Posts Tagged ‘Fruit’

Raspberry Panzanella

August 1st, 2011

Raspberry panzanella

I am in love with Heidi Swanson‘s new cookbook.  I want to make everything in it – bean dishes, salads, soups – everything.  Because of the bumper crop of raspberries in my back yard, I started with her recipe for a dessert panzanella.  Along with the recommended bread and raspberries, I also cooked up an apple.  Because it was sitting on the counter, staring me in the face, I also poured in about a tablespoon of red wine to further liquify the dressing.  This version makes enough for two servings.

2 tbsp butter
3 tbsp brown sugar
2 thick slices of day-old grainy bread, cut into cubes
1 apple, cut into small chunks
1 tbsp red wine
1 cup fresh raspberries

In a large frying pan over medium heat, melt the butter and 2 tbsp sugar together until smooth.
Toss in the bread, stirring to coat in the sugar.  Toast until crispy.
Remove the bread cubes from the pan and dump in the apples.  Stir around gently until soft.
In a big bowl, mash up half of the raspberries with the remaining 1 tbsp of sugar and the red wine.
Add the bread, apples and second half of the raspberries to the dressing in the big bowl.  Toss gently so as not to crush the whole raspberries.
Serve warm with big glasses of milk.

Watermelon and Arugula Salad with Toasted Halloumi

July 21st, 2011

Halloumi with arugula and watermelon salad

I have been dying to grill up some halloumi ever since I saw package of it at the Creative Cleaver.  I’ve only ever had it in coastal restaurants before now, and it’s great to be able to toast some up at home.  I can see myself serving smaller squares as appetizers at my next party – or maybe skewering grilled cubes on toothpicks along with watermelon and tomatoes.

For my first homemade halloumi dish, I paired the cheese with a simple watermelon and arugula salad.  The crispness of the salad really set off the warm crunch of the cheese.

1/4 cup lemon juice
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1/4 cup olive oil
salt & pepper

a few handfuls of small arugula leaves
1/8 of a seedless watermelon, cut into small cubes
1/3-inch thick slices of halloumi

In a medium-sized bowl, whisk the mustard into the lemon juice and vinegar.
In a thin stream, slowly pour in the olive oil, whisking madly to incorporate.
Toss in the arugula and watermelon.
Season to taste with salt and pepper

In a small frying pan, without oil, grill the slices of halloumi over medium heat.
After two minutes of frying per side, serve over the salad.

Cranberry cake

January 17th, 2011

Epiphany cake

With Christmas being as busy as it was this year, I didn’t get around to making my mom’s traditional cranberry cake until well into the new year.  Maybe we can call it a late Ukrainian Christmas cake.  Or if I’d made it without the green cherries, an early Valentine’s fruit cake.  Hmmm… I may have to make another one next month, maybe with a little splash of food colouring for extra pinkness.

1 cup white sugar
1 egg
3 tbsp butter, softened
hot water
juice and zest of 1 orange
1 cup fresh cranberries, cut into halves
1 1/2 cups raisins
1 cup red and green cherries, cut into halves
2 cups flour
2 tsp baking powder

Cream together sugar and egg using an electric mixer.
Put butter into a 1 cup measure, and fill remainder with hot water.
Add butter and water to creamed mixture along with the orange zest and juice.
In a small bowl, coat fruit in 1/4 cup flour.
Add fruit, remaining flour and baking powder to creamed mixture, stirring gently until blended.
Pour batter into a greased and floured large Bundt pan.
Bake for 1 hour at 375ºF, checking at 45 minutes for doneness.

Fruit and Nut Yogurt Cups

September 1st, 2010

With my new job comes a new challenge: box lunches.  I’m now working across town at our shiny new branch library, as opposed to being a quick walk from the downtown library.  This spells the end of dashing home for lunch and tossing something together from scratch.  I’ll be packing my lunch to take with me every morning which means a complete overhaul of my lunch process.  I’ve been scavenging for grain and bean salad recipes, reading the Moosewood Restaurant Daily Special cookbook for soup ideas and trying to make sure I hit all the food groups with whatever I end up tossing in my lunch bag.

The lunch idea that has made me happiest came from The Kitchn, over at Apartment Therapy:

Lunchtime yogurt cup

Simple Mason jar yogurt cups.  This one is has blackberries on the bottom, smothered with 2% yogurt and sprinkled with almonds.  Next up: blueberries with toasted walnuts.  Then maybe some pineapple and coconut, or applesauce and raisins.  Endless possibilities and endless lunchtime smiles.

Blogiversary Pie

August 19th, 2010

Stone fruit pie with ice cream

Today marks my sixth blogiversary.  I started up this site on August 19th, 2004.  It began under the name “Paige’s Kitchen” and was basically just a way to archive my recipes and share them with friends.  With the addition of WordPress and some splashy colour photos, the blog became what it is today.  It’s been quite the adventure, and I look forward to seeing where I go with it in the future.

Now go make some peach pie.

1 cup white flour
1/4 cup whole wheat flour
1/2 tsp salt
1/3 cup butter
4-5 tbsp icy cold water

2 peaches, peeled and cut into chunks
2 nectarines, cut into chunks
4 apricots, cut into chunks
1 cup raspberries
1/4 cup sugar
1/4 cup white flour
1 tsp ginger

In a large bowl, mix together the flour and salt.
Cut in the butter with a pastry blender until the largest pieces are the size of small peas.
Add the cold water and toss together gently with a fork.
Turn the pastry out onto a floured counter and gently knead into a ball.
Roll the pastry out into a rough circle and slip into a pie plate.

In another bowl, stir together all the fruit and filling ingredients.
Dump the filling into the pie crust and flip over the edges, leaving the middle of the pie exposed.  (see below)
Bake for 40 minutes at 375º or until edges are golden brown.
Let cool for at least 15 minutes before slicing and serving with ice cream.

Summer pie

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