Luscious Brown Sugar Buttermilk Pie

Brown Sugar Buttermilk Pie

Brown Sugar Buttermilk Pie

This is a delicious, luscious custard pie that is one of my absolute favorite pies to make for the Thanksgiving holiday, and it is really simple to make.

The filling is made with buttermilk, vanilla, cinnamon, nutmeg and browned butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for a buttery homemade pie crust, but you can also use a store-bought frozen crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or buckwheat flour for a nuttier taste. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Then just top it with some bourbon vanilla ice cream or whipped cream and you’ve got yourself a prize for the table..it won’t last long, I promise.

Wishing you a fantastic Thanksgiving holiday…Enjoy 🙂

Make the crust

Roll out the dough

On a floured surface, roll out the dough to a 12 inch round.

Prick the dough in a pie plate

Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.

Bake pie crust until golden brown

Bake until edge is light golden brown about 15 minutes; remove parchment and weights.

Make the filling

Whisk together the pie filling ingredients

In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk brown butter into buttermilk mixture.

Pour pie filling into baked pie shell

Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.

Serves 8.

Luscious Brown Sugar Buttermilk Pie

Yield: 9

Serving Size: 1 slice

Ingredients

  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 tsp sugar
  • 1/4 tsp fine grain sea salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-5 tbsp ice cold water
  • For the filling:
  • 3 tbsp all-purpose flour
  • 3 large eggs, plus 2 large egg yolks, lightly beaten
  • 1 cup packed dark brown sugar
  • 1 1/2 cups buttermilk, room temperature
  • zest of half a lemon
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tbsp maple syrup (optional)
  • 6 tbsp (3/4 stick) unsalted butter
  • large grain sugar for sprinkling (optional)

Instructions

  1. Make the crust: 
  2. In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
  3. Preheat oven to 375 degrees.
  4. On a floured surface, roll out the dough to a 12 inch round.
  5. Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
  6. Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
  7. Make the filling:
  8. In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.
  9. Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
https://www.theartfulgourmet.com/2014/11/luscious-brown-sugar-buttermilk-pie-2/

 

Pie Party GE Potluck & a Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Potato, Bacon & Gruyere Pie1

Potato, Bacon & Gruyere Pie1

I recently got invited to the Annual Pie Party GE Potluck with a group of food professionals from NYC, NJ and PA, and in order to attend you had to be a food professional and of course, bring a unique and delicious pie. Tickets to this awesome event were a hot commodity and sold out as always, so thanks to Harvard Common Press for releasing an extra ticket last minute me! I knew everyone would probably bring an array of sweet, and gooey pies and tarts – enough to make you swoon and pass out from a sugar coma.

Kristen Hess The Artful Gourmet

I’m not really a huge sweets person so I decided to make a savory Potato, Bacon & Gruyere Pie with Shallots, Creme Fraiche & Fresh Herbs, which is really more like a tart or quiche, just to switch it up and bring something different to the party.

Sweet Pies

The 3 hour party had hundreds of gorgeous sweet and savory pies from food bloggers, writers, and local Chefs in the food industry, and was planned and hosted by Jackie Gordon aka The Diva That Ate New York and Ken Leung aka Hungry Rabbit at the gorgeous GE Monogram Design Center in NYC.

Pie Party GE

We had tons of fun meeting other foodies

Savory Pies

and sampling the goods,

Chef Tagere

watched a cooking demo by  Chef Tagere showing us how to make gorgeous handmade Empanadas,

Sweet Pies 2

and did lots and lots of eating

Bartender

and drinking and mingling with some of the best foodies on the East Coast!

Anolon

Our awesome sponsors of this amazing party were: OXO, Jarlsberg, Kerrygold, Dub Pies, Wusthof, Snapware, Woolwich Dairy and Anolon.

Wusthof

Plus we got some great swag bags full of goodies from our generous sponsors to take home with us to enjoy all the leftover pie for the next week.

Dub Pies

Pie pans from Anolon, gorgeous knives from Wusthof, measuring spoons and a strawberry huller from OXO, a take home container by Snapware, a gorgeous Aussie Beef Pie from Dub Pies, mini Jarlsberg cheese and lots of beautiful creamy butter from Kerrygold USA.

KerryGold USA

All hail to the pie makers!

Savory Pies 2

Spaghetti Pie

Now back to my pie. This is one of my favorite recipes ever. It has a delicious buttery crust with a savory filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch. It’s kind of like a big cheesy potato casserole you’d make for Thanksgiving dinner except it’s a pie. And who doesn’t love a good homemade fresh pie right out of the oven? I advise making two, though, (just double the pie filling recipe below) because this one will get snatched up quicker than you can grab your fork and say “pie”.

Potato, Bacon & Gruyere Pie2

Potato, Bacon & Gruyere Pie w/ Shallots, Creme Fraiche & Fresh Herbs

Yield: 4-6

The pie has a delicious buttery crust with a handmade dough and a hearty filling of thinly sliced potatoes, crispy bacon, Gruyere cheese, sage, shallots and garlic, with a touch of cream and crème fraiche inside to make it extra creamy and give a nice sauce to envelop all those delicious potatoes. It’s then baked into a golden brown and topped with a dollop of crème fraiche, chopped Italian parsley, sea salt and freshly cracked black pepper for a finishing touch.

Ingredients

  • Pie Crust (For two 9-inch crusts):
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup cold unsalted butter; cut into ½ inch cubes
  • 6 tablespoons ice water
  • Potato Pie Filling (For one 9-inch Pie):
  • 6 slices of bacon or pancetta
  • 4 medium Russet potatoes, peeled and thinly sliced into 1/16”
  • 2 shallots, peeled and minced
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons fresh sage leaves, minced
  • ¼ cup half and half
  • 2 tablespoons crème fraiche
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly cracked black pepper
  • 4 tablespoons crème fraiche (for garnish)
  • 1-2 tablespoons fresh Italian parsley, chopped (for garnish)

Instructions

  1. For the dough, mix the flour, sugar, and salt in a food processor. Add butter and pulse to mix until a coarse meal forms. Gradually add the ice water in until moist clumps form in the dough. Gather the dough and form into a ball. Divide in half and flatten into disks. Wrap each dough disk in plastic and chill it for at least one to two hours before rolling it out.
  2. Preheat the oven to 375 degrees F.
  3. Gently roll out the pie dough on a floured surface and place into a lightly greased nine-inch round pie dish. Trim and flute the edges, set aside.
  4. Cook the bacon slices in a large sauté pan over medium heat until crispy and browned. Drain on paper towels, crumble into small pieces and set aside.
  5. For the potato pie filling, peel and slice the potatoes thinly (about 1/16” rounds) with a mandolin or knife; chop shallots, garlic and sage leaves. Whisk two tablespoons of crème fraiche into the half and half in a small bowl.
  6. Toss the sliced potatoes with a little bit of olive oil, salt and pepper. Layer 1/3 of the potatoes in the dish in a circular overlapping pattern, then sprinkle with 1/3 of the shallots, garlic, sage, Gruyere cheese, half and half/crème fraiche mixture, and crumbled bacon. Repeat 2-3 more layers until all of the potato mixture and fillings are inside the pie shell. Top the pie with a little extra shredded Gruyere cheese and olive oil.
  7. Bake the pie for about 45 minutes until crust is golden brown and the cheese on top is melted and bubbly.
  8. Cool the pie on a baking rack for about 5 minutes and then top with a dollop or two of more crème fraiche, chopped parsley, sea salt and pepper for garnish.

Notes

You can also substitute pancetta or ham for the bacon, and mix in some Swiss or Emmenthaler cheese to the Gruyere if you want to make it extra cheesy and melty. Play around with the herbs too – throw in a little rosemary or thyme if you like. This recipe makes two 9-inch piecrusts, so if you want to make two pies, just double the pie filling recipe.

https://www.theartfulgourmet.com/2014/05/pie-party-mania-potato-bacon-gruyere-pie/

Photo Gallery from the Event (just click the photos to enlarge and see slideshow)

Sponsors

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A LOVE-LY Strawberry Chambord Valentine’s Day Cake

StrawberryChambordCake1

Valentine’s Day is quickly approaching, and I got inspired to make a LOVE-LY Strawberry Chambord Cake with Strawberry Coulis to celebrate.

StrawberryChambordCake3

I wanted to create a simple cake that highlighted the flavors of the strawberries and Raspberry Chambord liqueur, and used a yellow cake mix flavored with vanilla and almond extract, along with some pureed strawberries and Chambord. I made a classic vanilla frosting to use in between the cake layers and the top of the cake as a canvas for my lovely Strawberry heart design.

StrawberryChambordCake4

To make it even more luscious, I made a Strawberry Coulis for the base of my Strawberry heart on top of the cake. I simply chopped up some strawberries, added water, sugar, vanilla and Chambord; then boiled it down into a thick strawberry glaze.

StrawberryChambordCake5

Top off the glaze with more fresh sliced strawberries creating a LOVE-LY heart shape. Cut into slices and sip some bubbly to celebrate with your honey.

StrawberryChambordCake2

A LOVE-LY Strawberry Chambord Valentine’s Day Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8

Serving Size: 1 slice

Ingredients

  • Cake:
  • 1 box yellow cake mix
  • 3 eggs
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 1 cup chopped strawberries, pureed
  • 2 tablespoons Raspberry Chambord liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Vanilla Frosting:
  • 1/2 cup butter (1 stick), room temp
  • 3 cups powdered sugar
  • 1/4 cup whole milk, room temp
  • 1 teaspoon vanilla extract
  • Strawberry Coulis:
  • 1 cup strawberries, quartered and chopped
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons fresh lemon juice
  • 1/4 cup Raspberry Chambord Liqueur
  • 1 cup sliced strawberries, for topping

Instructions

  1. Cake:
  2. Preheat oven to 400 and grease two 9 inch round cake pans.
  3. Add all ingredients in a large mixing bowl and beat on low with a hand mixer for 30 seconds. Increase speed to medium and beat for an additional 2 minutes.
  4. Pour cake batter into both pans and bake for 30-35 minutes until a toothpick comes out clean.
  5. Let cakes cool on a wire cooling rack in the pan for 10 minutes. Remove from pans and let cool completely.
  6. Vanilla Frosting:
  7. In a medium bowl, beat the butter until light and smooth with a hand blender. Add the powdered sugar, milk and vanilla and beat until frosting is smooth and creamy.
  8. Strawberry Coulis:
  9. Add chopped strawberries, water, sugar, vanilla, lemon juice and Chambord in a small sauce pan and bring to a boil, stirring well. Lower heat to medium-low and simmer for about 5-10 minutes until Strawberry Coulis thickens into a glaze. Remove from heat and let cool.
  10. Cake Assembly:
  11. Place one layer of the cake on a large plate or platter. Spread Vanilla frosting on the top. Place the second layer of cake on top and spread the rest of the Vanilla frosting on top.
  12. Spread the Strawberry Coulis on top of the cake making a heart shaped pattern. Layer the sliced strawberries on top of the glaze also in a heart shaped pattern.
  13. Slice cake and serve with a glass or two of bubbly.
https://www.theartfulgourmet.com/2014/02/love-ly-strawberry-chambord-valentines-day-cake/

Also in spirit of celebrating Valentine’s Day, Shari’s Berries has some delightful and lovely gift packages to send to your honey. One of my favorite things to go with strawberries is Champagne, of course, along with some luscious chocolate to pair. Check out their Veuve Clicquot Demi-Sec & Godiva gift set and more chocolate and Valentine’s Day goodies online here.

Veuve Cliquot & Godiva

Demi-Sec, a slightly sweet style of Champagne, is at its best when served with desserts. Veuve Clicquot Demi-Sec, marked by fresh peach, nectarine and orange blossom, pairs beautifully with Godiva‘s assorted deep dark chocolates, smooth milks, velvety ganaches, classic truffles and pralines. Truly irresistible!

Each gift set contains:

  • Veuve Clicquot Demi-Sec Champagne (750 ML)
  • Godiva 19-piece Assorted Chocolates in a gold ballotin gift box
All photos, recipes and copy on this post are intellectual property of Kristen Hess/The Artful Gourmet. This post was not paid advertising and all opinions are my own.

Seasonal Cooking with Honey :: Recipes from the Fresh Honey Cookbook

HoneyCookbook-hero
The Fresh Honey Cookbook
The Fresh Honey Cookbook

I love cooking with honey – not only in the Fall or dead of Winter, but all year around. It’s such a nice substitute for regular sugar and gives a warm, homey flavor to almost all types of recipes. I recently picked up a copy of The Fresh Honey Cookbook, by Beekeeper, Caterer, Chef and Spokesperson for The National Honey Board and Café owner Laurey Masterson of Asheville NC.  I fell in love with her vibrant recipes using different varieties of honey throughout all 12 months of the year – she offers honey-tasting tips and recipes featuring seasonal ingredients for dishes both savory and sweet.

Each chapter is organized around a specific honey for the month including orange blossom, tupelo, avocado, eucalyptus and blueberry honey and more. In January, she has a recipe for Meyer lemon and Honey-Marinated Chicken Skewers, Pork Tenderloin with Orange Blossom Honey Mustard and Oven Roasted Brussels Sprouts with Garlic. In the Summer, she features delicious fresh recipes for Grilled Garlic Shrimp with a Fresh Heirloom Tomato Sauce, Vermont-Style Summer Squash Casserole, and Broiled Peaches with Sourwood Honey.

She also goes into detail about her experience as a beekeeper and teaches readers how bees make honey, how it’s harvested, what they can do to help the bee population and what is going on in the hives throughout the year.

Here are a few of my favorite recipes from the book for the chilly months of the Winter season. Enjoy!

Roasted-Delicata-Squash

roasted delicata squash with tuscan kale

Serves 8–10

Delicata squash is naturally sweet and pairs so nicely with the kale and the other tastes of Italy and the Mediterranean. This recipe calls for pine nuts, which are quite expensive these days, but the buttery texture and flavor is so delicious that I am reluctant to suggest an alternative. This dish is great as a lunch salad or as a warm side dish. She recommends pairing this with her Deviled Beef Bones recipe made with Eucalyptus Honey (recipe follows).

Ingredients:

3 Delicata squash (about 3 pounds total)
Extra-virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 pound bow-tie pasta
2 bunches Italian (Tuscan Lacinato) kale
½ cup pine nuts
1 cup crumbled feta cheese

Preparation:

1. Preheat the oven to 350°F.

2. Cut the squash in half lengthwise and remove the seeds. Cut into 1-inch chunks (there’s no need to remove the edible skin). Arrange on a baking sheet and spray or brush with olive oil. Season with the salt and pepper. Roast 10 to 15 minutes, until tender. Allow to cool.

3. Fill a large pot with water, add salt, and bring to a boil over high heat. Add the pasta and cook until just tender. Drain, rinse, and set aside.

4. Remove the leaves of the kale from the stems and cut into large pieces. Set up a steaming basket over boiling water, and steam the kale just until bright green, about 2 minutes. Remove and plunge into ice water to stop the cooking and keep them bright green.

5. Toast the pine nuts in a small dry skillet over medium-low heat until light brown, 3 to 5 minutes. (Stay nearby while you’re toasting. Left unattended, they can easily burn.)

6. Combine the pasta, kale, squash, and pine nuts in a large bowl. Toss, and then add the cheese. Taste and adjust the seasonings. Enjoy!

——–

deviled beef bones

Serves 8

Laurie grew up with these wonderful beef bones, which were leftovers from the standing rib beef roast served at her Mother’s Blueberry Hill restaurant. The fat rib bones have a lot of meat and are enough to make a substantial meal out of them. They are served in a barbecue sauce that is a dark, wintry mixture featuring Eucalyptus Honey, which resembles molasses or Louisiana cane syrup. It is then combined with mustard and served as a delicious sauce for the beef bones.

Eucalyptus Honey varies from light amber to very dark brown, depending on where the eucalyptus is growing. It has a stronger taste then the lighter honeys, but is very pleasing to folks who have a more adventurous palate. This dark honey is perfect for the chillier days of Autumn and Winter.

Ingredients:

1 teaspoon dry mustard
½ teaspoon salt
¼ cup Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon eucalyptus honey
1 tablespoon molasses
1 tablespoon Worcestershire sauce
6-8 whole beef rib bones, cooked

Preparation:

  1. Preheat the oven to 425°F if using cooked ribs, or 450°F if using uncooked ribs.
  2. Combine the dry mustard, salt, Dijon mustard, vinegar, honey, molasses, and Worcestershire sauce in a small bowl. Whisk well.
  3. If your ribs are already cooked, place them on a baking sheet, brush with the barbecue sauce, and cook in the oven for 15 to 20 minutes. Finish them under the broiler for 5 to 7 minutes until crispy.
  4. If your ribs are not cooked, place them in a baking pan, brush with the barbecue sauce, and bake in the oven for 15 minutes. Remove from the oven and reduce the heat to 350°F. Brush the ribs again with the sauce and return to the oven for 20 to 25 minutes longer. Remove the ribs once more and brush with more sauce. Turn the heat to broil and broil for 5 to 7 minutes, until the ribs are crispy (but not burned!!). Serve warm.

 

Pears with Bleu Cheese

pears with blue cheese, toasted pecans, and chestnut honey vinaigrette

Serves 8

I get excited by the proliferation of pears in the market in the winter. I imagine what it would be like to live in Washington or Oregon. And so, though they are not local to me in December, pears are available and abundant and become the foundation for this delicious salad. Sweet, salty, bitter, and sour: All four tastes are in this salad, which makes it a memorable one for your guests.

This recipe uses a Chestnut Honey, which is one of the stronger honeys prized in Tuscany as a local taste. Italians appreciate many more bitter flavors than we do, and it has a big taste explosion for your palate. The color, flavor and smell of Chestnut Honey varies depending on the source of the Chestnut trees. Descriptors go from light and slightly pungent to extremely strong, breathtaking and lingering.

Ingredients:

For the vinaigrette

2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon honey, preferably chestnut honey
¼ cup extra-virgin olive oil
Sea salt
Freshly ground black pepper

For the salad

¼ cup pecan pieces, toasted
4 ripe but firm pears
¼ cup crumbled blue cheese (Maytag)

Preparation:

1.  To make the vinaigrette, combine the orange juice, vinegar, and honey in a small bowl and stir with a wire whisk until well mixed. Drizzle the oil into the bowl in a thin stream, whisking constantly until well blended. This will take 2 to 3 minutes. Season with salt and pepper to taste.

2. To make the salad, toast the pecans in a small dry saucepan for 2 to 3 minutes over medium heat, watching carefully and tossing often so they don’t burn.

3. Cut the pears in half from the stem to the blossom end. Remove the core, and cut each half in half again.

4. Arrange the pear quarters on individual salad plates. Sprinkle with the cheese and toasted pecans and, just before serving, drizzle with the vinaigrette.

 

Easy Tarte Tatin

easy tarte tatin

I love tarte tatin, the inverted apple pastry, but I am not the best baker in the world, as I’m not really patient with careful measuring. Frankly, I am much more comfortable cooking than baking. But this recipe will produce a grand result even if you’re not a serious baker. And if you have any leftovers, they make a great breakfast.

Get the best tart local apples you can find. With that start, you’ll do very well.

Ingredients:

1  sheet frozen puff pastry
½ cup (1 stick) unsalted butter
½ cup honey, preferably eucalyptus or local honey
3 pounds tart apples, peeled, cored, and sliced into wedges
Unbleached all-purpose flour, for the pastry
Ice cream for serving (optional)

Preparation:

1. Following the instructions on the package, thaw the puff pastry. This will take 30 to 45 minutes, depending on the type of pastry. You should be able to unfold it without breaking. Set aside.

2. Melt the butter in a 10-inch cast-iron skillet over medium-low heat. Add the honey. Stir well to blend thoroughly. Carefully arrange the apple wedges in the bottom of the skillet in a decorative pattern, taking special care on the first layer, as it will end up being the top of the tart. Take care, also, to fill in any holes with other apple pieces. Continue to layer the apples until you have used all the apple slices. Since they will shrink as they cook, you want the uncooked apples to be higher than the edges of the skillet, so add more if needed.

3. Cook over medium heat on the stove until the juices bubble up and change from clear to a rich amber color, 15 to 25 minutes, depending on the heat and the consistency of your apples. As they cook, press the apples down with a rubber spatula; once the juices are visible, baste the apples with the juices. Keep an eye on them and don’t allow them to burn. Remove from the heat and allow to cool slightly.

4. Preheat the oven to 475°F.

5. Roll out the thawed pastry on a floured surface, until it is a square that can comfortably fit over the skillet. Lay the puff pastry over the cooked fruit, making sure that the pastry completely covers the apples. Tuck the pastry into the sides of the skillet, sealing in the apples.

6. Bake the pastry-covered skillet in the oven for 20 to 30 minutes, or until the pastry puffs up and turns a golden brown. Remove from the oven and allow to cool completely.

7. Place a serving platter on top of the cooked pastry and, holding tight, flip the skillet over so that the tart comes out of the skillet and ends up on the platter, pastry side down. Remove any of the cooked apples that might have stuck to the skillet and tuck them into the tart as needed.

8. Serve with ice cream, if you like, though it is perfect just as it is.

“Excerpted from The Fresh Honey Cookbook (c) by Laurey Masterton, photography (c) by Johnny Autry, used with permission from Storey Publishing.”

Food Styling for Dr. Neal Barnard on the Joy Behar: Say Anything TV Show!

Kristen on Joy Behar Say Anything TV Show
Kristen on Joy Behar Say Anything TV Show

Last week I had the fantastic opportunity to cook and do food styling for a special healthy food segment on the “Joy Behar: Say Anything!” TV Show featuring Dr. Neal D. Barnard, M.D., founder and president of the Physicians Committee for Responsible Medicine (PCRM). Dr. Barnard sits down with guest host Marilu Henner to discuss how saturated fat makes you sluggish and which colored foods are good for your brain and improve memory. Barnard says, “Greens, foliage — that contributes folate, which is a B vitamin which protects the brain.” He adds, “So when you see the greens, you know that’s good for the brain.” He also goes into discussing what foods to avoid such as heavy carb and fat-laden foods that make us tired and lack energy.

Power Foods For the Brain
Power Foods For the Brain

I was asked to cook and style four of Dr. Barnard’s recipes from his new book “Power Foods for the Brain: An Effective 3-Step Plan to Protect Your Mind and Strengthen Your Memory” to display during the TV interview food segment. The recipes were all colorful and healthy and made with Power Foods and all-natural ingredients: Summer Salad made with Rainbow Chard, tomatoes, corn, onions and garlic and pecans, Minted Fruit Kebabs made with a Citrus Lime and Mint light dressing, Marinated Grilled Veggie Kabobs marinated in a balsamic and herb dressing, and Super Raspberry Protein Brownies made with black beans, raspberry jam, cocoa powder and figs.

Could that glass of milk affect your memory? Is that aluminum can increasing your risk for Alzheimer’s disease? Can a banana be a brain booster? Everyone knows that good nutrition supports your overall health, but did you know that certain foods can protect your brain and optimize its function?

In POWER FOODS FOR THE BRAIN, Dr. Neal Barnard has gathered the most important research and studies to deliver a program that can boost brain health, reducing the risk of Alzheimer’s disease, stroke, and other less serious malfunctions, including low energy, poor sleep patterns, irritability, and lack of focus. The plan includes information on:

  • The best foods to increase cognitive function and boost folate, vitamin B6, and vitamin B12
  • The dangers dairy products and meats may have on memory
  • The role alcohol plays in Alzheimer’s risk
  • The latest research on certain toxic metals, like aluminums found in cookware, soda cans, and common antacids
  • Plus, 50-75 recipes and timesaving kitchen tips.

Here are the recipes I made and styled for the show. Enjoy!

Summer Salad
Summer Salad

Summer Salad – The more naturally colorful your meal is, the more likely it is to have an abundance of immune-boosting antioxidants and phytochemicals. The same foods that are good for your heart are good for your brain.

Summer Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 2 as main dish or 4 as a side

Calories per serving: 181 calories

Fat per serving: 2 g total fat

Chard’s slight bitterness is beautifully balanced by the sweetness of the corn and grapes, resulting in a surprising depth of flavor.

Ingredients

  • ½ small white onion
  • 3 cloves garlic
  • Leaves from 1 bunch chard
  • 4 Roma tomatoes, diced
  • 1 ½ cups fresh corn kernels
  • ¼ cup pecan halves
  • 1 cup seedless black grapes
  • Pinch of sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Mince the onion and garlic, then smash them together a couple times with the back of a knife or with a mortar and pestle.
  2. Wash the Swiss chard thoroughly, as it tends to be gritty, then slice it into ribbons by tightly bunching the leaves together and slicing them with a sharp, heavy knife. Place the chard in a salad bowl, add the remaining ingredients, and toss.
https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Marinated Grilled Veggie Kabobs
Marinated Grilled Veggie Kabobs

Marinated Grilled Veggie Kebabs – these are super easy to make and super colorful, and healthy. Marinated in a dressing made with balsamic vinegar, orange juice, honey, mustard and maple syrup with Italian season before grilling, they are super tasty too.

Marinated Grilled Veggie Kabobs

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Serving Size: 4

Serve these savory kebabs over a brown rice pilaf for a satisfying and easy meal.

Ingredients

  • 16 cherry tomatoes
  • 2 red onions, each cut into 8 bite-size chunks
  • 2 green or red bell peppers, cored, seeded, and cut into 8 pieces each
  • 16 button mushrooms
  • 1 small yellow summer squash, cut into 8 pieces
  • 1 small zucchini, cut into 8 pieces
  • Marinade:
  • ½ cup balsamic vinegar
  • ½ cup orange juice
  • 2 tablespoons maple syrup
  • 2 tablespoons prepared mustard
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 8 metal skewers, or bamboo skewers soaked in water for 30 minutes

Instructions

  1. Place the cherry tomatoes, red onions, bell peppers, mushrooms, squash, and zucchini in a large bowl.
  2. In a small bowl, combine the marinade ingredients and whisk well. Pour the marinade over the vegetables and stir to coat. Marinate for 15 minutes.
  3. Heat a charcoal or gas grill or your oven’s broiler. Onto one skewer, thread the ingredients in the following manner: 1 tomato, 1 red onion chunk, 1 pepper piece, 1 mushroom, 1 yellow summer squash slice, 1 tomato, 1 zucchini slice, 1 red onion chunk, 1 pepper, and 1 mushroom. Repeat with remaining ingredients and skewers. Place the kebabs on the hot grill or a broiler pan and brush with the marinade. Grill for 7 minutes, or until desired tenderness, turning the kebabs a few times. Serve immediately.
https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Minted Fruit Kebabs
Minted Fruit Kebabs

Minted Fruit Kebabs – Power up with blueberries and grapes. These “brain berries” get their deep colors from anthocyanins, powerful antioxidants shown to improve learning and recall in studies at the University of Cincinnati.

Minted Fruit Kebabs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes 4 kebabs (4 servings)

Calories per serving: 35 calories

Fat per serving: 0.2 g total fat

Fresh fruit makes a striking appearance in these antioxidant-rich kebabs. Enjoy them for a refreshing, light dessert!

Ingredients

  • 8 red or green grapes
  • 4 large strawberries
  • 4 1-inch-square cantaloupe chunks
  • 4 1-inch-square honeydew chunks
  • 4 1/2-inch-thick slices peeled kiwi
  • 4 1-inch-square watermelon chunks
  • 1/4 cup orange juice
  • 2 teaspoons fresh lime juice
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 teaspoon pure vanilla extract
  • 4 10-inch bamboo skewers

Instructions

  1. Thread 1 grape, 1 strawberry, 1 cantaloupe chunk, 1 honeydew chunk, 1 slice kiwi, 1 watermelon chunk, and 1 more grape onto a skewer. Repeat with the remaining fruit and skewers. Place the finished skewers in a shallow container.
  2. In a small bowl, whisk together the orange juice, lime juice, mint, and vanilla. Pour the marinade over the fruit kebabs, cover, and chill for at least 30 minutes (or up to 3 hours) in the refrigerator before serving.

Notes

Recipe by Christine Waltermyer

https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Super Raspberry Protein Brownies
Super Raspberry Protein Brownies

Super Raspberry Protein Brownies – A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse. Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Super Protein Raspberry Brownies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 16

Serving Size: 1/16 of the recipe

Calories per serving: 145 calories

Fat per serving: 1 g total fat

A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse.

Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Ingredients

  • 1/4 teaspoon safflower oil
  • 2 15-ounce cans low sodium black beans, drained and rinsed
  • 1 cup pitted dates
  • 1 cup all-fruit raspberry jam
  • 1 tablespoon pure vanilla extract
  • 1/4 cup whole-wheat pastry flour
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan with the oil.
  2. Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.
  3. Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.
https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

For those of you who may have missed the show, here’s a video of the food segment that aired on TV last week:

And lastly, here’s a few photos behind the scenes on set at the show that day:

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Savoring the Fruits of Summer :: Peach-Raspberry Almond Vanilla Cream Tart

Peach-Raspberry Vanilla Almond Cream Tart

Summer is my favorite time of year – blue sunny skies, lazy days on the patio, weekend trips to the beach and lake and backyard gatherings with friends and family. Most of all, I love the fresh juicy fruits of summer – stone fruits like peaches and plums and cherries and all the fresh berries in season like blackberries, strawberries and raspberries.

Over the July 4th holiday weekend we had a fun backyard BBQ at my parents house with some of my relatives that I haven’t seen in awhile. I used to look forward to all the fun cookouts we did every summer with my family and cousins when I was a kid so it was a fun surprise to hear they were coming over for the day.

I wanted to make a special summery dessert and something different than our usual holiday traditions such as Aunt Irene’s Reception Salad and Grandma’s Lemon Meringue Pie. I decided on a Peach-Raspberry Almond Vanilla Cream Tart made with luscious juicy fresh peaches and raspberries that are bathed in a gorgeous peach glaze. They lie on a bed of sweet creamy ricotta and cream cheese blended with a hint of almond and vanilla on top of a flaky buttery puff pastry as the base.

The combination of the sweet fruit and tangy sweet almond vanilla cream over the layers of flaky buttery pastry was the perfect refreshing yet sinful treat to top off an awesome hot Summer day out on the back patio. My Aunt and Grandma may not be with us anymore to make their legendary desserts, but I’ve decided to step in their shoes and make this delicious concoction a new yearly tradition for our family summer backyard gatherings going forward.

Happy summer! 🙂

Savoring the Fruits of Summer :: Peach-Raspberry Almond Vanilla Cream Tart

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes 2 tarts serving 12 to 16.

Ingredients

  • 2 puff pastry sheets, defrosted
  • 2 eggs
  • 2 tablespoons water
  • 2 peaches, diced
  • 1 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 2 lemon rind quarters
  • 1 cup ricotta cheese
  • 2 - 8 oz. packages cream cheese (one regular, one light) at room temperature
  • ½ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 peaches, sliced thin
  • 1 cup raspberries

Instructions

  1. Preheat oven to 400 degrees.
  2. Tart pastry: Rollout puff pastry sheets on a floured surface and place on two lightly greased rectangular baking sheets.
  3. Score a 1-inch border around each pastry sheet. Beat eggs and water together and lightly brush the pastry sheets.
  4. Bake for about 15-20 minutes until pastry is puffed and golden brown. Remove from oven and let pastry sheets cool completely.
  5. Glaze: Meanwhile, dice two peaches and add sugar, lemon juice, lemon rinds and 2 cups of water into a small-medium pan on the stove. Simmer over medium heat until the peach is soft and the glaze is thickened about 10-15 minutes. Remove the lemon rinds and let the glaze cool to the side.
  6. Cream Filling: In a large mixing bowl, add the ricotta cheese, cream cheese, confectioner’s sugar, vanilla and almond extract. Beat together with a mixer until smooth and spread evenly on to each pastry sheet, leaving a 1-inch border on the pastry. Arrange the peach slices on top of the cream filling in layered rows and brush the peaches with all but a few tablespoons of the glaze. Toss the raspberries with the rest of the glaze and randomly place on top of the peaches. Serve right away or keep cool in the refrigerator covered for a few hours.
  7. To serve, cut the tarts into squares and garnish with toasted almonds or whipped cream if desired.

Notes

Chef’s Note: The pastry and cream filling is really delicious and super versatile for making any type of fruit tart. You can substitute the peaches and raspberries for any type of berry – blueberries, strawberries, blackberries or use fresh plums or kiwi fruit and adjust the recipe accordingly for the glaze and fruit topping. You can also substitute some toasted pistachios in place of the almonds. Get creative!

https://www.theartfulgourmet.com/2013/07/savoring-the-fruits-of-summer-peach-raspberry-almond-vanilla-cream-tart/

Peaches

Almond Vanilla Cream

Peach Raspberry Almond Vanilla Cream Tart

More Fruit Tart Recipes you might enjoy:

Freeform Summer Fruit Tart Recipe

Fruit and Cream Mini Tarts

Ina Garten’s Strawberry Tarts Recipe

Wishing all of you a Merry Christmas and Happy New Year! xo

Wishing all of you a Merry Christmas and Delicious New Year!

Looking back on this past year, and all of the tragedies our country has endured with natural disasters and shootings and other acts of destruction – it makes me wish for people to remember what Christmas and the holidays are REALLY all about: joy, sharing, laughter, warmth, peace, giving and most of all LOVE for others. I sincerely wish all of you a holiday filled with these things – and a New Year filled with promise, prosperity and wonderfulness. Merry Christmas. xo

Mom’s Holiday Cutout Cookies

Recipe Type: Holiday, Baking, Sweets, Desserts
Author: Kristen Hess
Prep time:
Cook time:
Total time:
Serves: 50-60 cookies
This is a recipe for my Mom’s Holiday Cutout cookies – a recipe that she got from my Grandmother that we still use today every year for the holidays. The cookies are crisp and thin with a delicious vanilla almond flavor in the cookie and the icing. They are the most popular and addicting cookies on our holiday table every year. Enjoy!
Ingredients
  • COOKIES:
  • 1 cup butter
  • 1 cup sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon water
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • BUTTERCREAM FROSTING:
  • 1/3 c. soft butter or margarine
  • 1/8 teaspoon salt
  • 3 cups sifted confectioner’s sugar
  • 1/8 to 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Instructions
  1. COOKIES:
  2. In a large mixing bowl, thoroughly cream the butter, sugar, and vanilla extract.
  3. Add 1 egg and water, and beat until light and fluffy.
  4. Combine flour, baking powder and salt; blend into creamed mixture.
  5. Divide dough in half; chill 1 hour.
  6. On lightly floured surface, roll dough to 1/8″ thickness.
  7. Cut into desired shapes with cookie cutters.
  8. Bake on greased cookie sheet at 375 degrees about 6-8 minutes.
  9. Cool slightly; remove from pan and glaze with buttercream frosting and top with sprinkles and decorative toppings.
  10. Let cookies chill and cool overnight, store in a container in layers of wax paper to prevent cookies from sticking.
  11. BUTTERCREAM FROSTING:
  12. Mix together all ingredients in a large mixing bowl.
  13. Divide frosting into separate medium bowls, add food coloring of your choice.

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust
Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Thanksgiving is my favorite holiday of the year – if only for the food! Of course, I am so thankful for my amazing friends and family, for doing a job that I love and am passionate about, and for living in a city full of life and new things to discover every day. It’s also a time for traditions, like pumpkin pie, turkey and stuffing and all the dressings to go with it.

This year for Thanksgiving I decided to make a Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust – to mix up tradition a little bit from the Pumpkin and Apple pies we always have on our table. Folks, hold on to your seats (or forks!)

The crust is made from an oatmeal cookie mixture crumbled with chopped pecans, butter and brown sugar. The pie filling is a luscious creamy custard filling made of sugar, brown sugar, cream, egg yolks, extra vanilla and a shot of bourbon – and just for a fun, a few more chopped pecans for some texture. It bakes into a lovely crumbly crust filled with a delicious creamy caramel-y filling like you have never tasted before. It reminds me of creme brulee inside an oatmeal cookie with a kick of bourbon to warm up your insides – not such a bad thing, and come to think of it, something to be VERY thankful for. One bite, and you’ll be hooked too. Don’t say I didn’t warn you!

Have a wonderful and blessed Thanksgiving! (Now let the eating and thanks begin!)

—–

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Mix the sugars and butter
Mix the sugars and butter
Add the egg, beat until fluffy
Add the egg, beat until fluffy
Add oats, flour, baking powder and soda, salt and beat until blended
Add oats, flour, baking powder and soda, salt and beat until blended
Spread oat mixture onto baking pan
Spread oat mixture onto baking pan
Bake oat mixture at 350 until golden brown about 15 mins
Bake oat mixture at 350 until golden brown about 15 mins
Break up oat cookie into chunks
Break up oat cookie into chunks
Crumble oat cookie into fine crumbs
Crumble oat cookie into fine crumbs
Add pecans, butter and brown sugar to cookie crumbles and press into 9" pie dish
Add pecans, butter and brown sugar to cookie crumbles and press into 9″ pie dish
Place pie dish with crust on rimmed baking sheet
Place pie dish with crust on rimmed baking sheet
Whisk sugars, bourbon, salt and melted butter in medium bowl
Whisk sugars, bourbon, salt and melted butter in medium bowl
Add cream, egg yolks and vanilla; whisk until blended well. Add chopped pecans.
Add cream, egg yolks and vanilla; whisk until blended well. Add chopped pecans.
Pour filling in crust; bake 30 minutes at 350. Reduce heat to 325; bake 20 mins more. Cool 2 hours and chill overnight.
Pour filling in crust; bake 30 minutes at 350. Reduce heat to 325; bake 20 mins more. Cool 2 hours and chill overnight.
Top with sifted powdered sugar. Serve chilled.
Top with sifted powdered sugar. Serve chilled.

Bourbon Vanilla Cream Pie with Oatmeal-Pecan Cookie Crust

Prep Time: 50 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours

Serving Size: 6-8

Ingredients

  • OAT PECAN COOKIE CRUST
  • Nonstick baking spray
  • 1 stick plus 1 tablespoon unsalted butter
  • 5 1/2 tablespoons brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 cup chopped pecans
  • CREAM PIE FILLING
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 2 teaspoons vanilla
  • 1 tablespoon bourbon whiskey
  • 1/8 cup chopped pecans
  • Powdered sugar, for dusting

Instructions

  1. OAT PECAN COOKIE CRUST
  2. Preheat oven to 350. Coat a rectangular metal baking pan (13x9x2 inch) with nonstick spray.
  3. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Beat mixture with electric mixture until light and fluffy, scraping down sides of bowl, about 2 minutes.
  4. Add egg; beat until fluffy. Add oats, flour, baking powder, baking soda, and salt; beat until well blended.
  5. Spread oat cookie mixture onto baking pan and press into an even layer. Bake until light golden brown, about 15 minutes. Transfer baking pan to a cooling rack and let cool completely.
  6. Once cooled, break up cookie in pan and crumble into a fine mixture.
  7. Add cookie crumbles to a large mixing bowl and add 3 tablespoons butter and 1 1/2 tablespoons brown sugar and chopped pecans, mix well and transfer cookie mixture to a 9 inch glass pie dish.
  8. Spread cookie mixture evenly into pie dish up to the sides and place on a rimmed baking sheet.
  9. CREAM PIE FILLING
  10. Whisk both sugars, salt together in a medium mixing bowl. Add melted butter and whisk until blended.
  11. Add cream, egg yolks, vanilla, bourbon and chopped pecans and whisk until well blended.
  12. Pour cream pie filing into cookie crust and bake pie for 30 minutes until filling gets bubbly.
  13. Reduce oven to 325 and bake for an additional 20 minutes.
  14. Cool pie for about 2 hours on a cooling rack.
  15. Chill uncovered or loosely tented with foil in the refrigerator overnight.
  16. Sift powdered sugar over the top of the pie. Cut pie into wedges and serve chilled.
  17. Garnish with some bourbon infused whipped cream, if desired.
https://www.theartfulgourmet.com/2012/11/bourbon-vanilla-cream-pie-with-oatmeal-pecan-cookie-crust/

Chocolate Love: Baci Perugina Italian Chocolate Recipes & Giveaway!

Baci Perugina Chocolates

Baci Perugina Chocolates

I recently attended an amazing chocolate class at Eataly, taught by food historian, author and chocolate expert, Francine Segan. The class was hosted by Baci Perugina and the legendary Perugina Scuola del Cioccolato in Italy.

Francine Segan for Baci Perugina Chocolate Class at Eataly

We had the opportunity to create our own Baci chocolate confections, including

Baci Perugina Chocolates

Baci Chocolates,

Baci Pie

Baci Pie,  

Baci Chocolate Cups

Chocolate Cups,

Baci Chocolate Dessert Pasta

and Chocolate Dessert Pasta

Sampling Prosecco making chocolate

while sampling bubbly Italian Prosecco.

Baci Perugina Chocolate

Baci, which means “kisses” in Italian, are still made from a coveted original recipe and consist of a dark, silky chocolate exterior that envelopes gianduia, a sensuous whipped chocolate filling blended with finely chopped hazelnuts, then topped with a whole hazelnut.

Baci: The Italian way to say I Love You

Baci was created by Luisa Spagnoli, co-founder of Perugina in 1922. Inspired by pure passion, she set out to create a unique confection as grand as her deep feelings of love for a special someone. Legend says that Luisa would lovingly wrap secret love messages around the Baci she created for her lover. Once introduced to the public, Baci became extremely popular, appealing to young lovers browsing sweet shops of Perugia, Italy. Nearly 100 years later, the original recipe remains unchanged, and each Baci remains ensconced in a love note that reflects the sentiments of love, affection and friendship – and is the Italian way to say “I Love You” worldwide.

Check out the great photos and recipes from the class below and keep scrolling to enter to win the Baci chocolate giveaway (2 lucky winners will receive a 15-piece box of Baci Dark Chocolates!)

Baci Chocolates Recipe

Yield: 12 pieces

Ingredients

  • 2 ounces Gianduia chocolate
  • 12 whole hazelnuts
  • 2 tablespoons ground hazelnuts
  • 3 ounces Perugina 51% cocoa dark chocolate

Instructions

  1. In a food processor, blend the Gianduia chocolate and ground hazelnuts together at low speed until they are well blended and a paste is created.
  2. Roll the paste into a rope about the width of a wine cork. Cut into 12 cylindrical pieces.
  3. Melt dark chocolate and heat to 104 degrees F. Drop 3/4 of the dark chocolate on to a marble or steel table. Temper the chocolate by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
  4. Add the cooler tempered chocolate to the 1/4 tempered chocolate and mix well. The combined chocolate should have a temperature of 87.8 degrees F.
  5. Place a whole hazelnut on top of each cylinder of gianduia.
  6. With a fork, dip each confection into the dark chocolate twice before placing it on a piece of wax paper. Let it rest for about 5 minutes until the shininess has disappeared and the chocolate looks darker and crisp.
https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Pie

Yield: 10

Ingredients

  • 1 piecrust, store bought or home made
  • 1/2 cup flour
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup, 1 stick unsalted butter
  • 1/4 cup Italian hazelnut liquer (such as Frangelico)
  • 18 Perugina Baci candies

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line a 10-inch pie pan with rolled out pie crust.
  3. Using an electric hand mixer beat the flour, sugar, eggs, butter and liqueur in a bowl.
  4. Pour the batter into the prepared crust. Place the Baci candies, nut side up, into the batter.
  5. Bake for about 45 minutes until the top crust is set.
  6. Allow to cool to room temperature before cutting.
https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Coppe di Cioccolato (Chocolate Cups)

Yield: 6

Ingredients

  • 7 ounces + 9 ounces Perugina 51% cocoa dark chocolate
  • 1.5 ounces fresh dairy cream
  • 1 ounce butter
  • 1 ounce Liquor - hazelnut (Frangelico) or lemon (Limoncello)
  • 2 Baci Perugina candies, chopped

Instructions

  1. Melt 7 ounces dark chocolate and cream together in a double boiler.
  2. Add the butter and gently mix to incorporate. When done, add the liquor and set chocolate "ganache" aside.
  3. Melt the remaining 9 ounces chocolate and temper by melting it continuously with 2 spatulas until the temperature has reached 80.6 degrees F.
  4. Drop in a mold for pralines to create the cups.
  5. Fill each cup with the cream and chocolate ganache.
  6. Sprinkle the chopped Baci over the filled cups.
https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Chocolate Dessert Pasta

Yield: 4

Baci are tossed with hot pasta, creating a rich, silky sauce, which pops with roasted hazelnut flavor. It's wonderful plain, but you can dress it up with a splash of hazelnut liqueur and a dollop of whipped cream.

Ingredients

  • 1/2 pound spaghetti
  • 12 Perugina Baci candies
  • Whipped cream or mascarpone cheese; hazelnut liqueur such as Frangelico (optional)

Instructions

  1. Cook the pasta according to package directions. Drain.
  2. Put 1 whole Baci in each of 4 coffee cups, wine glasses or dessert bowls.
  3. Divide the hot pasta among them and top each with 2 more coarsely crushed Baci.
  4. Serve immediately, topped with a dollop of whipped cream or mascarpone cheese and splash with some hazelnut liqueur.
https://www.theartfulgourmet.com/2012/10/chocolate-love-baci-perugina-italian-chocolate-recipes-giveaway/

Baci Perugina Chocolate Giveaway!

*THIS GIVEAWAY HAS ENDED – CONGRATULATIONS TO OUR 2 WINNERS, TROY AND SIMON!

I’m proud to host a giveaway for 2 lucky winners to receive a 15-piece box of Baci Perugina Dark Chocolates courtesy of Baci Perugina and Bender Hammerling Group! All you need to do is leave a comment below telling me why you love chocolate and your favorite chocolate recipe idea.

*For additional entries, follow Artful Gourmet on Facebook and Twitter and let me know you’ve done so.

**Follow Baci Perugina on Facebook and Pinterest for even more giveaway entries, leaving separate comments below that you have done so.

Make sure to enter your email address (not public) with your comments so I can contact the winners to receive their Baci chocolates.

***Giveaway begins on Saturday, October 20th and 2 winners will randomly be chosen from the comment entries below on Thursday, November 1st at 12 pm EST.

Good luck and enjoy the recipes!

Look for Perugina and Baci Chocolate at Eataly and other fine shops, or online at Colavitastore.com

Top 10 {Things I Love} :: May 2012

Geronimo's, New Haven CT
Beecher's Handmade Cheese
Beecher's Handmade Cheese

1. Beecher’s Handmade Cheese

I stumbled upon this handmade cheese-making mecca a few weeks ago while on a stroll to the Union Square Farmer’s Market in the Flatiron District in NYC and was blown away by the impressive facility and store/restaurant as soon as I walked in. Founded by Seattle cheese maker Kurt Beecher Dammeier, Beecher’s offers customers a full range of handmade cheeses and gourmet artisan foods and wines with a cafe, coffee bar and store. There’s a huge window as soon as you walk in where you can watch the cheese makers, well, making fresh cheese in their in-house facility all day long. You can also visit their cellar and taste a glass of wine and check out their “cheese cave” where rows upon rows of cheeses are being aged to perfection. They also have three cookbooks with their signature recipes, and are famous for their “World’s Best” Macaroni and Cheese recipe which is in the book and you can also purchase pre-made in their shop or cafe. The retail store offers a bountiful, well-curated selection of the “best of” American artisan cheeses and charcuterie. While visiting, they’ll introduce you not only to their favorite cheeses and meats but also to the talented producers they know and love. You’ll also be provided with fantastic accompaniments- antipasti, crackers, honey, pickles, etc- for your carefully chosen cheeses and meats, all true to their mission of natural, additive-free foods.

Check out their Pairings Recommendations

900 Broadway, New York, NY
(212) 466-3340
http://beechershandmadecheese.com/

 

Veselka, East Village
Veselka, East Village

2. Veselka, East Village

I can’t believe I’ve lived in NYC for 7 years and haven’t been to this amazing place until last weekend when I stopped in for brunch. Veselka is a hopping little place in the East Village that specializes in Ukrainian foods and I had to stop in to sample their potato pancakes. Coming from a German-Polish family, my Mom used to make the best potato pancakes served with apple sauce and sour cream so of course I had to size these babies up to see if they compared, and I have to say they did. I had the brunch with a cheese omelette, a piece of their fresh made Kielbasa, rye toast and of course the pancakes. Bummer I forgot to order some of their famous Pierogies, Stuffed Cabbage and Beef Stroganoff – more family favorites I grew up eating..oh well, maybe next time! I’ll definitely be back for another foodie excursion to this yummy place. In fact, I just may grab a copy of the Veselka Cookbook to make some of these noms at home!

Veselka Restaurant was started in 1954 by Wolodymyr Darmochwal who had recently emigrated from the Ivano-Frankovsk region of Ukraine. In the early days Veselka was a humble neighborhood candy store and newsstand that had a small counter and a few tables where a small selection of Ukrainian dishes were served. The popularity of these homemade dishes helped Veselka to grow over the years and become a full fledged restaurant serving a large variety of homemade Ukrainian and American dishes. Some of their signature dishes include: Cabbage Soup, Pierogies, Kielbasa, Potato Pancakes, Ukrainian Borscht, Beef Stroganoff, Bigos (a hearty Ukrainian Hunter’s stew made with Kielbasa, Sauerkraut, Pork and Onions served with a side of mashed potatoes), Ukranian Meatballs, Veal Goulash, Stuffed Cabbage, Soups, Salads, Burgers, Brunch…the list goes on! The atmosphere is buzzing and busy, and the kitchen is open in the front near the fresh baked goods and desserts counter which you also should not miss.

View the Veselka menu

144 2nd Avenue, New York, NY
(212) 228-9682
http://www.veselka.com/

 

Roebling Tea Room, Williamsburg
Roebling Tea Room, Williamsburg

3. Roesling Tea Room, Williamsburg Brooklyn

I don’t get out to Brooklyn as much as I’d like to and especially Williamsburg – a funky creative foodie part of town that has some great restaurants. I stopped in to Roesling Tea Room after visiting a photographer friend of mine looking for a small bite to eat and a glass of vino after our meeting. I ordered at the bar and sampled a side of their luscious Macaroni and Cheese which was oooey gooey layers of cheese and shells with a dash of hot sauce topped with some fresh parsley. It was the perfect size for a small bite of goodness and was only $10 to boot. Their cocktail menu is pretty cool too with unique drinks such as “The White Witch” made with Flor de Cana and Creme de Cacao and Cream, or the “Way Too Early” made with Earl Grey tea, Gin, Lemon and Champagne.

They do have a full dinner menu (see link below) offering Apps such as Grilled Razor Clams, Raviolo with Garlic, Ricotta, Chili and Squid and a hearty Lamb Ragu over Vermicelloni with ground hazelnuts. If you’re hungrier and want a full meal, try the Steak Tartare, “Cock-a-leekie” Chicken, Grilled Hangar Steak or Softshell Crab. The atmosphere is dark and moody, with an open wrap around bar and is perfect for a quiet, intimate dinner with friends or a date. They also serve lunch and brunch with burgers, eggs, salads and fresh sides and offer room for parties and events in this impressive cool space and location.

View the dinner menu

143 Roebling Street  Brooklyn, NY 11211
(718) 963-0760
http://roeblingtearoom.com/

 

Limelight Marketplace
Limelight Marketplace

4. Limelight Marketplace, Chelsea

If you’re ever in Chelsea in NYC, this is a must-see destination. The ultimate “Festival of Shops”, Limelight Marketplace is a theatrical and fun shopping experience, located inside the restored Episcopal Church of the Holy Communion of 1845, and the infamous swanky Limelight Nightclub that was hoppin’ in the 70’s and 80’s. Redesigned by Henry Bendel, it re-opened its doors in 2010 to reveal a 3-story grand emporium filled with shopping, food, fashion, restaurants, art and home furnishings, decked out with grand arched ceilings, and the recently uncovered huge stained glass windows and limestone arches from the original church architecture. Inside you’ll find some cool bars and restaurants like the famous Grimaldi’s Pizza, Cava Wine Bar (Italian Meats, Cheeses, Wines), Jezalin’s (artisan soups, sandwiches, salads and chartucerie) and soon Cross Bar. Upstairs on the top floor you can’t miss the Marie Belle Cacao Bar and Luxury Chocolates. They also have an outdoor garden atrium (which is currently decorated with Indian tents) where you can chill out and enjoy a coffee or just stare at the amazing grand old architecture in awe.

656 6th Avenue, New York, NY
(212) 255-2144
http://www.shoplimelightmarketplace.com/mainmenu.html

 

Geronimo's Mexican, New Haven CT
Geronimo's Mexican, New Haven CT

5. Geronimo’s Mexican, New Haven CT

Funny story how I ended up here in New Haven, CT for Cinco de Mayo…last Saturday I was supposed to go to the Foodstock Festival up at Wesleyan University in Middletown, CT to see a great lineup of speakers and check out some amazing food vendors. So I rented a car online, took an early 2 hour train ride up to New Haven Union Station to pick up my rental car. Well, apparently even if you’ve pre-paid for your car  you still need a credit card to give them to take the car for the day. All I had was my camera, a Mastercard debit card and some cash – no go. Needless to say, my day in New Haven wasn’t all that bad. I walked around the beautiful campus of Yale University, went to the Yale Art Gallery, cruised around Chapel Street to grab a coffee and checked out the cute shops and boutiques. On my journey around town, I started getting really hungry for some Mexican and discovered a cool little place called Geronimo’s Tequila Bar and Southwest Grill, to celebrate Cinco de Mayo with some margaritas and food.

I had a couple of margaritas since they were only $5 for Cinco de Mayo, and tried their Chicken Tortilla Soup which had huge chunks of white meat shredded chicken, fresh veggies and crunchy tortilla strips on top. The chips were handmade, and the salsa super fresh and chunky with lots of cilantro, just how I like it. For an entree I ordered the Pork Quesadilla which had shredded roasted pork bathed in a Chimayo chile sauce with chihuahua cheese and scallions; topped with fresh grilled corn salsa salad. Delicious! warning: just be super careful if you sample their homemade habenero pepper sauce – its super tasty but super HOT, believe me you only need a smidge to taste the heat!

My waitress was super cool and was patient with me as I ran around the restaurant taking pictures of all their cool Southwestern artifacts and cool interior design inside the restaurant. Chef Timothy Scott (Connecticut native who studied with Anne Willan at La Varenne Culinary School in Burgundy, France) and I chatted for a while as he showed me around the restaurant and told me about all the local, organic ingredients he uses and the South Dakota farms he visits to source all of his meats for some of their unique dishes as the Smoked Buffalo Brisket Tacos and Elk Chili. The menu has your typical Mexican dishes but they are infused with a “Santa Fe” New Mexican flavor, using traditional foods and flavors of the Native Americans, Spanish, Mexican and Anglo-Americans that settled there. Its primary ingredients consist of corn, beans, chile peppers, rice, tomatoes, avocados, pork and bison. Slow-stewed meats and chilis, and natural heat from various chile peppers give the cuisine here a bold, rustic flavor that is distinct from other Mexican cuisine. Don’t miss it if you’re ever up visiting Yale or just cruising around New Haven for a day.

View the menu

271 Crown Street  New Haven, CT 06511
(203) 777-7700
http://www.geronimobarandgrill.com/

 

Forager's City Grocer, Chelsea
Forager's City Grocer, Chelsea

6. Forager’s City Grocer, Chelsea

There’s a new kid in town – an amazing organic grocery market and restaurant called Forager’s City Grocer in Chelsea, sister to the Dumbo Brooklyn location. Everything inside the market is sourced from their local farms and made fresh daily on premises. They have a meat counter and prepared foods kitchen with fresh soups, salads, roasted veggies, house-cured pastrami, roasted chicken and herb-roasted porchetta (to die for!). Cruise towards the back and you’ll find a lovely cheese section, olives, cured and fresh butchered meats, and a full line-up of local, and more organic dairy products like yogurt, cream, butter and milk. They have plenty of spices, honeys, jams, imported pastas and other cool gourmet items. And in the front, you can’t miss the coffee bar and dessert counter where they have freshly baked cupcakes, croissants, and unique-flavored glazed donuts like Hibiscus and Blood OrangeOh my.

The restaurant inside the market has a clean design with an open kitchen and bar, high tables and stools and lots of natural lighting. The cuisine has an Asian flair, offering lunch, brunch and dinner. All the menu items are created with local, organic ingredients, house-cured meats and fresh veggies straight from their farm. They have great salads such as Raw Dayboat Salad with Yuzu Koshu and Crushed Lemon Oil, or Fermented Tea Leaf Salad with Dried Shrimp, Sesame, Peanuts, Crispy Garlic and Split Peas. Or try the Wok-Tossed Berkshire Pork Short Ribs or Crispy Whole Prawns with Chiles, Prickly Ash and Green Onions. Brunch is a new thing, serving up fresh omelettes, buttermilk biscuits and gravy, cinnamon french toast, house smoked pepper bacon and house made quinoa granola with fruit. And don’t miss the Forager’s wine store attached to the market next door where you can find organic wines from grape farmers all around the world.

The Chelsea location has also launched the debut of their expertly handcrafted cocktails along with a menu of beers and eco-minded selected wines on tap. The new, eclectic cocktail menu was designed by head bartender Aaron Polsky (also of Amor y Amargo). The menu is heavily influenced by the market’s hyper-local foraged produce and seasonally inspired house-made syrups and infusions. Some of the cool new cocktails to try are:

  • Gordon’s Healthy Lunch – made with Dorothy Parker Gin, Foragers Farm spicy baby lettuce juice, lime, meyer lemon oleo saccharum
  • Doug’s Spring MP – with Tequila Pueblo Viejo Blanco, rhubarb, tarragon, raspberry shrub, soda
  • Bruschetta – Thai basil and sun-dried tomato-infused Absolut 100 Vodka, Dolin Blanc Vermouth, tomato water, Bittermens Hellfire Shrub
  • Wisconsinite – Johnny Drum Bourbon, blood orange Oleo Saccharum, Bittercube Cherry Bark bitters

300 W. 22nd Street, New York, NY 10011
(212) 243-8888
http://www.foragerscitygrocer.com/

 

Cupcake Cafe
Cupcake Cafe

7. Cupcake Cafe, Theatre District NYC

I recently went on a search of some pretty cupcakes for a photoshoot I am working on, and found this cute little place called The Cupcake Cafe in Hell’s Kitchen on 9th Avenue and 40th Street near Times Square. It’s a quaint little place with a tiny kitchen in the back where they bake and design their pretty floral cakes and cupcakes with great detail.  Anne Warren, co-owner, also designs custom wedding and personalized birthday cakes and offers cake decorating classes and film catering. The interior has a cute bench, a table and a few stools where you can sit and enjoy a coffee and a luscious buttercream-frosted flowery cupcake, just because. No frills, just a cozy spot to indulge.

View the menu

545 9th Avenue  New York, NY 10018
(212) 268-9975
http://www.cupcakecafe-nyc.com/

 

Metaphore Europe
Metaphore Europe

8. Metaphore Eurostyle, New Haven CT

While on my journey around town in New Haven, I stopped into this cool, colorful store on Chapel Street called Metaphore -Eurostyle. I met the owner and artist, Liza Clayson, who showed me around her store full of custom art and gorgeous hand-painted furniture, shower curtains, linens, dishes, glassware, French pantry gourmet items such as sea salts, oils, honeys, vinegars, mustards, jams, teas,  and cookies. We had an even more colorful conversation about the town, restaurants, blogging and marketing and who knows what else. I couldn’t help but start dreaming up all the cool photography and food styling sets one could design with her pretty hand-painted and imported goodies. Liza also has plenty of unique and unusual European-imported goodies in the store, thus the name “Eurostyle”. Many of her items are things you won’t find here in the U.S. – she has customers that come in the store from all over to buy her unique things. You just have to check it out for yourself. If you can’t make it to New Haven, you can call her directly and place a personalized order. Now that’s pretty cool.

1020 Chapel St # 2  New Haven, CT 06510
(203) 752-1066
http://www.metaphore-eurostyle.com/

 

Kyochon
Kyochon

9. KyoChon, Fifth Ave NYC

If you like fried chicken like I do, great – but this is no ordinary fried chicken – this is Seoul, Korea-style fried chicken and a tasty one at that. Located on Fifth Avenue near the Empire State Building, KyoChon came to NYC from Korea, opened its flagship store here and never looked back. KyoChon has become a cult-like obsession with New Yorkers (including myself) with its fresh, crispy, juicy fried chicken and tasty dipping sauces. The Soy Garlic and Hot & Sweet Chile sauces are apparently are secret recipes that founder Won-Kang Kwon and his wife whip up in a secret room in the basement of their production facilities in Seoul. They claim to use only fresh, not frozen, chickens, and hand-trim and hand-brush each piece, which is apparent when you taste a piece of their crunchy chicken. This ain’t no Chicken McNugget, folks. They also have sandwiches, salads and wraps filled with fresh veggies and fruits and the interior is pretty cool looking too, with its bright red spiral staircase and clear acrylic Jetson-style chairs and tables. Oh, and the Sweet Potato Fries ROCK.

View the menu

319 5th Avenue, New York NY
(212) 725-9292
http://www.kyochon.us/2009usa/03_store/02_ny.asp

 

Rodeo Bar
Rodeo Bar

10. Rodeo Bar & Grill, Murray Hill

After living in Atlanta for almost 12 years, it was refreshing to find a honky-tonk fun place in NYC that reminded me of the South.Rodeo Bar & Grill is probably one of the ONLY places in New York that you’ll find local and regional country and blues musicians playing live, where you can sit and enjoy a Margarita and some chips and salsa. This Tex-Mex bar and grill is located on 3rd Ave in Murray Hill and serves a kickass portion of chile con queso and chips, and other Tex-Mex specialties such as Enchiladas, Slow-Smoked Texas BBQ, Quesadillas, Tacos and a nice selection of burgers, sandwiches, appetizers and soups and salads. The live shows are on pretty much every night with different artists, until midnight during the week and late on weekends. They have a great happy hour from 4-7 pm offering half price margaritas and bar food like wings, nachos and sliders. Grab your cowboy boots, get yourself some tequila and some live country and blues – too fun.

375 3rd Avenue  New York, NY 10016
(212) 683-6500
http://rodeobar.com/