Fruit One must ask children and birds How strawberries and cherries taste. Wolfgang von Goethe M 1
footage.framepool.com Photo by Judy Frank Denny Terrace, showing the ornamental cherry trees given to us by our Sister City of Kobe, Japan. M 2
Sides Apples tiphero.com Fried Apple Rings These are especially good with sausage, ham and pork. Mama s Applesauce Nobody made applesauce like my mother s. She preferred Macintosh apples, said Jonathans would work as well. Just as often she made it from the little green apples from the tree in our back yard. At the bottom of her typed page, she has written, season to taste but doesn t say what with. Ginger, cloves, and nutmeg are perfect with the cinnamon. Leave red skins on while you sieve them makes it a pretty pink (and hold in vitamins). Tart apples, cored (if skins are tough, peel them. otherwise, leave them on.) Brown sugar Cut apples into ½ slices. Sauté in butter until just barely tender. Turn once with a broad spatula. When apples are nearly tender, sprinkle with brown sugar. Cover and cook until sugar melts. NOTE: A little cinnamon sugar on these wouldn t hurt! 4 8 Dozen Macintosh Apples (6-12 quarts) 1 2 Cup water ½ 1 Stick butter 1½ 3 Cups sugar 2 4 tsp. cinnamon In a large kettle or stockpot, cook apples in water to cover until soft. Meanwhile combine sugar and cinnamon together in a large bowl. Add butter to the bowl. When apples are soft, force them through a cone-shaped sieve with the wooden bat provided with the sieve for that purpose. Pour this hot apple purée over the butter and cinnamon-sugar. Sir well to bring ingredients up from the bottom of the bowl and mix well into the apples. Patty Bell Robertson foodcomablog.com Cheese-Fried Apple Rings These are especially good with sausage, ham and pork. Tart apples, cored (if skins are touch, peel them. otherwise, leave them on.) Finely grated cheese Parmesan or your choice. Cut apples into ½ slices. Sauté in butter until just barely tender. Turn once with a broad spatula. When apples are nearly tender, sprinkle with brown sugar. Cover and cook until cheese melts. M 3
Sides Bananas, Oranges & Pineapple www.goodtoknow.co.uk 6 12 18 SERVINGS Honey-Baked Bananas 6 12 18 Bananas, cut in half at the waist or you could split them as for banana splits, but they will be more difficult to serve 2 4 6 Tbsp. butter, melted 2 4 6 Tbsp. lemon juice ¼ ½ ¾ Cup honey Preheat oven to 325 F. Combine butter, lemon juice and honey. Place bananas in a single layer in a shallow baking dish. Brush honey mixture over the bananas. Bake for 15 minutes, turning occasionally. neighborfoodblog.com Broiled Orange Slices Oranges (peeled if using as a side dish, with peels if being used as a garnish. Brown sugar Slice oranges between ¼ and ½ thick. Dot with butter and sprinkle lightly with brown sugar. Broil until suar melts. VARIATIONS: Add a dash of curry powder if you like. A dot of mint or currant jelly, or raspberry preserves, with or replacing the brown sugar is also nice. M 4 www.recipe.com Sautéed Pineapple This is great with pork, ham or lamb chops Pineapple slices (or chunks, if preferred) Brown sugar Sauté pineapple in butter until just barely tender. Turn once with a broad spatula. When just browned around the edges, sprinkle with brown sugar. Cover and cook until sugar melts
Sides Tomatoes & Kebabs www.raisin-toast.com Fried Green Tomatoes 4 8 SERVINGS Cast pic: www.buzzfeed.com 1 2 Large eggs, slightly beaten ½ 1 Cup buttermilk ½ 1 Cup self-rising cornmeal mix ½ 1 tsp. salt ½ 1 tsp. pepper ¼ ½ Cup all-purpose flour 3 6 Medium firm green tomatoes, cut into ⅓ thick slices ¼ ½ Cup all-purpose flour Vegetable oil ½ deep Salt to taste Whisk together egg and buttermilk, Combine cornmeal mix, salt, pepper and first listing of flour in a dish. Dredge tomato slices in remaining flour, Dip the tomato slices into the egg mixture and then in cornmeal mixture. Pour vegetable oil in a large cast iron skillet. Drop tomatoes in batches into hot oil and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste. Lydia Sheperd from her mother, www.keyword-suggestions.com Fruit Kebabs This is a play-it-by-ear project, dependent upon what s available in the marked at any given time. Some items that might make it onto your skewers include: Banana slices Blueberries Cherries, pitted & stemmed Grapes Kiwi Fruit Melon balls watermelon, cantaloupe, honeydew Orange segments Pineapple chunks Strawberries, hulled Tangerine segments M 5
Fruit Sides: Island Kebabs www.finecooking.com Grilled Fruit Skewers with Island Spices & Dark Rum www.returntonimsisland.com 20 40 KEBABS Island Fruit Kebabs 1½ 3 Cups pineapple chunks 2 4 Tbsp. mint leaves, finely chopped 1 2 Tbsp. lime juice 1 2 Large papayas 2 4 Bananas, peeled 20 40 Maraschino cherries Skewers Drain pineapple, saving juice. Add chopped mint leaves and lime juice to pineapple juice. Cut banana and papaya into ¾ chunks. Marinate fruit for 10 minutes in juice mixture. Alternate fruit pieces attractively on the skewers. Serve chilled. ¼ ½ ¾ 1 tsp. ground cinnamon ¼ ½ ¾ 1 tsp. ground allspice ⅛ ⅜ ⅝ ⅞ tsp. ground ginger Pinch ground nutmeg Pinch ground cloves ½ 1 1½ 2 Cup dark rum 1 4 6 8 Tbs. brown sugar ¼ ½ ¾ 1 Tbs. honey 2 4 6 8 Tbs. pineapple juice (canned is fine) ½ 1 1½ 2 Lime Juice from 1 2 3 4 Medium pineapple, peeled, eyes removed, and cored 6 12 18 24 Ounces ripe but firm strawberries, hulled 3 6 8 12 Ripe but firm mangos, pitted and peeled 3 6 8 12 Kiwis, peeled ½ 1 1½ 2 Cup confectioners sugar Combine the cinnamon, allspice, ginger, nutmeg, and cloves; set aside. In a small bowl, combine the rum, brown sugar, honey, pineapple juice, and lime juice; set aside. Leave small fruits, such as strawberries, whole; cut others into 1-1½ cubes. Thread the fruit on skewers, alternating contrasting colors. Sprinkle the spices over the kebabs. Shortly before grilling, baste the kebabs with half of the rum marinade and dust generously with confectioners sugar to promote caramelization. Grill over a moderately hot fire until the fruit begins to show grill marks. Turn and continue to grill until the fruit has softened and browned nicely. Take care not to burn the strawberries. Drizzle the remaining marinade over the kebabs and serve immediately. M 6
Jams & Jellies www.goodtoknow.co.uk Dundee Marmalade (Copycat Recipe) www.tastespotting.com Green Tomato Jam 2 Pounds green tomatoes cut into ½ slices (keep juice & seeds) 1¾ Cups sugar Pinch salt Pinch black pepper 1 3-inch cinnamon stick 1 Lemon Toss together the tomatoes, sugar, juice & seeds. Cover with plastic and refrigerate for 23 hours. Remove from fridge 1 hour before continuing work. Place in a 4-quart pan. Zest the lemon, discarding the white pith. Cut lemon flesh into pan. Bring everything to a boil, then reduce heat and simmer 40 minutes (at 210 ) This keeps in the refrigerator for 2 weeks, or the freezer for 6 months.) Lydia Shepherd??? Green tomatoes 1 Box raspberry Jell-O??? Sugar 1 Box Sure Gel pectin Green Tomato Jam B Bring to a boil. Add sugar, then the Sure Gel. Boil 3 minutes and pack into jars. Lydia Shepherd From time to time, someone would put marmalade down in front of me, and I d grin and bear it just to be polite... but one day my God-daughter, Sherry, sent me a care package containing the Dundee version with a package of English muffins, and I ve been eating that combo ever since... it s great on scones as well... this should tickle your fancy! And if it looks like too much work, this is what the jar looks like in the store. ed 4 POUNDS MARMALADE 2 Pound Seville or bitter oranges 2 Lemons 4 Pint water 4 Preserving sugar Wash the oranges and lemons and put, whole, into a large saucepan or preserving pan, add the water, and put the lid on. Bring to the boil and simmer for one and half hours so that you can easily pierce the fruit. When they are ready, take them out and leave them on a big dish to cool. With a sharp knife, slice them into the thickness you like, and remove any pips. Add these pips to the juice, boil for ten minutes, then strain. Add the sliced fruit to the juice and bring to the boil; then add the sugar. Stir over a gentle heat until it is dissolved, then boil up rapidly, without stirring, for about half an hour, or until setting point approximately 220 F is attained. A small spoonful put on to a cold saucer will 'wrinkle' up when the dish is tilted if the marmalade is cooked enough. Pour into warmed jars, and cover at once. John Robertson www.thekitchn.com M 7