Vinaigrette Dressing

1/3 Cup honey

¼ Cup orange juice

½ Cup olive oil

1 Tbsp white wine vinegar

1 Tbsp lemon juice

1 tsp poppy seeds

½ tsp salt

Combine all ingredients and whisk together until all incorporated. 

Chill until ready to serve with salad.

Salad:

Mixed greens w/ mixed berries, kiwi, nectarines, 

black grapes, pineapple chopped and toasted pecans.

Tuesdays with Dorie

Ingredients:

2 1/2 pints fresh blueberries (can use frozen)
1 C sugar
1/2 C flour
pinch salt
coarsely grated zest of lemon
squirt of fresh lemon juice
1/4 C dried bread crumbs

Instructions:

Put the washed berries in bowl gently stir in sugar, flour, salt, lemon zest, lemon juice. Let sit 5 min. Taste and add more sugar if needed.

Sprinkle even layer of breadcrumbs on bottom of shell. Stir blueberry mixture again and pour evenly into prepared pie crust. Cover with top crust and cut small slits into top crust so juices and steam can vent. Pie can wait in fridge 30 minutes before baking.

Egg wash top crust with:

1 large egg well beaten
1 tsp water

Sprinkle sugar on top prior to putting into oven.

Bake Pie for 30 minutes at 425 degrees
         Reduce heat to 375 degrees and bake an additional 30 minutes. Cover edges of crust.

Fresh Fruit Edible Arrangement

Pretty much pick your favorite fruits in season and use cookie cutters, mellon ballers, decorative cutters, and knives to achieve variety in flowerish shapes. Attach the fruits to kabob scewers using a longer and a shorter to give different lengths.

Special Notes:
I wish I had looked at my sample while actually putting together my arrangement. I would have attached the flower pieces of fruit on an angle instead of putting it in the side. I looked online for samples to follow using Eddible Arrangements and it brought up a bunch. The mount for the scewers I used was a Granny smith apple dipped in lemon juice. It was a great firm foundation and gave great support. Using a taller container to put them in also rather than shorter is good. This is my first attempt at something like this and It was tall and the sticks were in full view. Play around with this when it isn't for a special occasion and then you can spike the fruit pieces more than once to adjust if necessary to achieve the look you want then when the real occasion comes you will have worked out the flaws.

Bottled Peaches

Sugar Syrup equal ratio water to sugar
7 cups sugar
7 cups boiling water
Pour the sugar into the boiling water, remove from heat and stir until dissolved. Pour 2 1/2 inches deep into the quart jar. (after jars are full of peaches pour to cover the top peaches leaving about 1 inch of space at the top of the jar)

1. Assemble and clean quart jars with the narrow neck. Set out on counter.
2. Clean and peel fresh ripe peaches. (a 5 gallon bucket full of medium size peaches does aprox. 14 jars which is 2 batches)
3. Slice in half and place halved peaches into clean jars filled 2 1/2 inches w/ sugar syrup.
4. Place as many peaches in the jar leaving only 1 inch space at the top and make sure top peaches with the liquid.
5. Wipe the rim of the jars with a clean moist paper towel making sure they are clean.
6. Boil canning lids for 2 minutes and remove from water with tongs then place them on to each bottle. Turn the ring lids on till they tighten then loosen a half a turn to allow for expansion as they cook.
7. Fill bottom of canner with luke warm water not to the top.
9. Place the metal platfrom onto canner and place 7 jars on that making sure not to cover the holes allowing for even steam movement. Put the cover over the jars and start the heat high.
10. Watch for the steam to escape from the small hole at the base of the lid. Once this happens turn down the heat to the point where it is the lowest for the steam to still come out steady and time for 25 minutes.
11. After 20 minutes carefully remove the lid and remove the hot jars with hot pads taking concern to not bump the lids which will hinder the jars ability to seal.
12. Allow jars to sit on the counter as they cool. The jars will make a popping noise as the lid seals. You can test them after they cool by touching down gently on the lids if there is no give the lid is sealed. If there is give to the lid you will need to place those jars in the refrigerator and eat soon.
13. Store jars in a cool dry place for up to 2 years. Fruit may darken with time and they are still okay to eat as long as seal hasn't been broken.
14. The peaches will rise in the jar leaving the syrup at the bottom.

Blended Fruit Smoothie

Add to your taste preference:

Frozen strawberries
Frozen raspberries
Frozen marion berries
Frozen blueberries
Fresh pineapple wedges
Fresh cantalope wedges
Fresh banana
1 cup can milk
1 tsp vanilla
1 Tbsp sugar (optional)

Blend until smooth and serve in a chilled glass.

Orange Starwberry Smoothie

10 Frozen Strawberries
1/2 cup frozen orange juice concentrate
2 fresh oranges peeled
1 tsp vanilla
1 Tbsp sugar
1/2 cup milk
ice amount to thicken to preference

Add all ingredients into your blender and blenderize until desired consistency serve in chilled glass.

Fruit Dip

2 tbsp flour
1 egg slightly beaten
1/2 cup sugar
1 cup pineapple juice

Mix ingredients and bring to a boil. Cool. Stir in one 9 oz tub of whipped topping.