Q: About two years ago, I wrote to the food editor of the Sun Sentinel and said I had a dilemma. All my mangoes ripened at the same time and, to solve my problem, I made mango freezes with them. Your paper was good enough to print my letter and recipe. Now, I have the same problem and, being tired of mango freezes, I now make a mango coffee cake. Is anyone interested? — Dr. Saul Kahn, Boca Raton
A: I usually have a few bags of peeled, cubed frozen mango at the ready but recently depleted the remnants of my seasonal stockpile. I was eager to give your no-fuss recipe a try and happened to have a surplus of gala apples. I substituted three small apples, skin and all, for the mango and added a teaspoon of cinnamon to the batter. My daughter and I have enjoyed the snack cake for breakfast and as an afternoon treat. I'll tuck your mango version away until June, but I imagine your recipe would be equally delicious with other seasonal fruits such as peaches, plums or even bananas. Thanks for sharing, Dr. Kahn.
Q: I go to Kitchenetta very often. The appetizer rice ball they have on the menu is outstanding. I am wondering if you can get me the recipe? — Ingeborg Grossmann, Fort Lauderdale
A: Kitchenetta chef/owner Vince Foti was happy to share his family recipe for rice balls, or Palle di riso. You may also know them by their Sicilian cousin, Arancini di riso. These crisp rice croquettes are commonly filled with peas and cheese and vary by region, with ground meat, pistachio and eggplant fillings. Kitchenetta is at 2850 N. Federal Highway, Fort Lauderdale. Info: 954-567-3333, kitchenetta.com.Copyright © 2014, The Baltimore Sun