Category Recipes

The goods

Blue Cheese and Walnut Vegetable Slaw

Carroll 1 Comment

Blue cheese and walnuts, what a wonderful combination!  We have been eating a lot of salads lately and try to keep from getting tired of the waste shrinking meals.  Cheeses, nuts, fruits, crunchy things keep the variety coming to the table.  I steered away salad greens last week and dove into slaws, which can go much further than the standard sweet cream Cole slaw.

DSC_0165

I took this dish from a long time favorite restaurant in Charleston, SC, Vickery’s lead and added in blue cheese to traditional Cole slaw, and then because I think nuts are supreme, but some of them in too.

DSC_0167

Dirty minds….

Ingredients

  • 2 tablespoon apple cider vinegar
  • 3 tablespoon reduce fat mayonnaise, or regular, or nonfat, which ever your preference
  • ¼ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ¼ teaspoon fresh ground black pepper
  • 12 ounces julienned vegetables, cabbage, broccoli, ect, pre bought or cut yourself
  • 4 tablespoon reduce fat blue cheese, or regular
  • 4 tablespoon toasted walnut pieces

In a mixing bowl add the first five ingredients and whisk well until combined.  Add in the vegetables and toss well until lightly coated.  Sprinkle the cheese and the walnuts and fold evenly.  Refrigerate until ready to serve.

DSC_0177

The longer the slaw sits, the more water leaches out of the vegetables.  If you make the day before, reserve the blue cheese until you are ready to serve and give the slaw another toss so the dressing gets mixed again.

DSC_0174

I know most people would say that I missed a very important ingredient…. Add the chopped bacon if you want, I know it is calling for a couple of tablespoons.  Or maybe on a pork belly slider…

Sweet ‘N’ Spicy Cocoa Rub Chicken Kebabs- Summer Grillin’

Carroll 3 Comments

Grilling is a quintessential part of summer in this house.  We love to pull out the charcoal grill, light up the woodchips and coals and wait for them to be ready to put the food on to the grill racks.  Propane grills do offer the convenience and speed that is great for mid-week dinners, but the charcoal grill gives you the chance to offer love and nurture, which makes food so good.  The longer you have to wait the better the meal.

DSC_0196

If we are going to commit the time to use the charcoal grill I like to make it a special meal, with new flavors or products, or even just extra decadence.  I got lucky a few months ago with an unexpected thank you gift from a work buddy.  A thank you wasn’t necessary, but certainly was appreciated, especially because it has two of my favorite things- chocolate and chili pepper.  The Sweet “N” Spicy Cocoa rub is dynamite; chalked with flavor and would make a great marinate for grilled chicken.

DSC_0222

Marinate

  • ½ tablespoon Dove Discoveries Sweet ‘N’ Spicy Cocoa Rub
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 pound fresh chicken breast, cut in 1” cubes
  • ½ large green pepper, cut into 1” pieces
  • ½ large red pepper, cut into 1” pieces
  • ½ large onion, cut into 1” pieces

Mix first three ingredients together and add in the raw cubed chicken.  Allow to marinate overnight or at least 8 hours.   Assemble kebabs alternating the chicken and vegetables.  Grill over slow coals or on your propane grill until the internal temperature of the chicken reaches 165.

DSC_0225DSC_0234

The cocoa flavor was very mild, barely noticeable, but offered the earthy flavor that you find in a mole sauce. I served a grilled peach salsa with the kebabs- a perfect complement to the spicy chicken.

DSC_0232

Summer dinners are perfect time to slow down and enjoy friends and family.  They are also the time to take advantage to the gardens bounty the season offers, to play with flavors and add love to the dinner table.

Be patient

Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.

~ Chef Keith Floyd

English Pea and Mint Crostini’s **Summer Simplicity

Carroll 1 Comment

Summer is always a great time to look for light and healthy food.  And equally important easy, quick food!   The convenience of having some “go to” fast dishes for summer evenings, cook outs and family gatherings is amplified over summer.  I especially love the ones that travel well, I feel so fancy when I pack “apps” in a cooler for the beach- goes perfect with vino at sunset!

DSC_0250

Have to admit- when I see things that my Mom, Queenie, can do without calling me 3 times, and they look tasty, I am immediately attracted to them.  I just don’t like spending all day in the kitchen on the weekends in the summer- so simple, quick and tasty is perfect.

DSC_0304

My grandmother, Madame Margo, told me over 10 years ago about a dish she made with peas and mint, and I think maybe Greek yogurt…I stored the flavor combination away in my brain until a few months ago when I saw the them being played with more often.  We actually had a cooking competition the other day at work, based on the TV show “Chopped”, where the dessert ingredients the participants were given included English peas, ricotta and oranges.  I wanted to scream at them, mint, mint!!  But actually I found myself most impressed with one making something like a pea and ricotta ice cream with and orange sauce, I loved the high creativity!

Pea and Mint Crostini’s

Ingredients

  •  10 ounces frozen green peas, or fresh spring peas    
  • ½ cup part-skim ricotta cheese    
  • ¼ cup mint leaves, without stems    
  • 2 tablespoons fine grated parmesan cheese    
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chopped garlic
  • ½ teaspoon kosher salt    
  • ¼ teaspoon fresh ground black pepper
  • Butter spray/ cooking spray
  • Small baguette bread, cut into 24  1/3 inch thick slices    
  • Fresh tomatoes for garnish

Method

In a 2 quart sauce pan filled halfway with water heat over medium high until water comes to a boil.  Add the peas and return to a boil for one minute. Drain the peas into a colander and rinse with cold water.

In a food processor put the drained peas, and pulse.  Add ricotta, mint, Parmesan, oil, garlic, salt and pepper and blend until mostly smooth.  Transfer into a serving bowl and refrigerate or 30 minutes.

While the spread chills, preheat oven to 325°F. Arrange the bread slices on a parchment paper lined baking sheet  and spray with the butter spray.  Bake until lightly golden and crisp; cool and store in an airtight container until ready to serve.

Assemble just before serving with a tablespoon of spread on each piece of bread.  Garnish with tomato.

DSC_0262

The pea spread can be made a few days before and kept in air tight container- a perfect “get ahead” appetizer.  The bread toasts are best made the day of, but if kept in an airtight container you can do the day before.

DSC_0258

Inspired by my grandmother creativity and knowledge, and my mom’s love of life outside the kitchen!  With those two ladies in mind it is hard to not come out great!

Roasted Peach Breakfast Bread Pudding

Carroll 5 Comments

I’ve been walking thru the produce sections of the grocery stores and salivating over the smell of peaches.  It is stonefruit season and their perfume is overwhelming.  It radiates as strong as the ladies that obnoxiously dose themselves in bottled perfume, but with the natural, earthy, sweet scent that manages to make its way into my belly and switch on the I want to eat button.

DSC_0221

So far each week I have not been able to resist the tantalizing scent of the peaches and home they come!  Last week I found myself in with a familiar situation- ever had a lot of bread leftover from dinner? Or even just a half of loaf?  Maybe you have even had a walk in freezer full of leftover bread.  Luckily, the day old bread makes a great treat the next morning , especially when there are roasted peaches involved.

DSC_0211

Ingredients

  • 4 ounces sourdough, French or Italian bread, day old, 1 inch cubed (about 3 cups)    
  • 2 small peaches, diced in ½ inch cubes    
  • 2 tablespoons raisins or dried cherries    
  • 1/3 cup low-fat ready-to-eat granola cereal    
  • 3/4 cup low-fat or skim milk    
  • 2 tablespoons sugar    
  • 1 large egg 
  • 1/2 teaspoon ground cinnamon    
  • 2 tablespoons reduced-calorie pancake syrup  
  • 6 tablespoons unsweetened Greek yogurt 

DSC_0243

Instructions

The evening prior to serving, coat a 8 or 9 inch baking dish with pan spray.   In a mixing bowl combine the bread, fruit, and granola.  In another mixing bowl whip the milk, sugar, egg and cinnamon until combined.  Pour liquid into mixing bowl of bread and fruit and toss gently.  Pour all into prepared baking dish and cover, refrigerate overnight.

Turn oven to 350°F.  Bake the uncovered bread pudding for 30 minutes or until the bread is toasted brown. Serve warm with syrup and 1 ½ tablespoon Greek yogurt.

Serves 4

DSC_0245

The peaches are lovely in the breakfast dish, but fresh plums and nectarines are easily substituted. Any fruit can be swapped out if you prefer.  Skip the Greek yogurt and serve it as dessert one evening with a scoop of vanilla frozen yogurt.

DSC_0213

This is a healthy yet decadent way to start any summer morning, and  certainly a guilty free way to use up that leftover bread!

Mexican Shrimp Ceviche- Big Kickin’ Flavor!

Carroll 3 Comments

Hot, sticky Florida days begs for cold, refreshing, light dishes- and of course packed with flavor.  I saw a family a few weeks ago with a gigantic cup of ceviche when we were out to dinner at a local Mexican restaurant and found myself staring with envy.  Why didn’t I order that!!  I knew it would not be long before it made it onto our table at home!  I cannot resist cilantro and lime, they are possibly my favorite flavor combination.

DSC_0172

I love ceviche with tostones, fried plantains, but my favorite is with sweet potato crisps, the sweetness of the potato is a perfect complement to the spiciness of the ceviche.  The recipe I used is from the “King of Mexican Food”, Rick Bayless, and is very spicy, but evened out by the creamy avocado chunks.

DSC_0149

 Shrimp Ceviche Verde

Ceviche Verde de Camarón

About 3 1/2 cups, serving 4 to 6 as an appetizer; from Season 8  Mexico – One Plate at a Time

Ingredients

  • 1 pound very fresh uncooked, medium-to-small shrimp, peeled and deveined
  • 1/2 cup fresh lime juice
  • 4 ounces fresh tomatillos, husked, rinsed and roughly chopped
  • 1 cup loosely packed cilantro (mostly leaves)
  • Salt
  • 1 serrano chile, stemmed, seeded and very finely chopped
  • 1/2 habanero chile, stemmed seeded and very finely chopped
  • 2 to 3 tablespoons finely chopped chives
  • 1 ripe avocado, pitted, flesh scooped from skin and cut into small cubes

DSC_0151

Directions

Cut the shrimp into small pieces—slightly smaller than 1/2 inch—and scoop into a serving bowl.  In a blender, combine the lime juice, tomatillos, cilantro and 3/4 teaspoon salt.  Blend until slushy looking, but not completely smooth.  Stir into the shrimp and refrigerate 30 minutes.  Just before serving, stir in the two chiles, chives and avocado.  Taste and season with more salt if you think necessary.

DSC_0195

The marinate time is critical in ceviche, especially with shrimp.  The citrus will cook the raw seafood, but it can also overcook if left to long, leaving you with rubbery, tough shrimp.  I waited an hour before I served it, and was pleased that the shrimp was still tender.  If you find yourself worried about overcooking the shrimp, at least strain the marinate, reserving the juice until you are ready to serve.  But try to get it on the table as soon as you can.

DSC_0162

The kick in this ceviche is powerful, yet smooth.  If you are not a fan of spice, cut the chilies by ½ and be sure to add right before serving.  Try serving sweet potato chips, tostones or tortilla chips to along with the ceviche. And of course make sure there are margaritas or cervezas.

Florida Citrus Mint Squares- Jump Start on Summer

Carroll 2 Comments

It’s hard to believe summer is already so close, it seems like spring was just starting.  Do you ever get used to time flying?  It especially doesn’t help that everyone is jumping the shark to get to summer, myself included.  I just the other day wrote Summer Vegetables onto a menu rather than Spring Vegetables, consciously deciding to make the move.  Popsicles are in the freezer, the beach bag is packed, coolers are rinsed out, beach chairs pulled down from the attic, and plenty of summer menus planned.  As I jumped the shark to summer in menu writing, I followed suit with my favorite summer dessert- Lemon Squares.

DSC_0044

I have loved lemon squares since a little girl. The powdery sweet topping over the slightly sour lemon filling that melts in your mouth is the perfect summer dessert.  They are also one of the two desserts my mom, Queenie, was able to make-I’ve mentioned she is a better taster then maker right?  But Lemon Squares, she could rock, simple, lemony, sweet lusciousness.

DSC_0031

While there is nothing wrong with the classic lemon square, we are in Florida, and have a produce market right in our backyard.  Grapefruits are falling over the fence from the neighbor’s tree, lovely, bitter sweet in flavor, and our herb garden is becoming like an overgrown aromatic weed garden.  Call me inspired, Queenie’s classic lemon squares became Florida Citrus Mint Squares.

DSC_0010

Ingredients

For the Crust

  • Non-stick cooking spray
  • 3/4 cup all-purpose flour
  • 1/3 cup confectioners’ sugar, plus 1 tablespoon for sifting
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, diced into small cubes

For the Citrus Filling

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh grapefruit juice
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon chopped mint
  • 1 tablespoon grapefruit zest

DSC_0027

Directions

1. Preheat oven to 350 degrees, with rack in center. Spray a 9 inch baking pan with cooking spray and lay a piece of parchment into it, pressing and folding it to cover the interior of the pan.

2. To make the crust, combine flour with confectioners’ sugar, cornstarch, and salt in a food processor and pulse.  Add the cold  butter and pulse until mixture is course crumbs.  Scrape crumb mixture into the parchment lined baking dish and press evenly.

3. Bake in oven until crust is lightly browned 20 minutes. Let cool slightly in pan.

4. Turn oven down to 325 degrees.  Start to make the lemon filling: In a mixing bowl, add the eggs and beat with an electric mixer until thick. Add in the granulated sugar, lemon juice, grapefruit juice, flour, baking powder, salt, mint and grapefruit zest and mix thoroughly. Pour over the warm crust. Bake in oven for 20 minutes or until set. Cool to room temperature; refrigerate about 1 hour.

5. Lift the parchment paper from baking pan on to cutting board and cut into 16 squares.  Sift the remaining tablespoon confectioners’ sugar over the top and place on serving tray.

DSC_0046

Summer is just about here, wait another week or so or break out the Slip and Slide early, it’s up to you.  Either way, be sure to enjoy the flavors of summer, the beautiful produce that fills the markets.  Summer and childhood memories are bonded together, like Queenie’s Lemon Squares, be sure to create your own for your family and friends.

Chocolate Cherry Risotto- Warning, Life Changing Dessert

Carroll 2 Comments

With the Food Blog Forum a few weeks ago, and somehow one of my favorite , Chocolate Cherry Risotto, being served, I felt it was time to share the life changing spoonfuls of decadence with Sir Wes.  He has been hearing me talk about it for the last year or so when one of the culinary in the kitchen made it for a family meal.  Ummm- so good it made its way on to many menus, especially the ones that I would be eating  :).

DSC_0368

Truly- I say I love a lot of food, dishes, recipes- but the warm, rich chocolaty gooey rice just floors me.  I’ve had it topped a few ways, with berries or granola, but my absolute favorite is with pistachio ice cream/gelato/frozen yogurt.  These guys in the kitchen that made this are ridiculously talented- life changing dish.

DSC_0385

Can you tell I like it?  A great thing is you can switch out the milks, sugars, or even make it with brown rice to make it allergen or waist line friendlier.  Almost healthy enough to be in the Nutritional MyPlate Guide!

Chocolate Risotto

  • 1 tablespoon butter
  • ½ cup arborio rice
  • 2 tablespoon cherry brandy
  • 2 cup milk
  • ¼ cup chocolate syrup
  • ¼ cup dried cherries
  • 1 tablespoon sugar
  • 1 ounce semisweet chocolate, chopped
  • 1 ounce unsweetened chocolate, chopped

Over medium heat in a heavy sauce pan melt butter and add the rice.  Stir until the butter becomes fragrant and the rice is toasted lightly.

DSC_0335

Add the cherry brandy and stir until it becomes absorbed into the rice.  Mix the milk with the chocolate syrup well.  Slowly add the chocolate milk, a ¼ cup at a time and stir well, until the milk is almost absorbed.  With each addition of milk the rice will become creamier, and tender to bite.

DSC_0337DSC_0343

The temperature of the stove should be over medium, giving a slow simmer so there is no scorch.  When adding the last ¼ cup of milk, reduce heat to low and add the cherries, sugar and chocolate as well.  Allow to the chocolate to melt and the milk to be absorbed before serving.

DSC_0347DSC_0353

Serves 4.  Start to finish the cooking time was 30 minutes.

DSC_0393

Serving this at a dinner party will promise a grand finale, but is also a little tricky as the hostess is usually ready to unwind at this time.  You can par cook the rice if you want to have the ability to serve quicker,  just follow the directions above and stop cooking the rice when it is al dente, (with bite).  Cool it down immediately by spreading it out in a pan and refrigerating. You can do this the day before even if you wrap it tightly after it is cooled.  When you are ready to finish and serve, it will help to heat the milk, and you might need another ½ cup of milk.  But pretty much continue where you left off just reheat it slowly and evenly by stirring well.

DSC_0374

Another tip is to go as far as adding the liquor and then turning the stove off until you are ready to cook.  This will save you about 10 minutes in the end.

DSC_0362

**Warning**  Sir Wes told me I should not have let him have that… how could any chocolate dessert hold a candle…  I have ruined chocolate desserts for him…

Florida Strawberry, Lavender Farmers Cheese and California Walnut Braided Pastries

Carroll 4 Comments

How could there not be pastries at a brunch, desserts are a must, right?  Best for last?  California Walnuts sent all the participants of #BrunchWeek a bag of fresh from the tree walnuts and I was thrilled to use them for a scrumptious sweet #BrunchWeek finale!

20130508_192459

Strawberries are the perfume of the produce section right now in our Florida groceries.  I love this time of year with all the U-Pick farms, the road side stands filled with just picked berries.  With the inspiration from the berries and the beautiful earthiness of the fresh walnuts I thought making a pastry would be perfect.  To emphasize seasonal I wanted to use a floral essence, so I added the lavender.  Perfectly seasonal!

9DSC_0188

Ingredients

  • 16 ounces strawberries, cleaned and sliced
  • 16 ounces of puff pastry sheets (2 sheets)
  • 1 cup California Walnuts, chopped
  • Lavender Pastry Cream
  • 1 egg, beaten for egg wash

 Lavender Simple Syrup:

  • 2 tablespoon sugar
  • 2 tablespoon water
  • ½ teaspoon dried lavender

 In a small sauce pan but sugar, water and lavender in and bring to a rapid simmer for about one minute reducing to about half.  Remove from heat and allow to cool to room temperature. 

 Lavender Farmers Cheese Pastry Cream

  • 8 ounces cream cheese
  • 7.8 ounces farmers cheese (8 is fine, but the package I used was 7.8, either way)
  • 2 tablespoon lavender simple syrup
  • 2 egg yolk
  • 1 tablespoon flour
  • ¼ teaspoon kosher salt

 Add the softened cheese to a bowl and beat until combined.  Add in remaining ingredients and whip until the mixture is light and fluffy, and completely mixed. Place in piping bag if you like, but a spoon will work just as well.

Method: 

Preheat oven to 400.

On a floured surface, roll one puff pastry sheet out to be 1/8 inch height to about a 12×10 square.  Cut with a knife down the center so there are now two 6×10 sections.  Trim a triangle from the corners of each section.  Cut angled strips down the 10 inch length of the dough, about ½ inch apart, make the same number of cuts on each side.  

4DSC_01561DSC_0120

Pipe or spread a ¼ of the pastry cream down the center of the each piece.  Top with 4 ounces of cut and cleaned strawberries and then sprinkle ¼ cup of walnuts down the center.
 

3DSC_01352DSC_0125

Make a fold with the top piece of the pastry over the berries. Starting at one end, fold the pastry strips over the filling, alternating sides, to cover the filling.  Place on a baking sheet with parchment paper and brush with egg wash.

Repeat with remaining cut section of pastry, and then repeat with the second sheet of pastry dough.  Place two braided pastries on each baking sheets.

Bake at 400 for 20 minutes or until pastries are golden brown.  Allow to cool on a wire rack for about 10 minutes.  Cut each piece in half or in quarters depending how much your stomach is growling.

Makes 8 large or 16 regular size pastries.

11DSC_0209

These pastries could be a little sweeter for some, but a simple sanding sugar after brushing them with the egg wash would do the trick.  The lavender is very delicate, not overpowering at all- infact, one may not even notice.  The California Walnuts earthiness were the perfect complement to the light floral, the farmers cheese and to the sweet strawberries. 

15DSC_0246

As #BrunchWeek comes to a close today, leaving us with a library of ways to treat the Mom’s of the world tomorrow- I wanted to shout out again to all the participants of #BrunchWeek, and especially Terri of Love and Confections, and Christine of Cook The Story who made it all happen- You ladies are Fabulicious!

Join us at the #PinChat today, May 11th from 2-3 Eastern, for a chance to win prizes and participate in #BrunchWeek closing ceremonies!!  Until then- take a look at all this mouth watering goodness!

Brunch Drink Recipes

Frozen Grasshopper by Amanda’s Apron
Gin and Sparkling Red Wine Cocktail by Take A Bite Out Of Boca
Chocolate Trifle {kid friendly} by Real Housemoms
Vanilla Pomegranate Mojito by Noshing With The Nolands
Cherry Sangria by Cooking In Stilettos

Potato Brunch Recipes

Parmesan Roasted Red Potatoes with Vidalia Onions and Thyme by Cook the Story
A Salad Called German Potato by The Vintage Cook

Breads, Grains, Cereals and Pancake-type Yums

Chocolate Chip Craisin Granola Bars by Big Bear’s Wife
Dandelion Pesto Pizza by Culinary Adventures with Camilla
Biscoff Walnut Granola Parfaits by White LIghts on Wednesday
Stuffed French Toast by poet in the pantry
Pina Colada French Toast by The Domestic Mama & The Village Cook
Sourdough Epi Baguettes with Rhubarb Blood Orange Ginger Jam by Spontaneous Tomato
Carrot Cake Pancakes by Love and Confections

Spreads and Dips for Brunch

Strawberry-Kiwi Jam by Sweet Remedy
Grilled Pineapple and Walnut Dip by Jane’s Adventures in Dinner

Brunch Dessert Recipes

Raspberry Sweet Rolls with Meyer Lemon Glaze by by Cravings of a Lunatic

Turkey, Brie and Raspberry Waffle Bites

Carroll 6 Comments

Maybe it’s just my experiences, but brunches often follow fun-filled, celebratory evenings, I assume that’s how Bloody Mary’s became so popular.  Nothing like the hair of a dog!  Thinking about brunch foods the last few weeks, made me consider my favorite hangover meals.  It would be a smart assumption the “favorite” came to be in my college days.  In Charleston, South Carolina there are endless possibilities of the cure all meal- during my days at C of C, my friends and I favorites were either Juanita Greenberg’s Burritos or Vickery’s Turkey and Brie Pita, maybe Andolini’s Pizza also..  The french fries made the Turkey Pita stand out as my preferred “not feeling so hot” meal and I still love to make it to Shem Creek every so often when I am in Charleston for a reconnection.

DSC_0408

The warm pita was coated by a layer of raspberry cream, a stack of sliced turkey and warm gooey brie.  It’s a classic but still fabulous combination.  So when thinking about a #BrunchWeek inspired sandwich- what else- fruit, creamy, savory, and of course, perfect for any accidental hangovers that your guests that might stumble in with.

Figured I would twist the pita a bit and make it more “brunch-able”, with using waffles instead. I have a few different waffle makers/pans that I collected over the years, but my favorite is this pan.  I love the small size and thinness of them, making them super versatile and fun to play with.

DSC_0392

Store bought waffle mix is fine to use, but this pan is not the most forgiving tool, so I recommend using an “extra-crispy” waffle batter as it tends not to stick to the waffled surface (not fun to clean)

This recipe makes about 12 waffles (6 sandwiches)

Ingredients:

  • 1 whole eggs, separated
  • 1 cups milk
  • 1 cups flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoons salt
  • 1/3 cups canola oil
  • 1/3 cup raspberry preserves
  • 12 ounce sliced turkey
  • 6 ounces brie cheese

DSC_0389

Directions:

With a mixer, beat the egg whites until they are stiff. In another large bowl, put remaining ingredients and whip until smooth.  By hand, gently fold in beaten egg whites.

Heat the waffle pan over medium heat on the stove.  Drop about 2-3 tablespoons of batter into the wells, just filling them and spread with the back of the tablespoon. Cook until air bubbles come to the surface and break, about 1-2 minutes.  With 2 ends of forks gently ease out the waffle pancake and flip onto the opposite side.  Allow to cook another 1-2 minutes.

The waffle cakes can be made ahead of time and reheated in a 300 oven for 5 minutes.  Assemble the sandwiches with a teaspoon of raspberry jam on both sides of the warm waffle cake, and layers of sliced turkey and brie.

DSC_0419

What a great week its been- I am so looking forward to trying out all the mouthwatering dishes I’ve seen during #BrunchWeek!  Join the PinChat from 2-3, where even more prizes will be announced!

7e3fd9aa2637b157c2e34b8637af84fb

Another shout out to the sponsors- California Walnuts,  Lodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic For a chance to win one of the great prizes- click on this link and sign up- super easy and legit. a Rafflecopter giveaway

Here are a few more ideas for Mother’s Day Brunches!

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep

Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes

Carroll 5 Comments

I am lucky that I am surrounded by such a large and diverse group of chefs’ every day.  There is always someone finding something new, a cooking tool, a technical process, a cookbook, a just opened Asian market, a burger joint, a unique beer on the shelf.  Creative ideas/food knowledge is a by-product of kitchen life; it’s a great way to take part of conceptual collaboration offering new ideas (ever heard of Pasta Teppanyaki).  Enter the gluten free world- in particular crepes, perfect for brunch!

DSC_0423

There are a few girls I work with that are really into allergen and gluten free lifestyles.  One has a family member that requires this special diet and the other just like to have a healthy balanced diet.  The discussions with these ladies are often based on new discoveries in a gluten free diet. The Wheat Belly Cookbook came into their world and both were sold.  I tried one of the microwave wraps from the cookbook and was convinced myself. 

So looking for #BrunchWeek ideas that would bring diversity and inclusivity to all interests, I thought I would try the crepe recipe from their Wheat Belly Cookbook. 

DSC_0435

Truth: I am a terrible crepe maker; and have ticked off many of chefs with my continued inability to make a crepe properly.  However, I mask my lacking talent by making fun of anyone that wants to put crepes on a menu.  Secrets out.

Ingrediants

Filling

  • 4 small granny smith apples
  • 4 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 2 teaspoon fresh lemon juice

 Sauce

  • 4 tablespoons apple brandy
  • 1 cup heavy cream
  • 4 tablespoons Beecher’s Flagship Reserve Cheddar  (I could go on and on about how addicting this cheese is, my new favorite, but feel free to use your own favorite white cheddar)

 Crepes- This recipe came from The Wheat Belly Cookbook

  • ¼ cup coconut flour
  • ¼ golden flaxseed meal
  • 1/8 teaspoon sea salt
  • 1 ½ cup almond or carton-variety coconut milk
  • 4 eggs
  • ¼ teaspoon vanilla extract

DSC_0466 

Method

To make the filling:

Cut the washed apples into ¼ inch thick sliced wedges and cut again in half shortways, leaving about 1 inch bites.  In sauce pan cook the apples, butter, sugar, and lemon juice over medium for about 15 minutes.  Stir the butter and sugar around the apples to create a consistency of a pie filling.  Set aside on low until ready to fill the crepes.  This can be done ahead and reheated slowly to save time.

To make the sauce:

Keeping it simple, start by adding the apple brandy into a small saucepot and bring to a simmer.  Let the brandy reduce by half and add the heavy cream to the sauce pot.  Continue to reduce the cream for an additional 10 minutes or until you reach half. Keep on low until close to serving; add in the shredded cheese, and stir until melted. Season with salt and pepper.  By waiting to add the cheese until the end, it will prevent the sauce from breaking, when the fats separate, leaving a course, grainy, oily sauce.

To make the crepes:

In a large bowl, combine the coconut flour, flaxseed meal and salt.  In a small bowl, whisk together the milk, eggs and vanilla.  Add the egg mixture to the flour mixture and stir until well combined.

Coat a small nonstick skillet with oil and heat over medium heat.  Measure 1/3 cup of the batter and pour into the pan, swirling the batter so it coats the bottom of the pan.  Cook for 3 minutes, or until the top of the crepe appears dry.  Turn the crepe and cook for 1 minute, or until the underside is dry.  Repeat with the remaining batter, stacking the crepes as they are cooked.

Top or fill each crepe with a spoonful of apples and drizzle with the cheddar cream.

Makes 8 servings

DSC_0426

Let me add that it makes 8 servings if you are better then me at making crepes.  I was happy with the 6 that cooperated for me,  Sir Wes was happy with the 2 that did not.  Eat your mistakes.

DSC_0452

Truly a great dish- I am looking forward to trying more gluten free recipes from this cookbook.  The apples and the cheddar bring a sweet and savory twist to crepes.  FYI- you can buy Beecher’s Flagship Reserve online… #WellWorthIt

Another day of #BrunchWeek and another list of mouth watering dishes!

Brunch Drink Recipes

St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums

Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes

Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch

Potato and Bacon Hash by Cravings of a Lunatic

Meat, Poultry, Fish and Legume Brunch Recipes

Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks

Brunch Dessert Recipes

Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

Huge thanks to all that are making #BrunchWeek  happen –  California Walnuts,  Lodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic

For a chance to win one of the CrazyTown prizes just play in the a Rafflecopter giveaway!