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Tag Archives: fruit

Roasted Grapes

08 Wednesday Aug 2012

Posted by Nicole Small in appetizer, dessert, Holidays, roasted, Thanksgiving, vegetarian/vegan

≈ 2 Comments

Tags

appetizer, appetizer recipe, autumn, baked, dairy free, dessert, dessert recipe, fall, food, food blog, food blogger, fruit, gluten free, grapes, holiday, holidays, recipe, recipe blog, recipe blogger, roasted, thanksgiving, thanksgiving recipe, vegan, vegetarian

Grapes have to be one of my favorite fruits. We buy huge bags of grapes at my house, and it is always a shame if they go to waste. Instead of letting that happen, I made this simple recipe based on one that I saw in Sunset magazine. I have seen a few recipes for roasted grapes but always thought it sounded kind of weird. Hot grapes? With cheese? Yes! You must try it. They could not be easier or more delicious, I have to admit that I seriously underestimated this idea for way too long!

Roasted Grapes Recipe

Roasted Grapes Recipe via Tsiporah Blog

These are best served with a baguette because the juices are to die for. Sop up some juices, spread a little soft cheese like brie or goat cheese, and top with these succulent roasted grapes. We were all fawning over these delicious little morsels last night, I can’t wait to make them again!

Roasted Grapes

Ingredients

1 to 2 cups of red or black grapes, stems removed
1 tbsp olive oil
1 tsp dried or fresh rosemary
Salt & Fresh Pepper

To serve:

Soft cheese, like brie or goat cheese
Toasted baguette slices

Roasted Grapes Recipe

Directions

Preheat your oven to 400 degrees F. Drizzle some olive oil on the grapes with the rosemary and a sprinkle of salt and pepper. Be sure that the grapes are evenly coated. Place grapes in a baking dish or on a baking sheet. Roast for 10 minutes, toss the grapes, and roast for 8 more minutes. Enjoy with soft cheese and toasty baguette slices. Enjoy!

Roasted Grapes Recipe for Thanksgiving or Holiday Appetizers

Just a note- we made a small amount because we were skeptical. Next time I’m going to double or triple this recipe! You can also add some balsamic vinegar, like Sunset’s recipe calls for. I’m thinking easy Thanksgiving appetizer, what do you think?!

What is the most unlikely yet delicious treat that you have stumbled upon? Let me know in the comments…

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Strawberry & Blueberry Popsicles

11 Wednesday Jul 2012

Posted by Nicole Small in dairy free, dessert recipe, easy recipe, gluten free, popsicle, summer, vegetarian/vegan

≈ 2 Comments

Tags

blueberries, dessert, dessert recipe, food, food blog, food blogger, fruit, gluten free, homemade popsicle, popsicle, recipe, recipe blog, recipe blogger, strawberries, summer, summer recipe, sweets, vegan, vegetarian

My sister and I just found our popsicle mold the other day, and couldn’t wait to make these.

yummy homemade popsicles

Homemade popsicles are an easy and quick treat to enjoy on these hot summer days. With all of the fresh berries available right now, my sister and I decided to whip up some delicious and fresh strawberry and blueberry popsicles!

popsicle molds ready for the strawberry mixture

You can make them with virtually any type of fruit that you have on hand. In addition, these are only approximately 20 calories each, so you can feel good about your healthy and cool snack! To make these taste extra fresh, you could add some fresh mint leaves as well.

Homemade Strawberry Blueberry Popsicles

Strawberry Blueberry Homemade Popsicles

Serves 8-10
Time: Prep 10 minutes, ~2-3 Hours (to freeze)

Ingredients

2 cups fresh strawberries, halved
2 tbsp agave nectar
Juice of 1/2 lime
1/3 cup water
1 cup blueberries

pouring the strawberry mixture into the popsicle molds

Directions

Blend strawberries, agave, lime juice and water for about a minute on the highest setting (if you are using mint, add it here and blend). Fill each popsicle mold about half way with fresh blueberries. Pour the strawberry mixture on top and tap the molds firmly on a counter or another hard surface to release any bubbles. Top with additional strawberry mixture after tapping, if needed. Insert a popsicle stick into each mold (we used bamboo skewers because we didn’t have popsicle sticks- these will work, too). Freeze until solid, at least 2-3 hours (depending on the size of your popsicle molds). To extract the popsicles, run the mold (plastic part only) under warm water until the popsicles come out easily. Enjoy!

Frozen Homemade Strawberry Blueberry Popsicles

What is your favorite cool summer treat?

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*Photography by Sarah Small

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Mini Strawberry Peach Cobblers

25 Monday Jun 2012

Posted by Nicole Small in dessert, grilled, summer, vegetarian/vegan

≈ 3 Comments

Tags

baked, cobbler, dessert, dessert recipe, family recipe, food, food blog, food blogger, fruit, grilled, peach, recipe, recipe blog, recipe blogger, secret family recipe, secret recipe, strawberry, summer, summer recipe, sweets, vegetarian

Last week, I had a craving. Not the kind of craving that you can ignore and it will behave itself until you get around to it. Oh no my friends, I was not that lucky. I was absolutely struck by the intense, gotta have it now, planning the recipe before I’m even home, craving. The kind of craving that looms over you until you give in.

That craving was for cobbler.

I’m so glad that you’re here and want to make it, too. I transferred the recipe to my new food blog – Nourishing Wild! Click here to go to the full recipe. 

Mini Strawberry Peach Cobbler

Not just any cobbler. My Great-Grandmother Molly’s cobbler. If you have ever had her recipe, you might be able to relate. It is absolutely perfect, a divine and flaky and summery treat that only comes once in a blue moon. It is nearly impossible to make it exactly how she did, and this is the first time that I have tried to make it in a few years. Nonetheless, despite a few minor changes and cooking it on the grill, it turned out beautifully.

CLICK HERE FOR THE FULL RECIPE ON MY NEW BLOG!

Cobbler Dough

Yes, I cooked it on the grill. And even though the temperature of a grill is unpredictable and changes frequently, they turned out perfectly. In my house, we try to minimize our use of electricity during peak hours, so we cook most things on the grill or the attached gas stove on our patio. I had heard of grilled doughy desserts, but had never actually attempted it. So, most of the time I was just sitting there, crossing my fingers and waiting for my 5-minute interval timers to go off. I am honestly surprised with how well they turned out! I have a feeling these adorable, mini cobblers will be making an appearance quite frequently this summer.

CLICK HERE FOR THE FULL RECIPE ON MY NEW BLOG!

Cobbler with filling

This dough recipe is not exactly like Molly’s- it doesn’t have exactly the same ingredients, but it is very similar in the sense that it is flaky and ridiculously delicious. I might even venture to say that these were better the next day, but then again I ate 3 of them for dinner so I think they are scrumptious pretty much any time… ever.

CLICK HERE FOR THE FULL RECIPE ON MY NEW BLOG!

Strawberry Peach Mini Cobbler

Not only are they seriously tasty, they are also adorably miniature thanks to the muffin tins. You could make them even smaller using miniature muffin tins, but I think that this is the perfect size. Also, you could use any seasonal fruit in this. My family traditionally uses blackberries, but they cost a small fortune in Arizona so I substituted strawberries and peaches.

CLICK HERE FOR THE FULL RECIPE ON MY NEW BLOG!

pretty little cobbler

One of my favorite memories with Molly is when she taught me how to make her cobbler. Of course, mine will never be the same, but I am so thankful for this amazing woman who taught my Mom how to bake, and in turn, led to my passion for cooking.

Molly making cobbler

My sister, my Mom, Molly, and I making her cobbler

Molly's Cobbler

We miss & love you Molly.

What is your favorite memory in the kitchen with family?

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Surprise Mother’s Day Champagne Brunch

14 Monday May 2012

Posted by Nicole Small in breakfast, brunch, lavender, pancakes, quiche, recipe

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Tags

appetizer, appetizer recipe, baked, brunch, brunch recipes, cheese, chili, eggs, food, food blog, food blogger, fruit, gluten free, holiday, holidays, mothers day, pancakes, potato, potato recipe, quiche, recipe, recipe blog, recipe blogger, roasted, spicy, summer, summer recipe, tomato, vegetable, vegetarian

For Mother’s Day, my Mom really wanted to have a champagne brunch, but we couldn’t find one that we wanted to go to. So, instead of paying a few hundred dollars for our family of four, I paid about $30 and made some of her favorite dishes. The end result was really lovely, and she was so surprised! She said she was glad that we stayed home in the end, and everyone agreed that the food was better than we would have had at a resort. Most of these recipes are simple and could be incorporated into any meal.

moms place

table 1

prosciutto & melon

Prosciutto wrapped melon is very easy. For the most affordable prosciutto, I went to my local grocery store and had them slice it fresh instead of buying a package.

I set up a beautiful and simple mimosa bar as well. This way, everyone could make their own mimosas with either fresh orange juice, peach nectar or strawberry nectar. I really enjoyed the Cupcake Prosecco, and I would recommend it as a sweeter substitute for champagne.

champagne bar

mimosa 3

mimosa 2

The menu included:

Chocolate Chip Sweet Potato Pancakes
Wild Mushroom & Leek Crustless Quiche
Roasted Red Potatoes with Rosemary
Prosciutto & Melon
Tomato Salad with Raspberry Pesto Vinaigrette
Lavender Cookies with Lemon Vanilla Glaze

~

Chocolate Chip Sweet Potato Pancakes

pancakes

Ingredients

1 cup whole wheat flour
1 cup all purpose flour
4 tsp baking powder
1 tsp salt
2 tbsp brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 (heaping) cup semi-sweet chocolate chips
2 eggs, lightly beaten
1 3/4 cup milk
1/4 cup cream or flavored creamer or flavored almond milk
1 large sweet potato, baked and mashed (about 1 cup)
Butter for cooking
Maple syrup for serving

Directions

Mix together all ingredients except butter and syrup. Heat a griddle or skillet to medium, and lightly butter it. Cook as you would normal pancakes. Serve with real maple syrup and a bit of butter.

Wild Mushroom & Leek Crustless Quiche

quiche

Ingredients

1 cup wild mushrooms (your choice of mixture)
2 tbsp olive oil, separated
3 leeks
1 tbsp butter
8 eggs
1/3 cup Parmesan Romano Cheese
1/2 cup milk
Salt & pepper

Directions

Step 1: Mix 1 tbsp olive oil with mushrooms and spread out on a baking sheet covered with foil. Sprinkle with fresh pepper and roast at 325 degrees F for about 25 minutes, until browned and slightly crisp on edges.

roasty shrooms

Step 2: Slice leeks into circles, about 1/8” thick. Save about 15 of the prettiest slices for the top of the quiche and put the rest in a metal strainer and clean very well. Let drain for 10 minutes.

chopped leeks

Step 3: In a pan, melt 1 tbsp butter + 1 tbsp olive oil.  Add drained leeks, mix, and cook on medium for about 15 minutes, until lightly caramelized.

Chill leeks & mushrooms until at least room temperature (you can do this in advance).

Step 4: Mix together eggs, parmesan and milk. Add leeks, mushrooms, and pepper. Smear butter all around your baking dish and then pour the egg mixture on. Top decoratively with your reserved pretty leek slices.

quiche pre-bake

Step 5: Bake at 350 degrees F for about 35 minutes, or until eggs feel set and a knife inserted near the middle comes out clean. Let sit for 5 minutes before serving.

Roasted Red Potatoes with Rosemary

potatoes

Ingredients

6 red potatoes, cut into about  ½” pieces
1 packet Lipton onion soup mix
2 tbsp olive oil
1 tbsp chopped fresh rosemary
Salt & pepper to taste 

Directions

Combine all ingredients in a ziplock bag and mix together. You can let this sit overnight or cook immediately. If you choose to let it sit overnight, use a slotted spoon to scoop it onto the pan to avoid extra moisture. For crispy potatoes, spread the mixture evenly across a baking sheet. For soft potatoes, put the mixture in a deep casserole dish and cover with foil. Cook at 350 degrees F for about 40 minutes, stirring halfway through.

Tomato Salad with Raspberry Pesto Vinaigrette

tomatoes

Ingredients

2 cups halved cherry tomatoes
1 tbsp fresh pesto
½ tbsp raspberry vinegar
2 tsp basil oil or olive oil

Directions

Cut each cherry tomato in half. In a separate bowl, whisk together pesto, vinegar and oil. Pour mixture over tomatoes. Refrigerate for at least an hour before serving. You can personalize this to whatever you want or have on hand- you could change up the herbs or the vinegar and make it however you like!

Note: don’t forget to cover your leftover pesto with olive oil before putting it back in the refrigerator. 

The lavender cookies will be my next post. They were so lovely, I want to savor the memory. If you are a lavender fan, you will really enjoy these, and they were so easy!

I chose to make this brunch in lieu of a gift because I feel like sharing my passion for cooking is much sweeter a gift than anything I could have bought for her. Thank you Mom for guiding us, loving us, being there, and being a “second Mom” to my closest friends. I’m so thankful that my Mom is so supportive and loving, I don’t know where I would be without her compassion and wisdom. I love you, Mom!

Happy Mother’s Day!

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