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Apple Blueberry Crisp

Stunning Expressions

Apple Blueberry Crisp by Susan Sbicca

This Apple Blueberry Crisp recipe was submitted to the Del Mar Flavors cookbook by Susan Sbicca. Diane Uke

Fruit Mixture:<br /><br /><br /><br />

  • 5 Granny Smith apples, peeled, cored, cubed<br /><br />
  • 1 basket fresh blueberries<br /><br />
  • 1/2 cup brown sugar<br /><br />
  • 1/2 cup white sugar<br /><br />
  • 1/2 tsp nutmeg<br /><br />
  • 1/2 tsp cinnamon<br /><br />
  • 1/2 tsp ground cloves<br /><br />
  • 2 tbsp lemon juice<br /><br />
  • Pinch salt<br /><br />

Topping:<br /><br />

  • 1 cup  flour<br /><br />
  • 1/2 cup white sugar
  • 5/8 cup brown sugar (1/2 cup + 2 Tbsp.)<br /><br />
  • 1/2 tsp cinnamon<br /><br />
  • 1/2 cup oatmeal<br /><br />
  • 1/4 tsp nutmeg<br /><br />
  • 1/4 lb butter, unsalted, cold, cubed<br /><br />
  • Pinch salt<br /><br />

Fruit Mixture:<br /><br />

  1. Mix sugar and spices together; toss with fruit and lemon juice. Put mixture in a 9 x 13-inch baking dish.

Topping:<br /><br />

  1. In a food processor, place all dry ingredients and pulse until mixed. Add cold butter and pulse until topping comes together squeezed in your hand. Place topping over the top of the fruit mixture. Bake at 375 degrees until filling bubbles, about 30-35 minutes. Serves 6-8.

You can top the warm Apple Blueberry Crisp with a scoop of vanilla ice cream or whipped cream!

|Bibhu Mohapatra Resort 2020|

Stunning Expressions 
Bibhu Mohapatra Resort 2020

					


		
	




			
				



			

			
										
		
	
	
	

		

			
Chile Relleno Bites

						

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Chile Relleno Bites


		




Chile Relleno Bites are a quick hack for making bite sized chile rellenos as an appetizer. Make ahead until you are ready to serve. Savory Experiments






    

  • 1 pound package square wonton wrappers<br /><br /> (Wonton wrappers come in large squares (approximately 5×5) and small squares (approximately 2×2), you can use either. If you get the large you will be cutting them into smaller fourths.<br /><br />)
    • 

  • 16 ounces pepper jack cheese<br /><br />
    • 

  • 2 egg whites<br /><br />
    • 

  • 1 tbsp water<br /><br />
    • 

  • vegetable oil enough to fill 1 inch heavy medium sauce pan<br /><br />
    • 

  • Salsa optional<br /><br />
    • 

  • sour cream optional<br /><br />
    • 





    

  1. 

    Start by prepping your ingredients. See note for wonton wrappers. Cut brick of cheese into four long strips and then again into one inch bricks. Whisk egg whites and water in a small bowl. Use a cutting board or plate for your work space. Use two medium or one large airtight plastic container for freezing/storing. Cut pieces of wax paper to fit in between layers of chile rellenos to prevent sticking. Your fingers will be all gross, so it is best to prepare these items ahead of time.
    

    2. 

  2. 

    You are now ready to start the rolling! I suggest you find something interesting on the tube or radio prior to getting your fingers all mucky. Start by placing one wrapper on your work surface to look like a diamond. Using your fingers, lightly baste egg white mixture over the entire surface. Place one cheese brick in the bottom center. Fold up bottom edge and roll once. Fold in sides to look like an open envelope. Fold over the rest of the way to make a nice, neat little package. Place in your container.
    

    3. 

  3. 

    Continue with remaining cheese and wonton wrappers. Avoid having any of the rellenos touch, as they will freeze together and make it difficult to fry later. You might end up with an uneven number. Save the cheese for use in another dish and/or fry the wonton wrappers to make crispy noodles (the ones they give you as an appetizer in Chinese food restaurants).
    

    4. 

  4. 

    Cover your container and place in the freezer for a minimum of one hour. I've kept these in the freezer in an airtight container for two months or more.
    

    5. 

  5. 

    When you are ready to prepare your rellenos, heat 1 inch of vegetable oil in a heavy medium sauce pan over medium-high heat. Different ranges take varying amounts of time to heat. If you sprinkle a dab of water into the hot oil and it sizzles and spits- it is ready. (Be careful doing this…)
    

    6. 

  6. 

    Using a fry spoon (see picture), add 5-8 (depending on pan size) chile rellenos to hot oil. Flipping once or twice, cook rellenos until they are golden brown and crispy. The way I know they are cooked is when the first relleno starts to leak cheese. The sound of the oil will change dramatically when this happens. Then I know it is time to remove them all before they are void of any cheese. This takes approximately 3-4 minutes and will decrease in time as you fry because your oil will get progressively hotter.
    

    7. 

  7. 

    Remove rellenos with your fry spoon to a paper towel lined plate or baking sheet. If you are making a large batch, heat your oven to the lowest possible temperature to keep warm while frying, but not too hot to have a cheese explosion. Again, the goal is to keep the cheese inside the wrapper!
    

    8. 

  8. 

    Serve immediately with salsa, sour cream or guacamole. 
    

    9. 




			





					


		
	




			
				



			

			
										
		
	
	
	

		

			
Prosciutto-Wrapped Mango Bites

						

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Prosciutto-Wrapped Mango Bites


		




Summertime Appetizer – My Recipes






    

  • 1 ripe mango, peeled<br /><br />
    • 

  • 1 1/2 cups loosely packed arugula<br /><br />
    • 

  • 1 ( 1 oz) package fresh basil<br /><br />
    • 

  • 4 very thin prosciutto or country ham slices<br /><br />
    • 

  • 1/4 tsp coarsely ground pepper<br /><br />
    • 





    

  1. 

    Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.
    

    2. 

  2. 

    Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.
    

    3. 

  3. 

    To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.
    

    4. 





Ask for paper-thin slices of meat at the deli counter. To ease prep, look for a package of presliced mango in the produce section. We do not recommend jarred mango slices—they’re too soft.







					


		
	




			
				



			

			
										
		
	
	
	

		

			
|Elie Saab Resort 2020|

						

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Elie Saab Resort 2020



					


		
	




			
				



			

			
										
		
	
	
	

		

			
Shrimp Guacamole Bites

						

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Shrimp Guacamole Bites


		




Spicy Shrimp Guacamole Bites are the perfect appetizer recipe for any party! Tortilla chips topped with guacamole and juicy roasted shrimp. Erin – Well Plated






    

  • 1 pound raw large shrimp<br /><br /> (25–30 count, peeled and deveined, about 28 shrimp total<br />)
    • 

  • 1 tsp extra-virgin olive oil<br /><br />
    • 

  • 1 1/2 tsp chili powder<br /><br />
    • 

  • 1/4 tsp cumin<br /><br />
    • 

  • 1/4 tsp smoked paprika<br /><br />
    • 

  • 1/4 tsp kosher salt<br /><br />
    • 

  • 1 cup prepared guacamole<br /><br />
    • 

  • 2 tbsp fresh lime juice<br /><br />
    • 

  • 1 tbsp chopped fresh cilantro — plus additional for garnish<br /><br />
    • 

  • 28 Bite-sized round corn tortilla chips <br /><br />
    • 

  • Crumbled feta cheese or queso fresco for serving<br /><br />
    • 





    

  1. 

    Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the shrimp in a large mixing bowl, drizzle with olive oil, then sprinkle with chili powder, cumin, smoked paprika, and kosher salt. Toss to coat, then spread the shrimp on in a single layer on a large baking sheet. Roast for 4 to 6 minutes, just until the shrimp are opaque and cooked through. (Do not overcook, or the shrimp will be chewy.) Set aside.
    

    2. 

  2. 

    In a small bowl, combine the guacamole with the lime juice and 1 tablespoon cilantro.
    

    3. 

  3. 

    To assemble the bites: Top each tortilla chip with a spoonful of the guacamole and a roasted shrimp. Garnish with additional fresh cilantro and cheese. Serve at room temperature.
    

    4. 





    

  • Because the guacamole softens the chips as the bites sit, I recommend assembling the bites immediately before serving.
    • 

  • If you’d like to prep ahead, you can roast the shrimp a few hours in advance. Let come to room temperature before topping the chips. The guacamole can also be stirred with the cilantro and lime juice a few hours in advance. Store it in the refrigerator in an airtight container with plastic wrap pressed on the guac’s surface to deter browning.
    • 






					


		
	




			
				

			
				

			
				



			

			
										
		
	
	
	

		

			
Burberry Accessories 2019

						

				  Stunning Expressions			

					

					

		

							
Burberry Accessories 2019



					


		
	




			
				

			
				

			
				

			
				

			
				



			

			
										
		
	
	
	

		

			
Champagne Fruit Punch

						

				  Stunning Expressions			

					

					

		

							




Champagne Fruit Punch


		




This fruity punch is perfect for a hot summer gathering or evening party. Punchbowl






    

  • 1 thinly sliced peach<br /><br />
    • 

  • 1 cup  raspberries<br /><br />
    • 

  • 1 cup blueberries<br /><br />
    • 

  • 1/4 cup fresh lemon juice<br /><br />
    • 

  • 1/3 cup Simple Syrup<br /><br />
    • 

  • 1 bottle champagne or other sparkling white wine<br /><br />
    • 





    

  1. 

    Mix fruit, lemon juice, and simple syrup before your party and let sit for an hour or so the fruit flavor comes out. Then pour in the champagne or sparkling wine just before serving over ice.
    

    2.