Cherry Blossom Ravioli~ natural cherry blossom powder colors the pasta dough beautifully and the dough smells fragrantly of flowers 🌸 Filled with fresh cheese filling, cooked to perfection and tossed in salted melted butter. Served over herb oil🙌🏻 I was really excited about this tasty creation!! I included recipe below and on my website. Let me know if you try it. As you may know, my nearby city of DC annually celebrates the blooming of these breathtaking cherry blossoms and spring’s arrival🌸
Ingredients: 300 grams 00 Flour 3 large eggs 1 egg yolk Olive oil* 2 teaspoons cherry blossom powder Filling: 6 ounces cream cheese, softened 1/4 cup @lifewaykefir farmer cheese 3 tablespoons Parmesan, grated 1 egg Crack of fresh pepper and pinch of salt Herb oil: 2 cups fresh parsley 1/2 cup good olive oil Dash salt Combine pasta dough ingredients, blending cherry blossom powder with egg first then incorporating remaining ingredients. Knead until color is dispersed through dough. Rest for two hours. Cut dough into 4 sections, using pasta machine make 4 sheets cutting them to matching sizes whisk together filling and pipe evenly spaced on dough. Cut ravioli into desired shapes. Drop into salted boiling water just until they float. Toss in butter. To make herb oil blanch parsley for 15 seconds, put into ice bath, dry, blend and strain. Enjoy!
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Ingredients:
Crust: 1 cup crushed Biscoff cookies 2 tablespoons sugar 4 tablespoons salted butter, melted Filling: 2 8 ounce whole fat cream cheese, room temperature 1 cup sugar 2 tablespoons AP flour 1/2 vanilla bean, scraped 1/8 teaspoon lemon extract 1/8 teaspoon pure orange blossom extract 3 eggs, room temperature 1/4 cup sour cream, room temperature 1/4 teaspoon salt Buttercream topping: 1/2 cup salted butter, room temperature 2 cups powdered sugar 1/4 vanilla bean, scraped 1 tablespoon heavy whipping cream 3 Biscoff cookies Directions: Preheat oven to 375F and prepare crust by combining all ingredients. Press crust into prepared (spry and put in parchment paper) 4-inch springform pan and bake for 10 minutes. Cool completely. Reduce the oven temperature to 325°F. Set a kettle of water to boil. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla bean, extracts and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Wrap springform pans with foil and place into a roasting pan. Pour in boiling water halfway up pan to create a water bath. Bake until just a wee bit jiggly. Bake for 1 hour and crack the oven and leave in for another 30 minutes. It should be slightly golden and not overly jiggly. Remove from water bath and allow to cool completely. Blend buttercream ingredients and pipe on top and place one cookie on each. Enjoy!
Ingredients:
2 tablespoons avocado oil, divided 1/4 large onion, diced 1/4 green pepper, chopped 1 clove garlic, minced 1 chorizo sausage, cubed 4 large shrimp, chopped 1 tablespoon piri piri sauce (I used Louisiana Pepper exchange) 4 eggs, mixed with a splash of water 2 tablespoons smoked jalapeno jack cheese, grated Pinch of cajun seasoning Directions: The secret hack to a perfect omelette EVERY SINGLE TIME is to first start with a non-stick pan. I used 4 eggs for a ten-inch sauce pan. Cook filling ingredients, remove and set aside. Add avocado oil to hot pan and pour in egg mixture and turn heat to low and LEAVE EGGS ALONE...don't poke and prod at them. In about 5-7 minutes eggs will set. Sprinkle with cajun seasoning and grate cheese over top. Add filling and top with fresh chopped tomatoes and parsley! Enjoy!! I created this recipe because I just knew it would be delicious! The usual suspects in crab rangoon; cream cheese, green onions, lump crab, Worcestershire sauce and cajun seasoning stuffed into a succulent extra jumbo shrimp. Wrapped with a salty prosciutto and grilled. Served with a homemade duck sauce! How to reel can be seen on @foodcolorspice on Instagram and TikTok! Enjoy! Ingredients:
9-12 extra jumbo or colossal shrimp, cleaned and deveined PitBoss smoked salt and pepper rub 2 ounces of cream cheese, softened 4 ounces fresh lump crab meat ¼ teaspoon Worcestershire sauce ⅛ teaspoon hot sauce ¼ teaspoon soy sauce 1 teaspoon green onions, chopped ¼ teaspoon garlic powder 2 packages prosciutto Duck Sauce: ½ cup apricot preserves 1 teaspoon soy sauce 1 teaspoon rice wine vinegar 1 garlic clove, minced ¼ teaspoon chili powder Directions:
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You can add and subtract seafood based on preferences. Add mussels, crawfish and/or king crab in place of crab legs. Also, the amount can be adjusted based on how many people you are serving. This recipe served 4 people. 1-2 lobster tails, sliced in half 2 pounds littleneck clams, soaked and scrubbed removing sand 1 1/2 pounds of shrimp, in shell and deveined, raw 2 large crab leg clusters 1 1/2 pounds baby red potatoes, whole 4 andouille sausages, sliced into two inch pieces 4-5 ears of corn, halved or in thirds depending on size Boil: 2 tablespoons avocado oil 1 head of garlic, top horizontally sliced off 1 onion, peeled and sliced in half 3 inch piece of ginger, cut in thirds 3 stalks of lemongrass sliced into pieces that are easy to remove...2-3 inches 1 whole lime Packet of seafood boil seasoning 16 cups of water Butter Sauce: 1 cup of butter 5 garlic cloves, minced 1 tablespoon Cajun seasoning or Old Bay 1 lemongrass, cut into thirds Fresh parsley to top seafood boil Prepare the boil by heating oil and sear the onion and the garlic (face down to brown), for about five minutes. Add remaining ingredients and bring to a rolling boil. Reduce to simmer on Medium for 15 minutes. I am going to try to make this part as clear as possible because it can be confusing. Basically you add the item that takes the longest to cook first. Turn heat to medium high to a low boil. Add potatoes and boil uncovered for 15 minutes. Next add clams, corn and sausage. Cover and boil for 5 more minutes. Start melting butter and add other ingredients, straining butter fats, garlic and lemongrass. Next add the items that need pretty much to be just heated through: crab legs, shrimp and lobster. Cook for 3-5 minutes until shrimp and lobster are no longer translucent. Using a strainer, drain and discard broken or unopened clams, limes, lemongrass, ginger and garlic. Plate and top with some melted butter mixture and pour the remaining into a bowl for dipping in center of platter. Sprinkle with chopped fresh parsley. Enjoy!
Crust: 2 1/2 c AP flour 1/2 teaspoon kosher salt 6 tablespoons salted butter, chilled and cubed 2/3 cup vegetable shortening, chilled 1/2 cup ice water Prepare the crust. Mix flour and salt together and with a pastry cutter or in a food processor cut the butter and shortening into flour...slowly add water until it just comes together. Form into a disk and refrigerate for two hours. Bake crust. In a 400F oven place shaped dough in a pie dish with parchment paper and pie weights. Bake until the edges are lightly browned. Remember to take the fork and poke bottom. Bake for 30 minutes. Remove from and reduce the oven to 300F....take out pie weights. Bake for 15 more minutes. Set on rack to cool. Cover edges if they get too cooked. :-) Lemon Filling: 1 cup sugar 1/3 cup cornstarch 2 large eggs, room temperature 4 large egg yolks, room temperature zest of 4 lemons 1 cup fresh lemon juice 1/2 teaspoon kosher salt 1 1/2 cups water 3 tablespoons salted butter, chilled Prepare filling by combining sugar and cornstarch in a pot. Add eggs and yolks and whisk, continuing to whisk throughout. When smooth, add remaining ingredients...not butter yet. Continue to cook on medium heat until bubbly and thick for about 10 minutes. Allow to cook for five minutes, continuing to whisk. Add chilled butter and whisk until combined. Pour into the prepared crust and put in the refrigerator for at least 4 hours. Meringue: 4 egg whites, room temperature 3/4 cup sugar 1/2 teaspoon kosher salt In a clean mixing bowl (heat proof) put over a double boiler and whisk egg whites with sugar and salt until sugar is dissolved. Put on a stand mixer with whisk attachment and whisk on medium to medium high speed until it reaches stiff peaks about 4 minutes. Pipe onto pie and torch with kitchen torch or in the broiler. Enjoy!
Ingredients for one serving:
1/4 cup Labneh 1 teaspoon chili crisp 3 cups baby spinach 2 cloves garlic 3 teaspoons avocado oil salt, pepper & Italian seasoning 1 cup farro, cooked 1/2 cup sweet potatoes, cubed and roasted 4 shrimp, seasoned and grilled 1 egg, poached Fresh dill, chopped Sourdough Bread Preheat oven to 425F and toss cubed sweet potatoes with seasoning and olive oil. Cook until tender about 25 minutes. While they are cooking sauté garlic in avocado oil and add fresh spinach until just wilted. Keep warm. Cook farro to directions. Peel and devein shrimp, pat dry and season. Grill or pan sear until no longer translucent. A couple minutes on each side. Lastly poach your egg. (Bring pot of water with vinegar to a rolling boil. Make a tornado in the water with a spoon and slip egg into center. Turn off heat and put on a lid. Cook for 4 minutes. Prepare plate by spreading on labneh, chili crisp and top with farro, cooked spinach, roasted sweet potatoes, shrimp and poached egg. Sprinkle on fresh dill. Enjoy!
Ingredients:
1 cup cultured whole milk kefir 1 1/2 tablespoon dry active yeast 1/2 cup sugar 1/2 teaspoon sea salt 2 teaspoons vanilla bean paste 2 eggs 2 egg yolks 1 1/2 cups salted European butter, melted & cooled 5 cups all-purpose flour Cheese filling: 8 ounces cream cheese, room temperature 1 egg, room temperature 1/2 cup sugar 2 teaspoons vanilla bean paste 2 cups farmer cheese or whole milk ricotta 1/2 cup wild blueberry preserves Finishing: 1 egg, whisked for egg wash white sparkling sugar for topping Directions: Heat kefir to 110F in the microwave. Pour into mixing bowl. Add sugar and yeast and set aside until foamy, about five minutes. Add salt, vanilla bean paste, eggs, yoks, melted butter and gradually add the flour. Mix with a wooden spoon and knead with your hands until smooth. For about 20 minutes. Allow to proof for two hours in a warm place covered. Prepare cheese filling by beating in a stand mixer with paddle attachment until smooth. Punch down and divide dough into 12 portions. Shape into smooth balls. I used scale to measure dough and divided by 12. Using a 2 inch glass bottom press into the center of dough balls. Using a fork prick the center a couple times and add cheese filling and preserves. Allow to proof for another 45 minutes in a warm place. Preheat oven to 350F. Brush buns with egg wash and sprinkle sparkling sugar over the top. Bake for 35 minutes until golden. So good! Enjoy!
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Dark chocolate cupcakes: 1 1/4 cups flour 1/2 cup dark chocolate cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons (4 ounces) European-style salted butter, room temperature 1 1/4 cups sugar 2 large eggs, room temperature 2 teaspoons vanilla extract, preferably Madagascar bourbon 1 cup whole milk, at room temperature Chocolate ganache filling, frosting and topping: 1/2 cup heavy cream 1 cup of quality semi-sweet chocolate chips (I used Guittard) 1 cup hazelnuts, chopped and toasted 1/4 teaspoon fine sea salt Directions: Preheat oven o 350F. Prepare cupcake pans with liners and spray liners with baking spray. Combine all dry ingredients and set aside. Pour vanilla into milk. In your stand mixer with paddle attachment, beat butter with sugar until creamy. Add eggs one at a time. Slowly add dry ingredients and milk mixture taking turns between the two. Mix until just combined, do not overmix. Fill cupcake liners two-thirds full. This should make 18 cupcakes. Bake for 20 minutes until toothpick comes out clean. Allow to completely cool and prepare ganache and hazelnuts. Heat cream in the microwave until bubbly and pour over chocolate chips. Let sit undisturbed for 5 minutes. Stir and allow to cool for another five minutes until you reach a thick and smooth consistency. About five minutes. Toast chopped hazelnuts, dash with sea salt. With a cupcake corer, pop out center and spoon in ganache. Allow to sit in refrigerator for 10 minutes. Roll into ganache and gently press into toasted hazelnuts. Enjoy!
Ingredients:
Ube Halaya: 1 large purple sweet potato (about 1.5 pounds) 1 cup condensed milk 1 cup evaporated milk 1 cup full fat coconut milk 1 cup sugar 2 teaspoons vanilla extract 3 tablespoons of fresh lemon juice dash of sea salt 1/2 cup of salted butter Ube Brownies: 1 cup salted butter, melted and slightly cooled 1 cup sugar 1/4 cup packed dark brown sugar 2 eggs, room temperature 2 cups Ube Halaya 1.5 tablespoons ube extract 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup of white chocolate chips Directions: Prepare Ube Halaya by steaming whole potato until fork tender. Allow to cool and peel. Push through a potato ricer into a large sauté pan or wok. Add milks, sugar, vanilla and salt. Cook on medium to medium low until thickened. Takes about 30 minutes. Add remaining ingredients when your spoon leaves a trail behind it as you stir. Make sure you stir while cooking or the bottom will brown. Pour into clean bowl or jar to store. To make brownies. Preheat oven to 350F. Grease a 9x13 baking pan lined with parchment paper. In your stand mixer with paddle attachment mix melted butter, sugars until smooth. Add eggs one at a time until combined. Add ube halaya, vanilla and ube extract. Combine flour, baking powder and salt and slowly mix into ube mixture until just combined. Do not overmix. Fold in white chocolate chips and smooth batter into prepared pan. Cook 30-40 minutes until toothpick comes out clean. Cool in pan for 20 minutes. Slice and dust with powdered sugar. So good! Enjoy! |
Author I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: |