January sunshine: It’s National Apricot Day

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.
The Menu Shoppe has it covered…discover our “finds” and our product portfolio.
Our Cafe Style Menu Covers are ideal–for nifty apricot recipes, perfect for small plate offerings– or specialty cocktail menu. 
Choose from either leatherette embossed vinyl binding with scrim backing or thicker, woven fabric binding, each available in a variety of colors.
Choice of vinyl panels–either polished or non-glare matte finish. Guaranteed not to crack, yellow or lift laser print from pages.
…and now for some apricot treats…
Honey Vanilla Poached Apricots
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.
suggested pairings
Apricot Salsa
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.
Apricot Fizz
1 ripe apricot
1 1/2 oz dark rum
1-2 dashes cherry bitters
Ginger ale
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
masks and scrubs. Showcase  spa treatments in handsome menu covers.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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