Although this 5 minute salad is perfect just as it is, it is also wonderful with slivers of leftover grilled chicken or steak mixed in.
Continue readingPosts Tagged → Fruit
Mixed Green Salad with Avocado, Papaya and Feta Cheese
Although this 5 minute salad is perfect just as it is, it is also wonderful with slivers of leftover grilled chicken or steak mixed in.
Continue readingRomaine Salad with Turkey, Feta Cheese and Peaches
When it’s too hot to turn on the stove, this is a perfect dinner: a little bit of everything.
Continue readingGerman Apple Pancakes
When I was in high school, my mother’s stepmother, Dottie, came to stay with us. On the first morning of her visit, she jumped out of bed and whipped German Apple Pancakes, a treat I had not experienced before. I have been trying to re-create them ever since.
Continue readingFresh Fruit Salad
Honestly, it would be silly to write a recipe for fruit salad. Just use the freshest fruit you can find and let your taste and imagination guide you. Try some of the ideas below:
Continue readingBanana Cake with Dark Chocolate Ganache
Bananas and chocolate are an inspired combination. This light and tender banana cake is frosted with a luscious chocolate ganache: heaven.
Continue readingPeach Pie
Though most of the peaches in my house don’t last long enough to be cooked, when they do, this is where they end up.
Continue readingFruit Crisp
If this were the only dessert I could ever have again, I would be completely satisfied. In fact, I would be thrilled. My favorite combination is strawberry-rhubarb, but I try not to make it too often because I am not exaggerating when I say I am incapable of stopping myself from eating it. I like to serve it warm: I take a normal-size piece and then a tiny sliver and then another tiny sliver, and later, when I have cleaned up after dinner, I eat another piece cold. And then the next day, I eat some more. I am never sick of it.
Continue readingBaked Apples
I love warm baked apples and will happily eat them for dessert, as a snack, or even for breakfast. Even when it’s topped with vanilla ice cream, whipped cream, or jus a pour of heavy cream, I feel almost virtuous digging into one.
Continue readingIrene Diller’s Brisket with Dried Fruit
Irene Diller is my friend Susan Benett’s mother. About 10 years ago, I had a New Year’s Day party and Susan offered to bring her mother’s brisket. I wasn’t a fan of brisket but accepted her offer. Susan’s version of her mother’s recipe included some Vietnamese chili garlic paste, which is not remotely traditional. Even though I was sure I wouldn’t like it, I tasted the brisket – and ate and ate and ate. I absolutely loved it. So even if this doesn’t sound like something you’d like, try it: you’ll like it.
Continue readingNancy’s Raw Cranberry Relish
Here’s a fresh alternative to traditional cranberry sauce. Make this one with a big bag of cranberries and use the other half to make either the recipe on the bag or Sydny’s Cranberry Chutney.
Yield: about 3½ to 4 cups.
4½ cups cranberries
2 oranges, peeled and diced
2 red apples, diced
½ cup sugar
1. Place everything in the bowl of a food processor fitted with a steel blade, and pulse until finely chopped.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Sydny’s Cranberry Chutney
This chutney is great for Thanksgiving but it’s also good on a Turkey Burger, as an accompaniment to Roasted Chicken, as a spread for turkey or chicken sandwiches, or even mixed into cream cheese for a dip.
Yield: about 2 cups.
1 12-ounce bag cranberries (3 cups)
¼ cup orange juice
1 to 2 jalapeño or chipotle chiles, minced
½ cup light brown sugar
½ teaspoon kosher salt
Grated zest of 1 lime
Grated zest of 1 orange
¾ cup lightly toasted pecans or walnuts, coarsely chopped
1. Place the cranberries, orange juice, chiles, and brown sugar in a small saucepan and cook over medium-high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside and cool.
2. Stir in the salt, lime and orange zests, and nuts. Serve immediately, or cover and refrigerate for up to 2 weeks.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)
Grape Tomatoes with Garlic and Olive Oil
A simple, versatile last-minute side dish for steak, fish, and chicken, this can also be used as a topping for burgers, as a sauce for pasta (just add Parmesan or feta cheese), or as a filling for an omelet with cheese and fresh herbs.
Continue readingCarrot Soup with Orange
A perfect starter for dinner. Apple cider or apple juice can be substituted for the orange juice.
Continue readingVanilla Ice Cream with Roasted Peaches and Gingerroot
Serves 6.
Continue readingWatercress Salad with Orange Segments
You could substitute pink grapefruit, tangerines, or clementines.
Continue readingNectarine, Strawberry, and Blueberry Crunch
This is the kind of dessert I can’t refuse. Feel free to substitute different fruits or add a drizzle of heavy cream or a dollop of ice cream.
Continue readingVanilla Ice Cream with Bittersweet Chocolate Sauce and Raspberries
When I say bittersweet, I really mean it: This sauce is a perfect bitter contrast to the sweet creamy ice cream. If you want it a little sweeter, add an extra tablespoon or two of sugar. This is also great drizzled on pound cake.
Continue readingSalad of Arugula, Avocado, and Mango
This salad is a combination of bitter, buttery, and sweet.
Continue readingGrilled Pineapple and Avocado Salad with Walnut Oil Vinaigrette
Although this combination may be difficult to imagine, it is quite wonderful.
Continue readingProscuitto-Wrapped Mango Slices
Salty and sweet followed by creamy and bitter: Ahhh…
Continue readingChicken Curry with Coconut, Basil, and Mangoes
Before settling on this version of Chicken Curry, I tried many different ones, but I like this one because it combines the fire of the curry with the sweetness of the mango and tomato. If your budget permits you can substitute shrimp for some or all of the chicken.
Continue readingFresh Raspberry Tart with Lemon Curd
Tart and buttery and just perfect. You can substitute blueberries, blackberries, or strawberries, or use a combination of all four.
Continue readingStrawberry Rhubarb Compote
Strawberries and rhubarb are the most sublime combination. Here they are served unadulterated. If you must, add vanilla or ginger ice cream.
In Latin, rhubarb means “the root of the barbarians,” meaning anything foreign or unknown. What it doesn’t say is that the leaves are toxic, so be sure to use only the stalk. Most cookbooks recommend that you pull off the strings as you do for celery, but I find that using a vegetable peeler works even better.
Fresh Fruit with Berry Puree
Fresh fruit with fresh fruit sauce: what could be more disciplined?
Continue readingTropical Fruit Salad
The truth is that there are enough salsa recipes for an entire other book, but I couldn’t resist this one, which is more unusual than most. Try it with grilled fish.
Makes about 3 cups.
½ pineapple, peeled, cored, and finely chopped
1 ripe mango, peeled, pitted, and finely chopped
1 ripe papaya peeled, seeded, and finely chopped
1 medium-size onion, finely chopped
1 jalapeño chile, seeded and finely chopped
Juice and grated zest of 1 well-washed lime
Kosher salt to taste
1. Place everything in a medium-size nonreactive mixing bowl and mix well.
2. Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 2 hours.
Serve with tortilla or potato chips.
From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)