Anyone know of any good entree recipes that contain fresh apricots?

I'm going to the farmer's market and I'd like to cook a non-dessert item to use up the apricots I get there. What herbs and spices work well in a savory apricot dish?

Anyone know of any good entree recipes that contain fresh apricots?
Apricot Couscous



Extra-virgin olive oil

1 small red onion, small dice

1/4 cup dried apricots, coarsely chopped

1/4 cup whole almonds toasted, coarsely chopped

1 cup couscous

1 1/2 cups chicken stock, warm

1/2 teaspoon lemon zest

2 scallions green parts only

1/4 cup fresh mint leaves, roughly chopped

1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish

Kosher salt and freshly ground black pepper



In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.



Serve family-style on a large platter and garnish with fresh cilantro.
Reply:nope sorry
Reply:ROASTED CHICKEN WITH APRICOTS

Yield: 8 servings



10 oz Dried apricots

1 c White wine

7 lb Chicken pieces (about 1*

-cut-up fryers

2 t Salt

1 t Pepper

2 t Thyme

1 t Paprika

2 c Onions, cut in chunks

1 c Carrots, chopped



From “A Book of Feasts” by Kay Goldstein and Liza Nelson (Longstreet Press,

1993).



Soak apricots in wine in a dish and set aside.



Rinse chicken pieces under cold water and pat dry. Season the chicken with

the dry seasonings and place pieces in a single layer in a large roasting

pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45

minutes, or until the chicken is just beginning to brown. Pour off excess

fat, if desired, and pour apricots and wine over chicne pieces. Baste with

juices (adding more wine, if needed), and finish cooking, about 30 minutes

longer; remove from oven. If not served within 2 hours, chill and bring

back to room temperature before reheating.



To reheat, place the chicken in covered pan or ovenproof serving dish with

cooking juices (you may skim fat again) and reheat at 375'F. for 20-30

minutes while first courses are being served. To serve, place the chicken

pieces on a serving dish and keep warm while deglazing the pan. Scrape up

pan residues, adding a bit more stock or wine to deglaze if necessary. Pour

resulting sauce over chicken and arrange apricots for garnish.
Reply:Well since it is summer time i would tink a salad would be great . I will list some salad recipes and some other ones if salad doesn't quite suit you .



1. Orzo Salad with Fresh Apricots, Pistachios and Ginger Oil Recipe Courtesy of Deb Ponzek

Show: Cooking Live

Episode: Weekend Entertaining

This recipe is available for a limited time only. Why?











8 ounces (a scant 1 1/3 cups) orzo

1 cup fresh apricots (about 4), peeled and diced or 4 ounces dried apricots, julienned

1 teaspoon chopped fresh coriander

1/4 teaspoon ground coriander

1/3 cup thinly sliced scallions

1/3 cup sliced toasted almonds

4 tablespoons ginger oil

squeeze of half lemon

salt and freshly ground pepper



Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.

Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.





2.Garam Masala Lamb Chops with Apricot Couscous Recipe courtesy EatingWell.com











Visit an Indian market to find various blends of garam masala, a popular spice mix. You'll also find it in the specialty-spice section at the supermarket or at Indian markets on the Web like www.kalustyans.com.





1 1/4 cups water

1 teaspoon kosher salt, divided

1 tablespoon garam masala

4 teaspoons extra-virgin olive oil, divided

1/2 teaspoon freshly ground pepper

1 rack of lamb, exterior fat trimmed

3/4 cup whole-wheat couscous (see Ingredient note)

1/4 cup chopped fresh apricots

1/4 cup golden raisins

2 tablespoons pine nuts, toasted if desired

1/4 cup sliced fresh mint

1/4 cup lemon juice



Preheat oven to 450F. Bring water and 1/2 teaspoon salt to a boil in a small saucepan.

Mix garam masala, 1 teaspoon oil, the remaining 1/2 teaspoon salt and pepper in a small bowl. Rub into lamb. Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over high heat. Cook the lamb, skin-side down, until browned on one side, 3 to 5 minutes. Turn it over and transfer the skillet to the oven. Roast the lamb until an instant-read thermometer inserted into the center reaches 145F for medium-rare, 6 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into chops.



Meanwhile, stir couscous, apricots and raisins into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes. Stir in pine nuts, mint, lemon juice and the remaining 2 teaspoons oil. Serve the couscous with the lamb.



Ingredient note: Couscous resembles a grain, but these granules of semolina meal are actually a type of pasta. A staple throughout North Africa, it is traditionally steamed over broth but is now available in a precooked form that only requires 5 minutes of soaking in hot broth or water. Whole-wheat couscous can be found in natural-foods stores and large supermarkets.



3.Austrian Apricot Dumplings: Marillenknodel Recipe courtesy Tyler Florence

Show: Food 911

Episode: Mother-in-Law Dumplings











Dumplings:

1/2 pound fresh curd cheese, such as topfen, quark, or pot cheese

1 large egg

1 tablespoon sugar

Pinch salt

11/2 cups sifted all-purpose flour

1 tablespoon melted butter

12 whole fresh apricots

12 sugar cubes

Coating:

2 tablespoons unsalted butter

3/4 cup fresh bread crumbs, dried out

1 tablespoon sugar

1/4 teaspoon ground cinnamon



Sauce:

1 cup sour cream

1/4 cup light brown sugar

1/2 lemon, juiced

Confectioners' sugar, for dusting, if desired





Place the cheese in some cheesecloth or several layers of paper towels and let it drain for 5 to 10 minutes, pressing gently, to remove excess moisture.

With a mixer, beat the cheese until smooth. Add the egg and continue to beat until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour; continue to mix until a dough begins to form. Add the melted butter and mix just until the dough holds together when patted with your hands, it will look pretty wet. Wrap the dough in plastic and refrigerate for several hours or up to overnight, the dough will stiffen as it chills.



Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick a sugar cube inside the apricot where the pit was and squeeze the apricot back together to close it up tightly. The sugar cube melts inside the apricot when you cook it.



Bring a large pot of water to a boil. Lightly flour a rolling pin and work surface. Roll the dough out into a thin circle and cut out 12 circles with a 4-inch ring cutter. Place an apricot in the center of the dough and carefully bring the edges together to completely enclose the fruit and form a dumpling; make sure there are not any tears or holes in the dough. Working in batches, gently lower the dumplings into the simmering water; they should not be touching or crowded. Cook for about 10 to 15 minutes; the dumplings will sink to the bottom of the pot and then rise to the surface. Carefully remove the dumplings from the water with a strainer.



In a large nonstick skillet, melt the butter over medium heat. Add the bread crumbs, sugar, and cinnamon, cook and stir for a couple of minutes until the bread crumbs are toasty and golden. Lay the bread crumbs out on a sheet pan or plate and roll the apricot dumplings in the browned crumbs to coat evenly.



In a small bowl, mix the sour cream, brown sugar, and lemon juice together. Serve the apricot dumplings with the sweet-sour cream sauce on the side and a dusting of confectioners' sugar if desired.



4. Champagne Apricot Punch Recipe courtesy The Cookworks

Show: Cookworks

Episode: Spice and Curries:Exploring the Spice Trail















3 cups mango juice

3 cups passion fruit juice

2 cups apricot juice

1 cup cranberry juice

1/2 cup lemon juice

1/2 cup lime juice

1 bottle Champagne or sparkling white wine

2 ounces melon liqueur

2 ounces creme de banane

2 ounces apricot brandy

Fresh fruit, for garnish

Special equipment: large punch bowl, ladle





Combine all the liquid ingredients in a large punch bowl, add ice and garnish with fresh

fruit.