Feeds:
Posts
Comments

Archive for the ‘Puree’ Category

Looks like the weather has finally turned a corner here. What to do on a sunny day when you’re underemployed? I mulled over my options this morning:
* Catch up on this week’s episodes of “In Treatment.” Nothing like make-believe therapy to make you feel better.
* Pick up dry cleaning and at least get some direct sunlight.
* Annoy my neighbors by practicing my ukelele on the fire escape. (Though it can’t annoy them any more than the ear-piercing construction nearby.)
* Muster up enough courage to toss the one-month-old sausage and kraut dish I took home from Cafe Katja.
* I have some mangoes—why not make some mango puree?

The mango puree is really for some recipe-testing a friend and I are going to do for a business idea we have (top secret!). But I thought I could do something with the leftovers, like make mango curd for a cake filling (lots of May birthdays coming up, as well as Mother’s Day), keep it for a sauce to accompany fish, or whip up drinks when cocktail hour or brunch time rolls around. Mmm.

soon-to-be mojito, bellini, and margarita

soon-to-be mojito, bellini, and margarita

Purees are easy peasy. Just peel fruit with a speed peeler, hack into bits that your blender can handle, add a squirt or two of fresh lime juice (I used about one whole lime), and press the right button. But be careful when peeling and cutting—mangoes are irregular in shape and can be slippery, and I can only imagine speed-peeler cuts require emergency assistance (you do have your tetanus shots, don’t you??).

Chop, chop

Chop, chop

It was tempting to stick my face in it.

I was tempted to stick my face in it.

To make it officially “puree,” you have to put it through a fine sieve, or something regrettably called a chinoix (or “China cap”—don’t shoot the messenger), to get out the fibrous bits and make it more “elegant,” as a chef at school used to say. I don’t have one, so I used a regular sieve/flour sifter/makeshift colander. Ah, New York kitchens…

Working it through

Working it through

Into the freezer until my biz partner gets back from her trip.

Or I might just gobble it up like a sorbet...

Or I might just gobble it up like a sorbet...

The rest is going on top of some yogurt, into a glass with some seltzer, and straight into my belly. Happy spring.

And in time, I hope to show and let you taste how the bulk of it ends up. ‘Til then…

Read Full Post »