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At Ease In The Gallery



By admin ~ October 1st, 2013. Filed under: At Ease.

ease gallery 1

 

Greet autumn with a menu full of seasonal flavors. Enjoy!

Mixed Greens with apple Cider Vinaigrette
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6
5 Granny Smith apples, peeled, diced 1 c. white wine
1 c. apple juice
1⁄4 c. sugar
3 Tbsp. apple cider vinegar
1⁄2 c. olive oil
2 Tbsp. lemon juice
8 c. mixed greens
1⁄2 c. dried cranberries
1⁄2 c. crumbled blue cheese
1/3 c. pecans toasted

In a small pot, combine 4 apples, wine, apple juice, sugar. Bring to a boil, simmer until reduced by at least half. Pour through sieve. Add apple cider vinegar, olive oil, lemon juice and whisk together. In a large bowl combine mixed greens, cranberries and remaining diced apple. Toss with dressing until lightly coated. Add blue cheese and pecans. Toss again and serve. 

Beer-Battered Grouper Fingers

Preparation time: 10 minutes Cooking time: 40 minutes Serves: 6
1 qt. peanut oil
1 c. all-purpose flour
1 egg
1 tsp. garlic salt
1 c. beer, preferably not light beer 
2 lbs. grouper filets, cut into fingers
1⁄2 c. apricot preserves
1 Tbsp. honey
2 tsp. horseradish
1 Tbsp. lemon juice 

Heat peanut oil in a deep pot. In a large bowl, combine flour, egg, garlic salt. Stir together with a fork. Slowly add beer to make a batter. Batter should be similar to pancake batter. Dip grouper into batter and drop in hot oil. Fish should not sink to bottom, but should rise to surface. Fry until golden, turning once, about 3 minutes per side. Drain onto paper towels. Mix together apricot preserves and next
3 ingredients for dipping sauce and serve with fish. 

Plum and nectarine Crumble

Preparation Time: 20 minutes
Cooking time: 35 minutes
Serves: 6
6 Tbsp. unsalted butter,softened
1⁄4 c. light brown sugar, packed
1⁄2 tsp. orange zest
1 c. all-purpose flour
Pinch of salt
3⁄4 lb. plums, halved, pitted, and cut into wedges
3⁄4 lb. nectarines, halved, pitted, and cut into wedges
2 Tbsp. instant tapioca 1 c. sugar
1 Tbsp. lemon juice 

Using either a mixer or food processor, combine butter, brown sugar, orange zest. Mix until creamy. Transfer to mixing bowl, add flour and salt. Using fingers, mix in flour until it forms coarse crumbs. In separate bowl combine plums, nectarines, tapioca, sugar, and lemon juice, tossing well to coat with sugar. Transfer to buttered 9×9 baking dish. Top with crumble mixture. Bake in heated 375 degree oven 30-35 minutes until topping is golden. 

Green apple Martini

Preparation time: 10 minutes
Serves: 6
6 shots vodka
6 shots sour apple liqueur
31⁄2 shots Monin Green Apple syrup (opt.) Granny Smith apple slice, for garnish

In a martini glass, combine the vodka over lots of ice, and add the liqueur and syrup. Slice a segment of apple removing any core. Cut a nick in the bottom of the slice horizontally, and slip it onto the edge of the glass.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit carriehanna.com. 

 

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