Macadamia Nut Brittle

February 20, 2015

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I don’t know if you have noticed, but it’s pretty cold outside.  Like, bone chilling, never want to go outside, wearing layers at home, cold.  And from what I hear, everyone is pretty sick of it.

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This winter is pretty bad – maybe even worse than we ever have had before – but I feel like whenever winter comes along, I completely forget what it’s like to be warm.  What did that feel like?  How did we go outside without a scarf, hat and a coat?  We didn’t have to layer?  What a wondrous time that must have been.

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So instead of day dreaming of the warm weather in front of my space heater, with three pairs of wool socks on, I decided to change things up a little bit.  I brought a little bit of tropical-ness to me with a macadamia nut brittle.  Macadamia nuts completely evoke warm weather, and they are able to play with your mind to make you think that you may just be sitting on a beach in Hawaii.

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Swirl it into some coconut ice cream made from fresh snow!  Or eat it piping hot and warm yourself up.  Either way, this will momentarily take you away from the misery that is outside, hopefully reminding us of a time when we were complaining about the summer heat.

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Macadamia Nut Brittle (recipe from here)

2 T brown sugar
1/2 T light corn syrup
1/2 T butter
1/2  C nuts
1/8 tsp cinnamon

Place brown sugar, corn syrup, and butter (and cinnamon if you’re using) in a non-stick skillet on the stove top. Set heat to medium or medium-high. Stir the mixture as it comes together until it bubbles.  Add nuts and stir to coat completely.  Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted.

Transfer to foil, lightly sprayed with non-stick spray, or parchment and cool completely.

Break them apart with your fingers and enjoy!

 


Orange Corn Muffins with Crunchy Orange Glaze

February 3, 2015

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I have been known to have breakfast spurts.  I go for a couple weeks only eating oatmeal in the mornings (including a great oatmeal bake that I will be posting soon!).  Then, I switch to smoothies (green ones, if I’m really feeling ambitious).  That, of course, doesn’t last long.  So then, I switch to yogurt and granola, which is actually my go-to when it’s warmer outside (I don’t know why – it seems like a perfectly delicious winter breakfast).  And then I go back to tea and and an English muffin (maybe with a digestive biscuit or two on the side), because that seems easy and I feel like that was my original breakfast from back in the day, which somehow qualifies it to be the best.

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And then, like clockwork, every couple of months, all I want to eat for breakfast (or a snack, or dessert!…or just breakfast), is a muffin.  It’s slightly bizarre, actually, because I almost never go for a muffin when they’re part of a breakfast spread.  They are almost always too sweet, and too big, and too greasy.  But homemade muffins, they just can’t be beat.  They’re just a quick portable breakfast that can be eaten cold or warm, and can even be made healthy!

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I should say that the original recipe did not call for a glaze.  And it certainly didn’t recommend spreading butter on it.  But, any cornmeal-based carbohydrate product practically demands to be smeared with butter, so I give myself a pass there.  And the glaze, well, we’re in hibernation mode at the moment, it’s really cold outside, and that’s the best excuse I can give about that.  And it’s a darn good one.

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So take advantage of this glorious orange season and make these muffins.  They will satisfy your breakfast needs until muffins need to be brought back into the morning rotation.

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Orange Corn Muffins (recipe slightly adapted from Taste of Home)

1 cup yellow cornmeal

1 cup all-purpose flour

1/3 cup sugar

1 tbsp. + 1 tsp. baking powder

1/4 tsp. salt

1 egg, lightly beaten

1 cup milk

1/4 cup vegetable oil

zest of 1 orange

crunchy orange glaze, recipe to follow

Preheat oven to 425 degrees.  Spray a 12 cup muffin tin with cooking spray, or line with muffin liners.

In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.  In a separate bowl, whisk together egg, milk, oil and orange zest.  Make a well in the dry ingredients and pour in the wet ingredients.  Gently fold together until just combined – do not over mix.

Spoon out and distribute into prepared muffin tin.  Bake for 12-15 minutes until lightly golden and a tester comes out clean.  While the muffins are baking, prepare the orange glaze.

Let cool in the muffin tin for 5 minutes, and then transfer to a wire rack to cool completely.  Place a baking sheet under the wire rack to catch the excess glaze.

While still warm, pour the glaze evenly over the muffins.  Spoon the excess glaze from the baking sheet and pour over muffins again.  Eat warm or let cool completely.

Crunchy Orange Glaze (recipe adapted from David Lebovitz)

1 cup powdered sugar

1/3 cup white granulated sugar

zest and juice of 1 orange

Whisk together all ingredients until combined and uniform.

 

 


Eclairs

January 21, 2015

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As we all know, I wanted to make eclairs last week.  Very badly.  But my conscience got the best of me for my first January post, and decided to make some healthy instead.  So now, now that it is squarely in the middle of the month, and we have long forgotten about the holidays, and hopefully, the resolutions, and we have already fast forwarded to game-watching and chocolate-based foods, we can move on to French pastries.  Please join me.

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Thank you for your time.

Eclairs (recipe from Food and Wine Magazine)

I probably should have pointed out that these are extremely easy to make.  Perhaps a little time intensive, but certainly nothing too difficult.  This could be your new game food!  Seriously, how popular would you be.

Also, important to note: I preferred the smaller cream puffs, over eclairs.  Mostly because they came out more hollow, allowing for more cream, and more goodness all around.  They were also easier to eat.  Alas, I will note – on the third day of eating these eclairs (still so fresh!), I ate these by tearing the pastry, and dipping it, first, directly into the vanilla pastry cream, and then straight into the chocolate.  Yes.  That is just fine with me.  That could be your new game food!  Really, how helpful am I with all of these ideas.

Choux Pastry

  1. 1 cup water
  2. 1 stick (4 ounces) unsalted butter
  3. 2 tablespoons sugar
  4. 1/4 teaspoon salt
  5. 1 cup plus 2 tablespoons all-purpose flour
  6. 4 large eggs

Pastry Cream

  1. 1 cup whole milk
  2. 1 vanilla bean paste or vanilla extract
  3. 1/2 cup sugar
  4. 3 tablespoons cake flour
  5. Pinch of salt
  6. 1 large egg
  7. 1 large egg yolk
  8. 1/2 cup heavy cream

Chocolate Glaze

  1. 4 ounces bittersweet chocolate
  2. 1/2 cup heavy cream
  1. Preheat the oven to 400°.   Line two baking sheets with parchment paper.  In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat. Remove the pan from the heat. Add the flour and stir vigorously with a wooden spoon for about 2 minutes, until the dough comes together and a film forms on the bottom of the pan. Transfer the dough to a large bowl and beat at medium speed until slightly cooled, about 1 minute. Add the eggs, 1 at a time, beating well after each addition.
  2. Transfer the dough to a pastry bag fitted with a 1-inch round tip. Pipe twelve 5-inch-long logs onto a baking sheet.  You can also do this with a ziplock bag, and just cut off the corner.  Or, you can scoop out tablespoon-fulls of the dough to make cream puffs.  Bake for 15 minutes at 400 degrees.  Turn the oven down to 325° and bake the shells for 30 minutes longer, or until golden brown. Transfer the baking sheets to a rack and let cool completely.
  3. In a medium saucepan, bring the milk, vanilla bean and seeds just to a boil. Meanwhile, in a large bowl, whisk the sugar with the cake flour and salt. Whisk in the egg and egg yolk. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan and bring to a boil over moderate heat, whisking constantly. Continue to boil the pastry cream, whisking constantly, until thick, about 30 seconds longer. Immediately strain the pastry cream through a fine sieve into a medium bowl. Cover with plastic wrap and refrigerate for at least 1 hour, or until cool.
  4. In a medium bowl, whip the heavy cream until soft peaks form. Whisk the pastry cream, then fold in the whipped cream into the chilled pastry cream until combined.
  5. Chop the chocolate and place in a heat-proof bowl.  In a medium pot, heat cream for the chocolate glaze until scalded – do not let it come to a boil.  Pour over  the chocolate and let it sit for 1 minute.  Stir to combine, until it’s thick and silky.
  6. With a serrated knife, split the éclair shells lengthwise. Spoon a generous amount of the pastry cream into the bottom half of each shell. Dip the top half of each shell into the chocolate glaze, close the éclairs and serve.  If making cream puffs, poke a hole into the side of the cream puff, and pipe in pastry cream.  Dip the cream puff in chocolate.

Fosters Granola

January 5, 2015

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This week, my friends, I wanted to make eclairs.  Delicate pastries filled with a luscious vanilla cream and doused in rich chocolate sauce.  Mm, I wanted to make nothing more.

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And then I saw them: the commercials prompting me to lose the holiday weight I had gained.  The ones that told me that I actually may benefit from buying a treadmill that I would totally be able to make room for it in my apartment.  And the ones that told me that I should most definitely feel guilty about the delicious sweets I happily consumed throughout the duration of the last two weeks in December.

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Alas, here I am, practicing the art of restraint.  As it turns out, though, this is a perfect recipe for the new year!  There are a couple Fosters Market around my college town.  Without fail, whenever there we did anything important (“important” in that 19 year-old college sense), me and my roommate would get Fosters granola to pump ourselves up.  We would get it for a usual breakfast too, but we would get the full size before an interview, or a race or a school show.  So, in a way, this granola represents new adventures and beginnings!  Making connections!

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So, enjoy this.  This nostalgic breakfast treat is so crunchy and satisfying and perfect with some vanilla yogurt and berries.  The only thing that may be able to top this is…maybe…eclairs.

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Foster’s Granola (recipe from here)

2 cups old-fashioned rolled oats
1 cup shredded sweetened coconut
1 cup sliced almonds
1 teaspoon kosher or sea salt
¼ cup canola
¾ cup maple syrup
¼ cup honey

Preheat the oven to 275°F.

Spread the oats, coconut, and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer the ingredients to a large bowl.

Increase the oven temperature to 350°F.  Spray baking sheet with cooking spray.

Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts, and coconut, and toss to coat evenly.  Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, until the granola is just crispy and golden brown, stirring several times, about every 10 minutes, while baking.  Let the granola cool completely on the baking sheet, breaking up any large clumps while it is still warm.


Sticky Toffee Pudding

December 18, 2014

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This, my friends, is a winner.  I don’t know how many times I’ve made this dessert, but it never fails to be a show-stopper.  I don’t know whether it’s the cake being served straight out of the oven, the warmth of the spices, or, hello, the over-the-top toffee sauce.  It never fails to amaze people.

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Which is what is so interesting about these ingredients.  I love dates.  They are little gems of wonder to me.  But I never knew how polarizing they were until I made this cake.  When people would ask me what was in the “pudding” part, I would excitedly tell them about the warm date cake.  I got…well…reactions.

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It is quite astonishing how many ways people can contort their faces and say “dates?!” in a semi-disgusted manner.  I don’t know what it is about this fruit.  Maybe it’s the texture?  Maybe it’s the sweetness?  Maybe it’s people pretending to not like them because no one else does.  I haven’t figured it out yet.

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But put that aside, and you’re left with warm, moist cake with pockets of sweet dates and toffee, all served with a smoky, buttery sauce on top.  Everyone went for seconds, even after finding out ingredient information.  This is a star.

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Sticky Toffee Pudding (recipe slightly adapted from David Lebovitz)

For the toffee sauce

  • 2 cups heavy cream
  • 1/3 cup demerara or muscovado sugar (dark brown sugar will also work)
  • 2 1/2 tablespoons golden syrup or molasses (my preference is golden syrup, which most grocery stores carry, but I’ve successfully used honey too)
  • 1 teaspoon of sea salt

For the pudding

  • 6 ounces (180g) pitted dates, snipped or chopped
  • 1 cup (250ml) water
  • 1 teaspoon baking soda
  • 1 1/4 cups (175g) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons (55 grams) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

1. Preheat the oven to 350F and butter an 8 1/2-inch soufflé dish (or similar-sized baking dish.)

2. Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses/h0ney) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

3. Lower heat and simmer, stirring constantly for about 35 minutes, until the mixture is thick and coats the spoon. Put it aside.

4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda.

5. In a small bowl, sift together the flour, baking powder, and salt.

6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla.

7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.

8. Scrape the batter into the soufflé dish and bake for 40-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

9. Remove the pudding from the oven, and let cool and cover until closer to serving time.  Poke the cake about fifteen times with a chopstick. Distribute half of the sauce over the top, as shown in the photo, cover with foil, then re-warm in a 300F (150C) oven, for 30 minutes.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce.

 


Fried Cauliflower with White Wine Vinaigrette

December 10, 2014

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There isn’t a time in my life that I did not like cauliflower.  It is actually a pretty sneaky vegetable.  Steam and mash it, and you are rivaling potatoes.  Cut it in half and sear it, and you have yourself an extremely satisfying vegetarian entree.  Roast it with just a bit of salt and pepper and you are fighting with broccoli.  But fry it?  Dress it with a vinaigrette?!  Add some dried fruit and nuts??  You have yourself a show stopper.

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Yep, I said it.  Cauliflower is a show stopper.  You know it’s true.  It’s become such a trendy vegetable!  There is always some kind of cauliflower dish as an appetizer of side dish, and people are thinking of such innovative ways of serving it.  The reason why cauliflower can be so delicious is because it is such a blank slate.  It tastes like whatever flavor you give it, and this, my friends, has very great flavor.

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Think: freshly fried cauliflower, with a sweet tangy sauce poured over so it just seeps into the cauliflower to make these delicious, amazing bites.  It’s special, this cauliflower dish.  You’ll never look at this vegetable the same way again.

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Fried Cauliflower with White Wine Vinaigrette

White Wine Vinaigrette

1/4 cup white wine vinegar
2 tablespoons honey
1 teaspoon Dijon
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
pinch of freshly ground pepper

Cauliflower

Canola oil, poured to about a half an inch high in a large, straight-sided skillet
1 large head cauliflower, cut into bite sized florets
1 cup all purpose flour
3 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/3 cup dried currants
1/3 cup toasted pine nuts

1. Whisk together the vinegar, honey, and mustard. Slowly drizzle in the olive oil and whisk to emulsify. Add salt and pepper and set aside.

2. Bring a large pot of water to boil. Add cauliflower and boil for 2 minutes. Remove with a slotted spoon and put it on a paper-towel lined plate to dry off.

3. Combine the flour, salt, and pepper in a large resealable bag. Throw in the cauliflower florets, seal, and shake until thoroughly coated.

4. Heat the oil in you large skillet to medium-high.  Test oil by dropping a tiny piece of cauliflower in the oil.  If it immediately sizzles and floats to the top, the oil is ready.  Working in small batches, carefully drop florets into the oil and fry until they are a deep golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to paper towel-lined serving bowl.

5. Transfer the cauliflower to a bowl and pour vinaigrette on top.  Toss cauliflower with vinaigrette, currants, and pine nuts.

 


Apple Crostada

December 5, 2014

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Is it taboo to post a pie recipe immediately after Thanksgiving?  Is pie even consumed after Thanksgiving, or are we squarely in the cookies and cocktails part of the holiday season?  And then on top of that, it’s an apple recipe, which is obviously an October treat.  We’re out of the cinnamon part of the season, and on to the gingers and caramels.  Right?  Am I reading too much into this?  I’m so off-season with this recipe!

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But I must share.  Because 4 ingredients (+ some water) made the best pie dough I’ve ever had.  So good, in fact, that I made this crostada twice last week.  Once pre-Thanksgiving, and one the day after Thanksgiving, because, quite frankly, I missed it.  It was gone so quickly the first time, that I felt we needed another one, immediately after consuming a Thanksgiving meal.

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That flaky, buttery pie dough combined with the obviously sweet, spicy flavor of softened apples.  I mean, I have nothing else to say but to put aside holiday rules and make this immediately.  If not for a holiday party, then for breakfast tomorrow.  You won’t be able to get enough of it either.

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Apple Crostada (adapted from Epicurious)

Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon sugar
  • 2 sticks chilled unsalted butter, cut into 1/2″ cubes
  • 1/4 to 1/2 cup ice cold water

Filling:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 tsp fine sea salt
  • 4 apples, peeled, halved, cored, cut into 1/4″-thick slices
  • juice of 1 lemon
  • 1 large egg
  • 2 tbsp. cream
  • 3 tablespoons raw sugar

For crust:
Place flour, salt, and sugar in a food processor; pulse to blend.  Add butter; pulse just until coarse meal forms.  Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour, or up to 1 day.  If doing it by hand, work the butter into the dry ingredients by hand, or with two forks until the butter is pea-sized, and then gently stir in water with a wooden spoon.

For filling:
While dough rests, place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15″ round (some of dough will extend over edges of paper).

Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.  Let the filling sit for about an hour.

Preheat oven to 400°F.  Transfer apples to crust, mounding in center and leaving a 3″ plain border, leaving the juices in the bowl.  Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg with cream, just to blend. Brush crust edges with beaten egg, then sprinkle crust and on top of the apples with the raw sugar.

Place crostata in oven and bake until juices in center are thick and bubbling, about 45 minutes to 1 hour. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper.

Transfer baking sheet with crostata to a wire rack. Slice and serve.


Sweet Potato Cornbread with Homemade Butter

November 25, 2014

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The cornbread debate has long been a Thanksgiving tradition.  It always has a place on the table, but do people really like it?  Isn’t it usually dry?  Should it be sweet or salty?  Baked in a cast iron skillet, or as individual muffins?  Should there be any add-ins?  Should I care this much about cornbread?!  So many questions!

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I’ve solved it all, friends.  You should make a cornmeal cake and call that cornbread instead.  Your Thanksgiving is made.  No, I’m being serious.  This “cornbread” is not only sweetened by the usual culprit (sugar), but it also has the added benefit of mashed sweet potatoes.  Add some cinnamon and nutmeg, and seriously, you have yourself a glorious cornmeal cake, which will never be at risk of being at all dry.

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But, people, if you tell people that you made the butter, no one will care about the cornbread they slather it on.  If you show your guests that you cared about Thanksgiving so much that you developed the spread from scratch, you will sure to be the Thanksgiving winner.  It’s creamy and delicious, and is perfect on this cornbread.  A lovely salty contrast to the sweet bread.

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But at the risk of sounding a bit sappy about this, my favorite holiday: it actually doesn’t matter what you make!  If your table looks like this, filled with food and love, no one will remember anything else.  Happy Thanksgiving!

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Looking for some additional inspiration for your meal?  Look here, here and here!

Sweet Potato Cornbread (slightly adapted from New York Times)

  • 2 tablespoons vegetable oil, plus more for the muffin tin
  • 1 large sweet potato, roasted as per these instructions, discarding the skin
  • 2 large eggs, lightly beaten
  • 1 ¼ cups milliliters milk
  • ¾ cup/94 grams all-purpose flour
  • 1 ¼ cup/213 grams finely ground yellow cornmeal
  • 1 tablespoon/14 grams baking powder
  • 1 teaspoon/6 grams salt
  • ½ cup/100 grams sugar
  • ½ teaspoon/1 gram ground cinnamon
  • ½ teaspoon/1 gram ground nutmeg
  1. Heat oven to 450 degrees and lightly brush a 8×8 square pan with oil or melted butter.
  2. Mash roasted sweet potato.  Measure out 1/2 cup and transfer to a large bowl. Add eggs, oil and milk to bowl and whisk well to combine.
  3. Sift together flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and fold into dry ingredients with a rubber spatula until just combined.  Do not overmix. Pour batter into the prepared pan and bake until the cornbread is puffed and golden, about 20 minutes. Check with a tester to make sure that it comes out clean.  If it doesn’t, cover the top of the pan with aluminum foil, lower the temperature to 350, and bake for up to an additional 20 minutes, checking every 5 minutes with a tester.  Let cool 5 minutes, then turn out onto a rack to cool completely.  Serve with homemade butter.

Homemade Butter (recipe from Food Network)

  • 2 1/2 cups heavy cream
  • 1 cup sour cream
  • 1 tsp. coarse sea salt
  1. In a bowl of an electric mixer with the whisk attachment, mix together sour cream and cream on medium low speed.  You may need to cover the bowl with a dish towel to make sure that the contents don’t fly everywhere.
  2. While it’s whisking, prepare a medium size bowl full of ice water.
  3. Continue to whisk, about 20-30 minutes, until the mixture thickens and the cream separates.
  4. Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid, which is the buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel, twist the top to hold the contents, and plunge it into the ice bath to wash any buttermilk off the surface.  Transfer to a bowl and sprinkle with salt.  Use immediately or store in the refrigerator.

Zucchini Biscuits

November 20, 2014

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So, first of all, I should tell you: these are not biscuits.  They’re not glorious circles of dough filled with butter that steam into multiple layers that can be separated and slathered with even more butter.  Preferably softened.  Preferably with a bit of honey.

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Nope! That’s not what these are.  Instead, these are patties, filled to the brim with shredded zucchini, flavored with basically the best things that ever flavor zucchini: olive oil, lemon and garlic.  But these are also topped off with some feta and almond flour.

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I mean, c’mon.  These are amazing.  Glorious like the biscuits, if you will.  But who wants a patty?  Who wants a patty at a time of year when there are so many amazing food options that you get to be the most discriminating and picky person about food ever?  So we’re going with biscuits.  Let’s call it marketing.  Done.

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But I will say that these will be such a lovely, unexpected dish at your Thanksgiving table!  They have so much summer like flavor, but formed into something so holiday comforting.  Instead of butter and honey, have it with the sweet and nutty beet dip, and that bite will be so extremely complete that you may not even reach for an actual biscuit.  You let me know.

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Zucchini Biscuits (recipe generously shared by http://beyondtheaubergine.com/)

3 zucchinis, shredded, by hand or in a food processor

1 onion, diced finely

1 large, or 2 small cloves garlic, minced finely

zest of 1 lemon

10-15 leaves of basil, torn

1 egg

100 grams feta cheese, crumbled

100 grams, about 1/2 cup,  almond flour

50 grams, about 1/4 cups, regular bread crumbs or panko

olive oil

1. Preheat oven to 400 degrees.

2. In a medium pan, saute onion in 1 tbsp. of olive oil, until translucent and just starting to brown.  Add garlic and cook for an additional minute.

3. Add the zucchini and stir and cook the zucchini is fully cooked, and there is minimal water left in the pan.  This should take about 10-15 minutes.  Add lemon zest and basil leaves and stir to distribute evenly.  Add salt and pepper to taste.

4. Let mixture cool slightly, until it can be handled.  Transfer mixture to a large bowl.  Add the egg, and crumbled feta and mix into the zucchini.  Add almond flour and panko until well distributed.  If the mixture still seems too loose, and cannot be formed into balls, add a little more panko.

5. Line a baking sheet with parchment paper.  With a tablespoon size spoon, scoop out zucchini mixture, form into a ball shape, and place on the prepared pan.  Repeat until all the zucchini mixture has been used.  Brush the top of all of the biscuits with a little more olive oil.

6. Bake for about 20 to 30 minutes, or until the biscuits are fully cooked through, and they are just starting to brown.


Beet and Walnut Dip

November 13, 2014

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If you think about it, Thanksgiving is really a holiday for vegetarians.  No, really!  Take out that turkey centerpiece, and what are you left with?  A vegetarian’s dream, that’s what.

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Not only can most dishes on the Thanksgiving table be vegetarian, but there is also the willingness to make vegetable dishes that are typically shunned.  Thanksgiving makes people adventurous!  Are brussels sprouts really on everyone’s dinner table on any other day but that certain Thursday in November?  Is cauliflower really that beloved?  Can you even pronounce rutabaga and parsnips in February?  Probably not, I gather (mostly from assumption), so we should all capitalize immediately!

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Including me!  I’m throwing beets into the mix!  Beets can be so intimidating, I know.  It’s the red.  But once an easy roasting is done, you are left with an earthy, root vegetable flavor that can serve as a blank palette for anything.

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Let’s be honest, this dip is perfect for the holiday plate.  It adds such a pop of color, for one.  But it also has an extremely balanced sweet, sour, salty flavor that it tastes amazing on pretty much anything I eat it with.  Especially the zucchini biscuits that I’m planning on posting next week.  Yep, we’re really taking these vegetarian Thanksgiving side dishes making by storm.  This is what I call a Thanksgiving teaser.

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Beet and Walnut Dip (recipe slightly adapted from 101 Cookbooks)

4 small/medium beets, or 3 large beets, washed and trimmed
5 plump Medjool dates
4 garlic cloves, peeled and smashed
juice of 1 lemon
1/2 cup chopped toasted walnuts
salt, to taste
3 tablespoons creme fraiche, plain yogurt, or sour cream

Preheat the oven to 400F with a rack in the center. Scrub the meets thoroughly, and wrap individually in aluminum foil, still wet.  Place all the beets on a baking sheet, and roast for 50-70 minutes, depending on the size of the beets.  You will know that the beets are fully cooked when you can easily stick a fork through the beets.

Place the dates in a glass bowl, and pour about 2 tbsp. of warm water over dates. Jostle around a bit, and soak for at least 10 minutes.

When the beets are cooked and cool enough to peel, remove the skins (they will slide right off) and chop into cubes. Place in a food processor with the dates, walnuts, garlic, and lemon juice. Puree until the texture is to your liking.  Add salt, to taste.

Serve swirled with the creme fraiche, and chill until ready to serve.


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