Fruit Salad with Honey-Mint-Lime Dressing
Adapted from Savory Sweet Life
Summer is approaching and I love the fresh fruits in season: strawberries, blueberries, blackberries, raspberries, melons, peaches, apricots, plums, etc. I came across this recipe from http://savorysweetlife.com/ early March when I was searching for a good fruit salad recipe. I made this for a party and it was a huge success. I replenish the fruit bowl twice. The fruits held up well even on the buffet table for serveral hours. This is the best fruit salad I have ever eaten. The honey-mint-lime dressing compliments the fresh fruits with the perfect balance of sweet and tart. Do not substitute lemon for lime and do not omit the mint. The mint is essential in this recipe, but not overpowering.
4-1/2 tablespoons lime juice (1.5 ounces)
4-1/2 tablespoons honey (1.8 ounces)
4-1/2 tablespoons brown sugar (1.8 ounces)
4-1/2 tablespoons finely chopped fresh mint
Two 16-ounce packages strawberries, cut into halves or quarters
One 6-ounce package blackberries
One 6-ounce package raspberries
Two 6 ounce packages blueberries
1 pound yellow peaches, nectarines and/or kiwis, peeled and thickly sliced and/or quartered
Combine the lime juice, honey, brown sugar and mint in a small bowl. Whisk together until well blended and sugar is dissolved. Set aside dressing in the refrigerator until ready to use.
Combine all the fruits into a very large bowl. When ready to serve, gently toss the dressing with the fruits and trasnfer to a large serving bowl.
Yield approximately 12 cups
TIP: The fruit salad will develop some dellicious fruit syrup overtime. I watched my son spooning all the syrup in his mouth when he was done eating the fruits. If you want to put that syrup into good use, drizzle over waffles, pancakes, oatmeal, ice cream, cake. Or use it for Italiian ice soda (add desired amount of syrup to unflavored carbonated water).
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, June 8, 2010
Sunday, April 25, 2010
Steamed Egg Custard Dessert
Steamed Egg Custard Dessert
Unlike traditional baked custard or flan, steamed egg custard is light and silky smooth. To achieve the silky smooth texture, the custard is strained through a fine sieve before steaming. The temperature of the water is very important. The water must reach a boiling hot temperature; then the heat is reduced to low so that the water will have very little bubbling activity while the custard is steaming. Covering the custard cups with plastic wrap during the steaming process is also important so that the custard will not puff up like a souffle. I tend to crave for this style of egg custard from my childhood memory. Sometimes I eat this egg custard for a quick nourishing breakfast before my workout at the gym.
4 large eggs (about 7.2 to 7.7 ounces)
1/2 cup organic evaporated cane juice (3.5 ounces)
2-1/2 tablespoons 100% maple syrup (2.6 ounces)
2 cups reduced fat milk (16 ounces)
Nuk eggs by emerging eggs in very hot tap water for about 1 minute.
Heat milk in the microwave for 1:30 minutes at high power or until hot, but
not boiling.
In a large bowl, whisk the eggs, evaporated cane juice and maple syrup until blended. Gradually add the hot milk to the eggs and whisk until blended and evaporated cane juice is dissolved. Strain custard through a fine sieve into a large measuring cup or large pitcher with a pourable spout. Distribute the custard among 6 custard cups or ramekins (about 4.7 to 4.8 ounces per cup). Cover each cup with plastic wrap. I like to use the "stretch-tite" brand plastic food wrap.
In a large, deep pot with a lid, fill the pot with 1 inch of water. Place a steamer rack at the bottom of pot. Bring water to a boil. Lower heat to low (simmering water with very little gentle bubbles) and place the custard cups on steamer rack. Can steam in
2 batches if all 6 custard cups cannot fit in the pot at one time. Cover pot with lid and steam 13 to 14 minutes. Custard will be set and slightly jiggly in the center, but will firm up as the custard cools. Let custard cool to room turemperature, about
2 hours. Do not remove the plastic wrap while custard is cooling to prevent custard from shrinkage on the sides and forming a skin on top. Can adjust plastic wrap if the plastic is concaving into the custard during cooling. Store custard in the refrigerator; recover with clean plastic wrap.
Custard can be eaten room temperature or chilled.
Yields 6 servings
About 189 calories per serving
Unlike traditional baked custard or flan, steamed egg custard is light and silky smooth. To achieve the silky smooth texture, the custard is strained through a fine sieve before steaming. The temperature of the water is very important. The water must reach a boiling hot temperature; then the heat is reduced to low so that the water will have very little bubbling activity while the custard is steaming. Covering the custard cups with plastic wrap during the steaming process is also important so that the custard will not puff up like a souffle. I tend to crave for this style of egg custard from my childhood memory. Sometimes I eat this egg custard for a quick nourishing breakfast before my workout at the gym.
4 large eggs (about 7.2 to 7.7 ounces)
1/2 cup organic evaporated cane juice (3.5 ounces)
2-1/2 tablespoons 100% maple syrup (2.6 ounces)
2 cups reduced fat milk (16 ounces)
Nuk eggs by emerging eggs in very hot tap water for about 1 minute.
Heat milk in the microwave for 1:30 minutes at high power or until hot, but
not boiling.
In a large bowl, whisk the eggs, evaporated cane juice and maple syrup until blended. Gradually add the hot milk to the eggs and whisk until blended and evaporated cane juice is dissolved. Strain custard through a fine sieve into a large measuring cup or large pitcher with a pourable spout. Distribute the custard among 6 custard cups or ramekins (about 4.7 to 4.8 ounces per cup). Cover each cup with plastic wrap. I like to use the "stretch-tite" brand plastic food wrap.
In a large, deep pot with a lid, fill the pot with 1 inch of water. Place a steamer rack at the bottom of pot. Bring water to a boil. Lower heat to low (simmering water with very little gentle bubbles) and place the custard cups on steamer rack. Can steam in
2 batches if all 6 custard cups cannot fit in the pot at one time. Cover pot with lid and steam 13 to 14 minutes. Custard will be set and slightly jiggly in the center, but will firm up as the custard cools. Let custard cool to room turemperature, about
2 hours. Do not remove the plastic wrap while custard is cooling to prevent custard from shrinkage on the sides and forming a skin on top. Can adjust plastic wrap if the plastic is concaving into the custard during cooling. Store custard in the refrigerator; recover with clean plastic wrap.
Custard can be eaten room temperature or chilled.
Yields 6 servings
About 189 calories per serving
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