Dried Fruit And Nut Sauce With Cilantro Recipes

DRIED CILANTRO SALSA

Steps:

• Combine ingredients and serve.

DRIED FRUIT SAUCE FOR FRESH FRUIT

Steps:

• Bring water and apple juice to a boil; pour over cherries and steep for as long as possible. Sweeten to taste if need be with sugar or honey. Serve hot over ice cream, fresh fruit or cake.

DRIED FRUIT AND NUTS

Steps:

• Combine nuts and fruit.

DRIED FRUIT AND NUT BITES

Steps:

• In a food processor, pulse dried fruit; transfer to a bowl.
• Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
• Knead together and form 1-inch balls; roll each ball in sesame seeds.

DRIED NUT AND FRUIT CAKE

Steps:

• Preheat oven to 300 degrees.
• Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan. Line with brown paper; grease paper.
• Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
• Sift flour, baking powder and salt over nuts and fruits. Toss lightly until well coated.
• Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light. Pour over nut mixture. Stir gently to combine.
• Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
• Bake for one hour and 45 minutes. (If fruits are browning too quickly, cover with buttered foil). Remove cake to wire rack.
• Spoon 1/4 cup brandy over cake. Let stand one hour. Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely. Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
• To store: Wrap in cheesecloth that has been soaked in brandy. Wrap in heavy duty foil or store in tightly covered container. If cheesecloth dries out, dip in brandy and rewrap cake.

QUINOA SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

DRIED FRUIT AND NUT BISCOTTI

Steps:

• Sift the dry ingredients into a bowl.
• Add eggs, nuts and fruit.
• Mix well.
• Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
• Cool and turn out of pan.
• Slice loaf as thinly as possible and layer on large oven tray.
• Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.

DRIED FRUITS AND NUTS

Steps:

• In a bowl toss ingredients to combine well.

DRIED FRUIT AND NUT SAUCE WITH CILANTRO

Steps:

• Combine the prunes in a saucepan with 1/2 cup water and cook gently, covered, until softened, just 5 to 10 minutes. Drain.
• Combine the prunes in a food processor with the garlic, walnuts, cilantro, parsley, scallion, lemon juice, salt, and pepper. Process for a few seconds, then begin adding the oil in a steady stream until you have created a thick sauce.
• Add some cayenne, taste and adjust seasoning, and serve or cover and refrigerate for up to a few days.