{"id":71,"date":"2011-07-27T18:12:37","date_gmt":"2011-07-27T18:12:37","guid":{"rendered":"http:\/\/www.thepurplestore.com\/purpleblog\/?page_id=71"},"modified":"2015-03-31T22:53:23","modified_gmt":"2015-04-01T05:53:23","slug":"purple-food-recipes-static","status":"publish","type":"page","link":"https:\/\/www.thepurplestore.com\/purpleblog\/purple-food-recipes-static\/","title":{"rendered":"Purple Food Recipes"},"content":{"rendered":"

If you are what you eat, then we Purple People should definitely bone up on our purple recipes. Here’s some to get you started!\u00a0 And if you have any to share with us, please write us<\/a>.<\/p>\n

Drinks\u00a0 –\u00a0 Appetizers\u00a0 –\u00a0 Side Dishes\u00a0 –\u00a0 Entrees\u00a0\u00a0 –\u00a0 Desserts<\/h2>\n
\n

Purple Drinks<\/h2>\n

The Purple Cow (non-alcoholic)<\/span><\/h3>\n

1\/2 c. Grape Soda
\n2 c. Vanilla Ice Cream
\n1 tsp. Vanilla
\nIce Cubes
\nMilk<\/p>\n

Blend grape soda, vanilla ice cream, ice cubes and vanilla in a blender until smooth. Add milk or ice cubes if too thick.<\/p>\n

Purple Dinosaur
\n<\/span><\/h3>\n

1 oz Vodka
\n1 oz Wildberry Mixer
\n1 oz Blue Curacao
\nCranberry Juice
\nOrange Juice<\/p>\n

Blend each of Vodka, Blue Curacao and Wildberry Mixer. Finish off with equal parts cranberry and orange juice.\u00a0 Serve on the rocks.<\/p>\n

Purple Rain<\/span><\/h3>\n

1 1\/4 oz. Curacao, blue<\/a>
\n1 1\/4 oz. Vodka<\/a>
\n2 oz. Grenadine<\/a>
\n1\/4 oz. Lime Juice
\n2 oz. Pineapple Juice<\/p>\n

Purple Turtle<\/span><\/h3>\n

1 oz coconut rum
\n1 oz triple sec
\n2 oz cranberry juice
\n1\/2 oz blue curacao<\/p>\n

Purple Russian<\/span><\/h3>\n

1 oz blue curacao
\n1 oz vodka
\n1 oz 7-up or sprite
\n3 dashes grenadine syrup<\/p>\n

Purple Martini<\/span><\/h3>\n

2 oz vodka
\n3\/4 oz grape juice drink
\n1\/2 oz triple sec<\/p>\n

Purple Moon<\/span><\/h3>\n

1 oz Vodka
\n1 oz cherry mix
\n1 oz blue kool-aid mix
\n1\/2 lemonade mix
\n1\/2 cranberry juice
\nServe on the rocks or blended frozen<\/p>\n

\n

Appetizers<\/h2>\n

Yonmei’s Purple Salad<\/span><\/h3>\n

Red Cabbage
\nTomatoes
\nRed Onion
\nLemon Juice (can substitue Blood Orange Juice)
\nPinch of white sugar<\/p>\n

Chop cabbage and onions finely. Cut tomatoes into chunks. Mix well. Add a very little white sugar and some lemon juice. Source: Yonmei<\/a><\/p>\n

\n

Side Dishes<\/h2>\n

Purple Perfect Potatoes<\/span><\/h3>\n

1 lb. jar marinated artichokes or artichoke bottoms, preferably marinated in olive oil
\n2 onions, sliced thin
\n5 tbsp. butter (or olive oil)
\n10 to 12 sm. purple potatoes or if unavailable use boiling potatoes, sliced potato chip thin
\n1\/2 c. Gruyere (or Swiss) cheese, diced
\n1\/2 c. grated Parmesan cheese<\/p>\n

Saute onions in butter until translucent. Drain artichokes and add. Mix with potatoes and place in a bake-and-serve pan in which all ingredients will fit to a depth of not more than 2 inches. Grind pepper over top, salt a bit. Bake 15 minutes. Remove from oven and toss. Bake 15 minutes more. Top with cheese and bake 10 to 15 minutes until brown. Serve with chicken broiled with lemon. Serves 8 to 10 as side dish.<\/p>\n

Purple Cabbage Salad<\/span><\/h3>\n

1 med. head purple cabbage, shredded
\n1 med. head cauliflower, cut into bite-sized pieces
\n1 med. onion, finely chopped
\n1 head fresh broccoli, cut into bite-sized pieces
\n1 (10 oz.) pkg. frozen peas, thawed, but not cooked
\n1 lb. bacon, fried crisp & crumbled<\/p>\n

DRESSING:
\n2 c. Hellmann’s mayonnaise
\n1\/2 c. sugar
\n1\/3 c. Parmesan cheese
\n1\/2 tsp. salt
\n1\/2 tsp. pepper
\nPrepare vegetables and toss with dressing. Sprinkle bacon over all. Keeps 4-5 days fairly well in a tight container.<\/p>\n

\n

Entrees<\/h2>\n

Melenzani la Pasta (Eggplant & Bowtie Pasta)<\/span><\/h3>\n

8oz. Bowtie Pasta Cooked
\n8oz. Papas Marinated Eggplant Chop Coarse
\n1\/4 to 1\/2c. Olive Oil
\n1\/4c. Fine Chop Italian Flat Parsley
\n4 Large Cloves of Garlic Chop Fine
\n1\/2c. good Parma Romano Grated Cheese
\nPinch of Red Pepper, Salt & Black Pepper (to taste)<\/p>\n

Heat oil in pan or deep skillet add 1\/2 of chopped garlic (do not burn)<\/p>\n

Add all cooked pasta and toss or fold together add pepper<\/p>\n

Add Chopped Eggplant Flat Parsley and rest of garlic toss together turn off heat<\/p>\n

Place in heated serving bowl, add Parm Cheese toss together Serve with Crusty bread sticks and Red Wine, Green Salad. Always use Purple serving bowl when possible.<\/p>\n

Source:
\nMeatless in Seattle<\/a><\/span>
\nMeatless in Seattle specializes in Marinated Eggplant – a great meat alternative for catering events!<\/em><\/p>\n

Presto Purple Pesto Pasta<\/span><\/h3>\n

1 pt. canned beets
\n1 tsp. dried sweet basil
\n2 tbsp. fresh grated Parmesan cheese
\nApproximately 1 tsp. olive oil
\n1 tsp. grated lemon peel
\n1 lg. clove garlic, sliced
\n1\/4 tsp. lemon pepper
\n8 oz. Michelle’s natural 2-minute pasta (vegetable medley angel hair)
\n1 1\/2 c. cut-up cooked chicken
\n1\/2 c. chopped green pepper<\/p>\n

Cook beets only until boiling. Add the next 6 ingredients and blend in blender. (Do not blend the lemon peel; add it afterwards.) This is your “pesto; ” set it aside.Cook pasta according to manufacturer’s directions, in unsalted water and adding a teaspoon or so of olive oil to prevent sticking.<\/p>\n

In 1 teaspoon olive oil, saute chicken and green peppers and add to pesto. Drain pasta and place on a pie plate and pour pesto over. Presto! A quick high-fiber, low-fat entree!<\/p>\n

\n

Desserts<\/h2>\n

Honey Lavender Ice Cream<\/span><\/h3>\n

\"Honey2 cups heavy cream
\n1 cup half-and-half
\n2\/3 cup mild honey
\n2 tablespoons dried edible lavender flowers*
\n2 large eggs
\n1\/8 teaspoon salt
\nSpecial equipment: a candy or instant-read thermometer; an ice cream maker<\/p>\n

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.<\/p>\n

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.<\/p>\n

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175\u00b0F on thermometer, about 5 minutes (do not let boil).<\/p>\n

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.<\/p>\n

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.<\/p>\n

Read More http:\/\/www.epicurious.com\/recipes\/food\/views\/Honey-Lavender-Ice-Cream-108526#ixzz1TKUqMMVQ<\/a><\/p>\n

Purple Plum Pie<\/span><\/h3>\n

3 c. fresh purple plums (Italian prunes)
\n3\/4 c. sugar
\n3 tbsp. flour
\n1 tsp. cinnamon
\n1 tbsp. lemon juice
\n1 tbsp. butter
\nPastry for double crust pie<\/p>\n

Wash, halve or quarter, and pit the plums. Combine sugar, flour and spice and sprinkle over fruit. Place in pastry lined pie plate. Sprinkle with lemon juice and dot with butter. Adjust top crust. Seal edges and vent top. Bake at 425 degrees for 35 to 40 minutes, or until nicely browned.This is delicious, easy and never fails. I often increase it to 4 cups plums and adjust the rest of the ingredients by 1\/4 too, and use a large pie tin.<\/p>\n

Purple Thai Napoleon with Fresh Raspberries & Mango<\/span><\/h3>\n

\"Purple
\n1\/4 c. Purple Thai Rice, cooked
\n1\/4 c. Jasmine Rice
\n2 tsp. Mint, fresh & chopped
\nJuice from one Orange, per 1\/2 lb. of rice
\nRaspberries, fresh & diced small
\nMango, fresh & diced small
\nCreme Fraiche (can substitute with sour cream if necessary)
\nPowdered Sugar, to taste<\/p>\n

Cook the Purple Thai Rice<\/span><\/a> (using the “sweet rice” recipe on package) and the Jasmine Blend separately per package directions. Cool.
\nMix Jasmine blend with fresh squeezed orange juice and mint, set aside.
\nSweeten creme fraiche with powdered to taste, set aside.
\nUsing a 1-1\/2 x 2 inch mold (*see notes below), start by placing the Jasmine blend in the bottom (packing each layer lightly) then the raspberries, the Purple Thai rice, sweetened creme fraiche and finish with the fresh mango.<\/p>\n

Each layer must be lightly packed in. Refrigerate until needed.<\/p>\n

Serving Suggestion: Try adding a drizzle of raspberry sauce over the plate before un-molding the Napoleon to serve.<\/p>\n

Serves: 4<\/p>\n

*Make Your Own Mold: Cut 1-1\/2 inch PVC pipe into 2 inch pieces to use for mold.<\/p>\n

The Purple Store’s Variation<\/strong>: Add Violet Food Coloring<\/span><\/a> to the Creme Fraiche for an even more colorful and purple dessert.
\nSource:
\nMichael Holleman
\nCorporate Chef
\nIndian Harvest<\/a><\/p>\n

Purple Buttercream Meringue Icing<\/span><\/h3>\n

1lb. 2oz. Superfine Sugar
\n3\/4 c. Superfine Sugar
\n1\/2 c. Water
\n2 Egg Whites
\n1t. Cream of Tartar
\n2lb. Unsalted Butter
\n2T Vanilla
\nViolet Food Coloring<\/p>\n

Bring butter to room temp.
\nCombine water and first measure of sugar in saucepan and bring to 242 degrees F.
\nIn mixing bowl combine egg whites and cream of tartar. Mix on 10 and slowly add second measure of sugar. Mix until stiff.
\nBring mixer down to 3, add sugar syrup slowly until incorporated. Let it mix for about 10 minutes.
\nAdd butter slowly, breaking off small chunks until it is incorporated.
\nAdd vanilla and food coloring.<\/p>\n

Keep chilled until ready to use. Will freeze well for 4 months.
\nSource:
\nBlue Jay
\nHome Cake
\nSeattle, WA
\n206 522-4300<\/p>\n

Purple Whipped Cream<\/span><\/h3>\n

Whipped Cream
\nViolet Food Coloring<\/p>\n

Mix food coloring into whipped cream until desired shade of purple appears. Submitted by: The Purple Store<\/p>\n

Jelly Belly Recipes<\/span><\/h3>\n

Peanut Butter & Jelly Sandwich =
\n2 Peanut Butter + 2 Grape Jelly<\/p>\n

Hawaiian Smoothie =
\n1 Top Banana + 2 Crushed Pineapple + 1 Island Punch<\/p>\n

Mix in your mouth.
\nSource: Marshall’s Jelly Belly Information<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

If you are what you eat, then we Purple People should definitely bone up on our purple recipes. Here’s some to get you started! And if you have any to share with us, please write us.<\/p>\n

Drinks – Appetizers – Side Dishes – Entrees – Desserts Purple Drinks The Purple Cow (non-alcoholic) <\/p>\n

1\/2 c. Grape […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":10,"comment_status":"open","ping_status":"open","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/pages\/71"}],"collection":[{"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/comments?post=71"}],"version-history":[{"count":28,"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/pages\/71\/revisions"}],"predecessor-version":[{"id":1213,"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/pages\/71\/revisions\/1213"}],"wp:attachment":[{"href":"https:\/\/www.thepurplestore.com\/purpleblog\/wp-json\/wp\/v2\/media?parent=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}