Harper Valley

Gingerbread Martini

 

It's the most wonderful time of the year......for gingerbread martinis.  When else can you enjoy gingerbread niceness?  Take advantage of it while you can.  Only a few weeks left. 

Last year, I created a gingerbread martini based on White Wolf Cafe's recipe.  It was rather tasty.  This year, I sought out a new recipe, just cuz.  I thought you deserved it. That's the kind of girl I am. 

Gingerbread Martini

• 2 parts Kahlua Coffee Cream
• 1 part Vanilla Vodka
• 1/2 part Gingerbread Liqueur
• Ground nutmeg for garnish

Fill cocktail shaker with ice and add all ingredients.  Shake until chilled and mixed well.  Pour into martini glass and garnish with groung nutmeg. 

IMPORTANT NOTE:  Kahlua Coffee Cream is different than regular Kahlua.  It's Kahlua and cream already mixed together.  Sadly, it's a limited edition, only made in 2009.  SO..if you get a hankerin to make this delicious drink after this holiday season, and can't find KCC, don't panic.  That's the main thing.  Do not panic.  You can use 1/2 part regular Kahlua and 1/2 part milk/cream/half-n-half/etc. 

HOW MUCH IS 'ONE PART'?  Well that depends.  Here's where you have some freedom to unleash your inner bartender.  Typically, with mixed drink recipes, one part is approximately one ounce, or one standard shot glass.  As long as you're consistent with your measuring and follow the ratios, then you'll be fine. 

I like to use this shot glass for making drinks.  It's 3.5" x 2".  One shot = One part.

 

Here it is.  The trinity of the gingerbread martini.  Can you hear the angels singing?   In the words of Doug Heffernan --- "Perfec-shee-aaawn."

   

To check out last year's GB Martini recipe, click here.  Cheers! 

Chocolate Tarts with Peppermint Creme

 

It's official.  I have a favorite new dessert...to make ..and to devour.  Here it is.  Now I know some of y'all don't do cartwheels over peppermint, but the flavor in this recipe is very subtle.  Just a hint of mint. 

I personally woulda preferred a bit more mint flavor, but I'm positively obsessed with the mint and choco combo, so maybe I'm not the best judge in this case.  Fell in love with Bryers Mint Chocolate Chip ice cream as a child, and I've never looked back.  Too bad their ice cream tastes like poo now.

You could also sub raspberry extract or orange extract if you prefer.  Get creative.  Thanks for another great recipe, McCormick.

Chocolate Tarts with Peppermint Creme

• 2 packages (15 shells each) frozen mini phyllo shells
• 1/3 cup plus 3/4 cup heavy cream, divided
• 4 oz bittersweet or semi-sweet baking chocolate, cut into chunks
• 2 oz cream cheese, softened
• 4 TBSP sugar, divided
• 1/2 tsp pure peppermint extract
• Dark chocolate candy bar (optional, for garnish)

PREPAREphyllo shells as directed on package for crisp unfilled tarts. 

MICROWAVE1/3 cup of the cream and chocolate in  microwavable bowl on high for 1 minute, stirring after 30 seconds.  Stir well until chocolate is completely melted.  Cool 5 minutes or until chocolate ganache starts to thicken.  Spoon a heaping teaspoon of ganache into each tart shell.  Cool completely.

BEAT cream cheese and 2 TBSP of the sugar in large bowl until smooth.  Beat remaining 3/4 cup cream, remaining 2 TBSP sugar and extract in medium bowl with electric mixer until stiff peaks form.  Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended.  Gently stir in remaining whipped cream.

SPOON about 1 TBSP peppermint creme into each tart. Garnish with chocolate shavings from candy bar, if desired.  Refrigerate until ready to serve.  Makes 30 tarts.

Not sure where to find baby phyllo cups?  Journey to the frozen section of your grocery store in the pie crust vicinity.  Be sure to save the packaging for storage and/or transport until you're ready for those delicious dollops of peppermint creme on top.

Eggnog Truffles

What's better than a bite-sized ball o' eggnog?  Not much, I imagine.  We have the good folks at McCormick to thank for this divine recipe.  And my friend, Monique for introducing it to me.  Maybe I shoulda tried real rum, but this is my first stab at the eggnog truffle, so I followed orders.  OK, not completely true.  I changed things around, but I've made my share of truffles, and consider myself pretty dadgum close to expert level. 

Eggnog Truffles

• 8 oz Ghirardelli white chocolate chips
• 4 oz cream cheese, softened
• 1/4 cup confectioner's sugar
• 1/4 tsp ground nutmeg
• 1/4 tsp rum extract
• 1 package vanilla candy coating - CandiQuik, recommended brand

1. MELT white chocolate as directed on package.  Beat cream cheese, confectioner's sugar, nutmeg, and extract in large bowl with electric mixer on medium speed until well blended and smooth.  Add melted chocolate; beat until well mixed.  Cover.

You can melt the white chocolate in the microwave.  See?  It's that easy.  I made one batch with white chocolate squares and they were so greasy that I could barely form them into balls.  My recommendation is to use the chips instead.

2. FREEZE mixture for 1 hour or until firm.  Shape into 24 balls (about 3/4-inch each).  Place on waxed paper-lined tray.  Freeze formed balls another 1-2 hours until firm. 

Left truffle--> Just the right size.  Right truffle--> He is a wee bit too big.  Yes, that is a Disney ruler.  So what if I borrowed it from some kids I babysat in high school?  That's not weird.

 

 

3. COAT truffles in small batches, about 5-7 at a time.  Melt the vanilla candy coating as directed on package.  Using a candy dipping set {or fork if you don't have one}, dip one truffle at a time into the candy coating.  Place on wax paper-lined tray.  Sprinkle truffles with fresh-grated or regular ground nutmeg.  Repeat with remaining truffles.

The original recipe instructs you to use regular white chocolate for the coating.  But I've made a heap of truffles in my day, and I highly prefer CandiQuik coating.  Me thinketh it contains a secret ingredient that makes candy dipping a dream.  You may also see it called Almond Bark.  Same thing.

 

I'm also an advocate of candy dipping sets like this one below.  The open spoon allows excess coating to drip back where it belongs.  And the two-pronged fork helps you maneuver candy off the spoon.  You can find candy dipping sets at craft stores in the cake/candy/baking section.

 

Here's a shot of the dipper set in action.  Toss the truffle gingerly into the melted coating and move it around with a metal spoon.  Then place the truffle on the dipper spoon and gently tap it on the bowl's edge.  See how that coating is dripping and pooling up below the truffle?  That's excellent.

 

 

4. REFRIGERATE 30 minutes or until candy coating is set.  Store truffles in refrigerator up to 1 week.  Makes 2 dozen.

Voila!  The perfect nugget.

Pumpkin Cupcakes

OK, so I know Halloween is over.  But...I made these pumpkin cupcakes for Halloween and figured you could still use the recipe well into November/December, 86 the skull and crossbones.  Pumpkin is Fall.  Fall is pumpkin.  Bon appetit!

Pumpkin Cupcakes by Martha Stewart

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp coarse salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground allspice
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 oz) pumpkin puree

1. Preheat oven to 350 degrees.  Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs.  Add dry ingredients, and whisk until smooth.  Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway.   Bake until tops spring back when touched, and a toothpick inserted in the center comes out clean, 20-25 minutes, rotating pans once if needed.  Transfer to a wire rack; let cool completely.
4. Top with your favorite cream cheese frosting.

Makes 18 cupcakes 

Limoncello Martini

I was invited to a wedding this weekend.  So I thought it would be fun to have a few pals over for a little pre-wedding happy hour.  The five hours of free drinks at the wedding reception just wasn't enough for us.  No, no.  No sir.  We just HAD to get started early with these lemony libations. 

If you're not familiar with Limoncello..it's an Italian lemon liqueur.  It's very sweet, not sour at all.  So the pure lemon juice in this recipe helps balance out the flavors.  Hope you savor these as much as we did.

Limoncello Martini

• 2 oz citrus vodka
• 2 oz Limoncello
• Juice of 1/2 large lemon
• Sugar

1. Rub cut lemon along the ridge of a martini glass.  Dip glass edge in sugar.
2. Fill a martini shaker with ice.  Add vodka, Limoncello, and lemon juice.  Shake until well blended.
3. Pour mixture into sugar-rimmed glass, and serve with a lemon rind twist.

WARNING: This is what happens when you drink multiple Limoncello Martinis.  And these are the good pictures.  Proceed with caution. 

 

Maple Sweet Potato Puree with Caramelized Onions

Just in time for Fall....my favorite new recipe.  Sweet and savory.  Just scrumptious.  It's from Food Network's Claire Robinson (Five Ingredient Fix).  This is a cinch to make, but looks and tastes very fancy.  Claire recommends using a food processor, but if you don't have one {like me} then just use a potato masher or a fork.  Hope you love this dish as much as I do.  Claire says it serves eight, but at my house..it's more like four.

Ingredients

• 4 large sweet potatoes, peeled and chopped into rough chunks
• 1/4 cup grade B maple syrup, plus 2 TBSP
• 1/4 cup extra virgin olive oil, divided in half
• 2 tsp kosher salt, plus more for seasoning
• 1 tsp freshly ground black pepper, plus more for seasoning
• 2 TBSP butter
• 1 large Vidalia onion, thinly sliced

Directions

1. Preheat oven to 375 degrees.
2. Place sweet potatoes, 1/4 cup of the maple syrup, 2 TBSP of olive oil, 2 tsp salt, and 1 tsp pepper in a large mixing bowl.  Toss to evenly coat and place on a sheet tray.  Roast in the oven for 35 to 40 minutes or until sweet potatoes are soft.  Be sure to check on them after 15 minutes and stir, if needed.
3. Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 TBSP or olive oil.  Add the sliced onion, 2 TBSP of maple syrup, and season with salt/pepper to taste.  Saute until deep golden brown, about 2 minutes.  Remove from heat and set aside. 
4. Transfer sweet potato mixture to a food processor, and about one TBSP of hot water.  Pulse until just blended and then add half of the caramelized onions.  Pulse until desired consistency, adding more hot water for a smoother puree.  Fold in remaining caramelized onions, reserving some for garnish.
5. If you don't have a food processor: Mash cooked sweet potatoes with potato masher or a fork, and garnish with sauteed onions.

Pumpkin Ale Taste Test

Fall.  Seems to be a favorite time of year for many folks.  I adore Fall.  Maybe since I was born in October, I've always felt a strong connection to this season.  Weather cools off.  Holidays are in the near future.  The color orange is abundant.  Spicy smells are in the air.  Sweaters break free from the archives...well in every state except good ole Florida {{ I swear I'm moving some day }}.  And one of the most dandy things about Fall is ---- pumpkin ale.  Yahoo!  Giddyup. 

My favorite pumpkin ale has always been The Shipyard Brewing Company's Pumpkinhead Ale.  I can't get enough of it.  And knowing that I can only purchase this fine beverage for two months out of the year makes it even more of a treasure.

However, this year I said to myself... "I wonder if there's an even better pumpkin ale out there?  Surely, there must be some contenders."  You can see where this is going.  Next thing I knew, I was snatching up single bottles of Fall beers for my 'variety 6-pack' at Total Wine & More.  If you've never made the trip to Total Wine, I highly recommend the journey.  It's a bit like a miniature, alcoholic IKEA but without the screaming kids, funky carts, and meatballs in a cup. 

Anyhoo, after selecting a nice assortment of bevvies, I got right down to tasting.  Here are the results.

• Abita Pecan Harvest: Very earthy.  Smoky.  Some spice.  Pretty interesting.
• Weyerbacher Imperial Pumpkin Ale: Perfume/floral flavor.  Didn't taste like beer.
• Jack's Pumpkin Spice Ale: Tasted Fall-ish, but not very pumpkiny.  Nice flavor though.
• Shipyard Pumpkinhead Ale: Perfect pumpkin spice flavor. Smooth.  Not bitter.
• Dogfish Head Punkin Ale: Decent flavor, pretty smooth.  Slightly bitter aftertaste.
• Post Road Pumpkin Ale: Very sweet fruity flavor.  Bitter aftertaste.
• Samuel Adams Octoberfest: Mild and smooth.  Not pumpkiny, but doesn't claim to be.
• Smuttynose Pumpkin Ale: Smelled rotten, literally.  Very bitter aftertaste.

And the winner is................Shipyard's Pumpkinhead Ale! 

I knew in my heart that nothing could compare.  But stuff like this is all subjective.  I'm sure you have your favorite too.  Here's a tip I discovered years ago while sipping my Shipyard ---> As you swallow your swig o' beer (or immediately after), keep your mouth closed, and breath out through your nose.  You'll experience the notes and the true flavor of the beer.  Aaaaah, I heart pumpkins.

Plum & Pepita Salad

If you want to wow your guests this Fall with a sassy, festive salad..then try this one.  It's from the Weight Watchers 'Hit the Spot' cookbook.  The recipe called for feta, but I subbed goat cheese because I thought it would taste better.  I could eat goat cheese  by the bowl full.   It's creamy and rich and divine.  Try this recipe and tell me your peeps don't love it.  Serves 4.  Points = 2 per serving (but possibly more for goat cheese sub???  Not sure, but WORTH IT).

Plum & Pepita Salad

• 3 small shallots, thinly sliced
• 1 TBSP + 2 tsp cider vinegar
• 2 tsp olive oil
• 2 tsp water
• 3/4 tsp ground coriander
• 1/2 tsp salt
• 1/8 tsp cayenne
• 2 small plums, halved, pitted, and cut into thin wedges
• 1-2 heads romaine lettuce, cut crosswise into 1-inch-wide strips (about 7 cups)
• 1/2 small red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 1-1/2 TBSP pepitas, toasted (pumpkin seeds)

1. To make the dressing, whisk together the shallots, vinegar, oil, water, coriander, salt, and cayenne in a large bowl.
2. Add the plums to the dressing and gently toss to coat.  Let stand 10 minutes, stirring occasionally.
3. Add the lettuce and onion.  Gently toss to combine.
4. Sprinkle with goat cheese and pepitas.

* You can substitute nectarines for the plums, if you prefer.

The Life of a Tomato

Most of you know that 2009 marks my first official year as a grower o' tomatoes.  And sadly, it may be my last.  As the season passed, I accepted that I just didn't love the maters enough to actually grow them myself.  I'd rather pay $2 for one perfect succulent, striated, heirloom at Whole Foods than deal with daily waterings, cutworms, and ladybugs.  But it was an adventure to watch them blossom.  I snapped a few shots along the way so I would always remember the life of my Ruskin tomatoes.  These shots are chronological, and of the same tomato cluster.  The stems sag with weight of gravity as they grow, so the photos toward the end look a little different.  This experience definitely gave me a new appreciation for farmers, distributors, grocers, and produce stands.  Growing good veggies is hard work.  Big props to the agriculture community!

A tender budding flower...

The flower dies...

A baby tomato is born...

It grows into adolescence...

And then into a mature red fruit...

Bacon, Egg & Spinach Breakfast Stacks

In my quest to get healthier and drop some ell-bees, I've been hoarding veggies like the rapture's comin'.  So last week, I experimented with these savory breakfast stacks.  They're kinda like a Grand Slam in a cup sans pancakes.  I was pleased with the outcome.  Although, the recipe lacks any mention of salt and pepper.  It didn't occur to me that they'd be bland because of this..but they were.  I salted the potato water, and the Canadian bacon has some salt.  But they were still missing that special kick. Luckily, my two favorite spices are easy enough to sprinkle on top and they stacks looked a little fancier that way too. 

Since this recipe makes a dozen stacks, I stored them in the fridge and reheated them all week.  It felt so bizarre to have a hot breakfast.  Much heartier than my typical granola bar.

You could make these for breakfast or brunch.  You could also substitute different veggies or use real bacon.  And they're still tasty even when not piping hot.  Sure hope you savor them as much as I did.

Bacon, Egg & Spinach Breakfast Stacks

• 6 small red potatoes (about 12 oz)
• 9 oz fresh spinach (about 1.5 cups after cooking)
• 1 cup part-skim ricotta cheese
• 2 large eggs, beaten
• 2 TBSP fresh chives, chopped
• 6 slices Canadian-style bacon, quartered
• 1 cup low-fat shredded sharp cheddar cheese

1. Preheat oven to 350 degrees. Place muffin liners in a 12-hole muffin tin.
2. Wash potatoes and boil until just cooked or just slightly undercooked, about 10-15 minutes. Cool immediately. Slice each potato into four rounds; set aside.
3. Saute spinach in a pan until just wilted, about 3-5 minutes; cool; drain well. Squeeze out all remaining water and set aside. Wringing it out in an old dish towel works well for this.
4. In a small bowl, combine ricotta cheese, eggs, and chives.
5. Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about one tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
6. Bake stacks until fully set and ricotta is cooked through, about 30-35 minutes. Cool in muffin tins for about 10 to 15 minutes before transferring to racks for cooling.

This is a Weight Watchers recipe.  One stack = 3 points.

German-Style Potato Salad

 

Another summertime fave for everyone --- Potato Salad, German Style.  I made this Weight Watchers recipe for a July 4th BBQ.  It was pretty good.  I highly recommend garnishing with the boiled eggs as they round out the texture and make the salad feel a little creamier.   I added parsley for the photo, but didn't serve it that way.  Just too grassy for me.  Blech.  I feel like cow chewing cud when I eat parsley.  Not sure why I keep forcing myself to eat it. 

German Style Potato Salad
	1-1/2 pounds uncooked red potatoes, unpeeled (about 14 small potatoes)
	3 oz Canadian-style bacon, finely chopped
	1 TBSP olive oil
	1 medium onion, chopped (about 1/2 cup)
	2 tsp arrowroot powder
	1 TBSP Splenda
	1 tsp salt
	1/2 tsp celery seed
	1/2 tsp dry mustard
	1/4 tsp black pepper
	2/3 cup water
	1/4 cup apple cider vinegar
	1 hard-boiled egg, grated (or more if desired)
	2 tbsp parsley, fresh, chopped - OPTIONAL

Instructions

• Cut potatoes into 1/4-inch-thick slices. Place potatoes in a pot; add enough water to cover potatoes. Bring to a boil; reduce heat and simmer, covered, until tender, about 15 minutes. Drain potatoes and allow to cool. Set aside.
• Meanwhile, cook bacon in a large skillet over medium heat until slightly brown, about 5 minutes. Remove from skillet; set aside.
• Add oil to same skillet; warm over medium heat until sizzling. Add onion; cook, stirring frequently, until tender, about 5 minutes. Stir in arrowroot, Splenda, salt, celery seed, dry mustard and pepper; cook about 1 minute. Add water and vinegar; stir and cook until thick and bubbly, about 1 minute. Stir in potatoes and bacon; toss to mix. Cook, stirring gently, until mixture is heated through, about 1 to 2 minutes more. Transfer to a serving bowl and garnish with egg and parsley.
• Yields about 8 half-cup servings.  Two points per serving. 

Notes

• Arrowroot powder is a thickening agent, similar to cornstarch.  You can usually find it at health food stores. 
• I substituted sugar for Splenda, and it was fine. 

Mini Key Lime Cups

 

Like most of you, I attended a Fourth of July BBQ yesterday.  I wanted to bring something refreshing and low-cal.  Summer just screams for citrus food, so I decided on the good ole classic Key Lime Pie.  After poking around on the Internet, I found lots of good recipes, and tweaked them to come up with my own version.  If you're on Weight Watchers, these dainty desserts are only one point each. 

Mini Key Lime Cups

• 2 limes, zested
• 75 frozen mini phyllo cups (5 packages, 15-count)
• 8 oz container Lite Cool Whip
• 6 oz can frozen limeade concentrate (not thawed)

• 14 oz can fat free sweetened condensed milk

Pour limeade and condensed milk into large bowl and blend together with mixer on medium speed.  Gently fold in entire container of Cool Whip.  Cover and refrigerate for approximately three hours.  Once filling is set, spoon small amounts into piping bag with large tip.  Pipe filling into phyllo cups.  Garnish with lime zest.

*Chef's Note: If you're transporting these, be sure to keep the boxes, plastic containers, and protective covers that come with the phyllo cups.  The cups are individually separated, so keep them in the container while filling them.  Then fold the protective cover back over the top, and slide the container back into the box. Perfect portability!

My First Tomato

Voila!  My first home grown tomato.  Technically, this is my third tomato.  The first two were devoured by a ravenous, vile, larvae which I've determined is a cutworm.  I was so proud of my first two babies. They were red and plump.  Lookin fine and perfect for picking.  But my supreme farmer instincts encouraged me to leave them on the vine just a few days more.   I was greedy for those luscious, 100% vine-ripe tomatoes.  No kitchen counter ripening in this household.  No sirree, Bob.  And that's when they were attacked.  I would have taken a picture, but I was so traumatized by the sight of this cutworm creature that I damn near had a breakdown. 

Shortly after my first borns were destroyed, I discovered a tweener tomato evolving from green to red.  Hooray, I thought.  Finally.  After all these weeks of nurturing, I was close to enjoying my very own tomato.  I watched it quite carefully, and picked it just a few days after it made the crimson turn. 

I want to be proud of this pitiful piece of fruit...or vegetable..or whatever.  But it has this jagged streak down the side, where it separated from itself.  I'm not sure it's safe to eat?  Guess this is where Google comes in handy again.  *sigh* 

The good news is that I have lots more mini tomatos sprouting up.  Hopefully I haven't poisoned them with the large amount of pesticide I've sprayed since the cutworm episode.  So much for organic produce.  Feel free to share any tomato advice you have.  I clearly need it.

Caprese on a Stick

 

This recipe is so easy that I can hardly even call it a recipe.  Here are 10 reasons why you should make Caprese on a Stick for your next gathering:

1. Colorful
2. Fork-free
3. Bite-sized
4. Refreshing
5. Looks fancy
6. Perfect trinity
7. Self-contained
8. Easy to assemble
9. No oven required
10. Tastes damn good

Caprese on a Stick*

• 1 pint grape tomatoes
• 24 small leaves fresh basil
• 1 container bite-sized mozzarella balls
• 1 package 4" skewers
• 1/4 cup olive oil
• 1/4 cup balsamic glaze
• Kosher salt
• Fresh cracked black pepper

Skewer mozzarella, then basil leaf, then tomato.  Arrange on a plate.  Drizzle with olive oil and balsamic glaze.  Sprinkle with salt and pepper to taste. Assembly right before serving is recommended.  *Recipe adapted from Rachel Ray's version.

Since there are so few ingredients in this delicious treat, be sure to use the best ones you can find.  The key here is using Balsamic Glaze vs. Balsamic Vinegar.  The glaze has a rich, sweet, luscious taste.  It's much more palate pleasing than the tartness of vinegar.  For the cheese, you may need to hold up the container and inspect the contents before purchasing.  The packaging looks almost identical to the ones holding the giant mozzarella ball.  Here are the products I used for this appetizer:

Fresh Fruit Salad with Lime-Ginger Syrup

 

I had some friends over for dinner tonight.  Instead of making them a traditional hot meal, I made everything cold.  This Florida Summer has made its presence known, so I thought some cold grub would be energizing and refreshing.  We started off with Caprese on a Stick.  Then on to Curried Chicken Lettuce Wraps with whole wheat toast rounds.  And for dessert....Fresh Fruit Salad with Lime-Ginger Syrup.  For all you Weight Watchers peeps, this recipe is from the WW Chefs themselves.  And it's only 2 points per serving.

Fresh Fruit Salad with Lime-Ginger Syrup

• 1/3 cup fresh lime juice
• 1/3 cup water
• 1/4 cup fresh orange juice
• 2 TBSP sugar
• 2 TBSP honey
• 1/4 tsp fresh grated ginger
• 1 tsp each lime zest and orange zest
• 1-1/2 cups cubed fresh pineapple
• 1-1/2 cups quartered strawberries
• 1/2 cup blueberries
• 3 kiwi fruit, peeled and cubed

Combine first six ingredients in a small saucepan.  Bring to a boil over medium heat; cook 5 minutes or until reduced to 1/2 cup, whisking constantly.  Remove from heat and cool.  Stir in lime and orange zests. 

Combine fruit in large bowls.  Pour syrup over fruit; toss gently to coat.  Cover and chill at least 1 hour.  Serves 8.  Yields 1/2 cup per serving.  WW Points = 2.

Chef's Notes:

As I typed this post, I realized that I forgot the water in the recipe.  However, it was fine. 

The recipe called for 2 large mangoes, but I subbed strawberries instead.

The recipe also called for ground ginger, but I almost always do fresh when it comes to ginger.  It is SO worth it.  I also used a little extra, probably about 1/2 tsp total.