Macedonia Recipes

FRUIT SALAD: MACEDONIA

Fruit Salad: Macedonia image

Provided by Food Network

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound strawberries, hulled and quartered
1 pint blueberries
1 pint blackberries
1 pint raspberries
Juice of 3 oranges
Juice of 1 lemon
2 tablespoons sugar, optional
Small handful fresh mint, leaves picked and chopped

Steps:

Chop the strawberries and add to a large bowl with the blueberries, blackberries, and raspberries. Add the orange juice, lemon juice, sugar, if using, and mint. Cover with plastic wrap and put in the refrigerator to marinate for at least a couple of hours.

MACEDONIAN SALAD

Macedonian Salad image

Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette

Provided by Food Network

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller
a little oil for the baking tray
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium clove garlic, minced
1/2 teaspoon salt (more, to taste)
Freshly ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or oregno
1 tablespoon fresh lemon juice
1/4 cup (packed) finely minced parsley
2 small scallions, very finely minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
1 medium tomato, diced
Olives (Greek, oil-cured, or Nicoise)
Yogurt
Crumbled Feta cheese

Steps:

1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

FRESH FRUIT MACEDONIA

Fresh Fruit Macedonia image

A mixture of fresh fruit. From southern Europe, including Italy. Cook time includes 1 hour chill time.

Provided by Charmie777

Categories Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

4 cups fresh fruit
1 cup dry white wine or 1 cup champagne
1/4 cup sugar
1 tablespoon lemon juice
whipped cream (optional)

Steps:

If necessary, peel fruits and cut into bite-size pieces to make 4 cups.
Combine wine, sugar, and lemon juice.
Pour wine mixture over fruits; stir gently to mix.
Cover; refrigerate for 1 to 2 hours.
To serve, top with dollop of whipped cream, if desired.

Nutrition Facts : Calories 66.2, Sodium 1.6, Carbohydrate 9.6, Sugar 8.6

MACEDONIA

Macedonia image

Categories Summer Boil

Yield serves: 6 to 8

Number Of Ingredients 5

Ingredients

2 cups sugar
Zest of 1 lemon, removed in large strips with a peeler
4 cups assorted summer fruit (any combo of the following: peaches, nectarines, plums, cantaloupe, honeydew, watermelon, strawberries, raspberries, blueberries, or any other firm-fleshed fruit you like), cut into bite-size pieces
8 fresh mint leaves, cut into a chiffonade just before serving (see page 58)
1 pint lemon sorbet

Steps:

In a medium saucepan, combine the sugar with 2 cups water and the lemon zest. Bring to a boil (BTB), then turn off the heat and let cool. (You have made simple syrup!) When the syrup is cool, remove the lemon zest.
Transfer the syrup to a large mixing bowl, add the fruit, and mix to combine. Cover and refrigerate for at least 1 hour-the idea is to serve this COLD on a HOT summer day.
Ladle the fruit into individual serving bowls and sprinkle with the mint.
Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold!

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