Ingredient - Fruit
The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it's just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.
This is Dave DeWitt's favorite summer salad. Most of it comes from his garden, with the exception of the avocados, which of course are tropical trees that cannot survive freezes. The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves. Serve this with your favorite dressing; he still prefers variations on Italian, but bleu cheese dressings also work well. From the article Avocado Madness.
Making your own phyllo can be a time consuming project, but fortunately the dough you can purchase ready-made works equally well in this recipe. The filling can be pureed or left with some texture. If you do puree the filling, do it before adding nuts and eliminate the raisins. These little packages can also be dusted with powdered sugar before serving. The trick to working with phyllo is to work very quickly and to keep the dough covered when not using so that it does not dry out.
Here is my version of the classic hot sauce of Rórigues Island in the
Mascarenes. It is very thick, so feel free to thin with more water if
you want. You’d think that this sauce might be sour, but it’s not–the
sugar in the red chiles seems to temper the tart lemons. Any fresh red
chiles can be used, and you can adjust the heat level to your liking.
The yield is high here, but the color is so beautiful that you should
put the excess in decorative bottles as gifts for your friends. It will
keep for several weeks in the refrigerator. Serve it over fish or other
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
Beer in a dessert? Why not? This is an easy finale to a grilled meal and great with fruit flavored beers.
This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.
There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.
Tired of pumpkin pie? Then try this fancy (for me) pumpkin cheesecake. Sip a little of that leftover whiskey to help you digest this dessert.
Here's a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it's blended into the whipped cream. This recipe is extremely simple to make. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
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