1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound package frozen sliced peaches (no sugar added)
1 1/4 pounds fresh Bing cherries, pitted, or one 1-pound package frozen pitted dark sweet cherries (no sugar added)
Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)
Total Time: 15 minutes
Prep: 8 minutes
Cook: 7 minutes
Servings: 8 (makes enough sauce for about 8 pork chops or 8 chicken breasts)
3 tablespoons olive oil
½ small onion, roughly chopped
1 clove garlic
1½ cups frozen cherries, thawed
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1½ tablespoons 100 percent pure maple syrup
2 teaspoons white wine vinegar
1 teaspoon chili powder
½ teaspoon cumin
Heat the olive oil in a saucepan over medium heat. Cook the onion and garlic for about 3 minutes, or until softened. Add the cherries and cook until they're heated through, about 2 minutes more. Add the Dijon, tomato paste, maple, vinegar, chili powder, and cumin. Stir to combine. Allow sauce to simmer, stirring often, for about 3 minutes. Season to taste with salt.
Remove saucepan from heat and use an immersion hand blender to puree mixture to a smooth and thick sauce (or transfer mixture to a food processor or blender to puree).
Prep Time: 24 hours (approximately 45 minutes to assemble, plus overnight in freezer)
Bake Time: None
1 package unflavored gelatin (0.25 ounce)
6 tablespoons freshly squeezed lemon juice
1 ¼ teaspoon lime zest, divided
2 ¼ cups heavy cream, divided
12 ounces white chocolate chips
2 cups crumbled chocolate wafers (9-ounce box)
1¼ cups granulated sugar, plus 2 tablespoons, divided
1 stick unsalted butter, melted
8 ounces low-fat cream cheese
¼ cup water
1 pound Stemilt dark sweet cherries, pitted and halved
Heat gelatin and lemon juice in a saucepan over medium high heat, until gelatin is just dissolved, about 1 minute. Add 1 teaspoon of lime zest, ¼ cup of heavy cream and white chocolate; continue cooking, stirring intermittently, until chocolate is completely melted, about 5 minutes. Set aside to cool, about 20 to 30 minutes. (Note: transfer mixture from warm saucepan to a glass bowl to accelerate cooling, if desired.)
Meanwhile, mix crumbled chocolate wafers, 1 cup granulated sugar and butter in a small bowl, until completely combined. Press wafer mixture into the bottom of a 9-inch removable bottom cake tin (with 3-inch sides) to form a “crust” with a 1- to 2-inch outside edge. Set aside.
In a large mixing bowl, cream 1 cup sugar and cream cheese until fluffy. Add ¼ teaspoon lime zest and continue beating until mixed through. Add cream cheese mixture to white chocolate mixture that has cooled. Mix together with a large spoon or spatula, until completely combined. Set aside.
In the bowl of an electric mixer, beat 2 cups heavy cream until light and fluffy, about 1 to 2 minutes. Carefully fold whipped cream into the cream cheese-white chocolate mixture, to fully combine while being careful not to deflate the whipped cream too much. Pour mixture into chocolate wafer crust. Cover with plastic wrap and place in freezer for 24 hours.
To make cherry topping:
Heat water and remaining 2 tablespoons of granulated sugar in a saucepan over medium high heat (to create a simple syrup), stirring frequently until sugar is completely dissolved, about 1 minute. Remove pan from heat and let cool. Once cooled, mix simple syrup and cherries in a bowl until cherries are nicely coated. Then place a fine mesh strainer over a second bowl and pour cherries into strainer. (This will remove excess syrup from cherries. You want cherries to have a subtle glaze but not be “wet.”).
Remove icebox cake from freezer about 15 to 20 minutes before serving. Remove outer ring of cake tin to “un-tin” cake and place cake on a serving dish. Top cake with a tumble of glazed cherries and serve immediately.
Nutrition Information (10 servings):
Per Serving: Calories 792 (55.8% from fat); Fat 49.1g (sat 32.7g, poly 2.2g, mono 10.6g); Protein 8.9g; Carbohydrates 79.5g; Fiber 1.6g; Sugar 65.2g; Cholesterol 111.4mg; Potassium 217.8mg; Sodium 332.6mg.
Cucumber Melon Mint Infused Water by: HELLO GLOW Stephanie Gerber
Cucumber Melon Mint Infused Water
INFUSED WATER 3 WAYS
Author: Lindsey Johnson
Recipe type: beverage
Cucumber Melon Mint
1 cup mixed fresh or frozen berries (strawberries, raspberries, blackberries, blueberries)
1 sprig fresh rosemary
Place in a carafe, jar, or pitcher and fill with water. Refrigerate until ready to drink, at least an hour to allow flavor to infuse the water. Keeps for 1-2 days in the fridge. Can be refilled with water two or three times, or until flavor dissipates.
FOR OTHER YUMMY RECIPES FROM HELLO GLOW PLEASE VISIT THEIR WEBSITE @helloglow.co/ !
Here are a few of our vendors that you can look forward to seeing at the Market this weekend!
Fresh seasonal produce
Heirloom Organix Market Garden
trendy and traditional designs for all of your nail art needs
Custom printed shirts, hats, aprons, jackets and more...
Ernie & Julia Zinie
varieties of delicious homemade breads
flavored honeys and jams & fresh flowers
Especially for You
yummy balsamics and infused olive oils
Fat Daddy Barbeque sauce & rubs
Heart of the Home
hand crafted cutting boards, signs, and aprons
The Lavender Chicken
wonderful culinary lavender, sachets, simple syrup and many more items
Jerome Civic Club
always a variety of homemade goods such as pies, cakes, cookies and more
Last but not least...
The University of Idaho Master Gardnerswill be there partnered with Moss's Greenhousefor a free children's planting booth. They will provide vegetables and flowers. Bring a pot. There will be others, just not sure who all yet.