Miz Chef

Cooking Up a Healthy Life


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Macerated Mulberries

Berries are beautiful things. They are filled with vitamins, minerals, and antioxidants, most are low calorie, and all are pretty to look at. How many desserts have been made works of art just by the addition of berries?

Macerating berries takes them a step further. Macerating berries involves simply soaking them in liquid. You can start with fresh or dried berries, or any fruit. This techniques softens the fruit (and rehydrates dried fruit) and draws out their sugars, resulting in a syrup-like consistency, perfect for topping cake or ice cream. Sometimes people add sugar to sweeten them even more. You can use almost any liquid to macerate fruit, such as juice or wine. I chose rum for a nice boozy flavor.

For this recipe, I used mulberries. Mulberries can be found in various parts of the world, including Asia and the United States. They come in white, black, and red, and they are similar in appearance to blackberries, except they’re longer and narrower. Aside from being a good source of magnesium, iron, potassium, calcium, vitamin C, and fiber, as well as antioxidants, they’ve been known to help improve circulation, lower blood pressure, improve eyesight, boost immunity, improve digestion, and reduce blemishes and age spots. I’ve also read that mulberries are one of the few fruits that contain protein.

I purchased my mulberries in dehydrated form, so macerating was the perfect way to use them. They’re sweet-tart in flavor and complement any dessert, and can be used in place of preserves.

If you can’t find mulberries, try macerating any fruit you like. Enjoy.

Macerated Mulberries

1 cup dried mulberries
2 teaspoons maple sugar
2 cups vodka or dark rum
1 cinnamon stick

Place the mulberries in a jar with a tight-fitting lid. Add the sugar, vodka or rum, and cinnamon stick. Seal the jar and shake well.

Let it sit at least a few hours.Store in the refrigerator or room temperature up to two weeks. (Because of the alcohol, the fruit will stay well at room temperature.)

 

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Pear, Walnut and Abondance Salad

Last week, I mentioned that the great people at the French Cheese Board were kind enough to get me some cheese samples. I created a recipes with one of my new favorite cheeses, Mimolette. That recipe was Caramelized Onion Rings with Chipotle Cream and Mimolette. This week, I’m featuring Abondance cheese.

Abondance is a semi-hard, unpasteurized cow’s milk cheese. It has a creamy texture, similar to Swiss cheese, and has a natural rind that tends to have a granular residue (it kind of looks like sawdust). It’s quite fragrant and has a nutty, buttery flavor. Although it’s yielding, it hold up well in this pear-walnut salad, where it blends beautifully with the nuts and fruits.

Pear, Walnut and Abondance Salad

2 Bartlett or Anjou pears, ripe but still firm
1 lemon
¼ cup extra virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
Pinch sea salt
Freshly ground white pepper
1 cup walnuts, toasted and coarsely chopped
¼ cup dried cranberries
8 oz. Abondance cheese, cubed

Slice or cube the pears, depending on how you want your presentation to be. Place them in a bowl and spritz lemon over them and toss gently. (This is to keep them from browning.)In a medium bowl, combine the oil, honey, balsamic, salt, and pepper. Whisk until well blended.Add the pears, walnuts, and cranberries to the dressing and toss gently.Add the cheese and stir again.Arrange on a platter, if that’s how you’re serving it. Otherwise, transfer to a clean bowl. Serve.

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Boozy Watermelon

IMG_5288I was passing by a market that had some fruit on display outside. I was paying no attention to it, but something caught my eye. They had a box of mini round watermelons. They looked so cute, I had to have one. So, I picked one out and took it home. (I paid for it first, of course.)IMAG3106

When I cut it open, I discovered that it was a yellow watermelon. They hadn’t labeled it yellow—the sign only said “sweet.” I love finding yellow watermelons. They’re like yellow topazes, sparkling in the light.

Unfortunately, it was a lot prettier than it was tasty. They lied. It wasn’t sweet.

Now I had to find a way to enjoy this melon without resenting the money I paid for it.IMG_5274

So, I cut it up and put some booze in it. But not just any booze. I had this beautiful elderflower rum that I picked up at a farmers’ market in Vermont and it paired perfectly with the melon. Then I decided to mash it and make it into a slushy. Continue reading