Easter Sunday Dinner

Growing up I did not really have the traditional Easter dinner. With my Korean heritage, Easter was usually an all weekend church event and Sunday service followed with a buffet of Korean food. I have had a new years resolution to be open and to try new things. Going with that theme, I decided to try new recipes that may turn into new traditions. Don't get me wrong. I still love Korean food.

This year for Easter, I put together the following menu for 6 dinner guests. You can click on the links to find the recipes I used:

APPETIZER:

Asparagus Cheese Tart

Deviled Eggs with paprika, chives, and thyme

MAIN COURSE:

Honey and Brown Sugar Crusted Ham

Mashed Potatoes with Herbed Gravy

Honey Glazed Carrots with Thyme

French Cut Green Beans sauteed with bacon and shallots

DESSERT:

Strawberry Shortcake

My recipe modifications:

For the asparagus tart, I added some freshly cracked pepper since I like the taste of it with the salty cheeses:

For the herbed gravy, I just used some store bought chicken stock, flour, salt, pepper, freshly chopped garlic, and fresh thyme and parsley. The mashed potatoes were made by one of the guests.

The strawberry shortcake was made with leftover puff pastry from the asparagus tart, Brushed with some honey after it was baked. I made some fresh whipped cream with a shot of triple sec, tbsp vanilla, and a few tbsp of powdered sugar. Instead of just sliced strawberries, I made a compote the night before by adding a little water, sugar, vanilla, and strawberries simmer in a pot for about 10 minutes and stored in the fridge. Assembled the shortcake and dusted with powdered sugar. Easy Peasy.

All the other recipes I followed for the most part. The ham turned out sweet and savory with a nice brown sugar crust. Lot's of leftover ham for some breakfast and fried rice later this week. Overall with quality ingredients and simple recipes - you just can't beat that. Dinner turned out to be fun to make and delicious, and I will keep these recipes in mind for other holiday occasions as well.

I also can't forget a shout out to an awesome lunch earlier that day! Chili Lime grilled corn and BBQ ribs - compliments to chef Meghan!

She could seriously sell these ribs for a living - they were that good. Sorry folks, I would post a recipe, but she explained its all in her head, and no method to her madness.

You must also be noticing the fancy picture quality on today's post. Well, my first gen Samsung Galaxy died on me, that's right, it practically self destructed in my hands. I had to get a new phone and went with the HTC Windows phone - pic quality is ridiculously good for a cell phone. Or maybe it is because I have been living with a prehistoric camera I think this one is so awesome. But anyway, the point is that this weekend has been all about food - so that meant lots of excuses, I mean, opportunities, to take pictures.

This weekend I also got to visit a french confections bakery in St. Augustine's called Bon Ami...TWICE. I found my little french macaron heaven!

I hope that you all also had a restful spring break and blessed Easter weekend, and ate as much good food as I did!

Seared Scallops and Almond Vinaigrette

Hola - long time since I have posted! I will have two entries this week, one for an entree and the other for a dessert!

I found the recipe through Bon Appetit. This was a surprisingly simple dish, since, I tend to get intimidated by scallops thanks to watching Gordon Ramsey throw fits over them in all seasons of Hells Kitchen, anyone else scared of scallops because of this? Just me?

The recipe is as follows:

Ingredients

• 1/4 cup roasted almonds, preferably Marcona
• 5 tablespoons extra-virgin olive oil, divided
• 1 tablespoon (or more) Champagne vinegar or white wine vinegar
• 1 tablespoon chopped fresh chives
• Kosher salt, freshly ground pepper
• 8 large sea scallops (about 9 oz.), side muscle removed
• 1 tablespoon unsalted butter
• 2 sprigs thyme
• 2 tablespoons peach preserves
• Fresh herbs, baby arugula, or microgreens

Preparation

• Finely chop almonds into small pieces but not into a powder. Mix almonds and 4 Tbsp. oil in a medium bowl. Whisk in 1 Tbsp. vinegar and chives; season vinaigrette with salt, pepper, and more vinegar, if desired.
• Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add to skillet. Cook until deep golden and caramelized, 2–3 minutes. Turn scallops; add butter and thyme. Cook, frequently tilting skillet and spooning butter over, until scallops are deep golden and just cooked through, 2–3 minutes longer. (Basting adds extra flavor.)
• Stir preserves and 1/2 tsp. water in a small bowl to loosen. For an appetizer, smear about 1/2 Tbsp. preserve mixture in center of each plate. For an entrée, smear 1 Tbsp. preserve mixture. Top with 2–4 scallops each. Drizzle some vinaigrette over. Garnish with herbs.

 

MY ADAPTATIONS: 

I was able to find the champagne vinegar at Publix, and I scored some peach mango presveres from the HomeGoods store - they always have cooking goodies there!

I could not find micro greens, so I got a baby spring mix, worked just as well!

I used raw blanched almonds and toasted them myself in a pan and added then to my vinaigrette mixture while they were still warm, my thought was that because the almonds were warm its oils were able to infuse better with vinaigrette. This theory probably only makes sense in my head though. 

The scallops had great flavor and the light sweetness from the preserves was a nice compliment. The end product was a beautiful, simple, and clean dish. I really enjoyed it, and so did my guest!



My version of Seared Scallops and Almond Vinaigrette



Jamaican Black Pepper Shrimp (Paleo Friendly)

I had a dish at the Cheesecake Factory that was awesome - Jamaican Black Pepper Shrimp. I omitted the rice and black beans and asked for extra plantains and steamed veggies to keep it paleo. Alas, the shrimp was lightly breaded with some kind of flour, so I cheated a little.

I liked the dish so much, that I wanted to try to recreate the recipe, but to make it paleo friendly. Now, it did not come out exactly like the Cheesecake Factory, but still pretty darn good!


Ingredients:
4 cloves garlic, chopped
2 tbsp McCormick's Perfect Pinch Caribbean spice blend
1 pound shrimp, peeled and deveined (you can use thawed frozen shrimp too)
2 tsp ground or fresh cracked pepper, plus more to taste
1 tsp cayenne pepper (reduce to 1/2 tsp if you are sensitive to heat)
1/2 cup 100% Maple Syrup or honey*
1/2 cup coconut Coconut flour
Coconut or olive oil
1 1/2 cups Chicken broth
Large Ziploc bag
Cilantro


Optional sides
Ripe Plantain
Mango or mango salsa
Jicama "rice"

Let's Cook!

1.First, make the sauce. In a medium sized saucepan, place to medium-high heat. Pour in chicken broth, maple syrup or honey, 1 tsp pepper, 1 tbsp Caribbean spice, and garlic.

2.  Allow to come to a boil, and then reduce to a simmer. Allow to simmer between 8-10 min or until the sauce has reduced, to a syrupy consistency. It should taste sweet, with garlic flavor, and kick from the Caribbean spice and cayenne pepper. Add more spices to your taste it desired. Turn off the burner and set pan to the side.

3. In a Ziploc bag, add in coconut flour, remaining Caribbean spice, and pepper. Add in your shrimp in quarter portions. Close bag and shake until shrimp is lightly coated. Repeat for all shrimp and place aside on a plate.

4. In a separate pan, place to medium-high heat, with about 2 tbsp coconut oil. Allow to melt and spread in pan evenly. Test the pan by sprinkling some water on the surface. If it sizzles, the pan is ready.

5. Throw in some shrimp, but do not overcrowd the pan. Allow one side to brown and then toss or turn the shrimp to the other side. Total cooking time is about 6-8 minutes, or until shrimp has a nice golden brown/amber crust. Repeat with remaining shrimp.

6. Remove from pan and plate. Drizzle some sauce onto the shrimp. Garnish with Cilantro

7. Serve with jicama "rice" (jicama root pulsed in a food processor until it resembles the size of rice grains), sliced mango, and plantains.

*Some people have different opinions on sweeteners. I try not to use any processed sugars. I read online that the original recipe called for black strap molassass, and I have found that the paleo community has mixed reviews on that. I used whatever I had in my kitchen.

In my opinion, sugar is sugar, and should be eaten in moderation. Since going paleo I have reduced a significant amount of sugar intake, but I still think it is OK to indulge once in a while!

Marshmallow Cream Cheese Frosting

I baked a second batch of pumpkin spice cupcakes, but this time with a marshmallow cream cheese frosting. It was creamy, fluffy, with a delicate marshmallow flavor, yummy! Sorry my compassionate friends, this frosting is not vegan since the marshmallow cream is made up of egg whites - although I wonder if you could use Suzanne's Ricemellow Creme as a substitute. Give it a try and let me know how it turned out!


Ingredients
One 8oz. container cream cheese (I used whipped cream cheese-not sure if it makes a difference in texture)
1/2 cup softened butter (I used vegan butter because that's what I had on hand)
1 cup Marshmallow Creme (I used Jet Puffed brand)
1 tsp vanilla
1- 1 1/2 cup sifted powdered sugar

1. Make sure you let the cream cheese, butter, and marshmallow creme set at room temp.
2. Whip cream cheese and butter until creamy and fluffy
3. Add in vanilla
4. Add in powdered sugar in small portions until you reach the fluffy consistency you want.
5. Add marshmallow creme - gently whisk/fold the creme into your frosting until incorporated. I liked leaving streaks of marshmallow creme in, but it is your preference.




mmm...frosting!




6. Choose your tip, and fill your piping bag - I also like to let my piping bag sit in the fridge for about an hour or so to stiffen up the frosting a bit.
7. Pipe frosting onto your cupcakes - I used a french star tip
8. If serving immediately, go ahead and eat! Otherwise, store in container in the fridge overnight. I let my cupcakes thaw for abut 30 min before serving. But keeping it in the fridge helps the frosting keep its shape.

Pumpkin Spice Cupcakes

Fall season, pumpkins, Thanksgiving holiday- all reasons to be cooking and baking. This week I had a Thanksgiving pot luck lunch at work and I brought in green bean casserole and pumpkin spice cupcakes.

The recipe is easy and yields 1 batch of 24 mini cupcakes:

Ingredients:

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/3 cup brown sugar

1/3 cup sugar

1/2 can pumpkin puree

1/4 cup applesauce

2 1/2 tsp pumpkin pie spice

1/4 non dairy milk + 1 tbsp apple cider vinegar (or substitute both with 1/4 buttermilk if non-vegan)

3 tbsp canola oil

Lets Bake!

1. Set oven to 350 degrees F

2. Mix milk and vinegar in small bowl and set to the side to allow to curdle

3. Sift flour, baking powder, baking soda, and salt in a separate bowl

4. In another bowl, mix sugars, pumpkin, applesauce, and pumpkin pie spice

5. Add flour mixture to wet mixture in small portions until fully mixed

6. Add curdled milk and oil and mix well

7. Batter should be medium viscosity (not like brownie batter, and not thin like crepe batter)

8. Spoon or pipe batter into cupcake liners

 

9. Place in oven, and bake for 15-18 minutes
10. Allow cupcakes to cool completely

Vegan cream cheese Frosting:

1 container vegan cream cheese softened at room temp (don't microwave)

1/2 cup vegan butter softened at room temp (don't microwave)

2-3 cups powdered sugar

1 tsp vanilla

1 tsp pumpkin pie spice (optional)

1. Mix cream cheese and butter until creamy and fluffy
2. Add in vanilla, spice, and mix well
3. Add in powdered sugar in small portions until you reach the fluffy consistency you want
4. Whip until fluffy - feel free to add food coloring if needed
5. Fill your piping bag and frost cooled cupcakes - I use an open star or closed star tip.  
6. Store in fridge if you want the frosting to stiffen, otherwise keeping at room temp is OK if serving in the next couple hours.  



Peach Butter Cake

Oh. Em. Gee. This cake turned out fantastic. Melt in your mouth, buttery goodness with the sweet taste of fresh baked peaches. I ate a whole loaf (well.. it was a mini loaf, but still...). This cake is also vegan, I've been practicing vegan recipes for a friend's baby shower - but you can make a non vegan version if you like.

Vegan Peach Butter Cake

Ingredients (Makes 2-3 mini loaves, or 1 regular loaf)

1 1/2 Cup all purpose flour or cake flour
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
4 TBSP cup vegan butter (Earth Balance) at room temp (or regular butter/margarine) or canola oil
1 cup sugar
1/2 cup Tofutti sour cream or soy yogurt
2 tsp vanilla
1/4 cup apple sauce
1/4 cup non dairy milk
1 fresh peach


Lets Bake!

1. Set your oven to 350 F.
2. Grease your muffin pan(s) and set aside
3. Sift flour, salt, baking powder, and baking soda in a separate bowl. Set aside
4. In another mixing bowl, mix the butter and sugar until it is nice and creamy, tiny clumps of butter are OK.
5. In butter sugar mixture, whisk in sour cream, vanilla, and apple sauce, and 1/4 cup almond milk.
6. Add in flour mix to wet mixture little by little, whisk together well.
7. The consistency should not be too thin, should have medium thick viscosity similar to pound cake batter. If you lift your whisk and the batter drips making thick ribbons, then you are good to go. If it is on the thin side, add a TBSP of flour. If it is too thick add a TBSP of almond milk. Repeat either until you reach the right consistency.
8. Once you are happy with the batter, pour it into you greased pan(s)
9. Slice peaces about 1/4 inch thick and layer over the top of the batter:



10. Place in oven and bake 35-45 min. (Check at the 35 min mark with cake tester, if it does not come out clean, allow to bake 10 more minutes and check again. Sorry - I have not figured out an exact baking time, because, I kind of winged it.) The edges should be a nice golden brown.
11. Let the cake cool at least 15-20 min and then you can remove from the pan. Enjoy!



Peach Butter Cake with Coconut Caramel Sauce

I topped it with some homemade coconut caramel sauce. I am still perfecting this recipe, but I will post soon!

Vegan Lemon-Blueberry Cake

It's been a while since I last posted! I have not been involved in many crafty projects lately, but been occupied with summer parties and get-togethers, which involves lots of food!

This week I have been invited to a friend's engagement party, so naturally, I volunteered to bring dessert. The cake is dairy and egg free, since the couple are vegan.

Vegan Lemon-Blueberry Cake

Ingredients:

4 cups sifted cake flour (you can use regular all purpose flour, but I found cake flour makes for a less dense cake)
2 cups sugar
6 TBSP Cornstarch
1/2 TSP Salt
2 TSP Baking soda
4 TSP Baking powder
1/2 cup vegan margarine
1 cup lemon juice
Zest of two lemons
3 cups Almond milk (or other dairy free milk)
Fresh Blueberries

Let's Bake!

1. Set oven to 350
2. Combine almond milk and lemon juice and set aside
3. Cream margarine and sugar
4. Sift remaining dry ingredients in separate bowl and set aside
5. With you stand or hand mixer, pour the almond milk mixture and add flour mixture a little at a time mixing well as you go.
6. Add lemon zest and mix well. You can fold in your fresh blueberries at this step, or you can use it as a filling in the decorating step.
8. You can use a deep 9 inch spring form pan, or two 9 inch cake pans, make sure you spray with non stick spray.
9. Pour batter in cake pans, and place in the oven.
10. This can take 30-45 minutes to bake, but set your timer to 30 minutes.
11. After 30 minutes, check if your cake is cooked all the pat through, if not add another 10-15 minutes. Your cake should be a golden brown.
12. Remove from oven, place on a cooling rack (optional), or allow you cake to cool completely. If making the night before, wrap with saran wrap after cooled and place in the fridge.

Vanilla bean butter cream Icing:

2 cups vegan or vegetable shortening
2 cups vegan margarine
3-6 cups powdered sugar (sift if clumpy, this helps the icing become nice and creamy)
2 TSP vanilla extract
1/2 vanilla bean
1/8 cup almond milk

1. Cream shortening and margarine together until well combined. Add vanilla extract, vanilla bean, and almond milk.
2. While mixing, add powdered sugar cup by cup, until your frosting becomes nice and fluffy, it should almost double in volume. You may not need to use all 6 cups of powdered sugar, I only used about 4 1/2.
3. Place frosting in fridge for about 30 to allow it to firm up for piping.


Decorate!

1. Take your cooled cake layers and and light brush with paper towels to remove loose crumbs.
2. Ice the first layer and add your fresh blueberries (if you didn't use them to fold into the cake batter)
3. Add the second layer and ice the entire cake evenly and not too thick.
4. Place cake in fridge for 30 minutes to allow the butter cream to solidify.
5. With the food coloring of your choice, color separate batches of icing
6. With your piping bag and 1M tip, create roses on the surface of the cake, the video below is a great tutorial on how to create these easy roses for an elegant look!