Fruit Salsa with Cinnamon Sugar Chips

 FRUIT SALSA

INGREDIENTS
2 Granny Smith apples, small dice to brunoise dice
1 ½ - 2 C strawberries, sliced or diced small*

1 small orange, zest and ¼ C juice
1 clementine or small tangerine, diced small + zest (optional)
1 kiwi, peeled and diced small*

clockwise from left:  jelly, orange zest, kiwi. apples, strawberries

1 T unsweetened fruit only jelly.  I used concord grape because that's what I had on hand.
⅓ C dried sweetened cranberries
1 t grapefruit juice or water or other liquid

PROCEDURE
Dump all the following into a bowl:
Dice apples and strawberries.
Zest orange 
Juice orange.  Add ¼ C.
Zest clementine and cut fruit into small pieces.
Very briefly heat the jelly to make it more liquid.  
Microwave cranberries and grapefruit juice or other liquid for @ 30 seconds.  Chop slightly.
Mix all.   

CINNAMON SUGAR CHIPS

INGREDIENTS
3-4 flour tortillas 
1 T granulated sugar
½ t cinnamon, ground

sugar + cinnamon

before baking

PROCEDURE
Mix sugar and cinnamon. 
Spritz tortillas with a little water (or use a brush).--not too wet!
Sprinkle the cinnamon sugar onto the dampened tortillas.  Spread if necessary.
Bake at 400º for @ 8 minutes.  They should be somewhat crispy but still ever so slightly flexible.  They will crisp more as they cool.  (I baked mine on a stone.  The time may need to be adjusted for other baking surfaces.  Note that oven temperatures may vary as well.) 

 I have served this on several occasions to rave reviews.
 
*If you cut the strawberries and kiwi too small, they may turn to mush.   
 

Alphabe-Thursday is so much fun!  Round 6 has barely begun.  This week our letter is "E" --for EAT! Come visit others' submissions HERE and join in the fun!

photos by me © 2012

scones

CRANBERRY, ORANGE, and PECAN

I made this dessert for a dinner meeting last night. The recipe is my own, synthesized from the reading of 3 different recipes. I did not want to make them very sweet, but more sugar can be added for a sweeter scone. I used a food processor, but these can be made by hand.
♥

SCONES

DRY INGREDIENTS
3 C flour ( I used @ 1/4 c whole wheat pastry flour to give a richer flavor.)
1/2 C sugar
1 T baking powder
1/2 t baking soda
1 T buttermilk powder
1/4 t salt (opt)

6 T butter

EXTRAS
1/3 C pecans, chopped
1/3 C fresh cranberries, chopped
1-3 t orange zest

WET INGREDIENTS
@ 1 C water (I added about 2T orange juice to the measuring cup before adding water.)



In bowl of food processor, combine dry ingredients till well blended.



Here are the dry ingredients in the food processor before mixing.
Chop butter and add to dry mixture, pulsing on and off on low till mixture resembles a coarse meal. If doing this by hand, use two knives and cut the butter into the dry mixture.

chopped butter and extra ingredients



While pulsing on low, add the water a little at a time. If mixing by hand, use a fork or two to combine. Check mixture before using all the water to see if it will hold together when pressed with your fingers. ( I used all but a tablespoon or two of my water-orange juice mixture. See note below.) Now remove from processor to another bowl. (see photo on right.) Using two forks, mix in extra ingredients.


Scatter some sugar on a counter. Pat the scone mixture on top of the sugar till it is about 1/2 inch thick. Cut into scones. I used a 3 inch diameter biscuit cutter. Brush a little water or orange juice on the tops and sprinkle on a little sugar. Place about 2 inches apart on greased sheet and bake at 375 degrees for @ 14 minutes. (The amount of time baking takes will depend on the size of your scones and the heat of your oven. I suggest checking after some minutes to see the progress.) They should be slightly golden brown on top when they are done.










I served the scones with a goat cheese spread. The ingredients below are a suggestion. Add whatever you like, as much or as little of it as you please.

SWEET CHEVRE SPREAD

4 oz goat cheese
2 t fresh cranberries, chopped
2 t dates, chopped
1T honey
2 t sugar
water or orange juice to get desired spreading consistancy

Mix well. I made this a little sweeter to go with the not-so-sweet scones since this was dessert.

Serve scones with the spread, butter, small slices of cheese, and fruit.

mmmmm













NOTE: How much water to add will depend on the flour and the humidity of the air.