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Category Archives: Fruit
It’s storming out right now. Rain pelting the windows replete with thunder and lighting – a real Florida thunderstorm. But earlier this morning it was just right. Just right for breakfast on the beach. A little overcast, some lovely sea breeze (ok, it was windy and I had to tape down the place mats :)). And the sun peeking through the clouds just enough…
Find yourself with more zucchini in the summer than you know what to do with? Here’s a fresh summer salad and another way to enjoy your bountiful summer harvest. This slaw works equally well as a light lunch or as a tangy side for your favorite BBQ. A wide vegetable peeler or mandoline makes the slicing task a little easier.
Zucchini Pineapple Slaw
Author: Recipe adapted from Donna Hay Magazine
Recipe type: Salad
- 2 Carrots, peeled
- 2 Apples (Granny Smith or other crisp, tart variety)
- 2 Zucchini
- ½ Pineapple, cored and peeled
- 1 small head cabbage, cored
- Fresh basil leaves
- ⅓ cup mayonnaise
- 1 tsp mustard (dijon or spicy brown)
- 2 tbs white vinegar (white balsamic or champagne)
- 1 tsp honey
- Slice the carrots and zucchinis lengthwise into very thin strips.
- Slice the apples into thin rounds.
- Slice the pineapple into thin rounds or half-moons.
- Slice the cabbage into thin wedges and separate the leaves.
- Mix and arrange the slaw ingredients on a serving platter.
- Top with fresh basil leaves and drizzle with dressing.
- Serve with additional dressing on the side.
- In a small bowl, whisk the vinegar and honey together until mixed.
- Add the mayonnaise and whisk until blended.
- Whisk in the mustard and season to taste with salt and pepper.
Use a wide vegetable peeler to slice the carrots and zucchini into lengthwise strips or use a mandoline. You can leave the core in the apple as I did or core it before slicing with a knife or mandoline. This slaw recipe makes a very beautiful presentation but it must be cut into bite size pieces to eat it. For a more user friendly and portable version to serve and eat, try cutting the carrots, zucchini and apples into matchsticks or shredding them. Cut the pineapple into very small wedges or small dice. Shred the cabbage or buy it already shredded in a package. Make the dressing and then toss everything together and garnish with the basil.
You know – every morning when you walk through the garage past the screaming green neon kayak…
Well today, we finally got her in the water again. We spent a very peaceful, albeit, hot, morning paddling through mangroves just off the Inter-Coastal waterway. It’s been a while since we paddled and my shoulders feel the love. It’s that “feels so good it hurts” love – and that’s ok. And I have just a hint of sunkiss on my face and arms. Another reason to love Florida – even in the depths of summer.
And speaking of summer – oh the lovely fruit! It’s the end of rainier cherry season (so sad) and blueberries are fresh all over. I’ve been experimenting lately with tart crust and decided to try some fruit tarts. And violà, cherry and blueberry tart with streusel topping. Oh, and a little thyme in the streusel and some lemon zest in the blueberries – yum!
Today is all about dessert. Apple tart with decadent butter crust and almond topping. mmmmmmmmmmm!
This was the menu for our cooking class:
Cheese plate with a lovely bottle of Valdé Loire Souvingnon Tauraine
Petits Souffles de Christophie
Veal Paupiettes aux Herbes filled with spinach and mushroom
Saute of potato and celeriac
Tarte aux Pommes Nougatine
Red wine (again from Valdé Loire, but I forgot to snap a picture of it – it was delicious though) and baguett
This crust was very easy to make. Just butter, oil, flour and a pinch of salt. We peeled and diced fresh apples, then cooked them in butter. Before cooking the apples, we made a topping of slivered almonds, egg whites and sugar.
The cooked apples were then flambe’d with brandy and placed in the baked crust. Then we topped the apples with the almond mixture and baked it all to delicious golden perfection.
A refreshing dessert that’s good for you too.
Yogurt Cheesecake with Strawberries and Pineapple Sauce
Recipe type: Dessert
Plan ahead for this luscious dessert. The yogurt needs a minimum of 24 hours in the refrigerator before serving.
- 1 32 oz container plain or vanilla yogurt
- 3 cups unsweetened pineapple juice
- 1 pint strawberries, sliced
- Line a small sieve (5-7 in diameter) with 2 layers of paper towels.
- Place the sieve over a bowl.
- Stir the yogurt and scoop into the sieve.
- Adjust the paper towels to remove folds.
- Cover with plastic wrap and refrigerate at least 24 hours. The yogurt with drain and thicken.
- Place the pineapple juice in a saucepan and bring to a boil.
- Cook over high heat until reduced to about 1 cup. This will take about 30 minutes.
- Remove from heat and let the sauce cool.
- Refrigerate the sauce until serving time.
- To serve, unmold the the yogurt by placing a plate over it and then turning it over.
- Remove the paper towels and use a warm knife or spreader to smooth the yogurt.
- Serve with sliced strawberries and the pineapple syrup.
I used Greek vanilla yogurt when I made this (you can see the black flecks of vanilla bean in the photo). I also let it sit in the refrigerator about three days before I could finish the dish. I di use paper towels, but cheesecloth would also work. Use a large pan for the pineapple sauce as it sputters quite a bit on high heat while reducing. Disclaimer: I've had this recipe in my file for a very long time and I do not recall it's source. I think it may have been in Oprah magazine.