Shalom Life | July 01, 2014

The Nosh Pit – Kosher Recipes Starring Fruit

Summer may not be quite here yet, but the weather as of late certainly displays otherwise. In celebration of pending summer, take a look at these delectable recipes with fruit as a component.

By: Sarah Bauder

Published: May 12th, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Recipes With Fruit

Summer may not be quite here yet, but the weather as of late certainly displays otherwise. In celebration of pending summer, take a look at these delectable recipes with fruit as a component.


Mango Peach Basil Popsicle from Joy of Kosher

Ingredients:

3 cups chopped mango and peaches

1/2 cup basil

1 1/2 cups simple syrup

1/3 cup lemon juice

Directions:

Blend all ingredients. Freeze in Popsicle molds. Enjoy!


Linda’s Fruit Salad from Cooking For the King

Ingredients:

Peaches

Plums

Blueberries

Banana

Mango

Watermelon

Strawberries

1 teaspoon honey

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

6 fresh mint leaves, cut in slivers, optional

Directions:

Select an assortment of fruit in season with complimentary colors. Wash, peel and cut fruit into bite sized pieces. There should be 6 to 8 cups of fruit in all. Toss together in a large container and refrigerate until one hour before serving. One hour before serving, drizzle the honey and vanilla, and sprinkle cinnamon over the fruit. Toss gently to coat fruit well. Spoon into serving bowl and scatter fresh mint leaves over the top if desired. Enjoy!


Blueberry Yogurt Multigrain Pancakes from Smitten Kitchen

Ingredients:

2 large eggs
1 cup plain, full-fat yogurt
2 to 4 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup (62 grams) whole wheat flour
1/2 cup (68 grams) all-purpose flour
1/4 cup (32 grams) barley or rye flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

Directions:

Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients. Whisk egg and yogurt together in the bottom of a medium/large bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine. Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them. Enjoy!

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