glass_icarus: (sleepy feet)
just another fork-tongued dragon lady ([personal profile] glass_icarus) wrote2011-02-14 03:31 pm

a bear of little brain again

For the first time in a long while, there are thoughts whirling around the back of my head that could become stories and/or actualfax posts, but I have racked up too much sleep debt to pin them down! (And also to actually tackle some other writing commitments, oops.)

So instead I shall ask: what would you do with any of the following, aside from incorporating them into a VERY EPIC VERSION of the easiest cake ever?

- a bowl of slightly overripe cherries
- a box of (shortly to become?) overripe blueberries
- a pomegranate
- frozen blackberries & strawberries
- Granny Smith apples (4)
- navel oranges (6)
- rapidly softening grapefruit (A HEAP)
- half a gigantor jar of honeyed kumquats
- lemons (6)

(Why yes, I do have too much fruit and not enough time/opportunity to demolish it at a spoilage-avoiding rate!)
musesfool: art deco brandy ad (been drinking since half-past three)

[personal profile] musesfool 2011-02-14 08:43 pm (UTC)(link)
You could make sangria with the apples, oranges, and lemons...

I would make ice cream with the cherries, and possibly frozen yogurt with the blackberries and strawberries. I also have a fantastic grapefruit/champagne sorbet recipe.

PS: I can share links to recipes if you're interested
Edited 2011-02-14 20:47 (UTC)
musesfool: key lime pie (pie = love)

[personal profile] musesfool 2011-02-14 08:57 pm (UTC)(link)
I haven't made it, but this cherry vanilla ice cream doesn't require an ice cream maker. And you don't need one for sorbets or granitas, as long as you're willing do open the freezer at timed intervals and whisk the mixture. (from epicurean.com: To freeze sorbets without an ice cream maker: Pour the cooled sorbet mixture into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl --- typically this takes 1 1/2 hours or so --- then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.
musesfool: key lime pie (pie = love)

[personal profile] musesfool 2011-02-14 09:55 pm (UTC)(link)
Grapefruit-Champagne Sorbet. I used prosecco instead of champagne, and it's fantastic.
bossymarmalade: iroh interrupted mid-noodles (oishinbo!)

[personal profile] bossymarmalade 2011-02-14 08:49 pm (UTC)(link)
Fresh grapefruit juice! If you have any bitters on hand, like Angostura, put in a dash of that too. I can't even be more creative with a suggestion about grapefruit b/c I think fresh grapefruit juice is THE BOMB. Either that or a grapefruit granita.

You can make chow out of the oranges, if you like that kind of thing? My family way of making chow is to section the oranges and mix them with some crushed garlic, salt, and peppersauce. SOOOO GOOOOOOD.

via_ostiense: Eun Chan eating, yellow background (Default)

[personal profile] via_ostiense 2011-02-14 08:53 pm (UTC)(link)
Mixed fruit jam! It's a great way to use up overripe odds and ends. You could also candy the cherries and blueberries and eat them with ice cream. Davidlebovitz.com has candied fruit recipes somewhere.
via_ostiense: Eun Chan eating, yellow background (Default)

[personal profile] via_ostiense 2011-02-14 08:56 pm (UTC)(link)
Recipes for candied cherries and cherries in red wine syrup on that page; you could use the same recipes for the blueberries. For the honeyed kumquats, slice them up and serve them with roast chicken or fish. The jam page has a recipe for orange marmalade; navels would work as well as Sevilles, although producing a different flavor.
littlebutfierce: (food)

[personal profile] littlebutfierce 2011-02-14 09:02 pm (UTC)(link)
You could put lots of that in a fruit crumble/crisp! Super easy, in case you get ideas for the rest of the fruit that are in comparison daunting.
marina: (Default)

[personal profile] marina 2011-02-14 09:08 pm (UTC)(link)
FRUIT SALAD Y/Y?
whymzycal: franken stein eating - nom nom nom! (Franken Stein noms)

[personal profile] whymzycal 2011-02-14 09:11 pm (UTC)(link)
Such awesome suggestions already! Nom.

I suggest lemon pancakes and lemon sorbet, and a homemade blueberry syrup -- just simmer the blueberries with a cup of sugar, a bit of lemon juice, and a dash of cinnamon. You can also throw in a teensy bit of coconut rum (or other sweet liqueur) for a bit of depth. If the syrup isn't thickening fast enough, add a bit more sugar. I made some this weekend for the pancake brunch I threw, and I've got to say, the blueberry syrup was amaaaaaazing over the lemon pancakes and over a bit of ice cream that I had at home.
tielan: (race)

[personal profile] tielan 2011-02-14 09:34 pm (UTC)(link)
Pip the cherries and put them in brandy.

Freeze the overripe berries in ice-cube containers.

Add pomegranate juice to a meat basting and serve with unjuiced seeds as decoration.

Bake an apple for a post-dinner dessert.

Squeeze and freeze the lemon juice. (Also, if you have a zester, scrape the lemon peel off first and freeze for cake receipes.

Orange juice and grapefruit juice would appear to be options.

The honeyed kumquats sound like they need something pasty-ish to go with them, though.

Or, you could just invite some friends around and incorporate all this into food, thereby getting rid of the excess... :)
oyceter: teruterubouzu default icon (Default)

[personal profile] oyceter 2011-02-15 12:32 am (UTC)(link)
You can make a ton of fruit compote! I don't know if the pomegranate would work, but everything else, you just throw it into a pot and heat it. Add sugar and lemon juice to taste. You can spoon it onto things or just eat it or do whatever.

Also, if you want something higher effort, you can always make lemon curd with the lemons!
yasaman: listening to bread crackle (foodie)

[personal profile] yasaman 2011-02-15 04:24 am (UTC)(link)
I'd go with some sort of crumble for the blackberries and strawberries. And I agree with the above suggestion of juicing and freezing the lemon juice, and saving the zest. I have a great recipe for a glazed lemon cake if you like that kind of thing.

Also, for the apples, 4 apples is probably enough for a 9" pie (not deep dish). Or you could try this recipe, which I can attest is pretty delicious:

Puffed Apple Pancake

Ingredients:
2 Granny Smith apples, peeled, cored and sliced ¼ inch thick
1 tablespoon lemon juice
3 tablespoons packed brown sugar
4 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
3/4 cup milk
3 eggs
2/3 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Put a rack in middle of oven and preheat oven to 425 degrees F.

Toss apples with lemon juice, brown sugar, 3 tablespoons of granulated sugar, cinnamon, and cloves in a bowl.

Heat 1 1/2 tablespoons butter in a 10-inch oven proof nonstick skillet over moderate heat until foam subsides. Add apples and cook, stirring occasionally, until just tender, about 4 minutes. Transfer apples and any liquid to a wide bowl and let cool.

Heat cleaned skillet in oven for 5 minutes. Combine milk, eggs, flour, remaining 1 tablespoon sugar, salt and vanilla in a blender and blend until smooth.

Remove skillet from oven. Melt remaining 1 1/2 tablespoons butter in skillet over moderately high heat, then pour batter into skillet. Spoon apple mixture evenly over top. Bake pancake until puffed and golden and a wooden pick and skewer inserted in center comes out clean, 15 to 20 minutes.