Fresh & Fruity
06/30/2008 05:00PM ● Published by Super Admin
Fresh Fruit Salad with Green Tea Glaze
3/4 cup water
1 green tea bag with mint
1 pinch salt
2 tsp. sugar
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 cup cantaloupe, cubed
2 cups red seedless watermelon cubed
In a saucepan bring water, salt and sugar to a boil. Turn off heat and place tea bag in the pan to steep for 2 minutes and cool. Rinse fruit then place in a serving bowl and toss with the green tea glaze.
Spice Rubbed Grilled Chicken and Nectarines
For the spice rub, combine all ingredients in a small bowl, take out enough for this meal and store the rest in an airtight container for 6 months.
1/3 cup coarse salt
1/4 cup packed brown sugar
1/4 cup paprika
2 tbsp. ground black pepper
2 tbsp. dried oregano
2 tbsp. dried thyme
1 tbsp. chili pepper
3 tbsp. vegetable oil
3 nectarines, washed, quartered and pitted
2 tbsp. sugar
4 chicken thighs
4 chicken legs
Sprinkle quartered nectarines with sugar and set aside.
Place chicken pieces in a shallow baking dish. Rub chicken with vegetable oil and season with 1/3 cup of the spice rub (both on and under the skin). Let chicken rest in the refrigerator or grill right away.
Heat the grill to medium low and oil the grates. Grill chicken, turning frequently for approximately 20 to 30 minutes, until thermometer reaches 175 degrees.
Meanwhile, stack two pieces of 10 x 12 heavy-duty foil on the grill. Place nectarines on foil using a slotted spoon, making sure to reserve the juice. Cover and cook nectarines until soft. Serve on platter with chicken and drizzle the reserved juice over the top.
Red, White and Blueberry Trifle
1 angel food cake
1 jar raspberry jam
2 cups whipped topping
2 cups low fat vanilla yogurt
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh strawberries, sliced
Slice angel food cake into 1-inch slices and spread with raspberry jam or fruit spread. Combine vanilla yogurt with whipped topping, folding gently together.
Arrange one layer of cake pieces in a large glass bowl or clear trifle bowl. Dollop yogurt mixture over cake pieces, then scatter a portion of the blueberries, strawberries and raspberries over the cake. Repeat layering with remaining cake, yogurt mixture and berries. Set some berries aside to decorate the top. Serve chilled.
This is a great way to use up summer plums. With the added herbs – it is ideal to serve with both hot and cold meat dishes.
3 lbs ripe plums, washed, pitted and cut in half
2 1/2 cups water
2 tbsp. grated orange rind
1 & 1/4 cups freshly squeezed orange juice
1 & 1/2 tsp. ground cinnamon
4 cups granulated sugar
A few springs of fresh rosemary, thyme and sage, optional
Place plums in a large pan with water and bring to a boil. Reduce heat and simmer gently for 40 minutes, or until the plums are very soft. Let cool, then measure the pulp and return to the rinsed out pan. Add the orange rind, juice and cinnamon, and heat gently for 10 minutes. Stir in the sugar (1 & 3/4 cups of sugar for each 2 & 1/2 cups of pulp). Heat gently, stirring frequently, until the sugar has dissolved. Bring to a boil and continue cooking gently until the mixture has thickened.
Spoon into warmed sterilized jars, and either use the boiling canning method, the freezer jam method, or refrigerate. If refrigerated, you must use jam within two weeks of opening.