Plum and peach ambrosia (600x400)

Pungent Plum and Peach Ambrosia

Dave DeWitt Leave a Comment

Here’s a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it’s blended into the whipped cream. This recipe is extremely simple to make. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

2 cups whipping cream
1/3 cup powdered sugar
2 teaspoons vanilla
1/2 teaspoon habanero powder
2 cups pitted and diced ripe plums
2 bananas, peeled and sliced
1 cup peeled, pitted and diced ripe peaches
1/3 cup pecan or walnut halves
2 navel oranges, peeled and sectioned
Plum and peach slices for garnish

Instructions

In a large bowl, whip the cream with sugar, vanilla, and chile powder until stiff peaks form. Fold in the remaining ingredients.

Spoon the mixture into a serving bowl and chill for at least 3 hours. Serve garnished with plum and peach slices.

Heat Scale: Medium

Cold or Hot Avocado Soup

Cold or Hot Avocado Soup

Dave DeWitt Leave a Comment

This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!

Ingredients

2 cups chicken broth
1 ripe, large Haas avocado
1 cup heavy (whipping) cream
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup dry sherry
2 tablespoons fresh lemon juice
Habanero hot sauce, to taste
Italian parsley leaves and cherry tomato rings for garnish

Instructions

In a large sauce pan, heat the chicken broth until hot, not boiling. Set aside.

Peel the avocado and remove the seed. Cut into several pieces, place in the food processor or blender, and purée. Turn off the blender and pour in the whipping cream, followed by the hot chicken broth, cumin, salt, white pepper, sherry, hot sauce, and lemon juice. Pulse a few times, just until mixture is blended. Taste and add more salt and pepper, if desired.

Serve immediately, or chill for at least two hours and serve.

Heat Scale: Varies

Perfectly Pungent Avocado-Tomato Salad

Perfectly Pungent Avocado-Tomato Salad

Dave DeWitt Leave a Comment

This is Dave DeWitt’s favorite summer salad.  Most of it comes from his garden, with the exception of the avocados, which of course are tropical trees that cannot survive freezes.  The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves.  Serve this with your favorite dressing; he still prefers variations on Italian, but bleu cheese dressings also work well. From the article Avocado Madness.

Ingredients

2 ripe avocados, peeled, de-seeded, and cut into large cubes
2 ripe tomatoes, coarsely chopped
2 or 3 fresh serrano chiles, seeds and stems removed, minced
1/2 bunch chives, minced
1/2 red onion in rings or a leek for a stronger flavor
Diced carrots, celery, and raw squash to taste (optional)

Instructions

Combine all the ingredients in a large bowl, mix well, and serve.  Allow the guests to select their own dressing.

Heat Scale: Mild

peach habanero chutney

Peach-Habanero Chutney

Dave DeWitt Recipes Leave a Comment

The word chutney comes from the Sanskrit word chatni, and in India, refers to relishes that are used to accent other dishes. They can be sweet, sour, hot, or mild. This is a hot and sweet version.  Serve with curries or other Indian foods.

From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

1 teaspoon dried crushed habanero chiles

2 pounds peaches, peeled, pitted, and diced

2 cups white vinegar

1 1/4 cup light brown sugar

1/4 cup lemon juice

1 medium onion, minced

1/2 cup raisins

2 teaspoons mustard seeds

1 teaspoon grated fresh ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Instructions

Combine all the ingredients in a saucepan, bring to a boil, reduce the heat and simmer for 45 minutes to an hour, or until the sauce is thick, stirring occasionally and skimming off any foam that forms.  Cool, place in jars, and refrigerate.  Variation: Puree the mixture for a smoother chutney.

Heat level: Medium Hot

Avocado Mousse

Avocado Mousse

Dave DeWitt Leave a Comment

This recipe from Chef V. Morin, who writes, “avocado is an awesome fruit. I like avocado for breakfast it is full of vitamin A. and it can be made into an incredible mousse as well, served with seared shrimp or scallops and your favorite chile. I like Chipotle. Check out one of my favorite recipes for Avocado Mousse. Enjoy !!!”

See more avocado recipes in the article Avocado Madness!

Ingredients

4 ripe Avocados halved, pitted and peeled

1 lime, juiced

½ cup sour cream

1/2 cup cream cheese

Salt to taste

1 whole chipotle chile

¼ lime, juiced

½ teaspoon salt

10 Seared Scallops or 10 Seared Shrimp (you could also grill them if you choose to)

1 tablespoon olive oil

¼ teaspoon sea salt

Instructions

To Make the Avocado Mousse:

Cut the avocado in half, remove the pit, and scoop out the flesh into a blender or food processor. Puree the avocado with the lime juice and the chipotle and season with salt. Set aside.

In a large bowl, whip cream cheese and sour cream until soft. Fold avocado puree into whipped cream gently but thoroughly.

Mix all ingredients in blender until smooth.

To Make the Scallops or Shrimp:

Sprinkle both sides of scallops or shrimp with salt.

Heat a nonstick pan over high heat and add 1 tablespoon of olive oil. The oil needs to be very hot before you add the scallops or shrimp.

Place the scallops or shrimp flat-side down in the hot pan. Don’t overcrowd the pan, or you’ll lower the pan temperature, causing the scallops or shrimp to be steamed rather than seared. Cook for about 2 to 3 minutes on each side until golden and caramelized. Make sure they are caramelized before turning. Turn only once. Do not overcook or they will be rubbery.

Making it look as beautiful as it tastes…..

Spoon the avocado purée into cocktail glasses. I like to use Martini glasses.

Place one skewered scallop across the rim of each cocktail glass or butterfly one shrimp and stand on the top of the actual mousse (it should look like a scorpion tail) for each cocktail glass and serve. Chill the mousse in the glasses until you are ready to serve.

Heat Scale: Mild/medium