- - - -- - - - - - - - - - - - - - - - - Winter 2020

Hot Dish!

For this edition of Hot Dish!, we’re taking inspiration from three classic and beloved quilt blocks which, themselves, take inspiration from fruit.


Inspired by the Orange Peel quilt block


From Epicurious


  • 2 large oranges, 1/4 inch of top and bottom cut off
  • 4 c. sugar, divided
  • 3 c. water


  1. Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.
  2. Bring 3 c. sugar and 3 c. water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.
  3. Toss peel and 1 c. sugar on rimmed baking sheet, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days. Wrap and freeze for up to 2 months.

Inspired by the Pineapple quilt block


From Dinner then Dessert


• 1 pineapple (rind removed), sliced into 1/2-3/4-inch slices

• 1/4 c. brown sugar

• Canola oil spray (or canola oil with a brush)


  1. Toss the pineapple with the brown sugar and let sit for ten minutes. Note: I leave the core in the slices because we pick it up and hold it by the core when eating it, but feel free to remove the core if you'd like or if you'll be using it in burgers.
  2. Spray a grill pan with canola oil (or wipe on with paper towel if not using spray).
  3. Cook the pineapple for 2-3 minutes on medium heat, then rotate 45 degrees, so the grill marks form an X. Flip over and repeat. Note: If you find the pineapple is sticking at all, add a bit more oil.
  4. Enjoy as a side or on burgers!


Inspired by the Pomegranate quilt block


From The Girl Who Ate Everything


  • 1/2 c. pecans
  • 1/4 c. granulated sugar
  • 1 (10 oz.) package of mixed baby greens
  • 1 pomegranate, peeled and seeds separated
  • 1/4  red onion, thinly sliced
  • 1 (8 oz.) package crumbled feta cheese



  • 1 tsp. Dijon mustard
  • 3 tbsp. red wine vinegar
  • 3 tbsp. extra virgin olive oil
  • 1 lemon, zested and juiced
  • Salt and pepper to taste



  1. To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.
  2. Place the lettuce, pomegranate seeds, red onion, feta cheese, and pecan pieces into a large mixing bowl; set aside.
  3. Whisk together the Dijon mustard, vinegar, olive oil, lemon zest, lemon juice (to taste), salt, and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.







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