Posts tagged fruit
Burrata with Blood Oranges & Lavender Oil

At once vibrant and simple, this salad is a wonderful classic, yet colorful, Yotam Ottolenghi recipe. The plate relies on seasonal ingredients, but is clearly a result of a culinary artist's carefree approach to experimenting in the kitchen. The blood orange season is extremely short, a few weeks in late winter.

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Rustic Strawberry Rhubarb Tart

Heart shaped, juicy and sweet when ripe, strawberries are nature's candy. Nearly everyone enjoys this darling of late spring. When paired with one of the garden's tartest companions, strawberry and rhubarb morph into a rosy twosome.

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Summer Solstice Sangria

When the sun is directly overhead the Tropic of Cancer, it is time to celebrate the summer solstice in the Northern Hemisphere. What better way than with an ode to summer sangria? Perhaps my bias is to drink this punch when plump blackberries and peaches are in season and the nights are long. The pitcher disappears before dinner is even served. Made in autumn, however, with apples and pears to serve with Spanish tapas such as QUESO DE CABRA CON SALSA DE TOMATE Y BASIL and SIZZLING GARLIC SHRIMP, this fruit and brandy spiked wine punch is thrown back with toasts of "Salud!" between savory bites. 

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Emily's Blackberry Sorbet

One of the most wonderful ways to preserve and intensify the flavor of one of nature's most perishable fruits is to make a limited ingredient sorbet. Refreshing with the perfect sweet tart balance and twice as many blackberries as most sorbet recipes, Emily's blackberry sorbet elegantly preserves the fruit in icy dessert form.  

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Rustic Pear Tart

Pears are gorgeous out of hand eating fruit. If you just can't wait until the fruit is ripe, however, slightly hard pears are perfect for tarts. A bit of sugar and butter is all you need to coax them to perfection. The crispy crunch of the crust paired with the smooth velvet texture of the baked pears is divine. 

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