just another fork-tongued dragon lady (
glass_icarus) wrote2011-02-14 03:31 pm
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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!)
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!)
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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
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I would totally go for ice cream/frozen yogurt, except I don't have an ice-cream maker! (Er, sorbet can be done without one, right?)
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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.
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I have never actually made chow! That sounds DELICIOUS though, om nom nom.
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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.
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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... :)
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Although the honeyed kumquats are... well, my mom makes them for purposes of adding to tea, so there is A TON of syrup, heh. I could possibly add some to some sort of alcohol though (vodka or something?), no?
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Also, if you want something higher effort, you can always make lemon curd with the lemons!
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Turns out too many of my blueberries got spoiled (they started molding, which never ends well!), so I had to get rid of them, but I did end up making sangria and apple turnovers! :3 I'm going to finish making cherry turnovers tonight, too- I doused mine with some of my parents' Grand Marnier, hahaha.
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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.
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Also, omg that pancake recipe looks fantastic, thank you! *________*