- 1/2 cup dry white wine
- 1/3 cup honey
- 2 tablespoons freshly squeezed lemon juice
- 2 cups pitted cherries, fresh or frozen, plus whole ones for garnish
- In a medium bowl, whisk together wine, honey, and lemon juice until combined. Set aside.
- Place cherries in a food processor; pulse until finely chopped. Transfer to bowl with liquid mixture; stir until combined. Pour into a shallow metal pan and place in freezer. Stir with a fork every 10 minutes until mixture is slushy and partially solidified, about 35 minutes. Spoon into serving cups; garnish with whole cherries.
Panna cotta and stewed berries en verrines
For 8 people
- 1 pound 3.5 oz (550 g) mixed berries (raspberries, black currants and blueberries)
- 1/4 cup water
- 1/3 cup blond cane sugar
- Combine all ingredients in a pot and let stew for 4 to 5 minutes, until the fruit softens.
- Let cool. Note that you might have leftovers, perfectly delicious eaten to top yogurt.
For the panna cotta:
- 4 cups half and half
- 1/2 cup blond cane sugar
- 2 vanilla beans, split open and seeds scraped out
- 6 cardamom pods, crushed
- 6 gelatin sheets
- In a pot, combine the half and half, vanilla seeds and bean, cardamom pods and sugar. Bring to a simmer and cook for 4 minutes. Stop the heat, cover and let infuse for 10 minutes. Strain.
- In the meantime, soak the gelatin sheets in a large volume of cold water. Using the tips of your fingers, squeeze out the excess water and add to the infused half and half; stir to dissolve.
- Fill small glasses with the panna cotta preparation and let cool. Cover each glass with plastic wrap and place the glasses in the fridge for a few hours, or overnight, until the panna cotta sets.
- Once ready to serve, add the stewed berries (to taste) on top.
Vegetable and Mint Summer Rolls with Spicy Peanut Sauce
makes 8 rolls
For the sauce:
- 2 tablespoons creamy organic or natural peanut butter
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon of red pepper flakes
For the rolls:
- 1 1/2 oz cellophane noodles (also called bean threads)
- 1/2 teaspoon sesame oil
- red pepper flakes
- 1/3 of a seedless cucumber
- 1/2 of a medium carrot, peeled
- 1/2 of a red bell pepper
- 5 baby radishes or 2-3 medium radishes
- 1 scallion, chopped
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon sugar
- juice from 1/2 lime
- 2 tablespoons cilantro leaves
- 16-24 fresh mint leaves
- 8 rice paper wrappers
- Whisk together the ingredients for the sauce and set aside.
- Cook the cellophane noodles according to the package directions. We heated a medium sauce pan full of water until almost boiling, then turned off the heat, added the noodles, and let them sit for about 10 minutes. Our noodles came in a 3 3/4 ounce package, and we cooked a bit less than half.
- Drain the noodles, put them in a bowl, and toss with the sesame oil and a dash of red pepper flakes.
- Use a mandoline to slice the cucumber and carrot into thin strips — or simply julienne by hand. We cut the red pepper by hand, as it was an awkward shape for the mandoline. If you are using large radishes, you can slice them on the mandoline, but we sliced our baby radishes into thin rounds by hand.
- Whisk together the rice vinegar, sugar, and lime juice in a large bowl. Add the vegetables and the scallion, and toss to coat.
- Fill a round cake pan halfway with hot water. For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds. Lay it on your work surface and fill it first with about 1-2 tablespoons of noodles (you want to have enough for 8 rolls). Then, add 1/8 of the veggie mixture. Add a few sprigs of cilantro and 2-3 mint leaves, depending on how large they are.
- To roll up your roll, first fold the edge of the wrapper farthest from you over the filling, then fold in the edges towards the center and continue rolling the filled wrapper towards you until it’s closed and snug. If you want to be especially decorative, place the mint leaves closer to the front edge of the wrapper, so that they are rolled into the last layer and show through the top of the finished roll. Continue this process with each of the wrappers.
- You may need to change your hot water halfway through. As you finish each roll, place it on a cookie sheet and cover the rolls with a damp towel.
- To serve, slice in half with a sharp knife and serve the peanut sauce on the side.
Pasta with Edamame Pesto
- 1 cup edamame, cooked and shelled, a few whole beans reserved
- 1/4 cup roasted almonds, a few nuts reserved
- 1 cup fresh mint, a few small sprigs reserved
- 1 small cove of fresh garlic
- 1/2 cup extra virgin olive oil
- salt and freshly ground pepper
- 1/2 pound farro or other whole wheat pasta
- Start a large pot of salted water to boil. Combine the edamame, almonds, mint, garlic, olive oil and seasonings in a bowl of a food processor or blender and blend until a rough paste is formed. Meanwhile, cook the pasta until al dente, drain, return to the pot and stir in the pesto.
- Taste for seasonings and serve with the reserved edamame, almonds and mint sprinkled over the top.
Greek Stuffed Peppers
- 4 large bell peppers
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup (4 ounces) crumbled feta
- 1/2 cup couscous
- 4 scallions, white and green parts separated, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Coarse salt and freshly ground pepper
- Lemon wedges, for serving
- Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems. Chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.
- Add beans, feta, couscous, scallion whites, garlic, and oregano to bowl with pepper tops. Season with salt and pepper and toss to combine; Stuff peppers with bean mixture.
- If using a slow cooker, place stuffed peppers upright in slow cooker. Cover and cook on high for 4 hours. If using an oven, preheat to 350 degrees. Place peppers upright in a 5-quart Dutch oven with a tight-fitting lid. Add 1 cup water, cover, and bake until peppers are tender, about 1 hour.
- Sprinkle peppers with scallion greens; serve with lemon wedges.
For the vanilla-yogurt mix
- 1 cup greek or regular plain yogurt.
- 2 tsp sugar
- 1/2 tsp vanilla bean paste or extract.
- Mix together.
For the raspberry puree’
- 1 pint raspberries
- 1 tbs sugar
- 1 tbs white wine or liqueur (optional)
- Add the raspberries, sugar and wine/liqueur to a blender or food processor and blend until smooth. Pour through a sieve to remove the seeds.
- To make the stripes, pour a layer in each mould and let set at least 1 hour and repeat on the second layer and add your popsicle stick in each it should stay up-right. Repeat the layering and freeze overnight. I did mine off and on in one day and let freeze overnight. It might not take you this long, but my freezer seems to like to take forever for things to freeze throughly.
- 2 large (preferably organic) eggs
- a tiny pinch of fine grain sea salt
- a few tablespoons of chopped chives
- a dollop of pesto
- a bit of goat cheese or feta
- a small handful of mixed salad greens
- Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren’t huge patches of yolk vs. whites.
- In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.
Raspberry and Nutella Crepes
makes 4 servings
- 4 crepes
- 8 tablespoons nutella (chocolate hazelnut spread)
- 1 cup raspberry sauce
- 1 cup raspberries
- 2 tablespoons confectioners sugar
- Spread chocolate hazelnut spread across half of each crepe and raspberry sauce on the other half.
- Sprinkle with raspberries and fold the crepes in half.
- Drizzle raspberry sauce onto the crepes to taste and sprinkle on some more raspberries.
- Place the confectioners sugar in a fine sieve, hold it over the crepes and lightly tap the side to sprinkle the powdered sugar onto the crepes.