Tree Fruit - Apples, Figs, Stone Fruits, Avocado, Citrus

[coronabarb]

I need to go hunt down that pumpkin pancake recipe. I've been wanting some for awhile now. :-)

[nctomatoman]

Next to last entry on this page.

http://tomatoville.com/showthread.php?t=8331

[coronabarb]

Thank you, Craig! Merry Christmas!

[Penny]

Thanks, gonna try this one!

[RJ_Hythloday]

I'll have to try this, sounds delicious.

[Zana]

Peach and Nectarine Cornmeal Cobbler

3 cups sliced nectarines (about 1 1/2 pounds)
3 cups sliced peeled peaches (about 1 1/2 pounds)
2 tablespoons lemon juice
1 1/2 tablespoons sugar
1 1/2 teaspoons cornstarch
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/3 cup fat-free milk
1 tablespoon sugar

Preheat oven to 375F.
Combine first 5 ingredients in a large bowl; stir gently.
Spoon into a 9-inch square baking pan.

Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add milk, stirring just until moist.
Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar.
Bake at 375F for 40 minutes or until topping is golden brown.

Makes 9 servings.


Nutritional Information
Amount per serving
Calories: 181
Calories from fat: 21%
Fat: 4.3g
Saturated fat: 0.8g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.4g
Protein: 2.5g
Carbohydrate: 34.9g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 115mg
Calcium: 66mg

copied from Dessert Du Jour www.recipedujour.com

[Zana]

Shrimp On The Barbie

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

• Soak a dozen long wooden skewers in water for 30 minutes.
• Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer.
• Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted.
• Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals.
• Baste liberally with sauce and grill for 2 minutes.
• Turn the prawn over and baste again, cooking for another 2 minutes.
• Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through.
• Remove from heat immediately when done, as they will get tough if overcooked.
• Use any remaining sauce for a dip for the prawns.

[Zana]

Avocado and Sun-Dried Tomato Spring Rolls

1 quart oil for frying
2 tablespoons vegetable oil
1/3 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup shredded cucumber
2 tablespoons diced onion
1/4 cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
1/3 cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers

Heat 1 quart oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.

Zana's Note:

I've done this using rice wrappers for a gluten free version. It also ends up being lighter in fat, since you don't have to fry it.

[Zana]

Chef Meg's Roasted Salmon with Caramelized Apple-Almond Pesto

- 14.3g Carbs, 3.8g Fiber, 0.5g Sugar

From: www.SparkPeople.com user CHEF_MEG
When you're shopping for this recipe, buy double the ingredients and make an extra batch for Chef Meg's Salmon Cakes later in the week.

12 oz salmon fillets
1 tsp unsalted butter
2 Granny Smith Apples, skin left on, cut into 1/4 inch dice
1/4 cup slivered almonds, toasted
1/2 bunch Italian parsley, leaves only
Pinch black pepper
1/2 lemon, juiced

Preheat oven to 400 degrees.

Place parsley leaves in a blender; puree, adding lemon juice and warm water until the mixture forms a paste.
Season with black pepper.

Heat a small sauce pan and add butter.
Once butter has melted and is foaming, add apples and cook for 3 minutes.
Remove apples from the heat and add the almonds and parsley pesto; toss to combine.

Place the salmon, skin side down on a roasting pan.
Layer the pesto over the fish; roast for 12-15 minutes or until the meat is firm and just starting to flake.

Makes 3 three ounce servings with 1/4 cup of apples and pesto per serving.

Servings: 4

Nutrition per Serving:
251 Calories, 11.7g Total Fat, 2g Saturated Fat, 3.7g Polyunsaturated Fat,
4.8g Monounsaturated Fat, 56.6mg Sodium, 765.4mg Potassium,
14.3g Total Carbs, 3.8g Dietary Fiber, 0.5g Sugars, 23.8g Protein

[Zana]

Scallops Grapefruit and Fried Rice

2 cups cooked long grain rice
4 tablespoons soy sauce
3 tablespoons oil
1 small onion, finely diced
1 ear corn, kernels only
1 small red pepper, finely chopped
1/2 pound snow peas, finely chopped
1 tablespoon dark sesame oil, optional
1 1/2 pounds bay scallops
1/2 cup grapefruit juice
2 tablespoons unsalted butter

Cook the rice in the normal way and chill in the refrigerator for at least 6 hours. Toss the rice with the soy sauce and set aside.
Heat 2 tablespoons oil in a large skillet or fry pan.
Add the onions and cook 1 minute. Add corn and peppers and cook, stirring, another 2 minutes. Add the snow peas and cook 30 seconds.
Add rice and cook, stirring, about 5 minutes. Remove from the heat.
Mix in the sesame oil and arrange the rice in a ring on a serving platter. Keep warm in a 250 degree oven while cooking the scallops.
Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking.
Add the scallops and cook about 2 minutes without stirring.
Using a wooden spoon, stir to un-stick any scallops that have adhered to the bottom of the skillet.
Add the grapefruit juice. Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate.
Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes.
Replace the scallops and any juices that have collected on the plate. Cook another 30 seconds, remove from the heat and whisk in the butter.
Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately.
Serves 4.

[Zana]

Grilled Scallop And Orange Skewers

Recipe By :Martha Stewart
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds large sea scallops -- rinsed
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
1 Large Bunch Fresh Thyme
5 small oranges -- cut into eighths
20 fresh bay leaves

Remove small muscle from sides of scallops, and discard. Combine juices,
oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to
marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.

Heat a grill or grill pan to medium hot, and place grid 4 inches above
coals. Double-skewer scallops, alternating with orange sections. Tuck a
sprig of thyme or skewer a bay leaf between each scallop and orange. Lay
skewers in a pan, and pour remaining marinade over them.

Grill for 2 to 3 minutes on each side, until scallops are opaque and
lightly charred. Serve immediately.

Photograph by: Victoria Pearson

Source:
"Martha Stewart Living Television"
S(Formatted by):
"Barb @ PK on 20 Jun 2001"
Copyright:
"Martha Stewart"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 263 Calories; 14g Fat (49.3%
calories from fat); 20g Protein; 14g Carbohydrate; 2g Dietary Fiber; 37mg
Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
1/2 Fruit; 2 1/2 Fat.

[Zana]

Herb and Sesame Scallops with Orange and Fennel Salad
Rachael Ray

3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh thyme, 6 sprigs
6 tablespoons toasted sesame seeds
1 tablespoon lemon zest
1 head fennel, thinly sliced, plus fronds
12 sea scallops, pat dry, check to make sure the foot has been removed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Orange and Fennel Salad:
1 navel orange, supremed
1/2 lemon, zested and juice
Salt and freshly ground black pepper
Extra-virgin olive oil

Preheat oven to 425 degrees F.

Combine parsley, thyme, sesame seeds, lemon zest, and fennel fronds. Season
scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat
a cast iron skillet or a nonstick pan with olive oil, about 2 tablespoons. Place
scallops in hot skillet and sear about 2 minutes per side until the scallops are
opaque and firm.
Orange and Fennel Salad:

Place the orange supremes and fennel into a bowl. Zest and juice the lemon over
the orange and fennel. Season, to taste, with salt and pepper and drizzle with
olive oil. Toss gently and place onto serving plates.

Place seared scallops on top.

[Zana]

Seafood Salad With Warm Citrus Dressing

1/2 cup sunflower oil
1 clove garlic, minced
1 piece 1/2-inch fresh ginger, minced
1 shallot, minced
Zest and juice of 1 lime
Zest and juice of 1/2 orange
1 tablespoon sugar
1/2 teaspoon salt or to taste
Freshly ground pepper

Salad;
6 cups mixed greens
1/4 cup each, chopped cilantro, mint
2 oranges, peeled, sectioned
1/2 pound scallops, cooked
1/2 pound shrimp, peeled, deveined, cooked
2 tablespoons sunflower seeds, toasted, see note
Edible flowers, optional

1. Heat 1 tablespoon of the oil in medium skillet over medium heat. Add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes. Stir in zest and juice of lime and orange, sugar, salt and pepper to taste. Cook 1 minute. Slowly whisk in remaining oil.
2. Toss together greens, cilantro and mint in large serving bowl. Arrange orange sections, scallops and shrimp on top of greens. Sprinkle with sunflower seeds and edible flowers, if using. Pour 1/4 cup of the warm dressing over salad; toss to coat. Add additional dressing as needed.

Note; To toast sunflower seeds, heat in small dry pan over low heat,
stirring often, until lightly browned. Immediately remove seeds from pan to stop cooking.

[Zana]

Sea Scallop Ceviche with Watermelon and Grapefruit

Makes about 20 hors d’oeuvres

2 grapefruits, peel and pith removed
1/2 pound fresh sea scallops, tough muscles removed
1/2 cup freshly squeezed lime juice
1 teaspoon coarse salt
2 jalapeno peppers, minced
1/2 small red onion, finely chopped
1 cup diced watermelon

1. Working over a bowl to catch juices, use a paring knife to slicebetween sections and membranes of grapefruits to separate segments; place segments in bowl. Squeeze juice from membranes into bowl. Strain; reserve juice in a bowl at room temperature. Place segments in another bowl; cover with plastic, and refrigerate.

2. Slice each scallop into three rounds; place in a large nonreactivebowl. Add reserved grapefruit juice, lime juice, and salt; toss well. Cover; refrigerate 30 minutes. Drain, discarding liquid. Refrigerate scallops until ready to use.

[Zana]

Avocado and Tomatillo Dip

3/4 pound fresh tomatillos
4 large garlic cloves
3 avocados
1/2 cup chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice, or to taste
1/4 cup finely chopped red onion
salt and freshly ground black pepper to taste

Remove husks and rinse tomatillos under warm water to remove stickiness.
Heat a well-seasoned cast-iron skillet or griddle over medium-high heat
until hot and lightly brown tomatillos and garlic, careful not to burn.
Cool to room temperature.
In a food processor purée tomatillos and garlic until smooth. Halve and pit
avocados and scoop into tomatillo mixture. Pulse until coarsely chopped.
Stir in cilantro, lime juice, onion, salt and pepper.
Serve with tortilla chips.

Makes about 3 1/2 cups.