What's in the Old Farmer's Recipe Box this month?

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What’s in the Old Farmer’s Recipe Box this month?

Fruit Salad

Yield: 8 to 10 servings

Juice of 1 large lemon 1/4 cup sugar or mild honey 2 red, green, or yellow apples, cored and cut into pieces 2 large oranges, peeled, seeded, pith removed, and sectioned 1 large or 2 small ripe pears, cored and chunked 1 banana, halved lengthwise and thickly sliced 2 kiwifruits, peeled and cut into chunks 2 cups melon balls (watermelon, cantaloupe, or other ripe melon) 2 peaches, nectarines, or plums, pitted and cubed 1 cup whole berries (small strawberries, blueberries, raspberries, or a combination) 1 cup seedless red or green grapes, halved

In a large mixing bowl, whisk together the lemon juice and sweetener. This acidic mixture will keep the fruit from browning for a few hours or overnight. Add the fruit, one kind at a time, tossing gently after each addition, striving for a colorful mixture. If it seems too dry, add a splash of fresh orange juice.

Comments

Tip: Cut the fruit neatly into pieces small enough to eat in one bite but not so small as to lose the character of the whole fruit. In other words, your salad shouldn't look like fruit hash with tiny pieces that are hard to identify.

http://www.almanac.com/recipes/search/onerecipe.php?number=1682

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Glazed Grapefruit Pound Cake

Preparation Time: 80 minutes

Start to Finish Time: 30 minutes

Nonstick cooking spray, to coat pan 3 cups cake flour 1 teaspoon baking powder 1-1/2 teaspoons salt 1 cup (2 sticks) unsalted butter, at room temperature 2 cups sugar Zest of 1 grapefruit 1-1/4 teaspoons grapefruit or lemon extract (optional) 4 eggs, at room temperature 1/2 cup fresh grapefruit juice, from the grated grapefruit, divided (plus 2-2/3 tablespoons for the glaze)

Preheat the oven to 325°. Spray a 10-inch Bundt or tube pan with cooking spray. In a large bowl, combine flour, baking powder, and salt. In a separate bowl, beat the butter with an electric mixer until the color lightens, about 2 minutes. Add sugar gradually, then beat until fluffy, about 4 minutes. Add grapefruit zest and extract (if desired), then beat thoroughly. Add eggs, one at a time, beating well after each addition. Add one-third of the flour mixture, then beat until just incorporated. Add 1/4 cup grapefruit juice and another third of the flour mixture, then beat until just incorporated. Repeat with the other 1/4 cup grapefruit juice and the remaining flour mixture. Pour the batter into the prepared pan. Rap the pan on the counter to get rid of any air pockets. Bake 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the cake from the oven and place on a cooling rack 10 minutes, then turn the cake out of the pan onto the rack. Place a piece of wax paper under the rack to catch the glaze.

Glaze

1-1/2 cups confectioners’ sugar Reserved grapefruit juice

Combine confectioners’ sugar and juice in a bowl, then mix with a fork until smooth. Slowly drizzle the mixture over the cake. Let the cake cool completely before transferring it to a platter. It may be refrigerated overnight, or up to several days, covered loosely with foil.

http://www.almanac.com/recipes/search/onerecipe.php?number=6135

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Turkey Breast Medallions with Blackberry Sauce

Yield: 4 servings

Recipe courtesy of Canyon Ranch.

1 pound boneless turkey breast, fat removed 1/2 cup all-purpose flour 1/2 cup cornmeal 3/4 teaspoon ground cumin 3/4 teaspoon chili powder 3/4 teaspoon ground coriander 3/4 teaspoon garlic powder 1/4 teaspoon salt Pinch pepper 4 teaspoons butter Mashed Yukon gold potatoes (optional) Steamed green beans (optional) Garnish: fresh blackberries, Italian parsley

Slice turkey into 2-ounce portions. Place slices between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or a rolling pin. Combine flour and next seven ingredients; dredge turkey slices in flour mixture. Melt butter in a large skillet over medium heat; saute turkey 3 to 5 minutes on each side, or until golden. Serve with Blackberry Sauce and with mashed Yukon gold potatoes and steamed green beans, if desired. Garnish, if desired.

Blackberry Sauce

1-1/2 cups chicken broth 2 tablespoons diced shallots 1 teaspoon canola oil 1/4 cup white wine 1/2 cup crushed fresh or frozen blackberries, strained

Bring broth to a boil; cook over medium heat until mixture is reduced to 3/4 cup. Set aside. Saute shallots in hot oil in a medium skillet over medium-high heat until shallots are translucent. Add wine and cook until it is almost evaporated. Stir in strained blackberries and reduced chicken broth. Cook over medium heat until liquid is reduced by half. Keep warm.

Nutritional Information

Per serving (excluding potatoes and green beans): 285 calories, 28 grams protein, 29 grams carbohydrate, 7 grams fat, 78 milligrams cholesterol, 40 milligrams sodium, 1 gram fiber.

http://www.almanac.com/recipes/search/onerecipe.php?number=693

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Spinach-Strawberry Salad

Yield: 4 to 6 servings

Not your usual spinach salad, but a winning combination of strawberries and spinach tossed with a crunchy sweet-sour poppy-seed dressing. This goes over big, even with those who aren't usually tossed-salad fans. It's bright and pretty, too -- perfect for a quick lunch or supper, or for a small party.

1/2 cup white sugar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1-1/2 teaspoons minced onion 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/2 cup vegetable oil 1/4 cup cider vinegar 1 bag (10 ounces) fresh spinach 1 pint strawberries, sliced thin

In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water. Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.

http://www.almanac.com/recipes/search/onerecipe.php?number=500

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Watermelon Punch

Yield: 12 to 14 servings

6 cups watermelon juice (see note) 2 cups pineapple juice 1 can (12 ounces) frozen raspberry juice blend 1 small can (6 ounces) frozen orange juice concentrate 1/4 cup lemon juice

Combine all ingredients in a large jar or pitcher and chill.

Comments

To make watermelon juice, process small chunks of watermelon, with seeds removed, in a blender or food processor until they turn to liquid. Make more than you need for this punch, freeze the extra in ice-cube trays, and use the watermelon cubes to chill the punch. (You can also use watermelon juice instead of water when preparing frozen lemonade or limeade.)

http://www.almanac.com/recipes/search/onerecipe.php?number=1662

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