(recipe from PETA)
12 dried Medjool dates, pitted
8 dried apricots
1/2 tsp. cardamom seeds (I used ground cardamom)
1/2 tsp. anise seeds
1 1/2 cups walnuts
1/4 cup ground cinnamon or unsweetened cocoa powder
Place the dates and apricots in a food processor and pulse until the mixture just starts to come together.
Add the cardamom seeds, anise seeds, and walnuts and pulse again until just combined. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Pour the cinnamon or cocoa into a shallow bowl. Form the date mixture into balls the size of walnuts and roll in the cinnamon or cocoa until completely coated.
Makes about 2 dozen sugarplums and keeps for 1 week in the refrigerator.
Showing posts with label dried apricots. Show all posts
Showing posts with label dried apricots. Show all posts
Monday, January 8, 2018
Sunday, December 24, 2017
Fruitcake Bars
(recipe from David Lebovitz)
6 Tbsp. flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
6 Tbsp. packed, light or dark brown sugar
2 cups walnuts, almonds, or pecans, toasted and coarsely chopped
1 1/2 cups dates, pitted and coarsely chopped*
1 cup dried apricot halves, coarsely chopped*
1 large egg
1/2 tsp. vanilla extract
*Use any combination of dried fruits that strikes your fancy. The dates really do make the recipe, but I've tossed in a scoop of dried sour cherries or cranberries, or candied ginger as well, with great results. Just stick with the total quantities listed above.
Line an 8-inch square pan across the bottom and up the sides with two sheets of aluminum foil, making a big criss-cross with the sides overhanging.
Preheat the oven to 325F and position the rack in the center of the oven.
In a large bowl, toss together the flour, baking powder, baking soda, and salt. Add the brown sugar, walnuts, dates, and apricots. Use your fingers to mix the fruit, and separate any pieces sticking together.
Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything's coated with the batter. Spread the mixture in the baking pan and press gently to even it out.
Bake for 35-40 minutes until the top of the bars are golden brown and has pulled away just-slightly from the sides of the pan. Cool the bars in the pan, then lift out.
To cut the cooled bars, use a heavy sharp knife, such as a bread knife, for ensuring neat, clean slices.
Storage: The bars can be stored in an airtight container at room temperature for up to a week.
(I used 1 cup dates, 1 cup apricots, and 1/2 cup dried cranberries for my fruit combination. For nuts, half walnuts, half pecans. I also used coconut sugar instead of the brown sugar. These bars are so good! Not too sweet, like a little energy nugget.)
6 Tbsp. flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
6 Tbsp. packed, light or dark brown sugar
2 cups walnuts, almonds, or pecans, toasted and coarsely chopped
1 1/2 cups dates, pitted and coarsely chopped*
1 cup dried apricot halves, coarsely chopped*
1 large egg
1/2 tsp. vanilla extract
*Use any combination of dried fruits that strikes your fancy. The dates really do make the recipe, but I've tossed in a scoop of dried sour cherries or cranberries, or candied ginger as well, with great results. Just stick with the total quantities listed above.
Line an 8-inch square pan across the bottom and up the sides with two sheets of aluminum foil, making a big criss-cross with the sides overhanging.
Preheat the oven to 325F and position the rack in the center of the oven.
In a large bowl, toss together the flour, baking powder, baking soda, and salt. Add the brown sugar, walnuts, dates, and apricots. Use your fingers to mix the fruit, and separate any pieces sticking together.
Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything's coated with the batter. Spread the mixture in the baking pan and press gently to even it out.
Bake for 35-40 minutes until the top of the bars are golden brown and has pulled away just-slightly from the sides of the pan. Cool the bars in the pan, then lift out.
To cut the cooled bars, use a heavy sharp knife, such as a bread knife, for ensuring neat, clean slices.
Storage: The bars can be stored in an airtight container at room temperature for up to a week.
(I used 1 cup dates, 1 cup apricots, and 1/2 cup dried cranberries for my fruit combination. For nuts, half walnuts, half pecans. I also used coconut sugar instead of the brown sugar. These bars are so good! Not too sweet, like a little energy nugget.)
Tuesday, December 19, 2017
Dried Cranberry, Apricot, and Fig Stuffing
(recipe from Bon Appetit magazine)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper
Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. (DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.)
Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to a very large bowl and cool.
Butter a 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture. Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared baking dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes before serving.
(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents. It was tasty, and a big hit! You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)
1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1 lb. Granny Smith apples (about 2 medium), peeled, cored, cut into 1/2-inch cubes
1/4 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh marjoram
1 cup (or more) vegetable broth
1/2 cup diced dried apricots
1/2 cup dried sweetened cranberries
1/2 cup diced stemmed dried figs
6 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust
6 cups (generous) 1-inch cubes day-old cornbread
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. coarsely ground black pepper
Melt butter in heavy large skillet over medium heat. Add onions and celery. Saute until tender, about 12 minutes. Add apples and all herbs. Saute until apples just begin to soften, about 3 minutes. (DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.)
Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to a very large bowl and cool.
Butter a 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in a small bowl to blend; whisk in broth and dried fruit mixture. Add egg misture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared baking dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes before serving.
(I made this for Thanksgiving dinner 2017 in Vermont with Sage and her parents. It was tasty, and a big hit! You can make it using regular bread for all 12 cups, but the cornbread adds a bit of character.)
Tuesday, October 24, 2017
Pineapple Papaya Salad with Dried Apricots and Coconut
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)
1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut
Slice off both ends of the pineapple, then cut the pineapple in half crosswise. Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board. Peel the other half. Cut each half into lengthwise quarters and slice off and discard the tough core portion. Cut the quartered pineapple into small, uniform chunks. Place the pineapple in a large mixing bowl.
Cut the papaya in half lengthwise and scrape out the seeds. Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks. Add the papaya to the pineapple in the bowl.
Peel the bananas and chop them into small uniform pieces. Core the apple and chop it into bite-size pieces. Toss the bananas and apple with the pineapple and papaya. Add the apricots, orange juice, and lime juice to the bowl and toss. Transfer to a pretty serving bowl.
Place the coconut in a dry, heavy-bottomed skillet over medium heat. Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color. Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.
1 medium fresh pineapple (about 2 1/2 lbs.)
1 large papaya (about 1 lb.)
2 medium barely ripe bananas
1 large tart, crisp apple (such as Granny Smith)
12 halves dried apricots (about 3 oz.), chopped
2 Tbsp. fresh-squeezed orange juice
1 Tbsp. fresh-squeezed lime juice
1/4 cup flaked coconut
Slice off both ends of the pineapple, then cut the pineapple in half crosswise. Holding the flat side of one pineapple half against a cutting board, use a sharp knife to slice off the peel in a downward motion toward the board. Peel the other half. Cut each half into lengthwise quarters and slice off and discard the tough core portion. Cut the quartered pineapple into small, uniform chunks. Place the pineapple in a large mixing bowl.
Cut the papaya in half lengthwise and scrape out the seeds. Peel the papaya and chop the fruit into uniform pieces about the same size as the pineapple chunks. Add the papaya to the pineapple in the bowl.
Peel the bananas and chop them into small uniform pieces. Core the apple and chop it into bite-size pieces. Toss the bananas and apple with the pineapple and papaya. Add the apricots, orange juice, and lime juice to the bowl and toss. Transfer to a pretty serving bowl.
Place the coconut in a dry, heavy-bottomed skillet over medium heat. Toast for a few minutes, stirring constantly, until the coconut is uniformly tan in color. Immediately remove the coconut from the pan, sprinkle it evenly over the fruit, and serve.
Root Vegetable & Apple Slaw
(recipe from Clean Eating magazine)
1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste
Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste
Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside at room temperature.
Prepare slaw: To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil. Add grated beet and blanch for 30 seconds, until water returns to a boil. Drain and rinse with cold water. Dry; add to a large bowl. (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)
To bowl with the beet, add the carrots, apples, and radishes. Add dressing and toss. Season with additional salt and pepper, if desired.
(A food processor's grating attachment makes for quick preparation. I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)
1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste
Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste
Prepare dressing: In a small bowl, combine all dressing ingredients. Set aside at room temperature.
Prepare slaw: To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil. Add grated beet and blanch for 30 seconds, until water returns to a boil. Drain and rinse with cold water. Dry; add to a large bowl. (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)
To bowl with the beet, add the carrots, apples, and radishes. Add dressing and toss. Season with additional salt and pepper, if desired.
(A food processor's grating attachment makes for quick preparation. I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)
Sunday, May 7, 2017
Spicy Chili Beans with Tempeh and Dried Peaches
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 cups dried pinto beans
1 cup dried adzuki beans
3 bay leaves
1 tsp. dried red chili flakes
6 cloves garlic, coarsely chopped
2 Tbsp. olive oil
1 large white onion, coarsely chopped
1 Tbsp. dried oregano
1 Tbsp. mustard seeds
2 tsp. ground cumin
2 tsp. chili powder
8 oz. tempeh, crumbled
1/2 tsp. salt
1 can (4oz.) chopped green chilies
1/2 cup fresh-squeezed orange juice
1 can (28 oz.) chopped tomatoes
1/3 cup chopped dried peaches or apricots
1 Tbsp. molasses
Sort the beans carefully and discard any small stones or discolored beans. Soak the two types of beans together in plenty of water at room temperature several hours or overnight. Drain off the soaking water and rinse the beans, then place in a stockpot with 10 cups of water, bay leaves, chili flakes, and half of the chopped garlic. Simmer over low heat until beans are barely tender - about 1 to 1 1/2 hours - adding more hot water, if necessary, to keep the beans submerged.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion, the remaining garlic, oregano, mustard seeds, cumin, chili powder, and tempeh. Add 1/4 tsp. of the salt and stir and sauté until the onion is becoming limp and the tempeh is nicely browned, about 10 minutes.
When the beans are tender, remove the bay leaves and stir in the remaining 1/4 tsp. salt. Add the tempeh mixture, orange juice, tomatoes and their juice, green chilies, peaches, and molasses. Simmer, stirring frequently, for 20 minutes. Serve hot.
2 cups dried pinto beans
1 cup dried adzuki beans
3 bay leaves
1 tsp. dried red chili flakes
6 cloves garlic, coarsely chopped
2 Tbsp. olive oil
1 large white onion, coarsely chopped
1 Tbsp. dried oregano
1 Tbsp. mustard seeds
2 tsp. ground cumin
2 tsp. chili powder
8 oz. tempeh, crumbled
1/2 tsp. salt
1 can (4oz.) chopped green chilies
1/2 cup fresh-squeezed orange juice
1 can (28 oz.) chopped tomatoes
1/3 cup chopped dried peaches or apricots
1 Tbsp. molasses
Sort the beans carefully and discard any small stones or discolored beans. Soak the two types of beans together in plenty of water at room temperature several hours or overnight. Drain off the soaking water and rinse the beans, then place in a stockpot with 10 cups of water, bay leaves, chili flakes, and half of the chopped garlic. Simmer over low heat until beans are barely tender - about 1 to 1 1/2 hours - adding more hot water, if necessary, to keep the beans submerged.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion, the remaining garlic, oregano, mustard seeds, cumin, chili powder, and tempeh. Add 1/4 tsp. of the salt and stir and sauté until the onion is becoming limp and the tempeh is nicely browned, about 10 minutes.
When the beans are tender, remove the bay leaves and stir in the remaining 1/4 tsp. salt. Add the tempeh mixture, orange juice, tomatoes and their juice, green chilies, peaches, and molasses. Simmer, stirring frequently, for 20 minutes. Serve hot.
Sunday, October 20, 2013
Hazelnut-Pear Salad with Radishes
(recipe from Whole Foods Market)
4 cups herb salad blend
2 medium radishes, trimmed and thinly sliced
1 Tbsp. white wine vinegar
2 medium Asian pears, diced and divided
1/4 cup dried apricots, thinly sliced and divided
1/2 cup hazelnuts, plus more for garnish, toasted, chopped, and divided
2 Tbsp. Dijon mustard
In a large bowl, combine the salad blend, radishes, half the pears, half the toasted hazelnuts, and half the apricots. Set aside.
To make the dressing, place reserved pears, hazelnuts, and apricots in a blender along with vinegar, mustard, and 1/4 cup water. Cover and puree until well combined and slightly thick, adding water, if needed, to reach the desired consistency.
Combine salad mixture and dressing and serve immediately.
(This dressing is wonderful!)
Saturday, April 21, 2012
Homemade Granola Bars
(recipe from goop.com)
1 1/3 cups rolled oats, divided
a pinch each of salt, ground cinnamon, ground nutmeg, and ground ginger
1/4 cup flax seeds (I used hemp seeds)
1 cup dried apricots, roughly chopped (or any combination of roughly chopped dried fruit and/or nuts) (I used 1/2 cup apricots and 1/2 cup pecans)
1/4 cup canola oil (I used mashed banana)
1/4 cup maple syrup (I used agave syrup)
2 Tbsp. brown rice syrup
Preheat the oven to 350F. Line a 8" square baking pan with parchment paper, letting a bit of excess paper hang over the sides.
Grind 1/3 cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, salt & spices, flax seeds, and apricots. In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.
Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for 1/2 hour, or until evenly browned. Remove from the oven and let cool for about 15 minutes. Remove to a cutting board (the parchment paper will act as a sort of sling, making this very easy). Cut into individual granola bars.
(I am on a mission to find a recipe for really good breakfast bars. This was tasty, though a bit dry, and didn't hold together so well in bar form. Also, loads of sugar syrups and not much healthy substance. The mission continues!)
1 1/3 cups rolled oats, divided
a pinch each of salt, ground cinnamon, ground nutmeg, and ground ginger
1/4 cup flax seeds (I used hemp seeds)
1 cup dried apricots, roughly chopped (or any combination of roughly chopped dried fruit and/or nuts) (I used 1/2 cup apricots and 1/2 cup pecans)
1/4 cup canola oil (I used mashed banana)
1/4 cup maple syrup (I used agave syrup)
2 Tbsp. brown rice syrup
Preheat the oven to 350F. Line a 8" square baking pan with parchment paper, letting a bit of excess paper hang over the sides.
Grind 1/3 cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, salt & spices, flax seeds, and apricots. In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.
Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for 1/2 hour, or until evenly browned. Remove from the oven and let cool for about 15 minutes. Remove to a cutting board (the parchment paper will act as a sort of sling, making this very easy). Cut into individual granola bars.
(I am on a mission to find a recipe for really good breakfast bars. This was tasty, though a bit dry, and didn't hold together so well in bar form. Also, loads of sugar syrups and not much healthy substance. The mission continues!)
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