Category Archives: Fruit

Upper West Side Food News: 16 Handles, Westside Market, Chat Massala Eating Stationer

 

Westside Market still not open.

Photo: Laura B. Weiss

Photo: Laura B. Weiss

I know I said I wasn’t going to write about the Upper West Side anymore. OK, go ahead and call me a liar. Above 96th Street, there’s a lot of action. 16 Handles is opening soon and Westside Market may finally greet its first food shoppers next month.

Here’s some food news you’ll want to know:

  • 16 Handles, the make-your-own-yogurt-mishmash outfit, is opening its newest shop at 2600 Braodway between 98th and 99th Street March 2, according to a worker inside the partially completed interior build-out. They’re going to have a new machine that mixes together different yogurts into one treat. The story of the chain’s expansion uptown was originally broken by the Westside Rag.
  • Local merchants say Westside Market, which was suppose to open in January, is now slated to start selling groceries in March. The longtime UWS grocer is going into the former Duane Reade space at 2589 Broadway, between 97th & 98th.
  • The gentleman who sits behind the counter at Westside Stationers on Broadway at the corner of 99th Street was eating an orange sprinkled with chat masala when I walked in. His daughter-in-law had brought him a plate of fruit sprinkled with the traditional Indian spice mixture. Why not just eat the orange au naturel? I asked him. “I said to her ‘put something on it to make it more interesting,” he replied, popping a slice into his mouth.
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July 4 Recipe: Red, White and Blue Soup

By yogamam.co.uk via flickr.

Red, White and Blue Soup sounds kind of, well, trite when it comes to a July 4 recipe. But, really, this is a colorful and healthy sweet/tart starter for any July 4 meal, says Chef Renee. There are a lot of ingredients, but the prep couldn’t be easier. All you need is a knife, a cutting board and a blender, and you’re good to go.

July 4 Recipe: Red, White and Blue Soup

Yield: 6 servings

RED

Soup base:

1 red seedless watermelon, peeled and cubed.  Save all the juice.

½ cup grenadine

Juice and zest from 2 lemons

1 cup white grape juice

1 teaspoon white sugar

½ teaspoon kosher salt

½ teaspoon ground white pepper

Place all ingredients in a blender. Don’t fill blender more than halfway. Blend the mixture until it is fully liquefied. This will take 2-3 minutes.

Refrigerate for at least one hour and stir periodically.  The soup should taste sweet and tart.

WHITE

1 cup plain yogurt

1 tablespoon honey

1 lime, juice only

Mix all together and refrigerate for one hour.  Put into a squeeze bottle, or you can use a spoon to make dollops onto the soup when you serve it.

BLUE.  This is the “salsa” that will garnish the soup.

½ pint blackberries, coarsely chopped

1 pint blueberries, coarsely chopped

1 medium shallot, peeled, finely diced

3 ounces feta cheese, crumbled

6 mint leaves, shredded into thin strips

1 teaspoon white sugar

pinch salt

pinch pepper

1 lemon, zest and juiced.

 

Mix all the ingredients of ‘Blue” together and wait an hour—keep at room temperature.

When ready to serve the soup, remove it and yogurt from the refrigerator 15 minutes ahead of when you plan to serve it.

Stir soup well, and pour into 6 chilled wide soup bowl.

If you are using a squeeze bottle, make a design on top of the soup, or with a spoon place a dollop of yogurt in center of soup.

Place a spoonful of blueberry “salsa” on top of yogurt.

Garnish each bowl of soup with a sprig of mint.

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Rosh Hashanah Dessert Recipe: Plum Cake from Melissa Clark, with Chozen Ice Cream

For Rosh Hashanah, ditch the traditional honey cake and try Melissa Clark’s plum cake, maybe with a scoop of Chozen’s intensely rich kosher ice cream, on top.  (Mix up your holidays and pick Matzoh Crunch.)

Clark has a new cookbook out–In he Kitchen with A Good Appetite–which I’ll review later this week. Meanwhile, she continues to write her breezy recipe column every week in the Times. Last week, she offered up a recipe for plum cake to for Rosh Hashanah. It sounds divine, and maybe even a little nutritious.That’s appropriate, after all, for wishing your loved ones a happy, healthy new year!

Click here for the recipe  for Crunchy-topped Whole Wheat Plum Cake.

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East Village: Astor Center Does Summer Pies

For me, summer is all about fruit pies, crisps, cobblers and the like. Stop by the Greenmarket and pick up some fresh blueberries, blackberries or other seasonal fruit. Then, scurry on down to the Astor Center for this hands-on lesson in creating some good eatin’ pies and tarts.

Hands On Summer Fruit PastriesHands-On Summer Fruit Pastries: Tarts, Pies, Cakes, & More

with Judith Marshall
Sat, Jul 12th, 12:00 PM – 3:00 PM
Price: $125.00

Milk chocolate cherry tart… rustic apricot galette… blueberry oatmeal crumble… Make these scrumptious desserts (and more!) using the best of summer fruits while you learn essential baking techniques so that your baked goods come out perfect every time: how to make and roll out pie and tart dough, how to make the perfect custard for tarts, and how to get the right proportion of fruit to crisp in a home-style crumble. We’ll also sample summery dessert wines to enjoy with your fruited treats!

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