Chilled Apricot Mint Soup

I don't know about where everyone else is, but we're having a long and lovely spring here in Ohio.   I just love this time of year.   It's such a joy to see the gardens come back to life, particularly our herb gardens, since you can't beat the flavor of fresh herbs in recipes, and they add such a splash of color when used as a garnish.   Right now we have four different kinds of mint growing in our herb garden, including spearmint, chocolate mint, lemon balm and lime mint.  On a trip to the garden center last weekend I found a pot of pineapple mint.   Of course I just had to buy it.   I'm looking forward to seeing how it grows and  adding it to some of our recipes.   I think it would be wonderful in the following recipe for chilled Apricot Mint soup. 

INGREDIENTS
One 14 ounce can of apricot halves in syrup (do not drain)
One cup of half-and-half
1/4 cup of fresh mint
1 Tablespoon of lemon juice
More mint for garnish.

DIRECTIONS
Put all ingredients in a blender and puree.    Chill very well.   Serve in pretty glasses, such as martini glasses.     Makes a delicious first-course for breakfast, brunch or even dinner.

The White Oak Inn
http://www.whiteoakinn.com  
Yvonne Martin
Bed and Breakfast Foodie
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Pineapple, Mangoes and....Fresh Thyme

The other night I was over at a friends house for dinner and she announced that for dessert she had made a little fruit salad with pineapple and mangoes.  I groaned a bit cause mangoes are not really my favorite but she said, just wait and see, even you will like the mango in this salad. She was right, mix fresh thyme with just about anything and I will love it.   So this morning I made the pineapple-mango salad and.....yep the bowls came back licked clean, the true test of whether something went over well at our Bed and Breakfast.  Now if someone would just tell me an easy way to cut a mango.......... we would serve this all the time! 

INGREDIENTS  to serve 10 one cup servings
1 large fresh Pineapple cut into chunks
2 good sized Mangos also cut into bite sized pieces
Fresh Lime Juice (about 2 tablespoons)
Fresh Thyme leaves (I try to keep the stems out as much as possible)
Lime slices - cut to go on the side of the fruit bowls for a little garnish

DIRECTIONS
Put Pineapple and Mangoes in a bowl and add Lime juice, really to taste, I probably used a tablespoon or two for one pineapple and 2  large mangoes.  Add thyme leaves and stir well, again you add to taste.  I love thyme, so I used about 10 sprigs, you can taste it as  you go (this is often the best part).  It is then ready to serve as I did this morning,  but when my friend made it for dinner, she refrigerated it for a bit and I think that helped the thyme flavor really come through even more.

We are having a lot of fun this summer mixing the "savory" herbs with the sweet fruit!

Chambered Nautilus Bed and Breakfast Inn
  http://www.chamberednautilus.com  
Joyce Schulte
Bed and Breakfast Foodie
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Breakfast Bruschetta

Dessert with breakfast?   Why not!   And it couldn't be simpler.   You can change the toppings with the seasons.   Fresh fruit in summer and fall, dried fruit and nuts in the winter.   Use your imagination and have fun.

INGREDIENTS
1 French Baguette
1/4 cup melted butter
1/4 cup white sugar
1 cup ricotta
1/4 cup powdered sugar
1 teaspoon almond extract  (can substitute vanilla, orange, lemon or any other flavored extract that complements your toppings)
Toppings of your choice, such as sliced strawberries, whole raspberries or blackberries, sliced peaches, apricots or plums, diced kiwi, chopped dried apricots, dried blueberries or craisins.   Shaved dark, milk or white chocolate, chopped nuts - walnuts, almonds, pecans or pistachios, or crushed Heath Bars.

DIRECTIONS
Preheat oven to 375 degrees.
Slice the baguette into 1/2 inch thick slices.   Arrange in a single layer on a cookie sheet.
Melt butter and lightly brush each slice.   Sprinkle with white sugar.   Bake in a 375 degree oven until edges are lightly browned and top is crispy.  
Meanwhile, combine the ricotta, powdered sugar and almond extract.   Spread a tablespoon of  this mixture on each slice of bread.   Top with fruit, then sprinkle with shaved chocolate and nuts.
Favorite combinations:  
Strawberries, dark chocolate and pecans
Raspberries, white chocolate and almonds
Craisins, pistachios and white chocolate
Apricots, walnuts and crushed Heath Bars

The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
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Lime Coconut Bars

Years ago Kathy, my assistant innkeeper at the time, brought this recipe along to work. Swiss Woods guests have been raving about them and begging for the recipe ever since.  We have made a few adjustments, mostly to intensify the lime flavor. I have a hard time leaving a recipe alone
The bars have the most refreshing bright flavor and are particularly fun to have around in spring and summer. The pecan crust is the perfect foil for the intense lime and chewy coconut.  I go heavy on the lime zest.. the more the better in my book.
These freeze beautifully. I make them in double batches which fit perfectly in a sheet pan, but have posted it in a smaller format here. Don't over bake these as they will be difficult to cut if you do.



 INGREDIENTS

 1 1/2 cup flour
2/3 cup powdered sugar
1/3 cup finely chopped pecans
1 1/4 cup angel flake coconut
6 eggs
1/2 cup butter, melted
1 1/2 cup sugar
4 heaping teaspoons lime zest
1/2 cup lime juice
1/2 tsp baking powder




DIRECTIONS
Preheat the oven to 325F
Use a sheet pan or for thicker triangles, a 9x13 pan, Do not grease. (There is enough of butter in the crust)
For the crust, mix the flour, powdered sugar, pecans and 1/3 cup of the coconut.
Stir in the melted butter
Press the mixture into pan
Bake for 20min
Remove from the oven and set aside

While the crust is baking, mix the filling
In a medium bowl beat the eggs slightly 
Stir in the sugar, lemon zest, juice and baking powder
Add the remaining coconut and stir till well combined
Pour over the baked crust
Return to the oven and bake at 325F for an additional 30 minutes or until just lightly golden.
Cool in the pan, then cut into squares or triangles
Sprinkle with powdered sugar to serve

These freeze really really well. Bake a bunch to have on hand when you need something quickly or to pack for a wonderful picnic dessert.



Swiss Woods Bed and Breakfast
http://www.swisswoods.com
 Debbie Mosimann
 Bed and Breakfast Foodie
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