Posts Tagged ‘pecans’

Unrecipe of the Week: Mini Frozen Strawberry Margarita Froyo Cakes

July 29, 2015

It is hot. I mean, really hot out there. How about making a refreshing dessert that doesn’t require turning on the oven? Sign.us.up!!!

ZC8X5844 Pinkberry Yogurt_Blog

This week, we made a no-bake graham cracker crust, rich with cinnamon, brown sugar and pecans. We patted it into a mold, added some of Pinkberry’s Strawberry Margarita flavored frozen yogurt and popped it into the freezer. When we were ready to serve them, we diced a few strawberries for garnish, made a simple strawberry coulis to pour on top and we were good to go. It doesn’t get much easier than that, and these mini froyo cakes provided a cool, delicous and interesting end to a summer meal.

ZC8X5866 Pinkberry Yogurt Indigo jones eats blog

 

No-Bake Graham Cracker Crust:

Combine a few graham crackers* and a handful or two of pecans in the food processor. Process until they form a course crumb. Add a tablespoon or two of brown sugar, and a little ground cinnamon to taste. Drizzle melted butter through the feed tube while the machine is running, and process until the crumbs stick together, but aren’t too greasy.  Depending on the quantity you are making, you might need anywhere from a couple of tablespoons of butter, to 6 tablespoons.

Pat the graham cracker mixture evenly into the bottom of your molds. We used a square silcone mold, but you can use muffin tins with paper cupcake liners, or even small paper cups that can be peeled away later. The idea is to have an easy way to remove the mini cakes after they are frozen. Fill the molds to the top with soft frozen yogurt, and cover with plastic wrap and freeze until ready to use.
When you are ready to serve them, set them on a bed of diced strawberries, and pour a little of the strawberry coulis over them and enjoy!

indigo jones eats / Pinkberry Treats

No Cook Strawberry Coulis:

Place fresh or frozen strawberries into the blender. Add about 1/4-1/2 cup of sugar depending on quantity and desired sweetness. Squeeze in a tablespoon or two of lemon or lime juice and blend until smooth. Refrigerate until ready to use.

*If you prefer a full sized cake, line the bottom of a springform pan with removable sides with the graham cracker mixture, and then fill it with frozen yogurt. Decorate the top with sprinkling of the graham cracker mixture and some fresh strawberries and enjoy!!

*related post:https://indigo-jones.com/2015/07/21/kitchen-tips-tuesday-graham-cracker-crumbs/

Photo: Spencer Jones for Glasshouse Images

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Frozen yogurt courtesy of Pinkberry

Unrecipe of the Week

August 7, 2012

This wild rice salad is a refreshing summer side dish, that can be made in advance and served at room temperature.

It is filled with juicy oranges, dried cranberries, green grapes and toasted pecans and tossed with a tangy raspberry vinaigrette.

Wild Rice Salad with Fruit and Pecans:

Cook 1 cup of wild rice in 4 cups of salted boiling water and simmer until tneder, about  50 minutes.

Cook 1 cup of brown rice in 2 cups of boiling salted water  until  tender, about 45 minutes

Drain, and mix the rice together in a large bowl.

For the dressing, whisk together about 1/4 cup each of olive oil, orange juice and raspberry vinegar. Add 1/2 cup of dried cranberries and allow the

mixture to sit so that the cranberries start to plump a bit. ( this can be made in advance and refrigerated.)

Toss the rice with the vinaigrette. Sprinkle with freshly ground black pepper to taste.

Mix in  2 oranges, peeled with white pith removed and cut into small pieces, 1 cup of green grapes, cut in half, and 3/4 cups of chopped, toasted pecans. Mix in 2 scallions, thinly sliced.

Let the rice mixture to sit at room temperature for at least 30 minutes to allow the flavors to develop and enjoy!

photo: Spencer Jones / Glasshouse Images exclusively for indigo jones

Unrecipe of the Week/Thanksgiving Edition

November 24, 2009

There are no candied sweet potatoes with marshmallows at our table! We try to stay traditional, with a tasteful twist. You’ll go absolutely bananas over these sweet potatoes that are easy to make and have a unique flavor that you will love!

Honey Banana Sweet Potatoes

5 medium sweet potatoes

4 bananas

2 sticks butter

1/4 cup honey

3/4 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

Preheat the oven to 400 degrees.

Prick the sweet potatoes with a fork and roast for 30 minutes.

Add the bananas in their peels to the pan and continue roasting for another 10-15 minutes until both are very soft.

Set aside to cool.

Scoop out the insides of the sweet potatoes, peel the bananas, and add them to a bowl with 1 stick of butter, and the honey, and mix until smooth and fluffy.  Sprinkle with a little coarse salt.
Spoon into a greased, oven proof dish.

In a seperate bowl, mix the remaining stick of butter, brown sugar, flour and pecans. Rub with your fingers until the mixture resembles coarse crumbs.

Sprinkle the mixture over the sweet potatoes, and bake another 20 minutes until golden.

Enjoy!

note: The banana peels will turn black when cooked. This will not effect the taste.

photo: Glasshouse Images

Unrecipe of the Week: Thanksgiving Edition:

November 21, 2009

Looking for a light way to start off your Thanksgiving dinner? Here is a great salad that is tasty, festive and healthy! It’s the perfect foil for the all the heavy food to come!

Fennel, Radicchio and Arugula Salad with Dried Cranberries:

(serves about 10 people)

Toast about ½ cup of pecans until golden and set aside.

Mix 1 thinly sliced fennel bulb, 1 head of radicchio and a bunch of arugula in a salad bowl.

For the dressing, combine 1/8 cup each of red wine vinegar and balsamic vinegar with ½ cup olive oil.

Add in a finely diced garlic clove, ¾ teaspoons salt, and ¼ cup of chopped, dried cranberries and whisk until well mixed, and slightly emulsified.

Add the pecans and a handful of dried cranberries to the salad greens, and toss with the dressing.

Enjoy!!

Indigo Jones salad making tips:
When cooking for a crowd, we wash and spin the salad greens and put them in a clean, white pillowcase in the refrigerator until ready to use. The cotton absorbs any excess moisture and its shape shifting ability makes it easy to store.

How much is enough?  A healthy handful of greens per person should the right amount for a pre-dinner salad.

Photo: Glasshouse Images

Unrecipe of the Week

November 5, 2009

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Hot Cranberry and Apple Compote/ aka: Cranberry Jones

With Thanksgiving just around the corner, it’s time to start planning the menu for the big event! This is one of our favorites, discovered at my first holiday meal with my husband’s family. Trust me, this will become a family tradition at your house too. We call it Cranberry Jones, but our guests just call it delicious!!

Spray a large ovenproof dish with cooking spray.

3 cups apples, peeled, cored and cut into chunks

3 cups cranberries

¾ cup sugar

¾ cup brown sugar

¾ cup oatmeal

¾ cup pecan pieces

¾ cup raisins

1 stick melted butter

Toss ingredients into the pan. Drizzle with melted butter.

Bake at 350 degrees for about 40 minutes, stirring ½ way through.

Enjoy!

This can be made in advance, baked part way, and reheated.

Photo: Glasshouse Images


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