Sizzlin Chef » fruit

Grande Marnier Fruit Basket

admin — Sat, 10 Sep 2011 03:56:11 +0000

Ingredients

1 apple peeled cored and diced
1 orange peeled sections
1 pear peeled cored diced
1 cup fresh pineapple peeled diced
1 cup cantaloupe peeled cored diced
1 cup orange juice
1 tsp sugar
1 sprinkle mint leaves
1/4 cup lemon juice
1/2 cup raisins
1/4 cup Grande Marnier

Directions
Combine all in a large bowl and mix.

Refrigerate for 4 hours.

Garnish with raspberries

Fried Plantains

admin — Wed, 17 Dec 2008 00:30:29 +0000

Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Ingredients

5 Tbsps vegetable oil

1 plantains, peeled and broken into chunks
3 cups cold water
salt to taste
Directions

Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Makes 2 servings
Prep Time: 5 Minutes
Cook Time: 5 Minutes

Spring Berries with Whipped Ricotta Cream

admin — Mon, 15 Dec 2008 10:18:20 +0000

Experiment with other herbs for this easy holiday dessert. A teaspoon of fresh minced rosemary gives this dish a woodsy flavor; and a teaspoon of chopped lavender adds a refreshing floral note.

Ingredients

2 cups strawberries, freshly sliced
1 cup blueberries
1 Tbsp mint leaves, fresh, chopped
1/2 cup fat-free ricotta cheese
2 1/2 tsp lemon zest
2 Tbsp fat-free sour cream
1/4 cup Sprite Diet Sprite, or other diet lemon-lime soft drink

Directions
Toss strawberries, blueberries, 2 Tbsps of soda and mint together in a medium bowl; set aside for 10 minutes.

Meanwhile, combine ricotta, remaining 2 Tbsps of soda and lemon zest in another bowl. Whip with a hand-held mixer until light and fluffy; stir in sour cream. Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.

POINTS Value: 1
Servings: 4
Preparation Time: 15 minutes

Ambrosia Fruit Salad

admin — Sun, 07 Dec 2008 11:50:06 +0000

Start off Christmas morning in a very special way with this refreshing and elegant Ambrosia Fruit Salad.
Ingredients

1 small (2 1/2-pound) golden sweet pineapple, crown and rind removed, “eyes” cut out
6 seedless clementine oranges, peeled, separated into segments
1 pint(s) strawberries, hulled, halved
2 kiwifruit, peeled, halved lengthwise, cut into slices
3/4 cup(s) dried unsweetened coconut chips or shavings
Vanilla yogurt or sweetened sour cream
Fresh mint leaves, for garnish (optional)

Directions
Quarter pineapple lengthwise; remove core. Cut crosswise into small chunks. Place in large serving bowl. Add clementine segments, strawberries, kiwifruit, and coconut; gently toss.

Spoon into dessert glasses. Top with a dollop of vanilla yogurt or sweetened sour cream. Garnish with mint sprigs if desired.

Makes 6 servings
Prep Time:20 minutes

Apple and Almond Salad

admin — Sat, 06 Dec 2008 10:44:31 +0000

Belgian endive grows in elegantly tapered bundles, 4 to 6 inches long. The leaves are creamy white in the middle and yellow-green on the edges. Avoid Belgian endives with browning edges, rusted spots or moistness. Store Belgian endive, unwashed, in a plastic bag in the refrigerator. If leaves turn brown, discard outer leaves. Wash Belgian endive with a damp cloth. Do not submerge in water. Trim the stem and cut the endive in strips crosswise. Belgian endive has a pleasantly tart taste and a crunchy bite. It’s great in salads, baked or braised. The inner leaves also make edible scoops for thick dips.
Ingredients

2 tart green apples, cut into 1/2-inch cubes
4 tsp vegetable oil
1 Tbsp lemon juice
3 Belgian endives, thinly sliced crosswise
1 tsp chopped garlic
1/4 tsp salt
2 Tbsp whole almonds

Directions
Mix apples, endives and almonds together in a bowl.
Mix remaining ingredients and pour over salad.
Toss thoroughly and serve.

Makes 4 servings

Baked Tamarillos Treat

admin — Thu, 04 Dec 2008 21:22:35 +0000

Although considered a fruit, the tamarillo, like the tomato, is used more as a vegetable. Select firm, heavy tamarillos. Let ripen at room temperature. Refrigerate in a plastic bag for up to a week. A tamarillo must be peeled. Use a knife or vegetable peeler, or blanch in boiling water for 1 minute, then peel. To eat raw, slice peeled fruit. Tamarillos are excellent in chutneys, relishes and sweet and sour sauces with their mild tart-sweet flavor.
Ingredients

4 tamarillos
1/2 tsp ground cinnamon
4 Tbsp honey
2 Tbsp brandy
1/3 cup sugar
Whipped cream (optional)

Directions
Slice tamarillos in half and place cut side down in a lightly greased 11×7-inch baking dish. Pour a small amount of honey over each tamarillo half. Combine sugar and cinnamon; sprinkle over top.

Bake at 350F for 15 minutes or until tamarillo skins raise and can be pulled off.

Pull off skins and discard. Remove fruit from baking dish and mix brandy with glaze in dish.

Stir glaze and pour over fruit. Serve with whipped cream, if desired.

Makes 2 servings

Mango Chutney

admin — Mon, 01 Dec 2008 11:36:12 +0000

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Ingredients

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)

Directions
In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Makes 4 quarts
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes

Chocolate Covered Strawberries

admin — Mon, 24 Nov 2008 23:28:28 +0000

This is a romantic way to share dessert with your LOVED ONES. You can decorate the top of a decadent chocolate cake with them. Hey! You don’t like strawberries or Grand Marnier Use any fruit or liquor you like. You can skip the liquor all together if you want! NOT ME!!!!

Ingredients

20 fresh clean dry strawberries
1 lb semisweet chocolate
2 Tbsp butter
2 Tbsp cream
2 Tbsp grand marnier

Directions
In a Microwave glass bowl melt butter and chocolate 1-2 minutes.

Add cream and Grand Marnier stirring to blend.

Dip strawberries into chocolate and place on wax paper till hardened.

Notes
Makes 2-5 servings
Prep Time: 7 minutes