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Tag Archives | Spring 2013 Recipes

Sweet & Spicy Microgreens Slaw

sweetMicrogreen

SERVES 6

1½ cups broccoli and/or arugula microgreens
1½ cups clover and/or radish microgreens
½ cup chopped pineapple
½ cup halved green grapes
¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
1 teaspoon fresh lemon juice
½ teaspoon tamari (naturally brewed soy sauce)
¼ cup raw sunflower seeds, optional

Combine sprouts, pineapple, and grapes in a large bowl. Combine yogurt, mayonnaise, mustard, lemon juice, and tamari; pour over sprout and fruit mixture. Toss and serve chilled. Top with sunflower seeds, if desired.

Recipe courtesy of Elizabeth Sniegocki

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Raw Sprouted Hummus

rawHummus

MAKES ABOUT 3 CUPS

INGREDIENTS

1 cup sprouted garbanzo beans
¼ cup tahini
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1/3 cup fresh herbs (such as cilantro and parsley)
¼ teaspoon kosher salt
3 tablespoons extra virgin olive oil

PREPARATION

Follow instructions above to sprout the beans. Combine sprouted garbanzo beans, tahini, lemon juice, garlic, herbs, and salt in a food processor. With motor running, add olive oil, processing until smooth. Garnish with paprika and a drizzle of olive oil.

Recipe courtesy of Elizabeth Sniegocki

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Parmesan-Crusted Snapper

SERVES 4

INGREDIENTS

1 cup finely grated Parmesan cheese
1 tube regular Ritz crackers, crushed (about 1 cup)
¼ cup finely chopped fresh parsley
1 tablespoon Old Bay seasoning
2 large eggs
2 pounds Florida red snapper cut in 4 fillets
Extra virgin olive oil, for frying
Lemon wedges, for serving

PREPERATION

Combine cheese, crushed crackers, parsley, and Old Bay in a large bowl. In a separate bowl, beat eggs with 2 tablespoons water until frothy. Coat fish in egg wash, then coat in cheese mixture. Pour enough oil into a large skillet to reach a depth of one-quarter inch and heat over medium heat. Working in batches, fry fish until golden brown and cooked through, 4–5 minutes per side. Serve immediately with lemon wedges.

Recipe courtesy of Big Water Fish Market

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Tidewrack Martini

MAKES 1 COCKTAIL

INGREDIENTS

1¼ ounces house-infused rosemary-thyme vodka
¾ ounces dry vermouth
2 bar spoons Cointreau orange liqueur
1 bar spoon kummel (coriander seed liqueur)
3 green olives marinated in infused vodka
Oyster shell
Thyme and rosemary sprigs

PREPARATION

Shake vodka, vermouth,

Cointreau, and kummel over ice. Strain into a chilled, wide-mouth champagne flute. Garnish with olives, oyster shell, thyme and rosemary sprigs.

courtesy of Jack Dusty

 

 

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Wild Berry Infusion

MAKES 1 COCKTAIL

INGREDIENTS

1¼ ounces house-infused wild berry vodka
(raspberries, strawberries, and blackberries)
¾ ounce Chambord black raspberry liqueur
1½ ounces sweet-and-sour mix

PREPARATION

Shake all ingredients over ice. Strain into a chilled martini glass. Garnish with an infused raspberry and strawberry.

courtesy of Half Shell Oyster House

 

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Clementine Creamsicle

MAKES 1 COCKTAIL

INGREDIENTS

2 ounces house-infused clementine-basil vodka
1 ounce sweetened condensed milk
½ ounce simple syrup
2 ounces French vanilla cream
Fresh basil leaf
Orange twist

PREPARATION

Shake vodka, condensed milk, simple syrup, and cream over ice. Strain into a chilled martini glass. Garnish with basil and orange twist.

courtesy of The Table Creekside

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Farmers’ Market Special Corn & Brie Pancakes

farmersCornPancake

These savory corn pancakes have melted brie on top rather than butter.

You can find Rouge et Noir at Sarasota’s own Artisan Cheese Company.

SERVES 4, 4 PANCAKES EACH

INGREDIENTS

3 tablespoons butter, plus more for pan
1½ cups fresh sweet corn kernels (about 3 ears)
1 small clove garlic, minced
¾ cup unbleached all-purpose flour
¼ cup cornmeal
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt, plus more to taste
¾ cup Greek yogurt
1/3 cup milk
1 egg, beaten
4 ounces triple cream brie, such as Rouge et Noir, room temperature
¼ cup chopped chives

PREPARATION

Combine flour, sugar, baking powder, and salt in a large bowl. Stir in yogurt, milk, egg, and butter until just combined. Fold in corn. Heat a pat of butter in a large nonstick skillet over medium-low heat. Using 2 tablespoons batter for each pancake, spoon into skillet and smooth to make round. Cook until surface of pancakes has formed bubbles, 1–2 minutes. Flip and cook until underside is golden, 1–2 minutes more.

Add more butter to pan as needed. Serve layered with brie and sprinkled with chives.

Recipe courtesy of Charlotte Abrams

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Peppery Nasturtium Vinegar

pepperyVinegar

MAKES ABOUT 4 CUPS

INGREDIENTS

2 cups nasturtium blossoms, washed and dried
1 cup nasturtium leaves
¼ cup chopped chives
2 sprigs rosemary
2 tablespoons black peppercorns
4 cups white wine vinegar

PREPARATION

Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.

NOTE: Add this peppery, flower- and herb-infused vinegar to stews and soups, or use it to make vinaigrette.

Recipe courtesy of Elizabeth Sniegocki

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Spring-Bouquet Lemon Ice Pops

springPops

MAKES 9 (3-OUNCE) POPSICLES

INGREDIENTS

1 cup sugar
2 cups water
2 tablespoons dried lavender
1 cup fresh lemon juice
Handful of fresh, edible flower petals (such as rose, borage, calendula, lavender, pansy)

PREPARATION

In a small saucepan, bring sugar and water to a boil, stirring until sugar has dissolved. Stir in lavender and remove from heat. Let stand for 10 minutes. Strain, discarding lavender, and let cool. Stir in lemon juice. Pour mixture into pop molds. Freeze without sticks and petals for 1 hour. Remove from freezer and add flower petals; use a pop stick to push them down into the mold, scattering them throughout the pop.

Add sticks and freeze for 2–3 more hours, until solid.

NOTE: Use a variety of edible flower petals to add color and whimsy to these ice pops made from lavender-infused lemonade.

Recipe courtesy of Elizabeth Sniegocki

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Salmon Sashimi

salmon

SERVES 2

INGREDIENTS

1 Granny Smith apple, peeled
4 ounces high quality wild salmon, cut into ¼-inch thick pieces
2 watermelon radishes, cut into 1/4-inch matchsticks
2 tablespoons micro basil or chopped basil
2 tablespoons lemon-pressed extra virgin olive oil (such as Agrumato)
Black Hawaiian sea salt, to taste

PREPARATION

Using a small melon baller, cut 12 spheres of apple. Lay salmon in a shingled fashion on a serving dish. Place apple and radish artfully onto the salmon. Drizzle with lemon oil and top with basil. Finish with a sprinkling of sea salt.

Recipe courtesy of Jack Dusty

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Seasonal Strawberry Shortcake in a Jar

strawberryShortcake

SERVES 6

INGREDIENTS

1 vanilla bean, split lengthwise
½ cup plus 2 tablespoons sugar, divided
1 pound fresh Florida strawberries, hulled and quartered
Zest of 1 lemon or orange
2 cups all-purpose flour, sifted
3 teaspoons baking powder
½ teaspoon fine salt
2 large eggs
1 tablespoon pure vanilla extract
½ cup heavy cream
¾ cup unsalted butter, softened
2 cups sweetened whipped cream

PREPARATION

Scrape vanilla beans into a medium bowl and add ½ cup sugar. Mix with hands until the seeds are evenly distributed throughout sugar. Add strawberries and zest and stir to combine. Let mixture sit, stirring occasionally, until strawberries are tender and juices have released and become syrupy, about 1 hour.

Meanwhile, make the shortcake. Adjust oven rack to the center position and heat to 350°. Butter and flour a baking sheet and set aside. Combine flour, baking powder, and salt in a medium bowl. In a separate bowl, combine eggs, vanilla extract, and heavy cream. In the bowl of a standing mixer fitted with paddle attachment, beat butter and remaining 2 tablespoons sugar on medium-high speed, scraping down sides of bowl as necessary, until mixture is light and fluffy, about 3 minutes. Reduce speed and gradually add egg and flour mixtures. Beat until just combined.

Using hands, crumble batter onto the prepared baking sheet in an even layer. Bake until golden and a toothpick inserted comes out clean, 10–14 minutes. Remove from oven and let cool.

Layer crumbled shortbread in the bottom of a jar, top with strawberry mixture with juice, and then sweetened whipped cream.

Repeat layering once. Serve immediately.

Recipe courtesy Jack Dusty

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Pistachio Honey Buns

pistachioBun

MAKES 12 BUNS

INGREDIENTS

4 tablespoons butter
½ cup raw honey
¼ cup packed brown sugar
Pinch kosher salt
1/3 cup pistachios, finely chopped
1 pound pizza dough, thawed if frozen

PREPARATION

Heat oven to 350°. Melt butter in a medium saucepan over medium heat. Stir in honey, sugar, and salt. Bring just to a simmer and remove from heat. Stretch or roll dough into a 12-by-14-inch rectangle on a lightly floured work surface. Brush with a layer of honey mixture. Sprinkle with half of the pistachios. Roll dough into a log and cut into 12 slices.

Pour honey mixture into an 8-inch square baking pan. Place buns (cut sides down) in pan. Bake until golden and bubbling, 25–30 minutes. Let cool for 5 minutes. Carefully invert onto a baking sheet or serving platter and sprinkle with remaining pistachios. Serve warm.

Recipe courtesy of Charlotte Abrams

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Honey Roasted Chicken and Potatoes

honeyRoastChx

SERVES 4

INGREDIENTS

1 pound russet potatoes, peeled and cut into 1½-inch pieces
¼ cup raw honey
1 tablespoon fresh lemon juice
¼ teaspoon ground cayenne
1 (4–5 pound) chicken, spatchcocked (see note)
1 fennel bulb, quartered and cored, fronds reserved for garnish
2 tablespoons extra virgin olive oil

PREPERATION

Place potatoes in a large pot of salted water; bring to a boil. Cook until just tender, about 6 minutes. Drain and return to pot to dry.

Heat oven to 475°. Place chicken, breast side up, in a large roasting pan. Combine honey, lemon juice, and cayenne. Season bird generously with salt, then coat evenly with half the honey mixture. Toss potatoes and fennel with olive oil and season with salt. Scatter in an even layer around chicken. Roast for 20 minutes; stir potatoes and fennel and baste chicken with remaining honey mixture. Continue to roast until skin has darkened and juices run clear when pierced between breast and leg, 15–20 additional minutes. Let rest 10 minutes before carving and serving.

NOTE: Spatchcocked chicken cooks quicker and more evenly. To spatchcock a bird, place breast side down on a work surface. Use kitchen shears to remove the backbone by cutting on either side of the bone from tail to neck. Flip the bird over and press down on the chicken to flatten and crack the breast plate.

Recipe courtesy of Charlotte Abrams

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