Novi recepti

7 Iznenađujuće slatke aplikacije za prezentaciju avokada

7 Iznenađujuće slatke aplikacije za prezentaciju avokada

Nadahnuti načini da ovo kremasto voće pretvorite u slatke deserte

Sladoled od avokada

Avokado sladoledu daje nježnu slatkoću. Ovaj hladni desert čuva aromu voća i ublažava sve slane podtonove. Ljubitelji zanimljivih ukusa sladoleda uživat će u ovoj varijaciji zbog mliječne jednostavnosti i baršunaste teksture. Da ne spominjemo, zamjena nekih mliječnih masti biljnim će učiniti ovu ljetnu poslasticu mnogo lakšom za probavu od njenog punog pandana.

Čokoladni mousse s avokadom

Vegani i mesožderi mogu uživati ​​u ovom dekadentnom desertu. Zamijenite jaja i mlijeko zgnječenim, zrelim avokadom kako biste oponašali zgusnutu teksturu tradicionalnog čokoladnog pjene. Rezultat je samostalno jelo puno okusa kakaa koje je jednostavno napraviti bez pečenja. Zasladite agavom ili stevijom za jednostavnu poslasticu sa malo šećera.

Ključna limeta od avokada

Ako volite avokado i limetu na svojim tacosima, svidjet će vam se i pita od limete s ključem od avokada. Prirodno kremasta tekstura avokada savršena je za kremu koja je bogata, ali lagana. Citrusne note limete prerežu gustu konzistenciju voća, održavajući svaki zalogaj osvježavajućim i aromatičnim. Natrpajte je na graham koricu krekera za pitu koja je klasično ukusna s nutritivnim okretom.

Macarons od avokada

iStockphoto/Thinkstock

Avokado čini savršeno punjenje za ovu klasičnu francusku poslasticu. Napravljen sendvičem ganache, kremom od maslaca ili džemom između dva kolača od beze, macaron je bezvremenska poslastica veličine zalogaja koja se može napraviti u širokom spektru inovativnih okusa. Pokušajte poslužiti avokado s džemom od bobičastog voća ili čokoladnom meringom. Makarone se ne brkaju s makaronima, malim, meko pečenim kolačićem punim isjeckanog kokosa.

Čokoladni kolačići s avokadom

Ovo je još jedan veganski trik koji se može i trebao prilagoditi širokoj privlačnosti. Dodavanje avokada odličan je način da klasičnim čokoladnim kolačićima date svilenkastu teksturu i ubacite neke vitamine dok to radite. Prirodni okus avokada dobro se slaže s okusom čokoladnog čipsa, ali ako ste zabrinuti zbog prejakog okusa, dodajte malo kakao praha u tijesto za kolačiće od avokada s dvostrukim čokoladom.

Kolačići od avokada

iStockphoto/Thinkstock

Veganski pekari kunu se u ovo uparivanje, jer je avokado savršena zamjena za jaja i mlijeko kako bi ovom pečenom mesu dao gustu, pjenastu konzistenciju. Ali ne dopustite da se vegani zabave; dodavanje avokada tradicionalnom receptu za kolače može tijestu dati glatkiju teksturu i smanjiti neke kalorije dok ste na tome. Avokado poprima čokoladni okus i odlično se slaže s omiljenim dodacima kolačića poput kokosa i oraha.

Kolač od funte avokada

Pokušajte umiješati avokado u tijesto od tri kilograma za slatku pogaču koja vas nikada neće iznevjeriti. Zamijenite dio ili cijeli maslac u ovoj teškoj torti zrelim avokadom za mekanu, zadovoljavajuću poslasticu u kojoj se možete dobro osjećati.


Avokado ima i slatku stranu, a i ukusan je


Sladoled od avokada i kokosa pogledajte na receptu ispod. (Deb Lindsey /Za Washington Post)
Ledeni avokado i piće od kave (Es Alpukat), pogledajte donju poveznicu s receptima. (Deb Lindsey /Za Washington Post)

Pitajte autoricu kuharice Pat Tanumihardja o nekim od njezinih omiljenih sjećanja na hranu koja odrastaju u Indoneziji, a avokado će se istaknuti u njenom odgovoru.

"Pola avokada, preliveno sirupom od palminog šećera", kaže ona sa sretnim uzdahom.

U mnogim kulturama, od Indonezije do Brazila do Šri Lanke, avokado se tretira kao voće koje zapravo jest, ponekad se prelije štrcanjem čokoladnog sirupa ili zaslađenog kondenziranog mlijeka, a češće se dodaje u slatka pića. Ledeni šejk na bazi avokada, poznat u Vijetnamu kao sinh to bo, jednostavna je kombinacija avokada, kondenziranog mlijeka, kockica leda i šećernog sirupa koji se različito replicira širom svijeta: Indonežani dodaju kafu ili čokoladni sirup nazivajući ga Al Alpukat, dok Brazilci isti shake oživi prskanjem soka od limete, a marokanska verzija zasladi mješavinu sa šećerom slatkiša i primjesom vode od cvijeta narandže.

U cijeloj Aziji poznat kao "maslac", avokado ima blagu aromu i kremastu teksturu što ga čini izuzetno prilagodljivim sastojkom za mnoge recepte, uključujući deserte. Iako se avokado obično konzumira sirov, i može postati gorak ako se kuha na izravnoj vatri, može se pasirati ili pasirati u pečenju, a sve se češće nalazi umiješan u smoothie i čajeve s mjehurićima jer Amerikanci otkrivaju da avokado može daleko nadići standardne čipove- i-dip tarifa.

Upotreba avokada za nešto osim guacamolea ili drugih slanih jela bila je teška prodaja za Pati Jinich, voditeljicu PBS -ove televizijske serije "Pati’s Mexican Table", koja je odrasla u Mexico Cityju.


Avokado se odlično igra s mnogim drugim sastojcima. (Nadia C.)

"Prvi put sam čula za upotrebu avokada u nečem slatkom od moje sestre, Sharon, koja je veganka", kaže Jinich. "Ona je napravila ovaj čokoladni mousse od avokada i potpuno mi se zgadila pomisao na to."

Ali zbog svoje guste, puteraste konzistencije, čini se da avokado posebno sjaji u kombinaciji s čokoladom, napominje Tanumihardja. "Pjena od čokolade odličan je način da nekoga upoznate s avokadom kao desertom, jer zaista ne znate da u njemu ima avokada", rekla je.

Zaista, Jinichova sestra se posljednji put nasmijala, jer se ispostavilo da je taj mousse bio ukusan, tvrdeći da je još jedan prešao u pokret avokada kao deserta. Inspirirana pjenom svoje sestre, Jinich je počela eksperimentirati s avokadom u smoothiejima, palačinkama i sladoledima, što ju je dovelo do stvaranja deserta poput avokada i sladoleda od kokosa, iznenađujuće bogate slastice bez mliječnih proizvoda s baršunastim osjećajem u ustima koji podsjeća na sladoled.

"Otkrio sam da bi avokado mogao biti jedan od najukusnijih, najčulnijih, svilenkastih, bujnih sastojaka ikada", kaže Jinich. “U mojoj kući avokado koristimo kao slani sastojak 65 posto vremena. Bacamo ga na sve. Ali ovih dana stavljam ga i u kolače. "

/>
Pita od limete od avokada vidi link dolje na receptu. (Deb Lindsey /Za Washington Post)

Kremasta tekstura zrelog avokada čini ga prirodnim sastojkom za bogate deserte koji su varljivo zdravi, jer, iako u voću srednje veličine ima do 28 grama masti, to su uglavnom mononezasićene masti, koje mogu smanjiti LDL kolesterol. Kašika avokada ima 25 kalorija, u poređenju sa 100 kalorija u istoj količini maslaca, i nešto više od dva grama masti, prvenstveno nezasićenih, za razliku od 12 grama uglavnom zasićenih masti u maslacu. Zamijenite zgnječeni avokado 1-prema-1 za barem malo maslaca u pecivima i odjednom se taj kolač čini manje ne-ne.

Kad je Lara Ferroni krenula u istraživanje recepata s avokadom za svoju knjigu “An Avocado a Day” (Sasquatch Books, 2017), nije nužno bila ni ljubiteljica desertnog avokada. Četiri mjeseca i 300 avokada kasnije ugledala je svjetlo.

“Avokado zapravo nema slanog okusa”, kaže Ferroni, “ali imaju umami kvalitetu. Jednom kad sam prebolio tu mentalnu grbicu „To je samo za guacamole“, bilo je zaista lako odvesti avokado u slatkom smjeru. "

Bilo je to putovanje u Australiju i Novi Zeland u prosincu 2015., kada je Ferroni, koji obično piše jednopredmetne kuharice o temama poput krafni i jaja, razmišljao o istraživanju avokada: „Avokado ćete pronaći u toliko aplikacija-ukiseljeni ili pomiješan s drugim vrstama voća ili pire na tostu s kozjim sirom i balzamičnim octom. ”


Kolačići od avokada umočeni u čokoladu, pogledajte link dolje. (Deb Lindsey /Za Washington Post)

Zaista, avokado se može igrati i s mangom, ananasom i citrusima kao i s čokoladom, kavom i vanilijom. Ako imate problema s prihvaćanjem avokada kao voća, i Jinich i Ferroni preporučuju bacanje njegovih komada u smoothie, što je Jinich nazvao "savršenim ulazom za avokado" - ili čak margarite.

"Kada to učinite, lakše ćete odlučiti da ga dodate u kolačiće i kolače", kaže Jinich.

Ferronijev "Cado-ritas" miješa samo mrvicu avokada sa sokom limete, šećerom, tekilom i likerom od naranče kako bi tradicionalnoj margariti dodao dašak kremastosti. „Kad sam počela istraživati ​​napitke na bazi avokada, zaista me je zanimalo kako postići različite stupnjeve kremastosti bez upotrebe mliječnih proizvoda“, kaže ona.

Njena pita od limete od avokada kombinira mnoge iste sastojke kao i njen koktel u hladnu zelenu kremu unutar kore od krekera. "Ukusno je trpak i kremast", kaže ona. Najbolje od svega, punjenje bez pečenja čini ga istaknutim ljetnim receptom s pregršt sastojaka i minimalnom pripremom.

S obzirom da su cijene avokada ove godine porasle zbog manje berbe, dobra vijest je da malo avokada zapravo može biti dug put - iako, za neke, to može dovesti do zabrinutosti oko načina skladištenja voća koje nije uspjelo tu pitu ili sladoled.

Ferroni misli da je pronašla rješenje: zamrzavanje avokada, bilo u kockicama ili lagano zgnječeno, zatim odmrzavanje za kasniju upotrebu u pecivima ili smoothiejima - ali ne u guacamoleu ili bilo kojoj drugoj aplikaciji gdje je svježi najbolji.

"Prilično sam siguran da je u jednom periodu bio najveći kupac avokada u zemlji kao domaći kuhar", kaže Ferroni. "Morao sam smisliti šta ću sa svim tim ostacima."


Avokado ima i slatku stranu, a i ukusan je


Sladoled od avokada i kokosa pogledajte na receptu ispod. (Deb Lindsey /Za Washington Post)
Ledeni avokado i piće od kave (Es Alpukat), pogledajte donju poveznicu s receptima. (Deb Lindsey /Za Washington Post)

Pitajte autoricu kuharice Pat Tanumihardja o nekim od njezinih omiljenih sjećanja na hranu koja odrastaju u Indoneziji, a avokado će se istaknuti u njenom odgovoru.

"Pola avokada, preliveno sirupom od palminog šećera", kaže ona sa sretnim uzdahom.

U mnogim kulturama, od Indonezije do Brazila do Šri Lanke, avokado se tretira kao voće koje zapravo jest, ponekad se prelije štrcanjem čokoladnog sirupa ili zaslađenog kondenziranog mlijeka, a češće se dodaje u slatka pića. Ledeni šejk na bazi avokada, poznat u Vijetnamu kao sinh to bo, jednostavna je kombinacija avokada, kondenziranog mlijeka, kockica leda i šećernog sirupa koji se različito replicira širom svijeta: Indonežani dodaju kafu ili čokoladni sirup nazivajući ga Al Alpukat, dok Brazilci isti shake oživi prskanjem soka od limete, a marokanska verzija zasladi mješavinu šećerom slatkiša i nagovještajem vode cvijeta narandže.

U cijeloj Aziji poznat kao "maslac", avokado ima blagu aromu i kremastu teksturu što ga čini izuzetno prilagodljivim sastojkom za mnoge recepte, uključujući deserte. Iako se avokado obično konzumira sirov, i može postati gorak ako se kuha na izravnoj vatri, može se pasirati ili pasirati u pečenju, a sve se češće nalazi umiješan u smoothie i čajeve s mjehurićima jer Amerikanci otkrivaju da avokado može daleko nadići standardne čipove- i-dip tarifa.

Upotreba avokada za nešto osim guacamolea ili drugih slanih jela bila je teška prodaja za Pati Jinich, voditeljicu televizijske serije PBS -a "Pati's Mexican Table", koja je odrasla u Mexico Cityju.


Avokado se odlično igra s mnogim drugim sastojcima. (Nadia C.)

"Prvi put sam čula za upotrebu avokada u nečem slatkom od moje sestre, Sharon, koja je veganka", kaže Jinich. "Napravila je ovaj mus od musa od avokada i potpuno mi se zgadila pomisao na to."

Ali zbog svoje guste, puteraste konzistencije, čini se da avokado posebno sjaji u kombinaciji s čokoladom, napominje Tanumihardja. "Pjena od čokolade odličan je način da nekoga upoznate s avokadom kao desertom, jer zaista ne znate da u njemu ima avokada", rekla je.

Zaista, Jinichova sestra se posljednji put nasmijala, jer se ispostavilo da je taj mousse bio ukusan, tvrdeći da je još jedan prešao u pokret avokada kao deserta. Inspirirana pjenom svoje sestre, Jinich je počela eksperimentirati s avokadom u smoothiejima, palačinkama i sladoledima, što ju je dovelo do stvaranja deserta poput avokada i sladoleda od kokosa, iznenađujuće bogate slastice bez mliječnih proizvoda s baršunastim osjećajem u ustima koji podsjeća na sladoled.

"Otkrio sam da bi avokado mogao biti jedan od najukusnijih, najčulnijih, svilenkastih, bujnih sastojaka ikada", kaže Jinich. “U mojoj kući avokado koristimo kao slani sastojak 65 posto vremena. Bacamo ga na sve. Ali ovih dana stavljam ga i u kolače. "

/>
Pita od limete od avokada vidi link dolje na receptu. (Deb Lindsey /Za Washington Post)

Kremasta tekstura zrelog avokada čini ga prirodnim sastojkom za bogate deserte koji su varljivo zdravi, jer, iako u voću srednje veličine ima do 28 grama masti, to su uglavnom mononezasićene masti, koje mogu smanjiti LDL kolesterol. Kašika avokada ima 25 kalorija, u poređenju sa 100 kalorija u istoj količini maslaca, i nešto više od dva grama masti, prvenstveno nezasićenih, za razliku od 12 grama uglavnom zasićenih masti u maslacu. Zamijenite zgnječeni avokado 1-prema-1 za barem malo maslaca u pecivima i odjednom se taj kolač čini manje ne-ne.

Kad je Lara Ferroni krenula u istraživanje recepata s avokadom za svoju knjigu “An Avocado a Day” (Sasquatch Books, 2017), nije nužno bila ni ljubiteljica desertnog avokada. Četiri mjeseca i 300 avokada kasnije ugledala je svjetlo.

“Avokado zapravo nema slanog okusa,” kaže Ferroni, “ali imaju umami kvalitetu. Jednom kad sam prebolio tu mentalnu grbicu „To je samo za guacamole“, bilo je zaista lako odvesti avokado u slatkom smjeru. "

Bilo je to putovanje u Australiju i Novi Zeland u prosincu 2015., kada je Ferroni, koji obično piše jednopredmetne kuharice o temama poput krafni i jaja, razmišljao o istraživanju avokada: „Avokado ćete pronaći u toliko aplikacija-ukiseljeni ili pomiješan s drugim vrstama voća ili pire na tostu s kozjim sirom i balzamičnim octom. ”


Kolačići od avokada umočeni u čokoladu pogledajte vezu dolje na receptu. (Deb Lindsey /Za Washington Post)

Zaista, avokado se može igrati i s mangom, ananasom i citrusima kao i s čokoladom, kafom i vanilijom. Ako imate problema s prihvaćanjem avokada kao voća, i Jinich i Ferroni preporučuju bacanje njegovih komada u smoothie, što je Jinich nazvao "savršenim ulazom za avokado" - ili čak margarite.

"Kada to učinite, lakše ćete odlučiti da ga dodate u kolačiće i kolače", kaže Jinich.

Ferronijev "Cado-ritas" miješa samo mrvicu avokada sa sokom limete, šećerom, tekilom i likerom od naranče kako bi tradicionalnoj margariti dodao dašak kremastosti. "Kada sam počela istraživati ​​napitke na bazi avokada, zaista me je zanimalo kako postići različite stupnjeve kremastosti bez upotrebe mliječnih proizvoda", kaže ona.

Njena pita od limete od avokada kombinira mnoge iste sastojke kao i njen koktel u hladnu zelenu kremu unutar kore od krekera. "Ukusno je trpak i kremast", kaže ona. Najbolje od svega, punjenje bez pečenja čini ga istaknutim ljetnim receptom s pregršt sastojaka i minimalnom pripremom.

S obzirom da su cijene avokada ove godine porasle zbog manje berbe, dobra vijest je da malo avokada zapravo može biti dug put - iako, za neke, to može dovesti do zabrinutosti oko načina skladištenja bilo kojeg voća koje nije uspjelo tu pitu ili sladoled.

Ferroni misli da je pronašla rješenje: zamrzavanje avokada, bilo u kockicama ili lagano zgnječeno, zatim odmrzavanje za kasniju upotrebu u pecivima ili smoothiejima - ali ne u guacamoleu ili bilo kojoj drugoj aplikaciji gdje je svježi najbolji.

"Prilično sam siguran da je u jednom periodu bio najveći kupac avokada u zemlji kao domaći kuhar", kaže Ferroni. "Morao sam smisliti šta ću sa svim tim ostacima."


Avokado ima i slatku stranu, a i ukusan je


Sladoled od avokada i kokosa pogledajte na receptu ispod. (Deb Lindsey /Za Washington Post)
Ledeni avokado i piće od kave (Es Alpukat), pogledajte donju poveznicu s receptima. (Deb Lindsey /Za Washington Post)

Pitajte autoricu kuharice Pat Tanumihardja o nekim od njezinih omiljenih sjećanja na hranu koja odrastaju u Indoneziji, a avokado će se istaknuti u njenom odgovoru.

"Pola avokada, preliveno sirupom od palminog šećera", kaže ona sa sretnim uzdahom.

U mnogim kulturama, od Indonezije do Brazila do Šri Lanke, avokado se tretira kao voće koje zapravo jest, ponekad se prelije štrcanjem čokoladnog sirupa ili zaslađenog kondenziranog mlijeka, a češće se dodaje u slatka pića. Ledeni šejk na bazi avokada, poznat u Vijetnamu kao sinh to bo, jednostavna je kombinacija avokada, kondenziranog mlijeka, kockica leda i šećernog sirupa koji se različito replicira širom svijeta: Indonežani dodaju kafu ili čokoladni sirup nazivajući ga Al Alpukat, dok Brazilci isti shake oživi prskanjem soka od limete, a marokanska verzija zasladi mješavinu šećerom slatkiša i nagovještajem vode cvijeta narandže.

U cijeloj Aziji poznat kao "maslac", avokado ima blagu aromu i kremastu teksturu što ga čini izuzetno prilagodljivim sastojkom za mnoge recepte, uključujući deserte. Iako se avokado obično konzumira sirov, i može postati gorak ako se kuha na izravnoj vatri, može se pasirati ili pasirati u pečenju, a sve se češće nalazi umiješan u smoothie i čajeve s mjehurićima jer Amerikanci otkrivaju da avokado može daleko nadići standardne čipove- i-dip tarifa.

Upotreba avokada za nešto osim guacamolea ili drugih slanih jela bila je teška prodaja za Pati Jinich, voditeljicu PBS -ove televizijske serije "Pati’s Mexican Table", koja je odrasla u Mexico Cityju.


Avokado se odlično igra s mnogim drugim sastojcima. (Nadia C.)

"Prvi put sam čula za upotrebu avokada u nečem slatkom od moje sestre, Sharon, koja je veganka", kaže Jinich. "Napravila je ovaj mus od musa od avokada i potpuno mi se zgadila pomisao na to."

Ali zbog svoje guste, puteraste konzistencije, čini se da avokado posebno sjaji u kombinaciji s čokoladom, napominje Tanumihardja. "Pjena od čokolade odličan je način da nekoga upoznate s avokadom kao desertom, jer zaista ne znate da u njemu ima avokada", rekla je.

Zaista, Jinichova sestra se posljednji put nasmijala, jer se ispostavilo da je taj mousse bio ukusan, tvrdeći da je još jedan prešao u pokret avokada kao deserta. Inspirirana pjenom svoje sestre, Jinich je počela eksperimentirati s avokadom u smoothiejima, palačinkama i sladoledima, što ju je dovelo do stvaranja deserta poput avokada i sladoleda od kokosa, iznenađujuće bogate slastice bez mliječnih proizvoda s baršunastim osjećajem u ustima koji podsjeća na sladoled.

"Otkrio sam da bi avokado mogao biti jedan od najukusnijih, najčulnijih, svilenkastih, bujnih sastojaka ikada", kaže Jinich. “U mojoj kući avokado koristimo kao slani sastojak 65 posto vremena. Bacamo ga na sve. Ali ovih dana stavljam ga i u kolače. "

/>
Pita od limete od avokada vidi link dolje na receptu. (Deb Lindsey /Za Washington Post)

Kremasta tekstura zrelog avokada čini ga prirodnim sastojkom za bogate deserte koji su varljivo zdravi, jer, iako u voću srednje veličine ima do 28 grama masti, to su uglavnom monozasićene masti, koje mogu smanjiti LDL kolesterol. Kašika avokada ima 25 kalorija, u poređenju sa 100 kalorija u istoj količini maslaca, i nešto više od dva grama masti, prvenstveno nezasićenih, za razliku od 12 grama uglavnom zasićenih masti u maslacu. Zamijenite zgnječeni avokado 1-prema-1 za barem malo maslaca u pecivima i odjednom se ovaj kolač čini manje ne-ne.

Kad je Lara Ferroni krenula u istraživanje recepata s avokadom za svoju knjigu “An Avocado a Day” (Sasquatch Books, 2017), nije bila nužno ni ljubiteljica desertnog avokada. Četiri mjeseca i 300 avokada kasnije ugledala je svjetlo.

“Avokado zapravo nema slanog okusa”, kaže Ferroni, “ali imaju umami kvalitetu. Jednom kad sam prebolio tu mentalnu grbicu „To je samo za guacamole“, bilo je zaista lako odvesti avokado u slatkom smjeru. "

Bilo je to putovanje u Australiju i Novi Zeland u prosincu 2015., kada je Ferroni, koji obično piše jednopredmetne kuharice o temama poput krafni i jaja, razmišljao o istraživanju avokada: „Avokado ćete pronaći u toliko aplikacija-ukiseljeni ili pomiješan s drugim vrstama voća ili pire na tostu s kozjim sirom i balzamičnim octom. ”


Kolačići od avokada umočeni u čokoladu, pogledajte link dolje. (Deb Lindsey /Za Washington Post)

Zaista, avokado se može igrati i s mangom, ananasom i citrusima kao i s čokoladom, kavom i vanilijom. Ako imate problema s prihvaćanjem avokada kao voća, i Jinich i Ferroni preporučuju bacanje njegovih komada u smoothie, što je Jinich nazvao "savršenim ulazom za avokado" - ili čak margarite.

"Nakon što to učinite, lakše ćete odlučiti da ga dodate u kolačiće i kolače", kaže Jinich.

Ferronijev "Cado-ritas" miješa samo mrvicu avokada sa sokom limete, šećerom, tekilom i likerom od naranče kako bi tradicionalnoj margariti dodao dašak kremastosti. "Kada sam počela istraživati ​​napitke na bazi avokada, zaista me je zanimalo kako postići različite stupnjeve kremastosti bez upotrebe mliječnih proizvoda", kaže ona.

Njena pita od limete od avokada kombinira mnoge iste sastojke kao i njen koktel u hladnu zelenu kremu unutar kore od krekera. "Ukusno je trpak i kremast", kaže ona. Najbolje od svega, punjenje bez pečenja čini ga istaknutim ljetnim receptom s pregršt sastojaka i minimalnom pripremom.

S obzirom da su cijene avokada ove godine porasle zbog manje berbe, dobra vijest je da malo avokada zapravo može biti dug put - iako, za neke, to može dovesti do zabrinutosti oko načina skladištenja voća koje nije uspjelo tu pitu ili sladoled.

Ferroni misli da je pronašla rješenje: zamrzavanje avokada, bilo u kockicama ili lagano zgnječeno, zatim odmrzavanje za kasniju upotrebu u pecivima ili smoothiejima - ali ne u guacamoleu ili bilo kojoj drugoj aplikaciji gdje je svježi najbolji.

"Prilično sam siguran da je u jednom periodu bio najveći kupac avokada u zemlji kao domaći kuhar", kaže Ferroni. "Morao sam smisliti šta ću sa svim tim ostacima."


Avokado ima i slatku stranu, a i ukusan je


Sladoled od avokada i kokosa pogledajte na receptu ispod. (Deb Lindsey /Za Washington Post)
Ledeni avokado i piće od kave (Es Alpukat), pogledajte donju poveznicu s receptima. (Deb Lindsey /Za Washington Post)

Pitajte autoricu kuharice Pat Tanumihardja o nekim od njezinih omiljenih sjećanja na hranu koja odrastaju u Indoneziji, a avokado će se istaknuti u njenom odgovoru.

"Pola avokada, preliveno sirupom od palminog šećera", kaže ona sa sretnim uzdahom.

U mnogim kulturama, od Indonezije do Brazila do Šri Lanke, avokado se tretira kao voće koje zapravo jest, ponekad se prelije štrcanjem čokoladnog sirupa ili zaslađenog kondenziranog mlijeka, a češće se dodaje u slatka pića. Ledeni šejk na bazi avokada, poznat u Vijetnamu kao sinh to bo, jednostavna je kombinacija avokada, kondenziranog mlijeka, kockica leda i šećernog sirupa koji se različito replicira širom svijeta: Indonežani dodaju kafu ili čokoladni sirup, nazivajući ga Es Alpukat, dok Brazilci isti shake oživi prskanjem soka od limete, a marokanska verzija zasladi mješavinu sa šećerom slatkiša i primjesom vode od cvijeta narandže.

U cijeloj Aziji poznat kao "maslac", avokado ima blagu aromu i kremastu teksturu što ga čini izuzetno prilagodljivim sastojkom za mnoge recepte, uključujući deserte. Iako se avokado obično konzumira sirov, i može postati gorak ako se kuha na izravnoj vatri, može se pasirati ili pasirati u pečenju, a sve se češće nalazi umiješan u smoothie i čajeve s mjehurićima jer Amerikanci otkrivaju da avokado može daleko nadići standardne čipove- i-dip tarifa.

Upotreba avokada za nešto osim guacamolea ili drugih slanih jela bila je teška prodaja za Pati Jinich, voditeljicu televizijske serije PBS -a "Pati's Mexican Table", koja je odrasla u Mexico Cityju.


Avokado se odlično igra s mnogim drugim sastojcima. (Nadia C.)

"Prvi put sam čula za upotrebu avokada u nečem slatkom od moje sestre, Sharon, koja je veganka", kaže Jinich. "Napravila je ovaj mus od musa od avokada i potpuno mi se zgadila pomisao na to."

Ali zbog svoje guste, puteraste konzistencije, čini se da avokado posebno sjaji u kombinaciji s čokoladom, napominje Tanumihardja. "Pjena od čokolade odličan je način da nekoga upoznate s avokadom kao desertom, jer zaista ne znate da u njemu ima avokada", rekla je.

Zaista, Jinichova sestra se posljednji put nasmijala, jer se ispostavilo da je taj mousse bio ukusan, tvrdeći da je još jedan prešao u pokret avokada kao deserta. Inspirirana pjenom svoje sestre, Jinich je počela eksperimentirati s avokadom u smoothiejima, palačinkama i sladoledima, što ju je dovelo do stvaranja deserta poput avokada i sladoleda od kokosa, iznenađujuće bogate slastice bez mliječnih proizvoda s baršunastim osjećajem u ustima koji podsjeća na sladoled.

"Otkrio sam da bi avokado mogao biti jedan od najukusnijih, najčulnijih, svilenkastih, bujnih sastojaka ikada", kaže Jinich. “U mojoj kući avokado koristimo kao slani sastojak 65 posto vremena. Bacamo ga na sve. Ali ovih dana stavljam ga i u kolače. "

/>
Pita od limete od avokada vidi link dolje na receptu. (Deb Lindsey /Za Washington Post)

Kremasta tekstura zrelog avokada čini ga prirodnim sastojkom za bogate deserte koji su varljivo zdravi, jer, iako u voću srednje veličine ima do 28 grama masti, to su uglavnom mononezasićene masti, koje mogu smanjiti LDL kolesterol. Kašika avokada ima 25 kalorija, u poređenju sa 100 kalorija u istoj količini maslaca, i nešto više od dva grama masti, prvenstveno nezasićenih, za razliku od 12 grama uglavnom zasićenih masti u maslacu. Zamijenite zgnječeni avokado 1-prema-1 za barem malo maslaca u pecivima i odjednom se taj kolač čini manje ne-ne.

Kad je Lara Ferroni krenula u istraživanje recepata s avokadom za svoju knjigu "An Avocado a Day" (Sasquatch Books, 2017), nije nužno bila ni ljubiteljica desertnog avokada. Četiri mjeseca i 300 avokada kasnije ugledala je svjetlo.

“Avokado zapravo nema slanog okusa”, kaže Ferroni, “ali imaju umami kvalitetu. Jednom kad sam prebolio tu mentalnu grbicu „To je samo za guacamole“, bilo je zaista lako odvesti avokado u slatkom smjeru. "

Bilo je to putovanje u Australiju i Novi Zeland u prosincu 2015., kada je Ferroni, koji obično piše jednopredmetne kuharice o temama poput krafni i jaja, razmišljao o istraživanju avokada: „Avokado ćete pronaći u toliko aplikacija-ukiseljeni ili pomiješan s drugim vrstama voća ili pire na tostu s kozjim sirom i balzamičnim octom. ”


Kolačići od avokada umočeni u čokoladu pogledajte vezu dolje na receptu. (Deb Lindsey /Za Washington Post)

Zaista, avokado se može igrati i s mangom, ananasom i citrusima kao i s čokoladom, kafom i vanilijom. Ako imate problema s prihvaćanjem avokada kao voća, i Jinich i Ferroni preporučuju bacanje njegovih komada u smoothie, što je Jinich nazvao "savršenim ulazom za avokado" - ili čak margarite.

"Nakon što to učinite, lakše ćete odlučiti da ga dodate u kolačiće i kolače", kaže Jinich.

Ferronijev "Cado-ritas" miješa samo mrvicu avokada sa sokom limete, šećerom, tekilom i likerom od naranče kako bi tradicionalnoj margariti dodao dašak kremastosti. "Kada sam počela istraživati ​​napitke na bazi avokada, zaista me je zanimalo kako postići različite stupnjeve kremastosti bez upotrebe mliječnih proizvoda", kaže ona.

Njena pita od limete od avokada kombinira mnoge iste sastojke kao i njen koktel u hladnu zelenu kremu unutar kore od krekera. "Ukusno je trpak i kremast", kaže ona. Najbolje od svega, punjenje bez pečenja čini ga istaknutim ljetnim receptom s pregršt sastojaka i minimalnom pripremom.

S obzirom da su cijene avokada ove godine porasle zbog manje berbe, dobra vijest je da malo avokada zapravo može biti dug put - iako, za neke, to može dovesti do zabrinutosti oko načina skladištenja bilo kojeg voća koje nije uspjelo tu pitu ili sladoled.

Ferroni misli da je pronašla rješenje: zamrzavanje avokada, bilo u kockicama ili lagano zgnječeno, zatim odmrzavanje za kasniju upotrebu u pecivima ili smoothiejima - ali ne u guacamoleu ili bilo kojoj drugoj aplikaciji gdje je svježi najbolji.

"Prilično sam siguran da je u jednom periodu bio najveći kupac avokada u zemlji kao domaći kuhar", kaže Ferroni. "Morao sam smisliti šta ću sa svim tim ostacima."


Avokado ima i slatku stranu, a i ukusan je


Sladoled od avokada i kokosa pogledajte na receptu ispod. (Deb Lindsey /Za Washington Post)
Ledeni avokado i piće od kave (Es Alpukat), pogledajte donju poveznicu s receptima. (Deb Lindsey /Za Washington Post)

Pitajte autoricu kuharice Pat Tanumihardja o nekim od njezinih omiljenih sjećanja na hranu koja odrastaju u Indoneziji, a avokado će se istaknuti u njenom odgovoru.

"Pola avokada, preliveno sirupom od palminog šećera", kaže ona sa sretnim uzdahom.

U mnogim kulturama, od Indonezije do Brazila do Šri Lanke, avokado se tretira kao voće koje zapravo jest, ponekad se prelije štrcanjem čokoladnog sirupa ili zaslađenog kondenziranog mlijeka, a češće se dodaje u slatka pića. Ledeni šejk na bazi avokada, poznat u Vijetnamu kao sinh to bo, jednostavna je kombinacija avokada, kondenziranog mlijeka, kockica leda i šećernog sirupa koji se različito replicira širom svijeta: Indonežani dodaju kafu ili čokoladni sirup, nazivajući ga Es Alpukat, dok Brazilci isti shake oživi prskanjem soka od limete, a marokanska verzija zasladi mješavinu šećerom slatkiša i nagovještajem vode cvijeta narandže.

U cijeloj Aziji poznat kao "maslac", avokado ima blagu aromu i kremastu teksturu što ga čini izuzetno prilagodljivim sastojkom za mnoge recepte, uključujući deserte. Iako se avokado obično konzumira sirov, i može postati gorak ako se kuha na izravnoj vatri, može se pasirati ili pasirati u pečenju, a sve se češće nalazi umiješan u smoothie i čajeve s mjehurićima jer Amerikanci otkrivaju da avokado može daleko nadići standardne čipove- i-dip tarifa.

Upotreba avokada za nešto osim guacamolea ili drugih slanih jela bila je teška prodaja za Pati Jinich, voditeljicu televizijske serije PBS -a "Pati's Mexican Table", koja je odrasla u Mexico Cityju.


Avokado se odlično igra s mnogim drugim sastojcima. (Nadia C.)

“The first time I ever heard of using avocados in something sweet was from my sister, Sharon, who is a vegan,” Jinich says. “She made this avocado chocolate mousse, and I was totally disgusted by the thought of it.”

But because of its thick, buttery consistency, avocado does seem to particularly shine when paired with chocolate, notes Tanumihardja. “Chocolate mousse is a great way to introduce someone to avocado as a dessert, because you really don’t know there’s avocado in it,” she said.

Indeed, Jinich’s sister had the last laugh, because that mousse turned out to be delicious, claiming another convert to the avocado-as-dessert movement. Inspired by her sister’s mousse, Jinich began experimenting with avocados in smoothies, pancakes and popsicles, leading her to create desserts such as Avocado and Coconut Ice Cream, a surprisingly rich dairy-free confection with a velvety mouthfeel reminiscent of gelato.

“I found that avocados could be one of the most luscious, sensuous, silky, exuberant ingredients ever,” says Jinich. “In my house, we use avocados as a savory ingredient 65 percent of the time. We throw it on top of everything. But these days, I’m also putting it in cakes.”

/>
Avocado Key Lime Pie see recipe link, below. (Deb Lindsey /For The Washington Post)

The creamy texture of ripe avocados makes it a natural ingredient for rich desserts that are deceptively healthful, because, although there’s up to 28 grams of fat in a medium-size fruit, it is largely monounsaturated fat, which can lower LDL cholesterol. A tablespoon of avocado has 25 calories, compared to 100 calories in the same amount of butter, and just over two grams of fat, primarily unsaturated, in contrast to 12 grams of mostly saturated fat in butter. Substitute mashed avocado 1-to-1 for at least some of the butter in baked goods and suddenly that brownie seems like less of a no-no.

When Lara Ferroni set out to research avocado recipes for her book “An Avocado a Day” (Sasquatch Books, 2017), she wasn’t necessarily a fan of the dessert avocado, either. Four months and 300 avocados later, she has seen the light.

“Avocados don’t really have a savory flavor,” Ferroni says, “but they have an umami quality. Once I got over that mental hump of ‘It’s just for guacamole,’ it was really easy to take avocados in a sweet direction.”

It was a trip to Australia and New Zealand in December 2015, that got Ferroni, who typically writes single-subject cookbooks on such topics as doughnuts and eggs, thinking about exploring avocados: “You’ll find avocados in so many applications there — pickled or mixed with other types of fruit or mashed on toast with goat cheese and balsamic vinegar.”


Chocolate-Dipped Avocado Cookies see recipe link, below. (Deb Lindsey /For The Washington Post)

Indeed, avocado can play as well with mango, pineapple and citrus as it does with chocolate, coffee and vanilla. If you’re having trouble embracing avocado as a fruit, both Jinich and Ferroni recommend tossing chunks of it into smoothies, which Jinich called “a perfect gateway for avocados” — or even margaritas.

“Once you’ve done that, it’s easier to take the plunge for adding it to cookies and cakes,” Jinich says.

Ferroni’s “Cado-ritas” blend just a smidgen of avocado with lime juice, sugar, tequila and orange liqueur to add a touch of creaminess to a traditional margarita. “Once I started to explore avocado-based beverages, I really became interested in how to achieve different degrees of creaminess without using dairy,” she says.

Her Avocado Key Lime Pie combines many of the same ingredients as her cocktail into a cool green custard inside a graham cracker crust. “It’s deliciously tart and creamy,” she says. Best of all, the no-bake filling makes it a standout summer recipe with a handful of ingredients and a minimum of prep.

With avocado prices rising this year due to a smaller harvest, the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.

Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies — but not in guacamole or any other applications where fresh is best.

“I’m pretty sure there was a period of time that I was the country’s largest avocado purchaser as a home cook,” says Ferroni. “I had to figure out what to do with all those leftovers.”


Avocado has a sweet side, too, and it’s delicious


Avocado and Coconut Ice Cream see recipe link, below. (Deb Lindsey /For The Washington Post)
Iced Avocado and Coffee Drink (Es Alpukat) see recipe link, below. (Deb Lindsey /For The Washington Post)

Ask cookbook author Pat Tanumihardja about some of her favorite food memories growing up in Indonesia, and avocados will figure prominently in her response.

“Half an avocado, drizzled with palm sugar syrup,” she says with a happy sigh.

In many cultures, from Indonesia to Brazil to Sri Lanka, the avocado is treated as the fruit it actually is, sometimes topped off with a squirt of chocolate syrup or sweetened condensed milk, and, more often, incorporated into sweet drinks. The frosty avocado-based shake known in Vietnam as sinh to bo is a simple combination of avocado, condensed milk, ice cubes and sugar syrup that is replicated variously around the world: Indonesians add coffee or chocolate syrup, calling it Es Alpukat, while Brazilians enliven the same shake with a squirt of tart lime juice, and a Moroccan version sweetens the mix with confectioners’ sugar and a hint of orange flower water.

Known across Asia as “butter fruit,” the avocado has a mild flavor and creamy texture that makes it a remarkably adaptable ingredient for many recipes, including desserts. While avocados are normally consumed raw, and can become bitter if cooked over direct heat, they can be mashed or pureed in baking, and they are increasingly being found whipped into smoothies and bubble teas as Americans discover that avocados can go far beyond standard chip-and-dip fare.

Using avocados for something besides guacamole or other savory dishes was a tough sell for Pati Jinich, host of the PBS television series “Pati’s Mexican Table,” who grew up in Mexico City.


Avocado plays well with many other ingredients. (Nadia C.)

“The first time I ever heard of using avocados in something sweet was from my sister, Sharon, who is a vegan,” Jinich says. “She made this avocado chocolate mousse, and I was totally disgusted by the thought of it.”

But because of its thick, buttery consistency, avocado does seem to particularly shine when paired with chocolate, notes Tanumihardja. “Chocolate mousse is a great way to introduce someone to avocado as a dessert, because you really don’t know there’s avocado in it,” she said.

Indeed, Jinich’s sister had the last laugh, because that mousse turned out to be delicious, claiming another convert to the avocado-as-dessert movement. Inspired by her sister’s mousse, Jinich began experimenting with avocados in smoothies, pancakes and popsicles, leading her to create desserts such as Avocado and Coconut Ice Cream, a surprisingly rich dairy-free confection with a velvety mouthfeel reminiscent of gelato.

“I found that avocados could be one of the most luscious, sensuous, silky, exuberant ingredients ever,” says Jinich. “In my house, we use avocados as a savory ingredient 65 percent of the time. We throw it on top of everything. But these days, I’m also putting it in cakes.”

/>
Avocado Key Lime Pie see recipe link, below. (Deb Lindsey /For The Washington Post)

The creamy texture of ripe avocados makes it a natural ingredient for rich desserts that are deceptively healthful, because, although there’s up to 28 grams of fat in a medium-size fruit, it is largely monounsaturated fat, which can lower LDL cholesterol. A tablespoon of avocado has 25 calories, compared to 100 calories in the same amount of butter, and just over two grams of fat, primarily unsaturated, in contrast to 12 grams of mostly saturated fat in butter. Substitute mashed avocado 1-to-1 for at least some of the butter in baked goods and suddenly that brownie seems like less of a no-no.

When Lara Ferroni set out to research avocado recipes for her book “An Avocado a Day” (Sasquatch Books, 2017), she wasn’t necessarily a fan of the dessert avocado, either. Four months and 300 avocados later, she has seen the light.

“Avocados don’t really have a savory flavor,” Ferroni says, “but they have an umami quality. Once I got over that mental hump of ‘It’s just for guacamole,’ it was really easy to take avocados in a sweet direction.”

It was a trip to Australia and New Zealand in December 2015, that got Ferroni, who typically writes single-subject cookbooks on such topics as doughnuts and eggs, thinking about exploring avocados: “You’ll find avocados in so many applications there — pickled or mixed with other types of fruit or mashed on toast with goat cheese and balsamic vinegar.”


Chocolate-Dipped Avocado Cookies see recipe link, below. (Deb Lindsey /For The Washington Post)

Indeed, avocado can play as well with mango, pineapple and citrus as it does with chocolate, coffee and vanilla. If you’re having trouble embracing avocado as a fruit, both Jinich and Ferroni recommend tossing chunks of it into smoothies, which Jinich called “a perfect gateway for avocados” — or even margaritas.

“Once you’ve done that, it’s easier to take the plunge for adding it to cookies and cakes,” Jinich says.

Ferroni’s “Cado-ritas” blend just a smidgen of avocado with lime juice, sugar, tequila and orange liqueur to add a touch of creaminess to a traditional margarita. “Once I started to explore avocado-based beverages, I really became interested in how to achieve different degrees of creaminess without using dairy,” she says.

Her Avocado Key Lime Pie combines many of the same ingredients as her cocktail into a cool green custard inside a graham cracker crust. “It’s deliciously tart and creamy,” she says. Best of all, the no-bake filling makes it a standout summer recipe with a handful of ingredients and a minimum of prep.

With avocado prices rising this year due to a smaller harvest, the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.

Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies — but not in guacamole or any other applications where fresh is best.

“I’m pretty sure there was a period of time that I was the country’s largest avocado purchaser as a home cook,” says Ferroni. “I had to figure out what to do with all those leftovers.”


Avocado has a sweet side, too, and it’s delicious


Avocado and Coconut Ice Cream see recipe link, below. (Deb Lindsey /For The Washington Post)
Iced Avocado and Coffee Drink (Es Alpukat) see recipe link, below. (Deb Lindsey /For The Washington Post)

Ask cookbook author Pat Tanumihardja about some of her favorite food memories growing up in Indonesia, and avocados will figure prominently in her response.

“Half an avocado, drizzled with palm sugar syrup,” she says with a happy sigh.

In many cultures, from Indonesia to Brazil to Sri Lanka, the avocado is treated as the fruit it actually is, sometimes topped off with a squirt of chocolate syrup or sweetened condensed milk, and, more often, incorporated into sweet drinks. The frosty avocado-based shake known in Vietnam as sinh to bo is a simple combination of avocado, condensed milk, ice cubes and sugar syrup that is replicated variously around the world: Indonesians add coffee or chocolate syrup, calling it Es Alpukat, while Brazilians enliven the same shake with a squirt of tart lime juice, and a Moroccan version sweetens the mix with confectioners’ sugar and a hint of orange flower water.

Known across Asia as “butter fruit,” the avocado has a mild flavor and creamy texture that makes it a remarkably adaptable ingredient for many recipes, including desserts. While avocados are normally consumed raw, and can become bitter if cooked over direct heat, they can be mashed or pureed in baking, and they are increasingly being found whipped into smoothies and bubble teas as Americans discover that avocados can go far beyond standard chip-and-dip fare.

Using avocados for something besides guacamole or other savory dishes was a tough sell for Pati Jinich, host of the PBS television series “Pati’s Mexican Table,” who grew up in Mexico City.


Avocado plays well with many other ingredients. (Nadia C.)

“The first time I ever heard of using avocados in something sweet was from my sister, Sharon, who is a vegan,” Jinich says. “She made this avocado chocolate mousse, and I was totally disgusted by the thought of it.”

But because of its thick, buttery consistency, avocado does seem to particularly shine when paired with chocolate, notes Tanumihardja. “Chocolate mousse is a great way to introduce someone to avocado as a dessert, because you really don’t know there’s avocado in it,” she said.

Indeed, Jinich’s sister had the last laugh, because that mousse turned out to be delicious, claiming another convert to the avocado-as-dessert movement. Inspired by her sister’s mousse, Jinich began experimenting with avocados in smoothies, pancakes and popsicles, leading her to create desserts such as Avocado and Coconut Ice Cream, a surprisingly rich dairy-free confection with a velvety mouthfeel reminiscent of gelato.

“I found that avocados could be one of the most luscious, sensuous, silky, exuberant ingredients ever,” says Jinich. “In my house, we use avocados as a savory ingredient 65 percent of the time. We throw it on top of everything. But these days, I’m also putting it in cakes.”

/>
Avocado Key Lime Pie see recipe link, below. (Deb Lindsey /For The Washington Post)

The creamy texture of ripe avocados makes it a natural ingredient for rich desserts that are deceptively healthful, because, although there’s up to 28 grams of fat in a medium-size fruit, it is largely monounsaturated fat, which can lower LDL cholesterol. A tablespoon of avocado has 25 calories, compared to 100 calories in the same amount of butter, and just over two grams of fat, primarily unsaturated, in contrast to 12 grams of mostly saturated fat in butter. Substitute mashed avocado 1-to-1 for at least some of the butter in baked goods and suddenly that brownie seems like less of a no-no.

When Lara Ferroni set out to research avocado recipes for her book “An Avocado a Day” (Sasquatch Books, 2017), she wasn’t necessarily a fan of the dessert avocado, either. Four months and 300 avocados later, she has seen the light.

“Avocados don’t really have a savory flavor,” Ferroni says, “but they have an umami quality. Once I got over that mental hump of ‘It’s just for guacamole,’ it was really easy to take avocados in a sweet direction.”

It was a trip to Australia and New Zealand in December 2015, that got Ferroni, who typically writes single-subject cookbooks on such topics as doughnuts and eggs, thinking about exploring avocados: “You’ll find avocados in so many applications there — pickled or mixed with other types of fruit or mashed on toast with goat cheese and balsamic vinegar.”


Chocolate-Dipped Avocado Cookies see recipe link, below. (Deb Lindsey /For The Washington Post)

Indeed, avocado can play as well with mango, pineapple and citrus as it does with chocolate, coffee and vanilla. If you’re having trouble embracing avocado as a fruit, both Jinich and Ferroni recommend tossing chunks of it into smoothies, which Jinich called “a perfect gateway for avocados” — or even margaritas.

“Once you’ve done that, it’s easier to take the plunge for adding it to cookies and cakes,” Jinich says.

Ferroni’s “Cado-ritas” blend just a smidgen of avocado with lime juice, sugar, tequila and orange liqueur to add a touch of creaminess to a traditional margarita. “Once I started to explore avocado-based beverages, I really became interested in how to achieve different degrees of creaminess without using dairy,” she says.

Her Avocado Key Lime Pie combines many of the same ingredients as her cocktail into a cool green custard inside a graham cracker crust. “It’s deliciously tart and creamy,” she says. Best of all, the no-bake filling makes it a standout summer recipe with a handful of ingredients and a minimum of prep.

With avocado prices rising this year due to a smaller harvest, the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.

Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies — but not in guacamole or any other applications where fresh is best.

“I’m pretty sure there was a period of time that I was the country’s largest avocado purchaser as a home cook,” says Ferroni. “I had to figure out what to do with all those leftovers.”


Avocado has a sweet side, too, and it’s delicious


Avocado and Coconut Ice Cream see recipe link, below. (Deb Lindsey /For The Washington Post)
Iced Avocado and Coffee Drink (Es Alpukat) see recipe link, below. (Deb Lindsey /For The Washington Post)

Ask cookbook author Pat Tanumihardja about some of her favorite food memories growing up in Indonesia, and avocados will figure prominently in her response.

“Half an avocado, drizzled with palm sugar syrup,” she says with a happy sigh.

In many cultures, from Indonesia to Brazil to Sri Lanka, the avocado is treated as the fruit it actually is, sometimes topped off with a squirt of chocolate syrup or sweetened condensed milk, and, more often, incorporated into sweet drinks. The frosty avocado-based shake known in Vietnam as sinh to bo is a simple combination of avocado, condensed milk, ice cubes and sugar syrup that is replicated variously around the world: Indonesians add coffee or chocolate syrup, calling it Es Alpukat, while Brazilians enliven the same shake with a squirt of tart lime juice, and a Moroccan version sweetens the mix with confectioners’ sugar and a hint of orange flower water.

Known across Asia as “butter fruit,” the avocado has a mild flavor and creamy texture that makes it a remarkably adaptable ingredient for many recipes, including desserts. While avocados are normally consumed raw, and can become bitter if cooked over direct heat, they can be mashed or pureed in baking, and they are increasingly being found whipped into smoothies and bubble teas as Americans discover that avocados can go far beyond standard chip-and-dip fare.

Using avocados for something besides guacamole or other savory dishes was a tough sell for Pati Jinich, host of the PBS television series “Pati’s Mexican Table,” who grew up in Mexico City.


Avocado plays well with many other ingredients. (Nadia C.)

“The first time I ever heard of using avocados in something sweet was from my sister, Sharon, who is a vegan,” Jinich says. “She made this avocado chocolate mousse, and I was totally disgusted by the thought of it.”

But because of its thick, buttery consistency, avocado does seem to particularly shine when paired with chocolate, notes Tanumihardja. “Chocolate mousse is a great way to introduce someone to avocado as a dessert, because you really don’t know there’s avocado in it,” she said.

Indeed, Jinich’s sister had the last laugh, because that mousse turned out to be delicious, claiming another convert to the avocado-as-dessert movement. Inspired by her sister’s mousse, Jinich began experimenting with avocados in smoothies, pancakes and popsicles, leading her to create desserts such as Avocado and Coconut Ice Cream, a surprisingly rich dairy-free confection with a velvety mouthfeel reminiscent of gelato.

“I found that avocados could be one of the most luscious, sensuous, silky, exuberant ingredients ever,” says Jinich. “In my house, we use avocados as a savory ingredient 65 percent of the time. We throw it on top of everything. But these days, I’m also putting it in cakes.”

/>
Avocado Key Lime Pie see recipe link, below. (Deb Lindsey /For The Washington Post)

The creamy texture of ripe avocados makes it a natural ingredient for rich desserts that are deceptively healthful, because, although there’s up to 28 grams of fat in a medium-size fruit, it is largely monounsaturated fat, which can lower LDL cholesterol. A tablespoon of avocado has 25 calories, compared to 100 calories in the same amount of butter, and just over two grams of fat, primarily unsaturated, in contrast to 12 grams of mostly saturated fat in butter. Substitute mashed avocado 1-to-1 for at least some of the butter in baked goods and suddenly that brownie seems like less of a no-no.

When Lara Ferroni set out to research avocado recipes for her book “An Avocado a Day” (Sasquatch Books, 2017), she wasn’t necessarily a fan of the dessert avocado, either. Four months and 300 avocados later, she has seen the light.

“Avocados don’t really have a savory flavor,” Ferroni says, “but they have an umami quality. Once I got over that mental hump of ‘It’s just for guacamole,’ it was really easy to take avocados in a sweet direction.”

It was a trip to Australia and New Zealand in December 2015, that got Ferroni, who typically writes single-subject cookbooks on such topics as doughnuts and eggs, thinking about exploring avocados: “You’ll find avocados in so many applications there — pickled or mixed with other types of fruit or mashed on toast with goat cheese and balsamic vinegar.”


Chocolate-Dipped Avocado Cookies see recipe link, below. (Deb Lindsey /For The Washington Post)

Indeed, avocado can play as well with mango, pineapple and citrus as it does with chocolate, coffee and vanilla. If you’re having trouble embracing avocado as a fruit, both Jinich and Ferroni recommend tossing chunks of it into smoothies, which Jinich called “a perfect gateway for avocados” — or even margaritas.

“Once you’ve done that, it’s easier to take the plunge for adding it to cookies and cakes,” Jinich says.

Ferroni’s “Cado-ritas” blend just a smidgen of avocado with lime juice, sugar, tequila and orange liqueur to add a touch of creaminess to a traditional margarita. “Once I started to explore avocado-based beverages, I really became interested in how to achieve different degrees of creaminess without using dairy,” she says.

Her Avocado Key Lime Pie combines many of the same ingredients as her cocktail into a cool green custard inside a graham cracker crust. “It’s deliciously tart and creamy,” she says. Best of all, the no-bake filling makes it a standout summer recipe with a handful of ingredients and a minimum of prep.

With avocado prices rising this year due to a smaller harvest, the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.

Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies — but not in guacamole or any other applications where fresh is best.

“I’m pretty sure there was a period of time that I was the country’s largest avocado purchaser as a home cook,” says Ferroni. “I had to figure out what to do with all those leftovers.”


Avocado has a sweet side, too, and it’s delicious


Avocado and Coconut Ice Cream see recipe link, below. (Deb Lindsey /For The Washington Post)
Iced Avocado and Coffee Drink (Es Alpukat) see recipe link, below. (Deb Lindsey /For The Washington Post)

Ask cookbook author Pat Tanumihardja about some of her favorite food memories growing up in Indonesia, and avocados will figure prominently in her response.

“Half an avocado, drizzled with palm sugar syrup,” she says with a happy sigh.

In many cultures, from Indonesia to Brazil to Sri Lanka, the avocado is treated as the fruit it actually is, sometimes topped off with a squirt of chocolate syrup or sweetened condensed milk, and, more often, incorporated into sweet drinks. The frosty avocado-based shake known in Vietnam as sinh to bo is a simple combination of avocado, condensed milk, ice cubes and sugar syrup that is replicated variously around the world: Indonesians add coffee or chocolate syrup, calling it Es Alpukat, while Brazilians enliven the same shake with a squirt of tart lime juice, and a Moroccan version sweetens the mix with confectioners’ sugar and a hint of orange flower water.

Known across Asia as “butter fruit,” the avocado has a mild flavor and creamy texture that makes it a remarkably adaptable ingredient for many recipes, including desserts. While avocados are normally consumed raw, and can become bitter if cooked over direct heat, they can be mashed or pureed in baking, and they are increasingly being found whipped into smoothies and bubble teas as Americans discover that avocados can go far beyond standard chip-and-dip fare.

Using avocados for something besides guacamole or other savory dishes was a tough sell for Pati Jinich, host of the PBS television series “Pati’s Mexican Table,” who grew up in Mexico City.


Avocado plays well with many other ingredients. (Nadia C.)

“The first time I ever heard of using avocados in something sweet was from my sister, Sharon, who is a vegan,” Jinich says. “She made this avocado chocolate mousse, and I was totally disgusted by the thought of it.”

But because of its thick, buttery consistency, avocado does seem to particularly shine when paired with chocolate, notes Tanumihardja. “Chocolate mousse is a great way to introduce someone to avocado as a dessert, because you really don’t know there’s avocado in it,” she said.

Indeed, Jinich’s sister had the last laugh, because that mousse turned out to be delicious, claiming another convert to the avocado-as-dessert movement. Inspired by her sister’s mousse, Jinich began experimenting with avocados in smoothies, pancakes and popsicles, leading her to create desserts such as Avocado and Coconut Ice Cream, a surprisingly rich dairy-free confection with a velvety mouthfeel reminiscent of gelato.

“I found that avocados could be one of the most luscious, sensuous, silky, exuberant ingredients ever,” says Jinich. “In my house, we use avocados as a savory ingredient 65 percent of the time. We throw it on top of everything. But these days, I’m also putting it in cakes.”

/>
Avocado Key Lime Pie see recipe link, below. (Deb Lindsey /For The Washington Post)

The creamy texture of ripe avocados makes it a natural ingredient for rich desserts that are deceptively healthful, because, although there’s up to 28 grams of fat in a medium-size fruit, it is largely monounsaturated fat, which can lower LDL cholesterol. A tablespoon of avocado has 25 calories, compared to 100 calories in the same amount of butter, and just over two grams of fat, primarily unsaturated, in contrast to 12 grams of mostly saturated fat in butter. Substitute mashed avocado 1-to-1 for at least some of the butter in baked goods and suddenly that brownie seems like less of a no-no.

When Lara Ferroni set out to research avocado recipes for her book “An Avocado a Day” (Sasquatch Books, 2017), she wasn’t necessarily a fan of the dessert avocado, either. Four months and 300 avocados later, she has seen the light.

“Avocados don’t really have a savory flavor,” Ferroni says, “but they have an umami quality. Once I got over that mental hump of ‘It’s just for guacamole,’ it was really easy to take avocados in a sweet direction.”

It was a trip to Australia and New Zealand in December 2015, that got Ferroni, who typically writes single-subject cookbooks on such topics as doughnuts and eggs, thinking about exploring avocados: “You’ll find avocados in so many applications there — pickled or mixed with other types of fruit or mashed on toast with goat cheese and balsamic vinegar.”


Chocolate-Dipped Avocado Cookies see recipe link, below. (Deb Lindsey /For The Washington Post)

Indeed, avocado can play as well with mango, pineapple and citrus as it does with chocolate, coffee and vanilla. If you’re having trouble embracing avocado as a fruit, both Jinich and Ferroni recommend tossing chunks of it into smoothies, which Jinich called “a perfect gateway for avocados” — or even margaritas.

“Once you’ve done that, it’s easier to take the plunge for adding it to cookies and cakes,” Jinich says.

Ferroni’s “Cado-ritas” blend just a smidgen of avocado with lime juice, sugar, tequila and orange liqueur to add a touch of creaminess to a traditional margarita. “Once I started to explore avocado-based beverages, I really became interested in how to achieve different degrees of creaminess without using dairy,” she says.

Her Avocado Key Lime Pie combines many of the same ingredients as her cocktail into a cool green custard inside a graham cracker crust. “It’s deliciously tart and creamy,” she says. Best of all, the no-bake filling makes it a standout summer recipe with a handful of ingredients and a minimum of prep.

With avocado prices rising this year due to a smaller harvest, the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.

Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies — but not in guacamole or any other applications where fresh is best.

“I’m pretty sure there was a period of time that I was the country’s largest avocado purchaser as a home cook,” says Ferroni. “I had to figure out what to do with all those leftovers.”


Avocado has a sweet side, too, and it’s delicious


Avocado and Coconut Ice Cream see recipe link, below. (Deb Lindsey /For The Washington Post)
Iced Avocado and Coffee Drink (Es Alpukat) see recipe link, below. (Deb Lindsey /For The Washington Post)

Ask cookbook author Pat Tanumihardja about some of her favorite food memories growing up in Indonesia, and avocados will figure prominently in her response.

“Half an avocado, drizzled with palm sugar syrup,” she says with a happy sigh.

In many cultures, from Indonesia to Brazil to Sri Lanka, the avocado is treated as the fruit it actually is, sometimes topped off with a squirt of chocolate syrup or sweetened condensed milk, and, more often, incorporated into sweet drinks. The frosty avocado-based shake known in Vietnam as sinh to bo is a simple combination of avocado, condensed milk, ice cubes and sugar syrup that is replicated variously around the world: Indonesians add coffee or chocolate syrup, calling it Es Alpukat, while Brazilians enliven the same shake with a squirt of tart lime juice, and a Moroccan version sweetens the mix with confectioners’ sugar and a hint of orange flower water.

Known across Asia as “butter fruit,” the avocado has a mild flavor and creamy texture that makes it a remarkably adaptable ingredient for many recipes, including desserts. While avocados are normally consumed raw, and can become bitter if cooked over direct heat, they can be mashed or pureed in baking, and they are increasingly being found whipped into smoothies and bubble teas as Americans discover that avocados can go far beyond standard chip-and-dip fare.

Using avocados for something besides guacamole or other savory dishes was a tough sell for Pati Jinich, host of the PBS television series “Pati’s Mexican Table,” who grew up in Mexico City.


Avocado plays well with many other ingredients. (Nadia C.)

“The first time I ever heard of using avocados in something sweet was from my sister, Sharon, who is a vegan,” Jinich says. “She made this avocado chocolate mousse, and I was totally disgusted by the thought of it.”

But because of its thick, buttery consistency, avocado does seem to particularly shine when paired with chocolate, notes Tanumihardja. “Chocolate mousse is a great way to introduce someone to avocado as a dessert, because you really don’t know there’s avocado in it,” she said.

Indeed, Jinich’s sister had the last laugh, because that mousse turned out to be delicious, claiming another convert to the avocado-as-dessert movement. Inspired by her sister’s mousse, Jinich began experimenting with avocados in smoothies, pancakes and popsicles, leading her to create desserts such as Avocado and Coconut Ice Cream, a surprisingly rich dairy-free confection with a velvety mouthfeel reminiscent of gelato.

“I found that avocados could be one of the most luscious, sensuous, silky, exuberant ingredients ever,” says Jinich. “In my house, we use avocados as a savory ingredient 65 percent of the time. We throw it on top of everything. But these days, I’m also putting it in cakes.”

/>
Avocado Key Lime Pie see recipe link, below. (Deb Lindsey /For The Washington Post)

The creamy texture of ripe avocados makes it a natural ingredient for rich desserts that are deceptively healthful, because, although there’s up to 28 grams of fat in a medium-size fruit, it is largely monounsaturated fat, which can lower LDL cholesterol. A tablespoon of avocado has 25 calories, compared to 100 calories in the same amount of butter, and just over two grams of fat, primarily unsaturated, in contrast to 12 grams of mostly saturated fat in butter. Substitute mashed avocado 1-to-1 for at least some of the butter in baked goods and suddenly that brownie seems like less of a no-no.

When Lara Ferroni set out to research avocado recipes for her book “An Avocado a Day” (Sasquatch Books, 2017), she wasn’t necessarily a fan of the dessert avocado, either. Four months and 300 avocados later, she has seen the light.

“Avocados don’t really have a savory flavor,” Ferroni says, “but they have an umami quality. Once I got over that mental hump of ‘It’s just for guacamole,’ it was really easy to take avocados in a sweet direction.”

It was a trip to Australia and New Zealand in December 2015, that got Ferroni, who typically writes single-subject cookbooks on such topics as doughnuts and eggs, thinking about exploring avocados: “You’ll find avocados in so many applications there — pickled or mixed with other types of fruit or mashed on toast with goat cheese and balsamic vinegar.”


Chocolate-Dipped Avocado Cookies see recipe link, below. (Deb Lindsey /For The Washington Post)

Indeed, avocado can play as well with mango, pineapple and citrus as it does with chocolate, coffee and vanilla. If you’re having trouble embracing avocado as a fruit, both Jinich and Ferroni recommend tossing chunks of it into smoothies, which Jinich called “a perfect gateway for avocados” — or even margaritas.

“Once you’ve done that, it’s easier to take the plunge for adding it to cookies and cakes,” Jinich says.

Ferroni’s “Cado-ritas” blend just a smidgen of avocado with lime juice, sugar, tequila and orange liqueur to add a touch of creaminess to a traditional margarita. “Once I started to explore avocado-based beverages, I really became interested in how to achieve different degrees of creaminess without using dairy,” she says.

Her Avocado Key Lime Pie combines many of the same ingredients as her cocktail into a cool green custard inside a graham cracker crust. “It’s deliciously tart and creamy,” she says. Best of all, the no-bake filling makes it a standout summer recipe with a handful of ingredients and a minimum of prep.

With avocado prices rising this year due to a smaller harvest, the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.

Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies — but not in guacamole or any other applications where fresh is best.

“I’m pretty sure there was a period of time that I was the country’s largest avocado purchaser as a home cook,” says Ferroni. “I had to figure out what to do with all those leftovers.”


Watch the video: Odbrana diplomskog. Stevan Stevanovic. (Oktobar 2021).