apricots | Saveur

Apricot Soufflé

SAVEUR Editors — Mon, 18 Mar 2019 22:35:40 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This exceptional apricot soufflé recipe comes to us from Café Jacqueline in San Francisco, a cozy bistro that serves homestyle French fare in a chandeliered dining room. Of proprietor Jacqueline Margulis’s many delectable soufflés, this is our favorite, especially come late spring and summer, when fresh apricots are in season. The soufflé will begin to fall the moment it’s pulled from the oven, but any change in appearance won’t affect the taste.

Yield: 4

Time: 45 minutes

Unsalted butter, for greasing
¾ cup heavy cream
¼ cup sugar, plus more for dusting
2¼ tsp. all-purpose flour
5 large fresh apricots, 4 coarsely chopped, 1 thinly sliced
1 tsp. kirsch
4 large room-temperature eggs, separated
⅛ tsp. cream of tartar
Confectioners sugar, for dusting

Instructions

Preheat the oven to 450°F. Position a rack low enough in the oven to allow the soufflé room to rise as much as 2 inches above the rim. Butter a 6½-inch-diameter soufflé dish, then dust with sugar, tapping out any excess.
To a medium pot over medium heat, add the cream, sugar, flour, and chopped apricots. Bring to a simmer and cook, whisking, until thick, about 3 minutes. Remove from the heat and whisk in the kirsch. One at a time, whisk in the egg yolks. Spread ¼ cup of the apricot mixture evenly on the bottom of the soufflé dish; set aside the rest.
Using a stand or handheld mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Using a silicone spatula, gently fold about one third of the egg whites into the remaining apricot mixture. Repeat, folding in the remaining whites in two batches. (Do not over-mix.) Scrape into the soufflé dish.
Bake until puffed and browned (but still slightly jiggly), 12–15 minutes. Dust generously with confectioners sugar and fan the sliced apricot on top. Serve immediately.

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Beef Dolma with Apricots and Tamarind

SAVEUR Editors — Tue, 15 Jun 2021 00:00:00 +0000

Photography by Matt Taylor-Gross

In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin with the addition of brown sugar and dried apricots—a pleasant, tart foil to the rich and meaty filling. In the warmer months, try to find fresh, young grape leaves, which are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Serve warm or at room temperature, as an appetizer, snack, or as part of a festive meze spread.

For a vegetarian version of the Mediterranean favorite, check out these meatless stuffed grape leaves.

Featured in: “How to Make Your Own Dolmas (Stuffed Grape Leaves) for Perfect Mezze Plates.”

Yield: serves 8 to 10 people

One (8 oz.) jar grape leaves, drained
2 tbsp. tamarind concentrate
¹⁄₄ cup light brown sugar, divided
3 tbsp. fresh lemon juice
1 tbsp. plus 1/4 tsp. kosher salt, divided
1 cup (8 oz.) dried apricots
1 lb. ground beef
1 cup long-grain white rice, soaked in cool water for 10 minutes, then drained
1 tbsp. ground allspice
1 tbsp. extra virgin olive oil

Instructions

Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Plunge the grape leaves into the boiling water and cook for 1 minute to tenderize. Using tongs or a slotted spoon, lift the leaves out of the pot and drop them immediately into the ice water. Strain the leaves, use a clean towel to pat them dry, then set them aside while you prepare the dolma filling.
In a medium bowl, whisk together the tamarind concentrate, 2 tablespoons brown sugar, the lemon juice, 1⁄4 teaspoon salt, and 4 cups hot water; set aside.
Place the apricots in a small bowl. Cover with hot water and set aside to soften for 10 minutes.
To a large bowl, add the ground beef, rice, allspice, 1⁄2 cup water, and 1 tablespoon of salt. Mix well. Drain apricots and set aside.
Grease a medium (2–4 quart) Dutch oven or similar covered baking dish with olive oil. To assemble the dolmas, working one at a time, lay the grape leaves, stems facing you and vein sides up, on a clean surface. Remove the stem, then spoon about 1 tablespoon of the beef mixture into the center. Fold the sides over the filling and roll somewhat tightly from the stem edge towards the opposite end, forming a cylinder about 2 1⁄2 inches long. (Grape leaves should be rolled tightly enough to hold their shape but loosely enough to allow rice to expand.) Place a layer of stuffed leaves into the oiled baking dish, then arrange half the apricots on top and sprinkle with 1 tablespoon brown sugar; cover with another layer of stuffed grape leaves and another layer of apricots, and sprinkle with the remaining brown sugar.
Preheat the oven to 350°F. Pour the tamarind mixture over grape leaves (the liquid should just cover them), then place the pot on the stove over medium high heat. When the liquid comes up to a simmer, cover, lower heat to low, and simmer for 45 minutes. Transfer to the oven and continue cooking until the liquid has reduced by two thirds and the rice and meat are fully cooked, 45 minutes more. Serve the dolmas warm, moistened with cooking juices, as an appetizer or as a side dish.

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Make the Most of Apricots, the Hidden Jewels of Stone Fruit Season

SAVEUR Editors — Mon, 31 May 2021 14:00:00 +0000

A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.

When it comes to summer produce, the apricot tends to hover under the radar. Compared to peaches, plums, and cherries, this petite and velvety stone fruit just doesn’t get much attention. But with its perfect balance of juicy sweetness and bright acidity, we believe it’s undeservedly underrated.

Fresh apricots from the market need no adornment, but their fragrant flesh really shines when added to either sweet or savory recipes. While only in season for a short time, these fruits happen to dehydrate particularly well, allowing their musky-sweet flavor to last through the colder months. The dried fruit may be tucked into lunchboxes for an on-the-go snack, or tossed with granola or mixed nuts for a luxurious pop of sunny sweetness. They can even be added to dishes like roast pork or chicken, which are only elevated by these honeyed jewels of dried apricot, reconstituted in a pool of savory pan drippings.

Don’t want to sacrifice any of that tart amber nectar? Buy ripe apricots by the bushel and try simmering them into a jam, chutney, or sauce. Sealed into jars, the lush summer sweetness will carry you through even the dreariest of Decembers.

Dried Apricot and Fig Clafoutis with Rum

Matt Taylor-Gross

Clafoutis is a French dessert that’s trickier to pronounce than to make. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there’s no fresh fruit around. Get the recipe for Dried Apricot and Fig Clafoutis with Rum »

Goat Cheese and Apricot Truffles

Laura Sant

This layered no-cook appetizer from former test kitchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly “truffles” can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d’oeuvres for the busy host or hostess. Get the recipe for Goat Cheese and Apricot Truffles »

Apricot Almond Tart

A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots. Get the recipe for Apricot Almond Tart »

Apricot Salsa with Mint

Helen Rosner

Apricots’ ripe acidity lend themselves well to this cooked fruit salsa, seriously tangy and sweet. Get the recipe for Apricot Salsa with Mint »

Hyperion

Matt Taylor-Gross

This riff on the classic cocktail the Titan (scotch, dry vermouth, apricot liqueur, white crème de cacao, orange bitters) swaps out vermouth for the fruitier Bolivian spirit singani. Get the recipe for Hyperion »

Apricot and Currant Chicken

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »

Orchard and Vine

This elegant pisco cocktail comes from Meaghan Dorman of New York’s Raines Law Room. Get the recipe for Orchard and Vine »

Homemade Granola

Farideh Sadeghin

Homemade Granola with Apricots, Blueberries, and Almonds. Get the recipe for Homemade Granola »

Grape Leaves Stuffed with Rice (Dolma)

This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing. Get the recipe for Grape Leaves Stuffed with Rice (Dolma) »

Grilled Sangria

Matt Taylor-Gross

Whether it’s juicing grilled limes into margaritas, charring tomatoes for bloody marys, or making this reimagined sangria with caramelized fruits, grilling your drinks will add smoky depth to every sip. Get the recipe for Grilled Sangria »

Apricot Blossom

This surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum. Get the recipe for Apricot Blossom »

Curried Tuna Sandwich

Currants and chopped dried apricots bring sweetness to curried tuna salad, which we like to serve on folded naan. Get the recipe for Curried Tuna Sandwich »

Apricot and Almond Sauce

This fruity purée is great swirled into ice cream or spooned atop pancakes or toast. Get the recipe for Apricot and Almond Sauce »

Apricot Cake

Landon Nordeman

This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven. Get the recipe for Apricot Cake »

Apricot Rice Drink (Horchata de Chabacano)

When apricots are in season, use them to make this velvety-rich version of horchata. You can also substitute peaches or nectarines—when it’s not stone fruit season, the fresh-frozen variety work just as well. Get the recipe for Apricot Rice Drink »

Hamantaschen (Jewish Holiday Cookies)

These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round. Get the recipe for Hamantaschen (Jewish Holiday Cookies) »

Sindhi Biryani (Spiced Goat and Rice Pilaf)

The recipe for this spiced rice dish from Pakistan’s Sindh province was given to us by Karachi home cook Najma Awan. Get the recipe for Spiced Goat and Rice Pilaf (Sindhi Biryani) »

Roast Pork with Sinner Stuffing

A generous pour of bourbon is the secret to this juicy pork loin’s sweet fruit stuffing. Get the recipe for Roast Pork with Sinner Stuffing »

Spiced Buttermilk Oatmeal With Dried Fruit and Pecans

Spices including cardamom, star anise, and ginger jazz up a morning oatmeal. Mix the dry ingredients ahead of time for an easier camp-side breakfast. Get the recipe for Spiced Buttermilk Oatmeal with Dried Fruit and Pecans »

Coronation Chicken Salad

Michael Kraus

Made for Queen Elizabeth II’s coronation lunch, in 1953, this curry powder- and mango chutney-laced chicken salad has been wildly popular in Britain ever since. Get the recipe for Coronation Chicken Salad »

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Paradise Lost

Organic — Mon, 18 Mar 2019 22:34:30 +0000

This drink pays homage to Harry Craddock’s 1930 classic Paradise cocktail. The original calls for apricot brandy, though the Paradise Lost relies on the much higher proof of Everclear^® to achieve pure apricot flavor and blended scotch adds another layer of complexity to highlight the stone fruit and citrus notes of the ingredients. Cocktail and tincture recipe by Eamon Rockey from Betony in NYC.

Yield: makes 1 Cocktail

Ingredients

Cocktail Ingredients

2 oz. blended scotch whiskey
1 oz. orange juice
¹⁄₄ oz. lemon juice
¹⁄₄ oz. Apricot Tincture

Apricot Tincture

4 oz. Everclear^®
4 dried apricots, chopped
8 white peppercorns
1 green cardamom pod
1 clove

Instructions

Combine all ingredients and let macerate for 24 hours. Strain and store at room temperature.

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23 Peach and Plum Recipes That Scream Summer

SAVEUR Editors — Mon, 18 Mar 2019 22:25:15 +0000

Bright shiso leaves and a touch of earthy sesame oil enhance this stone fruit and berry salad. Get the recipe for Blueberry, Nectarine and Shiso Salad ». Helen Rosner

Stone fruits are a summer necessity, and though we love to eat a juicy peach or plum right off the tree, we also cook with them every chance we get. There are plenty of options for plum and peach pies, as well as a fantastic cobbler that you could probably even eat for breakfast if you want (we’ll never tell). Or if you want to avoid working on pies in a hot kitchen, try an easy nectarine salad or a refreshing peach ice cream. No matter what you pick, you can’t go wrong with these perfect summer stone fruit recipes.

Blackberry-Plum Lattice Pie

Plum Pie

Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.

Burnt Peaches and Plums with Mascarpone and Hazelnuts

At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone-mint leaf combo brings a rich yet uplifting twist. The more ripe your fruit, the better it will caramelize. Look for freestone peaches that will let you remove the pits easily. Mallmann says: “Let them burn a bit without touching them. Don’t flip and flop.” Get the Recipe for Burnt Peaches and Plums with Mascarpone and Hazelnuts »

Seared Apricot Ginger Cooler

Blueberry, Nectarine and Shiso Salad

Bright shiso leaves and a touch of earthy sesame oil enhance this stone fruit and berry salad. Get the recipe for Blueberry, Nectarine and Shiso Salad »

Green Bean and Peach Salad

Summer Peach Pie

Grilled Halloumi and Cherry Salad

Peach Ice Cream

Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer.

Brûléed Italian Plums with Armagnac Custard

Rock ‘N’ Rye Peach Jam

Peach and Plum Salad

Plum, White Chocolate, and Tarragon Parfait

Pickled Stone Fruit and Burrata Flatbread

Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios

Inspired by the classic combination of prosciutto and melon, chef John Karangis of Union Square Events created this elegant summer appetizer that marries the sweetness of smoky grilled peaches with salt-cured Italian ham. Get the recipe for Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios »

Phillippine Fruit Salad

“When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love.” – Leah Cohen of Pig & Khao. Get the recipe for Phillippine Fruit Salad »

Tomato-Nectarine Chutney

Preserve summery tomatoes and nectarines with this chunky, vinegary chutney from cookbook author Cathy Barrow. It’s the perfect preserve to serve with a sturdy cheese and crisp crackers.

Apricot Salsa with Mint

Apricots’ ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet.

Cherry Old Fashioned

Roasted cherries appear in three ways in this twist in an Old Fashioned—in cherry infused-vodka, muddled at the bottom, and thrown on top as a garnish. Get the recipe for Cherry Old Fashioned »

Cherry Tomato and Cherry Cobbler

Cherries and cherry tomatoes bake down together into a savory-sweet layer under a sweet biscuit topping in this recipe from chef Amanda Cohen. Get the recipe for Cherry Tomato and Cherry Cobbler »

Apricot and Currant Chicken

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »

Anna Watson Carl relies on sweetened condensed milk to add richness to this frozen dessert flavored with coconut milk, lime zest, and toasty pistachios. Simply macerated peaches provide a fresh, fruity counterpart. Get the recipe for Coconut and Pistachio Semifreddo with Fresh Peaches »

The post 23 Peach and Plum Recipes That Scream Summer appeared first on Saveur.

Seared Apricot-Ginger Cooler

Leslie Pariseau — Mon, 18 Mar 2019 22:25:39 +0000

Photography by Eric Medsker

Unlike other stone fruit, apricots stay quite resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Swap out apricots for peaches or nectarines as the summer gets on toward the dog days.

Featured In: The Case for Grilling Your Cocktails

What You Will Need

Yield: makes 1 cocktail

Time: 5 minutes

1 apricot, pitted and sliced into 4 1-inch wedges
³⁄₄ oz. lemon juice
1 ¹⁄₂ oz. bourbon or rye whiskey
3 oz. ginger beer
3 thin apricot slices

Instructions

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Grill apricots, turning once, until seared on both sides, 1-2 minutes. Remove from heat and set aside.
In a cocktail shaker, muddle grilled apricot slices with lemon juice. Add the whiskey and ice; shake briefly. Strain into a Collins glass over ice and top with ginger beer. Garnish with apricot slices.

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Dried Apricot and Fig Clafoutis with Rum

Ben Mims — Mon, 18 Mar 2019 22:25:18 +0000

Clafoutis is a French dessert that's trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it's like a pancake, but more custardy, and it's baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it's simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there's no fresh fruit around. Get the recipe for Dried Apricot and Fig Clafoutis with Rum ». Matt Taylor-Gross

Clafoutis is a French dessert that’s trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it’s like a pancake, but more custardy, and it’s baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it’s simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there’s no fresh fruit around.

If you like, pour the reserved rum in a small saucepan, bring to a boil, and reduce to about 2 tablespoons. Let the reduction cool completely then fold into 2 cups whipped cream to serve alongside the clafoutis.

Featured in: Give This Classic French Dessert a Soak in Rum

Yield: serves 8 people

Time: 1 hour 30 minutes

¹⁄₃ cup (2 oz.) golden rasins
¹⁄₂ cup (3 oz.) dried apricots, cut into quarters
¹⁄₂ cup (3 oz.) dried figs, stemmed and cut into quarters
1 cup dark rum
Unsalted butter, for greasing
³⁄₄ cup (5 1/4 oz.) sugar, plus more for the pan
¹⁄₄ cup unsulphured molasses (not blackstrap)
5 large eggs, at room temperature
¹⁄₂ vanilla bean, seeds scraped
1 ¹⁄₂ cups (6 3/4 oz.) all-purpose flour
1 tsp. kosher salt
2 cups half-and-half
Confectioners’ sugar, to garnish
Whipped cream, for serving

Instructions

In a small bowl, soak the raisins, apricots, and figs in the rum for 24 hours. Alternatively, cover the bowl with plastic wrap and microwave the dried fruit in rum for 2 minutes let cool completely. Drain the fruit from the rum and reserve each in separate bowls.
Heat the oven to 350°. Grease a 10-inch baking dish with butter then sprinkle with some sugar to coat. In a large bowl, whisk the 3⁄4 cup sugar with the molasses, eggs, and vanilla seeds until smooth. Add the flour and salt and stir until just combined, then whisk in the half-and-half. Pour the custard into the prepared baking dish then sprinkle with the soaked fruit. Bake until the custard is puffed, golden brown, and set, 45 minutes to 1 hour.
Transfer the baking dish to a rack and let cool for 10 minutes. Dust the clafoutis with confectioners’ sugar then spoon into serving bowls and dollop with whipped cream.

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The Improved Pendennis Club Cocktail

Organic — Mon, 18 Mar 2019 22:23:19 +0000

Pretty in pink with a delicate froth, this apricot-gin cocktail has a mesmerizing balance of floral, citrus, and fruity flavors. Get the recipe for Pendennis Cocktail >>. Matt Taylor-Gross

Pretty in pink with a delicate froth, this apricot-gin cocktail has a mesmerizing balance of floral, citrus, and fruity flavors.

Featured in: The Secret Signature Cocktail of Louisville

Yield: makes 1 cocktail

Time: 5 minutes

1 tsp. sugar
¹⁄₂ tsp. hot water
2 oz. Plymouth or Citadelle gin
1 oz. fresh lime juice
³⁄₄ oz. Giffard Abricot du Roussillon liqueur
¹⁄₂ oz. Blume Marillen apricot eau-de-vie
3 dashes Peychaud's bitters
1 kumquat (optional), halved

Instructions

In a cocktail shaker, combine sugar and water; stir to dissolve. Fill shaker with ice and add remaining ingredients, except for kumquat. Cover and shake vigorously until chilled, about 15 seconds. Place kumquat in a chilled coupe glass and strain cocktail into the glass.

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Chocolate Chip Moon Cakes with Almonds and Spiced Fruit

Organic — Mon, 18 Mar 2019 22:36:43 +0000

Chocolate Chip Moon Cakes with Almonds and Spiced Fruit. Matt Taylor-Gross

Pastry chef Pichet Ong‘s whimsical spin on the classic mooncake takes inspiration from American chocolate chip cookies. He folds chocolate chips and candied fruits into a bean- and almond-paste filling and then wraps it in brown sugar-like cookie dough. You can purchase a paddle for molding round or square mooncakes at amazon.com.

Note: Allow up to 2 days resting time for optimal taste and texture.

What You Will Need

Yield: makes about 28 moon cakes

Time: 3 hours

Ingredients

For the Dough

5 cups cake flour, plus more for rolling
3 tbsp. custard powder, such as Bird's
1 ²⁄₃ cups honey or golden syrup
¹⁄₄ cup plus 1 tbsp. unsulphured molasses (not blackstrap)
1 tsp. kosher salt
¹⁄₄ cup water
1 ¹⁄₂ tsp. baking soda
³⁄₄ cup plus 1 tbsp. peanut oil

For the Filling

3 lb. lotus seed paste, such as Wu Chung
1 lb. almond paste
3 tbsp. vegetable oil
2 tsp. kosher salt
Finely grated zest of 4 oranges
²⁄₃ cup finely diced dried apricot
¹⁄₂ cup dried cherries or cranberries
¹⁄₂ cup finely diced candied ginger
1 cup finely chopped toasted almonds
¹⁄₂ cup finely chopped toasted pecans
5 oz. high-quality dark chocolate, roughly chopped
5 oz. high-quality milk chocolate, roughly chopped
1 large egg, beaten with 1 tbsp. water, for egg wash

Instructions

In the bowl of a stand mixer fitted with a paddle, combine the flour with the custard powder. In a medium, high-sided saucepan, bring the honey, molasses and salt to a boil. Meanwhile, in a small bowl, stir the baking soda with 1⁄4 cup water.
Add the baking soda solution to the boiling syrup and cook, stirring, for 3 seconds (the syrup will bubble up). Remove the syrup from the heat and pour into the flour along with the peanut oil and turn the mixer on medium speed. Mix the dough until smooth, about 90 seconds, and then form into a ball and wrap in plastic wrap. Let the dough rest at room temperature for at least 2 hours.
Divide the dough into 2-oz. balls and place on a parchment paper-lined baking sheet. Wrap the baking sheet in plastic and let stand at room temperature until ready to use. *If making the dough ahead, refrigerate the dough, and allow it to return to room temperature before proceeding.
Heat the oven to 375°. In the bowl of a stand mixer fitted with a paddle, beat the lotus seed paste with the almond paste, oil, salt, and zest on medium-high speed until smooth. Reduce the mixer speed to low and add the apricots, cherries, and ginger, followed by the almonds and pecans. Add the chocolates, and beat until just combined. Divide the filling into about twenty-eight 3 1⁄2-oz. pieces, and roll each piece into a ball.
Using a rolling pin, flatten each ball of dough into a 5-inch circle, about 1⁄4-inch thick. Place a ball of filling in the middle of each dough circle and wrap the dough around the filling, sealing it in completely and smoothing out the surface. Place each dough-wrapped ball into the lightly floured cavity of a mooncake paddle (amazon.com) and press to fill the mold. Bang the mooncake paddle on each side against a work surface to loosen the mooncake, and then turn the paddle so the cavity is facing down and bang the paddle to release the mooncake, allowing it to fall onto the work surface. Arrange the molded mooncakes on parchment paper-lined baking sheets, spaced 2 inches apart and spray lightly with water.
Bake the mooncakes for 10 minutes and then remove from the oven and lightly brush each with egg wash. Reduce the oven temperature to 350° and bake until golden brown and warmed in the center, 5 minutes more. Remove the mooncakes from the oven and transfer to a rack to cool completely. Ideally, allow the mooncakes to sit at room temperature, sealed in an airtight container, for 2 days to allow to soften before eating.

Chocolate Chip Moon Cakes with Almonds and Spiced Fruit

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Grilled Sangria

Organic — Mon, 18 Mar 2019 22:24:10 +0000

Whether it's juicing grilled limes into margaritas, charring tomatoes for bloody marys, or making this reimagined sangria with caramelized fruits, grilling your drinks will add smoky depth to every sip. Get the recipe for Grilled Sangria ». Matt Taylor-Gross

When the grates are hot but still clean, before you start grilling your meal, throw on the fruit for this drink. The caramelized sugars will add richness and smoky-sweet depth to every sip. Cooking Note: Please allow 2 hours for chilling.

Featured in: The New Grilling Essentials

Yield: serves 4-6

Time: 15 minutes

1 kiwi, peeled and sliced
1 mango, peeled, cut away from pit, and sliced
1 orange, sliced
1 star fruit, sliced
¹⁄₂ pineapple, peeled, cored, and sliced
1 stick cinnamon
¹⁄₂ vanilla bean, split
¹⁄₂ cup soda water
2 tbsp. honey
1 cup Italian lemon soda, such as San Pellegrino Limonata
¹⁄₂ cup apricot brandy
1 (750-ml.) bottle white wine
Mint sprigs, for garnish

Instructions

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Working in batches, grill kiwi, mango, orange, star fruit, and pineapple, turning once, until charred on both sides, 4 minutes for kiwi, 6–8 minutes for mango and orange, and 8–10 minutes for star fruit and pineapple. Transfer to a pitcher with cinnamon and vanilla bean
Bring soda water and honey to a simmer in a 2-qt. saucepan over medium-high. Cook until honey has dissolved, 2–3 minutes; transfer to pitcher with fruit. Add lemon soda, brandy, and wine. Refrigerate 2 hours; serve with mint sprigs.

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