Apricots Pears
Turkey, carrot, and apple stew
****************************************************************
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.
Source unknown.
*************************************************************************
Turkey, carrot, and apple stew
olive-oil nonstick spray
1.25 lb boneless skinless turkey breast slices, in strips
2 onions in wedges
14 oz chicken broth
1 rib celery in 1/4-in slices
1/2 c raisins
6 carrots in 1/4-in slices
1 t brown sugar
1/2 t curry powder
1/8 t ground turmeric
1.5 c chopped McIntosh apples (or Cortland, empire, golden delicious, Granny Smith, Rome beauty, winesap)
2 T cornstarch
3 T cold water
1 t Louisiana hot sauce, or to taste
Coat a nonstick skillet with the spray and heat over med. Add turkey and onions and cook, stirring, until browned, 4-6 min. Combine turkey mixture, broth, celery, raisins, carrots, brown sugar, curry powder, and turmeric in a med. crock pot. Cover and cook on low 6-8 hr, until turkey is cooked through. Stir in apples. Cook another 1-2 min. to soften the apples. In a small cup, whisk together cold water and cornstarch and add; cook another 1-5 min. until sauce is thickened.
From: Essential slow cooker recipes / Carol Heding Munson. Main Street ; Sterling, c2002.
Apricot chocolate chip ice cream
****************************************************
Apricot chocolate chip ice cream
3 eggs, separated
3/4 cup caster sugar, divided into two equal parts
1 1/2 cups whipping cream
6 apricots
3/4 cup choc chips
Split apricots and remove stones. Simmer gently until tender in just enough water to cover. Drain and sieve. Set aside to cool. Beat the egg yolks with half the sugar until thick and very pale in colour. Set aside. Beat the egg whites until stiff peaks form. Add the other half of the sugar and beat to form a meringue. Gently fold into egg yolk mixture. Whip cream until very stiff (be careful not to overbeat). Gently fold cream into egg mixture. Add apricot puree and choc chips and fold through until thoroughly mixed. Pour into a suitable freezing container and freeze until solid (overnight is best). Makes ca. 2 quarts.
Source unknown.
********************************************************
Moby's vegan blueberry pancakes
********************************************************
Blueberries in Gin Syrup
1 cup water
3/4 cup sugar
15 juniper berries, crushed
1 (4-inch) rosemary sprig
salt to taste
2 pints blueberries (1 1/2 pounds)
1/4 cup dry gin
mint sprigs, to garnish
Boil water, sugar, juniper berries, rosemary, and salt, stirring, until sugar has dissolved and syrup is reduced to about 3/4 cup, 10 to 12 minutes. Strain over blueberries and stir in gin. Macerate until completely cooled, about 30 minutes.
From: epicurious.com
*************************************************************************
Moby's Vegan Blueberry Pancakes
1.5 cups whole-grain spelt flour
0.5 cup oat bran
0.5 cup wheat bran
1 teaspoon baking soda
0.5 teaspoon fine sea salt
2 cups plain full-fat soy milk
Vegetable oil for cooking
1 cup fresh blueberries
Combine flour, brans, baking soda, and salt. Stir in soy milk until thoroughly combined. Oil and heat griddle (or skillet) and pour 1/4 cup batter per pancake onto griddle. Press 12-15 blueberries into each pancake and cook 3-4 min., until bubbles appear and pop on surface and undersides are golden brown. Flip pancakes, then turn off heat and let pancakes continue to cook in pan another 3 min., until undersides are firm and light golden brown. Transfer to plate, berry side up, and keep warm while repeating with remaining batter. Pancakes may be served with additional berries and maple syrup.
From: epicurious.com
*************************************************************************
Royal Blueberry Ice Pops
1 pint fresh blueberries, rinsed and drained
8 oz. blueberry yogurt
0.25 cup water
0.25 cup honey
2 tablespoons sugar
Puree all ingredients until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
From: epicurious.com
********************************************************
********************************************************
Fruit leather
Fresh fruit (apricots, peaches, plums, berries, apples, pears, grapes -- 4 cups of fruit yield about one baking sheet of fruit leather)
Water
Lemon juice
Sugar (if needed)
Spices such as cinnamon and nutmeg (optional)
Rinse the fruit and remove seeds, pits, stems, and blemishes; peel if desired. Place fruit in a large saucepan. Add a half cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash the fruit in the pan. Taste to determine how much sugar, lemon juice, or spices to add. Make additions in small amounts (by tbsp for sugar, tsp for lemon juice, dashes for spices). Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, about 5-10 minutes more.
Note: if you are working with grapes - strain the juice out of the mashed grapes to make grape juice. Force what is left behind, after straining, through a food mill, to make the purée for the next step.
Put the purée through a food mill or chinoise, or purée it thoroughly in a blender or food processor (less desirable). Taste again and adjust sugar/lemon/spices if necessary. The purée should be very smooth. Line a rimmed baking sheet with sturdy plastic wrap (I suggest waxed paper - dh). Pour out the purée into the lined baking sheet to about an 1/8 inch thickness. Place the baking sheet in the oven at about 140F, making sure the waxed paper does not fold back over onto fruit. If you have a convection setting, use it, it will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes for the purée to dry out and become leathery; overnight is good. The fruit leather is ready when it is no longer sticky.
May also be made in a food dehydrator, or a traditional way of making fruit leather was just to tent the tray with some cheesecloth and leave it outside in the sun on a hot day.
To store, roll up in plastic wrap or waxed paper and place in an airtight container. Will keep longest if refrigerated or frozen.
From: Simply Recipes
********************************************************
October butter
8 med. cooking apples, chopped
2 large firm Anjou pears, chopped
3 c orange juice
2 sticks cinnamon
2 c mashed ripe banana (3-4 bananas)
2 Tbsp. lemon juice
half as much sugar as fruit pulp (see below)
Chop apples and pears into small pieces without peeling or coring. Cook, covered, with orange juice and cinnamon over med. heat until very soft, 45 min.-1 hr. Put through a food mill, discarding skins and seeds. Combine with banana and lemon juice and boil gently, stirring frequently, until thick enough to mound slightly on a spoon. Measure and return to pan; add half as much sugar (e.g. 3 c sugar to 6 c fruit). Continue boiling and stirring another 20-25 min. until thickened. Fill about 5 hot, sterilized jars (8 oz. each) and seal immediately.
From: The how-to book : canning, freezing, drying / written and compiled by Anne Borella ; Barbara Bloch, ed. Benjamin Co., 1976.
****************************************************************
*************************************************************
1 lb. pork tenderloin (or pork stir-fry meat)
2 Tbsp. soy sauce
2 tsp. finely chopped ginger, or 1 tsp. ground ginger
2 tsp. corn starch.
pepper to taste
2 cloves garlic, finely chopped, or 1 tsp. garlic powder
1/2 cup slivered almonds (optional)
3 medium peaches, pared and sliced, or 16 oz. frozen peaches, thawed & drained, or a can of sliced peaches, drained
6 green onions cut into 1-inch pieces (optional)
cooked rice or noodles for serving
Trim fat from tenderloin and cut thinly across grain as for stir-fry. Cut any large slices in half. In a skillet or wok, mix soy sauce, ginger, cornstarch, pepper, and garlic. If not using a non-stick pan, you may want to add a little oil as well. Add pork and almonds and toss to coat. Turn on heat and stir-fry until pork is done, 6-8 minutes. It will probably look a little dry at this point. Add peaches and stir-fry for another few minutes until peaches are hot. Garnish with onions and serve over rice or wide egg noodles.
****************************************************************
Lotus blossom
1 ripe banana, peeled and chunked
1 ripe peach, peeled, pitted, and chunked
1 ripe nectarine, "
dash almond extract
24 oz. chilled ginger ale
Puree all ingredients except ginger ale until smooth. Pour ca. 1 c each into 5 tall glasses and fill with ginger ale. Stir gently.
Source unknown
****************************************************************
Spiced peach jam
2 lb. peaches, peeled and with pits removed
1-inch piece of fresh ginger root
1/2 tsp allspice
1 tsp crushed cinnamon bark
1 tsp whole cloves
1/2 c peach juice or water
1 lb. sugar
Crush peaches, cook until soft, and press through a fine sieve or food mill. Tie spices into a cheesecloth bag and add to peaches, juice, and sugar. Boil until thick, or until it registers 222F on a candy thermometer. Remove spice bag. Fill jars and seal.
From: The home canning and preserving book / by Ann Seranne. Barnes & Noble, 1975.
*************************************************************
Copyright © 2011 Tumwater Farmers Market. All rights reserved.
Web hosting courtesy of The Helix Group.