Sweet and Savory Apricot Recipes
Fresh apricots are one of the signs that summer is here. In season from May to August, these golden orange beauties are a great addition to lots of summer dishes. They’re not too juicy, which makes them easy to bake with and their natural sweetness makes them a great compliment to many savory dishes.
We love fresh summer apricots so we decided to make them the theme for this week’s SWAT (Sharing With A Theme). We asked The Daily Meal’s Culinary Content Network how they like to use them and the responses we received were, well, mouthwatering. One of the highlights this week was Anna Voloshyna’s easy apricot jam recipe. Making jam can be intimidating. But, Anna (of Divine Cuisine) uses just four ingredients and has easy-to-follow instructions; this recipe takes the guesswork out of making your own jam. Anna says her jam is so good it’s usually gone in about a month, but after reading this recipe we’re wondering how she managed to save this delicious jam that long!
The winner of this week’s SWAT is Lori Yates of Foxes Love Lemons with her Roasted Salmon with Spicy Apricot Glaze. We love the combination of sweet and heat, and we love how simple this recipe is. Lori makes an amazing meal with just five ingredients and 20 minutes.
All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
(Credit: Food Apparel)
These handheld tarts use fresh apricot but will also work with apricot jam. In Christina’s words they’re “divine — a caramely almond marzipan with a hint of apricot, then layered with a fluffier almond sponge cake filling, and all contained within a sweet pastry crust.” We agree — divine.
Lamb Chops & Orzo with Apricot Chutney
(Credit: Foxes Love Lemons)
Another one of Lori Yates’ delicious recipes, this lamb chop dish is topped with a chunky homemade apricot chutney and creamy herbed yogurt.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.