Very important question

Chocolate covered raisins are both a fruit and vegetable serving, vegan to boot. Grapes and cacao beans and sugar from beets or cane. Dark chocolate ones from Trader Joe’s.
 
GreenCuisine said:
If you pick out the m&ms in trail mix without eating anything else you deserve jail time
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This is the main reason DW and I have stayed together all these years. She sneaks the m&ms and I get all the raisins and peanuts.

I love raisins that have soaked in all that extra salt off the peanuts.
 
Three pages on dried fruit with a side helping of mushrooms. We can sure have our fun on tangents well away from the everyday business of gaining a commission as an officer.

Chopped dried apricots, crumbled bacon, cubes of fontina stuffed inside double-cut pork chops with a good rub on both sides, skewered shut with turkey lacing pins and grilled.
 
Capt MJ said:
Three pages on dried fruit with a side helping of mushrooms. We can sure have our fun on tangents well away from the everyday business of gaining a commission as an officer.

Chopped dried apricots, crumbled bacon, cubes of fontina stuffed inside double-cut pork chops with a good rub on both sides, skewered shut with turkey lacing pins and grilled.
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All in a day's work
 
Capt MJ said:
Three pages on dried fruit with a side helping of mushrooms. We can sure have our fun on tangents well away from the everyday business of gaining a commission as an officer.

Chopped dried apricots, crumbled bacon, cubes of fontina stuffed inside double-cut pork chops with a good rub on both sides, skewered shut with turkey lacing pins and grilled.
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I had a fruit pie made with dried apricots this weekend. It was tart, not too sweet, and the angels were singing.
 
THParent said:
I had a fruit pie made with dried apricots this weekend. It was tart, not too sweet, and the angels were singing.
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Exactly why I like them - concentrated fruit flavor, not too sweet. I am going to have to dig out my mom’s church cookbook, I think there is a dried apricot pie recipe there. Excellent fall choice.
 
Capt MJ said:
Exactly why I like them - concentrated fruit flavor, not too sweet. I am going to have to dig out my mom’s church cookbook, I think there is a dried apricot pie recipe there. Excellent fall choice.
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You should post it. I am totally unfamiliar with the concept of a dried fruit pie.
 
RJB1690 said:
You should post it. I am totally unfamiliar with the concept of a dried fruit pie.
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I just googled “dried apricot pie” - bunches of recipes out there. Some re-hydrating of apricots required. I remember my mom soaking them with a cinnamon stick in a glass bowl, never metal.
 
Capt MJ said:
I just googled “dried apricot pie” - bunches of recipes out there. Some re-hydrating of apricots required. I remember my mom soaking them with a cinnamon stick in a glass bowl, never metal.
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A good way to have a fruit pie when the fruit was not in season, a luxury we have gotten used to with some fruits and vegetables year round. Back in the day, it was pickling, preserving and drying to have certain foods out of season.
 
Chocolate covered raisins are my favorite at the movies. Not a fan of the huge tub of popcorn.

When the sons and I used to backcountry camp. We didn't use a lot of chocolate as it would melt, but had peanuts, raisins, and other dehydrated items. A fav was the bananas or kiwi chips.
 
Deviating from dried fruit but if you have access to fresh figs this is a decadent fall appetizer. Haven't tried with dried figs... yet.

Ingredients:
1 cup salted butter (recommend cutting butter and syrup in half)
1 1/4 cups pure maple syrup
4-6 mission figs, quartered
1/4 cup toasted walnuts
Danish blue cheese

1. Slowly melt and brown salted butter in a saucepan. Allow the butter to cool for 5 minutes and then add 1 1/4 cup of pure maple syrup and bring to a boil. Remove pan from heat and continue whisking butter and syrup together.
2. Cut mission figs into quarters and place in a cold saucepan with toasted walnuts and maple sauce. Warm over medium heat, tossing to mix all ingredients, until figs are warmed but not cooked.
3. In the center of a small bowl, stand a wedge of Danish blue cheese and spoon the figs, walnuts and sauce around and over the cheese. Garnish with fresh sage leaves and serve with warm slices of toasted ciabatta.
 
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