Posts Tagged ‘recipe’

Baby It’s Cold Outside! Warm Up With Apple Beignets

Apple Beignets
Whether greeting cold carolers or for a frosty Christmas morning treat, apple beignets and hot cider can warm up any crowd. You may not even have to leave the comfort of your pantry to whip up this scrumptious alternative to a traditional donut! Chef/food stylist Molly Shuster and photographer Jamie Beck make this magic from a discovery in a vintage Gourmet magazine which is the perfect accompaniment to hot cider spiced with cinnamon, a sprinkle of nutmeg an twist of lemon. For more recipes from Molly, visit her website Molly From The Cape, and be sure to check out Jamie’s fantastic From Me To You photography blog that features more of their collaborations.

Apple Beignets
In a bowl, mix together flour, 1 tsp. sugar and a pinch of salt. Stir in 2 eggs, lightly beaten, milk, melted butter and vanilla.

Apple Beignets
Beat the batter until it is smooth and let it stand at room temperature for about 20 minutes.

Apple Beignets
Peel and core 5 or 6 cooking apples and cut them into fairly thick slices.

Apple Beignets

Apple Beignets
Dip the apple rings into the batter and drop them, a few at a time, into deep fat heated to 345º F to 355 º F. Fry the rings for about 2 minutes on each side or until golden brown.

Apple Beignets
Remove with a slotted spoon and drain them on paper towels.

Apple Beignets
Coat them with a mixture of 1 cup sugar and 1 ½ tsp. cinnamon and serve them hot!

Apple Beignets

Apple Beignets

  • ~ 1 ½ cup flour
  • ~ 1 cup plus 1 tsp. sugar
  • ~ 1 pinch of salt
  • ~ 1 ½ tsp. cinnamon
  • ~ 2 eggs
  • ~ 1 ½ cup milk
  • ~ 2 tsp. melted butter
  • ~ ¼ tsp. vanilla
  • ~ 5-6 cooking apples

In a bowl, mix together flour, 1 tsp. sugar and a pinch of salt. Stir in 2 eggs, lightly beaten, milk, melted butter and vanilla. Beat the batter until it is smooth and let it stand at room temperature for about 20 minutes.

Peel and core 5 or 6 cooking apples and cut them into fairly thick slices. Dip the apple rings into the batter and drop them, a few at a time, into deep fat heated to 345º F to 355 º F. Fry the rings for about 2 minutes on each side or until golden brown. Remove with a slotted spoon and drain them on paper towels.

Coat them with a mixture of 1 cup sugar and cinnamon and serve them hot (also good with a sprinkling of finely chopped walnuts and a scoop of vanilla ice cream.

 

Activity Ideas for Kids: Make, Bake, Take and Fake Fun!

Gumdrop Pops from Martha Stewart

For children, the magic of the Christmas season seems to never end. On the flip side, the expanse of time known as “winter break” seems never ending for parents, with days filled with sibling squabbles and constant complaints of boredom. Beat those winter break blues with a few activity ideas that will keep things merry and bright (and preserve mom and dad’s sanity!)

To Make: Gumdrop Pops from Martha Stewart
Children love creating and watching these colorful confections come to life. Wrap the candy pops in cellophane bags and then attach to gifts or bring along for last minute play date gifts. Fun for children of all ages (and a great way to use up leftover gum drops from gingerbread house projects!)

Sweet Tortilla Snowflakes from Family Fun Magazine
To Bake: Sweet Tortilla Snowflakes from Family Fun Magazine
Simple, sweet, fun. If they can use a scissor, they can make these tasty treats. Bonus for mom – this is one craft project that you won’t have to worry about saving through the years. Take a picture to preserve the memory – like a real snowflake, they’ll be gone before you know!

“Sewing Lesson” Tiny Gingerbread House from craftypod.com
To Take: “Sewing Lesson” Tiny Gingerbread House from craftypod.com
Older children will enjoy learning sewing skills while creating this cute little gingerbread houses out of plastic canvas, yarn and needle. Use different colors and fun details to make a village, decorate a tree or use to embellish gifts to friends or teachers.

Faux Snow from Scrumdillydo
To Fake: Faux Snow from Scrumdillydo
If the temps are too cold play outdoors or if snow doesn’t fall where you live, turn to this cool mix of science, craft, math and art. Fun to make and play with, we love the idea of getting Dad involved in this one so you can treat yourself to some much needed “me” time.

 

A Savory Taste of France: Herbs de Provence Roast Chicken

Herbs de Provence Roast Chicken
An early Fall chill in the air has us craving something warm, hearty and richly satisfying. Head to your local farmer’s market for inspiration and stock up on fresh produce, herbs and meats to create this divinely basic but delicious recipe compliments of chef and food stylist Molly Shuster with luscious photography from Jamie Beck. For more recipes from Molly, visit her website Molly From The Cape, and be sure to check out Jamie’s fantastic From Me To You photography blog that also features more of their collaborations.

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After a Long Day at School, Treat Them!

Picky Palate Honeyed Apple Peanut Butter Tart

Chances are that if you have younger kids, they either just started or are about to start back in school and are STARVING the moment they get back home. We’re all for creative inspiration in the kitchen, and we’re loving this play on traditional apples and peanut butter from Jenny Flake of Picky Palate. It’s a sweet (and certainly yummy) way to reward them after a hard day of readin’ and ‘rithmetic. So why not surprise your kids with something unexpected when they walk in the door? Who knows, it might even fuel them to finish their homework faster!

Picky Palate Honeyed Apple Peanut Butter Tart

Here is your simple line up of ingredients….

Picky Palate Honeyed Apple Peanut Butter Tart

Lay out your puff pastry onto a nice baking sheet.

Picky Palate Honeyed Apple Peanut Butter Tart

Peanut butter and honey time!

Picky Palate Honeyed Apple Peanut Butter Tart

Spread peanut butter mixture over each square of pastry.

Picky Palate Honeyed Apple Peanut Butter Tart

Slice your beautiful apples…

Picky Palate Honeyed Apple Peanut Butter Tart

…..and layer them over the peanut butter.

Picky Palate Honeyed Apple Peanut Butter Tart

Drizzle warm honey over your apples….

Picky Palate Honeyed Apple Peanut Butter Tart

sprinkle with sugar and it’s time to bake!

Picky Palate Honeyed Apple Peanut Butter Tart

Ahhhh, gorgeous…..and delish too!

Honeyed Apple Peanut Butter Tart

  • 1 sheet Puff Pastry, thawed
  • heaping 1/2 Cup creamy peanut butter
  • 2 Tablespoons honey, warmed plus 4 Tablespoons for drizzling
  • 2 apples of choice, sliced thinly
  • 2 Tablespoons granulated sugar
  • Powdered sugar for dusting

Preheat oven to 350 degrees F. Slice puff pastry dough into 3 equal size rectangles and place onto a silpat lined baking sheet. Warm peanut butter in a microwave safe bowl until liquid like. Drizzle in 2 Tablespoons of honey, stir then spread evenly over 3 pastry rectangles leaving 1/2 inch border around edges. Layer apple slices neatly over top of peanut butter, drizzle with warm honey, sprinkle with sugar then bake for 30-35 minutes or until pastry is lightly browned and puffed around the edges. Let cool completely then drizzle with additional warm honey if desired and powdered sugar. Serve as whole tarts or cut each tart into fourths.

Makes 3 full tarts or 12 slices

Shutters on the Beach

Shutters on the Beach

Perfectly located steps off the sand in Santa Monica lies Shutters on the Beach, a posh boutique seaside resort known for its luxurious guest rooms and 1920′s Cape Cod inspired d?©cor. Beach Cottage style furnishings and a gracious staff make this quaint hotel feel more like a warm, inviting upscale home rather than a stuffy hotel. If you are in the area, stop in for a farmers’ market-fresh casual fare in one of the two restaurants on the property. Superb ocean views and breezes create a delightful dining experience. We have selected a simple Mediterranean salad that takes advantage of the fresh ingredients available during the warm summer months from Shutters The Summertime Anytime Cookbook. The addition of a little protein (Shutters uses lamb loin, but grilled steak or fish would also marry well) makes this colorful salad hearty enough for a meal. Add a little crusty bread and enjoy an evening dining outside.

Sliced Mediterranean Lamb Loin Salad

Serves 4
Submitted by Tiffany Harris

  • 2 teaspoons grapeseed oil
  • 1 pound boneless lamb loin
  • Kosher salt and freshly ground black pepper
  • 4 cups mixed baby greens
  • 1 English cucumber, peeled and diced
  • 3 medium heirloom tomatoes, cut into wedges
  • 1/2 red onion, thinly sliced
  • 1/2 cup pitted kalamata or nicoise olives, halved
  • Red Wine Vinaigrette (below)
  • 8 ounces feta cheese, crumbled

1. Heat a medium skillet over high heat until very hot. Add the grapeseed oil and swirl to coat bottom. Season the lamb loin generously with salt and pepper and add it to the pan. Sear the lamb until well browned on all sides and medium rare inside, about 8 to 10 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes before slicing thinly.

2. In a large bowl, toss the greens, cucumber, tomato wedges, onion, and olives with about 1/3 cup of the vinaigrette (or more to taste). Arrange a mound of salad on each serving plate and top with slices of lamb. Sprinkle with feta cheese.

Red Wine Vinaigrette

  • 1 medium shallot, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup grapeseed oil

In a medium bowl, whisk together the shallot, red wine and sherry vinegars, mustard, salt, and pepper. Whisk in the oil in a slow stream to emulsify. Adjust the seasoning to taste. Store refrigerated in an airtight container for up to 1 week.