Classic Comfort Food :: Beef Bourguignon

Print Friendly, PDF & Email

Beef Bourguignon

So Old Man Winter is finally back in town, despite the crazy warm weather we’ve been having lately in New York City. Temperatures drop and there’s nothing better than a big pot of comfort food and a bottle of red to make a girl happy, right? Sometimes it’s the simple things in life that make everything OK…(*sigh). So I did just that this weekend, and made a huge batch of some classic Beef Bourguignon..you know, the classic French braised beef stew with veggies and red wine that Julia Child made famous.

Beef Bourguignon


I made it in a large 6-quart ceramic Dutch oven (KitchenAid brand is my fav!), and it’s chock full of savory deliciousness – sautéed pancetta, braised beef, shallots, garlic and carrots sautéed into a roux with some flour, flambeed brandy (my secret ingredient!), a whole bottle of red (yes, really!) and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2 sprigs of fresh thyme, 3 sprigs of rosemary wrapped in cheesecloth) slow cooked in the oven for 2 hours.

Beef Bourguignon

The finishing touch of mushrooms and caramelized Cippolini onions sautéed in butter are added in at the end to add tons of buttery, savory flavor to the stew. YUM.

Beef Bourguignon

I don’t think I’ve ever tasted anything so delicious in my life – and I’m quite sure if Julia was still alive, I would make her damn proud, if I do say so myself.

Beef Bourguignon

It’s a flavor bomb in a bowl, my friends, and perfect for a lovely  holiday dinner party for a crowd. Serve in big bowls garnished with fresh Italian parsley over mashed potatoes, polenta or egg noodles, of course accompanied with a bottle of red (Pinot Noir or Burgundy) and some crusty French bread to mop up the sauce. All around a big table of friends and family to partake in all the goodness.

Happy Holidays! 

Beef Bourguignon

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 10 to 12 servings

This is a delicious heartwarming French Beef Stew made with beef chuck, red wine, brandy, fresh herbs, shallots, garlic, cippolini onions, carrots and pancetta. Perfect one-pot dish for Winter or the holidays!

Ingredients

  • 5 pounds beef chuck, cut into medium-large cubes
  • Kosher salt and freshly ground black pepper
  • 1/2 pound pancetta, diced
  • 1/4 cup vegetable oil
  • 5 large shallots, finely diced
  • 3 large carrots, finely diced
  • 4 cloves garlic, finely diced
  • 1/4 cup brandy
  • 1/3 cup all-purpose flour
  • 1 bottle dry red wine (Pinot Noir or Burgundy)
  • 4 cups beef or veal stock
  • 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 3 sprigs Italian parsley)
  • 3 tablespoons unsalted butter (divided)
  • 5-7 small to medium Cippolini onions, quartered
  • 1 pound mushrooms, sliced (White button or Cremini)
  • Flat leaf Italian Parsley, minced, for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Place beef in a single layer on a rimmed baking sheet and season with a couple teaspoons of Kosher salt and freshly ground black pepper.
  3. Heat a large Dutch oven or stockpot over medium-high heat for several minutes to get it hot.
  4. Add pancetta and cook until crispy and browned, drain on paper towels and set aside.
  5. Increase the heat to high and add the beef in to the pot in a single layer and brown on all sides, turning with tongs (be careful not to crowd or overfill the pot as you will need to cook beef in batches to get a nice browning).
  6. Place the browned beef back on to the baking sheet and set aside.
  7. Add the oil and diced shallots and carrots to the Dutch oven and cook for a few minutes. Lower the heat to medium-high and continue to saute until they begin to soften, about 10 minutes.
  8. Add the brandy and flambe (light it in the pan with a long lighter or match) and let the flames keep going for as long as possible, until they go out to burn off alcohol.
  9. Reduce heat to medium, add flour and stir together with the vegetables for a few minutes to make a roux base for the stew.
  10. Next deglaze the pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and remove any lumps, scraping the brown bits off the bottom of the pan (these babies are full of flavor!)
  11. Add 3 3/4 cups of the stock, browned meat and bouquet garni and bring to a boil over high heat.
  12. Remove pot from the heat, cover and cook the stew in the oven for 2 hours, until meat is fork tender. (The meat should shred/fall apart easily when you pierce it with a fork - if not, place it back in the oven for another 15-20 minutes).
  13. While stew is cooking, caramelize the onions in a medium saute pan with 1 tablespoon of butter and salt and pepper, until the onions are lightly browned.
  14. Add the remaining 1/4 cup stock and cover, reduce heat to medium-low, and cook for about 15-20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.
  15. Transfer onions to a bowl and set aside.
  16. In the same pan, turn the heat up to high. Melt 2 tablespoons of butter, the mushrooms, salt and pepper to taste, sear over high heat until mushrooms are lightly browned, about 5 minutes. Remove from the pan and mix into the caramelized onions, set aside.
  17. Remove the stew from the oven and gently stir in cooked pancetta, mushrooms and onions. Adjust seasonings (salt and pepper to taste).
  18. Serve the stew in bowls with a sprinkling of fresh parsley over mashed potatoes, polenta or egg noodles, with a glass of red and crusty bread to mop up the sauce of course!

Notes

Recipe adapted from Mother's Best Comfort Food Cookbook.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/12/20/classic-comfort-food-beef-bourguignon/

Beef Bourguignon

Other Beef Bourguignon recipes you may enjoy:

Julia Child’s Beef Bourguignon

Slow-Cooked Beef Bourguignon The Kitchn

Martha Stewart Beef Bourguignon

Sweet & Savory Mini Tarts

Print Friendly, PDF & Email

Sweet & Savory Mini Tarts

With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.

One of my favorite things to make are  Sweet and Savory Mini Tarts, and I’ve used my KitchenAid® Professional-Grade Nonstick Mini Pie Pan to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!


Cranberry Almond Mini Tarts

My Mini Cranberry Apple Almond Tarts are super delicious – sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.

Mini Savory Tarts

I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They’ve got tons of good stuff inside too – eggs, cream, shredded cheese, crispy bacon and lots of fresh sautéed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.

Mini Sweet & Savory Tarts

So easy to make and so delicious and fun for a holiday party!

I’d love to hear in the comments below what you would make in the mini pie pan for your holiday party – sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Happy holidays!

Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!

Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*

Holiday Recipes: Maple Brown Sugar Walnut Pie & Maple-Glazed Brussels Sprouts

Print Friendly, PDF & Email

Maple Recipes for the Holiday

Well it’s that time a year again…the holidays are here, and we all know what that means…PIE. And lots of cooking. With lots of yummy Winter comfort food and ingredients, like maple syrup.

maple syrup cookbook


Every year I try to make a new pie and experiment away from the traditional pumpkin, cherry and apple pies. I got a new cookbook title The Maple Syrup Cookbook with some awesome recipes in it and was inspired to make some of them for Thanksgiving this year with the family.

Maple Brown Sugar Walnut Pie

This French Canadian Maple Brown Sugar Walnut Pie is super delicious and was a hit at the table this year!

Maple Brown Sugar Walnut Pie

It’s similar to Pecan pie but has a touch of maple syrup and apple cider vinegar along with a big mess of chopped walnuts, brown sugar, brewed tea, and eggs all baked in a lovely crust. It has a nice balance of sweetness and tartness with lots of crunch and a gooey filling – super #delish!

Maple-Glazed Brussels Sprouts

I always make Brussels sprouts for the holidays, but this year I made Maple-Glazed Brussels Sprouts from the cookbook, using a touch of maple syrup for sweetness to the recipe instead of the balsamic drizzle I  normally use with the bacon, shallots and vinegar.

Riesling

They both went great with our Thanksgiving dinner and were absolutely divine with some lovely Riesling wine to go with.

Thanksgiving Dinner

I’m definitely a big fan of this cookbook and these new recipes and I hope you try them too – I’m thinking I’ll make the Maple-Bacon Bread Pudding that’s in the book this year for Christmas Brunch! Stay tuned for that one on the blog soon!

Thanksgiving Dinner

Happy Holidays! xo 

Thanksgiving Dinner

Maple Brown Sugar Walnut Pie

Holiday Recipes: Maple Brown Sugar Walnut Pie & Maple-Glazed Brussels Sprouts

Ingredients

  • Maple Brown Sugar Walnut Pie
  • 1 9-inch pie crust (homemade or frozen)
  • 3 eggs
  • 3/4 cup plus 2 tablespoons firmly packed brown sugar
  • 3/4 cup pure maple syrup
  • 6 tablespoons butter, melted
  • 1/4 cup brewed tea
  • 2 tablespoons plus 1/2 teaspoon apple cider vinegar
  • pinch of salt
  • 3/4 cup coarsely chopped walnuts
  • Maple-Glazed Brussels Sprouts:
  • 4 slices bacon
  • 1 tablespoon butter
  • 1 cup finely chopped sweet onion (or substitute shallots)
  • 1-1 1/4 pounds Brussels Sprouts, halved
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard (optional, I did not use)
  • Sea salt and freshly ground black pepper
  • 2 tablespoons pure maple syrup

Instructions

  1. Maple Brown Sugar Walnut Pie
  2. Prepare the pie shell according to the directions and line a 9-inch pie plate with the pie pastry and refrigerate or freeze. Preheat oven to 450 degrees.
  3. Whisk together eggs and sugar in large mixing bowl. Add maple syrup, butter, tea, vinegar and salt, whisking until smooth. Stir in the walnuts. Place the pie shell on a heavy baking sheet and pour in the filling.
  4. Bake on the center rack of oven for 10 minutes. Lower the oven temp to 350 degrees F and continue to bake for about 25 minutes longer until the center is set. Let cool on a wire rack. Serve warm or at room temp with whipped cream or ice cream. Also good cold.
  5. Maple-Glazed Brussels Sprouts:
  6. Cook the bacon in a large skillet until crisp. Transfer to paper towels and let cool. Spoon off all but 2 tablespoons of bacon fat from the skillet.
  7. Add the butter and onions to the skillet, and saute over medium heat until translucent, 7-8 minutes. Stir in the Brussels sprouts and cook for 2 minutes, stirring occasionally. Stir in chicken broth.
  8. Cover and braise the Brussels sprouts until not quite tender, about 3 minutes. Uncover the pan, stir in the mustard, and add salt and pepper to taste.
  9. Continue to cook uncovered, until sprouts are tender and liquid is reduced to a glaze, about 2-3 minutes. Stir in the maple syrup just before taking off the heat, and transfer to a serving dish and top with the cooked crumbled bacon. Serve immediately.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/12/06/holiday-recipes-maple-brown-sugar-walnut-pie-maple-glazed-brussels-sprouts/

Wine-Braised Chicken w/ Bacon, Veggies & Herbs

Print Friendly, PDF & Email

Wine-Braised Chicken with Bacon, Veggies & Herbs

As the weather cools down in the late fall season, there’s nothing I love more than cooking a big one-pot comforting dish on a Sunday afternoon. One-pot dishes are so easy to make, and the enticing smells from the oven are enough to wipe out any winter blues that might be coming on. Welcome my Wine-Braised Chicken with Bacon, Veggies and Herbs. 

KitchenAid 6 Qt Ceramic Dutch Oven


I love making hearty braised dishes with meat and vegetables because they’re easy and so good, especially in my KitchenAid® 6.0Qt Cast Iron Cookware. It’s big enough to make a meal for a crowd, and it’s enameled with cast iron inside which makes it the perfect vessel to cook slow braised dishes, roasts, stews, soups, chilis and any one-pot meals. It even has a grill pan inside the lid! How cool is that?

Wine-Braised Chicken with Bacon, Veggies and Herbs

My Wine-Braised Chicken has tons of goodness inside: chicken thighs, shallots, bacon, cipollini onions, garlic, fresh rosemary and thyme, bacon and carrots. It’s slow-cooked into a big pot of deliciousness with white wine, chicken broth, and then a reduced  au jus cream sauce served over the top.

Wine-Braised Chicken with Bacon, Veggies and Herbs

This is such a delicious and easy recipe to make and it’s pure comfort food perfect for a chilly Winter day. The best part is you only have to cook and clean in one pot, which is awesome. (More time to snuggle under the blankets and watch movies by the fireplace!)

I’d love to hear what you would make in your KitchenAid® Cast Iron Cookware by experimenting with my recipe. Would you use a different meat, like beef or pork? What vegetables would you substitute or add? Would you try a different sauce for the recipe?

Share your take on this Wine-Braised Chicken recipe on the KitchenAid Instagram page using #MadeWithKitchenAid for a chance to be featured!

CLICK HERE FOR THE FULL RECIPE AND STEP-BY-STEP INSTRUCTIONS ON THE KITCHENAID BLOG!

Meatball Madness!

Print Friendly, PDF & Email

Meatball Madness

Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!

Whenever I host a party, I like to create a smorgasbord of food that’s easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness – an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.


Meatballs are super fun and easy to make with the help of my KitchenAid® Copper Core 12″ Nonstick Skillet and my KitchenAid® Professional-Grade Nonstick Sheet Pans when I’m cooking for a large crowd. Both are great for cooking meatballs easily and evenly with their high quality nonstick coating, and they are both large enough so I can cook big batches of meatballs.

Greek Meatballs

For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce served on toasted flatbreads,

Asian Meatballs

and some Asian Chicken Meatballs with a Spicy Peanut Sauce served on Gem Lettuce Cups as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party!

MeatballMadness-Group

You can mix and match different themes with different fillings and flavors for the meatballs, for example – you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads – the possibilities are endless and super fun to come up with!

CLICK HERE TO SEE THE RECIPES AND HOW I MADE THEM WITH MY KITCHENAID EQUIPMENT ON THE KITCHENTHUSIAST BLOG! 

Pear and Hazelnut Salted Caramel Pie

Print Friendly, PDF & Email

Pear and Hazelnut Salted Caramel Pie

Fall has finally arrived – my favorite season of the year! I love the cooler weather and dressing in jeans, sweaters, boots and leather jackets. I love the beautiful colors of the changing leaves. And I love the gorgeous fall produce and warmer, cozier comfort foods that come with the season.

Pears Hazelnuts


One of my favorite things to make in the fall is pie – sweet or savory with gorgeous fruits and veggies and all sorts of lovely ingredients and spices.

Pear Filling

There’s something so soothing about the smell of pie baking in the oven that warms up the home and goes perfectly with the crisp fall air and cooler days and nights.

KitchenAid Stainless Pie Pan

I recently got a KitchenAid® Stainless Steel 8-Piece Set of cookware along with a new KitchenAid® 9” Professional-Grade Nonstick Pie Pan and was inspired to make a gorgeous Pear and Hazelnut Salted Caramel Pie with a Chocolate Graham Crust. The flavors of nuts, homemade caramel, fresh pears, chocolate, cinnamon and nutmeg pair perfectly together and scream fall.

Pour Salted Caramel Sauce

CLICK HERE TO SEE MY STEP BY STEP RECIPE & PHOTOS ON THE KITCHENAID BLOG!

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Seashell Shrimp Salad
Print Friendly, PDF & Email

Seashell Shrimp Salad

One of my favorite recipes to make for a summer BBQ or outdoor party is  Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil, parsley, dill and tarragon, along with a touch Dijon mustard, Champagne vinegar, olive oil and fresh lemon.

I love using big seashell pasta and adding plenty of fresh veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for crunch, and adding fresh sautéed shrimp, which you can also grill if you prefer. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.


Shrimp

First cook your seashell pasta, drain and set aside. Then you can either grill the shrimp or sauté it for a few minutes in a large sauce pan with some fresh lemon, herbs, seasonings and olive oil and let cool while you prep the other ingredients.

corn

Season and grill the corn, shave off the kernels and add to the salad with the rest of the veggies (celery, cucumbers, roasted red peppers, green onions). Feel free to sub whatever fresh veggies you like to the salad to make it colorful and healthy!

dressing

Make the Lemon-Herb Vinaigrette by whisking together some extra virgin olive oil, Champagne vinegar, Dijon mustard, fresh lemon, salt and pepper and chopped fresh herbs.

Salad Ingredients

Pour over the pasta, veggies and shrimp in a large mixing bowl and fold together. I like to put the salad in the fridge and let the flavors meld together  – you can really taste the fresh herbs and zingy lemon when you let it sit together for a bit.

shrimp veggie pasta salad

So easy, so light and refreshing and perfect for a backyard BBQ or beach party.

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Serving Size: 1 cup

Ingredients

  • 1 pound of pasta (medium-large shells or rotini)
  • 2 tablespoons olive oil
  • 4 scallions, thinly sliced
  • 1 pound small shrimp, peeled, cleaned and deveined, tails removed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Old Bay Seasoning
  • Sea salt, to taste (for shrimp and salad dressing)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1/4 cup fresh herbs, roughly chopped (tarragon, basil, parsley)
  • 2 fresh sweet corn cobs or 1 cup frozen
  • 1 cup English cucumber, diced
  • 2 ribs celery, finely chopped
  • 1/4 cup roasted red peppers, diced
  • 2 lemon wedges, squeezed for garnish

Instructions

  1. Cook pasta in salted boiling water according to package directions (usually about 9-11 minutes for al dente). Drain, rinse under cool water and set aside.
  2. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Slice scallions and cook until soft about 5 minutes. Increase heat to medium-high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2-3 minutes. Remove from heat and set pan aside to let shrimp mixture cool.
  3. In a large mixing bowl add salt and pepper, vinegar, mustard, garlic, lemon juice and zest. Use the KitchenAid® 3-Speed Hand Blender with the whisk attachment to blend ingredients together and slowly pour in the olive oil in small amounts until the dressing is emulsified and mixed well. Chop the fresh herbs, mix into the Lemon-Herb dressing and set aside.
  4. Prepare the fresh corn by grilling it – add a little olive oil, salt and pepper, then char it over a medium-high grill for about 15 minutes. Shuck the cooked kernels off the cob and set aside in a separate mixing bowl. If using frozen sweet corn, simply boil in 1-2 tablespoons of water in a small pot over medium-high for 3-4 minutes, then drain and place into a bowl, set aside.
  5. Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid® 3-Speed Hand Blender, and pulse a few times until chopped into a small to medium dice. Chop each vegetable separately to avoid overfilling the blender bowl. Chop the roasted red pepper into medium diced pieces. Throw all the chopped veggies into a bowl and set aside.
  6. Pour the cooked pasta, shrimp and scallion mixture, corn and all the prepped veggies into a large mixing bowl and add the Lemon-Herb dressing. Gently mix all the ingredients together with a large spoon. Garnish pasta salad with additional chopped herbs, fresh lemon juice and additional salt and pepper to taste, if desired. Cover the bowl in plastic wrap and store in the refrigerator or cooler until ready to serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/07/01/shrimp-veggie-pasta-salad-with-lemon-herb-vinaigrette/

READ THE FULL POST ON THE KITCHENAID BLOG TO SEE HOW I MADE IT WITH MY KitchenAid® 3-Speed Hand Blender + TIPS FOR PLANNING THE PERFECT BEACH BASH

Cherry Coconut Key Lime Fizz Cocktail #SunsOutRumsOut

Captain Morgan Rum
Print Friendly, PDF & Email

Key Lime Cherry Coconut Fizz Cocktail

So it’s that time of year again…Memorial Day weekend has arrived and the beginning of Summer is not too far away!

Key Lime Cherry Coconut Fizz Cocktail


It’s time to soak up the sun, hit the beach, break out the grill and have a cookout and a cocktail on the patio or the beach with friends and family..my favorite time of year!

Key Lime Cherry Coconut Fizz Cocktail

I was lucky enough to be a part of a Captain Morgan Rum promotion this year to sample one of their new flavors and design a cocktail recipe featuring their delicious new Coconut Rum.  It’s a little bit sweet, creamy and has hints of citrus and tropical fruit with a hint of molasses flavor.

Key Lime Cherry Coconut Fizz Cocktail

I wanted to make a cocktail that was refreshing and flavorful but not too sweet and came up with this fun Cherry Coconut Key Lime Fizz cocktail. It’s made with the Captain Morgan coconut rum, tart cherry juice, key lime seltzer and a splash of fresh Cara Cara orange juice, key lime juice and a few slices of orange and lime for garnish.

Key Lime Cherry Coconut Fizz Cocktail

Kinda like lying on the beach soaking up the sun in the Caribbean – just my style.

Cherry Coconut Key Lime Fizz Cocktail

Ingredients

  • 1 part Captain Morgan Coconut Rum
  • 1 part tart cherry juice
  • 3 parts Key Lime Seltzer
  • Squeeze of fresh key lime juice
  • Squeeze of fresh Cara Cara orange juice
  • Key lime and orange slices, for garnish

Instructions

  1. Place a generous amount of ice into a glass.
  2. Pour the rum, cherry juice and seltzer into the glass and stir well.
  3. Squeeze the fresh lime and orange juice into the glass and garnish with extra limes and oranges.
  4. Makes 1 cocktail.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/05/25/cherry-coconut-key-lime-fizz-cocktail-sunsoutrumsout/

Now get out in the sun and enjoy a cocktail or two! And check out their other two great new rum flavors – Grapefruit and Pineapple!

And just remember, when the #SunsOutRumsOut and it’s time to celebrate the beginning of Summer with the Captain!

Follow Captain Morgan on Facebook

Follow Captain Morgan on Twitter

 

A Special Treat for Mom: Glazed Chocolate Orange Tart

Print Friendly, PDF & Email

Chocolate Orange Tart

Happy Mother’s Day! What a gorgeous day it is today to celebrate Mom and all the awesome things she does every day of the year.

photo by @dadarocks


I’m posting this recipe today in honor of MY Mom, who loves Chocolate and Orange, in any form, and who I promised to make this delicious thing for when I go home to see her in June.

Chocolate Orange Tart

This gorgeous Chocolate Orange Tart is something I made recently for a photography event at Drift Studio in NYC hosted by eyeFi, a really cool app that allows photographers to upload their photos to the internet via a WiFi enabled SIM card, directly from their DSLR cameras.

Chocolate Orange Tart

They asked me to bring some food and style a lovely still life for the photographers to shoot at the event and it was quite the hit that people actually started eating the tart off the still life set! (LOL- Who can blame them?!)

ChocolateOrangeTart-OrangePeel

The tart is made with luscious semi-sweet chocolate and cream with a dash of orange flower water and baked in a graham cracker and cocoa crust,then topped with a gorgeous shiny chocolate glaze and homemade candied orange peel made from a Cara Cara orange, for extra citrus zing that balances out the richness of the creamy chocolate center.

CandiedOrangePeel

I’m wishing all the Moms out there an amazing Mother’s Day today and hope you’re indulging in something sweet and lovely, just like YOU.

 

Chocolate Glazed Orange Tart w/ Candied Orange Peel

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

Yield: 8-10 servings

Serving Size: 1 piece

Ingredients

  • Chocolate Tart Shell:
  • 1 package of graham crackers (9 total)
  • 1/4 cup unsweetened cocoa
  • 5 tablespoons unsalted butter, melted
  • Tart Filling:
  • 1/4 cup sugar
  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate chips (or chopped)
  • 2 large eggs
  • 1 teaspoon orange flower extract or Grand Marnier liqueur
  • 1/4 teaspoon salt
  • Chocolate Glaze:
  • 2 tablespoons heavy cream
  • 1 3/4 ounces bittersweet chocolate chips or chunks
  • 1 teaspoon corn syrup
  • 1 tablespoon warm water
  • Candied Orange Peel:
  • 1 orange (Cara Cara is what I used)
  • 2 tablespoons water
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Make the chocolate tart shell:
  3. In a food processor, crush the graham crackers into a fine crumb, add the cocoa and pour into a large mixing bowl.
  4. Add the melted butter to the cracker cocoa crumbs and stir together until mixed well with no lumps.
  5. Press the crumbs evenly into a 9-inch tart pan, about 3/4 inch up the side of the pan.
  6. Bake for about 10 minutes and let cool in the pan on a baking rack.
  7. To make the filling:
  8. Bring the cream to a boil then pour over the chocolate chips into a large mixing bowl and let stand for about 5 minutes until the chocolate starts to melt, then stir together until smooth.
  9. Whisk the eggs, orange flower extract and salt in a separate bowl, then fold into the melted chocolate.
  10. Pour the filling into the cooled crust and bake until the filling is set about 3 inches form the edge, about 20-25 minutes. (The center should still be a bit wobbly).
  11. Cool the tart in the pan on a cooling rack for about an hour.
  12. To make the chocolate glaze:
  13. Pour the cream into a saucepan and bring to a boil, remove from heat.
  14. Pour in the chocolate chips or chunks and stir until melted and smooth.
  15. Stir in the corn syrup and then the warm water.
  16. Pour the glaze over the cooled tart, then tilt the glaze to evenly cover the top. Let stand until glaze is set about 1 hour.
  17. To make the candied orange peel:
  18. Using a vegetable peeler, peel off the skin of the orange into long strips, then cut into thin matchstick pieces.
  19. Place the orange peel in a saucepan and cover with cold water, bring to a boil for about 30 seconds. Remove from heat and drain the peel, rinse out the saucepan.
  20. Add the peel back into the saucepan and add the sugar and water, stirring everything together and bring to a boil. Reduce the heat to medium-low and cook for about 20 minutes until the peel becomes translucent and the sugar water becomes thick and syrupy.
  21. Remove from heat and place the orange peel with a fork on to a plate and let cool. The orange peel will cool and harden with a sugary coating when ready. Place the candied orange peel on top of the chocolate tart and serve.
  22. Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead.

Notes

Note: orange peel can be made a day ahead and stored in an airtight container until ready to top the chocolate tart. Tart can also be made a day ahead without the chocolate glaze, covered loosely with foil and stored in the fridge. Bring to room temperature before topping with the chocolate glaze if making ahead. Recipe adapted from Epicurious

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/05/10/a-special-treat-for-mom-glazed-chocolate-orange-tart/

 

Food Trends of 2014 + Flavor Forecast for 2015

Print Friendly, PDF & Email

2014 Food Trends

As the year 2014 is coming to an end, it’s always interesting to see what was hot and what was not in the culinary world and what new food and flavor trends we will see in the New Year 2015. Popular trends seem to come and go each year affecting everything we see: restaurants, blogs, online stores, magazines, TV shows, and even fast food and packaged goods and advertising.

2014 had plenty of interesting ones that went big this year:

Culinary mashups: Cronuts (croissant donuts), Wonuts (waffle donuts), Quesarito (a quesadilla rolled into a burrito), bananas fosters pancakes, bagel burgers, ramen burgers, pretzel subs, Chicken waffle sandwiches, you name it – crazy Frankenfood dishes hit the scene this year.


Spicy burgers: burgers went nuclear this year with everything and anything spicy – Sriracha mayo, poblano peppers, jalapeño peppers, spicy onion rings, melted pepper jack cheese, harissa, ancho chipotle sauce, Mexican burgers with spicy ranch sauce…the list goes on.

Bahn Mi – a traditional Vietnamese sandwich made with roasted pork, marinated vegetables, and herbs on a baguette

Savory Jams – fig jam, pepper jellies, lingonberry jams topped creative sandwiches everywhere this year.

Paleo Diet – this meat-heavy, vegetable-laden, dairy and gluten free diet went crazy. Huge protein portions, cookbooks, blogs and new restaurants opened with a core focus on MEAT.

2015 Food Trends

And here is the flavor forecast for 2015:

Middle Eastern mezze: hummus, pepper spreads, herb-marinated olives

Creative cookies: decadent makeovers on classic cookies

Umami veggies: savory flavors will infuse new recipes such as tomatoes, mushrooms, soy sauce, nori, sweet potatoes

Smoked spices: deeper richer flavors for foods through smoked spices

Sour notes: coarse salt with sour notes from sour cherry, pickled ginger, mango and lemon zest add zing and bling. Burgers topped with kimchi. Shrubs (preserved fruits with vinegar and sugar) will show up in cocktails.

Liquid revolution: juice blends from fruits and vegetables to make healthy flavorful sauces

Global blends: Japanese 7 spice (aka shichimi togarashi) combines chilies, sesame, orange zest and nori. Shawarma Middle Eastern blends made with cinnamon, cumin and black pepper are also going big.

Tacos: regional and modern taco joints and pop ups are going to be everywhere

Scrambled eggs: forget poached and deviled – scrambled eggs for dinner with savory sauces and ingredients are hot.

Spicy flavors: Sriracha will still be in style, as well as international spices like Thai bird chiles that give a serious kick.

Flavor without fat: Chefs are now infusing meats and vegetables with flavor by grilling, rotisseries and smoke.

Meat spreads: Nduja is an Italian meat spread made with ground pork and spices, great for spreading on toast or filling ravioli.

Artisanal candies: Bourbon and sea salt caramels, ice cream gummies and other creative confectionaries will be everywhere.

Soft serve ice cream: seasonal flavors and innovative sundae creations are another hot item in the dessert scene.

Spanish cuisine: Tapas and small plates from the Spanish region will be hot in the fast-casual restaurant world.

Savory pancakes: think potato pancakes on steroids – infused with different vegetable flavors and creative toppings and sauces.

Patty melts: this classic diner dish heats up the food scene with innovative twists on this half burger / half grilled cheese sammie.

Mini cocktails: smaller versions of cocktails served in half portions are popping up to give customers the opportunity to taste more varieties

Artisanal hard cider: move over craft beer, the new trend is using artisanal hard cider to create libations with unusual ingredients such as bourbon, house-made Dijon syrup and thyme.

Gin: new places opening up that solely serve the classic Gin and Tonic in different ways

High-end daiquiris and frozen drinks: new twists on the daiquiri and slushie drink infused with fun flavors and alcohol combinations

Meals to go: restaurants and food brands understand the consumers shrinking leisure time by creating high end meals to go making it easier to eat gourmet food without spending hours eating out or cooking at home.

Family-style dining: more restaurants will be serving meals family style with larger portions to share around the table.

Sources: McCormick and National Restaurant News

 

Related Posts Plugin for WordPress, Blogger...