Poached Egg and Arugula Salad
- 1 large Portobello mushroom, stem removed
- 1 poached egg
- ¼ cup fresh watercress
- ½ avocado, sliced
- 50g pastured, sugar free smoked ham, sliced very thinly
- Salt and pepper to taste
- Start by cooking as many mushroom caps as you need over medium heat in a little bit of coconut oil until slightly softened, about 1 minute per side. Sprinkle with salt and pepper and set aside.
- Poach the eggs and place them on a paper towel to absorb excess water
- Top each Portobello cap with the sliced avocado, a handful of watercress leaves (baby arugula or spinach leaves would also work great), followed by the ham.
- Place poached egg over the ham, sprinkle with salt and pepper and serve immediately
- 4 tsp olive oil
- 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
- 6-8 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup + 1 T minced parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 4 lemon wedges
- In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
- In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
- Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
- Makes 4 servings
Rainbow Fruit Kebobs
Strawberries Filled with ready-made cheesecake filling
30 large and clean strawberries
3/4 cup heavy whipping cream
3/4 cup milk
1 package vanilla instant pudding
Mix Instant pudding with milk and beat until done.
Beat whipping cream until you get a firm texture.
Mix Cream and pudding.
Make 2 cuts in the strawberries (see image) not all the way through.
Fill strawberries with the mix. A sandwich bag can be cut at the corner and serve as a filling bag.
Oreo Chocolate Chip Cheesecake Cookie Bars
For the Cookie Dough
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups flour
1 1/2 cups Oreo cookie chunks
1 cup dark chocolate chips
For the Cheesecake
1 package cream cheese, softened (8 oz.)
1/2 cup sugar
1 teaspoon vanilla
For the Topping
1/4 cup white chocolate chips
1/4 cup dark chocolate chips
1 teaspoon shortening, divided
1/4 cup Oreo cookie crumbs
In a mixing bowl, beat together the butter and sugars until creamy. Add the eggs and vanilla and beat again. Sift together the baking soda, salt, and flour. Slowly add to the creamed mixture. Stir in the cookie chunks and chocolate chips by hand. Press half the dough into a greased 9×13 pan. Set aside.
In another mixing bowl, beat the cream cheese and sugar until creamy. Add the egg and vanilla and beat again. Pour on top of the dough in the pan.
Crumble the remaining dough over the top of the cheesecake gently. Bake at 350* for 30 minutes. Remove and place on a wire rack to cool. Refrigerate until completely chilled. Cut into 24 bars.
Place the white chips in a microwaveable bowl with 1/2 teaspoon shortening. Heat for 30 seconds. Stir. Heat for 15 seconds more if needed Stir until creamy. Repeat with the dark chips. Place each chocolate into two plastic bags with one tip cut off each. Drizzle over the bars and top with cookie crumbs immediately. Keep refrigerated. Makes 24 bars.
Chocolate and Salted Caramel Cake
Ingredients for an 8-inch round cake:
For the cakes:
1¾ cup all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, beaten
2 teaspoons instant coffee, dissolved in one cup hot water
¾ cup sour cream
½ cup canola oil
1 teaspoon vanilla extract
For the whipped ganache:
14 oz./400 grams dark chocolate, coarsely chopped
7 oz./200 ml. heavy cream
For the salted caramel:
½ cup heavy cream
1 cup sugar
1 tablespoon light corn syrup
¼ cup water
2 tablespoons butter, softened
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons sea salt flakes
Preheat oven to 350ºF/180ºC. Butter an 8-inch/20 cm. round spring form pan.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, salt and beaten eggs, until smooth.
Add the coffee (with the water), sour cream, oil and vanilla extract to the flour mixture and whisk until smooth.
Pour ⅓ of the batter into the prepared pan and bake for 15 minutes, until a toothpick inserted in the center comes out clean. Repeat with the remaining batter, until you have 3 cakes. Allow to cool completely.
Prepare the ganache: heat the chocolate in a bowl set over a pan of simmering water until melted. Add the heavy cream and stir until combined. Allow to cool to room temperature and then cover and refrigerate for 2 hours.
Remove ganache from fridge and using a stand mixer fitted with a whisk attachment, whisk the ganache on medium speed for 2-3 minutes, until light and airy. Keep refrigerated until use.
Prepare the salted caramel: Place the heavy cream in small pan and cook over low heat, until ready to use. It should be warm, but not boiling.
Place the sugar, corn syrup and water in a large pot and cook on medium heat, while stirring until the sugar melts. Once the sugar has melted, stop stirring and allow to the mixture to boil for about 5-7 minutes, until it reaches a deep amber color. Remove immediately from heat once it reaches the desired color. If working with a thermometer, then it should reach 350ºF.
Pour the warm cream into the caramel and whisk vigorously until a smooth and creamy.
Add the salt, butter and vanilla extract and continue to whisk until smooth. Pour the mixture into a glass container and allow to cool to room temperature before closing.
Assemble the cake: Place one cake bottom side up on a serving plate and using a small off-set spatula, spread an even layer of the whipped ganache onto the cake. Place the second cake on top of the ganache, bottom side up and repeat with the whipped ganache and third cake. Drizzle on the salted caramel on top of cake and top with sea salt flakes.
Refrigerate cake for at least one hour before slicing.
Raspberry Limoncello Prosecco
- 3 cups prosecco, chilled
- 1 cup limoncello liqueur, chilled
- 1 cup frozen raspberries
- 6 sprigs fresh mint
- In a large pitcher, whisk together prosecco and limoncello.
- Serve over raspberries, garnished with mint, if desired.
For 2 Margaritas:
4 T. Rose’s Sweetened Lime Juice
2 oz. white tequila
2 oz. Triple Sec
1 T. fresh squeezed lime juice
6 oz. brut champagne/sparkling wine
For Sugared Rims & Garnish:
About 1 T. turbinado sugar (sugar in the raw)
About 1 T. granulated sugar
FOR SUGARED RIMS: Combine turbinado and granulated sugar in a shallow dish. Wet the rim of each glass, all the way around, with a lime wedge. Dip each rim into the sugar to coat. Set aside.
FOR MARGARITAS: Fill a cocktail shaker with ice. Add the Rose’s Sweetened Lime Juice, tequila, Triple Sec, fresh lime juice, and champagne. Gently shake two or three times.
Strain into the prepared glasses and garnish each with a lime wedge.