G Foreman grill for fruit?

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Madeleine's picture
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Not wanting to race around between the inn and my back deck during breakfast so, have you used a Foreman grill for fruit like peaches?

How did it work? How long did it take?

Can you grill them up in advance, say an hour, and then hold them in the oven or do they just get mushy?

Not that I want to turn the oven on in July!

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Kay Nein's picture
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I use the GF to grill squash and zucchini with olive oil and S&P at home.  It turns out very good.  I do get grill marks.  I would worry (since you can't control the temp) that the sweet juice might burn.  But I think it's a great idea you should try (and I might even try it too!) 

Generic's picture
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I use a pan for the stove. Unfortunately everything from Starfrit is more expensive in the south, but here's the pan that I use, with the folding handle. $26 for you, it's $15 over here.

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Madeleine's picture
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We have a pan like that! Just remembered it when you posted. Will do a test run tonight. We're a little worried about something new after the crepes debacle.

Breakfast Diva's picture
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I use a cast iron grill pan for our steaks, and it works great. I think the grill pan you have will work better than the GF.

Madeleine's picture
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We did a test run. Just plain, without any topping, they're kind of boring. They didn't cook up the way I thought they would.

I have a blueberry balsamic to top them with tomorrow.

Generic's picture
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For peaches try a simple syrup with some ginger in it and brush it on. (Simple syrup: 1c water and 1c sugar, 4 oz of fresh raw ginger diced. Bring to a boil, let steep for 60 minutes, drain out ginger.) If you only have dried ginger, do it to taste, you need it to be prevalent, since you are just brushing it on top.

Generic's picture
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Is the crepes debacle over with? They coming out fine, now?

Madeleine's picture
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We made them successfully once and haven't tried again. It's a bit hectic now and dh definitely doesn't want to spend his evenings making crepes. He wants to sit down! I think they're on the back burner (ha ha) until September.

Silverspoon's picture
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Oh that's too bad, Maddie.  You actually inspired me to dig out my crepe maker and this summer it is my "feature" breakfast.  I have a recipe that feeds 6 and it is worth my time but I can imagine that feeding the crowds you get during the summer would be tiresome if you had to make crepes for 25!

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Madeleine's picture
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It's not that bad! But making 16 crepes in advance is a lot. Plus fixing them in the morning in the tiny kitchen.

You should have seen us this morning trying to grill peaches on the stove while cooking on the stand alone griddle. Oy!

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Wish i was closer, i would make up a ton of them for you and put them in your freezer.heart

crepes are not supposed to be crispy.

Madeleine's picture
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They shouldn't be soggy, tho.

Hey you do enough for the website... You don't have to cook also! Eye-wink

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You can make the crepes way ahead and freeze them. Put wax paper between each and then just peel off what you need. Then let them sit in warm oven, have your filling made and just roll each up, top with whip cream and you are good to go. Easy and simple.  What seems to be the problem?

Madeleine's picture
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EmptyNest wrote:

You can make the crepes way ahead and freeze them. Put wax paper between each and then just peel off what you need. Then let them sit in warm oven, have your filling made and just roll each up, top with whip cream and you are good to go. Easy and simple.  What seems to be the problem?

Oh my friend who is a culinary major... You are dealing with people who look at each other every day and say, "well what do you want for dinner?" For 21 years now! Every day.

Making them in advance is fine. But right now dh is beat by the time he sits down in the evening. He doesn't want to stand for an hour making and freezing crepes.

It's really in the morning, tho, that the problem arises We tried holding them in the oven and they got soggy. So now he's going to run the griddle to crisp them up a bit. 

Heres the deal... You know we do an open breakfast, which means we are doing starters, main course and clean up on the same 18" counter space. With the griddle going and me running first course then coming back to plate up main, delivering and cleaning up for 16 people there's just not enough room in the kitchen.

I not only have to run the fruit course out, answer questions, hand out maps, say goodbye i then have to be sure I've told him how many just sat down, clear the plates, set the tables and get back to the kitchen to plate up the next set. (No idea how JB does this on her own!)

Plus making coffee, telling guests for the third time where the creamer is (right in front of them) , where the bowls are (right in front of them), getting a new creamer out when someone doesn't read the fairly large "cream" sign and dumps a pint in their cereal and then spits it out. Etc.

When he's got 4 plates on the counter ready to roll up the crepes, I'm trying to plop yogurt and granola on the starter and get the silverware out of the drawer.

Same thing we found with the grilled peaches this morning - not enough room.

I think we just need to perfect what we do well. We can do crepes when it's quiet, not when it's summer.

Really, I'm not stressed. I'm bored. I'm tired of doing the same thing over and over. I want to try new stuff. But so much of it requires some space to spread out.

TheBeachHouse's picture
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I very badly want to come to your house and try my hand at designing a kitchen redo.   I love designing good space out of not working that well space.  

But I cannot.  I already have a job and can't afford to be an amature space planner.  sigh.  maybe someday.

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Madeleine's picture
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I will say we've done a lot with what we had to work with! The guest area is much, much better!

Innkeep's picture
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"I will say we've done a lot with what we had to work with! The guest area is much, much better!"

I agree.  You have done so much for the entire inn.  Innkeeping is definitely not for wimps.  I think you're showing signs of coming out of your funk.

Madeleine's picture
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Innkeep wrote:

  I think you're showing signs of coming out of your funk.

I get hurt hard and fast and then it's over. I get mad the same way. It's a wacky seesaw sometimes but a friend once told me he was sad to hear I was thinking about taking Prozac (for the mood swings); he thought it would ruin a perfectly wonderful, if crazy-making, personality.  Smiling

Madeleine's picture
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Thanks! I don't think it would matter how good you were, there's just not enough room. Maybe I'll post a picture of the space. Don't come up with any suggestions, tho, there's no money to do the work! Eye-wink

TheBeachHouse's picture
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We ran into the PO at a town function.  She had seen a picture of our new kitchen in a magazine article in a local mag.  She said she had always wanted to put the sink where we put it!!   I was pleased she approved!  And validated that it was a good choice.

Generic's picture
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Once he gets used to them, it will be easy. I do large batches just so I can have an easy breakfast one day and pull out premade from the freezer to fry and serve.

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Never done anything but burgers and chicken breast on ours and though it is a quick way to do them, I never like the looks of them. But since hubby is doing dinner...I won't complain Smiling

I don't think you will get nice grill marks on the G F Grill. You could cook them, but they will get mushy sitting I would think.

why don't you just do an experiment some day with one or two and see what happens?

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