A Quick and Easy Fruit Topping and Drink
By Lance Gardner (Lance) on August 13, 2010
| Here are two recipes to easily use up that fruit you are not sure what to do with, especially in the hot time of the year. Neither require the stove or oven, so they will not heat up the kitchen. And one of these can be a full cool-off-in-the-heat meal, if you make it with some of the extras. And as a bonus, there is also an easy tomato recipe at the end. |
Summer fruit sauce: This is an easy way to use lots of fresh or frozen small summer fruits, and not be too worried if some of them are getting a little ‘old’.
Small or soft fruit, such as blueberries, raspberries, blackberries Honey or maple syrup Cinnamon, cardamom, allspice, ginger, or similar ‘sweet’ spices Lemon or cinnamon basil, lemon grass, or similar garden herbs Clean the fruit, remove pits, stems, and other non-edible parts. Because this will be cooked, it is not as necessary to be really picky about ‘perfect’ fruit, as long as it is not green and fuzzy or otherwise inedible. Put the fruit into a bowl at least twice as big as the amount of fruit. Mix in the flavors you want to use, depending on what herbs or spices you prefer. If using garden herbs, shred the leaves finely (except lemon grass, which must be removed when done cooking). Have fun trying different flavor combinations. Pla This sauce can then be used over pancakes, waffles, French toast, ice cream, and mixed in with hot cooked cereal such as oatmeal or other grains. It can even be eaten straight, and used to flavor that fresh goat yogurt you made yesterday. The extra can be saved in the refrigerator for a few days, or frozen for a winter treat. Variations: Other fruit, such as peaches, plums, and such can also be used, but will need to be cut up first. As long as it cooks down into a syrupy mixture, it will work well. Here is an easy way to cut up a peach: Cut vertically all the way around the peach once, then cut all the way around the fruit again to make an X shape where the two cuts overlap. Finally, cut horizontally across the first two cuts all the way around, and you will have 8 somewhat small pieces fall off the pit.
Summer smoothies: One more way to use up the fresh fruit, and cool off in the process. Ingredients: Fresh fruit, such as blueberries, raspberries, strawberries, peaches, cherries Bananas yogurt Cinnamon, cardamom, allspice, ginger, vanilla or similar ‘sweet’ spices Sweet garden herbs, such as fennel or mint Super dark chocolate Nuts, such as walnuts, cashews, almonds
After the fruit is all frozen, remove and fill about ½ the volume of your blender or food processor. To peel the bananas, place in the microwave for about 20-30 seconds, just long enough to soften the peel. Slit the stem end of the peel, pull it back about an inch, squeeze the banana from the other end, and it will slip right out of the peel. Use the bananas to fill most of the rest of your volume. Or, make just enough for one tall glass for yourself, if you prefer. If you want to, you can also put in some yogurt, cream, or similar at this point to give a slightly smoother texture, but this is not necessary. Blend this mixture until smooth. Add in the nuts, chocolate, and flavors, and blend again until the bits are fairly small, but not totally obliterated. Pour this mixture into a tall glass, and sit back and enjoy in the shade of your favorite tree or front porch. This is a very thick drink, as I add in no ice, and can serve as a full meal when the heat has you feeling like you do not want to eat.
Summer grilled cheese sandwich: Here is an easy variation on the tomato and egg sandwich I had earlier. Instead of being an open sandwich, this one is a closed sandwich done in a frying pan. I would imagine it can be toasted, as well.
Ingredients: Fresh tomato Basil, other garden herbs to taste Sharp cheddar or other flavorful cheese Sliced bread Sesame or similar oil
Slice the tomato very thin, about ¼ inch. Slice the cheese a little thinner, if you can. Rip up the basil and other herbs. Put the oil into the frying pan and warm it up a little bit. While the oil is warming, put the ripped up herbs on one slice of bread, the cheese on top of that, and the tomato slices on top of the cheese. Grill in the frying pan, about 1-2 minutes per side. I find the cheese melts more completely if a lid is put on the pan. There you have it, a full flavored grilled cheese sandwich.
Visit my cubits . . .
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| cooking, fruit, vegetarian |
 I have an interest in just about anything that gets me outside, as well as anything that is alive or grows, and in making things (which of course includes cooking!). So my hobbies include gardening, outdoors, photography, dogs, woodworking, and most importantly raising my son. I also own the following cubits: Dogs, Everything you ever wanted to know; Perennials, Annuals and Veggies: Tips, Tricks, and Pix; and Family Fun, Wireless and Unplugged. |
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Comments and discussion:
| Subject | Thread Starter | Last Reply | Replies |
|---|---|---|---|
| The yogurt | TwinLakesChef | Aug 13, 2010 5:07 PM | 1 |
| Yummy! | Zanymuse | Aug 13, 2010 4:48 PM | 3 |
