applecrisp1
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Post by applecrisp1 on Dec 24, 2016 13:55:21 GMT -5
I got a food gift basket and going thru the goodies. Many of the items I have no questions on how to use them, Think biscotti, mik chocolate, olive oi, mustards .....
A few of the items made me wonder how best to use?
In the basket was a bag of sunflower seeds (these are roasted/salted shelled) -- what do you do with them? Of course you can snack on them plain or toss in a salad. Any other ideas? I don't know anything about sunflower seeds nutrition wise.
Lots of jam --- most the usual ones, but one is fig jam. Not sure how best to use that.other than maybe with some cheese/crackers. I'm interested in trying the Himalayan pink salt -- certainly something different from my usual Morton kosher salt. (I haven't tried the salt yet, but love the wooden spoon it comes with). Jarred artichoke hearts, Fig balsamic glaze.....
Off to look up Lyle's Black Treacle.(I've heard of Lyle's Syrup but not this).
Thx.
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Gail
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Post by Gail on Dec 24, 2016 14:09:19 GMT -5
 Besides the obvious use of jam on breads, I LOVE the combination of fig jam, a white cheese like brie, and crackers. As for the artichoke hearts, I go through those like crazy. My top two uses are when making a very thin-crust pizza (with buffalo mozzarella, San Marzano tomatoes, prosciutto, olives and mushrooms) or with lamb chops. I buy the loin chops, season and sear, then pop in the oven to cook through 5 - 10 minutes, tossing in a mixture of fresh chopped, seeded tomatoes, black olives, artichoke hearts, and a tinge of olive oil. Serve with the veg relish on top. Yum!
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Post by PattiA on Dec 24, 2016 15:31:44 GMT -5
I second fig jam with brie. It makes fabulous brie kisses. It is also good with chicken and pork. Try a riff on the CL Raspberry-Balsamic Chicken using the fig jam instead of raspberry. Use chicken or pork cutlets. Yum. |
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Deleted
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Post by Deleted on Dec 24, 2016 15:46:59 GMT -5
For the artichoke hearts
Make artichoke lemon pesto. there are lots of recipes online for examples. Add the pesto to pasta or pasta salads or smeared on crostini, or an accompaniment to Seafood - salmon Etc
Chicken piccata with artichoke hearts.
Pasta with gremolata and artichoke hearts, tossed with EVO and sprinkled with Parmesan reggiano.
Vegetable lasagna with bechamel sauce. There's a copycat recipe on the web for Stouffer's vegetable lasagna that I think the artichoke hearts would pair well with.
spinach artichoke dip.
I like to add Artichoke hearts 2 pasta salad with sun-dried tomatoes or halved grape or cherry tomatoes black olives mozzarella cheese or anything you like.
Artichoke tuna melts served open-faced on toasted English muffins.
a party platter with baked brie, artichoke lemon pesto, crostini, sliced apples or pears and fig Jam. Prosecco, Pinot Grigio or whatever you like to wash it all down.
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Post by swedishcook on Dec 24, 2016 16:40:57 GMT -5
I like a salad combining (quartered) artichoke hearts and tomatoes. If you want to add some chicken there is CL's Chicken, Tomato and Artichoke Salad www.myrecipes.com/m/recipe/chicken-tomato-artichoke-saladI always find fig jam in the cheese department and I second the suggestions given. If an opened jar sits in my fridge I happily sneak a spoon of it just because I love the taste  |
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joanieb
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Post by joanieb on Dec 24, 2016 17:49:25 GMT -5
That sounds like a lovely and tasty gift! I like the sunflower seeds as snacks and in salads. Artichoke hearts go nicely in pasta salads with a Greek or Italian bent. And the fig jam! What a nice treasure! Hard to find here, except in specialty stores. Agree with the Brie pairing, Brie kisses YUM! One of my fave uses is making a panini or open-faced "toast" with the fig jam spread on a slice of ciabatta, with a few pieces of prosciutto and blobs of Brie. Press or toast til melty and the prosciutto curls up a bit!
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Post by wallycat on Dec 24, 2016 18:21:34 GMT -5
I've added artichoke hearts into a frittata as well. They are great if you are serving a bitter green or something bitter because anything you taste after the artichokes tastes sweeter. I've also eaten them straight or tossed with feta cheese/red pepper chunks and chunks of romaine (cut up bite sized pieces).
I used to buy sunflower seed butter and use it like peanut butter. The actual seeds you can top yogurt or salads, you can put them in the food processor and make your own seed butter. If you bake, you can use them in cookie recipes. I love just snacking on them.
You can use the fig balsamic glaze as the vinegar base in dressings, cook it down to make a syrupy sauce, or use it in a marinade, then cook off the marinade for a sauce.
YUM!
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Post by karenw on Dec 24, 2016 19:16:06 GMT -5
Sounds like a very yummy gift basket. A couple of other ideas come to my mind: Fig jam....I am not a big cheese fan esp, brie so I see the fig jam as part of a filling for a breakfast muffin. Maybe mixed with a bit of cream cheese or peanut butter or finely chopped walnuts with a bit of citrus zest. Balsamic glaze-we like to drizzle this on pizza when it comes out of the oven, whether it be a homemade pizza or to "doctor" a store bought pie. Sunflower seeds-I have a dip/spread that I make and love that uses a good amount of sunflower seeds plus artichokes! I'll see if I can find it if you are interested. Oops...found the link to where I base my recipe from. I have made some modifications to how I make it but this is the general idea: www.loveandlemons.com/vegan-kale-artichoke-dip/Enjoy your goodies, Karen |
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applecrisp1
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Post by applecrisp1 on Dec 26, 2016 11:41:55 GMT -5
Thanks everyone for the terrific ideas. I did use some of the fig jam with some brie in the fridge and crackers. Yum! I will certainly be using some of the great ideas for the other ingredients (and to keep in mind in the future) too.
Lot of fun stuff in the basket,from the usual to the bit more unique. Some of the jarred goodies I just put away and will look thru later.
I'm having a salad for lunch -- might use the lemon infused olive oil (always like that particular flavored oil so that will be easy to use up!).
Those chocolate graham crackers were devoured in record time.
Thx again!
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