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Food & Recipes

Fruit Salad with Grape and Ginger-Lime Syrup

Serving Size: 8
Preparation Time: 20
Total Cooking Time: 15 Chill

A beautiful and fresh fruit salad to add to any party day or brunch menu!

Amount Measure Ingredients
2 cups Welch’s 100% Grape Juice
cups cantaloupe, peeled, seeded, chopped into bite-size pieces
¼ cup fresh lime juice (about 2 limes)
cups blackberries, washed
2 tsp fresh lime zest (about 2 limes)
3-5 fresh green grapes, seedless, on stem
2 tsp fresh ginger, fine grated
cup fresh green grapes, seedless, washed and stems removed
fresh pineapple, peeled, cored, chopped into bite-size pieces

Preparation Instructions:

1. Place grape juice in a heavy saucepan over medium high heat. Bring it to a boil and immediately reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. Remove from heat and cool.
2. Add the lime juice, zest and ginger into the warm grape juice. Pour juice into a container, cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool.
3. In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries and cantaloupe, ending with the blackberries.
4. Pour the chilled grape, ginger and lime syrup over fruit, cover and refrigerate for 30 minutes. Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup. Serve chilled.

Submitted by: Mary Kimbrough, RD, LD; and Robin Plotkin, RD, LD of Welch’s

Eggs Florentine Bagels

A well-rounded breakfast that won’t take too long, re-envision the bagel and hit your busy morning with a little extra spring in your step.

Amount Measure Ingredients
1 Thomas’ Plain Bagels, split and toasted
2 Tbsp Unsalted Butter
2 1/2 Tbsp All-purpose Flour
1 1/2 Cups Milk, heated
4 large eggs
1/2 Cup Fresh Baby Spinach Leaves


Melt butter in a small saucepan over moderate heat and whisk in flour. Cook, whisking constantly, for two minutes. Whisk in milk in a stream, until smooth. Simmer, whisking, until thickened, about three minutes and reduced to 1-1/4 cups. Keep warm, covered, off heat. Fill a medium skillet halfway with water and bring to a boil. Break eggs into separate teacups and pour into water. Cover skillet and remove from heat. Let eggs sit for about 4 minutes until whites are set. Place bagels on serving plates and top each with 1/4 of spinach, using a slotted spoon top with a poached egg and 1/4 of sauce. Serve immediately.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!

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