Monday, November 16, 2009
Wednesday, October 7, 2009
Get $5 off your Mac Apples!
Can't get to the orchard to pick the apples yourself? That's ok, we did the hard work for you! We will ship 16 tart and tangy Mac Apples to your friends, family or coworkers so they can enjoy a yummy snack or make an apple pie!
Use the promo code RUMAFIVE at check out and take $5 off your order!
Monday, September 21, 2009
Delicious Plum Ricotta Pancakes for the weekend
Get your ingredients ready now, and come Saturday morning, you can whip up these delicious pancakes and enjoy a leisurely weekend breakfast!
Plum Ricotta Pancakes
Plum Compote
• 3 lb. mixed plums (1.35 kg)
• 1 fresh vanilla bean, split and seeds scraped
• 1/4 cup unsalted butter (60 ml)
• 1/2 cup honey (125 ml)
Preheat an oven to 500°F. Pit the plums and cut each into thick wedges. Add the vanilla seeds and toss.
Melt the butter over high heat in a large sauté pan. When hot, add the plums and toss to coat with the butter.
Pour in the honey and toss to combine. Put the pan into the preheated oven and roast for 10 minutes. Remove the pan from the oven and over high heat, reduce the liquid for 5 minutes or until slightly thickened.
The plum compote can be served either hot or at room temperature. The compote will thicken as it cools.
Ricotta Pancakes
• 4 large eggs, separated
• 1 1/3 cup ricotta cheese (320 ml)
• 2/3 cup all-purpose flour (150 ml)
• 1/4 tsp salt (1 ml)
• 1 1/2 tsp baking powder (7 ml)
• 3/4 cup homogenized milk (175 ml)
• 4 tbsp unsalted butter (60 ml)
In a bowl, whisk together the egg yolks, cheese, flour, salt, baking powder and milk. The batter can be prepared to this point in advance of serving.
In an electric mixer, beat the egg whites until they hold stiff peaks.
Fold the egg whites into the batter. Melt 2 tbsp of butter in each of two non-stick sauté pans, over medium-high heat.
Pour 2 oz portions of batter in each of the pans to form pancakes.
Cook the pancakes until a lot of bubbles form on the uncooked surface of the pancake and the underside is golden. Flip and continue to cook for several minutes longer. Serve the ricotta pancakes topped with the plum compote.
Plum Ricotta Pancakes
Plum Compote
• 3 lb. mixed plums (1.35 kg)
• 1 fresh vanilla bean, split and seeds scraped
• 1/4 cup unsalted butter (60 ml)
• 1/2 cup honey (125 ml)
Preheat an oven to 500°F. Pit the plums and cut each into thick wedges. Add the vanilla seeds and toss.
Melt the butter over high heat in a large sauté pan. When hot, add the plums and toss to coat with the butter.
Pour in the honey and toss to combine. Put the pan into the preheated oven and roast for 10 minutes. Remove the pan from the oven and over high heat, reduce the liquid for 5 minutes or until slightly thickened.
The plum compote can be served either hot or at room temperature. The compote will thicken as it cools.
Ricotta Pancakes
• 4 large eggs, separated
• 1 1/3 cup ricotta cheese (320 ml)
• 2/3 cup all-purpose flour (150 ml)
• 1/4 tsp salt (1 ml)
• 1 1/2 tsp baking powder (7 ml)
• 3/4 cup homogenized milk (175 ml)
• 4 tbsp unsalted butter (60 ml)
In a bowl, whisk together the egg yolks, cheese, flour, salt, baking powder and milk. The batter can be prepared to this point in advance of serving.
In an electric mixer, beat the egg whites until they hold stiff peaks.
Fold the egg whites into the batter. Melt 2 tbsp of butter in each of two non-stick sauté pans, over medium-high heat.
Pour 2 oz portions of batter in each of the pans to form pancakes.
Cook the pancakes until a lot of bubbles form on the uncooked surface of the pancake and the underside is golden. Flip and continue to cook for several minutes longer. Serve the ricotta pancakes topped with the plum compote.
Tuesday, July 7, 2009
Mmmm... peachy cinnamon toast!
Peachy Cinnamon Toast
You need:
* 16 1/2-inch thick slices of crusty Italian or French bread
* 2 tablespoons of melted unsalted butter or margarine
* 3 tablespoons sugar, divided
* 1 tablespoon ground cinnamon, or to taste
* 2 cups peeled and finely chopped peaches
* 1/3 cup plain yogurt
* 1/2 cup honey for drizzling
Directions:
1. Preheat oven to 375°F.
2. Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
3. Brush toast with butter on one side.
4. In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
5. Preheat broiler.
6. Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
7. Stir together remaining one table spoon of sugar and peaches.
8. Mound about two tablespoons of peaches on each piece of toast.
9. Top each toast with one teaspoon yogurt and drizzle with honey.
You need:
* 16 1/2-inch thick slices of crusty Italian or French bread
* 2 tablespoons of melted unsalted butter or margarine
* 3 tablespoons sugar, divided
* 1 tablespoon ground cinnamon, or to taste
* 2 cups peeled and finely chopped peaches
* 1/3 cup plain yogurt
* 1/2 cup honey for drizzling
Directions:
1. Preheat oven to 375°F.
2. Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
3. Brush toast with butter on one side.
4. In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
5. Preheat broiler.
6. Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
7. Stir together remaining one table spoon of sugar and peaches.
8. Mound about two tablespoons of peaches on each piece of toast.
9. Top each toast with one teaspoon yogurt and drizzle with honey.
Monday, June 29, 2009
Summer Fruit Granita
Summer Fruit Granita (Granita - in Italian also granita Sicilian - is a semi-frozen dessert of sugar, water, and flavorings originally from Sicily, a deliciously refreshing dessert for summer!)
You need:
* 1 pound ripe fresh plums
* ½ cup to 2/3 cup sugar
* ½ cup water
* ¼ cup fresh orange juice
* 2 tablespoon fresh lemon juice
* 1/2 cup fresh raspberries
Directions:
1. Cut fruit into large saucepan, discarding pits.
2. Add sugar and water; bring to boil.
3. Reduce heat and simmer, covered, 10 minutes, or until fruit is tender
4. Cool; add raspberries, if using nectarines.
5. Pour into blender container and blend smooth, then pour through a sieve to strain (discard any pulp).
6. Stir in citrus juices.
7. Taste for sweetness, adding additional sugar as needed for tart fruit.
8. Pour into 9-inch square, non-corrosive metal or glass baking pan.
9. Cover; freeze until ice crystals form around edges of pan, about half hour.
10. Stir ice crystals toward center of mixture with a fork.
11. Repeat process once or twice before completely frozen to create granular texture.
12. To serve: break up frozen mixture with a fork or chop with a chef's knife.
13. Serve in stemmed glasses.
You need:
* 1 pound ripe fresh plums
* ½ cup to 2/3 cup sugar
* ½ cup water
* ¼ cup fresh orange juice
* 2 tablespoon fresh lemon juice
* 1/2 cup fresh raspberries
Directions:
1. Cut fruit into large saucepan, discarding pits.
2. Add sugar and water; bring to boil.
3. Reduce heat and simmer, covered, 10 minutes, or until fruit is tender
4. Cool; add raspberries, if using nectarines.
5. Pour into blender container and blend smooth, then pour through a sieve to strain (discard any pulp).
6. Stir in citrus juices.
7. Taste for sweetness, adding additional sugar as needed for tart fruit.
8. Pour into 9-inch square, non-corrosive metal or glass baking pan.
9. Cover; freeze until ice crystals form around edges of pan, about half hour.
10. Stir ice crystals toward center of mixture with a fork.
11. Repeat process once or twice before completely frozen to create granular texture.
12. To serve: break up frozen mixture with a fork or chop with a chef's knife.
13. Serve in stemmed glasses.
Mango Fruit Salad
It's summertime!
Mango Fruit Salad
You need:
* 1 mango, peeled and cut into chunks
* 1/2 pound seedless grapes
* 2 cups watermelon chunks
* 1/4 pound cherries, washed, stemmed, and pitted
* 1 cantaloupe, seeded and cut into chunks
* 1 small honeydew melon, seeded and cut into chunks
Directions: Mix all ingredients in a large serving bowl. Chill for at least 1/2 hour before serving.
Mango Fruit Salad
You need:
* 1 mango, peeled and cut into chunks
* 1/2 pound seedless grapes
* 2 cups watermelon chunks
* 1/4 pound cherries, washed, stemmed, and pitted
* 1 cantaloupe, seeded and cut into chunks
* 1 small honeydew melon, seeded and cut into chunks
Directions: Mix all ingredients in a large serving bowl. Chill for at least 1/2 hour before serving.
Thursday, May 28, 2009
Send a fruit and gourmet basket to a teacher or a professor; better yet, send one to the faculty to share or for the department to share!
A healthy, thoughtful gift to show your thanks for this academic year!
Order online; we make your baskets to order and we ship nationwide! At Ruma's, your satisfaction is our priority. If you and your recipient aren't 100% satisfied, we will refund your money or replace the basket! Guaranteed!
www.rumas.com
800.252.8282
Subscribe to:
Posts (Atom)
.jpg)
.jpg)
.jpg)
.jpg){kind=tracking}