Recipes and a Fork » Fruit http://recipesandafork.com Simple recipes for the simple kitchen Sat, 10 Sep 2011 17:29:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Prosciutto, Goat Cheese and Fig Sandwich http://recipesandafork.com/2011/08/19/prosciutto-goat-cheese-and-fig-sandwich/?utm_source=rss&utm_medium=rss&utm_campaign=prosciutto-goat-cheese-and-fig-sandwich http://recipesandafork.com/2011/08/19/prosciutto-goat-cheese-and-fig-sandwich/#comments Sat, 20 Aug 2011 05:21:42 +0000 Recipes and a Fork http://recipesandafork.com/?p=2392 The Summer Sandwich. Looking for a sandwich for a picnic in the park?  Use ripe summer figs that are fantastic when in season.  The Prosciutto, Goat Cheese and Fig Sandwich is savory and sweet in one.  Tart and peppered goat … Continue reading →]]>


The Summer Sandwich.

Looking for a sandwich for a picnic in the park?  Use ripe summer figs that are fantastic when in season.  The Prosciutto, Goat Cheese and Fig Sandwich is savory and sweet in one.  Tart and peppered goat cheese is complemented by spicy arugula, sweet figs and savory prosciutto.  It is the perfect balance.  Double or triple this recipe for a lunch party with friends because it is that simple.

Prosciutto, Goat Cheese and Fig Sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pepper and Fresh Goat Cheese [left] and Peppered Goat Cheese [right]

Fresh Green Figs, Sliced

Open-faced Sandwich

 

 

 

 

 

Arugula and Figs on Baguette [left] and Open-faced Prosciutto, Goat Cheese and Fig Sandwich [right]

Prosciutto, Goat Cheese and Fig Sandwich

Author: Adapted from Gourmet, August 2001 Prep time: 5 mins Total time: 5 mins Serves: 2

Ingredients
  • 2-3 oz fresh goat cheese, softened at room temperature (approx 1/3 cup)
  • 1/4 tsp ground pepper
  • 2 fresh baguettes, 6” in length
  • 4-5 green figs, cut lengthwise into 1/4” slices
  • 1/2 cup arugula
  • 1-2 oz prosciutto, thinly sliced (2-4 slices)
Instructions
  1. Place the goat cheese in a bowl and sprinkle pepper over it. With a fork, mix the goat cheese and pepper until combined. Divide the goat cheese mixture in half and spread the goat cheese mixture on both cut sides of each baguette
  2. Remove any tough stems from the arugula and discard. Place 1/4 cup arugula on one cut side of each baguette.
  3. Arrange a single layer of sliced figs on the other cut side of each baguette.
  4. Place 1-2 slices of prosciutto on top of figs. Serve the sandwiches open-faced or close the sandwiches to pack to go.
Serving size: 6″ sandwich Calories: 520 Fat: 17g Saturated fat: 9g Unsaturated fat: 4g : 70g Sugar: 17g Fiber: 6g Protein: 23g Cholesterol: 40mg

 

Notes: If green figs are not available, use any sweet and ripe fig such as Black Mission.  Optional: Warm the baguettes in an oven at 275 degrees for a few minutes before preparing the sandwiches.

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]]> http://recipesandafork.com/2011/08/19/prosciutto-goat-cheese-and-fig-sandwich/feed/ 0 Goat Cheese with Honey, Blackberries and Walnuts http://recipesandafork.com/2011/07/31/goat-cheese-with-honey-blackberries-and-walnuts/?utm_source=rss&utm_medium=rss&utm_campaign=goat-cheese-with-honey-blackberries-and-walnuts http://recipesandafork.com/2011/07/31/goat-cheese-with-honey-blackberries-and-walnuts/#comments Sun, 31 Jul 2011 22:40:03 +0000 Recipes and a Fork http://recipesandafork.com/?p=2285 The Luscious Plate.  Cheese and honey is Europe’s sweetest simplicity at its finest.  Try Catalonia’s version with a mild fresh goat cheese.  Goat Cheese with Honey, Blackberries and Walnuts is the light delight that ends a meal.  The creaminess of … Continue reading →]]>


The Luscious Plate. 

Cheese and honey is Europe’s sweetest simplicity at its finest.  Try Catalonia’s version with a mild fresh goat cheese.  Goat Cheese with Honey, Blackberries and Walnuts is the light delight that ends a meal.  The creaminess of goat cheese coupled with smooth honey along with a burst of blackberries and a crunch of walnuts is a delectable combination on one plate.  Goat Cheese with Honey, Blackberries and Walnuts can be prepared in minutes and its sweetness can be savored in multiple bites.

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts

Goat Cheese round topped with Sage Honey

Fresh Blackberries and Walnuts

Goat Cheese with Sage Honey, Fresh Blackberries and Walnuts.  Enjoy!

 

Goat Cheese with Honey, Blackberries and Walnuts
Print

Author: Adapted from Platter of Figs and Other Recipes by David Tanis Prep time: 10 mins Total time: 10 mins Serves: 6

Ingredients

  • 8 oz log mild goat cheese
  • 6 generous teaspoons sage honey or other artisanal honey
  • 18-24 walnut halves, unsalted
  • 24-30 fresh blackberries
Instructions
  1. Slice the goat cheese log into 6 rounds with a thin sharp knife (or cheese wire, if you have one). Place each round onto 6 small plates.
  2. Top each round with a generous teaspoonful of honey.
  3. Arrange 3-4 walnuts on one side of each plate around the goat cheese. Place 4-5 blackberries on the other side of each plate around the goat cheese. Serve and enjoy!
Serving size: 1 small plate Calories: 185 Fat: 14 g Saturated fat: 6 g Unsaturated fat: 7 g : 9 g Sugar: 4 g Fiber: 2 g Protein: 8 g Cholesterol: 17 mg

 

Notes.  If sage honey is not available, try another artisanal honey such as lavender, eucaplytus or wildflower.  And to accommodate those with nut allergies, skip the walnuts.  The creamy goat cheese and burst of blackberries are still a great combination.

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]]> http://recipesandafork.com/2011/07/31/goat-cheese-with-honey-blackberries-and-walnuts/feed/ 0 Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/?utm_source=rss&utm_medium=rss&utm_campaign=lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/#comments Sun, 24 Jul 2011 21:54:15 +0000 Recipes and a Fork http://recipesandafork.com/?p=2120 The Lemon Lover’s Breakfast. Love Lemon?  Leftover ricotta from last night’s dinner?  Start the day with a twist to the traditional pancake.  Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely.  The pancakes are light and tender; … Continue reading →]]>


The Lemon Lover’s Breakfast.

Love Lemon?  Leftover ricotta from last night’s dinner?  Start the day with a twist to the traditional pancake.  Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely.  The pancakes are light and tender; and crisp around the edges.  The added lemon zest and juice in both the pancake and whipped cream create a bit of a tart and natural flavor.  Topped with fresh blueberries, this will be an instant hit at weekend brunch.  Give your arm a break and get your electric hand mixer out to prepare the egg whites and wonderful whipped cream.

Lemon Zest and Fresh Blueberries

      

Egg Yolks [left] and Ricotta Mixture [right]

      

Egg Whites, whipped into stiff peaks [left] and Pancake Batter [right]

Pancakes, cooking the first side, in large pan

      

Lemon Whipped Cream Ingredients in a Bowl [left] and Whipped Cream [right]

Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries

Author: Adapted from Gourmet, September 1991 and Bon Apetit, April 2006   Serves: Yields twelve 3-4″ pancakes

Ingredients
  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 1 1/2 tablespoons granulated sugar, plus 1 tbsp for whipped cream
  • 1 1/2 tablespoons finely grated lemon zest, plus 1 1/2 tsp for whipped cream
  • 2 tbsp fresh lemon juice, plus 1 tsp for whipped cream
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • Butter for the griddle
  • 1/2 cup chilled heavy whipping cream
  • 1/2 cup fresh blueberries
Instructions
  1. Preheat oven to 200 degrees and set aside a baking sheet.
  2. In a bowl whisk together the egg yolks ricotta, sugar and lemon zest to create a pale mixture. Stir in flour until just combined. If you do not have a whisk (or don’t want to clean one), use a fork.
  3. In a separate bowl with an electric hand mixer beat the egg whites with a pinch a salt until they hold stiff peaks. To lift and lighten the ricotta mixture, fold in 1/4 of the egg whites into the mixture until combined. Gently fold in the remaining egg whites into the mixture to make the pancake batter.
  4. Heat a griddle or large pan over high heat until it is hot enough to make drops of water scatter over its surface. Reduce the heat to moderate and add a 1-2 tsp of butter to the pan. If you do not have a brush, swirl the pan so that the butter covers it. Working in batches, pour the batter onto the pan by 1/4 cup measures. Depending on how big your pan is, you can cook up to 4 pancakes at a time. Cook the pancakes for 1-2 minutes on each side, or until golden. When cooking the first side of each pancake, you will see the batter begins to bubble and the bottom set. If the pan gets too dry making the pancakes difficult to handle, add additional butter to the pan as necessary. Place the pancakes on to the sheet and transfer to the oven to keep them warm.
  5. To make whip lemon whipped cream, add heavy cream, 1 1/2 tsp zest, 1 tbsp sugar, 1 tsp lemon juice to a bowl. Using the electric hand mixer, beat the ingredients until it lifts and thickens into soft peaks.
  6. Remove the pancakes from the oven. To serve, stack a few pancakes on top of one another, add a dollop of whipped cream to the top of the pancakes, and blueberries over and around the pancakes.
Serving size: 3 pancakes plus whipped cream and blueberries Calories: 410 Fat: 25 g Saturated fat: 14 g Unsaturated fat: 10 g : 28 g Sugar: 10 g Fiber: 1 g Protein: 18 g Cholesterol: 260 mg

 

Notes: Lemon Whipped Cream can be made up to 4 hours ahead.  If making ahead, cover and chill whipped cream in the refrigerator, then re-whisk before serving.  Also use part-skim ricotta, if whole ricotta is not available.

 

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]]> http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/feed/ 0 Angelcot and Pistachio Pastries http://recipesandafork.com/2011/07/23/angelcot-and-pistachio-pastries/?utm_source=rss&utm_medium=rss&utm_campaign=angelcot-and-pistachio-pastries http://recipesandafork.com/2011/07/23/angelcot-and-pistachio-pastries/#comments Sun, 24 Jul 2011 02:20:12 +0000 Recipes and a Fork http://recipesandafork.com/?p=2031 The Californian’s Pastry. Yes, another gem from the California farmer.  The angelcot is sweetness wrapped in a smooth velvet skin.  A hybrid of a Moroccan and Iranian fruit, the angelcot is a summer white apricot.  Top angelcots over layers of … Continue reading →]]>


The Californian’s Pastry.

Yes, another gem from the California farmer.  The angelcot is sweetness wrapped in a smooth velvet skin.  A hybrid of a Moroccan and Iranian fruit, the angelcot is a summer white apricot.  Top angelcots over layers of phyllo and accompany them with pistachios, and you have Angelcot and Pistachio Pastries.  The angelcots play a lead role in these pastries as the intense apricot flavor sweetens this treat.  Crisp edges of baked phyllo, smooth slices of angelcot, and a crunch of pistachios; the combination of flavors and textures makes Angelcot and Pistachio Pastries a delight.  Serve them hot and fresh from the oven after a long summer day.

Angelcot and Pistachio Pastries

Phyllo Topped with Butter [left] and Phyllo cut in Half Lengthwise [right] 

 

Phyllo cut in Quarters [left] and Phyllo cut into 8 rectangles [right]

 

 

Fresh Angelcots

        

Fresh Angelcot Slices [left] and Slices on Phyllo [right]

 Angelcot and Pistachio Pastries (one more time!)

Angelcot and Pistachio Pastries
Print

Author: Adapted, generously, from Martha Stewart, Whole Living Prep time: 15 mins  Cook time: 15 mins  Total time: 30 mins  Serves: 4

Ingredients
  • 2 phyllo dough sheets, covered in a plastic wrap
  • 1 tbsp unsalted butter, melted
  • 5 ripe angelcots, halved lengthwise, pitted, sliced 1/4” thick, and halved lengthwise again
  • 4 tsp light brown sugar, divided in 1/2 tsp
  • 4 tsp unsalted pistachios, toasted and finely chopped
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Carefully remove one sheet of phyllo from under the wrap and transfer to a clean work surface. With a spoon, drizzle half of the melted butter on the first sheet, then with the back of the spoon spread the melted butter across the sheet (if you have a brush, the melted butter can also be brushed onto the sheet.) Carefully lay the second sheet of dough on top of the first sheet. Repeat the drizzle and spread technique with the remaining butter on top of the second sheet.
  3. To make 8 rectangles, first cut the phyllo in half lengthwise. Cut the phyllo again to quarter, then cut each quarter one last time.
  4. Place 4 rectangles on the lined baking sheet, then place the remaining 4 rectangles on top of each to make four 4-layered pastries. Arrange 6-8 angelcot slices in the middle of the top of each pastry, leaving at least 1/4″ border of phyllo exposed on each edge. Sprinkle 1/2 tsp of sugar over each pastry. Bake for 10 minutes.
  5. Remove the baking sheet from the oven and sprinkle an additional 1/2 tsp of sugar onto each pastry. Sprinkle 1 tsp of pistachios onto each top. Rotate the baking sheet and return it to the oven. Bake for 5-7 minutes more until the sugar has melted and is bubbly.
Serving size: 1 pastry Calories: 130 Fat: 6 g Saturated fat: 2 g Unsaturated fat: 3 g : 18 g Sugar: 6 g Fiber: 1 g Protein: 2 g Cholesterol: 8 mg

 

Notes: This recipe uses 4 teaspoons sugar and was adapted to adjust to the sweetness of the angelcots (the original recipe calls for 8 teaspoons sugar).  If you prefer sweeter pastries, adjust the sugar to taste.  To ensure crisp pastries (and avoid soggy ones), serve Angelcot and Pistachio Pastries hot from the oven.

 

Note on Phyllo.  Phyllo dough sheets are delicate.  Remember to thaw frozen phyllo dough as instructed by the manufacturer. If the dough is not thawed, it will break into pieces. Also If the phyllo dough is too dry, wrap a dampened towel around the 2 sheets along with the plastic wrap.  Be aware that if the towel is too damp, the phyllo dough will be very moist.  Very moist dough is difficult to handle and will likely rip.

 

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]]> http://recipesandafork.com/2011/07/23/angelcot-and-pistachio-pastries/feed/ 0 Chocolate-Banana Ice Cream http://recipesandafork.com/2011/07/17/chocolate-banana-ice-cream/?utm_source=rss&utm_medium=rss&utm_campaign=chocolate-banana-ice-cream http://recipesandafork.com/2011/07/17/chocolate-banana-ice-cream/#comments Sun, 17 Jul 2011 05:21:52 +0000 Recipes and a Fork http://recipesandafork.com/?p=1943 The No-Ice Cream Machine Freeze. So you don’t have an ice cream maker?  No need to fret.  The homemade Chocolate-Banana Ice Cream is just for you.  With a generous amount of booze, Chocolate-Banana Ice Cream can be made in a … Continue reading →]]>


The No-Ice Cream Machine Freeze.

So you don’t have an ice cream maker?  No need to fret.  The homemade Chocolate-Banana Ice Cream is just for you.  With a generous amount of booze, Chocolate-Banana Ice Cream can be made in a cinch.  Creamy and rich, this ice cream is extra special with fresh banana slices.  Get your blender out and make this frozen treat today.

Chocolate-Banana Ice Cream and Ice Cream Scoop in Shallow Container

Chopped Chocolate and Banana Chunks [left] and Melted Chocolate Mixture in Bowl [right]

Blended Ice Cream Mixture [left] and Frozen Ice Cream in Shallow Container [right]

 

Chocolate-Banana Ice Cream

Author: Adapted from Ready for Dessert, David Lebovitz Serves: Yields approximately 3 cups

Ingredients
  • 6 oz bittersweet or semisweet chocolate, chopped
  • 1 cup plus 2 tbsp whole milk
  • 1 cup plus 2 tbsp Irish Cream liqueur, such as Bailey’s Irish Cream or Caroline’s Irish Cream
  • 3 very ripe medium bananas, plus 1-2 bananas for topping (optional)
  • 3 tbsp dark rum
Instructions
  1. Peel 3 bananas and cut them into chunks. Set the chunks aside.
  2. Combine chocolate and milk in a small heatproof bowl. Set the bowl over a small saucepan of simmering water. Do not allow the water to touch the bowl. Once the chocolate begins to melt, stir the mixture occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
  3. Pour the Irish cream liqueur into a blender (or food processor, if you have one). Add the banana chunks, rum, and melted chocolate mixture over the liqueur. Puree the ingredients until the mixture is smooth.
  4. Carefully pour the mixture into a shallow container that has a fitted cover. Seal the container with the cover. Place the container in the freezer for at least 8 hours or until the mixture is solid enough to scoop.
  5. Optional: Prior to scooping the ice cream into bowls, peel 1-2 bananas and cut into thin slices for the topping. Serve and remember this ice cream is not for the kiddies!
Serving size: 1/2 cup Calories: 375 Fat: 18 g Saturated fat: 6 g Unsaturated fat: 3 g : 41 g Sugar: 25 g Fiber: 3 g Protein: 4 g Cholesterol: 4 mg

 

Notes: In order to prevent the ice cream from freezing too hard, a generous amount of alcohol is required for this recipe.  Also for a low-fat ice cream, you can also use 1% or 2% milk instead of whole milk.

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]]> http://recipesandafork.com/2011/07/17/chocolate-banana-ice-cream/feed/ 2 Mixed-Berry Chocolate-Toffee Bites http://recipesandafork.com/2011/07/04/mixed-berry-chocolate-toffee-bites/?utm_source=rss&utm_medium=rss&utm_campaign=mixed-berry-chocolate-toffee-bites http://recipesandafork.com/2011/07/04/mixed-berry-chocolate-toffee-bites/#comments Mon, 04 Jul 2011 07:36:38 +0000 Recipes and a Fork http://recipesandafork.com/?p=1704 The Lovely Berry Bite. Raspberries, blueberries, blackberries – oh my!  Summer’s pop-in-your-mouth delights sing well with chocolate and toffee bits in these confections.  The Mixed-Berry Chocolate-Toffee Bite is the sweetness after dinner and the balance to a cup of coffee. … Continue reading →]]>


The Lovely Berry Bite.

Raspberries, blueberries, blackberries – oh my!  Summer’s pop-in-your-mouth delights sing well with chocolate and toffee bits in these confections.  The Mixed-Berry Chocolate-Toffee Bite is the sweetness after dinner and the balance to a cup of coffee.  Sprinkles of zest add another note of flavor and makes them even more pleasing to the eye.  No need for baking.  It just takes a quick hand to top melted chocolate for the wonderful Mixed-Berry Chocolate-Toffee Bites.

The Ingredients

Chopped Chocolate, Toffee Bits, and Orange Zest

Chocolate Rounds on Chilled Sheet

 

 

Mixed-Berry Chocolate-Toffee Bites

Author: Adapted from Bon Appetit, August 2008 Serves: Yields approx. 25 bites

Ingredients
  • 2 cups of mixed berries, including raspberries, blueberries and blackberries
  • 1 1/2 tsp zest of an orange, divided between 1 tsp and 1/2 tsp (optional)
  • 3 oz chocolate covered toffee (or two 1.4oz Heath or Skor bars), chopped into 1/4″ pieces
  • 6 oz bittersweet chocolate, chopped
Instructions
  1. Line a large baking sheet with foil. Place the lined sheet in the freezer.
  2. Melt the chopped chocolate in a small bowl set over a saucepan or pot of simmering water. Be sure the bowl does not touch the water. Allow the chocolate to sit undisturbed until it begins to melt, then stir the chocolate until it is smooth. Remove the bowl from over the water. Optional: Stir in 1 tsp orange zest into the melted chocolate. Otherwise set aside the zest to top each bite.
  3. To assemble the bites, make sure the berries, zest and chocolate toffee pieces are close by as you will have to work quickly. Remove the lined sheet from the freezer. Pour 1 teaspoonful of the melted chocolate onto the sheet 1” apart to create a round. The chilled baking sheet will create a base for the chocolate round so do not spread the chocolate. Place at least 1 berry and 1 chocolate toffee bit on each melted top of a round. Sprinkle the zest on top of each round. Place baking sheet into a refrigerator for 15-20 minutes to allow the chocolate to set completely.
  4. Remove chilled sheet from the refrigerator.  Make sure your hands are cold and carefully remove bites from foil. The bites can be removed by using one hand to lift each bite and the other hand to peel the foil from the bite in the opposite direction. Place on a plate or serving tray and enjoy!
Serving size: 2 bites Calories: 120 Fat: 6 g Saturated fat: 4 g Unsaturated fat: 2 g : 16 g Sugar: 13 g Fiber: 2 g Protein: 1 g Cholesterol: 1 mg
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]]> http://recipesandafork.com/2011/07/04/mixed-berry-chocolate-toffee-bites/feed/ 0 Blueberry Scones http://recipesandafork.com/2011/07/03/blueberry-scones/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-scones http://recipesandafork.com/2011/07/03/blueberry-scones/#comments Sun, 03 Jul 2011 06:10:11 +0000 Recipes and a Fork http://recipesandafork.com/?p=1593 The Treat with Coffee or Tea. In search of a no-fail blueberry scone?  Martha Stewart has got one down pat, of course. Buttery, creamy, and a hint of lemon, Blueberry Scones are a wonderful breakfast treat.  A fantastic recipe for the … Continue reading →]]>


The Treat with Coffee or Tea.

In search of a no-fail blueberry scone?  Martha Stewart has got one down pat, of course. Buttery, creamy, and a hint of lemon, Blueberry Scones are a wonderful breakfast treat.  A fantastic recipe for the blueberry season with a great technique that carefully ensures the right level of  mixing, kneading and baking.  Just remember Martha’s tip: do not work the dough too much or you’ll have dry and tough scones.  Get your oven ready and share these generous scones with your friends and family.

Fresh Blueberries and Lemon

Liquid Mixture, Eggs and Cream  [left] and Liquid Mixture in Well [right]

 

Dough [left] and Dough, Lightly Pat on Work Surface [right]

 

 

 

 

 

 

Dough Cut into Four 3″ Squares

 

 

 

Dough Cut into Triangles

Triangles topped with Cream

Blueberry Scones, Fresh out of the Oven

Blueberry Scones again.  Let’s Eat!

 

Blueberry Scones

Author: Adapted from Martha Stewart Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Yield 8 generous scones

Ingredients
  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 6 tbsp unsalted butter, cold
  • 1 1/2 cup fresh blueberries
  • 1 tsp of lemon zest
  • 1/3 cup heavy cream, plus more for sprinkling tops
  • 2 large eggs
Instructions
  1. Preheat oven to 400 degrees and place the rack in the center. Line a baking sheet with parchment paper and set aside. Lightly flour a surface or large cutting board.
  2. In a large bowl sift flour, sugar, baking powder and salt. If you do not have a sifter, mix the dry ingredients well so that ingredients are distributed.
  3. Cut the butter with 2 knives (or a pastry cutter, if you have one) until the largest pieces are the size of peas.
  4. Using a fork, stir the butter pieces into the flour mixture. If clumps of butter form, use the fork to separate them. When the butter is distributed in mixture, gently stir in the blueberries and lemon zest. Make a deep well in the center of the dry mixture.
  5. Pour 1/3 cream into a liquid measuring cup or small bowl, then add the eggs. Using a fork, whisk cream and egg into a liquid. Pour liquid into the well of the dry mixture.
  6. Gently stir the liquid and dry mixture with a fork just until dough forms. Place dough on floured surface or cutting board, then carefully knead dough with your hands to mix. Lightly pat dough into a 6” square about 1 1/4” thick.
  7. Lightly flour a large knife. Cut dough into four 3” squares. If knife gets too sticky, lightly flour dough between each cut of dough. Cut squares in half on the diagonal to form 8 triangles. For a very straight edge, pat the edges of each triangle with the floured knife. Place each triangle at least 1” apart on lined baking sheet.
  8. With a back of a teaspoon (or a brush, if you have one), spread cream on the tops of each triangle. Sprinkle each triangle with sugar. Bake triangles for 20-22 minutes or until the tops are lightly golden. Remove oven from tray and allow scones to cool.
Serving size: 1 scone Calories: 290 Fat: 15 g Saturated fat: 9 g Unsaturated fat: 6 g : 34 g Sugar: 8 g Fiber: 2 g Protein: 5 g Cholesterol: 90 mg

 

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]]> http://recipesandafork.com/2011/07/03/blueberry-scones/feed/ 0 Amalfi-Style Fruit Salad http://recipesandafork.com/2011/07/01/amalfi-style-fruit-salad/?utm_source=rss&utm_medium=rss&utm_campaign=amalfi-style-fruit-salad http://recipesandafork.com/2011/07/01/amalfi-style-fruit-salad/#comments Fri, 01 Jul 2011 04:11:10 +0000 Recipes and a Fork http://recipesandafork.com/?p=1344 The Nod from Italy. Is it campy or a throw-back to the 80′s?  Perhaps.  Nonetheless the Amalfi-Style Fruit Salad brings a few smiles on a summer day.  Served in a halved orange and with a swig of limoncello, the strawberries … Continue reading →]]>


The Nod from Italy.

Is it campy or a throw-back to the 80′s?  Perhaps.  Nonetheless the Amalfi-Style Fruit Salad brings a few smiles on a summer day.  Served in a halved orange and with a swig of limoncello, the strawberries and orange are simply refreshing.  Leave the serving bowls in the cabinet.  Preparation and clean-up for this summer delight is a cinch!

 

Amalfi-Style Fruit Salad

 

 

 

 

 

Orange, Interior Cut Around Pit and Cut Segment [left] and Orange, Scooped [right]

 

 

 

 

 

Orange Segments [left] and Strawberries [right]

 

Amalfi-Style Fruit Salad

Author: Adapted from Jamie’s Italy by the revolutionary Jamie Oliver Prep time: 10 mins Total time: 10 mins Serves: 4

Ingredients

  • 2 large oranges, chilled
  • 2 cup strawberries, quartered and chilled
  • 2 tsp limoncello
  • 2 tsp granulated sugar, optional
Instructions
  1. Slice the oranges in half. If you do not have a grapefruit knife, use a regular knife to cut around the interior of each orange to remove the flesh from the pit, then cut each segment to remove them from one another. Be careful to keep the oranges in tact. Over a bowl, use a spoon to scoop each segment out of the oranges. Remove any remaining pit or connective membrane from each segment. Allow each segment to drop into the bowl and discard remaining pit and connective membrane.
  2. Add the strawberries to the oranges and toss. Splash in limoncello to brighten the salad and toss again. If the fruit salad is not sweet enough, sprinkle the sugar to taste and toss one more time.
  3. Scoop the fruit salad into the empty orange halves. Enjoy!
Serving size: 1 orange halve Calories: 85 Fat: 0 g Saturated fat: 0 g Unsaturated fat: 0 g : 20 g Sugar: 16 g Fiber: 4 g Protein: 1 g Cholesterol: 0 mg

 

Notes: This works best with nice large oranges.  Also to add to the summer fun, use oranges with leaves attached (if you can find them, or course).

 

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]]> http://recipesandafork.com/2011/07/01/amalfi-style-fruit-salad/feed/ 0 Mango Lassi http://recipesandafork.com/2011/06/25/mango-lassi/?utm_source=rss&utm_medium=rss&utm_campaign=mango-lassi http://recipesandafork.com/2011/06/25/mango-lassi/#comments Sat, 25 Jun 2011 21:41:23 +0000 Recipes and a Fork http://recipesandafork.com/?p=1213 The Indian Shake. Combine nature’s tropical candy with a drink that dates back to ancient times.  Lassi is India’s yogurt drink and is found in almost every Indian restaurant.  Why not make a Mango Lassi at home for a good … Continue reading →]]>


The Indian Shake.

Combine nature’s tropical candy with a drink that dates back to ancient times.  Lassi is India’s yogurt drink and is found in almost every Indian restaurant.  Why not make a Mango Lassi at home for a good dose of calcium?  This drink is based on a basic homemade lassi recipe and gets it sweetness from mangoes.  It can be prepared in minutes for breakfast, as a thirst quencher for a hot summer day, or alongside a spicy dish.  Get your blender out and make a Mango Lassi today.

Mangoes

Mango, Segmented

Yogurt [left] and Mangoes, Cubed [right]

 

 

 

Mango – halved, segmented and flesh sliced from pit

 

Mango Lassi

Author: Adapted from The Indian Vegetarian, by Indian cuisine go-to Neelam Batra Prep time: 10 mins Total time: 10 mins Serves: 6

Ingredients

  • 2 mangoes, fresh and ripe
  • 2 cups plain yogurt, chilled
  • 2 cups water, cold
  • Mint sprigs, for garnish (optional)
Instructions
  1. Slice mangoes to remove pits and dice remaining pulp or flesh into segments.
  2. Add yogurt, mangoes and water to a blender and process until smooth.
  3. Serve chilled in glasses and garnish with mint for a bit more coolness
Serving size: approx. 1 cup Calories: 85 Fat: 2.8 g Saturated fat: 1.7 g Unsaturated fat: 1.1 g : 13 g Sugar: 12 g Fiber: 1 g Protein: 3.1 g Cholesterol: 10.6 mg

 

Notes: This recipe excludes the sugar in the original recipe.  Ingredient Recommendation- Mangoes come in multiple varieties.  Ataulfo and Francis are very sweet and perfect for this recipe.  However they are seasonal and generally available during the summer.  If you can’t find these mangoes, use any other variety and add a few teaspoons of sugar to sweeten to taste.  Storage Note-  Lassi can be kept refrigerated for up to 24 hours.

 

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]]> http://recipesandafork.com/2011/06/25/mango-lassi/feed/ 0 Blood Oranges with Honey http://recipesandafork.com/2011/06/24/blood-oranges-with-honey/?utm_source=rss&utm_medium=rss&utm_campaign=blood-oranges-with-honey http://recipesandafork.com/2011/06/24/blood-oranges-with-honey/#comments Fri, 24 Jun 2011 22:02:26 +0000 Recipes and a Fork http://recipesandafork.com/?p=1064 The Winter Vitamin C . Brighten up a winter day with a blood orange.   It is winter’s citrus fruit that’s juicy and marked with beautiful crimson hues.  Blood Oranges with Honey are simmered in lemon-honey syrup then chilled to … Continue reading →]]>


The Winter Vitamin C .

Brighten up a winter day with a blood orange.   It is winter’s citrus fruit that’s juicy and marked with beautiful crimson hues.  Blood Oranges with Honey are simmered in lemon-honey syrup then chilled to accentuate a cheesecake or breakfast yogurt.  It’s easy to prepare and anything left over is great for a couple glasses of punch.


Blood Oranges with Honey


Blood Oranges, peeled and removed pith

 

 

 

 

 

Sliced Lemons [right] and Simmering Honey-Lemon Syrup [left]

 

Blood Oranges with Honey

Author: Adapted from Martha Stewart Living, April 1996   Serves: 8

Ingredients

  • 8 blood oranges
  • 1/4 cup honey
  • Juice of 2 lemons
  • 4 cups water
  • Fresh mint sprigs, for garnish

Instructions

  1. Remove peel and pith of an orange as if you were to supreme it. To do so, cut the top and bottom to expose the flesh and to make the orange stand upright. Over a bowl, cut away the peel and pith from top to bottom, following the curve of the fruit. Set aside peel and reserve any juice. Repeat for remaining oranges.
  2. In a large saucepan, combine honey, lemon juice, and water over medium heat. Bring to simmer, then remove from heat.
  3. Add oranges and reserved juice. Allow the oranges to cool for 10 minutes, then cover the oranges or transfer to a covered glass dish and chill in the refrigerator for a minimum of 15 minutes. Add mint for garnish.

Serving size: 1 blood orange Calories: 225 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Carbohydrates: 60 g Sugar: 56 g Fiber: 3 g Protein: 1 g Cholestrol: 0

Notes: To use leftover honey-lemon base for  punch, adjust the flavor to taste by adding either water or sugar.

 

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