Resources & Recipes
Apricots
Apricot-Almond Baked Brie
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Ingredients
1 piece frozen puff pastry dough
1 lb round of Brie
1 cup Traina California Julienne-cut or diced Apricots
½ cup water
¼ cup sugar
½ cup Sliced Toasted Almonds
Directions
Simmer apricots in water until fruit reaches spreading consistency -approximately 10 minutes. Drain well. (Add splash of Amaretto when cool.)
Gently roll puff pastry large enough to wrap Brie.
Place Brie in center of the dough, spread Apricot filling over Brie and sprinkle with toasted almonds.
Gather and secure dough at top. Egg wash dough.
Bake at 400˚ for 25 minutes until golden brown and puffed. Top with slivered almonds. Serve immediately with warm baguette slices or crackers.
Posted by: Traina Kitchens
California Apricot Chutney
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Ingredients
2 cups Traina Sun-dried Apricot Sauce Base
½ cup Traina California Diced Apricots, hydrate
1 cup Traina Golden Raisins, hydrate
1 t oil
1 cup sliced mild onion
¼ cup brown sugar
¼ t ground red pepper
½ t Garam Masala spice
Directions
Hydrate Traina dried fruit in a mixture of 1 cup warmed apple cider vinegar and ½ cup white wine vinegar for 30 minutes. Drain fruit reserving liquid. In a saucepan, heat oil and sauté onion. Lower heat, add Apricot Base, dried fruit, brown sugar and spices. Cook gently until flavors combine. Add dried fruit. Turn off heat, and cover mixture. Allow to rest at least 1 hour. (Be prepared to add more liquid as sun-dried fruit will migrate some moisture from chutney). Add reserved liquid until desired consistency is achieved.
Posted by: Traina Kitchens
Fresh Orange, Dried Cherry, Wild Rice Salad with Turkey
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Ingredients
2 cups cooked wild rice (cooked with celery and onion)
1 cup fresh orange sections
½ cup diced celery
¼ cup finely mild red onion
½ cup Traina dried Tart Cherries (Cranberries or Apricots also work well)
½ lb roasted turkey, shredded Dressing ¼ cup orange juice concentrate, thawed
2 t vinegar
2 t water
1 t Dijon
1 t chopped fresh basil
3 t olive oil
Salt and pepper
Directions
Mix cooled rice together with orange segments, celery, onion, Dried Cherries (or other fruit), and turkey together in a bowl. Combine orange juice concentrate and remaining dressing ingredients. Whisk together and pour over turkey mixture. Cover and chill.
Posted by: Traina Kitchens
Grandma’s Noodle Kugel
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Ingredients
5 cups cooked wide egg noodles
2 cups cottage cheese
1 cup sour cream
3 eggs, beaten with fork
½ cup sugar
½ t vanilla
½ t salt
1 t butter, softened
1 t fresh orange zest
1 cup Traina Berry-Cherry-Golden Blend (or use diced Apricots)
¼ cup fresh orange juice
1 t cinnamon
Directions
Butter the sides and bottom of a 1½ qt baking dish. Hydrate dried fruit in warm water for 10 minutes. Drain well. Blend all ingredients together. Top with bits of softened butter. Bake at 350˚ for 45 minutes.
Posted by: Traina Kitchens
Great Fruity Maple Granola
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Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
¾ cup vegetable oil
¼ cup butter
½ cup maple syrup
1½ cups Traina sun-dried Apricots, diced
1 cup Traina sun-dried Cherries
1 cup Traina dried Cranberries
1 cup roasted, unsalted walnut pieces
Directions
Preheat oven to 350º F. Toss the oats, coconut, and almonds together in a large bowl.
Whisk together the oil, butter and maple syrup in a small bowl. Pour over the oat mixture and stir with a wooden spoon until the oats and nuts are coated.
Pour into a 13” X 18” X 1” silpat lined baking sheet. Bake at 350˚ for 45 minutes, stirring occasionally. Remove granola from the oven and allow to cool. Add the apricots, cherries, cranberries and walnuts.
Posted by: Traina Kitchens
Sun-dried Apricot-Blue Cheese Torte
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Ingredients
12 oz cream cheese
6 oz mascarpone cheese
6 oz Blue Cheese
¼ cup Traina California Sun-dried diced Apricots
½ cup candied pistachio nuts
½ cup chives, chopped
½ cup Traina Dried Cherries, chopped
½ cup candied pecans
Directions
In a food processor, blend half the cream cheese into the mascarpone cheese. Add the dried cherries to the mascarpone mixture. Blend the other half of the cream cheese into the blue cheese. Add the dried apricots to the blue cheese mixture.
Line a terrine with plastic wrap allowing wrap to hang over all sides. Start torte by layering blue cheese mixture at bottom, followed by a sprinkling of candied pistachio nuts. Sprinkle chopped chives. Add a layer of mascarpone cheese mixture, followed by a sprinkling of candied pecans. Sprinkle chopped chives.
Continue layering until all the ingredients are gone (saving a small amount to decorate top) Pull wrap over top of terrine, and chill for at least 3 hours. Sprinkle the top with a mix of dried cherries, dried apricots and nuts. Decorate with whole chive stems.
Posted by: Traina Kitchens
Sweet Apricot and Crunchy Mixed Salad
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Ingredients
1 lb assorted mixed greens including arugula, romaine, baby spinach
1 cup Traina Julienne-cut Dried Apricot Blend
½ cup chopped pistachio nuts, lightly toasted
¼ cup diced celery
1 t chopped chives
½ cup blue cheese chunky pieces Dressing ½ cup olive oil
2 t sugar
1 garlic clove, minced
¼ cup white balsamic vinegar
Directions
Gently mix salad greens, apricots, celery, chives, pistachio nuts and blue cheese pieces together. Vigorously blend ingredients for dressing. Pour onto salad and toss.
Posted by: Traina Kitchens
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An appealing appetizer is as convenient as refrigerated dough - fill dough with Sun-dried tomatoes, pine nuts, cheese and herbs for a savory snack.
