Archive for the Category ◊ Fruits ◊

04 Sep 2011 Sparkling Watermelon Lemonade
Author:  |  Category: Drinks, Fruits, Seasonal  | Tags: , , , , , , , , , , ,  | One Comment

Last family BBQ of the season?  I wish I had posted this recipe as a season opener so that we could have had enjoyed this drink throughout the summer, but at least it is posted in time for the last BBQ of the summer. So toast the summer good-bye and pack away the white shoes with a glass of this sparkling Watermelon Lemonade.

This is  a summery, refreshing drink that’s lightly bubbly. No artificial colors, no artificial flavorings, no preservatives; just all natural ingredients! (…and it will use up all of that H-U-G-E watermelon you just bought!  My local grocery store had BIG ‘UNs for $2.49 yesterday.  How could I resist? Now, with this recipe for Watermelon Lemonade, none of that BIG ‘UN is going to waste!)

You could easily use this recipe and make a watermelon concentrate to freeze for future use.  Just mix the watermelon puree, the lemon juice, and the simple syrup, stir to blend. and then freeze (a quart Ziploc bag would work fine).  When ready to serve remove concentrate from freezer, defrost, add water and sparkling water, and stir until blended.

The kids are going to love this.  In fact, I think it will be their favorite. Go ahead and make some concentrate.  You know there is going to be a kid oriented event in the next few weeks.  Better to serve them good-for-you Watermelon Lemonade than a can of fizzy artificial flavorings and colorings.

This recipe has a long pedigree.  I found it here, http://traceysculinaryadventures.blogspot.com/2011/07/watermelon-lemonade.html (Tracey has posted a much better picture of the Watermelon Lemonade), where it was adapted from from Smitten Kitchen who adapted it from  Bubby’s.  I added the recipe for 8 servings  (why not make a pitcher  full?) and changed the ratio of bubbly water to straight water. You could make either version with all still water, or with all bubbly water.  Do what suits you. Make this recipe yours! Enjoy!  Here’s look to next summer, when we can have glass after glass after glass of this Sparkling Watermelon Lemonade.

Sparkling Watermelon Lemonade

For two glasses:

  • 1/4 cup freshly squeezed lemon juice (usually one lemon)
  • 1/2 cup fresh watermelon puree (Put cubes of seedless watermelon in blender and whirl until smooth.  Strain to remove seeds and pulp. )
  • 3-4 tablespoons simple syrup (recipe below, make first and let cool!)
  • 1/2 cup cold water
  • 1/4 cup sparkling water

Add all of the ingredients to a small pitcher and stir to combine.  Divide between two glasses and serve over ice.

For Eight Servings:

  • 1 cup freshly squeezed lemon juice (4-5 lemons)
  • 2 cups fresh, strained watermelon puree (about 1/2 a medium watermelon)
  • 1 cup simple syrup (recipe below, make first and let cool!)
  • 1  1/2 cups cold water
  • 1  1/2 cups sparkling water

Add all of the ingredients to a small pitcher and stir to combine.  Pour into ice filled glasses and serve.

Simple Syrup:

To make the simple syrup: Combine equal parts water and sugar in a small saucepan and bring to a simmer, stirring occasionally.  (1/4 cup of sugar and water for 2 servings, 1 cup of sugar and water for 8 servings). Continue simmering until the sugar has dissolved.  Turn off the heat and let the syrup cool to room temperature.  Leftover syrup can be stored in the refrigerator for up to one month.

Thanks for stopping by my kitchen today.  I hope I’ll be back cooking up a storm tomorrow.  Fingers crossed, I’ll see you then!

Polly

 

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26 Jul 2011 Blueberry Chip Cookies
Author:  |  Category: Cookies & Bars, Fruits, Sweets  | Tags: , , , , , , , , , , ,  | 4 Comments

Hey world, there’s a new cookie on the plate!  It’s sort of like a chocolate chip cookie.  It has all the elements of a chocolate chip cookie.  It crunches like a chocolate chip cookie; crisp around the edges and chewy in the middle. It even looks like a chocolate chip cookie.  But it’s NOT!  It’s a Blueberry Chip Cookie!  Nope, not reminiscent of a blueberry muffin  or a blueberry cake.   Nothing like a blueberry tart or a sugar cookie with jam either.  I think it really is a chocolate chip cookie.  With blueberries. And white chocolate chips.

Two secret ingredients:  freeze dried blueberries and dried wild blueberries!  I had never seen freeze dried blueberries either, but there they were right on the shelf at Trader Joe’s, not too far from the dried blueberries.  The freeze dried blueberries are crushed into a powder and then mixed into the dough with the flour.  The small dried blueberries have a lot a flavor and don’t burst into a gooey mess when cooked.   Genius, pure genius!  And we have Irvin, from Eat the Love, to thank for this delightfully twisted Chocolate Chip Cookie 🙂

I made a few changes to the original recipe.  I didn’t use Kamut flour (what IS that?) and I didn’t make these jumbo.  Irvin made 18 cookies from this recipe (they must have been the size of a PIE!), I made 5 dozen.  I am not sure the sugar sprinkle is necessary, I might leave it off next time but my daughter liked the sparkle (she’s such a girlie girl).

Blueberry  Chip  Cookies

  • 3 cups plus 3 tablespoons All-Purpose Flour
  • 1/2 cup freeze dried blueberries, crushed into powder (put into a Ziploc and go to town with a meat tenderizer or rolling pin)
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon cinnamon
  • 1 1/4 cups (2 1/2 sticks) butter at room temperature
  • 1 cup dark brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 10 oz white chocolate chips (don’t use Nestle’s-they are nasty)
  • 1 cup dried wild blueberries (I’d probably add an extra 1/4 – 1/2 cup next time)
  • 2 tablespoons white sugar to sprinkle on top (optional)

1. Preheat the oven to 350º F and line a baking sheet with parchment paper or a Silpat.

2. Place the  flour, freeze dried blueberry powder, baking soda, baking powder, salt and cinnamon in a medium bowl. Whisk vigorously until the dry ingredients are evenly distributed and uniform in color.

3. Place the butter and sugars in the bowl of a standing mixer fitted with the paddle attachment. On medium speed, cream the butter and sugar until light and fluffy, about three minutes.

4. Add one egg to the creamed butter and beat on medium until incorporated. Scrape down the sides and repeat with the second egg and then the vanilla.

5. Add 1/3 of the dry ingredients to the butter and beat on slow speed turning up the speed to medium as the ingredients incorporate into the dough. Scrape down the sides of the bowl and then add an additional 1/3 of the batter repeat, beating on slow to medium. Scrap and add the final 1/3 dry ingredients.

6. Add the white chocolate chips and dried blueberries to the cookie dough and turn the mixer on to slow speed, mixing in the chips and blueberries until evenly distributed.

7. Scoop a tablespoon of the dough, roll into a ball, place on cookie sheet and flatten slightly. Sprinkle with a little white sugar. Repeat.  I found I could place 14 cookies on each cookie sheet.

8. Bake in preheated 350º oven for  about 13 minutes or until the edges of the cookie starts to look golden brown. Remove from the oven and let rest on the pan for 5 to 10 minutes to cool before moving them to a wire rack to cool to room temperature.

Makes about 5 dozen cookies.

I am so pleased with these cookies!  They are so much like a chocolate chip cookie, but so different.  The dichotomy tickles me purple!   I hope you are the first person on your block to make Blueberry Chip Cookies!

Thanks for stopping by my kitchen today!

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05 Jul 2011 Strawberry Agua Fresca
Author:  |  Category: Drinks, Fruits  | Tags: , , , , ,  | Leave a Comment

My Strawberry Man came again yesterday.  He’s been stopping by with a flat of strawberries, every month or so, for about a decade now.   With the temperatures in the triple digits I’ve been in a hurry to use  up the strawberries before the heat gets to them. We had Strawberries with Brown Sugar and Sour Cream for dessert, which is our very favorite way to eat strawberries, but that only used up about three baskets, which left nine baskets sitting in the heat.  I made Chocolate Strawberry Tarts for our July 4th bake off.  Now I have six baskets to go.  Time to hit the Internet…

After a lot of scrolling and clicking, I landed at Heat Oven to 350°.  Strawberry soda!  Since I don’t drink alcohol or anything like Coke or Pepsi, I am always looking for something interesting to drink.

I like this!  This drink is sort of in the lemonade family, not that it is tart, but that it is fruity, and pulpy, and is a very summery good-for-you feel drink.  Not sure I’ll be giving up iced tea or iced lattes anytime soon, or my Blueberry Lemonade, but I’m certainly glad to have one more drink to add into my rotation! And one with the added bonus of letting me drink some fruit, too!

My daughter suggested the name Strawberry Fizz, since I add carbonated water (most of the time) to the base mixture, but it’s also good with the so called “flat” water.  As I noted above, the original recipe was entitled Strawberry Soda, but that doesn’t work for me. Do you remember Strawberry Soda?  It’s bright red, super bubbly, and very, very sweet (with no taste of real strawberries), this  isn’t.  It’s refreshing. It’s very similar to the Central American Agua Frescas. We North Americans should look more closely at Agua Frescas.  They are delicious, and a good alternative to fizzy dark brown chemicals, syrupy frappuccinos, and girly cocktails.  Well, you won’t get the buzz from a Strawaberry Agua Fresca as you would from a girlie cocktail, but you could certainly put it in a fancy glass with lots of crushed ice and a paper parasol 🙂

The Strawberry base syrup is easy to make and keeps for about a week in the refrigerator.  Just mix the desired amount of the syrup with club soda and ice (a quarter cup of the base, a cup and a half of club soda, and half a glass of ice work for me).  Add a straw and take your flip-flopped self out in the backyard to enjoy the summer.

I was going to try this with a scoop of vanilla ice cream, to see how stupendous a Strawberry Float would be, but my son came home with a sugar-free, low fat, store brand of vanilla ice cream.  He was quite proud to tell me it was the cheapest. Ummmm, no. He can eat that carton all by himself. Maybe he’ll be more discerning when picking out ice cream in the future.

Strawberry Agua Fresca

  • 3 lbs strawberries, trimmed and hulled (about three baskets)
  • 4 T white vinegar
  • 2 cups sugar
  1. Place strawberries in a food processor and pulse until liquified. Add vinegar and mix well.
  2. Transfer liquified strawberries to a medium pot and add sugar. Stir and bring to a boil.
  3. Reduce heat and let simmer for 5 minutes.
  4. Remove syrup from stove. Cool. Syrup will keep one week, covered, in the refrigerator.
  5. To serve:  eventually you will hit on your favorite proportions.  I like one-quarter cup of syrup mixed with 1 1/2 cups soda water and poured over a glass of ice, stirred, not shaken, and with a pretty straw!  A paper umbrella would be a nice addition, too.

Thanks for stopping by my kitchen today.  Believe-it-or-not, this might be a healthy week.  My friend Barb is guest posting tomorrow with her delicious Fennel-Apple Salad, but later in the week I think I will post my recipe for Chocolate-Strawberry Pie.  I stuck an American Flag in the middle of it, and won the July 4th Dessert contest at our neighborhood July 4th party!  But I STILL have three boxes of strawberries to mess with….

Note:  I liked this so much that I made my next batch with blackberries.  Delicious! And I feel so healthy!

Polly

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04 Jun 2011 Frozen Bananas
Author:  |  Category: Fruits, Ice Creams & Sorbets, Seasonal, Sweets  | Tags: , , , , , , , , , , , ,  | 4 Comments

Such an easy recipe, and one you’ll probably use all summer long, assuming the weather gets better.  June 4th here in San Jose, and it rained all day!  Unbelievable, but we ate frozen bananas for dessert anyway!  They were a hit.  I only wish we had waited 5 minutes for the bananas to soften a bit before we tore into them.  You can see the frost on the bananas in these pictures!  On hot days you won’t have to wait so long…

I’ve been making frozen bananas for a decade or so, and have decided that Hershey’s Special Dark is the best chocolate to compliment the taste of the banana (odd, since I am usually a milk chocolate devotee). There are a variety of toppings the chocolate covered banana can be rolled in.  The most popular, in my experience, are toasted coconut, chopped peanuts, and rainbow jimmies.  Other options include leaving them plain (for the boring people in your crowd!) chopped peanut butter chips, mini M&M’s, cookie crumbs, granola, and any kids cereal.  IMHO, bananas+cereal+bit of chocolate= a special summer breakfast.  I think your kids might nominate you for mom/pop-of-the-year, if you agreed with me!  Just think; frozen bananas as a special treat for a summer birthday (or for a summer half birthday for winter birthday kids–as all my kids were), or for the first day of summer vacation, or to celebrate the summer solstice…

Frozen Bananas

Quantities are approximate, as size of bananas varies widely.  If you end up with extra bananas, and not enough chocolate, just keep the extra bananas in the freezer until you are ready to make smoothies or banana bread.

  • 3-4 perfect bananas (not over-ripe and not green, no bruises or black spots)
  • 6 or 8 Popsicle sticks (if you don’t have Popsicle sticks craft sticks, lollipop sticks, chopsticks, or even the tops of plastic Popsicle molds can be used)
  • 2  4.25 oz. bars Hershey’s Special Dark chocolate (don’t substitute chocolate chips…if you do, you’ll have to add a few tablespoons of Crisco to help them melt…, and I think that’s yucky)
  • assorted toppings (rainbow jimmies, chopped peanuts or other nuts, mini M&M’s, chopped peanut butter chips, toasted coconut, granola, cereal…)
  1. Peel the bananas and remove any banana strings.  Inspect the bananas carefully and cut off any bruises or soft parts.  Cut the good bananas in half, and insert a stick into the flat, cut end, of each banana.  Place skewered bananas on a pan/plate/tray that will fit into your freezer and open freeze for an hour or so (or even overnight).
  2. Set out chosen toppings in shallow bowls or on pieces of wax paper or foil.
  3. Break chocolate into squares, place into good quality microwave safe bowl, and melt chocolate in microwave on 50% power for about 2 or 3 minutes.
  4. While chocolate is melting remove frozen bananas from freezer.
  5. Dip frozen banana into warm melted chocolate and, with a knife,  QUICKLY spread chocolate all over the banana.  Before chocolate hardens–work quickly–dip and roll banana in chosen topping.  Repeat with remaining bananas.
  6. Refreeze chocolate covered bananas for about 30 minutes or so.
  7. Remove bananas from freezer, place in a covered container or Ziploc bag, and return to freezer until ready to eat.  Frozen bananas keep well, or at least for a few weeks (I haven’t had any in the freezer for longer than 2 weeks…)

Thank for stopping by my kitchen today.  See you tomorrow!!

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