S’mores tart

unnamed (7)

Chocolate S’mores Tart

Makes: 9-inch tart
Total Time: 2 hours 45 minutes

Ingredients
crust
1½ cups graham cracker crumbs
8 tablespoons butter
1/3 cup sugar
pinch of salt

filling
12 ounces semi-sweet chocolate, coarsely chopped
¼ cup unsalted butter, cut into pieces
1 ½ cups heavy cream

marshmallow fluff
5 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350°F.

Using a food processor or blender, grind graham crackers into crumbs. Add crumbs to a
medium bowl and mix with melted butter, sugar and a pinch of salt. Mix until well combined.

Press crumbs evenly into a 9-inch tart pan, making sure the crust is compact. Pre-bake for 10 minutes then remove from oven and allow to cool.

To make the filling, place chocolate and butter in a large bowl and set aside. In a small
saucepan over medium-low heat, heat the heavy cream while whisking constantly. Bring to a low boil then immediately remove from heat and pour over chocolate. Stir, using a wooden spoon, until chocolate and butter are melted and ganache is smooth.

Pour the filling evenly into the crust and place in the refrigerator to chill for at least 2 hours, or until completely firm.

Before serving, in the top of a double boiler or a metal bowl over a saucepan of simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed for 1 minute. Continue beating on low until a thermometer reads 160°F, about 5 minutes. Transfer to a large bowl, add vanilla, and beat on high until glossy, stiff peaks form and the mixture is slightly cooled, about 5 minutes.

Advertisements

strawberry biscuit cobbler

unnamed (5)

Pies, cobblers, crumbles – oh my! Summer is not complete without these three things. This gooey, fruit cobbler is one to reckon with. Unlike pie crust, which can be somewhat hard to conquer, this cobbler is topped with a sweet biscuit dough that is oh so easy!

Strawberry Biscuit Cobbler

Makes: 8 servings
Total Time: 1 hour

Ingredients
8 cups fresh strawberries, hulled
½ cup granulated sugar
2 tablespoons cornstarch
pinch of salt
1 teaspoon vanilla
juice from ½ large lemon

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
10 tablespoons cold butter, cut into pieces
¾ cup buttermilk
heavy cream or milk for brushing
1-2 teaspoons sanding sugar

Directions
Preheat oven to 375°F and lightly grease a large, deep pie dish, cast iron skillet or 9x13inch baking pan.

After washing and hulling the strawberries, lay them out on a towel and pat gently until dry.

To make the filling, toss strawberries, sugar, cornstarch, salt, vanilla and lemon juice in a
medium bowl. Pour into the prepared pan and spread evenly.

For the biscuit topping, whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the butter pieces and cut them into the flour mixture using a pastry blender or fork, until the butter is in pea-sized pieces.

Stir in the buttermilk until the dough is just combined, making sure not to overmix. Use your hands to bring together the dough if needed.

Using a spoon or measuring cup, drop dough onto the strawberries in even portions, flattening slightly. Brush dough with milk or heavy cream and sprinkle sanding sugar over the top of the biscuits.

Bake for 35-40 minutes in the preheated oven until the biscuits are golden on top and the filling is bubbly.

oh me, oh my… sweet summer pie

unnamed.pngunnamed (1)

We know that the summer temperatures can make it tempting to avoid the oven at all costs— but with the bounty of fruit that summer provides, we highly discourage that! I mean how else would you bake up a gooey strawberry pie? If you just can’t bear to turn the oven on, we recommend turning to a fruity pie pop, homemade ice cream or a no-bake tart. This season doesn’t last long, so check out our recipes this week and take full advantage of this yummy time of year!

unnamed (3)unnamed (4)

Better Summer Grilling

unnamedunnamed (1)

We just can’t imagine summer without grilling. The two words practically go hand-in-hand. Not only does firing up the grill beat the heat of cooking indoors, but it provides some flavors that you just can’t get inside. This week we will provide tips and recipes to set you up for a summer of better grilling.

unnamed (3)unnamed (2)unnamed (4)unnamed (5)

grilled stone fruit

unnamed (8)

Warm weather calls for fruity desserts – and that’s just what we have here! These fabulous little treats can certainly be made on a grill, but we love using a cast iron grill pan too! Not to mention, it’s a great back up plan for rain! Our favorite part of this recipe? The EASY mascarpone ice cream! Don’t have the time? Whipped cream or whipped mascarpone will do!

Grilled Stone Fruit with Mascarpone Ice Cream

Makes: 4 servings
Total Time: 20 minutes + freezing time for ice cream

Ingredients
mascarpone ice cream
4 ounces mascarpone cheese
1 cup sweetened condensed milk
2 cups heavy cream
2 teaspoons vanilla
pinch of flaky sea salt

4 peaches (or other stone fruit), halved and pit removed
4 tablespoons butter, melted
½ teaspoon cinnamon
honey
almonds, toasted
sprigs of mint

Directions
To make the ice cream, add the mascarpone and sweetened condensed milk to the bowl of a stand mixer fitted with the whisk attachment. Whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer safe container and freeze 4-6 hours or overnight.

Preheat a grill pan to medium-high heat and brush the grates with oil.

In a large bowl, toss the fruit with melted butter and sprinkle with cinnamon. Place fruit, cut side down in the pan. Grill for 2-3 minutes, or until light char marks appear, flip and grill another 2-3 minutes. Remove from pan.

Serve the fruit warm, with a large scoop of mascarpone ice cream, toasted almonds, a few sprigs of mint and a drizzle of honey!

cucumber grapefruit Paloma

unnamed (19).png

Light, refreshing, and oh so tasty! Sounds like the perfect recipe for mom doesn’t it? We love this cocktail for it’s general drinkability during the warmer months ahead, but also for its ability to easily turn into a mocktail! Just skip the tequila and add a few more splashes of juice and sparkling water.

The Perfect Paloma

Makes: 2 drinks
Total Time: 10 minutes

Ingredients
4 ounces Reposado tequila
1 ounce fresh lime juice
3 cucumber slices
3 ounces fresh grapefruit juice
pinch of salt
1 ounce club soda
3 tablespoons simple syrup or agave

Directions
In a shaker, muddle the cucumber slices and lime juice. Add the tequila, grapefruit juice and simple syrup. Add in a small pinch of salt. Shake to combine.

Pour over ice into two glasses rimmed with salt or sugar (optional).

Top with club soda and stir to combine. Garnish with lime, grapefruit slices and/or cucumber slices.

quinoa stuffed eggplant

unnamed (18).png

Want to impress the socks right off a special lady in your life? Make this dish! This veggie filled, recipe is light yet filling and we can guarantee that it will be a big hit, especially in the flavor department! We recommend serving with a light, dressed salad of chopped veggies or greens!

Quinoa Stuffed Eggplant with Yogurt Sauce

Makes: 4 servings
Total Time: 1 hour 15 minutes

Ingredients
eggplant
2 garlic cloves, crushed
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon chili flakes
1 teaspoon paprika
½ teaspoon salt
2 tablespoons lemon zest
2/3 cup olive oil, plus extra for drizzle
2 medium eggplants

yogurt sauce
½ cup Greek yogurt
½ cup buttermilk
1 ½ tablespoons olive oil
1 garlic clove, crushed
pinch of salt

quinoa
1 cup quinoa, rinsed
2 cups water or broth
2 teaspoons cilantro, chopped, plus more to garnish
2 teaspoons mint, chopped
1/3 cup sliced almonds, toasted
3 green onions, sliced
1 ½ tablespoons lemon juice

Directions
Preheat oven to 400°F.

In a small bowl, mix together the garlic, cumin, coriander, chili flakes, paprika, salt, lemon zest and ½ cup of the olive oil.

Cut the eggplants in half lengthwise then score the flesh of each half by making deep, diagonal cuts into the flesh without piercing the skin. Spoon the garlic and spice mixture over each half, spreading evenly. Place the eggplant, cut side up, on a baking sheet. Roast in the oven for 40 minutes, or until the eggplants are completely soft.

To make the yogurt sauce, combine yogurt, buttermilk, olive oil, garlic and salt in a small bowl.

Whisk to combine and taste. Adjust seasoning if desired and transfer to refrigerator to keep cold.

In a medium saucepan, combine the quinoa, two cups liquid (water or broth) and a pinch of salt. Bring to a rolling boil. Once boiling, lower the heat to the lowest setting and cover. Cook for 15 minutes. After 15 minutes, remove from heat but keep covered for another 5 minutes.

When the quinoa is done, remove the lid, add remaining olive oil and fluff with a fork. Add herbs, almonds, green onions, lemon juice and a pinch of salt. Stir to combine and taste, adding more seasoning if desired.

To serve, place ½ of an eggplant cut side up on a plate. Spoon the quinoa mixture on top, then spoon over some yogurt sauce, sprinkle with cilantro and a drizzle of olive oil.