However at a recent dinner, there were onions in it. Roberta James of Atlanta writes, “I thought bechamel sauce was rather straightforward. If you don’t use it all, store the excess in the refrigerator and use it within a week. The 11.3 ounce can is the equivalent of almost 1-1/2 cups of nectar. Now it is easily found in those flavors plus strawberry, apple, guava and a variety of fruit combinations such as banana strawberry and pineapple coconut. Occasionally I might find apricot or mango. When I first started using canned nectar years ago, I could only find it in peach. Nectars are perfect for that step of slowly saturating the cake with liquid. Think about those tried-and-true recipes for poke cakes, where after baking you poke holes in the cake. I like to use it primarily in baked goods, but it is terrific in sauces, smoothies, ice tea and cocktails as well. The best-by date is stamped on the bottom of each can. It is convenient to keep on hand since it has a long shelf life. In mythology, it was the drink of the Olympus gods and was drained from their food, which was ambrosia.Įven though I occasionally see someone drinking it straight from the container, I like to use it to add flavor and more importantly moisture to recipes. In this case, nectar is simply pureed fruit pulp that is diluted with water. Ever since then, it is always in my pantry, and it never languishes.Īlthough we think of nectar from flower sources that bees utilize to make honey, this is a different type of nectar. Somehow I noticed it languishing there on the bottom shelf in the juice aisle of the supermarket and decided to give it a try. Avondale, () opened in September 2008 in the Westin Riverfront Resort and Spa and features a West Coast inspired, market driven menu.I’m not sure when I became such an avid fan of canned fruit nectar, but it has been at least a decade. Larkspur, () at the base of Vail Mountain, has been serving American Classics with a fresh interpretation since 1999. Sue Barham is the marketing director for Larkspur Restaurant and Restaurant Avondale. Bake until fruit mixture is bubbling and topping is golden brown, about 50 minutes. Transfer mixture to prepared baking dish. Combine the nectarines, raspberries, sugar and cornstarch in a large bowl toss to blend. Butter a large glass or ceramic baking dish. Add the melted butter and mix with a fork until mixture comes together in small clumps.įor the fruit: Preheat oven to 375☏. Makes 2 cups.Ħ tablespoons (3/4 stick) unsalted butter, melted, cooled slightlyĢ pounds nectarines, halved, pitted, cut into 3/4-inch-thick slicesįor the topping: Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in a medium bowl. Allow to sit at room temperature 30 minutes to meld flavors. Garnish with fresh rosemary sprigs.ġ medium jalapeno, seeded, deveined, and finely choppedĬombine all ingredients. Grill nectarines 1 minute on each side or until nice grill marks appear. Grill pork on medium-high heat 1 to 2 minutes on each side or until done. Marinate for 1 hour, turning occasionally. Whisk together first four ingredients in a small bowl. High in fiber and vitamin C, low in fat, sodium and cholesterol, they are a guilt-free treat.Ģ pounds thinly sliced boneless pork loin chops Though super sweet, nectarines have plenty of nutritional value, too.
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