Cheese that melts well – You can use classic American cheese or get fancy. The cheese in the photo is herve mons pave du norde. I hadn’t heard of it before I made the cookies. I asked the cheesemonger at Whole Foods what would work best in a chocolate chip cookie grilled cheese sandwich. I got quite the look for that question, but to her credit, she gave me a fantastic recommendation. My cookies were not very salty and the cheese was incredibly salty, yielding a perfect pairing.
Tip: This method works even better if the cookies are still hot from the oven. The cheese will melt very quickly and you may not even have to put the cookies in the oven.
Gluten-free lemon cupcakes (makes 24 cupcakes)
Raspberry cream icing (makes 24 cupcakes)
Quinoa and Asparagus Salad with Yogurt Dressing
Notes: I made this recipe to use what I had in the fridge, and there’s no reason you shouldn’t do the same. Feel free to swap out the quinoa for wheatberries, pearl barley, or bulgur. If you don’t have (or don’t like) asparagus (though I’m not sure we can be friends if it’s the latter…), you might finely chop some raw greens, scallions, green beans, radish, or a mixture of these. Consider this less of a prescriptive recipe and more of a starting point. That said, this combination does work really well. -R
For the salad:
For the dressing:
Set a medium pot full of water over medium-high heat. When water reaches a boil, add quinoa, stir to combine, and cook for 15 minutes, until quinoa is cooked through but still keeps its shape. Strain and transfer to a large mixing bowl.
Meanwhile, heat a medium sauté pan over medium heat. Add pepitas, a pinch of salt, and the tiniest drop of oil; toss to combine, and cook until you hear one pepita pop. By then, pepitas should have started to turn golden. Remove from the heat and transfer pepitas to a bowl.
Place pan back on the heat, add 2 tablespoons of olive oil, and add the asparagus. Cook for about 3 minutes, just until asparagus glisten and start to turn golden in a couple spots. (If you like your asparagus fully soft, continue cooking for 4-5 minutes more.) Spoon asparagus into the bowl with the quinoa, and stir in raisins while asparagus and quinoa are still warm – it helps them plump up.
Make the dressing: Combine the yogurt, preserved lemon, honey, and remaining 2 tablespoons olive oil in a jar. Shake to combine. Taste, and add salt and pepper to taste (you must add the s&p after adding the preserved lemon, since it is quite salty).
Drizzle most of the yogurt dressing onto the quinoa, stir to combine, and taste. Add more of the dressing if desired. Top with the toasted pepitas just before serving.
Pimm’s Orange Soda Float
Makes two large floats. From The Family Kitchen
Pimm’s No. 1 liqueur
12 ounce bottle of orange soda
Vanilla ice cream
1. Place a small handful of crushed ice into your glass.
2. Add 1.5 ounces of Pimm’s into each glass and swirl briefly. For a less sweet taste, add more Pimm’s. (Of course, you can leave it out for a non-alcoholic float!)
3. Add a big scoop of ice cream.
4. Slowly pour the soda over the ice cream until it bubbles just a little over the top.
5. Garnish with an orange slice, add a straw, and dive in!
food, dessert, sweets, epicute, orange, soda, float, Pimm’s, liqueur, GIFS, recipe
Place all the ingredients into a medium saucepan. Over low heat, stir the mixture until thick consistency or it starts to show the bottom of the pan while you scrape it with a spoon (about 15 min). Transfer to a greased bowl. Grease your hands with butter, take small portions of dough and shape it as little balls. Coat them with sprinkles and place them in small paper cups.
Place all the ingredients into a medium saucepan. Over low heat, stir the mixture until thick consistency. Transfer to a greased bowl. Grease your hands with butter, take small portions of dough and shape it as little balls. Coat them with sugar and place them in small paper cups.
(makes about 20 little balls)
Peel the bananas and mash with a fork or blender.
In a saucepan, place the mashed bananas, 1 box gelatin powder and 3 1/2 cups of sugar.
Over medium heat, stirring constantly, until thick consistency or when you can see the bottom of the pan (about 30 min).
Place the dough in a greased plate with butter and let it cool.
Grease your hands with butter, take small portions of dough and shape it as little balls. Coat them with sugar and place them in small paper cups.