I’m excited to participate in the Kitchen Play Progressive Party, an online “progressive dinner” featuring six different courses prepared by six different bloggers. The first time I was part of the progressive party I made Grilled Shrimp, Mango & Guacamole Bites, which is delicious. This is my second time participating and my assignment is to use tart cherry juice in a soup. I have to be honest, I was stunned when I first opened my email and saw “tart cherry juice” and “soup”. Mainly because I’ve never used tart cherry juice in a soup before. I’ve had strawberry soup and have heard of cantaloupe soup but I’ve never made a fruit based soup. I was eager to experiment with the ingredients especially since fruit based soups teeter on the border of desserts and I love desserts!
In celebration of National Cherry Month in February, The Cherry Marketing Institute sent tart cherries in three different forms: dried, frozen and juice. All three forms were delicious and the fruit is considered a Super Fruit which is packed with antioxidants and have anti-inflammatory benefits such as reducing the pain from gout and arthritis. Did you know that 70 to 75%% of the cherries consumed in the US are grown in Michigan? I can’t wait to add the dried tart cherries to oatmeal or trail mix. I also think they would be great for baking. As for the juice, I drank it all and the frozen cherries I used it in my cherry soup recipe.
The concept of a cold tart cherry soup was new to me but it’s actually a traditional Hungarian dish that is made during the peak of cherry season. It’s a tart and slightly sweet soup that is served chilled and is very refreshing. I think it would be great to enjoy this soup in the summer to start or end the meal on something light. With Valentine’s Day around the corner this pink hue soup might be a great starter to a romantic meal.
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Biscotti is an Italian twice baked cookie that is great as a morning treat with a cup of coffee or tea, but it’s also delicious on its own (anytime of the day). This cranberry pistachio biscotti recipe is so easy to make and keeps well in an airtight container for about a week. The cranberries add a sweet tartness to the cookie while the pistachios give it a slightly salty bite. We served the biscotti with a cup of Smart and Final’s Ambiance Kona Style Coffee. It’s a medium/dark coffee that’s mild and nutty which works wonderfully with biscotti. #mybaristamoment
Derrick and I would grab a couple in the morning and eat them during our commute to work. They’re so addicting. I even bought a half dozen or so to work and I couldn’t bring myself to share them. That’s terrible isn’t it? I broke down and shared a couple… but that’s all! What’s wrong with me?
It's the perfect size and texture for dunking in a hot cup of coffee.
Kara-Áge is a popular Japanese dish of bite size fried chicken, which can be enjoyed as an appetizer or as a meal. The nuggets of chicken are lightly coated in a starch and flour mixture that is seasoned with soy and ginger. It’s moist, tender, flavorful and crunchy. Kikkoman has made it is easy to recreate this dish at home with the Kara-Áge Coating Mix. The coating mix is versatile and works well with fish and shrimp too. Kara-Áge can be served with a squeeze of lemon, ponzu sauce and rice. It’s a quick and easy meal that you can enjoy on the weeknights.
Hello 2012!! I hope everyone had a wonderful holiday season and that 2012 is treating you well so far. I love the holidays but at the same time it is such a stressful time of year. My last post was the cranberry pear sauce and then I disappeared. Vanished. Poof. My life was a whirlwind, but I’m getting a better handle on things. Sometimes I have to remind myself to stop and take a break, breathe and refocus. My goal for the new year is to have a more balanced life. Wish me luck!
Taylor in front of the Christmas tree. I love seeing her stick her whole head into the tree to smell the fresh pine!
In case you were wondering…. this is what happened during my disappearance:
Cranberry sauce is a tradition at the holidays. There’s just something about the festive red hue that makes the dinner table complete. The sauce is sweet and tart which helps balance the rich and decadent dishes usually served at Thanksgiving and Christmas. Yes, it’s easier to open a can of cranberry sauce and slide it into a bowl, but you’ll be amazed at how simple it is to make your own. With a few fresh ingredients you can whip up a bowl of homemade cranberry sauce that everyone will be impressed with. I’ve added pears, orange zest, a hint of cinnamon and vanilla to add texture and another layer of flavor. The best part is that you can make this up to a week in advance. Just store in an air tight container in the refrigerator until you’re ready to serve. In fact, I just made this side dish Monday morning before work. It’s in my fridge right now waiting for Thursday. Yay, one dish down and many more to go!
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