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Entries in Fruits (12)

Saturday
Jul142012

Blackberry Gin Fizz

Gin fizz2

This week, I've been on a roll with cocktails. Usually, I don't plan our meals down to the drinks I serve, but for some reason, this week, I found several cocktails that I was dying to try. As I've mentioned before, everything that Deb makes is amazing, so when I saw her post about these babies, I knew I had to have them. I ran to the liquor store and bought gin, since it isn't something we typically drink. I didn't feel bad, though, because it helped me to stock the bar! While pureeing and straining the raspberries seems like a lot of work, I assure you that it is well worth it! These fizzy drinks complemented our quesadillas very well, and were incredibly refreshing!

1/4 cup Fresh Blackberries
2 tablespoons Sugar
1/2 cup Gin
1/4 cup Fresh Lime Juice (from 2 limes)
Club Soda
Lime Wedges or Basil Springs, to garnish (optional) 

Puree the blackberries and sugar in a blender until they are ais as liquefied as possible. Strain the puree through a fine-mesh sieve or tea strainer into 2 tall collins-style glasses (I used stemless wine glasses and it was perfect); discard the seeds in the sieve. Divide the gin and lime juice between the two glasses and stir to combine. Add ice to the glasses, then top each with club soda and the basil or lime wedge. 

SOURCE: Smitten Kitchen

Sunday
Jul082012

Puffed Cherry Pancake

Cherry pancake

Happy Birthday Mom! I hope you enjoyed your day at the wineries yesterday. Here is some virtual breakfast for you…enjoy!

Earlier this week, I bought some cherries at the grocery store. They were $2.99 per pound, which I thought was awesome, but of course, my bag was way over 1 pound, so when I printed out my little ticket at the scale, I had a bit of sticker shock. Oh well, I guess with that many cherries, it was time to start getting creative. I knew I wanted to make this pancake recipe that I saw on Prevention RD, and then I figured we would snack on a bunch throughout the week, which would finish up the bag. I told Joel that I bought them as soon as I got home from the store, but he must have forgotten because when I opened the fridge this morning to make breakfast, the whole bag was still in the crisper, completely untouched. I guess that means I get to make more cherry goodness throughout the week! I pulled out the cherry pitter (first time using it on cherries!) and got to work. If you haven't used a cherry pitter before, do yourself a favor and pit the cherries into the sink because the cherry juice sprays all over. My sink looked like a war zone when I was done! The pancake came together with ease and was done cooking in no time. There is something about the flavor of cherries when they have been cooked; I like cherries raw (?) but cooked cherries have such an amazing flavor! That, paired with the crunch of the almonds on top, made for a delicious breakfast!

1 tablespoon + 1 teaspoon Butter, divided
1/2 cup Milk
3 Eggs
1 teaspoon Vanilla Extract
1/2 cup Whole Wheat Flour 
1 tablespoon Sugar
1/8 teaspoon Salt
Pinch of Ground Cinnamon
1 pound Cherries, pitted and halved (if frozen, be sure they are thawed and drained)
1/4 cup Almonds, sliced
Confectioners' Sugar, for garnish (optional)

Preheat the oven to 450 degrees. Place 1 teaspoon of butter in a 10-inch ovenproof skillet (cast iron or nonstick) and transfer to the oven to melt the butter. Melt the remaining 1 tablespoon of butter in a small pan or in the microwave. Transfer to a medium bowl and whisk in the edges, milk, and vanilla. Add the flour, sugar, salt, and cinnamon and whisk to combine. Remove the pan from the oven and tilt to coat the bottom with the melted butter. Add the cherries in a layer. Pour the batter over the cherries and sprinkle with almonds. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes. Let it cool for 5 minutes, then cut it into 4 wedges. Sprinkle the top with confectioners' sugar, if desired. 

*As with all of her recipes, for nutrition information, see Nicole's post

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