What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Hibiscus Honey Pomegranate Punch

Aug 28th, 2014 by Kat | Comments Off

6 hibiscus tea bags
1/2 cup honey
1 cup pomegranate juice
1 cup light rum
Pomegranate seeds, to garnish

In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add pomegranate juice, rum, and 2 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice with pomegranate seeds.

Print/PDF Version

Cherry Chocolate Sea Salt Cookies

Aug 28th, 2014 by Kat | Comments Off

(small batch; makes about 16 cookies)

1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon vanilla extract
1/4 cup olive oil
2 eggs
1/2 cup dried cherries
pinches of maldon sea salt, for finishing

Whisk together cocoa, sugar, flour, baking soda and salt. Stir in olive oil and eggs. When combined, fold in cherries. Wrap and chill in fridge at least 3 hours.

Preheat oven to 350F. Line baking sheets with silpat or parchment paper.

Scoop tablespoonfuls of dough and roll into balls. Sprinkle a bit of maldon sea salt on a plate and lightly touch the balls to the salt to pick it up. Arrange on lined baking sheet with room for spreading during baking. Bake immediately, for about 10 minutes. Let cool on the baking sheets for 10 minutes before completely cooling on wire racks.

Print/PDF Version

Blackberry Plum Pie with Spiced Pistachio Streusel

Aug 27th, 2014 by Kat | Comments Off

for the pastry
1 1/4 cups all-purpose flour
1 teaspoon saugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cold
3 tablespoons vegetable shortening
3-6 tablespoons ice cold water

for the fillings
1 pint blackberries
3 pounds damson/italian/fresh prune plums
1/2 cup sugar
4 tablespoons lemon juice
2tablespoon corn starch

for the streusel
2/3 cup sugar
1/2 cup all-purpose flour
1/3 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground clove
1/2 cup finely chopped pistachios

Prepare your crust: In a bowl, combine the flour, sugar and salt. Cut in the butter and shortening, blending until the mixture resembles coarse sand (with some larger pieces of butter). Add in three tablespoons of the ice water, using a fork to mix the dough together. Add more water, one tablespoon at a time, just until the dough comes together in a slightly crumbly ball. Turn the dough out to a lightly floured surface. Use your hands to shape the dough into a flattened disc. Wrap tightly in plastic wrap and refrigerate for a minimum of 2 hours (up to 24 hours).

Preheat your oven to 400F. On a lightly floured counter, roll out your pie dough to 1/4 inch thick. Spray a 9-inch tart pan with baking spray and then line with the rolled out dough, removing any excess and making a pretty rim. Refrigerate the crust until ready to fill.

Cut the plums in half and remove pit. Cut to a a 1/2 to 3/4 inch dice. Combine blackberries and plums with the sugar, lemon juice and corn starch. Gently toss to combine. Let sit while you prepare the streusel. Whisk together the sugar, flour, spices and sugar. Cut in the butter with your fingers or a fork until it looks like coarse sand. Sprinkle evenly over the plums in a light layer. Then sprinkle over the chopped pistachios.

Fill the chilled pie crust with the fruit filling and top with the streusel. Bake for 55-60 minutes, or until the fruit is bubbly and the topping is golden. Let cool for a minimum of 30 minutes before serving.

Print/PDF Version

Braised Red Potatoes with Lemon and Chives

Aug 24th, 2014 by Kat | Comments Off

1 1/2 pounds small red potatoes, unpeeled, halved
2 cups water
3 tablespoons unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
2 tablespoons minced fresh chives

Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.

Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.

Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.

Print/PDF Version

Peach Cantaloupe White Wine Sangria

Aug 22nd, 2014 by Kat | Comments Off

1/2 bottle (375 ml) dry white wine
1/4 cup triple sec
1/4 cup peach liqueur
splash of lemoncello
1/3 cantaloupe
2 peaches, ripe, but still firm

Chop the fruit to 3/4 to 1 inch pieces. Combine all the liquid ingredients and stir. Add fruit and refrigerate for a minimum of 4 hours but up to 24 hours is ok, to combine the flavors. Pour over ice to serve.

Print/PDF Version