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Posts Tagged ‘fall fruit salad’

Holiday Recipe Round-Up It’s down to the wire in Santa’s Kitchen and I’m helping him sort through popular holiday recipes featured in this blog. Reminiscing about these dishes, we force ourselves to stop salivating and start prepping food. Santa needs to start eating holiday foods now in order to build up his stamina for the long hours ahead!

Here are Santa’s picks for this year:

The holidays are not always about sweets. Bowls of Reindeer Snack Mix empty magically, so make sure you make plenty of this salty, sweet, and spicy treat. It also makes a great snack for any casual get-together or game-day viewing!

If mornings are not your thing, try sitting in front of a hot stack of Gingerbread Pancakes with Maple Cream. Your senses will be teased and tickled. Smell the ginger and cinnamon. Look at the light fluffy pancakes. Taste the spice and molasses mixed with the sweet maple cream. You’ll be wide awake in no time!

As much as he would like to, Santa cannot survive only on sweets. One of his favorite salads is not only gorgeous to look at, but is packed with healthy ingredients. Crisp slices of Asian pear mingle with juicy slices of pink grapefruit, crunchy slices of Fuyu persimmons, and beautiful red pomegranate arils. Toasted pine nuts and a fat-free dressing top off this wonderful Fall Fruit Salad.

Finally, here’s a recipe for one of Santa’s favorite cookies. With a buttery crust that’s topped with red currant jam and a lemony-nutty meringue, this cookie is a triple threat. Easily made in a 9 by 13-inch pan, these Yugoslavian Christmas Cookies will undoubtedly become one of your family’s holiday favorites!

This will be my last post of the year, because I will be enjoying the holidays with my family. May your holidays be filled with laughter and love and may the New Year bring peace and joy to you and yours. Thanks for following What About This and see you next year!

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Fall Fruit Salad

“Healthy” and “holiday” are words rarely used together, especially when describing food. Trying to plan healthy meals during the holidays can be quite a struggle, right? Well, not necessarily. This past Thanksgiving, I served my family a visually appealing, texturally satisfying, and heart-healthy salad. Not only did this salad splendidly highlight fall fruit, such as persimmons, Asian pears, pomegranates, and ruby grapefruit, it was served with a delicate, FAT-FREE, slightly sweet and slightly tart salad dressing! This salad has it all: gorgeous to look at, easy to prepare, and a delight to eat!

Fall Fruit Salad
Recipe from November 1995 issue of Sunset Magazine

Ingredients:
1 to 2 tablespoons pine nuts
2 firm-ripe Fuyu persimmons (1/2 lb. each)
2 ruby grapefruit (1 lb. each)
1 Asian pear (about 3/4 lb.)
3 tablespoons lime juice
3 tablespoons rice vinegar
2 tablespoons honey
2 to 3 cups frisée, rinsed and drained
3/4 cup pomegranate seed
Salt

Directions:
1. In a 6- to 8-inch frying pan over medium heat, frequently stir pine nuts until pale gold, 2 to 3 minutes. Pour from pan.

2. Rinse persimmons, then trim off and discard leaf tops. Slice persimmons crosswise into thin rounds.

3. With a knife, cut peel and white membrane from grapefruit. Holding fruit over a bowl, cut between segments and inner membrane to release fruit into bowl. Also squeeze juice from membrane into bowl, then discard membrane.

4. Rinse pear and discard stem. Cut fruit crosswise into thin rounds, right through center seeds. Coat pear slices with grapefruit juice.

5. Mix 3 tablespoons grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.

6. Line a salad bowl or individual plates with the frisée. Arrange pieces of persimmon, pear, grapefruit on the greens; sprinkle fruit with pomegranate seed and pine nuts, then moisten with the grapefruit-lime dressing. Add salt to taste.

Serves 6

Linnell’s Notes:
1. Fuyu persimmons are the round, squat persimmons that can be eaten while they are firm, unlike the elongated and pointed Hachiya persimmons, which must be eaten only after the fruit has ripened to a soft and somewhat squishy state.

2. Besides a light sprinkling of salt, I also sprinkled some fresh ground pepper on each plated salad.

3. Keep an eye on the pine nuts while toasting them. They contain a high level of oil, so they will burn quickly!

4. My family is not a big fan of frisée, so I substituted fresh green curly-leafed lettuce.

5. It is easier to peel the grapefruit, if you first cut off the top and the bottom peel. This will give you a flat surface when you stand the grapefruit on the cutting board.

ENJOY!

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