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 outstanding.  Try the party sized recipe below and mix it up with just about any seasonal fruits. We were wishing we had some watermelon….or mango….or….

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 or lime 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 unsliced.
  2. In a small bowl, combine the chaat masala, asafoetida, black salt and lemon or lime 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.
https://www.silkroaddiary.com/chaat-fruit/

Categories: Course, Global Cuisines, Indian Subcontinent, Recipes, Sides, Snacky Bits, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Bejeweled Spice Cake

The baker’s spice holy trinity of Ginger, Cassia and Allspice in our Poudre Douce blend make this upside-down fruit cake an essential for the winter holidays — and it’s a table-top stunner, too! 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

Poudre Douce Bejeweled Cake

Ingredients

    Topping:
  • 2 cups mixed dried fruit
  • 1/4 cup fresh pomegranate seeds
  • boiling water
  • 2 tablespoons butter
  • 1/3 cup dark brown sugar
  • Cake:
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons Poudre Douce
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Murray River Flake Salt
  • 1/2 cup almond flour
  • 10 tablespoons unsalted butter, softened
  • 2/3 cup dark brown sugar, packed
  • 1/2 cup honey
  • 3 large eggs
  • 1 teaspoon 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 tablespoons of butter into a 10 inch round cake pan and put it into the oven to melt. Remove from oven and swirl the melted butter around, coating bottom and sides evenly. 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. 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.
  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.
https://www.silkroaddiary.com/bejeweled-spice-cake/

Categories: British Isles, Course, Global Cuisines, 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 make my own.

For this recipe, 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. Yes, I will admit to sometimes putting chocolate chips in them, but chocolate is good for you, too, right?

 

Indian Coriander Energy Bars

Ingredients

  • ¼ cup chia seeds
  • 1 cup water or juice
  • ¼ cup Indian Coriander seeds
  • ½ cup high-fiber cereal (like Fiber One or Bran Buds)
  • ½ cup whole wheat, oat or spelt flour
  • 1 cup Scottish or Irish oatmeal
  • ½ teaspoon Murray River flake salt
  • 1 cup raw or toasted nuts
  • 1 cup dried fruit, in bite sized pieces
  • 1-1/2 tablespoons Poudre Douce or Pumpkin Pie Spice
  • 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. (To make it easier to take the bars out of the pan.)
  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 Indian coriander, cereal, 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 chia seeds. Stir well. Add to the ingredients in the large bowl and gently mix all of the ingredients together. This makes a slightly soft bar - if you want a more cake-like bar, add about 1/4 cup more juice.
  5. Scoop mixture 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. (If you want a drier, firmer bar, cook for an extra 5 - 10 minutes.)
  6. Let cool in the pan. 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.
  7. Place in a zip-loc bag or covered container and keep in the refrigerator. These will keep for over a week.

Notes

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.)

Don't be afraid to change up the ingredients in this recipe! Try different fruit and nut combinations, or you can even use pumpkin or sunflower seeds in place of the nuts!

https://www.silkroaddiary.com/indian-coriander-energy-bars/

Categories: Course, Global Cuisines, 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!

 

Candied Fennel, Anise and Coriander 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 toasted fennel seeds
  • 1/4 cup toasted anise seeds
  • 1/4 cup toasted Indian coriander seeds
  • 1/3 cup sugar
  • 2 teaspoons olive oil
  • 3 tablespoons water
  • 1/8 teaspoon baking soda

Instructions

    For the Candied Seeds:
  1. Toast fennel, anise and Indian coriander seeds, lightly, in a dry skillet. Transfer to a plate.
  2. 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.
  3. Remove from heat and add the baking soda, toasted seeds and pink peppercorns. Mix rapidly to coat seeds and peppercorns with syrup.
  4. Pour mixture on a parchment lined cookie sheet, pressing them lightly to separate.
  5. Allow to cool completely and they are ready to use with the melon recipe.
  6. For the Melon:
  7. Slice melon in half and remove seeds
  8. Using a melon baller, scoop out the melon balls
  9. Place melon balls atop a lovely slice of salami and secure with a toothpick
  10. Sprinkle each melon ball with the candied seeds and pink peppercorns
  11. Arrange on a platter and serve
https://www.silkroaddiary.com/candied-fennel-anise-and-coriander-seeds/

Categories: BBQ, Global Cuisines, North America, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , | Leave a comment

Caribbean Spice Grilled Salsa

Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowly until the pale yellow becomes a rich gold and the sugars take center stage, as in this grilled salsa.

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. 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, as well as chicken or fish.

.

 

Caribbean Spice Grilled Salsa

Caribbean Spice Grilled Salsa

Ingredients

  • 1 lb. ripe pineapple, peeled, sliced and cored (you can also use mango or papaya)
  • 1 medium red onion, peeled and sliced thick
  • 4 roma tomatoes, halved
  • 5 cloves garlic, peeled
  • 2 oz. ginger, peeled and sliced (2-3 inch piece)
  • 1/2 large orange, juiced
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1/3 cup cilantro, chopped
  • 2 tablespoons ground Caribbean Spice,
  • 1-1/2 teaspoons Murray River flake salt
  • 1/2 teaspoons alderwood smoked salt
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon honey
  • 2 tablespoons beer, rum or tequila (optional)

Instructions

  1. Lightly oil the pineapple, tomato and onion, so that they won't stick. Place on grill and cook on both sides, until grill marks begin to appear. Remove from grill and cut them into smaller pieces for the food processor.
  2. In a food processor, add the garlic and ginger and pulse until coarsely chopped. Now put in the rest of the ingredients the food processor and puree.
  3. 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.

Notes

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.

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.

https://www.silkroaddiary.com/caribbean-spice-grilled-salsa/

Categories: BBQ, Caribbean, Fruits of the Sea, Global Cuisines, Grilling Season, Latin America, Recipes, Sides, Snacky Bits | Tags: , , , , , , , , , , , | Leave a comment