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Archive | Desserts

Easy Sopapillas with Citrus Zest

easySopapilla

Makes 25 (2-inch) squares

1 sheet puff pastry, thawed
½ cup powdered coconut sugar (see note)
1–2 tablespoons citrus zest
Orange blossom honey, for drizzling

Preheat oven to 400°. Unfold thawed puff pastry sheet on lightly floured surface. Cut pastry into approximately 25 (2-inch) squares. Arrange squares on parchment-lined baking sheet. Bake until pastries are golden brown, 12–15 minutes. Meanwhile, combine sugar and citrus zest in small bowl. Sprinkle citrussugar mixture over hot pastries. Serve warm, drizzled with honey.

NOTE: Coconut sugar, or coconut palm sugar, is made from the sap of the coconut palm. This unrefined sugar retains all of its natural minerals and vitamins, and doesn’t put stress on your blood sugar levels in the same way as white sugar. With a caramel color and a taste similar to brown sugar, it can be substituted for cane sugar in most recipes. To make “powdered coconut sugar,” process 1 cup coconut sugar with 1 tablespoon arrowroot powder (or cornstarch) in a blender until powdered and light brown. Store in an airtight jar in your pantry

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Peach-Rose Sorbet

easySopapilla

Makes about 1 quart

¾ cup water
¾ cup honey
4 cups peeled and sliced frozen peaches
½–1 tablespoon rosewater, or to taste
½ teaspoon vanilla extract (optional)
Juice of ½ a lemon

Combine water and honey in a saucepan over medium-low heat and stir just until honey dissolves. Remove from heat and let cool to room temperature. Transfer syrup to blender. Add peaches, rosewater, vanilla, and lemon juice; blend until smooth. Process sorbet mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container, cover, and freeze until firm, at least 2 hours.

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Blueberry-Lavender Sorbet

blueberryLavSorbet

RECIPES BY ELIZABETH SNIEGOCKI
PHOTOS BY KATHRYN BRASS-PIPER

Makes about 1 quart

¾ cup water
¾ cup honey
1–2 teaspoons dried culinary lavender
4 cups frozen blueberries
Juice of ½ a lemon

Combine water, honey, and lavender in a saucepan over medium heat and stir until mixture comes to a simmer. Remove from heat and let steep for 30 minutes. Strain and discard lavender. Let syrup cool to room temperature. Transfer lavender-honey syrup to blender, add blueberries and lemon juice; blend until smooth. Strain and discard seeds and skin, if desired. Process sorbet mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container, cover, and freeze until firm, at least 2 hours.

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Grilled Peach & Angel Food Cake Skewers with Honeyed Mascarpone

grilledPeachCake

Makes 6 kebabs

4 ounces mascarpone cheese
1 lemon, zested
1 tablespoon plus ¼ cup orange blossom honey
1 (3-inch) sprig fresh rosemary
6  rm, ripe peaches, pitted and thickly sliced
½ store-bought angel food cake, cut into
1½-inch cubes
6 (12-inch) bamboo skewers

In a medium bowl, whip mascarpone cheese, lemon zest, and 1 tablespoon honey together with electric mixer until  u y. Cover and chill. In a small saucepan over medium heat, bring ¼ cup honey and rosemary sprig to a simmer. Lower heat and simmer for 2 minutes. Set rosemary-honey aside.

Thread skewers with alternating peach slices and angel food cake cubes. Heat grill to low. Grill skewers, turning often, until cake is lightly charred and peaches are soft. Transfer to serving platter and drizzle with rosemaryhoney. Serve warm with a dollop of honeyed mascarpone cheese.

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Herb & Salt-Crusted Whole Bar Jack with Summer Vegetable Quinoa Tabbouleh

herbSaltJack

Makes 4 servings

5 egg whites
5 cups kosher salt
1 cup chopped cilantro
2 cups chopped Italian parsley, divided
4–5 pound whole bar jack (amberjack), cleaned and gutted
10 sprigs fresh thyme
2 lemons, sliced, plus more for serving
1 lime, sliced
2 cups cooked quinoa
½ pound tri-colored carrots, sliced on byass
2 cups diced zucchini
1 pint grape tomatoes, halved
½–1 cup fresh lemon juice
1 cup extra virgin olive oil, divided
1 cup crumbled feta
Fresh dill, for serving

Create a two-zone indirect fire in grill by banking charcoal on one side. Alternately, light only half the flames of a gas grill set to high. Stack 2 large pieces of heavy duty aluminum foil and fold edges up to make a cooking tray for fish.

Whisk egg whites to soft peaks. Fold in salt, cilantro, and 1 cup parsley. Place thyme and citrus slices in body cavity of fish and set aside.

Place 4 tablespoons egg white mixture onto foil tray. Place fish on top and spoon remaining mixture over fish, making sure to encase the entire fish, creating a seal. Transfer to indirect heat on grill and cover. Cook for 25–30 minutes. Remove fish from heat and let rest.

Combine cooked quinoa, carrots, zucchini, tomatoes, lemon juice, ½ cup oil, and remaining 1 cup parsley in a large bowl. Mix well.

This can be made one day ahead. When ready to serve, transfer tabbouleh to a serving dish and top with feta.

To serve fish, strike crust with the back of a spoon to crack. Use a knife to carefully remove salt crust from top of fish and scoop flesh onto serving dish. Drizzle with remaining ½ cup oil and garnish with lemon and dill.

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Look what The Naked South brought back from vacation

I just returned from a week-long camping trip to Long Key State Park in the Florida Keys. It was heaven. I haven’t missed a summer down in the Keys for as long as I can remember. My grandparents spent a lot of time down there while I was growing up and I spent a lot of time with them, so the Keys became a second home for me, Little Torch Key in particular. When I met my husband, he had never visited the Keys before. It quickly became the first trip we planned together (and where he first told me he loved me), and now he’s just as hooked as I am. It’s magical and seedy in all the right ways. Plus, it’s famous for my two favorite things: drinking before noon and Key Lime Pie.

If you think Key Lime Pie is redundant on menus in Sarasota, it’s downright ubiquitous in the Keys. But that doesn’t stop me from ordering it whenever it’s available. It is, in case you didn’t know, the official pie of Florida. When I set out to make my own version, it had to be something I could feel good about feeding my family whenever they wanted, as is my general rule when I make sweets.

Traditionally, Key Lime Pie is made with egg yolks and sweetened condensed milk in a shortcrust pie shell. This recipe has none of those things, plus it’s frozen. Welcome to dairy-free, egg-free, cane sugar-free, and gluten-free Key Lime Pie Pops. They are awesome.

Key Components

I eat a lot of nuts — pecans, cashews, walnuts, almonds — because they’re full of vitamins, minerals, and healthy fats, and are a good source of protein. If you also eat a lot of nuts, there are two very important things you need to know that I will explain to you here in a simplified manner. First, nuts (and seeds, legumes, and grains) have a natural coating of phytic acid that protects the nut, but hurts our stomachs and prevents us from absorbing all the the nutrients they have to offer. In order to combat this, you need to soak your nuts in salted water and consume within a day or two, or dehydrate them for longer storage and to make them crispy. I don’t always do this, but I try. Second, when nuts are exposed to high temperatures, like in “dry roasting,” a lot of nutrients are diminished. So purchase raw nuts when possible and do the toasting yourself.

Avocados are a great stand-in for the eggs and dairy usually found in Key Lime Pie. They are rich, creamy, and high in healthy fats that help lower bad cholesterol. Plus they lend a pretty green hue to these pops.

Key Lime Pie Pops

Yield: Makes 8 (3-ounce) pops

Key Lime Pie Pops

Ingredients

    For the crust:
  • 1 cup chopped pecans
  • ½ cup pitted dates
  • 1 tablespoon virgin coconut oil
  • Pinch sea salt
  • For the filling:
  • 1 cup raw cashews, soaked in water overnight
  • 1 Haas avocado
  • 1 teaspoon finely grated lime zest
  • ½ cup fresh lime juice
  • ½ cup cup pure maple syrup, grade B (or raw honey), plus more if needed
  • ½ cup virgin coconut oil
  • 1 tablespoon pure vanilla extract

Instructions

    For the crust:
  1. Combine pecans, dates, coconut oil, and salt in bowl of a food processor. Pulse until finely ground. Transfer to bowl and set aside. Wipe out bowl of food processor.
  2. For the filling:
  3. Rinse and drain cashews thoroughly. Combine cashews, meat of avocado, lime zest, lime juice, maple syrup, coconut oil, and vanilla in bowl of food processor. Process until completely smooth and creamy. Taste and add more sweetener if necessary.
  4. Firmly press about 2 tablespoons crust into the bottom of each pop mold. Pour filling over top and sprinkle with additional crust.
  5. Transfer to freezer and freeze for 30 minutes. Insert popsicle sticks and freeze until firm, about 4 hours. Carefully dip bottom and sides molds in warm water to release.

Notes

Don't want to make pops? No problem! Just press the crust into little single-serving cups and pour filling over top. Refrigerate until thoroughly chilled. Serve with a spoon right out of the cup.

http://ediblenetwork.com/sarasota/recipes/4664/

Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.Read More

 

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How to celebrate Mom in The Naked South

I was recently asked to create the ideal brunch recipe for Sarasota moms. When I think of moms living on the Suncoast, I think of active, savvy ladies who love to get outside and take advantage of everything this gorgeous town has to offer. We also love food … really good food. And just because we want to eat really good food, it doesn’t mean we want to feel anything less than great after we’ve eaten it. That’s why I wrote this recipe for a sweet, tart, and luxurious cashew-based yogurt. Wait, did I call this yogurt? It’s really more like cheesecake, but calling it yogurt makes it sound less indulgent. Either way, it’s ridiculously good and good for you. So all you Suncoast moms, hand someone who loves you this recipe, eat a bowl, and hit the beach! Happy Mother’s Day to all you beautiful creators of the future!

Key Components:

Cashews are one of my favorite nuts. They are versatile, creamy, and have a natural umami flavor. Loaded with heart-healthy monounsaturated fats and antioxidants, these buttery beauties help keep your ticker top-notch. Plus they protect your bones, boost energy, and provide protein. Please always purchase raw nuts, as exposing nuts to extended periods of high heat (like done in most commercial roasting) destroys much of what makes them so awesome for you.

Pure maple syrup is sap extracted from certain varieties of maple trees and then boiled down to concentrate the sweetness and flavor. This is not at all the same as “pancake maple syrup,” which is often high fructose corn syrup with maple flavoring. When in doubt, read the ingredients: It should say “maple syrup” and that’s it. It’s not cheap, but it’s well worth the cost — and when used in moderation, like all sweeteners should be, it’s not cost-prohibitive. Maple syrup is one of my preferred sweeteners because it’s minimally processed, has an amazing flavor, is low in fructose (fructose is a simple sugar that when consumed in abundance can contribute to liver and heart problems), and contains a healthy dose of minerals (like iron and zinc) and antioxidants. 

I use a lot of lime in my cooking. Probably because my parents have always had a lime tree growing in their yard, so they just taste like home to me. Fortunately, they are flavor bombs that pack a healthy punch, too. Lime juice provides calcium and folate (both great for women’s health), as well as vitamin C and cancer-fighting limonoids. 

The beginning of mango season is underway and blueberries are in full swing. If you can’t find a neighborhood mango tree that’s ready for picking yet, use Florida peach instead — they are mighty sweet this year.

Lime-Cashew “Yogurt” Bowl

Yield: Makes 4 servings

Lime-Cashew “Yogurt” Bowl

Ingredients

  • 2½ cups raw cashews (soaked in water overnight)
  • 1 tablespoon pure vanilla extract
  • ½ cup pure maple syrup, grade B
  • ¼ cup virgin coconut oil, melted
  • ½ cup fresh lime juice, plus zest for serving
  • 2 tablespoons water
  • ¼ teaspoon sea salt
  • 1 pint blueberries
  • 1 mango, sliced

Instructions

  1. Drain cashews well. Combine all ingredients in a powerful blender and blend until completely smooth and creamy, scraping down sides as necessary. This may take a few minutes, be patient. Add additional water, if needed, to get the desired consistency.
  2. Transfer mixture to a bowl and refrigerate until chilled, about 2 hours. (Keeps for several days in refrigerator.)
  3. To serve, spoon cashew yogurt into bowls and top with blueberries, mango slices, and lime zest.
http://ediblenetwork.com/sarasota/recipes/how-to-celebrate-mom-in-the-naked-south/

Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

 

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Honey Egg Custard with Fresh Berries

honeyEggCustard

Makes 8 (4-ounce) servings

INGREDIENTS

3 large eggs
1/3 cup honey
1 teaspoon vanilla extract
Pinch sea salt
2½ cups half-and-half
1 cup fresh berries (sliced strawberries and blueberries)
2 tablespoons strawberry jelly

PREPARATION

Heat oven to 350°. Bring a large kettle of water to boil.

In a large bowl, lightly beat eggs with honey, vanilla, and salt; set aside.

Scald half-and-half by placing in a small saucepan over medium heat. Heat, stirring frequently with rubber spatula to prevent scorching, until half-and-half begins to steam and gently simmers along the edges.

Beginning with just a few drops at a time, very slowly pour scalded half-and-half into eggs, whisking constantly. Pour egg and cream mixture through a sieve and divide among 8 (4-ounce) custard cups or mason jars.

Cover bottom of a 9-by-13-inch baking pan with paper towels to prevent sliding and place custard cups on top. Fill pan with hot water to within ½-inch from the tops of the cups (the water helps the custard cook evenly). Carefully transfer pan to center rack of oven and bake until custard is set, 30–40 minutes. An inserted knife edge will come out clean. Let custard cool for 30 minutes before removing from water bath.

Toss berries with jelly to glaze them. Top each custard cup with glazed fruit before serving.

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Indulging a whole family’s sweet tooth in The Naked South

My entire household loves sweets. Big time. Put a cookie and a piece of bacon in front of us and ask us to choose — we’ll pick the cookie every time. (Add a beer to that scenario, however, and you’ve lost my husband — he’s going for the beer.)

One of my goals when I feed my family is to provide sweet treats that are balanced with protein and fiber and use minimally-processed sweeteners. This isn’t always easy and I don’t always hit the mark, but it’s something I’m mindful of. In fact, I’m especially mindful of it when I’m failing miserably as I watch my family chow down on a piece of bakery cake at a mate’s birthday party. It happens. And in these moments I can count on my husband to give me a wry smile, wink, and say, “YOLO, baby.”

Anyway, balancing sugar with protein and fiber and choosing minimally-processed sweeteners helps the body to regulate blood sugar. This is a good thing, because extreme spikes in blood sugar can wreak havoc on your pancreas and cause hardening of the blood vessels (atherosclerosis). This can lead to a plethora of other problems that I won’t list here because they’re too much of a bummer. But with the growing number of people falling into the prediabetes category, we can all benefit from being mindful of our sugar intake.

As for this recipe, it’s so delicious. It’s by no means sugar-free, but it does use a slew of healthful ingredients to create a decadent frozen treat you can feel good about.The Naked South: bonbons
 

Key Components

Bananas have to be the most popular fruit. They’re famously a great source of potassium (fantastic for the heart), plus they release their sugars slowly into the body, helping to control blood sugar. And they taste like ice cream when frozen. Sweet. 

I’ve already talked to you about how awesome almonds are in other recipes. Same goes for almond butter, which is just almonds ground down until they release their oils and create a paste. In this recipe the almond butter provides protein and creates a nice, creamy texture. I recommend splurging on organic and raw almond butter when you can find it.

Coconut flour is made from grinding dried coconut meat. It’s gluten-free and high in fiber, protein, and healthy fats. You’ve no doubt heard all about the coconut craze and it’s still going strong. Studies show that the medium-chain fatty acids found in coconut oil provide health benefits that are nothing short of amazing, from helping to prevent heart disease and combating obesity to killing harmful bacteria and protecting from sun damage. 

Hemp hearts add another source of protein to this recipe, plus a hefty amount of essential vitamins and minerals.

Date sugar is finely ground dates. That’s it. That makes me so happy. Sure, they are still sugar, but a great, minimally-processed choice.

Bonbons

Yield: Makes about 36 (1-inch) balls

Bonbons

Ingredients

  • 2 large, ripe bananas
  • ¼ cup creamy, unsweetened almond butter
  • ¼ cup coconut flour
  • 2 tablespoons hemp hearts
  • 2 tablespoons date sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ cup bittersweet or semisweet chocolate chips
  • 1 tablespoon virgin coconut oil

Instructions

  1. Mash bananas with almond butter in a medium bowl, mixing well until completely smooth. Add flour, hemp, sugar, vanilla, and salt and mix until thoroughly combined.
  2. Line a small baking sheet with parchment paper. Use a small scoop (about a heaping teaspoon) to portion approximate 1-inch balls and transfer to baking sheet. Freeze balls for 10 minutes.
  3. While bonbons firm up in the freezer, prepare chocolate coating. Combine chocolate and coconut oil in a medium bowl set over a small pot of simmering water. Stir until melted and smooth.
  4. Remove bonbons from freezer and dip in chocolate, coating completely. Transfer back to parchment-lined baking sheet and return to freezer.
  5. Freeze until firm, about 1 hour. Transfer to a freezer-safe container for storage.
http://ediblenetwork.com/sarasota/recipes/indulging-a-whole-familys-sweet-tooth-in-the-naked-south/

Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

 

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Chocolate for breakfast in The Naked South

I have a confession to make: In the not-too-distant past I was hooked on chocolate Carnation instant breakfast packets. They’re just so easy and sweet and chocolatey. But as I learned about nutrition and started paying attention to ingredients, I realized I can make a healthier choice without much more effort. 

Breakfast can be tricky — picky eaters, time restraints, grogginess. Despite the obstacles, my advice is to do your best to keep it healthy, because your first meal sets the tone for the entire day. This chocolate shake is my current favorite way to start the day, and my son and husband love it too. It’s easy and sweet with some powerhouse ingredients to fuel your morning.  


Key Components
   

Soaked whole almonds are one of the best foods you can eat. Why soaked? Because it makes them easier to digest and therefore better for you. Soaking almonds is so simple. Just do it. See the recipe note to learn how. Anyway, almonds are awesome — good for your heart and filling, too.

Coconut water is a natural source of electrolytes (super hydrating) and potassium, plus it tastes great.

Hemp seeds are a good source of protein. They also come loaded with vitamins and minerals that provide sustaining energy, which is nice in the morning.

Dates are mostly sugar but they also provide a hefty dose of fiber and essential minerals, making them a healthy choice for sweetening.

Cacao (or cocoa) powder is ground from the bean from which chocolate is made. In its natural state it is a powerful antioxidant that boosts energy, supports heart health, and protects our bodies from free-radical damage.

Cinnamon reduces inflammation and fights bacteria, but mostly it just tastes good.

Chocolate Breakfast Shake

Yield: Makes 1 large serving (or enough to share with a wee one)

Chocolate Breakfast Shake

Ingredients

  •  ¼ cup soaked whole almonds (preferably raw)
  • 1 cup coconut water
  • ½ cup unsweetened almond milk
  • ½ ripe banana
  • 1 tablespoon shelled hemp seeds (or hemp hearts)
  • 1 pitted large date, such as Medjool
  • 1 teaspoon cacao powder (preferably raw)
  • Pinch sea salt (preferably Celtic or Himalayan)
  • Pinch ground cinnamon
  • Handful ice cubes

Instructions

  1. Combine almonds, coconut water, almond milk, banana, hemp seeds, date, cacao, salt, and cinnamon in a powerful blender.
  2. Blend until completely smooth -- it takes about 30 seconds on high in a Vitamix.
  3. Add ice and quickly blend again to chill. Serve immediately.  

Notes

Keeping soaked almonds on hand in the refrigerator makes healthy snacking and breakfast a cinch. Simply place a couple cups of almonds in a large jar or container with a lid, cover with filtered water, and place in the fridge overnight. The almonds will soften, making them easier to digest and to blend into delicious milk and shakes. Keep stored in water in the refrigerator for up to a week or so, changing the water when you think of it.  

http://ediblenetwork.com/sarasota/recipes/chocolate-for-breakfast-in-the-naked-south/

 Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

 

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Honey Meyer Lemon Curd

honeyLemonCurd2

Makes 1 pint

4 egg yolks
1/3 cup orange blossom honey
1/3 cup fresh Meyer lemon juice
Zest of half a Meyer lemon
4 tablespoons cold unsalted butter, cut into small pieces

Whisk together the yolks, honey, lemon juice, and lemon zest in a small saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens, about 5 minutes.

Remove pan from heat. If necessary, strain the curd through a fine-mesh sieve placed over a bowl, to remove bits of egg.

Stir butter into the lemon mixture, one piece at a time, until it is smooth and creamy. Transfer the lemon curd to a clean jar or bowl, seal, and store in the refrigerator for up to 1 week.

Serving Ideas: Serve lemon curd on top of toast, waffles, pancakes, or scones. It is also good dolloped on ice cream or stirred into oatmeal. Try lemon curd as a filling/topping for cakes, cupcakes, jelly rolls, and thumbprint cookies.

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Preserved Lemons

honeyLemonCurd

Makes 1-quart jar

Preserved lemons are simply lemons pickled in their own juices and salt, plus a few spices that perfectly complement the season. (The spices are optional.)

6–8 fresh lemons
Freshly squeezed lemon juice, if necessary
Sea salt
3 cloves
1 small cinnamon stick
1 bay leaf

Clean the lemons thoroughly to remove any dirt, then chop into quarters, lengthwise.

Cover the bottom of a sterilized Mason jar with 1 tablespoon salt and top with 4 lemon quarters, pressing them down as you pack them in to release as much juice as possible. Cover lemon slices with another tablespoon of salt. Repeat until the jar is full, finishing with a final tablespoon of salt. If using spices, tuck the cinnamon stick, bay leaves, and cloves into the sides of the jar as you go. Make sure the top of the lemons are covered with lemon juice (add more juice if needed) before sealing the jar.

Seal the jar and store at room temperature for at least 4 weeks, shaking occasionally to distribute the salt. Once opened, store the jar in the refrigerator for up to 6 months. To use, take a lemon from the jar and rinse it well to remove the salt. Discard seeds and pulp (if desired).

Serving Ideas: Preserved lemons can be used in place of lemon zest or lemon juice in recipes. Or, mince finely and add to couscous or yogurt; use in a homemade vinaigrette; mince with herbs and add to homemade butter; chop and add to soups and stews; mince and cook with butter and wine to make a lemony beurre blanc sauce for fish; chop and mix with olive oil and herbs to rub on chicken before roasting; slice and add to sautéed greens like kale, spinach, and chard; or roast veggies like asparagus, broccoli, and green beans with chopped preserved lemons.

preservedLemons

preservedLemons2

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Sweet Potato Streusel

sweetPotStreusal

Makes 6–8 servings

4 large sweet potatoes, peeled and sliced ¼-inch thick
1 pint heavy cream
3 eggs
¼ cup honey
2 teaspoons cinnamon
Salt and pepper, to taste
8 tablespoons cold butter
1½ cups flour
1 cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Heat oven to 350°. Layer potatoes in a 9-by-9-inch casserole dish. Combine cream, eggs, honey and cinnamon. Whip to blend well and season with salt and pepper. Pour over sweet potatoes. Bake for 1½ hours.

Cut the cold butter into small cubes and knead with the remaining ingredients to form a crumb topping. Sprinkle on top of sweet potatoes and return to oven until browned, 5–10 minutes

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WAFFLE DOUGHNUTS

waffleDonuts

Makes 6-8 Doughnuts

1 cup all-purpose flour
1 teaspoon baking powder
¼ cup sugar
¼ teaspoon sea salt
1/8 teaspoon nutmeg
3 tablespoons butter, melted
2 tablespoons honey
1 large egg
½ teaspoon vanilla extract
1/3 cup buttermilk

Preheat a waffle iron to the highest setting.

In a small bowl, whisk together flour and baking powder and set aside. In a medium bowl, combine sugar, sea salt, and nutmeg. Add melted butter, and then stir in honey, egg, and vanilla extract until combined. Whisk in the buttermilk. Add the flour mixture to the wet ingredients and stir until combined and smooth.

Scoop the batter onto the hot waffle iron (about 1/8–1/4 cup per doughnut) and cook according to the waffle maker’s instructions.

Allow doughnuts to cool slightly on a rack, then dust with confectioners’ sugar, or dip in glaze (recipe follows).

CHOCOLATE OR VANILLA DOUGHNUT GLAZE

1½ cups powdered sugar
3 tablespoons milk
2 teaspoons pure vanilla extract
3 tablespoons unsweetened baking cocoa (for chocolate glaze)

In large bowl, whisk together powdered sugar, milk, and vanilla until combined. Add the cocoa to make a chocolate glaze. Dunk one side of the waffle doughnuts into the glaze and top with sprinkles, if desired.

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25 Days of Cookies: Day 25

Chocolate-Pistachio Butter Cookies

Yield: Makes about 2 dozen (3-inch) cookies

Chocolate-Pistachio Butter Cookies

Ingredients

    For the cookie dough:
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup unsalted butter, slightly softened
  • 1 cup granulated sugar
  • ½ teaspoon fine salt
  • ¼ cup semisweet chocolate chips, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • For the glaze:
  • 1 tablespoon cream cheese, softened
  • 3 tablespoons milk
  • ¼ cup unsweetened cocoa powder
  • 1 cup confectioners' sugar
  • 1 cup shelled pistachios, finely ground

Instructions

  1. Combine flour and cocoa powder in medium bowl and set aside.
  2. In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and salt. Beat on medium-high speed until light and fluffy, scraping bowl as needed.
  3. Add melted chocolate and beat until combined. Add egg and vanilla and beat until incorporated.
  4. Reduce speed to low and gradually add flour mixture, scraping bowl as needed, until a soft, slightly sticky dough forms. Divide dough into two portions, form into 1-inch-thick disks, and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to use.
  5. Heat oven to 325°. Working with one dough at a time, roll into ¼-inch thickness on lightly floured work surface. Use a 3-inch Christmas tree cookie cutter and stamp out cookies.
  6. Transfer to parchment-lined baking sheets. Bake until set, about 10 minutes. Transfer to wire rack to cool completely before decorating.
  7. To make glaze, whisk together cream cheese and milk until smooth. Add cocoa powder and confectioners' sugar and whisk until smooth.
  8. Working with one cookie at a time, spread glaze on cookie and immediately sprinkle with ground pistachios. Continue with remaining cookies.
http://ediblenetwork.com/sarasota/recipes/25-days-of-cookies-day-25/

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  • Cinnamon Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Miso Dressing | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • More "Southern Comfort from the Slow Cooker": Slow-Cooked Honey BBQ Ribs. @lsniegocki, you're making us drool!

    Pinned: 19 Feb 2016
  • From our table to yours: Tracy's Tourtiere du Quebec, an authentic French-Canadian recipe! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • From our table to yours: Tina's Pierogis (a.k.a. Varenyky). Photo by @katbrassphoto.

    Pinned: 19 Feb 2016
  • From our table to yours: John and Matt Freeman's Tamales! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • Cumin-Lime Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 19 Feb 2016