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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Fruits & Nuts

HALLOWEEN: Jackson Pollack Style & Other Chocolate Candy Apples

You can make candy apples the traditional way or you can cook to the tune of a different drummer. In this recipe, adapted from Cooking Light, melted chocolate is dripped on the apple in a Jackson Pollack approach.

Green Granny Smiths go well with the sweet white and bittersweet chocolates and provide a better backdrop for the squiggles than darker red apples, but use any apple you like.

By drizzling the chocolate instead of enrobing the entire apple in a red sugar or caramel coating, these are “candy apples light.”

You can add colors by tinting the white chocolate orange, and add more layers of tinted color—red and yellow, for example. Just load up on the white chocolate.

RECIPE: CHOCOLATE-DRIZZLED CANDY APPLES

Ingredients For 6 Candy Apples

  • 6 Granny Smith apples
  • 3 ounces bittersweet chocolate, coarsely chopped
  • 2-1/2 ounces premium white chocolate, coarsely chopped
  • Wooden sticks (from the craft store or online—or use forks!
  •    

    jackson-pollock-candied-apples-randymayor-cookinglight-230sq

    Drip the chocolate, Jackson Pollack style. Photo © Randy Mayor | Cooking Light.

     

    Preparation

    1. WASH and dry the apples; remove stems. Insert a wooden stick into the stem end of each apple.

    2. PLACE the bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 2 teaspoons bittersweet chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat the procedure with the remaining apples.

    3. PLACE the white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold the apple over a bowl. Using a spoon, drizzle the apple with about 1-1/2 teaspoons white chocolate. Place the apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.

    4. CHILL the apples until ready to serve.

     

    AY1005HW015

    More ways to decorate apples with chocolate.
    Photo courtesy MyRecipes.com.

     

    MORE CANDY APPLE RECIPES

  • Traditional Candy Apple Recipe
  • Sugar-Free Candy Apple Recipe
  •  
    CANDY APPLES HISTORY

    The practice of coating fruit in sugar syrup dates back to ancient times. In addition to tasting good, honey and sugar were used as preserving agents to keep fruit from rotting.

    According to FoodTimeline.org, food historians generally agree that caramel apples (toffee apples) probably date to the late 19th century. Both toffee and caramel can be traced to the early decades of the 18th century. Inexpensive toffee and caramels became available by the end of the 19th century. Culinary evidence confirms soft, chewy caramel coatings from that time.

     

    Red cinnamon-accented candy apples came later. And, while long associated with Halloween, they were originally Christmas fare, not a Halloween confection.

    According to articles in the Newark Evening News in 1948 and 1964, the red candy apple was invented in 1908 by William W. Kolb, a local confectioner.

    Experimenting with red cinnamon candies for Christmas, he dipped apples into the mixture and the modern candy apple was born. The tasty treat was soon being sold at the Jersey Shore, the circus and then in candy shops nationwide.

      

    Comments

    TIP OF THE DAY: Make Cinnamon Apple Chips

    apple-chips-beauty-kaminsky-230

    Make delicious apple chips. Photo by Hannah
    Kaminsky | THE NIBBLE.

     

    We love apple chips, a better-for-you sweet snack. We’re big fans of the Bare Fruit brand, which we buy online in both single serve and family size bags. The apples they use are so sweet that there’s no added sugar.

    When we’re out of Bare Fruit apple chips, we make our own with this easy recipe from Zulka Morena sugar. If you’re cutting back on sugar calories, you can make half with sugar, half without, and combine them; Splenda fans can try the noncaloric sweetener.

    RECIPE: CINNAMON APPLE CHIPS

    Ingredients

  • 3-4 apples, sweetest variety
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  •  
    Preparation

    1. PREHEAT oven to 225°F. Line 3 baking sheets with parchment paper. Mix the cinnamon and sugar together in a small bowl and set aside.

    2. REMOVE the apple cores with an apple corer. Use a sharp knife or mandolin slicer to thinly slice the apples into rings.

     
    3. PLACE the slices next to each other on the trays (they can overlap a bit). Sprinkle the cinnamon sugar mixture over the top of the apples.

    4. PLACE the sheets on the oven racks and bake for one hour. Remove each tray of apple slices, flip the slices and return the tray to a different oven rack than before to ensure even baking.

    5. BAKE for one more hour. Turn off the oven, leaving the apple chips inside for another 2-3 hours or until dried out. Store the chips in an airtight container for up to one week.
     
    Find more delicious recipes at Zulka.com.

     
      

    Comments

    TIP OF THE DAY: Medjool Dates, Nature’s Candy

    Foodies who like lusciousness—not to mention fitness fans looking for a natural source of post-workout muscle recovery—may want to reach for one of the world’s oldest-cultivated fruits: Medjool dates.

    Sure, they’re delicious. But dates and other foods rich in potassium are linked to reduced exercise-induced muscle soreness and connective tissue damage, and enhanced athletic performance going forward. Nutritionists are touting the health and muscle-recovery capabilities of dates as a natural replacement for sports drinks and energy bars that are loaded with processed sugar.

    According to Elizabeth Somer, registered dietitian and author of Eat Your Way to Happiness and Eat Your Way to Sexy, dates are one of nature’s best recovery foods.

    “A serving of dates speeds recovery after exercise, replacing needed potassium and other electrolytes, and helping to restock glycogen stores,” explains Somer. “In addition, the potassium and manganese help balance blood-sodium levels that support muscle contraction, reduce fatigue and stimulate recovery.”

    Who knew? We’ve been eating them plain and with cheese simply because we love them. But now, we’ll look at them a guilt-free sweet snack! For those watching their sugar intake, Medjools rate low to low/medium on the Glycemic Index (GI).

       

    bowl-dates-beauty-230

    A great anytime snack. Photo copyright Bard Valley Medjool Date Growers Association.

     

    ABOUT DATES

    Among the sweetest fruits in the world, with a concentration of natural sugar that has earned them the sobriquet “nature’s candy,” dates are one of the earliest crops to be cultivated, in the Fertile Crescent of the Middle East.

    Dates are the fruit of the date palm (photo below), a tree that thrives in desert conditions—including the Bard Valley of Southern California, which produces premium Medjools.

    Several varieties are easy to find in the U.S., but the best are Medjools, larger, plumper, moister and more tender, with caramel notes. They are are considered the best-tasting, most luscious dates in the world, and have long been called the “Fruit of the Kings.”

    You may also come across Deglet Noor, Halawy and Khadrawy, all chewier varieties. We like them all, but prefer the larger, softer Medjool.

    In addition to sweet recipes—cakes, compotes, cookies, fruit breads, ice cream, puddings, smoothies, etc.—dates add a sweet accent to braises and roasts, and can be substituted for prunes. (Unless otherwise specified, date varieties are interchangeable in recipes.)

    One serving of Medjool dates (two whole dates) provides 8% of the daily recommended value (DRV) for potassium, 12% for dietary fiber and 4% for magnesium, as well as important vitamins and minerals including calcium, copper, iron, magnesium, niacin, potassium, and vitamin B6.

     

    date-laden-trees-230

    Here’s how the fruits grow on the Date Palm.
    Photo copyright Bard Valley Medjool Date
    Growers Association.

     

    HOW TO BUY DATES

    Dates are harvested according to stages of ripeness. Once fully ripened, they need to be picked: The longer they stay on the tree, the drier they become.

    Delicate, just-ripe dates are sold fresh at some farmers markets and Middle Eastern grocers, but they’re most commonly sold partially dried, often with the pit removed.

    Choose dates that are plump and glossy. They can look wrinkled, but shouldn’t feel hard. A thin coating of sugar on the outside is okay, provided it’s not crystallized. If the dates smell sour, pass them by.

    Like dried fruits, dates have a long shelf life and will keep at room temperature for about two months if sealed in plastic.
     
    The Bard Valley Medjool Date Growers Association (BVMDGA), a consortium of family growers in the southwest, is responsible for more than 60% of the Medjool dates grown in the U.S. For more information, visit NaturalDelights.com.

     

      

    Comments

    TIP OF THE DAY: Asian Pears

    In the spring, when the blossoms fall from the Asian pear trees, the nascent pears are the size of peas. Now, at harvest time, many are as large as croquet balls, some varieties the size of softballs (and yet low in calories—about 50 per 4 ounces).

    If you see a red and white Subarashii Kudamono, the fruits haven’t crossed the Pacific Ocean: They’re grown in Pennsylvania.

    While on business in Japan in 1973, American inventor Joel Spira received a gift of Asian pears. Upon returning home, he tried to obtain more of the crunchy, juicy fruit but couldn’t find it. So, he decided to grow his own.

    Spira and his wife Ruth (who has a botany degree) purchased orchard land in the fertile Lehigh Valley of eastern Pennsylvania, and set about growing traditional varieties of Asian pears as well as creating new varieties. They named their company Subarashii Kudamono, Japanese for “wonderful fruit.”

    Today, thousands of their trees yield numerous varieties of Asian pears. The 2014 harvest has begun, and the fruit is now available at gourmet grocers from New York and New Jersey down to Pennsylvania, Maryland and Virginia, and nationally online at WonderfulFruit.com.

       

    AsianPears_bluebowl_230

    A simple yet elegant dessert. Serve with an optional drizzle of honey. Photo courtesy WonderfulFruit.com.

    Asian pears are also grown in California, Oregon and Washington, in addition to orchards worldwide.

    So today’s tip is to try Asian pears.
     

    ARE ASIAN PEARS PEARS, APPLES OR A HYBRID?

    “Asian pear” is the generic name for more than 25 different varieties of a pear species that originated in Asia. The fruit was first cultivated in what are now China, Japan and Korea, beginning as far back as 330 B.C.E.

    Although the shape is reminiscent of some varieties of apples and has the crunchy flesh of apples, the Asian pear, Pyrus pyrifolia, belongs to the same genus as European pears, Pyrus communis. This means you can eat them in the same way, in recipes or as hand fruit, with the skin or peeled.

    Don’t expect a creamy European pear texture, though, or any apple flavor from the fruit that is also known as apple pear, Korean pear, Chinese pear and sand pear, among other names.

    And unlike European pears, Asian pears don’t soften when ripe. They remain crunchy, even when cooked.
     
    HOW TO SERVE ASIAN PEARS

    This fruit is very versatile, pairing well (no pun intended) in savory and sweet recipes. For starters, consider:

  • Breakfast: Sliced as your morning fruit, atop cereal, baked like a baked apple.
  • Lunch/Dinner: Sliced into a green salad with blue cheese or feta; diced into chicken salad; julienned into cole slaw; added to stuffing; cooked and puréed into soup; in stir-fries or Asian dishes seasoned with curry powder, five-spice powder, ginger, soy sauce and/or star anise; instead of sautéed apples with ham, pork chops and other proteins.
  • Dessert: Poached, using your favorite poached pears recipe, baked in tarts, with a cheese plate, served plain with a drizzle of honey.
  •  
    There are dozens of Asian Pear recipes at WonderfulFruit.com: desserts, salads, slaws, spreads, combined with favorite proteins, even Asian pear fries!

     

    Asian_Pear_PA_sticker-230

    If there’s no sticker, ask the produce
    manager about the variety and provenance
    of the Asian pears. Photo courtesy
    WonderfulFruit.com.

     

    RECIPE: SALAD WITH ASIAN PEARS

    You can turn this side salad into a main course by topping it with a grilled protein: chicken breast; fish fillet, scallops or shrimp; lamb, etc.

    Ingredients For 4 Servings

  • 4 cups of mixed baby greens
  • 1 head radicchio
  • 2 medium Asian Pears, diced
  • Blue cheese, feta or goat cheese, crumbled, diced or sliced
  •  
    For The Dressing

  • 1-1/2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • 1/2 teaspoon honey
  • Salt and pepper to taste
  •  
    Preparation

    1. TEAR the radicchio into bite-sized pieces and combine with greens in a salad bowl (also tear greens if not using baby greens). Add the diced pears.

    2. WHISK the vinegar and mustard, then whisk in the olive oil. Add honey, salt and pepper. Toss with the salad.

    3. ADD cheese to top and serve.
     

    TRADITIONAL ASIAN PEAR VARIETIES

    Depending on the variety, Asian pears can range from medium to large to extra large. Most colors vary from yellow to tan-brown; some have green or russet hues. Their skin may be smooth or speckled. Some of the most popular varieties grown in the U.S. include Hosui (Golden Russet Brown), Kosui (Golden Russet), Nijiseiki or Twentieth Century (Yellow-Green), Shinseiki (Yellow) and Shinsui (Russet Brown).

    These conventional varieties are grown by Subarashii Kudamono:

  • Atago, often heart-shaped,is exceptionally flavorful. Ripening late in the season, it has a lovely butterscotch colored skin. This fruit is juicy and crunch, with subtle tropical flavors of mango, kiwi and passionfruit plus notes of citrus and melon.
  • Hosui has a mild, clear, sweet flavor. This crisp and juicy fruit is golden tan in color with a slight conical shape. In Japanese Hosui means sweet water.
  • Niitaka is a golden light brown in color with a distinctive peaked top. Another very crisp juicy variety, it is sweet with a hint of a nuttiness.
  • Olympic is very round, khaki (brownish-green) color with a blush of dark red. It has a rich flavor, is lightly crisp and displays a delicate amount of juiciness.
  • Yoinashi is very sweet, with a hint of butterscotch. It is golden-orange in color and is slightly oval in shape.
  •  
    The company has also bred and patented five additional varieties: It’s an Asian pear lover’s paradise. One of them, Asaju, is grown artisan-style in a wax-lined bag, so the skin is wafer thin and very crisp.

    You can buy them online for yourself or as gifts. A 5-pound gift box is $29.95; a 9-pound gift box is $39.95.
     

    MORE ABOUT ASIAN PEARS.

      

    Comments

    TIP OF THE DAY: Try A New Apple

    apple-cider-230

    SweeTango juice and apples, now in stores
    nationwide. Photo courtesy The Next Big
    Thing.

     

    While October is National Apple Month, today, September 20th, is International Eat An Apple Day. There are so many varieties of apples, our tip is to step outside of your apple comfort zone and try something new.

    Our favorite apple, Honeycrisp, has an offspring: SweeTango. Introduced in 2009, SweeTango combines the best qualities of the Honeycrisp (released in 1991) and Zestar (released in 1998) varieties. It has the crisp texture of Honeycrisp and the juiciness of the Zestar, with notes of citrus, honey and spice.

    The SweeTango was born at the University of Minnesota, where expert apple breeders, using time-honored horticultural techniques, struck gold by marrying the Honeycrisp and Zestar varieties. If you were about to ask, the brand tells us that Honeycrisp was the bride, Zestar the groom, both varieties with crisp flesh.

    The offspring of marrying the rootstocks created the Minneiska, a hybrid tree. But since “Minneiska” doesn’t have a commercial ring to it, the apples were christened (and trademarked) SweeTango.

     

    A growers cooperative was formed, includes some of the best apple growers in the world and called Next Big Thing. They are the only farmers who can grow SweeTango—an arrangement that allows the breeders to maintain top quality.

    A seasonal apple harvested in early fall, SweeTango is available during apple season across the U.S. and Canada. Enjoy it as a hand fruit, or with stronger cheeses such as blues and Cheddar.

    For more information, visit SweeTango.com. Use the store locator to find a retailer near you.

     

    DOES AN APPLE A DAY KEEP THE DOCTOR AWAY?

    According to HowStuffWorks.com, the first printed mention of this saying was in the February 1866 issue of the British publication Notes and Queries, still in print and still focused on reader questions about the English language and literature, lexicography, history and scholarly antiquarianism.

    The publication printed the proverb thusly: “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” But does it, really?

    No more so than many other fruits. Most ailments cannot be cured by diet alone, and nutritionists would recommend a varied selection of fruits: citrus fruits, tropical fruits like mangos and a variety of berries, which pack a nutritional punch.

    Here’s what the nutrients in apples can do for you.

  • An apple a day can reduce the risk of diabetes, high blood pressure and many types of cancer. Various studies show health benefits when participants eat an apple between three and five times a week.
  •  

    sliced-apples-shropshireblue-230s

    Sliced SweeTango apples with Shropshire Blue cheese and almonds. Photo courtesy The Next Big Thing.

  • The pectin in apples is a soluble fiber than lowers both blood pressure and glucose levels. It can also lower the level of LDL, or bad cholesterol. Like other forms of fiber, it helps maintain the health of the digestive system.
  • Boron, an abundant nutrient in apples, supports strong bones and a healthy brain.
  • Quercetin, a flavonoid (antioxidant), may reduce the risk of various cancers, including breast and lung cancer. It may also neutralize free radical damage, which has been implicated in a variety of age-related health problems, including Alzheimer’s disease.
  • The phytonutrients, including vitamins A, E and beta carotene, also fight free radical damage, reducing the risk of heart disease, diabetes and asthma.
  • Last but not least, the vitamin C boosts immunity, which helps maintain overall health.
  • Other fruits have specific benefits.

  • Bananas are loaded with potassium, which is important for a healthy heart and proper muscle function.
  • All berries are good for you. Apricots, fresh or dried, are high in beta-carotene. Blackberries are loaded with fiber. Blueberries and cranberries help prevent and fight urinary tract infections. Strawberries contain lots of vitamin C and fiber.
  • In terms of juice, apple juice is at the bottom of the top 10 beverages in antioxidant power. Pomegranate juice, wine and purple grape juice at the top, with apple juice in the tenth spot, right behind tea. One of the healthy benefits of apples—the high amount of fiber—is lost during juicing.
  •  
    So why the adage, and why has it been passed from generation to generation for 148 years?

    First, at the time the expression emerged, understanding of nutrition profiles was not what it is today. Next, apples were a bountiful crop in England; once harvested, they could remain in storage for nearly a year, providing one of the few sources of fresh fruit during the winter months.

    And, within that longevity is truth: Recent studies have shown that, unlike many fruits and vegetables, the nutritional benefits of apples remain relatively stable as long as 200 days after harvest.

    So by all means, enjoy an apple a day. It’s still one of the better sweet things you can munch on.

      

    Comments

    RECIPE: Grilled Tropical Fruit Skewers

    Here’s something special for Labor Day weekend: Turn grilled fruit into tropical fruit skewers. Thanks to Melissas.com, purveyors of premium produce, for the recipe.

    We’ve also got dessert shots to go with the fruit: delicious coconut- or banana-flavored rum from Blue Chair Bay.

    RECIPE: GRILLED TROPICAL FRUIT SKEWERS

    Ingredients For 6 Servings

  • 3 tablespoons brown sugar
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons sesame seeds, toasted
  • 2 ripe mangoes, peeled, seeded and cut into 1 inch cubes
  • 1 large ripe papaya, peeled seeded and cut into 1 inch cubes
  • 3 firm ripe bananas, peeled and cut into 1 inch rounds
  • Bamboo skewers, soaked in water for 20 minutes
  • 2 tablespoons dried coconut chips
  •  

    mango-papaya-kabobs-melissas-230

    Grilled fruit skewers topped with coconut chips. Photo courtesy Melissas.com.

     
    Variation: Pineapple is also a tropical fruit. Feel free to add some.

     
    Preparation

    1. COMBINE the brown sugar, orange juice and sesame seeds in a large bowl. Add the cubes of mango, papaya and bananas, tossing gently to coat thoroughly.

    2. THREAD the fruit onto skewers alternating the fruits.

    3. GRILL over a medium hot barbeque or hibachi for approximately 4-5 minutes per side. You can also use a grill pan or broiler. Be sure to watch closely so the fruit does not burn.

    4. REMOVE to a serving plate and sprinkle with shredded coconut.

      

    Comments

    RECIPE: Plum, Burrata & Pepita Salad

    plum-burrata-salad-beeraw-230r

    Summer plums with creamy burrata: a great
    union. Photo courtesy Bee Raw.

     

    We’re always in the mood for burrata. After making grilled grapes with burrata a few days ago, we whipped this up yesterday.

    This recipe combines fresh summer plums, creamy burrata cheese, pepitas (pumpkin seeds) and honey into a dish that’s called a “salad,” but consider it a cheese course dessert.

    The contrasting textures, flavors, and colors are what we should aim for in every dish.

    The recipe is from Bee Raw Honey, which used its star thistle honey for extra special flavor. You can substitute pluots for the plums.

    Star thistle honey, harvested from wild star thistle plants in Colorado, is thick and creamy with hints of cinnamon. It also pairs well with apples—drizzled over apple slices or added to baked or roasted apples.

    RECIPE: PLUM SALAD WITH BURRATA, PEPITAS & HONEY

    Ingredients For 2-3 Servings

  • 6 ounces burrata cheese
  • 3 plums
  • A a few tablespoons extra virgin olive oil
  • A a few tablespoons star thistle or other honey
  • 1/4 cup unsalted pepitas (pumpkin seeds)
  • A few sprigs fresh mint
  • Preparation

    1. BREAK the burrata into about 24 bite-sized pieces,

    2. PIT and slice plums into 8 slices each, set aside.

    3. LAY out four salad or two dinner plates. Divide the burrata pieces equally among plates. Top the Burrata with plum slices. Dot plates with olive oil and honey, covering cheese and fruit with each.

    4. SCATTER each plate with pumpkin seeds and mint; serve immediately.

     

    WHAT IS BURRATA?

    Somewhere around 1920 in the town of Andria in the Puglia region of southern Italy, a member of the Bianchini family figured out how to repurpose the curds from mozzarella making. Burrata was born, a ball of mozzarella filled with creamy, ricotta-like curds. Cut into the ball and the curds ooze out: a wonderful marriage of flavors and textures.

    Their burrata was premium priced, made in small amounts, and remained the delight of the locals for some thirty years.

    In the 1950s, some of the local cheese factories began to produce burrata, and more people discovered its charms. Only in recent years, thanks to more economical overnighting of refrigerated products, did we find it in New York City’s finest cheese shops.

    Now, you can find domestic burrata anywhere there’s a Trader Joe’s. It’s just as delicious!

     

    sliced-whole-230

    Love that burrata! Photo by Elvira Kalviste | THE NIBBLE.

     
    WHAT’S A PLUOT?

    Pluots, plumcots and apriums are all hybrid combinations of plums and apricots, but with different percentages of each parent fruit’s DNA. The names are trademarked by their respective breeders.

    They were developed to present the best qualities of both fruits. For the consumer, this means more sweetness and juiciness; for the grower, easier to grow, harvest, and ship.

  • A plumcot is 50% plum/50% apricot. Developed by Luther Burbank in the 1920s, it is sweeter than either parent.
  • The pluot, also known as a “dinosaur egg” because of its speckled skin, was created by a California fruit breeder who wanted to improve on the plumcot. A pluot, sweeter than a plumcot, is primarily plum, with a range from 60% plum/40% apricot to 75% plum/25% apricot spanning more than 25 varieties. Because of the percentage of genes, it has the flavor of a plum but the mouthfeel of the apricot. Pluots have a higher sugar content and a more complex flavor profile than either a plum or an apricot.
  • An aprium is the reverse of the pluot: a mix of 70% apricot/30% plum, though it can vary, as long as it is 60% apricot or more. It looks like an apricot, but is sweeter than either an apricot or a plum.
  •   

    Comments

    TIP OF THE DAY: Grilled Grapes With Burrata

    Here’s something we’d never have thought of, and we’re grateful to the folks at GQ for sending us the recipe.

    It’s a showstopping appetizer or cheese course that takes literally one minute to cook: red grapes with burrata cheese. Developed by chef Jeff Mahin, the dish has become a staple at his Stella Barra Pizzerias in L.A. and Chicago.

    “While using gas or charcoal to make it is fine, I prefer a screaming-hot wood grill,” says Jeff. “Just remember that when cooking with wood, you want to cook over glowing ruby red coals rather than the flame itself. Cooking directly over an open flame can impart a sour and soot-like flavor, which is never a good thing.”

    Note that since grapes will invariably fall off the bunch while you’re grilling them, a vegetable grilling basket will come in handy.

    RECIPE: GRILLED GRAPES WITH BURRATA

    Ingredients For 4 Servings

  • 1 pound bunch seedless red grapes
  • ½ cup olive oil
  • 3 tablespoons + 2 tablespoons balsamic vinegar
  • 1 teaspoon crushed red chile flakes
  • 2 crushed garlic cloves
  • 2 balls burrata cheese
  • Sea salt and olive oil
  • Rustic bread
  •  

    grilled-grapes-Peden+Munk-GQ-230r

    So simple, and unbelievably delicious. Photo courtesy GQ Magazine.

     

    Preparation

    1. WASH the bunch of grapes carefully under cold water and allow them to dry.

    2. WHISK together in a bowl: olive oil, 3 tablespoons balsamic vinegar, chile flakes, garlic cloves. Add grapes and toss until coated. Let sit for at least 10 minutes.

    3. PLACE bunch of grapes onto the center of a hot grill, using tongs. Grill for 30 seconds. Turn. Grill for another 30 seconds.

    4. RETURN grapes to marinade to cool for at least 10 minutes, coating them periodically.

    5. CUT grapes into small bunches. Plate. Drizzle on 2 tablespoons aged balsamic vinegar. Serve with grilled bread and a half ball of burrata (or fresh mozzarella) seasoned with sea salt and olive oil.

    Find more delicious recipes in the GQ Grill Guide.
     
    ABOUT BURRATA CHEESE

    Somewhere around 1920 in the town of Andria in the Puglia region of southern Italy, a member of the Bianchini family figured out how to repurpose the curds from mozzarella making. Burrata was born, a ball of mozzarella filled with creamy, ricotta-like curds. Cut into the ball and the curds ooze out: a wonderful marriage of flavors and textures.

    Their burrata was premium priced, made in small amounts, and remained the delight of the locals for some thirty years.

    In the 1950s, some of the local cheese factories began to produce burrata, and more people discovered its charms. Only in recent years, thanks to more economical overnighting of refrigerated products, did we find it in New York City’s finest cheese shops.

    It was love at first bite…and enough Americans thought so that burrata is now made domestically. You can find it at Trader Joe’s.

    For dessert, here’s a delicious burrata and fresh fruit recipe.

      

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    RECIPE: Panzanella & Fruit Salad

    mixed-fruit-panzanella-salad-kaminsky-230

    Fruit salad with bread (panzanella salad).
    Photo © Hannah Kaminsky | Bittersweet
    Blog.

      Our colleague Hannah Kaminsky spent the summer in California, enjoying the wealth of produce that sunny state provides.

    “As a little ode to my Californian summer, it was only fitting to gather up a small sampling of what I had on hand, along with the famed sourdough bread that beckons irresistibly from the windows of every bakery. Fresh mint plucked straight from my tiny windowsill garden completed this little love note to my temporary, adoptive home state.

    “Light, fresh, fast, it’s the kind of recipe that depends entirely on the quality of your ingredients. Consider it as a serving suggestion; more of an idea than a specific schematic, to be tailored to whatever fruits are fresh and in season in your neck of the woods.”

    She calls this recipe California Dreamin’ Panzanella: a creative interpretation of the classic bread salad with ripe California fruit.

    RECIPE: PANZANELLA FRUIT SALAD

    Ingredients For 6-8 Servings

  • 5 cups cubed sourdough bread
  • 2 cups pitted and halved cherries
  • 2 cups seedless grapes
  • 1 cup blackberries
  • 1/4 cup regular or light brown sugar, firmly packed
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground black pepper
  • 1/2 cup roughly chopped walnuts
  • Fresh mint leaves, thinly sliced
  • Garnish: crème fraîche, mascarpone, whipped cream
  • Preparation

    1. PREHEAT oven to 350°F. Spread bread cubes on a baking sheet in one even layer and bake for about 15 minutes, until golden and lightly toasted all over. Let cool completely before proceeding.

    2. WHISK together the sugar, olive oil, lemon juice and pepper in a large bowl. Add all of the fruits and remaining ingredients (walnuts, mint).

    3. ADD in the toasted bread right before serving, to ensure that it stays crisp. Toss thoroughly so that everything is well distributed and entirely coated with the sugar dressing.

    3. SERVE immediately with a dollop of whipped cream.

     

    ABOUT PANZANELLA

    Panzanella is a savory Tuscan-style bread salad, made with a loaf of day-old (or older) Italian bread, cubed into large croutons and soaked in vinaigrette to soften it. Chopped salad vegetables are added.

    The translation we have found for “panzanella” is “bread in a swamp,” the swamp being the water or vinaigrette in which it is soaked.

    Here’s a classic panzanella salad recipe, with summer tomatoes, cucumbers, onions and fresh basil.
     
      

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    RECIPE: Tart Cherry Fruit Soup

    tart-cherry-soup-choosecherries-230

    Tart cherry soup can be a starter or dessert.
    Photo courtesy ChooseCherries.com.

     

    Here’s a follow-up to our recent recipe tip on fruit soup, which included a recipe for chilled blackberry soup.

    This recipe is easy as can be, using tart cherry juice. You can serve it as a starter; we like it as a dessert, with an optional scoop of fruit sorbet: blueberry, lemon, lime, raspberry or strawberry, for example.

    If you’re not adding sorbet, consider a garnish of fresh or dried cherries.

    Prep time 20 minutes plus 2-4 hours chilling time.

    RECIPE: TART CHERRY SOUP

    Ingredients For 6-8 Servings

  • 2 cups tart cherry juice
  • 24 ounces frozen tart cherries
  • 1/2 cup red wine
  • 1/2 cup sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoon fresh lemon juice
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
  • Optional garnish: crème fraîche, fresh cherries, dried cherries, Greek yogurt, sorbet, sour cream
  • Preparation

    1. GENTLY WHISK together tart cherry juice, red wine, sugar, cinnamon and lemon juice in a medium pot. Add frozen tart cherries. Heat over medium to high heat until mixture comes to a boil.

    2. REDUCE heat to medium to low and let simmer for 5 minutes. Remove from heat and allow to cool.
    (Optional: Spoon tart cherries out and blend in a blender until smooth; add back to soup)

    3. ADD vanilla and sour cream to cooled soup; stir to combine and chill for 2 to 4 hours in the refrigerator. Serve chilled with optional garnish.

    Check out more cherry recipes from the Cherry Marketing Institute, ChooseCherries.com.

     
      

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