Pomegranate, apple, fennel, and peppery almond salad.

pomfennalsm.jpgWinter salads can be challenging when tomatoes are tasteless and some weeks even hearty greens can let you down. This salad of pomegranate, apple, and fennel is crunchy and fresh-tasting. 

Pomegranates add a bright flavour and full of Vitamin C. Wonderful Almond Accents in the Sea Salt & Cracked Pepper flavour give the salad a piquant twist. 

Serves 2 (double for 4)


In a clean jar with a tight fitting lid:

¼ cup pomegranate molasses (find it in Middle Eastern grocers or at specialty stores)

¼ cup honey

½ cup Apple cider vinegar

¼ cup good oil

1 clove peeled crushed garlic

1 tsp. Dijon mustard


For the salad:

Rinse and slice thinly one bulb of fennel (Use a sharp knife or mandolin)

Thinly slice ¼ medium peeled onions

Peel and slice 1 medium apple, such as the Honeycrisp variety

Toss with vinaigrette and arrange on plates, then top with:

1 ½ tbsp. pomegranate arils per serving

1 Tbsp. Wonderful Almond Accents in the Sea Salt & Cracked Pepper flavour

(NB: Almonds have 45 calories per Tbsp.)





Sweet almond, apple, and fig tart

This tart has the heady aroma of almonds, the sweet richness of ripe figs, and the sweet-tartness of apples. The nutty marzipan-like filling surrounds the layers of thinly-sliced fruit in a buttery, cookie-like crust.  This recipe is perfect, if you have been looking for something special to do with all the wonderful ripe figs that are available now.
You can make this tart with a frozen prepared pie crust, but our French-style sable crust is so delicious, you should try it. If it breaks as you roll it out, chill it for a bit, or just pat the pieces into the tart shell. It will look and taste perfect when you serve it.
Preheat oven to 400f/230c
1¾ cup/450 grams of soft southern flour (such as White Lily brand) or 1¼ cup (425 grams) of all-purpose flour, and ½ cup (118 grams) of cake/pastry flour.
3 Tbsp sugar
Cut 6 ounces/170 grams of ice-cold butter into pieces, and pulse them into the flour and sugar, until coarse crumbs develop.
Pour in as you pulse 2 to 4 Tbsp of ice cold water with 1tsp salt. The dough should form a ball.
Roll out the dough with small amount of flour. Rolling it on wax paper allows you pick it up and flip it into the pan more easily. Roll from the center out, and do not touch the dough too much.
Place in a 9-inch French tart pan with a removable bottom.
Chill the tart shell while preparing filling
Place in the food processor bowl:
1 cup/273 ml of almonds
½ cup/118 ml of sugar
Pulse until the almonds are ground, but still have some texture
3 ounces/85 grams of softened butter
2 tsp. almond extract
4 eggs
¼ cup/59 ml flour
Pulse until well blended, but do not overmix!
Slice fruit or berries to fill the tart half-full. Use peeled peaches, plums, apples, etc.
¼ cup (59 ml) of any juice that goes with the fruit in your tart and ¾ cup/177 ml sugar. Boil until thick and syrupy.
Fill the tart with the fruit. Arrange it attractively. Pour in the filling. Place the tart in the oven and reduce heat to 350f/180c. Bake for 40 minutes and then remove the tart to glaze. Spread the glaze with a metal spoon evenly over the top of the hot tart.
Be careful, it will be very hot!!! Return to oven for 10 minutes.

Get juiced!

Fresh juice is popular. You can buy it at juice shops, the grocery store, or even have it delivered. You can get plain juice or even juice that you chew. Or you can make it yourself, as I did recently, using the Ronco Smart Juicer.
I was a little wary of juicing. The last time I tried it was with a friend who was a crazy about it. Her “top of the line" machine took 10 minutes to assemble and then another 20 minutes to clean.  I found the whole process tedious.  And for all that trouble, she didn’t even end up with much juice.
But the Ronco machine looked easy to use and clean. Plus, I could make the juice the way I wanted and when I wanted, without having to drive anywhere. In Atlanta, the simplest errands can involve a car trip.
I decided to make a juice of fresh beets, carrots, apples, ginger and mint. I like a lot of ginger, which can clog inferior juicers, but the Ronco handled it. The machine was a snap to use. The juice and pulp were separated, which I like. Juice lovers can add it back it in. I prefer no pulp at all.
When I was done the machine was a snap to clean. It pulled apart in seconds. I was able to rinse it clean. The grinding mechanism cleaned up in minutes with the little brush that came in the box.
According to Ronco the slow juicing technology produces 43 percent more Vitamin C, and 61 percent more Vitamin A.
The manufacturer says it also extracts 35 percent more juice than other machines. I was happy with amount of juice from the vegetables I used.
Beet, Carrot, Apple, Ginger, Mint Juice:
2 medium peeled beets
1 washed and unpeeled apple quartered
4 inches of peeled ginger root
½ cup washed and peeled baby carrots
1 handful of washed mint leaves

Fabulous harvest fruit cobbler

Cobbler is an old-fashioned recipe that’s perfect for harvest time. You can make it with almost any fruit — peaches, plums, apricots, pears, or apples. Recently I made one with fresh figs. It takes no special skill, so even a beginner can do it. The rich biscuit-like cake soaks up the tasty fruit juices released in baking. If you want to whip it together in minutes, use good frozen fruit; I often do and it is fabulous. Cobbler is not only quick to make, it disappears quickly too!
Use a high side 8 or 9 inch cake pan and grease well with butter.
Preheat oven to 425 f/200c
Cut enough fruit to cover the bottom of the cake pan
Toss the fruit with 2/3 cup of sugar, 1tbsp. flour and 1tsp. cinnamon and grate rind of lemon. Arrange the fruit to cover the bottom of pan in an overlapping  concentric circle to make an attractive pattern. NB: Do this with care as you will invert the finished cake. Pour over 4 tbsp. melted butter.
Whisk together:
2 cups of flour
1 cup of sugar
2 tsp. baking powder
½ tsp. salt
4 beaten eggs
4 tbsp. melted butter
1/4  cup milk
Mix well –do not beat
Spread over fruit
Bake 30 minutes
Cool for 15 minutes then invert cake on to platter
Top cooled cake with sanding sugar or powder sugar