Recipe Library

POMEGRANATE CUCUMBER GUACAMOLE {Source}

2 Haas avocados
1/2 shallot, minced
Handful of pomegranate seeds
1/4 cucumber, peeled and finely chopped
1 lime
Salt

In a medium bowl, mash up both avocados. Fold in minced shallot, pomegranate seeds, cucumber. Squeeze in lime juice and mix. Salt to taste. THAT’S IT!

Recipe adapted from Recipe of Memory

SPICY BUTTERY STEAMED MUSSELS (for two) {Source}

1 pound mussels
2 tablespoons flour
4 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves
4 tablespoons Italian parsley, minced and divided
1 1/2 teaspoon crushed red pepper (scale it back to 1 teaspoon if you’re adverse to spicy)
1 cup dry white wine
Salt

1. Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow to stand for 30 minutes. This will allow the mussels to release any sand. Next, drain the mussels and pull the “beards” off. If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that aren’t tightly shut.

2. In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic; cook for 3-4 minutes and until translucent. Add 2 tablespoons of Italian parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.

3. Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times; this will make sure the mussels at the bottom don’t burn. You’ll know when the mussels are done when they’re all open, throwing away any that refuse to open. Scoop mussels into two separate bowls, and ladle liquid over each bowl. Serve with bread. 

foodfuckery:

Queen of Tomato Tarts

Recipe

Edible Tea Bags! Bring on the tea. {Source}

FILLED HEART CUPCAKES {Source}

HEART SMORES {Source} - have to give these a try!

What you’ll  need:

• Perfect Graham Crackers -RECIPE - makes about 50 (depends on the size of the cookie cutter)
• Homemade Marshmallows - RECIPE  - makes about 20 heart cut outs( amount depends on the size of the cookie cutter)I decided to make them extra special by adding 1/2 cup dry cranberries into the whipped batter just before spreading  it in the pan. You can also use cherries if you’d like or bit of mini chocolate chips would be lovely too.
• Dipping Chocolate- Merckens Chocolate Wafers, about 2-3 cups
• How to Put Sandwich Cookie Together -Once you bake your cookies and make marshmallow cut outs you can make sandwich cookies.
  In a heat proof bowl and over the pot with simmering water melt the chocolate wafers. Use a tiny bit of melted chocolate to adhere cookies to the marshmallow, you can either spoon some chocolate onto the cookies or spoon slightly cooled chocolate into the sandwich bag and pipe chocolate  onto the cookies. How to fill  a zipoc/sandich bag with chocolate. Once you sandwich cookies and marshmallow together let the chocolate set. Then if desired dip  1/2 of  the sandwich in the chocolate, shake of the excess and let harden.
  Store S’mores in the airtight container in a cool place.
  Serving Suggestion : microwave for 3-5 seconds and enjoy

SAVORY CORNMEAL & CHIVE WAFFLES {Source}

serves 2

1 1/4 cup all-purpose flour

1/4 cup cornmeal (fine cornmeal is good, but I love a coarse grind for this recipe)

1 1/2 teaspoons baking powder

1 teaspoon granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/3 cup melted unsalted butter

2 large eggs

1 1/4 cup buttermilk

3 tablespoons chopped scallions

2 tablespoons chopped parsley

salsa and eggs

CUPID RED VELVET CUPCAKES {Source}

Red Velvet Cupcakes

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1-2 oz. red food coloring

• Preheat oven to 350 degrees.
• Line trays with cupcake papers.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
• Bake for about 18 minutes or until a toothpick inserted comes out clean.
• Makes 24 cupcakes

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

• Sift sugar and set aside.
• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

SUGAR CUBES {Source}

What you’ll need:

• granulated white and/or brown sugar
• water
• bowl
• teaspoon
• ice cube tray or candy mold

1. Pour about 1/2 cup of sugar into a bowl.
2. Use a teaspoon to pour small amounts of water on the sugar, little by little, and mix until it is a paste-like consistency. Make sure the sugar doesn’t melt during this process.
3. Fill the sugar-water-paste into ice cube trays, about half-way full, and press tight into the mold.
4. Let dry overnight.
5. Carefully remove the sugar cube from the ice cube tray.
6. Enjoy!

foodforjubilee:

Berry Charlottes | Annie’s Eats (RECIPE)

foodfuckery:

Banana Bread French Toast

Recipe

SCALLION MEATBALLS WITH SOY-GINGER GLAZE via Smitten Kitchen {Source}

Adapted from Canal House Cooking, vol. 3

I fiddled with the recipe a bit, using less cilantro and ginger than called for and cooking the sauce for much longer than suggested, in hopes to make it a true glazethat would hang onto the sides of a dipped meatball. I almost dialed back the sugar, but once the glaze was all reduced, I ended up liking the sweetness to balance out the salty kickiness of the soy and ginger.

Note: This recipe is gluten-free if you use a soy sauce that is labeled gluten free. There were many options on the shelf at the store.

Yield: The original recipe suggest 24 but I got 34. This pleased me.

Sauce
1/2 cup dark brown sugar
1/2 cup water
1/2 cup soy sauce, preferably Japanese or reduced sodium
1/2 cup mirin (sweet rice wine), or 1/2 cup sake with 1/4 cup sugar
1/4 cup peeled, chopped ginger (I used half and it tasted like plenty to me; adjust to your preference)
1 teaspoon ground coriander
4 whole black peppercorns (no, I did not count how many I put in there)

Meatballs
1 pound ground turkey
4 large or 6 small scallions, finely chopped
Half bunch cilantro, finely chopped (about 1/2 cup) (the cilantro-averse can use flat-leaf parsley)
1 large egg
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Vegetable oil

Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.

Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.

In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.

Do ahead: The sauce can be made up to 2 days in advance and refrigerated until needed. If needed, you can rewarm or keep the meatballs warm in a 200-degree oven until ready to serve.