The Fruit Company

The Golden is one of the most popular and enduring apple varieties worldwide, and for just cause. Tasting mellow and sweet with a gentle tang, its slightly crisp texture and striking pale yellow color have garnered many lifelong fans. It can be difficult to find a perfect Golden as they are thin skinned and bruise very easily. Your best bet is enjoying one soon after harvest, when they are bursting with a warm and agreeable flavor and crispness.

West Virginia’s Clay County is reportedly the first place where these Goldens were grown, as they were discovered there as a chance seedling in 1890. They were originally known as Mullin’s Yellow Seedling, but were renamed in 1916 and the rest is delicious history.

While eating a Golden fresh is always the best way to enjoy the full extent of its flavor, the delicate apples also do remarkably well in fresh cut salads as they resist browning. They also make great baking apples, especially as they’re so sweet that you don’t need as much sugar when using them in pies and desserts.

Be sure to look for them soon after harvest in September, but rest assured that they are often available year round, from The Fruit Company.

I love grapefruit, but what always happens is I’ll have half a dozen at home, and then after half a week of eating grapefruit halves for breakfast, I start thinking about how else I could prepare them or incorporate them into my meals. Their flavor is so distinct and special that it can overpower other flavors if not balanced.

This grapefruit tostada recipe is something really easy to pull out of your pantry staples. Regular shrimp cut up into small pieces can easily replace the rock shrimp, and I actually also love salmon quickly seared off and flaked here as a great replacement for the shrimp.

It’s not often that I make tostadas actually, even though I love them so much, and what that means is that I rarely think to buy the shells when I’m at the grocery store. However, I always have tortillas on hand, and once you learn how easy it is to make your own tostada shells I daresay you’ll never buy them at the store again.

Making them yourself is also an easy way to impart whatever flavor you want. Why pay $6 for chili lime shells at the store, when you can make them yourself for $1 with stuff you already have at home.

Another trick is that you can make tortilla chips this way by simply stacking and cutting your tortillas into wedges after you’ve oiled and seasoned them and spreading them on an even layer on a cookie sheet.

If you don’t have tortillas, I’ve even made this whole thing into an open faced sandwich on toasted crusty french bread. All the same ingredients work, and it’s equally delicious.

You even prepare all the elements the night before, and have them on hand to assemble quickly the next day. You can reheat everything the day off, or just serve at room temperature.

This is also a great way to entertain. Have all the ingredients on hand in little bowls, set them out on your buffet table, and allow your guests to create their own combinations. Bolster the options with black beans, grilled chicken, and mango salsa for an easy party that your friends will never forget.

Rock Shrimp and Grapefruit Tostadas with Arugula and Garlic-Thyme Cannellini Beans

(Serves 4)

Ingredients:

8 homemade tostada shells (recipe follows)

2, 16 oz. cans cannellini beans,  drained

2 T fresh thyme, chopped

1 lg clove garlic, minced

1 lb. rock shrimp

salt and pepper to taste

2 c of arugula (about 6 oz.)

Olive Oil, salt and pepper to taste

4 large sugar red grapefruit, peeled and supremed with 1/4 cup of the juice reserved

1/2 sm. red onion sliced thinly

Crème fraîche (or sour cream) and avocado for garnish

• In a medium sauce pan over low heat, combine 2 tablespoons of olive oil, and your minced garlic and thyme. Leave on the heat for 1-2 minutes or until you begin to smell the seasons and the oil is infused with their flavor. Pour in your drained cannellini beans, add salt and pepper to taste and allow to heat on low until warm while your preparing the rest of your ingredients.

• In a large sauté pan, heat another tablespoon of olive oil to just before smoking before adding your rock shrimp that you’ve seasoned with salt and pepper to taste. The flavors in this recipe are so dynamic that we want each one to shine, and a simple seasoning of salt and pepper is all we need. Allow the shrimp to sauté, stirring occasionally, and remove immediately to another plate or bowl once the flesh begins to turn pink and slightly opaque. This should take 1 to 1 1/2 minutes tops as long as your pan is hot.

• Dress the arugula with your reserved grapefruit juice, 2 T of olive oil, and salt and pepper to taste.

• Once your beans are reheated, using a potato masher or the back of a fork, mash them until just broken up, leaving some whole beans for texture.

• Now to assemble: Taking one of your homemade tostada shells, spread on a couple of heaping tablespoons of your cannellini bean mixture. Then begin to layer on 1/8 of your arugula and shrimp, 5 to 6 wedges of grapefruit, a few slices of onion, and finally garnishing with sliced avocado and a generous dollop of Crème fraîche. Dusting on a little chili power or smoked paprika is desired.

Homemade (and ridiculously easy) tostada shells

8 corn tortillas

2 T. olive oil

1 T chili powder

2 t ground cumin

salt to taste (if desired)

• Preheat an oven to 400ºF.

• Brush tortillas on both sides with olive oil and arrange on a cookie sheet. You may need two sheets. It’s ok if they’re touching, as long as they don’t over lap.

• Sprinkle on your spices and salt if desired.

• Bake for 10-12 minutes, flipping once midway through.

• When they are crisp and slightly browned around the edges, remove to a rack to cool.

About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.

The Easter Surprise Tower is a delicious Easter Holiday gift!

Show your true colors this Easter – by sending a lucky friend, relative or hostess these colorful lilac-and-green surprise boxes. Every box reveals another delight: blueberry yogurt pretzels, butterfly cookies, white chocolate flower bites, and scrumptious green D’Anjou pears and Fuji apples. How sweet it is!

Chocolate Fondue For Two

Ingredients:

1 c Heavy Cream

12 oz. Semi Sweet Chocolate Chips, mini if available.

1 t. Vanilla Extract

1/4 t Salt

1 T Orange or Rose Water (optional)

Assorted Fruit, Cake, and Cookies for dipping

-Heat heavy cream in a heavy bottomed saucepan until just scalded, 2 to 3 minutes on medium-high. (or microwave for 2 to 3 minutes in a microwave safe bowl serving bowl to minimize clean up).

- In your fondue pot (or ceramic bowl or ramekin) place chocolate chips, vanilla extract,  salt, and any additional flavoring. Pour over heated cream and stir until chocolate is melted and completely incorporated (or pour chocolate and flavorings into microwaved heavy cream). This recipe is seriously fool proof!

- Enjoy with assorted fruit, cake, and cookies for dipping. (I like heart shaped palmiers!)

This Recipe is part of The Fruit Company Dinner for Two Valentine’s Day Recipe!

About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.

Dijon-Maple Pork Chops with Roasted Apples and Sweet Potatoes

Ingredients:

2, 8 oz Thick Pork Loin Chops, (at least 1 in. thick preferably)

4 T Dijon Mustard

4 T Maple Syrup

4 T Fresh Thyme

4 T Olive Oil

1 c Chicken Stock

2 T Butter

Salt and Pepper to taste

1 lg. Sweet Potato, peeled and chopped into a large 1 1/2 to 2 inch dice

2 Medium Sized Apples (I like Jonagold or Pink Lady), diced similar to potatoes

1 Large Sweet Onion

1/4 c Chopped Pecans

2-3 T Olive Oil

Salt & Pepper to taste

• Preheat your oven to 450º F.

• Mix potatoes, apples, and 1/2 of the onion wedged with oil and salt and pepper to taste onto a parchment or foil lined baking sheet. Place in your oven and bake for 30-40 minutes, or until tender and slightly caramelized around the edges.

• Meanwhile, while your potatoes and apples are baking. Rub your pork chops with salt and pepper, 2 T of olive oil, 2 T of mustard, 2 T maple syrup, and 2 T of thyme. Let sit for 10 to 15 minutes. This is a quick “marinade”. You could leave it on for a few hours if preferred.

• While your chops marry their flavors, preheat a sauté pan to medium high heat. When pan is preheated, sear chops for 2-3 minutes on each side in remaining olive oil. Set aside.

• In the same pan you just seared your chops in, sauté  your remaining onion half (thinly sliced). There should be enough fat remaining in the pan, but if your pan is dry, add an additional teaspoon or so of oil. Use a wooden spoon to scrap the caramelized bits off the pain as the onion gives up it’s moisture.

• When onions have softened and browned slightly, pour in chicken stock and remaining mustard and maple syrup, continuing to scrape the bottom of the pan. Turn heat to medium and reduce by half. When mixture is reduced, remove from heat and stir in butter to thicken and finish off your sauce.

• Meanwhile to finish your seared off chops, place in the oven with your sweet potatoes for their last 10 minutes of baking or until they reach your desired doneness (I like an internal temperature of 145º – still slightly pink) along with he pecans so they can toast slightly. I like to bake the chops on top of the apple and sweet potato mixture, both to not dirty another pan, but also so that any dripping juices further flavor the sweet potatoes. Also finishing off the chops in the oven, helps them cook more gently and remain moist.

• When chops have reached desired doneness, allow to rest before slicing. Serve topped with your dijon maple sauce.

This Recipe is part of The Fruit Company Dinner for Two Valentine’s Day Recipe!

About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.

Spicy Coconut Lemongrass Steamed Mussels

Ingredients:

2 T Vegetable Oil

2 Lg. Shallots, sliced thinly

2 Thai Chiles (or crushed red pepper flakes to taste)

2 T Grated Ginger

2 Lg. Cloves Garlic, Minced

1 Lg. Lemongrass Stalk, bruised with the back of a knife to release flavor and cut into 2 inch pieces.

1/2 red pepper diced

2 T Fish Sauce (or 1 t salt)

1 Can Coconut Milk

1 c Chicken Stock

1 1/2 lbs. Mussels, debearded and gently scrubbed under running water

1 lime, juiced

1/4 c Cilantro, finely chopped

Baguette or other crust bread for dipping

• Preheat a large heavy bottomed pot on medium high heat before sautéing shallots, chiles, ginger, garlic, and lemon grass in vegetable or other neutral flavored oil. Stir occasionally until flavors begin to meld and spices become aromatic, about 5 minutes.

• Turn heat to high, and add in diced red pepper, fish sauce, coconut milk, and chicken stock. Bring mixture just to the boil, covered.

• When liquid is boiling, pour in mussels all at once, giving the pot a shake to distribute mussels evenly. Cover immediately.

• Cook mussels for 2 to 3 minutes or until they are just opened up, shaking the the pot periodically to “stir” the contents. Leave covered as much as possible, being careful to not overcook, and discarding any mussels that do not open.

• 5. Take off heat, stir in chopped cilantro and lime juice, and serve immediately with toasted or crusty bread for dipping.

This Recipe is part of The Fruit Company Dinner for Two Valentine’s Day Recipe!

About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.

Valentine’s Day comes with a lot of expectations, and let’s face it, we want it to be special, we want to fulfill those expectations, but we’re also busy. We have jobs, and kids, and reservations are so hard to get. Then when Valentine’s Day ends up being on a weekday (like this year) we have to get up for work the next day.

This trio of recipes was created to be simple enough to pull off in less than an hour with ease, and a minimum amount of clean up: 1 pot, 1 pan, 1 cookie sheet, and if you microwave your cream for the fondue (no shame in it), you can stick the rest in the dishwasher and call it a night.

Whenever you’re trying to save time while cooking (and let’s face it, who’s not trying to save time) always think about what’s going to take the longest to cook. In this case, it’s the potatoes, so get those in the oven right away. Next, season your pork, and while that’s going through it’s quick marinade, get the mussels ready.

All of this is made more fun while you cook together. Your mussels are going to be done first, and so enjoy them together, while cooking the rest of your meal. The cooking can be just as enjoyable as the eating when shared with someone else, that way the whole experience is what makes the night special, instead of just the expectations of a good meal. That way, if something is a little too brown or takes a bit longer than expected, you’re already spending time together, but this combination of recipes is simple enough for even the kitchen layman to pull off.

The chocolate fondue for two is so easy, and literally done in less than 5 minutes. You’ll be making it for more than just valentines day, and it’s a great way to incorporate things to dip that you may already have around your kitchen.

Homemade Valentine’s dinners are also hard because often couples have different tastes or appetites. Mussels are a great way for someone to just eat a small portion or load up on lots of sauce dipped bread. Make the broth as mild or as spicy as you want and if you don’t like mussels you can use this same broth to poach shrimp. Keep the shrimp in their shells to maximize flavor, and again, just 3 or so minutes. Don’t over cook them.

Pork loin is always a crown pleaser, and it’s kept light with a mustard sauce. While the roasted sweet potatoes are filling yet made lighter and more flavorful with the addition of roasted apples.

And when it comes to chocolate be creative in your flavorings and dunking options, have each of your favorites on hand to dip. This is sure to be one of the most romantic (and easiest) Valentine’s Day ever spent together!

Salad: Spicy Coconut Lemongrass Steamed Mussels Recipe

Main Course:Dijon-Maple Pork Chops with Roasted Apples and Sweet Potatoes Recipe

Dessert: Chocolate Fondue For Two Recipe

About the Author
A former baker, chef, caterer, and a forever foodie, John is now a writer and essayist, who has written for newspapers and magazines across the country, and enjoys spending his spare time traveling and collecting bow ties.

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