There’s a selection of classic recipes to go with each, so you can re-create the flavors at home… go to http://goo.gl/Bz9KC
Your diet affects your energy levels throughout the day, whether you are exercising hard or just trying to eat healthy and stay sharp at work. When looking for a boost of energy and ways to maintain it, a few healthy choices and small snacks can make a big difference. http://goo.gl/IqEyt
Green velvet cake is a delicious and unique treat that will impress all of your friends this March 17th!
Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.
Juicy, nectar-sweet peaches are one of the joys of summertime eating. In this southern-inspired dish, they are tucked into crunchy cornmeal crepes and then warmed in the oven until piping hot, to create a breakfast to linger over. A dollop of buttery mascarpone and a dusting of sugar provide the perfect finishing touches.
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal, preferably stone-ground
- 2 large eggs
- 5 Tbs. unsalted butter, melted
- 1 tsp. granulated sugar, plus more to taste
- 1/4 tsp. fine sea salt
- 4 peaches, halved, pitted and thinly sliced
- 1 Tbs. fresh lemon juice
- Canola oil for cooking
- 1/2 cup mascarpone cheese, at room temperature
- About 2 Tbs. heavy cream
- Confectioners’ sugar for dusting
To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.
Lightly oil a 7-inch nonstick frying pan and place over medium-high heat until hot. Pour 1/4 cup of the batter into the pan and tilt the pan to cover the bottom evenly. Drizzle a little batter into any holes. Cook until the bottom is golden brown, about 1 minute. Flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining batter, adding more oil to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).
Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.
Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.
Variation: In the summer, swap out the peaches for other stone fruits, such as nectarines, apricots or plums. Sliced bananas, lightly sautéed in butter with a little brown sugar, are delicious other times of the year.
- 3 whole eggs
- 2 oz Dijon mustard
- 3 oz lemon juice
- 2 oz red wine vinegar
- 1 tablespoon Worcestershire
- 1 tablespoon Tabasco
- 1 teaspoon anchovies
- 16 oz blended oil (can be all olive oil, or half olive oil and half canola)
- 2 oz parmesan, shaved thinly on a microplane
Blend first 8 ingredients until smooth. Then add parmesan. Blend until smooth.
Whether or not Tequila is officially an aphrodisiac is up for debate, but if it’s your kind of drink and pleases your palate then here is a Valentine’s day cocktail for you.
Tequila Revolucion offers this special cocktail just in time for Valentine’s day.
Stir 3 peels of a prepared Oleo saccharum (orange peels muddled to release oils in sugar, it becomes a paste) with 2 oz Tequila Revolucion Reposado. Add1 oz. Sandemans Oloroso Sherry and 10 drops of Xocolatl Chocolate mole bitters.
Strain into a chilled coupe and garnish with a fresh orange peel.