Posts Tagged apricot

Broiled Apricots with Whipped Goat Cheese, Pistachios, and Honey

Oh, summertime. I just can’t get enough of you.

I love the heat, brightly colored sundresses, summer reading, and family vacations. I love stone fruits and summer squash and berries and green beans and peppers and fresh basil. I love camping, grilling, boating, and hiking. I love summertime adventures.

And, I love fruit-laden summer desserts. James beard once said, “Of all the desserts in the spectrum of cuisines, I find those made with fruit the most rewarding.” I tend to agree with Mr. Beard. Fruit desserts are simple and rustic, and they really let the fruit shine. There’s really nothing better than a simple fruit dessert in the middle of summer, when fruit is ripe, sweet, and perfectly juicy.

This is one of those perfect summer desserts. The broiled apricots take mere minutes to make, and they taste so darn good. The broiling caramelizes the exposed flesh of the apricot, and the sweetness of the caramelized apricot pairs beautifully with the tangy goat cheese and salty pistachios.

 

Ripe Apricots | Rosemarried

Broiled Apricots with Whipped Goat Cheese, Pistachios, and Honey

Serving Size: 4

Ingredients

  • 2 ripe (but firm) apricots
  • 1 Tablespoon dark brown sugar
  • 4 Tablespoons goat cheese, room temperature
  • 1 Tablespoon plain Greek yogurt
  • 1 Tablespoon honey, plus more for drizzling
  • 1/2 cup shelled pistachios, roughly chopped
  • Freshly ground black pepper
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Using a whisk, whip together the goat cheese, honey, and Greek yogurt. Mix until fluffy and well combined. Set aside.
  2. Slice the apricots in half, and remove the pits. Place on a lined baking sheet (skin down) and sprinkle the brown sugar evenly over the surface of the apricots. Place under the broiler for 3-5 minutes, or until the tops of the apricots are beginning to brown and bubble. Remove from oven, and allow to cool for a minute or two.
  3. Place a spoonful of the goat cheese mixture in the indent of each apricot (where the pit used to be). Sprinkle chopped pistachios over the top of the goat cheese, and liberally drizzle honey over the fruit. Top with a generous sprinkling of nutmeg and freshly ground black pepper. Enjoy immediately.

http://rosemarried.com/2014/07/07/broiled-apricots-whipped-goat-cheese-pistachios-honey/

 

Roast Chicken Salad with Tarragon and Apricots

This recipe starts with Martha Stewart’s roast chicken. I suppose there are other ways you could go about cooking the chicken, but I adore Martha’s recipe. It is simple and classic and it results in perfectly cooked chicken, every single time. (A quick note about Martha’s chicken recipe. She says to cook the chicken to 180-190 °F. However, the FDA recommends that chicken be cooked to 165 °F. I side with the FDA on this one. If cooked to Martha’s recommendation, I think the chicken would be dry and overdone.)

Recently, I’ve been attempting to roast a chicken at least once a month. First off, roast chicken is so incredibly delicious. In a world full of boneless skinless chicken breasts and chicken nuggets made of pink slime, it is easy to forget that chicken is real food that comes from a real animal. I almost forgot that chicken can taste good. But let me tell you, a properly roasted chicken is one of my favorite things to eat.

In addition, a roast chicken results in multiple meals throughout the week, and a whole bunch of homemade chicken stock. (And homemade chicken stock is the best!) While there are a number of great ways to use up leftover roast chicken, I almost always end up making chicken salad. What can I say? I love a good chicken salad.

I’ve made a lot of chicken salads in my day, and this version is one of my favorites. The crunch of the celery, the sweetness of the apricots, and the vibrance of the fresh spring herbs are just perfect together. It is the perfect springtime meal.

Tarragon and Apricot Chicken Salad | Rosemarried

Tarragon and Apricot Chicken Salad

Ingredients

  • 3 cups cooked chicken (mix of light & dark meat), roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white wine vinegar
  • Salt & pepper, to taste
  • 1/8 teaspoon nutmeg
  • 1 tablespoon hazelnut oil (optional)
  • 2 tablespoons fresh tarragon, minced
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon fresh parsley, minced
  • 1/2 cup dried apricots, roughly chopped
  • 2-3 celery sticks, roughly chopped
  • 1 small shallot, diced
  • Optional ingredients: chopped hazelnuts or diced green onions.

Instructions

  1. In a small bowl, mix together the mayo, sour cream, hazelnut oil, vinegar, and herbs.
  2. Mix together chicken, celery, shallot, and chopped apricots in a medium sized bowl. Pour the sour cream mixture over the chicken and stir to combine. Taste, and adjust seasonings as needed.
  3. Cover the chicken salad and store in the fridge for at least an hour before serving. Serve with bread, crackers, or in lettuce cups.

http://rosemarried.com/2014/03/27/tarragon-apricot-chicken-salad/