Orange Dessert Ring With Fruit Recipe
Ingredients:
2 c of water (boiling)
2 pkgs of gelatin (3 oz, orange-flavored)
16 oz of peeled apricots (whole, canned)
Water (cold)
2/3 c of sweet wine (white)
1 c of seedless grapes (green)
Banana
Instructions:
Pour (boiling) water onto the gelatin then stir thoroughly till dissolved. Add (cold) water onto the saved syrup from the canned apricots, to get one cup.
Pour the wine and a cup of syrup/water. Stir thoroughly. Pour onto a 4-cup (ring) mold. Place inside the refrigerator till firm or for 5 hrs.
Combine grapes and halved apricots; cover then refrigerate. Dice the bananas and add onto the grapes and apricot; stir them well.
Unmold the gelatin and fill the center with the mixed fruits then place fruits around the jelly too. Serve immediately.
>> Orange Dessert Ring With Fruit Recipe
Cold Fruited Chicken Recipe
Ingredients:
1/4 c of dry apricots; halved then quartered
2 Tbsps of dry wine (white)
1 & 1/2 tsps or red-wine vinegar
1/4 c of onions
2 Tbsps of unsweetened juice (orange)
2 c of chicken-breast; chopped & cooked
1/4 c of toasted almonds; sliced
1/2 c segments of orange; chopped coarsely
1/2 c of seedless green or red grapes
1/4 c of freshly chopped parsley
1/8 tsp of salt
1/4 tsp of pepper
A dash or redpepper
4 red lettuce leaves
Instructions:
Combine apricots, vinegar, juice, wine and onions in saucepan. Have it boiled then set it aside and cool completely.
Combine the apricot mix w/ orange, chicken, grapes, parsely, almonds, peppers and salt in separate bowl. Chill w/ cover for 1-2 hrs. Spoon the chicken mix into platters lined w/ lettuce then serve.
>> Cold Fruited Chicken Recipe
Alaskan Sourdough Fruitcake Recipe
Ingredients:
1-1/2 c of puffed raisins (golden, seedless, seeded)
4 c of flour (white)
1 tsp of baking soda (Arm & Hammer)
1-1/2 c of currants (dried)
1 tsp of salt
1/2 tsp of mace
1 c and 2 Tbsps of wine (Blackberry Cordial)
1 tsp of cinnamon (ground)
1 tsp of cloves (ground)
1 tsp of allspice
6 Tbsps of butter
1 c of alaskan sourdough starter
2 Tbsps of lemon zest; grated
3 c of candied cherries (green and red)
1 c of sugar (white)
1 c of sugar (brown)
3 pcs of eggs; beaten well
1 c of nuts; chopped
Instructions:
Soak currants and raisins with one cup wine for over a night. Remove the starter (from the refrigerator) then set overnight, covered tightly.
Combine butter and sugar; beat till creamy; add lemon zest and eggs then beat thoroughly. Drain the raisins add onto the creamy mixture.
Add three cups flour, soda, spices, and salt; shake and toss will coated well. Add onto the batter; mix them well. Transfer onto greased (loaf) pans and let them stand for half an hour.
Bake inside preheated oven, 300 degrees F, for 2-1/2 hrs. Take the out from the oven then let them set before removing from the pans. Once they become cold, pour two tablespoons wine above each cakes.
Once absorbed, tightly wrap with cellophane (freezer) paper. Place inside the freezer or refrigerator.
>> Alaskan Sourdough Fruitcake Recipe
Chilled Fruit Soup Recipe
Ingredients:
6 ounces of currants (red)
6 ounces of cranberries
1/2 c of sugar
6 ounces of currants (black)
1.5 c of dry wine (white)
1 stick of cinnamon
1 & 1/4 c of water
2/3 c of dairy sourcream
1 orange peel; grated finely
Orange juice
1 Tbsp of Creme-de-Cassis liqueur
1 leaf of currant
Instructions:
Combine currants, wine, cranberries, sugar, peel, juice, water and cinnamon in saucepan then let it boil.
Adjust the heat then gently cook for 15 minutes ’til fruits are tender.
Discard the cinnamon.
In processor, you puree the liquid and fruit. Pass through a sieve and have seeds removed. Allow to cool and refrigerate it for 1 & 1/2 hours.
Stir in Creme-de-Cassis into the soup and then you pour it into 4-6 cooled bowls. Top every serving w/ a heaping spoonful of sourcream. Feather sourcream beautifully.
Top w/ leaves of black-currant then serve at once.
>> Chilled Fruit Soup Recipe
Autumn Fruit Cornish Hens Recipe
Ingredients:
8 cornish-game hens (1 pound each)
4 Tbsps of dried oregano
Pepper
1/2 c of oil (olive)
1 c of dried apricots
1/2 c capers w/ juice
1 c of brown-sugar
4 Tbsps of chopped parsley
1 c of dry wine (white)
8 bayleaves
1 c of pitted onions (green)
1 c of pitted prunes
1 c or red-wine vinegar
Salt
12 cloves garlic (large); peeled & finely minced
Instructions:
Clean your hens under ice water then pat them dry.
Combine garlic, hens, oregano, pepper, salt, prunes, oil, apricots, capers, bayleaves and olives in mixing bowl. Cover & refrigerate marinade overnight.
Prepare the oven. Heat it to three hundred fifty degrees Fahrenheit. Arrange the game-hens in shallow roast pans. You spoon marinade all over your hens.
Evenly sprinkle w/ sugar then pour the wine all around. Bake it for around 1 – 1 & 1/4 hrs, baste frequently ’til golden. The juices should be clear once thigh will be pricked w/ fork.
Arrange fruit, hens, capers & olives in serving plate. Moisten w/ drippings from pan then sprinkle w/ parsley. Place remaining sauce in bowl then pass around w/ dish.
>> Autumn Fruit Cornish Hens Recipe
Fruited Spinach Salad Recipe
Ingredients:
1/4 c of vinegar or wine (white)
2 Tbsps of honey
3 Tbsps of salad oil
1 tsp poppy seeds
1/2 tsp dry mustard
8 c of fresh spinach; tear
1 medium-sized papaya
1.5 c of seedless grapes; cut in half
Instructions:
Mix all ingredients and toss well in a salad bowl. Chill before serving.
>> Fruited Spinach Salad Recipe
Chicken With Fruit Sauce Recipe
Ingredients:
2 tsps of oil (olive)
Salt
Pepper
4 chicken-breasts halves (large); skinned and deboned
2 Tbsps of butter
1/4 c of minced onion
2 peeled pears (medium); cored & sliced
1 clove of crushed garlic (large)
2 tsps of juice from a lemon
1/2 c of dry wine (white)
1/4 c of chicken stock
2 tsps of honey
1/2 c of frozen or fresh blueberries; thaw them out
1/4 tsps of crushed dry thyme
Instructions:
In skillet placed over mid-heat, have your oil heated. Add chicken-cuts then saute for 4-5 mins on every side ’til cooked well. Remove meat from pan then keep it warm.
You melt one tablespoon butter. Add a teaspoon of juice and pears. Saute for 2-3 mins or ’til barely turns tender. Remove ot from pan then set it aside.
Using the same small pan, you cook garlic and onion for 1 min. Pour in stock and wine. Add thyme and honey as well. Boil mixture for 3-4 mins or ’til thickened.
Return pears into pan then add in your blueberries. Thoroughly heat for 2 mins. Swirl remaining juice and butter. Pour over sauce into your chicken.
>> Chicken With Fruit Sauce Recipe
Pacific Chicken Shrimp & Kiwifruit Kebabs Recipe
Ingredients:
6 pcs of kiwi fruit; peeled and quartered
1/2 lb of chicken breast fillets (skinless); cut to 16 pieces, 1-inch
1 pc of bell pepper (red, large); cored and quartered
1 pc of onion (red, small); peeled and quartered
16 pc of shrimp; peeled
For the Limeginger Marinade:
6 Tbsps of juice (lemon)
3 Tbsps of honey (pure)
2 Tbsps of vinegar (rice wine)
2 Tbsps of oil (olive oil)
1-1/2 tsps of cilantro; chopped
1 tsp of ginger; grated
1/4 tsp of pepper flakes (red)
Instructions:
Cut the quartered pepper into 4 pieces, getting 16 pieces. Cut the quartered onion into 4 pieces, getting 16 pieces.
Combine chicken, onions, and peppers with the marinade; toss them well. Marinate for 1 to 2 hrs inside the refrigerator.
Before cooking, toss shrimp and kiwi fruit with the marinated mixture. Divide among 8 skewers. Broil or grill 3 to 4 mins each side, turn them once till shrimp and chicken are done.
To make the marinade, combine lime juice, honey, vinegar, oil, cilantro, ginger, and pepper flakes; whisk thoroughly till blended well.
>> Pacific Chicken Shrimp & Kiwifruit Kebabs Recipe
Wine Fruit Cup Recipe
Ingredients:
1-1/2 c of wine (white, dry)
1/2 c of sugar (refined)
1 Tbsp of juice (lemon)
1/4 tsp of salt
1-1/2 tsps of anise seeds
1 pc of cinnamon stick (small)
4 pcs of purple plums (whole); sliced
1/2 c of raisins (golden, seedless)
2 pcs of nectarines (whole); sliced
Instructions:
Combine wine, juice, sugar, cinnamon stick, anise, and salt inside a (stainless steel or enameled) saucepan; let it boil. Once boiling, turn the heat off and let it cool.
Combine plums, peaches, and raisins inside a mixing bowl; strain cooled syrup above the fruits and cover. Place inside the refrigerator for hours, stir occasionally.
>> Wine Fruit Cup Recipe
Lemon Dressing For Fruit Salad Recipe
Ingredients:
1/3 c of lemonade (or limeade)
1/4 c oil (vegetable)
1 tsp poppy seeds
2 Tbsp of honey
1/3 c wine (dry, white)
A fruit salad
Instructions:
Combine ingredients (except fruit salad) and beat well using a mixer.
>> Lemon Dressing For Fruit Salad Recipe
Mango Fruit Parfait Recipe
Ingredients:
2 c of mangoes; cut in cubes
1/4 c juice (freshly squeezed oranges)
24 pcs of hulled strawberries; slice & leave 4 pcs whole
1 c kiwi fruit; peel and slice
12 raspberries (red)
Instructions:
Puree mangoes with juice (orange) using a food processor til very smooth. Thinly slice twenty strawberries (leave 4 pcs whole) and line four wineglasses using strawberries slices.
Pour in layers of puree, covering the lined fruits. Fill in the glass using the remaining puree, and top with sliced kiwi, strawberries (whole) and the red raspberries.
Cover and chill in the refrigerator for fifteen minutes then serve iced cold.
>> Mango Fruit Parfait Recipe
Apricot-Carrot Salad With Grapefruit Mint Recipe
Ingredients:
2 Tbsps of juice (lime)
2 Tbsps of wine vinegar (red)
2 tsps of cumin (ground)
1 tsp of sugar (refined)
Salt
Pepper (white)
1/3 c of peanut oil
2 pcs of garlic cloves (small); chopped finely
1 Tbsp of ginger; grated
2 Tbsps of chopped grapefruit mint
1 lb of carrots; peeled
1/2 c of slivered apricots (dried)
4 pcs of lettuce leaves (Romaine, large)
Instructions:
(Dressing)
Combine vinegar, two tablespoons of juice, cumin, salt, pepper, and sugar inside a bowl; mix them well. Add the oil and whisk continuously; add garlic, mint, and ginger. Let it stand for 1-1/2 hr.
Shred the carrots inside the processor. Transfer on a bowl then add the apricots and dressing; toss them well. Spoon the salad into the chilled lettuce. Serve at once.
>> Apricot-Carrot Salad With Grapefruit Mint Recipe
Fruited Chicken Recipe
Ingredients:
2 & 1/2 pounds of boneless chicken cuts
1/4 tsp of pepper
1/2 tsp of salt
3 Tbsps of oil (vegetable)
A can of fruit-pie filling
1/4 c of packed light-brown sugar
1/2 c of dry wine (white)
1/2 c juice of lime
1/4 tsp of all-spice
1/4 tsp of ground cloves
1/4 tsp of nutmeg
Instructions:
Rinse your chicken cuts thoroughly then pat them dry. Add pepper and salt to taste. Cook in skillet w/ oil for about 10 mins one every side ’til browned.
Combine wine, filling, juice, spices and sugar in mixing bowl. Mix thoroughly. Arrange your chicken pcs in microwaveable dish then spoon fruit-sauce over.
Cover & nuke in low-setting for about 10 mins or until chicken loses its pink color and it turns tender. Best when served w/ rice or noodles.
>> Fruited Chicken Recipe