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Dried orange and apple salad with roasted almonds
Happy New Year, everyone!Seeing as the New Year for the Trees (Tu B'Shevat, my favorite holiday) is coming up in two weeks, I figured it's time for another fruit and nut recipe. The easiest way I've found to make dried fruit is to use a dehydrator. It's a necessity if you have bountiful fruit trees (or CSAs) and can't give away all the fruit they're producing. Where I am in winter, citrus (oranges, lemons, limes, calamansi, pommelo, you name it) trees start to produce like crazy.
I got enough oranges from my CSA box last week to dry two full loads in the dehydrator. My ninang made some limoncello with her Meyer lemons, and she still has enough to make sorbet. Once she's done making it I'll post that recipe, but until then, try this salad. If you don't have a dehydrator, you can use fresh oranges instead. Dried orange and apple salad with roasted almonds 1 cup dried oranges (about 4)
1 cup sliced, cored apples (about 4)
1/2 cup almonds
1/4 cup orange juice, freshly squeezed if you have it
1 T cinnamon sugar
1 t orange zest
a few mint leaves for garnish 0. Dry the oranges the day before: Wash and zest 4 oranges. Peel off the pith, then lay out the sections on a dehydrator tray. If you don't have a dehydrator, use a toaster oven, or make this salad fresh. Follow your dehydrator's instructions for fruit, or if using a toaster oven, dry at 135F for about twelve hours. You can prop the door open with a wooden spoon.
1. Roast the almonds: Set the almonds in a roasting pan and roast in a 350F toaster oven or oven for about 5 minutes, until fragrant. You can also do this on the stovetop with a pan over high heat. Once they're done, pour them into a cool nonmetal bowl to stop the cooking. If you like, sprinkle them with a little cinnamon sugar after they're done roasting. Let cool.
2. Mix the zest, orange juice, and cinnamon sugar together into a dressing.
3. Core the apples and slice them into sixths or eighths.
4. Mix together the oranges, apples, almonds, and dressing. Tear the mint leaves into pieces and sprinkle them on top. Serve.
I got enough oranges from my CSA box last week to dry two full loads in the dehydrator. My ninang made some limoncello with her Meyer lemons, and she still has enough to make sorbet. Once she's done making it I'll post that recipe, but until then, try this salad. If you don't have a dehydrator, you can use fresh oranges instead. Dried orange and apple salad with roasted almonds 1 cup dried oranges (about 4)
1 cup sliced, cored apples (about 4)
1/2 cup almonds
1/4 cup orange juice, freshly squeezed if you have it
1 T cinnamon sugar
1 t orange zest
a few mint leaves for garnish 0. Dry the oranges the day before: Wash and zest 4 oranges. Peel off the pith, then lay out the sections on a dehydrator tray. If you don't have a dehydrator, use a toaster oven, or make this salad fresh. Follow your dehydrator's instructions for fruit, or if using a toaster oven, dry at 135F for about twelve hours. You can prop the door open with a wooden spoon.
1. Roast the almonds: Set the almonds in a roasting pan and roast in a 350F toaster oven or oven for about 5 minutes, until fragrant. You can also do this on the stovetop with a pan over high heat. Once they're done, pour them into a cool nonmetal bowl to stop the cooking. If you like, sprinkle them with a little cinnamon sugar after they're done roasting. Let cool.
2. Mix the zest, orange juice, and cinnamon sugar together into a dressing.
3. Core the apples and slice them into sixths or eighths.
4. Mix together the oranges, apples, almonds, and dressing. Tear the mint leaves into pieces and sprinkle them on top. Serve.
Jackfruit and mango sorbet
Inspired by all the wonderful gelato I've had on this trip, I give you a refreshing sorbet recipe for the fall. It works best and is much faster if you have a sorbet/ice cream maker. Eventually I have to learn how to make granita. Jackfruit and mango sorbetflesh from 1 jackfruit, cut into bite-sized pieces (or 1 can jackfruit in syrup)
flesh from 1 mango, cut into bite-sized pieces
1 cup water
1 cup sugar (reduce by up to 1/2 cup if you need to) In a saucepan set to medium-high heat, bring water to a boil.
Once water is boiling, reduce heat to medium and add fruit and sugar.
If you prefer a smooth sorbet, carefully blend the mixture with an immersion blender until smooth.
Bring mixture to a boil.
Once it starts boiling, turn off the heat. Let cool for five minutes.
Transfer mixture to a sorbet maker and follow its directions, or to a freezer-safe container.
Put the container in the freezer. Every ten or twenty minutes, give it a stir to break up any large ice chunks.
It's ready once the mixture is no longer runny.
flesh from 1 mango, cut into bite-sized pieces
1 cup water
1 cup sugar (reduce by up to 1/2 cup if you need to) In a saucepan set to medium-high heat, bring water to a boil.
Once water is boiling, reduce heat to medium and add fruit and sugar.
If you prefer a smooth sorbet, carefully blend the mixture with an immersion blender until smooth.
Bring mixture to a boil.
Once it starts boiling, turn off the heat. Let cool for five minutes.
Transfer mixture to a sorbet maker and follow its directions, or to a freezer-safe container.
Put the container in the freezer. Every ten or twenty minutes, give it a stir to break up any large ice chunks.
It's ready once the mixture is no longer runny.
Dried fig, olive, and hazelnut tapenade
L'shanah tovah, everyone!
I finally got to hear the shofar at Rosh Hashanah services for the first time this year. Someday I hope to blow one well enough to sound a strong tekiah gadol.Right after Yom Kippur I'll be traveling across eastern and southern Europe for a month. It will be the last time I can take a long, unencumbered vacation for a while. Does this mean there won't be any recipes for a whole month? Of course not! I will still be posting a recipe every Monday, as usual, this time inspired by the places I'm going. This week's recipe is inspired by the fresh apples and honey from last week's Rosh Hashanah dinner at my boyfriend's parents' house. When I first came across it, I didn't think the sweet figs and salty olives would match well, but I was pleasantly surprised. Try it on some challah this weekend. Dried fig tapenade with hazelnuts and olives1/2 cup dried figs, diced1/2 cup sweet marsala wine (or a sweet kosher wine like Manischevitz or Bartenura)
1/2 cup water
1-2 pieces of star anise
1-3 T sugar, to taste
1/4 cup chopped toasted hazelnuts (toast first, then chop)
1/4 cup chopped olives (kalamatas work really well)
1 T extra-virgin olive oil
In a saucepot set on low, simmer figs, wine, water, sugar and star anise until figs soften and become quite fragrant and the mixture becomes a little bubbly.
Add remaining ingredients and simmer until heated through. Mixture will be slightly thick.
Serve warm on challah or toast.
Keep the remainder in the fridge in an airtight container for up to a week or two.
