Recipe of the Week: Patriotic Pie for the 4th of July!

 

 

Happy Birthday, U.S.A.!  In honor of your special day, we're baking you a pie with all your favorite colors... to say nothing of the amazing flavors!

Red White and Blueberry Cheesecake Pie

You need:

• 
  
  8 sheets phyllo dough
• 
  
  1/4 cup butter, melted
• 
  
  2 (8 oz.) packages cream cheese
• 
  
  1/2 cup white sugar
• 
  
  1 teaspoon vanilla extract
• 
  
  2 eggs
• 
  
  2 cups fresh blueberries
• 
  
  1/2 cup strawberry jelly

Directions:

1. 
   
   Preheat oven to 425 degrees F
2. 
   
   On a flat surface, place one sheet of phyllo dough; brush it with melted butter and cover with another piece sheet of phyllo; repeat until all sheets are used
3. 
   
   Using kitchen scissors, cut layered phyllo into a 12 to 13 inch circle; carefully place circle into a greased 9-inch pie plate; gently fan edges
4. 
   
   Bake until edges are just golden, about 6 to 8 minutes; let cool; lower oven temperature to 350 degrees F
5. 
   
   In a medium bowl, beat  cream cheese, sugar and vanilla with an electric mixer until light and fluffy; beat in eggs until well combined; fold in 1 cup of blueberries and pour mixture into crust
6. 
   
   Bake at 350 degrees F until set, about 40 to 50 minutes; to prevent over cooking of crust, gently cover pie with foil during last 25 minutes of baking
7. 
   
   Allow to completely cool
8. 
   
   In a small bowl, beat jelly until smooth; spread jelly over cheese filling
9. 
   
   Arrange remaining 1 cup of berries in a star pattern on top

Looking for more great fruit recipes? Click here!
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Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!

Recipe of the Week: Great Galettes

They sound all fancy, but in reality galettes are more like a "fancy-free" cousin to the traditional tart. In other words, this yummy dessert is easy to make!

Fresh Summer Fruit Galettes

You need:

• 2 (9 inch) refrigerated pie crusts
• 3 fresh peaches - peeled, pitted and sliced
• 1 pint fresh strawberries
• 1/2 pint fresh blueberries
• 4 tablespoons white sugar, divided
• 4 tablespoons all-purpose flour, divided
• 6 tablespoons turbinado sugar (aka raw sugar), divided
• Vanilla ice cream or whipped cream (optional)

Directions:

1. Preheat oven to 450 degrees
2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it
3. Mix the sliced peaches with half of the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl
4. Pour over one pie crust leaving a 1-inch border
5. Fold up the uncovered border over the edge of the fruit and pinch into pleats
6. Sprinkle the crust and fruit filling with 3 tablesppons of turbinado sugar
7. Lay out the second pie crust on the baking sheet
8. Mix the sliced strawberries, the remaining blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl
9. Pour over second pie crust and form the galette as in step 5
10. Sprinkle with 3 tablespoons of turbinado sugar
11. Bake until crust is lightly browned, about 12 to 14 minutes
12. Serve warm or at room temperature topped with vanilla ice cream or fresh whipped cream

Looking for more great fruit recipes? Click here!

__________________________________________________________

Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!

Recipe of the Week: Fresh Fruity Salsa

No summer party is complete with out the chips and salsa! Try this fresh and fruity, sweet and salty take on everyone's favorite dip.

Fruit Fiesta Salsa

You need:

• 1 tomato
• 1 orange, peeled and segmented
• 2 kiwis, peeled and sliced
• 1 red onion, coarsley chopped
• 1 avocado, peeled and pitted
• 1 bunch cilantro
• 2 jalepeno chile peppers
• garlic salt to taste

Directions:

1. Place all ingredients, except garlic salt, in a food processor
2. Process using pulse setting until ingredients are finely chopped, but not quite smooth
3. Transfer to a medium bowl and garnish to taste with garlic salt

Looking for more great fruit recipes? Click here!

__________________________________________________________

Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!

You've Helped Make Us the Best!

We're so proud to announce that Ruma's has been named Massachusetts Family Business of the Year 2010 by the Northeastern University Center for Family Business!

It's true, four generations of Rumas have worked very hard these past 110 years - but we know our success is rooted in the patronage of our customers.

So, thank YOU, Ruma's customers, for helping to bring us this honor. We look forward to bringing you the highest quality products and customer service for many, many years to come!

Recipe of the Week: Fiddlehead Salad

In honor of the dwindling days of this year's fiddlehead fern season (sniff) this week we bring you a fresh, summer-y salad that will provide a delicious start to any outdoor dining experience from backyard barbeques to picnics in the park!

Fiddlehead and Shrimp Salad

You need:

• 1 pound cooked shrimp
• 1 15-ounce can of white beans, drained and rinsed
• 1 cup fiddleheads, trimmed and cleaned
• 1 cup diced red onion
• 3 tablespoons rice wine vinegar
• 2 tablespoons chopped parsley
• 3 cups water
• 1 loaf French bread

Directions:

1. In a large pot, bring water to a boil
2. Add fiddleheads and blanch until tender
3. Combine all ingredients except parsley in a medium sized bowl
4. Refrigerate for one hour
5. Toss in the parsley
6. Serve with French bread

Makes 4 servings

It's true - fiddlehead season is almost over. Want to order some? Click here - fresh fiddleheads
Got fiddleheads? Need more recipes? Try these!
__________________________________________________________

Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!

Recipe of the Week: Summer Sweetness

This one is refreshing, fast and easy - not to mention tasty! A great thing about this recipe is that any combination of fruit may be used and it still will be delicious.







Summer Fruit Parfait

You need:

• A 10-inch prepared angel food cake, cut into 1 inch cubes
• 1 (32 fluid ounce) container vanilla yogurt
• 2 cups sliced fresh strawberries
• 2 cups fresh blueberries

Directions:

1. Cover the bottom of a large bowl with 1/3 of the angel food cake cubes
2. Generously cover the cake with 1 1/3 cups of the yogurt
3. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt
4. Repeat the first three steps two more times
5. Serve immediately or refrigerate until ready to serve

Makes 10 servings

Looking for more yummy things to do with your summer fruit? Visit the recipe page on our web site.

__________________________________________________________
Always have fresh fruit on hand - join Ruma's Royal Fruit Club or purchase a monthly plan for a friend! Shipping is FREE!