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Set up an “applesauce bar” for breakfast, dessert or snacking. Photo courtesy U.S. Apple. Mom always made applesauce from scratch. Her apple of choice was the McIntosh, and she cooked them with the peel. It generated a pretty pink color when strained through a food mill. When we first had commercial applesauce from a…
Continue reading “TIP OF THE DAY: Homemade Applesauce & Applesauce Bar”
With a limited offering of sweet fresh fruit during the winter, turn to seasonal citrus to dress your desserts. Angel cake, cheesecake, olive oil cake, pound cake, sponge cake: all are highly receptive to a garnish of citrus segments (or, depending on how you look at it, a citrus fruit salad). In addition to cheery…
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During the cold winter months with most fruits out of season, citrus become a go-to fruit. Calamondins, clementines, grapefruits, kumquats, lemons, limes, mandarins, oranges, pomelos, satsumas, sweet limettas, tangelo, tangerine, ugli fruit and even more exotic varieties: All are waiting for you to enjoy. Cut them into salads, mix them into sauces, turn them into…
Continue reading “TIP OF THE DAY: Meyer Lemons”
Darker green Persian/Tahitian limes and the smaller, yellower Key limes (photo by Evan Dempsey | © THE NIBBLE). We love the filling of Key lime pie. Not especially a crust fan, we often make the filling alone, to serve crustless in pots de crème or ramekins. If you’ve had Key lime pie made with…
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Back in 2006, we reviewed a wonderful product called Sundia Watermelon Juice. It was celestial, tasting like fresh-squeezed watermelon. Alas, the company discontinued the product, and it took until 2014 for another commercial brand to come our way. World Waters debuted its WTRMLN WTR (someone’s idea—not ours—of a clever way to spell “Watermelon Water”). The…
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