Glazed Fruit Zucchini Food

GLAZED ZUCCHINI AND CARROTS

Steps:

• Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes.
• Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

GLAZED FRUIT

Steps:

• Insert a toothpick or wooden skewer into the base of each small fruit. Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display. Line a baking sheet with a piece of waxed paper.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Cook the mixture without stirring until it registers 240°F on a sugar thermometer, then add the lemon juice. Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310°F on the thermometer.
• Remove the pan from the heat. Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely. Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper. Repeat with the remaining small fruit. If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again. Let the glaze set up at room temperature (about 10 minutes).
• Place the toothpicks into the holes in the grapefruit. Keep the fruit at room temperature until serving time. Serve the fruit within 12 hours of preparation.

GLAZED FRUIT - ZUCCHINI

Steps:

• Day 1:Pare, remove seeds and cube in 1/4" cubes to fill an ice cream pail.
• Cover with 1 cup of vinigar mixed with 1 cup of water.
• stir.
• soak overnight.
• ---stir.
• DAY 2 morning:Drain, rinse well,drain again.
• Squeese between tea towels.
• For every cup of Zucchini add 3/4 cup sugar.
• Mix well.
• Leave until it gets moist.
• Cook in a large flat pan (a roaster works well).
• Stir continuously and boil 15 minutes uncovered.
• THAT NIGHT: bring to a boil and cook uncovered for 10 minutes.
• DAY 3:Boil 10 minutes.
• divide into three portions.
• Sprinkle each portion with a package of unsweetened kool-aid in a variety of colours (red, green, yellow).
• cool separately.
• Let stand for several hours.
• Mix together and freeze in plastic containers.
• Prep time does not include standing time.
• Times and yield are appoximate.

GRILLED ZUCCHINI WITH MISO

Steps:

• In a bowl, whisk together miso, soy sauce, vinegar, oil, and 1/4 teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve.

LEMON GLAZED ZUCCHINI MUFFINS

Steps:

• grease a muffin tin or line with paper liners.
• preheat oven to 400f.
• combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
• mix in nuts and fruit.
• combine milk, oil and eggs in a small bowl, whisking until well blended.
• pour liquid into flour mixture, stirring well.
• add zucchini, stir until moistened.
• spoon evenly into muffin cups.
• bake 20-25 minutes until toothpick inserted in center comes out clean.
• remove from pan and place on a rack.
• mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.