Archive for the ‘FOOD’ Category
shortbread cookies are so simple to make, five basic ingredients and you’re good to go. we added lemon zest to these ones and topped them with citrus beet glaze. you’d think frosting colored with beets might taste a little strange but it’s actually delicious…
Citrus Shortbread Cookies with Beet Glaze
yield: 16 cookies
• 2 cups flour
• 1 cup unsalted butter at room temperature
• 1/4 teaspoon salt
• 1/2 + 1 cup powder sugar (more if needed)
• 1 teaspoon vanilla
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 medium size beet
(optional 1 tbs coconut oil + 2 tbs white sugar for roasting the beets)
how to make it:
• combine flour and salt together in a small bowl and set aside
• zest the skin of your lemon, about two teaspoons or so and add to the flour mixture
• in a medium size bowl cream the butter with an electric mixer until smooth. add in 1/2 sugar and beat for another minute or two. next add the vanilla and beat until mixed. slowly add the flour mixture and stir by hand until just combined. do not over mix!
• place the dough on a piece of plastic wrap and press into a disk shape. let refrigerate for at least an hour and up to overnight.
• preheat the oven to 375F and take the chilled dough and roll it out on a floured surface until about 1/4 inch thick. cut into desired shape and place on a lined cookie sheet, put in the refrigerator to chill for 10-15 minutes. remove and place in oven and bake for 8 – 10 minutes.
• preheat your oven to 450F and peel the skin from your beet and cut into quarters (optional: coat them with a bit of coconut oil and a few pinches of sugar before placing them in the oven)
• roast them in the oven for 30-35 minutes or until tender. remove and let cool completely. place the cooled beets in a blender with a 1/2 water. blend on high until the beets form a puree. the important part here is that it’s smooth, no lumps.
• place the remaining 1 cup of confectionaries sugar in a bowl and add 1/4 cup of the beet puree and two TBS lemon juice. whisk until combined and completely smooth, no lumps! the color of the frosting will lighten and become thicker the more sugar you add so this is all personal preference. if it’s too dark add more sugar, too thick – add more puree.
• frost the cooled cookies with the beet glaze!
one quick tip – use the best quality butter you can find. when there are so few ingredients the taste of the butter really stands out. no butter substitutes, the real deal!
photos by: jesse chamberlin.
(frosting recipe by joanie cusack – want more food posts? go here!)
cheese is really the best thing to keep in the fridge for impromptu afternoon guests. it’s easy to mix with things you already have around your house and turn into appetizers or a meal. leslie is going to show us two simple recipes using cheese, that can be easily recreated in your own kitchen. personally, i love anything with a brie and prosciutto combo. check out more cheese recipes over here!
Open Faced Sandwich with Brie, Prosciutto, Caramelized Onion, & Arugula
yield: 2 servings
• 8oz. Brie round Président® Cheese, baked
• 1/2 red onion, sliced thin
• 1 Tablespoon brown sugar
• 1/2 loaf artisan bread
• 6 slices prosciutto
• 1 cup arugula
• 4 leaves fresh basil, optional
• Salt & Pepper, to taste
how to make it:
• Preheat oven to 350F. Line a baking sheet with tin foil and place Brie in center of pan. Bake for 20 minutes. Let it rest for a couple minutes before cutting. Cut into thick slices.
• Thinly slice onion. In a large sauté pan over medium heat, cook 4-5 minutes (or until just tender) with brown sugar.
• Slice bread into thick slices. Layer on prosciutto, caramelized onion, arugula, basil (optional), and baked Brie slices. Salt and Pepper to taste.
and, how cute are these stuffed cherry tomatoes?
Cheese Stuffed Cherry Tomatoes
yield: 24-30 pieces
• 30 cherry tomatoes
• 1 container 5.2oz Président® Gourmet Cheese Herbs de Provence
• Sprigs of fresh Thyme, Oregano, Savory, Rosemary; optional as garnish
• 30 pieces hard salami, thick sliced (optional)
how to make it:
• Slice tops off of tomatoes. Scoop out the inside using a very small spoon. Stuff the cheese into tomatoes. Serve with a slice of salami and a dusting of fresh herbs (optional).
If you’d like to enter to win $50 worth of your own Président cheese, visit the brand’s new website, ArtOfCheese.com.
(recipe + photos by leslie grow for designlovefest– want more food posts? go here! this post was sponsored by President Cheese, all opinions are my own)
hard to believe it’s already the start of spring! even though i live in los angeles where it’s never really that cold i can still feel the difference of a little more daylight and the warmer evenings that spring brings. i’m definitely going to try this simple mocha shake when i need a little caffeine kick in the longer afternoon hours. really into these coffee ice cubes, too…
Mint Mocha Almond Milk Shake with Coffee Ice Cubes
yield: 2 servings
• 2 Cups water
• 8 Tablespoons coffee, ground
• 1/2 Cup semi-sweet chocolate chips
• 1 Cup vanilla Almond Breeze Almond Milk, divided
• 2 Tablespoons fresh mint, fine chop
• 1 pint vanilla frozen yogurt or sorbet
how to make them:
• Brew coffee and let cool to room temperature.
• Pour into ice cube mold. Freeze 4-6 hours or overnight is best.
• Over a double broiler, melt chocolate with ½ cup vanilla Almond Breeze stirring constantly until melted and smooth. Stir in mint. Let cool.
• In a blender, combine frozen yogurt and remaining ½ cup vanilla Almond Breeze. Blend until thick and smooth.
Assemble by drizzling mint chocolate sauce on the bottom of a glass. Add coffee ice cubes and then pour in milkshake. Garnish with espresso beans, mint, or chocolate sauce.
(recipe + photos by leslie grow for designlovefest– want more food posts? go here! this post is in partnership with almond breeze, all opinions are completely my own.)
i really loved the decor at our last austin blogshop that was created by emily and sarah at bird dog wedding, so i’m excited to bring you more beauty from them. they created a gorgeous foraged brunch at the stunning josephine house that they will be sharing with us today along with tips on how to throw your own. i always love a good brunch and this one is spot on!
here are a few ideas to get you started on your own foraged brunch:
• Wander around your neighborhood and see what speaks to you. Here we used silver leaf, dark privet berries, and nandina foliage which has a beautiful red hue in the winter months. Then choose flowers that will compliment what you foraged. The flowers we incorporated here are a mix of locally Texas grown and bunches we got from the super market!
• Make it personal and keep it unfussy. Pulling the flatware, napkins, and vessels from your own stash is the whole point. To create this look we gathered a bunch of mix-match vessels that we already had on hand. It kept everything from looking a little too perfect.
• Get your friends to pitch in! If someone has an eye for a perfectly styled table-scape, let them at it. The more involved they can be, the more personal and unique the whole event will be.
The Southwestern Rose Champagne Cocktail
• Start with 1/2 oz. St. Germain at the bottom of your flute
• Add Gruet Rose until flute is 3/4 full
• Top with Topo Chico
• Add lime circle for garnish
• Buy local. We found our flowers and the final touches for our drinks from local vendors. Take the chance to explore and be inspired. Let your event evolve naturally from what you discover!
For this brunch we collaborated with a team of awesome individuals and vendors. Mia Carameros created the insanely gorgeous menu and place cards, Kate LeSueur snapped the dreamy photos, and our favorite restaurant Josephine House hosted us.
entertaining story by: bird dog wedding
i’m always looking for quick and easy dinner ideas (and vegetarian is always a plus, since i often run out of creative meals to cook for arian.) this noodle bowl by leslie is definitely next on my list of dishes to try! i love how simple and colorful it is. how about you, what’s your go-to meal for busy evenings?
Soba Noodle Bowl with Roasted Broccoli
yield: 4 servings
• 1 head of broccoli, chopped
• 2 cloves garlic, minced
• 1 large shallot, diced
• 2 stalks celery, medium slice
• 1 jalapeno, minced
• 3 cans vegetable broth
• 1 can chickpeas, drained and rinsed
• 2 medium carrots, thin slice
• 2 Tablespoons soy sauce
• couple dashes crushed red pepper
• ½ package soba (buckwheat) noodles
• 4 small sweet red pepper, thin slice
how to make it:
• Preheat oven to 425F and line a baking sheet with tin foil. Spread chopped broccoli over baking sheet and drizzle olive oil evenly. Season with garlic and salt & pepper. Bake for 7-8 minutes.
• In a large stockpot over medium heat, coat bottom with olive oil. Cook shallot and celery for 5 minutes. Stir in jalapeño at the last minuet. Add broth and bring to boil.
• Add chickpeas, carrots, soy sauce, and crushed red pepper. Return to boil. Add soba noodles, cook for 4-5 minutes until noodles are cooked. Add sweet red pepper. Simmer a couple of minutes for flavors to build.
• Ladle into serving bowls. Add roasted broccoli on top.
(recipe + photos by leslie grow for designlovefest– want more food posts? go here!)