The perfect classy accompaniment to Surf & Turf. Voila.
Ingredients
2 oz cognac
1 oz Cointreau
¾ oz fresh-squeezed lemon juice
Lemon wedge
Lemon or orange twist, for garnish
Superfine or turbinado sugar to rim glass
Directions
Prepare cocktail glass by making a slit in a lemon wedge and running the cut edge around the rim of the glass. Dip the rim in a saucer of superfine sugar to create a thin crust and chill glass until needed.
Pour other ingredients into a cocktail shaker filled with ice cubes. Shake well until chilled.
Strain into serving glass and garnish with a twist of lemon or orange peel.
Jumeokbap (say Joo-Moke-Bop) is an easy-to-make Korean dish, great for lunch or snacks, or as a side dish along with spicy foods. It’s very versatile; try adding veggies, meat or scrambled eggs and discover your own favorite combinations.
Ingredients
1 cup short-grain rice (like sushi rice)
1 cup plus 2 TBsp water and more for rinsing rice
2 inch square of kombu (optional)
3 toasted nori seaweed sheets (used to roll sushi)
1½ tsp tamari
½ tsp sesame oil, more for coating glove
Sesame seeds, for garnish
Directions
Make the rice: Rinse rice with cold water in large fine mesh strainer for 1-2 minutes, or until water runs very clear. Drain well.
On stovetop, briefly stir rice and water in saucepan. Place kombu on top of rice, cover saucepan with tight-fitting lid. Turn heat to medium-high and cook until water just reaches a simmer. Reduce heat to medium-low to maintain simmer, cook for 16-18 minutes or until all liquid absorbed and rice is tender.
Remove saucepan from heat (lid still on) and let rice steam for 10 more minutes. Discard kombu.
Cut seaweed sheets into small pieces with scissors or process in food processor until coarsely shredded.
In medium bowl, mix rice, shredded seaweed, tamari and sesame oil until incorporated.
Put a plastic glove on one hand. Add a few drops oil to plastic glove so rice doesn’t stick. Don’t want to use a glove? Add a few drops oil to your ungloved hands. When rice is warm enough to handle (not cold), put 2-3 Tbsp rice on your palm and squeeze lightly until rice sticks together. Shape into a ball.
Repeat until rice is finished; garnish with sesame seeds.
This pavlova is like eating a sweet, delicate cloud, and the striking tang of kiwi makes this a memorable and beautiful grace note to any meal.
Kiwifruit is native to China and the first recorded description dates to the 12th Century during the Song Dynasty. Rarely cultivated or bred, the fruit was usually collected from the wild and given to children as medicine to help them grow and to women to help them recover from childbirth.
Kiwifruit are mostly enjoyed raw and yes, the skin is edible…for this recipe, you’ll want the skin off, which is is easy to remove by slicing off a little of each end and running a spoon around the inside of the skin. Presto!
Ingredients
6 egg whites, at room temperature
½ tsp cream of tartar
1/4 teaspoon salt
1 ½ cups granulated sugar
1 ½ teaspoons cornstarch
1 Tbsp lemon juice
1 tsp teaspoon pure vanilla extract
2 cups heavy cream
2 Tbsp powdered
sugar
8 kiwifruit, peeled and thinly sliced
Directions
Preheat oven to 225°.
Slowly beat the egg whites, cream of tartar and salt. Gradually add the sugar, slowly increasing the speed to high, until stiff peaks form and the mixture is glossy. Fold in lemon juice and vanilla extract.
On parchment-lined baking sheets, using a large serving spoon, place scoops of the meringue, creating a large indent with the back of the spoon on each pavlova. Alternatively, you can pipe rings of meringue for a more formal look.
Bake for 1 hour, turn the oven off and then let pavlovas sit in oven for another 30 minutes with the oven door closed. The outside should be crisp, and the palest of cream-colored and the inside should be fluffy and marshmallow-like.
Whip the cream with the powdered sugar until soft peaks form. Dollop the cream in the wells of the pavlova and place the kiwi slices on top. Serve immediately.
The classic combo of strawberries and cream come together for a delightfully refreshing treat. Dice or mash some of the strawberries if you like extra texture.
Ingredients
2 lbs hulled strawberries, divided
2⁄3 cup sugar
½ cup heavy cream
2 Tbsp fresh lemon juice
Directions
Purée all except 1 ½ cup strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids.
Whisk in sugar, heavy cream and lemon juice until sugar dissolves.
Finely dice or mash (with a potato masher) the reserved 1 ½ cups strawberries and fold into mixture. Pour into six 4-oz ice pop molds, leaving ½ inch at the top.
Transfer molds to freezer and freeze until slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more.
Eggnog translates nicely to the Paleo-Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness.
Ingredients
2 cups unsweetened almond or cashew milk
2 cups heavy cream or coconut milk
1 cinnamon stick
¼ tsp nutmeg. freshly grated, plus more for garnish
6 egg yolks
½ cup xylitol, allulose or erythritol
2 tsp vanilla extract
½-1 cup dark rum or bourbon to taste
Directions
Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 minutes to infuse, stirring constantly to avoid burning. Remove from heat and set aside.
Combine yolks and sweetener to a large bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).
Temper the hot mixture into the egg and sugar mixture- add the hot milks (very!) little by little to the egg mixture while whisking constantly, so the eggs don’t curdle.
Add everything back to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until it coats the back of a wooden spoon. Remove from heat and pour mixture through a sieve into a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.
The eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.
Purée jam, coconut water, lime juice and salt in a blender until smooth.
Add fresh blueberries and pulse just enough to break up some of the berries.
Pour into molds up to ½ inch from the top, insert sticks and freeze until solid – at least 3 hours.
Berry-Chia Seed Jam
Chia seeds are the key to quick and easy fresh, homemade jam. Their gelling power can transform ripe fruit into a low-sugar, spreadable jam in about 20 minutes! Chia jam is a little more “saucy” than regular jam, but you can still enjoy it on toast, yogurt or oatmeal just like usual. A great way to enjoy summer fruit!
Ingredients
2 cups fresh fruit – berries or stone fruit
1 to 2 Tbsp freshly squeezed lemon juice
1 to 2 Tbsp honey, agave, maple syrup or sugar (add more if you’d like)
2 Tbsp chia seeds, plus more if needed. **
**Note: Start with this ratio of fruit to chia seeds. For thicker jam, stir in more chia seeds one teaspoon at a time.
Directions
Remove stems, seeds, pits and skin from the fruit as needed. Chop large fruit into small pieces and leave berries whole.
Put fruit in saucepan over medium heat and cook 5-10 minutes until it breaks down and becomes syrupy. Mash fruit with spatula or potato masher, making it as smooth or lumpy as you’d like.
Remove from heat.
Stir in 1 Tbsp each of lemon juice and sweetener. Taste. Add more of either as needed. Add the chia seeds, stir to combine. Let stand 5 minutes, check for thickness. Add more chia seeds, 1 tsp at a time for thicker jam. Cool to room temperature.
Transfer jam to a jar. Will thicken further and keep in the fridge for about 2 weeks, or can be frozen for up to 3 months; thaw before using.
Note: Don’t want visible chia seeds? Puree jam in a blender or with an immersion blender.
