California Raisin and Brie Dessert Quesadillas

Quesadillas as a dessert? This unique treat is a sweet and savory variation on the traditional lunch or dinner quesadilla. Made with delicious California raisins and Brie cheese, this dessert is a tasty twist to cap off a meal.

2 1/2 tbsp unsalted butter, softened 40 mL

1 1/2 tbsp honey 22 mL

8 whole grain flour tortillas (6 to 8 inch (15-20 cm)) 8

1 round (7 ounces) baby Brie, cut into small pieces 200 grams

1 cup California raisins 250 mL

1 cup toasted walnuts 250 mL

icing sugar for garnish

mint leaves for garnish

Combine butter and honey in a small bowl and mix until smooth. Set aside.

Heat 12-inch (30 cm) skillet over medium heat. Spread one side of each tortilla with honey butter and place 1 tortilla, buttered side down, in skillet.

Sprinkle 1/8 of Brie, 2 tablespoons (30 mL) raisins and 2 tablespoons (30 mL) walnuts, in that order, over half of the tortilla. Fold remaining half over and cook until bottom is light browned and crisp.

Turn and brown remaining side, cooking 3 to 6 minutes on each side. Remove to individual serving plate and repeat for remaining tortillas. To serve, cut each quesadilla into 4 wedges, dust with icing sugar and garnish with mint.

Makes 8 servings.

Source: Recipe and image provided by the California Raisin Marketing Board.

www.newscanada.com

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Wine Poached Pear in Chocolate Sauce

Moms, do something tasty and healthful – eat a pear

(ARA) – With the kids back in school and the holidays a heartbeat away, this is a busy time for mothers everywhere. While you’re busy taking care of the family and work, you might forget to take care of yourself. But this busy fall season, there’s an easy and delicious way to do something good for your health – eat a pear.

As the weather cools, pears become plentiful, offering a bounty of crisp flavor and health benefits, including the chance to reduce your risk of cardiovascular disease. A recent study in the American Journal of Clinical Nutrition cited pears as a food that may help reduce cardiovascular risk among post-menopausal women.

Pears contain flavonoids and anthocyanins that are believed to be linked to heart health. They are also an excellent source of fiber, another nutrient known to combat heart disease and promote digestive health. Pears are naturally cholesterol and sodium free, and contain just 1 gram of fat. A California Bartlett pear has just 100 calories and packs a powerful punch of vitamin C and potassium.

Here are some facts, ideas and recipes to help you incorporate pears into your diet:

* Pears are usually available through fall into early winter. The Bartlett pear is the major variety produced in California.

* Pear varieties grown in California include Forelle, Seckel, Sunsprite, Red Pear, Bosc, Comice and Bartlett. Each has its own distinct color, shape and flavor.

* For a quick, fun and nutritious breakfast or anytime treat, top a slice of whole grain wheat toast with almond butter and sliced pears.

* Make a spread of chopped pear, chopped walnuts, cinnamon and honey and use it as a spread on your bagel (instead of fatty cream cheese). Or, you can put it on toast, muffins or even crackers.

* Dip sliced pears in honey and then chopped nuts, sunflower seeds or even chocolate sprinkles for a healthy snack that only seems decadent.

* Instead of croutons which are high in fat, top your salad with sliced pears. Add extra pizzazz with crumbled bleu cheese and walnuts.

* For an interesting twist, top your holiday ham or pork roast with pear slices instead of pineapple. Place the slices on top of the meat just 15 minutes before it finishes cooking.

* Add chopped pears to a salsa of red bell peppers, jalapenos, cilantro and lemon juice. Serve it with pita chips, baked tortilla slices or with chicken breasts or quesadillas.

Try these two pear recipes for treats that seem decadent but are actually healthful and delicious:

Wine Poached Pears in Chocolate Sauce

Ingredients:

6 fresh California pears, peeled and sprinkled with the lemon juice as they are peeled (Bosc is the traditional variety for this recipe, but any variety may be used)
1/4 cup lemon juice
Peel of 1 lemon
2/3 cup sugar
2 1/4 cups of water
1 bottle of red wine
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 pinch ground cloves
Fat free chocolate syrup

Directions:

In a large saucepan or Dutch oven, make a simple syrup by combining red wine, sugar, water, lemon juice and lemon peel. Bring to a boil and reduce by 1/4. Add cinnamon, ginger, nutmeg and cloves and stir. Stand pears in the pan with syrup, not touching each other. Reduce heat, cover and simmer for 15 minutes. Let pears cool in syrup, then gently lift with a slotted spoon, place on a platter or bowl and set red wine mixture aside.

To serve, pour chocolate into individual serving bowls and warm slightly in microwave. Place poached pear on top of chocolate and drizzle with poaching juices. Top with additional chocolate syrup or chocolate shavings. Note: Pears can be poached a couple days ahead of time and refrigerated and warmed in the microwave or eaten cold.

Serves 6.

Fresh Herb Yogurt Dip with Sliced Pears

Ingredients:

2 cups yogurt cheese (see below)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon sherry vinegar
Freshly ground pepper
Dash Allspice
6 fresh California pears, any variety, or a mix (sliced)
Honey (optional)

Yogurt cheese recipe:

Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon plain yogurt into the filter, cover with plastic wrap, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety spreadable cheese, after about six hours, scrape into a bowl.

Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for two hours or up to 24 hours. Serve with sliced pears and a dollop of honey.

Fresh Herb Yogurt Dip with Sliced Pears

For more ideas and recipes to incorporate pears into your diet, visit www.calpear.com.

Courtesy of ARAcontent

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(ARA) – Been wondering what the term “Fair Trade certified” means when it comes to food? If you have a general idea that it may be a “good thing,” but aren’t sure where to find these foods, or how to use them, fall is your season.

When you see the Fair Trade certified mark on food and other goods, you can be assured that the producers in developing countries have received a fair price for their products, allowing them to make investments into improving their local community and infrastructure.

October is Fair Trade month – but you certainly don’t have to limit yourself to only that month to buy and eat Fair Trade foods.

With Fair Trade certified ingredients ranging from pasta and spices to cocoa and tea, you have many options for making a positive contribution to the lives of producers, sustaining the earth and the global ecomomy. And now you can even use Fair Trade certified spices to enhance your dishes.

You can prepare entire Fair Trade meals for any time of day. As you plan a meal, simply check through your list of ingredients to see which ones may be offered in a Fair Trade version. Here are some suggestions for easy ways to integrate Fair Trade ingredients into your cooking.

For main dishes, you might go with Fair Trade pastas, vegetables and spices. Here’s a particularly delicious example:

Creamy pasta with sauerkraut and veggie sausage

Ingredients
1 large onion, chopped
2 teaspoons olive oil
3 1/2 cups sauerkraut, rinsed
1 1/2 cups vegan mayonnaise
2 cups plain, unsweetened soy yogurt
1 tablespoon prepared yellow mustard
1/2 cup nutritional yeast (not brewer’s)
2 tablespoons ground cumin
1 teaspoon garlic powder
1 package veggie sausage or veggie dogs, thinly sliced at an angle
3/4 cup water
1 pound whole wheat pasta (gobetti, fusilli, penne, etc.) cooked al dente and drained
2 large ripe tomatoes, diced

Directions:
In a large saucepot, saute onion in olive oil until golden brown. Add drained sauerkraut, mayonnaise, yogurt, mustard, nutritional yeast, cumin, garlic powder, and sliced sausage (or veggie dogs). Add 3/4 cup water. Stir ingredients until mixed well. If mixture is too thick, add another 1/4 cup of water. Cook over medium heat for 10 minutes.

Add cooked pasta, and toss well. Cover and cook 12 to 15 minutes, until well heated and mixture begins to bubble. Garnish with diced tomato. Serve.

Enhance your meal with home-baked breads, cookies and desserts using Fair Trade fruits. Did you know you can get Fair Trade bananas at almost any food store these days? They were one of the original fruits to become widely certified; now the products available are much broader. This treat allows for your own creative fruit combinations.

Fall fruit crumble

Forgo the pie crust and offer up a generous portion of fruit crumble. Serve warm with ice cream, frozen yogurt, or freshly whipped cream with a hint of vanilla extract.

Ingredients:

Filling
5 cups fruit (sliced pears, sliced apples, and whole cranberries or raspberries make a great combination)
2 tablespoons brown sugar
1/3 cup chopped almonds or walnuts
1/3 cup raisins
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons rum or water
1 teaspoon vanilla extract

Topping
1/2 cup flour
1/2 cup rolled oats
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/2 cup walnuts chopped
2 1/2 tablespoons butter

Directions:
Preheat oven to 350 F. In a large bowl, combine all of the filling ingredients. Pour into a baking dish (do not drain).

Combine the topping ingredients (cut in butter until mixture is coarse and crumbly) and sprinkle over the fruit.

Bake about 30 to 40 minutes, or until fruit is soft and topping is lightly browned.

Your support of Fair Trade doesn’t have to end with food items. More and more Fair Trade kitchen and table items are becoming available: place mats, tableware, napkins, serving dishes, etc. Now is the time to explore the possibilities – many stores will be offering suggestions and specials for Fair Trade month so check with your local natural and organic retailer.

Visit www.frontiercoop.com/fairtrade for more information on Fair Trade and a selection of Fair Trade Certified food products you can buy online.

Courtesy of ARAcontent

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Berry Parfait

(ARA) – Summer is filled with vacations, outdoor activities and, of course, lots of exciting meals. But just because you’re busy doesn’t mean you have to sacrifice delicious for nutritious.

The first step in maintaining a healthy lifestyle starts in the refrigerator – but it can be difficult when it is filled with tempting, unhealthy foods. The Freshen Up Your Fridge program sponsored by Daisy Brand Cottage Cheese encourages Americans to remove unhealthy items and add fresh, nutrient-rich foods that are all-natural.

Simple steps to eating healthy
To make freshening up your refrigerator even easier, find foods that are low in fat and only contain all-natural ingredients. New Daisy Brand Cottage Cheese, for example, is offered in both low fat (2 percent) and regular (4 percent), and contains only all-natural ingredients – no preservatives, and without added growth hormones. (No significant difference has been shown between milk from rBST-treated and untreated cows.)

“So many Americans try to eat healthy, but don’t realize that many foods contain unnecessary additives and preservatives,” says Kim Galeaz, registered dietitian. “I’m partnering with Daisy Brand Cottage Cheese to show how simple it can be to freshen up your refrigerator and live a healthier lifestyle.”

Galeaz’s fresh refrigerator tips include:

* Fill your refrigerator with fresh fruits and vegetables. Fruits and vegetables are packed with disease-fighting antioxidants, vitamins and minerals. Load up on in-season apricots, blueberries, strawberries, broccoli, green beans, snow peas, spinach and baby greens.

* Just 90 calories per serving, Daisy Brand Low Fat Cottage Cheese is naturally high in protein and low in fat, making it a favorite among active, nutrition-conscious adults. With its versatility in recipes and nutritional benefits for every age, consumers can feel good about making one purchase that is valuable in so many ways. One half-cup serving is packed with 14 grams of high-quality protein, and compared to other proteins, is very budget friendly.

* Know what foods are nutrient-rich. Naturally nutrient-rich foods provide valuable vitamins and minerals, and have fewer preservatives and additives than most other foods. Fruits, vegetables and cottage cheese are three convenient and nutrient-rich snacks to keep on hand in your refrigerator for growing kids, teens and active adults.

* Focus on high-quality protein. High-quality protein sources such as skinless fish, poultry, lean beef and pork, cottage cheese and eggs, provide all the essential amino acids necessary for building and repairing the body’s cells and boosting immunity.

Get creative
Fast foods don’t have to be unhealthy or expensive. Make refrigerator staples work for you by adding them to recipes or pairing them with a variety of foods. The versatility of cottage cheese allows for many meal and snack options that can provide gratification when that “snack attack” hits.

For a delicious summer treat, try the Berry Parfait recipe below.

Prep time: Five minutes
Time to table: Two hours, five minutes
Serves: Four

Ingredients:
2 cups Daisy Brand Cottage Cheese
2 cups mixed berries such as sliced strawberries, blueberries and raspberries
1 cup granola
4 tablespoons chopped almonds

Refrigerate fruit mixture two hours before assembling. In four serving dishes, layer 1/4 cup of cottage cheese, 1/8 cup of granola and 1/4 cup of mixed berries. Repeat layers in each dish. Top each parfait with one tablespoon of almonds. For a sweeter taste, try adding one teaspoon of vanilla and 3/4 teaspoon of Splenda to fruit and stir.

You can learn additional recipe ideas and tips by visiting www.FreshenUpYourFridge.com.

Courtesy of ARAcontent

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(NC)—Here are two easy ways to bring some excitement to your next children’s party – Wacky Waikiki or Purple Razzle Dazzle Shakes. For dozens more delicious treats to thrill your child, visit www.homebasics.ca.

Wacky Waikiki Shake

2 large ripe bananas, peeled and quartered

1 can frozen pineapple or pineapple-orange juice concentrate, thawed (6 oz)

1/2 cup milk

4 scoops Breyers Double Churn Natural Vanilla Ice Cream

sweetened whipped cream, toasted coconut and pineapple pieces (optional)

Place bananas, juice concentrate and milk in blender container or food processor bowl. Cover and blend until combined. Add ice cream; blend until smooth. Pour into glasses; top with whipped cream, coconut and pineapple, if desired. Serve immediately. Serves 3.

Purple Razzle Dazzle Shake

1 can frozen grape juice concentrate, thawed (6 oz)

1/2 cup milk

1 tbsp fresh lemon juice

3 scoops Breyers Double Churn Natural Vanilla Ice Cream

additional ice cream and purple jelly beans or sprinkles

Place juice concentrate, milk and lemon juice in blender container or food processor bowl. Cover and blend 1 minute. Add ice cream and blend until smooth. Pour into glasses. Top with small scoop of ice cream and jelly beans or sprinkles, if desired. Serve immediately. Serves 4.

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Rhubarb Torte

(NC)—After a long, cold winter, everyone is ready to eagerly embrace the balmy summer weather – and all the fresh, flavourful Canadian produce it yields. To kick off the season and early Canadian rhubarb crop, serve this torte recipe at your first barbecue of the summer.

1 1/2 cups (375 mL) ground gingersnaps (about 10 cookies)

1/2 cup (125 mL) finely chopped toasted pecans

1/4 cup (50 mL) melted butter

4 cups (1 L) Nestlé Real Dairy Natural Vanilla Ice Cream (50% Less Fat Natural Vanilla can be substituted)

1 cup (250 mL) sugar

1/4 cup (50 mL) orange juice concentrate

6 cups (1.5 L) chopped rhubarb

2 tbsp (25 mL) finely chopped candied ginger

Mix gingersnap crumbs, pecans and melted butter until well blended. Press mixture into bottom and sides (about 1 1/2-inches high) of a 9-inch spring form pan. Freeze for 20 minutes.

Scoop ice cream into crust; cover loosely with plastic wrap, pressing gently to smooth ice cream. Keep covered and freeze until solid (4 hours-up to 3 days).

Combine sugar and orange juice concentrate in saucepan, stir over medium heat until sugar is dissolved, about 3 minutes. Stir in rhubarb; reduce heat to simmer, cover and cook, stirring occasionally, until rhubarb is tender (about 15 to 20 minutes). Remove from heat and stir in candied ginger. Let cool.

To serve: Remove torte from pan; transfer to cake plate. Pour cooled rhubarb mixture over frozen tart. Serves 8 to 10.

Nestlé Real Dairy ice cream is now available in a new tub that is recyclable and reusable. Look for the FreshSNAP seal that locks in freshness from your first scoop to your last.

-News Canada

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(NC)—Fresh Canadian produce from local farmers and growers just can’t be beat. Strawberries in late July; stone fruits like plums and peaches in late August. Here’s a recipe that takes advantage of the bountiful, ripe Canadian stone fruits to enjoy over a bowl of refreshing Nestlé Real Dairy French vanilla ice cream. You’ll also be giving the environment a break – the new ice cream tubs are both recyclable and reusable!

Ice Cream with Fruit

2 each peaches, plums and nectarines

3 tbsp (45 mL) pure maple syrup

1/2 tsp (2 mL) ground cardamom

2 tbsp (25 mL) melted butter

2 rosemary sprigs

1 tbsp (15 mL) freshly squeezed orange  juice

2 cups (500 mL) Nestlé Real Dairy   French Vanilla Ice Cream (50% Less  Fat French Vanilla can be    substituted)

Preheat oven to 400? (200?).

Cut fruit into quarters and remove pits. Place fruit in bowl and drizzle with maple syrup and butter. Sprinkle with cardamom and rosemary, tossing gently until fruit is coated.

Arrange fruit in a single layer on a parchment–lined baking sheet; pour extra syrup mixture over fruit. Bake in centre of oven, turning gently, until fruit is fork tender and golden (about 10-15 min).

Spoon fruit mixture over ice cream. Serves 4-6.

-News Canada

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TOPPING:

1 tbsp. butter or margarine

1/3 cup Fancy Molasses

1/4 cup sugar

6 slices pineapple

6 maraschino cherries

CAKE BATTER:

1/3 cup shortening

1/3 cup sugar

1/2 cup Fancy Molasses

1 1/2 cups sifted flour

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. each ginger and cinnamon

1/4 tsp. cloves

1/2 tsp. baking soda

1 egg

1/2 cup sour milk

Place butter in a 9″ square pan or casserole dish, melt, add molasses and sugar. Over this arrange pineapple and cherries.

CAKE PART: Cream shortening, sugar and baking soda. Add Fancy Molasses. Stir in 1/4 of sifted dry ingredients. Beat in egg. Add remaining flour and sour milk alternately. Beat until smooth. Pour over pineapple and spread to corners. Bake at 350°F for 1 hour. Cool 10 minutes, turn out upside down.

Credit: www.newscanada.com

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(NC)-Ontario peaches or nectarines join forces with a plethora of other fruity delights to create a delectable topping. With a warm rich base of toasted angel food cake, this dessert crostini is a winner all around.

16 slices angel food cake 16

2 cups Ontario peaches or nectarines, chopped 500 mL

1 cup fresh cherries, pitted and chopped 250 mL

1/2 cup blueberries 125 mL

2 tbsp real maple syrup 30 mL

1/4 cup chopped mint leaves 50 mL

1 tbsp lemon zest 15 mL

1 cup Low-fat peach yogurt 250 mL

Arrange cake slices in a single layer on a rimmed baking sheet. Bake in a 350ºF (180ºC) oven until lightly toasted, about 7 to 10 minutes. Let cool completely while preparing salsa topping.

In bowl, combine, peaches or nectarines, cherries and blueberries. Drizzle with maple syrup. Let sit 10 minutes. Stir in mint leaves and zest.

Top each slice of cake with 1 tbsp (15 mL) of yogurt. Spoon 1 heaping tablespoon of peach mixture over top. Garnish with mint sprig if desired.

Makes 16 pieces.

Source: www.ontariotenderfruit.com

Credit: www.newscanada.com

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(NC)-Dessert Sushi. Who knew? This contemporary version of rice pudding in a roll is a sweet creamy variation on the traditional Japanese entrée. Made with fragrant California peaches and nectarines and splashed with a peppery California strawberry reduction, that is sure to delight.

1 cup (250 mL) Calrose short grain sushi rice washed twice and drained well for 1 hour

1/4 cup (50 mL) seasoned rice vinegar

2-3 tsp (10-15 mL) sugar

pinch salt

2 cups (500 mL) diced California strawberries

1/2 tsp (2 mL) black pepper

2 tsp (10 mL) orange juice

1/2 cup (125 mL) water

2 tbsp (30 mL) balsamic vinegar

4 California peaches

4 California nectarines

48 large mint leaves for garnish [if not available use curly leaf lettuce]

2 tbsp (30 mL) black sesame seeds, for garnish

Cook rice according to package directions. After cooking, fold in the rice vinegar, sugar, and salt. Gently fork through the rice to separate and evenly distribute the sugar and salt. Gently fan the rice while doing so, for approximately one minute. Reserve the rice at room temperature until ready to assemble.

Place strawberries, pepper, orange juice, water and balsamic vinegar in a non-reactive pan and simmer until reduced to a syrupy consistency. Fine strain 2 – 3 times. Place in squeeze bottle and reserve for later use.

Blanch the peaches and nectarines in boiling water for 60 seconds. Place in ice water to cool and then peel the skins – they should fall off effortlessly. Thinly slice half moons from the fruit pit, rotating after each cut to maintain a narrow petal shape.

Place a sushi rolling mat lined with plastic wrap on your work surface. Line slices of peach and nectarine overlapping in a straight line, and add the rice on top. Alternately, you can also place the rice down first in a rectangle shape and lay the slices of nectarine and peach on top of the rice. Roll the sushi mat to make the roll. Remove the plastic wrap and slice with a sharp knife [not serrated] into individual portions [Tip: dip knife in warm water mixed with a little rice vinegar in between each slice to make clean cuts].

Arrange mint leaves or lettuce on a serving plate. Place the individual “frushi” rolls on the leaves and sprinkle with black sesame seeds. Drizzle with the strawberry balsamic glaze over the rolls to finish.

Makes 36 pieces.

Recommended wine pairing: 2005 Turning Leaf Pinot Noir, California

Source: Recipes developed by The Culinary Institute of America as an industry service to the California Grown Marketing Campaign.

Credit: www.newscanada.com

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(NC)-”Every summer at the cottage, my mother took advantage of peach season to prepare this recipe that my brothers, my dad and I loved so much. It was the era of liqueurs and everyone had a bottle of Amaretto in their bar. Nice memories. Today, I still enjoy the freshness of this fragrant mousse.” ~ Hélène Laurendeau, TV host and nutritionist.

1-1/2 lb Ontario peaches (about 6), peeled, pitted and 750 g

cut into slices

1 cup sugar 250 mL

3 tbsp lemon juice 45 mL

1/4 cup Amaretto liqueur 50 mL

1 tbsp powdered gelatine ( 1 envelope) 15 mL

1/2 tsp almond extract 2 mL

Strawberries or raspberries for garnish

In a sauce pan at medium heat, combine peaches, sugar and lemon. Cook for 15 minutes, until peaches are soft and tender. Remove from heat.

In a small bowl, pour Amaretto and sprinkle with gelatine. Let swell for 10 minutes. Add the gelatine mixture to the peaches in the sauce pan and stir for one minute until gelatine is completely dissolved. Let peach mixture cool to room temperature.

In a medium bowl, whisk cream and almond extract until firm.

In a blender, purée peach mixture. Add purée to cream and mix well. Divide into 10 ramekins and refrigerate for at least 2 hours before serving. Garnish with a strawberry or a few raspberries and a dollop of whipped cream, if desired.

Serves 10.

Source: www.ontariotenderfruit.com: Developed by Hélène Laurendeau

Fact: In China, the peach is a symbol of long life and immortality.

Credit: www.newscanada.com

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(NC)-”Get the kids involved in preparing this easy dessert. The principle is simple: just alternate layers of cookies, fresh cheese mixture and fruits. A pleasure to make as well as enjoy!” ~ Hélène Laurendeau, TV host and nutritionist.

6 lady fingers 6

cookies

1 cup fresh cheese 250 mL

(quark cheese)

1/2 cup cream 15% 125 mL

2 tbsp honey 30 mL

1 tsp lemon peel 5 mL

40 Ontario 40

Coronation

Table grapes, de-stemmed

Break each cookie in 4 to 5 pieces.

In bowl, whisk fresh cheese, cream, honey and lemon peel.

Prepare trifles: place 3 to 4 pieces of cookie in the bottom of a desert cup, cover with a small amount of fresh cheese mixture and add 5 fresh grapes. Repeat to obtain a second layer.

TIP: Place in refrigerator for a few hours to soften cookies. It tastes even better.

Serves 4.

Source: www.ontariotenderfruit.com: Developed by Hélène Laurendeau

Fact: Grapes are the largest fruit crop in the world with 72 million tons produced every year.

Credit: www.newscanada.com

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(NC)-Summer is the sweetest time to bake fruit crisps. Hellmann’s (www.hellmanns.ca) offers us this recipe for a moist blueberry base with a crisp top. Fruit crisps are a wonderful way to highlight any fruit that’s in season, so if blueberries aren’t around feel free to choose another delicious local fruit.

Blueberry Crisp

3 cups fresh or frozen blueberries (750 mL)

2/3 cup all-purpose flour (150 mL)

2/3 cup firmly packed light brown sugar (150 mL)

1/2 cup quick cooking oats (125 mL)

1/2 tsp ground cinnamon (2 mL)

1/2 cup Hellmann’s Real Mayonnaise (125 mL)

Preheat oven to 375° F (190° C). In shallow 8 x 8-inch (20 cm) baking dish, arrange blueberries; set aside. In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann’s Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries. Bake 30 minutes or until topping is golden. Makes 8 servings

Credit: www.newscanada.com

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Planning to entertain this summer? If so, you’ll need some quick and easy recipes sure to wow the crowds? You can’t go wrong by incorporating fruits of the season into your recipes, and you’d better act fast if you want to enjoy one of the most coveted delicacies of the year.

California Bing cherries are plentiful in stores right now, but they’ll only be around for a limited time. Their season lasts for two short months — May and June. The cherries are easy to select and handle because they are ripe and ready-to-eat on your store shelf. When used in recipes, the cherries can be both simple and extravagant at the same time.

As the featured item in a light fruit salad with melons and mint, cherries are elegant and nutritious too. When pairing chocolate and cherries, the duo is virtually irresistible. By adding cherries to chocolate cupcakes, they become so gooey, frosting isn’t even necessary.

Here are some tasty recipes you just have to try:

* Fresh Cherry Salad with Melon and Mint (serves 6)

Sweet, fresh cherries make this light, early summer salad equally perfect for a buffet lunch or part of a simple family meal. If possible, use a cherry pitter so cherries can be left whole.

Ingredients:

1/2 small cantaloupe, seeds and skin removed, and cut into 1/2-inch cubes

1/4 honeydew melon, seeds and skin removed, and cut into 1/2-inch cubes

1/4 cup minced fresh mint plus mint sprigs for garnish

2 tablespoons light honey

1 tablespoon lemon juice

1 1/2 cups pitted fresh cherries

Juice of 2 limes

Directions: Put the cantaloupe, honeydew melon, and minced fresh mint in a bowl and turn several times. Put the honey in a bowl with the lemon juice and stir until the honey dissolves, a minute or two. Pour this over the melons and turn several times.

Add the cherries, turning them in as well.

Pour the lime juice over all, garnish with mint sprigs and serve.

* Cherry Chocolate Cupcakes (Makes 1 dozen cupcakes)

Cherries and chocolates are well-known as a deliciously decadent combination. Here, the fresh cherries baked into the chocolate soften and release their sweet flavor into the bitter sweetness of the chocolate.

Ingredients:

8 ounces butter at room temperature

3/4 cup sugar

2 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa

1 cup milk

1 1/3 cups pitted cherries, halved

Directions: Preheat an oven to 400 degrees F.

Cream together the butter and the sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl, whisk together the flour, baking powder, salt and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds.

Let rest 10 minutes, then fill greased muffin cups to the brim with the batter.

Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.

Remove and let cool 10 minutes before unmolding.

Yes, the California cherry season is short — but very sweet. So, eat them up while they last. A tip from California cherry growers — freeze them to make the season last even longer.

Courtesy of ARAcontent

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SIDEBAR:

Facts about California Bing Cherries

* They are low in calories and contain no fat

* They are high in potassium, vitamin C, B complex and minerals

* Research has shown that cherry consumption can help the body prevent heart disease and cancer, as well as provide pain relief and improved bone health.

* When you bring your cherries home from the store, keep them in the refrigerator until ready to use. As with all produce, wash cherries under cool running tap water before eating or using in recipes. A variety of simple-to-use devices are available to pit cherries. Or, just slice open with a knife, remove the pit and enjoy!

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Ever fantasize about being a supreme kitchen goddess? Dream about being known as a dessert diva but you’re not a pro in the know? These sweet and elegant recipes make it easy: Fresh Apricot and Cherry Pavlovas and Mixed Fresh Fruit Tart. Made with juicy fresh fruit from Chile, they’re bursting with the vibrant colors and flavors of luscious apricots, cherries, berries, and nectarines — the ticket to success for any culinary star.

When cold weather hits here, it’s summer in Chile. Thanks to exceptional weather and an outstanding crop this year, there’s a good variety and supply of fresh Chilean fruit. The abundant harvest in this long and narrow South American country translates to billions of pounds of mouth-watering fruit shipped to the U.S. First to appear from lush central Chile are grapes and stone fruits (cherries, apricots, plums). Next berries, pears, apples and kiwi will be available.

Fresh apricots and white chocolate-dipped cherries guarantee that Pavlova, the famous meringue dessert named after the Russian ballerina Anna Pavlova, is luscious and elegant. Mixed Fresh Fruit Tart is the perfect showcase for fresh apricots, cherries and berries that are baked in its sweet filling and served fresh on top — it’s irresistible.

For optimum fresh fruit flavor, store cherries or grapes in a plastic bag in the refrigerator; wash under cold water when ready to eat. For peaches, plums and nectarines, place fruit in a paper bag or bowl and ripen at room temperature. Ripe fruit will give with slight pressure.

Fresh Apricot and Cherry Pavlovas

Ingredients
3 large egg whites (about 1/2 cup)
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon almond extract
2/3 cup sugar
1 cup white chocolate baking chips, divided
18 cherries with stems (about 6 ounces), pitted
1/2 cup plus 3 tablespoons heavy cream
8 fresh apricots (about 1 pound), pitted and sliced
Apricot preserves
1 tablespoon orange juice or rum

Directions
Preheat oven to 200 degrees F. To make 6 individual Pavlovas (meringues) line 2 large baking sheets with foil or parchment paper.

In a bowl of an electric mixer, combine egg whites, cream of tartar, salt and almond extract; beat until soft peaks form. Gradually beat in sugar; beat until whites are stiff and glossy peaks form, about 5 minutes.

With a spoon, spread meringue into 6 (4-inch) circles on baking sheets. With the back of a spoon, make a depression in the center of each meringue to form a “nest” with about a 1-inch high edge. (If desired, a pastry bag may be used to pipe meringues). Bake for 2 hours; turn off oven and leave meringues in oven until dry, about 1 hour.

Meanwhile, melt 1/2 cup of the chips following package directions. Dip cherries halfway into chocolate; place on aluminum-foil lined baking pan; refrigerate until ready to use. In a microwave, melt remaining 1/2 cup chips with 3 tablespoons cream; mix well. In a medium bowl, beat remaining 1/2 cup cream until soft peaks form. Gently fold in the melted chip and cream mixture. Remove Pavlovas from foil. Divide cream mixture among Pavlovas; arrange apricots over cream. Melt and strain enough preserves to make 1/4 cup; stir in juice; brush over apricots. Serve with chocolate-dipped cherries. If desired, serve with additional strained apricot preserves.

Yield: 6 servings

Note: To make one large Pavlova, line 1 baking sheet with foil or parchment. Spread meringue into a 9-inch circle.

Mixed Fresh Fruit Tart

Ingredients
1 frozen 9-inch pie shell (from a 10-ounce package)
1/2 cup sugar
3 tablespoons flour
1 container (8 ounces) sour cream (about 1 cup)
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
5 cups mixed Chilean fresh fruit including pitted and sliced peaches, nectarines and apricots; pitted cherries, halved, or blueberries
2 tablespoons apricot preserves

Directions: Preheat oven to 375 degrees F. Press the pastry shell into a 9-inch round tart pan with a removable bottom. In a medium bowl, combine sugar and flour; whisk in sour cream, egg and vanilla. Fold in half of the fruit; transfer mixture to the tart shell. Bake until filling looks set in the center and crust begins to brown, about 30 minutes. Cool to room temperature.

Just before serving, melt preserves; toss with remaining fruit; spoon onto filled tart shell. If desired, garnish with pastry leaves cut from the second pie shell and baked for 5 minutes.

Yield: 8 servings

For short-cut pie version: In 9-inch pie shell bake filling 40 to 45 minutes; continue as directed above.

Courtesy of ARA Content

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A really great dessert that is easy to make. Serve with Magnotta Vidal Limited Edition Icewine VQA.3 cups water

1/2 cup granulated sugar

1 tbsp. lemon juice

4 almost ripe pears (bosc or others with stems on)

Caramel Sauce (optional)

1 tbsp. icing sugar

1 tbsp. ground cinnamon

In a large saucepan, combine water, sugar and lemon juice. Bring to a boil over medium-high heat. Peel and core pears, leaving the stems intact. Add pears to boiling syrup; reduce heat to simmer gently. Cover pot with a lid to help cook the pears. Simmer for 15 to 20 minutes until tender. Remember to turn the pears halfway through cooking. Pour hot caramel sauce over pears and powder with a combination of icing sugar and ground cinnamon. Makes 4 servings.

Credit: www.newscanada.com

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