Wednesday, November 16, 2011

Avocado doce

Please take note: the avocado pictured did not have a make-up assistant and ended up looking like an avocado does after a second of being cut open. I was going to put up a picture of a perfectly green, creamy freshly cut avocado but I decided to make this a reality blog this time But while I am on the subject of discoloring, you can always hit the surface of any freshly cut fruit, be it an avocado, apple or pear, with a little fresh lemon juice.
I have not tried it with lime yet but I would imagine it would slow the oxidation process. It is one of the key ingredients in the next recipe which I featured on Monday's show.

Crema de Abacate

2 large avocados, chilled, halved, seeded and diced
1/4 cup fresh lime juice
6 tablespoons powdered sugar
1/2 lime, cut into four wedges

With the back of a spoon, force the avocado through the mesh of a sieve.
Add lime juice and sugar and chill in parfait glasses. Serve with a slice of lime as garnish.
Makes four servings.

The next recipe comes from the Dr. Oz show. It's also a Brazilian concoction in the form of a healthy shake.

Brazilian Avocado Shake

2 cups of low-fat milk
1 large, ripe avocado
2 tbsp of honey or agave nectar
A little bit of ice

Blend until smooth and serve

Have to share this next recipe that listener and friend and fantastic cook and food stylist, Claudia Raymond sent me. Never heard of this treatment of an avocado before but it sounds good. After all, chocolate is involved!

Raspberry Fudge Cake

Fudge Cake:
3 cups dry walnuts
2?3 cup unsweetened cacao powder or carob powder
1?4 teaspoon sea salt
1 cup pitted Medjool dates
1?3 cup semi-soft pitted Medjool dates
1?4 cup agave syrup
1?2 cup ripe avocado flesh (from about 1 medium avocado)
1?3 cup cacao powder
1?2 cup raspberries
To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.

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