apricot

The Grill of It All

8841384870_71b429f236_zAs we head into summer, and the days and evenings begin to get hot, lots of us keep the house cool by moving the cooking outside, making supper on the grill.

This week, we’ll expand our barbecue boundaries to also grill our side dishes.

Expand your “grilling vocabulary” beyond meaty main dishes.  Your backyard barbecue grill is perfect for cooking meat, poultry and fish. But it’s also a fantastic way to make the other courses of your warm-weather dinner: not only does your gas or charcoal grill cook the food, it also imparts a nice charred or smoky flavor as well.

These are some excellent grilled side dishes, many of which double as hearty meatless main dishes:

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Balsamic Marinated, Grilled Stone Fruit

INGREDIENTS

4 of your favorite “stonefruit” (peaches, apricots, nectarines work especially well)
2 Cups Balsamic Vinegar, such as Traditional Balsamic Vinegar, Pineapple Balsamic, Mango White Balsamic, Peach White Balsamic, Apricot White Balsamic Vinegar, etc.
2 Tbsp sugar (optional)

STEPS

Cut stonefruit half, removing stone. Place in a plastic storage container or large bowl and toss with balsamic vinegar. Allow to marinate at least 15 minutes, up to 1 hour.

Meanwhile, heat grill to medium heat.

Grill fruit for 3 minutes on each side, or until it becomes soft, but doesn’t lose all of its bite.

Enjoy grilled fruit while still warm, topped with Vanilla-honey whipped cream, with homemade vanilla ice cream or both!

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Peach Balsamic Bellini

INGREDIENTS

1 part peach puree (or other pureed fruit)
2 parts Prosecco or another sparkling wine
1 Tbsp per glass Balsamic Vinegar (we like it best with Mango Balsamic, Pineapple Balsamic, Grapefruit Balsamic, Strawberry Balsamic or Apricot Balsamic Vinegar!)
1 pinch of fresh or dried Lavender

STEPS

Place the peach puree in the bottom of a champagne glass.
Add Balsamic Vinegar of your choice.
Carefully pour in the sparkling wine.
Don’t stir, but use a spoon to pull the puree up along the sides of the glass, so that you won’t lose the bubbles.
Decorate with the lavender.
Drink!

If you are having a hard time finding peach puree, you can also use high quality peach juice or another fruit puree. A classic Bellini has peach liqueur as a top layer.

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Ginger-Apricot Shrimp

INGREDIENTS

12 dried apricot halves
12 pitted dried plums (prunes)
2/3 Cup (or more) low-salt chicken broth
2 Tbsp soy sauce
1 Tbsp mango chutney, large pieces chopped
2 tsp Tamarind
1 tsp sugar
1 1/4 tsp Ground Cumin
1 1/4 tsp Curry Powder
1 1/4 tsp Garlic Powder
1/2 tsp Cayenne Pepper
3 Tbsp Olive Oil
1/2 Cup thinly sliced white onion
2 garlic cloves, minced
1 tsp chopped peeled fresh ginger
1/2 Cup matchstick-size strips peeled carrot
16 uncooked large shrimp, peeled, deveined
1 green onion, chopped

STEPS

Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.

Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl.

DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature until ready to use.

Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 2 minutes. Add garlic and ginger and saute 30 seconds. Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes.

Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick. Transfer to serving bowl.

Sprinkle with green onion and serve.

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Hot Curried Fruit

A recipe shared by our reader and customer, Phyllis Yarick:

INGREDIENTS

1 can each sliced Peaches, Pears, Pineapple and Apricots
1/2 can Cherries, pitted
1/2 Cup Butter
3/4 Cup Brown Sugar
1 tsp Curry Powder
1/2 tsp Saigon Cinnamon
1/2 tsp Ground Cloves

STEPS

Drain the canned peaches, pears, pineapple, apricots and pitted cherries. Save 1/4 Cup of the juice from the canned pineapple.

Melt the butter and add the brown sugar, curry powder, cinnamon, ground cloves, pineapple juice, and a pinch of salt.

Put fruit in a casserole dish [with no lid] and pour the melted butter/ spice mixture over it. Bake at 300 degrees for an hour. Yummy, and makes the house smell fantastic!

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