01 May 2017

White Asparagus with Egg and Prosciutto

I have seen variations of asparagus and prosciutto recipes and this is by far my favorite variation to make as hor d'oeuvres.  What makes it a perfect snack sized delight is the crispness of the white asparagus paired with the saltiness the prosciutto and parmesan cheese.  Paired with something sweet like chocolate or fruit on the side, this makes for a delightful addition to any party platter.  

  • 1 lb of fresh white asparagus
  • 10 thinly sliced pieces of prosciutto
  • 3 eggs
  • 1/4 cup grated parmesan cheese - save a tsp to the side to garnish
  • 1 bunch of chives
  • Salt to taste

Chop chives into fine pieces.  In a bowl mix whole eggs with milk and add chives along with parmesan cheese.  On a griddle pour mixture thinly and allow to set similarly to a omelet.  

Take the cleaned asparagus and snap off the ends of the woody stalks.  Compost this bit.  Bring your salted water in a pot to boil and add the asparagus for 4-5 minutes.  Optional to blanch in cold water after taking out of pot to preserve crispness.

Lay the prosciutto on your prep surface.  Place the mini omelettes on next.  Finally take the asparagus and use the egg and prosciutto to wrap it around allowing just a little of the white asparagus to peak out from the top and bottom.  Garnish with remaining parmesan cheese.  Serve at room temperature for up to an hour.  

30 December 2015

Gluten Free Coconut Lemon Macaroons

 photo BlogCoconut Macaroons_8132_zpsvyzkywkq.jpg

I could say that I enjoy this recipe because it is gluten free and want to expand my recipe repertoire for friends with other dietary requirements -- but really -- this recipe appeals to me because the taste is reminiscent of girl scout cookies -- Carmel Delights to be exact.    

The fact that these are gluten free Coconut Lemon Macaroons is just a bonus.

In my cupboard was a jar of honey from a friend's hive, and it just brightens everything it touches.  Another friend introduced me to her practice of filling an empty container with treats before sending it on its way home.  Combine the two, and I have a sweet treat to fill a container for a care package heading its way back to the midwest.  

And maybe a few for me to nibble on.

Shhh, don't tell anyone my secret.

 photo BlogCoconut Macaroon_8112_zpseexcsuyn.jpg

 photo BlogCoconut Macaroon_8114_zpsluvifzru.jpg

 photo BlogCoconut Macaroon_8123_zpsi4tgzs3u.jpg

 photo BlogCoconut Macaroon_8125_zpsqqm6vqx7.jpg

 photo BlogCoconut Macaroon_8128_zps3qhiceoz.jpg

Coconut Lemon Macaroons

Makes 20-24 macaroons (depending upon generosity of each scoop)

  • 2 egg whites
  • Grated zest of 1 lemon
  • 1/4 cup honey
  • 1/2 tsp pure vanilla extract
  • 2 1/2 cups shredded sweetened coconut
  • 3/4 cup semi sweet chocolate chips
Start by placing oven rack in the middle to allow for an even bake, and preheat to 300°F.  Line a baking sheet with a silicone baking mat or parchment paper.  Set to the side.

In a medium sized mixing bowl, whisk the egg whites for about half a minute until they start to froth up, then add in the lemon zest, vanilla, and honey.  Whisk until mixed.  Add in the shredded coconut and allow it to be thouroughly coated by the wet mixture.  

Using a Tbsp measuring spoon, scoop the coconut mixture onto the baking mat, each macaroon spaced about an inch apart.  

Depending upon oven temperature, bake for 17-22 minutes until edges and top have a light golden brown sheen.  After taking them from the oven, allow them to cool completely. 

In a double boiler, melt the semi-sweet chocolate.  Dip the cooled macaroons into the chocolate and place them back onto the baking mat to cool and firm.  Can be stored in an airtight container up to a week.

Adapted from Flourless. by Nicole Spiridakis

 photo BlogCoconut Macaroon_8131_zpsjzzcckyz.jpg

 photo BlogCoconut Macaroon_8135_zps0drohwp8.jpg

28 December 2015

Egg Nog London Fog Latte

 photo Egg Nog London Fog 01b_zps9tqc5ko9.jpg

'Tis the season to stay warm and cozy.  There is a blizzard brewing in the Midwest, and everyone back home are filming videos of the views from their front windows.  Let's just say, I am not envious.  Instead, I will mock up a batch of Egg Nog London Fog Latte's in my kitchen and tip my snowcap to them.

 photo Egg Nog London Fog 03b_zpsyd4mmcve.jpg

  • 1 Earl Grey Tea Bag
  • 1 1/2 cup boiling water
  • 1 cup Eggnog
  • 1 Tbsp vanilla extract

Bring water to a boil in teakettle and pour into a mug and seep tea for several minutes.  In a mixing cup, whisk eggnog for 3-4 minutes until it doubles in size and begins to froth on the top.  Heat in the microwave for 20-30 seconds depending on watage.  In a larger bowl or thermos, add the Earl Grey Tea with vanilla and frothed eggnog and mix well.  

Makes two servings or one large Stanley container for a whole day of sipping.  Serve on a cold, snowy day.  Snuggling up to a cozy fireplace with a good book also suggested.  

 photo Egg Nog London Fog 02b_zps4obuazgy.jpg

 photo Egg Nog London Fog 04b_zpswgfoycht.jpg