Apple and Spiced Malt

Apples require nothing to make good snacks, I know. But this simple rub makes my "snack" more like a "treat". The malty, spicy goodness is worth the 30 seconds it take to mix together.

Apple and Spiced Malt
1 apple, quartered and sliced
1 tablespoon malted milk powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
In a small bowl mix malted milk powder with cinnamon and clove. Dip apple slices in powder and enjoy.

Hints: A sweeter variety of apple is best - like Gala, Pink Lady, Fuji or Golden Delicious. Malted milk powder is available at most grocery stores. I keep it on hand for several recipes as it adds an extra note of flavor in pizza crust and breadsticks. It is terrific in yogurt based smoothies, and a classic in any flavor milkshakes. (It has no added sugar so it is a pretty low carb and low cal flavor additive.) You can add more cinnamon or clove if you like. Ground ginger would be nice as well.

This is a healthy treat that requires no cooking and can be made with items from your pantry. Super fast, slightly elevating a plain apple to treat status. You will be glad you tried it!  

Poached Pears with Cardamom Yogurt Creme

Autumn desserts are special somehow. Pears in season are one of the best parts of my culinary life. Try Pear Pie this year if you haven't already, or for a lighter touch try out these poached beauties-lightly scented with ginger and lemon-for a warm finish to a fall meal.

Poached Pears
3 nearly ripe pears - Bartlett end up softer, Anjou firmer
1 cup sugar
2 slices lemon
2-3 small knobs of ginger root
4 cups warm water
Slice pears in half lengthwise. Core with a spoon and scoop seeds out. Leave stem intact if desired. Heat sugar, lemon, ginger and water in a large pan until sugar is dissolved. Peel pear halves and place in heated water. Cover and bring to a light simmer. Reduce heat to maintain this level of simmer. Poach for 6 minutes then with a slotted spoon remove pears to a covered dish to keep warm. Remove and discard 2 cups of the poaching liquid. Bring the remaining liquid to a boil and cook uncovered for about 10 minutes or until volume is halved. Discard the lemon and ginger. Serve by placing a pear half in a bowl, topping with Cardamom Creme (see below) about 2 tablespoons of the reduced syrup and pistachios.

Hints: I prefer the softer Bartlett pear but the Anjou is nice, too. If the Bartlett is too ripe, it will not hold it's shape when poached and become mushy. Boiling the pears will also cause them to break down too much, so be sure and just simmer lightly. The reduced liquid will be quite hot so be careful handling it.

Cardamom Yogurt Creme
2/3 cup Greek yogurt
1 1/2 (plus more to taste) tablespoons brown sugar
1/8 (plus more to taste) teaspoon ground cardamom
Stir together and taste. If desired, add more cardamom or brown sugar to taste. Serve with poached pears or apples.

This creme is also great as a dip for fruit platters or as fruit salad dressing.

Frozen Blackberry Lemonade

It has gotten hot! Signaling the time for cooling drinks. Frozen lemonades, refreshing in taste, temperature and texture, are great for kicking off the season. Blended with blackberries and made with honey, may even be pretty healthy for you.

Frozen Blackberry Lemonade
12 ounces frozen blackberries
4 medium lemons
3 to 6 tablespoons honey (how sweet do you like your lemonade?)
4 cups cold water (use carbonated water if desired)
Place 1/2 the berries in a blender container. Wash two lemons well under running water. Zest one lemon over berries. Squeeze the juice of the zested lemon and one other into the blender container. Add 1/2 the honey and then 1/2 of the water. Place cover on blender and blend until smooth. Pour into a serving pitcher. Repeat with the other half of ingredients. Serve right away.

Hints: There are seeds. The blackberries are loaded with them and I don't strain the lemonade, although you could if the seeds are a concern for you. Use room temperature lemons to get the most juice out and make sure you strain the lemon seeds out. I have used commercially frozen blackberries and have frozen my own for this recipe. Layer fresh blackberries on a wax paper lined tray and pop in the freezer for an hour or two. Once frozen, place them in a zip top bag and remove as much air as possible. They will keep for several months.

It's a hit! Sophie and Robby are working on their third cups here.

Lemon Blueberry Hand Pies

Hand pies? Cutie pies? We used to call them turnovers. But whatever you call them, they are a sweet way to end a meal. They also make great snacks. A hand held pastry that smells, looks and tastes amazing is never a bad thing. A neat little bundle of joy. I developed this recipe to utilize some frozen blueberries that were in my freezer. I bought a giant bag and just wasn't making enough smoothies.

Lemon Blueberry Hand Pies
Crusts:
5 cups flour
2/3 cup sugar
2 teaspoons salt
14 tablespoons cold butter
2 tablespoons lemon zest
1/4 cup lemon juice
1 to 1 1/2 cups cold water
Place flour, sugar, salt, butter and zest in a food processor bowl. Pulse for 3 seconds about 15 times, then run for about 2 minutes, scrapping down sides as necessary until the mixture resembles coarse meal. Turn into a large mixing bowl. Add lemon juice and 3/4 cup water. Stir to combine. Add more water as necessary to make a dough that will hold together. Try not to overwork the dough. Pat into a 2 inch thick rectangle, wrap tightly with plastic wrap and chill for at least 2 hours.

Filling:
1 1/2 cups sugar
1/3 cup plus 1 tablespoon corn starch
1/4 teaspoon salt
4 cups frozen blueberries
1 tablespoon lemon zest
3 tablespoons lemon juice
8 teaspoons cold butter
In a large mixing bowl, stir together the sugar, corn starch and salt. Add the blueberries, lemon zest and juice. Stir gently for several minutes until the sugar becomes purple throughout.

Assembly: Remove the plastic wrap from the dough and cut into 12 cubes. On a floured board, roll out one cube at a time into a 6 1/2 inch circle. Cut out a 6 inch circle and place about 2 tablespoons of filling on one half. Top with 1/2 teaspoon butter. Wet the edge of the pastry, fold in half and seal. Cut a small opening or long slit to allow steam to escape. Place on a parchment lined baking sheet and keep chilled until baking. Repeat with remaining cubes and then use the excess dough trimmings to make 2 or 3 more hand pies. Preheat oven to 425 degrees. Wet the top of the pies with a little water and sprinkle with sugar just before baking. Bake for 20 to 22 minutes or until edges are golden. Remove from oven and place on a cooling rack. Serve slightly warm or at room temperature.

Using a simple plastic mold like this one speeds up the process.

Hints: Keep the dough cold and it will be easier to work with. Substitute frozen cherries or raspberries or blackberries for the blueberries, all would be great with the lemon crust. You could make a regular pie with the lemon crust (halve the recipe) and the blueberry filling with this same recipe. It would need to bake 50 to 60 minutes.

Blueberry and lemon is one of my favorite flavor combinations. It tastes so lovely and smells so lovely and looks so lovely. All purply and citrusy and sweet. What's not to love?

Jicama Salad

Refreshing! That is what this salad is and that is just what we need. Crispy, cool and slightly sweet, jicama is a natural for salads. It plays the starring role here along side juicy pineapple, accented with silky avocado and tangy arugula. The finish is a citrus dressing that packs a bit of bite. The heat is wacky this year and I am spending time outside more than usual. Thus the birth of this salad (with others coming soon).

Jicama Salad
4 to 5 cups jicama, cut into a large julienne
1 cup diced fresh pineapple
1 cup diced avocado
1 cup baby arugula
Dressing:
1 lime, zest and juice
1 clementine, zest and juice
3/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper flakes
1/3 cup canola oil
Peel the jicama and cut into long strips (I used my mandolin but you can do this by hand or with a food processor). Mix the jicama, pineapple, avocado and arugula together in a bowl. Whisk dressing ingredients together and pour over salad. Toss to coat and serve. (If you are not going to serve right away, keep the arugula out and mix it in just before serving.)

Hints: The proportions of the ingredients may be varied if you like. It was my intention that the jicama be the main flavor with the pineapple complimenting. Of course the ideal result is achieved if the pineapple and avocado are perfectly ripe.

I found a beautiful jicama at the grocery store. I had forgotten how good they can be. Tyler was teasing me and telling me that in the area of Mexico where he served a Morman mission, they were called "jimica" pronounced "he-MI-ka". I fell for it for a while. 

More Snow Cone Syrups

Happy 4th of July! Or as my son-in-law says, "Happy 'Mer'ca Day." Here are two more snow cone syrups I have been using with my new ice shaver. These are also great as Italian sodas but you may want to have those on Italian Day--just saying.

Mandarin Vanilla Bean Syrup
2 cups sugar
1/2 vanilla bean
3 mandarin oranges
1 cup water
3 tablespoons white corn syrup
1/8 teaspoon salt
Place sugar in a medium sauce pan. Split vanilla bean in half length wise and scrape the seeds into the sugar. Drop the pod in as well. Slice the oranges into 1/4 inch thick slices and add to sugar. Stir in water, corn syrup and salt. Bring to a boil over medium high heat, stirring often. Reduce heat to maintain a simmer and cook for 5 minutes. Remove from heat and allow to come to room temperature. Remove vanilla pod and oranges slices. Place in a covered container and store in the fridge. 

Lemon Blueberry Syrup
2 cups sugar
2/3 cup blueberries
1 large lemon
3/4 cup water
3 tablespoons white corn syrup
1/8 teaspoon salt
Place sugar in a medium size sauce pan. Add blueberries to pan. Slice lemon about 1/4 inch thick and add to pan, removing seeds if possible. Stir in water, corn syrup and salt. Bring to a boil over medium high heat, stirring often and mashing berries. Reduce heat to a simmer and cook for 5 minutes. Allow to cool to room temperature and then pass through a fine mesh strainer, pushing berries through with the back of a spoon. Discard lemon and berry pulp. Place syrup in a covered container and store in the fridge.

Hints: I used fresh blueberries but frozen would probably turn out the same. Simple syrups are just water and sugar boiled with flavoring agents. The corn syrup to help prevent crystalization. Choose any flavor or flavor combo you can think of. I am going to try Kiwi soon and something with lavender. I have also been thinking about mint with peach or pear.

I'll let you know if I get a great flavor when experimenting and you do the same for me. Enjoy the fireworks today!
 

Snow Cone Syrups

I bought an ice shaver (snow cone maker) this year. I also purchased some of the flavored syrups that were marketed along side it. They were...OK...if you're a kid. They weren't great. Lots of artificial flavors and dyes. So here are a couple of healthier versions, still loaded with sugar so not actually healthy but all things in moderation, right? A snow cone can make the miserable heat a bit more tolerable. These syrups work well in sparkling water--add some cream for Italian Cream Sodas. Check out this post for two more flavors.

Strawberry Basil Syrup
2 cups strawberries, washed and hulled
2 tablespoons chopped fresh basil
2 cups sugar
2 cups water
3 tablespoons white corn syrup
pinch of salt
In a medium size sauce pan, combine strawberries, basil and sugar. Mash with a potato masher until strawberries are broken down. Stir in water, corn syrup and salt. Bring to a boil over medium high heat. Reduce heat to maintain a simmer and cook for 5 minutes. Remove from heat and blend with an immersion blender (or transfer to a blender container). Allow to come to room temperature. Place a mesh strainer over a bowl and pour syrup through stainer into bowl. Stir to help the syrup pass through the mesh. Discard any solids left in strainer. Store syrup in a covered container in the refrigerator. Serve with snow cones, Italian sodas, on crepes or ice cream.

Lime Ginger Syrup
2 cups sugar
3 tablespoons white corn syrup
2 cups water
1 tablespoon freshly grated ginger root
1 lime, sliced thinly
pinch of salt
Combine all ingredients in a medium size sauce pan. Bring to a boil then reduce heat to maintain a simmer. Cook for 5 minutes then remove from heat. Allow to cool to room temperature, remove lime slices and chill in a covered container. Use for snow cones, Italian sodas or for punch.

Hints: The corn syrup will help prevent crystallization as the syrup chills. These syrups can be stored for 2 weeks in the fridge. You can choose how much syrup you use on the snow cones. I like to serve mine in a mug with a handle so that my hands don't get too cold.

I didn't like snow cones until this year. But when I went to the zoo with Sophie, Robert and Stella we shared one and then I saw the machine for sale and now I'm nuts about them! Next up I'm going to try a blueberry lemon syrup. I would love suggestion for new flavors...

Dessert Tamales: Pineapple or Peanut Butter Banana

What's not to LOVE about a rich, sweet dessert tamale?! I filled a sweetened masa dough with two lovely fillings, both simple, both utterly delicious. There was no clear consensus on which type we liked best. I used a caramel sauce with both but you can choose a raspberry or chocolate sauce or no sauce at all!

Dessert Tamale Dough
2 cups masa harina
1 1/2 cups hot water
2/3 cup coconut oil
1/2 cup raw sugar
3/4 teaspoon salt
1 teaspoon baking powder
2/3 cup evaporated milk
Pour hot water over masa harina and mix with hands until mixture forms a ball. Let rest 15 minutes. In the bowl of an electric stand mixer, beat the coconut oil on high until fluffy. Add the sugar, salt and baking powder then beat again. While the mixer is running, add about 1/4 cup of the masa and 2 tablespoons of the milk at a time. Beat well after each addition, stopping to scrap the bowl as needed. Continue to beat the dough on high speed for 15 minutes. It should resemble a thick brownie batter. Cover with plastic wrap and chill for at least an hour.

Pineapple Tamales
dried corn husks
10 to 12 fresh pineapple spears, 4 to 5 inches by 1 1/2 inches by 1/4 inch
1/2 batch chilled Dessert Tamale Dough
Caramel sauce for serving, optional
Soak corn husks in warm water for 20 minutes while preparing the pineapple spears. Take one husk and place on work surface. Spread approximately 3 tablespoons of the dough on the husk leaving 1/2 inch on sides and top. Leave 1 1/2 inches on the bottom. Place pineapple spear in the center and wrap the dough over by lifting the husk sides to meet in the middle. Slightly press the dough together and seal the husk by folding the bottom up along the center seam. Place seam side down. Repeat with the remaining dough. Heat a large pot of water fitted with a steamer to boiling. Place some extra corn husks in the bottom of the steamer to protect the tamales from contact with the boiling water. Stack the tamales upright or at an upright angle so that the juices won't drip out of the open end. Steam for 1 hour. Serve warm with caramel sauce.

Peanut Butter Banana Tamales
dried corn husks
1/2 batch Dessert Tamale Dough, chilled
4 tablespoons chunky peanut butter
2 medium size bananas
48 milk chocolate chips
Caramel sauce for serving, optional
Soak the corn husks in warm water for 20 minutes. Cut the bananas in half then the halves into quarters so that they are long and slender pieces. Place one corn husk on work surface. Spread approximately 3 tablespoons of the dough on the corn husk, leaving 1/2 inch on sides and top. Leave 1 1/2 inch on the bottom. Place 1 teaspoon peanut butter down the center of the tamale. Place 1 piece of the banana on the peanut butter and 4 chocolate chips along side it. Pull sides of husk together to seal the tamale then fold the bottom of the husk up along the seam and place seam side down. Repeat with the remaining dough. Heat a large pot of water fitted with a steamer to boiling. Place some extra corn husks in the bottom of the steamer to protect the tamales from contact with the boiling water. Stack the tamales upright or at an upright angle. Steam for 1 hour. Serve warm with caramel sauce.

Hints: You could use almond milk to make these dairy free. The dough needs to be light and fluffy so don't under beat. It is much easier to spread out if it is chilled. Dip your fingers in water and spread it out in as even a layer as possible. Check one of the tamales in the center of the stack to see if the husk pulls away cleanly after an hour of steaming, cook another 10 minutes if it doesn't, then check again. The narrow end of the pineapple and banana fit better at the bottom of the tamales. Chopping the pineapple into small pieces would work fine too. Be sure that the dough meets in the middle to fully encase the filling. I pile a bunch of the extra husks under on end of the stack to elevate it. These keep well in the fridge for a few days; just pop them in the microwave for a minute with the husks on to re-heat and eat.

Tamales are on my radar. What a great concept: packets of fabulousness just waiting to be devoured! They have been a real hit at my table, both the sweet and savory varieties. They are so versatile, accepting nearly any filling you can think of with grace and aplomb. Let me know what you think would be an incredible filling for further experimentation because I am in the TAMALE ZONE!

Pineapple, Prosciutto and Rosemary

Three simple ingredients, one magnificent bite! Sweet, juicy, perfectly ripe pineapple + salty, creamy, smooth prosciutto + tender, aromatic, slightly pungent fresh rosemary = the best lunch I've had in weeks, maybe months. These would make a wonderful appetizer course, eaten with a knife and fork or make smaller versions with picks for hors d'eouvres. Share this phenomenal taste with all your friends!

Pineapple, Prosciutto and Rosemary
10 fresh pineapple spears, about 4 inches long
5 slices prosciutto
20 small rosemary sprigs, no tough stems
Cut prosciutto slices in half. Place a pineapple spear on the middle of the ham, top with 2 rosemary sprigs and wrap the ham. Serve at room temperature with rosemary crackers, if desired.

Hints: Make sure to remove all the peel of the pineapple, no rough spots. Prosciutto is so thin that it needs to be treated gently but a little tearing will not matter. I had fresh rosemary right off the shrub--SO GOOD!

A riff of the classic prosciutto with melon, but has a bit more acid with the pineapple. Glorious! Sorry but I'm excited about the new taste combo, if you couldn't tell.

Oats for Breakfast (Two Ways)

Oatmeal for breakfast is a staple at my house. We eat it two or more times a week. Plain cooked oats topped with some brown sugar and a little milk, although good, gets a bit boring for food adventurers. Here are two ways to change things up. Scientists tell us a nutritionally balanced breakfast consist of some complex carbs, some protein, some healthy fats and some fiber. These recipes contain all of that with the added bonus of tasting great and being easy to prepare with items you probably have on hand. 

Banana Cinnamon Oatmeal
2 cup water
1/2 teaspoon salt
1/2 cup mashed ripe banana
1 cup old fashioned rolled oats
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon
walnuts, brown sugar and milk for serving
Bring water and salt to a boil in a pan that has a tight fitting lid. Stir in banana, oats, flax and cinnamon. Return to a boil, reduce heat and cook for 5 minutes, stirring often. Cover and remove from heat. Allow to sit for an additional 3 minutes then serve hot with additional cinnamon, walnuts, brown sugar and milk. Makes two to three portions.

Oats with Yogurt, Apples and Cinnamon
1/2 cup old fashioned rolled oats
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon
1 large apple, grated (Fuji or Gala preferred)
3/4 cup Greek yogurt
Honey for serving, optional
In a mixing bowl, combine oats, flax and cinnamon. Add apple and yogurt and mix thoroughly. Allow to sit for 5 minutes or more. Divide into two portions and serve sprinkled with additional cinnamon and honey if desired. (With sweet apples, the honey is not generally necessary.)

Notes: Oats have the most soluble fiber of any grain, so they are slowest to digest and keep you feeling full longest. Oats are tolerable for most celiacs (though not all). Flaxseed also has fiber that is good for your digestion. It contains an omega-3 fatty acid that helps prevent heart disease, inflammation and arthritis as well as other problems. I include cinnamon in both dishes because I like the taste but also because studies show a teaspoon a day may help with regulating blood sugar and help fight infections. Cinnamon also may reduce inflammation and is high in antioxidants. Bananas and apples have their own health benefits, are widely available and easy to have on hand. The milk and yogurt contribute calcium and protein; yogurt also has beneficial bacteria that aid digestion. Walnuts are high in omega-3 fatty acids and add protein. (These notes can be verified via WebMD.)

I feel good about my diet when I start the day right. A smoothie with fruits and veggies, a whole grain waffle, eggs or a lovely bowl of oatmeal all work wonders for my food attitude. And they say that attitude is half the battle...

Blackberry Mousse

Light and refreshing, this dessert is easy and has just a few ingredients. You can substitute raspberries or blueberries for the blackberries with no adjustments necessary.

Blackberry Mousse
2 cup blackberries
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon lemon zest
2 egg yolks
5 tablespoons sugar, divided
1/4 teaspoon salt, divided
3/4 cup cream
1/2 teaspoon almond extract
2 egg whites
Combine blackberries, honey, lemon juice and zest in a blender container. Blend until very smooth. Pour into a small sauce pan and bring to a boil over medium high heat. Reduce heat to maintain a simmer. Beat the egg yolks in a small dish. Temper them by adding several tablespoons of the hot berry mixture to the yolks while stirring. Pour into the sauce pan while stirring constantly. Continue to cook and stir until mixture returns to a boil plus 3 minutes longer. Remove from heat and allow to cool completely. Beat cream to stiff peaks. Stir in 2 tablespoons sugar, half the salt and the almond extract, then set aside. With a clean bowl and beater, beat the egg whites to soft peaks, continue to beat while adding 3 tablespoons sugar and the remaining salt. Beat to stiff, glossy peaks. Fold the blackberry mixture, the cream and the egg whites together gently. Place in individual serving dishes and chill for at least two hours.

Hints: Use more or less honey to begin depending on how sweet the berries are. You can use frozen berries--thaw them out before blending with the honey and lemon. Use orange juice and zest if you like or even grapefruit. You can use powdered egg whites if you are worried about using the raw ones. I have found the egg whites will destabilize by the time I get the cream whipped, so I do them last. Be sure that the bowl and beater(s) are free of any of the whipped cream fat because that will stop them from achieving their maximum volume. I put the berry mixture in the fridge to cool it quickly. It can be made a day ahead if you like. This recipe doesn't use any gelatin and so the mousse will be quite soft and fluffy. Try this Chocolate Mousse recipe for another flavor bonanza in a stiffer texture.

This is a delightful Spring or Summer dessert. With just a bit of work, the senses can be tickled pink. (Thanks for modeling Sophie!)

Roasted Red Grape Salsa

Perusing my Pintrest connections introduced me to roasting grapes. Who would have thought taking lovely grapes and heating them up was a good idea? Well, I did. Genius! I thought. So off we went on a roasted grape adventure. The recipes that inspired me are here and here and are very nice ideas in my opinion. I intend to try them both. However I needed a buffet style dish and wanted to try making some flour tortilla chips, here is what happened--

Roasted Red Grape Salsa
4 cup small red grapes, rinsed and dried
2 tablespoons grape seed oil (or canola oil)
1/2 teaspoon kosher salt
1 1/2 teaspoons minced fresh rosemary
1 tablespoon sliced green onion
1 tablespoon chopped pistachios
1 cup crumbled bacon (cooked crisp)
Optional:Up to 1/2 teaspoon crushed red pepper or 1 tablespoon diced jalapeno pepper
crackers, chips, flat bread or toast for serving
Heat oven to 450 degrees. Toss the grapes with the oil and place in a single layer on a roasting pan. Sprinkle with salt. Cook for 15 minutes. Remove from oven and allow to cool completely. Transfer to a glass mixing bowl, using a rubber scrapper to get all the juices from the pan into the bowl. Stir in the rosemary, green onion, pistachios, bacon (and red pepper or jalapeno if using). Check for seasoning and add more salt if needed. Serve at room temperature with crackers, chips, flat bread or toast. (See hints for additional serving ideas.)

Hints: If your grapes are larger, you may need to roast them a bit longer. You can chop the grapes on the roasting pan or even puree them before you add the other ingredients if you want a smoother product. Adding the spicy peppers may be just what you are looking for but is not necessary to have a flavorful, intriguing dish. I think this would be good served over pork medallions or grilled chicken. Or smoothed over fresh mozzarella in a panini. It would also be awesome served over a block of cream cheese with crackers.

Here are the grapes on my roasting pan--roasting pans are different than cookie sheets in that they are battle scarred and tough looking. They have taken the heat in many situations and have developed the perfect patina for their calling in life. I admire my roasters, tough old soldiers!

Fruit Salad with Rosemary Citrus Dressing

This is a variation of Honey Lime Ginger Dressing which is what I usually use on fruit salad. This day I was craving rosemary and had some lovely fruit to use so Rosemary Citrus Dressing was born. I hope you enjoy--

Rosemary Citrus Dressing
2 tablespoons honey
2 teaspoons minced fresh rosemary
1 clementine, zest and juice
Place honey and rosemary in a microwave safe dish. Heat on full power for 20 seconds. Remove and allow to cool for several minutes. Stir in the zest and juice of the clementine. Pour over 5 to 6 cups of cut up fruit.

Hints: I used about a cup each of kiwi, blueberry, strawberry, mango, pineapple and red grapes. The flavor will go with nearly any fruit you have on hand. Allowing the honey to cool gives the rosemary time to infuse the honey with flavor. (You could quadruple these amounts, add some sparkling water and have a killer rosemary citrus beverage similar to this Lemonade recipe.)

With the idea of incorporating more fruits and veggies into ones diet, comes the challenge of maintaining the health benefits of the produce. A bit of honey with some flavorful component is a fine way to do just that. Ginger or rosemary or mint or vanilla bean--pick your favorite and go for it. Let me know if you stumble across a terrific idea we could all use.

Gingered Sweet Potato Fries and Pomegranate Sauce

It is hard to improve ketchup and fries. So I'm not calling this an improvement but a revision. Sweet potatoes are so yummy and so healthy and this new "ketchup" (pomegranate sauce) is supremely versatile. I have some more awesome suggestions to use it in the Hints section.

Gingered Sweet Potato Fries with Pomegranate Sauce
1 large sweet potato
2 tablespoons vegetable oil
1 teaspoon powdered ginger
1 teaspoon kosher salt
1/2 teaspoon nutmeg
Heat oven to 450 degrees. Peel potato and cut into 1/4 inch thick fries and set aside. In a large mixing bowl combine oil, ginger, salt and nutmeg. Toss potato strips in oil mixture to coat evenly. Place fries on a baking screen. Cook at 450 degrees for 18 to 20 minutes or until crispy and beginning to brown. Serve immediately with pomegranate "ketchup".

Pomegranate Sauce
4 cups pomegranate arils
1 cup honey
2 tablespoons lime juice
1/8 teaspoon kosher salt
Combine all ingredients in a sauce pan and bring to a boil over medium high heat. Reduce heat to medium low and keep at a simmer for 30 minutes, stirring often. Puree using an immersion blender. Push through a fine mesh strainer to remove seeds. Serve warm or chilled.

Two kinds of fries on a baking screen.

Hints: Getting the fries done at the same time without burning is made posible if they are cut close to the same size. A baking screen is the best possible way to get the fries crispy without deep frying them. Screens are fairly inexpensive, available at cooking stores and can be stored in minimum space. Fresh grated ginger root tends to burn in this recipe so opt for the powdered ginger here. The sauce is great by it self but you can add 1/4 teaspoon fresh ginger root to 2 tablespoons of sauce for a really nice kick. The sauce is also great to garnish baba ganoush instead of pomegranate molasses. It makes a great base for saucing pork medallions or sauteed chicken: deglaze the sautee pan with a bit of orange juice (or grapefruit juice) and finish the sauce with some butter like in this recipe, adding about 1/4 cup of the pomegranate sauce with the butter. I could see this sauce replacing cranberry sauce, being used as a ice cream topping, as a syrup base in beverages or in frosting.  It would be great on a buffalo blue cheese burger! I had it on my multi-grain pancakes this morning. Endless options here folks...make some soon and please let me know how you used it.

An easy way to get the arils is under water. Score the skin in several spots and pull apart under water.

Pomegranate season is here! I love it! The pomegranates, the leaves changing, sweater weather! Thanksgiving is coming! What's not to love?!