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Tag Archives | Mango

Mango Sticky Rice

Mango Sticky Rice is sweet rice with sweetened
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coconut milk and laden with ripe slices of fresh mango.

The Sauce: Sweetened Coconut Sauce – This simple sauce is made with coconut milk and palm sugar and heated just enough to melt the sugar.

‘Great Sauces Transform Good Food into Gourmet’ 

Sweet rice

Sticky rice is made from a short grain glutinous or sweet rice. When dry it’s opaque but becomes semi-transparent and glossy when steamed. Though the grains remain in tact, it becomes very sticky and almost glued together, hence the name. But, it does not contain gluten. It’s stickier than Asian rice. The chewiness lends itself to a dessert sweetened with coconut milk and palm sugar. Crowned with ripe slices of mango and doused with extra coconut sauce, it’s fit for a queen.

Mango Sticky RiceMango season peaks May to September. Now is the perfect time to find ripe mangos. They’re flown in from the southern hemisphere in the winter so you can purchase them just about anytime if you’re craving Mango Sticky Rice.

My favorite mango memories are from visits to the Philippines where they pick them in the morning at the peak of ripeness and slice and dice them table-side. Wow, a ripe mango on coconut sticky rice is divine. I have friends that patronize Thai restaurants just for this tropical dessert. This rice cooker method (and can also cook in a saucepan) means we can make it at home.

You may also enjoy Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Thai Chicken with Fresh Basil, Red Curry Tomato Tofu and Vietnamese Kabobs with Dipping Sauce.

2013 AniversaRecipe – Double Chocolate Fudge Brownies
2012 AniversaRecipe – Strawberries and Cream with Pound Cupcakes
2011 AniversaRecipe – Sesame Cashew Granola

Recipe: Mango Sticky Rice

Active Time: 30 Minutes | Total Time: 30 Minutes plus soaking | Yield: 6 Servings

Ingredients
Sweet Rice1 1/2 cups glutinous rice or sweet rice
1 cup water
1/2 tsp salt, divided
1 14-oz can coconut milk
3/4 cup palm sugar
3 ripe mangos, peeled and sliced
mint or Thai basil
sesame seeds

Special Equipment – rice cooker or saucepan

Instructions
1 Soak glutinous rice in a bowl covered in a generous amount of water for at least 1 hour and up to overnight. Rinse and drain.

2 Place rice in a rice cooker with 1 cup water, 1/4 teaspoon salt and cook until done. Then allow to steam with the lid on for another 10 minutes.

Sweetened Coconut Milk3 Meanwhile heat, but don’t boil, coconut milk, palm sugar and 1/4 teaspoon salt in a saucepan to dissolve the sugar.

4 Combine sweetened coconut milk with rice 1/4 cup at a time until it is thoroughly mixed but still sticky, using about 1 cup or so.

5 Serve a scoop of sticky rice on a plate or in an open bowl. Ladle a few tablespoons of remaining sweetened coconut milk over each serving of rice. Arrange 5-7 slices of mango on the top or side. Garnish with a sprig of mint or Thai basil and sesame seeds.

Information
Notes
This recipe requires sweet or glutinous rice. It won’t work with regular long grain or Asian rice.

Palm SugarIf you don’t have a rice cooker, use a covered saucepan. Bring rice, 1 cup water and salt to boil. Simmer for about 15-20 minutes, then allow to steam off the heat for 10 minutes with the lid on.

Palm sugar is a staple in Thailand. Find it either in a jar or in hardened ‘kiss’ shaped pieces. If you are using the latter, use a knife to shave and chop it into small pieces so it will melt more easily.

Applications
Traditionally served for dessert with Thai cuisine.

Dish Designer

  • Exchange palm for light brown sugar.

Inspiration – Melanie Butler

SaucyCuisine.com
Cook with Sauces
Mango Sticky Rice
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: April 11, 2014

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Persimmon Mango Jam

Persimmon Mango Jam tastes similar to apricot with a tropical twist.

The Sauce: Persimmon Mango Jam – Combine Fuyu persimmons with mangos for an unusual jam that tastes like tropical apricot and has a glistening orange hue.

‘Great Sauces Transform Good Food into Gourmet’ 

Persimmango

Lucky for me, every year mom used to make persimmon pudding, a dense, moist cake-like dessert during persimmon season. We lived in Van Nuys, California where a generous family friend had a persimmon tree in her yard. I don’t recall if they were a Fuyu or Hachiya variety. Mainly grown in China, Japan, Korea and Brazil, persimmons aren’t widely consumed in the United States.

A throwback to my childhood, my friend Angie has a tree in her yard and recently shared a large bag of hand-picked Fuyu persimmons. Lucky again, I’m enjoying these semi-exotic fruit is some new ways. They’re shaped like squatty tomatoes with a yellow-orange hue. Once ripe we eat them raw. They taste apricot or plum-like. When they’re not yet soft the flesh is crisp like an Asian pear. Add crunchy chunks to a salad for lightly sweet texture. They don’t discolor like pears and apples so they look as fresh as they taste.

Equator cut PersimmonIf you buy a case of persimmons cradled in paper nests, a dozen, you’ll have enough for Persimmon Pudding, a salad, a few eaten out of hand and still have several for this exotic jam. With mango thrown in for good measure plus orange zest for concentrated flavor, enjoy this exotic preserve unlike your standard berry jams. It’s sweet, tropical, apricot-like taste with glistening orange color.

For Christmas I’m making Jam Thumbprints filled with Persimmon Mango Jam for special treats and calling them Persimmango Jam Thumbprints. Sail away with a case of persimmons while they’re in season, October through January.

You may also enjoy Pomegranate Jelly.

2012 AniversaRecipe – Chicken Stock
2011 AniversaRecipe – Cranberry Walnut Chutney and Roasted Carnival Squash

Recipe: Persimmon Mango Jam

Prep Time: 25 Minutes | Inactive Time: 5 Hours | Cook Time: 12 Minutes | Yield: 8 cups | Level: Moderate

Ingredients
Persimmons and Mango4 ripe Fuyu persimmons
1 ripe mango
1 cup water
1/2 cup fresh lemon juice
zest of 1 orange
1 box pectin
1/2 tsp butter
6 cups sugar

Special Equipment – 8 1-cup canning jars with lids and rings or 4 pint jars, blender or food processor, large bowl, small saucepan

Instructions
1 Wash and rinse 8 1-cup canning jars with lids and rings in hot soapy water, or run through a cycle in the dishwasher.

Persimmon Mango Pulp2 Remove stems and peel persimmons scraping the pulp away as needed. Cut in chunks if pulp is still firm. Peel and cube mango. Place fruit in a blender or food processor and pulse until the consistency is slightly chunky or completely smooth depending on your preference.

3 Measure exactly 3 cups of pulp and place in a 6-8 quart pot. Use any extra in a smoothie or discard. Add water, lemon juice, orange zest and stir to combine.

4 Measure sugar into a large bowl and set aside.

5 Place the lids into a saucepan and fill with enough water to cover. Bring to boil then reduce to simmer. If the water begins to boil down before you’re ready to seal the jars, add a little more water.

6 Add pectin and butter to the fruit pulp and bring to a full rolling boil, a boil that doesn’t stop boiling when stirred, stirring constantly.

Scoop hot jam into jars7 Quickly add measured sugar all at once and return to full rolling boil and then boil for 4 minutes, stirring constantly. Skim off any foam, if needed.

8 Quickly ladle some hot jam into a prepared jar leaving 1/4-inch of air space. Wipe the rim to ensure it is dry and free from any jam drips. Remove a lid from the sauce pan and place it on the jar then screw the ring tight. Repeat until all the jam is filled in jars.

9 Leave jars on the counter for a few hours without disturbing allowing them to seal. You’ll hear a popping sound as each jar seals. After they cool, about 4-6 hours or over night, check to ensure each jar is sealed by tapping the lid. A sealed jar will not move or bend.

Information
Notes
PersimmonsFuyu persimmons are tomato shaped and are ripe when they turn yellow-orange and give when lightly squeezed. Eat out of hand when the flesh is still firm and crispy. They can be diced into salads and won’t darken. When very ripe their pulp is soft and mushy.

By contrast, Hachiya persimmons are heart shaped and deep orange. They are only eaten when fully ripened and become squishy like a water balloon.

You can use fully ripe persimmons or allow the fruit to set on the counter to ripen. Persimmons that are a rich orange color and give with gentle pressure are ripe and yield more natural sweetness. If the flesh is firm, cut in small chunks and it will still cook into delicious jam provided you’re using Fuyu persimmons. To speed ripening, place in a brown paper bag with an apple or banana. Or, place persimmons in the freezer and once frozen solid defrost on the counter.

Persimmon season is October through January. Now is a great time to make some persimmon jam if you didn’t get enough jam made this summer during berry or stone fruit season.

Use a 6-8 quart pot because when the jam cooks it bubbles up and you want to have some air space so it doesn’t bubble over.

It’s nice to have a wide mouth funnel to help pour the hot jam into the canning jars. A lid magnet helps to remove the lids from the boiling water without burning your fingers.

Butter helps reduce foaming.

More information about persimmons.

Applications
This is delicious on all the things you love with jam such as rolls, biscuits, scones, pancakes, waffles, French toast, banana bread, and peanut butter & jam sandwiches.

Fancy up a dessert with this lightly exotic flavor by spreading on crepes or spooning on ice cream. Thin with a little water and spread over yellow cake layers poked with a toothpick. Use as a plating syrup with desserts.

Dish Designer

  • Use 3 cups of persimmon pulp and omit mango.
  • Exchange orange for lemon zest.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Persimmon Mango Jam.
Written by
Photography and Styling by Helen Horton
Updated: November 27, 2013

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Mango Orange Jellified Fruit

Mango orange congealed fruit salad with bananas, mandarin oranges, maraschino cherries and coconut.

The Sauce: Mango Orange Gelly – Fruit juice with unflavored gelatin dissolved to thicken when chilled.

‘Great Sauces Transform Good Food into Gourmet’ 

Jellified Fruit

On a hot summer day, a cold jar of tropical congealed salad refreshes picnickers. It’s made with real fruit juice with no added sugar. These individual serving salads are light, fruity and jellified. They’re already to serve and eat Bananas in jarright out of the jar. Pair with Salade Nicoise dans un Pot or any other picnic fare; sandwiches, fried chicken, grilled burgers or hot dogs.

You might also enjoy Fruit Juice Gelly, Fruit and Yogurt Parfait, Creamy Orange Fruit Dip, Maytag Bleu Terrine with Fruit and Nuts and Pomegranate Jelly.

2 of 3 part series ”Picnic in a Jar’. Part 1 Salade Nicoise dans un Pot, Part 3 Double Fudge Chocolate Brownies. More on Picnics.

2012 AniversaRecipe – Chili Cheese Dogs
2011 AniversaRecipe – Lime and Tomato Tajocos

Recipe: Mango Orange Jellified Fruit

Prep Time: 15 Min | Inactive Time: 2 Hours | Cook Time: 5 Min | Yield: 7 Jars | Level: Easy

Ingredients
Jellfied Fruit Ingredients

  • 4 cups mango orange juice
  • 2 pks unflavored gelatin
  • 3-4 bananas
  • 1 10-oz can mandarin oranges
  • 7 maraschino cherries
  • 7 Tbsp shredded coconut
  • 1 cup mini marshmallows

Special Equipment – small saucepan, seven half pint jars

Instructions
Mango juice with mandarin oranges1 Pour the mango orange juice into a small saucepan and sprinkle the gelatin evenly over the juice. Let stand for 5 minutes to bloom.

2 Set the saucepan over medium heat and cook until the gelatin dissolves, about 3-5 minutes. Remove from the heat and let cool for about 5 minutes. Place in the fridge for 30-45 minutes until it begins to thicken.

3 Meanwhile slice bananas and place circles against the inside of 7 glass jars. Evenly divided mango orange juice in the jars. Evenly divide mandarin oranges in the jars. Add one cherry to Marshmallowseach jar placing near the side of the jar so it adds a color accent to the fruit. Place 1 tablespoon of coconut into each jar then place some marshmallows on top. Screw on the lid.

4 Place in the fridge to completely set, 1-2 hours or overnight.

Information
Notes
Keeps for 3-5 days in the fridge.

Applications
Serve for a light evening snack. Use plastic containers to prevent breakage. Makes a great snack for kids on a hot summer day.

Dish Designer

  • Exchange Mango Orange juice for another flavor of juice desired.
  • Exchange fruit for pears, peaches, pineapple or apricots.
  • Exchange mini marshmallows for whipped cream.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 22, 2013

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Pork Chops with Mango Salsa

Salsa is a paradox. Ingredients contradict each other—sweet soft fruit like mangos and tomatoes against pungent crunchy vegetables like onions and jalapenos. It’s like the diversity in my neighborhood in Washington, DC. People hail from countries all around the globe who are colorful and exciting, adding interest and diversity to the mix. It’s definitely not vanilla.

For a diversion from mashed potatoes, risotto or polenta with your pork, try a colorful, exciting salsa with fresh fruit and some jalapeno heat. It adds sparkle and dash to the palette of pork. Make ample amounts to provide hearty portions. The salsa doubles as a delicious salad plus the sauce for the pork. Spear a bite of pork and pile on some salsa so each mouthful is an explosion of flavors. I really love this!

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 2 servings | Difficulty: Easy

Ingredients
The Sauce
1/2 cup Mango, diced
1/2 cup Tomatoes, diced ;)
1/4 cup Sweet Onions, diced ;)
2 Tbsp Cilantro, chopped
1 Tbsp Fresh Jalapeno, finely chopped

The Rest
4 1/2-thick Pork Chops
1 Tbsp Olive Oil
Salt and Pepper

Preparation Instructions
1.  
Cut the fruits and vegetables in the same size dice, just under 1/2-inch or so.  Combine the mango, tomatoes, onions, cilantro and jalapenos in a small bowl.  Set aside.

2.  Season the pork chops with salt and pepper. Heat a fry pan on medium high heat and add the oil. Pan fry the pork chops browning each side, about 4-5 minutes on each side.

3.  Serve pork chops with a generous serving of salsa on the side.

;) Tomatoes—Best when tomatoes are picked from your garden or purchased at a local farmer’s market. Heirloom tomatoes also work very well. Out of season, a good canned tomato has more flavor than those often found at the grocer’s.
;) Sweet Onions—Use Vidalia’s, Walla Walla’s, red or some other sweet variety.

Dish Designer
• Exchange mangos for fresh peaches or papaya.
• Exchange fresh jalapenos for pickled jalapenos.
• Exchange cilantro for parsley or omit.

SaucyCuisine.com
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