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Aug 16

California White Nectarine Pavlova

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219summerwhite_nectarine_pavlova

Makes 6 Servings Prep Time: 15 minutesCook Time: 45 minutes

Ingredients

3 egg whites, at room temperature

3/4 cup sugar

1 teaspoon cornstarch

1/2 teaspoon almond extract

1/4 teaspoon cream of tartar

1 cup heavy whipping cream

2 teaspoon powdered sugar

1/4 teaspoon cinnamon

3 fresh California Summerwhite® nectarines, pitted and sliced

Honey and Lemon Drizzle

1/3 cup warm honey

1 teaspoon tablespoon lemon juice

1/4 teaspoon almond extract

Directions

Preheat oven to 225°F and line a baking sheet with parchment paper. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and continue beating until stiff and glossy. Add cornstarch, almond extract and cream of tartar; beat for 30 seconds more. Spread into six 4-inch circles on prepared baking sheet, making a well in the center with the back of a spoon. Bake for 45 minutes, then turn oven off and leave meringues in the oven with the door closed for 1 hour. Remove from oven and let cool. Beat cream with powdered sugar and cinnamon in a small bowl with an electric mixer until stiff peaks form. Fill each meringue with cream and arrange nectarine slices on top. Stir together honey, lemon juice and extract; drizzle over nectarines.

Per serving: 310 calories, 3g protein, 45g carbohydrate, 15g total fat, 55mg cholesterol, 45mg sodium, 1g fiber.

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May 19

Chicken Naanini/Nectarine Chutney

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moroccan-chicken-naanini-with-nectarine-chutneysmMakes 4 servings.

Prep Time

Prep time: 30 minutes

Marinate time: 2 hours

Cook Time

30 minutes

Ingredients

Moroccan Chicken

4 boneless, skinless chicken breasts

1/2 cup harissa paste*

1/2 cup fresh lime juice

1/2 teaspoon salt

4 pieces naan bread, halved

1 tablespoon canola or vegetable oil

4 large roasted red bell pepper strips

*Harissa paste is found in the imported or specialty section of the supermarket.  Following is a substitution if unavailable.

Harissa Paste: Puree 1 cup roasted red bell pepper strips, 1 tablespoon each: olive oil and lime juice, 2 teaspoons cayenne pepper, 1/2 teaspoon each: ground cumin, ground caraway, ground coriander, salt and 1 clove garlic in a blender or food processor until smooth.

Nectarine Chutney

2 cups peeled, chopped ripe California nectarines (2-3 nectarines)

1/2 cup minced shallots

1/3 cup white wine vinegar

1/3 cup brown sugar

1 1/2 tablespoons grated fresh ginger

1/4 teaspoon each: cinnamon and ground allspice

Preparation

Place chicken breasts between plastic wrap and pound to flatten. Add harissa paste, lime juice and salt in a large resealable plastic bag. Knead bag to mix, then add chicken. Seal bag, then turn several times until well coated with mixture. Refrigerate for 2 hours to marinate. Meanwhile, stir together chutney ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Remove cover and cook for 5 to 10 minutes more to cook off excess liquid. (Chutney may be made several days ahead and stored tightly covered in the refrigerator.) Cook chicken over medium-hot grill for about 5 minutes on each side or until cooked through. Place cooked chicken on half of the bread pieces. Spread on chutney and top with pepper strip and remaining bread. Brush both sides lightly with oil and place on grill over medium heat. Press down to flatten slightly with a panini press or foil-covered brick, and cook for about 3 to 5 minutes on each side or until lightly browned. Serve with additional chutney, if desired.

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Sep 18

Last Chance for a California Nectarine

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Stores have filled up with bags upon bags of sugar bombed candy and those with sensitive noses notice the wind is stirring up trouble for their sinuses. Fall is a stones throw away, and while most people are  packing in the patio furniture and cooling off the BBQ’s, California nectarine growers are still holding onto the last bit of summer. The harvest period for California stone fruit runs from April to October - so while the season is about to sing a swan song there are still some amazing nectarine varieties shipping to stores.

It is important to note that there will probably be nectarines in stores all year round. The stone fruit that we see in our winter is the summer fruit from countries below the equator - as they have the exact opposite growing season.

The best advice we can give is to get your fill now because after the next 3-4 weeks there are not going to be any domestically grown nectarines at the store until late April. So get some for yourself and your family. Maybe instead of passing out candy for Halloween, give the little ghouls some homemade Nectarine Jam!

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Nectarine Jam

Prep time: 30 minutes (each batch)

Cook time: about 10 minutes

Ingredients

5 cups cubed California nectarines

1/2 cup lemon juice

1 package pectin

7 cups sugar

Directions

Wash canning jars and bands in the dishwasher to sterilize. Place lids in boiling water and remove from heat; dry just before using. Place chopped fruit in a food processor; pulse on and off to coarsely chop. Place in a large saucepan with lemon juice and pectin. Bring to a full rolling boil over high heat, stirring frequently. Stir in sugar and return to a boil; cook and stir for 4 minutes more. (Reduce heat to medium if mixture starts to foam). Carefully pour hot mixture into jars and wipe off rims with a clean damp cloth. Top with lids, then screw on bands tightly; turn jars upside down and place on a towel. After 5 minutes, turn jars upright. Let sit for 1 day, then check seals by pressing lids. If lids give when pressed down, they did not seal properly. These jars should be kept in the refrigerator.

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Sep 15

Nectarine Neufchatel Cheesecake

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nect-chees

Prep time: 20 minutes
Cook time: 35 minutes
Chill time: at least 3 hours

Ingredients:

12 oz. Neufchatel (1/3 lees fat cream cheese),at room temperature 1/3 cup sugar

1/3 cup fat-free plain Greek yogurt

1 egg

3 egg whites

1 (6-oz.) ready-to-use natural graham cracker pie crust (with no trans fat)

1 tablespoon honey

1 Tablespoon fresh lemon juice

2 fresh California nectarines, pitted and diced

2 teaspoons finely chopped fresh mint

Makes 8 servings

Directions:

Preheat oven to 325°F. Beat cream cheese, yogurt, sugar and extracts with an electric mixer until smooth. Add egg whites and eggs, beat just until smooth. Pour into crust and bake for 35 minutes or until center is nearly set. Cool on rack, then refrigerate for 3 hours or until well chilled. Whisk together honey and lemon juice in a medium bowl. Add nectarines and mint and toss gently. Just before serving, top each slice with nectarine mixture. Sprinkle with almonds, if desired.

Nutritional analysis per serving: Calories: 280; Fat: 16g; Saturated Fat: 8g; Trans Fat: 0g, Cholesterol: 60mg; Sodium: 330mg; Carbohydrates: 28g; Fiber: 1g; Sugars: 12g; Protein: 8g; Vitamin A: 15%; Vitamin C: 6%; Calcium: 6%; Iron: 4%

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Jul 16

Prosciutto-Wrapped White Nectarines

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procutto-nectarines

Makes 20 Servings Prep Time: 10 minutes Cook Time: 4-6 minutes

Ingredients

2 large fresh California Summerwhite®  nectarines

20 thin strips prosciutto (about 4 oz.)

½ cup crumbled Gorgonzola cheeze

Directions

Preheat broiler and line a baking sheet with foil. Cut each nectarine into 10 slices and wrap each with a prosciutto strip. Place on prepared baking sheet and broil for 2 to 3 minutes on each side or until prosciutto is crispy. While warm, sprinkle with cheese. Serve with toothpicks.

Per serving: 30 calories, 2g protein, 2g carbohydrate, 2g total fat, 5mg cholesterol, 190mg sodium, 0g fiber. 

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Jun 22

Nectarine Spa Cobb Salad Wraps

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spa-cobb-salad-wraps-062

Prep time: 15 minutes

Dressing

1 (15-oz.) can white cannellini or Great Northern beans, rinsed and drained, divided

2 large cloves garlic, peeled

1 fresh California nectarine, pitted and diced

3 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

Sea salt to taste

Salad

5 large fresh basil leaves, chopped

4 slices bacon, cooked crisp and crumbled

2 fresh California nectarines, pitted and sliced

1 avocado, peeled, pitted and cubed

1 (5-oz.) package mixed baby greens

1 cup bite-size pieces grilled or roasted boneless, skinless chicken or turkey breast, chilled

½  cup slivered red onion

¼   cup crumbled blue cheese

4 large whole wheat wraps or tortillas

Directions

Puree 1/3 cup beans with remaining dressing ingredients in a blender until smooth; set aside. Toss remaining beans with all salad ingredients in a large bowl. Drizzle with dressing and toss gently. Place equal amounts of salad in the center of each wrap. Fold in one side then roll up to enclose.

Makes 4 wraps

Nutritional analysis per serving: Calories: 478; Fat: 21g; Saturated Fat: 5g; Trans Fat: 0g, Cholesterol: 50mg; Sodium: 647mg; Carbohydrates: 55g; Fiber: 12g; Sugars: 12g; Protein: 27g; Vitamin A: 30%; Vitamin C: 25%; Calcium: 15%; Iron: 20%

 

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