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Tuesday, July 20, 2010

Keeping Fruit Fresh


One of the joys of summer is having an abundance of fresh fruit to eat and cook with.

The best way to keep any fruit fresher longer to to keep it whole and with the stem attached.

Apples and peaches and pears we never cut into before using because they will turn brown and maybe even mushy.

But most times we never think about stemming berries, cherries, and grapes for using later.

It is easier, but not better.

All berries, including grapes will keep longer with the stem attached.

So, if you want to make something with them, stem and/or pit them right before using.

If you stem them, they will only last a few days at most. Unstemmed, they can last up to a week or maybe longer.

Plus, if you stem or pit them they will lose nutritional value. If any of the skin gets ripped and exposes the inner fruit they just won't be as healthy.

So, if you grow or pick your own berries or cherries, cut the stems when you pick instead of just pulling the berry off the stem.
Raspberries, due to the way they grow, do just get pulled off the stem.

If you buy them and they still have the stems, leave them til you are going to use them.


Quiche Lorraine


Quiche is great for brunch or even a light supper. It is pretty simple to make.

Preheat your oven to 450 degrees Fahrenheit.

Ingredients:

1- single crust pastry for 9" pie
6 slices bacon
1 medium onion, sliced
3 beaten eggs
1-1/2 cups milk
1/4 teaspoon salt
dash ground nutmeg
1-1/2 cups shredded Swiss cheese(6 oz.)
1 Tablespoon flour

Put your pie crust into a 9" pie plate. Over the top of the crust lay a double thickness of foil.
Put into preheated oven and bake for 8 minutes.
Take out foil.
Bake the crust 4-5 more minutes until crust is set and dry. If you hear moisture coming from the crust it is not done.
Remove from the oven and reduce oven temperature to 325 degrees.

While the crust is baking, cook the bacon until crisp.
Drain, but leave about 2 tablespoons bacon drippings in pan.
Crumble the bacon and set aside.
Cook the onion in the bacon drippings until tender. Takes about 5 minutes.
Drain.
Add to the crumbled bacon.

In a mixing bowl, beat the eggs, milk, salt, and nutmeg.
Stir in the bacon and onion.

In a separate bowl, toss the flour and cheese together.
Add that to the egg mixture.

Pour the egg mixture carefully into the hot baked pastry.

Bake for 35-40 minutes or til a knife inserted near the center comes out clean.

Let stand 10 minutes before serving.

Serves 6.

A couple things to remember- DO NOT prick the crust with a fork.
Also the creamer the Swiss cheese, the creamier the resulting quiche will be.

Yummy!