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Fresh Berry Pie

June 21, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Fruit Recipes, Fruit, Snack

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fresh_berry_pie Fresh Berry Pie - This is an incredible fresh fruit recipe for summer, when all the berries are in season, and overflowing sweet juiciness. We stuffed as many of them as we could into this delightful dessert recipe.

Prep Time: 10 mins
Cook Time: 45-50 mins
Servings: 6-8
Main Ingredient: Berries
Difficulty Level: 1

Ingredients to make Fresh Berry Pie

1 10inch Unbaked Pie Shell
1 Qt Berries,washed
1 C Flour
2 C Granulated Sugar
1 C Milk

Directions to make Fresh Berry Pie

Step 1:Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries.
Step 2:Bake at 350 for 45 to 50 minutes until center is set. If desired, brown under broiler.

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Sweet Citrus Lobster Salad

June 19, 2009 by Firehouse Chef  
Filed under Boiled, Easy, Easy Fruit Recipes, Fruit, Main Course, Salad, Supper

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  Sweet Citrus Lobster Salad - The big chunks of fresh, colorful citrus in this fruit salad give this wonderful salad so much zest, your tastebuds will go into shock. Combined with creamy yogurt and sensational lobster meat, this is an extremely hearty salad recipe, a meal all by itself.

Prep Time: 15 mins
Cook Time: 5-10 mins
Main Ingredient: Lobster
Difficulty Level: 2

Ingredients to make Sweet Citrus Lobster Salad

3 8 oz lobster tails; fresh or frozen
1 md Pink grapefruit; peeled, sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped

Directions to make Sweet Citrus Lobster Salad

Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.
Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.
Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.

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Avocado Filled with Crabmeat

June 18, 2009 by Firehouse Chef  
Filed under Easy, Fruit, Salad, Side Dish

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  Avocado Filled with Crabmeat - The very under-used avocado, is made into a very attractive serving bowl, for this tasty crab salad. Crunchy, fresh fruit and veggies, with a wonderful medley of herbs, are combined then served in an avocado shell, on a bed of lettuce leaves.

Prep Time: 10-15 mins
Servings: 2
Main Ingredient: Fruit, Crab
Difficulty Level: 1

Ingredients to make Avocado Filled with Crabmeat

2 Avocados
1/2 lb Crabmeat
1 ds Hot pepper sauce
1/4 c Minced celery
Mayonnaise, Lemon juice, salt, pepper, shredded lettuce
4 Hard cooked eggs, chopped
4 Anchovy fillets
4 Strips pimiento
1 Lemon, cut in 4 wedges
1 Tomato, cut in 4 wedges
Black olives
Parsley sprigs
HERBED MAYONNAISE DRESSING
1 c Mayonnaise
1 ds Tarragon
1 ds Chervil
2 T Chopped chives
2 T Tomato puree (or more)

Directions to make Avocado Filled with Crabmeat

Step 1:Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside.
Step 2:To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, salt and pepper.
Step 3:Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.

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Fresh Citrus Salsa

June 18, 2009 by Firehouse Chef  
Filed under Easy, Easy Fruit Recipes, Fruit, Side Dish, Snack

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  Fresh Citrus Salsa - This farmhouse style citrus salsa is made with fresh, colorful fresh fruit, and is as chunky as they come! It goes beautifully with any fish meal, and it’s so completely enjoyable, I have even had as a snack, just by itself. Try this soon.

Prep Time: 10 mins
Main Ingredient: Fruit
Difficulty Level: 1

Ingredients to make Fresh Citrus Salsa

1 Ruby red grapefruit, peeled & sectoned
2 Oranges, peeled & sectioned
2 Limes, peeled & sectioned
1 Lemons, peeled & sectioned
1 c Red, green, and yellow bell peppers
1 md Red onion, finely diced
1 tb Fresh Cilantro, chopped
1 tb Fresh Mint, chopped

Directions to make Fresh Citrus Salsa

Step 1:Mix all ingredients, let marinate for a couple of hours.

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Cheese Fondue with Fruit

June 13, 2009 by Firehouse Chef  
Filed under Appetizer, Easy, Easy Fruit Recipes, Fruit, Snack, Starter

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  Cheese Fondue with Fruit - An exotic cheese fondue, paired up with crispy fresh fruit, and your favorite bread chunks! Quick and easy doesn’t even begin to describe this sensation, that is very versatile. Serve it to your next guests, and see how much they love it too.

Prep Time: 10 mins
Cook Time: 10 mins
Main Ingredient: Cheese
Difficulty Level: 1

Ingredients to make Cheese Fondue with Fruit

8 oz Natural Swiss cheese,diced
8 oz Gruyere cheese,diced
2 tb Flour
1 Clove garlic,halved
2 c Dry white wine
1 tb Lemon juice
3 tb Kirsch (or any orage flavored liquer)
French bread,1 inch cubes
Assorted fruit chunks

Directions to make Cheese Fondue with Fruit

Step 1:Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.
Step 2:Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Step 3:Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.

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Fruity Raisin Irish Bread

June 12, 2009 by Firehouse Chef  
Filed under Baked, Breakfast, Easy, Easy Fruit Recipes, Fruit, Side Dish, Snack

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  Fruity Raisin Irish Bread - Mmm raisins, so naturally sweet and full of flavor! We took some of “natures candy”, and added the aromatic cinnamon, of course, and baked it into a divine loaf of bread. Enjoy this wonderful bread with fruit recipe any time of day.

Prep Time: 5-10 mins
Servings: 6
Main Ingredient: Raisins, Cinnamon
Difficulty Level: 1

Ingredients to make Fruity Raisin Irish Bread

1 pk Yeast
1 Egg
3 c Bread flour
1/4 c Butter
1/4 c Sugar
3/4 c Warm water
1 ts Cinnamon
1/2 c Warm milk
1/2 ts Salt
1 c Raisins

Directions to make Fruity Raisin Irish Bread

Step 1:Put all ingredients in the bread maker pan, in the order suggested by the manufacturer. Select Basic setting. Add raisins at add indredient beep.
Step 2:Cool on wire rack. Serve warm.

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Fresh Citrus Pie

June 12, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Fruit Recipes, Fruit, Snack

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  Fresh Citrus Pie - The fresh light taste of fruity lemon, baked into a light, flaky crust, and then topped with rich, thick meringue! Everyone knows lemon and meringue have always been a simple combo of two favorite flavors, so here they are, in this easy pie recipe just for you!

Prep Time: 10 mins
Servings: 6-8
Main Ingredient: Lemon, Meringue
Difficulty Level: 2

Ingredients to make Fresh Citrus Pie

4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon,grated rind from
4 ea Egg yolks

Directions to make Fresh Citrus Pie

Step 1:MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until the whites stand in peaks. Add sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes.
Step 2:FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool. Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar. Cover meringue with half of cream then lemon filling and then the rest of the cream. Leave in refrigerator overnight.

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Cranberry Cream Salad

June 10, 2009 by Firehouse Chef  
Filed under Easy, Easy Fruit Recipes, Fruit, Salad, Side Dish, Snack

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  Cranberry Cream Salad - This “chilly”, fruit cream salad is great in the summer. It is also ideal for Christmas and Thanksgiving. due to the marvelous combination of turkey and cranberries. Even kids love it for the jello.

Prep Time: 5 mins
Cook Time: 0 mins
Main Ingredient: Cranberry, Jello
Difficulty Level: 1

Ingredients to make Cranberry Cream Salad

1 pk Cherry flavored gelatin
1 Can whole cranberry sauce
1/4 c Pecans
1 c Hot water
1/2 c Diced celery
1 c sour cream

Directions to make Cranberry Cream Salad

Step 1:Dissolve gelatin in hot water and chill until thickened, but not firm.
Step 2:Break cranberry sauce into small pieces with fork. Add to gelatin with celery and nuts. Fold in sour cream and chill until firm.

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Fresh Fruit Boston Cream Pie

June 10, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy Fruit Recipes, Fruit, Snack

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  Fresh Fruit Boston Cream Pie - As if boston cream pie isn’t good enough the way it is, we add succulent, fresh berries too! We listed raspberries, but they can be substituted for any other, the end result is still divine.

Prep Time: 30 mins
Main Ingredient: Cake, Fruit
Difficulty Level: 4

Ingredients to make Fresh Fruit Boston Cream Pie

WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter

GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar

GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water

Directions to make Fresh Fruit Boston Cream Pie

Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

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Stuffed Oranges

June 10, 2009 by Firehouse Chef  
Filed under Baked, Breakfast, Dessert, Easy, Easy Fruit Recipes, Fruit, Side Dish

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  Stuffed Oranges - The wonderful, fresh fruit taste of oranges, with the incredible sweet potato, mixed with some spice and topped with nuts! The hardest part of this easy recipe is deciding whem to serve them, as they are so versatile.

Prep Time: 30 mins
Cook Time: 20 mins
Main Ingredient: Oranges, Yams
Difficulty Level: 1

Ingredients to make Stuffed Oranges

6 Medium Louisiana yams
4 Large navel oranges
1/2 Stick butter, melted
1/4 Tsp nutmeg
1/2 C brown sugar
1/2 C pecan pieces
1/4 Tsp. cinnamon
1 Oz. Grand Marnier or Triple Sec (optional)

Directions to make Stuffed Oranges

Step 1:Bake yams at 350 degrees until tender.
Step 2:Cut oranges in half. Scoop out pulp and chop up half of it. Peel yams; put into mixing bowl with chopped orange pulp, melted butter, sugar, nutmeg, cinnamon, half of pecans and Grand Marnier or Triple Sec.
Step 3:Mix well and stuff oranges. Sprinkle rest of pecans on top. Bake at 350 degrees for 20 minutes.

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