Algerian Stuffed Dates

Back to list

Ingredients:

• 24 medjool dates about 1 pound
• 2 drops green food coloring
• 2/3 cup marzipan almond paste
• 2 teaspoons powdered sugar

Steps:

• Cut a lengthwise slit down the center but not through each date; remove seeds
• Sprinkle food coloring over marzipan if desired; gently knead 4 to 5 times or until color is incorporated into marzipan
• Divide marzipan mixture evenly among dates; stuff into slits
• Sprinkle with powdered sugar

Asian Plum Sauce

Back to list

Ingredients:

• 4 garlic cloves minced fine
• 1/2 ounce fresh ginger minced
• 1 small onion minced
• 1 cup brown sugar
• 2 cups water
• 1/8 cup teriyaki sauce
• 1 teaspoon sesame oil
• 1/8 cup soy sauce
• 1/2 teaspoon crushed dried chili
• 3 lbs plums pitted chopped
• 1 lemon juice of fresh
• 1 tablespoon cornstarch
• 1 tablespoon water

Steps:

• Place first 11 ingredients into pot
• Bring to a boil then simmer 30 minutes
• Mix water and cornstarch
• Blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while
• Simmer till thickened
• Pour into sterilized jars size you like and put into a water bath for 10 minutes
• Remove jars from water bath cool and store in a cool dark place

Christmas Dried-Fruit Jam

Back to list

Ingredients:

• 3 lbs tart apples cored wedges
• 6 cups water
• 1 1/2 cups dried figs chopped
• 1 1/2 cups dried apricots chopped
• 1 1/2 cups dried pears chopped
• 1 cup dried dates pitted chopped
• 1 cup dried prune pitted chopped
• 1/4 cup candied lemon peel
• 1/4 cup candied orange peel
• 1/4 cup candied cherry
• 1 orange juice and zest of finely grated
• 1 lemon juice and zest of finely grated
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon anise seed crushed
• 4 cups sugar
• 1/2 cup walnut pieces
• 1/2 cup slivered almonds

Steps:

• Place apples in large pot with water
• simmer until soft
• In a large bowl
• add all the chopped amp; pitted fruit
• Press soft apples with a potato masher
• then spoon into a square of cheesecloth clipped to a footed colander
• suspended over the bowl of fruit
• Let apples drip over fruit WITHOUT squeezing or forcing--overnight
• Next morning add remaining ingredients EXCEPT for nuts to a large sauce-pot
• adding soaked fruit
• Stir
• then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes
• Skim survace
• add nuts
• boil another five minutes until 200F sea level
• Remove pan from heat; spoon jam into hot jars
• add two-part lids; process in boiling water bath for 15 minutes sea level
• Label and store in cool
• dark cupboard
• GIFT GIVING Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts How nice of you
• USES As described above OR as a replacement for traditional with suet mincemeat

Glazed Peaches

Back to list

Ingredients:

• 1 cup dried peaches
• 1 cup sugar
• 1/4 cup white corn syrup Karo
• 1/2 teaspoon mace
• 1/2 lemon juice and rind of grated

Steps:

• Wash peaches; cover with boiling water and let stand overnight
• Drain reserving 1/2 cup water
• Bring sugar corn syrup and water to a boil; add mace lemon juice and rind
• Pour over peaches in a baking dish
• Cover and bake at 300F for 2 1/2 hours

Liquori Casalinghi Cherry Liqueur

Back to list

Ingredients:

• 1 1/2 lbs ripe flavorful cherries
• 1 cup sugar less 2 tablespoons sugar
• 1/3 cup water plus
• 1 tablespoon water
• 1 3/4 cups grain alcohol or 1 3/4 cups vodka

Steps:

• You will need to crush the cherries along with their pits I found it was easiest to use a heavy duty extra large zip lock adding a handful of cherries at a time and smash each cherry with a hammer Be sure to crust the pit well Push the pulp to the bottom of the bag and add the next handful
• Leave covered in a dark place for 24 hours
• After 24 hours boil the water and add the sugar Stir until sugar is dissolved Remove from heat
• Put cherry mixture in a fine muslin bag or use a fine sieve and squeeze the juice into a bowl
• Add the cherry juice to the sugar syrup mixture and set aside to cool
• Add alcohol to the cooled cherry syrup
• Pour into a jar with a tight fitting lid and place in a cool dark place for one week
• After one week filter into a cool looking bottle seal and age it for at least six months before you pop the top

Mango-Peach Sangria

Back to list

Ingredients:

• 1/3 cup sugar
• 1/3 cup water
• 1 cup Grand Marnier
• 1 750 ml bottle white wine they recommend Viognier
• 1 mango chopped
• 2 peaches cut into thin wedges
• 1/4 cup mint

Steps:

• In a saucepan cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold
• Stir in the Grand Marnier Viognier mango peaches and mint
• Serve over ice

Peach and Roasted Red Pepper Bruschetta

Back to list

Ingredients:

• 1 red pepper
• 2 peaches diced
• 1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
• 1 garlic clove minced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh basil
• salt freshly ground black pepper
• 1 baguette sliced on the diagonal

Steps:

• Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
• Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
• Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
• Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts

Peach-Mango Popsicles

Back to list

Ingredients:

• 1 cup mango puree from peeled fruit
• 1 cup ripe peach puree from peeled fruit
• 1/4 cup water
• 2 tablespoons sugar
• lime juice or lemon juice
• 6 -8 popsicle sticks

Steps:

• Puree fruit by placing sliced fruit in food processor and processing until smooth
• Combine fruit pures in a medium bowl Heat water and sugar stirring until sugar dissolves Add to pures with lime or lemon juice to taste
• If you have popsicle molds fill them leaving some room at the top to allow for expansion set the lids in place and insert the sticks through the holes
• If you dont have popsicle molds fill small cups or empty yogurt tubs about 3/4 full stretch plastic or foil across the top and make a small slit to insert sticks Freeze until firmly set 3 to 4 hours To remove the pops first remove the lids or wrap then squeeze the sides of the molds twisting them slightly to dislodge the pop If necessary rinse the outside of the molds under hot water first

Peaches amp; Cream Dream Muffins

Back to list

Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar
• 3 cups fresh peeled and chopped peaches
• 4 large eggs lightly beaten
• 2 cups sour cream
• 1 cup canola oil or 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Steps:

• Heat oven to 400F
• In large bowl mix the flour sugar baking powder and baking soda
• Add the peaches and gently toss mixture
• In small bowl combine the eggs sour cream oil and extracts; mix well
• Stir into the dry ingredients just until moistened
• Fill greased muffin cups 2/3 full
• Bake approximately 25-30 minutes or until done

Sweet Georgia Peaches and Cream Popsicles

Back to list

Ingredients:

• 3 medium peaches
• 1/2 cup soy yogurt I like vanilla- or use 2% Chobani Greek yogurt
• 1/3 cup sugar raw or your favorite sweetner
• 1/3 cup vanilla unsweetened almond milk can use coconut milk or other milk of choice
• 1/4 teaspoon almond extract
• 1/8 teaspoon fine salt

Steps:

• Halve and pit the peaches Cut the peach halves into 1/4-inch dice until you have 1 cup Place the diced peaches in a bowl; set aside
• Cut the remaining peaches into rough 1-inch chunks and place in the blender Add the remaining ingredients and blend until smooth scrape down the sides of the blender as needed Pour the mixture into the bowl with the diced peaches and mix to combine
• Divide the mixture evenly into the popsicle molds or disposable small plastic cups Insert the sticks and freeze until solid at least 5 to 6 hours