WS #30: Honey-balsamic glazed fruit cup

I love my fruits. Tropical fruits, exotic fruits, fruits of the forest; poached, baked in pies, stuffed in crepes, preserved in jars, blended in smoothies, flambeed with rum, tossed in salads, love them all! But not as much as I love them raw and pure. Straight from the tree, or bush, or from wherever it is your favorite fruit is grown.

I recall reading somewhere that when Mother Nature can no longer contain her joy, she bursts forth in flowers. If that's the case, then she must unleash her love with fruits!

And while I love to grab a nice ripe peach or mango and sink my teeth into the flesh letting the juices dribble down my chin and and arms, I also like chopping them up into a fruit salad (in this case I used strawberries, mangos and bananas), tossing them with a honey-balsamic dressing for a luscious treat. But when I'm feeling decadent, I'll ditch the dressing for some condensed milk. Yum! :)

Note: Proportion of glaze is about 1/2 cup honey to 1 tbsp. balsamic vinegar.

Click on the WS icon above to join the weekenders, and click here to see the other entries for WS #30.

Simple strawberry trifle

I am a huge Friends fanatic, one of those that owns all 10 seasons on dvd, has watched each episode at least 4x so far and has never recovered from the show's end. It still elicits big belly laughs from me and I don't think the humor could ever get old, at least not for me. As much as I've watched the show though, I such at games like Friends Trivia and Scene It Friends edition (both of which I've played with my own bunch of goofy friends who are not unlike the characters of the show in their own way) because I have a horrible memory for details. But I can run full scenes in my head on demand.

One such scene, one of my favorites, is the one where Rachel - who is seriously lacking in the domestic skills department - attempts to make an English Trifle for Thanksgiving. When it's time for dessert, she proudly presents the trifle and when asked what it is, she answers (and I'm paraphrasing here): "It's a trifle, see it's got all these layers - ladyfingers, then jam, and custard, and raspberries, and more ladyfingers, then beef sauteed with peas and onions, and more custard...". The rest try desperately to hide the horror from showing in their faces. They soon discover that some of the pages in the recipe book Rachel used are stuck together, and half the English Trifle recipe merged with half of a Shepherd's Pie.

But that's not the best part. The gang didn't want to hurt her feelings by telling her she messed up, seeing that she had worked so hard on it. So they force themselves to eat it and pretend to like it. When Rachel leaves the room, Ross groans saying that it tastes like feet. Joey, on the other hand, is scarfing it down and announces that he likes it, "What's not to like? Custard? Good. Jam? Good. Meat? Gooooood!"

Heehee. I love it! And I love trifles. Joey's right. What's not to like? Custard, jam, fruits, all good! So because I still had half a bag of broas (ladyfingers) from a recent trip to Bohol I decided to pair them up with the strawberries I bought. This time though I kept it simple and just used sweetened cream and leftover strawberries from some jam I made. It's so easy, not even Rachel could screw this one up. And even if she did, we'd forgive her because we all have a little Rachel in us. That sweet, thoughtful friend with only the best intentions who messes up once in a while but is loved no less for it. :)

Simple Strawberry Trifle

250 grams fresh strawberries
4 pcs ladyfingers or broas (you may also use pound cake)
3 tbsp white sugar
1/4 cup strawberry jam
1/2 cup whipped cream
1 tbsp condensed milk (optional)

Slice the strawberries into thirds and sprinkle with about 1 tbsp sugar. Mix thoroughly and set it aside for about 20 minutes to sweeten.

Whip the cream until it soft peaks form then add 2 tbsps sugar. Whip again to combine. You may also choose to add a spoon of condensed milk into the mixture. If you do add it, lessen the sugar to 1 tbsp. or your cream will be overly sweet. Most of the sweetness will come from the strawberries and the jam.

You can arrange the layers in a trifle bowl if you're making a large batch. But because I was only making for 3, I used my Irish coffee mugs to make individual servings. Start with a layer of broken-up ladyfingers. (If using pound cake, use a small round cookie cutter to shape the layers). Spoon some jam on top of the ladyfingers then assemble the sliced strawberries on top. Add the sweetened cream then repeat the layers. Refrigerate the cups (or trifle bowl) overnight to set and allow the flavors to mingle.

Not only is this super easy to make and great for hot summer days when the mere thought of turning on the oven causes you to break out in a sweat, but it's delicious. Just ask Mr. Spoonman from the photo, he looks mighty happy! :)

I'm off in a few hours and headed for the beach with family and friends so I'd like to wish you all a Happy Easter in advance. See you next week!

Mango & Tomato salad

It's finally becoming a little cooler these days, I wasn't sure how much longer I could take the heat we've been experiencing. What I don't like about such extreme climes is it makes you lazy, or at least it makes me lazy. The heat zaps my energy and for as long as I'm within city limits, I'm imprisoned indoors in the comfort of airconditioning.

Sure we've got electric fans in every room including the kitchen but they're powerless at this point, successful only at recycling the hot air around. And so it was that I stayed away from the oven for the most part of the summer. I was asked a couple of times by friends to make cupcakes but seriously, I'd have to be a masochist to confine myself to the kitchen (which if it weren't for the appliances present I could have mistaken for the steam room at the gym) and work with the heat from the oven.

Salads, of course, are a favorite especially during summer. They're quick and easy to make, and very refreshing. The simpler ones don't require any heat in the preparation, and hence no sweat from our pores. This particular dish could be classified both as a salad or condiment because it's great on it's own or added to complement a major dish such as fish. It's also a great alternative to chutney in tempering hot curries. The original recipe calls for green or unripe mangoes but I like to save those to be eaten with bagoong (shrimp paste). And since we are never without ripe mangoes at home, I can make this everyday if I wish.

I got this recipe from my sister, Ginny. It's excellent! I am really a big fan of the distinctly Asian mix of fish sauce, vinegar and sugar. The way it works together in a sweet, salty and sour burst of flavor is simply ambrosial. Then you add the juicy sweetness of my favorite fruit, the mango and the crunch from the tomatoes, and you have one mind-blowing experience. Chalk another point for simple, no-fuss and absolutely delicious food.

Mango & Tomato Salad

2 ripe mangoes, cubed (you can also use green mangoes if you wish)

2 juicy red tomatoes, coarsely chopped

Start with 1 tbsp each of red cane vinegar, Thai fish sauce or patis and brown sugar

Coriander leaves, chopped

Adjust dressing to taste

The easiest way to cube a mango is to slice it in half on either side of the seed. Then with a knife, make a checkerboard pattern on the flesh of each cheek and then scoop the cubes out. You'll be tempted to scoop them straight into your mouth, be strong and try to resist! Combine the mango with the tomatoes and toss with vinegar, fish sauce and sugar.

If you use green mangoes, use less vinegar to compensate for the sourness of the fruit. For a variation on the dish, and one which would make it more Thai, add some chili powder to the mix!



Thank you to Alanna of A Veggie Venture for this cute image of Blush the Sweet Tomato, and for her efforts in promoting produce from hometown farmer's markets!

Flirting with yogurt

Mmm...yogurt. What can I say about yogurt that hasn't already been said? Yogurt rocks and I am a groupie. Now I love all kinds of yogurt whether flavored or fruit-topped, as a drink (like lassi) or thick like labneh. But I will always prefer it natural where it's like a clean slate or a blank canvass awaiting your creative concoctions. It is so versatile, and the different ideas for what to put on it, mix with it or stir in it are literally endless!

But hang on a minute, this isn't a post about yogurt. This is about one of my favorite things to eat it with - fruit preserves. The strawberry jam I made recently was perfect for this! Another type of jam that I love having with yogurt is guava. Until I make my own guava jam (a personal goal of mine), I am very happy with this one using the "authentic old spanish recipe of Dona Maria Luz from Hacienda Conchita". It is so good I've gone through about 3 jars already this year I think.

But wait, what is this? There's a new kid on the block and she's competing for mr. yogurt's attention, you say? She calls herself Jalea de Manga. Hmmm, pretty fancy name there for mango jam. But does she bring it?

Ohhhh she brought it, alright! She's beautiful, golden like the sunset, and sweet. But don't be fooled by her mild sweetness, she packs a mighty fruity punch! She's not bogged down by too much sugar and is free of preservatives just like Ms. Guava Jelly over there. She's luscious and voluptuous whereas guava jelly is smooth and alluring. Pretty stiff competition don't you think?

Who will the smooth and slick Mr. Yogurt pick today?

Guava Jelly (P190) and Jalea de Manga (P215) are available by order.
Just call 842-1374/75
Pick up at 132 Bunga St. Ayala Alabang

The Chutney Project & The List

I am constantly making lists. I've got them all over the place, in scraps of paper in my wallet, on my pda phone, in notebooks, and if you go through my laptop you'll find lots more. It gives my life some sense of order. But above all, it helps me remember since I have such a horrible memory. The best part about making these lists is the gratification one gets from taking that pen and drawing a line across that item, or placing that neat check mark beside it.

Yesterday, I did just that. I almost danced a little jig as I crossed out mango chutney from my 'list of food to try and make at home', from hereon we will refer to simply as The List. Our chutney supply comes from my tita who lives in our village. The fact that our source is only a few blocks away has proven to be so convenient especially when curry is served for Sunday lunch and we whip out the jar only to find that we're running dangerously low on chutney. So while on one of these chutney runs I thought, why don't I make my own? And so that was the day it was added to The List.

I had so many recipes to choose from for my first attempt. Eventually, I settled on the one from The Gourmet Cookbook (pp. 906-907). I tried to stick to the recipe as much as possible but didn't have any red pepper flakes on hand so I left that out.

Mango Chutney from The Gourmet Cookbook

3 large firm but ripe mangoes (I used 4 Philippine mangoes), peeled, pitted and cut into 1-inch chunks
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup cider vinegar
1/2 cup packed brown sugar
1 (3 inch) cinnamon stick
1 garlic clove, smashed
1 tsp. mustard seeds
1 tsp. red pepper flakes
3/4 tsp. salt
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. fennel seeds

Chill a small plate for testing chutney.

Combine all ingredients in a 3-quart heavy saucepan and bring to a boil, stirring frequently. Reduce heat and simmer, skimming away any foam and stirring frequently as chutney thickens for about 30-35 minutes.

Remove saucepan from heat while testing for doneness. Drop a spoonful of chutney onto the chilled plate. Refrigerate for 1 minute, then tilt plate; chutney should remain in a mound and not run. Transfer chutney to a bowl to cool, uncovered. Once thoroughly cooled, refrigerate for at least 1 day to allow flavors to develop.

I doubled the amount of sugar to 1 cup and simmered it for another 10 minutes to allow more of the vinegar to evaporate because I felt it was a little too sour. It turned out sweet and tangy with the nice juicy chunks of mango. All in all, it was not exactly what I hoped for, but a pretty good start.

The chutney didn't come out as dark as I would have liked, and I think that has a lot to do with the fact that I used light brown sugar instead of dark brown. Now all I need is a good chicken tikka masala or lamb curry to test it with. Meanwhile, I'll be trying other recipes that include raisins, allspice and cloves, which I think are essential in a good chutney.

For those of you who live in Manila and haven't already heard: Assad's (that wonderful Indian mini-mart from UN Ave.) has opened a branch on Jupiter St. (Yay!) They haven't installed a phone yet, but you can easily find it next to Red Ribbon and near Nullah. That's where I got all the spices I needed and at super reasonable prices. I'm so happy I no longer have to go all the way to UN Ave. for that! :)