We have been adding cranberries to many a thing this past month, pies, applesauce, you name it, as we love the tart, acidic punch they give. So, when we found a bag of fresh cranberries tucked in the back of the refrigerator, (probably from Thanksgiving) we experimented with our trusty crumb bar recipe. Playing off the classic combination of cranberries and orange and knowing that the cranberries would need a bit more sugar then lets say a mixed berry crumb bar, we tweaked the recipe a bit and came up with this delicious cookie/bar. Its sweet, tart, and sort of feels like breakfast without the carb load of a big cran-orange muffin, not that we have anything against a good cran-orange muffin:) Try these before you forget that you love cranberries, and have to wait until next Thanksgiving to enjoy them! Cranberry Orange Crumb Bars Makes 16 bars 1/2 cup Brown Sugar 1 1/2 cups flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup cold butter, cut into cubes zest of 1 orange 1 egg 2 cups fresh cranberries 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons corn starch juice of one orange 1/2 tsp. almond extract Preheat oven to 375 Grease an 8’ inch cake or Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and orange zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, orange juice, cornstarch and almond extract and mix. Carefully stir in cranberries. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
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When we get a rainy day, and trust us, it is not that often, we make soup. This was a new one for us and was inspired by the half market rotisserie chicken sitting in the fridge. Yes, it is super easy to roast a chicken, but sometimes it is even easier to buy the organic one already ready to roll at the market. When it is just us, the little family of four and not the big family of ten, it usually gets us one dinner, one lunch and then one extra something. This soup combines all the flavors that are a usual home run with the kids as they love Mexican food, and they love playing with their food and this soup lets them have and do both. The flavors of chili, cumin, and cilantro are warming, and when served with all the condiments like avocado, lime, cheese, chips and sour cream, you get the feelings of chili or taco night but the soup is a whole lot lighter. We added some heat with hot sauces and the kids loved crushing the chips into the soup. The oldest wanted it for lunch the next day, and for any mom serving a new dish to pick eaters, that is the best compliment we can receive! Chicken Tortilla soup Serves 6-8 2 tablespoons Olive Oil 32 ounces chicken broth 1 tsp. salt 3-4 cups water 1 box strained tomatoes, about 26 ounces 1 onion, diced 4-ounce can of mild green chili ¼ cup fresh cilantro, minced 2 cloves of garlic, minced 1 tsp. chili powder 1 tsp. smoked paprika 1 tsp. cumin 1 tsp. dried oregano ¼ tsp. Ancho chili pepper 1-tablespoon tomato paste 2 cups frozen corn, thawed 2-3 cups shredded cooked chicken Tortilla chips, avocado, sour cream, cheese, lime, cilantro leaves for garnish In a large soup pot, heat olive oil over medium high heat. Add onions and salt and cook for 2 minutes, then add garlic, green chili, and the spices and sauté for five minutes, until everything begins to soften. Add the tomato paste and sauté for 2 more minutes. Add the water, stock and tomatoes, then the fresh cilantro and bring to a boil. Turn heat down and simmer for one hour. Add the chicken and corn into the soup and cook for another ten minutes so both heat through. Serve and let everyone top as they like! We love galettes for many reasons. One, they are an easy way to use up whatever fruit you have that is on the verge, and two, once you have mastered pie dough, they are quicker than a whole pie to pull together and serve. It was actually a galette, or rustic tart, that was one of our first signature desserts. We would make them every year for July 4th with a cooked fruit compote, peach, nectarine, cherry, and nary a piece was left at the end of the party! (You can find the recipe in our archives under pies and rustic fruit tarts) Over time, they became less rustic and more designed, but the basic vibe is the same. Great crust, plus sweet tangy fruit equals dessert heaven. ,This version simplifies the process, and can be made and served in about an hour, quicker if you have the dough already made. The combination of blackberries and lemon gives you that sweet tart taste you crave with pie. Be sure to taste your berries and adjust the sugar you add to their acidity. If you don't have blackberries, use whatever fruit you have on hand! Blackberry Galette Makes one Galette that serves about 8 ½ Batch your favorite pie dough or store bought, enough for one disc 2-3 cups blackberries 1 lemon, juiced and zested 1/3 to ½ c sugar depending on the sweetness of your berry 3 tablespoons cornstarch ½ teaspoon ginger, nutmeg, or cinnamon ½ teaspoon vanilla extract 1 egg, beaten Sugar for sprinkling Preheat oven to 375 Add cornstarch, lemon juice, vanilla extract, lemon zest, sugar, and spice to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until cornstarch is almost dissolved then set aside. Roll out one disc of dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking. *You can also freeze before baking and then bake when you choose. It will take about 20 more minutes. This galette was also featured in a cool article in CBC LIFE about the pies of instagram! Check out all the inspiration! You asked, and we delivered. Here is the recipe for these yummy soft pretzels! We tweaked the original a bit as we gleaned it from a video, but the results were delicious. Yes, they have yeast, and yes, you have to let them rise, and yes, you will be nervous that they are not going to work, but push through the fear! Cooking and baking is all about trying, failing, trying again, tweaking, tasting, experimenting. Nothing is perfect, but that is ok. We never have really played around with yeast, and are trying to conquer the fear. The first attempts were flat, rock hard rolls that no one ate. Then, we made a successful challah, then another, then these, then cinnamon rolls! Have patience and you will be rewarded, especially with these soft pretzels. Salty, with a little tang, and super good to dunk in mustard!We especially loved them topped with Trader Joe's Everything Bagel Spice mix, but use what you have. Soft Pretzels Makes 10 1-½ cups warm water 1-tablespoon salt 1-tablespoon sugar 1 packet active dry yeast 4-¼ cup flour 2 tablespoons oil plus a little to coat bowl 2/3-cup baking soda About 8 cups water 1 egg, whisked Salt and seeds for sprinkling Mix in a bowl the warm water, salt and sugar. Whisk, and then add the yeast. Let sit for 5 minutes until foamy. Add flour and oil and knead about 5 minutes until dough is smooth and comes together. Place in oil-coated bowl in warm place for 1 hour until doubles. Preheat oven to 450 In a large pot boil water then add the baking soda (this will foam so make sure you have room in pot) Turn heat to medium high. Turn dough out and cut in half, then each half into 5 pieces. Roll into long rope about 18 inches long. Bring ends to each other, twist, and attach at bottom forming the pretzel shape. You can also cut into pretzel bites. Place on parchment lined baking sheet. One at a time, drop into the water bath with the baking soda. Simmer about 30 seconds per side. Remove and place on tray. Brush each with egg wash and sprinkle with desired topping. Bake for 12-15 minutes until brown and puffed. Serve with your favorite mustard. P.S. You can freeze these after you bake them and warm them up in a 400 degree oven for 8-10 minutes.
We were lucky enough to get a whole lamb from the farmers in Idaho, and have cooked all the different cuts this past year. These lamb chops are simple and delicious and there is something about the fact that the kids can pick them up and eat them off the bone that they love! These spices are close to the traditional french way, thyme, rosemary, fennel, but they are easily tweaked in any direction. Add some oregano, and cumin, or try some ginger. Anything goes! Rack of Lamb Serves 4-6 2 racks of lamb, approximately 8-10 chops, frenched 2 cloves garlic, minced 1 tablespoon fresh thyme, minced 1 tablespoon fresh rosemary, minced 2 teaspoons fennel seeds 1/3 cup of olive oil ½ teaspoon salt Fresh ground black pepper to taste Remove lamb from refrigerator and let come to room temperature. Preheat oven to 425. In a small sauté pan place fennel seeds and cook on medium heat until fragrant, 2-3 minutes. Place in plastic zip lock with garlic, thyme, rosemary, olive oil, salt and pepper. Add lamb and seal; mix so lamb is thoroughly coated with marinade. Place on a roasting rack set inside a roasting pan. Place in oven and roast meat until it reaches 145 on a meat thermometer, (about 20 minutes) Remove from oven and cover loosely with aluminum foil, (meat will continue cooking.) Slice off chops and serve. And, don't forget to check out our Etsy store for our Thank You Notes and Greeting Cards! Yes, we know, we post a lot of pesto recipes, but we just can't help ourselves. When one member of the family rejects most vegetables but embraces this green, iron rich sauce, you do what you have to do. This pesto gets a change up with the addition of the sunflower seeds which surprisingly give the pesto a nuttier flavor. And, the lemon zest adds a citrus punch that pairs well with the herbal flavor of the spinach. You will be thrilled when everyone asks for thirds!
Spinach Pesto with Sunflower Seeds Makes about 2 cups 1 package or bag of baby spinach 2 cloves of garlic 5-6 ounces of Parmesan cheese 2/3 cup sunflower seeds Zest of 1 lemon 1-cup olive oil ½ tsp. of salt Place garlic and sunflower seeds in food processor and pulse until combined. Add cheese and pulse until almost smooth, there will be some chunks. Add spinach and pulse 5 times, or so, until spinach begins to break down. Drizzle in olive oil while running and process until smooth. Add lemon zest and salt and pulse twice. Serve with pasta or pizza or on toast! We are addicted to Peanut Butter. It is one of our desert island foods, so we are constantly looking for ways to enjoy it. This grown up version of a peanut butter and jelly sandwich was inspired by a large batch of organic Costco concord grapes on the verge of being purged. On a whim, we cooked them down into this ridiculously good jelly, sweet, tart and bright, and then threw the jelly into these bars. Yes, it does involve an extra step, but it is well worth the effort. Next time, we are trying it with green grapes!!!
Peanut Butter and Jelly Oatmeal Bars Makes 1 dozen 1-cup flour 1-cup oats 1/3-cup brown sugar 1/3-cup sugar ½ tsp. salt ¼ tsp. baking soda ½ cup peanut butter ½ cup butter, room temperature 1-cup fresh grape “jelly” Grape “Jelly” 3 cups grapes, any kind ¼ cup sugar 1-tablespoon cornstarch ¼ cup water plus 1 tablespoon ½ tsp. vanilla extract For the grape jelly place all the grapes, sugar. Vanilla and ¼ water into a saucepan over medium heat. Stir grapes until they start to break down and release their juices. About 5-8 minutes. Dissolve cornstarch into tablespoon of water and pour into grapes. Turn heat up slightly and let grapes bubble and thicken for about 2 minutes. Turn off and cool. Preheat oven to 350 Grease an 8x8 square baking dish and set aside Place the oats, flour, salt, baking soda, and sugars in mixer with a paddle attachment. Add peanut butter, then butter and mix until evenly combined. Take 2/3 of your crumble and press into your prepared pan. Bake for about 20 minutes until slightly brown. Spread grape jelly on top and cover with remaining crumble, letting some grape jelly poke through. Bake for another 20-25 minutes until brown and bubbling. Let cool entirely before slicing. While we feel like we should be sick of pumpkin by now, we aren't! These bars are bananas, everything you love about pumpkin pie in a bite sized bar. The filling is luscious, creamy and full of all those holiday spices. We did a mash up of a few recipes to get here, and now we can't stop making them. Planning on trying a butternut squash version next...we shall see!! Also, if you use gluten-free graham crackers it is a great gluten-free dessert/cookie to take to any holiday party! Pumpkin Pie Bars Makes 12-16 ¼ cup brown sugar ½ cup sugar 1 tsp. cinnamon ¼ tsp. ground cloves ¼ tsp. ginger ¼ tsp. nutmeg ¼ tsp. salt 2 eggs 1 15 oz. can pumpkin puree 1 12 oz. can evaporated milk 1 ¼ cups graham cracker crumbs (about 9 rectangles) ½ cups pecans 2 tablespoons brown sugar 5 tablespoons melted butter Preheat oven to 350 Line 9x13-baking pan with parchment, with some overhang. Set aside. In food processor pulse graham crackers, or crumbs with pecans until they are a sandy texture. Add sugar and melted butter and pulse until combined. Press firmly into pan on bottom and slightly up the sides. Bake for 9 minutes and set aside. Whisk together the sugars, spices, and salt. Whisk in eggs, pumpkin puree, and evaporated milk and mix until smooth. Pour into prepared crust and bake for 30-35 minutes until it no longer jiggles. Remove and cool. Place in refrigerator for at least an hour before cutting. Lift out parchment and cut into 12-16 pieces. Can be kept in the refrigerator for up to a week. And, last few days of the Holiday Sale! Cards are running out, only a few more sets left, so grab them while you can! Hosting the falling into winter book club means soup, and this tasty lentil soup hit the spot. With the addition of the smoked paprika and pancetta, the soup took on a heartier flavor, filled with spice and that porky richness that pancetta can provide. Yes, there is a bit of dicing, but once it all goes in the pot, you can walk away and let the stove do all the work. Toast some bread for dipping and let the conversation ensue!
Red Lentil Soup with Pancetta Serves 8-10 4 carrots peeled and diced. 1 red onion, diced 4 tablespoons olive oil 1 small bulb of fennel, diced 5 cloves garlic, minced 4 ounces of diced pancetta 3 stalks of celery, diced 8 cups of vegetable stock 2 cups water 2 cups of red lentils 1 tsp. fresh thyme 1 tablespoon Zataar 1 tsp. smoked paprika ½ tsp. salt plus more to taste Add olive oil into a large soup pot over medium high heat. Add pancetta and lightly brown. Add onions and garlic and cook until onions begin to soften and turn translucent. Add the rest of the vegetables and the salt. Sauté until they begin to caramelize and soften. Add thyme, zataar and smoked paprika. Stir. Add in the red lentil and stir for one to two minutes. Add in all the liquid, bring to a boil, then turn heat down and simmer until lentils and vegetables are soft, about 40 minutes. For anyone who is a lover of dark chocolate, these cookies are for you. They are intensely chocolatey without being too sweet and the ideal partner to an afternoon espresso. We have always loved a sable, the french version of a shortbread. They are a simple cookie that is delicate and crumbly with a sandy texture. You can flavor them with all sorts of things, lemon, vanilla, cheese, almond and of course, chocolate. The mix of both grated and chopped chocolate insures that the chocolate is distributed throughout the cookie. You can also have fun with the toppings, if you don't have sesame seeds, crushed nuts, flax seeds, or coconut would all be delicious. Chocolate Brown Sugar Sables makes about 16 cookies 2 oz dark chocolate, grated and chopped, finely ¾ cup flour ¼ cup cocoa powder ½ teaspoon salt ¼ teaspoon baking soda ¾ cup brown sugar plus 1 tablespoon 10 tablespoons butter, room temperature 2 egg yolks 1 teaspoon vanilla extract 1 teaspoon water ½ teaspoon sesame seeds pinch of sea salt ½ tablespoon sugar Beat brown sugar and butter at medium high speed until light and creamy, scraping the bowl occasionally (about 4 minutes) In a medium bowl whisk together flour, cocoa powder, salt and baking soda. Add egg yolks one at a time to the sugar and butter mixture, and beat, scraping down after each. Add vanilla and water. Reduce speed and add the flour mixture. When combined, add the chocolate and beat for 30 seconds to insure that everything is combined. Place dough on a piece of parchment and role into about a 2 inch thick log. Chill until firm, about an hour. Preheat oven to 350. With a serrated knife cut cookies into discs, about ¼ inch thick and place on parchment lined baking tray. Sprinkle with sesame seeds, remaining sugar and sea salt if you like. Bake 11-13 minutes. *You can place cookie close together on baking sheet as they will not spread. Not everyone loves brussels sprouts, but we do and this side dish will be your new favorite. It marries the earthy flavor of the sprout with the tart acidic sweetness of the pomegranate vinegar and maple syrup and the combo is ideal to pair with any roasted holiday meat. The unexpected flavor of the caraway seeds and the pop of the fresh pomegranate creates layers of flavor: sweet, vegetal, tart, spicy from the hint of mustard. Try it for a twist on the basic roasted brussels sprouts for Thanksgiving! Roasted Brussels Sprouts with Maple Pomegranate Vinaigrette Serves 6 as a side dish Dressing makes about 1 cup 5 cups Brussels sprouts, halved ½ teaspoon salt plus more for seasoning ¼ teaspoon caraway seeds 3 tablespoons pomegranate vinegar 1 teaspoon Dijon mustard 2 teaspoons maple syrup 2/3-cup olive oil plus 2 tablespoons Fresh pomegranate seeds for garnish Preheat oven to 375 and place baking sheet in oven to get hot. Toss brussels sprouts with 2 tablespoons of olive and season with salt. Pour onto hot sheet pan, carefully and roast until brown and crispy. About 20 minutes. While the sprouts are roasting make your dressing. Whisk together remaining olive oil, salt, caraway seeds, vinegar, mustard and maple syrup. Taste and adjust seasoning as needed. Toss warm brussels spouts with about 1/3 to ½ of the dressing. Sprinkle with fresh pomegranate seeds. We have been making Dutch Babies, or puffed pancakes forever. They take a little more time then regular pancakes, but are so worth it. And beside, most of that extra time is just waiting at the table for them to bake! These pancakes are light, subtle sweet and decadent at the same time. The top ridge, crispy, while the bottom always has this custard quality. We have experimented over the years with many combinations including the classic with lemon squeezed on at the end, blackberries and buttermilk, matcha, and even chocolate. The same basic recipe can be tweaked with different fruit, and different extracts like Vanilla. If you need to make a larger pancake, you can do this recipe times 1.5 and place in a twelve inch oven proof skillet. Be sure everyone is at the table when it comes out of the oven as the puff never lasts! Almond Raspberry Dutch Baby Pancake Makes 1, 9 inch pancake ½ cup milk ½ cup flour ¼ cup plus 1 teaspoon sugar 2 eggs ½ teaspoon almond extract 4 tablespoons of butter ¼-1/2 cup raspberries Preheat oven to 425 Whisk together the flour, milk, eggs, ¼ cup of sugar and the almond extract until smooth. In an oven proof 9 inch skillet melt butter and swirl along the sides of the pan. Add batter and scatter raspberries on top. Sprinkle with the remaining sugar. After about 1 minute, place in oven and bake for 12-15 minutes. Pancake will be puffed and golden brown. Serve immediately with syrup or jam These bars are always a hit in our house. We have done every sort of variation and these lemon blueberry ones were one of the tastiest combos. The acidity of the lemon plays nicely with the sweet berry, and the almond extract brings a nutty undertone. You can easily double this and freeze half which is what we do, and you can easily sub in any fruit. Check out our Mixed Fruit Crumb Bars for ideas! We also do a Raspberry Lime one that is worth a try! Blueberry Lemon Crumb Bars Makes one 8 inch cake pan or one 8 inch square Pyrex ½ cup brown sugar 1 ½ cups flour ½ tsp. baking powder ¼ tsp. salt ½ cup cold butter, cut into pieces Zest of a lemon 1 egg 2 ½ cups blueberries ½ cup sugar 2 tsp. cornstarch Juice of 1 lemon 1 tsp. almond extract Preheat oven to 375 Grease an 8’ inch cake or Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any larger pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. In our family Benihana is where we celebrate birthdays. Its our special occasion restaurant. The kids love the spectacle and it brings all of us back to our youth. Their salad dressing is a favorite, so we decided to try and emulate it. This dressing is sweet, flavorful, and tangy and has all the kids asking for seconds! It does not keep very well, so just make enough for the night or use the next day.
Our Benihana Salad Dressing Serves 6 ¼ cup chopped onion ¼ cup vegetable oil 2 tablespoons rice vinegar 1 tablespoon water 1 tablespoon ginger 1 tablespoon chopped cucumber 1 tablespoon soy sauce 1 ½ teaspoon tomato paste 1 ½ teaspoon sugar 1 teaspoon lemon juice 1 teaspoon salt Place all ingredients in blender and blend until smooth. Another great dressing is our classic Caesar Salad recipe and you can now get that recipe and more in our set of NEW GREETING CARDS! Check out our Etsy store and order now! Hurray, it's fall and nothing quite says fall like a tart, juicy, sweet apple! We had so much fun seeing what all of the creatives chefs and bloggers came up with this past summer with #summerlovespeaches and spring/s #easypeasyforspring that we couldn't help but organize another ingredient based collaboration, this time focused on this classic fruit! The community of passionate food lovers created by social media is inspiring, warm, and friendly and connecting through food has been a respite in these chaotic times. We, along with @whatannieseating, welcome some new faces this time around like @hazelzakariya, @sweetpillarfoods, and @saltnpepperhere and are happy to have folks like @katie_Clova, @feedtheswimmers, @bakingthegoods, @jojoromancer and @cloudykitchen return to showcase what they love making with apples. Whether savory or sweet, the apple is an all purpose workhorse. Muffins to pies, chutneys to candy, soups to nuts so they say, the apple can do it all. And, with so many new or revived varieties out there, there is certainly one for every palette. We still have our eye out for those gorgeous instagramable pink pearl apples, and are eating our fill of honey crisps! Our entry into this collaboration is a riff on Mom's favorite dessert and one of the first things we learned how to make in cooking school. The classic Tarte Tatin. Butter, sugar, apples combine to create magic unlike any other. We put a little spin on it by adding in chai spices, as the warming notes of cardamon, ginger, cloves, cinnamon and black pepper marry with all that caramel goodness. Most everything happens in one pan so don't let the caramel scare you off. It's well worth it! And, be sure to check out #aisforalltheapples for everyone's tasty creations! We also will list everyones blogs or instagram accounts on the bottom of the post, so scroll down and click away, they are recipes to try and taste! P.S. This dessert was gobbled up instantaneously by all generations! Chai Spiced Tarte Tatin makes 1 10 inch tart 7-8 of your favorite baking apples, peeled, cored, and quartered 3/4 cup of room temperature butter 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon cardamom A few twists of freshly cracked pepper ½ cup sugar 1 whole vanilla bean 1 batch Sweet, short pastry In a 10-inch sauté pan, press your room temperature butter into an even layer that covers the entire bottom of the pan. It should be about 1/8- ¼ inch thick and you should not see any of the bottom of the pan. Sprinkle your sugar all over the butter in an even layer then do the same with all of your spices. Split the vanilla bean and scrape all seeds onto the sugar. Also, place the whole bean in. To arrange the apples, start on the outside of the ring and with the curved side of the apple facing out, place apples slightly overlapping in rings working your way until you get to the center. You can push them gently into the butter to help then stay. Over medium heat cook the apples and sugar. This will take about thirty minutes. Keep rotating the pan and gently pressing the apples down as they cook. You want the apples to soften and the sugar to turn a brown caramel. Adjust your heat if the caramel is cooking too quickly. You will know you are done when the apples are soft and caramel is less liquid and stickier. Remove from heat and let cool. *You can stop here and this, once cool can be kept in fridge for up to 2 days. Preheat oven to 375 Roll out your dough on a floured surface to about ¼ inch thick and then lay over the apples. Fold over edges so they sit within the pan. If you are doing this right after you cook apples, be careful! Bake for about 30 minutes until dough is brown. Remove from oven and let sit for 5 minutes. Here, be very careful, as you need to invert the tart before it cools or apples will stick to the pan. With a large, platter with a small lip, invert tart and rearrange any apples that have stuck to pan or dislodged. Remove the vanilla bean and serve with a big dollop of Crème Fraiche! Be sure to head over the #allisforalltheapples for some serious apple inspiration and also to these links below! @cloudykitchen- Salted Caramel and Apple Babka @Katie_Clova- Maple Apple Cake @suburbanpiesandtreats- Rosemary Brown Butter Apple Pie @especiallysouthern- Apple Pie Egg Rolls @pensive_foodie- Bacon Crusted Apple Pies @mykitchenlove- Bird's Nest Apple Caramel Cake @pinch_dash_glug- Waldorf Salad's Twisted Sister @joyosity- Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce @saltnpepperhere- Honey Apple Muffins @inspiredbytheseasons- Brussels Sprout & Apple Slaw @vanillaandbean- Spiced Apple Pecan Rum Bread @dukkah_queen- Caramelized Venetian Bread Pudding @weeknightbite- Apple Pie Chia Pudding @catgrammer- Spiced Apple Cake with Bourbon Toffee Sauce @playswellwithbutter @amodestfeast- @easygourmetliving @moreicingthencake- Apple Butter Pretzels with Rosemary Cheddar Dip @feedtheswimmers- Apple Buckwheat Galette with Halva and Maple Tahini @thekitchensinkblog- Apple Cheddar Loaf @christine.chitnis @whatshouldimakefor- Hasselback Apple Puff Pastry Tarts @thisdeliciouslife- @amandaskrip @jessiesheehanbakes- Apple Fritters @farmandcoastcookery- Apple Cider Donut and Cinnamon Apple French Toast Casserole @smartinthekitchen- Gluten Free Apple Cranberry Crisp @helloflour- @ful.filled- Milopita- Greek Apple Cake @thishealthytable- Cardamon Apple Tart @thegalettegirl- Apple Galette @piegirlbakes- Apple Pie @figsandflour- Apple Purple Potato Pizza @somethingnewfordinner- Savory Bread Pudding with Apples, Sausage and Pecans @alyssagagarin @champagneandcookies- Apple Galette @alwayseatdessert- Apple Spice Scones with Maple Bourbon Glaze @rezelkealoha- Apple Poached Rose with Rosewater Reduction @thesoupsolution- Fennel Sausage and Apple Dressing (stuffing) @lemonthymeandginger- Smoky Maple Apple Dutch Baby @worthypause- Thanksgiving in your Mouth Paleo Stuffing @anniecampbell- Popcorn, Cheese and Apples @blossomtostem @cocoaandsalt- Vegan Apple Stuffin' Muffins @ladyandlarder- Cheeseboard with Apples @chefdanielagerson- Skillet Caramel Apple Pie @gobblethecook- One Pan Pork and Sausages with Apples @allomamanwhatscooking- Apple & Camembert Tarte Tatin @lindarcampos @holajalapeno- Fluffy Apple Chili Biscuits @friendswhofete- Pomegranate Ginger Apple Cider Punch @seedandmill @bakingthegoods- Apple Cheddar and Thyme Scones @whatannieseating- Butternut Squash and Apple Soup with Asiago & Sage Croutons @lifeisbutadish @its_a_vegworld_afterall-Individual Microwave Apple Crisp @myloveatfirstbite @floursinyourhair- Brown Butter Bourbon Apple Pie @cooksandkid- Apple Cabbage Jalapeno Slaw @confettikitchen- Fall Kale Salad with Chicken and Apples @saltedplains- Gluten-Free Apple Crumb Cake @marypardoux- White Bean and Apple Soup @plumluckypiepi- Pinot and Cranberry-poached Apple Slab Pie @easyanddelish- Candy Corn Apple Pops @motherfoodie- @thismessisours- Easy Baked Apple Custard @hazelzakariya- Apple Pie Smoothie @butterlovescompany- Gingerbread with Brandied Apples @measuring.cups.optional- Caramel Apple Upside Down Cake @thewholeelchilada @flottelottehaan- Apple Bread with Cinnamon Butter @thegoodcooker @korekitchen- Green Apple Pie Smoothie @zestfulkitchen- Puffed Apple Pancake @sweetpillarfood- Apple Honey Brie @khabakom @farmgirlsdabble- Peanut Butter Apple Cookies @sweetisthespice- Maple, Walnut, Apple Cider Israeli Couscous @ameecooks- Peanut Butter Protein Dip with Apples @Whatskarencooking-Country Apple Bundt Cake with Cardamon Apple Compote @bakingbandits- Apple Galettes with Hazelnut Frangipane and Brown Butter @nyuberry- Moist Jewish Apple Pie TESTING
We are a pesto loving family. Growing up, Mom never really made a classic tomato sauce as she hates the flavor of cooked tomatoes, so pesto was our go to pasta sauce. We have kept the tradition alive with the new generation, and the kids will all eat heaping servings of pesto whenever served. The irony is that the smallest child hates all vegetables (cucumbers and avocado aside), but will gleefully dive into this without even hesitating. Little does he know on most occasions he is eating kale or chard or spinach!!! This combo was conceived out of a need for a nut-free pesto the kids could take to their nut-free schools. The pepitas are a nice change from the usual pine nut or almond and still offer a fair amount of protein. Try it! Baby Kale and Basil Pesto with Pepitas Makes about 2 cups 2 cloves garlic, peeled ½ cup grated Parmesan cheese 1 cup fresh Basil 2 cups baby Kale ½ cup raw Pepitas (pumpkin seeds) ½ tsp. of salt ¾ cup Olive Oil (plus a little more to cover) Place garlic and pepitas in food processor and pulse until combined. Add cheese and pulse. Then, add basil and kale. Pulse until it all resembles a thick paste. Add salt and stream in olive oil while processor is going. Let mixture blend until smooth. *To store in refrigerator, place in container with a thin layer of olive oil on top. Serve with pasta or smeared on a bagel.
No Jewish holiday is complete at our house without Grandma Alice's brisket. She may not be around anymore, but her recipe lives on. The meat always comes out tender, and moist and the gravy is redolent with onions and tomato flavor. It's a simple dish, one that cooks without constant attention and always leaves the crowd satiated. It also can be made a day in advance, and then warmed before slicing. Grandma Alice’s Chuck Brisket Serves 8-10 1 “First Cut” Brisket (5-7 lbs.) 2-4 tablespoons Hungarian paprika 3 yellow onions, sliced 3 cloves of garlic, roughly chopped 3 cups Tomato juice (preferably organic/ no salt added) Salt to taste Preheat oven to 350 Rinse meat, pat dry. Rub ½ of paprika on fatty side of meat. Put in hot pan to brown (each side about 5 minutes.) Rub remaining paprika on other side- crown. Remove meat once browned on both sides. Make a bed of onions and half of the garlic in roasting pan. Place brisket on top. Scatter remaining garlic on top. Put ½ cup of water, ½ cup of tomato juice in the pan used to brown the meat. Scrape paprika and browned bits into liquid mixture. Pour over brisket. Pour an additional 2 ½ cups of tomato juice over brisket. Sprinkle to salt. Cover with foil. Cook 3-4 hours until soft. Best cooled over night. (Separate sauce from meat) Slice meat cold. Put in pan, cover with sauce with fat removed. Heat covered in 300 degree oven until hot. Sometimes recipes happen due to necessity. The heat we have been having is wrecking havoc on any fruit we forget to put in the fridge! The plums were on the verge and we had some leftover ricotta from pizza night, so boom, muffins it was! We always like baking with plums as the fruit has a complex flavor, both sweet and sour, and here in Los Angeles we have varieties galore. Some plums are more acidic, some more mild, so you can adjust your sugar content after tasting. These were made with some yellow plums with low acidity, and medium sugar content. The combination of spices nudges you towards fall and offer a nice contrast to the fruit. For another delicious plum recipe try out Plum Snack Cake with pecans! Spiced Plum and Ricotta Muffins Makes 10-12 ½ cup oats ½ tsp. ground ginger 1 tablespoon honey, warmed 2 cups flour 1 ½ tsp. baking powder ½ tsp. baking soda ½ tsp. cardamom ¼ tsp. nutmeg ½ tsp. cinnamon ½ tsp. salt 1 tablespoon of ground chia 1 tablespoon flax seeds ½ cup brown sugar ½ cup ricotta ½ cup olive oil 2 eggs, whisked 1 tsp. vanilla extract 1 cup diced plums Preheat oven to 350 and line a muffin tin with paper liners or spray with non-stick spray In a small bowl mix oats, ginger and warmed honey and set aside for topping Stir together in a large bowl the flour, baking powder, baking soda, salt, cardamom, nutmeg, cinnamon, salt, ground chia and flax seeds. In another bowl mix the sugar, ricotta cheese, olive oil, eggs and vanilla. Add the dry ingredients and mix until just blended. Fold in the diced plums. Fill the muffin tin with the batter and top each muffin with a sprinkle of the oat mixture. Bake about 30-35 minutes until a toothpick comes out clean. Cool *This muffin can be easily changed up depending on what you have at hand. Whole wheat flour can be a substitute and chia seeds can be used instead of ground chia. We have to admit that we were shocked that these worked and by worked we mean that the kids ate them and thought they were doughnuts! We are always looking for ways to get more fiber and protein in the kids and while you may think buckwheat is just that, wheat, but it isn't! Buckwheat is actually a seed, so for those that are gluten sensitive, it is gluten free, grain free. We didn't replace all the flour with the buckwheat, so this recipe is not gluten-free, but we did cut down quite a bit of it, and the buckwheat imparts a nutty, earthy flavor to these baked doughnuts. The kids preferred the chocolate drizzled ones, and we liked the powdered sugar so make some of each! Buckwheat Chocolate Chip Banana Bread Doughnuts Makes about 6-8 1 c. flour ½ c. buckwheat flour ¾ tsp. salt ½ tsp. baking powder ¼ tsp. baking soda ½ tsp. nutmeg ½ tsp. cinnamon 6 tablespoons butter, softened 1/3 c. sugar 2 tablespoons honey 2 eggs, beaten 1 tsp. Vanilla extract 2 ripe bananas, mashed ½ cup dark chocolate chips ¼ cup semisweet chocolate chips Preheat oven to 350 Grease doughnut pan In a bowl, whisk all the dry ingredients together. In a stand mixture beat butter with sugar and honey until light an fluffy, about 2 minutes. Add dry ingredients and mix until resembling sand. Add a little bit of egg at a time, scraping down the side of the bowl. Add vanilla and mix. Fold in the mashed bananas and then the chocolate chips. Carefully fill the doughnut pans and bake for 25-30 minutes, checking at 25 to see if a toothpick comes out clean. Cool for ten minutes then remove from pan. Dust with powdered sugar or drizzle with melted chocolate and sprinkles. Be sure to check out our Etsy store for our BAKED GOODS blank notecards! Mom came up with this recipe as a way to enjoy the bounty of the Farmer's Market. September seems to be tomato season here in Los Angeles, and there is no better time to celebrate the sweet acidity of the tomato! You can easily eat these alone as a condiment to any grilled or roasted meat. You can also pair them with mozzarella for a salad or pasta. And, they would also be delicious over some ricotta as a fancy toast. They keep for a few days in the fridge, so don't worry if you have extra! Blistered Tomatoes Serves 4-6 2 pints large cherry tomatoes 3 cloves of garlic, minced ¼ cup chopped fresh chives ½ teaspoon salt 1 teaspoon fresh thyme, minced ½ cup olive oil Heat olive oil in a pan with herbs and garlic on medium heat, being careful not to burn the garlic. Add tomatoes in one layer and salt, and continue to cook for 3-5 minutes until tomatoes burst. Turn off heat, cover and let sit until ready to serve. For salad add cubes or small balls of fresh mozzarella, tossed together. Can also be used as condiment for grilled meat or fish. And, don't forget, we have our wonderful cards for sale on our Etsy site! Check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back! We love a good corn muffin and this recipe was help conceived by the 11 year old of the family. She has gotten our baking bug, or really she has had it all her life as if there was a girl who loved sugar and chocolate that was her! She has become quite a proficient baker and these were just sweet enough without being cloying. Serve them with chili or any summer grilled meat, and you have a home run! Corn Bread Muffins Makes about 18 muffins ½ cup butter, cut into cubes 3 eggs, beaten until light and foamy 2 cups of milk 1 tsp. lemon juice 14 ¾ oz creamed corn 1 ¾ cups corn meal 2 tablespoons sugar 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt Preheat oven to 425 Grease or spray the muffin tins. Mix all dry ingredients in a large bowl. In another bowl where you have beaten the eggs until light and foamy, add the wet ingredients and whisk. Then, pour the wet ingredients into the dry and whisk until incorporated. Place a small cube of butter into each muffin cup and add one ladle, about a cup, of muffin mixture to each. Bake for about 18 minutes or until a toothpick comes out clean. Serve with honey and butter! And, don't forget, we have our wonderful cards for sale on our Etsy site! Get these muffins in out baked goods set, and check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back! And, for the next few days, we are having an end of summer sale where everything is 15% off! Summer fruit really doesn't need much to make it sing. A little sugar, a little acid, perhaps a touch of spice and boom, you have a tasty dessert worthy for any summer evening spread. This crumble gets a little twist with the use of the hazelnut flour, as it imparts a nuttier flavor to the topping. Use any selection of stone fruits, we used some plums and some peaches and any berry, we used blackberry. Really anything you have at hand will work and this is a nice dessert to use up any fruit that is on the verge. Serve warm with ice cream or whipped cream or eat it cold for breakfast! Hazelnut Oat Crumble with Stone Fruit and Berries Makes 1 9x13 inch baking dish 6 stone fruits, sliced ½ cup butter, melted ½ cup blackberries ½ c plus ½ c sugar 1 lemon, zested ½ tsp. salt ½ tsp. plus ½ tsp. cinnamon 1 cup hazelnut flour 1 cup oats ½ cup flour Preheat oven to 350 In a large bowl mix the fruit, lemon zest, ½ c. sugar, ½ tsp. cinnamon and let sit. In another bowl mix melted butter, the rest of the sugar, hazelnut flour, flour, cinnamon, salt, and oats. Squish with your finger tips until it comes together in crumbles. Pour onto a baking sheet and let air out for about 10 minutes. Grease your baking dish and pour in the fruit. Top with crumble, being sure to squeeze some pieces together into large crumbs. Bake for 30-40 minutes until fruit is bubbling and the topping has begun to brown. Serve with ice cream or whip cream! Another great dessert to use stone fruits is our Plum Galette recipe and you can now get that recipe and more in our set of NEW GREETING CARDS! Check out our Etsy store and order now! And, for just a few more days if you use the code ENDOFSUMMER you get 15% off all orders! Summertime equals salads as there is no better season to relish in the bounty that nature provides. With minimal prep and tweaking, simple ingredients shine and taste epic. We have been playing around with the addition of fruit into some of our favorites, and the addition of these juicy strawberries from our garden into a traditional Caprese was a game changer. The sweetness of the fruit paired with the Meyer lemon dressing invented by the seven year old was a tangy counterpoint to the creamy cheese and acidic tomatoes. Sometimes, just a little fruit goes a long way! Strawberry, Mozzarella, Tomato Caprese Salad Serves 6-8 1 cup strawberries, sliced in half or quarters depending on size 3 tomatoes, diced 2 balls fresh mozzarella, diced 1 tablespoon basil, sliced into thin strips ¼ cup Olive Oil ½ Meyer Lemon, zested and juiced 2 tsp. honey ¼ tsp. salt In a small jar make the dressing by first adding the lemon juice and salt. Shake. Add olive oil and honey and shake again. Set aside. Add the rest of the ingredients except the basil to a bowl, toss with dressing then sprinkle with basil. We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! From Cherry Cream Pie to Bacon and Eggplant Pasta, we are sharing some of our favorites! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20. Check out our Etsy store to order! We are still loving all things stone fruit this summer. There is no better time then now to enjoy the tangy sweetness of these delicious fruits. Throwing it back to our amazing collaboration in June with over 60 other food lovers and bloggers #summerlovespeaches this salad is a new twist on a classic. Adding in peaches and nectarines to your favorite Caprese salad, brightens up a much loved dish. The sweetness of the fruit pairs nicely with the acidity of the tomatoes and the burrata, oh the burrata, brings it all together with its luscious creaminess. Nectarine, Peach, Tomato and Burrata Salad Serves 6-8 2 ripe peach, sliced into wedges 1 ripe nectarine, sliced into wedges 2 large heirloom tomatoes, your choice, sliced into wedges 1 pint of cherry tomatoes, halved 2 balls of Burrata 1-tablespoon balsamic vinegar 1-2 tablespoons olive oil 1-tablespoon fresh basil, diced or torn Salt and pepper to taste On a platter, arrange the tomatoes, peaches and nectarines. Sprinkle with salt and pepper. Drizzle olive oil and vinegar over. Tear cheese into bite-sized pieces and scatter over the tomatoes and fruit, and then sprinkle with basil. We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! From Cherry Cream Pie to Bacon and Eggplant Pasta, we are sharing some of our favorites! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20. Check out our Etsy store to order! This is a tasty side salad that goes with any grilled summer meat. The dressing is creamy and rich without being overbearing, and the addition of dill gives it an herby kick. Avocado is a nice way to get that luxurious creamy texture without having to add mayo or sour cream to a dressing. Feel free to omit the Arugula (although the spicy greens add a nice counterpoint to the dressing,) and just go with the green beans and tomatoes. Green Bean Salad Serves 4-6 1/2 a basket of cherry tomatoes, sliced in half 1/2 pound green beans, trimmed 1 pound arugula Avocado Dill Dressing 8 cloves garlic 1 shallot ¼ avocado 2 tablespoons of white balsamic vinegar 1 tablespoon of balsamic vinegar 1 tablespoon fresh dill 1/2-1 cup Olive Oil 1 teaspoon salt Preheat oven to 350. Quarter shallot. Wrap garlic in aluminum foil to make a small packet. Place shallot and garlic on baking sheet and bake for 20-30 minutes until soft and beginning to caramelize. Prep green beans by removing tips and steam until just tender but still having a bite. Shock in cold water to stop the cooking and set aside. Dressing: Peel garlic and place in blender with the rest of the dressing ingredients. Blend until creamy, adding more olive oil if needed. Toss green beans, tomatoes, and arugula with dressing and serve. We have also launched a new set of cards this time with our recipes on the back! Each set comes with 6 5x7 inch blank cards and envelopes and all have your favorite Farmers Market photos on the front and a recipe inspired by the ingredient on the back! And, for a limited time we are offering free shipping on orders over 20.00$ with the code FREESHIP20. Check out our Etsy store to order! |
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