Always Order Dessert

Inspired Entertaining: DIY S'Mores Dessert Bar

noreply@blogger.com (Alejandra Ramos) — Wed, 19 Jun 2013 17:36:00 +0000

One of the parts of Sweet Escape 2013 that I was most excited about, was the Bonfire and DIY S'Mores Bar Event that I planned for Friday night.

I'd always dreamed about having a lavish s'mores themed party where my guests could choose from a bountiful array of marshmallows, chocolates, cookies, and toppings to create their own unique combinations.

Life in an apartment makes this a bit tough (lack o' fire), so I knew I had to make this happen at Sweet Escape.

I was so honored to have two sponsors who made this possible for me with their generous product donations. 240 Sweet, an artisan marshmallow maker based in Chicago provided an assortment of some of their incredible marshmallow flavors including vanilla-sriracha, coffee chip, honey & pink peppercorn, avocado & lime, elephant ear, and SO many others.

Green & Black's sent us a variety of their delicious organic and free trade chocolate bars in varieties like dark chocolate mint, milk, toffee, chocolate almond, ginger, creamy white, and spicd chile.

In addition to classic graham crackers, I put out cinnamon grahams, ginger snaps (my favorite!), buttery shortbread cookies, chocolate chip cookies, and dark chocolate-covered pretzels to sandwich the marshmallow and chocolate.

For filling, I included some chocolate nut butters, jelly, and Nutella to spread on the crackers.

I also added fresh ripe blueberries and strawberries, as well as some wrapped caramels and (since we were in Vermont!) maple candy wafers.

I love savory elements in my desserts, so I added a log of soft and creamy Vermont Creamery goat cheese, some dried culinary lavender buds, and fresh mint leaves.

I also included a jar of thick and syrupy balsamic vinegar glaze.

To drink, I put out a couple bottles of chilled RumChata--a sweet rum and horchata cream liqueur that was the perfect accompaniment on its own and poured into coffee.

I also included a little cutting board and knife for cutting the big puffs into smaller pieces.

And for toasting, we lit a gorgeous crackling fire in the bonfire pit outside.

The attendees freaked out a bit when they saw the display, which is exactly the reaction I was hoping for.

After attacking it with their cameras (check out the hashtag #sweetescape2013 on Instagram), they got to work creating some pretty incredible s'mores combinations.

I saw everything from toasted coconut & blueberry, to strawberry marshmallows with goat cheese and balsamic to bacon peanut butter and maple.

Such a perfect ending to a lovely summer day!

Click here to read more about my Sweet Escape Retreat Weekend. And email me if you'd like to get on the list for next year's event!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

DIY Pantry: Homemade Nutella (vegan recipe)

noreply@blogger.com (Alejandra Ramos) — Tue, 18 Jun 2013 18:21:00 +0000

One of my favorite workshops during this past weekend's Sweet Escape Retreat (more about that soon!), was the DIY Pantry class, during which I showed the attendees how to make easy homemade versions of popular condiments and pantry staples. In the hour-long workshop I showed them how to make a quick strawberry jam and homemade ketchup, but the definite hit was my recipe for Homemade Nutella.

This quick and dairy-free version tastes almost exactly like the kind you get in the bottle, but doesn't contain any funky ingredients. Even better? It's made entirely in the food processor--all you have to do is combine the ingredients and let the machine do the work.

The recipe starts off with blanched hazelnuts--this is key as it eliminates the need for you to roast and remove the skins yourself, which is a total pain in the butt (trust me. I tried it that way once and it wasn't fun.).

I get my blanched hazelnuts from nuts.com (one of my top three favorite shopping websites EVER!), but you can also find them at the bulk aisle of grocery stores like Whole Foods. They're about a dollar or two more expensive per pound than the ones with skins, but it saves you so much time and effort, that it's totally worth it.

Photo by Connie of UrbanBakes.com, via Instagram

You then puree this with unsweetened cocoa powder, powdered sugar (I used organic as it's GMO-free), a bit of salt, some vanilla extract, and hazelnut oil, which helps loosen the spread and also intensifies the hazelnut flavor.

You'll note that in the recipe I am flexible with the oil--that's because different batches of nuts will have more oil than others, so you'll have to use your eye and just keep adding oil until it hits the right creamy texture.

Another thing to note is that as this is homemade, it's unlikely that you'll get it as perfectly smooth as the bottled kind. Many of the bloggers on the retreat actually noted that they preferred the slightly gritty texture as it felt "more rustic and natural." I have to agree!

P.S. Check out retreat attendee Judith's post about the class here.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Homemade Nutella (Vegan, Dairy-Free)
Makes 3 cups

Ingredients
4 cups (1lb) blanched hazelnuts
2 cups powdered sugar
2/3 cup cocoa powder
1/4 cup hazelnut oil plus more as needed (Note: substitute walnut, canola, grapeseed, or coconut oil if you can't find the hazelnut oil although note that the hazelnut oil will give it the stronger "nutella" flavor)
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Directions:
Process the hazelnuts in a food processor about 2 to 5 minutes, until they start to form an oily hazelnut butter (similar to a rough peanut butter).

Scrape down the bowl, and add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and continue to process, scraping down the bowl and adding more hazelnut oil, a few tablespoons at a time, until the mixture becomes smooth and glossy (similar in texture to jarred Nutella).

Once it reaches the desired texture, transfer to a jar for storage. Store in the refrigerator for up to 6 weeks.

Sweet Escape Retreat 2013: A Recap with Pictures!

noreply@blogger.com (Alejandra Ramos) — Mon, 17 Jun 2013 23:25:00 +0000

As you may know, this past weekend I brought a group of 20 food bloggers and other food lovers up to Vermont for a 3-day culinary retreat.

The retreat, which I named A Sweet Escape, was a dream that I'd been thinking about for a long time, and was excited to finally see come to life. The idea, at it's root, was to create a real-life version of my blog. An event where I could bring together some of my readers, friends, and fellow bloggers for a few days of cooking, eating, exploring, and learning about food.

Over the course of three days, we cooked, made crafts, visited farms and cool small shops, and shared incredible meals and drinks over a long wooden farmtable. The evenings were spent toasting marshmallows around a bonfire, or curled up in pajamas sipping cocktails. And thanks to Rosalie, our amazing in-house massage therapist, Maegan's morning yoga classes, and the hot tub outside, there was also plenty of time for relaxation.

Throughout this week, I'll be sharing posts with detailed recipes, tips, and tutorials of the events described below, but for now, I just want to share a quick overview of our weekend with you:

Bus Trip + Day 1

The retreat started on Thursday evening in NYC, where we all met up in midtown to hop on The Good Bus, a 24-passenger jitney that was our ride up to Vermont.

I had prepared a dinner of Grilled Chipotle Chicken Sandwiches with Roasted Veggies and Cilantro Crema, Tortilla Chips with Black Bean & Corn Salsa, Espresso Mint Brownies, and Fresh Strawberries.

To drink, we enjoyed Minty Tequila Limeade (or "mojitoritas" as Sara nicknamed them), Vodka Orange Coolers, and Red Citrus Sangria served from my improvised little "bus bar."

The next morning, I prepared a light self-serve breakfast of freshly baked cream scones, banana bread, blueberry banana muffins, hard boiled eggs, berries, and freshly squeezed orange juice.

The first workshop of the weekend was a craft workshop featuring Mod Podge, where the attendees learned how to make glass collage plates and tissue paper baskets.

I was so impressed with the creativity of the group--the plates they made were absolutely gorgeous!

We then gathered in the kitchen for a demo about cooking with maple syrup, using syrups from our sponsor Tonewood Maple.

I taught the group how to make Candied Maple Bacon, Massaged Kale Salads with Maple Lime Ginger Dressing, and Maple Butter.

The maple bacon was definitely a hit!

After lunch, the attendees piled back onto The Good Bus, and headed to Jersey Girls Dairy where they learned about the milk industry, and met some adorable baby cows.

This was followed by a stop in the small town of Ludlow for a little bit of shopping.

I was so thrilled that Nancy Warner, the blogger behind Potlicker Kitchen agreed to join us to lead a demo on wine jelly making.

She was really wonderful, and completely demystified the process--so much so that many of the ladies were talking about ordering cans and trying it out themselves at home!

After Nancy's demo, Bridget Jones from Boyden Valley Winery paid us a visit to host a wine tasting of five of their local Vermont wines and cream liqueurs, which the attendees enjoyed along with a selection of cheeses from Vermont Creamery.

Dinner that night was Middle Eastern themed.

The attendees enjoyed a spread of lamb kofte, spicy roasted eggplant, citrus carrot salad with hazelnut vinaigrette, and Greek cucumber salad.

The evening ended with a Bonfire and DIY S'Mores Bar (!!!) that I set up in the kitchen, featuring an assortment of artisan marshmallows from 240 Sweet, chocolates from Green & Black's, and a variety of toppings for the Sweet Escapers to create their own unique s'mores combinations.

(There will definitely be more about THIS later!)

Day 2
The second day started with yoga classes taught by Maegan Walton of Soglia Studios, followed by another low-key self-serve breakfast of freshly baked breads, fruit, and Vermont Creamery butter.

Our first workshop of the day was the DIY Pantry class, during which I taught the retreaters how to make homemade strawberry jam, homemade ketchup, and homemade nutella.

After the class, everyone gathered on the porch for a picnic lunch in the sunshine.

I wanted to keep it pretty light for this meal so I made cold peanut soba noodles, roasted ginger lime cilantro shrimp, and salad.

I also toasted up another batch of La Briola pretzel rolls and served them alongside my freshly made homemade jam and Nutella.

They then loaded back onto The Good Bus for a trip to the Calvin Coolidge Estate and Plymouth Artisan Cheese--the second oldest working cheese factory in the US (and makers of Julia Child's very favorite cheese).

We also brought the group to The Vermont Country Store and The Green Mountain Sugar House for Maple Creemees (local maple-flavored soft serve).

I stayed back to cook this massive 17lb hunk of beef:

And to wait for the arrival of Max Overstrom-Coleman, a bartender and brand ambassador for Vermont Spirits, a local spirit maker that distills vodka from local whey and maple syrup.

Max led an AMAZING cocktail demo during which he shared about cocktail history, gave tips on how to make a cocktail, and mixed up drinks for the attendees to taste.

The combo of cute barman + alcohol made for a very fun and rowdy evening!

Max then joined us for dinner, which was Latin-themed that night.

I prepared a taco bar featuring pomegranate and coffee braised chuck roll, seasonal roasted chipotle vegetables, guacamole, chips, and lime cumin creme fraiche. La Tortilla Factory (my favorite tortilla maker) generously donated their delicious new Soft-Wrap Minis to use as our tortillas.

After dinner, folks changed into their pajamas and cuddled up in the living room to watch the foodie classic Chocolat, while enjoying an array of chocolate sweets, brownies, candies, and dessert cocktails featuring RumChata liqueur.

Day 3

Our final day at the retreat once again started with relaxing yoga classes by Maegan, followed by a lavish brunch of Berry RumChata Pretzel Bread Pudding, Roasted Veggie & Cheese Frittata, Andoille and Potato Frittata, Curried Tofu Veggie Scramble, Sauteed Broccoli Rabe, and (of course!) those incredible warm toasted La Briola Pretzel Rolls topped off with my homemade strawberry jam and Nutella.

Each attendee then got a gift bag filled with all kinds of goodies from our sponsors, and I also gave out a few fun raffle prizes including a bottle of Vermont Spirits Gold Vodka, a Cuisinart Ice Cream Maker, a Weber BBQ Grill Set, a S'Mores Gift Bag, and a Crafting Gift Bag.

After a quick group photo, we all got back on the bus for a quiet (read: sleepy) ride back to New York City.

It was, indeed, a very sweet escape!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Crispy Potato Skins with Bacon, Ramps & Goat Cheese

noreply@blogger.com (Alejandra Ramos) — Sat, 08 Jun 2013 14:16:00 +0000

I was at a food blogger event recently, during which we were asked to go around the room and share our current favorite ingredient.

I said chorizo because I am now (and have always been) obsessed with it. I cook with it weekly, and if I'm in a restaurant and there is chorizo on the menu in some form, I will absolutely be ordering it.

But the majority of the other bloggers went a more seasonal way, naming bright spring greens from the farmer's market. The number one most-named ingredient?

Ramps.

Ramps Photo Credit: BonAppetit.com

Ramps are not available everywhere. In fact, they're pretty difficult to find, as they grow in cool weather climates, where they're foraged, not cultivated, and generally only found in farmer's markets and CSA boxes.

And the thing is that people go crazy about them, but I've never really understood why. I still don't understand why. They're good, yes, but they're no chorizo...

So while I happily can go through life without ramps, I occasionally get this tinge that I must be missing out on something, so I buy a bunch.

And again I think that yeah, they're good, but hardly life-changing.

I suppose talking down an ingredient is a weird way to begin a recipe, but the point is really that there is no need to stick to ramps when making these. Scallions or leeks would work just as well.

You can even just dice up and caramelize some regular onions. You just want to make sure you get something a little onion-y in there.

Paired with the smokey bacon and tangy goat cheese, and tucked into that salty crispy potato skin--it's pure perfection.

Most people usually think of potato skins as bar food. Something to share with friends while watching "the game," but I think they're also just a wonderful party appetizer. The perfect crispy blank canvas to top off with your favorite flavors.

Play around with different kinds of sauteed veggies and meats--I bet broccoli rabe and sausage would be wonderful! Or smoked salmon with creme fraiche and chives.

This version, by the way, works particularly well with a glass of something sparkly on a hot summer night.

We actually slipped a few anchovies on top of ours for a little extra salty brine.

Perfection!

Crispy Potato Skins with Bacon, Ramps & Goat Cheese Recipe
Yields 20

Ingredients
10 small Idaho potatoes, washed, scrubbed and patted dry
Extra virgin olive oil
Kosher salt and black pepper
1/2 pound bacon, diced
1 bunch ramps, washed and trimmed then diced into 1/4" pieces (root + shoots)
4oz goat cheese, crumbled

Directions
Preheat oven to 400 degrees F. Poke potatoes all over with a fork, then arrange on a baking sheet and bake for about 45 minutes to 1 hour, or until tender.

Let potatoes cool slightly, then slice in half and scoop out inside of each potato (reserve scooped potato for other dishes).

Brush inside and outside of potatoes with olive oil, then season generously and arrange scooped-side down on baking sheet. Raise oven heat to 425 degrees, and return to oven for 10 - 15 minutes, or until skins are very crisp.

While potatoes bake, heat a large skillet over medium heat and cook the diced bacon until most of the fat is rendered. Remove bacon from pan and set aside, leaving the bacon fat. Add the diced ramps and saute 2-3 minutes, or until tender. Season with kosher salt and black pepper.

Turn the crisped potato skins over and fill with cooked bacon and ramps. Top each with crumbled goat cheese. Place under broiler for 3-5 minutes, until the cheese is bubbling and the bacon is very crisp.

Serve immediately.

Giveaway: Death in the Vines by M. L. Longworth

noreply@blogger.com (Alejandra Ramos) — Thu, 06 Jun 2013 14:57:00 +0000

When it comes to lazy day readers, there are few things that I love more than a good cozy mystery.

Especially when there is food involved!

Death in the Vines is a wonderful new novel from writer M. L. Longworth that combines all of the above and more (it's set in Provence!)--a wonderful and breezy read that's just perfect for these hot, late-spring days.

Here's the description of the book from Goodreads:

Francophiles, and foodies will adore this who-done-it with a beautiful European setting. In her riveting follow-up to Death at the Chateau Bremont and Murder in the Rue Dumas, M. L. Longworth evokes the sights and sounds of late-summer Provence, where the mistral blows and death comes in the most unexpected places.

Olivier Bonnard, the owner of Domaine Beauclaire winery, is devastated when he discovers the theft of a priceless cache of rare vintages. Soon after, Monsieur Gilles d’Arras reports that his wife, Pauline, has vanished from their lavish apartment. As Judge Antoine Verlaque and Commissioner Paulik tackle the case (with a little help from Marine Bonnet), they receive an urgent call: Bonnard has just found Madame d’Arras—dead in his vineyard.

Delicious, no? Just the sort of book to curl up with (bottle of wine and baguette with cheese is optional, but strongly recommended.)

Leave a comment below telling me the best book you've read lately. One winner will be selected randomly to receive a copy of Death in the Vines by M. L. Longworth.

Rules: US residents only. Contest entries must be in by Thursday, June 13 at 5pm EST. One entry per person. You must sign in with a valid email address or leave an email in your comment so you can be contacted if you win. Winners must reply within 3 days of receiving notification of winning, otherwise another winner will be selected.

Guest Post: How to Mix a Perfect Cocktail at Home

noreply@blogger.com (Eugene Smolenskiy) — Tue, 04 Jun 2013 00:46:00 +0000

I recently signed up for a series of mixology workshops at the Astor Center here in New York. I unfortunately got sick and was unable to make the first class, so I sent my husband, Eugene, in my place.

Here is his post about the experience, complete with tips on how to mix up the perfect cocktail at home:

I think most men fancy themselves competent, at the very least, in the task of making a cocktail. Using a jigger, or knowing the difference between a Hawthorne and julep strainer are not considered required knowledge.

Finding myself squarely in this camp of know-nothing-know-it-alls, I set off for the Astor Center--taking the place of an ailing Alejandra--to take a hands-on cocktail basics workshop, led by the highly knowledgeable and very experienced April Wachtel inside the incredible Astor Center space: 2-level stadium seating, super comfy leather chairs, and immaculate individual workstations where we found our bar tools, cocktail recipes, and an Old Fashioned.

After a brief stroll through the history of cocktail making, April introduced us to the tools of the trade. Here is a list of the most basic tools that every bar should be stocked with:

Boston shaker (can be metal-on-metal or glass-on-metal)
strainer (Hawthorne for shaken and julep for stirred)
jigger
bar spoon
muddler

Once we went over the tools, it was time to put them to good use: making dranks! We started with cocktails that fill the dreams of 007s past and future: shaken cocktails.

This meant a how-to session on the Boston shaker. I won’t go into the actual technique of using the shaker as I’m sure you can find a ton of YouTube videos on the topic, but I’ll just highlight some of the pointers that April went over:

Always assemble your cocktail in the larger of the two vessels.
Add the ice last and make sure you fill the assembly vessel all the way to the top with it.
If you have smaller hands or you don’t have a lot of arm strength, a smaller metal-on-metal shaker would feel more comfortable.
When the metal vessel begins to frost on the outside, you know the cocktail is at the right temperature.
Practice shaking with just ice and water so you don’t waste any of the good stuff if you mess up.

At this point you may be asking yourself: “but how do I know if a cocktail should be shaken or stirred?”

I always thought--as I’m sure lots of people have--that the choice was pure preference, and although I’m sure there are plenty of recipes that break the mold, there’s a simple rule that you can follow if you’re just not sure or don’t have the recipe in front of you:

If a cocktail has juice or egg in it, it should be shaken. If a cocktail is just booze and mixers, it should be stirred.

Once we were done practicing shaking water and ice cubes, April tasked half the class with making a Sidecar, and the other half made its bastard child: the Margarita.

We were asked to pour some of our drink into one of the provided small cups to exchange with another person that made the other of the two cocktails. This helped inject a jovial, social spirit into the workshop (the cocktails also helped on that front).

April taught us that the sidecar and Margarita belong to a class of cocktails known as “sours.” These are made up of a base spirit (booze), lemon or lime juice, and a sweetener (some also include an egg white). These cocktails are very flexible, and by simply changing the proportions of the three main ingredients, you can really tailor it to your taste. April gave us the following handy guide to experiment with:

(booze / citrus/ sweetener)

dry and boozy - 2 oz / 0.5 oz / 0.5 oz

juicy and balanced - 1.5 oz / 0.75 oz / 0.75 oz

sweet and not boozy - 1 oz / 1 oz / 1 oz

Now that we had mastered the shaker, we moved on to the bar spoon--stirred cocktails.

The key points are:

Keep your forearm stiff and just stir using finger motion.
The back of the spoon should always be touching the inside of the glass.
Only fill the glass with ice just above the drink line.

Two stirred classics that we made were the Negroni (I either messed this one up by using too much Campari or I just don’t like Negronis), and the Manhattan.

For the final cocktail, the the entire class made the classic daiquiri, but half used a different proportion of rum to lime juice to simple syrup in order to highlight how by just adjusting the amounts, the cocktail can be made to taste significantly different.

In the end, this workshop really highlighted how embarrassingly little I actually knew about making a proper cocktail. It also showed that just by making a small investment in some simple tools, and learning a few basic techniques, your cocktail game will be improved tremendously.

Happy mixing!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

CBS Live From The Couch: Packing the Perfect Picnic Basket

noreply@blogger.com (Alejandra Ramos) — Fri, 31 May 2013 16:21:00 +0000

I was over at CBS/WLNY studios this morning filming a really fun segment on the NYC morning show Live From The Couch, which airs on WLNY 55. The segment was all about how to pack the perfect picnic basket, and I shared some of my best picnic food tips, as well as some very cool new products.

This was my first time doing a segment at The Couch, and they were all so great to work with. The hosts, Carolina and Lisa, and crew were all really lovely and helpful. That isn't always the case with all the TV shows, so it's always really amazing when you get to do a segment with such a cool group of genuinely nice people. I look forward to working with them again!

This was also the first segment that my new intern, Ariana, got to join in on, and it was amazing having her to help me prepare and set up. I'm usually flying solo on these segments, and having someone to help makes all the difference in the world (plus it means I have pictures to share with you!).

I also have to give a HUGE thanks to the folks at Fresh Direct, who provided all the delicious and beautiful food for the segment. The crew pretty much devoured all of it the second we were off the air.

Click the video below to watch the segment & then scroll down to check out more details on the tips and products I mentioned on air.

Watch the Video:

My 5 Favorite Picks for Packing the Perfect Picnic Basket

1. Wicker Picnic Basket Set ($128), C. Wonder

C. Wonder is one of my favorite stores in the city right (as evidenced by my closet and credit card statements), and this picnic basket is everything that I love about them--it's stylish and really elegant, but also super playful (tiny baby cheeseboard!). It comes with a service for four, napkins, removable insultated mini cooler, and even a waterproof picnic blanket!

2. Tommy Bahama iPod Stereo Cooler ($98), Tommy Bahama

I am in LOVE with this cooler. It comes with a little slot in the front were you can slip in your iPod or smartphone and connect it to the built-in speakers on either side so you can play music at the beach or in the park. The inside is also a super roomy insulated cooler that will hold all your food and beverages. It's pretty much the best thing ever!

3. Sur La Table Red & White Gingham Tablecloth ($50), Sur La Table
I usually find that most blankets that are sold as actual "picnic blankets" are WAY too small. They're barely big enough for one adult to stretch out on, let alone a few. So I like to use extra large tablecloths, like this really pretty classic red gingham style from Sur La Table, instead. Plenty of room for everyone to spread out and relax while enjoying the food and sun.

4. Pier 1 Trellis Pattern Melamine Plates ($7 each), Pier 1

Melamine plates are definitely the way to go in the summer. They're lightweight, come in really gorgeous colors and patterns, and can be used again and again so you can reduce waste. (They're also dishwasher safe!)

5. Madria Sangria ($6)

My new favorite for summer parties! This lovely red wine is infused with natural citrus flavors, so all you have to do to make the perfect pitcher of sangria is chill and add fruit! As I mentioned in my last sangria recipe post, I'm not a fan of super sweet sangria, which is why I love this--it's perfectly balanced and not at all sickly sweet. Add it to a pitcher with a few handfuls of frozen or fresh fruit and you're good to go!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Savory Cucumber Herb Sangria

noreply@blogger.com (Alejandra Ramos) — Wed, 29 May 2013 14:36:00 +0000

As much as I love sangria, I usually find that I avoid ordering it at restaurants, often choosing wine instead.

The reason? Sugar.

I've mentioned it before, but I much prefer to eat my carbs than drink them. Given the choice between cake and a sugary drink, I will always choose the cake.

Unfortunately, sangria doesn't give me much control in that respect. The recipes vary widely, but typically include ingredients like fruit juices, sugar sodas, simple syrups, sweet liqueurs or any combination of the above--all of which raise the sugar count of this fruity punch to levels beyond what I'm comfortable drinking.

Last weekend, I spent a couple days at The Standard Spa in Miami (one of my top favorite hotels ever!), during which I regularly indulged in a few glasses of cucumber and citrus-infused spa water on offer in the lobby.

And THAT was when I got the idea:

Wouldn't it be great to make a savory sangria inspired by spa water?

Crisp, dry white wine infused with herbs, citrus, and cucumber, with no sugar added. The drink would be refreshing and just as playful as sangria, but much healthier and lighter. A naturally low carb sangria.

It would even pair well with food!

When I got back to New York, I tested the idea, combining some crisp wine with muddled fresh limes, lemons, basil, mint, and cucumbers. I chose my favorite vinho verde for this batch, but any light, crisp dry white will do. The trick is to let the wine infuse with the muddled fruit and herbs for about 20 or so minutes, before diluting it with ice and sparkling water.

The result is fresh, light, and just a little bit tart--perfect for summer!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Savory Cucumber Herb Sangria Recipe (No Sugar Added)
Serves 2-4

Ingredients
2 lemons, washed and sliced
3 limes, washed and sliced
1 large green cucumber, sliced
1 cup fresh mint leaves, washed and patted dry
1 cup fresh basil leaves, washed and patted dry
1 750ml bottle dry white wine
2 cups sparkling water
2 cups ice

Directions
Combine the sliced lemons, limes, cucumber, mint, and basil in a large pitcher. Use a wooden spoon to muddle slightly to release some of the juices and natural herb oils. Pour in the wine. Stir and chill about 20 minutes, letting the flavors meld. Stir again, then add ice and top off with sparkling water. Serve immediately.

2 Weeks & 2 Spots Left for Sweet Escape 2013

noreply@blogger.com (Alejandra Ramos) — Wed, 29 May 2013 01:38:00 +0000

Have you been thinking and thinking about signing up for my amazing all-inclusive culinary retreat weekend in Vermont next month? Well you're still in luck, but it's definitely time to pull the trigger.

There are only TWO tickets left to this very special weekend adventure and they are going to sell out.

If you've been dreaming about joining us, now is the time!

Click here to register today and you'll get to take part in all that we have planned, including hands-on cooking demos, cocktail and wine workshops, excursions to visit local farmers and cheese producers, wonderful gourmet meals served family style on the long farmhouse table, crafts workshops, daily yoga classes, an in-house massage therapist, evening dessert experiences, a food-themed movie night, and SO MUCH MORE!

Remember that this is all-inclusive, so the $695 ticket gets you round-trip transportation from NYC, lodging in shared double bedroom, all meals, workshops, events, and one amazing goodie bag filled with surprises to take home!

If you have any questions at all about this weekend or the registration, just email me. I want everyone who wants to come to be able to make this happen, so let me know what I can do for you to make this possible. Seriously--just ask!

Lots of love & I can't wait to share with you in just 2 short weeks!

Click Here to Register for A Sweet Escape 2013

xoxo

Alejandra

10-Minute Broiled Chipotle Salmon Fillets

noreply@blogger.com (Alejandra Ramos) — Mon, 27 May 2013 21:07:00 +0000

When it comes to lazy day dinners, salmon is at the very top of my list. It's incredibly satisfying, quick to prepare, healthy, and so naturally flavorful that it requires very little work on my part.

Exactly what I need when I'm way too exhausted to put much more thought than that into it.

Though I'm usually satisfied with a quick sear on a hot skillet, this weekend I decided to experiment with something a little bit more exciting (although still ridiculously simple).

The inspiration came from one of my favorite recipes on this blog (Yes. I inspired myself.): this chipotle roasted eggplant, which only calls for three ingredients and is equally good both hot and cold.

It's one of the easiest things to make, but is always a guaranteed crowd pleaser. Every single time I make it, people beg for the recipe and I have to confess how embarrassingly easy its.

The secret? A two-ingredient marinade made with olive oil and Chipotle Tabasco.

If you've never tried this variety of Tabasco, I highly recommend that you pick up a bottle of this spicy smoky stuff the next time you go shopping. Ever since I tasted it for the first time at a Chipotle (as in the burrito bar) down in DC back when I was in college, I've been obsessed. We never not have a bottle of it in our fridge.

Usually I keep a back-up in the pantry, too.

What's great about this sauce is that it's the perfect blend of spicy, smokey, and savory. Mixed with a little olive oil and brushed onto salmon fillets, it's a ridiculous simple way to add maximum flavor with minimal effort.

A quick broil and dinner is ready. I served mine on top of a bed of arugula dressed simply with fresh lime juice, olive oil, and salt, and once again had to fess up to doing practically nothing to make it so delicious.

Note: if you can't find Chipotle Tabasco, you can also use chipotles in adobo sauce. Just puree the chiles with the sauce and then measure out the amount you need.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Broiled Chipotle Salmon

Serves 4

Ingredients
4 6oz to 8oz salmon fillets, rinsed in cold tap water and patted very dry
3 tablespoons extra virgin olive oil
3 tablespoons Chipotle Tabasco sauce (or substitute pureed chipotles in adobo sauce).
Kosher salt and black pepper
Fresh limes cut into wedges

Directions
Preheat broiler.

Line a baking sheet with parchment paper and arrange the salmon fillets skin-side down 2 inches apart. Whisk together the olive oil and Chipotle Tabasco sauce, and brush generously over the tops of the salmon. Season with kosher salt and black pepper. Broil 4 inches from flame for about 10 minutes, or until the salmon is cooked to desired doneness.

Serve with fresh lime wedges.

Weekend Living: Flowers in My Grocery Basket (Fresh Direct's Floral Delivery Service Review)

noreply@blogger.com (Alejandra Ramos) — Sun, 26 May 2013 19:11:00 +0000

My love of the NY-based grocery delivery service Fresh Direct is WELL-documented on this blog. Given the amount of groceries I buy for recipe testing, cooking classes, as well as our own personal meals (and the fact that I don't drive), I can't even begin to imagine how difficult life would be without them. Apart from the convenience and the amazing quality of their food (especially the local produce & meat), I love that they occasionally add some really fun options to their site.

Like their new local floral delivery service!

I've always wanted to be the sort of woman who regularly keeps gorgeous fresh flowers around the home. The truth is that I am not that sort of woman. I'm more the sort of woman who buys fresh flowers, enjoys them for a few days, and then keeps forgetting to throw them out as they sit withering and drying and crumbling into dust all over my coffee or dining table. Way more Miss Havisham than Martha Stewart.

They finally get thrown out and then months and months pass before I even think to buy another bouquet.

But a service like this could be pretty great. Because I always remember to buy groceries (naturally) and it's easy enough to pick something lovely and seasonal and add it to my basket.

This weekend, I decided to test out the service to see just how it works in real life, and took pictures so that I could share with you in case you've also been thinking about trying it.

NOTE: This is NOT a sponsored post; I'm just sharing because I think it's a cool service and figured other folks in NYC might also be curious about it. Fresh Direct did not ask me or pay me to write this.

The site said that the flowers arrive with closed buds, wrapped in parchment paper in twine. Once cut and placed in water, they start to bloom and look perfect within 1 or 2 days.

It sounded easy enough to me, so I added a $19.99 bouquet of peonies to my basket. Since the flowers come just in bouquet form without vases, they're all pretty inexpensive, ranging in price from $12.99 to $29.99.

As promised the flowers arrived closed and wrapped in brown butcher paper labeled with instructions. I decided to use an old mason jar as a vase, and cut the stems down very short to fit in the jar and create a nice tight bouquet.


Ever vigilant, Hudson was keeping his eye on the neighborhood while I worked on my flowers.

Tip: I find that cutting flowers (even inexpensive bodega flowers) very short and putting them into small vases makes them look much more elegant and expensive than leaving the stems long.

It also allows you to be creative with your vessel (I've used large mugs, watering cans, even old plum tomato cans to create really cool looking arrangements.)

From the above photo, you can see that I used my lobster shears to cut them. I couldn't find regular scissors, and it's always nice to find another use for lobster shears, since I don't really make lobster all that often.

Not wanting to waste the parchment paper, I cut it down a bit (also using lobster shears) and scrunched it up around the jar, tying it in place with the twine, for a perfectly lovely rustic look.

I arranged the cut flowers in the jar, which I prepared by filling with room temperature filtered water and a bit of the provided flower food. I then placed them in the sun, feeling rather fancy about myself.

It wasn't long (mere hours) before the tight buds started springing to life with plush, fragrant blossoms. By the next afternoon, the flowers were absolutely perfect.

While I have no illusions that a standing peony order is going to turn me into a perfect homemaker, I can't deny the fact that having the gorgeous blossoms on the table motivated me to do a bit of straightening and dusting up. We'll see how long this lasts, but for now I am most definitely a happy customer!

Do you like to keep fresh flowers around the house? Do you find that it helps you keep your home tidier?

If you've never tried Fresh Direct before, you can click on this invite link which will give you access to a 100 discount off your first 2 orders ($50 off each). I'll get a $25 credit, too.

Disclaimer: This is NOT a sponsored post. Fresh Direct did NOT pay me or even ask me to write this. I just decided to try it and share it with you on my own accord. I included my referral link above so if you use it to sign up and have never ordered before, I will get $25 credit and you'll get a $100 discount, but that's not influencing my opinions in any way.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Inspired Living: 9 Inspiring Life Lessons I Learned at Food Blog Forum

noreply@blogger.com (Alejandra Ramos) — Fri, 24 May 2013 11:30:00 +0000

I just got back from an incredible weekend at Food Blog Forum conference in Orlando, and I'm so giddy to finally share with you some of the many things I learned. As you might know, there are a LOT of conferences for food bloggers, but what I love most about FBF is that the focus is all about helping us grow personally and professionally as bloggers and creatives. The weekend lessons go far beyond the pages of our blogs, and are actually applicable to all other aspects of our lives. I was loving it so much that I filled an entire notebook with notes and quotes and observations. It was pretty major.

Here are 9 of my favorite lessons from the weekend, and don't worry if you're not a blogger because these aren't blogging lessons. These are LIFE lessons!

1. Life is who you meet.

Every single person you meet or interact with has the potential to add value to your life and help you move toward your goals. From the random person sitting next to you on the plane, to the folks you chat with on Twitter, you never know who your next champion will be. As Julie from The Little Kitchen mentioned in the panel on building a grassroots community, everyone has the potential to be an ambassador for you.

Sometimes when we're exhausted, in a rush, or just feeling shy, it may feel easier to ignore people or be curt with the idea in mind that "Oh I'll never see him again," but the truth is that you never know what person or conversation can lead to your next big opportunity.

Put yourself out there. Go to random events you'd kinda rather skip. Talk to people. Give out business cards. Tell total strangers about your blog, your projects, your dreams.

Treat all people genuinely and with kindness, and you'll be amazed at the doors that open up for you.

2. You are the average of the five people you spend the most time with.

This is a point that Jaden and Scott brought up during their session on redefining success, and it's so very true. The personalities and aspirations of the people we spend the most time with affect our own moods and aspirations.

Think about the people you talk to all day at work or in your social circle--are they the ambitious cheerleader types? Or the gossipy negative ones? Do you feel energized and inspired when you spend time with them? Or do they make you feel stuck and grumpy?

Pay attention to this, and make changes if you need to. Surround yourself with people who are doing the things you want to do, and let them inspire and push you toward achieving your own goals. If you work in an environment where the people tend to get you down, seek out other places where you can connect and share with some more upbeat folks. This might just mean asking to move to a different desk (blame the AC vents or the glare from the window). Or it could mean joining a club, making an effort to hang out with some of your best girlfriends more often, or even signing up for a class on a subject that fires you up.

Whatever you have to do, do it. Take charge of your situation and make a change for the good.

3. Get inspiration from others, but don't make them the standard for your own path.

You've heard the saying "comparison is the thief of joy." This is especially true on the web, which can be an incredibly envy-inducing place to hang out. From the fashion bloggers in their perfectly styled outfit photos to the immaculate houses in the design blogs and all those amazing projects all over Pinterest, it's easy to compare all that perfection to your own life and end up feeling a little... frumpy, messy and inadequate.

But that doesn't mean that you should just shut down the computer and hide under your bed to preserve your sanity--that won't change anything and it certainly won't get you any closer to creating the life you want to live.

Instead, look to others for inspiration! Let them teach you, push you, and drive you to grow, all while keeping sight of the fact that we each have our own path.

There is no single right way or right timeline, so take the bits that resonate with you and use them as the kick you need to create your own kind of perfection.

4. Problems are merely opportunities for creativity.

My FAVORITE speaker at the conference was Tim Warzecha, who is a Disney Imagineer. Imagineers are the men and women who conceive, design, and implement ALL of the amazing attractions and elements at Disney. They basically dream up amazing things for a living, and then make them a reality.

In his talk, Tim described the Imagineer process for creating a project, from conception to completion. While describing the process, I noticed that the language he used was very deliberate, and that one word kept popping up: "opportunity."

I asked him about this, and he explained that for Imagineers, there is no such thing as "problems." There are simply opportunities for creativity.

Whenever they come up against a difficulty or issue, they ask themselves "What are the opportunities here?" and use it as a way to further reinforce their storytelling. He noted that once they adopt that mindset, it becomes easy--and even fun!--to find solutions to challenges.

As an example, he explained how the sprawling design of an African-themed restaurant necessitated huge weight-bearing columns throughout the dining room that would have taken away from the aesthetics of the environment. They chose to look at this as an opportunity, and instead turned the columns into large trees that ended up adding more to the design and the story they were trying to tell.

I loved this concept, and saw that it was instantly applicable to both my blog and my life. It's a given that we will have problems, but by looking at them as an opportunity to stretch your creativity and your resources, you will be able to come ahead stronger, wiser, and infinitely more incredible than you would have without the struggle.

5. Take time to dream BIG with no restraints.

I was also fascinated by Tim's description of Disney's Blue Sky Studios, the department within the Imagineering group that dedicates itself to brainstorming. They have a big room filled with toys and craft supplies, and each day, the folks who work there have just one job: to dream up ideas with no restraints or limitations. Those ideas are then whittled down and refined and developed until they become actual rides or parks or attractions, but they all begin the same way--as wild ideas.

I think we all need to establish a little Blue Sky Studio in our own life. Whether it's just a couple hours or a even a whole weekend a month of just crazy all-out no-limits dreaming and playing, we need to get in the habit of thinking BIG for ourselves.

What would you do if you could do anything? What would you want to achieve? Where would you go? What would you make?

Set yourself free to go as far as your imagination can take you. You might be surprised by just how achievable those dreams can be, once you dare to dream them.

6. Find ways to pursue your goals, right where you are today.
I started my blog a little over 5 years ago, because as much as I enjoyed the job I had as a magazine editor, my real passion was writing about food. While not 100% the dream that I had (which was to spend all day cooking, writing, and talking about food), starting a blog was a beginning, and it was a way of giving me at least a few hours a day of living my dream. Knowing that I had this place where I could go to every single day to do what I love, instantly made my life better without requiring any drastic changes.

Jaden talked about how we ALL need something like this in our life. Whether it's on the weekends or a couple hours in the evenings after work, find a way to capture a little bit of that big dream you have, right where you are today.

One great idea that Jaden shared was negotiating for time. If you're offered a raise at work (or told there is no budget for one), try to see if you can instead trade that for a couple additional days off a month, or the flexibility to work from home so that you can travel or save those commuting hours. It may not be everything, but it's a little way of capturing more time for yourself to spend on the things that you love.

For me, one of my (many!) current dreams is to work in television regularly as a host on a food and lifestyle program, and while I don't yet have my own show or even a regular correspondent gig, I have been creating more and more opportunities for myself so that now I am on TV 2-3 (or even more) times a month. It gives me a few hours a month of doing the thing that I love and want for myself, and I know that just like with my blog, it will continue to grow until it's no longer a dream, but my reality.

7. Look beyond the obvious.

Todd and Diane Cu, the brilliant bloggers and photographers behind White on Rice Couple, gave a beautiful presentation about photography and videography. One of their best tips was to always look beyond the obvious.

As an example, they talked about how they wanted to share their garden with their readers, but didn't want to do it the obvious way of just posting photos or a simple video tour. Instead, they decided to create a video following their dog around as she played in the garden chasing after bubbles.

The result was gorgeous, entertaining, and totally unexpected. I have zero interest in gardens and gardening, but I could watch that video 5 times straight.

As bloggers and creatives we can sometimes get stuck in a rut; this was a great reminder that to shake things up, we sometimes just need to look at things from a different perspective.

8. Find your truth, and share it.

Do you ever have moments when you think to yourself "Am I the only one who [fill in the blank]"?

Here's the thing, the answer to whatever you're thinking is pretty much always "no." Because you are NOT the only one. There are dozens and hundreds and maybe even thousands of us who feel that way, too, and would love to hear someone else say it first.

When bloggers and creatives come together, there is always a lot of talk about "authenticity." You have to be authentic, people say again and again. And it's true, but what does that really mean? What is authenticity?

To me, it's just that. It's sharing your truth. It's sharing your story. And your truth and your story are a collection of all those little moments. In the panel on building community, Lindsay from Love & Olive Oil wisely noted that "the more specific you are, the more people you will reach."

This doesn't mean that you have to divulge all your most private secrets. It simply means that you should understand the things that make you, you, and make them a part of what you're sharing. What makes you tick? What fires you up? What makes you laugh? People relate to passion. They relate to honesty. And all those specific little moments and quirks that make you feel totally alone, are actually the things that will speak to people the most.

9. Don't let complaints become your opening line.

During one of the break sessions, I approached a sponsor representative that I was eager to meet as I'd like to potentially work with her company. I walked over to her, fired up after the inspiring session that had just finished and excited to make the connection. But as soon as she opened her mouth, it was like getting dumped with a bucket of ice water. She was rolling her eyes and complaining about the session, which she personally didn't like. I had walked up to her feeling inspired and excited, but her negative energy instantly turned me off. I'm sure she was actually a nice lady, but I couldn't handle the negativity--so much so that I found a way to politely cut her off and all but ran in the opposite direction. This was especially bad because she was there representing a company, but even if she had been just another blogger, it would have been disappointing.

Because here is the thing. There are always going to be things that we don't like. Boring speakers. Stinky bathrooms. Too much air conditioning.

If you're looking for something to complain about, you'll find it.

And this might be fine if it's just you and your best friend or husband commiserating, but if you're in a room full of new people (and potential networking contacts) don't let the complaints become your opening line. Don't let negativity be your first impression, because that is not going to make people want to get to know you.

Instead, talk about the thing you're loving. The thing you're excited about. Or just smile and say hello, and let the other person lead the conversation. Don't let a silly complaint get in the way of a potentially amazing new connection. (Which brings us right back to lesson #1!)

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I'd love to know if any of these lessons in particular resonate with you. I for one, am going to start off by making #5 a regular part of my day!

A Sweet Escape 2013 Update: There are only TWO bedroom spots left for this incredibly affordable and all-inclusive culinary weekend vacation. If you'd like to join us, click here for details and to register. (Hey--it's a great way to surround yourself with positive, like-minded people, just like in #2!) Don't miss out! I have some amazing surprises planned. It's going to be a truly special weekend!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

5 Sweet (and Healthy!) Strawberry Recipe Ideas for Summer

noreply@blogger.com (Alejandra Ramos) — Wed, 22 May 2013 13:02:00 +0000

The unofficial start of summer is just around the corner, and strawberries are more delicious than ever. Here are five of my favorite healthy strawberry recipe ideas for spotlighting these bright summer gems.

(Scroll down for the recipe links.)

1. Strawberry Basil Yogurt Cake

2. Strawberry Thyme Limeade

3. Whole Wheat Strawberry Buttermilk Cake

4. Strawberry Brown Sugar Compote

6. Whole Wheat Strawberry Shortcake with Basil Strawberries

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

On New Orleans, Sassy Bosses & Army Guys (Oyster Po' boy Tacos with Jalapeño Remoulade Recipe)

noreply@blogger.com (Alejandra Ramos) — Thu, 16 May 2013 15:50:00 +0000

I was 19 the first time I went to New Orleans. It was summer and I was working full-time as a press intern in DC, where I spent most of my days writing press releases, sending media kits, and pitching stories.

I also spent a lot of time taking long Pinot Grigio-fueled lunches with my boss--a sassy older southern lady who would always say things like:

"Honey, I've been working here since sexual harassment was called flirting."

I loved her.

The coolest thing about this job (besides that lady) was that in August, all of us interns got to accompany our bosses on a business trip.

And not some lame car-trip to a conference room in nowheresville, either!

A real live business trip, via plane, to New Orleans.

Where we each got our own executive suite.

And an expense account.

For a week.

I loved it.

The one thing I didn't love about this trip was that I was alone most of the non-working time. The other intern had brought his girlfriend along so they were always off doing couple-y things together.

My closest friend on the trip was my sassy boss, but she would head back to her room early each evening (ya know...because she was in her 70s), and I would be left by myself.

At 19. In New Orleans. With a suite and an expense account.

The first couple nights were actually pretty low-key. I ordered up various crayfish dishes, and ate them on my king size bed in the hotel robe while watching pay per view movies.

But when I told this to my boss, she took pity on me and told one of my other bosses (a younger guy in his mid 30s) to:

"take the girl out, damn it"

So he dutifully chaperoned me on my first trip to Bourbon Street where I dragged him around from one non-carding Hurricane-selling booth to another.

It was madness!

Unsurprisingly, I ended up meeting a guy that night in the midst of the flurry. He was a VERY handsome 30-year-old Army sergeant whose name I remember because it was Paul Walker--just like the actor in what was then still just one The Fast & The Furious movie.

For some reason, my chaperone-boss deemed Sgt. Walker trustworthy enough to entrust with my care, and left me alone with him.

Clearly, my boss was a TERRIBLE chaperone.

Note to aspiring chaperones: don't ever leave buzzed 19-year-old girls alone on Bourbon Street with hot older Army guys on leave!

Fortunately, Sgt. Walker ended up being a pretty stand-up guy, and I (and my bosses) were surprised when he showed up in the press room at the convention center the next day with a bouquet of pink roses and an invite to lunch, during which he [at last! the point of the story!] introduced me to my first oyster po'boy.

The flavors of these fried oyster tacos remind me of that trip. Shucked oysters are coated in a crispy spiced cornmeal batter and fried until crisp. I serve them in soft tortillas spread generously with a spicy jalapeno remoulade. Add fresh tomatoes, avocados and cilantro, and you're in for a delicious summer treat.

No hurricanes, chaperones, or soldiers required.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Oyster Po'boy Tacos with Jalapeño Remoulade

Ingredients
For the Jalapeño Remoulade:
1 cup mayonnaise
1/2 teaspoon kosher salt
2 teaspoons red wine vinegar
1 lime, juiced
1/4 cup pickled jalapeños, finely chopped
1/2 bunch fresh cilantro, finely minced
1 bunch scallions, finely minced

For the oysters:
3/4 cup ground cornmeal (I like Bob's Red Mill)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
3 teaspoons paprika
1/2 teaspoon baking powder
2 tablespoons cornstarch
Coconut or Canola Oil for frying
24 oysters, shucked
Tortillas, fresh cilantro, diced tomatoes, diced avocados, for serving

Directions
Make the remoulade: Whisk together sauce ingredients, cover and put in fridge to chill while you make tacos.

Prepare the oysters: Whisk together the cornmeal, flour, salt, cayenne, paprika, baking powder, and cornstarch.

Heat about 2 inches of oil in a heavy pot until it reaches 350 degrees.

Working in batches, toss the oysters in the flour mixture and coat completely. Fry in the hot oil about 1 minute per side until golden and crispy. Place on a paper towel lined baking sheet to drain.

Assemble tacos--spread warm tortillas with remoulade, top with 3 or 4 oysters, and desired toppings. Serve immediately.

My Appearance on Dr. Oz (Beet, Blueberry & Blood Orange Juice Popsicles)

noreply@blogger.com (Alejandra Ramos) — Wed, 15 May 2013 15:02:00 +0000

Last week, I was called in for a taping of The Dr. Oz show where I was asked to share a unique beet recipe. As you might know, I love cooking with beets in somewhat unusual ways--featuring them in beet chocolate cake, beet and goat cheese gnocchi, and even beet chocolate chip ice cream!

The episode, which aired yesterday (and will re-air next Tuesday!) was about how a recent study discovered that drinking beet juice on a daily basis can help lower blood pressure by up to 10 points.

The only problem? Plain beet juice--for the most part--tastes like sugary dirt, so it's unlikely that many folks will want to make a habit of it.

To fix this problem, two other beet-loving women and I, were challenged by the Dr. Oz show producers to come up with recipes that help make the juice a bit more palatable...and possibly even delicious!

One of the women shared her beet and pineapple juice recipe, another made a beet smoothie, and I taught Dr. Oz how to make delicious beet, blueberry, and blood orange juice popsicles.

I demonstrated how to make the popsicles in a quick 1 minute segment on camera, and then Dr. Oz called an audience member up to taste and deliver a verdict. It was a hit!

Dr. Oz actually loved my recipe so much that after we broke for commercial, he continued to eat the entire thing (so much so that make-up had to come and clean him up since he stained his mouth and lips red!).

The popsicle recipe is super easy, and the tartness of the blood orange juice, blueberries and fresh lemon help cut the earthiness of the beet, while also packing in lots more antioxidants.

It's a great healthy recipe for summer, and perfect for kids!

Click here to view my Dr. Oz appearance (I come in at around the 2:51 mark, in case you want to fast-forward.)

And below is the recipe so you can recreate these pops yourself!

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Beet, Blueberry & Blood Orange Juice Popsicle Recipe (from my Dr. Oz Show appearance)
Yield depends on the size of your pop mold--multiply the recipe for more popsicles!

Ingredients
1 medium beet about the size of a small apple, peeled & juiced (or you can use bottled beet juice)
1 cup fresh blueberries
1 cup fresh blood orange juice (you can also substitute regular fresh orange juice)
1 lemon, juiced

Special equipment: popsicle molds

Directions
Combine the beet juice, blueberries, blood orange juice, and lemon juice in a blender and puree until smooth. Pour into popsicle molds and freeze at least 4 hours or until set. Unmold and enjoy within 3 days.

Note: If you prefer, you can also juice the blueberries so you don't have the little bits of skin, although I like the texture they add!

How to Make Homemade Crème fraîche

noreply@blogger.com (Alejandra Ramos) — Mon, 13 May 2013 21:04:00 +0000

It should come as no surprise that I like to end my days with something sweet.

And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake.

The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.)

Now, with sunny warm days upon us, it's berries.

Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table.

I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake.

The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff.

When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more.

That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy.

As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container.

I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight.

By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed.

"That's nice," he mumbled, then rolled over back to sleep.

I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it.

The bowl is nearly empty again, and I think I just may have to make another batch.

This is definitely a dangerous skill to have acquired...

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Homemade Creme Fraiche Recipe

Ingredients
2 cups good quality heavy cream (not ultra-pasteurized)
1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup)

Directions
Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.)

Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche).

You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar.

Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.

1 Month 'til A Sweet Escape 2013!

noreply@blogger.com (Alejandra Ramos) — Mon, 13 May 2013 14:29:00 +0000

Click HERE to register.

Just THREE all-inclusive spots and 3 local commuter spots left at our incredible culinary getaway!

Email me or leave comments with any questions!

Delicious Find: Dairy Tonic

noreply@blogger.com (Alejandra Ramos) — Sat, 11 May 2013 14:37:00 +0000

I bought this interesting beverage at Murray's Cheese last week and thought I should share as it is very, very good.

It's called "Dairy Tonic," by White Cow Dairy, and it's a tangy, spiced, very lightly-sweetened beverage made from whey leftover from yogurt production. It's a little bit effervescent and the flavor I chose ("tarahumara") can best be described as a kind of curried spicy lemonade, which sounds horrible, but is actually really wonderful.

It's the sort of thing you can drink for breakfast and feel very good and wholesome about. Tangy beverages like this always feel very good and healthy going down.

(I'm also in love with the little glass bottle. The label peels off and you end up with a perfect little bottle that can be reused again and again.)

They had other flavors available, so I definitely plan to try more. I also think it seems like something that could be made at home using drained whey from homemade yogurt (or just from straining regular--not Greek--yogurt).

Have you ever seen or tried this?

Don't Miss Out! Just 4 Spots Left for A Sweet Escape 2013

noreply@blogger.com (Alejandra Ramos) — Thu, 09 May 2013 19:48:00 +0000

Just a little reminder that we've got just FOUR spots left for next month's all-inclusive A Sweet Escape Culinary & Crafting Retreat!

Sign up to spend an unforgettable weekend bonding with other food bloggers and food lovers, cooking, relaxing, and stretching your creative (and actual!) muscles.

We've got some incredible events, speakers, and projects on the schedule for the weekend and I've been working hard these past several weeks to team up with some great companies and brands to make the experience even more delicious.

I've also been busy gathering a bunch of surprises and gifts for each attendee to take home after the weekend ends.

Here is a sampling of just a few of the things you'll get to enjoy at A Sweet Escape:

1. Evening Dessert Experiences

Take part in a DIY S'Mores Bonfire Night and a Chocolate Dessert Bar & Movie Night--featuring incredible chocolate from Green & Black's, artisan marshmallows from 240 Sweet, and dessert liqueur from RumChata (this stuff is SO creamy and good!).

2. Artisan Baked Goods

Like these Artisan Pretzel Rolls from LaBriola Bakery, which will be served during the meals PLUS you'll all be getting a full bag of the rolls to take home. These are wonderful; Eugene and I love toasting them up in the oven and serving them with salty cultured butter from Vermont Creamery. There will also be plenty of freshly baked cookies, cakes, muffins, and quick breads.

Speaking of which...

3. Vermont Creamery Cheese & Butter

Vermont Creamery is one of our weekend sponsors, and they'll be providing us with a delicious array of artisan cheese and butter. This is some of the best cheese produced in the US so get ready to enjoy!

4. Daily Yoga Classes

Wake up each morning with a daily yoga class from the amazing Maegan Walton of Soglia Studios. You'll get to relax and stretch your muscles each day in the gorgeous Good Commons yoga studio (pictured above)--an amazing way to start the day!

5. Happy Hour Cocktail Workshops

Sip, learn, and mingle with fellow participants at our evening Happy Hour Cocktail Workshops from some amazing local producers like Vermont Spirits (who make vodka distilled from pure maple sap--how cool is that?!)

6. Local Culinary & Shopping Excursions

Hop on board the Good Bus each day for one of our local excursions to visit wonderful food producers and shops, including Plymouth Artisan Cheese on the Calvin Coolidge Estate, Jersey Girls Dairy Farm (meet baby cows!), WAAWWE Farms Market, and (of course!) The Vermont Country Store!

We may even make a stop at the Green Mountain Sugar House to pick up some Maple Creemees (local maple-flavored soft-serve!).

7. In-House Pampering

Relax and recharge in the gorgeous outdoor hot tub or sign up for a massage (or two!) from our in-house massage therapist. There is NOTHING better than getting a massage just a few feet away from your own bedroom door.

8. Gift Bags!

Extend the weekend by taking home a complementary gift bag filled with LOTS of great full-sized products, books, and treats. (Yay for SWAG!!)

And A LOT more!

There are only SIX rooms left as of this morning, so don't delay and reserve your spot today! We also have a few discounted day passes available for those in the Vermont area--message me for details!

You'll also get to meet THIS little guy who will be along for the trip:

Enjoy ALL of this and a LOT more for the amazing and totally all-inclusive rate of just $695 for a shared bedroom. Just 4 spots left, so click here to register and sign up today!

Any questions? Email me!

Can't wait to share with you at Sweet Escape 2013!!

xoxo

Alejandra

Click Here to Register for Sweet Escape 2013

8 Sweet & Decadent DIY Yogurt Cup Topping Ideas

noreply@blogger.com (Alejandra Ramos) — Mon, 29 Apr 2013 13:57:00 +0000

Last week I shared how much more affordable and better for the environment it is to buy large containers of yogurt and divide into small reusable Ziploc containers to make your own to-go yogurt cups.

I also love making my own because it really lets me get creative and have fun with the flavors and toppings. Here are just a few of my favorite (and totally decadent!) sweet Greek yogurt topping ideas. I usually buy the largest sized yogurt container (my favorite is Fage Total--yes, that's the full fat kind!)

Check out the pictures and recipes below, and let me know which of these is your favorite.

Oh, and stay tuned because I'll be posting 8 savory yogurt topping ideas next Monday!

xo

Alejandra

1. Persian Pudding Yogurt Cup

I absolutely LOVE Persian desserts, and they were the inspiration for this fragrant yogurt cup. Flavored with rosewater, cardamom, and honey. This one is equally lovely for breakfast or as a light dessert after a Middle Eastern meal.

To make: Stir 1/2 teaspoon of rosewater and a sprinkle of ground cardamom into 3/4 cup of whole Greek yogurt. Top with a generous drizzle of honey, chopped dried apricots, and roasted salted pistachios.

2. Chocolate Covered Strawberry Yogurt Cup

Who doesn't love chocolate covered strawberries? This is a great way to add that decadent flavor to your breakfast cup of yogurt.

To Make: Slice up 4 or 5 large strawberries and mix with the yogurt. Top with a drizzle of warm chocolate ganache and a teaspoon of semisweet chocolate chips (for that chocolate shell-like crunch).

3. Apple Walnut Charoset Yogurt Cup

If you've ever taken part in a Passover dinner, you've probably tried charoset--a salad of apples, walnuts, honey, cinnamon, and sweet red wine. I've always loved the combination of flavors, and it was the inspiration for this easy yogurt topping.

To Make: Dice up 1/2 of a tart apple (I love Honeycrisp, Fuji, and Pink Lady apples!), crush 5 walnuts and sprinkle on the yogurt. Drizzle with honey and just a dash of cinnamon.

4. S'Mores Yogurt Cup

Oh yes. I did this.

Toasted mini marshmallows, crumbled cookies, and drizzled dark chocolate ganache over a cupful of rich, creamy Greek yogurt is an amazing breakfast for those days when you need something...oh...just a little bit extra to get you through the morning.

To Make: I used my little kitchen torch on a plate of mini marshmallows, but I realized most people don't have a torch. You can also just hold a couple regular sized marshmallows over a gas flame until toasted then chop them up, or just toss them on untoasted. You only need a few marshmallows to get that flavor without a crazy sugar rush. Crumble up a cookie--I used shortbread, but graham crackers are the classic. And then add a small drizzle of chocolate ganache or your favorite hot fudge syrup.

5. Blueberries & Almond Cream Yogurt Cup

It's no secret that almonds are my absolute favorite flavor ever--especially when paired with tart summer blueberries. Try this sweet and fresh twist on the classic berries & cream for your next breakfast.

To Make: Whisk a splash of almond extract and 2 teaspoons of brown sugar with 3/4 cup whole Greek yogurt. Top with fresh blueberries, sliced raw almonds, and a teaspoon of white chocolate chips (they add that "and cream" flavor!).

6. Peanut Butter & Banana Yogurt Cup

Peanut butter, honey, and bananas are a CLASSIC combination. Adding them to yogurt feels like you're enjoying dessert for breakfast, but you're really getting a super healthy bowl of protein, healthy fats, and other nutrients. Total win!

To Make: Top 3/4 cup of whole Greek yogurt with a dollop of your favorite natural peanut butter (creamy or crunchy!). Add 1/2 a sliced banana, a small drizzle of honey for sweetness, and a tiny dash of cinnamon.

7. Blackberry Lime Yogurt Cup

If you're a fan of tart, citrus flavors, you should definitely try this combination of lime curd and sweet, ripe blackberries.

To Make: Top your yogurt with a generous dollop of lime curd (fresh or jarred--I love Dickinson's lime curd) and a small handful of ripe blackberries. Easy as pie!

8. Almond Joy Yogurt Cup

It's the responsible grown-up version of having a candy bar for breakfast! This DIY yogurt cup topping has all the flavors of a delicious Almond Joy, reimagined in a healthy morning package.

To Make: Top yogurt with a generous drizzle of dark chocolate ganache or your favorite hot fudge sauce, shaved unsweetened coconut, and sliced roasted almonds. Dig in!

Which of these sweet and decadent DIY yogurt cup topping ideas would you like to try first?

****
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Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Frozen White Peach Sangria Slushy

noreply@blogger.com (Alejandra Ramos) — Thu, 25 Apr 2013 14:00:00 +0000

My drinks column in the upcoming summer issue of Cosmopolitan for Latinas magazine is all about frozen cocktails. One of my favorite recipes in the article is for a delicious frozen raspberry sangria that absolutely is one of the BEST recipes I've ever created.

No joke.

They've become a regular in our house where I basically have to fight Eugene in order to keep him from slurping them down straight from the blender.

Frozen sangria, in case you're wondering, is basically a slushy, icy version of the classic. It's like what would happen if a Slurpee and sangria hooked up and made a baby.

A fruity, boozy awesome baby. (Much like THIS fruity, boozy awesome baby.)

You'll have to buy the issue (which is on stands next week) in order to get that recipe, but today I'm going to share another wonderful frozen sangria recipe with you.

Because I love you.

This one is a Frozen White Peach Sangria made with crisp white wine, sweet frozen peaches, and citrus liqueur. It's sweet with a touch of tartness, and an absolutely perfect brunch beverage for warm spring and summer weekends.

Planning a Mother's Day surprise for your mama? Make sure this is on the menu. She'll love it.

The recipe below makes two servings, but you can easily multiply it to fill a whole pitcher. Just add sunshine.

Cheers!

Click here for more fabulous cocktail recipes!

Frozen White Peach Sangria
Serves 2

Ingredients
2 cups dry white wine
2 cups frozen peaches
2 cups ice cubes
1/2 cup Triple Sec or Grand Marnier
1/4 cup fresh lime or lemon juice
2 tablespoons honey or light agave syrup

Directions
Combine all ingredients in a blender and process until very smooth and slushy. Serve immediately.

Kitchen Tip: 10 Easy Fixes to Common Cooking Disasters

noreply@blogger.com (Alejandra Ramos) — Wed, 24 Apr 2013 17:47:00 +0000

We ALL have occasional kitchen disasters (yes, even me!). New cooking methods, unfamiliar ingredients, a temperamental oven, or even just a few minutes of distraction can sometimes turn what seemed like a simple recipe into a total mess.

Before you pick up the phone and order a pizza, here are 10 of my favorite quick and easy ways to fix some common cooking mistakes so you can still get dinner on the table in time:

1. The Disaster: Mushy, overcooked vegetables.

How to Fix It: Drain the vegetables and place in a food processor or blender with a bit of butter and puree until smooth, then serve on the side as an easy vegetable puree.

You can also add chicken broth to the puree to thin it out into a wonderful creamy vegetable soup.

2. The Disaster: Food that is WAY too spicy.

Photo Credit: Mccormick.com

How to Fix It: You can fix dishes that are way too spicy by adding either dairy or sweetness. Cut the spice in a sauce, chili, stew or soup by stirring in plain yogurt, sour cream, buttermilk or heavy cream.

Sweetness also helps--try adding dried fruits or a few spoonfuls of jam. If it's still too spicy to eat, serve it as a sauce or side over plain rice, pasta, or mashed potatoes.

Need to fix too-spicy guacamole? Add another ripe avocado or two, or stir in a little sour cream (no it's not authentic, but it's delicious!)

3. The Disaster: Sticky, mushy rice

Photo Credit: Carolyn Caster, AP

How to Fix It: If it's only a little bit sticky and not too far gone, it can be saved by rinsing in cold water. Place it in a collander and run under a cool faucet, using your fingers to separate the grains.

If it's super mushy/sticky, then the only thing to do is turn it into something else--it can be mixed up with cheese and eggs to make rice cakes (replace the quinoa with sticky rice in this recipe for an easy option) or mixed with ground meat and veggies then stuffed into a pepper. It can also be saved until cool and then used in rice pudding or a rice soup.

4. The Disaster: Separated buttercream frosting.

Photo Credit: Beki Cook's Cake Blog

How to Fix It: You can fix separated buttercream frosting by placing the mixing bowl with the frosting in it into an ice bath. Fill a larger pan or bowl half way with ice cubes and water, then plung the frosting bowl into the ice bath (make sure no liquid gets in the frosting) and whip the icing by hand or with a hand mixer until it comes together and becomes creamy, smooth frosting.

And check out this post for more great tips on how to fix separated buttercream.

5. The Disaster: Mushy, overcooked pasta.

How to Fix It: Drain the pasta well. Heat up some olive oil in a hot skillet and add the pasta, tossing it to coat. Season with kosher salt, black pepper, and grated cheese or top with your favorite sauce.

You can also let the pasta cool completely and use it in another dish such as a noodle soup or a delicious pasta frittata.

6. The Disaster: Gluey mashed potatoes

How to Fix It: You can't really fix gluey mashed potatoes, but you can save them. Spread them out in a casserole dish and dot with butter and lots of grated cheese (I like parmesan, but cheddar is also good) and breadcrumbs. Place in the oven and broil until the top is crunchy. Cut into slices and serve on the side.

You can also save gluey mashed potatoes by adding veggies, chunks of ham or cheese, dusting with flour and frying into delicious potato cakes like these.

7. The Disaster: Food that is too salty

How to Fix It: You've probably heard the tip about adding a raw potato to a too salty dish, but the truth is that really doesn't work. If it's a soup or stew, you need to remove part of the liquid and replace it with plain liquid (so remove a few cups of the too-salty broth and replace with unsalted broth or water).

If it's a pasta or rice dish, remove part of the pasta or rice and stir in plain, cooked, unsalted pasta or rice. The addition of acid such as lemon juice also helps to balance out the flavor. If it's too-salty chicken or meat, try chopping it up and tossing with pasta or salad greens to make an entree salad, or tuck it into bread for a delicious sandwich.

And just like with too-spicy foods, you can serve it with a plain unseasoned side like mashed potatoes, plain pasta, or plain rice to balance the seasoning.

8. The Disaster: Overcooked meat or chicken

How to Fix It: The best way to fix dry, overcooked beef or chicken is to add a liquid. Place in a casserole dish, pour in a few cups of hot chicken or beef broth, cover it, and let it sit a bit. Or top it off with a creamy gravy or salsa.

You can also turn it into a different but delicious dish. Chop it up and use it in tacos topped with a delicious salsa or guacamole. Or stir it into your favorite marinara sauce. You can also chop it up and toss it with dressing and mixed greens for a quick and easy entree salad.

9. The Disaster: Your freshly baked cake is stuck in the pan

How to Fix It: If the cake is stuck in the pan, but it's still hot, let it cool a bit. It may shrink and will be easier to pull out. If the cake is already cold, pop it in the oven for a few minutes or dip the bottom of the pan in hot water to warm up the fats in it, which may help loosen it. In both cases, slide a knife all around the edges and tap the bottom hard.

Cake still stuck? You can try cutting it into three pieces and gently lifting out the pieces with a spatula, then "glueing" them together with frosting.

Worst comes to worst, cut the cake into chunks and use it in a trifle or mash it up to make cake pops or cake truffles.

10. The Disaster: Lumpy gravy

Photo Credit: Christopher Testani, Bon Appetit Magazine

How to Fix It: Pour the gravy into a food processor or blender and puree until smooth (you may need to add a little bit of warm broth to it). Or pass it through a fine mesh sieve to remove the lumps of flour.

How many of these kitchen disasters have you dealt with? Share any additional tips you have below!

And click here for more clever kitchen tips!

Springtime Italian Rainbow Cookies with Lemon Curd

noreply@blogger.com (Alejandra Ramos) — Tue, 23 Apr 2013 13:36:00 +0000

I'd like to introduce you to one of my absolute all-time favorite sweets.

It's my bright and breezy spring twist on the classic Italian Rainbow Cookies, which you already know I'm obsessed with.

I call these Lily Pullitzer beauties my Springtime Rainbows, and I think they are just perfect for the season!

Brightly colored layers of moist, dense almond cake are filled with tart lemon curd and seedless raspberry jam. Instead of the usual dark chocolate, I cover them with a crackling shell of sweet white chocolate which is perfect against the cool tartness of the lemon curd.

Sliced into one-inch bites, these are fantastic with a cup of tea or a glass of refreshing strawberry thyme limeade. They're also gorgeous and would be a welcome treat at any spring or summer brunch or tea party.

I developed this recipe nearly 5 years ago when I briefly ran a mail order business selling and shipping these cookies all over the country. I specialized in rainbow cookies in a variety of flavors and colors. I also made this amazing Italian Rainbow Cookie Cake.

It was a success, but exhausting since I was also maintaining a full-time job as a magazine editor. After a few months of no sleep (and permanently pink and green fingertips!) I realized that it wasn't the life for me.

Now I just bake up a few batches of these cookies for my friends, parties, and a few select special occasions.

Such an occasion came up this past weekend, when I was asked to participate as a blogger baker for the Sweet Sensations dessert tasting benefiting C-CAP or The Careers Through Culinary Arts Program--a wonderful organization that works with public schools across the country to prepare under-served high school students for college and career opportunities in the restaurant and hospitality industry.

I'll be sharing more about the event later this week when I get the photos in, but for now I want to share this cookie recipe with you.

I made 100 of these cookies to share with the guests on Sunday, and they were definitely a hit.

FYI: From the photos you can see that the white chocolate shattered a bit--that's because I forgot to bring along a proper knife to the event location (a good sharp chef's knife is best), and had to use a small ceramic knife that was a little too thick to get a nice clean cut. They still tasted amazing, though!

I'm not typically a white chocolate fan, but I really love the way it pairs against the tart lemon curd in this recipe. Even if you don't like white chocolate, I urge you to try it. It's honestly just the thing!

P.S. I recently added a feature to make it easier for your pin any of my recipes on to Pinterest. Just mouse over the photo and a button will appear for you to click and pin to your favorite boards.

Let me know what you think, and thanks so much for sharing--it really does mean the world to me!

You can follow me on Pinterest here.

xoxo

Alejandra

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Springtime Italian Rainbow Cookies
Depending how you cut them, this makes between 20-40 cookies

Ingredients
1 cup butter (2 sticks), softened
1 cup granulated white sugar
4 large eggs, room temperature
8oz almond paste, grated (this is flexible--you can use between 6-10oz with same results)
1 tablespoon pure almond extract
Zest of one whole lemon
2 cups all purpose flour
1 teaspoon kosher salt
hot pink, green, and yellow liquid food coloring
1 cup lemon curd (I love Dickinson's or use a homemade curd)
12oz (1 bag) white chocolate chips or chopped white chocolate (use the delicious kind!)
1 teaspoon Crisco or coconut oil

Directions
Preheat oven to 350 degrees. Line three 9" square baking pans with parchment paper. You can also just do one layer at a time if you don't have multiple pans.

Cream butter and sugar in the base of a mixer for 5 minutes until very light and fluffy. Add eggs and beat for 3 more minutes. Add almond paste, extract, and lemon, and beat for 2-3 more minutes.

In a separate bowl, whisk together the flour and salt, and mix into the wet ingredients until completely combined. Divide batter into three bowls and dye each a different color (I like yellow, lime green, and pink, but you can play around and use whatever colors you like!)

Spread each bowl of batter into one of the prepared pans, then bake for about 9 to 12 minutes, or until edges are a bit golden and middle is set. Transfer to cooling racks and cool completely.

To assemble: lay the yellow layer down then top with 1emon curd, spreading evenly out to the edges. Top with the pink layer, then spread with raspberry jam. Finally cover with the green layer. Wrap the entire stack tightly with plastic and cover with a heavy book or pan. Let chill in the fridge for at least 4 hours (or overnight).

Place the white chocolate chips in a heatproof bowl and microwave for 1 minute or until melted, stirring until smooth. Stir in the Crisco until it melts and is evenly distributed (this will make it possible to cut the chocolate cleanly). Pour over the layered cake and spread evenly. Let chill in the fridge for one hour, or until completely set. Cut into 1" pieces and serve.

Better TV: 5 Money-Saving Ways to Reduce Food Waste

noreply@blogger.com (Alejandra Ramos) — Mon, 22 Apr 2013 17:02:00 +0000

Want to know something a little bit scary? In the US, an average family of 4 wastes about 20 pounds of food a month or about $2300 a year.

That's like every family throwing out 80 hamburgers or 2 DOZEN boxes of cereal a month.

So crazy, right?!

I was on The Better Show this week sharing some of my favorite tips to help reduce food waste AND save a lot of money in the process.

Check out some of my favorite tips from the show below! (And click here to watch the full clip once you're done reading!)

1. Redecorate the Pantry

Head to the Container Store or Bed Bath & Beyond and get yourself a set of stackable bpa-free plastic containers or glass jars (these are my favorite!). By transferring all your dry goods--cereals, grains, flours, crackers--from flimsy boxes and bags to durable containers, you'll help them last weeks and even months longer!

2. Become a Grocery Day Prep Cook

Restaurant chefs all have someone to prep their ingredients so that all they have to do is cook. We may not have that luxury, but it really only takes about 20-30 extra minutes on grocery day to prep ALL your ingredients for the week, making it easier to get dinner on the table and to keep from wasting all those expensive veggies and meats.

Here's how it works:
As soon as you get home from the store, take a few minutes to chop up those onions, peppers, and veggies. Wash and dry salad greens. And divide chicken breasts into baggies with marinade. Once the week begins, all you'll have to do is toss a few things in a pan and dinner will be ready in minutes with NO extra mess.

Easy, right?

Try it just once and I promise you'll be AMAZED by how much easier life gets, and how much healthier you'll be eating. No more wasted food and veggies!

3. Create a Reverse Grocery List

This is the tip we didn't get to on the show, but it's one of my favorites!

Help keep track of what's in your fridge by posting a list of everything that's inside right on the fridge door. Whenever you use something, cross it off. This way, you'll easily see what you have left and what needs to be used up.

No more forgotten packages of chicken breasts lost in the back of the fridge!

4. Make DIY Grab & Go Snacks

All those individual plastic yogurt containers and small bags of chips may be convenient, but they create a TON of waste.

Buy bulk containers of yogurt, apple sauce and other favorite snacks, and portion them into small reusable containers for healthy grab-and-go snacks without the waste.

Not only is it better for the environment, you'll also be saving money since bulk is always cheaper!

Click here for my favorite DIY yogurt cup recipe.

5. Store Herbs & Asparagus Like Cut Flowers

Here's an easy and fun trick to help your herbs and veggies like asparagus last up to 10 DAYS longer.

Take them out of the plastic bags and store them upright in small containers filled with water--just like a bouquet of flowers! Keep these in the fridge and take them out to use as you need them. The water keeps the herbs and veggies fresh and bright green. No more gross wilted herbs!

Click here for more easy tips to reduce food waste!

Ceviche for Beginners: Easy Key Lime Scallop Ceviche

noreply@blogger.com (Alejandra Ramos) — Thu, 18 Apr 2013 18:33:00 +0000

There was a time when I was terrified of ceviche.

A bowl of raw fish?! Cooked without heat??

I remember feeling suspicious about the whole thing.

I've never really been a fan of things that are too raw. Even today. I tend to stay away from very rare steak, only eat the cooked edges of seared tuna, and generally prefer complicated trendy Americanized rolls over more aggressively raw slices of bare sushi. Plates of tartare and carpaccio get pushed in my husband's direction. And while I'm ok with raw egg yolks when they disappear into a chocolate pudding, pasta carbonara, or mayonnaise, I prefer to not see bright yellow oozing all over my breakfast plate.

But the ceviche made regular appearances at the Latin restaurants we frequented growing up, and it wasn't long before I'd braved a bite, then two, and then entire plates of it.

Fresh, bright with citrus and herbs, and just a bit of heat from chile peppers. It was fish, but not fishy. Raw, but tasted somehow, magically, cooked.

It was an ideal summer choice, served alongside crispy tortillas or salty plantain chips.

And the truth is that as far as quick cooking methods, ceviche is about as easy and no-fuss as you can get. At its most simple, it's simply good seafood or fish tossed with lime or lemon juice.

That's seriously it!

Then you can add herbs, spices, sliced chiles, diced fruit, nuts or vegetables...really just about anything but the base is simple.

This recipe only calls for 4 required ingredients (not counting salt & pepper), and the flavor is incredible. I love these rolled up into warm tortillas for easy ceviche tacos (add some diced avocado for creaminess) or even served with tortilla chips like a kind of entree salsa.

As far as raw seafood is concerned, scallops are one of the safest things you can eat. Tiny bay scallops are in season right now and require no prep, but you can also use large sea scallops and just dice them up.

And key lime juice is particularly special with a brighter and slightly sweeter flavor than regular limes. I juiced my own, but you can buy fresh bottled key lime juice at many grocery stores. Or just use regular limes.

Have you ever tried ceviche? Would you make it at home?

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Easy Key Lime Scallop Ceviche Recipe
Serves 4

Ingredients
1 pound fresh bay scallops, rinsed under cold water
3/4 cup fresh key lime juice (from about 15 key limes, or use regular fresh lime juice)
1-2 jalapenos, seeds removed and very thinly sliced (I used one red and one green for color)
1/4 cup minced chives (substitute finely minced red onion or scallions)
Kosher salt and black pepper

Optional garnishes: chopped cilantro leaves, diced avocado, tortilla or plantain chips, for serving

Directions
Place bay scallops in a large non-reactive bowl (such as glass) and pour in the key lime juice. Add the sliced peppers, and chives. Season with salt and pepper, and toss to coat well. Cover with plastic. Place in fridge for at least 30 minutes, tossing occasionally, and not longer than 3 hours.

Serve cold garnished with cilantro, and with tortillas, plantain chips, or chips on the side.