This week’s e-mail recipe is more of a cooking tip that lets you use not-yet-fully ripe fruit, such as strawberries or kiwifruit, as a topping for cakes, pies, or ice cream.  That’s what we had to do for this set of desserts.  As some of the kiwi wasn’t fully ripe, we were able to break down the toughness with the lemon, and sweeten it up with some sugar.  This recipe creates a delicious glaze that takes away tartness and makes a topping that’s both soft and textured.

Ingredients and Instructions:

Cut the fruit into ¼ pieces. For every 2 cups of fresh fruit, combine with the juice of one lemon and a ¼ cup of granulated sugar.  Mix with fruit and let flavors absorb for about 1 hour before using as a topping for desserts.

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What do you do with your dyed eggs after Easter is over? Here’s an idea that could help you find new meaning for those leftover colored eggs.

Vegetable oil

2 hardboiled egg

1 Tbs flour for dredging

1 egg beaten with 1 tsp of water

2 Tbs seasoned breadcrumbs

Salt and pepper

Instructions:  Remove shells from hardboiled egg.  Roll egg in flour.  Dip egg in egg wash.  Dredge in seasoned breadcrumbs.  Heat oil in a small saucepan to 350 degrees.  Deep fry egg until golden brown.  Remove egg and season with salt and pepper.  Wait until cool before cutting in half.

To add extra flavor and texture, remove the yolks and mix with ½ tsp of mayonnaise and ½ tsp of mustard.  Mix together and scoop yolk mixture back into the egg white.  These are no deviled eggs.  They are kicked up angelic eggs!

Posted in Recipe-Side Dishes, Recipe-breakfast, Recipes | 3 Comments »

Purple and Green Slaw

Ingredients: (serves 4)

2 cups of purple cabbage, shredded

2 cups of green cabbage, shredded

1 package of dried Ramen noodles broken up into pieces (do not use the flavor packet) 

½ cup of peanuts or cashews

1 scallion (Green onion), finely minced

1 teaspoon of sesame seed

1 cup of mayonnaise

2 Tbs of water

2 Tbs of cider vinegar

1 Tbs of peanut oil

1 Tbs of soy sauce

1 tsp of salt

½ tsp of chili powder

½ tsp of black pepper

Instructions:

Combine the cabbage, noodles, scallion, sesame seeds and nuts in a bowl.  In a separate bowl combine the mayonnaise, water, oil, soy sauce, vinegar, salt, chili and pepper.  Whisk together and pour over the slaw.  Toss until flavors are fully incorporated.

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