Tag Archives: Fruit

Blackberry & Grape Fruit Salad

Surprise! We are delighted to share what has been keeping us foodies really busy. We are featured on this months’ Kitchen and Table Catalog from Cemaco! The first of five recipes is this Blackberry & Green Grape Fruit Salad adaptation from an earlier version posted right here at TFK. This time, we added more green grapes and it came out delicious. At the end of this post, you will find the products from Cemaco that we used to prepare this recipe in our kitchens.

This fruit salad is perfect for these summer days that are perfect for brunch, either with family, friends, or both! The best part of this recipe is that it’s incredibly easy to make. You just need to squeeze the lemon juice and mix it with the sugar. Let it stand and toss the fruits with it. Add the almonds when serving… and it’s ready! See? So easy. Plus, you can make it a day ahead of your brunch and have it already for your guests.

Helga & Kitty

Blackberry & Green Grape Fruit Salad

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Blackberry, Apple & Bourbon Cake

Even though it’s the cold season in Guatemala, we are lucky that we get plenty of fruit year round. The last couple of weekends, I’ve been able got get tons of blackberries, and as much as I love them in my morning yogurt with granola, I decided it was time for me to bake something. I was between this recipe and a batch of blackberry muffins that will have to wait ’till I get blueberries again.

I found this recipe for the Blackberry, Apple & Bourbon Cake browsing through Foodily, and after looking at so many recipes, this one caught my eye. Not because it paired blueberries and apples, but because the cake has liqueur in it. More specifically, the apples are soaked in it and then added to the batter. Since I didn’t have apple brandy available, I used  Jack Daniel’s Honey Tennessee since it’s one of my favorites and it so happened I still have some little left. It’s delicious and I absolutely love it. If you can’t find the Honey Tennessee kind, you can use any sweet bourbon you can find, like Jim Beam White, Jack Daniels’, Maker’s Mark, Early Times, Gentleman Jack. As it turns out (now more often than before) I didn’t exactly follow the recipe to the dot. The original by Saveur asks you to make a coulis (or in other words, a blackberry mash), then strain it and then pour it over the cake when serving. As I didn’t have 6 cups of blackberries but just barely 3, I just added the sugary blackberries to the top of the cake, without the juices. And I increased the apples amount to 4 instead of 3 to balance out the lack of blackberries. And it paid off.

This cake has been a success. Dad just mentioned that after hanging out in the dinning/living room area (were I left the cake earlier that day), he just had to get a slice of it before dinner. Then had a second slice after dinner. All is good. He liked the cake. With every bite, you can taste the goodness of the bourbon and the apples, all surrounded with the cake… and the blackberries on top, are just the perfect way seal this cake with goodness.

Kitty

Blackberry, Apple & Bourbon Cake
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Eyeball Jello

Here’s another easy Halloween treat for you. Kitty shared a video from the girls of Crumbs and I thought it was a great idea to try out at home with Kristen.  It’s lychee stuffed with blueberries to make the eyes, and jello. It’s creepy, it’s sweet and perfect for kids.  I also liked that it’s not a sugar, or chocolate, or candy overloaded treat.  You can make these in small glasses, ramekins, or you can make a big bowl full of eyeballs.

In case you use something taller or bigger than a ramekin, for example a glass or a larger bowl: when you make your jello fill out ⅓ of the container with it, and let it set for about 40 minutes.  Then put your “eyeballs” in, and fill the rest of the bowl or glass with the remaining jello.  This will avoid the “eyeballs” to sink to the bottom.  That’s it!

I used frozen blueberries for my eyeballs, because it’s what I had.  Try to pick the smaller sized ones to stick into the lychee holes. And make sure you really tuck them in, so they don’t float out when you add your jello.  I let them thaw a little bit and ran water over them several times to help wash off the juice and keep them from staining the dessert.  I don’t know what would happen when you add the warm jello if you just use the frozen blueberries.

Aside from looking creepy, this is a really delicious and fresh tasting treat.

Happy Halloween!

Helga

Eyeball Jello

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