An Abundance of Avocados
April 21, 2011 8:42 AM Subscribe
What to do with a sudden, moderate, windfall of avocados?
I enjoy making overly elaborate dinners for my friends when they come over. Tomorrow one such friend (vegetarian, but eats fish, though not tuna) will be by, and I’m looking for menu suggestions. An impulse buy of non-ripe avocados last week has led to me having 4 deliciously plump avocados that will be ready for eating tomorrow! I’d like to take advantage of this boon to do something a little less conventional than guacamole – preferably, something with a WOW factor, to amaze and stun my guest (and myself!). I’ve seen this askme before, but I’m looking for something a bit more creative than “salad,” and ideally something that will capitalize on the fact that I’ll have four ripe ones at the same time.
I like trying new things and new techniques, but don’t have access to a stand mixer (if that makes a difference).
Bonus: It’s verging on springtime in Boston, so I’m trying to come up with a fruity dessert too. I’ve made Eton Mess and strawberry and pecan bread pudding before (for different guests, so totally reusable), but am sort of debating making this sticky rice/coconut/mango dessert.
I enjoy making overly elaborate dinners for my friends when they come over. Tomorrow one such friend (vegetarian, but eats fish, though not tuna) will be by, and I’m looking for menu suggestions. An impulse buy of non-ripe avocados last week has led to me having 4 deliciously plump avocados that will be ready for eating tomorrow! I’d like to take advantage of this boon to do something a little less conventional than guacamole – preferably, something with a WOW factor, to amaze and stun my guest (and myself!). I’ve seen this askme before, but I’m looking for something a bit more creative than “salad,” and ideally something that will capitalize on the fact that I’ll have four ripe ones at the same time.
I like trying new things and new techniques, but don’t have access to a stand mixer (if that makes a difference).
Bonus: It’s verging on springtime in Boston, so I’m trying to come up with a fruity dessert too. I’ve made Eton Mess and strawberry and pecan bread pudding before (for different guests, so totally reusable), but am sort of debating making this sticky rice/coconut/mango dessert.
You could make a vegetarian ceviche, which might be too close to the "no salad" requirement. I have recently had avocado enchiladas a couple of times, and they were really good. There are recipes all over, you might peruse until you find a version that appeals.
posted by Lyn Never at 8:49 AM on April 21, 2011
posted by Lyn Never at 8:49 AM on April 21, 2011
Best answer: If the guest eats fish, no need for vegetarian ceviche! I love ceviche with salmon, lime, avocados, red onion and pine nuts.
posted by arveale at 8:52 AM on April 21, 2011
posted by arveale at 8:52 AM on April 21, 2011
I had an Avacado Pie recently, (along the lines of this recipe) and it was amazing. I'll never go back to key lime pie after that.
Also, that veggie ceviche sounds great.
posted by activitystory at 8:57 AM on April 21, 2011 [1 favorite]
Also, that veggie ceviche sounds great.
posted by activitystory at 8:57 AM on April 21, 2011 [1 favorite]
If life hands you avacados, make avocado ice cream. Granted... I'm guessing if you don't have a stand mixer, you probably don't have an icecream maker...
posted by Nanukthedog at 9:02 AM on April 21, 2011
posted by Nanukthedog at 9:02 AM on April 21, 2011
Best answer: Slice an avocado in half, take out the seed, brush both sides with olive oil and either grill or broil. Then stuff with any delicious filling (risotto? quinoa? sauteed mushrooms?) and enjoy!
posted by rosa at 9:07 AM on April 21, 2011 [2 favorites]
posted by rosa at 9:07 AM on April 21, 2011 [2 favorites]
If they don't like tuna then they may not like sardines, and this may be a little too lunchtime (rather than dinnertime), but Sardine and Avocado on toast is delicious.
posted by caek at 9:14 AM on April 21, 2011
posted by caek at 9:14 AM on April 21, 2011
I can vouch for the Chilled Avocado Gazpacho from the California Avocado Commission's web site! And it uses four avocados!
posted by magstheaxe at 9:14 AM on April 21, 2011
posted by magstheaxe at 9:14 AM on April 21, 2011
Best answer: I would do a tropical stuffed avocado, kind of along the lines that rosa recommends, but with a small diced mix of pineapple, tomato, cilantro, red onion, mango, and some fish or shrimp or crab if you want.
I would also make avocado egg rolls like they used to have at Cheesecake factory which are basically wonton wrappers, avocado spears, bean sprouts, peanut or chili sauce, and any other veg you want all rolled up, stuck with a toothpick to hold it, and then deep fried til the avocado is really mushy and awesome.
posted by rmless at 9:19 AM on April 21, 2011
I would also make avocado egg rolls like they used to have at Cheesecake factory which are basically wonton wrappers, avocado spears, bean sprouts, peanut or chili sauce, and any other veg you want all rolled up, stuck with a toothpick to hold it, and then deep fried til the avocado is really mushy and awesome.
posted by rmless at 9:19 AM on April 21, 2011
I haven't tried this yet myself, but it's on my list of recipes to make soon: Avocado-Buttermilk Soup with Crab Salad.
posted by anderjen at 9:30 AM on April 21, 2011
posted by anderjen at 9:30 AM on April 21, 2011
This recipe is delicious. Make sure to zest the lime! It's great as simply a chip dip or on top of Mexican food.
posted by Logic Sheep at 9:34 AM on April 21, 2011
posted by Logic Sheep at 9:34 AM on April 21, 2011
Avacado Chocolate Mousse! A friend swears by it.
Here are several different versions.
#1
2 avocados
1/2 tsp vanilla extract
1 tsp maple syrup (Grade B or C preferred)
2 Tbsp cocoa powder
3-4 oz unsweetened almond milk
DIRECTIONS:
In a food processor (or a blender would work), process the dates and vanilla extract. Then add avocados and cocoa powder to combine. Finish with the maple syrup and almond milk to desired consistency and sweetness.
#2
Raw Vegan Chocolate Mousse
Prep Time: 10 minutes
4 Ripe Organic Avocados
1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice)
1 Tbls of Pure Vanilla Extract
1 Cup of Organic Fair Trade Cocoa Powder (or Carob)
Slice each avocado open and scoop out the insides. Place the inside in a food processor or blender. Next add the sweetener, vanilla, and cocoa powder. Blend or process the mixture until fully blended. The mixture should be smooth and the color of chocolate. You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour. Serve in cups with fresh fruit or mint. Some of our favorite fruits we like to add are strawberries, raspberries, bananas, and sometimes pineapple! Now put your fears behind and delve into this delectable, healthy, and cooling summer dessert!
#3
Raw Chocolate Mousse
This raw version of chocolate mousse is free of dairy, highly refined sugars, and “fake” fats. It’s just as satisfying as a traditional chocolate mousse … in fact, you can hardly tell a difference!
INGREDIENTS
4 pitted Majool dates, soaked
2 avocados
1/2 tsp vanilla extract
1 tsp maple syrup (Grade B or C preferred)
2 Tbsp cocoa powder
3-4 oz unsweetened almond milk
DIRECTIONS:
In a food processor (or a blender would work), process the dates and vanilla extract. Then add avocados and cocoa powder to combine. Finish with the maple syrup and almond milk to desired consistency and sweetness.
Delicious served chilled with berries.
3-4 servings
posted by Dolley at 9:39 AM on April 21, 2011 [3 favorites]
Here are several different versions.
#1
2 avocados
1/2 tsp vanilla extract
1 tsp maple syrup (Grade B or C preferred)
2 Tbsp cocoa powder
3-4 oz unsweetened almond milk
DIRECTIONS:
In a food processor (or a blender would work), process the dates and vanilla extract. Then add avocados and cocoa powder to combine. Finish with the maple syrup and almond milk to desired consistency and sweetness.
#2
Raw Vegan Chocolate Mousse
Prep Time: 10 minutes
4 Ripe Organic Avocados
1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice)
1 Tbls of Pure Vanilla Extract
1 Cup of Organic Fair Trade Cocoa Powder (or Carob)
Slice each avocado open and scoop out the insides. Place the inside in a food processor or blender. Next add the sweetener, vanilla, and cocoa powder. Blend or process the mixture until fully blended. The mixture should be smooth and the color of chocolate. You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour. Serve in cups with fresh fruit or mint. Some of our favorite fruits we like to add are strawberries, raspberries, bananas, and sometimes pineapple! Now put your fears behind and delve into this delectable, healthy, and cooling summer dessert!
#3
Raw Chocolate Mousse
This raw version of chocolate mousse is free of dairy, highly refined sugars, and “fake” fats. It’s just as satisfying as a traditional chocolate mousse … in fact, you can hardly tell a difference!
INGREDIENTS
4 pitted Majool dates, soaked
2 avocados
1/2 tsp vanilla extract
1 tsp maple syrup (Grade B or C preferred)
2 Tbsp cocoa powder
3-4 oz unsweetened almond milk
DIRECTIONS:
In a food processor (or a blender would work), process the dates and vanilla extract. Then add avocados and cocoa powder to combine. Finish with the maple syrup and almond milk to desired consistency and sweetness.
Delicious served chilled with berries.
3-4 servings
posted by Dolley at 9:39 AM on April 21, 2011 [3 favorites]
They are unbelievably yummy in combination with seafood, sour cream, mango and lime.
They are also extremely good halved, stoned and with French dressing in the middle, eaten with a spoon.
posted by emilyw at 10:01 AM on April 21, 2011 [1 favorite]
They are also extremely good halved, stoned and with French dressing in the middle, eaten with a spoon.
posted by emilyw at 10:01 AM on April 21, 2011 [1 favorite]
While I cannot suggest a specific recipe, whenever I know that I want a very specific ingredient to be used, I go to the website www.tastespotting.com and enter the word under the search option. Looking at the pictures always, without a doubt, helps me come up with something delcious and beautifully presented. Just put in avocado and see what pictures seem the most appealing.
posted by ForeverDcember at 10:45 AM on April 21, 2011
posted by ForeverDcember at 10:45 AM on April 21, 2011
I would freeze them and use them the same way you would use frozen bananas in one-ingredient-ice cream.
posted by leigh1 at 11:02 AM on April 21, 2011
posted by leigh1 at 11:02 AM on April 21, 2011
I love Dolley's chocolate mousse suggestion and will have to save these recipes.
Sometimes, I dice several tomatoes with half a red onion, chop some fresh cilantro and toss in a simple vinaigrette. Just before serving, I halve the avocados, remove the stone, and pile the salad in the avocado halves. It makes for a nice edible bowl, and the time to make should be under five minutes if you're handy with a knife.
posted by Hylas at 11:49 AM on April 21, 2011
Sometimes, I dice several tomatoes with half a red onion, chop some fresh cilantro and toss in a simple vinaigrette. Just before serving, I halve the avocados, remove the stone, and pile the salad in the avocado halves. It makes for a nice edible bowl, and the time to make should be under five minutes if you're handy with a knife.
posted by Hylas at 11:49 AM on April 21, 2011
I once had an avocado margarita and thought it was super tasty.
posted by Neely O'Hara at 12:16 PM on April 21, 2011
posted by Neely O'Hara at 12:16 PM on April 21, 2011
Quesadillas with avocado and Swiss cheese.
posted by Green Eyed Monster at 12:32 PM on April 21, 2011
posted by Green Eyed Monster at 12:32 PM on April 21, 2011
I came here to suggest the avocado chocolate mousse. Serve with fresh strawberries. You can also grind up some walnuts and pecans (or any high-fat nut of your choice) with a little maple syrup, form them into little flat cakes and chill them in the fridge. Serve the chocolate mousse and strawberries on the little walnut cakes. Most delicious dessert ever.
posted by Felicity Rilke at 12:59 PM on April 21, 2011
posted by Felicity Rilke at 12:59 PM on April 21, 2011
How about a salmon tartare served with diced avocado, perhaps served on a smooth avocado puree.
posted by donovan at 1:17 PM on April 21, 2011
posted by donovan at 1:17 PM on April 21, 2011
Best answer: I love avocado, and it's spendy here in Maine. Turning it into cake or soup would make me sad. The luxury of lots of perfectly ripe avocado in a perfect, fresh guacamole, a grapefruit and avocado salad or stuffed avocado is my favorite.
posted by theora55 at 2:55 PM on April 21, 2011
posted by theora55 at 2:55 PM on April 21, 2011
Best answer: Curried Mango in Avocado (I suggest leaving the banana chips out, though.)
posted by zinfandel at 3:12 PM on April 21, 2011
posted by zinfandel at 3:12 PM on April 21, 2011
In Mexico, we got really excited over avocado cheesecake.
posted by bonobothegreat at 4:16 PM on April 21, 2011
posted by bonobothegreat at 4:16 PM on April 21, 2011
Curmudgeonly note: please don't be too prejudiced against the Guacamole, even though it seems too obvious. Everyone likes it. At least save one or two for conventionality's sake.
posted by ovvl at 5:58 PM on April 21, 2011
posted by ovvl at 5:58 PM on April 21, 2011
I just posted my recipe for an avocado milkshake on the green the other day. It's so simple but beyond tasty: in a blender, throw in the meat of 2 ripe avocados, a cup of ice, 8 tablespoons of sweetened condensed milk and 2 cups of 2% milk. Blend until creamy and top with freshly made whipped cream.
And the heavens opened and the angels sang!
posted by HeyAllie at 9:28 PM on April 21, 2011 [1 favorite]
And the heavens opened and the angels sang!
posted by HeyAllie at 9:28 PM on April 21, 2011 [1 favorite]
Avocado & Mustard Seeds, from Heidi Swanson's Super Natural Every Day.
posted by judith at 10:24 PM on April 21, 2011
posted by judith at 10:24 PM on April 21, 2011
Response by poster: Thank you all for the suggestions! Due to circumstances spiraling out of control (no doubt spurred on by the fantastic weather in Boston), today has become "Mango Day 2011" at the office, and so it looks like I might do the Curried Mango in Avocado as an appetizer, or make a mango avocado salsa to go with a fish for the main course.
I enjoy the idea of avocado cakes and things, but I agree with theora55 - avocados are still such a treat for me, I'd hate to see them masked as part of something bigger. Even guacamole gets me down if all I taste is lime juice and seasoning; I just love avocados so. damn. much.
Plus, I totally ate an avocado last night, and it was delicious. And then I brought one in for lunch. So dinnerable avocados are down to two. :)
posted by Curiosity Delay at 8:07 AM on April 22, 2011
I enjoy the idea of avocado cakes and things, but I agree with theora55 - avocados are still such a treat for me, I'd hate to see them masked as part of something bigger. Even guacamole gets me down if all I taste is lime juice and seasoning; I just love avocados so. damn. much.
Plus, I totally ate an avocado last night, and it was delicious. And then I brought one in for lunch. So dinnerable avocados are down to two. :)
posted by Curiosity Delay at 8:07 AM on April 22, 2011
This thread is closed to new comments.
posted by Perplexity at 8:45 AM on April 21, 2011 [1 favorite]