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Category Archives: fruit

GRILLED PEACHES

12 Wednesday Aug 2015

Posted by Ceri Wilkin in fruit, Recipes

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blue cheese, delicious, easy, flavorful, grilled, quick

I prepared these superb yet simple peaches for a lovely, quiet evening at home with my husband. They were incredibly and intensely flavorful and paired perfectly with our relaxed dinner on the back porch.

GRILLED PEACHES

grilled peaches

3 tablespoons sugar

3/4 cup balsamic vinegar

2 teaspoon ground black pepper

2 fresh peaches with peel, halved and pitted

blue cheese wedges

In a saucepan over medium heat, stir together the sugar, balsamic vinegar and pepper. Simmer until liquid has reduced by one half. Remove from heat and set aside.

Heat grill for medium-high heat. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes or until caramelized. Turn peaches over. Brush the top sides with the balsamic glaze and cook for another 2 to 3 minutes.

Transfer the peach halves to individual serving dishes and drizzle with remaining glaze. Top with blue cheese.

Enjoy!

Recipe adapted from The Dining Guide, August 2014

www.nwaonline.com/dining/

MINI LEEK AND BACON TARTS and BLT DEVILED EGGS and FRUIT SKEWERS WITH DIP and MANDARIN MELTING MOMENTS

09 Saturday May 2015

Posted by Ceri Wilkin in Appetizers, bars and cookies, Entertaining, fruit, Recipes

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Afternoon Tea, celebration, Mothers Day

My daughter and I hosted an Afternoon Tea for another mother and daughter we welcomed over from her school, after many months of trying to find a time to get together. It was a lovely afternoon, with delightful, fun and delicious food, a glass of pink champagne for the adults and cups of tea for everyone.

elise and margeaux two

– The sweet Afternoon Tea girls

MINI LEEK AND BACON TARTS

mini leek and bacon tarts

12 slices white sandwich bread

25 grams butter, softened

1 tablespoon oil

3 rashers bacon, chopped

1 leek, halved and finely chopped

2 eggs

3 tablespoons creme fraiche

salt and pepper

Heat oven to 200C.

Using a 6cm cookie cutter, cut two circles from each slice of bread. Spread with butter and press them butter side down into mini muffin pans.

Heat the oil in a frying pan. Add the bacon and leeks and cook for 3 to 5 minutes until softened and just starting to brown. Spoon the mixture into the bread bases.

In a small bowl, whisk the eggs and creme fraiche together until smooth. Season to taste with salt and pepper.

Carefully pour into the cases. Bake for 8 to 10 minutes, until puffed and golden.

Enjoy!

BLT DEVILED EGGS

BLT deviled eggs

8 hard cooked eggs

1/3 cup mayonnaise

2 tablespoons ranch dressing

3 slices cooked bacon, chopped

4 cherry tomatoes, chopped

2 tablespoons shredded lettuce

Cut eggs lengthwise in half. Remove yolks, place in medium bowl, mash with a fork.

Add mayonnaise and ranch dressing, mix well. Stir in bacon and tomatoes.

Fill egg whites with yolk mixture, top with lettuce.

Enjoy!

Recipe adapted from Food and Family

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

FRUIT SKEWERS WITH DIP

fruit skewers with dip

marshmallows

pineapple chunks

strawberries, cut in half

fresh figs, cut in half

raspberries

Thread marshmallow onto wooden skewer, followed by the fruit. Place on a serving plate. Serve with fruit dip

FRUIT DIP

1 small container of plain or vanilla Greek yogurt

1 teaspoon brown sugar

1 teaspoon honey

1/2 teaspoon vanilla

Mix all ingredients well and serve with fruit.

Enjoy!

Recipe adapted from Arkansas Living, August 2013

www.aecc.com/arkansas-livin…

MANDARIN MELTING MOMENTS

mandarin melting moments

180 grams butter, softened

2 tablespoons icing sugar

1 teaspoon vanilla extract

finely grated zest of 1 mandarin

1 1/2 cups flour

2 tablespoons cornflour

ICING

25 grams butter, softened

finely grated zest of 1 mandarin

1 tablespoon mandarin juice

1 cup icing sugar

Heat oven to 160C and line 2 baking trays with baking paper.

Beat butter, icing sugar, vanilla and zest until creamy. Add flour and cornflour and mix to a smooth dough. With floured hands shape tablespoons of the mixture into balls. Place 12 balls on to each tray and flatten with a fork. Bake individual trays for 15 minutes. Cool completely on trays before sandwiching with icing.

ICING

Beat butter with zest and juice. Add sifted icing sugar and mix until combined. Add a little extra mandarin juice if required.

Enjoy!

PINEAPPLE CRISP

09 Sunday Nov 2014

Posted by Ceri Wilkin in Dessert, fruit, Recipes

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crisp, pineapple

Wonderful times with family, friends and neighbors – lunches, dinners, a tea party, horse show, birthday party, camping, ladies night, road trip and football – a full, fun and pleasantly exhausting few days – and this Pineapple Crisp was a lovely sweet ending to a lovely sweet weekend. I had one cup of left-over pineapple and this was a delicious way to use it up – but you could add more if you wanted your crisp fruitier.

PINEAPPLE CRISP

pineapple crisp

1 cup crushed pineapple, drained

1/2 cup flour

1/2 cup brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup butter, melted

1/2 teaspoon ground cinnamon

Heat oven to 350F.

Spread well-drained pineapple into a loaf pan. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.

Bake for 20 minutes, serve hot or cold.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/recipe/pineapple-crisp/

MANGO LIMEADE – FAYETTEVILLE PILATES AND BARRE

16 Thursday Oct 2014

Posted by Ceri Wilkin in Breakfast & Brunch, fruit, Recipes

≈ 1 Comment

Tags

lime, mango, sparkling water

I blended up a batch of Mango Limeade for breakfast, but it would be good for an afternoon treat as well.

MANGO LIMEADE – FAYETTEVILLE PILATES AND BARRE

mango limeade

4 cups frozen mango cubes, thawed

1 cup mango nectar

1 cup fresh lime juice

2 tablespoons agave nectar

1 750-ml bottle sparkling water chilled

In a blender combine mangoes and mango nectar. Cover, blend until smooth. In a serving pitcher, stir together the mango mixture, lime juice and simple syrup. Stir in desired amount of sparkling water before serving. Pour into ice filled glasses.

Enjoy!

Recipe adapted from Better Homes and Gardens, August 2013

www.bhg.com/recipes/

 

SWEET PEACH OLIVE OIL CAKE

31 Sunday Aug 2014

Posted by Ceri Wilkin in Dessert, fruit, Recipes

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cake, olive oil, peach

This was a lovely ending to a recent cook out with friends, happily making the most of the last of the ripe, delectable summer produce.

SWEET PEACH OLIVE OIL CAKE

sweet peach olive oil cake

3 ripe peaches, diced

1 1/2 cups olive oil

1 cup plus 2 tablespoons sugar

1/2 teaspoon salt

3 eggs

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Greek yogurt or ice cream, for serving

Heat oven to 350F. Line a 9-by-13 inch baking pan with parchment paper and coat with cooking spray. In a bowl, toss the peaches with 1/4 cup olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes.

In a bowl, whisk the eggs, the remaining 3/4 cup sugar and 1 1/4 cups olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan, bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then serve with Greek yogurt.

Enjoy!

Recipe adapted from Food and Wine, June 2013

CHERRY ALMOND CLAFOUTI – FAYETTEVILLE PILATES AND BARRE

21 Thursday Aug 2014

Posted by Ceri Wilkin in Dessert, fruit, Recipes

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almonds, cherries, clafouti, eggs, french

I made this Clafouti to take to a friends house, where we watched the Tour de France, enjoyed a variety of French foods and wines, and had a wonderful evening. Although cherries are traditional in this delicious dessert, almost any fruit could be substituted.

CHERRY ALMOND CLAFOUTI

cherry almond clafouti

1/2 cup whole almonds

1 1/4 cups whole milk

1 tablespoon plus 1/2 cup sugar

8 ounces dark sweet red cherries, pitted and halved (about 2 cups)

3 eggs, room temperature

1/2 teaspoon almond extract

pinch of salt

1/4 cup flour

powdered sugar

Blend almonds in processor until ground but not pasty. Transfer to small saucepan, add milk and bring to a simmer. Remove from heat, let steep 30 minutes. Pour through strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.

Heat oven to 375F. Butter a 10 inch diameter dish, sprinkle with 1 tablespoon of sugar. Scatter cherries evenly over bottom of dish.

Using electric mixer, beat eggs, almond extract, salt and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.

Lightly dust with powdered sugar and serve.

Enjoy!

Recipe adapted from Bon Appetit, June 2006

CITRUS BRINED PORK TENDERLOIN WITH PEACH MUSTARD

14 Thursday Aug 2014

Posted by Ceri Wilkin in fruit, main, Pork, Recipes

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brine, dry rub, mustard, peach

At a recent cocktail party, a friend and I were talking about the different experiences our out of town guests had while in Arkansas. Hers walked the beautiful grounds of Crystal Bridges Art Museum, perused the elegant interior and were introduced to the delights of a local and very fabulous food cart.

In comparison, my visitors passed a chicken truck on the highway coming into town, were served a plain chicken dinner when they arrived, and then were loudly roused the next morning to chase down one of our own chickens that had escaped from the coop, had been pursued by our dog, and then hidden in the next-door-neighbors lush yard.

However, I hope I enhanced their Arkansas experience, and cast a favorable light over Fayetteville, Arkansas.

CITRUS BRINED PORK TENDERLOIN WITH PEACH MUSTARD

pork with peach mustard

CITRUS THYME BRINE

1/2 onion, chopped

2 garlic cloves, peeled and crushed

1 bay leaf

1/2 cup salt

1/4 cup light brown sugar

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon black peppercorns

1 orange, halved

1 lemon, halved

4 sprigs thyme

2 1-pound pork tenderloins

DRY RUB AND ASSEMBLY

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1/4 cup light brown sugar

2 tablespoons salt

1 tablespoon coarsely ground black pepper

1 tablespoon paprika

Peach Mustard (recipe follows)

CITRUS THYME BRINE

Bring onion, garlic, bay leaf, salt, brown sugar, coriander seeds, fennel seeds, peppercorns, and 2 cups of water to a boil in a medium saucepan. Reduce heat and simmer, stirring until salt and sugar are dissolved. Remove from the heat and add 2 cups of cold water. Transfer brine to a large heatproof bowl. Squeeze orange and lemon juice into brine and add citrus halves and thyme. Chill until cool. Place pork in a large resealable plastic bag and add brine. Seal bag, pressing out air, and chill at least 12 hours.

DRY RUB AND ASSEMBLY

Remove pork from brine, brushing off any spices. Let stand at room temperature 1 hour before grilling.

Toast coriander and fennel seeds in a small skillet over medium heat, tossing occasionally until fragrant, about 2 minutes. Let cool, then finely grind in mortar and pestle. Combine in a small bowl with brown sugar, salt, pepper and paprika.

Heat oven to 400F.

Pat pork dry and rub all over with dry rub. Bake for 25 to 30 minutes. Transfer pork to a cutting board, tent loosely with foil, and let rest for 10 to 15 minutes. Slice and serve with peach mustard.

PEACH MUSTARD

1 ripe peach

2 tablespoons sugar

1 teaspoon apple cider vinegar

1/2 teaspoon salt, plus more to taste

1/3 cup Dijon mustard

1/3 cup whole grain mustard

1 tablespoon finely chopped fresh herbs

freshly ground black pepper

Using the tip of a paring knife, score and X in the bottom of the peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Let cool. Peel and coarsely chop.

Bring peach, sugar, vinegar, 1/2 teaspoon salt and 2 tablespoons of water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5 to 8 minutes. Pulse in a blender until chunky. Transfer to a medium bowl, let cool.

Mix in Dijon and whole grain mustards, and chives, season to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, July 2014

STRAWBERRY GOAT CHEESE BRUSCHETTA

10 Sunday Aug 2014

Posted by Ceri Wilkin in Appetizers, fruit, Recipes

≈ 2 Comments

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baguette, balsamic glaze, basil, bruschetta, cream cheese, goat cheese, strawberries

It has been such a busy summer, coming and going and trying to keep up with our usual activities, we haven’t been able to keep up with friends as we would have liked.

Even though my daughter had an early morning horse riding competition, Mum and I attended a wine pairing brunch and my husband threw his back out while loading the car in the grocery store parking lot, we didn’t want to reschedule with friends we had invited over for dinner, for fear it would take too long to find another date.

We kept it very simple, my husband smoked ribs and grilled corn, I made this bruschetta as an appetizer to start the evening off, and our friends arrived with a decadent and delicious cake for dessert.

STRAWBERRY GOAT CHEESE BRUSCHETTA

strawberry bruschetta

4 ounces goat cheese, softened

4 ounces cream cheese, softened

1 french baguette, sliced and toasted

1 (16 ounce) package of strawberries, hulled and sliced

balsamic glaze

1/2 cup basil leaves, sliced

In a small bowl, stir together goat cheese and cream cheese. Spread goat cheese mixture over baguette slices. Arrange strawberry slices on top of cheese. Drizzle evenly with balsamic glaze and top with basil leaves.

Enjoy!

 

BLACKBERRY GIN FIZZ and BLACKBERRY MARGARITA

08 Friday Aug 2014

Posted by Ceri Wilkin in Cocktails, fruit, Recipes

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basil, blackberry, gin, lime, tequila, triple sec

There is a thornless blackberry bush in our herb garden, that thrives this time of year. The kids love to eat the blackberries straight from the bush, but the fruit tends to have a lot of seeds. However, these Blackberry flavored cocktails enable me to enjoy the bounty from our garden seed free.

BLACKBERRY GIN FIZZ

blackberry gin fizz

6 ounces of blackberries

1/2 cup sugar

2 cups gin

1 cup fresh lime juice

club soda

sweet basil

Puree blackberries and sugar in a blender. Let stand. stirring occasionally until sugar is dissolved, about 10 minutes. Strain puree through a fine-mesh sieve into a pitcher, discard seeds in sieve. Stir gin and lime juice into pitcher. Divide drink among ice-filled glasses, top with soda. Garnish each with basil.

Enjoy!

Recipe adapted from Bon Appetit, July 2012

BLACKBERRY MARGARITA

blackberry margarita

FOR THE BLACKBERRY PUREE

1 pound blackberries

1/4 cup water

2 to 4 tablespoons sugar

FOR EACH DRINK

juice from half lime

sugar, optional

ice

1 ounce tequila

1/2 ounce triple sec

1 1/2 ounces blackberry puree

FOR THE BLACKBERRY PUREE

In a saucepan, combine blackberries and water and cook over medium-low heat, stirring occasionally until blackberries start to release their juices.

Transfer mixture to a fine mesh sieve set over a bowl and press to extract juice. Discard solids. Add sugar and stir until sugar dissolves. Set aside to cool.

FOR EACH DRINK

Rub each cocktail glass rim with lime (save lime) and dip moistened rim in sugar if desired, set aside.

Fill a cocktail shaker with ice. Add tequila, triple sec, blackberry puree and squeeze juice from lime half and shake well. Strain into cocktail glass.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2010

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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