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.

Grilled Tuscan Steak

Grilled steak can be difficult for some. IE...me. Me and the smoke detector are good friends now. With a different battery, he is not as loud anymore and I sometimes prepare the room by putting on the air condition, placing all fans in the direction of the kitchen, and opening the balcony doors.

For those of you, without a special relationship with your smoke detector, here is a great recipe for Grilled Tuscan Steak.

Ingredients for Grilled Tuscan Steak:
1 Porterhouse Steak - At least 1 1/2 inches thick or a tender cut
1 Teaspoon of black peppercorns, grounded well before use
Extra olive oil, porcini mushroom or herb flavored olive oil
Sauteed wild mushrooms

How to Cook Grilled Tuscan Steak:
Do not use a frozen steak, buy a fresh one. Take the fresh porterhouse steak out of the refrigerator 30 minutes prior to cooking. Rub the ground peppercorns into both sides of the steak. Grab the grill and prepare the charcoal with fragrant hardwoods. Grill your porterhouse steak for 4 to 5 minutes for each side. If grilling rare, only turn the steak once. While the meat is cooking saute the mushrooms on a skillet on the grill. Use stove top if you have a small grill or wait until steak is done. Remove meat and drizzle with olive oil. Wait about 5 minutes before carving your Grilled Tuscan Steak. Waiting to carve your meat with allows the juices to be reabsorbed into the steak. Top your meat with the sauteed mushrooms.

Pasta with a Sun-Dried Tomato Sauce

Ingredients for Pasta with a Sun-Dried Tomato Sauce:
2 Tablespoons of Butter
1 Minced Shallot
2 Garlic Cloves, minced
1 Cup of Heavy Cream
1 Cup of Plum Tomatoes
1 Tablespoon of Minced Fresh Basil
1/4 Cup Oil-Packed Sun-dried Tomatoes
Salt and Pepper for taste
1/2 Pound of Farfalle pasta or another pasta
Fresh Parmesan Cheese

How to Make Pasta with a Sun-Dried Tomato Sauce (Wicked Easy!):
Take your plum tomatoes and peel, chop and remove seeds. Also cut your sun-dried tomatoes into thin strips. At this time, melt the butter in a medium saucepan. Take the shallot and saute it with garlic for 30 seconds or so. Constantly stir during those 30 seconds. Add your cream and tomatoes. Reduce the heat and simmer the pan for about 10 minutes. Stir in your basil, sun-dried tomatoes, salt, and pepper. Keep warm, while you cook your farfalle. Cook al dente if you prefer. Drain well and mix into your sauce. Divide your dish amongst 4 bowls and serve with Parmesan cheese.