It’s that love-ly time of year again folks, when love is in the air and a romantic dinner and evening in with your significant other is on the menu. And we all know what Valentine’s Day is all about…wine, chocolate, strawberries and a special sweet dessert!
I created this recipe for a Blood Orange Olive Oil Cake with Strawberry Chocolate Balsamic Sauce that will impress your sweetie and top off a romantic dinner along with a glass of champagne..hope you enjoy and indulge on this special day 😉
A LOVELY dessert made with Blood Orange olive oil and Chocolate Balsamic Vinegar and fresh strawberries and LOTS OF LOVE <3
Ingredients
BLOOD ORANGE OLIVE OIL CAKE:
1 tablespoon butter, for greasing pan
¼ cup sugar
2 eggs
1/3 cup Seven Barrels Blood Orange Olive Oil
1 teaspoon vanilla extract
Juice from 1 blood orange
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
CHOCOLATE BALSAMIC STRAWBERRY SAUCE:
½ cup Seven Barrels Chocolate Balsamic Vinegar
1 cup chocolate syrup
1 pint strawberries, stemmed and sliced
Instructions
BLOOD ORANGE OLIVE OIL CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan or 8-inch loaf pan with butter.
In a stand mixer or large bowl with hand mixer, mix together the sugar and eggs on medium speed until lightly blended.
Drizzle in the Seven Barrels Blood Orange olive oil and vanilla and mix together until smooth. Add the blood orange juice in and mix into the batter.
Sift the flour into a mixing bowl and add baking powder, soda and salt. Add to the wet batter in small increments and mix on low to incorporate. Scrape the sides with a spatula and make sure all wet and dry ingredients are blended well.
Pour the batter into the cake pan and bake for 25-30 minutes. Let the cake cool on a wire rack for 5 minutes or so, then remove cake from the pan and let cool completely on the wire rack before serving.
CHOCOLATE BALSAMIC STRAWBERRY SAUCE:
Add the Seven Barrels Chocolate Balsamic vinegar and chocolate syrup to a medium saucepan over medium-low heat and cook for about 5 minutes until heated through and blended.
Add the sliced strawberries to the chocolate sauce and mix together. Serve the sauce warm over Blood Orange Olive Oil cake or over ice cream.
The New Year has arrived, and what a year 2017 was! I had some amazing food styling, photography, recipe development and blogging projects for some amazing clients. Here is some of my recent work and here’s to a New Year 2018 full of more great work, clients, adventures and new connections!
Food Styling for Lilly Pulitzer, NYC
I recently had the opportunity to do food and prop styling for Lilly Pulitzer’s 2018 social media campaign..I styled the photos with beautiful fruit, flowers, desserts, champagne, flowers, glitter and more which made some gorgeous colorful photos! Stay tuned as the campaign launches on @lillypulitzer social media pages.
Cocktail Styling for Ketel One Vodka / Transistor Studios
Photography for Locale Market / Farmtable Cucina Restaurant, St Pete FL
Some of my favorite shots from an awesome photo shoot in October 2017 – including food, chef and restaurant staff portraits, and restaurant and event photography for one of my favorite restaurants in St Pete Florida, Farmtable Cucina.
Levana Meal Replacement
Food styling and photography for Levana Meal Replacement packaging, website and marketing materials – check out their website here
Steviva
Recipe development, food styling and photography for Stevia Brands Blogger Recipe Challenge – my Kung Pao Beefwith Cauliflower Rice recipe won the Grand Prize and First Place for the Entree category! Click here for the recipe
TresOmega Pasta
Recipe development, food styling and photography for TresOmega Pasta Blogger Recipe Challenge. I made a delicious One Pot Chili Mac Soup using their gluten free pasta that turned out amazing! Winners to be announced in January so stay tuned! Click here for the recipe
JSL Foods / Fortune Noodles
Recipe development, food styling and photography for JSL Foods/Fortune Udon Noodles Blogger Recipe Challenge. I made a delicious Spicy Pork + Kale Udon Noodle Soup that’s the perfect comfort food for Winter. Winners to be announced in January so stay tuned! Click here for the recipe
Seven Barrels Recipes, Food Styling + Photography
Food styling, recipe development and photography for Seven Barrels website, social media and email marketing Spring, Summer, Fall and Winter campaigns. I created some recipes pairing their premium infused olive oils and vinegars into some delicious flavor combinations. Some new recipes I created, styled and shot for Winter: Sheet Pan Roasted Chicken and Vegetables and some delicious Zucchini Noodles with Roasted Eggplant, Feta, Pomegranate and Mint, using their Blood Orange Olive Oil and Black Currant Balsamic Vinegar.
For 2017, I developed recipes to highlight and celebrate the seasonal ingredients: for Spring with Sriracha Mango Shrimp Summer Bowls, and Sriracha Mango Grilled Wings; Summer with Peach and Tomato Gazpacho and Stuffed Roasted Tomatoes, Thanksgiving with Wild Rice Turkey Bowl w/ Oranges + Cranberries, and Sausage, Mushroom + Cheese Turnovers, and the Holidays with Truffle Steak Au Poivre, and Crispy Truffle Parmesan Potato Stacks. What a year of deliciousness!
Food Styling for Arnold Bread / Chef Tom Colicchio TV and Video cooking segments and live interviews – Arnold Bread live cooking demos “Build a Better Sandwich” campaign featuring Chef Tom Colicchio
(CLICK LINKS TO VIEW VIDEOS)
I recently did some recipes for my client 7 Barrels for their holiday promotional marketing and social media campaign. Featuring their Traditional Balsamic Vinegar, White Balsamic Vinegar and White Truffle Extra Virgin Olive Oil, I created this delicious Truffle Steak Au Poivre and some amazing Cheesy Truffle Potato Stacks. Perfect for a chilly Winter evening, special occasion or holiday celebration! This steak is so tender and melts in your mouth! This Truffle Steak Au Poivre has a crust made with crushed black peppercorns, cooked in butter and 7 Barrels White Truffle Oil, then drizzled with a luscious pan sauce made with 7 Barrels traditional balsamic vinegar, shallots, beef broth and more butter, sprinkled with coarse sea salt and chopped fresh herbs. Divine! These Cheesy Truffle Potato Stacks are so delicious and cute you won’t be able to eat just one. Thin sliced potatoes stacked and roasted in a muffin tin with luscious butter, truffle oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt. YUM!
Truffle Steak Au Poivre + Cheesy Truffle Potato Stacks
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4
These delicious steaks and cheesy potato stacks are made with luscious 7 Barrels truffle oil, traditional balsamic and white balsamic vinegar. The perfect combination for an elegant holiday dinner or special occasion.
Ingredients
Truffle Steak Au Poivre Ingredients:
2 (8-ounce) NY Strip Steaks, 1 inch thick, trimmed
1 teaspoon coarse sea salt (Maldon or Fleur de Sel)
2 tablespoons cracked peppercorns (black or mixed)
1 tablespoon Seven Barrels Truffle Olive Oil
2 tablespoons unsalted butter, divided
1/3 cup shallots, finely chopped
½ cup low-sodium beef broth
2 tablespoons Seven Barrels Traditional Dark Balsamic vinegar
Coarse sea salt and chopped herbs, for garnish (optional)
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling
Instructions
Make the Steak:
Heat a large cast iron skillet over high heat. Pat steaks dry with paper towels and sprinkle with salt evenly.
Crack the peppercorns with the back of a heavy skillet or spice grinder (coarsely ground) and press onto both sides of the steaks.
Add Seven Barrels Truffle olive oil and 1 tablespoon of butter to the cast iron skillet; swirl to melt and coat the pan.
Place the steaks in the heated skillet and cook 3 minutes on each side (for medium-rare), drizzling olive oil and butter from the pan over the top of the steaks with a spoon while cooking to get a nice brown sear. Remove the steaks from the pan and let rest for 5 minutes to let juices resettle, then cut each steak in half.
While the steaks are resting, add the shallots to the pan and sauté for a minute or two until slightly tender and golden.
Stir in the beef broth and Seven Barrels Traditional Dark Balsamic vinegar, scraping the pan to loosen the browned bits. Bring to a boil and cook for 2 minutes and reduce liquid by half. Remove from heat; stir in remaining tablespoon of butter to make the balsamic pan sauce. Garnish with additional coarse sea salt and fresh herbs, if desired.
Serve immediately with a side of vegetables (mashed potatoes, sautéed asparagus or green beans), a simple mixed greens salad with Seven Barrels olive oil and balsamic vinegar, and a glass of full-bodied red wine (Cabernet Sauvignon).
Make the Cheesy Truffle Potato Stacks:
Preheat the oven 400 degrees F.
Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
2017 was a long year with ups and downs but we all got through it and I’m ready for another year full of blessings, happiness, friends and family and new beginnings!
I have some really cool plans coming up with work in Florida (and of course NYC), and I’ll be posting my new foodie adventures, recipes and photos on the blog and social media so be sure to check out my pages on @artfulgourmet to follow along! (hint: beach, sun, cocktails, coastal road trips and seafood ahead!)
Wishing each and everyone of you a fantastic year #2018!
My top posts on #Instagram featured Llots of #food and drinks of course – here’s to lots more of that in the New Year #2018! And thanks for the likes 😉 #2017bestnine #instagram ????????✨
And be sure to check out my food styling and photography portfolio for new delicious images I’ve styled and shot for my clients in the New Year at http://kristenhess.com 🙂
I love soup in the winter time because it’s a great way to warm up in the freezing weather, and a delicious, healthy thing to eat after all the heavy food from the holidays. And I especially love noodle soup with lots of veggies, meat and seasonings.
I recently was invited to join the blogger recipe challenge for JSL Foods to create a unique soup recipe using their Fortune Udon Noodles.
I created a soup recipe using their Mushroom Udon noodles – they are so good and easy to make! They are fresh and pre-cooked, perfect for a soup or stir fry and fortified with Omega-3 and have no MSG.
You simply add the noodles to some water and add the flavor packet provided, then cook for a few minutes after the water comes to a boil. Alternatively you can microwave the noodles in just 3 minutes and then add it to your soup base.
After the noodles were done, I set them aside and made the Spicy Pork mixture to go in the soup. First I added all the seasonings and spices, sriracha, fish sauce, soy sauce and togarashi seasoning (a Japanese spicy pepper seasoning you can find online) to the ground pork and sautéed over medium-high heat until cooked through.
Then I returned the pot of cooked noodles to the burner, added some chicken broth, fresh chopped kale, yellow sweet corn and a little more garlic salt and pepper and let that cook until the kale wilted and the corn was heated through. I added the cooked spicy pork mixture back into the pot with the noodles, kale and corn and let it simmer for another 5-10 minutes on low heat to let all the flavors meld together.
And voila! A super delicious and healthy soup for the winter with a great combination of flavors from the mushroom Udon noodles, the spicy pork, the fresh kale and corn, all topped with more sliced green onions, togarashi seasoning and a pat of butter to give it another layer of silky flavor and dash of sweetness to cool the heat from the spicy broth.
This is spicy and delicious mushroom Udon noodle soup - topped with a spicy pork mixture, kale, corn, garlic and green onions to make a savory soup perfect for winter.
Ingredients
1 package Fortune Udon noodles, mushroom flavor
1 tablespoon vegetable or peanut oil
1 tablespoon sesame oil
1 pound ground pork
1 1/2 tablespoons garlic, minced
1 tablespoon ginger paste
1 teaspoon lemongrass, minced
1 teaspoon fish sauce
2 tablespoons soy sauce
2 tablespoons Sriracha
1 tablespoon Togarashi seasoning
Black pepper, to taste
4 cups chicken broth
1 teaspoon garlic salt
1 (11 ounce) can sweet yellow corn
3-4 large handfuls kale, chopped
2 green onions, sliced
Butter, for garnish (optional)
Instructions
Cook the Fortune Udon noodles in a large pot according to package directions (add 1 1/4 cups of boiling water and seasoning packet to the noodles and simmer for 3 minutes). Set aside.
Heat the oil in a medium saute pan over medium high heat, add the ground pork, garlic, ginger, lemongrass, fish sauce, soy sauce, Sriracha, Togarashi seasoning and black pepper and cook for about 5 minutes or so until the pork is cooked all the way through.
Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.
Add the cooked spicy pork mixture and stir together, simmering for a few more minutes until the flavors are blended through the soup.
Serve the Udon noodle soup immediately and garnish with additional sliced green onions and a pat of butter until melted, for garnish.
You can also try their other flavors in chicken and original flavor – check out their website and social media pages for more info on their products. You can purchase JSL Foods products at the following stores: Hannaford’s, Price Rite, and Shop Rite.
Disclosure: This is a sponsored post and I received products from the client to develop and test a recipe and create photos and copy for the post. All recipes, images, copy and opinions are my own. Do feel free to share this post, but please make sure to link back to this page and give credit to me as “Kristen Hess/The Artful Gourmet” for any photos, recipes and copy shared online.
So we are full swing in the midst of the holiday season – the most wonderful time of the year! Food, cocktails, friends, family, traveling, gifts, and a whirlwind of social activities can sometimes be a little crazy and exhausting, so I’ve rounded up a few of my favorite things to help make your holiday entertaining a little easier, stylish and a whole lot more fun (and tasty!)
Wishing you all a safe and happy holiday and amazing New Year 2018!
xo Kristen
Entertainers Gift Box
Who doesn’t love a cozy and fantastic party with a gorgeous cheese board as a centerpiece? This Entertainer’s Gift Box is perfect for a cocktail party bursting with classic goodies like Marcona almonds from Spain, an olive wood serving bowl, sweet and savory spreads: Orange and Fig Jam, Pepper Jelly and Mango Chutney and Cracked Pepper gourmet wafer crackers.
The perfect accompaniment for an assortment of cheese, prosciutto, salami, fruit and nibbles – and a beautiful addition for your holiday table!
$60, UncommonGoods.com
Marble and Mango Wood Serving Board Set
This Marble and Mango Wood Serving Board Set is perfect for entertaining and goes hand and hand with the Entertainer’s Gift Box to display all that delicious cheese, crackers, salami, nuts and spreads! One side is marble and one side is wood, making it attractive and functional at the same time.
Pair fresh bread and crackers on the wood board with cheese on the chilled marble, or sushi on the cool side with tempura vegetables on the wood. The on-point arrow design unifies the two sections, integrating the contrasting materials. Foam pads on the bottom protect your tabletop. It makes a stylish addition to your tablescape or distinctive hostess gift.
$55, UncommonGoods.com
Reclaimed Wood Cookbook Stand
This rustic Reclaimed Wood Cookbook Stand is a beautiful addition to your kitchen and handy tool to view recipes on your iPad or to hold a traditional cookbook.
It has a sturdy wood base and back and collapses or expands to lay it flat or prop it up on your counter.
Designed by Stacy Borocz, who has a carefully curated collection of antique and repurposed home furnishings and culinary accents for over a decade. She attends local markets and old homes, barns and warehouses to find the architectural elements for her designs, and no two pieces are exactly alike.
These imported Enchante Wine Coupe glasses by Anthropologie are gilded in a gold design and also come in stemless water glasses, stemmed champagne flutes and a small bowl. A gorgeous way to serve cocktails and snacks and ring in the New Year!
$20, Anthropologie
Winter Solstice Cocktail Kit
This fun Winter Solstice Cocktail Kit comes with all the right ingredients to serve up these citrusy refreshing drinks for your next holiday party – including the brandy, rum, bitters, orange liqueur and glasses. Simply add fresh fruit and juice and voila! you’ve got an amazing cocktail to entertain your friends with.
WINTER SOLSTICE
1.5 oz brandy
.5 oz rum
.25 oz orange liqueur
.75 oz fresh lemon juice
.5 oz simple syrup
1-2 dashes bitters
Orange wheel, for garnish
DIRECTIONS
1. In a cocktail shaker with ice, combine brandy, rum, orange liqueur, lemon juice, simple syrup and bitters.
2. Shake until blended and well-chilled.
3. Strain into a couple glass and garnish with orange wheel.
The Party Food Bible cookbook is the ultimate resource for all things holiday entertaining. With over 565 recipes served up on everything from skewers to spoons, for fun and flavorful mini hors d’oeuvres, amuse-bouches, small bites and finger foods, stylish cocktails and desserts, you are sure to find some inspiration for your next holiday cocktail party!
$14 Amazon.com
Moonglow Cocktail Shaker
This Moonglow Cocktail Shaker is a beautiful way to stir, shake and serve all your holiday cocktails in style!
$39 Anthropologie.com
Classic Dry Martini
1 2/3 oz Gin
1/3 oz Dry Vermouth
Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.
Sweet and Spicy Mixed Nuts
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
Preheat oven to 350 degrees F.
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.
Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.
Makes 2 cups.
Mini Sweet and Savory Tarts
These Mini Sweet and Savory Tarts I created are perfect for a holiday party! I made sweet mini cranberry apple almond tarts and savory bacon, veggie and cheese tarts but feel free to experiment with the fillings and flavors..so cute and easy to make!
Parmesan Artichoke Dip
This Parmesan Artichoke Dip with Homemade Pita Chips is one of my favorite holiday appetizers. Brimming with creamy cheese, roasted garlic, and tons of savory juicy artichokes with crispy homemade chips for dipping – this one will fly off your holiday table!
Truffled Potato Stacks
These Truffled Potato Stacks are crispy and savory and buttery and delicious! Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping – they make a perfect appetizer or side dish to your holiday meal!
4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling
Preheat the oven 400 degrees F. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
Serves 6 (approx. 2 stacks per person).
New Year’s Soup
A hearty and delicious traditional soup served on New Years Day – with black eyed peas and collard greens and ham for good luck and financial blessings for the New Year.
Ingredients
2 (15.8-ounce) cans black-eyed peas, undrained
3 (14-ounce) cans chicken broth
2 (14-1/2-ounce) cans diced tomatoes
1/2 cup chopped onion
2 celery stalks, chopped
4 cloves garlic, minced
2 cups diced cooked ham
1 teaspoon salt
1 teaspoon black pepper
3 cups chopped fresh collard greens
Hot sauce for splashing
Instructions
In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.
Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.
Recipe by Mr. Food.com
Lobster Pies
These luscious Lobster Pies are decadent, delicious and the perfect way to celebrate the holidays and New Year. Bathed in a buttery creamy sherry sauce and filled with tons of fresh lobster and parmesan cheese then baked with a butter crunchy cracker crust. Divine, elegant and oh so good. Indulge!
Bacon, Cheese & Pepper Quiche with Hashbrown Crust
This is a delicious spin on a holiday brunch quiche – you simply line a springform pan with shredded hash browns and cook until lightly browned, then add your quiche ingredients until bubbly and cheese is melty. Perfect for a New Year’s Day brunch or casual lunch with friends.
Ingredients
For the Hash Brown Crust:
1 large package frozen hash browns, thawed and squeezed dry
2 tablespoons butter, melted
1 egg, whisked
A dash of onion flakes, garlic powder and dill seasoning, to taste
Sea salt & pepper, to taste
For the Quiche:
3/4 cup red, orange and yellow bell peppers, diced
1/2 cup red onion, diced
8 eggs
1/4 cup 1-2% milk
1/4 cup light cream
1 cup Mozzarella cheese, shredded
1/2 cup cheddar cheese, diced
8 slices bacon, cooked and crumbled
Instructions
For the Hash Brown Crust:
Preheat oven to 400 degrees F.
Brush a small amount of oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
Combine the hash browns, melted butter, egg and spices in a bowl and place them in the pan pushing them up the sides to make a 1 inch crust for the quiche.
Bake for 20-25 minutes or until the hash browns get lightly browned and crispy.
For the Quiche:
In a small pan, over low/medium heat, add a tablespoon of oil and sauté the peppers and onions, for 8-10 minutes or until soft and translucent. Set aside to cool.
In a bowl, combine the eggs, cream, milk, cheese and cooked bacon. Add cooled peppers and onions, season with salt and pepper and pour into the precooked hash brown crust in the springform pan.
Reduce the heat to 350 and bake for another 45 minutes.
Serve hot or at room temperature, cut into wedges with a side of fruit salad and toasted holiday bread and butter.
Who says you can’t eat, drink, and be merry all at once? Tis the season for boozy brunches, family gatherings and holiday feasts after all. If you’re looking to kick up your next party platter, boozy brunch or family gathering – Smirnoff Ice has you covered. Here are some fun and delicious Smirnoff Ice cocktail and appetizer recipes using Smirnoff Ice Original, Smirnoff Ice Strawberry, and Smirnoff Ice Green Apple – perfect fruity and citrus flavors that will steal the show whether you’re hosting or just bringing a dish to the party!
The holidays are rapidly approaching and we all need a few fun ideas for gifting, now don’t we? This hot list below is full of great holiday gift ideas and things I love, perfect for your friends, family and coworkers – whether they love pampering, cooking, or just relaxing and having a cocktail by the fire, there’s a gift on this list they’re gonna love too!
Perfect-sized lowball glasses for whiskey and mixed cocktail drinks monogrammed with gold metallic vinyl will look stunning on display on your holiday table or bar cart.
Seoulscrub’s collections – defined by all-natural ingredients, fragrant scents and nourishing benefits are crafted to stimulate circulation and leave skin with a spa-fresh glow. The set includes 5 assorted scrubs including: Lemon Blossom, Creamy Coconut, Peppermint, Sea Mist and Suede Vetiver. YUM! You should also get Dermatologist to check for skin cancer before you start using any products.
This gift-worthy Sparkling Cocktail Kit includes a beautiful sparkling wine, craft gin, Washington D.C. limoncello and a bittersweet, floral liqueur. Basically everything needed to mix up swanky cocktails like a French 75, floral Spritzer or Limoncello Sparkler.
It also includes a set of four stemless shatterproof Champagne flutes from Govino, designed with a divot for your thumb – perfect way to celebrate the holidays!
The black CUBE+ Lifestyle Action Camera from Polaroid makes it easier than ever to record and share all of life’s adventures. It has a built in video camera that shoots 1440p video at 30 fps, 1080p video up to 60 fps, and 720p video at 120 fps for slow-motion capture. Additionally, the camera captures up to 8MP still images. The CUBE+ also adds image stabilization for smoother looking video and built-in Wi-Fi for syncing with the CUBE+ app for iOS and Android devices. Super cool for any adventure loving photography buff!
Six handcrafted cupcakes made from recipes in Melissa’s new cookbook! Includes Electric Tie-Dye, Ice Cream Sundae, gooey S’mores, Babka, toasty Caramel Coconut & sweet Sugar Cookie. The Dream Team is an exclusive first taste of a few favorite recipes from CAKES by Melissa! cookbook.
Their ceramic mini fondue is perfect for sharing a quick fondue or tabletop tapas for two. Dunk rustic bread into melted cheese, swirl fruit in chocolate or enjoy a breakfast fondue of waffles dipped in warm syrup. Made of ceramic with a rubber wood base, it includes two stainless-steel fondue forks with wood handles and the pot is microwavable making it easy to melt chocolate or cheese.
For someone special, send them this awesome box of gourmet treats in a festive gift box including Harry & David 2014 Ross Lane Blend Red, mulling spices, cheese, mixed nuts, Moose Munch popcorn, cookies, crackers and jam for this you can use a good blender from the best blender under 100 list so is affordable to you.
A mouth-watering selection of premium chocolate bonbons packed in Jacques’ custom-made signature gift boxes. There is something for everyone with flavor schemes ranging from caramels, pralines, fruits, wine, teas, along with special edition holiday bon bons and a Happy Holidays Sleeve. Gorgeous flavors inside too: Spiced Wine (Milk), Swirls of Spiced Wine in Milk Chocolate, Merry Mint (Dark) , Mistletoe Mint in Dark Chocolate, Eggnog (White, and Creamy Eggnog in White Chocolate. YUM.
Perfect for special occasions, this imported Rose Gold Cake + Knife Set adds simple elegance to any table. Use it for your next celebration, or gift a set to a friend. Great for pies, quiches and cakes! And well, rose gold is just super cool and pretty too.
Made for the cocktail connoisseur or the amateur mixologist, this personalize cutting board is crafted from solid maple wood, and answers all your cocktail glassware, quantity and garnish questions engraved on the board. Made by J.K. Adams, who, for more than 65 years, has been handmaking beautiful, sustainably harvested wood pieces in Vermont.
For the cheese lover in your family, try sending them this classic cheese collection from Beecher’s Cheese – one of my favorite places in NYC! These three cheeses have been part of the Beecher’s repertoire since the beginning. Enjoy them all side by side for a perfect, full-flavored cheese plate. Includes
Beecher’s Flagship 1/3 lb, Beecher’s New Woman 1/3 lb, Beecher’s Marco Polo 1/3 lb, and Beecher’s Original Crackers. Perfect with wine for a holiday gathering!
The holidays are the perfect time for candles! And the candles at Bath and Body works are not only inexpensive but they have tons of yummy scents like Hot Cocoa and Cream, Spiced Apple Toddy, Campfire Donut and Vanilla Spiced Pear. Perfect way to spend a chilly evening cozied up by the fire with a cocktail.
Superfood Powders, Dr Smood
Dr Smood Superfood Powders would make a wonderful gift for the health and wellness-obsessed foodies on your list. They’re full of health-boosting goodness and are easy to use (they can be easily mixed into smoothies or juices, on yogurt or cereal or added to energy balls and no-bake treats).
There are a total of 13 beautifully packaged superfood powders, including Raw Cacao Powder, Spirulina Powder and Red Maca Powder. Each powder comes with an information packet, including a recipe and serving suggestions, and can be purchased at one of the five Dr Smood cafés in NYC or Miami.
This set of 6 handcrafted stone chillers comes in a hardwood tray with 2 tumblers and is perfect for chilling fine spirits without diluting them with ice. Fancy and perfect for the Scotch and Whiskey connoisseur in the family.
Cozy up with this sumptuously soft faux shearling throw and pillow set from Frontgate. Reversible with a down insert, is plush, soft, smooth and cozy… and great for movie night indoors with a hot chocolate or hot toddy!
My old friend and college roommate has just launched a new perfume line called CScents…she is a singer and musician, she even own a fender telecaster modern player, and has cleverly named all her scents around old classic songs like Juke Box Hero, Candy Girl and Strawberry Fields..brilliant!
Simple unscrew each of these containers (12 grams each) of salt varieties from the larger tower and get seasoning. Try them on their own, or mix and match the following flavors: Fennel Thyme Salt, Porcini Salt, Sagemary Salt, Caraway Salt, Vanilla Salt, Sumac Pepper Salt, Aleppo Chile Salt, Smoked Paprika Salt.
PLAY! By Sephora
These PLAY! by SEPHORA boxes includes a selection of subtle-yet-stunning makeup and skincare. A curated assortment of five trial-size samples, plus a beauty bonus, all in a collectable bag. Plus a PLAY! BOOK including how-to information and tips on the samples in your box and a PLAY! PASS redeemable for 50 extra Beauty Insider Points when used with a full-size purchase inside a local Sephora store. You can also subscribe to a $10/month subscription to receive different PLAY! boxes each month if you choose. FUN!
This Beaujolais Nouveau is fruity, with aromas of red berries and cherry. It is fresh, flavorful, round and unctuous and perfect for the holidays and Thanksgiving dinner! This wine pairs well with tapas, cheese, charcuterie, poultry and salmon. Recommended to be served slightly chilled.
Georges Duboeuf’s Beaujolais Nouveau is mainly sourced from the southern part of the Beaujolais region, which is a patchwork of terroir ranging from sand, clay and limestone to granite and schist. The difference in altitude and latitude can influence the style of wine. Georges Duboeuf and his team tasted more than five thousand samples over two weeks to craft this cuvée. Harvesting of this wine is done manually, in whole bunches, from vines that are over 20 years old.
This wine pairs well with tapas, cheese, charcuterie, poultry and salmon. Recommended to be served slightly chilled.
How cool is this foldable, packable pine table? It literally does come in a bag, and stretches out into an al fresco tabletop ready to host an entire picnic spread, whether at an outdoor concert, the park, the beach, or your backyard. Summer can’t come too soon 🙂
Perfect for the holidays to display all the gorgeous appetizers you are serving. And it’s made of slate, so you can personalize the message or label the food on the board. Love!
I just discovered an amazing new cafe and store in NYC called Dr Smood – have you seen it? If not, you need to go. Based out of Miami, Dr Smood is a health company that makes “Smart Food for a Good Mood” – and oh how you’re gonna love this place!
They make all their own juices, smoothies, organic products and delicious healthy food based on 6 moods – Power, Beauty, Immunity, Detox, Energy and Health, which you can choose based on your mood and feeling and what you want to gain from the experience.
I had the opportunity to visit the Flatiron location in NYC and had a delicious Organic Detox Juice #9, made with ginger, lemon, lime, raw honey, echinacea, and cayenne. Then for lunch I tried their Butternut Squash Soup, Turkey and Avocado sandwich on their homemade Performance Bread before browsing the beautiful cafe and store of amazing products including organic tea, coffee, chocolate, health and beauty supplements and organic dried foods.
Dr Smood’s Organic Superfood Powders
Dr Smood’s Organic Superfood Powders would make a wonderful gift for the health and wellness-obsessed foodies on your list. They’re full of health-boosting goodness and are easy to use (they can be easily mixed into smoothies or juices, on yogurt or cereal or added to energy balls and no-bake treats).
There are a total of 13 beautifully packaged superfood powders, including Raw Cacao Powder, Spirulina Powder and Red Maca Powder. Each powder comes with an information packet, including a recipe and serving suggestions, and can be purchased at one of the five Dr Smood cafés in NYC.
Dr Smood Red Maca Powder is an adaptogenic herb that helps the body to adjust to stress. Maca is an excellent source of phytochemicals and protein and helps to regulate the endocrine system and hormones, boost libido and increases energy, stamina and endurance. Enjoy maca in homemade granola or add it to tea, juice, smoothies, oatmeal or cereal. (SRP: $21.95)
Dr Smood Spirulina Powder contains over 60% complete protein—almost 3x as much as beef—and is one of the few good sources of plant-based B12. This algae can also boost your immunity and promote a healthy digestive tract. Use it to make a semi-raw soup with sweet potatoes and carrots, spirulina cacao clusters or add it to your favorite juice or smoothie. (SRP: $14.95)
Dr Smood Raw Cacao Powder contains approximately 40x more antioxidants than blueberries, which help the body to resist and repair damage from free radicals; plus it’s a natural mood booster and can promote beautiful skin, nails and hair. Use it to make hot cacao with coconut cream and almond milk this season and you will never want the standard version of hot chocolate again! You can also add it to coffee, yogurt, fresh fruits or smoothies. (SRP: $10.95)
I picked up a jar of the Red Maca powder at the store and created a new recipe for Maca Pumpkin Couscous w/ Shallots and Bacon and Crispy Sage that turned out absolutely delicious! Maca powder is a great supplement to add to sweet recipes like juices and smoothies and organic raw desserts, or savory recipes like soups, sauces, gravies, or to sprinkle on roasted veggies.
Maca Pumpkin Couscous w/ Shallots and Bacon and Crispy Sage
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: Serves 4.
Serving Size: 1 cup
A delicious and healthy way to incorporate Red Maca powder into a lovely fall savory dish. Roasted pumpkin, sautéed garlic and shallots and bacon tossed into a basil and herb couscous topped with crispy sage and pumpkin seeds.
Ingredients
1 small sugar pumpkins, halved, seeds removed, skin on
3 tablespoons olive or coconut oil, divided
Sea salt and freshly cracked black pepper
1 tablespoon Dr Smood Red Maca Superfood Powder
Dash of cayenne pepper
2 tablespoons maple syrup
2 shallots, sliced
1 garlic clove, chopped
6 slices of bacon, cooked, drained and crumbled
1 package of Near East Basil and Herb couscous
6-8 sage leaves
Roasted pepitas or pumpkin seeds, for garnish
Parmesan cheese, grated, for garnish
Instructions
Preheat oven to 400 degrees F.
Drizzle each pumpkin half with 1 tablespoon of oil. Season with salt and pepper, Red Maca powder and cayenne. Place the pumpkin halves cut side down onto a lightly greased baking sheet. Roast in oven for 1 hour, until fork tender and golden brown. Remove from oven and let cool for 5 minutes.
Remove skin from pumpkin, cut into 1-inch cubes and toss with maple syrup; set aside.
Meanwhile, bring a large saucepan of salted water to a boil. Cook the couscous according to package directions and set aside.
Cook bacon in oven on a large foil lined baking sheet for about 20 minutes until crispy and brown, drain and crumble; set aside.
Heat another tablespoon of oil in a sauté pan over medium heat; cook shallots and garlic for approximately 5 minutes until soft and golden (be careful not to burn!). Add sage leaves and sauté until crispy and browned.
Add the cooked pumpkin, bacon, garlic, shallots to the couscous and toss together.
Transfer to individual serving bowls, garnish with crispy sage, roasted pumpkin seeds and grated parmesan cheese.
Notes
You can also substitute roasted butternut squash or any other hearty veggies like eggplant, zucchini, mushrooms and bell peppers.
Omit the bacon and cheese to make it vegetarian and dairy free.
Here’s another fun easy recipe you can make when you have a sweet tooth:
Maca, Coconut and Cashew Granola (gluten-free, vegan)
1 1/2 cups gluten-free rolled oats
1 cup raw, unsalted cashews, coarsely chopped 1 cup coconut flakes
4 tablespoons pure maple syrup
2 tablespoons coconut oil
1 tablespoon Dr Smood Red Maca Superfood Powder
pinch Himalayan fine grain sea salt
Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment. Mix all ingredients in a bowl. Spread all ingredients in an even layer on a pan. Bake for 15 – 20 minutes. Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge.
Check out the gallery below to see more photos of their amazing store and food and products I discovered!
To find a Dr Smood cafe and retail store near you, please visit their website at http://drsmood.com
It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?
I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!
TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.
Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.
Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!
You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!
This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉
Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
Add cooked pasta to the pot in the last 5 minutes of cooking.
To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.
Notes
Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.
Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet.
