A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels White Truffle Extra Virgin Olive Oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!
Citrus Salad with Arugula and Truffle Lemon Dressing
Yield: Serves 4.
A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with truffle oil, lemon juice, salt and pepper. The perfect blend of sweet, tangy and salty all in one bite!
2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
2 tablespoons fresh mint leaves, chopped
2 tablespoons roasted salted pistachios, chopped
½ small red onion, halved and sliced thin crosswise
3 cups baby arugula
4 tablespoons Seven Barrels Truffle Oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
Layer the orange slices in alternating colors on a large plate or a couple of small plates.
Top the layered oranges with chopped mint, pistachios, and sliced red onions on the plate(s).
Toss the arugula with truffle oil, lemon juice, salt and pepper in a mixing bowl.
Place a pile of arugula on top of the layered oranges and top with the crumbled ricotta cheese and additional freshly ground black pepper if desired.
Note: If you can’t find fresh Ricotta Salata cheese, you can also substitute another tangy sheep’s milk cheese such as Manchego or Aged Pecorino Romano. Fresh sliced Mozzarella or Burrata cow’s milk cheese could also substitute nicely for a milder flavor.
I just discovered an amazing new cafe and store in NYC called Dr Smood – have you seen it? If not, you need to go. Based out of Miami, Dr Smood is a health company that makes “Smart Food for a Good Mood” – and oh how you’re gonna love this place!
They make all their own juices, smoothies, organic products and delicious healthy food based on 6 moods – Power, Beauty, Immunity, Detox, Energy and Health, which you can choose based on your mood and feeling and what you want to gain from the experience.
I had the opportunity to visit the Flatiron location in NYC and had a delicious Organic Detox Juice #9, made with ginger, lemon, lime, raw honey, echinacea, and cayenne. Then for lunch I tried their Butternut Squash Soup, Turkey and Avocado sandwich on their homemade Performance Bread before browsing the beautiful cafe and store of amazing products including organic tea, coffee, chocolate, health and beauty supplements and organic dried foods.
Dr Smood’s Organic Superfood Powders
Dr Smood’s Organic Superfood Powders would make a wonderful gift for the health and wellness-obsessed foodies on your list. They’re full of health-boosting goodness and are easy to use (they can be easily mixed into smoothies or juices, on yogurt or cereal or added to energy balls and no-bake treats).
There are a total of 13 beautifully packaged superfood powders, including Raw Cacao Powder, Spirulina Powder and Red Maca Powder. Each powder comes with an information packet, including a recipe and serving suggestions, and can be purchased at one of the five Dr Smood cafés in NYC.
Dr Smood Red Maca Powder is an adaptogenic herb that helps the body to adjust to stress. Maca is an excellent source of phytochemicals and protein and helps to regulate the endocrine system and hormones, boost libido and increases energy, stamina and endurance. Enjoy maca in homemade granola or add it to tea, juice, smoothies, oatmeal or cereal. (SRP: $21.95)
Dr Smood Spirulina Powder contains over 60% complete protein—almost 3x as much as beef—and is one of the few good sources of plant-based B12. This algae can also boost your immunity and promote a healthy digestive tract. Use it to make a semi-raw soup with sweet potatoes and carrots, spirulina cacao clusters or add it to your favorite juice or smoothie. (SRP: $14.95)
Dr Smood Raw Cacao Powder contains approximately 40x more antioxidants than blueberries, which help the body to resist and repair damage from free radicals; plus it’s a natural mood booster and can promote beautiful skin, nails and hair. Use it to make hot cacao with coconut cream and almond milk this season and you will never want the standard version of hot chocolate again! You can also add it to coffee, yogurt, fresh fruits or smoothies. (SRP: $10.95)
I picked up a jar of the Red Maca powder at the store and created a new recipe for Maca Pumpkin Couscous w/ Shallots and Bacon and Crispy Sage that turned out absolutely delicious! Maca powder is a great supplement to add to sweet recipes like juices and smoothies and organic raw desserts, or savory recipes like soups, sauces, gravies, or to sprinkle on roasted veggies.
Maca Pumpkin Couscous w/ Shallots and Bacon and Crispy Sage
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: Serves 4.
Serving Size: 1 cup
A delicious and healthy way to incorporate Red Maca powder into a lovely fall savory dish. Roasted pumpkin, sautéed garlic and shallots and bacon tossed into a basil and herb couscous topped with crispy sage and pumpkin seeds.
1 small sugar pumpkins, halved, seeds removed, skin on
3 tablespoons olive or coconut oil, divided
Sea salt and freshly cracked black pepper
1 tablespoon Dr Smood Red Maca Superfood Powder
Dash of cayenne pepper
2 tablespoons maple syrup
2 shallots, sliced
1 garlic clove, chopped
6 slices of bacon, cooked, drained and crumbled
1 package of Near East Basil and Herb couscous
6-8 sage leaves
Roasted pepitas or pumpkin seeds, for garnish
Parmesan cheese, grated, for garnish
Preheat oven to 400 degrees F.
Drizzle each pumpkin half with 1 tablespoon of oil. Season with salt and pepper, Red Maca powder and cayenne. Place the pumpkin halves cut side down onto a lightly greased baking sheet. Roast in oven for 1 hour, until fork tender and golden brown. Remove from oven and let cool for 5 minutes.
Remove skin from pumpkin, cut into 1-inch cubes and toss with maple syrup; set aside.
Meanwhile, bring a large saucepan of salted water to a boil. Cook the couscous according to package directions and set aside.
Cook bacon in oven on a large foil lined baking sheet for about 20 minutes until crispy and brown, drain and crumble; set aside.
Heat another tablespoon of oil in a sauté pan over medium heat; cook shallots and garlic for approximately 5 minutes until soft and golden (be careful not to burn!). Add sage leaves and sauté until crispy and browned.
Add the cooked pumpkin, bacon, garlic, shallots to the couscous and toss together.
Transfer to individual serving bowls, garnish with crispy sage, roasted pumpkin seeds and grated parmesan cheese.
You can also substitute roasted butternut squash or any other hearty veggies like eggplant, zucchini, mushrooms and bell peppers.
Omit the bacon and cheese to make it vegetarian and dairy free.
Here’s another fun easy recipe you can make when you have a sweet tooth:
Maca, Coconut and Cashew Granola (gluten-free, vegan)
1 1/2 cups gluten-free rolled oats
1 cup raw, unsalted cashews, coarsely chopped 1 cup coconut flakes
4 tablespoons pure maple syrup
2 tablespoons coconut oil
1 tablespoon Dr Smood Red Maca Superfood Powder
pinch Himalayan fine grain sea salt
Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment. Mix all ingredients in a bowl. Spread all ingredients in an even layer on a pan. Bake for 15 – 20 minutes. Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge.
Check out the gallery below to see more photos of their amazing store and food and products I discovered!
To find a Dr Smood cafe and retail store near you, please visit their website at http://drsmood.com
I love grilling in the Summertime – and there’s nothing easier, tastier and healthier than Grilled Chicken and Vegetable Kabobs!
I also love a delicious salad using the fruits and veggies of the season – try my Heirloom Tomato, Peach & Mozzarella Salad which is bursting with fresh flavors!
I developed these recipes for my client Seven Barrels, who makes spectacular infused olive oils and vinegars. I wanted to create a refreshing recipe for their Summer promotion, so I created a marinade for the kabobs and a vinaigrette dressing for the salad using their Elderberry Balsamic Vinegar and Lime Olive Oil – a delicious combination!
Hope you’re enjoying your Summer and enjoy these recipes at your next cookout! 🙂
Grilled chicken and summer veggie kabobs in an Elderberry Lime Marinade - perfect for Summer!
Grilled Chicken & Veggie Kabobs:
2 pounds boneless chicken thighs (skinless), cut into 1-inch chunks
2 bell peppers (red, yellow, orange or green), cut into 1-inch chunks
1 large red onion, cut into large chunks
1 large zucchini, cut into large chunks
1 large yellow squash, cut into large chunks
1 cup Elderberry Lime Marinade (recipe follows)
Sea salt and freshly ground pepper, to taste
Elderberry Lime Marinade:
½ cup Seven Barrels Lime Olive Oil
½ cup Seven Barrels Extra Virgin Olive Oil
¼ cup Seven Barrels Elderberry Balsamic Vinegar
2 tablespoons low sodium soy sauce
2 tablespoons honey
2-3 cloves garlic, minced
2 tablespoons fresh basil or parsley, minced
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper, to taste
Grilled Chicken & Veggie Kabobs:
Place chicken and vegetables in large plastic ziplock bags and pour 1/2 of the Elderberry Lime Marinade over each, letting marinade in the fridge for at least two hours up to eight hours.
Pre-soak wooden skewers in water for at least 15-20 minutes, and preheat grill on medium-high heat.
Thread the chicken and vegetables evenly spaced on separate skewers and discard the marinade except for a small amount to use while grilling.
Lightly oil the grate and grill chicken skewers until opaque and juices run clear (about 12-15 minutes) and the vegetable skewers for about 8-12 minutes until soft and beginning to brown. Turn and brush with extra marinade frequently. Season with additional salt and pepper to taste.
Transfer the skewers to a warm platter and serve immediately.
Elderberry Lime Marinade:
In a bowl, whisk together the olive oil, vinegar, soy sauce, honey, garlic, basil or parsley, garlic salt and black pepper. Cover and set aside until ready to marinade the chicken and vegetables.
A gorgeous Summer salad made with heirloom tomatoes, fresh peaches, mozzarella, basil, arugula in an Elderberry Lime vinaigrette dressing topped with sunflower seeds.
Heirloom Tomato, Peach & Mozzarella Salad:
2 large handfuls of baby arugula
2 peaches, cut into wedges
1 Heirloom tomato, cut into wedges
½ cup cooked corn
½ cup cucumber, cut into wedges
1 cup cherry tomatoes
1/3 ball of burrata or fresh mozzarella
1/2 cup toasted sunflower seeds
Sea Salt, to taste
Freshly ground black pepper, to taste
Elderberry Lime Vinaigrette:
2 garlic cloves, finely minced
1 tablespoon Dijon mustard
1/4 cup Seven Barrels Elderberry balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup Seven Barrels Lime Olive Oil
Heirloom Tomato, Peach & Mozzarella Salad:
On a large plate, arrange the arugula, peaches and heirloom tomato wedges. Sprinkle corn and cucumber over the salad.
Carefully rip the ball of burrata or mozzarella into pieces and scatter on top of the salad along with the cherry tomatoes. Sprinkle with toasted sunflower seeds, salt and pepper and a few basil leaves.
Drizzle with a few tablespoons of the Elderberry Lime vinaigrette and serve immediately. Serve with extra dressing and additional salt and pepper, if desired.
Elderberry Lime Vinaigrette:
Combine all the ingredients except the olive oil in a medium bowl and whisk together well. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed.
Note: The dressing can be stored and refrigerated for 1 week.
I recently attended a super fun event to celebrate the delicious new items that Olive Garden has introduced on their menu.
I joined the Olive Garden team along with several other local journalists and bloggers at Elevated Acre in Downtown Manhattan which is a beautiful outdoor space overlooking the East River with views of the Brooklyn Bridge.
We enjoyed their private label wines out on the deck
(I love their new Tuscan Red table wine!) and then all sat down at a huge table to start the festivities and get first dibs on the menu tasting. #NeverEndingTable
We met the Olive Garden marketing team and their Executive Chef who told us about their new menu innovations,
and then we got to taste all of them over a few hours, which of course was the fun part!
We all love their classic breadsticks and salads right?
Well you have to try their new Breadstick Sandwiches – we tried the Eggplant Parmesan and Spicy Calabrian Chicken..delicious!
The coolest new items we tried are their new Deep Dish Spaghetti Pies..they’re like spaghetti quiches baked in a shell with all kinds of yummy fillings but in pie form! The Chicken AlfredoPie was amazing…
and so was the classic Spaghetti and Meatballs Pie made with 7 cheeses, bacon, meatballs and homemade sauce. So good and totally fun.
And we can’t forget dessert – they served us an incredible Chocolate and Caramel Lasagna – layers of gooey caramel, chocolate and cake similar to Tiramisu..OMG. TO. DIE. FOR. And the perfect ending to a perfect Italian meal!
Check out the great photos of the event below and visit their website for more info on these awesome new menu creations and specials in your area.
Summer is here and it’s absolutely my favorite time of the year! The sun is shining, the trees are in bloom, and everyone is outside enjoying the weather making it prime time for entertaining family and friends with barbecue and cocktails by the beach, lake or even in the backyard by the pool. I’ve put together some party planning and decorating tipsfor the perfect summer outdoor beach party, along with some menu ideas featuring lots of fresh seafood, finger foods, and refreshing fruits and veggies.
One of my favorite recipes to make for a summer outdoor beach party is a Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil and tarragon, lots of veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for some extra crunch, and fresh sautéed savory shrimp. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.
It wouldn’t be the holidays without catching up with friends and family and coming together for a fun holiday brunch with friends that I only get to see a couple times a year. There’s nothing better than gathering in the kitchen and around the table to eat, drink, and laugh together over some great food and drinks.
We decided to all bring a dish for our brunch (I love potlucks!) – I made a Caramelized Onion, Ham and Gouda Tart, my Sister brought a Pear, Bleu Cheese, Cranberry and Toasted Pecan Salad with Honey Vinaigrette. We also had homemade Chicken Empanadillas from my friend Julie, a Gluten-Free Spinach and Mushroom Egg Casserole by Donna (our gracious host!) and Rachel’s Brown Sugar Butter Monkey Bread was to die for! Teresa brought some gorgeous Christmas cookies and Peppermint Bark for dessert. Here’s a roundup of our recipes for the perfect holiday brunch..enjoy!
This savory tart recipe is perfect for the holidays and easy to make. You can either make it in a 9-inch tart pan or in a pie dish. It has tons of chunky ham, lots of gooey melty cheese, and caramelized onions, covered in a creamy egg custard with herbs baked in a crunchy, flaky pie dough. You could also substitute crispy bacon or prosciutto for the ham, and use any melty cheese you like. The caramelized onions and garlic give it a tangy sweet flavor that goes perfect with the cheesy creamy custard.
1 refrigerated pie shell dough (fresh or store-bought)
3/4 cup Gouda cheese, sliced or shredded (can also substitute Gouda, Cheddar or another soft cheese that melts well)
Preheat oven to 450 degrees.
Roll out pie dough into a 9" pie dish, overlapping dough 1 inch over edge of pie dish. Flute edges.
Heat a large sauté pan over medium-low heat, add olive oil and butter and onions.
Saute onions for about 5 minutes until soft, add maple syrup and stir.
Saute onions for another 5-10 minutes until they become caramelized and golden brown, add garlic and cook another minute or so. Remove from heat and set aside.
Meanwhile, in a mixing bowl whisk together sour cream, egg, egg yolk, light cream, fresh thyme, parsley and salt and pepper to make the custard filling.
Scatter the caramelized onions into the pie shell, and top with diced ham and cheese.
Pour custard over the top evenly into the shell. Bake tart for 10 minutes.
Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..
Let tart cool on a wire baking rack, cut into wedges and serve.
Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15-17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.
Recipe inspired by Andrew Zimmern's Bacon-Onion Tart, Food & Wine Magazine
This is one of my favorite Winter salads made with a gorgeous combination of flavors and textures. It has fresh sliced pears, toasted pecans, crumbly bleu cheese and red onions, bathed in a slightly sweet honey vinaigrette.
3/4 cup pecans, toasted
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce or 1/2 bag mixed greens, chopped
1/2 large red onion, sliced thin
3/4 cup crumbly bleu cheese
1/2 cup dried cranberries
1-2 pears, cored and sliced
3 tbsp veg oil
1 tbsp red wine vinegar
3 tablespoons honey, heated
1/2 teaspoon Dijon mustard
1 1/2 teaspoons salt (optional)
1/4 teaspoon fresh ground black pepper (optional)
Preheat oven to 325 degrees.
Place pecans on a baking sheet and toast for 7-10 minutes until lightly browned.
Chop lettuces and slice onion, add to large salad bowl with cranberries.
Core and cut pears into thin slices. Toss some into salad, save some for topping.
Heat honey and make dressing; toss with salad ingredients, top with crumbly bleu cheese and sliced pears.
Combine vinegar, warmed honey, salt and pepper in a blender or whisk together well in a mixing bowl.
Slowly stream in olive oil whisking vigorously until all oil is blended into a gorgeous vinaigrette dressing.
This is a classic recipe for Chicken Empanadillas (or empanadas). It has a flaky buttery dough surrounding a savory mixture of shredded cooked chicken, onions and spices, then lightly fried to crispy golden brown perfection. Serve with fresh tomato salsa for some extra heat and Latin flavor.
1 tbsp. Evoo
½ lb. cooked chicken breast & thigh
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup Tomato Sauce
6 Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. Sofrito
1 packet Sazón with Coriander and Annatto
1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. Dried Oregano Ground Black Pepper, to taste
Heat oil in a large skillet over medium heat. Add shredded chicken and cook until browned, breaking up meat with a spoon, about 10 minutes.
Add onions and cook until soft, about 5 minutes more.
Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.
Serve warm or at room temperature with a side of salsa.
Gluten-Free Spinach, Mushroom and Cheese Egg Casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
This is a healthy and delicious gluten-free egg casserole made with spinach, sautéed mushrooms, onions and cheese baked into a fluffy savory dish that will feed a crowd and leave room for the heavier fare at the brunch table.
1 large bag (10 oz. each) spinach
1 1/2 cups shredded Cheddar cheese (6 oz)
1 1/2 packages (8 oz. each) sliced mushrooms
1 medium onion, chopped (1/2 cup)
1/2 cup Gluten-Free Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
Sprinkle spinach, 1 cup of the cheese, the mushrooms and onion in pie plate.(I personally recommend sautéing the onions and mushrooms for a few minutes first to soften them before adding to the casserole.)
In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese.
Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
This recipe for Monkey Bread is sure to be a huge hit at your next brunch gathering with friends. It's super easy to make, using Pillsbury biscuits and is topped with brown sugar, butter, walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness. It won't last longer than 5 minutes - promise!
As I reflect on 2013, this has been a year filled with challenges and opportunities, adventures and growth both personally and professionally. Good times and bad times, which I’m thankful for and have made me stronger. Wishing all of you a Happy New Year 2014 and health, happiness and good eating! Cheers! xx
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 with tuscan kale
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).
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
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
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.
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
Preheat the oven to 425°F if using cooked ribs, or 450°F if using uncooked ribs.
Combine the dry mustard, salt, Dijon mustard, vinegar, honey, molasses, and Worcestershire sauce in a small bowl. Whisk well.
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.
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 blue cheese, toasted pecans, and chestnut honey vinaigrette
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.
For the vinaigrette
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon honey, preferably chestnut honey
¼ cup extra-virgin olive oil
Freshly ground black pepper
For the salad
¼ cup pecan pieces, toasted
4 ripe but firm pears
¼ cup crumbled blue cheese (Maytag)
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
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.
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)
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.”
I found a delicious recipe for a Grapefruit, Avocado and Fennel Salad that I had to make – it’s a fresh combination of healthy grapefruit, avocados and fennel with a light, tangy Asian Citrus dressing made with fruit juice, honey, olive and sesame oil and a little bit of onion and mustard. The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix). I also added some some fresh grapefruit juice into the dressing and topped the salad with some sliced toasted almonds for some nutty flavor and crunch. You could also throw in some sesame seeds or sunflower seeds which would be great too. The original recipe called for twice the amount of dressing which I cut in half, and I recommend tossing the dressing on at the end instead of all together with the salad, to avoid any mushiness and to keep the veggies fresh and crunchy. If you want to double the dressing recipe below, use half of it as a marinade for some grilled chicken or shrimp and toss either of those into the salad for a full meal. Light, tangy, refreshing and delicious! Perfect summer salad – enjoy.
Kosher salt and fresh ground black pepper, to taste
2 large pink grapefruits, sectioned
1 fennel bulb, trimmed, cut into paper-thin slices
2 celery stalks, cut into thin slices
1 large avocado, halved, pitted, peeled, cut into thin slices
1 bag of fresh salad mix
1/2 cup sliced toasted almonds
Kosher salt and fresh ground pepper, to taste
To make the dressing: whisk together all the ingredients in a small mixing bowl and set aside.
To make the salad: cut the grapefruits in half, and cut around the edge and in between the pith, peel and cut out the wedges, removing all pith and peel. Trim the top and bottom off of the fennel bulb, remove the core and cut into paper thin slices. Cut celery into thin slices. Halve the avocado and remove the pit. Cut thin slices and remove the outer skin.
Toss salad mix into a large salad bowl, and add grapefruit wedges, fennel and celery slices and add dressing, tossing to coat. Top the salad with avocado slices and sliced toasted almonds and salt and pepper to taste.
OK folks – listen up. It’s that time of year again where Summer is coming, the sun is shining and we need to fit into that teeny bikini again… With Memorial Day approaching and sunny days on the boat, beach and lake ahead, I whipped up this recipe for a refreshingly light crab salad to get myself ready for the weekend. Chock full of fresh crab, lemon, veggies and tasty herbs and seasonings, you’ll love this healthy salad made with a low-fat dressing of grapeseed oil, white wine vinegar, lemon and a hint of low-fat/low-calorie mayonnaise. It’s full of flavor, vitamins, and protein, and so light it won’t touch your waistline.
If you aren’t into crab meat then switch it up and make this with tuna, shrimp or shredded chicken. Serve the salad over large lettuce leaves with some slices of fresh avocado and lemon wedges on salad greens and hit the beach while rockin’ that bikini! If you want to make a sandwich try it on a whole wheat pita or low carb tortilla wrap to keep light! Enjoy!
Peaches. There’s something so satisfying about biting into the sweet, juicy flesh that quenches the thirst for a cool and refreshing treat in the summertime.
Even the perfectly round shape, bright peachy red and fuzzy exterior gives it a heavenly appeal.
This summer salad recipe pairs white peaches with prosciutto and fresh mozzarella tossed in a tangy sweet vinaigrette. It’s refreshing, light, and the salty prosciutto paired with the cool, mild mozzarella and sweet peaches is a combination to die for. You can also substitute the mozzarella with Ricotta Salata (fresh ricotta) or Feta cheese, and add some sliced or slivered almonds for crunch if you like. Serve this salad with some crusty bread and a glass of white wine – perfect for a lunch or dinner side salad with an Italian dish.