Posts tagged savory fruits

Berry Berry Good Pancakes

Good morning, ya’ll! Well, I had some batter left in the box and a few berries (blue, black & rasp) in the fridge, so I decide to go for a big breakfast today. Nothing like fresh fruits in your pancakes, I tell ya. A big breakfast once a week is not bad at all. Especially when it’s prepared the healthy way.

By the way, I sliced the berries so the juice would bleed when cooked. It’s a good thing, trust me!

Ahhh!! Now, I can say…. CARPE DIEM!

Ingredients: Pancake Batter, Berries (your choice), Walnuts, Pure Maple Syrup, Margarine with no Hydrogenated Oils, Mint Leaves

Directions: Slice berries in half and fold in with prepared batter along with some walnut pieces. Cook in non-stick griddle. Be careful not to overcook or it’ll dry out. Serve with butter and syrup. Garnish with mint leaves and more walnuts, if you want.

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Grape-Smothered Sausages

If you haven’t noticed yet, I have been on a fruit binge lately. And not just for desserts but using fruits on savory dishes, in particular. I love how it gives a new dimension to an otherwise familiar flavor.

This recipe was inspired by watching an episode of Lidia’s Italy on PBS. When I saw this, I thought there was nothing to it, really. She just fries some links in a dutch oven and throws in a bunch of grapes along for the ride. So, I wanted to add a little more depth to the dish by making use of the grape’s juice and creating a rustic sauce out of it.

Well, here it is and all I can say is that… you have to try this! NOW!

Ingredients: Raw Spicy Italian Sausages, Grapes (any kind), Shallots, Garlic, White Wine, Fresh Parsley, Fresh Ground Pepper

Directions: In a medium-heated pot or dutch oven, pour a splash of wine and add sausages. Cook all sides until wine has evaporated. At this point, the oil from the sausages will begin to appear. Fry until golden brown! Transfer sausages on a plate and set aside. Meanwhile, mince the shallots and garlic and put them in the blender along with the grapes, a splash of wine and ground pepper. Blend until grapes are smashed but not pureed. Pour mixture and additional whole grapes into the pot to deglaze. Place sausages on a plate, smother with grape sauce and garnish with fresh parsley.

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