Tag: recipe

Festive Fall Sangria

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Festive Fall Sangria Recipe

Hosting? Attending? Either way, this delicious and festive fall sangria recipe will be a hit with your friends and family. It looks as good as it tastes with all of the fall fruits and cinnamon sticks.

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Ingredients

2 medium apples

1 medium orange

1 medium pear

2/3 cup pomegranate seeds

2-3 Cinnamon Sticks

2 tablespoons fresh lemon juice

2 cups apple cider

1 cup club soda

1/4 cup orange juice

1/2 cup brandy

1 bottle white wine, my go-to is Ferrari Carano Fumé Blanc

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Instructions

Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 – 24 hours (6-8 hours is ideal)

Pour the sangria and fruit into glasses. Add a splash of club and garnish with a cinnamon stick.

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Toast and enjoy!

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Source: www.sallysbakingaddiction.com

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Bisous,

Rebecca

f. 15.2017
French 75 Cocktail Recipe

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French 75 Cocktail Recipe

If you have been reading my blog or following me on social media, you probably know that I love champagne. LOVE. It is my go to drink of choice. It is elegant, delicious and versatile. There is almost never an occasion where champagne is not a good idea…weekend brunch, late night after dinner, random afternoon at the pool with friends…you get the idea. You simply cannot go wrong with champagne.

The French 75 is a fun champagne cocktail that is an elegant cocktail to prepare for yourself or something fun to serve at parties during the holidays. Give it a try…you may already have the ingredients at home.

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Ingredients:

1.5 oz gin

1 oz freshly squeezed lemon juice

1/2 simple syrup (recipe included here)

2 oz chilled champagne

lemon twist

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Directions:

Combine gin, lemon juice and simple syrup together in a cocktail shaker with ice. Cover and shake for a few seconds. Strain the mixture into a champagne flute and top with champagne. Garnish with lemon twist. Serve immediately

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Cheers!

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Bisous,

Rebecca

f. 5.2017
Spinach, Mushroom & Gruyère Quiche Recipe

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Spinach, Mushroom & Gruyère Quiche Recipe

Truth be told, I am not much of a breakfast person. Green tea is a must but, otherwise, I like things that are quick and easy…a green smoothie or avocado toast will suffice. However, my husband LOVES breakfast and so I like to have easy breakfast recipes on hand for those lazy weekend mornings when we are lounging around and lingering over breakfast.

I prepared this recipe one weekend…he and my daughter ate two pieces each, so, needless to say, it was a hit. I was happy because it was fairly simple to prepare. I have since served it for guests a few times and each time it has been well received. One key to its success is the Apilco Quiche Dish I purchased from Williams Sonoma. Apilco is a French company that has specialized in dinnerware since 1906. This lovely piece is the perfect depth for quiche… the prepared pie crust fits perfectly, cooks and slices beautifully.

Ingredients

3 eggs, beaten

1.5 cups milk

1 tablespoon grapeseed oil

1 medium onion, diced

8 oz mushrooms, sliced

1 6 oz bag of baby spinach

6 strips bacon, cooked and crumbled

1.5 cups Gruyère cheese

1 tablespoon flour

salt and pepper to taste

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Instructions

Preheat the oven to 400° F. Bake the pie crust for 5-7 minutes until very lightly browned. Remove from oven and reduce oven to 325°F.

While the crust is baking, heat the oil over medium-high heat. Saute the mushrooms and onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is excess moisture in the pain, drain the vegetable mixture.

In a large bowl, stir together the eggs, milk, onion, bacon, spinach, mushrooms and salt. In a separate bowl, toss the cheese and flour together. Add the cheese mixture to the other ingredients and mix well. Pour into the partially baked pie crust and bake 30-45 minutes. Check frequently, as bake time can vary widely depending on your oven. Let cool for about 20 minutes before serving.

Source: www.sugarandspice-celeste.blogspot.com

For other breakfast ideas that have been approved by my breakfast-loving husband, visit our Overnight Brunch or Pumpkin Scone recipe posts.

Enjoy!

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Bisous,

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Rebecca

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Photography by Erica Dunhill Photography

f. 25.2017
3 Decadent Ice Cream Recipes

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3 Decadent Ice Cream Recipes

As the summer days wind down, we have to make the most of them and enjoy every last drop. If you read my Spring Sorbet post earlier this year, you know that I have a Cuisinart Ice Cream Maker. I originally purchased it to make sorbet but once I had made a few sorbets…I decided to try making ice cream. I was shocked at how simple it was and how fresh (and delicious) it tasted. There is no question that these 3 decadent recipes are not on the “lighter side” but are certainly perfect for the times when you want to indulge. To really kick it up a notch, put them in waffle cones and you have a perfect treat. TIP: be sure to freeze the ice cream maker insert at least 24 hours prior to using!

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Blueberry Ice Cream

Ingredients:

4 cups fresh blueberries

2 cups sugar

1 tablespoon vanilla

pinch of salt

1 cup whole milk

1 cup half & half

2 cups whipping cream

Instructions:

Puree blueberries in blender. Add pureed blueberries and sugar in sauce pan and stir, warming until sugar dissolves. Refrigerate mixture until cold. Add in vanilla, salt, milk, half & half and cream. Pour into ice cream maker and churn. Freeze overnight to allow ice cream to set up and ripen.

Source: www.yourhomebasedmom.com

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Pineapple Coconut Ice Cream

Ingredients

1 13.5 oz can coconut milk

1 cup granulated sugar

1.5 cups heavy cream

1 teaspoon coconut extract

8 oz crushed pineapple

1/3 cup shredded coconut

Instructions:

In a large bowl, beat coconut milk and sugar with an electric mixer until the sugar dissolves; then stir in remaining ingredients. Add ingredients to your already chilled ice cream maker insert and churn for 30 minutes. Place into container and freeze for 2-4 hours before serving.

Source: www.carriesexperimentalkitchen.com

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Chocolate Malt Ball Ice Cream

Ingredients:

1 cup cocoa powder (I use Ghiardelli Sweet Ground Chocolate)

3/4 cup brown sugar

1.5 cups whole milk

3.25 cups heavy cream

1 tablespoon vanilla

Instructions

Mix the dry ingredients in a bowl. Add the milk and cream and mix until combined. I added milk chocolate malt balls (broken into pieces) to add texture. Pour the mixture into your ice cream maker and mix according to the directions for your machine. Mix for 30 minutes and then freeze overnight.

Source: www.bakedbree.com

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Hope you indulge a bit and try these recipes…I am confident you will enjoy!

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Bisous,

Rebecca

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Photography by Erica Dunhill Photography

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f. 12.2017
Delicious Summer Salad Recipes

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Delicious Summer Salad Recipes

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Salads are my favorite food category…they are healthy (mostly), flavorful and convenient. They can be an entire meal, the first course or, if you want to follow French tradition, served after the main course and before dessert. The three salads featured today are packed with flavor, texture and variety. If you have not yet tried making the Asparagus, Strawberry Gouda Spinach or Corsican Mint Salads previously featured in our posts, try those as well as the delicious summer salad recipes featured below.

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Peach Salad with Grilled Basil Chicken

Ingredients (approximately 5 servings)

Grilled Basil Chicken:

1 pound boneless skinless chicken breasts

3 tablespoons olive oil

1/3 cup chopped fresh basil

2 cloves garlic, minced

1 tablespoon fresh lemon juice

salt and freshly ground black pepper

Vinaigrette

1/3 cup olive oil

3 tablespoon white balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

salt and freshly ground black pepper

Salad

10 oz mixed greens

3 small peaches, sliced

2 ears corn, husked and kernels cut from cob

½ cup chopped pecans, toasted

½ small red onion, sliced thin (rinse with water to remove harsh bite)

4 oz goat cheese crumbled

Instructions:

For the chicken

In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper. Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 – 5 hours.

Preheat a grill to 425 – 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 – 5 minutes per side. You can also bake in the oven at 425 for 10-15 minutes. Transfer to a cutting board, let rest 10 minutes and then slice into strips.

For the vinaigrette

Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad

For the salad

In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately.

Source: Cooking Classy

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Hydrating Salad

Ingredients (approximately 3-4 servings):

1 English Cucumber, diced

1 can black beans, rinsed

1 ¼ cups corn

1 red bell pepper, diced

1 cup cherry tomatoes (for added color, use half red and half yellow)

½ cup packed fresh cilantro, chopped

1 lime

1 avocado diced

salt and paper to taste

Instructions:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes and cilantro in a bowl. Squeeze the fresh juice from the lime to onto the salad and mix well.

Mix in the avocado, season with salt and pepper.

Source: Popsugar

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Arugula Salad with Lemon-Parmesan Dressing

Ingredients (approximately 2-3 servings):

1/3 cup freshly grated parmesan cheese

5 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes (I like to use half red and half yellow)

Instructions:

Blend first 4 ingredients in food processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. I like to top with a bit of shaved parmesan.

Source: Bon Appetit

I am excited for you to try these delicious summer salad recipes! Enjoy!

Bisous,

Rebecca

f. 12.2017
Refreshing Summer Sangria

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Refreshing Summer Sangria

Summer is here…and so are brunches, BBQs and sunny Saturday afternoons. Sangria is a perfect beverage for casual gatherings because it is easy to prepare in large batches and people can serve themselves. The sangria recipe I shared for Mother’s Day is a rosé sangria…this one is made with a dry white wine, and I like to use Sauvignon Blanc. My husband’s family loves this particular sangria and so I make it a few times in the summer…it is delicious, easy to prepare and is pretty in the pitcher. I am confident you and your guests will love this refreshing summer sangria.

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Sangria Ingredients:

2 bottles dry white wine, I often use Ferrari-Carano Fumé Blanc

1 cup triple sec

1/2 cup berry flavored vodka, I use Stoli Razberi

1/2 cup freshly squeezed lemon juice

1/2 cup simple syrup (see recipe below)

1 cup fresh blueberries

1.5 cups fresh strawberries, hulled and sliced

1 cup fresh raspberries

1/2 cups fresh pineapple chunks

Simple Syrup:

To make 1/2 cup of simple syrup, boil 1/2 cup water and add 1/2 cup granulated white sugar. Reduce heat to simmer and stir until dissolved. Turn off heat and let cool.

Directions:
Combine all ingredients in a large pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well chilled with a large scoop of fruit in each glass.

source: www.recipegirl.com

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Pour and Enjoy.

Cheers!

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Bisous,

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Rebecca

f. 16.2017
Asparagus Salad Recipe

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Asparagus Salad Recipe

Need a delicious and easy recipe to take to weekend barbecues and parties? Look no further, friends, this recipe will do the trick. I have served this a number of times and it is always a hit. Bonus: unlike lettuce salads, you can eat this salad the next day! Hope you and your guests enjoy this Asparagus Salad Recipe.

Ingredients:

Vinaigrette

6 tablespoons balsamic vinegar (I like Bistro Blends Heirloom Balsamic Vinegar)

1/4 cup olive oil (I use Sadeg Organic)

2 teaspoons Dijon mustard

2 teaspoons honey

1 clove garlic, minced

sea salt and freshly ground black pepper

Salad

2 pounds fresh asparagus (medium thickness) diced into 2-inch pieces

be sure to trim the tough ends.

1 package grape or cherry tomatoes, halved.

I often add yellow cherry tomatoes if available, they add a nice pop of color.

2/3 cup chopped walnuts, toasted

4 oz feta cheese, crumbled

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Directions

Bring a large pot of water to a boil. While water is boiling, toast the walnuts and prepare the vinaigrette. Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

Add asparagus to boiling water and boil until tender crisp, about 4 – 5 minutes. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (so that the feta doesn’t brown from tossing with all the dressing).

Serve and Enjoy!

source: www.cookingclassy.com

Bisous,

Rebecca

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f. 25.2017
Strawberry Rosé Sangria Recipe

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Strawberry Rosé Sangria Recipe

This light and fruity sangria recipe tastes as good as it looks. Easy to prepare and ideal for a brunch, shower or barbecue. Your guests will be asking for the recipe.

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Ingredients

1 bottle of Rosé

1 cup of strawberry vodka

2.5 cups of lemon lime soda

1/4 cup sugar

10 fresh strawberries, hulled and sliced

Instructions

1. Combine wine, strawberry vodka and half of the strawberries in a large pitcher. Taste for sweetness and add sugar for desired sweetness.

2. Refrigerate for a minimum of 2 hours and up to 6 hours

3. Just before serving, add the lemon lime soda and remaining strawberries. Stir gently.

4. Serve over ice and garnish with a strawberry.

source: www.jennifermeyering.com

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Strawberry Vodka Recipe

1.25 lbs strawberries

1 750 ml bottle of vodka

Rinse, hull and slice strawberries. Place in a glass container with a lid. Add vodka, shake to combine. Store in a cool, dark place for 3 to 7 days. Swirl once a day. Strain the mixture through muslin or cheesecloth. Store in a glass bottle or jar. Use and enjoy!

source: www.davidlebovitz.com

Bisous,

Rebecca

f. 8.2017
Style & Life’s Original Guacamole & Margarita Recipes

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Style & Life’s Original

Guacamole and Margarita

Recipes

Since Cinco de Mayo is Friday, I thought it was the perfect time to share my original guacamole and margarita recipes. I tried many different versions of both of these recipes and landed on the below, which receive rave reviews from friends and family. The ingredients and techniques are simple; the taste fresh and delicious. One essential tip for the guacamole is to ensure you use ripe avocados; otherwise, they will be difficult to mash and will not blend well with the other ingredients. In order to have uniform vegetables, I like to use the Vidalia Chop Wizard. It’s inexpensive and effective. The guacamole is not only delicious with tortilla chips, it can be added to salads, tacos or other dishes.

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ORIGINAL GUACAMOLE

Ingredients:

2 ripe Haas avocados

1 small tomato, seeded and diced

1 jalapeño, seeded and diced

1 small or ½ large sweet onion, diced

2 tablespoons of finely chopped cilantro

Juice of ½ lime

Sea salt to taste

Tortilla chips

Instructions:

Dice tomatoes, jalapeño, onion and place in bowl. Chop cilantro. Dice avocado and mash until smooth. Mix all ingredients together. Juice ½ of a lime and add sea salt to taste. Add more or less of any ingredient to your liking. Serve with tortilla chips

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LIGHTENED UP MARGARITA

Ingredients:

1 shot of tequlia blanco, I use Patron Silver

1/4 cup fresh lime juice

Agave Nectar

Sea Salt

Lime Wedges for garnish

Instructions:

Cut lime in half and rub on rim of glass. Put sea salt on a plate and dip rim of glass in the salt. Fill the glass with ice. Add ice, tequila, lime juice and agave to a cocktail shaker. Shake, pour and enjoy! If it is too tart, I sometimes add a splash of club soda or a little bit more tequila.

Happy Cinco de Mayo!

Bisous,

Rebecca

f. 2.2017
A Moroccan Meal Inspired by Claudette New York

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A Moroccan Meal Inspired by Claudette New York

Over the course of my career, I have spent many, many days in New York. Deciding where to dine is always a challenge because there are so many fantastic restaurants. One of my favorite spots is Claudette in Greenwich Village. I have been there many times…they have a lovely, cozy vibe and offer delicious Provençal fare. I have tried a number of their dishes but my favorite three are the truffle hummus, Corsican mint salad and chicken tagine. The last time I visited, I decided I must learn how to prepare the chicken tagine. The dish is delicious but the tagine dish it is served in, is really the pièce de résistance. The print and shape is so unique that I simply could not resist. When I started researching recipes for this post, I was delighted to find some of Claudette’s recipes available online! I prepared and shared below. This is a perfect meal for a lazy Sunday when you want to cook with a nice glass of rosé and make your home smell of an amazing meal to come.

Truffle Hummus with Baked Pita Chips

INGREDIENTS

HUMMUS

1 can chickpeas, drained

1 clove garlic

2 tablespoons tahini

1/2 cup truffle oil, or 1/4 cup olive oil + 1/4 cup truffle oil for lighter truffle flavor

1/2 lemon, juiced

1 1/2 teaspoons salt

1/2 teaspoon pepper

PITAS

4 pitas

2-3 tablespoons of olive oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon Herbs de Provence

2 tablespoons parmesan cheese

INSTRUCTIONS

Put all ingredients (but only half of the truffle oil to start) for the hummus into a food processor. Blend until smooth. Taste and either add the rest of the truffle oil or use olive oil instead if the truffle flavor is too strong. Season to taste with salt and pepper.

source: www.cookswithcocktails.com

Claudette Corsican Mint Salad

INGREDIENTS

SALAD

1 cup hearts of palm, sliced 1/4-inch thick

1 cup blanched haricots verts, cut in half

8 whole mint leaves

1 packed quart of baby arugula

Red Onion, thinly sliced

VINAIGRETTE

2 tablespoons Dijon mustard

¼ cup champagne vinegar

1/2 cup mint oil

1 shallot, minced

Salt and pepper to taste

INSTRUCTIONS

In a bowl, whisk to combine the Dijon mustard, champagne vinegar, and minced shallot. Then slowly drizzle in the mint oil while whisking until emulsified. Season to taste. In another bowl, add the vegetables and drizzle in the vinaigrette. Toss to combine and evenly coat the vegetables. Season to taste with salt and pepper.

source: www.vogue.com

Chicken Tagine

I followed Koren Grieveson’s (chef at Claudette) footsteps and prepared the ingredients, then assembled in the tagine…although some recipes instruct you to cook in the tagine.

INGREDIENTS

BRINE

Warm Water

Olive Oil

Salt

Sugar

Mint Leaves

BULGAR

Bulgar Wheat

Chicken stock or water

TAGINE

Chicken Thighs (I recommend 1-2 per guest)

Garlic

Onion

Celery

Carrot

Zucchini

Eggplant

Swiss Chard

Chickpeas

Turkish Apricots

Dates

Golden Raisins

Mint Stems and Leaves

Fresh Orange Juice

Fresh Lemon Juice

Orange Slices

Cinnamon

Turmeric

Coriander

Slivered Almonds

INSTRUCTIONS

Brine: pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, olive oil and mint leaves. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. Refrigerate for 2 to 24 hours.

Bulgar: Prepare the bulgar wheat according to directions, I prepared with chicken stock instead of water to give more flavour. Once finished, add to pan and sauté with olive oil.
Add eggplant, zucchini, Swiss chard and chickpeas; stir until softened. Add (one at a time) orange juice, lemon juice, orange slices, apricots, dates, raisins and a bit of brining solution until ingredients are softened.

Tagine: In a Dutch oven, sauté the garlic, onion, chicken and celery in olive oil until softened. Season with salt, pepper, cinnamon, turmeric and coriander to your liking. Add chicken stock or water. Separately, pan fry chicken in olive oil and, when finished, add to the onion, carrot and celery mixture and simmer for a few minutes.

Assembly: Add the bulgar wheat mixture to the tagine, layer in the chicken, garnish with almonds, mint leaves and orange slices. Serve and enjoy!

source: www.ny.eater.com (I used as a guide and have added my recommendations)

This gorgeous tagine dish and other options are available at williamssonoma.com.

Hope you and yours enjoy this delicious meal!

Bisous,

Rebecca

f. 23.2017