Summer brings a wealth of deliciously ripe fruit our way. On top of drinking water, drinking fresh juices and smoothies and eating fresh fruit can also help your body stay energized and hydrated.
Berries can be enjoyed on salads, desserts and in cereal. They are low in calories and high in antioxidants.
Peaches have a sweet, almost tangy taste that blends well in smoothies and other beverages. They are good sources of vitamin A and potassium.
Pears are soft and sweet tasting and their mild flavor lets them blend well with a variety of recipes. They are good sources of vitamin C, copper and dietary fiber.
Apricots are smooth and faintly tart. They are good sources of beta-carotene and lycopene for heart health and vitamin A, an antioxidant that helps with vision and cellular growth.
Figs have a soft texture and are a favorite for baking. Roasting them in the oven makes a sweet, tender treat. They are good sources of dietary fiber, potassium and manganese.
Watermelon is the best natural thirst quencher on a hot summer day. Watermelon and other melons are an excellent source of antioxidants like vitamin C, beta carotene and lycopene.
Cherries are delicious out of hand but are also an excellent baking fruit. They’re also an excellent source of fiber, vitamin C and flavonoids, which makes cherries super protective against cancer and inflammation in the body.
Plums are a low-calorie power food that won’t spike your blood sugar levels and they help increase the absorption of iron into the body.
Here are some ideas on how to enjoy eating fruit all summer long.
Berry Parfaits
4 servings
Ingredients
- 2 cups fresh in season berries, rinsed, hulled and sliced
- 8 ounces low-fat cream cheese, whipped
- 2 tablespoons honey
- 1/2 cup low-fat vanilla yogurt
- 4 graham crackers, crushed
- 1 lemon, juiced
- 4 sprigs fresh mint for garnish
Directions:
In a medium-sized mixing bowl, combine whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.
In four wide-mouth glasses, evenly layer cream cheese mixture, berries and crushed graham crackers. Garnish with sprigs of fresh mint. Serve chilled.
Cherry Crostata
A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombard.
Serves 8
Ingredients
- 1 cup all-purpose flour, plus more for rolling out pastry
- 1/2 cup whole wheat pastry flour
- 1/4 cup plus 2 tablespoons powdered sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon chilled unsalted butter, cut into small pieces
- 4 tablespoons ice water, more if needed
- 1 pound fresh cherries, pitted and halved
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
- 1/2 teaspoon freshly grated orange zest
Directions
Place both flours, 2 tablespoons powdered sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend.
Add cold butter and cut in using a pastry blender or pulse in a food processor. Add ice water, a tablespoon at a time, until the dough just begins to come together. Add a tablespoon or two of ice water if needed. Gather the dough and shape into a disc. Wrap in plastic and refrigerate at least 30 minutes.
Meanwhile, toss cherries in a medium bowl with the remaining 1/4 cup powdered sugar, cornstarch, orange juice and orange zest.
Preheat oven to 400°F.
Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Gently transfer dough to a baking sheet lined with parchment paper.
Top the dough with the cherry mixture, leaving a 2-inch border. Fold edges of the dough up and over the fruit, leaving most of the fruit surface exposed in the center.
Bake until the crust is golden and the fruit juices bubble, about 45 minutes. Let cool 15 minutes before cutting. Serve warm or at room temperature.
Grilled Peaches and Plums
Ingredients
- 4 plums, pitted and thinly sliced
- 24 red or purple plums—halved and pitted
- 10 peaches, halved and pitted
- 1 cup granulated sugar, divided
- 1 cup water
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, melted
- 8 oz. Mascarpone cheese
- 2 tablespoons Amaretto liqueur
Directions
Light a grill and oil the grill grates.
In a medium saucepan, combine the 4 sliced plums with 3/4 cup of the sugar and the water and bring to a boil. Cover and simmer over moderately low heat until the plums are very soft, about 10 minutes.
Transfer the plums to a food processor and puree until smooth. Scrape the plum sauce into a bowl, stir in the lemon juice and set aside.
In a small bowl, stir the melted butter with the remaining 1/4 cup of sugar.
Grill the halved plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the plums and peaches with the sweetened butter and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes longer.
Mix the mascarpone cheese with the amaretto.
Transfer the grilled fruit to serving plates and spoon the plum sauce on top. Place a tablespoon or two of the mascarpone cheese alongside the fruit and serve.
Grilled Gingered-Melon Kabobs
If using wooden skewers, soak the skewers in enough water to cover for at least 1 hour before grilling or broiling.
4 servings
Ingredients
- 1/2 teaspoon finely shredded lime peel
- 1/3 cup lime juice
- 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 2 cups cantaloupe cut into 1-1/2- to 2-inch cubes, balls and/or triangles
- 2 cups honeydew melon cut into 1-1/2- to 2-inch cubes, balls and/or triangles
- 2 tablespoons honey
Directions
In a large resealable plastic bag, combine lime peel, lime juice and ginger. Add melon. Seal bag; turn to coat melon. Let stand at room temperature for 30 to 60 minutes.
Drain melon, reserving any juices. On four long skewers alternately thread cantaloupe and honeydew.
Place kabobs on the rack of a preheated and oiled grill directly over medium coals or gas. Grill for 6 to 8 minutes or until grill marks are visible, turning occasionally to brown evenly.
In a small bowl, whisk together the reserved juices and the honey until well blended. Drizzle this mixture over the warm kabobs.
Variation
Broiler method: Preheat the broiler. Place the kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 6 to 8 minutes or until heated through, turning once.
Fig Muffins
Ingredients
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 cup whole wheat pastry flour (about 5 1/8 ounces)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 1/2 cups chopped fresh figs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- 1/3 cup packed brown sugar
- 1/4 cup quick-cooking oats
- 1 tablespoon butter, melted
Directions
Preheat the oven to 400°F.
Lightly spoon flours into measuring cups; level with a knife. Combine flours and the next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of the mixture.
Place buttermilk, oil, vanilla and egg in a medium bowl and whisk until well blended. Stir in chopped figs. Add the mixture to the flour mixture, stirring just until combined.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Combine brown sugar, oats and melted butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins.
Bake for about 18 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans and cool completely on a wire rack.
It’s great that Father’s Day falls during the month of June – that’s grilling season. Most dads love it when dinner comes off the grill. What is even better for the person cooking the meal is that most of the dinner can be made on the grill. Easy clean-up. Give Dad the day off and let someone else tend the BBQ. Even though it is a special day that calls for special foods, I like to keep things somewhat on the healthy side and prepare foods with Mediterranean flavors. Don’t forget the wine. A Riesling or a fruity Sauvignon Blanc would be perfect for the appetizer. For the main course, a light red, such as Zinfandel or Syrah would be ideal for the BBQ chicken.
Appetizer
Herbed Shrimp Kabobs
6 servings Ingredients
- 3/4 cup basil leaves
- 3/4 cup flat leaf parsley
- 1 tablespoon white champagne vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 -1/2 teaspoon crushed red pepper
- 3 tablespoons extra-virgin olive oil, divided, plus extra for the grill
- 24 peeled and deveined medium shrimp (about 1 pound)
- 24 cherry tomatoes
- 24 small wooden skewers, soaked in water for 30 minutes
Directions Preheat the grill to medium high. Combine basil, parsley, vinegar, salt, black pepper, crushed red pepper and 2 tablespoons of the oil in a blender and puree. In a bowl, toss the shrimp with the remaining 1 tablespoon of oil. Thread one tomato and one shrimp on each skewer. Place skewers on a grill rack coated with oil and grill 1 1/2 minutes on each side or until the shrimp turn pink. Place the skewers on a large serving platter and brush the grilled shrimp on both sides with the herb sauce. Serve immediately.
Main Course
Spicy Grilled Chicken Thighs
6 servings Ingredients
- 1 1/2 teaspoons dried crumbled sage
- 1 teaspoon hot smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon powdered garlic
- 2 pounds boneless chicken thighs
Directions Coat the grill rack or grill pan with oil; heat for direct, medium-high cooking. Combine sage, paprika, salt, pepper and garlic in a bowl; dredge chicken on all sides in the mixture. Grill until browned and well marked on the undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 165 degrees. Move to a serving platter, cover with foil and let rest for about 10 minutes before serving.
Red Cabbage Slaw
Serves 6-8 Ingredients
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons brown sugar
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded
- 2 large carrots grated
- 1/4 cup chopped fresh chives
Directions In a large bowl, whisk together the orange and lime juices, oil, brown sugar, salt and pepper. Add the cabbage, carrots and chives. Toss to combine. Let sit, tossing occasionally, for at least 45 minutes before serving. 
Grilled Corn with Herb Butter
6 servings Ingredients
- 4 tablespoons butter, at room temperature
- 2 teaspoons finely chopped fresh basil
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons lime juice
- 1/2 teaspoon lime zest
- 1/4 teaspoon salt
- 6 ears corn, husked
Directions Prepare grill for direct-heat grilling. Thoroughly combine the softened butter, basil, parsley, lime juice, zest and salt in a small bowl. Place each corn ear on a sheet of foil large enough to enclose the corn. Brush each ear with the herb butter on all sides. Roll the corn in the foil and secure the ends tightly. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork. 
Grilled Zucchini Salad
This dish can be cooked first and set aside while the remaining foods are grilled. Ingredients Serves 6 Ingredients
- 2 pounds medium zucchini (about 6), halved lengthwise
- 2 tablespoons olive oil, divided
- 6 scallions, sliced
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 3/4 teaspoon Kosher salt
Directions Heat grill to medium-high. Brush the zucchini with 1 tablespoon of the oil and grill until tender, 5 to 7 minutes per side. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, crushed red pepper, oregano, the remaining tablespoon of oil and 3/4 teaspoon salt. Serve at room temperature.
Dessert
Grilled Peaches with Cherry Wine Sauce
6 servings Ingredients For the sauce:
- 1 1/2 lbs fresh cherries, pitted
- 1 ½ tablespoons sugar
- 3/4 cup dry red wine
- 1 1/2 teaspoons balsamic vinegar
- 1 1/2 teaspoons. Kirsch (cherry liqueur)
For the peaches:
- 6 medium peaches
- 3 tablespoons unsalted butter
- 3 tablespoons. brown sugar
- Vanilla frozen yogurt
- Mint garnish, optional
Directions To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the Kirsch. Simmer until slightly reduced, about 1 minute. To make the grilled peaches Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat on an oiled grill until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through the grilling time. To serve: While the peaches are still warm, layer each serving dish with 2 peach halves, 1 scoop of frozen yogurt and 2 tablespoons of cherry sauce. Garnish with mint, if desired and serve immediately.
Looking for a quick snack or an easy dish to make for a picnic, barbecue or party, fruit salad is a great option.
A few additions to a fruit salad can go a long way in adding color, flavor and uniqueness. A squeeze of fresh citrus juice prevents browning in some fruits and adds a bright flavor that will help balance out the sweetness of the fruit. Similarly, a chiffonade of fresh herbs (like mint, basil or cilantro) elevates and enhances a dish of fruit.
When making a fruit salad think about flavors that will complement and balance the sweetness (or sourness) of the fruit you are using. Smoky, spicy and salty flavors work well with very sweet fruits like berries or melon. A homemade simple ginger syrup complements tart fruits like pineapple.
To make the ginger syrup:
Bring 1 cup sugar and 1 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve the sugar. Add 1 piece (about 4 ounces and 10 inches long or use several small pieces) of fresh ginger, peeled and cut into very thin rounds. Bring to a simmer. Remove the pan from the heat and let steep 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger. Refrigerate up to 1 month.
Fruit and Herb Salad
For the salad:
- 1 pint strawberries, stemmed and halved
- 1 half-pint raspberries
- 1 half-pint blueberries
- 2 oranges, peeled and cut into sections
- 2 kiwis, peeled and cut into large chunks
- 1 mango, peeled and cut into large chunks
- 2 cups fresh pineapple, cut into large chunks
- 1 cup cantaloupe or honeydew melon chunks
- 1/4 cup fresh mint, julienned, for garnish
For the syrup:
- 1 cup sugar
- 1 cup water
- 1/2 cup chopped fresh mint
Directions
Combine all of the fruit in a large attractive serving bowl. Refrigerate.
For the syrup:
Bring the water to a boil, add the sugar and then the mint. Boil until the sugar is completely dissolved, about 2 minutes.
Strain through a colander into a bowl. Let the syrup cool.
Gently combine the cooled syrup with the fruit just before serving.
Garnish with mint and serve immediately.
Wine Soaked Fruit Salad
Ingredients
- 1/4 cup superfine sugar
- 3/4 cup Grand Marnier
- 2 cups rosé wine
- 2 cups red wine
- 1 Granny Smith apple, cored and thinly sliced
- 2 cups strawberries, tops removed and halved
- 1 orange, thinly sliced
- Mascarpone cheese for garnish
Directions
In a large mixing bowl, combine the sugar, Grand Marnier and both wines. Stir until the sugar dissolves.
Next, add in all of the fruit, making sure that all the pieces are submerged in the liquid. Cover with plastic wrap and refrigerate overnight.
To serve:
Use a slotted spoon to remove the wine soaked fruit to individual dessert bowls. Top with a dollop of mascarpone cheese and serve.
Basil Fruit Salad
Ingredients
- 1 pound seedless watermelon, peeled and cut into 1-inch cubes (4 cups)
- 3 cups seedless green grapes, halved
- 2 cups fresh blueberries
- 2 tablespoons thinly sliced fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
Directions
In a large bowl combine the watermelon, grapes, blueberries and basil.
In a small bowl whisk together the vinegar and honey and drizzle over the fruit. Stir gently to coat.
Cover and chill for up to 8 hours.
Melon, Berry and Cheese Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small shallot, thinly sliced
- 1/2 teaspoon minced preserved lemon peel or lemon zest
- 1/4 teaspoon crushed red pepper
- Salt
- Freshly ground pepper
- 1/2 honeydew melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1/2 cantaloupe melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
- 1 cup blackberries
- 2 ounces ricotta salata, parmigiano-reggiano or feta cheese, cut into thin slices
- 2 tablespoons snipped chives
Directions
In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon, crushed red pepper and season with salt and pepper.
Arrange the melon slices and blackberries on a large serving platter.
Drizzle the dressing over the fruit. Garnish the salad with cheese, snipped chives and serve.
Red Fruit Salad
Serves 6
Ingredients
- 1/2 pound cherries, pitted and cut in half
- 1/2 pound seedless red grapes, cut in half
- 1 pound strawberries, cored and cut in half
- 1 1/2 teaspoons whole coriander seeds
- 3 tablespoons brown sugar
- Juice and zest of half a lemon
- Mint for garnish, optional
Directions
Combine the fruit in a large bowl.
Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle or a coffee grinder until finely ground. Work the sugar into the coriander one tablespoon at a time.
Sprinkle the mixture evenly over the fruit along with the lemon zest and toss gently with your hands. Season with the lemon juice.
Set aside for at least ten minutes or even overnight before serving.
Add mint if you like it before serving.
“Quick bread” refers to any bread that uses leaveners, like baking powder or baking soda instead of yeast, and requires no kneading or rising time. Quick breads are always popular; blueberry muffins and zucchini bread in summer, pumpkin muffins in the fall or coffee cakes and banana bread, any time of the year! More versatile than most other baked goods, quick breads give you greater freedom to add ingredients (like nuts and dried fruit) and make healthy substitutions. To lower the fat, for example, you can substitute some of the oil with an equal amount of almost any fruit puree (applesauce, plum, pumpkin, bananas).
If you’re adding dried fruit, try soaking it first. This will moisten the fruit, make it tender and juicy and also preserve the bread’s moisture. To soak dried fruit, place it in a heatproof bowl and pour over just enough boiling water to cover. Let it soak about 15 minutes, then drain and add to the finished batter. For added flavor, soak fruit in hot apple or orange juice–or soak it overnight in rum or brandy. Don’t sprinkle dried fruit on top of quick breads before baking, as it will burn before the loaf is done.
The secret to moist, tender quick bread is in the mixing: use a gentle touch. Combine in a bowl the dry ingredients–flour, leavening, salt, and spices; sift them together or mix them thoroughly with a wire whisk. In another bowl, beat together the fat, sugar and eggs in the order the recipe advises. Stir any other ingredients (fruit puree, flavorings or extracts) into the wet ingredients. Only when each bowl of ingredients is mixed thoroughly should they be combined. When you are ready, pour the dry ingredients into the wet ones and fold them together gently. Do this part by hand rather than with a mixer. Add nuts and fruits; stir just until incorporated. Over-mixing will cause “tunnels”–holes where the air bubbles escaped–and will make the bread tough.
Unless you’re using high-quality non stick metal or silicone baking pans, you should always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, which helps maintain a “shield” between the pan and the batter while the bread is baking. A high-quality cooking spray–one that won’t bake on to your pans and discolor them–is also a fast, easy fix. Let the bread cool for at least twenty minutes before inverting the pan and removing the bread.
The crack on top of the bread happens when the loaf “sets” in the heat of the oven before the bread is finished rising. Don’t worry–it’s normal for quick breads. Drizzle the loaf with icing or dust with confectioners’ sugar to cover the crack.
The bread looks done on the outside but it’s still raw in the middle. This is one of the most common quick bread problems and it can be caused by a few different factors:
- The oven temperature could be too high. (Use an oven thermometer to check.)
- Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won’t burn before the middle has time to catch up.
- Another cause of a “raw center” could be using a different pan size than the recipe calls for. One of the advantages of baking quick breads is that you can use the same batter to make muffins, mini loaves or large loaves. Each size, however, requires different baking times–and some require different baking temperatures. The larger and thicker the loaf, the longer it’s going to take to bake. If you’re using a different size pan than your recipe calls for, adjust the baking time accordingly and check the bread often.
Pear and White Cheddar Bread
Makes 16 servings.
Ingredients
- 1 1/3 cups unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour or white whole wheat flour
- 1/4 cup flaxseed meal or toasted wheat germ
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups shredded pears
- 1/2 cup sugar
- 1/2 cup refrigerated egg substitute or 2 eggs, lightly beaten
- 1/3 cup vegetable oil
- 1/4 cup buttermilk
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/2 cup shredded white cheddar cheese (2 ounces)
Directions
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan or two 7 x 3 1/2×2-inch loaf pans; set aside.
In a large bowl, stir together all-purpose flour, whole wheat pastry flour, flaxseed meal, baking powder and salt. Make a well in center of flour mixture; set aside.
In a medium bowl, combine pears, sugar, eggs, oil, buttermilk, honey and vanilla. Add pear mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cheese. Spoon batter into the prepared pan.
Bake for 55 to 60 minutes (45 to 50 minutes for the smaller pans) or until a toothpick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Remove bread from pan.
Cool completely on wire rack. Wrap and store overnight before slicing.
Variations:
Cinnamon, Chocolate, and Pear Quick Bread:
Prepare as directed, except stir 1 teaspoon ground cinnamon into the flour mixture and substitute 1/2 cup miniature semisweet chocolate pieces for the cheese.
Fig, Ginger, and Pear Quick Bread:
Prepare as directed, except stir 1-1/2 teaspoons finely shredded lemon peel and 1 teaspoon ground ginger into the flour mixture and substitute 1/2 cup finely snipped dried figs for the cheese.
Blue Cheese, Pecan, and Pear Quick Bread:
Prepare as directed, except substitute 1/4 cup finely crumbled blue cheese and 1/4 cup chopped toasted pecans for the white cheddar cheese.
Healthy Banana Bread
One 9 x 5-inch loaf (about 15 slices)
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs or 1/2 cup refrigerated egg substitute
- 1/2 cup packed light brown sugar
- 1/4 cup vegetable oil
- 1/4 cup plain low-fat yogurt or buttermilk
- 1 cup mashed bananas (2 very ripe bananas)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees with a rack in the middle.
Spray a 9 x 5-inch loaf pan with pan spray, and line the bottom with parchment. Spray the parchment.
Sift together the flours, baking soda, cinnamon, nutmeg and salt.
In a standing mixer fitted with a paddle attachment, beat together the eggs and sugar until thick; five to eight minutes. Beat in the oil, the yogurt or buttermilk, bananas and vanilla.
At low-speed, beat in the flour in three separate additions. Fold in the nuts.
Pour into the loaf pan and bake 50 to 60 minutes, until the bread is firm and a toothpick inserted in the middle comes out clean.
Let cool in the pan for 10 to 15 minutes, then turn out onto a rack to cool completely.
This bread will keep for several days, but put it in the refrigerator after three days and the bread freezes well if wrapped air-tight.
Apricot Bread
Makes 1 loaf
Ingredients
- 3/4 cup dried apricots
- 3/4 cup sugar
- 2 tablespoons vegetable oil
- 1 egg
- 1/4 cup water
- 1/2 cup orange juice
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup finely chopped walnuts
Directions
Preheat oven to 350°F. Butter a 9-inch loaf pan and set aside.
Soak apricots for 20 minutes in hot water to cover. Drain and chop apricots into 1/4-inch pieces. Set aside.
Beat sugar, oil and egg together in a mixing bowl. Stir in water and orange juice. Add the flours, baking powder, baking soda and salt, mixing until thoroughly combined. Stir in walnuts and apricots.
Pour batter into the prepared pan and bake for 55 to 65 minutes or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan for 15 minutes. Remove to a wire rack to continue cooling.
Blueberry Oatmeal Bread
Ingredients
- 2/3 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups unbleached all-purpose flour
- 1 cup quick-cooking or old-fashioned oats, plus extra for the top of the bread.
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
Directions
Heat oven to 350ºF. Grease bottom only a 9-inch loaf pan.
In large bowl, mix brown sugar, milk, oil, vanilla and eggs with spoon. Stir in remaining ingredients except blueberries; mix thoroughly. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan with a thin spatula; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Whole Wheat Fruit-Nut Bread
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 2 eggs, lightly beaten
- 1 cup unsweetened applesauce
- 1 6 ounce carton plain low-fat yogurt
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 cup chopped pecans
- 1/3 cup dried cherries or cranberries
- 1 tablespoon toasted wheat germ
Directions
Preheat the oven to 350 degrees F.
Grease the bottom and 1 inch up the side of a 1-1/2-quart ovenproof casserole; set aside.
In a large bowl, stir together whole wheat flour, all-purpose flour, baking powder, salt, cinnamon and baking soda. Make a well in center of the flour mixture; set aside.
In a medium bowl, combine eggs, applesauce, yogurt, brown sugar and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Fold in nuts and dried fruit. Spoon batter into the prepared casserole. Sprinkle with wheat germ.
Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 15 minutes to prevent overbrowning.
Cool in the casserole dish on a wire rack for 10 minutes. Remove bread from the casserole. Cool completely on wire rack. If desired, wrap and store overnight before slicing (bread will be slightly moister the second day). Makes 12 servings
SICILY — SPRING MORNING by Leonid Afremov
Make some healthy, delicious spring desserts with in-season ingredients like lemon, berries, rhubarb, cherries and herbs. A great way to celebrate spring.
These desserts can fit any occasion, whether you are entertaining guests or as a delicious ending to a family dinner.
Olive Oil Cornmeal Cake with Strawberry Sauce
Ingredients
- 1 ⅓ cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup olive oil
- 2 tablespoons finely snipped fresh basil
- 1 tablespoon coarse sugar or sparkling sugar
- Strawberry Sauce, (recipe below)
- Fresh basil leaves and/or fresh strawberries
Directions
Preheat the oven to 375 degrees F. Grease and flour an 8 x 1-1/2-inch round cake pan; set aside.
In a medium bowl stir together flour, cornmeal, baking powder and salt. Set aside.
In a large bowl whisk together eggs, granulated sugar, milk and olive oil. Using a wooden spoon, stir in flour mixture and snipped basil until combined.
Pour batter into prepared cake pan, spreading evenly. Sprinkle with coarse sugar.
Bake about 30 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
Remove cake from the pan. Turn cake, sugar side up. Cool completely on a wire rack.
To serve, cut cake into wedges. Serve with Strawberry Sauce and garnish with fresh basil leaves and/or fresh strawberries.
Strawberry Sauce
Ingredients
- 2 cups of fresh strawberries, hulled
- 2 tablespoons of granulated sugar
- 1 tablespoons of white balsamic vinegar
Directions
In a blender or food processor, combine strawberries, sugar and 1 tablespoon of the white balsamic vinegar. Cover and blend or process until smooth.
If desired, stir in additional white balsamic vinegar to taste. Cover and chill for up to 24 hours. Stir before serving.
Rosemary and Lemon Cupcakes
Ingredients
- 1/2 cup butter, softened
- 2 eggs
- 1 ¾ cups cake flour
- 2 teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 ½ teaspoons lemon extract
- 1/2 teaspoon vanilla
- 2/3 cup milk
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- Lemon Glaze (recipe below)
Directions
Let butter and eggs stand at room temperature for 30 minutes.
Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.
In a medium bowl combine cake flour, rosemary, baking powder and salt; set aside.
Preheat the oven to 350 degrees F.
In the large bowl of an electric mixer, beat butter on medium-high for 30 seconds. Add granulated sugar, lemon extract and vanilla. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl.
Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to the butter mixture; beat on low after each addition, just until combined. Stir in the lemon peel and lemon juice.
Spoon batter into prepared cups to three-fourths full.
Bake 22 to 25 minutes, until a wooden pick inserted in centers comes out clean.
(Bake 36 mini cakes 15 to 18 minutes; 6 jumbo cakes 25 to 30 minutes.) Cool in the muffin pan on a rack 5 minutes. Remove muffins from the pan; cool completely.
Spoon Lemon Glaze on cupcakes. Let stand 10 minutes. Makes 15 (2-1/2-inch) cupcakes.
Lemon Glaze
Ingredients
- 1 cup of powdered sugar
- 5 teaspoons of lemon juice
- 1/2 teaspoon of finely shredded lemon peel
Directions
In a small bowl combine powdered sugar and enough of the lemon juice to reach spreading consistency. Stir in lemon peel.
Cherries Poached in Red Wine with Mascarpone Cream
4 servings
Ingredients
- 2 1/4 cups red wine
- 1 cup sugar
- 1 1-by-3-inch strip orange zest
- 2 pounds sweet cherries, halved and pitted
- 1 cup mascarpone cheese
- 2 1/2 tablespoons honey
Directions
In a medium stainless-steel saucepan, combine the wine, sugar and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel serving bowl.
In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.
Blueberry-Lemon Shortcakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup quick-cooking rolled oats
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons cold butter, cut up
- 1 egg
- 3 tablespoons fat-free milk
- 3 tablespoons honey
- 2 tablespoons plain fat-free Greek yogurt
- 2 teaspoons finely shredded lemon peel
- 1 recipe Honey-Yogurt Cream (below)
- 1 cup fresh blueberries
- 1 tablespoon honey
Directions
Preheat the oven to 400 degrees F.
In a large bowl stir together flour, oats, baking powder, baking soda and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
In a small bowl beat egg lightly with a fork. Stir in milk, 2 tablespoons of the honey, 2 tablespoons yogurt and the lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened.
Using a large spoon, drop dough into 8 mounds onto a parchment-lined or lightly greased baking sheet. Bake for 8 to 10 minutes or until golden. Transfer shortcakes to a wire rack; let cool.
To serve, split the shortcakes in half horizontally. Place bottom halves on serving plates. Evenly top bottom halves with the Honey-Yogurt Cream and blueberries.
Top with shortcake tops and drizzle evenly with the remaining 1 tablespoon honey. Serve immediately.
Honey-Yogurt Cream
Ingredients
- 1 ounce of plain fat-free Greek yogurt
- 1 tablespoon of honey
- 1/2 cup of whipped cream
Directions
In a medium bowl stir together yogurt and honey. Fold in whipped cream.
Rhubarb Buckle
Buckle Is a type of cake made in a single layer with fresh fruit added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.
For the cake
- Vegetable-oil cooking spray, for cake pans
- 1 pound plus 10 ounces rhubarb, trimmed and cut 1/2 inch thick on the bias
- 2 cups sugar, divided
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/2 sticks unsalted butter, softened
- 1 teaspoon finely grated lemon zest
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
For the crumb topping
- 1 cup all-purpose flour
- 1/4 cup light-brown sugar
- 1/4 teaspoon coarse salt
- 1/2 stick unsalted butter, melted
Directions
Make the cake:
Preheat the oven to 350 degrees F, with the oven rack in the center position.
Coat two 9-inch square cake pans with cooking spray and line them with parchment, leaving an overhang on 2 sides.
Stir together rhubarb and 1 cup sugar; set aside to macerate.
Whisk together flour, baking powder and salt.
Beat together butter, remaining 1 cup of sugar and the lemon zest until light and fluffy.
Beat in eggs, 1 at a time, then beat in vanilla. Beat in flour mixture in 2 additions, alternating with the sour cream, beginning and ending with the flour mixture.
Make the crumb topping:
Stir together flour, brown sugar and salt. Add melted butter; stir to combine.
Divide batter between the pans. Top with rhubarb mixture and sprinkle with crumb topping.
Bake until golden on top and cooked through, about 1 hour 5 minutes. Let cool completely in the pans on wire racks, then lift cakes from the pans using the parchment overhangs.
Remove parchment. Before serving, cut buckle into 2-inch squares.
Much of the American appetite for sweet rolls and cakes comes from the German and Dutch settlements in New York, New Jersey and Delaware. Colonial cooks made fruity, buttery breakfast or coffee cakes from recipes that vary only slightly from methods used in the twentieth century. They also share some of the responsibility for the national zest for doughnuts.
Scandinavians were even more responsible than anyone else for making America as coffee-break-conscious as it is, and for perfecting the kind of food that goes well with coffee. German women had already brought the Kaffeeklatsch to their frontier communities, but it was in the Scandinavian kitchens where there was always a pot brewing on the back of the stove and where hospitality and coffee became synonymous.The term “coffee klatch” became part of the language and its original meaning–a moment that combined gossip with coffee drinking–was changed to define the American version of English tea, a mid-afternoon gathering. Like the cooks from Central Europe, most Scandinavian cooks prided themselves on simple forms of pastry making that included coffee breads, coffee cakes, coffee rings, sweet rolls and buns.
According to the book, Listening to America, by Stuart Berg Flexner, it wasn’t until 1879 that the term “coffee cake” became a common term. Historic American cook books and newspapers support this claim.
Coffee Cake – Recipe from 1875
5 cups flour, dried and sifted.
1 cup of butter.
2 cups of sugar.
1 cup of molasses.
1 cup made black coffee–the very best quality.
1/2 pound raisins, seeded and minced.
1/2 pound currants, washed and dried.
1/4 pound citron, chopped fine.
3 eggs, beaten very light.
1/2 teaspoonful cinnamon.
1/2 teaspoonful mace.
1 teaspoonful-a full one-of saleratus.
Cream the butter and sugar, warm the molasses slightly, and berate these,with the spices hard, five minutes, until the mixture is very light. Next, put in the yolks, the coffee, and when these are well mixed, the flour, in turn with the whipped whites. Next, the saleratus, dissolved in hot water, and the fruit, all mixed together and dredged well with flour. Beat up very thoroughly, and bake in two loaves, or in small round tins. The flavor of this cake is peculiar, but to most palates very pleasant. Wrap in a thick cloth as soon as it is cold enough to put away without danger of ‘sweating,’ and shut within your cake box, as it soon loses the aroma of the coffee if exposed to the air.” —Breakfast, Luncheon and Tea, Marion Harland [Scribner, Armstrong & Co.: New York] 1875 (p. 332)
Although once very popular, coffee cakes have often been forgotten over the past few years in favor of bagels, extra-large muffins and egg and sausage breakfast sandwiches.
When the occasional coffee cake does still pop up in coffee shops, it bears little resemblance to the coffee cakes of old. These newer versions are often sweet enough for dessert and topped with icing or even frosting. I still make old-fashioned coffee cakes but with healthy, fresh ingredients. To make coffee cakes healthier reduce the sugar, add fruit and use whole grains to lower the glycemic index and increase the fiber content. Don’t worry though – these cakes still taste delicious.
Summer Coffee Cake
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 cup unbleached all-purpose flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1/2 cup raspberries
Topping:
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
Directions
Cream the butter and sugar in the bowl of an electric mixer.. Add eggs one at a time, beating after each. Add vanilla and milk and beat to combine. Add flours and baking powder. Stir to mix well. Gently fold in berries.
Spoon into a greased 9 x 9 inch baking dish. Combine cinnamon and sugar. Sprinkle over the top of the cake. Bake in a preheated 350 degree Fahrenheit oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cool before serving.
Whole Wheat Cranberry Coffee Cake
Filling
1 can (15 oz) whole-berry cranberry sauce, stirred to break up any clumps
Cake Batter
- 1/2 cup (8 tablespoons) butter
- 1 cup + 2 tablespoons brown sugar
- 2 large eggs
- 1 cup yogurt; low-fat is fine, avoid nonfat
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white whole wheat flour
Streusel Topping
- 2 tablespoons of white whole wheat flour
- 2 tablespoons of butter
- 5 tablespoons of brown sugar
- 1/2 teaspoon of cinnamon
Directions
Preheat the oven to 350°F. Lightly grease a 9×13 inch pan.
To make the streusel: In the large bowl of the electric mixer, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
To make the batter: In the same bowl in which you’ve just made the streusel and beat together the butter and brown sugar until smooth.
Beat in the eggs one at a time, scraping the bowl and again beating until smooth.
Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
Scoop the batter into the prepared pan, smoothing it to the edges.
Spread the cranberry on top of the cake.
Sprinkle the streusel evenly over the cranberry sauce.
Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean.
Remove the pan from the oven and cool for 30 minutes before serving.
Buttermilk Coffee Cake with Plums
Ingredients
- 1/4 cup butter
- 1 cup sugar
- 2 eggs, well beaten
- 1 cup unbleached all-purpose flour
- 1/2 cup white whole wheat flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 3/4 pound Italian or regular plums (4 to 5 medium), sliced
- Brown sugar
- Cinnamon
Directions
Cream the butter in a medium-sized mixing bowl and beat in the sugar and eggs. Sift together the dry ingredients and add them to the butter-sugar-egg mixture alternately with the buttermilk.
Mix the batter, then pour it into a greased 9 inch round cake pan. Smooth the top of the batter and arrange plum slices over it in slightly overlapping concentric circles
Sprinkle the top of the cake with brown sugar and cinnamon. Bake at 375 degrees Fahrenheit for 20 minutes or longer, until the surface is firm.
Cherry Coffee Cake
This easy coffee cake can be made even faster in a food processor.
Topping:
- 1 tablespoon very cold hard butter chopped into cubes
- 1 teaspoon flour
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons oats
Cake:
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup low-fat buttermilk
- 1 1/2 cups sifted whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen cherries, halved (sweet or tart cherries)
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a food processor mix the topping ingredients (except the oats) until small crumbs form. Briefly mix in the oats. Pour into a bowl and set aside.
Lightly grease a 9-inch round cake pan.
In the processor or using an electric mixer, mix together the wet ingredients (oil to buttermilk).
In a separate bowl stir together the flour, baking powder and baking soda.
Briefly mix into the wet mixture. Pour half the batter into the prepared pan. Spoon the cherries evenly over the batter. Spoon the rest of the batter over the cherries. (Some will show through.)
Sprinkle on the topping. Bake for 30-35 minutes until lightly browned and an inserted toothpick comes out clean. Cool for ten minutes before slicing into wedges.
Blueberry or Blackberry Coffee Cake
Ingredients
- 1 large egg
- 1/2 cup fat-free milk
- 1/2 cup plain fat-free yogurt
- 3 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries, divided
- 1 tablespoon whole wheat pastry flour
- 2 tablespoons coarse sugar
- 2 tablespoons sliced almonds
- 1/4 teaspoon ground cinnamon
Directions
Preheat oven to 400° F.
Whisk together the first 4 ingredients in a large glass measuring cup.
Sift together the flour, sugar, baking powder and salt in a large bowl.
Stir the egg mixture into the flour mixture just until the dry ingredients are moistened.
Toss 1 ¼ cups blueberries with the whole wheat pastry flour and fold into batter.
Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
Stir together the 2 tablespoons coarse sugar, sliced almonds and cinnamon. Sprinkle the over batter.
Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in the pan on a wire rack 15 minutes; remove sides of pan and serve.
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Cherries are in season and you can use them to create sweet or savory recipes. There’s no need to limit cherries just to desserts. Use them in muffins, coffee cakes or pancakes for breakfast or add them to salads, salsas, sauces and shakes.
Traverse City, Michigan and Vignola, Italy, both claim to be the cherry capital of the world. Traverse City grows more cherries but Vignola’s been growing them longer. It’s the Pacific Northwest, however, that accounts for 70 percent of the sweet cherry production, while Michigan produces about three-quarters of the tart variety.
Nutritionally, cherries are very much like most fruit in that they contain fiber and antioxidants, such as vitamin C and beta carotene.
Choosing Cherries
Rain is the industry’s biggest problem. Ripe berries will split open if they get wet at the wrong time, making the crop sometimes unpredictable. The most popular Northwest sweet cherry is the Bing. These large cherries will be a dark burgundy color when fully ripened. The smaller, heart-shaped Lambert cherry is similar in taste to the Bing. A yellowish colored cherry is an extra-sweet hybrid called the Rainier.
In the Midwest, the Schmidt is a variety similar to the Bing. Other sweet cherry varieties of that region are the Emperor Francis and the Rainier. Tart cherries can sometimes be found at local farm stands for use in pies and jams. When picking out fresh cherries, make sure they’re firm (but not hard) and without soft spots or bruises. The stems should be green and not darkened with age.
Wash the cherries and pat dry and then store them in a plastic container for up to two weeks. Cherries deteriorate rapidly if they’re not kept refrigerated.
If you want to take advantage of the in season prices, you can freeze cherries. The only equipment you’ll need beforehand is a cherry pitter and surgical gloves (unless you want red hands for days). A cherry pitter works very well.
To freeze, lay the washed cherries, pitted, on a jelly roll pan in a single layer and place in the freezer. When they’re solid, place them in labeled Zip-Lock freezer bags and they should keep for up to a year. Never defrost cherries, however, before using in your cooking or baking because they become mushy.
You can also make dried cherries that are great for baking or for use in granola and salads. This is a great way to use up overripe or crushed fruit. Arrange cherries skin side down on foil-covered cookie sheets or jelly roll pans. Place in a 200 degrees F oven for four to five hours or until the cherries are shriveled. They should be leathery and slightly sticky, but not hard.
Cool, then store in Zip-Lock bags or plastic containers. It is best to store homemade dried fruit in the refrigerator or freezer because the moisture that is still present in the fruit may cause some bacterial growth. Dried fruit will also taste fresher longer, if kept in a cool place.
Tomato Bruschetta with Sweet Cherries
Serves 4
Ingredients
- 1/2 loaf good, crusty Italian bread
- 1 1/2 cup tomatoes, diced to 1/4″ chunks
- 1 cup bing cherries
- 1/4 cup parsley, minced
- 2 cloves garlic, minced, plus one whole clove for the bread
- 2 tablespoons yellow onion, minced
- 2 tablespoons olive oil, plus more for bread
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon fresh ground white pepper
Directions
Place the diced tomatoes in a colander, sprinkle with the 1/2 teaspoon salt, and set aside to drain for 20 minutes. Pit and quarter the cherries. In a medium bowl, combine the tomatoes, cherries, parsley, minced garlic and onion. In a small bowl, whisk the vinegar into the olive oil.
Meanwhile, cut the bread into 1/2″ thick slices, rub with the whole clove of garlic and brush with olive oil. Toast the slices of bread in a toaster oven or under the broiler until golden and crisp. Drizzle each slice with a 1/2 teaspoon of the olive oil/vinegar mixture and then carefully spoon on the bruschetta. Garnish with a few parsley leaves and serve.
Grilled Chicken Salad with Cherry Vinaigrette
Next time you are grilling, add a few extra chicken breasts for a summer salad the following day.
Ingredients
- 2 boneless chicken breasts, cut in half to make four pieces (about 1/4 pound each)
- Olive oil, salt, freshly ground pepper
- Fresh herbs such as thyme and rosemary, chopped fine
- 8 cups assorted garden lettuce or greens, such as baby romaine, leaf, red oak, endive, arugula, spinach (about 1/2 pound)
- 1 medium red onion, halved and sliced thin
- 10-15 radishes, sliced thin
- Toasted pecans, optional
Vinaigrette
- 1 cup fresh cherries, pitted
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar or honey
- 1/2 cup cherry juice
- 2 teaspoons grated ginger root (peeled first),
- Dash salt, cayenne pepper and/or freshly ground pepper
Directions
In a blender, combine the ingredients for the vinaigrette.
Chill in a covered container until ready to use. (The dressing can be strained for a smoother appearance.)
Brush the chicken with oil and sprinkle with salt, ground black pepper and the chopped fresh herbs.
Grill the chicken and refrigerate until needed.
Wash and dry the salad greens. Toss with the onions, pecans, if using, and radishes. Slice the chicken diagonally into thin strips.
Just before serving, toss the lettuce mixture with the vinaigrette. Lay the salad on the plates and top with the sliced chicken. Garnish with additional chopped fresh herbs.
Maple Cherry Sauce
Makes 1 cup.
This sauce can be used hot or cold as a topping for grilled meats, yogurt, ice cream or cheesecake. Tart cherries may be used, but you’ll need to adjust the amount of sweetener.
Ingredients
- 1/4 cup cherry juice or juice blend
- 2 teaspoons arrowroot flour or cornstarch
- 2 tablespoons real maple syrup
- 2 cups pitted fresh or frozen sweet cherries, halved
Directions
In a glass measuring cup, whisk together the juice and flour or cornstarch.
In a medium saucepan, pour in the juice mixture and the maple syrup. Stir over medium heat until the sauce starts to thicken.
Add the cherries and simmer until they soften, crushing them a bit. Don’t overcook.
Cool or serve hot. The sauce will thicken a little as it cools.
Option: add 1 teaspoon grated orange rind or 1 tablespoon brandy.
Cherry Cheesecake Bars
These healthy bars are an easy dessert to take to a family barbecue.
Ingredients
2 cups Maple Cherry Sauce (double the recipe above)
Crust
- 2 cups crushed graham crackers (for gluten-free, use almond flour)
- 5 tablespoons vegetable oil
- 2 tablespoons brown sugar
Filling
- 1-1/2 cups vanilla Greek yogurt. (Brands that contain modified food starch and/or gelatin won’t work in this recipe.)
- 2 eight-ounce packages 1/3 less fat cream cheese (Neufchatel)
- 1/2 cup real maple syrup
- 2 teaspoons vanilla
- 2 large eggs
Directions
Preheat the oven to 350 degrees Fahrenheit. Have a 9-by-13-inch baking pan ready.
Place the crackers in the processor and process until fine crumbs form. mix in the oil and sugar. Pour into the baking pan and press onto the bottom of the pan.
In the processor or using a mixer, beat the yogurt and cream cheese together. Beat in the maple syrup and vanilla, then the eggs, one at a time. Pour the mixture over the crumb crust in the baking pan.
Bake for 40 minutes or until the top is lightly browned and the center has puffed up. (It will fall somewhat when cooled.) Cool to room temperature, then refrigerate for at least three hours.
Just before serving, spread with the cherry sauce and cut into bars.
Italian Old Fashioned Cherry Cake or Dolce Di Ciliegie
Servings: 6-8
This historical family recipe has been published by the famous Italian cook, Artusi, in his book, “L’arte la scienza in cucina e l’ arte di mangiar bene” in 1891.
Frozen cherries are too juicy to use in this recipe.
Ingredients
1/2 lb fresh cherries, pitted
For the Baking Pan
- 1 teaspoon butter
- 2 ounces almonds ( ground)
- 1 tablespoon plain breadcrumbs (finely grated)
For the Filling
- 4 large eggs, separated
- 4 ounces powdered sugar, plus extra for the top of the cake
- 2 ounces plain bread crumbs, finely grated
- 2 tablespoons liqueur (Amaretto or Maraschino cherry juice)
- 1/2 teaspoon vanilla extract
Directions
Butter a 10 inch pie pan or baking pan. Heat the oven to 400 degrees Fahrenheit (200°C).
Distribute the almonds and the one tablespoon bread crumbs to completely coat the bottom of thebaking pan.
Blend the egg yolks with the powdered sugar until creamy and soft. Incorporate the bread crumbs, liqueur or juice and vanilla.
Beat egg whites separately in another bowl until soft peaks form and gently fold into the egg yolk mixture. Pour into the baking pan.
Drop the cherries on top.
Bake for about 30 minutes or untilthe top is brown and the cake is cooked through.
Dust the top with powdered sugar.
Serve hot or cold.
Duck With Cherries In Chianti
This dish was developed for a banquet to be served at the Castello di Gabbiano, south of Florence. Italian cherries were in season and the cherries were cooked in Castello’s Chianti.
The sauce was served with locally caught duck. Culinary instructor and cookbook author, Katie Caldesi, The Italian Cookery Course, is the creator of this recipe.
Servings: 4
Ingredients
- 4 duck breasts, skin on
- Salt and freshly ground pepper
Sauce
- 3 1/2 ounces cherries, halved, pits removed
- 2/3 cups orange juice
- 1/4 cup sugar
- 2 cups red wine, such as Gabbiano Chianti
Directions
Preheat the oven to 350°F.
To make the sauce,
Put the cherries in a ovenproof dish, pour in the orange juice, then sprinkle with half the sugar. Transfer the dish to the oven and bake for about 25 minutes or until the cherries have softened and browned a little. Remove from the oven and set aside.
Meanwhile, pour the wine into a saucepan with the remaining sugar and bring to the boil. Reduce the heat and simmer for about 30 minutes to allow it to reduce to about a third of its volume (you want about 2/3 cup).
Season the duck breasts with salt and pepper. Heat a nonstick frying pan and, when hot, fry the breasts, skin-side down, for about 6 minutes, then turn them over and fry for another 4 minutes.
This will give you medium-rare meat. If you prefer it well cooked, transfer the duck breasts to a baking pan and roast in the oven for about 10–15 minutes.
Meanwhile, pour the cherries and the wine into a large frying pan and bring to a boil over a high heat. Reduce the heat to a simmer and cook for 5 minutes or until the sauce has reduced and thickened.
Slice the duck breasts and arrange them on warmed serving dishes. Pour the cherry wine sauce over and serve with plenty of creamy polenta.
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Semifreddo desserts are easy to make but look and taste like you took a class at Le Cordon Bleu! Semifreddo is an Italian word meaning “half cold” or “half frozen.” It refers to a class of frozen desserts that are similar to ice cream, but made with heavy cream instead of churning air into the mixture while it freezes. Semifreddos are very similar to mousses and are often served in the form of ice cream cakes or tarts.
There are many different recipes for semifreddo, that use different bases to mix with the cream. In Italy, semifreddo is commonly made with gelato. Cooked custards and custard-based sauces are another common choice to mix with the cream. One of the biggest benefits of making semifreddo is that you don’t need an ice cream maker or other specialty equipment to make it. Many semifreddo recipes involve no cooking at all. The most difficult part of making semifreddo is waiting for it to freeze, which typically takes from several hours to overnight in your freezer.
Semifreddos are a great base for just about any flavor or combination of flavors. Once you learn the basics of the recipe, you can customize your semifreddo with your favorite blends of fruits, chocolate, coffee, spices and more! Best of all, the texture and flavors are delicious. For semifreddos with a crust, use a springform pan so it’s easier to remove and present. But you could just as easily form the crust in the bottom of a loaf pan and mold your semifreddo on top of that. Using individual ramekins works well, too.
Raspberry & Chocolate Semifreddo
Ingredients
- 1 (9 ounce) box chocolate wafer cookies
- 1 cup sugar, divided
- 5 tablespoons butter, melted
- 1⁄4 cup (1 ounce) cream cheese, softened
- 1 cup heavy (whipping) cream
- 3 large eggs
- 3 cups (12 ounces) fresh or frozen, unsweetened raspberries (if using frozen berries, thaw before use)
Directions
Heat oven to 350 degrees F. Break cookies into pieces and place in a food processor; process to finely ground crumbs. Combine crumbs with 1/4 cup of the sugar and the butter. Press crumb mixture evenly over bottom and halfway up sides of a 9 inch round and 3 inch deep springform pan. Bake 10 minutes or until crust is set; cool on wire rack 20 minutes.
Meanwhile, in large bowl of electric mixer, using the whip attachment, whip cream cheese until light and fluffy. Add cream; beat at medium speed until soft peaks form; transfer to another bowl and chill.
In clean bowl of electric mixer, combine egg whites and 1/2 cup of the sugar. Place bowl over a pot of simmering water (not touching bottom of bowl); whisk until the sugar is dissolved and the mixture reaches 130 degrees F. Place bowl on the stand mixer; using the whip attachment, beat on high-speed until meringue forms and mixture is room temperature, 3 to 4 minutes.
Place raspberries and remaining 1/4 cup sugar in a food processor. Process until pureed. Place mixture in a strainer placed over a large bowl. Press firmly on the raspberry mixture to extract all the juice. Discard seeds. Gently stir in half the meringue. Gently stir in half of the whipped cream mixture. Repeat stirring in remaining meringue and whipped cream until well combined.
Pour mixture over cooled crust, smoothing top. Cover tightly with foil. Freeze at least 4 hours or overnight.
To serve, run a thin spatula between semifreddo and edge of rim to loosen. Remove rim from spring-form pan. Cut semifreddo into wedges; serve immediately. If there is any remaining semifreddo, reattach the rim of the springform pan, cover and return to the freezer for up to 1 week.
Pistachio, Strawberry and Vanilla Semifreddo
Ingredients
- 1 cup shelled unsalted pistachios
- 4 tablespoons sugar, divided, plus 1/2 cup
- 1 cup whole milk, divided
- 1/4 teaspoon almond extract
- 1 vanilla bean, halved lengthwise
- 1 cup fresh strawberries (about 4 ounces), hulled, halved
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 teaspoon kosher salt
- 1 1/3 cups chilled heavy(whipping) cream
Directions
Line a metal loaf pan (approximately 9x5x3″) with 2 layers of plastic wrap, leaving generous overhang on all sides.
Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small saucepan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
Purée strawberries and 2 Tbsp. sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high-speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour strawberry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.
Triple Layer Berry Semifreddo
Ingredients
- 1⁄4 cup (1 ounce) cream cheese, softened
- 1 cup heavy (whipping) cream
- 3 large eggs
- 1 cup sugar, divided
- 1⁄3 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 1⁄2 cups halved and hulled fresh strawberries (6 ounces)
- 1 1⁄2 cups fresh blueberries (6 ounces)
Directions
Coat a 9 x 5 x 3-inch metal loaf pan lightly with cooking spray. Line pan with plastic wrap extending generously over edges of pan.
In large bowl of electric mixer, using the whip attachment, whip cream cheese until light and fluffy. Add cream; beat at medium speed until soft peaks form, scraping down bowl once. Transfer to another bowl and chill.
In clean bowl of electric mixer, combine egg whites and 1/2 cup sugar. Place bowl over a pot of simmering water (not touching bottom of bowl); whisk until the sugar is dissolved and the mixture reaches 130 degrees F. Place bowl on the stand mixer; using the whip attachment, beat on high-speed until meringue forms and mixture is room temperature, 3 to 4 minutes.
Combine milk and vanilla in a medium-sized bowl; set aside. Place strawberries and 1/4 cup of the sugar in a food processor; puree until smooth. Transfer to a second medium-sized bowl. Place blueberries and 1/4 cup of the sugar in clean food processor; puree until smooth. Place strainer over another medium-sized bowl; sieve blueberry mixture through strainer, pressing on solids to extract as much juice as possible. Discard blueberry skins.
Gently stir 1/3 of the meringue into each of the three bowls. Gently stir 1/3 of the chilled whipped cream into each of the three bowls. Pour blueberry mixture into bottom of prepared loaf pan. Refrigerate the bowls of vanilla and strawberry mixture. Freeze loaf pan until firm, 45 minutes. Gently pour vanilla mixture over blueberry mixture; freeze 45 minutes. Gently pour strawberry mixture over the vanilla layer, smoothing top with a spatula. Pan will be full, so do not cover with foil until top is firm, about 45 minutes. Continue freezing at least 3 ½ hours or overnight.
To unmold: wrap sides of pan with a hot, wet cloth or dip briefly in a sink of warm water to loosen. Using plastic wrap as an aid, remove semifreddo from pan; place on a serving platter; discard plastic wrap. Cut into slices; serve immediately. To store, cover and return any extra semifreddo immediately to the freezer for up to 1 week.
Apricot Semifreddo with Blackberry Sauce
A healthier version.
Serves 12
APRICOT SEMIFREDDO
- 2 large eggs, separated
- 1/2 cup sugar
- 1 ½ cups milk
- 1/2 cup dried apricots
- 1 ½ cups sliced fresh apricots
- 1/3 cup low-fat sour cream
- 1/8 teaspoon almond extract
- 1 pint fresh blackberries
BLACKBERRY SAUCE
- 1/2 pint fresh blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Directions
To make the Apricot Semifreddo:
Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in a medium bowl until thick and light yellow, about 1 minute.
Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture.
Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make the Blackberry Sauce:
Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce and serve.
Espresso Semifreddo with Dried Cherries
Serves 8
Ingredients
Semifreddo
- 1/3 cup freshly made strong espresso or coffee, hot
- 1/2 cup sugar
- 1 cup fresh ricotta cheese
- 1 tablespoon amaretto
- 1/2 tablespoon grated lemon zest
- Pinch of salt
- 3 large eggs, at room temperature, yolks and whites separated
- 6 crisp amaretti cookies
Fruit
- 1/4 cup Kirsch (cherry liqueur)
- 1/4 cup sugar
- Zest of 1/4 lemon, in strips
- 1 tablespoon lemon juice
- 1/4 teaspoon coarsely ground black pepper
- 2 cups (1/2 pound) dried cherries
Directions
While the espresso is still hot, add all but 2 tablespoons of sugar and stir until dissolved. Cool.
Set a fine-mesh strainer over a large bowl and with a wooden spoon or a spatula, push ricotta through. Add half of the espresso mixture, amaretto, lemon zest, and salt, and whisk until well combined.
Combine egg yolks and remaining espresso in a stainless-steel bowl and whisk until eggs are foamy. Set the bowl over, not in, a pan of simmering water, being careful not to let the bottom of the bowl touch the water. Continue whisking until the mixture is foamy, light-colored, and tripled in bulk. This could take up to 10 minutes. If cooking too quickly, turn heat off and work over the hot water. Cool to room temperature.
Meanwhile, with an electric mixer, whip egg whites until foamy. Add remaining 2 tablespoons sugar and whip to stiff peaks.
Stir 1/4 cup of cooled yolk mixture into the ricotta mixture to lighten. Fold in the remaining yolk mixture and 1/3 of the whites. Gently fold in remaining egg whites. Spoon mixture into prepared loaf pan and gently smooth top. Crumble the amaretti cookies and spread over the top. Cover with plastic wrap and freeze at least 24 hours.
For the fruit: Combine Kirsch and sugar in a medium stainless-steel saucepan. Place over low heat and stir until sugar dissolves, about 1 minute. Add remaining ingredients and mix well. Remove from heat and let sit for at least 2 hours or overnight at room temperature.
To serve:
Remove semifreddo from the freezer 20 minutes before serving. Uncover top; invert semifreddo onto a serving platter and remove plastic wrap. Cut into 1-inch slices, spoon on cherries, and serve.
Related articles
- Plum Semifreddo (meatballsandmilkshakes.com)
- Chocolate-Nutella Semifreddo (jerseyshoregourmet.wordpress.com)
- Honey Semifreddo with Berries (theglobeandmail.com)
Unlike traditional canned jam, these preserves do not require long days of preparation, exact cooking times (or any cooking at all sometimes), sterilizing jars and hours of your time.
All that’s needed is fresh ripe fruit, clean jars or containers that can go in the freezer, sugar and pectin to help the jam set. Since freezer jams use much less sugar and often are uncooked, they look and taste more like fresh ripe fruit than conventional jam. They’re versatile, too. Enjoy them on toast for breakfast, of course, but they’re also delicious spooned over yogurt or ice cream for dessert or stirred into a sauce for a roasted pork loin or chicken.
There are only a few things to keep in mind before starting in order to get the best-tasting results:
Since the fruit will not be cooked, make sure it is perfectly ripe—the jam is only going to be as good as the fruit used. Also make sure to use the right kind of pectin; otherwise the jam won’t set.
All fruit contains pectin, some more than others, and it is the combination of the fruit’s natural pectin and acid along with added sugar that causes jam to set after it has been cooked to a temperature of 220°F. Because freezer jams aren’t cooked and use less sugar, the fruit’s natural pectin needs to be boosted with commercial pectin, which is available in most supermarkets.
There are two main types of commercial pectin: regular pectin, which needs to be boiled with the sugar and water in order to set (jell) and “no cook” pectin that is designed specifically for uncooked freezer jams. Pectin is available in powder and liquid form.
Types of Pectin
Below are two of the well known brands of pectin. There are other brands depending on where you live. Be sure to use a pectin (the package will tell you) that is made for freezer jams.
SURE-JELL PREMIUM FRUIT PECTIN is a dry pectin product that can be used to make either cooked jams and jellies or quick-and-easy freezer jams and jellies.
SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES is a dry fruit pectin that can be used to make recipes with at least 25% less sugar than other regular pectin recipes. Look for the pink box!
MCP® PREMIUM FRUIT PECTIN is a dry pectin product that can be used to make either cooked jams and jellies or quick-and-easy freezer jams and jellies. It is available on the West Coast.
CERTO® LIQUID FRUIT PECTIN was the first commercially produced pectin product and was introduced in 1912. Liquid pectin can be used to make either cooked jams and jellies or quick-and-easy freezer jams and jellies.
Ball® Brand RealFruit™ Instant Pectin is prepare in less than 30 minutes with no cooking required!
Ball® Brand RealFruit™ Low or No-Sugar Needed Flex Batch Pectin is great for lower-calorie jam. “It has been reformulated for improved flavor and performance. Be assured of a good set each time, as this formula provides more flexibility for sugar while maintaining a good gel,”according to the company.
While the great thing about these jams is the ability to control the amount of sugar, it’s important to remember that the less sugar you use, the less firm the jam will be. The directions on most boxes of pectin advise using the exact amount of sugar recommended or the jam will not set properly. This is simply a matter of taste; I prefer to have a jam that is a little runnier and a lot lower in sugar. The main thing to remember is to stir the pectin into the sugar thoroughly or it will clump together.
Whether you’re wondering how much pectin you’ll need, or which kinds of fruits will work best, this tool will assist you. Pectin Calculator: http://www.freshpreserving.com/tools/reference/pectin.aspx
Hints for Success:
When making freezer jam with pectin, make sure that the ratios of sugar to fruit to pectin is what is recommended by the pectin manufacturer regardless of the pectin brand you use.
Since the jam is not sterilized by boiling, it must be frozen or refrigerated to keep from spoiling.
Cover the jam with clean, tight-fitting lids—never with paraffin. Leave a 1⁄2 inch of space at the top to allow for expansion during freezing and cover.
Using the paddle and your stand-type mixer to crush berries will incorporate air into your jam. The jam will be opaque and lighter in color, but quite attractive.
Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam.
Recipes Follow Using Freezer Jam Directions.
Variation 1 – No Cook- This version uses fresh berries and Ball Instant Pectin — there’s no cooking whatsoever.
Double Berry Freezer Jam
Makes: 2 cups
Ingredients:
- 2/3 cup granulated sugar
- 2 tablespoons instant pectin
- 1 ¼ cups fresh blueberries
- 1 ¼ cups fresh raspberries
Directions:
In a small bowl, stir together sugar and pectin, set aside. In a large bowl, mash fruit with a potato masher until crushed. Add sugar mixture to fruit and stir for 3 minutes. Ladle into containers and set aside for 30 minutes to set. Cover and store in the freezer for up to 1 year.
Varination 2 – Quick Cooked- Low or no-sugar needed pectin allows you to use considerably less sugar than traditional cooked jam recipes. This version does require some cooking and works best with sturdier fruit like peaches, pears and plums.
Peach, Plum & Fig Freezer Jam
Peel the peaches but leave the skins on the plums to give this jam a tangy-tart edge.
Makes: 3 cups
Ingredients:
- 2 cups granulated sugar
- 3 tablespoons no-sugar needed pectin
- 2 cups peeled and chopped peaches
- 1 ½ cups chopped plums
- ½ cup chopped fresh figs
- Juice of one lemon
Directions:
In a small bowl, stir together sugar and pectin, set aside. In a medium saucepan combine fruit and lemon juice, bring to a simmer over medium-high heat. Stir in sugar and pectin mixture and bring to a hard boil. Boil for 1 minute, remove from heat. Ladle jam into containers, cover and set aside to set for 2 hours to set. Transfer to freezer and store for up to one year.
Variation 3 – Using a sugar alternative.
Strawberry Freezer Jam with Truvía ® Natural Sweetener
This jam has 88% fewer calories and 89% less sugar** than the full-sugar version.
38 servings (1 Tbsp per serving)
5 Calories Per Serving
Ingredients:
- 2 cups crushed strawberries
- 2⁄3 cup Truvía® natural sweetener
- 1⁄2 packet (25g) pectin for no-sugar-needed recipes
- 1⁄2 cup water
Directions:
Wash and rinse freezer proof containers with tight-fitting lids.
Wash and hull strawberries. Crush 1 cup of berries at a time using a potato masher, leaving some bits of fruit. (Do not purée)
Measure 2 cups of crushed fruit and place in large bowl.
Blend together Truvía® natural sweetener and pectin until thoroughly mixed in a large saucepan.
Stir in water and bring Truvía® natural sweetener, pectin and water mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
Add fruit into hot pectin mixture and stir for 1 minute until thoroughly mixed.
Pour jam into prepared containers, leaving 1⁄2 inch of space at the top to allow for expansion during freezing and cover. Let stand at room temperature for 24 hours until set.
Store jam in the freezer for up to 1 year. Thaw each jar in the refrigerator before using. May be stored in the refrigerator for up to 3 weeks.
Homemade Cherry Freezer Jam
Recipe makes five ½ cup containers of jam.
Ingredients:
- 3 cups washed and pitted cherries
- ½ cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons low sugar pectin
Directions
Place berries, sugar and lemon juice in a saucepan with a lid. Simmer over a low heat until berries are easily mashed and syrup develops. Mash fruit to your desired consistency. Use a blender if you want it smooth. Stir in pectin. Pour into storage containers. Cool before placing in the refrigerator or freezer.
This method can be used with most types of fruit, especially berries. Use your homemade freezer jam to top toast, stir into yogurt or add to a smoothie.
Store homemade jam in the refrigerator for up to a week or in the freezer for one year.
Peach Freezer Jam
If you want to use glass canning jars, be sure to choose wide-mouth dual-purpose jars made for freezing and canning. These jars have been tempered to withstand temperature extremes.
Six 8-ounce jars
Ingredients:
- 2 pounds ripe peaches, pitted and quartered (5-6 peaches)
- 3/4 cups unsweetened white grape or apple juice
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 1.75-ounce package “no sugar needed” fruit pectin
- 1 to 3 cups sugar depending on how sweet you want the jam
Directions:
Chop peaches in a food processor. Measure out 3 cups. (Reserve the rest for another use, such as a smoothie.)
Place white grape (or apple) juice, lemon zest and juice in a large saucepan. Gradually stir in pectin; continue stirring until completely dissolved. Place over medium-high heat and bring to a full rolling boil (a boil that cannot be “stirred down”), stirring frequently. Boil hard for 1 minute. Remove from the heat.
Immediately stir in the chopped peaches. Stir vigorously for 1 minute. Stir in sugar amount to taste, until dissolved. (I use only one cup, but the jam is a little loose.)
Divide the jam among six 8-ounce jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes). Cover with lids and let the jam stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Defrost frozen jam in the refrigerator.
Variations: This recipe can be adapted to make other fruit jams. Substitute 3 cups chopped or crushed fruit of your choice for the peaches and follow Steps 2 through 4. Cranberry-raspberry juice can be used instead of apple or white grape juice. Omit lemon zest and lemon juice if desired. Here’s the amount of fruit you’ll need to start with to get 3 cups chopped or crushed:
- Blueberries: about 2 pounds or 2 1/2 pints; remove any stems, crush with a potato masher
- Cherries, sweet or sour: about 2 1/4 pounds; remove stems and pits, finely chop
- Raspberries: about 2 pounds or five 6-ounce containers; crush with a potato masher
- Strawberries: about 3 pounds; hull and crush with a potato masher
Strawberry Freezer Jam With Liquid Pectin
4 Cups
Ingredients:
- 2 cups crushed or finely chopped ripe strawberries (approximately 1 quart whole, washed and stemmed)
- 4 cups granulated sugar
- 1 3-ounce pouch liquid fruit pectin
- 2 tablespoons fresh lemon juice
Directions:
Place the prepared strawberries into a large bowl. Measure the sugar into a separate bowl. Add the sugar to the strawberries and thoroughly mix; set aside for 10 minutes.
Stir the liquid fruit pectin and lemon juice in a small bowl. (Do not heat the pectin.) Stir the pectin mixture into fruit mixture. Continue stirring until the sugar is dissolved and the mixture is no longer grainy, about 3 minutes.
Pour into clean containers. Leave 1/2 inch of space to allow for expansion during freezing. Cover and let stand at room temperature until set (but not longer than 24 hours). For immediate use, store in refrigerator for up to 3 weeks. Freeze remaining containers for up to 1 year.
To use, thaw and store in refrigerator up to 3 weeks.
- Note: You want bits of fruit in the jam, so if you’re using a food processor, use the pulse or on-off switch so you don’t end up with a puree. You can also use a potato masher, crushing only 1 cup of berries at a time.
- Note: Use rigid plastic or glass containers, with lids that seal tightly. Consider 1- or 2-cup sizes, so the contents are consumed within 3 weeks of thawing.
Orange Blueberry Freezer Jam
Ingredients:
- 2-1/2 cups sugar
- 1 medium orange
- 1-1/2 cups fresh blueberries, crushed
- 1 pouch (3 ounces) liquid fruit pectin
Directions
Rinse four clean 1-cup freezer proof containers with lids with boiling water. Dry thoroughly.
Preheat oven to 250°F. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from the orange.
Peel and chop the orange.
In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add pectin; stir constantly for 3 minutes to evenly distribute pectin.
Immediately fill all containers to within 1/2 in. of tops. Wipe off the top edges of containers; immediately cover with lids. Let stand at room temperature until set, but not longer than 24 hours.
Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Yield: 4 cups.
Related articles
- Simple Freezer Jam (moderndayforager.com)
- Freezer Jam, A Place to Start (modernhomesteaders.net)
- Prepare fruit now for jam later (gazettetimes.com)
- freezer jam: new addiction (stampingirlblog.wordpress.com)
- Easy-to-Make Freezer Jam (thelocaldish.com)
- http://www.npr.org/templates/story/story.php?storyId=113079746
Thanksgiving Day Stuffing – Or Any Day
Stuffing, also called dressing depending on where you live, is a seasoned mix of vegetables and starches and sometimes eggs that are cooked within or alongside a meat entree. Some stuffing recipes utilize other meats, such as sausage (especially popular in Italian dishes) or oysters in their mix and vegetarian stuffing is usually based on bread, rice or potatoes.
Various kinds of stuffing go as far back as the Roman Empire , where recipes appear in De re Coquinaria , a collection found within a kitchen anthology called Apicius that chronicles thousands of Roman dishes. In De re Coquinaria , chicken, rabbit, pork and dormouse stuffing are included and there are long traditions and other historical references that corroborate the wide use of stuffing in Ancient Italy.
The First Thanksgiving
Since humans were thought to be stuffing small animals long before the days of the Roman Empire, it seems natural that the pilgrims might think to stuff a turkey. However, there is no historical evidence that stuffing was served at the first Thanksgiving, but the tradition has been long standing in America.
Stuffing is not uncommon, but is not regularly utilized in most households, other than during the Thanksgiving holiday. Turkey stuffing is the most widely used, and while many buy pre-packaged stuffing such as Stove Top, there are yet many varying family recipes that have endured over the years. Stove Top introduced boxed stuffing in 1972. It was home economist Ruth Siems who discovered how to manipulate bread crumbs in such a way that made reconstitution practical, and Stove Top, now owned by Kraft Foods, sells almost 60 million boxes of stuffing every Thanksgiving.
In Victorian England, “stuffing” became “dressing” and remained so in its emigration to America. Now “stuffing” and “dressing” are used interchangeably in America, although some places, especially in the Midwest, still refer to the dish as dressing. The famous cookbook, “The Joy of Cooking”, says that a mixture is considered stuffing if you cook it inside the bird, and dressing if you cook it in a pan.
Other differences are in the ingredient choices which vary according to regional locations. The base is usually a crumbled bread product such as cornbread, biscuits or bread. Most call for chopped onion and celery. Some recipes call for sauteing the onions and celery until they are tender. Another key ingredient in almost every recipe is poultry seasoning.There are recipe variations that can include sausage, walnuts, cranberries and in coastal areas, oysters.
There is a health risk involved with placing stuffing inside the turkey cavity while it is cooked. The stuffing can develop bacteria if it is not cooked to 165 degrees. The problem is that it is possible for the thigh of the turkey (where you insert the thermometer) to register an internal temperature of 180 degrees while the stuffing may not be the same temperature. If the turkey stuffing has not reached 165 degrees it must be cooked longer, which can result in the turkey being overcooked.
When it comes to the texture of stuffing, there is no right or wrong way to make it. Some people like it dry and crisp; some like it moist and dense. Soft breads produce a dense, spongy stuffing; toasted breads produce a drier stuffing because the bread crumbs can absorb more juices without becoming soggy.
To get the consistency your family prefers, follow these simple suggestions:
- For a drier stuffing, use prepackaged dry bread crumbs or cubes and limit the amount of liquid.
- For moist stuffing, add broth or juice until the mixture is just moist enough that it sticks together when pinched. But keep in mind that stuffing baked in poultry or in a tightly covered dish will not dry out as it bakes.
- For fluffier stuffing, add a beaten egg or egg substitute, such as Egg Beaters. It will allow the stuffing to bake to a lighter, more airy consistency. For food safety reasons, use an egg substitute in dressing that is stuffed into poultry.
- Ensure stuffing is done by using a meat thermometer. The temperature at the center of the stuffing inside the bird should reach 165°.
- For stuffing baked in a separate dish, either egg or egg substitute can be used. Refrigerate leftover stuffing promptly.
If you like stuffing, you don’t have to limit it to holiday dinners. It bakes up just as well on its own as an accompaniment to chicken or other meats. Simply place stuffing in a greased shallow baking dish, cover with foil and bake at 325°F. to 350°F. for 1 hour or until heated through. For a crisper crust, uncover stuffing during the final 15-20 minutes of baking.
My Family’s Favorite
Italian Bread & Sausage Stuffing
Yields about 18 cups, enough to fill a 12- to 14- pound turkey and a 9 x 13-inch baking dish.
Ingredients:
- 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
- 1 tablespoon olive oil
- 2 pounds bulk hot or sweet Italian sausage (or sausage links, casings removed)
- 2 large yellow onions, cut into 1/4-inch dice
- 5 large ribs celery, cut into 1/4-inch dice
- 8 cloves garlic, finely chopped
- 5 teaspoons fresh thyme leaves (or 1-1/2 tsp. dried)
- 1 tablespoon. dried sage
- 1-1/2 teaspoon kosher salt
- 1/2 teaspoon. freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1-2 cups chicken broth
Directions
Pile the bread cubes into a very large bowl and set aside.
Spray a large sauté pan with cooking spray and set over medium heat. Add the sausage and cook, breaking up the sausage with a wooden spoon or spatula until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl of cubed bread. Wipe out the pan and add the olive oil, onions, celery, and garlic and saute until the onions are translucent and just beginning to brown, 8 to 10 min. Stir in the thyme, sage, salt, and peppers, cook 1 minute, and add the mixture to the cubed bread. Add some of the broth to the bread mixture; stir until well combined. The stuffing should just hold together when pressed together, if not add more broth.
If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird’s cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.
My preferred method:
If baking some or all of the stuffing in a casserole, pour a cup or two of broth over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
Fennel, Pecan and Caramelized Apple Stuffing
Ingredients:
- 12 ounces sourdough bread, cut into 1/2-inch cubes
- Cooking spray
- 5 teaspoons extra-virgin olive oil, divided
- 4 cups chopped onion
- 1 1/4 cups sliced fennel bulb
- 1 1/4 cups chopped carrot
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon fennel seeds, crushed
- 5 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups chopped Golden Delicious apple
- 2 teaspoons sugar
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 2 large eggs
- 1 cup chopped pecans
Directions:
Preheat oven to 400°F.
Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl. On a separate baking sheet place pecans and bake for 6-8 minutes and add to bread cubes.
Heat a large skillet over medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to bread mixture.
Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apples and sugar; sauté 5 minutes or until apples caramelize, stirring occasionally. Add to the bread mixture.
Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to bread mixture; toss well to combine.
Spoon bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400°F. for 20 minutes. Uncover dish; bake for 20 minutes or until browned and crisp.
You can adjust oven temperature and baking time, if you are baking the stuffing alongside a turkey or you can stuff the turkey.
Wild Rice Stuffing
Ingredients:
- 2 cans (13 3/4 to 14 1/2 ounces each) chicken broth
- 1 1/2 cups water
- 2/3 cup wild rice
- 1 teaspoon salt
- 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 2 tablespoons vegetable oil
- 4 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium onion, chopped
- 8 oz. sliced mushrooms
- 1 1/2 cups regular long-grain rice
- 1/4 cup chopped parsley
Directions:
In a 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.
Meanwhile, in nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl.
In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender. Stir in chopped parsley. Use to stuff 12- to 16-pound turkey or, spoon into serving bowl; keep warm.
Cherry Stuffing
Ingredients:
- 3/4 cup chopped celery
- 1/3 cup chopped onion
- 1 tablespoon butter
- 3/4 teaspoon dried thyme
- 3/4 teaspoon poultry seasoning
- 5 cups country bread cubes
- 3/4 cup dried cherries
- 3/4 cup chicken broth
- 1 can (14-1/2 ounces) or frozen (defrosted) pitted tart cherries, drained
- 1 turkey (10 to 12 pounds)
- 2 tablespoons olive oil
Directions:
In a saucepan, saute celery and onion in butter until tender. Stir in thyme and poultry seasoning. In a large bowl, combine bread, dried cherries and celery mixture. Add broth and canned cherries; toss to mix.
Loosely stuff turkey just before baking. Skewer openings; tie drumsticks together. Place the turkey, breast side up, on a rack in a roasting pan. Brush with the olive oil.
Bake, uncovered, at 325°F. for 4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. Baste occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
Cover and let stand for 20 minutes before removing the stuffing and carving the turkey. If desired, thicken pan drippings for gravy. Yield: 10-12 servings (6 cups stuffing).
Note: The stuffing may be prepared as directed and baked separately in a greased 2-qt baking dish. Cover and bake at 325°F.for 50 minutes. Uncover and bake 10 minutes longer or until lightly browned.
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