Tags
apricot preserves, Bing cherries, fresh herbs, lime juice, lime zest, Mango, Peaches, Strawberries
This should probably be called a salsa. But then most people conjure up a flavor profile of tomatoes, onions, peppers, with maybe a bit of fruit tossed in. That’s not this…at all. I’m serving this with very simply prepared fish, but it’s all about the fruit mixture. I could seriously eat the whole bowl. Just standing there, leaning up against the cupboard…it’s that good. Continue reading
This isn’t exactly a chutney. It’s really a cross between a chutney and a relish. It’s sweet and sour. It’s fruity, but with a hit of savory because of the Worcestershire and vinegar. You know, it really doesn’t matter what we call it. What matters is that it’s delicious! 
I’ve been thinking about Indian food recently. Obsessing really. This is what usually sends me off on a recipe search. Picture The Goddess, crawling in camo through her jungle of cookbooks and the Inter”Webs”, in search of ideas. That’s an image, isn’t it? In this case, there wasn’t really a search. It just sort of came together, and I had leftover shrimp and lobster…see how that works? 
This is a nice, fruity and lighter version of cole slaw. In summer, I like to add mango, pineapple, peaches, or nectarines to cole slaw. I dress this version with a sweet chile vinaigrette, which compliments the fruit just ever-so nicely. It’s summery. 
This is a nice little sauce to have on hand. It’s positively delicious with fish of any kind, but it’s decent with chicken fingers, Fried Calamari or drizzled over pork. You can vary the fruit, but I love this combination. 
‘Tis the time of year, and as you know, The Goddess loves her cranberry sauce. She loves homemade cranberry sauce. She loves the stuff in the cans, too. She’s been pining for cranberry sauce for months, so she began by making a double batch. Hey, cranberries are only around for a short time, but cranberry sauce can be forever! Well, almost…. 
Think of this cole slaw as a “monsoon” of tropical flavors…pineapple, mango, orange…need I say more? Okay, maybe I do, but you’re going to want to slap this on some fish tacos or anything seafood-y. Or just have it for breakfast. 
Rum Pot is such a nice gift to give yourself for Christmas. It’s an even better gift to give to your holiday guests. The fruit is wonderful served with ice cream, over pound cake or bread pudding or in a bowl with a spoon…just as long as you’re not driving! Then there’s the liqueur. But, you need to start a Rum Pot in the summer. 
With the heat of summer around the corner, and sort of already here in South Florida, (though it is raining today) I decided it was time to make ceviche. Ceviche is probably the quintessential summer (read “hot weather”) dish. But, the thing is, it is barely springtime, so I thought some spring fruit might be a nice addition. Maybe even some diced sugar snap peas or asparagus…. 
I was going to call this Tropical Cranberry Sauce, but that’s way too vague. And I want you to try this. It uses some of the most wonderful flavors of the Tropics, but still retains a familiarity to the more traditional version. 