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Tag Archives | Fruit

Fruit Kabobs

Fruit Kabobs are natural chunks of cut fruit: pineapple, strawberries, melons and grapes threaded on bamboo skewers.

‘Great Sauces Transform Good Food into Gourmet’ 

Fruit on bamboo

For outdoor eating, little colorful bamboo skewers that’ve got their ‘fruit on’ make
Strawberriesthe picnic pop. Not only does natural, unadorned fruit garnish supper sandwiches and salads but tastes juicy and bright. Get the kids involved in prep. It’s easy and fun!

You may also enjoy Pineapple, Strawberry Chiffon Cake, Watermelon with Lime, Tahitian French Toast and Peach Semifreddo.

3 of 4 part series ”Summer Concert Picnic”. Part 1 Italian Pressed Sandwiches, Part 2 Rustic Orzo Salad, and Part 4 Coconut Key Lime Bars. More about mountain picnics.

2013 AniversaRecipe – Mango Orange Jellified Fruit
2012 AniversaRecipe – Mini Muffulettas
2011 AniversaRecipe – Beef and Cinnamon with Noodle

Recipe: Fruit Kabobs

Active Time: 20 Minutes | Total Time: 20 Minutes | Yield: 16 Servings

Fruit Kabobs1/2 fresh pineapple, peeled and cut in chunks
1 lb strawberries, tops removed
1 bunch red grapes
1 bunch green grapes
1/2 honeydew melon, peeled and cut in chunks

Special Equipment

– bamboo skewers

1 Thread fruit on bamboo skewers taking care to string light colors next to deeper hues.

Fruit KabobsInformation
These kabobs are best with ripe fruit that’s chilled.

Thread on long or short skewers as desired.

Fruit could also be served mixed in a bowl.


Dish Designer

  • Exchange honeydew for cantaloupe or casaba.
  • Exhange strawberries for blackberries.

Inspiration – Helen Horton
Cook with Sauces
Fruit Kabobs
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: June 18 2014

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Peach Zinger Smoothie

Part 1 of 4 part series “Breakfast Smoothies”. Click here for part 2, click here for part 3, click here for part 4.

Peach smoothie with buttermilk zing and a dash of fresh nutmeg

Peach backup plan

When I was a child our family scraped by on a very modest income.  Dad worked hard as an educator and also studied long hours for his Ed. D. Mom was really good at stretching our food Peach-Zinger-with-nutmeg-and-spoonbudget.  They never allowed food to waste.  We were expected to taste the dishes served and eat what was prepared.  But they had a backup plan.  If we weren’t happy about the menu, we were offered canned peaches.  Cases of them lined the spaces under our bunk beds so we always had plenty on hand.

At first this was a good option, insomuch that we gloated.  Canned peaches are sweet, juicy and don’t need any preparation.  But it wasn’t long before the thought of peaches instantly brought on the gag reflex.  Here’s where too much of a good thing isn’t good anymore.  On a recent visit to Washington, DC, Mom was reminiscing about the peach backup plan.  It brought back memories of what motivated me to eat what was prepared.  I am grateful for the wide palette of taste I acquired growing up albeit mostly via the peach plan.

After a long hiatus from canned peaches, I love them on cottage cheese, in peach cobbler and in this zingy smoothie.  Since their canned they can line the spaces under your bunk beds ready for a fast and easy smoothie on a busy morning.  The buttermilk wakes you up and peaches balance it with fruity sweetness.

2011 AniversaRecipe – Creamy Garlic Polenta<

Recipe: Peach Zinger Smoothie

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 3 1/2 Cups | Level: Easy


  • 1 15-ounce can peaches, drained
  • 1 1/2 cups buttermilk
  • 2 Tbsp orange juice concentrate
  • 1/8 tsp freshly ground nutmeg
  • 6 ice cubes

Special Equipment – blender

1 Place peaches, buttermilk, orange juice concentrate and nutmeg in a blender and blend until pureed.
2 Add ice cubes and blend until smooth.  Pour into glasses.

This is a healthy smoothie and moderately sweet.  For more sweetness, add some sugar or honey when blending.

The canned peaches could be halves, slices or diced.

Dish Designer

  • Exchange peaches for apricots.
  • Exchange nutmeg for cinnamon.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 19, 2012

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‘Breakfast Smoothies’ Series

Healthy, fruity smoothies for an on-the-go breakfast.

Raspberry boxes

Strawberry season is upon us or coming soon depending on what neck of the woods you live in.  That’s followed by blackberries, blueberries and raspberries.  These days you can find berries all year round but I especially love eating them during the local season as they are so fresh and a fraction of the price.  It reminds me of the raspberry purchase we made a couple of years ago at a local organic grocer.  Here’s how it went down.

Raspberry-BoxesMy daughter Audrey and I were at the checkout counter when we discovered fresh raspberries were selling at a killer deal, $.99 a box.   I decided not to leave the store without at least a few boxes and asked the checker if I could run back to produce.  ‘No problem,’ she cheerfully replied as she waved her hand in the general direction of the raspberry display.  I ran back and snatched three boxes and headed post haste back to the checkout.  In the meantime to keep the grocery line moving, Audrey already finalized the purchase.  That’s code for; she decided how many boxes we wanted so our purchase could be executed in one transaction.  When the checker saw my cache of fresh berries, with an ear to ear grin, she shook her head and informed me I would need a few more boxes.  To be exact, Audrey paid for 12 boxes.

I am not sure how we used all those raspberries at the peak of ripeness.  We scattered them on angel food cake with whipped cream, topped breakfast cereal, and layered them in yogurt parfaits.  We ate them out of hand like popcorn while watching a chick flick.  We shared them with family and friends.  I wished I could have made some fresh raspberry jam but we were moving to Washington, DC in a couple of weeks and didn’t have room to take them.

Smoothie-ServedOne of my favorite applications is a raspberry smoothie.  In fact, I love all kinds of fresh fruit smoothies.  This series is a collection of three blender-whirled breakfast smoothies, healthy and fast.  None of them are the real sweet variety that border on dessert drinks but you can add more honey or sugar if you prefer.  For the record Hummingbird Whiz (what’s in this smoothie?) is the sweetest in the bunch.  I’m also sharing a bonus blender creation of a favorite milkshake combination, almond, chocolate and coconut.   These recipes will be posted shortly so enjoy.  Share your favorite smoothie concoction with me.

Peach-Zinger-with-Nutmeg5/19 – Peach Zinger





Raspberry-Strawberry-Blackberry-Bleuberry-Smoothie5/20 – Four Berry Blend






Hummingbird-Whiz-Smoothies5/21 – Hummingbird Whiz






Almond-Joy-Shake5/22 – Bonus: Almond Joy Shake



Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 14, 2012

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Nigiri Fruit Sushi

Don’t care for sushi?

What do you eat to celebrate New Year’s? We celebrate it with homemade ‘all you care to eat’ sushi. Our family lived in Japan for 5 ½ years where we all acquired a taste for the bite size pieces dipped in wasabi sauce. Lessons from locals taught us how to make a pretty wicked sushi roll. It might not be on your New Year’s menu; in fact there are sushi haters out there. But now you can have your sushi and love it too. No raw fish, no vegetables and no nori seaweed. Fruit Sushi is a triple play finger food served as a dessert or an appetizer. In the Japanese tradition of eating healthy desserts, the coconuty bites are light and delicate. It starts with a coconut rice base. Your eyes feast first on the top multi-colored fresh fruit crest. Who can resist the creamy custard sandwiched between rice and fruit? It’s delicate, tropical, colorful and healthy.


2010 AniversaRecipeCiabatta and Béchamel Eggs Benedict 


Recipe: Nigiri Fruit Sushi

Prep Time: 25 Minutes | Cook Time: 28 Minutes | Yield: 32 Pieces | Level: Moderate

The Sauce-Coconut Custard
3 Egg Yolks
2 Tbsp Sugar
1/2 cup Coconut Milk
1/2 cup Milk
1 pkg Gelatin Powder
1/4 cup cold Water
2 Tbsp shredded Coconut, minced
3/4 cup Heavy Cream, whipped

The Rest-Coconut Rice
1 1/2 cups Calrose Rice
2 cups Water
2 Tbsp Sugar
1 tsp Salt
5 oz Coconut Milk

The Rest-Fruit
Strawberries, thinly sliced
Kiwi, thinly sliced

Coconut Rice
1.  Using a strainer, rinse the rice to remove the milky coating. In a rice cooker, ;) combine the rice, 2 cups water, 2 tablespoons sugar, salt and steam until water is absorbed.

2.  Add coconut milk and stir. Spread evenly in a 9X13 dish lined with wax paper or parchment and set aside to cool.

Coconut Custard
3.  In the meantime, combine egg yolks with 2 tablespoons sugar in a small bowl. Set aside.

4.  In a medium sauce pan, heat both milks. Temper the egg yolk mixture by slowly stirring in the milk mixture then add the mixture back to the saucepan and cook on low until it thickens. Do not boil.

5.  Add coconut then set aside and cool to room temperature.

6.  Once the custard is cool, in another small bowl, combine the gelatin and 1/4 cup cold water. Stir to combine and dissolve. Mix into the custard.

7.  Fold in the whipped cream.

8.  Pour the custard over the coconut rice and spread evenly. Chill until set, 60-90 minutes or overnight.

Fruit Layer
9.  Slide chilled mixture onto a cutting board and trim away the rounded edges. Cut into approximately 32, 1”X 2 1/2” rectangles. Decorate with fruit slices and pieces.

;) Rice Cooker Substitute—Combine the rice, water, sugar and salt in a sauce pan and bring to a boil with the lid on. Reduce to simmer and continue cooking until water is absorbed, about 15 minutes. Do not remove the lid while cooking.

Dish Designer
• Use any desired fruit such as, pineapple, peaches, bananas or mandarin oranges.
• Cut in squares or cut in circles with a biscuit cutter.
• Place part of the rice in an 8X8 dish and using a sushi mat, make maki sushi by rolling the remaining rice in fruit leather or roll ups then slice. Decorate with small pieces of fruit.

Inspiration—Eating Light
sauces over under and through

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‘Pork Chops with Fruit’ Series

Take the classic combo of pork and applesauce from the expected to the unexpected. Enjoy the freshness of apples retaining some of their firmness and flavor in the pork chop sauce. It’s juicy pork with sweet, crisp tender apples and a dash of lemon juice to balance the sweetness. A quick cooking dish, it’s a traditional combination with uncommon flare. Bookended by two pork chop recipes with salsas, they each have a more exotic fare. Here’s the ‘Pork Chops with Fruit’ series

October 17th—Pork Chops with Mango Salsa
October 18th—Pork Chops with Fresh Apples
October 19th—Pork Chops with Pineapple Salsa

Since pork is the other white meat, the option to use chicken in these dishes is certainly on the table. If you prefer poultry, exchange pork for chicken in any of these recipes.
sauces over under

and through

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Fruit and Yogurt Parfait

A few weeks ago my sister Jo Ann came to Washington, DC to visit her daughter’s family and see some National Mall sites. She stayed with me for a few days and we went traipsing around the capital. Right place, right time, we happened on the Supreme Court’s last day in session. It was a thrill for us, both first-timers to the court, to sit in audience while they announced decisions. Defending their course of action or rebutting the final decision accorded us the opportunity to relish prime experience with the sitting judges in all their regalia, pomp and circumstance. It was memorable.
We started our morning with an easy fruit parfait for breakfast. Elegant and colorful, it’s as easy as toasting bread or arranging cold cereal and fruit on the table but fancy enough to wow a guest. But who wants to wait until they have guests around to enjoy this delicious combination. Responsible eating but so scrumptious, it doesn’t taste responsible and you don’t even need a fancy parfait glass. It’s a feast for the eyes and a sensory banquet from the creamy tangy yogurt to the fresh fruit plus the crunchy sweet granola.

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 2 servings | Difficulty: Easy

The Sauce
12 oz Plain Greek Yogurt ;)

The Rest
1/2 cup Nut Granola ;)
1 small Banana, sliced
1/2 cup fresh Blueberries

Preparation Instructions
1.  In an ‘on the rocks’ size glass or similar serving dish, scoop out half the yogurt into the dishes.  Add half the granola, bananas and blueberries. Repeat.

2.  Serve for a quick breakfast, brunch dish or energy snack.

;) Greek Yogurt—To make your own Greek Yogurt, line a fine sieve with cheese cloth or a paper towel and scoop in the yogurt. Position it over a bowl and let set in the fridge overnight. In the morning, pour off the liquid below and enjoy thick and rich yogurt in the parfait.

;) Nut Granola—Use homemade granola if you have it in your cupboard. Click here for Maple and Coconut Granola or Sesame and Cashew Granola.

Dish Designer
• Make this parfait into a dessert by adding 2 tablespoons of honey and a dash of orange zest to the yogurt before building the dish.
• Try vanilla or other fruit flavored yogurt.
• Exchange blueberries and bananas for strawberries, raspberries, peaches, mangos or blackberries.
• Use thawed frozen berries.
sauces over under and through

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Spinach Salad Series

‘Spinach Salad amid Fresh Fruit’ Series

Baby spinach in a bag

I’m not a prepared food enthusiast but who doesn’t love the convenience of baby spinach? I mean really, you have a completely nutritious food that is one hundred percent natural without all the work of sorting and cleaning. Spinach supplies one of the best salad bases especially during the summer when paired with fresh fruit. This coming week I am doing a series called “Spinach Salad amid Fresh Fruit”. We’ll explore different ingredients to ensure spinach is in good company and showcase them dressed in some varied but terrific sauces. Watch for three scrumptious spinach salads:

Spinach-Salad-RecipesWednesday, August 3, 2011Spinach Salad with Citrus

Thursday, August 4, 2011Peach Spinach Salad

Friday, August 5, 2011Spinach Berry Salad with Candied Nuts

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Select one to serve this weekend. Make it a Saturday salad or a side with Sunday dinner.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 12, 2012

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