What would you make if it was your turn to bring a "healthy snack"?
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REC: Mock Strawberries Romanoff - delicious and virtually fat-free ...
It tastes rich and fattening. I recommend doubling the sauce.
MOCK STRAWBERRIES ROMANOFF
INGREDIENTS:
1/4 c. sugar
1/2 c. orange juice
zest from half an orange
1/4 tsp cinnamon
1/8 tsp rum flavoring (or 1/4 tsp rum)
1/2 c. non-fat sour cream
2 pints fully ripe strawberries
DIRECTIONS:
Wash and hull berries, cutting larger berries in half. Cover and refrigerate.
To make sauce: Combine sugar, orange zest, and orange juice in a small saucepan. Over high heat, bring to a boil. Reduce heat and simmer for 10 minutes. Blend in cinnamon, rum flavoring, (or rum), and sour cream. Cover and chill at least 1 hour.
Place berries in individual serving dishes and top with sauce.
Pine Meadow Inn B&B
It tastes rich and fattening. I recommend doubling the sauce.
MOCK STRAWBERRIES ROMANOFF
INGREDIENTS:
1/4 c. sugar
1/2 c. orange juice
zest from half an orange
1/4 tsp cinnamon
1/8 tsp rum flavoring (or 1/4 tsp rum)
1/2 c. non-fat sour cream
2 pints fully ripe strawberries
DIRECTIONS:
Wash and hull berries, cutting larger berries in half. Cover and refrigerate.
To make sauce: Combine sugar, orange zest, and orange juice in a small saucepan. Over high heat, bring to a boil. Reduce heat and simmer for 10 minutes. Blend in cinnamon, rum flavoring, (or rum), and sour cream. Cover and chill at least 1 hour.
Place berries in individual serving dishes and top with sauce.
Pine Meadow Inn B&B
Don't know if you can get any good melons yet, but this is fantastic - Melons With Ginger Syrup
Even if you can't get the sweetest melons yet, I used this over a not-so-sweet honeydew, and it made all the difference.
MELONS WITH GINGER SYRUP
"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."
INGREDIENTS:
1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)
DIRECTIONS:
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.
Serves four to six; yields 1/3 cup syrup.
From Fine Cooking
http://www.finecooking.com/recipes/melons_ginger_syrup.aspx
Even if you can't get the sweetest melons yet, I used this over a not-so-sweet honeydew, and it made all the difference.
MELONS WITH GINGER SYRUP
"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."
INGREDIENTS:
1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)
DIRECTIONS:
Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.
Serves four to six; yields 1/3 cup syrup.
From Fine Cooking
http://www.finecooking.com/recipes/melons_ginger_syrup.aspx
Another great one: Fresh Fruit Sundae Snack
You can omit the cones, and just keep this as a fruit salad.
FRESH FRUIT SUNDAE SNACK
INGREDIENTS:
Strawberry Sauce:
1 1/2 cups cut-up strawberries
Sugar, to taste
Filling:
3 cups assorted cut-up fruits, such as apples, bananas, cherries, seedless red or green grapes, kiwifruit, peaches, nectarines, strawberries, blueberries, raspberries, etc.
5 large waffle cones
DIRECTIONS:
1. Place the strawberries and sugar in a blender. Puree until smooth.
2. In a mixing bowl, gently combine the cut-up fruits. Spoon them into the waffle cones and drizzle the pureed strawberry sauce on top.
Makes 5 servings.
Adapted from BHG
Per serving: 160 calories and 1 g total fat.
http://www.bhg.com/recipe/appetizers-snacks/fresh-fruit-sundae-snack/
You can omit the cones, and just keep this as a fruit salad.
FRESH FRUIT SUNDAE SNACK
INGREDIENTS:
Strawberry Sauce:
1 1/2 cups cut-up strawberries
Sugar, to taste
Filling:
3 cups assorted cut-up fruits, such as apples, bananas, cherries, seedless red or green grapes, kiwifruit, peaches, nectarines, strawberries, blueberries, raspberries, etc.
5 large waffle cones
DIRECTIONS:
1. Place the strawberries and sugar in a blender. Puree until smooth.
2. In a mixing bowl, gently combine the cut-up fruits. Spoon them into the waffle cones and drizzle the pureed strawberry sauce on top.
Makes 5 servings.
Adapted from BHG
Per serving: 160 calories and 1 g total fat.
http://www.bhg.com/recipe/appetizers-snacks/fresh-fruit-sundae-snack/
On my to-try list from Fine Cooking: Mixed Berries with Vanilla Bean Syrup
MIXED BERRIES WITH VANILLA BEAN SYRUP
Drizzle on an infused sugar syrup for a fragrant finish. A vanilla-bean syrup is a perfect match for this mixed berry salad.
1/2 vanilla bean
1/4 cup granulated sugar
1/4 cup water
1 pint (2 cups) fresh raspberries
1 pint (2 cups) fresh blueberries
1 pint (2 cups) fresh blackberries
1/2 pint (1 cup) fresh strawberries
DIRECTIONS:
Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes to let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled.
Rinse the raspberries, blueberries, and blackberries and spread them in a single layer on a towel to dry. Hull the strawberries and cut them into quarters.
Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 tablespoons. Toss gently.
Serves four to six; yields 1/3 cup syrup.
Fine Cooking
http://www.taunton.com/finecooking/recipes/mixed_berries_vanilla_syrup.aspx
MIXED BERRIES WITH VANILLA BEAN SYRUP
Drizzle on an infused sugar syrup for a fragrant finish. A vanilla-bean syrup is a perfect match for this mixed berry salad.
1/2 vanilla bean
1/4 cup granulated sugar
1/4 cup water
1 pint (2 cups) fresh raspberries
1 pint (2 cups) fresh blueberries
1 pint (2 cups) fresh blackberries
1/2 pint (1 cup) fresh strawberries
DIRECTIONS:
Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes to let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled.
Rinse the raspberries, blueberries, and blackberries and spread them in a single layer on a towel to dry. Hull the strawberries and cut them into quarters.
Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 tablespoons. Toss gently.
Serves four to six; yields 1/3 cup syrup.
Fine Cooking
http://www.taunton.com/finecooking/recipes/mixed_berries_vanilla_syrup.aspx
Another one on my to-try list: Moroccan Carrot Dip
MOROCCAN CARROT DIP
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping.
INGREDIENTS:
1 lb carrots, peeled and chopped into large pieces
1 clove garlic, peeled and left whole
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 pinch cayenne pepper
sea salt, to taste
1 Tbsp honey
2 Tbsp fresh lemon juice
3 Tbsp virgin olive oil
2 Tbsp seeded green olives (left whole or chopped, your preference)
2 Tbsp fresh cilantro leaves
4-6 rounds flat bread or pita pocket bread
DIRECTIONS:
Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
Tip the carrots and garlic into the food processor bowl, and process until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, and honey and lemon juice and whiz again.
With the machine still running, add the olive oil gradually.
Allow to cool.
Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives an cilantro leaves, and serve with lightly warmed flat bread for dipping.
4-6 servings.
From a recipe by Jill Dupleix - posted at Recipezaar
http://www.recipezaar.com/112229
MOROCCAN CARROT DIP
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping.
INGREDIENTS:
1 lb carrots, peeled and chopped into large pieces
1 clove garlic, peeled and left whole
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 pinch cayenne pepper
sea salt, to taste
1 Tbsp honey
2 Tbsp fresh lemon juice
3 Tbsp virgin olive oil
2 Tbsp seeded green olives (left whole or chopped, your preference)
2 Tbsp fresh cilantro leaves
4-6 rounds flat bread or pita pocket bread
DIRECTIONS:
Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
Tip the carrots and garlic into the food processor bowl, and process until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, and honey and lemon juice and whiz again.
With the machine still running, add the olive oil gradually.
Allow to cool.
Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives an cilantro leaves, and serve with lightly warmed flat bread for dipping.
4-6 servings.
From a recipe by Jill Dupleix - posted at Recipezaar
http://www.recipezaar.com/112229
dawn_mo
Well-known member
This is a good one, very refreshing. REC: Mexican-Style Fruit Salad
This is one of those recipes that you post and no ever tries. I have served it on many occasions to rave reviews. I like to do the cayenne, but you need to be able to warn parents with young children, I learned the hard way. This is from either Sunset Magazine or a Sunset Cookbook.
Mexican-Style Fruit Salad Recipe #175635
This is a refreshing change from a plain old fruit salad or fruit tray. This goes wonderfully with Mexican food.
by dawnie2u
SERVES 8-10
1 honeydew melon
1 cantaloupe
1 watermelon
1 seedless cucumber
fresh lime juice
cayenne pepper (or chili powder)
salt
Take the melons and cut them into slices, remove the rind. Slice the cuke into thickish slices.
Dip each slice in the lime juice.
Place on a serving tray.
Sprinkle with the cayenne pepper (or the chili powder for the faint of heart).
Sprinkle with a little salt, if desired.
Chill until ready to serve.
http://www.recipezaar.com/Mexican-Style-Fruit-Salad-175635
This is one of those recipes that you post and no ever tries. I have served it on many occasions to rave reviews. I like to do the cayenne, but you need to be able to warn parents with young children, I learned the hard way. This is from either Sunset Magazine or a Sunset Cookbook.
Mexican-Style Fruit Salad Recipe #175635
This is a refreshing change from a plain old fruit salad or fruit tray. This goes wonderfully with Mexican food.
by dawnie2u
SERVES 8-10
1 honeydew melon
1 cantaloupe
1 watermelon
1 seedless cucumber
fresh lime juice
cayenne pepper (or chili powder)
salt
Take the melons and cut them into slices, remove the rind. Slice the cuke into thickish slices.
Dip each slice in the lime juice.
Place on a serving tray.
Sprinkle with the cayenne pepper (or the chili powder for the faint of heart).
Sprinkle with a little salt, if desired.
Chill until ready to serve.
http://www.recipezaar.com/Mexican-Style-Fruit-Salad-175635
This sounds great - posted by Marsha tbay - Smoky Chipotle and Black Bean Dip
SMOKEY CHIPOTLE AND BLACK BEAN DIP
1/3 cup green onion, thinly sliced
2 tsps. garlic, minced
1 tbsp. olive oil
2 tsps. cumin
1 15 oz. can black beans, drained and rinsed
1/2 cup water
1/4 cup freshly chopped cilantro
2 tbsps. lime juice
1 tbsp. freshly chopped oregano
1 tsp. chipotle chiles in adobo, pureed
1/4 tsp. salt
In a small non-stick skillet, saute the green onions and garlic in olive oil for 3 to 4 minutes or until softened. Add the cumin, saute 3 additional minutes or until fragrant, remove from heat, and set aside.
In a food processor or blender, combine the green onion mixture and the remaining ingredients, and puree until smooth.
Taste and adjust seasonings as needed, you can also add more chipotle puree if you like spicy flavors.
Serve with tortilla chips, crackers, or veggies.
Yields 2 cups
SMOKEY CHIPOTLE AND BLACK BEAN DIP
1/3 cup green onion, thinly sliced
2 tsps. garlic, minced
1 tbsp. olive oil
2 tsps. cumin
1 15 oz. can black beans, drained and rinsed
1/2 cup water
1/4 cup freshly chopped cilantro
2 tbsps. lime juice
1 tbsp. freshly chopped oregano
1 tsp. chipotle chiles in adobo, pureed
1/4 tsp. salt
In a small non-stick skillet, saute the green onions and garlic in olive oil for 3 to 4 minutes or until softened. Add the cumin, saute 3 additional minutes or until fragrant, remove from heat, and set aside.
In a food processor or blender, combine the green onion mixture and the remaining ingredients, and puree until smooth.
Taste and adjust seasonings as needed, you can also add more chipotle puree if you like spicy flavors.
Serve with tortilla chips, crackers, or veggies.
Yields 2 cups
heather_in_sf
Well-known member
this sounds great! I think I'll try it with the Hawaiian ginger today!