Just Add Water Instant Grits With Coconut And Cherries Food

ISRAELI COUSCOUS WITH CHERRIES

Steps:

• Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

CHOCOLATE-DIPPED CHERRIES

Steps:

• Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.

CREPES STUFFED WITH APPLES AND CHERRIES

Steps:

• In a bowl of a food processor set with the metal blade, place the flour, sugar and salt. Add the eggs and process with pulsing action. Add the butter, milk and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.
• Spray fry pan or crepe pan with non-stick spray. Heat pan. When hot, ladle in enough batter to thinly coat surface of the pan. Cook on 1 side and flip. Cook on other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.
• Place the cherries and apples in a large saute pan. Add the water, brandy, sugar and lemon juice. Simmer until apples are cooked but still firm to the touch, about 15 minutes. Strain the mixture.
• To Stuff Crepes: Preheat oven to 350 degrees F. Carefully place a large tablespoon of the filling mixture in the middle of each crepe. Bring up the sides of the crepe and tie with a chive like a little purse. Refrigerate, loosely covered, until ready to bake. When ready to serve heat in oven until warm and crisp.

RUM MARINATED GRILLED PINEAPPLE WITH BRANDIED CHERRIES

Steps:

• Preheat the grill on high heat.
• Place the pineapple rings in a shallow baking dish and cover with brown sugar and rum ¿ gently stir sugar and rum coating each side of the pineapple rings with mixture. Place rings on grill ¿ basting each ring with marinade until each ring has grill marks. To prepare the cherry topping, using a small non-stick saute pan let pan heat up, and put in the cherry pie filling. Then, carefully add the brandy (brandy will ignite when is shaken) reduce heat to simmer, cooking cherry mixture about 5 minutes. To plate, place 4 rings on top of each other on center of plate ¿ stick reserved pineapple stem in center going through rings, top with warm cherry mixture and shaved white chocolate.

COCONUT WATER SMOOTHIE

Steps:

• Fill ice trays with the coconut water and freeze until solid.
• Place the fruit, honey and 12 to 14 coconut water-flavored ice cubes into a blender and blend until smooth. Serve immediately.