Posts Tagged ‘recipes’

A Healthy Start To 2011: Pear, Apple and Fennel Salad

Pear, Apple and Fennel Salad
Pear, Apple and Fennel Salad
Pear, Apple and Fennel Salad
Ah, the new year – a time of fresh beginnings and long resolution lists that are already stressing you out (because really, how is ANYONE expected to commit to a healthy eating plan when all the holiday treats are still in the house???) So we promise not to start the year tempting you with a decadent dessert recipe, but rather offer up a salad as simple and refreshing as can be, compliments of food writer, stylist and photographer Aran Goyoaga. For more of Aran’s recipes (including a fantastic selection of gluten-free options), be sure to visit her blog, Cannelle Et Vanille. We’re thinking this is the perfect way to counteract that last piece of holiday fudge you just could not resist!

Pear, Apple and Fennel Salad
makes 4 servings

  • ~ 2 honeycrisp apples, thinly sliced
  • ~ 4 forelle pears, thinly sliced
  • ~ 2 fennel bulbs, cored and thinly sliced
  • ~ 1 cup fresh watercress
  • ~ 1 tsp dijon mustard
  • ~ 1 lemon, juiced
  • ~ 1 Tbs apple cider vinegar
  • ~ 1/4 cup olive oil
  • ~ 1/2 tsp salt
  • ~ 1/2 tsp freshly ground pepper

In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, pear and fennel, placing the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.

photos: © Aran Goyoaga

 

Brunch and Beyond: Simple, Savory and Superb Antipasto Tart

Antipasto Tart

We’re almost through the holiday festivity crunch… Just a few more days until New Year’s Day, and we find ourselves craving something healthier than the sweets we’ve indulged in since Thanksgiving. This Antipasto Tart by Tami Hardeman from Running with Tweezers answers the call for a tasty, healthy brunch or appetizer with a simplicity that won’t hold you hostage in the kitchen. Her ingredients were purchased on a whim at Trader Joe’s and offer plenty of room for swapping a favorite of your own. For other great recipes, visit Tami’s blog, voted best in Atlanta and recently featured in CNN’s Eatocracy.

Antipasto Tarts
serves 4 as a meal-sized portion

  • ~ 2 sheets pre-made puff pastry, thawed per instructions on the packaging
  • ~ 4 tablespoons basil pesto or olive tapenade
  • ~ 1 small jar capers, drained
  • ~ 1 jar marinated artichokes, drained and halved
  • ~ 1 small jar roasted red and yellow peppers, drained and rough chopped
  • ~ 1 small jar hearts of palm, drained and sliced
  • ~ 4 ounces goat cheese, softened to room temperature
  • ~ 1 generous handful pea shoots, washed and dried
  • ~ 2 tablespoons red wine vinegar
  • ~ 1 tablespoon extra virgin olive oil
  • ~ a pinch of truffle salt

Preheat the oven to 375º F. Place thawed puff pastry onto parchment paper on a baking sheet. Cut each sheet of thawed puff pastry into two rectangles. Score a border around each rectangle about 1/4- 1/2 inch wide to create the ridge when it bakes. Pierce the botton of the tart with a fork several times so the base won’t puff up.

Spread a tablespoon of pesto or tapenade onto the base of each pastry piece. Arrange an even amount of hearts of palm, artichoke, red peppers and capers onto each pastry piece. Bake for 12-15 minutes until starting to puff and turn brown. Add about an ounce of crumbled goat cheese to each tart and bake for 3-4 more minutes until the cheese is soft and the crust is golden brown. The time it takes to bake your tart will depend on your oven and what brand of puff pastry you use. Just check on the periodically toward the end of the baking time. Remove from oven and allow to cool for a minute or two – this will help get them off the parchment paper.

To serve: In a mixing bowl, toss pea shoot (or other greens of your choice), red wine vinegar and olive oil until it’s all thoroughly dressed. Garnish the top of the tart with the tangled greens. Sprinkle with truffle salt and serve.

 

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.

Holiday Cookie Exchange: Swedish Crescent Cookies

Swedish Crescent Cookies

We may all celebrate the holidays a bit differently, but one thing that seems to cross cultures and borders is a fondness for sweets. With a nod to tradition and an international twist, Katie Goodman from Good Life Eats takes our cookie exchange to Sweden with this recipe adapted from the novel The Recipe Club. These crescent cookies whip up in a snap while adding an elegance to your holiday festivities. Add some citrus zest (lemon, lime, or orange) for a little extra flavor or substitute different nuts for variations. Using a food processor to finely chop the nuts makes these cookies a breeze!

Swedish Crescent Cookies

Swedish Crescent Cookie
adapted from The Recipe Club
makes approximately 3 dozen cookies

Ingredients:

    • 1 cup unsalted butter, softened
    • 1/2 cup confectioner’s sugar, plus additional for coating
    • 1/4 tsp almond extract
    • 1 egg yolk
    • 2 1/2 cups all-purpose flour
    • 1 3/4 cup finely chopped almonds
    • zest of one lemon

    Directions:

    In a bowl, beat the butter and 1/2 cup sugar together until light and fluffy. Add the almond extract and egg yolk. Beat till combined. Slowly stir in the in the flour, nuts, and zest.

    Form the dough into a ball and flatten into a disc shape. Cover and chill for 2 hours.

    When you are ready to bake, preheat the oven to 375 degrees F. Line baking sheets with parchment paper. Remove a heaping tablespoon of dough at a time, shaping into crescent shapes. Arrange about 1 1/2 inches apart on prepared baking sheets. Bake until cookies are lightly golden around the edges, about 15-20 minutes. While still warm, coat the cookies with confectioners sugar. Transfer to a wire rack to cool.

    Showcase these yummy cookies on…
    Order any of these 4 plates or trays through Friday and get 10% off! Enter code: cookie3. Promotion ends Friday, Dec 3rd at midnight and applies only to the items shown below. Sorry, coupon may not be applied to previous purchases or combined with any other promotion.

     

Holiday Cookie Exchange: Kids, Cookies & Fun!

Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!
Sweet Paul: Kids, Cookies & Fun!

Get the kids involved in holiday cookie making fun! Our cookie exchange continues with sweet ideas for cookie & kids from Sweet Paul. Click on any image for an enlarged view of the page and recipe.

Showcase these yummy cookies on…
Order any of these 4 plates or cake stands through Friday and get 10% off! Enter code: cookie2. Promotion ends Friday, Nov 26th at midnight and applies only to the items shown above. Sorry, coupon may not be applied to previous purchases or combined with any other promotion.

 

Holiday Cookie Exchange: Butterscotch Oatmeal M&M Cookies

Butterscotch Oatmeal M&M Cookies
Butterscotch Oatmeal M&M Cookies (more…)

Give the Diet a Rest – Bring on Pumpkin Cinnamon Rolls!

Pumpkin Cinnamon Rolls with Cream Cheese Icing
The weather is taking a turn towards fall and we must have these NOW! Who doesn’t love a warm cinnamon roll? But to add pumpkin and cream cheese frosting? Oh my – we’re in! This delish breakfast treat come to us compliments of Katie Goodman of goodLife {eats}. Be sure to check out her website for a printable copy of this recipe and browse through even more of her tempting recipes. A little unsure about working with yeast? Katie gets us started with her top 5 tips for baking with yeast. Thanks Katie! (more…)

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.

(more…)

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