Archive for the ‘FOOD’ Category
I first heard of eton mess about a year ago when they seemed to take over last summer’s dessert posts in the blogosphere. After much research (and by that I mean going through to the second page of search results from google), I was able to discern that it’s a parfait of sorts, with fresh or preserved fruits layered with whipped cream and broken up meringue cookie bits.
I made them from scratch and included them in the recipe here, but feel free to buy meringue cookies from the store and use those instead. However, I will warn you that the recipe for meringue below is pretttty great, and leaves you with both a crunchy shell and a gooey marshmallow-y inside that most store-bought meringue cookies lack.
It’s a really great make-ahead dessert, so long as you keep the three components (fruit, whipped cream, meringue) separate and only mix them together right before the guests arrive. I plan on making this again often in the coming months of sun and heat, and I recommend that you do the same.
Roasted Apricot & Rose Eton Mess
By Eva Kosmas Flores of Adventures in Cooking
Makes about (6) 8-ounce mason jar servings
• 3 egg whites
• 1 cup ultra-fine baker’s sugar
• parchment paper
• 4 apricots, cut in half and pitted
• 1/3 cup light brown sugar ¼ teaspoon cinnamon
Rose Whipped Cream
• 2 cups whipping cream
• ¼ teaspoon rose water
• ¼ teaspoon vanilla extract
• Begin by preparing the meringue. Preheat the oven to 200 degrees Fahrenheit. In a large bowl, beat together the egg whites at medium high speed with a whisk attachment until they hold soft peaks. While you’re beating the egg whites, microwave the ultra-fine sugar on high for 2 minutes, pausing at the 1-minute mark to give the sugar a good stir.
• Once the egg whites have a soft peak, gradually add the hot sugar to the egg whites while continuing to beat them over a period of 30 seconds. Continue beating the mixture at medium-high speed until thick, shiny, and glossy, which may take several minutes. If you take a bit of the meringue and rub it between your thumb and forefinger and feel lots of gritty sugar, it needs to be mixed more. If you barely feel the grit of the sugar, it’s ready for the oven.
• Line a baking sheet with parchment paper and add a ¼ cup dollop of meringue onto the sheet. Continue to add the meringue dollops onto the sheet, and make sure to leave 2 inches of space between each meringue. Place the baking sheet in the oven and bake for 1 hour. Then turn the oven off and allow the meringues to cool inside the oven with the oven door closed for another hour. Remove the baking sheet from the oven and set aside.
• Preheat the oven to 375 degrees Fahrenheit. Toss the apricot halves in a bowl with the brown sugar and cinnamon until lightly coated. Then place them on an unlined baking sheet and roast them for 20-30 minutes or until soft and deeply orange. Remove from the oven and allow to cool completely before placing them in the refrigerator to chill.
• To prepare the whipped cream, beat the cream in large bowl at medium high speed with a whisk attachment until thickened and fluffy. Add the rose water and vanilla extract and whisk for 20 seconds more, then remove and place in the refrigerator.
• Once the roasted apricots have chilled, layer the whipped cream, meringue, and roasted apricot halves in an 8-ounce mason jar until it is full. You can garnish the top with a whole meringue cookie or an apricot half. Serve immediately.
(recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!)
we have some simple and delicious mixed drink recipes for your fourth of july holiday weekend. i hope you see some awesome fireworks and spend some good quality time with the people you love. i’ll be in france, so enjoy this holiday for me! -bri
watermelon jalapeño margarita
• 8 cups watermelon
• 1.5 cups tequila
• 1 cup triple sec
• 1/2 cup lime juice
• 1-2 jalapeños, thinly sliced
puree the watermelon, then pour through a fine mesh strainer. combine the remaining ingredients and chill for at least a couple of hours (more if you would like a stronger pepper taste). remove 1/2 of the jalapeños slices and salt the rim of your glasses. add extra jalapeño slices for garnish. yield 4 servings.
• 1 cup mango juice
• 1/4 cup coconut water
• 1.5 oz rum
• 1-2 limes, juiced
combine all ingredients over ice and mix. add a lime slice for garnish. yield 1 serving.
blueberry mint mojito
• 1.5 oz blueberry vodka
• 1/2 a lime, juiced
• club soda
muddle mint leaves with a splash of simple syrup. add in lime and vodka. mix and serve over ice. top off with club soda.add blueberries and mint for garnish. yield 1 serving.
(styling + photos by sheila gim for designlovefest – want more food posts? go here!)
today we’re going to show you our new favorite summer salad. so colorful and delicious! joanie made it for us in the office the other day and i couldn’t stop eating it. i’ve never been much of a fennel fan but this combo won me over. what are some of your favorite simple summer dishes to make?
ps. i’m kind of obsessed with gorman’s hometime line, especially this eye plate.
summer citrus salad
inspired by this bon appetit recipe.
• 2 red beets
• 3 golden beets
• 2 grapefruit
• 2 lemons
• 1 fennel bulb
• 1/4 red onion
• walnut oil
• sea salt + pepper
• 1 bunch cilantro
• 1 head butter lettuce
how to make it:
• roast the beets at 400 degrees for 45-50 minutes. remove from the oven and allow to cool completely. once cooled, peel the skins and slice 1 of each length wise and the remaining ones into sections.
• thinly slice the fennel bulb and place in a bowl with a generous pour of walnut oil, juice of half a lemon and salt and pepper. mix by hand and allow to sit.
• cut all of the skin and white flesh from the grapefruit and break into sections. carefully peel the white membrane from each section. set aside.
• wash the cilantro, pat dry and cut the stems short. thinly slice the red onion. wash the butter lettuce and allow to dry.
• assemble the ingredients as you like! we placed the butter lettuce on the bottom and layered the ingredients on top. use the juice from the fennel marinated as the dressing. add more salt, pepper, lemon and oil as desired. enjoy!
shop the above: Yield Design throw, Gorman eye platter, Gorman crown fruit bowl and winter harvest napkins.
(recipe by joanie cusack + photos by sheila gim for designlovefest– want more food posts? go here!)
get ready for a super easy recipe that is going to kick oatmeal’s butt! it’s quick, it’s easy and it’s good for you. ok, enough said.
what you’ll need:
• 2 cups almond breeze (you can use vanilla flavored if you want an extra hit of vanilla!)
• 1 cup quinoa
• 1 teaspoon ground cinnamon
• pinch of salt
and for the toppings, well, the toppings are really up to you. this time around we used peaches, raspberries, blueberries, pomegranate seeds, honey and pink salt . . . but that was because i was showing off. the possibilities are endless, so just have fun with that part.
now let’s cook up that quinoa:
combine the quinoa, almond breeze and salt into a saucepan over med/high heat and bring to a boil. then lower the heat to med/low, cover and simmer for about 15 minutes. keep an eye on the quinoa and milk during this time make sure it is actually just simmering and not boiling. after 15 minutes a good amount of the almond breeze should be absorbed.
now add the cinnamon and vanilla extract and stir. you can continue to let the mixture simmer, with the lid off until all of the milk is absorbed. should be about 20 minutes total, but the results may vary a bit so just keep an eye on it.
we served, topped and ate this delicious treat right away (and it wasn’t even breakfast time), so you could do the same if you like to plan ahead, you could absolutely cook the quinoa the night before and store in the fridge and either eat it cold the next morning, or heat it in the microwave for 30 seconds or so. regardless, it will be delicious. don’t forget to have fun with those toppings! - jen
(photos and recipe by jen gotch for designlovefest – want more food posts? click here! this post is in partnership with almond breeze. all opinions are my own.)
i stumbled across the amazingly talented food blogger eva from adventures in cooking a few weeks ago and instantly fell in love. her work is beautiful and i’m very excited to announce that she’ll be joining designlovefest as a monthly contributor. today she’s going to show us how to make raspberry rhubarb pinwheels….welcome eva!
Pinwheels are a traditional Danish pastry that are made with a rich and buttery dough. The filling is traditionally made with a sweet fruit like cherries or strawberries, but since we’re nearing the end of spring I thought it would be nice to give rhubarbs a grand farewell with this pastry. And to counteract their immensely tangy flavor, I incorporated the ever-sweet raspberry. Together they make quite the pair, and when rolled up in buttery, cinnamony dough, baked in the oven ‘till crispy, and topped with a dollop of whipped cream, you’ve got a real special spring sweet on your hands. – Eva
Raspberry Rhubarb Pinwheels
By Eva Kosmas Flores of Adventures in Cooking
• 4 cups flour
• 1 and 1/3 cups butter, cold and hard
• 1/2-2/3 cup ice water
• 3 teaspoons sugar
• 1 and 1/4 teaspoons salt
• 1/2 teaspoon cinnamon
• 1 stalk of rhubarb, cut in 1-inch pieces
• 6 ounces raspberries
• ½ cup granulated sugar
• ¼ cup brown sugar
• ¼ teaspoon cinnamon
• egg wash (1 egg whisked with 2 teaspoons water)
• roughly 2 tablespoons raw sugar
• 3 ounces raspberries
• 1/3 cup whipped cream
• powdered sugar for sprinkling
• Begin by preparing the dough. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1-inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl a little bit at a time and mix the dough together with your hands, kneading until the dough just sticks together. Once the dough sticks together, you don’t need to add any more water. Roll out the dough into two separate ¼ inch thick rectangles, then wrap each one with plastic wrap and place in the refrigerator to allow the dough to relax while you prepare the filling.
• To prepare the filling, bring the rhubarb, raspberries, granulated sugar, brown sugar, and cinnamon to a boil over medium heat. Reduce heat to low and allow to simmer, uncovered, until the mixtures reduces by half and thickens, stirring every 5 minutes. Once the mixture reaches the desired consistency, remove from heat and allow to cool to room temperature.
• Once the filling has cooled completely, you can begin assembling the pinwheels pastries. Preheat the oven to 375 degrees Fahrenheit. Remove the dough from the refrigerator and cut it into 3-inch by 3-inch squares. Place the squares on a baking sheet lined with parchment paper and place about 1 teaspoon of the filling in the center of each square. Use a sharp knife to cut diagonally from the corner of each square going towards the filling in the center, stopping about 1/8 of an inch away from the filling.
• To create the pinwheels, fold the top left-hand corner of each square down over the filling. Continuing around the square clockwise, fold down the left-hand corner of the remaining 3 corners of the square, gently patting down the crease to ensure it doesn’t unfold while baking. Brush the exposed surfaces of the pinwheel lightly with the egg wash and sprinkle each pinwheel with a pinch of the raw sugar. Place in the oven and bake until the pinwheels turn golden brown, about 15-25 minutes. Remove from the oven and allow to cool completely.
• To serve, top each pinwheel with a heaping spoonful of whipped cream and a single fresh raspberry. Sprinkle with powdered sugar and enjoy!
recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here!