Asparagus with Hazelnut Dressing May 6, 2011

This is, hands down, my favorite asparagus recipe.  I love the tender stalks after they’ve been peeled and blanched, and the crunchy hazelnut dressing adds a nice contrast in texture.  Serve this dish as a side at brunch, lunch or dinner.  It’s great when served with roasted or grilled meat.  You can make the asparagus a few hours ahead, along with the vinaigrette – just store them separately until ready to serve.

Asparagus with Hazelnut Dressing

1 medium shallot, minced

2 Tbs. red wine vinegar

1 Tbs. Dijon mustard

½ tsp. agave nectar or honey

1/3 C. olive oil

½ C. skinned hazelnuts, toasted and chopped

2 pounds asparagus, trimmed and stalks peeled

1.            Fill a bowl with ice and cold water to make a water bath.  Bring a pot of salted water to a boil.  While waiting for water to boil, trim asparagus spears to where they snap when bent.  Place trimmed asparagus in boiling water for 1 minute, or until bright green and slightly tender.  Immediately plunge asparagus into water bath to stop cooking.  Once cooled, remove asparagus and refrigerate until ready to use.

2.            In a medium bowl, whisk together shallot, vinegar, mustard, agave and oil.  Stir in hazelnuts.  Drizzle dressing over asparagus.  Serve at room temperature.

Easter/ Spring Centerpiece April 22, 2011

Spring has sprung so take advantage of the seasonal blooms and adorn your table with a pretty mix of tulips, hydrangeas and mums. Pick three different colors, like the pink, white and green combo I chose, and mix them in several low glass vases for maximum impact.

Fun Party Favors: Peep S’mores April 12, 2011

Here’s an idea for a fun, simple and inexpensive party favor: Peep s’mores!  Give them as favors at Easter or a baby shower (particularly one with a duck or bunny theme).  Place 2 squares of graham crackers, half of a chocolate bar and 1 peep in a cello bag and tie with a ribbon.  S’mores can be made in seconds in the microwave.

Chocolate-Dipped Coconut Macaroons April 19, 2010

Don’t save coconut macaroons for a once-a-year treat during Passover.  Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable.  These macaroons taste nothing like the bland, dry canned varieties available at the store.  A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.

This recipe is a variation on a recipe from Cooks Illustrated.

Chocolate-Dipped Coconut Macaroons

14 oz sweetened coconut flakes

1 ½ C. granulated sugar

1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)

½ tps. almond extract (you can substitute vanilla but almond really makes these special)

½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)

1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees.  Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).

2. Chop coconut in food processor for 1 minute.  Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow.  Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer.  If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.

3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.

4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking.  Be careful not to overbake the macaroons or they will become dry when stored.  Cool macaroons completely on cookies sheets (removing them when warm will cause them to break).  Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.

5.  When macaroons are completely cool, carefully remove them from the sheets.  Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate.  It will likely require 1 minute in the microwave total.  Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate.  Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides.  Place dipped macaroon on waxed paper and allow chocolate to harden.  Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).

Make-ahead Spring Brunch April 2, 2010

Check out my April 2010 column on The Family Groove for a make-ahead spring brunch menu. 

http://www.thefamilygroove.com/apr10_EntertainingOnTheEasy.htm

Mint Vinaigrette

A mild, minty vinaigrette is the perfect dressing for a light spring salad.  You won’t be overwhelmed by the mint – its a slightly tangy, creamy vinaigrette that won’t overpower the taste of other salad ingredients.  I like to use this dressing on a salad tossed with mango, red peppers, toasted macadamia nuts and goat cheese.  That exact salad is on my menu for Easter brunch this year.

Don’t save this dressing for salad – it’s great on fish or lamb too, and adds a pretty touch of spring to your plate.

Mint Vinaigrette

1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste

In a large food processor, blend the oil and mint until well combined.  Add the remaining ingredients and blend until fully combined.  Maked about 1 cup of dressing and can be stored for up to 3 days.

Granola Bites March 22, 2010

I love granola – as a cereal, as a snack, as a bar….  Which gave me the idea to play around and come up with a recipe for bite-size granola balls that I could set out as an “appetizer” for brunch.  These granola bites are packed with flavor and natural goodness.  They are sturdy enough to be eaten without a spoon, but remain moist and chewy.  The granola bites are best made a few days in advance so the oats have time to soften and the flavors have a chance to merry.  Leftovers (if there are any) make a great breakfast on-the-go or a pre-workout snack.

Granola Bites

1 ½ cup rolled oats
1 cup dried apricots, chopped
¼ cup dried blueberries or currants
¼ cup raw sunflower seeds, chopped
¼ cup unsweetened coconut flakes
¼ cup sliced almonds, chopped
1 tsp. cinnamon
½ cup natural peanut butter (smooth)
¼ cup agave nectar
1 tsp. vanilla extract

1. Combine ground oats, chopped apricots, blueberries, sunflower seeds, coconut, almonds and cinnamon in a large bowl until well mixed.

2. Add peanut butter, agave nectar and vanilla to oat mixture and stir with a wooden spoon until mixture is slightly moist and sticky.

3. Using a 1” spring-loaded scoop or a melon baller, scoop out a small amount of mixture and form into round balls. Place on a cookie sheet lined with parchment or waxed paper. Cover with plastic wrap and refrigerate overnight to give oats time to absorb moisture and soften.

* These can be made gluten-free by making them with certified GF oats.

Wheatgrass Easter Centerpiece April 10, 2009

Even if you live in a city, you can still have your own patch of grass to play with this Easter.  Use wheatgrass or another potted grass for indoor decorating.  It’s a simple, modern look perfect for this spring holiday.  Scatter some speckled candy easter eggs in the grass or hide chocolate bunnies for a festive look.  Spring flowers are beautiful, but this centerpiece is a little unexpected and will last long after the holiday. 

 

Wheatgrass may be available at your local farmer’s market or from a florist (most can get it by special order if they don’t stock it).  Health food stores, both large and small, usually carry wheatgrass.  If you can’t find any in your area order some online and have it delivered right to your door. 

 

Happy Easter!

Wedding/ Bridal Shower Place Card Vases February 2, 2009

Flowers can take up a big chunk of your budget – whether you are buying them for a bridal shower or for your wedding reception.  A great way to decorate your table and save on flowers is to use mini place card vases at each setting.  Have your florist make mini arrangements for you or, if you are looking to save even more, buy an assortment of flowers from a wholesale florist and make your own mini arrangements.  If you would prefer not to have to worry about arranging flowers, buy a single type of flower and put one or three blooms (odd number look best) in each vase.  Place the flowers in mini vases that have a holder for place cards and your table will look amazing without costing a fortune.  Opt for a candle arrangement as your centerpiece instead of using more flowers since your table will already be in full bloom. 

 

An added bonus – use your mini vases as favors for your guest to take home.  Print a quote on the back of each place card so guests can display something other than their name after they take the vase home.   

 

Savings:  Lets say a typical centerpiece costs an average of $175 per table – they can obviously be hundreds more or a little less.  Instead, with 8 settings per table you spend $28 on place card vases (average of $3.50/ vase, shipping included) and $30 per 2 bunches of flowers (less if using in-season, basic flowers or a single stem per vase), which will be more than enough to fill 8 mini vases.  You spend an average of $58 per table if you use the mini vases.  A savings of over $100 per table.  You’ll still have the costs of a candle arrangement for the center of the table, but candles are often available from your venue or you can rent candelabras from a party rental company.   

 

 *These place card vases are great for any type of party – a Bar Mitzvah, Easter, Mother’s Day or a birthday dinner.

 

Place card vases are available at:

Ross-Simons for $35/ set of 12 vases ($2.92 per vase)
http://www.ross-simons.com/products/CTK851.html?freeText=PLACE%20CARD%20VASES&history=

 

Lillian Vernon for $17/ set of 6 vases or $30/ 2 sets ($2.50 per vase)
http://www.lillianvernon.com/catalog/product_display.jsp?pdId=3984&name=Clear+Place+Card+Vases+and+Cards+-+Set+of+6&parentCatId=1&catId=65

 

The Knot for $13/ set of 6 ($2.17 per vase)
http://weddingshop.theknot.com/weddingwarehouse/ProductPage.aspx?scId=Place%20Card%20Holders(KnotShop)&pId=P1401(KnotShop)&cId=Reception(KnotShop)&cTypF=

 

My Wedding Favors for $25/ set of 8 ($3.13 per vase)
http://www.myweddingfavors.com/vase-placecard.html

 

Wedding Things for $60 for 36 bud vase/ card combination ($1.66 per vase) – available in more colors/ patterns
http://www.weddingthings.com/product/1369/new_wedding_favors/

Easter Favors – Mini Jelly Bean Jars March 21, 2008

Who needs a whole basket full of candy?  Give your guests a small sweet treat with these mini jellybean jars.  They make great favors for kids and adults.  They are great for any time of year (you can vary the colors of the jellybeans to coordinate with your party colors) but are especially fun for Easter.  They also give your table a great festive look when you place one at each setting or line them up at the end of a buffet table. 
 

I used mini glass jars from Joann Fabrics (check Michaels or other craft stores for similar jars), filled them with jellybeans from Williams-Sonoma (key lime, grapefruit and guava flavors) and tied rafia ribbon into a bow around the lid.