Fruit Salad with a Kick

17 Jul 2014 2 Comments

by Quietude's Junction in Cooking Tags: , , , , ,

When I was in high school my Gramma and I were making fruit salad. We cut up the watermelon, the honey dew, the cantaloupe. We added peaches, split grapes, sliced strawberries, and blueberries. We mixed it all up and I was thinking it was a pretty decent fruit salad. I, however, was very wrong. My Gramma had a different plan for the fruit.

With a twinkle in her eye, Gramma looked at me and said, “It’s pretty boring right now. Let’s take it up a notch!” So, with a sassy grin, she reached into my parent’s liquor cabinet and pulled out the Grand Marnier. Looking at the bottle, I went to get a measuring cup and she kinda chuckled at me. She said that a good fruit salad doesn’t need a measuring cup, it needs someone to dazzle it and a good taster. That day I learned all about jazzing up fruit salad. Since then whenever I add Grand Marnier to anything I think of Gramma, remember that day, and grin.

Fruit Salad with a Kick
1/2 of a good sized watermelon diced
1 cantaloupe, chopped into bite sized pieces
1 honey dew, chopped into bite sized pieces
1 quart of strawberries sliced in half
1 pint of blueberries
1 bunch of grapes cut in half
3-4 peaches, sliced and chunked
(any other fruit you want to add)
1/2 to 3/4 Cup Grand Marnier

1) Mix up the fruit into a very large bowl
2) Add the Grand Marnier and mix thoroughly
3) Allow to CHILL for at least an hour
4) Serve

Optional: Sometimes it works out better to just cut the fruit, dish it up, then drizzle the alcohol on top. If you do it this way, it does not saturate into the fruit as well.
Other alcohols I have used are Amaretto and Frangelico. Both give a nutty flavor to the fruit. I’m sure there are lots of others you may want to try. Be creative 🙂

Sauteed Buttery-Lemon Green Beans

07 Jul 2014 Leave a comment

by Quietude's Junction in Cooking Tags: , , , ,

½ pound fresh green beans
1-2 tsp lemon pepper (some brands are more potent than others)
Zest of 1 lemon (no white pith)
1 Tbs butter
Salt

1) Coat the bottom of the pan with the lemon pepper
2) Put the zest directly in the pan
3) Add butter and turn pan onto medium-low. When the butter is melted swirl it around the pan. The lemon and pepper will release their aroma to let you know it is hot enough.
4) Snap off the ends of the green beans and put them in the pan and stir to ensure even coating.
5) Add as much salt as you wish. I generally at about a teaspoon if that much just to make the rest of them pop.
6) The outside of the green beans will begin to shrivel and may brown a little. They are done at this point. 5-10 minutes depending on how hot your pan is. Keep in mind, if you cook them too high, the beans will burn.

Do not worry if the butter turns colors slightly. It is combining with the lemon zest. The butter may also brown a little. Do not let it go past golden. If it does when combined with the zest, it may become bitter.

Optional: Garlic, Rosemary, Oregano, or Thyme are great additions to the beans. Also sun dried tomatoes are delicious cooked with them. Sometimes I add slivered almonds, too.