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  • CUCAMELONS The fruit can be eaten straight off the plant, or tossed with olives, slivers of pepper and a dousing of olive oil. Perfect for a quirky snack with drinks – or ...
    Posted 14 May 2015, 20:52 by Dan Nong
  • Apricot Pork Salad A beautiful dinner salad with apricot-glazed grilled pork, dried cherries, cheese and toasted pecans -- perfect for a special summer supper!Prep Time :10 min Cook Time :15 min Serves ...
    Posted 22 Apr 2015, 23:22 by Huynh Khoa
  • Apricot Jam By Amy , the author of The Idea Room. I recently found this recipe for a pectin-less Apricot Jam on food.com and made a few adjustments to it ...
    Posted 22 Apr 2015, 21:55 by Huynh Khoa
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CUCAMELONS

posted 14 May 2015, 20:46 by Dan Nong   [ updated 14 May 2015, 20:52 ]

The fruit can be eaten straight off the plant, or tossed with olives, slivers of pepper and a dousing of olive oil. Perfect for a quirky snack with drinks – or even popped like an olive in a cheeky martini.



PICKLED CUCAMELONS WITH MINT & DILL

To preserve their virtues right in to the depth of winter, you can even make cucamelon dill pickles. Fantastic in a simple ham sandwich or with a fancy cheeseboard.


 

They can be pickled whole, however slicing these little fruit in half and pre-salting them will result in far more crisp result – not to mention that fact that they will be ready in half the time.


Pre-salting simply involves sprinkling the sliced fruit with a really generous amount of sea salt in a colander (about 1 tbsp per cup of cucamelons) and setting them over a bowl for 20 minutes or so. This will draw out the excess water from the fruit, which prevents the fruit from diluting the vinegar during the pickling process.

After the 20 minutes are up give them a good rinse, pat dry with some paper towels and you are ready to go!


You can flavour the pickling vinegar with anything you fancy. My favourite mix combines dill, mint, pickling spice and a sprinkling of pink peppercorns. Add a generous sprinkling of sugar and salt and stir the mix to combine.


Adding an (optional) scrunched up vine or oak leaf will further help ensure a crisp result, as the tannins in the leaves will inhibit natural enzymes within the fruit that can cause softness.


Top up with a good quality vinegar to cover the fruit, seal the jar and give it a good shake.

Pop it in the fridge and they will be ready in a just a week!

Apricot Pork Salad

posted 22 Apr 2015, 23:21 by Huynh Khoa   [ updated 22 Apr 2015, 23:22 ]


http://www.plantaholic.net/

A beautiful dinner salad with apricot-glazed grilled pork, dried cherries, cheese and toasted pecans -- perfect for a special summer supper!


Prep Time :10 min
Cook Time :15 min
Serves : 4

Nutrition Information

Calories :515
Total Fat : 11g
Saturated Fat :4g
Cholestrol :80mg
Sodium:420mg
Carbs:89g
Protein: 30g

 

Ingredients

1 whole pork tenerloin, about 1 pound 
1 cup apricot preserves 
1 10 oz. pkg. mixed salad greens 
1 tsp ground ginger 
1 15 oz. can apricot halves, drained, sliced 
1/2 cup dried tart cherries 
1/4 cup white wine vinegar 
1/4 cup pecan pieces, toasted 
2 tbs Dijon-style mustard 
4-5 ounce s Provolone cheese, cut into 1/2-inch cubes 
8 green onions, sliced 

Directions


1. In a small bowl, stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. 

2. Butterfly pork tenderloin (cut almost in half, but not quite through) horizontally; open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side until internal temperature on a thermometer reads 145° F. Remove tenderloin to cutting board and let rest for 3 minutes. 

Meanwhile in a large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture. 

(To toast pecans, place pecan halves in a shallow baking pan and bake at 350° F for about 10 minutes. Let cool, then chop coarsely.) 

Apricot Jam

posted 22 Apr 2015, 21:55 by Huynh Khoa

By Amy , the author of The Idea Room.




I recently found this recipe for a pectin-less Apricot Jam on food.com and made a few adjustments to it. It is a little thinner than the pectin Apricot Jam I have made in the past…but it still tastes just as yummy…and personally, leaving the pectin out is preferable to a thicker jam for me.



The jam tastes amazing…and better yet…and looks absolutely beautiful canned in some pretty canning jars. Seriously!! I love looking at my storage shelf lined with these pretty orange jam jars. It’s like bringing the sunshine of the summer into your home.




Apricot Jam Recipe (without Pectin)
Ingredients:
8 cups diced apricots
1/4 cup lemon juice
6 cups sugar (I used 4.5 cups)


Materials:
Canning Jars (Amazon)
new canning lids (in the canning section)
canning rings (optional)
2 large stock pots
jar tongs (or lifter)
potato masher


Directions:
Get all your materials and ingredients ready and organized before you begin so you are not rushing to find something when you need it.
Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
You will need 5 pint jars or 10 half-pints.
Crush apricots to the size of chunks you desire and then mash them with a potato masher. Do not process in a blender or food processor.
Combine all ingredients in a large stock pot.
Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
Once mixture reaches a rolling boil, continue to boil it for up to 30 minutes (mine was about 20 minutes), stirring frequently to prevent it from sticking. The higher the altitude the longer the canning process may take.
Test the jam to see when it is ready by placing a small plate in the freezer. When ready to test pull the plate out of the freezer and then drop some of the jam on the plate. If it jells then it is ready to remove from the heat.
Remove from heat and fill jars, leaving 1/4 head space.
Wipe rims clean and put the 2-piece metal canning lids in place.
Process in boiling water canner for 10 minutes and be sure the jars are completely covered with water. I process mine in a large stock pot. Never place a cold jar into the boiling water.



Canning is a fun process and is actually pretty easy as long as you have the right materials. It can seem pretty scary to someone who has never canned before, but I promise you…you can do it! And the results are totally worth it! Especially in the middle of the winter and you pull out some sunshine in a bottle to spread on your morning toast!



To download a copy of the Apricot Jam Printable Labels click on the link below and then select Previous Downloads:

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