Baked Macaron/Macaroon Pears

Baked Macaron/Macaroon Pears
As Shared From the Kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings

I use a medium size melon-baller tool to neatly extract the seeds/core in a single motion.

Ingredients:
4 Red pears (or other pear of your choice), not too ripe, halved & cored
3 Tablespoons butter, melted
1/2 cup brown sugar
1 cup water
1 cup desiccated coconut*
1/4 cup white sugar
1 large egg white, beaten with a fork until frothy

Preheat oven to 375˚F.  Place the prepared pears cut side up in a shallow baking dish. Brush pears with the melted butter and sprinkle evenly with the brown sugar. Cover and bake for 12 to 25 minutes (my pears were ripe and ready to eat so they only needed to be heated through, if your pears are firm or under ripe, increase the baking time.)
While pears are baking, mix the desiccated coconut, sugar and egg white together in a medium bowl until completely combined and coconut is moistened evenly.
Remove pears from oven and press the macaroon mixture into the core cavity in each pear, distributing evenly.  Return to oven and bake an additional 5 to 10 minutes, until macaroon is golden.  Serve with pan syrup ~ best served warm.   You can also serve with lightly whipped cream, ice cream, frozen yogurt, or a pour of cream.

* Desiccated (dried, unsweetened) Coconut is best for this recipe.  If your grocery store does not carry it,  you'll find it at your health food store, and some ethnic markets.

Recipe adapted from Donna Hay


Click HERE to return to Once Upon a Plate  (www.Onceuponaplate1.com)

Kung Pao Chicken ~ Helen Chen's

Kung Pao Chicken ~ Helen Chen's
As shared from the Kitchen of Once Upon a Plate (www.onceuponaplate1.com)
Serves 3 to 4, or 5 to 6 as part of a multi course meal


Ingredients:
1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes (about 2 cups)
3 Tablespoons dark soy sauce
1 teaspoon salt (I use 1/2 teaspoon)
1 Tablespoon corn starch
1 to 2 teaspoons dry sherry (not cooking sherry)
1 Tablespoon sugar
1 Tablespoon cider vinegar
1 to 2 teaspoons sesame seed oil (Asian style)
2 to 4 dried red chilis, seeds removed*
3 Tablespoons canola, or peanut oil
1/2 teaspoon Szechuan peppercorns, toasted and ground (omit if not available)
1 clove garlic, peeled and sliced
1 scallion, both green and white parts cut into 1 1/2-inch lengths,
Plus 2 Tablespoons thinly sliced scallions
2 slices unpeeled fresh ginger root, 1 x 1/8 inch each (don't substitute)
1/2 cup unsalted blanched peanuts, toasted or unsalted dry-roasted peanuts
Method:
Place the chicken in a bowl. Add 1 Tablespoon of the soy sauce, salt and cornstarch and mix well. Set aside.  In a small bowl, mix the remaining 2 Tablespoons of soy sauce together along with the sherry, sugar, vinegar and sesame seed oil. Set aside.
Pour the cooking oil into a cold wok or stir-fry pan and add chilies. Heat pan over medium-high heat and stir the pepper until they turn dark brown. Add the ground peppercorn, garlic, scallion pieces, and ginger root and stir for a few moments. Stir up the chicken in the bowl to coat evenly with the seasonings, and pour it into the pan ~ Toss and stir quickly.  After stirring for about 1 minute add the soy sauce mixture, peanuts and the thinly sliced scallions.  Turn heat up to high and stir for about 45 seconds until well mixed. Remove the chilies and ginger root if desired. Serve hot.


*You can substitute 1 to 3 teaspoons of crushed red pepper flakes, or 3 fresh Thai chilies for the dried chilies ~ Add at the same time the ground pepper corns, garlic and scallions are added.

Please click HERE to return to Once Upon a Plate (www.onceuponaplate1.com)

Potato Cakes with Jarlsberg Cheese and Rough Mustard Vinaigrette

Potato Cakes with Jarlsberg Cheese & Rough Mustard Vinaigrette

As shared from the kitchen of Once Upon a Plate by Mari

www.onceuponaplate1.com

Serves 6 to 8

These warm potato cakes are crispy on the outside with a creamy center. They are so good as a luncheon dish along with a salad, cup of broth based soup, or as a hearty appetizer. The green bean & vinaigrette garnish is optional and If you skip the vinaigrette - green bean garnish they become a fine side dish for any roasted or grilled meat or poultry.

Tip: If using, prepare the green beans and make the vinaigrette first, then set aside (or refrigerate) until you're ready to make the potato cakes.

Potato Cake ingredients:
About 2 1/2 pounds russet potatoes (6 to 8), scrubbed well
1 or 2 scallions, white and green parts finely chopped (or 2 Tablespoons snipped chives)
3/4 cups grated Jarlsberg, Swiss or Emmentaler cheese
2 Tablespoons sour cream
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper
Generous pinch cayenne pepper
1 Tablespoon butter
Oil and butter for frying (1:1 portions)

Optional Vinaigrette and Haricot Vert/Green Bean garnish:
Generous handful of slender green beans
2 Tablespoons grainy whole seed mustard (Dijon-type)
2 to 3 teaspoons mild vinegar (Sherry, Champagne or unseasoned rice vinegar)
1 to 2 Tablespoons good olive oil
Salt and pepper to taste

To make the potato cakes:
Preheat oven to 375˚F Using a fork, prick potatoes all over with a fork and bake directly on oven rack for about 1 hour, or until tender when pierced with a fork. You can peel the potatoes if you prefer (peel them while they are still hot). With an electric stand mixer (using paddle attachment) beat on low speed, or you may use a potato masher to break them up well. Add the scallions/chives, cheese, sour cream, salt, black and cayenne pepper, and butter, mix by machine or hand until completely combined. Loosely cover and allow mixture to cool.
To form and cook the cakes: Scoop out 1/2 cup portions and with wet hands shape them into patties about 3/4 to 1-inch thick and about 3 to 3 1/2-inches in diameter. Heat a griddle or large saute pan over medium high heat and spread with out. Non-stick pan works very well for this. Cook until golden brown, turn and cook until the second side is nicely browned. (About 5 to 7 minutes for each side, depending upon how thick the patties are and the temperature of your pan.) It's better to cook them longer and slower in order to heat them though and so they have a chance to gain a nice crisp outside crust.

Optional: Rough Mustard Vinaigrette and blanched green bean garnish.
In a small bowl whisk together the grainy mustard and vinegar. Gradually whisk in 2 to 3 teaspoons of good olive oil. If dressing is too thick add a few dribbles of cold water to attain desired consistency. Add freshly ground black pepper and whisk again. Taste for seasonings and adjust.

For the green beans; tip and tail a large handful of slender, fresh green beans or Haricot Verts, cut beans cross-wise into 1/4 to 1/2 inch pieces. Bring a medium size (2 to 3 quart) pot of water to a boil, add a teaspoon of salt, carefully drop the green beans into the boiling water for 30 seconds to 1 minute to blanch. Immediately scoop the beans out and rinse with cold water to stop the cooking. Drain well.

To assemble: Place potato cakes on plate, sprinkle beans around the perimeter, drizzle beans with the mustard vinaigrette. In order to maintain crispness of potato try to keep the vinaigrette away, allowing each diner to dip potato into the vinaigrette themselves. Shower a sprinkle of snipped chives or sliced scallion over the potatoes and serve while potatoes are still warm.
Enjoy!

Please click HERE to return to Once Upon a Plate

Duck (or Chicken) Burgers ~ with Asian Flavors

Duck (or Chicken) Burgers ~ with Asian Flavors
As shared from the kitchen of Once Upon a Plate by Mari
Recipe yields 8 burgers

Delicious, juicy burgers, something a little out of the ordinary!
Tip: If you cannot find store bought Garlic Chili Sauce, substitute 1/4 teaspoon of dried chili flakes and 1 garlic clove, pressed.
Burger ingredients:
1 1/2 pound Duck Breasts, or Chicken Breasts (about 3 large breasts)
1 1/2 pounds pork shoulder
2 garlic cloves, finely minced
2 Tablespoons shallots, minced
1 teaspoon Chinese 5-Spice powder
2 teaspoons kosher salt
Slaw ingredients:
2 Tablespoons lime juice
1 1/2 Tablespoons Asian Fish sauce (or 1 Tablespoon soy sauce)
1 3/4 teaspoons sugar
1/4 (or up to 1 teaspoon) chili garlic sauce (depending upon how spicy you like it)
2 green onions, thinly sliced
1Tablespoon chopped cilantro
4 cups finely shredded red and green cabbage
8 Brioche Buns, or store bought
Mayonnaise, homemade or store bought
To make Burgers:
Cut the duck (or chicken) and pork into 1 1/2-inch cubes. Chill them until they are very cold. Grind the duck/chicken with pork in a meat grinder with a medium grind blade. (Your butcher may do this for you if you place your request in advance.
Place the ground meat in a bowl, add garlic, shallots, 5 Spice Powder and salt. Mix well to combine thoroughly. To test for seasonings make a small patty and cook in a saute pan with a little oil, taste and add more salt if necessary.
Divide the meat evenly into 8 balls (about 1/3 pound each), flatten each into patties 1/2 inch thick and refrigerate until ready to cook.  Note: The patties may be made in advance and frozen (thaw wrapped patties overnight in the refrigerator before cooking.)
To make the dressing and slaw: Whisk together lime juice, fish or soy sauce, sugar and chili sauce in a small bowl.  Allow to sit for a short time, then add the green onions and cilantro. Place the cabbage in a large bowl and toss with the dressing allow to sit for 10 minutes or so before serving. I prefer to make the slaw as the burgers are cooking so it remains crisp and vibrant, however you can be made up to one day in advance.

Heat a large saute pan over medium high heat add a teaspoon or two of neutral cooking oil and swirl around in the hot pan. Cook the burgers for 5 to 6 minutes on each side until cooked through, and crisp on the outside but still pink in the center. Burgers may also be grilled over medium high heat for the same amount of time.
To assemble, slice the brioche buns in half (like a hamburger bun), slightly hollow out each half. Spread 1/2 of the bun with mayonnaise, add the burger patty, top with slaw and finally the other brioche half and serve.
Enjoy!

Recipe adapted from Maria H. Sinskey

To return to Once Upon a Plate click HERE.

www.onceuponaplate1.com

Brioche Buns ~ No special pan needed

Brioche Buns ~ No special pan needed
As shared from Once Upon a Plate by Mari
www.onceuponaplate1.com
     Recipe yields 12 buns (approx. 3-inches in diameter)
     These make great breakfast, dinner and sandwich buns !
Ingredients:
1 Tablespoon dry yeast
1/2 cup warm water
4 large eggs
1/4 cup granulated sugar (I use a scant 1/4 cup sugar)
2 teaspoons kosher salt
3 1/2 cups all-purpose flour
4 ounces unsalted butter, softened
Egg wash- 1 large egg beaten with 2 Tablespoons water
Optional: 1/4 cup poppy seeds for sprinkling tops
Method: (I do all the kneading with stand mixer & dough hook)
Line a sheet pan with parchment paper
Dissolve yeast in warm water, then whisk in 1/2 cup of the flour in order to form a loose paste. Allow to rise in a warm place until the batter has risen and fallen (this usually takes about 1 hour.)
Add eggs, sugar, salt and remaining flour to the fallen yeast mixture. Knead the dough until it is smooth. (I use the stand mixer with dough hook inserted.)  Add a little more flour if the dough is too sticky. Add the soft butter and knead until it is fully incorporated and the dough is smooth and elastic. Allow dough to rise in a bowl in a warm place until doubled; 1 to 2 hours. Cover bowl with a damp cloth or plastic wrap.
Preheat oven to 375˚F. Cut dough into 12 equal pieces and roll into balls, place on the prepared sheet pan. Allow to rise until almost doubled. Brush tops of the buns with egg wash (and sprinkle with poppy seeds if desired.)
Bake for 20 to 25 minutes until deep golden on the top and golden on the bottom of the buns.

Recipe adapted from Maria Sinskey




Click HERE to return to Once Upon a Plate (www.onceuponaplate1.com)

Korean Vegetable Pancakes (Pajeon)

Korean Vegetable Pancakes (Pajeon)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields 4 pancakes (8 to 9 inches in diameter)
Ingredients:
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola or other neutral oil
1 1/2 cups water (may need a little more)
5 scallions (green tops cut into 3-inch lengths, then julienned. White ends thinly sliced.
20 chive blades, thinly sliced (or 5 more scallions thinly sliced)
1 medium carrot, coarsely grated
1 small yellow or green summer squash, trimmed and julienned
Additional canola oil for frying the pancakes
For the dipping sauce (recipe is easily doubled):
4 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon rice or white vinegar
1 teaspoon sesame oil
1 teaspoon hot pepper oil (or 1/4 teaspoon Asian hot sauce)
1 to 2 garlic cloves, finely minced
Mix all together in a small bowl and set aside while making the pancakes.
For the pancakes:
Place the flour in a medium bowl. In a small bowl mix the beaten eggs and  water. Add the egg/water mixture, along with the 1 tablespoon oil, blend thoroughly until a smooth batter is formed. Stir in the scallion greens, the sliced scallions, chives, carrots, and squash.
Heat the oil in a 8 to 9 inch nonstick skillet over medium-high heat. Ladle about 1/4 of the batter, spreading over bottom of pan to make an even disc. Reduce heat to medium and cook until bottom of pancake is browned (about 3 to 4 minutes), flip and cook the other side for another couple of minutes.  Repeat with the remaining batter. As you remove pancakes from the pan you may drain on paper towels if necessary, keep warm in warm oven until all are cooked. (Or you may allow them to cool and serve at room temperature.)  To serve cut each pancake (pizza style) into 6 to 8 wedges, serve with the bowl of dipping sauce.

Recipe adapted from Mark Bittman, New York Times


Click HERE to return to Once Upon a Plate.
www.onceuponaplate1.com

Daeji Bulgogi (Korean-Style Grilled Pork)

Daeji Bulgogi (Korean-Style Grilled Pork)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com


Marinated and cooked on the grill, these thin slices of pork tenderloin are irresistible.  You can serve them with steamed rice, or wrapped in a lettuce leaf.  Traditionally kimchi and pickled vegetables are served along with this dish.
1 pound pork tenderloin, (remove any silver skin)
1/4 cup soy sauce
2 tablespoons brown sugar
3 to 4 cloves garlic, minced
2 tablespoons mirin or sherry (not cooking sherry)
2 tablespoons gochujang*
2 tablespoons toasted sesame oil (Asian style)
1 tablespoon grated fresh ginger root
1 teaspoon dry red pepper flakes (more or less depending upon the degree of heat you enjoy)  I use about 1/4 teaspoon.
2 to 3 green onions, both green and white parts, minced
1 small onion, thinly sliced
For serving: 
Leaf lettuce of your choice
kimchi
Pickled vegetables**
•For easier slicing, put the raw pork tenderloin in the freezer for 45 minutes to an hour. In the meantime in a small bowl, mix the soy sauce, brown sugar, minced garlic, mirin (or sherry), gochujang, sesame oil,  grated ginger root, pepper flakes and green onion. Stir to combine.
•Slice the pork into thin slices (approximately 1/8-inch).  The most effective way of marinating is in a plastic zipper-style freezer bag. Place the sliced pork and onions in the plastic bag, then pour the marinade in.  Massage bag gently to distribute the marinade on all of the meat. Place the bag in the refrigerator for at least 3 hours, or up to 24 hours.
•When ready to grill the meat, take the bag from the refrigerator and set aside while you light a charcoal grill.  When the charcoal is ready, clean and oil the grill grate. Place the slices of meat on the grill in a single layer, grill quickly (about a minute per side.) Serve immediately; tuck a few slices of meat in the lettuce leaf along with some kimchi and pickled vegetables, if desired.

* One of the key ingredients in the marinade is gochujan (fermented hot red pepper paste), which provides a majority of the flavor. Available in well stocked Asian grocery stores, it's worth searching out if you want to make bulgogi.  If, like me, you cannot find it locally you can order it through amazon.com as I did:

It comes in different levels of 'heat' ~ I purchased level 3 (medium hot), and found it to be very palatable). I don't like to feel as if my mouth is on fire, and this one tastes just right to me. (If you would like the dish to have more spice, increase the amount of red pepper flakes.)

** Easy recipe for Quick Asian-style pickled vegetables can be found HERE at the Whole Foods recipe site.

I hope you enjoy!

Click HERE to return to Once Upon a Plate. (www.onceuponaplate1.com)

Summer Squash Gratin with Salsa Verde

Summer Squash Gratin with Salsa Verde
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Recipe yields 4 to 6 servings
This is substantial enough to be served as a main dish, but also makes a wonderful side dish with something from the grill. Feel free to substitute the Gruyere with Jarlsberg or another cheese that melts well.
Salsa Verde: (this is tasty on grilled chicken or fish, too.)
1 teaspoon fresh (or 1/2 teaspoon dried) oregano or marjoram.
1/4 cup coarsely chopped mint (optional)
1 cup coarsely chopped flat leaf (Italian) parsley
3/4 cups extra-virgin olive oil
1 small clove garlic
1 anchovy (it won't make the sauce taste 'fishy', it just adds a lovely layer of flavor)
1 Tablespoon capers, drained (rinse them and drain if they are packed in salt)
1 fresh lemon
freshly ground black pepper
Gratin:
2 pounds summer squash (all one type, or a mix)
1 1/2 cup fresh bread crumbs (dried will not work well)
3 Tablespoons butter
3/4 cups sliced shallot
1 teaspoon minced garlic
1 tablespoon thyme leaves (or 1 1/2 teaspoon dried)
1 chile, seeded and finely chopped (jalapeno, serrano, or New Mexico)
1 cup grated Gruyere Cheese, or any good melting cheese
Kosher salt and freshly ground black pepper
********
First make the salsa verde: I use a mortar and pestle to make this, but you can use a food processor if you prefer. Pound the garlic and anchovy, then add the herbs and pound them with a couple of tablespoons of the oil into a thick paste. Add capers and lightly crush, stir in the remaining oil, a few grinds of freshly ground pepper and a generous squeeze of fresh lemon juice. Taste for seasoning, add more lemon juice if desired. (I always add more)
To assemble the gratin:  
•Heat oven to 400˚F. Slice the squash into 1/4-inch slices. Toss slices in a large bowl with 1 teaspoon kosher salt and allow to sit for 10 minutes (this will release some of the water from the squash)


•Place the breadcrumbs in a bowl. Heat a small saute pan over medium heat for 1 minute. Place the butter in the hot pan and swirl around; allow butter to cook for a few minutes until it is nicely browned and smells nutty. Pour the brown butter (including the brown bits from the bottom of the butter pan) over the bread crumbs, toss with a fork or silicone spatula to coat the crumbs evenly with the butter. Set aside to cool.
•Drain the squash and transfer it to a large mixing bowl. Add the shallots, thyme, minced garlic, chile, 1/2 of the salsa verde and some freshly ground black pepper. Toss ingredients to combine, add the grated cheese and half of the butter-coated bread crumbs. Toss again and taste for seasoning (the garlic will be pungent at this point, but mellows out as the gratin bakes.)
•Place the squash mixture in a 9x9-inch (or equivalent) gratin dish, (or divide mixture evenly into 4 individual gratin dishes.) Sprinkle the remaining bread crumbs over the top. Bake large gratin for 35 to 40 minutes, the individual gratins for 15 to 20 minutes (or so, until squash is just tender, cheese is bubbling, and bread crumb topping is nicely golden brown.) Tent with foil if crumbs begin browning too quickly. Remove from oven, allow to sit for a couple of minutes, then enjoy!
•Any extra salsa verde can be passed at the table to drizzle over the gratin, it also makes a delightful sauce, spooned over grilled chicken or fish.


Recipe adapted from "Sunday Suppers at Lucques" by Susan Goin.

Please click HERE to return to Once Upon a Plate (http://www.onceuponaplate1.com)

Pea Pod Salad with Radishes, Basil and Ricotta Salata

Pea Pod Salad with Radishes, Basil and Ricotta Salata
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
4 servings
This salad is best served shortly before serving so the basil stays bright and pea pods and radishes crisp.


3/4 cup thinly sliced radishes
1 1/4 cups (approximately) fresh pea pods
4 ounces ricotta salata cheese (about 1 cup)
1/3 cup basil leaves, torn (more or less to taste)


Dressing:
1 clove garlic, minced
pinch of kosher salt, or more to taste
1 Tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 Tablespoons extra virgin olive oil
Freshly ground pepper, and coarse salt, to taste.


First make the dressing: Using the flat side of a knife make a  paste of the salt and garlic, place in a small bowl and add balsamic vinegar and lemon juice; stir well to combine thoroughly. Drizzle in the olive oil, whisking or stirring constantly, add salt and pepper to taste.


Toss the pea pods, radish slices together in a large bowl. Just before serving drizzle with the dressing and toss to coat evenly. Sprinkle the ricotta salata and basil leaves over, and toss again gently. Serve right away.

Tomato Slabs Roasted with Pesto and Parmesan

Tomato Slabs Roasted with Pesto and Parmesan Cheese
As shared from the kitchen of Once Upon a Plate by Mari 

(www.onceuponaplate1.com) 
Makes about 6 servings (recipe can be reduced, or multiplied easily)
Ingredients:
2 to 2 1/2 pounds large red tomatoes

• 3 tablespoons good quality olive oil
• 2 teaspoons dried oregano
• Kosher salt
• freshly ground black pepper
• 1/2 cup pesto, homemade, or your favorite store bought
• 1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)

Position oven rack in middle of oven, and preheat the oven to 425˚ (F) 

Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.

Bake the tomatoes for 5 to 7 minutes. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted. With a flat metal spatula arrange the tomatoes on a serving platter. May be served hot, warm, or at room temperature.  Enjoy!

Recipe adapted from "The Barefoot Contessa" by Ina Garten.

Click HERE to return to Once Upon a Plate (www.onceuponaplate1.com)

Sweet and Salty Mixed Nuts

Sweet and Salty Mixed Nuts
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Makes 2 cups (can half or double the recipe.) May use any assortment of the following nuts that you like: almonds, hazelnuts, peanuts, pecans, pistachios, walnut halves or only one type of nut if you prefer.
Ingredients:
2 cups raw, shelled nuts
1 quart water
3/4 cups powdered (confectioner's) sugar
Peanut, or other mild vegetable oil to the depth of 2 to 3 inches in a deep fryer, pot, or cast iron skillet.
Method:
1.) Place the powdered sugar in a medium large size heat resistant mixing bowl, set aside. 
2.) Place the water in a pot with the nuts and bring to a boil; remove from heat, drain and immediately toss thoroughly with the powdered sugar until each nut is well coated.
3.) Heat oil in deep fryer, pot or cast iron skillet to 375˚ (F) and fry the nuts until golden colored, don't crowd the pan. Drain them on a cookie sheet, a silicone baking mat or a colander. (Don't drain them on paper towels or a kitchen cloth because they will stick.)
4.)While still hot sprinkle with kosher or sea salt to taste.
Note: Nuts will crisp up as they cool.  Enjoy immediately or store in an airtight container.
Recipe adapted from The Fog City Diner,  San Francisco, CA

Please click HERE to return to Once Upon a Plate.

Lavender Blossom Martini

Lavender Blossom Martini
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Ingredients:
Cocktail Shaker
Ice
Vodka; preferably "Rain Organic" Lavender Lemonade Vodka
St. Germaine Elderflower Liqueur
Lavender Flower Syrup (if not available substitute Lavender Simple Syrup, recipe below)
Lavender sprigs (optional)
For one drink:
1 1/2 ounce vodka
1/2 ounce Elderberry Liqueur
1/2 ounce Lavender Syrup
Lavender sprig for garnish
Method: Place all ingredient (except lavender sprig) in cocktail shaker with ice. Shake vigorously, pour into martini glass, garnish with lavender sprig and enjoy.
Lavender Simple Syrup

1 tablespoon dried lavender blossoms (organic, culinary lavender only.)
1/2 cup sugar (If you like a sweeter syrup, add more ~ up to a cup of sugar)
1 cup water

In a small saucepan combine the sugar and water, bring to a boil, stir to dissolve sugar. Add lavender to pan and remove from heat; allow to cool to room temperature then strain lavender blossoms from the syrup.

Store strained syrup in a glass or ceramic container, cover and refrigerate for up to 7 days.

Click HERE to return to Once Upon a Plate. (www.onceuponaplate1.com)

Warm Bacon Salad Dressing

This is wonderful on fresh spinach salad (or mixed greens salads.)  Because berries are in season right now I added blueberries, blackberries, extra bacon, and also some toasted pumpkin seeds and sliced celery.  You can skip the berries and add hard cooked eggs, (sliced, wedged, or crumbled), sliced scallions,  chopped green or red bell peppers, croutons (and cheese of your choice, sliced, diced or crumbled.)


Warm Bacon Salad Dressing
From the Kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1,com
(Makes a little over 8 ounces of dressing)


1 1/4 cups pineapple juice
1/2 cup brown sugar
1/3 cup water
3 Tablespoons corn starch
3 Tablespoons apple cider vinegar
1 Tablespoon soy sauce or Tamari 
Freshly ground black pepper ~ a few grinds (optional)
4 to 6 slices bacon (Applewood smoked makes an extra flavorful dressing)


Note:  The dressing is prepared in the same pot/saucepan in which the bacon is fried.


In a medium bowl, combine all ingredients (except  the bacon), stir well to dissolve sugar and cornstarch. Set aside.


Cut bacon slices crosswise into  1/2 to 1-inch pieces, place bacon pieces in a 2 to 3 quart pot/saucepan, turn heat to medium high and cook bacon until medium crisp, stirring occasionally to cook it evenly. (Do not overcook the bacon or it will be tasteless!)  With a slotted spoon, remove bacon to paper towel to drain. When cool enough to handle, chop or crumble into medium size pieces.
  
Pour out all but 1 Tablespoon bacon drippings from pot, add pineapple juice mixture and simmer until thick, stirring frequently.  If dressing is too thick, thin a bit with a little water or more pineapple juice. Stir in bacon pieces to warm through. Taste, and adjust seasonings.  Serve hot or warm over salad.




Enjoy!






Please click HERE to return to Once Upon a Plate

Banana Poppy Seed Muffins with Citrus Glaze

Banana Poppy Seed Muffins with Citrus Glaze
As shared from the kitchen of Once Upon a Plate

www.onceuponaplate1.com

Recipe yields 12 standard size (2 1/2-inch size) muffins

I changed the recipe slightly, as noted below.

  3 ripe bananas
  1 egg
  3/4 cup sugar
  1/4 cup vegetable oil
  2 teaspoons grated orange peel
  2 cups all-purpose flour*
  2 tablespoons poppy seeds
  2 teaspoons baking powder
  1/2 teaspoon salt
  Citrus Glaze (recipe below) 

Place oven rack in middle position; preheat oven to 375*(F) 

Grease, Butter or spray 12 muffin cups

Puree bananas in blender or food processor. (Puree should equal about 1 cup)

Add egg, sugar, oil and orange peel to banana puree and pulse until well combined.

In a large bowl combine flour, poppy seeds, baking powder and salt
Stir banana mixture into flour mixture until just moistened. Distribute batter evenly into 

prepared muffin cups.
Bake 20 minutes or until wooden pick inserted in center comes out clean. 

Cool 5 minutes then remove muffins from pan. Place on wire rack (set inside in a baking sheet, or place the rack on parchment or wax paper.)
Drizzle with Citrus Glaze while warm.

* My notes:  I reduced the all-purpose flour by 1/2 cup, and added 1/4 cup wheat bran plus 1/4cup old-fashioned rolled oats, and increased the baking powder by 1/2 teaspoon

(total 2 1/2 teaspoons baking powder.)
 

Citrus Glaze: 

In a medium size bowl combine the following: 
1 1/4 cups powdered sugar 
1/4 cup orange juice 

1 teaspoon grated orange peel and 
1 teaspoon vanilla extract

My notes about the glaze: You may not need the full 1/4 cup orange juice, ~ it's better that 

the glaze be slightly thick, about the consistency of thin pancake batter.  Start stirring in by 

tablespoonfuls until desired consistency is reached.) The orange I used wasn't very flavorful 

so I added 1/4 teaspoon pure Orange Extract to the glaze mixture.

Adapted from  "The International Neighbor Cookbook"

Please click HERE to return to Once Upon a Plate

Double Raspberry Streusel Bars

Double Raspberry Streusel Bars
As shared from the kitchen of Once Upon a Plate by Mari
www.oncuponaplate1.com

Yields 24 2-inch Squares


2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon table salt
2 sticks (16 tablespoons) Butter, cut into 1/2-inch cubes ~ room temperature
Plus 2 tablespoons butter, room temperature (Divided use)
1/4 cup brown sugar, firmly packed
1/2 cup rolled oats (old fashioned type)
1/2 cups nuts (walnuts, pecans, or almonds), finely chopped
3/4 cup raspberry preserves or jam
3/4 cup fresh raspberries (may use frozen, thawed)
1 tablespoon fresh lemon juice


Preparation:  Adjust oven rack to middle position. Preheat oven to 375* (F).  Line 13x9-inch baking pan with foil, or parchment paper (interior bottom and sides) allowing some overhang to ease the baked streusel out of the pan after baking and cooling.  If using foil, spray with baking spray.


If using a stand mixer ~ Use paddle attachment. Mix flour, granulated sugar and salt at low speed until combined (about 5 seconds or so.) One piece at a time, add butter to flour mixture while beating at low speed. Continue mixing on low speed until mixture resembles damp sand (approximately 1 to 1 1/2 minutes.)


If using food processor ~ With metal blade in place, process flour, granulated sugar until combined (about 5 seconds.) Scatter 16 tablespoons of butter pieces over flour mixture, pulse until mixture resembles damp sand (usually requires 20 to 25 one-second pulses.)


Measure 1 1/4 cups of the flour mixture into a medium bowl, set aside.  Place  remaining flour mixture in prepared pan, distribute evenly and tamp down firmly with a flat bottomed measuring cup, or your hands in order to form an even bottom crust.  Bake in preheated oven until edges begin to brown (about 14 to 18 minutes, depending upon your oven.)


Meanwhile, add brown sugar, oats and nuts to reserved flour mixture, toss with a fork or your fingers to combine. Add remaining 2 tablespoons butter to mixture and rub between your fingers until butter is completely incorporated. Press/pinch pieces to form hazelnut or small marble size clumps. Set aside.


Mix preserves/jam, raspberries and lemon juice in a small bowl,  with a fork mash some of the berries, leaving some texture so some berry pieces remain.


Spread the filling evenly over the hot crust. Sprinkle streusel topping evenly over filling (don't press streusel into the fruit.)  Place pan back into the oven and continue baking until topping is deep golden brown and filling is bubbling (about 22 to 25 minutes.)  Cool to room temperature on wire rack for 1 to 2 hours.  Remove from baking pan by gripping the parchment paper or foil overhangs. With a large sharp knife cut into squares and serve.  May be stored, air tight for up to 4 days... the bars will not be as crisp as when first baked, but will still be delicious!

Recipe adapted from Cooks Illustrated, September 2005 issue.


Please click here to return to Once Upon a Plate (www.onceuponaplate1.com)

Greek-Style Potato Salad

Greek Style Potato Salad

As shared from the kitchen of  Once Upon a Plate by Mari

www.onceuponaplate1.com

You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Yield: Flexible,  just use this as a guideline, adjust according to how much salad you want to make. The following recipe will provide 4 to 6 servings

Ingredients:

2 pounds small red potatoes

2 Tablespoons lemon juice (or white wine vinegar)

1/2 pitted kalamata olives, sliced or quartered

1/2 to 3/4 cup marinated artichoke hearts, drained, any tough, fibrous outer leaves removed & discarded *

1 tablespoons capers in brine, drained and rinsed

1/2 cup feta cheese, cut into 1/2-inch dice (can add more feta if desired)

2 tablespoons red onion, cut into fine dice (> 1/4-inch)

Flat leaf Italian parsley, leaves pulled from stems and leaves roughly chopped

Optional: Any of the following ~  3/4 to 1 cup diced cooked chicken, cooked shrimp, 2 or 3 hard cooked eggs, chopped.

When potatoes are completely cool, gently stir in remaining salad ingredients.

Dressing:

3 Tablespoons fresh lemon juice (or white wine vinegar)

1 teaspoon dried oregano, crumbled or 1 Tablespoon fresh oregano, chopped

2/3 cups olive oil

Optional: 1 small garlic clove, peeled and finely minced.

1/2 teaspoon salt

Several grinds of freshly ground black pepper 

Cut potatoes into quarters or halves depending upon their size. Steam for 7 to 10 minutes (test with the tip of a knife after 5 minutes of cooking) Potatoes should be tender throughout, but still firm enough to hold their shape without falling apart or crumbling.

Immediately transfer the hot potatoes to a bowl toss with 2 tablespoons of lemon juice, and set aside to cool completely.

Meanwhile,  whisk (or shake in a covered jar with tight fitting lid) the dressing ingredients until well emulsified. Taste and adjust seasonings.

Pour dressing over potato mixture and carefully toss to distribute dressing evenly. Taste and adjust seasonings.

*Note: If you like, reserve artichoke marinade and whisk into the dressing.

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette

Asparagus-Cream Cheese Rolls in Prosciutto with Vinaigrette
As shared from the kitchen of Once Upon a Plate by Mari 
(www.onceuponaplate1.com)


Yield: It's entirely flexible.  You'll need 3 asparagus stalks, 1 slice of prosciutto, and 1  tablespoon of cream cheese for each roll.


Instructions: Wash and trim any tough end stalks from asparagus, cutting the lengths an inch or two longer that the prosciutto is wide.


Have ready a big bowl of water with plenty of ice cubes in it.


Plunge asparagus spears into a large pot of boiling water for 2 to 3 minutes (until JUST barely tender.)  Immediately remove and place in bowl of iced water.  Leave in ice water for a couple of minutes until spears are cold. Drain well on clean dish towel or paper towels.


Spread each prosciutto slice with about 1 tablespoon of softened cream cheese, leaving 1/2 inch at one of the prosciutto end bare (to help seal the roll.)  Lay 3 asparagus spears crosswise, (at the cream cheese end) on the prepared prosciutto, roll gently but firmly towards the "unfrosted" end. Place seam side down on serving platter, or individual plates.


For the vinaigrette ~ only a tablespoon or less is required to drizzle on each roll.
(Recipe easily doubled or tripled if you are making a large quantity of asparagus rolls):


1/4 cup olive oil
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
1 clove of garlic, crushed and minced
Salt and pepper to taste
1 tablespoon minced fresh chives (can mix in with the vinaigrette, or reserve and sprinkle as garnish.)


Combine the olive oil, vinegar, mustard, and garlic in a bowl; whisk well. Stir in the chives and salt and pepper.


Enjoy!




Click HERE to return to Once Upon a Plate.
(www.Onceuponaplate1.com)