Three simple recipes starring "Jersey Fresh" fruits and/or vegetables:
1. The first recipe is for Seasonal Salsa (I received a lot of inspiration from my friends down at Louisa's Cafe in Cape May (Reservations a must!). I'm calling this Seasonal Salsa because I was given several delicious-sounding versions and decided to utilize those recipes for inspiration, but make mine based on what I had on hand.
1 "Jersey Fresh" Peach (peel, pitted, cubed) & an equal amount of cubed Mango
1/2 Vidalia onion, minced
1 jalapeno pepper, minced
1/2 green pepper, cut very fine
juice of 1 lime
sea salt - start with just a little (add more, if desired, before serving)
cilantro, finely chopped (optional)
I cut the fruit in larger chunks, but minced the vegetables in small bits. Add everything together and allow to macerate several hours or overnight to allow flavors to blend. This would be nice with fresh caught NJ flounder, or as a side with a ham sandwich, for example.
COCONUT-RUM BANANA BREAD
1/2 cup/1 stick butter (use the wrapper to grease your loaf pan)
2/3 cup sugar (white or raw sugar)
3 Tablespoons dark rum (I used light rum)
1/2 teaspoon almond extract
2 cups flour (organic, unbleached)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas - about 3 medium
1 cup flaked coconut
Grease and flour a 9 1/2" X 5 1/2" loaf pan. Preheat the oven to 350-degrees.
In a medium mixing bowl, sieve the flour, baking powder, baking soda, and salt - set aside. In a large mixing bowl, cream the butter and sugar. Beat in the eggs, rum, and extract and then add the flour mixture and combine gently. Blend in the banana and coconut.
Pour into the prepared pan. Bake 55 to 60 minutes, until the loaf tests done. Cool in the pan 5 minutes, then place it onto a rack to finish cooling. Banana bread is lovely for breakfast, but it also makes a tasty tea sandwich filled with whipped cream cheese and cut into triangles or slender rectangles.
|COCONUT-RUM BANANA BREAD|
But what else can you make with coconut oil? Well, I came across this recipe on the Nature's Nurture blog and decided to give it a try. (My modifications are in parentheses)
VERY BERRY* PEACH COBBLER
3 Tablespoons unsalted butter (I used regular)
3 Tablespoons coconut oil
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced fat milk (I used half almond milk & half 1% milk)
1/2 cup brown sugar
1 teaspoon vanilla extract (I used almond extract because of the almond milk)
4 ripe, but firm "Jersey Fresh" peaches (peeled, pitted & cut into large chunks)
1 cup blueberries & 1/2 cup raspberries (I used sweet cherries* because berries are out of season)
Preheat the oven to 350-degrees. Put the butter and coconut oil into a 9 X 13" pan and place it into the oven until they melt, about 5 minutes.
Meanwhile, mix the flour, baking powder, and salt in a large bowl. Add the milk, sugar, and extract and stir to combine. Add the melted butter/oil and mix well. Pour the better into the baking dish, and spoon the prepared fruit evenly over the top. Bake for about 50-minutes or until the batter is completely set and the top is just beginning to brown. Let cool for 15-minutes and serve warm.
(Obviously my version is actually Cherry Peach Cobbler* Oh well! Also, I detected a faint coconut smell as I mixed the batter. It will be interesting to see if coconut will be obvious in the taste of the cobbler. I may just serve this to unsuspecting Scarborough Inn guests and see if they enjoy this cobbler for Afternoon Refreshments - just one of the Amenities at our bed& breakfast!)
|CHERRY PEACH COBBLER|
If you try any (or all) of these recipes, let me know what you think. What modifications did you make to these "kitchen inspirations" to make them your own?
Carol & Gus, Innkeepers
an Ocean City NJ Bed and Breakfast