Pour vinegar over cooled fiddleheads in a non-reactive container
Add cut up peppers, leeks, herbs, sugar and salt
Stir to wet all ingredients
Add the olive oil and stir again
Refrigerate for 24 hours before serving
* * * * *
Fiddlehead Dip
You need:
1 garlic clove, finely minced
10 to 14 ounces fiddleheads, chopped
1 cup mayonnaise
1/2 cup grated parmesan cheese
1 cup grated cheddar or Swiss cheese
1 cup chopped fresh tomato
1/2 cup chopped fresh sweet onion (such as Vidalia or Maui)
Directions:
Preheat oven to 350 degrees (F)
Put the garlic clove in the bowl of a food processor and mince
Add the fiddleheads, pulse to mince
Add the mayonnaise and pulse just to mix
Scrape the mixture into a medium sized bowl and fold in the cheeses
Lightly oil three, one cup crocks and divide the mixture evenly between the crocks
Bake for 20 to 25 minutes, until the tops are lightly browned
Sprinkle with chopped tomato and onion and serve warm with crackers or bread
Makes about 12 1/4 cup servings
* * * * *
Fruit and Oatmeal Cookies
You need:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter, softened
1 1/4 cups sugar
1 egg
1 orange, zested (grate the peel)
1 orange, peeled, diced and drained
1 Gala apple, unpeeled, cored and chopped
2 cups oatmeal, uncooked
1/2 cup walnuts or pecans, chopped
Directions:
Preheat oven to 375°F
Lightly grease 17x14" baking sheet
In a large bowl, sift together flour, baking soda, cinnamon and nutmeg
In another large bowl, combine butter and sugar and beat well, then add egg and orange zest
Gradually stir dry ingredient mixture into wet indgredient mixture
Stir in orange and apple pieces, oats and nuts
Scoop 1/4 cup of dough for each cookie on to sheet and pat into 3" rounds
Bake for 17-20 minutes or until edges start to brown
Briefly let cool on cookie sheet then place on wire rack
* * * * *
4 Quick Recipes for Pluots
Cut pluots into wedges. Then:
Wrap with prosciutto; sprinkle with ground black pepper for an easy starter
Layer with sliced mozzarella, fresh mint leaves, olive oil, salt, and pepper for a takeoff on insalata caprese
Toss with peaches, melon, lime juice, and honey for a summer fruit salad.
Soak in sweet wine for an hour; serve over vanilla ice cream for dessert
* * * * *
Sugared Pluots on Crisp Anise-Scented Phyllo Recipe
You need:
1 1/2 teaspoons anise seeds
2 6 sheets phyllo dough, thawed if frozen (each 17x12-inches)
4 tablespoons unsalted butter, melted
8 teaspoons sugar
1 1/2 lbs pluots, pitted and cut into 1/4-inch thick half moons (about 25)
Directions:
Preheat oven to 400°F Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3-5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
Trim phyllo sheets into 12 x 10 rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with damp kitchen towel), and brush lightly with melted butter, coating entire surface. Sprinkle with 1 teaspoons sugar and 1/4 teaspoons anise seeds, and top with another phyllo sheet. Repeat 5 times.
Arrange pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush pluot slices with remaining butter
Bake until crisp and golden brown, 15-17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares and serve.
* * * * *
Mango Fruit Salad
You need:
1 mango, peeled and cut into chunks
1/2 pound seedless grapes
2 cups watermelon chunks
1/4 pound cherries, washed, stemmed, and pitted
1 cantaloupe, seeded and cut into chunks
1 small honeydew melon, seeded and cut into chunks
Directions: Mix all ingredients in a large serving bowl. Chill for at least 1/2 hour before serving.
* * * * *
Mango Muffins
You need:
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 tablespoon lime juice
2 cups diced ripe mango
1 banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts
Directions:
In a large bowl, combine the first five ingredients.
In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened.
Stir in the mango, banana, raisins and nuts.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks
* * * * *
Sweet Plum Sauce
You need:
3 plums
1 TBS apple juice
1 TBS honey
1/8 tsp cinnamon
1/4 tsp almond extract
1 TBS chopped almonds or walnuts
Directions:
Slice plums lengthwise into eighths.
In a small bowl, stir together the apple juice, honey, cinnamon and almond extract.
Spoon mixture over plums
Top plums with chopped almonds or walnuts
* * * * *
Summer Fruit Granita
You need:
1 pound ripe fresh plums
½ cup to 2/3 cup sugar
½ cup water
¼ cup fresh orange juice
2 tablespoon fresh lemon juice
1/2 cup fresh raspberries
Directions:
Cut fruit into large saucepan, discarding pits.
Add sugar and water; bring to boil.
Reduce heat and simmer, covered, 10 minutes, or until fruit is tender
Cool; add raspberries, if using nectarines.
Pour into blender container and blend smooth, then pour through a sieve to strain (discard any pulp).
Stir in citrus juices.
Taste for sweetness, adding additional sugar as needed for tart fruit.
Pour into 9-inch square, non-corrosive metal or glass baking pan.
Cover; freeze until ice crystals form around edges of pan, about half hour.
Stir ice crystals toward center of mixture with a fork.
Repeat process once or twice before completely frozen to create granular texture.
To serve: break up frozen mixture with a fork or chop with a chef's knife.
Serve in stemmed glasses.
* * * * *
Peachy Cinnamon Toast
You need:
16 1/2-inch thick slices of crusty Italian or French bread
2 tablespoons of melted unsalted butter or margarine
3 tablespoons sugar, divided
1 tablespoon ground cinnamon, or to taste
2 cups peeled and finely chopped peaches
1/3 cup plain yogurt
1/2 cup honey for drizzling
Directions:
Preheat oven to 375°F.
Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
Brush toast with butter on one side.
In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
Preheat broiler.
Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
Stir together remaining one table spoon of sugar and peaches.
Mound about two tablespoons of peaches on each piece of toast.
Top each toast with one teaspoon yogurt and drizzle with honey.
* * * * *
Georgia Peach Tortellini Salad with Basil Peach Vinaigrette
You need:
1 medium red bell pepper, cut into matchstick-like strips
1/4 cup basil peach vinaigrette (more to taste)
4 cups mixed fresh salad greens
Directions:
Cook tortellini according to package directions. Rinse until cool; drain well.
In medium bowl, combine tortellini, peaches and red pepper.
Chill until ready to serve.
Drizzle vinaigrette over mixture and toss gently.
Place salad greens on large serving platter or four individual salad plates.
Arrange peach tortellini mixture over greens.
* * * * *
Papaya Vinaigrette
You need:
1 lb. very ripe papaya
1/4 cup apple cider vinegar
1/2 cup dry white wine
1 tbsp. fresh basil
1/8 tsp. fresh cracked black peppercorns (crushed)
1 fresh garlic clove (medium)
2 tbsp. fresh chives
1/4 tbsp. sea salt
dash of shoyu
dash of oyster sauce
1/2 tbsp. Sesame seed or poppy seed or caraway seed, optional
3/4 cup virgin olive oil
Directions:
Scoop and crush papaya.
Add wet ingredients, then dry ingredients and mix with wire whip.
Serve over romaine lettuce and add green, red, yellow bell peppers.
Garnish with radish and endive.
Great for marinating meat.
* * * * *
Kiwi Berry Spritzer
You need:
1/3 cup Kiwi Berrie puree
1/2 cup orange juice
3/4 cup club soda
Directions:
Combine Kiwi Berry puree and orange juice until smooth.
Add 1/2 cup of the mixture to a tall glass.
Add club soda and stir.
Garnish with fresh mint or lemon slices.
* * * * *
Kiwi Berrie Margarita
You need:
1/4 cup Kiwi Berrie puree
1/2 ounce melon liqueur
splash of triple sec
1 ounce of tequila*
8 crushed ice cubes
Directions:
In a blender, combine all ingredients until smooth. Serve in a stemmed glass.
* Tequila may be omitted for a fruity, colorful, alcohol- free drink. (Makes 2 servings)
* * * * *
Kiwi Berrie Dipping Sauce
You need:
1 cup Kiwi Berrie puree
Black Pepper
cayenne pepper
white pepper
Louisiana hot sauce
Tabasco sauce
Directions:
Combine all ingredients. Serve as a dipping sauce for pork or beef.
* * * * *
Hot - Kiwi Berry Dipping Sauce
You need:
2 tablespoons red bell pepper, chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeno pepper, seeded
2 tomatillos, husks removed and cut up
1 teaspoon fresh lime juice
dash salt
1 tablespoon brown sugar
2 tablespoons green jalapeno pepper jelly
6 to 12 Kiwi Berries - popped out of their skins & mashed with a fork.
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