Thursday, October 4, 2012

Spooky Food Inspirations

We are all about weird and wonderful produce this month as we gear up for Halloween. We recently got spooky in the photo studio with Blood Oranges, Coconuts, Dragon Fruit and Rambutan.

Please join us over on Facebook this month and share your Spooky Food ideas with us for a chance to win a special spooky prize from Frieda's!



Monday, April 2, 2012

Cheer for Cherimoya!

 The scaly-green skin covering this strange heart-shaped fruit acts as an unfortunate deterrent to the delightfully sweet and ambrosia-like fruit within. The Cherimoya has been cultivated and loved for centuries in South America, but this sub-tropical delight is only beginning to make an appearance in U.S. produce markets.

Frieda’s Specialty Produce currently distributes the cheerful Cherimoya to grocery stores around the country, and the company recommends looking beyond its strange appearance and sinking your teeth into one of the most delicious fruits you’ve ever tasted!

Inside the Armadillo-like skin is a creamy-white flesh with large, black seeds. When ripe, the flesh gives slightly to the touch – much like a ripe avocado. The taste is often described as a familiar and fragrant combination of pineapple, banana and vanilla with a custard-like texture. (In fact, another name for the fruit is “custard apple.”) Once ripe, the Cherimoya is excellent when chilled, enjoyed in wedges or scooped with a spoon. The soft flesh is also a nice addition to fresh fruit smoothies, blended drinks and a variety of fruit-based desserts.

Here’s one delicious way to enjoy this tropical specialty from Frieda’s:


This pie turns deep golden brown and puffs up when it bakes, then settles upon cooling. The texture is light and airy, and the flavor is like nothing you've ever tasted!

1 10-inch unbaked deep-dish pie shell
1 1-lb. ripe Frieda’s Cherimoya, peeled, seeded and diced
3 eggs, separated
1 cup evaporated milk
1/2 cup granulated sugar
1/2 tsp. vanilla
1/8 tsp. salt
Sweetened whipped cream

Preheat oven to 450 F. Bake pie shell 5 minutes; set aside. Reduce oven to 375 F. In blender or food processor, puree cherimoya chunks until smooth. Whisk in egg yolks, milk, sugar, vanilla and salt until blended. Set aside. In a separate bowl, beat egg whites (electric mixer on high) just until soft peaks form. Fold whites into cherimoya mixture until no streaks of white remain (do not stir). Pour filling into crust. Place in oven; bake 35-40 minutes or until filling is set, and knife inserted halfway between center and edge of filling comes out clean. Cool; refrigerate. Serve wedges topped with sweetened whipped cream. Makes one 10-inch deep-dish pie.

Source: Frieda's, Inc.


Monday, November 21, 2011

Warm and cozy with mulling spices

Ahh. The warm scent of cloves, allspice and cinnamon. Cooking with these spices fills up a room with a lovely, comforting aroma that always reminds me of the holidays. There's no better time to brew up some hot mulled cider!

To make mulled cider or mulled wine, you can use any blend of spices you like, but typically, mulling spices include cloves, allspice, cinnamon and orange peel. Frieda's has a 3-ounce bag of mulling spices ready to go. It contains whole dried allspice berries, big chunks of cassia cinnamon, whole cloves and pieces of dried orange peel.

The ratio of spice to juice is about 1/4 to 1/3 cup of spice to a half-gallon of juice. I used Litehouse Gala Apple Cider.
 I didn't have cheesecloth handy to make a spice sachet, so I just put the loose spices right into the pot with the juice.
 I heated the cider in my slow cooker for 2 hours on low. The house smelled fabulous!
I just strained the juice to serve. I also strained the remaining cider and refrigerated it for later enjoyment.

Yum! If I had cinnamon sticks handy, they would have been perfect in these glasses with a wedge of orange or lemon. The perfect warming winter drink! (If you are feeling more naughty than nice, you can always add a splash of brandy to your mulled cider for a little extra warmth...)



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