Weekend Pancakes!

Get your ingredients ready now, and come Saturday morning, you can whip up these delicious pancakes and enjoy a leisurely weekend breakfast!

Plum Ricotta Pancakes
Plum Compote
• 3 lb. mixed plums (1.35 kg)
• 1 fresh vanilla bean, split and seeds scraped
• 1/4 cup unsalted butter (60 ml)
• 1/2 cup honey (125 ml)

Preheat an oven to 500°F. Pit the plums and cut each into thick wedges. Add the vanilla seeds and toss.

Melt the butter over high heat in a large sauté pan. When hot, add the plums and toss to coat with the butter.

Pour in the honey and toss to combine. Put the pan into the preheated oven and roast for 10 minutes. Remove the pan from the oven and over high heat, reduce the liquid for 5 minutes or until slightly thickened.

The plum compote can be served either hot or at room temperature. The compote will thicken as it cools.

Ricotta Pancakes
• 4 large eggs, separated
• 1 1/3 cup ricotta cheese (320 ml)
• 2/3 cup all-purpose flour (150 ml)
• 1/4 tsp salt (1 ml)
• 1 1/2 tsp baking powder (7 ml)
• 3/4 cup homogenized milk (175 ml)
• 4 tbsp unsalted butter (60 ml)

In a bowl, whisk together the egg yolks, cheese, flour, salt, baking powder and milk. The batter can be prepared to this point in advance of serving.

In an electric mixer, beat the egg whites until they hold stiff peaks.
Fold the egg whites into the batter. Melt 2 tbsp of butter in each of two non-stick sauté pans, over medium-high heat.

Pour 2 oz portions of batter in each of the pans to form pancakes.

Cook the pancakes until a lot of bubbles form on the uncooked surface of the pancake and the underside is golden. Flip and continue to cook for several minutes longer. Serve the ricotta pancakes topped with the plum compote.

Mango Fruit Salad

Delicious for summer!

Mango Fruit Salad
You need:

* 1 mango, peeled and cut into chunks
* 1/2 pound seedless grapes
* 2 cups watermelon chunks
* 1/4 pound cherries, washed, stemmed, and pitted
* 1 cantaloupe, seeded and cut into chunks
* 1 small honeydew melon, seeded and cut into chunks

Directions: Mix all ingredients in a large serving bowl. Chill for at least 1/2 hour before serving.

Ruma's has fresh fiddleheads to ship directly to you!

"What's a fiddlehead?," you might ask yourself!

Well, Fiddlehead ferns are a delectable side vegetable that have a taste similar to asparagus. Boil them for about 10 minutes and serve with melted butter and garlic. We can deliver fresh fiddlehead ferns nationwide and Ruma's ships fiddleheads next day air.

Order now online! www.rumasfruit.com/category/Fiddleheads-for-sale

Or call us directly 617.389.8090

Fresh fiddle head ferns are available from Ruma's from April to June - so hurry! The season is almost over!

FRUIT BASKETS FREE GROUND SHIPPING

To help with the economic slump, Rumas fruit and Gift Basket has announced our"fruit baskets free shipping" program. We are offering free shipping for fruit baskets and also free shipping for gift baskets. This is free ground shipping until Dec. 3, 2008. this offer does not include our Fruit of the Month Club and cannot be combined with any other offer. Visit our website www.rumas.com for details of this special free fruit and gift basket special. You may also call us toll free at 1 (800) 252-8282.

Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins

• 1/2 cup butter
• 1 cup of sugar
• 2 cups of flour (unsifted)
• 2 eggs
• 1/2 cup of milk
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2 and 1/2 cups of blueberries
• 2 teaspoons of sugar for the top
• 1 teaspoon of vanilla

(On low speed, cream butter and sugar. Add eggs one at a time; finally beat in vanilla. Add dry ingredients alternately with milk. Add 1/2 cup of mashed blueberries; mix by hand. Fold in remaining berries, coated with flour, sugar and a dash of cinnamon. Grease tops of cupcake tins; line with cupcake papers. Divide batter evenly, sprinkle tops with a little sugar. Bake at 375 for 30 to 35 minutes. The notes say make 12, because 24 makes too small of a muffin.)

Ok back to work now at Ruma Fruit & Gift Basket World.

Cherry Cheesecake Recipe

This amazing Cherry Cheesecake Recipe serves 24 people, and is sure to please the appetites of all your friends and family. One can always go to the Cheesecake Factory, and pick up some amazing Cherry Cheesecake, but you should really try this amazing Cherry Cheesecake Recipe from Ruma's Fruit.

Cherry Cheesecake Recipe Ingredients:
2 Portions of 8 oz Cream Cheese
3/4 Cup Sugar
2 Eggs
1 Teaspoon of Vanilla
Cherry Filling
Vanilla Wafers

Cherry Cheesecake Recipe Baking Instructions:
Take a 2 1/2" tin foil cup and pit in vanilla wafer and 3/4 of the cream cheese mixture. Bake at 375 degrees for about 15 minutes. Spoon on your Cherry Pie Filling to finish this amazing Cherry Cheesecake Recipe.

Sauteed Wild Mushrooms

Wild Mushrooms come in all shapes, sizes, and flavors. See Below.

White Button or Commercial Mushrooms (Used widely in the US.)
Chantarelle Mushrooms
Enoki Mushrooms
Morel Mushrooms
Oyster Mushrooms
Shiitake Mushrooms
Angel Trumpet Mushrooms
Wood-ear Mushrooms
Brown - Italian Mushrooms
Lobster Mushrooms
Bolete and Porcini Mushrooms
Portabella Mushrooms


Ingredients for Sauteing Wild Mushrooms:

1 Tablespoon Olive Oil
1 Pound of Mixed Wild Mushrooms
1 Garlic Clove, minced well
1 Tablespoon Each of Minced Fresh Marjoram and Fresh Chives
1 - 2 Tablespoons of Balsamic Vinegar for tasting
Salt and Ground Black Pepper for tasting

How to Saute Wild Mushrooms:

Choose from a variety of wild mushrooms for excellent flavoring. You can use Chantarelle Mushrooms, Enoki Mushrooms, Morel Mushrooms, Oyster Mushrooms, Shiitake Mushrooms, Angel Trumpet Mushrooms, Wood-ear Mushrooms, Brown - Italian Mushrooms, Lobster Mushrooms, Bolete and Porcini Mushrooms, or Portabella Mushrooms. Feel free to throw in some regular White Button Mushrooms too. Heat oil in a large skillet over high heat. Saute your wild mushrooms for about 4 minutes or until all liquid has evaporated from the mushrooms. Stir in the garlic, herbs and vinegar. Cook for only 30 seconds more. Remove your wild mushrooms from the skillet and place on each serving dish. Add salt and ground black pepper for extra flavoring. Serve on grilled bread or bruschetta.