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Tagged With: Fruit

Chaat Masala Fruit Salad

Want to raise a few eyebrows at your next picnic or barbeque? Try our Chaat Masala Fruit Salad for a wholly unexpected treat. This traditional Indian street food combines pungent, piquant and savory spices with black salt, citrus and fresh fruit for a refreshing summer treat. The flavor combinations are simply outstanding.  Try the party sized recipe below and mix it up with just about any seasonal fruits. We were wishing we had some watermelon….

Chaat Fruit salad

Chaat Fruit

 

Chaat Fruit

Ingredients

2 bananas
2 cucumbers
2 oranges
2 apples
1 pound strawberries
2 cups red grapes
1 teaspoon Chaat Masala
1/2 teaspoon asafoetida
1/2 teaspoon black salt
1/2 cup lemon juice
3 tablespoons chopped mint or cilantro

Instructions

  1. Chop fruit into bite sized pieces and combine in a large bowl. Reserve half of one of the oranges.
  2. In a small bowl, combine the chaat masala, asafoetida, black salt and lemon juice. Zest the rind from the reserved half orange into the mixture and squeeze in the juice. Mix well and pour over the fruit mixture.
  3. Garnish with mint or cilantro.
http://www.silkroaddiary.com/chaat-fruit/

Categories: Recipes, Sides, Snacky Bits, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Bejeweled Spice Cake

The baker’s spice holy trinity of Ginger, Indonesian Cassia and Allspice in our Poudre Douce or “Sweet Powder” blend make this upside-down fruit cake an essential for the winter holidays — even if wasn’t such a table-top stunner! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

This cake is as delicious as it is beautiful!

 

Poudre Douce Bejeweled Cake

Ingredients

Topping:
2 cups mixed dried fruit
1/4 cup fresh pomegranate seeds
boiling water
2 Tbl butter
1/3 cup dark brown sugar
Cake:
1-3/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup almond flour
10 Tbl unsalted butter, softened
2/3 cup dark brown sugar, packed
1/2 cup honey
3 large eggs
1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Put the dried fruit into a small bowl and cover with boiling water. After 10 minutes, drain and set the rehydrated fruit aside.
  3. Put the 2 Tbl of butter into a 10 inch round cake pan and put it into the oven to melt the butter. Remove pan from oven and swirl the melted butter around, making sure to get some of the butter on the sides of the pan (use your fingers or a pastry brush). Sprinkle the 1/3 cup brown sugar onto the bottom of the pan and spread around evenly. Set aside.
  4. Sift the flour, spices, baking soda, and baking powder into a bowl. Whisk in the almond flour and salt, and set aside.
  5. In a stand mixer, beat the softened butter, brown sugar and honey until creamy and a light color (about 3 minutes). Beat in the eggs, one at a time, then the vanilla extract. (Make sure to scrape the sides of the bowl down.)
  6. Add the dry ingredients and mix until smooth. Put the drained, rehydrated fruit in the cake pan, patting down to make sure every inch is packed with fruit. Pour the cake batter on top of the fruit and smooth out.
  7. Bake for about 40 minutes (or until a cake tester inserted in the middle of the cake comes out clean). Cool the cake in the pan on a rack for about 15 minutes. Run a knife around the sides of the pan (to make sure the cake is loosened), then invert cake onto a plate.
http://www.silkroaddiary.com/bejeweled-spice-cake/

Categories: British Isles, North America, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

Indian Coriander Energy Bars

Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn’t do that, but I do. I’ve tried various power or energy bars, but I find them too sweet, lacking in flavor, or really just not very healthy.  So I set out to make an energy bar that tasted good, was high in all of the “good” stuff we’re supposed to be eating every day, and was full of things that I loved (like Indian Coriander). I’m also a huge fan of chia seeds, and using them eliminated the need to use oil or eggs in my energy bars. (Chia seeds are full of essential fatty acids, antioxidents, calcium, iron, fiber, and are a source of natural extended energy.)

I’ve found this to be a great recipe for experimentation and using up tasty odds and ends. Got a quarter cup left of fig butter? Put it in your next batch. Found an apple or banana you need to use? Mash the banana or grate the apple, and add it to your next batch. (These are also good with grated carrots, too.) I’ll make these every week or so, and bring them into the shop. Somehow, they always seem to disappear…there are even some days where I might actually get one or two pieces! (We have some sneaky people here at the shop, especially where baked goods are concerned.) They’re always a big hit, and no one feels guilty about eating them. Yes, I will admit to sometimes putting chocolate chips in them, but chocolate is good for you, too, right?

Dried cherries and almonds make this a tasty treat…and it’s good for you, too!

 

Indian Coriander Energy Bars

Ingredients

¼ cup chia seeds (can usually find these at Whole Foods, Trader Joe's, or check your local Latin market)
1 cup water or juice
½ cup high-fiber cereal (like Fiber One or Bran Buds)
½ cup non-white flour (like whole wheat, oat or spelt)
1 cup Scottish or Irish oatmeal (not instant or quick cooking)
1 cup raw or toasted nuts (any variety – can also use pumpkin or sunflower seeds)
1 cup dried fruit, in bite sized pieces (any variety, any mixture)
¼ cup pure maple syrup or honey
1 orange, zested and juiced

Instructions

  1. Pre-heat the oven to 350 degrees. Line an 8 x 8 pan with foil, making sure that you have extra hanging over the sides. (This will make it easier to take the bars out of the pan, as there is no fat used in this recipe. Just pull the foil & bars out, and your pan is still clean!)
  2. In a small bowl, add the chia seeds and water. Whisk together with a fork, being careful to make sure that all of the seeds are submerged in the water. Set aside for 10 minutes, gently stirring after 5 minutes.
  3. In a large bowl, combine the Indian Coriander, high-fiber cereal, non-white flour, oatmeal, salt, nuts, dried fruit and Poudre Douce. Mix together well.
  4. Add the maple syrup or honey and the orange zest and juice to the rehydrated chia seeds. Stir well. Add to the ingredients in the large bowl, using a rubber spatula to scrape out all of the chia seeds. Gently mix all of the ingredients together. (It will look like it won’t come together, but it will. If it find that it might need some more liquid, add a tablespoon or two of orange or grapefruit juice. You just want the ingredients to “bind” together – it won’t look like any batter you’ve worked with!) This makes a slightly soft bar - if you want a more cake-like bar, add about 1/4 cup more juice.
  5. Scoop out into the foil-lined pan and press down to fill every corner, smoothing out as you do it. Bake for 20 – 30 minutes – when you touch the center of the bar mixture, it should be very firm.
  6. If you want a drier, firmer bar, cook for an extra 5 - 10 minutes. Let cool in the pan. Then remove, using the foil.
  7. Place a cutting board on top of the pan and flip it over, so that the pan is on top of the board. Unwrap the bar from the foil carefully, and cut the bar into pieces. It’s great cut into bite-sized pieces, or just cut into 16 bars. Place in a zip loc bag or covered container and keep in the refrigerator. These will keep for over a week.
http://www.silkroaddiary.com/indian-coriander-energy-bars/

Categories: North America, Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Salami Wrapped Melon With Candied Fennel, Anise, Coriander and Pink Peppercorns

This easy and refreshing starter is a playful take on the favorite Italian appetizer, Prosciutto e Melone.  Featuring Finocchiona Salami and Salumi Salami from our friends at Salumi Cured Meats we finish it all off with colorful, crunchy and exquisite candied anise, fennel, Indian coriander and pink peppercorns.  The salty savoriness of the salami is a perfect compliment to the super sweet melon.

You’ll want a completely ripe melon for this dish so look for melon skins that are  firm and free of bruising or soft spots.  The stem end should not be green, and the end of the melon opposite of the stem should have a nice strong pleasant aroma.

A great offering for the upcoming Labor Day BBQ’s and picnics.  Enjoy!

Salumi Wrapped Melon with Candied Seeds

 

Candied Fennel, Anise and Coriander Seeds

Ingredients

1 melon - cantaloupe (aka muskmelon) or any other ripe variety at your local market
10-15 slices of salami, thinly sliced
For Candied Seeds
1/4 cup Pink Peppercorns
1/4 cup Fennel Seeds, toasted
1/4 cup Anise Seeds, Toasted
1/4 cup Indian Coriander Seeds, toasted
1/3 cup sugar
2 tsp. olive oil
3 Tbls. water
1/8 tsp. baking soda

Instructions

  1. For Candied Seeds:
  2. Toast fennel, anise and Indian coriander seeds, lightly, in a dry skillet. Transfer to a plate.
  3. Put sugar, water and butter in a saucepan over low heat until sugar dissolves. Once the sugar dissolves, increase heat and boil for about 2 minutes (or until the liquid is thick and syrupy.
  4. Remove from heat and add the baking soda, toasted seeds and pink peppercorns. Mix rapidly to coat seeds and peppercorns with syrup.
  5. Pour mixture on a parchment lined cookie sheet, pressing them lightly to separate.
  6. Allow to cool completely and they are ready to use with the melon recipe
  7. Store remaining in a tightly covered container in a cool dry place.
  8. Slice melon in half and remove seeds
  9. Using a melon baller, scoop out the melon balls
  10. Place melon balls atop a lovely slice of salami and secure with a toothpick
  11. Sprinkle each melon ball with the candied seeds and pink peppercorns
  12. Arrange on a platter and serve
http://www.silkroaddiary.com/candied-fennel-anise-and-coriander-seeds/

Categories: BBQ, North America, Recipes | Tags: , , , , , , , , | Leave a comment

Caribbean Spice Grilled Salsa

Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Unfortunately, it can be difficult to find a ripe one and some folks can be overwhelmed by the tartness. My favorite way to tame pineapple is to cook it slowly until the pale yellow becomes a rich gold and the sugars take center stage, as in this grilled salsa. Make sure to place your pineapple slices away from the hottest parts of the grill; caramelized pineapple requires time (20-30 minutes) and indirect heat. Our Caribbean Spice, with the richness of allspice berries, is the perfect blend for this salsa. A bit of extra cumin adds an intense savory note that’s perfect for grilling. While I broke everything down in a food processor for the smoother texture and ease of preparation, fans of chunky salsa can chop everything together by hand. The smoky flavor from the grill counterpoints the sweetness of the pineapple and tomato perfectly, leaving you with a well balanced and delicious side for tortilla or plantain chips, chicken, and fish.

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Caribbean Spice Grilled Salsa

Ingredients

1 lb. ripe pineapple, peeled, sliced and cored (you can also use ripe mango or papaya, too)
1 medium red onion, peeled and sliced thick
4 roma tomatoes, halved
5 cloves garlic, peeled
2 oz. ginger, peeled and sliced (about a 2-3 inch piece)
1/2 large orange, juiced
2 lemons, juiced
1 lime, juiced
1/3 cup cilantro, chopped
2 Tbl. Caribbean Spice, ground
1-1/2 tsp. Cumin, ground
1 tsp. honey
(optional) 2 Tbl. beer, rum or tequila

Instructions

  1. Lightly oil the pineapple, tomato and onion, so that they won't stick to the hot grill (or grill pan). Place on the grill and cook on both sides, until almost done. (You mostly want to get good grill marks on them - that's flavor! You can also grill your citrus, too. It will make them easier to juice, and give you a little more flavor, but you might want to let them cool before you juice them.) After you take them off the grill, cut them into smaller pieces for the food processor.
  2. In a food processor, add the garlic and ginger and process. (This will just break them down a little bit.) Now put in the rest of the ingredients the food processor and puree. Taste for seasoning - you might want to add more salt, lime juice or Caribbean Spice, depending on your taste. Depending on how sweet your fruit is, you might want to add more honey, too.
  3. This is a great topping for grilled meats or fish, but is also just as good with chips.
http://www.silkroaddiary.com/caribbean-spice-grilled-salsa/

Categories: BBQ, Caribbean, Fruits of the Sea, Global Cuisines, Latin America, Recipes | Tags: , , , , , , , , , , , | Leave a comment