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Food » rec.food.cooking » Apricots
| Apricots [message #290463] |
Sun, 16 July 2006 19:04 |
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I am the happy recipient of 4 & 1/2 pounds of apricots.
That's_a lot_of apricots.
Today I'll butterfly a pork tenderloin, pound it out a little and put
in some diced up apricots, ginger, dried cranberries, and some mixed
dried fruit I have left over from another recipe, not too much though,
I won't "stuff" it with these. Roll and tie it. I'd like to make a
sweet-savory baste or marinade for it.
I was thinking of cooking down some apricots and thinning with water?
wine? what??? and adding a jalapeno pepper and maybe some finely diced
onion and what???? for a baste.
Can't think of how I'd make a marinade. Apricots and garlic and soy or
evoo????? ginger?????
I'm also going to cook down some apricots and mush them to a lumpy
mashed potato consistency and put in ziploc bags and hope I can wiggle
them into an already over full freezer. (I AM blessed).
Here are a couple of recipes I found google-ing
[at] [at] [at] [at] [at] Now You're Cooking! Export Format
Apricot Basil Dressing
salads/salad dressings
2 apricots
2 tbsp. white wine vinegar
1 tbsp. sugar
1 tablespoon fresh basil; or 1tsp dry
1 /4 cup vegetable oil
Combine 2 fresh ripe apricots (pitted), 2 Tbsp. white wine vinegar and
1
Tbsp. sugar in blender, whirl until blended.
With blender running, slowly add 1/4 cup vegetable oil until thick and
smooth.
Stir in 1 Tbsp. chopped fresh basil or 1 tsp dried basil. Makes 1
cup.
** Exported from Now You're Cooking! v5.69 **
[at] [at] [at] [at] [at] Now You're Cooking! Export Format
Apricot Cheese Tart
none
36 oz. cream cheese
6 oz. granulated sugar
6 oz. heavy cream
6 eggs
2 oz. orange liqueur
apricots, halved
3 11-inch prebaked tart shells
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon peel
12 oz. red currant jelly
6 oz. sliced almonds
1 1/2 oz lemon juice
Beat cream cheese and sugar with electric mixer, until smooth.
Add heavy cream, eggs, liqueur, lemon juice, vanilla extract & lemon
peel. Pour mixture into tart shells, dividing evenly. Bake at 350° for
15 min (or until set).
Arrange apricot halves over baked tart in concentric circles (make
sure apricots are dry!)
Melt jelly in saucepan over low heat. With pastry brush, apply thin
glaze of jelly over apricots and filling. Garnish with almonds. Cover
and refrigerate until served.
** Exported from Now You're Cooking! v5.69 **
Koko
A Yuman being on the net
(posting from San Diego)
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| Re: Apricots [message #290513 ] |
Sun, 16 July 2006 20:24 |
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In article <mprkb2dub45npn90fg9j14ulleh6c66872 [at] 4ax.com>,
Koko <Pstarkoch15 [at] hotmail.com> wrote:
> I am the happy recipient of 4 & 1/2 pounds of apricots.
>
> That's_a lot_of apricots.
Four and a half pounds? What size are these bad boys? My apricot jam
recipe calls for 3-1/2 pounds of them and when I was counting the aps
for that, I was using about 8 or 9.
>
> Today I'll butterfly a pork tenderloin, pound it out a little and put
> in some diced up apricots, ginger, dried cranberries, and some mixed
> dried fruit I have left over from another recipe, not too much though,
> I won't "stuff" it with these. Roll and tie it. I'd like to make a
> sweet-savory baste or marinade for it.
>
> I was thinking of cooking down some apricots and thinning with water?
> wine? what??? and adding a jalapeno pepper and maybe some finely diced
> onion and what???? for a baste.
Plain Jane that I am, I wouldn't waste for baste. (I made that up.)
Instead I'd make some chutney-type relish maybe, or apricot butter and
use those as condiments next time I grilled chicken or pork chops.
If you're hellbent on a marinade, though, consider OJ, or O-flavored
booze, maybe. Maybe some sage if you're looking for savory. If these
are really good apricots (most of what I can get here is kind of wimpy),
I'd think about making a yellow upside down cake, using your aps instead
of pineapple. I'm also wondering how the fresh aps would bear up in the
famous Rhubarb Custard Cake (with aps instead of rhubarb). Or poach
them in a light-ish syrup, chill them, and eat them cold. Or with ice
cream and chocolate sauce.
Just some random thoughts about it.
-Barb
> Can't think of how I'd make a marinade. Apricots and garlic and soy or
> evoo????? ginger?????
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| Re: Apricots [message #290568 ] |
Sun, 16 July 2006 21:58 |
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Melba's Jammin' wrote on 16 Jul 2006 in rec.food.cooking
> In article <mprkb2dub45npn90fg9j14ulleh6c66872 [at] 4ax.com>,
> Koko <Pstarkoch15 [at] hotmail.com> wrote:
>
> > I am the happy recipient of 4 & 1/2 pounds of apricots.
> >
> > That's_a lot_of apricots.
>
> Four and a half pounds? What size are these bad boys? My apricot jam
> recipe calls for 3-1/2 pounds of them and when I was counting the aps
> for that, I was using about 8 or 9.
> >
> > Today I'll butterfly a pork tenderloin, pound it out a little and put
> > in some diced up apricots, ginger, dried cranberries, and some mixed
> > dried fruit I have left over from another recipe, not too much
though,
> > I won't "stuff" it with these. Roll and tie it. I'd like to make a
> > sweet-savory baste or marinade for it.
> >
> > I was thinking of cooking down some apricots and thinning with water?
> > wine? what??? and adding a jalapeno pepper and maybe some finely
diced
> > onion and what???? for a baste.
>
> Plain Jane that I am, I wouldn't waste for baste. (I made that up.)
> Instead I'd make some chutney-type relish maybe, or apricot butter and
> use those as condiments next time I grilled chicken or pork chops.
>
> If you're hellbent on a marinade, though, consider OJ, or O-flavored
> booze, maybe. Maybe some sage if you're looking for savory. If these
> are really good apricots (most of what I can get here is kind of
wimpy),
> I'd think about making a yellow upside down cake, using your aps
instead
> of pineapple. I'm also wondering how the fresh aps would bear up in
the
> famous Rhubarb Custard Cake (with aps instead of rhubarb). Or poach
> them in a light-ish syrup, chill them, and eat them cold. Or with ice
> cream and chocolate sauce.
> Just some random thoughts about it.
> -Barb
>
> > Can't think of how I'd make a marinade. Apricots and garlic and soy
or
> > evoo????? ginger?????
>
Apricot jam/butter , a little ginger, nutmeg, dried mustard powder, lime
juice and 1 or 2 minced chipotles in adobo sauce make a decent finishing
sauce....
perhaps stewing the fresh apricots and adding sugar would give give you a
decent jam or butter like substance...but there are better things to do
with fresh apricots than to make jam...unless you want to make jam that
is.
--
Curiosity killed the cat, but for a while I was a suspect
-Alan
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| Re: Apricots [message #290597 ] |
Sun, 16 July 2006 23:16 |
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On Sun, 16 Jul 2006 13:24:19 -0500, Melba's Jammin'
<barbs.challer [at] earthfink.net.invalid> wrote:
>In article <mprkb2dub45npn90fg9j14ulleh6c66872 [at] 4ax.com>,
> Koko <Pstarkoch15 [at] hotmail.com> wrote:
>
>> I am the happy recipient of 4 & 1/2 pounds of apricots.
>>
>> That's_a lot_of apricots.
>
>Four and a half pounds? What size are these bad boys? My apricot jam
>recipe calls for 3-1/2 pounds of them and when I was counting the aps
>for that, I was using about 8 or 9.
These are little guys, a lot of little guys. Make a circle using your
index finger and thumb and that's the average size.
They are from a co-worker's tree.
>> Today I'll butterfly a pork tenderloin, pound it out a little and put
>> in some diced up apricots, ginger, dried cranberries, and some mixed
>> dried fruit I have left over from another recipe, not too much though,
>> I won't "stuff" it with these. Roll and tie it. I'd like to make a
>> sweet-savory baste or marinade for it.
>>
>> I was thinking of cooking down some apricots and thinning with water?
>> wine? what??? and adding a jalapeno pepper and maybe some finely diced
>> onion and what???? for a baste.
>
>Plain Jane that I am, I wouldn't waste for baste. (I made that up.)
>Instead I'd make some chutney-type relish maybe, or apricot butter and
>use those as condiments next time I grilled chicken or pork chops.
This sounds even better/
>
>If you're hellbent on a marinade, though, consider OJ, or O-flavored
>booze, maybe. Maybe some sage if you're looking for savory. If these
>are really good apricots (most of what I can get here is kind of wimpy),
>I'd think about making a yellow upside down cake, using your aps instead
>of pineapple. I'm also wondering how the fresh aps would bear up in the
>famous Rhubarb Custard Cake (with aps instead of rhubarb). Or poach
>them in a light-ish syrup, chill them, and eat them cold. Or with ice
>cream and chocolate sauce.
>Just some random thoughts about it.
>-Barb
Thanks for some great ideas. Now to get busy.
Koko
A Yuman being on the net
(posting from San Diego)
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| Re: Apricots [message #290620 ] |
Sun, 16 July 2006 23:58 |
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Koko wrote:
> I am the happy recipient of 4 & 1/2 pounds of apricots.
Apricot ice cream.
Sheldon
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| Re: Apricots [message #290623 ] |
Mon, 17 July 2006 00:09 |
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On Sun, 16 Jul 2006 19:58:11 GMT, Mr Libido Incognito <Not [at] vaild.null>
wrote:
>> In article <mprkb2dub45npn90fg9j14ulleh6c66872 [at] 4ax.com>,
>> Koko <Pstarkoch15 [at] hotmail.com> wrote:
>>
>> > I am the happy recipient of 4 & 1/2 pounds of apricots.
>> >
>> > That's_a lot_of apricots.
Lot's of snipping going on.
>
>Apricot jam/butter , a little ginger, nutmeg, dried mustard powder, lime
>juice and 1 or 2 minced chipotles in adobo sauce make a decent finishing
>sauce....
This sounds great, happily I have enough apricots to try this.
>perhaps stewing the fresh apricots and adding sugar would give give you a
>decent jam or butter like substance...but there are better things to do
>with fresh apricots than to make jam...unless you want to make jam that
>is.
That's Barb's job. Anyway, mine would pale in comparison.
Koko
A Yuman being on the net
(posting from San Diego)
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| Re: Apricots [message #290658 ] |
Mon, 17 July 2006 01:18 |
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Sheldon wrote:
> Koko wrote:
>> I am the happy recipient of 4 & 1/2 pounds of apricots.
>
> Apricot ice cream.
>
> Sheldon
>
That brings back memories. When I first met my husband's parents, his
mom used to make a very tasty, easy apricot-flavored ice cream.
She'd use a good quality commercial vanilla ice cream, slightly
softened, and beat in 1/2 jar of apricot jam and a tablespoon or two of
frozen orange juice concentrate, then refreeze.
It was really good IIRC, but that was 40+ years ago and I had never
tasted apricots before.
gloria p
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| Re: Apricots [message #290715 ] |
Mon, 17 July 2006 03:22 |
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In article <1153087082.034831.103740 [at] h48g2000cwc.googlegroups.com>,
PENMART01 [at] aol.com says...
>
> Koko wrote:
> > I am the happy recipient of 4 & 1/2 pounds of apricots.
>
> Apricot ice cream.
>
> Sheldon
>
>
Oooo - nice idea.
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| Re: Apricots [message #290732 ] |
Mon, 17 July 2006 04:01 |
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T wrote:
> PENMART01 [at] aol.com says...
> > Koko wrote:
> > > I am the happy recipient of 4 & 1/2 pounds of apricots.
> >
> > Apricot ice cream.
>
> Oooo - nice idea.
Yeah, really nice with candied walnut topping
Well it's summer here, were it winter I'd suggest apricot strudel,
apricot blintzes, apricot compote, all with apricot schnapps! hehe
Sheldon
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| Re: Apricots [message #290752 ] |
Mon, 17 July 2006 05:44 |
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On 16 Jul 2006 14:58:02 -0700, "Sheldon" <PENMART01 [at] aol.com> wrote:
>
>Koko wrote:
>> I am the happy recipient of 4 & 1/2 pounds of apricots.
>
>Apricot ice cream.
>
>Sheldon
Great idea Sheldon,
I was going to go read the ice cream maker thread but now I'll do what
Puster said. I'll top some premium vanilla ice cream with them. First
I'll cook up some apricots till mushy and top the ice cream with them
still warm.
Thanks guys,
Koko
A Yuman being on the net
(posting from San Diego)
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| Re: Apricots [message #290762 ] |
Mon, 17 July 2006 06:15 |
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Koko wrote:
> I am the happy recipient of 4 & 1/2 pounds of apricots.
>
> That's_a lot_of apricots.
>
> Today I'll butterfly a pork tenderloin, pound it out a little and put
> in some diced up apricots, ginger, dried cranberries, and some mixed
> dried fruit I have left over from another recipe, not too much though,
> I won't "stuff" it with these. Roll and tie it. I'd like to make a
> sweet-savory baste or marinade for it.
>
> I was thinking of cooking down some apricots and thinning with water?
> wine? what??? and adding a jalapeno pepper and maybe some finely diced
> onion and what???? for a baste.
I make something similar with pineapple. I add a sweetener (brown
sugar or Karo), Italian salad dressing (home made or Kraft Zesty),
garlic, black and red pepper and a tad soy sauce. This is delicious
used as a baste for shrimp on the grill.
-L.
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