“Give me book, fruit, French wine, and fine weather and a little music out of doors played by someone I do not know”
John Keats
We’ve been stoned nice and proper this summer! No, no, it’s not what you think. It’s just that we’ve had a wonderful bounty of stone fruit, and just when I think it’s the end of the season, the vibrant bazaar and the vendor tempt me back with more fruit to offer! A few days ago, my favourite fruit-vendor promised me another week of peaches. Just when I heaved a sigh of relief that I still had time, and there was really no need for ‘fruit’ panic, he showed the most luscious peaches. I had walked into the trap!
Got back home with a kilo of the most gorgeous peaches, and had them peeled and pitted in next to no time. Had several thoughts of what to do with them. Then my Dad dropped by for lunch, so they were hurriedly chopped up and served with a lightly sweetened cream! Classic and so comforting in every spoonful, ‘Peaches and Cream‘ have to be the most simple yet luxurious dessert to serve in a jiffy!
Predictably, I was back to the shop that afternoon to get another kilo of peaches. I had Tropical Fruit Verrines from Tartlette on my mind, and this years bounty of stone fruit ensured that I could chase this unfulfilled foodie dream! A bag of peaches, a fridge full of mangoes, kiwi fruit and a jar of preserved cherries. {I preserved those in May} were all singing to me. Could see a very happy family in the near future! Toyed with using just hung yogurt in the topping, but then in last minute decision thought that a little low fat cream wouldn’t do too much harm, so in it went. A scraped vanilla bean in the topping tied it all up deliciously!
The verrine originated from France, and is a dessert or appetizer made by layering different ingredients in a single serving glass. It can be either sweet or savoury, and makes an attractive presentation. I’ve never tried making a savoury one, but have heard of layered salads, appetizers etc which are becoming a culinary trend. They are a display of art, and often offer a fascinating blend of colours, textures and complimentary flavours! Another plus is that this one can be made in advance, and the flavours mature beautifully. It is entirely customizable to taste. It’s fun to play around with the layers and ingredients.
Found joy at many levels here. A light make ahead dessert, stone fruit based, seasonal, simple, vegetarian, low fat, healthy, colourfu,l and above all, glass scraping delicious! Try it before the stone fruit season disappears. Cherries have gone from the market here, but you can use burgundy brandied cherries or canned cherries instead, or even use plums! You have to try it, and I promise you won’t miss the heavy cream. The topping is luxurious and creamy.
I enjoyed the explosion of colours the fruit in the verrine offered. Sliced fresh peaches and cherries completed my colour palette … I loved making it and we all enjoyed devouring it!
Tropical Fruit Verrines Recipe adapted minimally fromTartlette Serves 6 2 mangoes, peeled, and pureed with lime juice 2 tbsp lime juice 1 cup drained preserved cherries, or fresh, or canned 2 kiwis, skinned and diced 3 peaches, skinned, stoned and diced 1 mango, peeled and diced 1/2 cup hung yogurt {should be very thick} 150ml low fat cream {25%} 1 vanilla bean scraped 2 tbsp powdered sugar
Method: For the bottom layer, peel the mango and cut in rough chunks, run them through the food processor with the lime juice until you obtain a fine puree. Divide it evenly among glasses or dishes. Mix the diced fruit and cherries to get a nice fruit salad, add a couple of tbsp of lime juice to prevent the fruits from turning brown if you want. Divide on top of the mango puree evenly among the glasses. Mix the hung yogurt, cream, powdered sugar and scraped vanilla bean in a small bowl with a whisk until just well blended & smooth., and divide it between the glasses. Top with fresh sliced fruit. Refrigerate until ready to serve.
“Fresh fruits are so untainted. We don’t process them, cook them or package them. There are some fruits out there that are packed with natural energy that kids like, like kiwi fruit, … Kiwis are part of the super fruit category. One kiwi has all the vitamin C you need for the day.”
Robert Stanley
I’ve had a busy few days, and then to add to the mid summer madness, the folk from Perfect Relations were wonderful enough to invite me to a couple of foodie events this past month. There were 2 invites to EAT {European Art of Taste}, a program supported by the European Union and the Italian Government that aims to present the best of Food and Wine from Europe. I made it to one, and wasn’t able to attend the other. Did however manage to make it to the Zespri Kiwi Fruit Launch hosted by HE Mr Rupert Holborow, the New Zealand High Commissioner to India, at his residence. The largest sole exporter of Kiwifruit in the world, ZESPRI International, entered the Indian market on that day, May26th, 2010, and the launch was held amidst much green kiwifruit glory.
Considered to be the best in the world, ZESPRI® Kiwifruit can be enjoyed by anyone, anywhere, anytime as it is naturally fresh, full of flavour, safe and good for your health. ZESPRI offers an innovative range of premium quality kiwifruit products: ZESPRI® GREEN, ZESPRI® GOLD and ZESPRI® ORGANIC Kiwifruit. The fruit pack a natural protection punch, with a combination of beneficial nutrients which is more concentrated than many other fruits. ZESPRI® GREEN and GOLD Kiwifruit are great sources of dietary fibre, vitamin C, potassium, folic acid, vitamin E, carotenoids and other antioxidants. They also have a low glycaemic index (GI) and are low in fat – so they’re perfect to eat every day to assist with natural protection.
At the High Commissioners residence, there was a mind boggling array of kiwi fruit delectables doing the rounds. Since it was an evening launch party, on offer were finger foods like ‘herb chicken and kiwi vol au vents‘, ‘tomato and kiwi bruschetta‘, ‘cheese and jalapeño poppers with kiwi salsa‘to name a few. The bar also offered a wide variety of mocktails and cocktails kiwi fruit based and otherwise!It was an eye opener to see the kiwi creativity on display, and that’s how I came up with inspiration for these poppers today.
Left over mania! It was time to clear the fridge as we are off on a small vacation to Gangtok, a town nestled within higher peaks of the Himalayas at a height of 4715ft. These poppers are a tribute to the ever versatile and the nutrient packed kiwi, a fruit that contains so many vitamins and minerals, it’s truly bursting with goodness. Zespri is the brand of choice available at most outlets around where we live, so I bought a couple the other day. The last remaining one went into this salsa, and was kept good company by 2 apricots that were left over as well.
The poppers were darned delicious little bites. They got created in an attempt to use up some left over home made ricotta that I had made for roasted bell peppers and ricotta bruschetta 2 days ago. I eye balled the ingredients, and have to say these little poppers were wonderful. {For those who don’t like the eggy smell in food, the egg in here didn’t add any eggy flavours}. Be cautious while dealing with hot oil, and keep the poppers small / teaspoon sized batter drops, else they tend to spread and flatten. To check if the batter consistency is alright, I drop a little bit into a small bowl of water. If it rises immediately and floats, I am good to go. If it sinks or disintegrates, I add a little more flour, to bind it and test again!
The poppers made for fun snacks, and are pretty nice at room temperature too, only not as crisp as when hot. For more recipes, you can check out the Zespri site, which I just discovered. There’s plenty of fun kiwi based recipes there!
Ricotta and Cream Cheese Chili Poppers with Kiwi Salsa 250gms ricotta, well drained {home made recipe here} 3-4 tbsps cream cheese {I used Britannia cheese spread} 1 egg 4 tbsps plain flour 1-2 fresh green chilies, {or jalapeños} 1/2 tsp salt {cream cheese has salt of its own} 1/4 tsp baking soda Method:
Whiz the ricotta, cream cheese and egg in a processor until smooth. Add the remaining ingredients and process for a minute till uniformly mixed.
Heat about 4 inches of oil in a heavy bottom pan. Drop tea spoonfuls of batter into hot oil, and cook until both sides evenly browned. {Make sure the oil isn’t too hot, or they will over-brown and might remain uncooked within. Also don’t overcrowd the pan, else they might stick to each other}
Drain from oil onto paper napkins to absorb extra oil. Serve hot / warm with kiwi salsa! POP… they’re YUM!!
Kiwi Salsa
1 ripe, firm kiwi fruit, peeled
2 ripe apricots, halved and pitted
1/2-1 tsp sugar
A pinch of salt
Method:
Whir all ingredients in processor until blended. Taste and season. Chill for 30 minutes to allow flavours to blend. {You can add a dash of lime if it isn’t tangy. My kiwi fruit was very sweet yet tangy}
Out of this situation only good will come. I am Safe. One of my favorite affirmations.”
Louise Hay on twitter
I love reading about cookbooks people own, new ones they’ve added to their collections, and often find myself adding books to my wish list. Ottolenghi: The Cookbookwas one such wonderful book, and I was thrilled when Hilda presented it to me. The connect was special, and the book worth every printed word. Reading about Plenty many times in the past few months, and then again last night on Nordjusmade me update my virtual list! Yes, another one added to the ever growing list.
I couldn’t believe my good fortune recently, and felt extremely humbled when one of my blog readers from the Middle East decided to mail me another book that I had longed to own, The Cake Bible by Rose Levy Beranbaum. Zareena who lives in the UAE got in touch with me ages ago looking for a cake to make for her brother’s birthday. Many mails later, she sent me beautiful pictures of the cake she made, spiral design and all, saying it was ‘the sponge was the bestest sponge she had ever had in my life’ . I was so touched and elated that it worked for her. She is a busy young mother of three little kids, and yet finds time to run her home, bake and mail me from time to time. Then one day she sent me a gift, this beautiful book; in her words ‘a small way to say thank you for inspiring me to bake‘.
It’s a BEAUTIFUL book, and one that all serious cake bakers should own. Carrying the enviable commendation of The Cookbook of the Year, it’s a book that covers possibly every cake under the sun, with variations galore, and exhaustive tips in every section. It is a cake encyclopedia that covers basic cakes, fillings, decorations, frostings, fruit preservation to some extent, and handy tips from novice to home to professional bakers. What was I waiting for? Spent hours every night reading the book, and the first thing I decided to do on priority was make fresh cherry topping from scratch.
It’s cherry season here, and the topping was calling my name. After reading for years about ‘a can of cherry pie filling’ in listed ingredients, here I was singing my way through making ‘my own’fresh cherry topping from scratch. Armed with a cherry pitter and a weighing scale, I had the fruit ready in next to no time, and the topping bubbling away very soon. I had a cherry pie or cheesecake in mind, and so made a batch of quark that day as well.
Amazingly I got a shout out from Mardi @ Eat Live Travel Write that very day telling me about Hay Hay it’s Donna Day, and that she was hosting the event. Mardi was smart and chose a fabulously simple, yet brilliant recipe from Donna Hay’s collection – Blackberry Cheesecake Pots. The idea of the event is that you bake either the same recipe, or a twist to it, inspired by the basic recipe. I was on the ball and rolling. The mind was racing after I read that the recipe was a non bake one, and took about 10-15 minutes to put together. A quick check of what I could use had me in rejoicing in my little corner – I would use fresh cherry topping and quark. YES!!
What I eventually made was possibly the best and most refreshing non-bake dessertthat I have ever baked. It’s all from scratch, and can be made in advance, the fresh cherry topping and the quark 2-3 days prior. Putting it together takes about 10 minutes, and then you just leave it to chill. I gave it about 5 hours in the fridge, but an hour should be fine too as there is no gelatin etc that needs to set. It’s light on calories, healthy, and vegetarian too! I don’t think it can get better than this in our home!!
Thank you Zareena for sending me this beautiful book, and thank you Mardi for inviting me to be part of the event. Fate brought this post together, and it was very satisfying. Quite a few readers of my blog often write to me asking how to whip up / stabilise low fat cream. Rose Beranbaum seems to have read our minds, and has presented a solution to stabilising low fat cream in The Cake Bible. Will try it out and share it with you soon.
Cherry and Matcha Cheesecake Pots Inspired by Donna Hay’s Blackberry Cheesecake Pots@ Eat Live Travel Write Ingredients 380gms quark/curd cheese {recipe for homemade quark here} 1/3 cup vanilla sugar 200ml single/ low fat cream 1 teaspoon vanilla extract 1/2 tsp almond extract 1/2 a vanilla bean, scraped 1/2 tsp matcha powder 1 portion fresh cherry topping {Recipe follows} Some fresh cherries to serve Method
Process the quark, vanilla sugar, cream, scraped vanilla beans and vanilla in a food processor until smooth. Reserve 1/2 cup in a bowl.
Add half the cherry pie filling to the processor, and process until just crushed. Spoon into 6 serving glasses, spoon the remaining cherry pie filling equally among the 6 glasses/ serving dishes.
Finish off each serving with a dollop of matcha quark cheese and refrigerate for 1 hour or until firm. Serve with fresh cherries.
Serves 6.
Fresh Cherry Topping Recipe fromThe Cake Bible, Rose Beranbaum, pg 344 280gms pitted tart cherries {from approximately 380gms cherries} 1/2 cup sugar 1 1/2 tbsps cornflour {cornstarch} Pinch of salt 1/8 tsp almond extract Method:
In a large saucepan toss together the cherries, sugar, cornstarch and salt. Allow it to sit for about 30minutes to allow the sugar to draw out the juice.
Cook over moderate heat, stirring constantly, until thickened and boiling. Simmer 1 minute. The mixture should just barely drop from a spoon. {I added 1/8 tsp of citric acid as the cherries were more sweet than tart. Juice of 1/2 a lime should work as well}.
Remove from heat and stir in almond essence. Cool and store in refrigerator, or spoon over cold cheesecake if desired.
I love the lines above. Saw them on twitter a few days ago, and they stayed in my mind. I went back to look for them today as a quote that is truly reflective of my feelings too!! Aran expressed it beautifully!
It’s now the end of the strawberry season here and I giggled with glee looking at my stash of strawberries I had lugged from my recent vacation. Sadly now with the mercury rising, they threaten to spoil very soon. If earlier I could safely keep them fresh in the fridge for 4-5 days, now even 2-3 days is cutting it fine. I had to look for ways to use them, preserve them!
I wasn’t disappointed! I found the most delectable recipe for roasted strawberries in balsamic vinegar, a promise to preserve this passionate berry for treats when the sun beats down madly. In her post (in the comments), Zoe suggests that these can be kept in the fridge for up to 5 days, else frozen for longer, and they still retain their shape and taste. Couldn’t get better than this …
By the time I entered the kitchen I had forgotten the measures of ingredients but had the basic idea in mind. Instead of using a lined cookie sheet, I roasted in an oven proof CorningWare dish, which ensured that all the precious juices were saved. The sugar had to be the ever charming vanilla sugar, and the aged balsamic from a precious jar that Asha from Fork Spoon Knife parcelled to me as part of a gift from NYC! (In there also was some delicious coffee which I used in Espresso Double Chocolate Biscotti) I loved it, the bottle, the packaging, the very idea! I’ve saved it long for something special, and this was IT! Thank you Asha…
To celebrate the gorgeous flavours that literally sang out of the bowl of the roasted strawberries, I just had to make some dessert petit fours! Made these little no bake cheesecakes as an experiment while the strawberries were chilling. They’re a sort of panna cotta but the cream is not cooked. I whipped up the cream with caramel syrup, and then added gelatin to stabilise it and help it set. Worked out fine as the dessert held it’s ground, and was very simple to demold too. Normally, my panna cotta is hardly ever as obliging to leave a mold cleanly, so I was delighted! The caramel added a special deep sweetness. NICE!!
Eggless Caramel Cream Refrigerator Cakes (No Bake) Serves 4
70gms Homemade Graham Crackers or Digestive Biscuits, crushed
30gms melted unsalted butter
200ml low fat cream, chilled
2tbsps caramel syrup
1/2 tsp gelatin
1/2 quantity Roasted Balsamic Strawberries (recipe follows) Method:
Mix the crushed biscuit crumbs with melted butter, divide equally between 4 X 3″ dessert rings. Press down firmly to make a base. Chill in freezer for 10 minutes.
Soften gelatin over 1 tbsp of cold water in a small bowl, and place this bowl in a bigger bowl of luke warm water till the gelatin is clear. (If the weather is very warm, you might need to increase the gelatin by a 1/8 tsp)
Beat the cream and caramel to soft-medium peaks. Taste and increase the caramel if you like. I like to keep it mildly sweet.
Next pour in the clear gelatin beating constantly.
Divide the whipped cream mix between the 4 dessert rings, level with an offset spatula, or tap gently to level, and place in freezer, covered, to set for 30-45 minutes.
Now you can bring it back into the fridge and chill until ready to serve.
Demold gently, garnish with some grated chocolate. Top with 2 tbsps of chilled roasted balsamic strawberries, and some strawberry-balsamic reduction. ENJOY!!
Roasted Strawberries in Balsamic Vinegar Adapted from Zoe Bakes
450-500gms strawberries, quartered
1/2 cup vanilla sugar
1/8 cup aged balsamic vinegar Method:
Preheat oven to 180C.
Place the strawberries in a glass baking dish.
Sprinkle over the vanilla sugar, followed by the aged balsamic vinegar. Mix gently.
Bake in a preheated oven for 30 minutes. Allow to cool.
Drain strawberries.Put the liquid into a sauce pan, and reduce to a thick concentrate. It will thicken a bit as it cools. Chill before use.
♥ Thank you for stopping by ♥
“Doubtless God could have made a better berry, but doubtless God never did”
William Allen Butler
I don’t think there ever was or can be a more luscious, a more colourful and a more passionate berry than the strawberry. It’s beautifully shaped… c’mon, how many more berries would give us perfect hearts on being cross sectioned? Each time I see them, my heart skips a beat.
I’ve done loads of strawberry stuff this season, and would have happily done loads more had I not felt guilty of dessert overdose. I think strawberries are the perfect dessert ingredient, and compliment most cheeses and tropical fruit. Strawberries in pastry, in cake, in scones, in salad, in cream, with OJ, in a parfait, as ice cream sauce …infinite options and each charmingly different in it’s own way.
With little boxes of these colourful berries flooding the market, I can’t stop myself from buying them. So I bought 4 more little boxes the other day. The daughter loves her PB and J sandwich and goes through jars of peanut butter (home-made of course as Barbara would ask…), and jam quite rapidly. She slaps on a sandwich (brown bread is the only bread I buy) when she gets back from school, and if in a good mood, does one for her ever doting kid brother too.
The other day she scraped out the last remaining bit of the store bought jam from the jar, and I knew what I wanted to make next! Most searches on the net led to the same strawberry conserve recipeso that was decided. It was a great recipe on many fronts, primarily because it doesn’t pressurise you to make the jam immediately. I made a few changes like adding a vanilla bean to bring out a slightly different flavour, using vanilla sugar instead of regular sugar, and increasing lime juice in the recipe from 2 limes to 3.
In the recipe, these very delicate and perishable fruit is layered with sugar, lime juice added and is allowed to rest for 24 hours. BLISS! Takes the pressure right off. I loved it because I was really pressed for time, and was afraid the strawberries would spoil if they weren’t put to use very soon. Next day, a five minute simmer after a boil, and rest again… and then things are pretty much under control. By day 3, I was quite eager to begin the jam making process and the conserve was finally ready! It did take about an hour on simmer before it reached setting point, but was super easy to make.
Got 3 nice jars of conserve, and am enjoying using it. Have made some delicious Double Chocolate Strawberry Energy Bars with it (yet to post recipe). Also used some in my last post of Strawberry, Chocolate & Mascarpone Cakelets. This is a nice way to preserve extra strawberries, and I dare say that if you have the time, the jam can well be made the same day like I did the Bitter Orange Marmalade here. A friend of mine makes it like I make marmalade, and it works just fine she says. I find the luxury of additional time very therapeutic in some way!
Strawberry Vanilla Bean Conserve adapted fromhere Ingredients:
1 kg of either very small strawberries or halved hulled larger strawberries
1 kg granulated vanilla sugar (or regular sugar)
1 vanilla bean, split
Juice of 3 limes (or 1 lemon)
Method:
Place alternate layers of strawberries and sugar into a bowl; add the lime juice and vanilla bean, cover and leave to stand overnight. (Make sure the bean is submerged in the liquid to help infuse well.
Next day, transfer the fruit and sugar to a pan, bring slowly to the boil and simmer for 5 minutes. Pour back into the bowl, cover and leave again for another day.
Finally, transfer to a pan, bring to the boil and simmer until setting point is reached. Remove from the heat and leave to cool a little until the fruit begins to sink in the syrup. Stir and pour into small, hot sterilized jars and cover immediately.
“Nothing great was ever achieved without enthusiasm.”
Ralph Waldo Emerson
A visit toSmitten Kitten always leaves me enamoured and charmed. Deb’s always got something that holds my attention. It’s often simple comfort food. Beautiful brownies, awesome cakes, or then something as simple as these thick, chewy granola bars. The beauty of her posts is the passion she does them with. She bakes from scratch, her commentary is engaging, and her posts have brilliant photographs. These granola bars, adapted from King Arthur Flour, had her readers, including me, quite smitten. For me, the bars scored a 10/10 in every aspect – health, taste, looks, versatility. Above all they were kid friendly too… very Ten in 10!
I had to make them soon because I identified with the immense possibilities and substitutions at every level that Deb offered. If you didn’t have this, then you could use that, that, or that. The recipe below is what I did with what was available in my larder. Do check Deb’s post for more options! Almost everything was optional, and the recipe can be tailored to suit individual tastes. How often do you find something so good?
In her words … This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.
I loved how the bars came out. Made a couple of errors, the primary one getting anxious to see how they baked and urging them to jump out of the tin while very warm. I put them right back instantly realising my folly, and saved the bars. They won’t stick to the paper, so leave them be. Let them sit for at least 20 minutes, and then if you still want to, take them out, lining paper and all, let them cool on the rack. Cut them up only when they are cold. They behave beautifully!
I also added something that the kids didn’t take to very well. I read someone had sprinkled sea salt on top, and I was very taken in by the idea. So I added a light sprinkling of sea salt on top. While it was a good idea for adults, the kids became very iffy about it. It seemed to take the snack monster joy away from them. I really should have experimented with just a 1/4 or 1/2 surface wth the sprinkling.
Thought hard as I didn’t want the kids to have these bars sans enjoyment. Suddenly, I had a flash of brilliance … chocolate would bring the mojo back! Chocolate makes everything better and I just knew it would fix this problem too. Woohoo… it sure did. I coated the sea salt topped bars with melted dark chocolate, and let it set in the fridge for a bit. I won the kids back! They were smitten!
Of note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.
Ingredients: 1 2/3 cups quick rolled oats 1/2 cup granulated sugar 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 to 3 cups dried fruits and nuts 1/3 cup peanut butter 6 tablespoons melted butter 1/4 cup honey 2 tablespoons light corn syrup (see note above) 1 tablespoon water
Method:
Preheat the oven to180°C. Line an 7″ x 11″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on them. They’ll still seem soft and almost underbaked in the center when you take them out but do not worry, they’ll set completely once they cool.
Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.)
Once cool, a serrated knife (or bench knife) to cut the bars into squares. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes.
H2Ope for Haiti raffle is open until Sunday March 7th. A huge thank you to all who have already purchased their tickets to win any of the fabulous prizes donated such as an i-Pod Shuffle, artwork, autographed cookbooks from authors such as David Lebovitz, and so much more!!!!. We appreciate your generous contribution. A list of prizes is available on the here.
