Olive Oil Bundt Cake
Luxardo Glaze, Cherries, and Candied Orange
Inspired by last week’s Evolving Manhattan Cocktail with Luxardo Ice Sphere, here Maraschino Liqueur shows up as a glaze for a not-too-sweet bundt cake featuring fruity extra-virgin olive oil.
Luxardo Maraschino, a liqueur distilled from the leaves, pits, stems and skins of sour marasca cherries has an almond-like, subtly bitter complex cherry flavor.
Nicely browned on the outside, with a soft moist interior, the simple yet impressive cake is enhanced with candied orange and those luxurious luxardo cherries and their heavenly juice. And a complementary basil garnish is much more interesting than the ubiquitous mint sprig.
Olive Oil Bundt Cake with Luxardo Glaze Recipe
Continue reading “Olive Oil Bundt Cake with Luxardo Glaze, Cherries, and Candied Orange”
Classic Greek Salad with Peaches
In an ephemeral memory, I remember her disappointment when being served a Greek salad long ago at some swanky Chicago restaurant. It had all the requisite ingredients, but was composed with lettuce. Lettuce, she told us, was not supposed to be in a Greek salad.
With absolutely no Greek ancestry whatsoever, my wonderful mother was an ardent fan of Greek food. When she would return to Chicago to visit family and friends, dinner out with my Aunt Alice for Athenian chicken was on the top of her list.
Continue reading “One Ingredient Transforms Classic Greek Salad”
Spaghetti al Pomodoro with a Twist
Beautiful summer tomatoes and fresh basil are calling out for spaghetti. Spaghetti al pomodoro. But how can we make a refreshingly simple recipe of spaghetti with tomato sauce just a bit more interesting? How, just give it a twist! Turn the pasta into a “caterpillar.”
And for more interest, exchange the recipe’s predictable pinch of red chili flakes with Korean chili threads, shilgochu 실고추, finely-sliced dried chilis that are reddish brown in color with smoky red pepper and fruity flavors, and a medium degree of heat. They are cooked in butter for about a minute to soften then tossed with the spaghetti, adding a vibrant accent to the dish.
Continue reading “Spaghetti al Pomodoro with a Twist”
Pretty Watermelon Gazpacho with Blackberries
watermelon cubes, grape tomatoes, micro cilantro, nasturtium whorls
edible flower petals, celery leaves, fruity olive oil
I purchased the obligatory feta cheese, tangy Bulgarian Feta to be exact, to garnish my watermelon gazpacho. But when it came time to plate my chilled soup, I thought watermelon + feta is way too predictable and the homogenous pale red soup needed some extra visual pizzazz. Additionally, I wanted to serve a soup that would appeal to my #glutenfreevegan friends… enter blackberries, grape tomatoes, and edible flowers.
The soup recipe is quite intriguing – a balance between sweet and savory -a summery marriage of juicy watermelon and red ripe tomatoes. Spicy green chile, cool cucumber and pungent red onion round out the flavors while my beloved vinagre de jerez is the spark that gives gazpacho its unique character. Good fruity olive oil adds a rich mouthfeel.
Watermelon Gazpacho Recipe
Continue reading “Pretty Watermelon Gazpacho with Blackberries”
Carnitas, Polenta, Pumpkin Seed Kale Cilantro Pesto
Avocado, Corn, Pumpkin Seeds, Mexican Crema
Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese
What started out as an idea to make a deconstructed pork tamale, morphed into one extremely mouth-watering dish. Creamy polenta with fresh corn is topped with a pumpkin seed kale cilantro pesto. Braised pork shoulder is fried in a bit of oil to give it crispy edges, then piled on top. A dizzying array of garnishes make the dish come alive – avocado, somewhat spicy pumpkin superseedz, pickled radish and red jalapeño, cotija cheese, mexican crema, cilantro.
I am so pleased to be working with SuperSeedz and their marketing team to develop recipes utilizing their amazing pumpkin seeds. SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.
Continue reading “I Promise To Make Your Mouth Water”
Super Spicy Chocolate Banana Bites with Gourmet Pumpkin SuperSeedz
Add some spice to your next cocktail party. Sure, you will be serving a cheese platter and some type of charcuterie. But also give your guests something unexpected. A fruity-sweet-spicy option on the buffet.
Super spicy chocolate covered banana bites with pumpkin seeds will blow them way. This little snack-on-a-stick is absolutely not for kids. The chocolate and pumpkin seeds are indeed super spicy.
SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.
Dry roasted in small batches without the shell, they have redefined the traditional plain pumpkin seed into a variety of creative flavors that provide a healthy, nutritious standalone snack.
Standalone, absolutely, they rock. But cooks like me will also be inspired to give them a try in all sorts of recipes.
By the way, my banana bites are not frozen. As adults, let’s enjoy our cocktails and keep our teeth happy without having to bite into something frozen solid as a rock.
It really is super spicy…sweet & savory. And quite healthful too. One perfect bite on a stick. Irresistible.
Continue reading “Chocolate Banana Bites with Gourmet Pumpkin Seeds”
Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Petite Red Skin Potatoes, Grilled Okra, Celery
Peperoncini, Radish, Cucumber, Red Onion
Herbs and Edible Flowers
Complex and assertive, Vinagre de Jerez turns up the music on ordinary potato salad. Chef José Andrés says, “…you add just a touch of (sherry) vinegar and you have this wonderful flavor that sparkles.” Vinagre de Jerez is one of just three vinegars in the EU from a designated appellation. Spain’s classification system, Denominación de Origen, regulates the quality and geographical origin of the product.
Okra is excellent grilled. (Use a grill pan so it doesn’t fall through the grates). The mucilaginous properties that make people say they “hate” okra are mitigated by quickly cooking over a hot fire. Combine grilled okra and petite red-skinned potatoes with lively peperoncini, peppery radish, crunchy celery and cool cucumber. Toss with a vivacious dressing and an array of complementary flowers and herbs for a show-stopping summer salad.
Vinagre de Jerez Dressing
- 1/4 c. good quality mayonnaise
- 1/4 c. yogurt
- 1 T. vinagre de jerez
- 1 t. dijon mustard
- 2 T. fruity olive oil
- salt and pepper
Whisk ingredients together in a small bowl. Season to taste with salt and fresh ground pepper. Thin with warm water so the dressing will make a smooth elegant coating for the vegetables (as opposed to a thick, gloppy mayo).
Continue reading “Pretty Petite Potato Salad, Vinagre de Jerez Dressing”