Recipe of the Week: Autumn Apple Salad

So, it has come to our attention (mostly as we shvitz our way from the parking lot to the office) that while autumn has officially arrived, summer is having some trouble letting go. In other words, it's kinda hot. So this week we'll take a little break from the recent belly-warmers we've been serving up and concede to the summer's last ditch plea for attention.

We've still got your traditional autumn flavors, but this week we're putting them in a cool, yummy, easy to make salad. Apples, cranberries, cherries and almonds - all make an appearance, just not in their usual roles. All the same, we think they put in a stellar performance!

Autumn Apple Salad

You need:

• 4 tart apples, cored and chopped
• 1/4 cup blanched slivered almonds, toasted
• 1/4 cup dried cranberries
• 1/4 cup chopped dried cherries
• 1 (8 oz.) container vanilla yogurt

Directions:

1. In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated
2. Chill
3. Enjoy

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The 2010 Catalog is Coming!

We put an exclamation point at the end of that title because we are truly excited about this year's catalog. A lot (make that A LOT) of work goes into putting together a catalog each year, but for 2010 we really had our collective noses to the grindstone - taking new pictures, writing new copy, adding new products - in order to showcase the very best of what we offer in the very best way!

And by the way, when we say "we" it's not just us Rumas. From start to finish we get amazing assistance from friends in the business, and people in the business who have become friends.    . It's not nearly as easy as you think. (Especially the pineapples, such divas.) We appreciate that the pros at the photo shoot didn't mind that our own in-house photog, Andrea, chronicled our (long) day at their facility... here are a few of the shots. We'll post the rest on Facebook soon! If you're on our mailing list - expect the, ahem, fruits of our labor to arrive in your home in early November. If not, you can sign up on our web site.

Jim poses with the star of our Tropical Treasure basket



Work it, fruit! The camera loves you!





 /photographer  preps Santa for his close up



Recipe of the Week: Amazing Apple Pancake Topping

What were we just talking about? Oh yeah, breakfast! This week as we officially bid a fond farewell to summer, we want to embrace the autumnal equinox the best way we know how - with pancakes! The afternoons may still wind up balmy, but chilly mornings are here to stay for awhile, so why not make the most of them with something warm and comforting? 

 

And since these are the first pancakes of the fall season, they ought to be special. No low-sugar, reduced calorie syrup in a squeezy bottle that's been on the door of your fridge since March. No, we've got something much, much better that  - naturally - includes your morning helping of fruit!

 

Behold:

 

Amazing Apple Pancake Topping

You need:

• 4 1/2 tablespoons unsalted butter
• 4 Red Delicious apples - peeled, cored and diced
• 3 tablespoons light corn syrup
• 1 cup brown sugar
• 3 teaspooons ground cinnamom
• 2/3 cup chopped pecans, toasted

Directions:

1. Melt butter in a saucepan over medium heat
2. Stir in apples, brown sugar, corn syrup, cinnamon and pecans
3. When mixture begins to bubble, reduce heat to low
4. Simmer until apples are soft and syrup has slightly thickened, about 10 to 15 minutes

 

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Recipe of the Week: Apple Pumpkin Muffins

Like it or not, those steamy, sultry days of summer seem to be behind us now. Being the sunny personalities that we are, we choose to like it! There's something about those first late summer/early fall mornings with their cool, crisp air that's at once invigorating and soothing. Another thing we like about a slightly chilly morning is that it calls for a tummy-warming breakfast!

So this week we bring you a recipe that will fill your kitchen with scents and flavors of fall and fill your tummy with something warm and yummy! Nothing says autumn like pumpkins and apples, and these dense, delicous muffins have both. (And streusel!) We recommend serving with fuzzy slippers, a crossword puzzle and some hot coffee.


Apple Pumpkin Muffins

You need:

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned or cooked pumpkin
• 1/2 cup vegetable oil
• 2 cups finely chopped, peeled apples
  For streusel:
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 teaspoons cold butter or margarine

Directions:

1. Preheat oven to 350 degrees F
2. In a bowl, combine the first five ingredients
3. In a second bowl, combine the eggs, pumpkin and oil
4. Stir wet ingredients into dry ingredients until just moistened then fold in apples
5. Fill paper-lined muffin cups two-thirds full with the batter
6. In a small bowl, combine first three streusel ingredients then cut in butter until crumbly
7. Sprinkle streusel over batter
8. Bake in preheated overn for 35-40 minutes or until goledne brown
9. Cool for five minutes before removing from pans to wire racks

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______________________________________________________

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Recipe of the Week: Quick Caramel Apple Dip

It's back to school time and that means it's time for after school snacks! We realize that not every kid is as enthralled with fruit as we Ruma kids were (ok, maybe "enthralled" is a bit strong) so this week we have a quick and easy recipe that will make getting those all-important daily servings of fruit a little bit sweeter! (It even sneaks in a little dairy!)

Quick Caramel Apple Dip

You need:

• 16 individually wrapped caramels (unwrapped)
• 1/4 cup water
• 1 (8 oz.) package cream cheese
• 1/2 cup brown sugar

Directions:

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently
2. When mixture is smooth, remove from heat
3. In a medium bowl, cream together cream cheese and sugar
4. Fold in caramel mixture
5. Serve immediately

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Recipe of the Week: Great Grilled Fruit Kabobs

Remember last week when we were... oh, heck, forget about the past. The most important thing right now is that the unofficial end of summer is at our doorstep. (Sigh) So let us grill, grill, grill, like there is no tomorrow!

This goes especially for you, East Coast-ers, because tomorrow (and the whole weekend) could be a wash thanks to Earl.
So let's find some fruit and fire it up!



Grilled Fruit Kabobs

You need:

• 1/2 cup margarine
• 1/4 cup honey
• 3 fresh peaches, pitted and quartered
• 3 fresh plums, pitted and quartered
• 3 bananas cut into 4 pieces each
• 12 strawberries, hulled
• 12 skewers

Directions:

1. Preheat outdoor grill for medium heat and place a large sheet of foil on the grate
2. Melt margarine and honey together in a small saucepan over medium heat
3. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened - about 5 minutes (do not allow to boil.)
4. Put a peach quarter, plum quarter, banana piece and strawberry on to each skewer
5. Place skewers on the foil on the preheated grill and spoon honey mixture over each skewer
6. Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit - about 5 minutes
7. Flip the skewers, spoon more honey mixture onto each skewer and grill about 5 more minutes

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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!