Ember Fired Eggplant on the rack cooking above a bed of hot coals. This technique provides the heat for cooking and the aroma of the wood smoke

Ember Fired Eggplant on the rack cooking above a bed of hot coals. This technique provides the heat for cooking and the aroma of the wood smoke

EMBER FIRED EGGPLANT WITH FETA TARTS

You’ve heard me mention before how great it is to ember or coal fire certain foods, with a good majority of those items falling in the fruit category.  One of the best fruits to use this technique with is eggplant.

Not of Nutritional Value

we selected two nice and plump eggplants for our ember cookingEggplant, also called aubergine, is part of a flowering plant grown for its edible fruit.  This is a thick-skinned fruit that has a meaty quality to its flesh.  In fact, it can make for a filling meal.  Eggplant contains a lot of water – 92% to be specific!  It is not known to be a contributor for daily nutritional intake.  Despite all that, Eggplant remains a favorite ingredient to cook with.

Nestling is Key

When cooking in the coals, it is best to use medium sized eggplant.  It doesn’t matter what variety you select, the technique for cooking in the coals will remain the same.

Starting the fire

First, you need to start with a good wood fire, using clean hardwood.  In order to do this technique successfully, you need to ensure that there are no flames left in the fire, just hot coals.  You’ll know the coals are ready for the cooking when they are completely grayed over.  If your grilling area is large enough, you can stage a couple of burning wood pieces to provide additional heat to the area.  Just don’t cook directly in those flames.

preparing the hot coals for the eggplant. you want these to burn down leaving only the heat and no flame to burn the eggplant. Ember cooking is only over hot coals.When the coals are ready, make sure the embers are in an even layer and then place the eggplants side by side in the embers.  I like to use a fine screen in the bottom of my charcoal area to aide in heat retention.  Now, leave these untouched for about 10 minutes.  After that time, you can turn the eggplant to ensure all sides get evenly charred.  If you make a large enough fire, you can bury the eggplant completely in the hot coals and not have to do any turning.  That technique will require about 30 minutes of cooking time.

Blackened, Charred Skin Makes It Ready

Once the Ember Fired Eggplant has tenderized in the coals, it’s time to carefully remove it. Cool the eggplant, so it won’t burn and can be handled.  Then, slice each eggplant open from end to end, and gently scoop out the flesh.  Be sure to leave all the charred skin behind.  If you’re ready to use this in a recipe, then no need to do anything more to the eggplant.  If you plan on using it later, you must prevent the eggplant flesh from turning dark by incorporating 1 tablespoon of lemon juice and enough water to cover the flesh.  When finished, it’s best to store the Ember Fired Eggplant in a glass jar, bowl, or other container.

6 Needed Ingredients

To make the Ember Fired Eggplant with Feta Tarts, you’ll need a muffin pan and the following food ingredients:

  • Flesh from 1 medium size coal-fired eggplant
  • ¾ cup crumbled feta cheese (about 3 ounces)
  • ¼ cup roughly chopped pistachios, plus 2 tablespoons for topping the tarts
  • ¼ teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 1 tablespoon fresh mint leaves, finely chopped
  • 5 sheets frozen phyllo dough, thawed
  • Extra virgin olive oil for brushing dough and preparing muffin pan

Wood Flavored Eggplant Mixture

removing any char from the fire and then chopping up the eggplant to be added as the tart fillingRoughly chop the wood fired eggplant.  Then transfer to a medium bowl and add feta, 3 tablespoons chopped pistachios, coriander, red-pepper flakes, and mint.  Season with salt and fresh ground pepper and stir gently to combine.

Making the Tarts

Lightly oil the muffin pan cups.  Lay 1 sheet of phyllo dough on a board and lightly brush with oil.  Stack 4 more phyllo sheets on top, brushing each with oil.  Cut the stacked sheets into 6 equal squares.  Carefully, pick up each square and place in a muffin cup, gently pressing in place.  Fill each dough cup with about ¼ cup of eggplant mixture.  Gently fold over the corners of the dough to enclose the filling as a tart.  Brush tops with oil and sprinkle with crushed pistachios.  Then Bake until golden brown, about 30 minutes.  Let cool for 5 minutes, then serve.

showcasing the finished product! Our ember roasted eggplant within the feta tart- yummy

 

 

 

 

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EMBER FIRED EGGPLANT & FETA TARTS

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Category: Side Dish/Appetizer

Cuisine: Indian

Yield: 6 servings

EMBER FIRED EGGPLANT & FETA TARTS

Eggplant takes on the hot coals to flavor up for the best tart filling ever

Ingredients

  • Flesh from 1 medium size coal-fired eggplant
  • ¾ cup crumbled feta cheese (about 3 ounces)
  • ¼ cup roughly chopped pistachios, plus 2 tablespoons for topping the tarts
  • ¼ teaspoon ground coriander
  • ¼ teaspoon red-pepper flakes
  • 1 tablespoon fresh mint leaves, finely chopped
  • 5 sheets frozen phyllo dough, thawed
  • Extra virgin olive oil for brushing dough and preparing muffin pan

Instructions

  1. First, you need to start with a good wood fire, using clean hardwood. To do this technique successfully, you need to ensure that there are no flames left in the fire, just hot coals. You’ll know the coals are ready for the cooking when they are completely grayed over.
  2. Once the coals are ready, make sure the embers are in an even layer and then place the eggplants side by side in the embers. I like to use a fine screen in the bottom of my charcoal area to aide in heat retention. Now, leave these untouched for about 10 minutes. After that time, you can turn the eggplant to ensure all sides get evenly charred.
  3. Roughly chop the wood fired eggplant. Transfer to a medium bowl and add feta, 3 tablespoons chopped pistachios, coriander, red-pepper flakes, and mint. Season with salt and fresh ground pepper and stir gently to combine.
  4. Lightly oil the muffin pan cups. Lay 1 sheet of phyllo dough on a board and lightly brush with oil. Stack 4 more phyllo sheets on top, brushing each with oil. Cut the stacked sheets into 6 equal squares.
  5. Carefully, pick up each square and place in a muffin cup, gently pressing in place. Fill each dough cup with about ¼ cup of eggplant mixture. Gently fold over the corners of the dough to enclose the filling as a tart.
  6. Brush tops with oil and sprinkle with crushed pistachios. Bake until golden brown, about 30 minutes. Let cool for 5 minutes, then serve.
https://smokinlicious.com/recipe/2017/11/09/ember-fired-eggplant-feta-tarts/

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Additional reading:

-EMBER FIRED ZUCCHINI & RICOTTA GALETTE

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

Purchase products:

Wood Chunks- Single Filet

Dr Smoke- "Try this because it's a really tasty appetizer and easy to make."

Dr Smoke- “Try this because it’s a really tasty appetizer and easy to make.”

Avocado chocolate pudding kissed by "fire" and "smoke" for an extra boost of flavor! In this series we explain how to smoke an avocado and then mix it into your chocolate pudding.

Avocado chocolate pudding kissed by “fire” and “smoke” for an extra boost of flavor!

AVOCADO CHOCOLATE PUDDING GOES SMOKY

Taking chocolate pudding up a notch by adding wood-fired avocado

Listen

Grilling avocado is a great way to intensify their flavorAvocado has been known for its health benefits for some time and has gone beyond the simple slice or dice and add to your favorite salad.  It has become the new replacement for butter in many recipes.

Now, I’m going to do a similar approach to chocolate pudding by incorporating avocado instead of dairy but first, I add a wood-fired flavor to the avocado to bring out a flavor level to this fruit that is distinctly different from its raw flavor.  You can see our previous article on the technique we used on the gas grill.

Flavor Affinitiesthe simple ingredients displayed on our table

Once you’ve wood fired your avocados on a gas or charcoal grill, you need to gather the following ingredients:

 

  • 2 wood fired avocados
  • 1 vanilla bean, split lengthwise
  • Unsweetened cocoa powder- ¾ cup
  • Pure maple syrup- ½ cup
  • ¼ cup- fresh orange juice, plus ¼ cup additional reserved
  • Hot water (not boiling)- ¾ cup
  • ½ teaspoon kosher salt
  • ¼ cup chopped hazelnuts
  • whipped heavy cream

In addition to the above ingredients, you’ll need a blender.

Blending Flavors Is All That’s Needed

Using a standard mixer for the blending of all the ingredients.

Whenever I wood-fire avocado, I usually remove the flesh from the shells and store in a container in the refrigerator for my recipes.   Take the flesh of two previously wood-fired avocado and place in the blender.  Carefully split the vanilla bean lengthwise and scrape the seeds adding to the blender.

Now comes the cocoa powder, maple syrup, agave nectar, orange juice – ¼ cup to start – and salt.  Turn on the blender and incorporate everything until a coarse puree forms

With the blender running on medium, gradually stream in the hot water and blend until smooth and creamy.  The hot water will produce a very shiny, ganache like appearance to the pudding.  If you feel the pudding mixture is too chunky or thick, blend in additional orange juice from the ¼ cup reserve but do not exceed the additional ¼ cup amount.

Chill It Before Serving

refrigerate the Chocolate Avocado pudding before serving.Once you’ve reached the perfect consistency for your pudding, it’s time to divide the mixture into 6 serving bowls and chill for at least 2 hours.  You can make this up to 3 days ahead of time but be sure you do not cover the pudding while it chills.  This is not like older recipes that contained dairy and could form a “skin” on the pudding.

Once chilled, top with whipped cream and chopped hazelnuts – I prefer to crush my hazelnuts using a canned good with the nuts in a sealable storage bag.  Super rich, creamy with a distinct extra flavor that mixes so well with the sweet syrups and fresh flavors of orange and vanilla.  Smoky Avocado Chocolate Pudding – a star finish to any meal!

In conclusion, we hope you found inspiration with this recipe.  We’d love to see your photos of your take on the recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

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CHOCOLATE PUDDING GOES SMOKY WITH AVOCADO

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Category: Dessert

Cuisine: American

Yield: 6 servings

CHOCOLATE PUDDING GOES SMOKY WITH AVOCADO

Rich, decadent, easy & full of flavor; that’s our Smoky Avocado Chocolate Pudding

Ingredients

  • 2 wood fired avocados
  • 1 vanilla bean, split lengthwise
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ¼ cup agave nectar
  • ¼ cup fresh orange juice
  • ¾ cup hot water (not boiling)
  • ½ teaspoon kosher salt
  • ¼ cup chopped hazelnuts
  • Additional Needs: blender, 6 small bowls

Instructions

  1. Scoop the avocado meat into a blender and scrape the vanilla bean seeds. Add cocoa powder, maple syrup, agave nectar, orange juice and salt blending until a coarse puree forms. With the blender’s motor running, gradually stream in ¾ cup hot (not boiling) water; blend until smooth and creamy. If too chunky, blend in additional orange juice.
  2. Divide the pudding mix into 6 small bowls and chill at least 2 hours uncovered.
  3. Top finished pudding with whipped cream and chopped hazelnuts before serving.
https://smokinlicious.com/recipe/2017/10/19/avocado-chocolate-pudding/

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You may also enjoy:

Smoked Strawberry Napoleon

SMOKED BANANA DOUBLE BITES

THE KISS OF FIRE TO GUACAMOLE

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke

Dr Smoke- “Smoked avocado gives a flavor boost to traditional chocolate pudding.”

Avocado kissed by “fire” for an extra boost to flavor will add something special to a Chocolate pudding

 

Wood fired guacamole by grilling the avocado's before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

Wood fired guacamole by grilling the avocado’s before you make the guacamole will excite your taste buds! Your quests will wonder how you did this simple recipe by adding only one small step!

THE KISS OF FIRE TO GUACAMOLE

Listen

The single seeded berry, fleshy fruit we know as avocado is loaded with healthy fats, 4 grams of protein, and 975 milligrams of potassium which is nearly twice as much as a banana.  With 18 of the amino acids recommend in daily consumption, you’ll want to include avocado in your diet.

We thought we would take this fruit favorite and add a flavor level for your avocado recipes by wood-firing the avocado.  This simple step will bring all the nutritional benefits of the fruit with a bold new taste.

7 Fresh Ingredients

Once you’ve wood fired your avocados on a gas or charcoal grill (see our posting on this technique), you need to gather the following ingredients:

  • 3 wood fired avocados
  • 1 finely grated garlic clove
  • 1 finely chopped Serrano or jalapeno pepper
  • ¼ of a white onion, finely chopped
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt

In addition to the above ingredients, you’ll need a blender or a mortar and pestle.  I prefer the mortar and pestle so I can control the level of “mash” that occurs to each ingredient.

Layering on the Flavors

First up, you need to mash up the wood fired avocado flesh.  The best guacamole has some chunky quality to it so keep this in mind when you are mashing the flesh.  Once the avocado is mashed up, add the pepper and combine that as well.  You can select the pepper based on whether you want heat or not.  If you prefer a guacamole that has no spice, then add a sweet pepper.

Once the grilled avocado and pepper are mixed, time to add the other ingredients.  First in, chopped onion followed by lime juice, cilantro and salt.  Combine everything well ensuring that any chunks are not too big for any of the ingredients.  Soon you’ll get the aroma of all the fresh ingredients and have an idea just how this is going to taste.

PREPARE TO SERVE THE WOOD FIRED GUACAMOLE!

The best part about wood fired guacamole is just how simple it is to make yet the flavors are so fresh and intense.  Select your favorite serving piece.  Once all the ingredients are combined, scrape all the contents from the mortar and place in the serving dish or bowl.  I like to top my guacamole with some smoked paprika so it has a bit of color to the top. Keep in mind, you don’t need to just use this with taco chips.  This is a great topping for a burger or grilled chicken sandwich and even works well with salad greens.  You’ll love how the wood flavor adds another dimension to this favorite food.

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THE KISS OF FIRE TO GUACAMOLE

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Appetizer/Condiment

Cuisine: Mexican

Yield: 2 cups

THE KISS OF FIRE TO GUACAMOLE

SmokinLicious® provides the ultimate in a guacamole recipe by first infusing wood flavor to the avocados

Ingredients

  • 3 wood fired avocados
  • 1 finely grated garlic clove
  • 1 finely chopped Serrano pepper
  • ¼ of a white onion, finely chopped
  • 2 tablespoons of freshly squeezed lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon kosher salt

Instructions

  1. Using a mortar and pestle, combine the avocado, grated garlic clove and chopped Serrano pepper.
  2. Add in the white onion, lime juice, salt, and cilantro and ensure everything is well combined.
  3. Transfer to a serving bowl.
https://smokinlicious.com/recipe/2017/10/12/wood-fired-guacamole/

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We hope you found inspiration with this wood fired guacamole recipe.  We’d love to see your photos of this recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Additional reading:

-WOOD GRILLING AVOCADO

-HUMMUS TAKES A SPICY-CHAR TWIST

Purchase products:

Wood Chunks- Double and Single Filet

Dr Smoke- "Shhh, don't tell your guests how you did it. This is our secret ingredient."

Dr Smoke- “Shhh, don’t tell your guests how you did it. This is our secret ingredient.”

Wood fired stuffed tomato with Rice!

Wood fired stuffed tomato with Rice!

SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Listen

It’s tomato season!  Boy, do we have a great technique for you to try on your charcoal grill as well as a tasty recipe to make- wood fired stuffed tomato.

Bring 8 large tomatoes in from the garden or purchased at the fresh market, clean out the charcoal grill, fire pit, or fireplace, and give a few hours to a great cooking experience and exceptionally flavorful recipe.

Lighting a Fire for Hot Embers

Coal cooking can be a very easy method of cooking foods once you know how to make and manage the fire.  First, I am going to use only hardwood for my fire as I want to produce as much flavor as I can into the cooking area.  For tomatoes, I am using Beech hardwood in the SmokinLicious® Single Filet Wood chunk.  Once lit, I let the wood burn down to hot embers before even thinking about cooking.  Oh, and the lid stays off my grill – I’m using a kettle from Stok®, while the wood burns down.  I wait until the coal bed shows gray embers on top with hot red spots on the bottom.  I’ve used a mesh screen in the charcoal area, to keep all my coals from ending up in the ash collection area, since many will get to be quite small.

Preparing the Tomatoes for Hot Coals

With our tomatoes washed, it’s time to prepare them for the coals.  First, I cut about ¼ of the way around the top.  I’ll be cooking both the body of the tomato as well as the tops.  Next, I add a high heat roasting rack to my raked coals.  Try to make the coal bed as even as possible to keep the tomatoes balanced.  First cooking time will be about 12 minutes before any turning needs to be done.  You will see bubbling juices in the tomatoes which will makes these red beauties even more flavorful.

Coal Firing to Unbelievable Flavor

After placing the tomatoes on the coal rack and leaving for about 12 minutes, it’s time to turn them.  You’ll see how the outer skin will start to flake.  When I get some cooking time on the entire tomato, I separate the cut top from the body and coal roast the tops separately to get a nice char.  Once cooked through, which takes a total time of about 22 minutes, I remove the tomatoes to a cooling rack.  Once cooled enough to handle, it’s time to take all the wood fired pulp out of each tomato leaving the charred skins as the base to my wood fired stuffed tomato recipe.

Fresh Recipe Ingredients

With our fresh tomatoes coal fired over hardwood, it’s time to start on our recipe.  First, we need to remove all the tomato pulp from the charred tomatoes.  You can do this with a spoon or the way I like to do it – with my fingers.  Place the pulp only in a blender keeping as much of the shell of the tomato as possible for our base in the roasting pan.  Then blend until a puree is formed.  Meanwhile gather the other ingredients needed to make wood fired stuffed tomatoes:

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ¾ cup grated Parmesan
  • 1 small red bell pepper, diced (feel free to use hot pepper as well)
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Herb Rice Mixture & Anchovy Butter

This recipe allows you to use any rice you prefer.  I like the texture of brown rice for this dish.  As you cook the rice according to the package directions, you can start on the flavor mixture for the cooked rice.  First, combine the 2 anchovy filets with the 2 tablespoons softened butter.  I use a mortar and pestle.  This will be added to the hot rice as soon as it is cooked.  In a bowl, combine the tomato puree, diced pepper, parsley, basil, Parmesan cheese, and fresh ground pepper.  Mix until just combined.

With all the ingredients combined, it’s time to put it all together.  First, to our anchovy butter, brown rice, I add the tomato puree mixture combining well.  Taking the tomato shells, I place them in a roasting pan that has been coated with oil.  Next, comes the rice mixture, layering it in making sure all the tomatoes are covered.  Last, top the rice mixture with the coal fired tomato tops.  Now this pan is ready for a 350°F oven to bake for about 30 minutes.

Preserve the Flavors

After cooking our beautiful tomatoes over hot coals made from 100% beech hardwood, we removed the wood flavored pulp and produced a tomato puree.  To that, we added Parmesan, basil, parsley, red pepper, and fresh ground pepper.  Infusing anchovy butter into hot brown rice, we pour the tomato puree into the rice.  Our wood fired stuffed tomato is made by layering the tomato shells in a roasting pan, then topping with the tomato puree-rice mixture, and the charred tomato tops.  Then bake for 30 minutes in a 350°F oven, this is the perfect dish to serve with rustic bread.  Stock up on your coal fired tomatoes – they can well – so you can enjoy your take on this wood fired stuffed tomatoes.

Now that we spurred your imagination with this recipe, we need your comment and rating, so subscribe and follow us so you don’t miss a thing.   Finally, suggestions are always welcome as well on recipes and techniques you want to learn about.  We are your source for all things wood-fired, providing tips, techniques, recipes, and the science behind the fire.

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SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 40 minutes

Category: Vegetable Entree

Cuisine: American

Yield: 6 servings

SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

SmokinLicious® loves tomato season as we show you how to coal fire this favorite & make our version of a decomposed stuffed tomato

Ingredients

  • 1 teaspoon Kosher salt
  • 1 cup brown rice
  • 8 medium to large tomatoes
  • 2 anchovy fillets mashed
  • 2 tablespoons unsalted butter, softened
  • ½ cup grated parmesan
  • 1 small red bell pepper, diced
  • 2 tablespoons chopped basil
  • 2 tablespoons flat leaf parsley
  • Fresh ground pepper

Instructions

  1. Light a small wood fire in a charcoal grill, cleaned fire pit, or clean fireplace. Once the fire has burned down and produced gray coals, place a high heat roasting rack on the coals.
  2. I like to precut the top ¼ of the tomato so that when I put everything together in the baking dish, I can use the tops to reference portion sizing.
  3. Place the tomatoes on the roasting rack directly over the hot coals. Allow to wood fire roast until tender but not too soft. I like to cook on the tomato’s bottom for about 12 minutes, then rotate on its top for about 6-8 minutes depending on the size. I also place the tops on the roasting rack to allow them to char as well.
  4. Remove from the grill and allow to cool just so you can handle. Scoop out all the inside in a bowl until hollow.
  5. If using a roasting pan, oil the bottom. I’m using a disposable pan that I’ve first lined with parchment paper, then oiled. I then lay out the wood fired tomato shells in the bottom of the pan like what you would do with lasagna noodles. Cover the entire bottom with tomato.
  6. Cook the rice according to package directions. Mash the anchovy with the butter. Sir the anchovy butter into the hot rice. Mix together the tomato puree, cheese, bell pepper, basil, parsley, salt, and fresh ground pepper.
  7. Spoon the rice mixture over the tomato skins and place the tomato tops on the rice mixture. Bake 30 minutes at 350°F. This is perfect served with a rustic bread.
https://smokinlicious.com/recipe/2017/09/21/wood-fired-stuffed-tomato-with-herb-rice/

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Related recipes and tips:

EMBER FIRED ZUCCHINI & RICOTTA GALETTE

Ember cooked Sweet Peppers

TOP 10 VEGETABLES TO COOK IN HOT EMBERS

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER

Purchase products:

Wood Chunks- Single Filet

Dr Smoke

Dr Smoke- “Tomato lovers will rejoice with our take on a stuffed tomato that’s coal fired.”

Wood ember roasted Tomato stuffed with Rice!

Wood ember roasted Tomato stuffed with Rice!

 

 

 

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

Smoking/grilling with wood is a great way to enhance the flavor of peaches. Add as an ingredient in soup to add a special flavor touch on a hot summer day. Try our recipe!

Listen

One of the easiest techniques to do with fruit on a gas or charcoal grill is wood firing peaches.  Take advantage of the season with this fruit by bringing different flavors and textures for great recipe.  Why not start with my recipe for a summer gazpacho that will cool you off during the hot season.  It’s time to take advantage of the summer harvest with fresh peaches and yellow tomatoes for fabulous summer cuisine

Fresh Is Key

Peaches are one of those fruits that performs perfectly on the grill, whether you use charcoal or gas for the actual cooking process.  To start, purchase fresh, in season peaches.  Wash and pat dry.  Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion.  Remember, the pit will stay in place.   Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach.  This will result in the pit separating from the peach flesh of one half of the peach.  Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh.  You now have 2 equal sized peach halves.  You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.

Releasing Sweet Smoky Flavor

Once all the peaches are cut in half they are ready for the grill.  I am going to use my charcoal smoker for this recipe but you can easily use a gas grill with wood chunks as well.  Just see our posting on how to add wood chunks to the LP grill.

I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft.  That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals.  Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.

Flavor In No Time At All

I have the benefit of being able to use the SmokinLicious® charwood product which is a blend of charred and uncharred wood. It allows for a lot of smoke vapor. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill.  I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate.  Once cook through, I will remove and place them on the skin side to cool.

Seasonal Fresh Ingredients

With the peaches wood fired and ready, it’s time to collect the other ingredients for the gazpacho:

  • 3 cups wood fired peaches
  • 3 medium yellow tomatoes, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium cucumber peeled and chopped – I’m using 3 mini cukes
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Reserved chopped peaches, cucumber and yellow tomatoes for topping/garnish
  • You will also need a food processor or blender

Blending Your Way To Fabulous Flavor

Time to bring all the ingredients together starting with the wood fired peaches, yellow tomatoes, yellow pepper, cucumber, sweet onion and garlic.  Process all these items until thoroughly blended.  Now add the lime juice, vinegar, marinade, salt, sugar, and pepper sauce if you are including this.

Time to refrigerate for at least 4 hours or preferably overnight.  You must wait for everything to blend and make the most fabulous gazpacho ever!

With the smoky tang of the wood fired peaches meeting up with the coolness of the tomatoes and cucumber, this gazpacho has just the right amount of tang, kick, and sweet to make this a summer favorite.  Once the soup has chilled, place in serving bowls and top with chopped smoked peach, cucumber, and tomato.  All the fabulous seasonal ingredients the season can offer in one bowl!

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PEACHES GO SMOKY FOR A FLAVORFUL GAZPACHO

Prep Time: 15 minutes

Cook Time: 4 hours, 25 minutes

Total Time: 4 hours, 40 minutes

Category: Soup

Cuisine: American

Yield: 4 servings

Ingredients

  • 3 cups smoked peaches, chopped
  • 3 medium yellow tomatoes, chopped
  • 1 medium yellow pepper, chopped
  • 1 medium cucumber, peeled and chopped
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Chopped peach, cucumber, tomato for topping

Instructions

  1. To start, purchase fresh, in season peaches. Wash and pat dry.
  2. Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion. Remember, the pit will stay in place. Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach. This will result in the pit separating from the peach flesh of one half of the peach.
  3. Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh. You now have 2 equal sized peach halves. You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.
  4. Once all the peaches are cut in half they are ready for the grill. I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft. That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals. Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.
  5. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill. I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate. Once cook through, I will remove and place them on the skin side to cool.
  6. Place the first 6 ingredients in the food processor or blender, and process until blended smooth. Add lime juice, vinegar, marinade, salt, sugar, and pepper sauce; process until smooth.
  7. Refrigerate, covered, at least 4 hours. Top with chopped peach, cucumber, and tomato.
https://smokinlicious.com/recipe/2017/08/31/peaches-go-smoky-for-a-flavorful-gazpacho/

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We hope you’ll try your hand at this recipe.  We’d love to see your photos of your version of the recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Like this recipe?  You may also enjoy:

-Strawberries Get Smoky for An Aqua Fresca Cocktail

-Smoked Squash & Kale Soup

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Charwood

Dr Smoke

Dr Smoke- “This recipe is simple to do and with a few steps either on a charcoal grill or a gas grill, the peaches will develop a unique flavor for the soup.”

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The process of smoking strawberries for your summer cocktail is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into flavorful drink.

The process of smoking strawberries for your summer cocktail is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into flavorful drink.

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If you enjoy fruity drinks or smoothies, then the Smoked Strawberry Aqua Fresca is perfect!  Using seasonal fresh strawberries will bring this to the ultimate flavor height but any store purchased variety will work as well.  This is the perfect cocktail for a summer event or as a non-alcoholic refresher on an exceptionally warm summer day.  Get ready as we tell you how to do the smoking technique then construct this fabulous drink.

Strawberries Love Smoke

Start with strawberries that are at their peak.  Gently wash them and then trim the stem end.  I cut smaller strawberries in half and larger in quarters to ensure the smoke vapor can penetrate easily but you certainly can leave them whole.  In addition to the strawberries – at least one quart to produce enough liquid for a few drinks – you’ll need the following ingredients and materials

Ingredients & Materials:

  • 4 tablespoons sugar – reserve some extra in case you want to make this sweeter
  • 2 teaspoons pure vanilla extract
  • Pinch of fine or coarse sea salt
  • Juice of 2 limes
  • Handful of fresh basil or mint
  • Ice cubes
  • Blender
  • Mixing bowl
  • Mortar & pestle (optional)
  • Sheet pan lined with parchment paper
  • 2 double filet wood chunks from SmokinLicious®

 While you are getting the strawberries ready you can have your grill warm

ing up.  Set all burners to medium-low and close the lid.

Gas Grilling With Wood Chunks

Cooking with wood chunks can be done on the LP Gas Grill by using the heat shields or diffusers, whose purpose is to ensure even heat output over the grill grate.  By keeping a medium-low heat on the burner containing 2 wood chunks from SmokinLicious®I’m using 1 ash and 1 cherry – you won’t get the wood erupting in flames but rather a slow combustion that releases plenty of wood-fired flavor.  While the wood heats up, I combine my strawberries with 2 tablespoons of sugar, 2 teaspoons of vanilla extract, and a pinch of sea salt.

Get Ready For Juicy Bubbles

When you smoke strawberries on the grill, all the locked in pectin water will be released by the heat.  That’s why it’s so important that you line your sheet pan with parchment paper so you don’t end up with a hard to clean mess.

After mixing in the vanilla extract, sugar, and salt it’s time to spread the strawberries onto the lined sheet pan and place on the grill.  Once the pan is in place, turn off all the burners except for the one that has the wood chunks on the diffuser. Cooking time will be about 40 minutes with a grill heat of 300°F maintained with the lid closed and 1 burner lit.

Taste Is The Sweet Aroma

Whenever I smoke fresh strawberries, it brings the memory of my Mom making strawberry jam.  As the strawberries react to the smoke vapor, you will see the pectin release and a beautiful, thick glaze will form around them.  This is the stuff that will make an exceptional aqua fresca so be sure you don’t lose any when removing the pan from the heat.  You’ll see the finished strawberries take on a much darker coloring and reduce size slightly from the water loss.  Now get ready for the fun part – getting our drink together.

Strawberry Base

To start our drink creation, you will need a blender and I prefer a mortar and pestle for combining citrus and fresh herbs.  Add the smoked strawberries to the blender and the remaining sugar. You can add the lime juice and fresh basil or mint right to the blender or add to a pestle and combine with the mortar. Once combined, add to the blender. Process the mixture.  Add a few ice cubes and process again until a smooth mixture is revealed.  You may add lime juice, su

gar and ice as you see fit at this point – the recommended amounts are merely a guide.

Creating the Ultimate Aqua Fresca

With our strawberry mixture completed, it’s time to combine everything into a refreshing drink or cocktail.  If making a cocktail, select your spirit of choice.  I recommend tequila, vodka, or rum.  Add some ice cubes to a glass.  If making the alcoholic version, add an ounce of alcohol to the glass. Pour in the strawberry mixture and stir.  Add a sprig of basil or mint to the glass and serve.

If you are a frozen drink person, add more ice during the blending stage to thicken this up and make a milkshake like consistency.  This is so refreshing and so fitting for the warmer months.  Enjoy the Smoked Strawberry Aqua Fresca your way as you stay cool this summer season!

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STRAWBERRIES GET SMOKY FOR AN AQUA FRESCA COCKTAIL

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Cocktail

Cuisine: Alcoholic Beverage

Yield: 2 cups

Stay cool this summer by sipping this incredibly flavored summer cocktail with a smoking twist – Smoked Strawberry Aqua Fresca!

Ingredients

  • 1 quart strawberries
  • 4 tablespoons sugar – reserve extra in case you prefer this sweeter
  • 2 teaspoons pure vanilla extract
  • Pinch of fine or coarse sea salt
  • Juice of 2 limes
  • Handful of fresh basil or mint
  • Ice cubes
  • For an alcohol version, add 1 ounce tequila or vodka

Instructions

  1. Heat a grill or smoker to 300°F and add 2 Smokinlicious® wood chunks
  2. Line a sheet pan with parchment paper
  3. Rinse the strawberries, trim and slice them
  4. Place in a bowl and add 2 tablespoons of sugar, the vanilla, and salt mixing well
  5. Spread strawberries onto the lined sheet pan
  6. Smoke the strawberries on a grill or smoker for about 40 minutes
  7. Transfer the strawberries and liquid to a blender and allow the fruit to cool
  8. Add the remaining 2 tablespoons of sugar, lime juice, and basil or mint to the blender
  9. Process this mixture
  10. Add ice cubes and process until smooth
  11. Add additional lime juice, sugar, and or ice as needed to fit your taste
  12. If making this an alcoholic beverage, add 1 ounce of vodka, tequila or other liquor of choice to a serving glass with ice
  13. If non-alcoholic is your choice, feel free to add a carbonated water to the strawberry mixture
  14. Pour the processed strawberry mixture over ice and garnish with a basil or mint leaf
https://smokinlicious.com/recipe/2017/07/17/strawberries-get-smoky-for-an-aqua-fresca-cocktail/

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Did you love this drink idea?  Let us know by leaving a comment.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

Looking for more smoked drink ideas?  Then check out this recipe and technique:

The Smoked Pear Bellini Cocktail

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Wood Chunks- Double Filet

Dr Smoke "This summer don't limit your smoking/grilling activities to meat and potatoes, try FRUIT, for a tasty twist."

Dr Smoke- “This summer don’t limit your smoking/grilling activities to meat and potatoes, try FRUIT, for a tasty twist.”

Smoking fruit for cocktails adds a unique taste. Try Kiwi to develop something unique and refreshing for your next outdoor picnic.

Smoking fruit for cocktails adds a unique taste. Try Kiwi to develop something unique and refreshing for your next indoor or outdoor party.

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SMOKED KIWI CAIPIROSKA

The warmer season means we all look for new cocktails to serve and enjoy during the longer days of sunlight.  For those of you who are a fan of the fruity cocktail, why not take a less traditional approach and bring a new flavor level in.

Kiwifruit Gets A Smoky Start

Caipiroska is a popular drink in South America consisting mostly of vodka, sugar, and lime.  I thought I’d give you a less traditional recipe featuring kiwifruit.  Start the ultimate caipiroska by introducing a depth of flavor by smoking the kiwifruit.  We show you how in our previous posting.  Next, we’ll balance out the bolder smoke with an assortment of sweet and fresh ingredients.  Let’s get the list together.

Gather These Ingredients:

  • 2 cups smoked kiwifruit, peeled and diced
  • 12 mint leaves
  • 2 tablespoons of sugar
  • 3 limes
  • 2 cups high quality vodka
  • 2 cups tonic water, seltzer, or coconut flavored sparkling water
  • Ice cubes
  • Mortar and pestle
  • 1 kiwifruit peeled and thinly sliced for garnish

Muddle For Ultimate Aromatics

Taking a teaspoon of sugar, 2 mint leaves, and 1/3 cup diced smoked kiwifruit, I add this to a mortar and pestle.  Next, squeeze in ½ lime juice, then muddle the ingredients together until a chunky mixture is revealed.  This is the part that allows you to experience all the aromatics of the fresh ingredients coming together.  Gives you an idea what your taste buds are in store for!

Time for the Pour

With the key ingredients muddled in harmony, it’s time to bring everything to the glass.  First, I pour my kiwi-mint-lime mixture into a serving glass.  I then add 3-4 ice cubes.  You will most definitely smell the minty fruit combination without picking up the hint of smoke.  That flavor will come when the drink passes over the taste buds.

Vodka Makes It Adult

The final steps to our Smoked Kiwifruit Caipiroska – adding a quality vodka.  This will be equal parts vodka and carbonated water, whether you use straight seltzer, tonic, or even coconut water.  You certainly can experiment with the water you like best.  There are no rules when it comes to cocktails.   I like to give my caipiroska a little stir just to combine things a bit more.

Lay Back and Enjoy

Using simple seasonal ingredients of kiwifruit, previously smoked using SmokinLicious® alder wood and a hand held food smoker, fresh mint, and lime, we’ve given a twist to the traditional caipiroska.  Muddled together for incredible flavors and aromatics, premium vodka and your favorite sparkling water are added.  Finish the beautiful glass off with a sliced kiwifruit and you’re ready for fun entertaining or a kick back afternoon or evening.

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ELEVATE YOUR KIWI CAIPIROSKA

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Category: Cocktail

Cuisine: South American

Yield: 6 servings

Warmer weather means outdoor cocktails and we have a great one featuring smoked kiwifruit in the SmokinLicious® take on the traditional South American Caipiroska

Ingredients

  • 2 cups smoked kiwifruit, peeled and diced
  • 12 mint leaves
  • 2 tablespoons of sugar
  • 3 limes
  • 2 cups high quality vodka
  • 2 cups tonic water, seltzer, or coconut flavored sparkling water
  • Ice cubes
  • Mortar and pestle
  • 1 kiwifruit peeled and thinly sliced for garnish

Instructions

  1. Taking a teaspoon of sugar, 2 mint leaves, and 1/3 cup diced smoked kiwifruit, I add this to a mortar and pestle. Next, squeeze in ½ lime juice, then muddle the ingredients together until a chunky mixture is revealed.
  2. With the key ingredients muddled in harmony, it’s time to bring everything to the glass. First, I pour my kiwi-mint-lime mixture into a serving glass. I then add 3-4 ice cubes.
  3. The final steps to our Smoked Kiwifruit Caipiroska – adding a quality vodka. This will be equal parts vodka and carbonated water, whether you use straight seltzer, tonic, or even coconut water. Give a final stir just to combine things a bit more.
  4. Finish the beautiful glass off with a sliced kiwifruit and you’re ready for fun entertaining or a kick back afternoon or evening.
https://smokinlicious.com/recipe/2017/06/29/elevate-your-kiwi-caipiroska/

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Let us know how you liked this recipe by leaving a comment and what you want to see next.  Be sure to follow and subscribe to us as we bring you innovative ideas for adding wood-fired flavoring to all types of foods, the SmokinLicious® way!

You may enjoy other fruit posting like Smoked Pear Salad With Gorgonzola and Smoked Banana Bites

Purchase Products:

Wood Chips- Minuto®

Dr Smoke- "For a refreshing drink this summer season add your own little smokey flavor to the kiwi ingredient to tickle the taste buds of your guests."

Dr Smoke- “For a refreshing drink this summer season add your own little smokey flavor to the kiwi ingredient to tickle the taste buds of your guests.”

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This simple but delicious recipe combines smoked bananas with chocolate and crushed nuts

Finished smoked banana bites (combining smoked bananas with chocolate and crushed nuts)

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SMOKED BANANA DOUBLE BITES

If you joined us for our series on smoking banana, now it’s time to learn just what you can do with this flavorful fruit.  This recipe for Smoked Banana Double Bites makes for a perfect snack, kid loving dessert, or even a sweet party item.  Gather together the following:

Ingredients:

You’ll also need a saucepan for melting the chocolate or a microwave safe bowl, popsicle sticks or similar disposable handle for inserting in the banana segments, and a small cake spatula for spreading the chocolate.  I would also keep on hand some hot water in case the chocolate should seize or harden on you.  If that occurs, simply add 1 teaspoon of hot water at a time, mixing well, until you restore the smooth consistency.

Preparing:

It’s important that you get the other ingredients ready prior to melting the chocolate as you want to prevent the chocolate from hardening.  Take your 4 ounces of slivered almonds and add to a storage bag.  I am old school so I will crush my almonds using a canned good.  You can use a kitchen mallet or rolling pin, whatever is the easiest for you.  Be sure you just crush the almonds – don’t make almond dust or flour!  Then prepare a sheet pan with wax paper and get your popsicle or other wood stick ready for putting the Smoked Banana Double Bites together.  I named this recipe after the average bites it takes to get one of these little flavor explosions into your tummy.

Melt the Chocolate:

Once the other ingredients are at the ready and your sheet pan with wax paper is set, it’s time to melt the semi-sweet chocolate.  You can do this a couple of way.  In a double boiler which is the preferred method, in a saucepan set to a low temperature, or in a microwave.  Your choice just be sure you get a consistency that is not too thin or thick so the banana will coat easily.  I add 2 tablespoons of butter to the chocolate to produce a shiny result.  Melt until just smooth being careful not to go beyond that stage or the chocolate will harden.  If you do go too far, simply add 1 teaspoon of hot water to the mix to thin and recover it.

Assembling the Bites:

With the chocolate melted we are now ready for assembly of our Smoked Banana Double Bites!  Taking your popsicle stick or similar wooden item, insert into the center of a banana segment.  Remember, I had cut my bananas into 2-inch segments when I did the smoking process.  Now dip into the melted chocolate and begin to spread into an even layer using a small cake spatula.  Just get the top and sides coated so they can roll in the next two ingredients.  Again, if your chocolate should seize or harden on you, simply add 1 teaspoon of hot water to bring it back.

With our banana segment covered in chocolate, we are now ready for “the roll”.  First, place some crushed slivered almond on a piece of wax paper.  Then roll the chocolate covered banana into the almonds being careful not to press down.  Just allow the almonds to stick on their own.  Next, a trip to the shredded coconut.  You can put the coconut on a wax sheet as well or leave in a small container that can accommodate the size of your banana.  Let the coconut fill in all the spaces between the almonds then lay on a sheet pan covered with wax paper.  These will need to harden a bit in the refrigerator.

The Yummy, Creamy, Chocolate Finish:

So here we are.  The finale!  After taking our bananas to a smoky place using SmokinLicious® Minuto® Wood Chips for smoking, we gave them a bath in luscious dark chocolate.  Then the roll – into crushed almond and shredded coconut – 2 fantastic flavor pairings for banana.  Then off to the sheet pan covered with wax paper to set everything up in the refrigerator.  You just need about 45 minutes of setting time then it’s off to the party, or for a snack or that great dessert.  Don’t forget to put your own spin on this recipe by swapping the dark chocolate for white, the almonds for pistachio or pine nuts.  Always keep the holidays in mind too.  Use pastel dyes for the coconut or white chocolate for a great Easter dessert, green and red dyes for Christmas, and blue for Hanukah.   Make this great, simple recipe your own.  You can even do whole bananas, set them up, and then slice them over ice cream or pound cake with a hit of fresh cream.  Get your imagination going and expand on the great use of smoked banana.

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SMOKED BANANA DOUBLE BITES

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Category: Dessert

Cuisine: American

Yield: 8 servings

Bringing you new ways to use smoked foods even for dessert, with our Smoked Banana Double Bites, kissed with the flavor of SmokinLicious® Minuto® Wood Chips. With 4 simple ingredients for the perfect flavor match, this is an all season treat for adults and kids alike!

Ingredients

Instructions

  1. Take your 4 ounces of slivered almonds and add to a storage bag. To crush the almonds, you can use a kitchen mallet or rolling pin, whatever is the easiest for you.
  2. Then prepare a sheet pan with wax paper and get your popsicle or other wood stick ready for putting the Smoked Banana Double Bites together.
  3. To melt to chocolate you can do this a couple of ways. In a double boiler which is the preferred method, in a saucepan set to a low temperature, or in a microwave. I add 2 tablespoons of butter to the chocolate to produce a shiny result.
  4. Melt until just smooth being careful not to go beyond that stage or the chocolate will harden. If you do go too far, simply add 1 teaspoon of hot water to the mix to thin and recover it.
  5. Taking your popsicle stick or similar wooden item, insert into the center of a banana segment. Remember, I had cut my bananas into 2-inch segments when I did the smoking process.
  6. Now dip into the melted chocolate and begin to spread into an even layer using a small cake spatula. Just get the top and sides coated so they can roll in the next two ingredients.
  7. we are now ready for “the roll”. First, place some crushed slivered almond on a piece of wax paper. Then roll the chocolate covered banana into the almonds being careful not to press down. Just allow the almonds to stick on their own.
  8. Next, a trip to the shredded coconut. You can put the coconut on a wax sheet as well or leave in a small container that can accommodate the size of your banana. Let the coconut fill in all the spaces between the almonds then lay on a sheet pan covered with wax paper.
  9. You just need about 45 minutes of setting time then it’s off to the party, or for a snack or that great dessert.
  10. Don’t forget to put your own spin on this recipe by swapping the dark chocolate for white, the almonds for pistachio or pine nuts. Use pastel dyes for the coconut or white chocolate for a great Easter dessert, green and red dyes for Christmas, and blue for Hanukah. Make this great, simple recipe your own. You can even do whole bananas, set them up, and then slice them over ice cream or pound cake with a hit of fresh cream.
https://smokinlicious.com/recipe/2017/03/29/smoked-banana-double-bites/

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Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke “you will love this take on bananas”

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The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

The Yummy Ingredients to Make a Perfect Smoked Pear Bellini

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THE SMOKED PEAR BELLINI COCKTAIL

Taking the popular Bellini cocktail featuring Prosecco to a new level, this recipe features smoked pear.  Once you’ve followed our segment on smoking fresh pears, you’ll be ready to try this distinct cocktail.  Be warned, this is not for the light, fruity drinker as this has a strong, smoky undertone giving it more of a savory flavor.

Ingredient List:

Here’s what you will need for Smoked Pear Bellini:

Making Simple Syrup to Sweeten Things Up:

The first step to a balanced Bellini is to make the simple syrup which will provide the sweet flavor to the smoky undertone.  Place a saucepan over medium-high heat and add 1 cup of water and 1 cup of sugar.  I am using organic sugar which will give a yellow-amber hue to the finished syrup.  Be sure to keep stirring the mixture until a low boil occurs.  The sugar will be completely dissolved at that point.  Remove from the heat and pour into a measuring cup for ease in adding to the blender.  The simple syrup must cool complete prior to using in the fruit puree.

Making Smoked Pear Puree

Now it’s time to take the previously smoked pears and begin preparing for the blender.  Although the skin of the pear is high in nutrient value, when smoked with the skin on, the skin can become quite dense.  I will be removing most of the skin for this reason since we want a smooth puree.  Using a paring knife, I remove the skin of each pear half and then cut into small cubes.  I add these cubes to my blender.  Be sure there are no hidden seeds.  You will see the golden hue to the pear meat which resulted from the smoking process. If using a lower power blender, you may need to do this step in two parts to ensure a full puree.

Starting with the blender set to a low setting, begin blending the cut pears, slowing increasing the speed to a medium setting.   Beginning adding the simple syrup in a steady stream until completely combined.  Increase the blender speed to medium-high and blend until the pear puree appears fine and smooth, with no evidence of chunks.

Constructing the Smoked Pear Bellini

I like to pour the pureed pear mixture into a serving pitcher to make it easier to make each drink serving.  Get a bottle of Prosecco that has previously been chilled already.  Add about a 1/3 of a glass of smoke pear puree to each serving

glass and top with chilled Prosecco.  Then skewer a sliced smoke pear and rosemary sprig to each glass.  Serve while still chilled.

Saluté

Using seasonal pears, in this case Bosc variety, we bring a smoky version to the standard Bellini featuring Prosecco sparkling wine.  With a simple puree of previously smoked pears, the addition of simple syrup, and a blending of the two with Prosecco, the result is a distinct, savory version of the Pear Bellini cocktail.  Enjoy the Smoked Pear Bellini cocktail and don’t be afraid to add your own special additions like pomegranate, cranberry or even a bit of vodka for those who like a strong fruity cocktail.  Cheers!

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THE SMOKED PEAR BELLINI COCKTAIL

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Cocktail

Cuisine: Italian

Yield: 6-8 servings

Giving you an innovative recipe for the traditional fruit Bellini, how about trying the Smoked Pear Bellini with Ash wood flavor infusion using culinary cooking wood products from SmokinLicious®

Ingredients

Instructions

  1. The first step to a balanced bellini is to make the simple syrup. Place a saucepan over medium-high heat and add 1 cup of water and 1 cup of sugar.
  2. Be sure to keep stirring the mixture until a low boil occurs. The sugar will be completely dissolved at that point. Remove from the heat and pour into a measuring cup for ease in adding to the blender. The simple syrup must cool completely prior to using in the fruit puree.
  3. Using a paring knife, remove the skin of each pear half and then cut into small cubes. Add these cubes to the blender.
  4. Starting with the blender set to a low setting, begin blending the cut pears, slowing increasing the speed to a medium setting.
  5. Begin adding the simple syrup in a steady stream until completely combined. Increase the blender speed to medium-high and blend until the pear puree appears fine and smooth, with no evidence of chunks.
  6. Add about a 3-4 tablespoons of smoked pear puree to each serving glass and top with chilled Prosecco.
  7. Then skewer a sliced smoked pear and rosemary sprig to each glass. Serve while still chilled.
https://smokinlicious.com/recipe/2017/02/24/the-smoked-pear-bellini-cocktail/

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Dr Smoke

Dr Smoke

Purchase Products:

Wood Chips- Minuto®

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

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Simple Ingredients Are Used for This Savory Smoked Pear Salad with Gorgonzola

Ingredients to make a savory smoked pear salad

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SMOKED PEAR SALAD WITH GORGONZOLA

When your craving salad but our tired of the same boring options, take it a step further and feed all your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®!

This is a very simple salad once you’ve followed our segment on smoking fresh pears.  With pears in season during the colder months, it’s a great time to get your serving of greens.  So, let’s get started with what you will need for Smoke Pear Salad with Gorgonzola:

Ingredients:

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • fresh pepper

Preparing the Salad:

Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad.  Now, this is where you need to make some decisions on how you want your salad to look.  You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce.  I will be chopping my lettuce and cubing my smoked pears.  Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.  I’ll be balancing the two out with my vinaigrette.

Specially Diced Lettuce Arranged in a Bowl

Chopped Boston Lettuce

Boston lettuce is ideal for forming its own bowl and is an ideal choice for this pear salad.  If you want to use the leaves whole, lay 1-2 for a good personal size salad.  I am chopping my lettuce for a full side dish platter.  Be sure to clean the lettuce and pat dry prior to using.  The lettuce, if cut, should be rough cut in order to hold the pe

ars and hold the vinaigrette.

Assembling the Salad:

Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear.  Be sure you try to keep the pears in a single layer.  Now it’s time to add the Gorgonzola cheese.  Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.  It’s that simple!  Now you’ll see just how well these colors all work together.  Pleasing to the eyes and mouth!

Specially Diced Smoked Pears Placed on Lettuce Awaiting the Zesty Gorgonzola

Adding Gorgonzola

Making the Vinaigrette:

Now that the salad components are plated it’s time to prepare the vinaigrette.  I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad.  You will need a small whisk as well.  First, add 1/3 cup extra virgin olive oil to the measuring cup.  Then add 1/3 cup balsamic vinegar – I am using a tangerine infused balsamic vinegar for a citrus flavor to this salad.  To the liquids, grind some fresh ground pepper and then whisk until combined and thickened.  Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.

 

The Finish:

Vinaigrette Spritzed Over Smoked Pears and Gorgonzola- Adding the Finishing Touch to a Savory Salad

Finished Salad

Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and Gorgonzola.  It’s your choice how much to add but just be sure you get most of the components coated with a bit or you’ll be missing out on the fantastic balance of all the flavors.  Smoky depth of the pears, bite of the Gorgonzola, crisp freshness of the lettuce and the tang of the oil and vinegar.  A perfect way to get heartiness in a salad while enjoying the benefits of healthiness.  Bon appetito!

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SMOKED PEAR SALAD WITH GORGONZOLA

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Category: Salad

Cuisine: American

Yield: 2-4 servings

When your craving salad but tired of the same boring, unimpressive options, take it a step further and feed your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®! This is a very simple salad once you’ve followed our segment on smoking fresh pears.

Ingredients

  • 2-3 smoked pears (see our previous series on smoking pears)
  • 1/2 cup of Gorgonzola cheese
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup balsamic vinegar – I prefer a flavor infused one – I am using Tangerine balsamic vinegar but anything in the citrus line would work well
  • 1 head of lettuce in my case, I am using Boston lettuce
  • Fresh pepper

Instructions

  1. Taking your previously smoked pear halves, time to remove the skin and prepare to cut these for the salad. You can either slice the pears to add to whole Boston or Romaine lettuce leaves or you can cube them to add to chopped lettuce. Ideal sizing is ½ inch thickness for your pears to provide the right balance between the boldness of the smoked pear and the savory bite of the Gorgonzola.
  2. If you want to use the lettuce leaves whole, lay 1-2 for a good personal size salad. I am chopping my lettuce for a full side dish platter. Be sure to clean the lettuce and pat dry prior to using. The lettuce, if cut, should be rough cut in order to hold the pears and hold the vinaigrette.
  3. Once the lettuce is cut or laid in whole leaf form to the plate, it’s time to add the cubed or sliced pear. Be sure you try to keep the pears in a single layer.
  4. Now it’s time to add the gorgonzola cheese. Depending on your preference for this very strong cheese, begin sprinkling it all around the salad or if using the lettuce as a bowl, providing an even layer of cheese.
  5. Now that the salad components are plated it’s time to prepare the vinaigrette. I like to mix my dressings in a 2-cup measuring cup in order to make it easy to add to the salad. You will need a small whisk as well.
  6. First, add 1/3 cup extra virgin olive oil to the measuring cup. Then add 1/3 cup balsamic vinegar – I am using a Tangerine Infused Balsamic vinegar for a citrus flavor to this salad.
  7. To the liquids, grind some fresh ground pepper and then whisk until combined and thickened. Do not mix the vinaigrette unless you’re ready to serve the salad otherwise you’ll get a breakdown and thinning.
  8. Here is the final component to this great salad – drizzling a tangerine vinaigrette over the smoked pears, Boston lettuce and gorgonzola.
https://smokinlicious.com/recipe/2017/02/15/smoked-pear-salad-with-gorgonzola/

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Purchase Products:

Wood Chips- Minuto®

Dr Smoke

Dr Smoke

 

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