com/recipe.asp?recipe=Blue+Cheese+and+Pear+Cr%EApes"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1805 Calories; 111g Fat (55.2% calories from fat); 62g Protein; 140g Carbohydrate; 5g Dietary Fiber; 1093mg Cholesterol; 3990mg Sodium. Exchanges: 8 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Non-Fat Milk; 18 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Zana]

Apple-Goat Cheese Bruschetta


It takes just six ingredients and 20 minutes to put together this beautiful
bruschetta from Laura Lunardi, of West Chester, Pennsylvania. Crunchy apple and warm goat cheese top these crispy treats.

This recipe is: Healthy
Quick

8 Servings
Prep/Total Time: 20 min.

Ingredients
16 slices French bread (1/2 inch thick)
1 medium Fuji apple, chopped
1/4 cup crumbled goat cheese
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/4 teaspoon coarsely ground pepper

Directions
• Place bread slices on an ungreased baking sheet.
• Broil 3-4 in. from the heat for 1-2 minutes or until golden brown.
• Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread.
• Broil 1 minute longer or until cheese is softened.

Yield: 16 appetizers.

Apple-Goat Cheese Bruschetta published in Light & Tasty December/January 2007, p30

[Zana]

Apple-Stuffed Mushroom Caps

These are no ordinary stuffed mushrooms! Blue cheese blends well with the more milk flavors of mushrooms and apples. The recipe can be doubled if needed. Allen Mann, Warrior, Alabama

6 Servings
Prep: 30 min.
Bake: 15 min.

Ingredients
18 large fresh mushrooms
3 tablespoons finely chopped celery
1 tablespoon butter
1/2 cup finely chopped apple
2 tablespoons dry bread crumbs
2 tablespoons finely chopped walnuts
1 tablespoon crumbled blue cheese
1 tablespoon minced fresh parsley
2 teaspoons lemon juice

Directions
• Remove stems from mushrooms; set caps aside.
• Chop stems, reserving 1/3 cup (discard remaining stems or save for another use).
• In a small skillet, saute chopped mushrooms and celery in butter.
• In a small bowl, combine the mushroom mixture, apple, bread crumbs, walnuts, blue cheese, parsley and lemon juice.
• Place mushroom caps on a greased baking sheet; stuff with apple mixture.
• Bake at 375F for 15-20 minutes or until mushrooms are tender.
• Serve warm.

Yield: 1-1/2 dozen.

Nutrition Facts: 3 mushrooms equals 71 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 65 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Apple-Stuffed Mushroom Caps published in Taste of Home's Holiday &
Celebrations Cookbook Annual 2005, p40

[Zana]

Avocado and Sun-Dried Tomato Spring Rolls

1 quart oil for frying
2 tablespoons vegetable oil
1/3 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup shredded cucumber
2 tablespoons diced onion
1/4 cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
1/3 cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers

• Heat 1 quart oil in a wok over medium high heat.
• Heat 2 tablespoons oil in a medium saucepan over medium heat.
• Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper.
• Slowly cook and stir until all vegetables are tender, about 10 minutes.
• Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture.
• Sprinkle avocado with lemon juice, then stir it into the mixture.
• Remove from heat.
• Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers.
• Fold wrappers, and seal the edges with moistened fingers.
• Carefully lower spring rolls into the heated quart of oil.
• Deep fry approximately 3 minutes, or until golden brown.
• Drain on paper towels.
• Cut in half to serve.

[Zana]

JULY 2, 2012
HUMMUS HYBRID
A locally inspired dip from a California chef

Photo courtesy of Farmshop
Hummus and guacamole are our go-to dips for everything from vegetable crudités to pita crisps. But we’d never considered blending elements of each recipe together until we discovered Farmshop Restaurant & Market’s avocado hummus. Chef-owner Jeff Cerciello’s California-inspired recipe is silky and light and combines everything we love about hummus and guacamole into a lovely pale-green dip. Make it tonight and you’ll have an appetizing snack waiting to curb your post-work hunger for days.

Avocado Hummus
Recipe adapted from Jeff Cerciello, Farmshop Restaurant & Market, Santa Monica, California
MAKES 4 TO 6 SERVINGS (ABOUT 2 CUPS)

INGREDIENTS
½ cup canola oil
2 garlic cloves
Juice of 1 lemon
1 tablespoon Dijon mustard
1 cup cooked chickpeas
3 tablespoons tahini
¾ cup extra-virgin olive oil, plus more for garnish
¼ cup small ice cubes
Salt
1½ ripe avocados, halved and pitted
Sea salt

STAR FINISH: 40 MINUTES

DIRECTIONS
1. In a small saucepan, bring the canola oil and garlic to a very slow simmer over low heat. Simmer gently until the garlic is tender, about 20 minutes. Drain the garlic and either discard the oil or save it for another use.
2. In the bowl of a food processor fitted with a steel blade attachment, combine the garlic with the juice of half the lemon and the mustard. Pulse until smooth. Add the chickpeas and, with the motor running, drizzle in the tahini, then ½ cup of the olive oil. Add the ice cubes and pulse until smooth. Season with salt and transfer the chickpea mixture to a medium bowl.
3. Add the avocado and remaining lemon juice to the bowl of the food processor. Pulse while drizzling in the remaining ¼ cup olive oil until smooth. Season with salt, then transfer to the bowl and fold into the chickpea puree.
4. Transfer the hummus to a serving bowl. Garnish with a drizzle of olive oil and sea salt before serving with desired accompaniments.


Read more: http://www.purewow.com/entry_detail/...#ixzz2CLpRHKKl

[Zana]

Fig & Blue Cheese Tart

Fig & blue cheese tart
200g plain flour , plus a little extra for rolling pastry
100g plain wholemeal flour
175g cold butter , 150g diced into chunks
100g walnuts , roughly chopped in a food processor
3 eggs , plus 2 yolks
400g shallots , sliced
1 tbsp fresh thyme leaves, plus extra to decorate
200ml pot crème fraîche
200ml double cream
140g blue cheese - Danish Blue is a good vegetarian one
3-4 figs , halved, cut sides brushed with a little oil

Vegetarian
First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

Pastry
This crumbly, nutty walnut pastry is absolutely delicious, but a bit harder to work with than plain shortcrust. If you're nervous about making your own, simply buy a 500g ready-made pack, roll to a rough rectangle, top with the chopped walnuts, then fold in half and re-roll to line the tin.

978 kcalories, protein 20g, carbohydrate 46g, fat 81 g, saturated fat 41g, fibre 5g, sugar 8g, salt 1.35 g