Archive for November, 2009
FRUIT SALAD RECIPE! GALORE!
Winter Fruit Salad with Lemon Poppyseed Dressing
Ingredients:
½ cup white sugar
½ cup lemon juice
1 teaspoon diced onion
2 teaspoons Dijon-style prepared mustard
½ teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces crumbled blue cheese
1 cup pecans
1/4 cup dried cranberries
2 pears – peeled, cored and diced
Directions:
1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix. 2. In a large serving bowl combine the romaine lettuce, shredded Blue cheese, Pecans, dried cranberries, and cubed pears. Toss to mix then pour dressing over salad just before serving and toss to coat.
‘Something Different’ Fruit Salad
Ingredients:
¼ cup fresh lime juice
3 tablespoons honey
2 teaspoons salt
½ teaspoon ground cayenne pepper (optional)
1 pound fresh strawberries, hulled and quartered lengthwise
3 cups cubed seedless watermelon
1 fresh pineapple – peeled, cored and cut into 1 inch chunks
Directions:
1. Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl. 2. Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.
Roquefort Pear Salad
Ingredients:
1 head leaf lettuce, torn into bite-size pieces
3 pears – peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado – peeled, pitted, and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoon prepared mustard
1 clove garlic, chopped
½ teaspoon salt fresh ground black pepper to taste
Directions:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. 2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Emerald Fruit Salad
Ingredients:
3 medium tart green apples, cubed
2 cups cubed honeydew
2 cups halved green grapes
3 kiwifruit, peeled, sliced and quartered
1 cup reduced-fat plain yogurt
3 tablespoons confectioners’ sugar
3 tablespoons orange juice
½ teaspoon grated orange peel
Directions:
In a large bowl, combine the fruit. In a small bowl, combine the yogurt, sugar, orange juice and peel. Spoon over fruit; serve immediately.
Cucumber Fruit Salad
Ingredients:
1 medium cucumber, peeled, seeded, and diced
1 medium tart apple, chopped
1 cup halved green grapes
1 cup halved seedless red grapes
½ cup sour cream
1 tablespoon sugar
1 tablespoon minced fresh parsley
1/3 cup chopped walnuts
Directions:
In a bowl, combine the cucumber, apple and grapes. In a small bowl, combine the sour cream, sugar and parsley. Pour over cucumber mixture and toss to coat. Stir in walnuts if desired. Serve immediately.
Pear Honey Recipe
Looking for a fun tasty thing to do with all those wonderful pears? Why not try making a local favorite, Pear Honey!
Pear Honey
4 cups of pear sauce(puree)
4 Cups of sugar
1 Can(20 oz.) can Crushed Pineapple, Undrained.
Heat to boiling. Pour into sterilized canning Jars and fill to ½ inch headspace. Wipe rims and fit with lids and sealing rings. Water bath for 10 minutes.
Enjoy!
No commentsMicrowave Baked Apples
MMMMM…. a nice warm tasty treat to enjoy while the winter quietly settles upon us! Try it out and see if you enjoy it as much as we do!
Ingredients:
2 apples
2 tablespoons brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons butter
Directions:
1. Core the apples, leaving the bottom intact.
2. In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover.
3. Microwave for 3 ½ to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.
No commentsThank You Veterans!
But fame is theirs – and future days
On pillar’d brass shall tell their praise;
Shall tell – when cold neglect is dead -
“These for their country fought and bled.”
Thank you for you service to our country here at home and in distant lands!
Columbia River Gorge picked as a top destination by National Geographic Traveler
Source
We couldn’t be more excited by the recent article from National Geographic Traveler. Here’s the exerpt! Check out the article at National Geographic Traveler!
Oregon-Washington: Columbia Gorge Region
Score: 77
“The U.S.A.’s Rhineland,” not just for the wineries, but for “an incredible job of protecting the views and many towns with considerable charm.” Great potential for “agritourism and geotourism.” On the downside: major dams and highways.
Here is a representative sampling of additional anonymous comments from the panelists. They are not necessarily the views of the National Geographic Society:
“Remains a beautiful and highly significant area to visit. River tours are seemingly in decline, and economic stress has hit some towns—shops and some restaurants have closed. The two states have done an incredible job of managing and protecting the resources and views, and many towns have considerable charm and appeal.”
“Burgeoning wine industry is bringing a new kind of cultural and environmental awareness to the area that is certainly going to be a boon for tourism and for the area’s prospects. Major issue to be negotiated is viability of the salmon habitat.”
“This is a federally recognized scenic area. Benefits from some of the best land-preservation programs in the nation. The historic road that is the gateway to the region is one of the best-managed historic roads in the nation. Despite large numbers of visitors, the region still has pockets of authenticity, and the magnificent natural scenery is well protected.”
“The U.S.A.’s Rhineland. While major highways along the Columbia River detract from its attractiveness, the 1915-era scenic drive is memorable, and the windsurfing capital of Hood River shows how tourism can positively alter a depressed lumber town.”
We are glad that people are seeing how truly wonderful living here in the gorge can truly be!
Ten Year Anniversary Letter
The Fruit Company Ten Year Anniversary!
Ten years have come and gone so fast. From our humble beginnings to the present, our goals and direction have remained true. We have striven to provide the highest quality of fruit, top level customer service, and beautiful arrangements for gifting.
Our family has been in the orchard business for over sixty years. Our fruit has been shipped all over the country helping to make Hood River County the largest producer of pears in the United States. We take great pride in the continuation of this tradition.
Ten years ago we wanted to find a new way to share our fruit. The internet allowed us to meet new customers and friends and continue the excellence started by our Grandfather Roy Webster.
While our staff and facilities have grown over the years, our dedication to you as customers and friends has not changed. Thank you for continuing to think of The Fruit Company when your gifting needs arise.
It’s been a wonderful ten years and we can’t wait to see what’s in store for the future. May you have a wonderful holiday season from our family to yours!
Your Friends,
No commentsCrumb-Topped Apple Slab Pie Recipe
Crumb-Topped Apple Slab Pie
The buttery oat topping lends just the
right amount of crunch to the juicy fruit
in this oversize version of Dutch apple pie.
Prep: 45 mins. Bake: 40 mins. Oven: 375 F
2 ¼ cups all purpose flour
¾ teaspoon salt
2/3 cup butter-flavored shortening
8 to 10 tablespoons cold water
2/3 cup sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
3 ½ pounds tart cooking apples (such as Rome
Beauty or Granny Smith), peeled, cored, and cut
Into ¼ inch slices (10 cups)
1. If desired for easy cleanup, line a 15x10x1 inch
baking pan with 18 inch wide foil, extending the foil
up over the edges of the pan; set aside. For dough: In
a large bowl, stir together the 2 ¼ cups flour and the
salt. Using a pastry blender, cut in shortening until
mixture resembles coarse crumbs. Sprinkle 1 tablespoon
of cold water over part of the flour mixture; gently toss
with a fork. Push moistened dough to side of bowl.
Repeat, using 1 tablespoon cold water at a time, until all
of the flour mixture is moistened. Using your fingers,
gently knead the dough just until a ball forms.
2. Preheat oven to 375 degrees. On a lightly floured
surface, roll dough into a 19×13 inch rectangle. Wrap it
around the rolling pin; unroll it into the prepared baking
pan. Ease dough into the pan and up the sides, being careful
not to stretch it. Trim dough to ½ inch beyond edge of pan.
Fold dough edge over and flute as desired.
3. In an extra-large bowl, combine sugar, the 1/3 cup flour,
and the cinnamon; add apples. Toss lightly until apples are
coated. Spoon apple mixture into dough-lined pan; spread
evenly. Sprinkle with Crumb Topping (pan will be extremely
full).
4. Bake for 40 to 45 minutes or until apples are tender. If
necessary to prevent overbrowning, cover top with foil for
the last 5 to 10 minutes of baking. Cool slightly on a wire rack.
5. Serve warm or cool. Cut into rectangles. Makes 24 servings.
Crumb Topping: In a large bowl, stir together 1 cup quick-
cooking rolled oats, 1 cup packed brown sugar, and ½ cup
all purpose flour. Using a pastry blender, cut in ½ cup butter
until mixture resembles coarse crumbs. Stir in ½ cup chopped
pecans.
To Bake Ahead: Bake pie as directed; cool completely. Cover
and let stand at room temperature for up to 24 hours or chill for
up to 3 days. Return to room temperature before serving.
by: Cyndi Poli- Customer Service Representative
1 commentMeet the staff: Jed Duffield
When did you start working at The Fruit Company and what were you hired to do?
I started working with The Fruit Company in 2008. I was hired initially as a Customer Service Representative for the holiday season and was hired full time after the holidays to manage our wonderful Affiliate Programs and assist with our SEO and Social Media focus. It’s so much fun!
What is your job now at The Fruit Company?
I am the Affiliate Manager for The Fruit Company. I also manage the social media!
What do you enjoy doing in your free time?
My favorite things to do in my free time are to play some form of basketball, football, or racquetball. Then of course some social media and writing for my own personal blog.
What is your favorite gift that we offer?
My favorite gift here at The Fruit Company is the Cheddar, Pears, and Apples gift box. It is extremely beautiful and the cheese and fruit are so tasty! I send it to friends and family all the time.
What is your favorite Holiday?
Christmas. I find great joy in the spirit of the holiday and love having an excuse to get gifts for my family. It’s always fun to see those closest to you happy and to spend quality time throughout the holiday with them.
Is there anything funny or special about The Fruit Company that you would like to share?
We are a family owned company that really takes value in the quality of employees that work here. We are all focused on providing the best gifts available along with having a good healthy interaction. We have a lot of fun here and take great pride in the quality you receive.
No comments
