Arome recipes, New York, NY (2026)

03/16/2025

Grape Blueberry Jelly with Lime Zest

Ingredients:
- 2 cups fresh blueberries
- 2 cups seedless grapes, halved
- ½ cup honey or sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 packet (1.75 oz) pectin (or 2 tablespoons powdered pectin)
- ½ cup water

Directions:

In a medium saucepan over medium heat, combine the blueberries, grapes, and water. Cook for about 10 minutes, stirring occasionally, until the fruit softens and releases its juices. Mash with a potato masher or blend for a smoother texture.

Strain the mixture through a fine mesh sieve or cheesecloth into a clean saucepan to remove skins and seeds. Add the honey (or sugar), lime juice, and lime zest. Bring to a gentle boil.

Sprinkle in the pectin while stirring continuously. Let it simmer for 5–7 minutes, or until the mixture thickens.

Pour the jelly into sterilized jars and let it cool to room temperature. Refrigerate for up to 2 weeks or follow proper canning procedures for longer storage.

Serve on toast, biscuits, yogurt, or desserts. Enjoy!

03/16/2025

Spiced Blueberry Grape Compote

Ingredients:
- 2 cups fresh blueberries
- 2 cups seedless grapes, halved
- ¼ cup honey or maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract

Directions:

In a medium saucepan over medium heat, combine the blueberries, grapes, honey (or maple syrup), lemon juice, lemon zest, cinnamon, nutmeg, and ground ginger.

Bring the mixture to a simmer, stirring occasionally, and cook for 15–20 minutes until the fruit softens and the mixture thickens slightly.

Remove from heat and stir in the vanilla extract. Let cool slightly before serving.

Serve warm or chilled over pancakes, waffles, yogurt, oatmeal, or ice cream. Store leftovers in the refrigerator for up to one week. Enjoy!

03/16/2025

Grape Blueberry Butter with Cinnamon

Ingredients:
- 2 cups fresh blueberries
- 2 cups seedless grapes, halved
- ¼ cup honey or maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt

Directions:

In a medium saucepan over medium heat, combine the blueberries, grapes, honey (or maple syrup), cinnamon, vanilla extract, lemon juice, and salt.

Bring the mixture to a simmer, stirring occasionally. Cook for about 30–40 minutes, or until the fruit softens and the mixture thickens. Mash the fruit with a potato masher or use an immersion blender for a smoother texture.

Reduce the heat to low and continue cooking for another 15 minutes, stirring occasionally, until the butter reaches a thick and spreadable consistency.

Remove from heat and let cool slightly before transferring to a jar. Store in the refrigerator for up to two weeks.

Serve on toast, pancakes, oatmeal, or yogurt. Enjoy!

03/16/2025

Blueberry Grape Jam with Vanilla Bean

Ingredients:
- 2 cups fresh blueberries
- 2 cups seedless grapes, halved
- ½ cup honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 vanilla bean pod (or 1 teaspoon pure vanilla extract)
- ½ teaspoon cinnamon (optional)

Directions:

In a medium saucepan over medium heat, combine the blueberries, grapes, honey (or maple syrup), lemon juice, and lemon zest.

If using a vanilla bean, slice it lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan (or add vanilla extract if using).

Bring the mixture to a simmer, stirring occasionally, and cook for about 20–25 minutes, or until the fruit breaks down and the jam thickens. Use a potato masher or the back of a spoon to mash the fruit as it cooks.

Remove from heat and discard the vanilla bean pod. If you prefer a smoother consistency, blend the jam using an immersion blender or regular blender.

Let the jam cool before transferring it to a jar. Store in the refrigerator for up to two weeks. Serve on toast, pancakes, yogurt, or as a topping for desserts. Enjoy!

03/16/2025

Grape Blueberry and Coconut Flan

Ingredients:

For the caramel:
- ½ cup coconut sugar or regular sugar
- 2 tablespoons water

For the flan:
- 1 cup coconut milk
- ½ cup coconut cream
- ¼ cup honey or maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- ½ cup fresh blueberries
- ½ cup seedless grapes, halved

For garnish:
- Fresh blueberries and grapes
- Toasted coconut flakes

Directions:

Preheat the oven to 350°F (175°C).

In a small saucepan, heat the coconut sugar and water over medium heat until it melts and turns golden brown. Quickly pour the caramel into ramekins or a flan mold, swirling to coat the bottom evenly. Set aside to cool.

In a blender, combine coconut milk, coconut cream, honey (or maple syrup), eggs, vanilla extract, cinnamon (if using), and salt. Blend until smooth.

Gently fold in the blueberries and grapes, then pour the mixture over the hardened caramel in the ramekins or flan mold.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 40–45 minutes, or until the flan is set but slightly jiggly in the center. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, or overnight.

To serve, run a knife around the edges and invert onto a plate. Garnish with fresh blueberries, grapes, and toasted coconut flakes. Enjoy!

03/16/2025

Blueberry Grape and Mint Sorbet

Ingredients:
- 1 cup fresh or frozen blueberries
- 1 cup seedless grapes
- ¼ cup fresh mint leaves
- ¼ cup fresh lime juice
- 2 tablespoons honey or maple syrup (optional)
- ½ cup coconut water (or regular water)

Directions:

In a blender or food processor, combine the blueberries, grapes, mint leaves, lime juice, honey (if using), and coconut water. Blend until smooth.

Pour the mixture into a shallow container and freeze for about 2 hours. Stir the mixture every 30 minutes to prevent ice crystals from forming.

Once the sorbet is firm but scoopable, serve immediately or transfer to an airtight container and store in the freezer. If frozen solid, let it sit at room temperature for a few minutes before scooping.

Garnish with fresh mint leaves and enjoy this refreshing treat!

03/16/2025

Grape Blueberry and Date Energy Bars

Ingredients:
- 1 cup Medjool dates, pitted
- ½ cup dried blueberries
- ½ cup dried grapes (or raisins)
- 1 cup rolled oats
- ½ cup almonds or cashews
- 2 tablespoons almond butter or peanut butter
- 1 tablespoon honey or maple syrup
- ½ teaspoon cinnamon (optional)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt

Directions:

In a food processor, blend the dates, dried blueberries, dried grapes, oats, and nuts until the mixture is finely chopped.

Add the almond butter, honey (or maple syrup), cinnamon (if using), vanilla extract, and salt. Blend again until the mixture becomes sticky and holds together.

Press the mixture evenly into a parchment-lined baking dish. Use a spatula or the back of a spoon to smooth the top.

Refrigerate for at least 2 hours, or until firm. Once set, cut into bars.

Store in an airtight container in the refrigerator for up to a week. Enjoy as a healthy, energy-boosting snack!

03/16/2025

Blueberry Grape and Lime Cheesecake Bites

Ingredients:

For the crust:
- 1 cup almonds or walnuts
- ½ cup Medjool dates, pitted
- ¼ teaspoon salt
- 1 tablespoon coconut oil

For the filling:
- ½ cup fresh blueberries
- ½ cup seedless grapes, halved
- 1 cup cream cheese (or dairy-free alternative)
- ¼ cup coconut cream (or Greek yogurt)
- 2 tablespoons honey or maple syrup
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract

For garnish:
- Fresh blueberries and grapes
- Lime zest
- Shredded coconut (optional)

Directions:

In a food processor, blend the almonds, dates, salt, and coconut oil until the mixture forms a sticky dough. Press the mixture into mini muffin cups or silicone molds to form the crust. Place in the freezer while preparing the filling.

In a blender, combine the cream cheese, coconut cream, honey (or maple syrup), lime juice, lime zest, and vanilla extract. Blend until smooth and creamy.

Gently fold in the blueberries and grapes, then spoon the filling over the prepared crusts and smooth the tops.

Freeze for at least 2 hours, or until firm. Before serving, let the cheesecake bites sit at room temperature for a few minutes to soften slightly.

Garnish with fresh blueberries, grapes, and a sprinkle of lime zest. Serve chilled and enjoy!

03/16/2025

Grape Blueberry and Coconut Panna Cotta

Ingredients:

For the panna cotta:
- 1 can (13.5 oz) coconut milk
- ½ cup almond milk (or preferred milk)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ½ teaspoons agar-agar powder (or 1 packet gelatin for non-vegan option)

For the topping:
- ½ cup fresh blueberries
- ½ cup seedless grapes, halved
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon lemon juice
- 1 tablespoon shredded coconut (for garnish)

Directions:

In a saucepan over medium heat, combine the coconut milk, almond milk, honey (or maple syrup), vanilla extract, and lemon zest. Stir well.

Sprinkle agar-agar powder over the mixture and whisk continuously until dissolved. Bring to a gentle simmer and cook for 2–3 minutes, stirring constantly.

Remove from heat and let the mixture cool slightly before pouring into ramekins or small serving glasses. Refrigerate for at least 4 hours, or until set.

For the topping, mix the blueberries, grapes, honey (if using), and lemon juice in a small bowl.

Once the panna cotta is set, top with the fruit mixture and garnish with shredded coconut. Serve chilled and enjoy!

03/16/2025

Blueberry Grape and Lemon Tartlets

Ingredients:

For the crust:
- 1 cup almonds or walnuts
- ½ cup Medjool dates, pitted
- ¼ cup shredded coconut
- 1 tablespoon coconut oil
- ¼ teaspoon salt

For the filling:
- ½ cup fresh blueberries
- ½ cup seedless grapes, halved
- ½ cup coconut cream (or Greek yogurt)
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract

For garnish:
- Fresh blueberries and grapes
- Lemon zest
- Shredded coconut (optional)

Directions:

In a food processor, blend the almonds, dates, shredded coconut, coconut oil, and salt until the mixture forms a sticky dough. Press the mixture evenly into small tartlet molds or muffin tins to form the crust. Place in the freezer while preparing the filling.

In a blender, combine the coconut cream (or Greek yogurt), honey (or maple syrup), lemon juice, lemon zest, and vanilla extract. Blend until smooth.

Spoon the filling into the prepared tartlet crusts and smooth the tops. Top with fresh blueberries and grapes.

Refrigerate for at least 2 hours to allow the filling to set.

Garnish with lemon zest and shredded coconut if desired. Serve chilled and enjoy!

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