Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Tuesday, May 24, 2016

Summertime Kale Salad with Apricots, Almonds and Parmesan

 Summertime Kale Salad with Apricots, Almonds and Parmesan




Kale is so good tossed in salads as well as so good for your. What I love about this Kale salad is that the dressing and apricots add just the right amount of sweetness to the kale. For larger groups you can just double or triple the recipe for a crowd. Even non green lovers will enjoy this salad!

Juice of 1 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon sea salt
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds, toasted
1/2 cup chopped dried apricot
2 1/2 ounces Parmesan shaved

  

        In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately.  Add almonds, apricots and Parmesan to kale.

Enjoy!
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A Very Berry Cobbler

                                                         
                                                                    A Very Berry Cobbler

Bake this easy Berry Cobbler for family and friends for a delicious causal summer dessert and watch it disappear quickly! Even if you are not a baker this recipe is for you. Perfect for a Memorial Day barbecue or picnic or just for fun!

1 cup granulated sugar

1/3 cup cornstarch

2 cups fresh raspberries

2 cups fresh blueberries

2 cups fresh blackberries

2 tablespoons lemon juice

1 teaspoon lemon rind

1 tablespoon Chambord

1 cup all-purpose flour

1/4 cup packed brown sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 cup butter

2 to 3 tablespoons hot water

Ice Cream

Directions

    1 Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes, stirring constantly, until slightly thickened. Spoon into casserole. Top with Chambord.
    2 In large bowl, mix flour, brown sugar, baking powder, salt and nutmeg. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in enough hot water until mixture forms a soft dough. Drop dough by tablespoonfuls onto berry mixture.
    3 Bake cobbler 25 to 30 minutes or until topping is golden brown. Serve with Ice Cream, preferably Vanilla.

Enjoy!


Monday, May 16, 2016

Baked Stuffed Eggplant



Eggplant is a delicious versatile veggie that can be cooked so many different ways. I like to do a simple healthy baked eggplant that is tasty and filling. And this dish looks so elegant that it's can be served not only for a week night dinner but as an side dish for company.


Baked Stuffed Eggplant

2 small eggplants
1/4 cup olive oil
2 cloves garlic, minced
1 shallot, chopped
6 ounces baby bella mushrooms 
1/2 cup cherry tomatoes, chopped
2 tablespoon fresh grated Parmesan cheese

Pre heat oven


Wednesday, May 11, 2016

Goat Cheese Flan with Dried Fruits and Almonds




My Goat Cheese Flan with dried fruits and almonds is easily delicious fit for a company dinner or at a cocktail party. I also like to change the topping for a different flavor. In this rendition I used dried fruits and slivered almonds. When fresh figs are in season I love to top with sliced fresh figs tossed in olive oil. You can make the topping custom to your liking.


Goat Cheese Flan with Dried Fruits and Almonds

4 shallots, peeled and minced
4 tablespoon butter
2 tablespoon flour
2 tablespoon fresh thyme
1 cup heavy cream
1 cup whole milk
6 ounce goat cheese
2 eggs
1 egg yolk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
2 tablespoon Parmesan cheese

Topping 
1/2 cup sliced almonds, toasted
1 cup dried fruits, I used apricots, dates, and cranberries
2 tablespoon extra virgin olive oil
sprinkle of salt and pepper

Preheat oven to 350 degrees. Butter a casserole dish. In a medium saucepan over medium heat, heat the butter and add the shallots. Cook 2 minutes until the shallots are wilted and translucent in color. Add chopped thyme and continue cooking for 1 minute. Add the flour, stirring over low heat. Cook the "roux" on low for 2 minutes. Add cream and mil whisking over low medium for 3-4 minutes or until the base is thick and bubbly. Remove from heat adding goat cheese, stir and let cook for a few minutes. In the meantime whisk eggs, Parmesan cheese(1/2 cup) and nutmeg together in a bowl. Add 1/2 cup of cream base to the eggs, whisking vigorously. This is tempering so you don't coop the eggs when adding to the cream base. Add the rest of the cream base and mix well. Add salt and pepper to taste. 
Sprinkle the remaining Parmesan cheese on the top. Bake for 30-35 minutes. Insert a tester in the center to make sure it is cooked through. If not cook for 5 minutes more. Let cool at room temperature before serving.

Combined toasted, almonds, dried fruits and olive oil in a small bowl. Season with salt and pepper. Serve on top of cheese flan. The flan is delicious served with crackers, pita bread or crostinis.

Enjoy!