Roasted Grapes

Yes, you've read the title right.  These should be good on salads or as snacks.

3 C. seedless red grapes
2 tsp. canola oil
2 fresh thyme or Rosemary sprigs
1/2 tsp. sea salt

Toss all ingredients together and roast at 450 degrees just until grape skins start to split, about 15 minutes.

Strawberry Rhubarb Crumble Bars

I was just talking with my Aunt's yesterday about rhubarb...I will need to try and make these bars when I get some rhubarb from them on Sunday.  I may take them to a party we have coming up. Have I mentioned how much I love spring fruits?  Have I mentioned how glad I am to be back in the world again?

16 tbsp. unsalted butter at room temperature
2 C. all purpose flour
1/4 tsp. salt
1 tsp. vanilla
1 1/4 C. sugar
1 1/2 C. diced rhubarb (about 3 stalks)
3/4lb. strawberries, hulled and sliced
1 tbsp. lemon juice
2 tbsp. cornstarch

Preheat oven to 375 degrees.  Line an 8 inch square pan with foil, leaving a 2 inch overhang on 2 sides.  Mist with cooking spray.

Make crumb mixture; using and electic mixer on medium low speed, combine butter, flour, salt, vanilla, and 1 C. sugar until mixture resembles coarse crumbs.  Spread half of the mixture evenly over bottom of prepared pan and press down.

Make filling; combine rhubarb, strawberries, lemon juice, cornstarch, and remaining 1/4 C. sugar in a large bowl.  Spread evenly over crust in pan.  Sprinkle remaining crumb mixture over fruit.  Bake until bubbly and browned, 45 to 55 minutes.  Let pan cool completely on wire rack.

Using foil overhang, carefully lift bars out of pan, peel back foil and cut into 9 squares.  Serve at room temperature.

Serving size 1 bar--412 calories, 21g. fat, 54mg. cholesterol, 2g. fiber, 4g. protein, 54g. carbs, 70mg. sodium.

Strawberry Riesling Jam

I found this in the August 2014 issue of Cooking Light.  They call it "Hands Free Jam".  This sounds fantastic and while we're past the peak of strawberry season, I am sure we can come up with something good.

2lbs. very ripe strawberries
1 C. sugar
1/2 C. riesling wine
1 medium peeled Macintosh apple, grated
1 1.75oz. box Sure-Jell pectin for less or no sugar recipes
1 rosemary sprig

Combine first 5 ingredients in a 6 quart slow cooker.  Cover and cook on low for 8 hours.

Mash the fruit into a chunky puree with a potato masher.  Increase heat to high; cook, uncovered for 4 hours.  Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour.  Remove and discard the rosemary and any loose needles.  Place jam in a bowl; cover and 8 hours.  Store, refrigerated, for up to 3 weeks.

Makes 26 2 tbsp. servings: Calories 53, Fat .1g., Protein 0g., Carbs 13g., Fiber 1g., Cholesterol 0mg., Iron 0mg., Sodium 4mg., Calcium 6mg.

Blueberry Sorbet

I am going to try this most likely this week.  I have the ingredients in house.  I just ran out of time today.  I get almost as excited for blueberry season as I do for cherry season!!

2 pints fresh blueberries
2 1/2 cups sugar
1 1/4 cups cold water
2 lemons (freshly squeezed juice)


Make a simple syrup combining sugar and water in heavy saucepan; bring to a boil over high heat; reduce to medium-low heat and simmer, stirring until sugar has dissolved (6-8 minutes)-(** This step can be made ahead and kept refrigerated until ready to use).

Cool completely.

Combine blueberries, simple syrup and juice from 2 fresh lemons in food processor.

Puree until smooth.

Transfer puree to ice cream maker freeze according to manufacturer's instructions.

Put into freezable container and place in freezer until firm.

Makes 1 quart.

7.21.14--I made this yesterday...it's yummy but I think I would cut back on the sugar a bit and maybe add some thyme.

Apricot Amaretti Crisp

I have talked about my love of Apricots before.  I had one today...they are approaching their peak.  I could eat 4 or 5 a day, I love them so much.  We have enough Italian markets in the area that finding amaretti cookies shouldn't be too difficult.

1 1/2lbs. apricots, pitted and cut into eighths
1/3 C. packed brown sugar
1/2 tsp. ground nutmeg, divided
Cooking spray
2/3 C. crushed amaretti cookies
2 tbsp. all purpose flour
1/8 tsp. ground cinnamon
Dash of ground cloves
2 tbsp. unsalted butter, melted
1/3 C. heavy whipping cream

Preheat oven to 375 degrees.

Combine apricots, sugar, and 1/4 tsp nutmeg in a bowl; toss well to coat.  Spoon apricot mixture evenly into 6 8oz. ramekins coasted with cooking spray.

Combine remaining nutmeg, cookies and next 4 ingredients (through butter); sprinkle cookie mixture over apricot mixture.  Arrange ramekins on a baking sheet.  Bake at 375 degrees for 25 minutes or until filling is bubbly.

Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form.  Dollop cream over crisps.

Serves 6; per serving, 247 calories, 10g. fat, 4g. protein, 39g. carbs, 3g. fiber, 28mg. cholesterol, 1mg. iron, 47mg. sodium, 36mg. calcium.

Grilled Cantaloupe

Let's just keep the grilled fruit theme going.

1 cantaloupe, peeled, seeded and cubed
1/4 C. butter
1/2 C. honey
1/3 C. chopped fresh mint leaves
Skewers

Preheat the grill for medium heat.

Thread the cantaloupe chunks onto 4 skewers.  In a small saucepan, heat butter with honey until melted.  Stir in mint.  Brush cantaloupe with honey mixture.

Lightly oil grate.  Grill skewers 4 to 6 minutes, turning to brown on all sides.  Serve with remaining sauce.

Grilled Pineapple

Well, we managed to have Spring, Summer and Fall this weekend so far and we still have a few hours left.  If Winter doesn't arrive tonight, I am told it will be here tomorrow.  I can hardly wait.  Let's talk about grilling fruit instead of the return of Winter even if it is temporary.

1 fresh pineapple, peeled, cored and cut into 1 inch rings
1/4 tsp. honey
3 tbsp. melted butter
1 dash hot pepper sauce
salt to taste

Place pineapple in a large resealable plastic bag.  Add honey, butter, hot pepper sauce and and salt.  Seal bag and shake to coat evenly.  Marinate for at least 30 minutes or preferably overnight.

Preheat an outdoor grill for high heat and lightly oil grate.

Grill pineapple for 2 to 3 minutes per side or until heated through and grill marks appear.

Raspberry Sorbet

The raspberries the last few weeks have been out of this world.  I have to try this recipe...freezers are currently full.  I might have to defrost stuff and do extra cooking...it will be SO worth it.

1/4 C. plus 1 1/2 tsp. lemon juice
3 3/4 C. fresh or frozen unsweetened raspberries
2 1/4 C. powdered sugar

In a blender or food processor, combine all ingredients; cover and process until smooth.  Transfer to a freezer container and freeze until firm.

6 servings: 216 calories, trace of fat, cholesterol 0, 1mg. sodium, 55g. carbs, 5g. fiber, 1g. protein.

Sunburst Fruit Salad

This recipe is in the new Kraft Food and Family that arrived yesterday and I think I am going to make it for Easter.  With a few little people who are a little picky in their eating habits, sometimes chunks of fruit are an easy sell.  The photo in Food and Family shows the fruit arranged on a platter, I may try it in a glass salad bowl.  It should be very colorful.

1/2 C. sour cream
2 tbsp. honey
1/4 tsp. zest and 1 tbsp. juice from 1 lime
1 C. seedless red grapes
4 kiwis, peeled and sliced
1 C. fresh blueberries
1 1/2 C. fresh pineapple chunks
3 navel oranges, peeled, quartered and sliced
3 C. halved fresh strawberries

Mix sour cream, honey, zest and juice.  Refrigerate until ready to use.

Arrange fruit as desired.

Serve fruit with dressing.

Raspberry Rhubarb Slab Pie

As near as I can tell, slab pie is fruit pastry baked in a jelly roll pan to make slices like you would get in a bakery (read square or rectangle) as opposed to triangle wedges coming out of a round pie pan.  I chose this recipe because of my aunts who have rhubarb growing at their house.  Also, reading the recipe made my mouth water.  When is rhubarb ready??

3 1/4 C. all purpose flour

1 tsp. salt

1 C. butter

3/4 C. plus 1 to 2 tbsp. 2% milk

1 egg yolk

2 C. sugar

1/4 C. cornstarch

5 C. fresh or frozen unsweetened raspberries, thawed and drained

3 C. sliced fresh or frozen rhubarb, thawed and drained

Vanilla icing

1 1/4 C. confectioner's sugar

1/2 tsp. vanilla extract

5 to 6 tbsp. 2% milk

In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 C. milk and egg yolk; gradually add to flour mixture, tossing  with a fork until dough forms a ball.  Add additional milk, 1 tbsp. at a time, if necessary.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap.  Refrigerate for 1 hour or until easy to handle.

Roll our larger portion of dough between 2 large sheets of lightly floured waxed paper into a 18inch by 13 inch rectangle.  Transfer to an ungreased 15x10 inch jelly roll pan.  Press onto bottom and up the sides of the pan; trim pastry to 1/2 inch above the edges of the pan.

In a large bowl, combine sugar and cornstarch.  Add raspberries and rhubarb; toss together to coat.  Spoon into pastry.

Roll out remaining dough, place over filling.  Fold bottom pastry over edge of top pastry; seal with a fork.  Prick top with a fork.

Bake at 375 degrees for 45 to 55 minutes or until golden brown.  Cool completely on a wire rack.

For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie.  Cut into squares.

Grilled Nectarines w/ Feta

If you've read this blog or let's be honest, simply a post or two, you know we like summer and we love to grill.  As I type this we are smoking a brisket indoors because it's 22 degrees outside and I am not going to make poor Chris hang around outside for umpteen hours while the brisket smokes.  Let's just say, it's a shame I cannot convey the smell in my house through this laptop.  Anyway, back to grilling.  I have wanted to try grilling fruit forever.  Once nectarines come into season, we're going to try this.  My mouth is watering just thinking about it!

4 nectarines, halved and pitted
1 C. coarsely crumbled feta cheese
Melted butter for basting

Prepare barbecue (medium high heat).  Brush nectarines with butter.  Grill nectarines, cut side down, until grill marks appear; about 4 to 5 minutes.  Turn nectarines over.  Sprinkle with cheese, then pepper.  Grill until grill marks appear on the bottoms, about 4 to 5 minutes.  Enjoy!

Chocolate Dipped Strawberries

You can dip strawberries in either melted chocolate or tempered chocolate. I got this recipe in a chocolate class I took over the winter. The chef teaching our class suggested adding 1 tbsp. of Crisco to every 8oz. of chocolate to make the chocolate glossy.

24 large blemish free strawberries
16oz. bittersweet or semi sweet chocolate, finely chopped
16oz. white chocolate, finely chopped

Line a baking sheet with parchment paper. Wash the strawberries with cool water, then dry very thoroughly. Transfer to a paper towel lined platter.

Melt the dark and white chocolate separately, using the method of choice, temper the chocolate if desired.

Holding the strawberry by the stem, dip into either the white or dark chocolate, submerging it up to the shoulders of the strawberry. Each berry should be 3/4 covered. Let the excess chocolate drip off the berry, back into the bowl and then place the dipped berry on the parchment lined baking sheet. Before setting the berry on the baking sheet, gently drag it along a piece of parchment paper. This will remove more excess chocolate and keep the berry from growing "feet". Repeat the process with the remaining berries.

Place the dipped strawberries in the refrigerator to set the chocolate, approximately 20 minutes.

Variation #1--> Double and Triple dipped berries--After the first coating of chocolate has set, dip the strawberries into chocolate of a contrasting color, leaving part of the first chocolate exposed. Repeat with a third chocolate, if desired, allowing each layer to set between dips.

Variation #2--> Chocolate Drizzled Strawberries--After the first coating of chocolate has set, place a contrasting color of melted chocolate into a small paper piping cone. Lay the strawberries close together on the baking sheet. Drizzle a fine line of chocolate back and forthe over the berries. Refrigerate again to set the chocolate.

Variation #3--> After the berries have been dipped in chocolate, roll them in finely ground toasted nuts or toasted coconut.