FRUIT BOWL COVER RECIPES
FRESH FRUIT BOWL RECIPE: HOW TO MAKE IT
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 56 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 14mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 fruit.
WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES
Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.
Total Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
- Get the ice cream out of the freezer so it can soften a little while you get things ready.
- Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
- Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
- Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
- Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
- Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
- Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
- Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
- Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
- Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
Nutrition Facts : Calories 648 calories, FatContent 31.9 g fat, SaturatedFatContent 15.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 78.1 g carbohydrate, SugarContent 48.7 g sugar, SodiumContent 0.5 g salt, FiberContent 5.8 g fibre
More about "fruit bowl cover recipes"
PERFECT MINCE PIES | FRUIT RECIPES | JAMIE OLIVER RECIPES
This light and fluffy mince pie recipe makes a great change to shortcrust ones – everyone loves 'em!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 119 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 119 calories per serving
- It really wouldn’t be Christmas without being offered a mince pie, would it? I decided to do a bit of reinventing on the classic mince pie, so in this recipe I’m using a combination of puff and filo pastry, both of which you can buy ready-made in the shops for extra convenience.
- Preheat the oven to 200°C/400ºF/gas 6. Scoop the mincemeat into a mixing bowl and mix in the dried berries, the clementine zest and the sherry or brandy.
- Dust a clean work surface with flour and roll out the puff pastry into a big rectangle about 20cm x 40cm and the thickness of a pound coin. Thinly spread the mincemeat over the pastry, leaving a 1cm gap around the edges. Tightly roll up the pastry, lengthways, like a Swiss roll, place it on a floured tray, and pop in the fridge to firm up.
- Take two cupcake trays (for 12 cupcakes each) and butter each one lightly with the melted butter. Place one layer of filo pastry over the tray (you may need more than one sheet to cover each tray depending on the size of the sheets) and ease the pastry into each hole. Brush with the melted butter, then cover with a second layer of filo pastry. Brush with butter again.
- Take the puff pastry roll out of the fridge and, with a sharp knife, cut it into 24 slices. Place each slice, flat-side down, into a filo-lined hole. Brush with the egg and sprinkle a few flaked almonds on top of each little pie, then pop both trays in the oven for about 25 minutes, until cooked and golden brown.
- Leave to cool, then crack the individual pies out of the trays. Dust with a little icing sugar before serving.
- PS You can freeze the cooked, cooled mince pies in their trays (just wrap the lot in cling film) or in a plastic container. Just reheat them in a hot oven straight from the freezer.
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BEST FRUIT CAKE RECIPE - HOW TO MAKE FRUIT CAKE
This easy fruit cake recipe is dense but moist and not overbearingly boozy, so it's perfect for Christmas. It makes two loaves, too!
From thepioneerwoman.com
Total Time 6 hours 30 minutes
Category Christmas, baking, comfort food, dessert, fruit
Cuisine American, Comfort Food
From thepioneerwoman.com
Total Time 6 hours 30 minutes
Category Christmas, baking, comfort food, dessert, fruit
Cuisine American, Comfort Food
- In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak. Preheat the oven to 300F. Butter or spray 2 (9x5-inch) loaf pans with baking spray. In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside. In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans. Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.
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MARSHMALLOW FRUIT SALAD RECIPE: HOW TO MAKE IT
Christine Mills relies on convenient cans of pineapple chunks, fruit cocktail and mandarin oranges to speed up this marshmallow fluff. The Buffalo, New York subscriber dresses up the salad a bit by stirring in the rich sour cream and chopped pecans for a pleasant crunch.
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 252 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 15 minutes
Category Lunch, Side Dishes
Calories 252 calories per serving
- In a large serving bowl, combine the fruit, pecans and sour cream. Fold in whipped topping and marshmallows. Cover and refrigerate until serving.
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FRUIT SALSA WITH CINNAMON CHIPS RECIPE: HOW TO MAKE IT
I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering—and I have to keep reminding everyone who introduced it! —Jessica Robinson, Indian Trail, North Carolina
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Appetizers
Calories 134 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Appetizers
Calories 134 calories per serving
- In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving., For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets. , Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.
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CHRISTMAS BUTTER | JAMIE OLIVER RECIPES
This butter is a job for Christmas Eve. It won’t take long and will guarantee you happiness the day after. A really beautiful turkey like Mr Kelly’s doesn't need anything more than olive oil and salt and pepper, they’re that good. While the purist in me says leave it alone, the chef in me is curious and wants to experiment. I think the bird, and the occasion, deserve a bit of extra love so if you can add a bit of an edge with something that complements and enhances its natural flavours, why not try it?
An experiment of mine I’m happy to say really worked out was this flavoured butter. It looks beautiful, gives a delicate sweetness and holds the skin away from the meat so it gets extra crispy as it cooks. Another bonus is that the butter’s journey out of the bird will give you a self-basting bird. Brilliant.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 214 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 214 calories per serving
- Put your butter into a bowl. Really finely chop the cranberries and add to the bowl.
- Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper.
- Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.
- Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
- Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
- If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks.
- Cover the turkey in clingfilm and put in the fridge until you’re ready to cook it the next day.
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Dec 18, 2021 · Cover and let the dry fruits soak for 12 or 24 hours or for 3 days. If you have used apple juice or orange juice to soak the dry fruits, then cover the bowl with an air-tight lid or a tightly with a clingfilm wrap and keep in the refrigerator.
From vegrecipesofindia.com
From vegrecipesofindia.com
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