For Apricot Lovers --
- alkapal Dec 5, 2011 12:11 AM
I saw this recipe for an apricot-ginger-pine nut breakfast bread, and I thought it would offer a nice alternative to some of the typical winter seasonal flavors.
If you love apricots, I'd love for you to share your favorite recipes -- sweet, not-so-sweet and savory.
sounds like a nice flavor combo. Lemon or mandarin flavored olive oil might be nice too; I'd be tempted to add some chopped candied ginger. thanks for posting this!
My mom made out of this world apricot tarts at the holidays using pie dough, stewed dried apricots (with a few chopped pits for flavor) and some meyer lemon juice to brighten. These were SO good!
I made an apricot, crystalized ginger & thyme conserve this summer. Delicious! Chunky consistency with bits of chopped candied ginger throughout. Great on an english muffin:)
I will look for the recipe and get back to you.
Earlier this year, I made these wonderful apricot-orange shortbread bars after a CH poster recommended them: http://www.epicurious.com/recipes/foo...
They're made with preserves, not fresh or dried apricots, and an almond crumble topping. Super delicious, and apricots and almonds are such a perfect pairing.
Also a liqueur made from dried apricots is divine poured over vanilla ice cream, among other things. It has really great apricot flavor. Recipe's in this post: http://chowhound.chow.com/topics/3042...
sweet or savory, apricot makes me happy :) some good ones...
also love 'em in granola, muffins, biscotti, oatmeal bars & clafoutis. and some of my favorite flavors to pair with them are cardamom, pistachio, ginger, cinnamon, anise, coconut, chocolate, balsamic vinegar, cider vinegar, meyer lemon & black pepper.
I've been making apricot chicken with caramelized onions and ginger. Caramelize some onion, grate in fresh ginger and add in apricot preserves. Salt and pepper to taste. Spoon over chicken pieces and bake at 350 til done. I also made this with pressed tofu instead of chicken, and the vegetarians liked it (well, minus the non-apricot-loving teen.)
Also raspberry-apricot almond danish, from a recipe in Baking With Julia.
I warm apple cider in a pot and add dried apricots to soften then pulse in a food processor.
I use the apricot puree on toast, in baked goods, in smoothies, as jam, in yogurt and this morning as part of the filling for pastry. It keeps in the frig for weeks.
Apricot pistachio shortbreads with apricot cream sandwiched btwn two cookies tastes lovely and looks great.
Maida Heatter offers an Apricot Cheesecake in her "Best Dessert Book Ever" (1990) -- it's made in a loaf pan and has two layers -- apricot puree is mixed into half the batter, so when unmolded there's an apricot-y, more tart top layer contrasting with the smoother creamier plain one below it. It's a smaller cake (serves 6-8) and looks fetching garnished with a few red berries.