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#294 - More Fabulous Fruit Barbara Burman returns for a 4th appearance on Cookin' with Carol with more Fabulous Fruit recipes. For information about CAPE Fruit, visit their website at: www.capefruit.co.za. For information on how to order a copy of the Fabulous Fruit cookbook, please call 1-800-488-9771. Granny Smith Amuse-Bouche Makes 4 servings 1 CAPE Granny Smith apple 1 tablespoon (15 mL) fresh lemon juice 1/4 cup (50 mL) maple syrup 1/4 cup (50 mL) water 1/2 cup (250 mL) assorted greens, shredded and lightly dressed Shavings of any hard cheese, preferably Pecorino Peel and core apple, leaving it whole. Slice into thin rings. Sprinkle with lemon juice. In small saucepan, heat maple syrup and water to boiling. Add half of apple rings. Reduce heat to simmer; cook for 5 minutes. Remove from heat. Cool. Divide caramelized apple rings among four small individual serving plates. Spoon a little of the syrup on top. Top with a small nest of greens. Cut remaining apple rings into matchsticks; pile on top of greens. Sprinkle with cheese. Serve immediately. Pear and Granny Smith Apple Risotto Makes 6 servings 6 cups (1.5 L) (approximately) vegetable stock 2 tablespoons (25 mL) butter 1 CAPE Granny Smith apple, peeled, cored and diced 1 CAPE pear, peeled, cored and diced 2 tablespoons (25 mL) butter 1 tablespoon (15 mL) olive oil 3 tablespoons (45 mL) finely minced onion 1 1/2 cups (375 mL) Arborio rice 1/2 cup (125 mL) white wine 1/3 cup (75 mL) grated Parmesan cheese In
a saucepan, bring the stock to a simmer. Keep stock on the burner on the lowest
heat possible, as it has to be just below boiling point when added to the rice.
In skillet, melt butter over medium heat. Cook apples and pears for 5 minutes or
until softened. Set aside. In separate, heavy-bottomed saucepan, heat butter
with oil over medium heat until foamy. Sauté onion for 2 minutes or until it
begins to soften. Add rice, stirring until all the grains are well coated. Add
wine; cook, stirring, until it is completely absorbed. Add 1/2 cup (125 mL) hot
stock; cook, stirring, until liquid is absorbed. Repeat, adding stock in 1/2 cup
(125 mL) amounts, for 10 minutes. Stir in apples and pears. Continue adding
stock in 1/2 cup (125 mL) amounts, for 8 minutes longer, or until the rice is
tender on the outside, but with a firm heart, and dish is creamy overall. It may
not be necessary to add all of the stock. Remove from heat. Stir in
Parmesan cheese. Serve immediately. Pan
Roasted Scallops with Clementines Makes 4 servings 5 OUTSPAN clementines l pound (500 g) bay scallops 3 tablespoons (45 mL) olive oil 1/2 teaspoon (2 mL) ground allspice 1 can (19 oz/541 mL) chickpeas, drained and rinsed 1 English cucumber, cut in half horizontally and flesh scooped out with a melon baller 2 cloves garlic, finely chopped Salt and freshly ground black pepper Peel and segment 3 of the clementines. Finely grate the rind of remaining 2 clementines and juice them. In large, non-metallic bowl, stir together clementine rind, scallops, olive oil and allspice. Cover bowl. Refrigerate for 1 hour. In skillet, set over high heat, cook scallop mixture for 2 minutes. Stir in clementine juice, chickpeas, cucumber balls and garlic; reduce heat to medium and cook for 2 minutes. Stir in clementine segments and cook until heated through. Season to taste with salt and pepper. >Recipes from Fabulous Fruit by Barbara Burman (Distribution Fisher Capespan Canada SENC) |
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