Just in time for a holiday meal.
We had some old friends (Jackie & Ron) visit from Colorado recently and it was so much fun catching up with each other lives. Ron said he still remembers hushpuppies I made them years ago and I told him my hushpuppies were much better these days.
For dinner one night I made some stuffed dates (dates I brought back from Israel) and my Prosciutto and Gruyere Palmiers, Redfish Imperial, Fiery Angel Hair Pasta, Grilled Asparagus and for dessert was Julia’s Mixed Berry Clafoutis.
So, how did it turn out? Well my stuffed dates were probably cooked a little too long, I put too much of the crab topping on the redfish and forgot to give it extra time under the broiler and my clafoutis which was suppose to be part custard/cake really turned out a little more solid than I wanted because I left it to warm in the oven too long. But, good friends are forgiving and they enjoyed the dinner and I kicked myself all night because my dessert wasn’t just right.
For breakfast the next morning I wanted something a little different so I made my Sunday Morning Breakfast Tart and wanted a fruit salad that wasn’t too summery to go with it. When it comes to fruit salads, especially summer fruit salad I tend to do berries and melon and pineapple. I wanted something that seemed a little more in season so I chose Cara Cara oranges, grapefruit, kiwi, pomegranate seeds, some banana and apple and then the dressing needed to fit the season too so I added some cinnamon and nutmeg to the yogurt and that was that.
Hope they enjoyed visiting Texas even though it was during one of our cold spells. But, they are from Colorado so our weather probably didn’t affect them as much as it did us.
BLAST FROM THE PAST: I don’t think I actually saw any Israeli couscous while in Israel but I love making it and my Israeli Couscous with Tarragon is a great side dish.
Pretty simple ingredients.
To section the grapefruit, cut off top and bottom then go down each side with a sharp knife. Then take your knife and run between the membranes and slice the sections out.
This dressing was perfect with the fruit and I loved the addition of the cinnamon and nutmeg.
I cut up the pineapple, oranges, grapefruit and kiwi the day before I was planning to serve this and add the banana, apple and pomegranate seeds right before serving.
Beautiful colors for the fall.
Please let me know if you try this and what you think of the dressing.
Winter Fruit Salad & Spiced Yogurt Dressing
- 1 c. pineapple slices/wedges
- 1/2 c . pomegranate seeds
- 2 Cara Cara oranges peeled and cut in slices
- 2 grapefruits sectioned
- 1-2 bananas sliced
- 1 apple chopped in cubes
- 2 Tbsp. pure maple syrup
- juice of one lime
- 1 Tbsp. chopped fresh mint, or use for garnish
- 1 tsp. vanilla extract
- 1 c. Greek yogurt
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
Dressing: Mix the dressing ingredients with a whisk until blended. Refrigerate.
- Put the fruit on a platter or large bowl. Drizzle with the dressing and serve.