Tag: sauce

Fourth of July Caprese Salads

I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it.  I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.

In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries.  It’s super easy. Just cover it with some plastic wrap and it’s totally portable.

I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.

What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.

For serving or taking, just stack them on a platter.  You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.

Have a safe and tasty Fourth of July!

Fourth of July Caprese Salads
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Servings
8 individuals
Servings
8 individuals
Fourth of July Caprese Salads
Print Recipe
Servings
8 individuals
Servings
8 individuals
Ingredients
Servings: individuals
Instructions
  1. In a small saucepan, heat the olive oil. Cook the shallot until just transparent.
  2. Add the bluberries, vinegar, sugar and thyme. Stir together and add salt & pepper.
  3. Cook for 5 minutes or until thickened. Mash the blueberries a little bit when stirring. Let cool.
  4. While the sauce is cooling slice the tomatoes in 1/8" slices. Take the burrata by 2 Tbs. pinches and stack on tomatoes. Sprinkle with a nice finishing salt like fleur de sel or maldon.
  5. Drizzle cooled sauce over stacks. I like to use a white platter.
  6. Serve as is or with toasted crostini. Enjoy!
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Challenge- Passover is Coming!

For Passover, I am always looking for your input. This year especially I wanted to hear from you.  I just finished working on a Jewish Holiday Cookbook and I could have easily pulled amazing recipes from there for you and been done with it.  Let me tell you, this cookbook is going to be great! However, I asked some friends what were they looking for this year to add to their menus. Of course I heard the plea for desserts. The twist I heard was “Please give me something with no matzah meal!”

If you keep kosher for Passover, you know matzah meal can leave you feeling a little weighted down by the end of the week. So I accepted the CHALLENGE. Obviously, you will still eat matzah and there has to be matzah meal in matzah balls, for the soup. But here are recipes that are great and matzah meal free. You can use these as one menu for your dinner or you can use just a recipe or two. As always feel free to send me your questions and comments. You know I love hearing from you!.  Have an easy Passover!

Mustard Onion Marinade Brisket
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Mustard Onion Marinade Brisket
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Ingredients
Servings:
Instructions
  1. Make a paste the first five ingredients and rub all over the brisket. Wrap brisket in parchment then foil. Place in refrigerator for at least 3 hours, preferably overnight.
  2. Remove parchment and foil. Place in a roasting pan, with beef broth and cover TIGHTLY with foil, again.
  3. Bake at 500°F for 1/2 hour then reduce heat to 325°F and bake another 2 hours or longer.
  4. Let meat rest for at least a 1/2 hour before slicing. Better yet let it cool completely. Refrigerate and reheat or serve cold.
Recipe Notes

All I can say is YUM!!!!

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Passover Potato Souffle
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Passover Potato Souffle
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Ingredients
Servings:
Instructions
  1. Peel the potatoes and cook in a medium saucepan until tender. Drain. Transfer to a large mixing bowl and mash.
  2. Grate half the cheese and mix with hot potatoes. Add salt, pepper and paprika.
  3. Beat the potatoes until cheese melts. Add the milk and egg yolks. Mix well.
  4. In a small bowl, beat the egg whites until stiff; fold them into the potato mixture.
  5. Turn into a, very lightly greased, 1 1/2 quart casserole. Sprinkle with remaining grated cheese.
  6. Bake in a preheated 425°F oven for 20 minutes
Recipe Notes

This recipe serves 4. It doubles easily.

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Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Zoodles with Garlic Parsley Sauce
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Use a Spiralizer to make whatever veggie noodles you like. I like a mixture of zucchini and carrots. Cook in boiling water until al dente. You don't want them too soft. Reserve the water.
Ingredients
Servings:
Instructions
  1. In a large saute pan, melt the margarine. Add the garlic and sauce until soft. Watch it, so it doesn't burn. Add the parsley and continue to saute until soft.
  2. Add the zoodles and toss until well coated in sauce. If you want the sauce a little thinner add some of your reserved pasta water.
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Chocolate Pavlova with Raspberries and Marscapone Cream
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Ingredients
Pavlova
Mascarpone Cream
Servings:
Instructions
Pavlova
  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper. Trace a 9" circle on parchment using a cake pan or plate. Flip paper over so meringue won't touch pen.
  2. In the bowl of a standing mixer, fitted with a whisk, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute or two. Increase speed to medium-high and gradually add the sugar; continue beating until stiff peaks form. This should take about 8 or 9 minutes. The meringue will be white and glossy.
  3. Sift the cocoa powder through a fine sieve or sifter and add to meringue. Add the vinegar and the chopped chocolate.
  4. Using a large rubber or silicone spatula, fold the mixture until well combined. It should be light mocha colored and no streaks.
  5. Secure the parchment with a dab of meringue in each corner, then mound the meringue in the center of the circle. Even out the sides, slightly with the spatula or a knife. You don't want it to be perfect or overworked.
  6. Place in oven and cook for 1 hour and 15 minutes , or until the meringue is puffed and crisp all over. It should still be a bit wobbly underneath, if you touch the center.
  7. Turn the oven off and prop the door open. Leave the meringue in the oven to cool to room temperature, at least 30 minutes. It is best to let it cool gradually.
Mascarpone Cream
  1. In a medium bowl , beat the mascarpone, heavy cream and vanilla until just combined. Gradually add sugar and continue beating. Increase speed and beat until soft peaks form. You soft clouds of cream.
  2. Mound cream in the center of the meringue and spread to just cover top. Top with fresh raspberries and serve. You can shave some more bittersweet chocolate over the top for more decoration.
  3. The Pavlova can be made a day or two ahead of time and assembled up to 12 hours ahead. Just be sure to keep all components refrigerated.
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