A bit of January sunshine: it’s National Apricot Day.
The apricot, Prunus armeniaca, is a prune species and classified with plums. Apricots and plums can hybridize with each other and produce fruit that are variously called plumcots, pluots or apriums. Apricots are also a significant source of fiber and carotenoids–antioxidants believed to lower cholesterol levels. More reasons to celebrate the apricot.
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Our Cafe Style Menu Covers are ideal–for nifty apricot recipes, perfect for small plate offerings– or specialty cocktail menu.
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…and now for some apricot treats…
1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
3/4 pound fresh apricots, halved lengthwise and pitted
In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean–covered–5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit. Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.
Use as a festive topping, or craft a small plate offering.
- 3 cups chopped fresh apricot
- 1 cup shallots, julienned
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped fresh pineapple
- 1/4 cup chopped cherry tomatoes
- 1 habanero pepper, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon minced fresh cilantro
- 1/2 teaspoon cumin
- 1/4 cup fresh lime juice
Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl– refrigerate at least 2 hours before serving.
1 ripe apricot
1 1/2 oz dark rum
1-2 dashes cherry bitters
In a cocktail shaker, muddle the rum and apricot. Add ice and shake thoroughly. Strain the drink into a glass. Add crushed ice on top of the apricot/rum mixture to keep the middled bits of fruit from floating around in the drink and to make it extra cold. Fill to the top with ginger ale and add a dash or two of bitters on top. Dress with a slice of apricot.
January is also prime time for spas…and yummy apricot
If it’s on the menu…the Menu Shoppe has it covered.
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