Overrun with ripe avocados. What to do besides guac or salad?
avocado soup! here is one of many variations: http://recipeisland.com/blog1/recipe-type/soup-recipes/caribbean-avocado-soup-2/
smear on a smoked turkey sandwich.
eggs florentine with avocado sauce: http://bethsjourney.com/2010/05/07/eggs-florentine-with-creamy-avocado-sauce/
vietnamese avocado smoothie: http://www.whats4eats.com/beverages/sinh-to-bo-recipe
avocado sauce for fish tacos: http://www.cooking-mexican-recipes.co...
DItto on the avocado soup- Sara Foster has a fantastic one called Chilled Avocado Soup out of her Fresh Everyday Cookbook... I made it all the time in the summer when avocados are in the house long enough that we have too many (rarely happens sadly. I love avocados)
3 ripe Haas Avocados, peeled, pitted and roughly chopped
1 med cucumber, peeled, seeded, roughly chopped
5 scallions, roughly chopped (white and green parts)
2 garlic cloves, roughly chopped
4c chicken or veggie broth
1c well-shaken buttermilk
Grated zest & juice of 2 limes
1c spinach leaves, stems removed, washed and drained
1/4c fresh cilantro leaves, plus more for garnish
2 t sea salt, plus more to toaste
1/2t freshly ground black pepper, plus more to taste
Put avocado, cucumber, scallions, garlic, 1c chicken broth, buttermilk, lime zest, lime juice, spinach, cilantro, 2t salt, and 1/2t pepper in bowl of food processor fitted with a metal blade or jar of a blender and process until smooth. (Depending on size of the food processor, you may need to go in batches)
Pour soup into large plastic container. Gradually stir in remaining broth until soup reaches a smooth, soupy consistency. Season with additional salt and pepper to taste. Cover and chill for 1 hour. Best served day it's made.
- Use them as a spread for sandwiches instead of mayo
- Mash with salt and pepper, smear on a fresh, warm corn tortilla, wrap and eat
- Tomato, avocado, fresh mozz, drizzle of olive oil, salt and peper
- Eat straight out of the shell, drizzle of italian or french dressing if desired
- Blend with yogurt, garlic seasonings to taste and use as a sauce for firm white fish or seafood
- Salad dressing
- Chilled soup
- BLT + avocado
- Add chopped peaches, apricots, plums and mango to guacamole, top with pomegranate seeds for a variation
- Compound butter
- Chopped pink grapefruit + chopped avocado + chopped peanuts + cilantro or mint
- Visit Calavo Avocado (California Avocado Growers Assoc) page for more ideas - http://www.calavo.com/recipes.php
Taking a cue from another excess produce thread ... think dessert
Avocado Fudge Recipe ... because you weren't getting enough fat from butter in fudge ...or as I like to think of this ... kill your friends with kindess
Avocado Jalapeno Ice Cream
Chocolate Almond Avocado Brownies
Butter fruit dessert
Avocado, Chocolate, a nd Sweet Potato Pudding
Healrty Dark Chocolate Avocado Muffins
Avocado corn muffings
Cheddar Avocado Muffins - ok, they're savory, but bacon is involved too.
Butter fruit dessert
Avocado Lime Tea Cookies
Chocolate avocado pie
Chocolate Avocado Cake With Avocado Buttercream ... don't know about chocolate and avocado, but somehow avocado buttercream sounds good
Avocado Cake with Lime Browned Butter Icing
Avocado Pound Cake ... to put on the pounds
Lemon avocado cake
Avocado pistachio cake
And lots of recipes from the California Avocado board. Most are savory such as an avocado melt. There are a few sweet recipes like avocado and strawberry parfail
Zero. A recent post in another thread about 'think dessert' got me curious so I just googgled. If the OP is overrun with avocados then doing some testing probably won't cost much.
I'll probably check dessert recipes in the future if I am overrun with some produce item or another.
I'm sure it's too late for you now but I would personally try a little vinegar. I think the acidic ingredients are there at least in part to prevent the avocado browning and vinegar would do that, as well as add brightness.)
(she uses lemon but talks about alternate recipes with vinegar
Yogurt and sour cream, thinned with milk if necessary, are good buttermilk subs.
I used to make one with broth, yoghurt, and curry powder.
There's an item on a local menu that is fried avocado halves with shrimp in them. The frying seems like a wy to make a great combination less great.
I used to have a dish at a local Mexican place that I loved, enchiladas stuffed with big chunks of avocado and strips of poblano and onion.