De Ma Cuisine

honey Archive

Friday

16

October 2015

0

COMMENTS

Fig and Goat Cheese Spread – Oh What a Trip

Written by , Posted in Appetizers, Baking, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Quick and Easy, Roasting, Snacks, Thoughts, Travel, Vegan, Vegetarian

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My youngest brother, Josh, got married to Karensa in Ontario, Canada last month. So Tim and I, thankful to get some real fall weather, made the journey to my homeland. It was blissfully cool. The leaves were changing color. And, we had two and a half weeks to spend with my family.

It was the best.

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My parents live on a few acres. Since the weather was so nice, we spent plenty of time outdoors.

Notice that I’m wearing a hoodie?! In September?! I miss that.

Notice the wacko trying to sneak up on me? He forgot that taking a selfie with the front camera means you can also see the person sneaking up behind you (ahem, I didn’t notice him until like the third picture).

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Tim spent hours and hours working on Josh and Karensa’s wedding invitation (that’s the original in the frame on the right). He drew their seal on the chalkboard by the entrance to the banquet hall. Flippin’ talented. I can’t believe the things he comes up with. (If you want an invitation or just some hand lettering drawn by Tim, he’s got an Etsy store open now.)

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Josh and Karensa had a private ceremony at my parents’ place. It was sweet and intimate. They did something kinda neat where they asked people to share during the ceremony (instead of speeches at dinner). I cried and high talked though mine.

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I told them that I remembered my dad telling me that I had a baby brother. I’d wanted a sister. But, I’m so glad that I got Josh instead. He’s a sweet, kind, caring, super smart man. And I’m so glad that now as grownups we’re not just siblings, but friends. He’s found a wonderful woman to share his life with, and now I have her (and my other sisters-in-law), many sisters instead of the one I was hoping for so many years ago.

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Since there was plenty of family in from out of town, we had lots of extended family time. It was super fun. Two of my mom’s siblings still live on the West Coast (mom’s a California girl), so they’re not all together often. But when they are… what a hoot!!

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I’m a huge baseball fan, and growing up it was all about the Blue Jays. We drove into Toronto a few times. Once to see a Jays game. I was thrilled to watch them crush the Yankees. My brother Jake and I were talking the other day about how our 10 and 12 year old selves (respectively) are just thrilled that the Jays are in the post season again for the first time since 1993.

If you need me over the next three weeks, I’ll be on the edge of my seat, hoping the Jays can win again.

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Toronto (pron. Tronno). One of my favorite skylines.

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We had a little extra time before meeting some family for dinner, so we hung out on the shores of Lake Ontario.

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Tim and I read books, enjoyed the cool weather, and listened to the waves lap gently at the shore.

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There was a lot going on during our trip. It was busy, but it was so good. In the midst of it, we still had plenty of time to hang out with my immediate family though, and that made it great.

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My parents moved from the house I grew up in right after Tim and I got married. There are things that I still miss about it. Those memories that have been permanently etched in my mind. That squeaky step, the creaky wood floors, the sound of the back door closing in the winter. But, this place makes me smile. I love that there’s a river to sit by, trees to walk through, and an awesome commercial kitchen to play in.

One of the reasons they moved was to have a kitchen that mom could work out of. They worked hard and fixed this place up, and now they have a banquet hall for groups, and a bakery & café where mom showcases her baked goods, and sells soups and lunch items a few days a week. What fun it was to cook with mom in her kitchen!

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Tim got to help out too. He re-did all of their interior signs (and made a couple new ones for along the road), and he made some out of this world strawberry cheesecake ice cream.

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I’ve been making pain au chocolat at home from the recipe I learned when Tim and I were in Paris. So Mom let me play a bit and I made both a regular and a vegan version for the bakery. They both turned out great! Karensa is a vegan, so I was hoping that there’d be some left for her for when they returned from their honeymoon. There were.

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In addition to helping with the bakery & café, I got to spend a fair amount of time in the kitchen because Josh and Karensa asked my brother Jake and I to make the appetizers for the wedding dinner. Over the next month or so I’ll share the remaining recipes, along with a few more photos from the trip.

Some of the appetizers were passed on trays. But, we also had a station set up with toasted bread and crackers, with a few different spreads. The first (and probably my favorite) was a warm fig and goat cheese spread. There were two versions, one with goat cheese, one with coconut yogurt (for the vegans). They were quick and easy to make. It wasn’t fig season in Ontario, so we used dried figs. I’d been planning to roast them, which would have been awesome too. But, to save a bit of time, the dried figs worked great. This was a great appetizer, but I think I could probably just eat it for dinner. Give me a baguette and some honey to drizzle over and I’d be set.

Happy Eating!

Fig and Goat Cheese Spread

Prep Time: 15 minutes

Yield: 2 C

Ingredients

  • 1 1/2 - 2 C dried figs* (about 20) (8 oz., 227g), chopped
  • 1 pkg (300g) goat cheese, chopped (or 1 C vegan yogurt - Yoso brand was great)
  • 1 T lemon zest, chopped
  • 1-2 T honey
  • 1/4 t black pepper
  • to taste salt
  • 1 t lemon juice

Instructions

  1. Pre-heat the oven to 350F.
  2. Mix all ingredients together. Taste and adjust seasoning if desired. Scoop into a shallow oven safe dish and warm through (about 20-30 minutes should do) (if making the vegan version, you may want to just serve it at room temperature rather than heating).
  3. Serve with toasted bread, crusty baguettes, or crackers.

Notes

*If using fresh figs, halve and roast (350F for 10-15 minutes or so), then chop.

http://www.de-ma-cuisine.com/fig-and-goat-cheese-spread-oh-what-a-trip/

Every time I say “on trays” I hear Basil Fawlty say “On those trays” to Manuel in Fawlty Towers…

Monday

12

October 2015

0

COMMENTS

Pomegranate and Purple Basil Iced Tea

Written by , Posted in Breakfast, Brunch, Cocktails, Dairy-Free, Drinks, Fruit, Gluten Free, Herbs, Vegetarian

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When I think of basil, I think of things like pesto, soup, risotto… even french toast. I love basil so much that I grow it in my garden – I can never seem to get enough. It’s one of the best things about summer (and fall, at least around here). The smell is intoxicating. So when purple basil came in the weekly Abundant Harvest Organics box, it seemed like the perfect time to try something new with it. I made tea.

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While basil is one of the stars of this tea, it has some pretty powerful co-stars: pomegranates and ginger. I like this combination for a few reasons.

  • It’s fun to find something new to do with pomegranates. I sometimes have trouble using them up. This recipe used two whole pomegranates. Perfect!
  • Ginger – spicy and flavorful, but that’s not all. Did you know that ginger is good for you? It’s great for the tummy and intestines. It’s anti-inflammatory, can help with nausea, and is said to reduce pain levels for individuals with osteoarthritis or rheumatoid arthritis. Ginger tea is diaphoretic (warms from the inside out), so it’s great if you’ve got a cold, or if you just want to warm up.
  • On the healthy note, there are lots of studies going on about the many health benefits of pomegranates. They are being researched to find out their effect on things like free-radicals, memory, and even the common cold. Basil is also known to be a digestive aid, to help with headaches, and poor circulation. It’s also said to be an antioxidant, anti-viral, antimicrobial, and a stress reliever.

Great tasting, great for you.

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To begin, those pomegranate seeds need to be removed from the pith or membrane (for a refresher on how to do this, check out last year’s post on deseeding pomegranates). Once they’ve been removed and the skin and pith discarded, the rest of the ingredients are added.

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The seeds, ginger, basil, and honey are covered with boiling water and left to steep for a while.

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Once the tea has come to room temperature, it’s mashed (to extract as much pomegranate flavor as possible) and strained.

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After cooling completely in the fridge, it can be drunk as is with a sprig of basil for garnish.

Some fun twists: To serve it hot, either reheat the chilled tea, or just let it steep for a bit and then strain. I have a cold today, so I turned the leftover cold tea into a hot therapeutic tea. I added some more fresh ginger, a pinch of cayenne (helps me with congestion), and a bit more honey (soothes my throat) On a day when I’m feeling better, I might consider turning it into a cocktail (it could be used as a mojito base). Fresh lemons could also be added for a yummy take on lemonade.

Happy Sipping!

Pomegranate and Purple Basil Iced Tea

Prep Time: 45 minutes

Pomegranate and Purple Basil Iced Tea

Ingredients

  • 8 C water
  • 2 pomegranates, seeds removed from peel and pith
  • 2-3 t fresh ginger, diced
  • 1/4 C purple basil
  • (could also add mint or lemons)
  • 1 T + 2 t honey (or more, to taste)

Instructions

  1. Boil water.
  2. Place pomegranates through honey in a heat-proof container. Pour boiling water over. Let stand until room temperature (unless serving hot - in that case steep until flavorful enough). Mash, then press through strainer and cool completely in the refrigerator. (Could freeze some in ice cube trays to use in place of ice for serving.)

Notes

Some fun twists: To serve it hot, either reheat the chilled tea, or just let it steep for a bit and then strain. Or, to drink when I have a cold: I turned the leftover cold tea into a hot therapeutic tea. I added some more fresh ginger, a pinch of cayenne, and a bit more honey. It could be used in a cocktail (it could be used as a mojito base). Fresh lemons could also be added for a yummy take on lemonade.

http://www.de-ma-cuisine.com/pomegranate-and-purple-basil-iced-tea/

Possible health benefits are my opinions and ideas, based on the research that I’ve done, but are in no way intended to replace the advice of a qualified health care professional.
Sources:
The Encyclopedia of Healing Foods by Michael Murray, N.D., and Joseph Pizzorno, N.D., with Lara Pizzorno, M.A., L.M.T., Atria Books 2005
Reader’s Digest Foods That Harm Foods That Heal, The Reader’s Digest Association, Inc. 1997
Wikipedia

Friday

24

April 2015

0

COMMENTS

Chamomile and Honey Pancakes

Written by , Posted in Breakfast, Brunch, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetarian

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I’ll let you in on a secret. I don’t really love tea. Ugh, I know. It annoys me too. I try. And really, I’ve come a long way. I drink it occasionally and usually enjoy it. But, the problem, especially with chamomile tea, is that I drink it when I’m sick. Negative association issues here.

So, I needed something to do with chamomile that doesn’t involve sickness, sniffles, or a stuffy head.

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I’m pretty excited about this recipe, because it can be hard to be creative with something that’s we only use for one thing. I took my ideal chamomile tea, which always has a big scoop of honey, and a good squeeze of lemon, and turned it into gluten-free cornmeal pancakes.

This is an idea I can get behind.

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I used my basic cornmeal pancake recipe, but used honey instead of maple syrup. The batter comes together in no time. It’s a simple dry ingredients whisked together first, wet ingredients whisked together second kinda recipe. They get mixed separately so that they combine properly – no pockets of baking soda please!

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They don’t need long to cook, so this makes for a super quick meal. About a minute or less per side will do.

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I like to make them small, so they’re easier to flip. About 2-3 T of batter will is perfect. You could even do less and make super minis. The kids might like that. Ok, I’d like that too. Then you can eat like 8 of them, which is way more fun to say than saying you ate 2.

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For serving, I liked them with just honey and lemon, but they were even tastier with some homemade Blueberry Jam, chopped apples (or whatever fruit is in season), a drizzle of honey, and a squeeze of lemon. They were also great the next day with some nut butter, Greek yogurt, and jam.

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I think pancakes make for a great meal any time of the day. They’re quick, easy, and you can customize them to suit your family’s tastes.

Happy Eating!

Chamomile and Honey Pancakes

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Yield: 2

Chamomile and Honey Pancakes

Ingredients

  • 1/2 C cornmeal
  • 1/2 t baking soda
  • 1 t baking powder
  • 1 T lemon zest, diced
  • pinch salt
  • 1 t dried chamomile
  • 1 egg
  • 1/2 T honey
  • 1 t coconut oil (plus more for cooking)
  • 1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
  • jam, for serving
  • apple (or cherries, berries, peach, plum, orange, apricot) chopped, for serving
  • lemon juice, for serving
  • honey, for serving

Instructions

  1. Whisk together cornmeal through chamomile. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  2. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter (to make each one about 2" diameter). Cook for about 1 minute on first side (or until bubbles form and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  3. Serve topped with jam, fruit, lemon juice, and honey.
http://www.de-ma-cuisine.com/chamomile-and-honey-pancakes/

Thursday

11

December 2014

0

COMMENTS

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Written by , Posted in Appetizers, Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Herbs, Lunch, Meat, Nuts, Quick and Easy, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian

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Today, I was inspired to try something new. Something I’ve never attempted before.

Spring Rolls.

What a fun idea!

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I felt like I was playing as I cut the avocado and veggies into matchsticks.

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And then as I whisked the dip and the emulsion came together, I knew I was on to something. Because honey and mustard compliment each other so well, lemon adds a bright note, and Sriracha brings the spice.

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I just followed the instructions on the back of the rice paper package, which instructed me to soak the paper in warm water for 5 seconds (if your package says something different, by all means, follow those instructions).

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A few long sticks (or many short sticks, depending on the type of radish used) are added to the center of the paper.

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Then the paper is folded in half, keeping the sticks in the center.

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Sides are folded in towards each other, then it’s all rolled up.

I don’t know if this is how an expert would make these. But, it’s how I did it, and they worked just fine.

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After rolling, slice in half on a bias (because it looks fancy).

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You could totally switch up the dip, if you have a favorite Asian dip to use. You could just dip in wasabi and soy sauce too. You could also play with the contents of the rolls. I think that the following would be wonderful additions (maybe not all at the same time though):

– cucumber

– cilantro

– green onions

– bean sprouts

– sugar snap peas

– napa cabbage

– sesame seeds

– almonds

– tofu

– fried tempeh

– salmon

– shrimp

– crab

Obviously, the seafood would make these not vegan. Also, I’d cook any meat I was planning to use as I prefer it that way. If you don’t, and know how to safely prepare sashimi, then go for it.

I served these raw. I liked the crisp veggies in the sticky rice paper with the sweet and spicy dip. But, maybe next time I will try cooking the filling (not the avocado though) and then pan frying for a minute or two. Could be fun. Hmmm… maybe tomorrow.

Happy Eating!

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Ingredients

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1 1/2 t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4" matchsticks
  • 1/2 carrot, julienned/cut into 4" matchsticks
  • 2 celery ribs, julienned/cut into 4" matchsticks
  • 4 small radishes, julienned/cut into 1"-4" matchsticks
  • (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Instructions

  1. Whisk together lemon juice through soy sauce. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package's instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.
http://www.de-ma-cuisine.com/spring-rolls-with-spicy-honey-mustard-dipping-sauce/

Monday

6

October 2014

0

COMMENTS

Grape Toasts

Written by , Posted in Appetizers, Baking, Bread, Cheese, Fruit, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Sides, Snacks, Toasting, Vegetables, Vegetarian

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One of my all time favorite snacks is crackers and cheese with grapes. When I used to teach aerobics many years ago, I’d come home starving, and would eat like it had been a really long time since I’d last eaten (when in fact it had probably just been a few hours).

Back then, I wasn’t eating seasonally. I didn’t realize that grapes were a late summer/early fall fruit. I didn’t know, guys. I mean, the grocery stores have almost everything available year round. I didn’t really question where things were coming from or if it was beneficial to be eating things that were coming from so far away. I didn’t realize that they were often so flavorless because they were picked green and transported to us, so we could have oranges in June and peaches in December.

That’s just the way it was.

No longer.

At least, not for us, if we can help it.

I love that we’re eating with the seasons. Some say it’s better for your health, some say it doesn’t matter. Whatever. I’m not going to argue with them. Potential health benefits aside, I love that by buying things that are in season, we’re supporting our local/California farmers. We’re also doing the environment a favor by not buying foods that are shipped from ridiculously far away, whenever possible. We’re just two of us here in our little home, but we’re trying to do our part.

This means we wait all year for things like grapes.

It’s worth it.

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These sweet fall treats are sliced in half, seeds removed.

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A baguette is sliced about 1/2″ thick.

I would always prefer homemade. But, I don’t have any right now. They’re a bit of a process, so I don’t make them as often as I wish I would. Every time I do I decide that I’m never going to buy a baguette again (unless we’re back in Paris, obviously). Then we run out and the cycle starts over.

I digress.

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Bari’s olive oil is second to none. This goodness gets drizzled on the baguette.

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So many good things come from a sentence that begins with, “cheese is grated”. Cheddar or monterey jack would be great. Gruyère would be awesome. Havarti would be divine. Use whatever cheese is your favorite, even if it’s not one of my suggestions.

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A generous plomp of the cheese is placed on the grapes. And then it’s sprinkled with a bit of cayenne.

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I’ve used the broiler at our new house now twice. I’m a little bit scared of it. No one knows why. I think it’s that it gets so very hot and can burn things when they’re forgotten about for just a minute. Thankfully, the stove has one of those broiler drawers that pulls out, so I don’t have to lay on the floor to check on the foods. Makes it much less scary.

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I love the little crispy cheese crumbles that get stuck to the pan. I don’t usually share those.

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Last step is to drizzle each toast with a bit of honey.

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A little sweet, savory, kick of spicy treat. Perfect for right now.

Happy Eating!

Grape Toasts
Recipe Type: Appetizer, Snack, Fruit, Cheese
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Serves: 2
Ingredients
  • 6 slices baguette, about 1/2″ thick
  • 1 t olive oil
  • 9-12 grapes, halved lengthwise and seeded
  • to taste salt
  • 1/4 C cheddar or monterey jack cheese
  • pinch cayenne
  • 1 t honey
Instructions
  1. Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
  2. Broil for about 2-3 minutes, or until cheese is melted.
  3. Serve drizzled with honey.
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