Our Favorite Recipes
12 Months of Eli’s
Clockwise from top right:
July: Tropical Paradise
- A fresh tropical
- Fruit salsa with 1 cup each diced papaya and pineapple
- 1 tsp. grated lime zest
- 2 tbsp. sugar
August: Summer Stone Fruits
- A simple garnish of sliced plums
September: Ambrosia
- Top each slice with 3 mandarin segments
- 1 tbsp. marshmallow fluff
- A sprinkle of coconut shavings
October: S’mores with a twist
- Top with homemade marshmallows
- Chocolate shavings
- A dusting of cocoa
November: Bananas Foster
- Add a dollop of whipped cream
- Caramelized banana slices
- Grated white chocolate
December: Wintry Mix
- Top with 2 tbsp
- Dried fruit and nuts (we used cranberries, apricots, hazelnuts and pistachios)
- Drizzled with honey
January: Citron
- Whipped cream
- Candied lime and lemon slices
February: Paint the Town Red
- Fresh pomegranate seeds with a sweet pomegranate glaze
- Whipped cream and fresh mint
- For pomegranate glaze: combine 1 cup pomegranate juice and 3/4 cup sugar in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until thickened.
March: Luck o’ the Cheesecake
- Whipped Cream
- Candied kumquat slices
- A sprig of clover
April: Turtle
- Drizzle with caramel sauce
- Add toasted pecan halves
- Whipped cream and a chocolate chunk
May: Mom Takes the Cake
- Treat mom to a cheesecake slice topped with fresh strawberries
June: Tutti Frutti
- Add kiwi slice topped with a blueberry
- Blackberry and raspberry and brush with apricot glaze.
- For apricot glaze: warm 1 cup apricot preserves or apricot jelly in microwave for 20 seconds or until warm. Brush over fruit and serve.
