Epicurean Mom

Coconut Curry Shrimp

2012-07-06T12:41:00.000-07:00

I love love love coconut! It adds a creamy dreamy pizzazz to all my Thai inspired dishes. There can never be enough coconut in my world! For the rice be sure to use coconut milk instead of water. It really takes it up a notch! Starting to see the coconut obsession yet??

These are the kind of recipes I get really excited about--simple, but not boring!

Seafood and coconut are a match made in heaven. I recently posted a similar thai coconut salmon, that received a lot of comments about the interesting combination of coconut and fish. Really, it's that good!

Unlike my salmon recipe, with this recipe I added fresh chopped ginger. Don't skimp. Want to add more ginger? Go for it! There's no such thing as too much in my book.

Coconut Curry Shrimp

Recipe created by Epicurean Mom

Serves 4

Ingredients:

2 lbs shrimp, peeled and devined

2 tablespoon olive oil

1 small shallot, minced

2 teaspoons fresh ginger, peeled and minced

2 teaspoon fresh garlic, minced finely

1 1/2 can *lite* coconut milk

2 teaspoons red curry paste

1 medium lime, juiced

2 teaspoons honey

Salt and pepper to taste

1 teaspoon parsley, plus more for garnish

1/4 cup green onion, chopped for garnish

Prepared jasmine rice, cooked with coconut milk

Preparation:

Heat olive oil in a medium skillet over medium heat. Add the minced shallot and cook until translucent, about 2-3 minutes. Add the ginger and garlic to the skillet, cooking until fragrant, 1 minute.

Pour in the coconut milk and red curry paste, stirring well. Lower heat to medium-low and bring to a slow boil. Turn heat to low and simmer until slightly thickened, around 7-10 minutes. Add the lime, honey and parsley. Season with salt and pepper. Take off heat.

In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Add the shrimp cooking until pink and firm, about 2 minutes per side.

Scoop rice onto serving plates, spoon shrimp over rice. Garnish with parsley and green onions. Serve!

Mango-Raspberry Sangria

2012-06-18T12:55:00.000-07:00

I'm extremely thrilled to be posting for Good Life {Eats} today! I'm sharing one of my favorite cocktails that highlights how tasty summer really is! There's nothing better then sipping on a nice cold cocktail on a hot summer day.

When hosting a party, it's easy to overextend yourself and make the foods fresh the day of. I'm one of those people. Detailing the party until the time the guests arrive, which leaves me still in my p.j's and scrambling to get myself decent. That's the beauty of Sangria. No bartender needed, no shaking of the cocktail shakers; just toss and mix the ingredients the night before.

To see the full post and the recipe head on over to Katie's blog, Good Life {Eats}!

Blogher Food Conference and a Tree Top Orchard Tour

2012-06-12T22:07:00.002-07:00

(Roni from Green Lite Bites, yours truly :) and Heather from The Diet P.I.)

Whew!

What a busy, wonderful and tiring week! I hope all my loyal readers haven't felt too neglected. Last Thursday I hopped on a flight and headed for the Blogher Food '12 in Seattle, Washington. It was amazing! I met wonderful people, put faces to my blogging buddies and made amazing relationships! This was my first foodie conference, since being a mommy of two young kiddos keeps me pretty busy.

The conference was full of inspirational speakers, lots of vendors, yummy food and wonderful company! In between sessions we spent the days as a tourist and visited all the sites of Seattle. Pike place was our first stop then off to The Pink Door. Unfortunately I wasn't able to take any photos of the conference (due to technical difficulties) but was able to grab a few from some foodie friends. Mostly from Roni, thanks Roni! :)

Lunching at The Pink Door with Kath from Kath Eats Real Food, Heather from The Diet P.I., and Roni from Green Lite Bites...

And dinner at Japonessa Sushi Bar with Danguole from 10th Kitchen, Roni and Annelies...

And caught a glimpse of the Seattle Needle...

After the conference Tree Top Inc. invited Epicurean Mom and 10 other wonderful bloggers to their beautiful orchard for an orchard to table dinner and a nights-stay at the Campbell's Resort.

Campbell's Resort was absolutely spectacular. Sparkly waters, beautiful landscaping and our own little beach...

We learned about the amazing production of tree top's apples and orchards under the beautiful Chelan sky. Luckily I figured out my camera's technical issues to shoot this sensational day!

Baby golden delicious apples and Tree Top's gorgeous gala orchards...

We met with Tree Top's CEO (Tom Stokes) who spoke about the operations of Tree Top, including it takes 20 apples to produce a bottle of apple juice and sustainability is extremely important; even their pallets are sustainable. As well as all plastics used are BPA-free!

(Tree Top CEO Tom Stokes)

After the orchard tour we explored the beautiful Benson Vineyards and enjoyed wine, cheese and other decadent hors d'oeuvres, and ended with a fancy orchard to table dinner. I was one happy gal by the end of this trip!

Meet the bloggers...

(Picky Palate (Jenny), Kevin and Amanda (Amanda), Reluctant Entertainer (Sandy), Food for my Family (Shaina), Kim Sunee, The Healthy Apple (Amie), The Novice Chef (Jessica), The Kitchen Magpie (Karlynn), Mom Start (Louise), Mommie Cooks (Julie))

Grilled Turkey Burgers with Greek Yogurt-Based Sauce

2012-06-08T08:23:00.000-07:00

Barbecuing is one of our family's favorite summertime activities. Just imagine...listening to burgers sizzle while sitting by the pool with the kids splishing and splashing, while you sip on a cold cocktail. It doesn't get much better, does it?

Burgers, hot dogs, ribs and steaks are the usual grilling suspects, but often pack a bunch of unnecessary calories. One option to lighten your burgers is to substitute ground turkey for ground beef.

I would recommend using white turkey meat instead of dark meat. Those dark turkey morsels have more fat and calories. However, the dark meat is higher in iron and will make a juicier burger, so if you are craving that, go for it...but maybe cut back on the sauce and non-vegetable garnishes.

When deciding what toppings to choose, you might consider mayonnaise. But have you heard of substituting Greek yogurt instead? I think Greek yogurt is...dare I say it...a better contender to sauce that burger! It's full of protein, comes in a non-fat version, is just as delicious as mayo (if not more), and is so easy to adapt to your family's favorite flavors.

I've created lots of yummy sauces based on Greek yogurt: smoky, chipotle-based dressing for a Southwestern quinoa wrap; cucumber-herb tzatziki sauce; and a garlicky sauce I made for chicken shawarma. Any of them would be great on this burger—or try your own combinations. Mayo fans, you will not miss your favorite condiment when you try this delicious substitute!

Grilled Turkey Burger

Recipe adapted by Epicurean Mom

Yields 4-6 burger patties

Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1.5 lbs lean ground white turkey
2 tablespoons basil, chopped
1 teaspoon Worcester sauce
2 tablespoons bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper

Garnishes:
4 Burger buns
White cheddar cheese
Butter lettuce
Tomato, sliced
Red onion, sliced
Avocado, sliced
Any of the sauce recipes mentioned above

Preparation:
Heat olive oil in a medium skillet over medium/medium-low heat and add the sliced onions, cook until soft and translucent, about five to seven minutes. Add the garlic and cook, stirring continuously, until fragrant, about one minute. Set aside to cool completely.

Preheat grill on medium heat. Combine cooled onion mixture, ground turkey, basil, Worcester, bread crumbs, salt and pepper, and stir until well combined. Form four patties and set aside until ready to use.

Turn grill to high heat, and clean and oil grill. Place patties on hottest part of grill, and sear on both sides for about two minutes. Move patties to coolest part of grill (turn heat down if needed) and cook an additional 5 minutes on each side, until cooked through.

Assemble the turkey burgers with garnishes and slather sauce over the buns. Serve!

This post is part of the BlogHer Light & Fresh Summer Grilling series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Michelob ULTRA Light Cider and BlogHer.

Kahlua Oreo Milkshake {Adult Milkshake}

2012-06-02T22:07:00.000-07:00

Milkshakes, lovely milkshakes! Do you love them as much as I do?? I thought this sweet dream up while having a mommy playdate/happy hour. It was a 'grueling' 80 degrees (yes, we are pansies here in Santa Barbara!) and we were sipping on cold white wine. White wine is my favorite summer drink but it didn't seem to quench my summer thirst.

I needed something colder, something more satisfying....

And something more chocolaty!

I made this milkshake a little less heavy by using almond non-dairy ice cream and reduced fat oreo cookies. Hubby said this was one of the most decadent drinks he's had... I would have to agree! It was delicious!!

It's also very easy to adapt for your little ones. Omit the alcohol and add 1/2 cup almond milk. They will love it!

Kahlua Oreo Milkshake

Recipe created by Epicurean Mom

Yields 4-servings

Ingredients:

4 cups almond non-dairy ice cream

5 reduced fat oreos

1/2 large banana

1/3 cup kahlua

1/4 cup bailey's irish cream

1/4 cup crushed oreos, for garnish

Preparation:

Combine all ingredients in a blender, blend until smooth. Pour into a freezer safe container, cover and chill until slightly stiff, about 1 hour. Serve and garnish with crushed oreos.

Amaretto Apple Streusel Cupcakes

2012-05-29T23:13:00.000-07:00

Our darling sweet Lo turned 2!

It's amazing how fast these precious moments fly by. It feels like yesterday she was a newborn and just fit into our hands...

This Memorial Day was spent not only celebrating our country's heroes, but also celebrating the birth of our sweet angel. Lola's favorite food is cinnamon rolls, and it was only fitting to make a special birthday variation of this delicious treat!

Amaretto was the secret ingredient in these cupcakes and definitely kicked it up a notch--ok, a big notch! It lends a sweet, nutty, irresistible almond flavor. Similar to a bear claw; one of my favorite breakfast pastries! Although these cupcakes have a melt-in-your-mouth sugar glaze drizzled over the tops...heavenly!

I had one very happy birthday girl!

Amaretto Apple Streusel Cupcakes

Recipe adapted from Cooking Light

Yields 12 servings

Ingredients

For Cupcakes:

Cooking spray

1 1/2 cups all purpose-flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

3/4 cup granulated sugar

1/4 cup (2 ounces) low fat cream cheese, softened

1/4 cup butter, softened

2 tablespoons amaretto, almond flavor liqueur

1 teaspoon vanilla extract

1 large egg

1/2 reduced-fat sour cream

1/4 cup 2% reduced fat milk

3/4 cup finely chopped gala apple

1 tablespoon all-purpose flour

Streuesel:

2 tablespoons all-purpose flour

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter, chilled

2 tablespoons sliced almonds

Glaze:

1 cup powdered sugar

4 teaspoons 2% reduced-fat milk

Preparation

Preheat oven to 350 degrees. Place muffin liners in 12 muffin tin, coat with cooking spray.

Spoon 1 1/2 cups flour in a dry measuring cup, level with a knife. In a medium bowl combine flour, baking powder, salt, and baking soda, stirring with a whisk. Set aside.

Combine sugar, cream cheese, and 1/4 cup butter in the bowl of a standing mixer. Beat on high until well blended. Add amaretto, vanilla and egg to sugar mixture, beat on medium speed until well blended.

Combine sour cream and 1/4 cup reduced fat milk in a small bowl, whisk until well blended, set aside. Combine apple and 1 tablespoon flour in a separate bowl, toss well and set aside.

Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with flour mixture. Beat until just combined. Fold in apple mixture. Divide batter evenly between cups.

To prepare streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives (or the way I do it...you hands) until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over the top of the cupcakes.

Bake at 350 degrees for 25-27 minutes or until a wooden pick inserted in the middle comes out clean. Cool in the pan for 15 minutes, and remove.

To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bow, stirring with a whisk. Drizzle glaze over cupcakes.

Summer Cucumber Salad

2012-05-24T23:14:00.000-07:00

A healthy and light veggie salad is perfect for beautiful summer weather. Santa Barbara has been sunny, slightly breezy and glorious in the mid 70's this past week. Perfect for trips to our exquisite SB harbor! Life doesn't get much better...

(photo via Instagram)

Heavy foods and gorgeous weather don't seem to compliment each other. The beauty of this salad is that it's colorful, refreshing and dainty; plus it's adorned with cute edible flowers. It's no secret my girls are rather picky eaters. Although what kid could resist a colorful salad garnished with elegant flowers? Definitely not mine.

After seeing Marla's (Family Fresh Cooking) edible flower popsicles, I knew I had to incorporate edible flowers into my girls foods. They happily ate the veggies and flowers! Brilliant!

Fresh veggies, crunchy slivered almonds and a light vinaigrette make this salad completely irresistible! Memorial Day weekend is right around the corner; bookmark this recipe, your friends will thank you! We certainly have, especially since it's Lo's birthday!

Happy 2nd Birthday Lo!

Summer Cucumber Salad

Serves 4-6

Recipe created by Epicurean Mom

Ingredients

For salad:

2 cucumbers, skin shaved and sliced in 1/2-inch slices

1/2 red bell pepper, chopped in 1-inch pieces

1/2 orange bell pepper, chopped in 1-inch pieces

3 scallions, coarsely chopped

1/3 cup halved Kalamata olives

1/4 cup slivered almonds

Edible flowers *Optional*

For Dressing:

1/4 cup olive oil

1/2 teaspoon garlic, minced

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

1/8 teaspoon dried oregano

Salt and pepper to taste

Preparation:

Combine all dressing ingredients, stir well, set aside.

Place salad ingredients in a medium bowl, pour dressing and toss to coat. Cover and place in the fridge to chill for at least 1 hour and up to 1 day ahead.

Pan Seared Salmon with a Coconut Thai Curry Sauce

2012-05-21T22:11:00.000-07:00

Hubby and I frequent Opal restaurant here in Santa Barbara. When we are able to break free for the night this is where we always decide to dine. Actually, this is where we had our very first date! We still order the same exact meal we ordered that day 4 1/2 years ago; phyllo wrapped prawns in a coconut curry sauce and the lemongrass crusted salmon filet with a Thai curry sauce. This meal is deemed a "local favorite" and for good reason, it's simply amazing!

After my last pregnancy, I developed an unfortunate aversion to seafood. Hubby and I went from eating salmon 5 times per week to zilch! The only salmon dish I could happily eat was from Opal. Although the past few weeks I've been trying to incorporate seafood back into our routine.

This recipe is my version of our favorite salmon dish. It's simple, elegant, and delicious!! The lemongrass loans a flavorful yet not overpowering citrus flavor; and the quinoa adds a nice nutty crunch! I know you will enjoy this yummy meal as much as we did!

Pan Seared Salmon Fillet with a Coconut Thai Curry Sauce

Recipe created by Epicurean Mom

Yields 3 servings

Ingredients:

1 tablespoon lemongrass, finely minced

1/2 teaspoon garlic, chopped

1 1/2 tablespoons butter

1 can coconut milk, about 14 ounces (I used *lite* Thai kitchen)

1 teaspoon red curry paste

1 1/2 teaspoons honey

1 1/2 teaspoons lemon, juiced

1/2 teaspoon salt

Pinch of pepper

1 teaspoon chives, minced

2 1/2 tablespoons olive oil

3-6oz salmon fillets

1 1/2 cups cooked quinoa or basmati rice

Preparation:

Melt butter in a large saute pan over medium-medium/low heat. Add lemongrass and garlic, sauteing until fragrant, about 1 minute. Add the coconut milk and red curry paste, stir until completely dissolved. Add honey, lemon, salt and pepper. Bring to a slow boil, turn down heat and simmer until slightly thickened, about 5-7 minutes. Stir in the chives, cover and set aside.

Preheat 1 1/2 tablespoons olive oil in a large heavy bottomed cast iron skillet or saute pan over medium heat, for 2 minutes. Sprinkle both sides of salmon fillets with salt and pepper, add to heated pan. Turn heat to medium-high heat and cook for 3 minutes. Flip fillets and cook for 5 minutes, until browning, or flakes easily with a fork (cooking time depends on fillet thickness.)

Spoon 1/3 quinoa/rice onto an individual plate. Place one salmon fillet on top and spoon 1/3 of coconut thai sauce over salmon. Repeat with remaining fillets.

Honey Citrus Salad

2012-05-15T20:03:00.000-07:00

Often Lo (2) and I will stroll through the Farmers' Market in the mornings after we get Ky (5) off to school. Lo sits happily in her stroller sampling all the delicious food as I chat and mingle with all the friendly vendors. One of our favorite stands has the most beautiful naval oranges and big red grapefruits! I always scoop up more than I, or the stroller, can carry.

One of my most popular and simplest salads that I make for lunch uses these fresh Farmers' Market ingredients. When we return home, Lo quickly crawls up her high chair and says "Owange, peeeeeeezzzz." I do tend to leave the grapefruit off for her, unless it's a particularly sweet one, or I substitute it for a pomelo, which tends to be less bitter.

The honey adds a sweetness without being too overwhelming and the sprinkle of turbinado sugar adds a nice crunch. If you wish to skip the sugar, the crushed almonds still offers a wonderful crunch.

I usually tend to make a big batch of this salad, which Lo, Ky and I blissfully munch on through out the day. By the end of the day there's usually not a drop left.

Honey Citrus Salad

Recipe Created by Epicurean Mom

Yields 4 servings

Ingredients:

4 naval oranges, peeled and sliced
2 grapefruits, peeled and sliced
1 meyer lemon, juiced
1/2 lime, juiced
1/2 teaspoon honey
Slivered almonds, crushed
Light sprinkle of turbinado sugar *Optional*
Zest of lemon and lime, for garnish

Place orange slices on a serving platter. Top with grapefruit and evenly pour meyer lemon and lime juice over the top. Drizzle the honey over the grapefruit and sprinkle with sugar or almonds. Garnish with lemon and lime zest.

The salad can be made one day ahead. Once assembled, cover and refrigerate until ready to serve.

Grilled Chimichurri Shrimp Recipe

2012-05-11T18:28:00.000-07:00

We just bought a large bag of quinoa and I needed some inspiration to use it up. I recently saw a very enticing chimichurri skirt steak recipe by Sage Recipes that has had my mouth watering for weeks. Emily's chimichurri skirt steak was inspiration enough to run to the store and scoop up some fresh large shrimp! Hubby and I haven't had much seafood lately (an unfortunate aversion due to pregnancy, which was over 3 years ago!) and it was time to get my feet wet again.

Chimichurri is a traditional Argentine sauce. Some folks confuse the two analogous sauces, pesto and chimichurri. Although they are very similar, pesto is a basil based sauce with nuts, oil, garlic and more recently cheese. Chimichurri is a parsley based sauce with garlic, red pepper flakes, vinegar and salt. Both are fantastic and are my favorite sauces to whip up and add to grilled meats or fresh pasta.

I'm known to sometimes overly garnish my foods with this fantastic sauce. I would drink it if I could. Oh wait, I have! Really, it's that good!

My recipe has an added jalapeno kick, although it's easily adaptable. Have fun with it and don't be shy to over garnish! Your taste buds will thank you!

A quick favor...Circle of Moms is having Mom Foodie Blog Awards, and I'm nominated! If you would take a second and just click the "vote" button next to my blog name. No need to sign up or create an account, just a click! I would really appreciate it! You can vote once every 24 hours :)

Thank you so much!

http://www.circleofmoms.com/top25/Top-25-Foodie-Moms-2012?trk=t25_Top-25-Foodie-Moms-2012

To all those hard working mommas out there...

HAPPY MOTHER'S DAY! You deserve this special day!

Grilled Chimichurri Shrimp

Recipe created by Epicurean Mom

Serves 4

Ingredients:

1 bunch flat leaf parsley, rinsed

5 garlic cloves

1 jalapeno, seeded and coarsely chopped

2 tablespoons fresh basil, coarsely chopped

1 1/2 tablespoons fresh thyme, coarsely chopped

1/3 cup fresh oregano, coarsely chopped

1 lime, juiced

3/4 cup olive oil

1/4 cup red wine vinegar

1/4 teaspoon red pepper flakes

salt and pepper to taste

1lb shrimp, peeled and devined

Creme fraiche, for garnish *Optional*

Cooked quinoa

Preparation:

Place prepared shrimp in a bowl or ziplock bag, set aside.

Pour all ingredients, except shrimp and creme fraiche, in a food processor. Blend until well combined. Spoon 3/4 of chimichurri into shrimp bowl, cover and refrigerate for at least 3 hours. I recommend marinating overnight. Spoon remaining 1/4 of mixture into a small bowl, cover and refrigerate until ready to use.

Preheat the grill on medium heat. Skewer the shrimp or place directly on grill. Grill until outside is pink, about 4-6 minutes., depending on shrimp size.

Plate quinoa, top with shrimp and drizzle with creme fraiche.

Raspberry Granita

2012-05-07T13:22:00.000-07:00

Granita, originating in Sicily, is found all over Italy. It's a cinch to make and really, there isn't a wrong way to make it! In Italy, you will find a crystallized granita in the west to a smooth almost, sorbet-like, granita in the east. It seems to differ between each city. I really enjoy both textures, although I made this recipe a little smoother.

The key to granita is a little patience and a lot of scraping. As the raspberry mixture is chilling, scrape the outer edges of the pan every 45 minutes. No ice cream maker needed!

This is a wonderful recipe to make with your little ones. Ky (5) loved watching the crystals form and helping me scrape them up. Once it was finally finished (which took A LOT of patience for the girls, who wanted to eat it each time it was taken out of the freezer) they quickly devoured this fun treat and promptly demanded more.

I'm thinking a refreshing green tea or lavender water granita is soon to come!

Raspberry Granita

Recipe created by Epicurean Mom

Serves 4

Ingredients:

4 cups fresh raspberries, rinsed

1 cup water

1/2 cup sugar

2 teaspoons fresh lemon juice

Preparation:

In a small saucepan over medium heat, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Take off heat and let cool in the fridge for 30-45 minutes, or until cool to the touch.

Blend raspberries in a blender, until smooth. Run raspberry puree through a sieve into a medium bowl; or skip this step if you prefer the seeds. Add the cooled sugared water and lemon juice, stir well. Pour raspberry mixture into a shallow pan and place in the freezer for 1 hour. Remove and scrape the crystallized raspberry puree from the sides of the pan. Return to the freezer. Repeat this process every 30-45 minutes, until completely frozen, about 4 hours. Fluff flakes with a fork, and serve immediately or store in an airtight freezable container and fluff before serving.

White Bean and Kale Soup

2012-05-02T22:45:00.000-07:00

Kale. Lovely Kale!

Besides being incredibly delicious, these healthy curly leafs contain a chemical called, sulforaphane, that has potent anti-cancer properties! Awesome, right?? Makes you want to eat loads more! Sulforaphane is more potent when eaten raw, and when kale leaves grow larger some varieties can be rather strong to eat raw. If this is the case, I would recommend using baby kale available at some health food or grocery stores.

Speaking of fighting cancer, I wanted to introduce my readers to a very courageous and inspiring woman, Heather Von St James, who began fighting cancer over 6 years ago and is now cancer free! I was incredibly touched when I heard her story and just love her remarkable and encouraging blog, found here!

Ready for another interesting raw kale fact? Kale freezes well and tastes sweeter and more flavorful once chilled! I usually give my kale an ice bath before tossing in a salad.

I think I can voice for pretty much everyone that soups are a universal household staple. Warm, hearty, usually healthy and great for leftovers! One downside? Canned foods are found in most recipes. I do know sometimes it's hard to completely cut-out canned foods, but I like to avoid it when possible. Plus it's so easy to plump up those hard dried beans in a snap, well, almost a snap! Simply place rinsed beans in a pot, cover with water, leaving about 2-in of water above them. Bring to a boil and take off heat. Let sit for 1 1/2 hours, drain and rinse. Easy and far more healthful then canned!

The fresh beans add such a rich texture and taste to this soup!

*Don't forget to enter my Shabby Apple Giveaway for a free $75.00 Gift Card!*

Enter here: http://www.epicureanmom.com/2012/04/shabby-apple-giveaway-75-gift-card.html

White Bean and Kale Soup

Recipe created by Epicurean Mom

Yields 7-8 servings

Ingredients:

2 cups dried cannellini beans, rinsed well (white kidney beans)

1 1/2 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh garlic, chopped

5 cups vegetable broth

2 1/2 cups water

1 bay leaf

1 tablespoon thyme, minced

1 1/2 cups carrot, diced

1 1/2 cups celery, coarsely chopped

8 cups kale, coarsely chopped

3 small yukon gold potatoes, washed and diced (leave skin on)

1/3 cup strawberry tomatoes, quartered (any kind of small tomatoes will work)

1/3 cup shaved parmesan cheese, for garnish

Salt and pepper to taste

Preparation:

Place rinsed kidney beans in a medium pot. Cover them with water until they are completely submerged, leaving 2-inches of water above them. Place over medium-medium high heat, stirring occasionally, until boiling. Take off heat and let sit uncovered for 1 1/2 hours. Drain and rinse well. Set the beans aside.

In a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. Add the onions and cook until softened, about 4-5 minutes. Add all ingredients, except for diced potatoes. Cook, stirring occasionally, for 20 minutes. Add the potatoes and continue to cook for another 30-35 minutes, until potatoes are soft when pierced with a fork. Season with salt and pepper, I also add a sprinkle of Trader Joe's 21 seasoning salute (I love this seasoning!)

Spoon into serving bowls and garnish with shaved parmesan cheese.

SuperSeed Green Salad with Honey Lemon Vinaigrette

2012-04-27T22:39:00.000-07:00

Hubby and I try to eat salad dinners at least 5 days a week. They are healthy, delicious and so easy! Plus, you can save yourself hundreds of calories by making your own dressings. A simple vinaigrette only needs a few ingredients and has endless variations. Far more healthy then using store bought, or just squeeze a little lemon juice over the greens for an even lighter version.

We usually try to incorporate superfoods' into our daily diets. It's easy to whip up a veggie smoothie, enriched with superfoods' or seeds. Although it seems we forget how easy these teeny tiny and powerful seeds are able to be incorporated into everyday foods.

With this salad I decided to step it up a notch (in the health department) and combine all the super seeds. I've eaten tons of salads with nuts but none that was chalk full of SuperSeeds!

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Enter here: http://www.epicureanmom.com/2012/04/shabby-apple-giveaway-75-gift-card.html

Super Seed Green Salad with Honey Lemon Vinaigrette

Yields 4-6 servings

Recipe Created by Epicurean Mom

For Honey Lemon Vinaigrette

Ingredients:

1/3 cup olive oil

1 1/2 teaspoons white wine vinegar

1/4 cup fresh squeezed lemon juice, strained

1 tablespoon honey+ 1 teaspoon

1/4 teaspoon garlic

1 teaspoon dijon mustard

1/4 teaspoon salt

Preparation:

Combine all ingredients in a dressing shaker, or a container with a lid. Shake until well incorporated. Store in the fridge until ready to use.

For Salad

Ingredients:

6 cups baby romaine lettuce

3 tablespoons chia seeds

2 tablespoons flax seeds

3 tablespoons sunflower seeds

2 tablespoons roasted pepitas (pumpkin seeds)

1 avocado, sliced

1/2 cup cherry tomatoes, sliced

salt and pepper to taste

Assembly

Place the baby greens into a salad bowl/bowl. Drizzle honey lemon vinaigrette over the top, toss lightly. Garnish with avocado and cherry tomatoes and salt and pepper to taste.

Shabby Apple Giveaway {$75 Gift Card!}

2012-04-26T22:29:00.000-07:00

We all know how important health is. 90% of my posts are healthy, wholesome, real foods. With health comes fitness. I don't know about you, but I live in my workout clothes. Being a busy mommy of 2 girls, I find it's the easiest and most comfortable daily wear. I even find myself slipping into them even on a non-workout day!

Luckily, Shabby Apple has seen the need for affordable and adorable fitness clothes and stylish fashion for women and kids!

They have found a niche that hasn't yet been fulfilled...comfortable, flirty, stylish clothes that can be worn at the office, on a date or day to day! Sounds awesome, right??

As Shabby Apple say themselves, "Shabby Apple is a fashion company for women, by women, and of women."

Now you can look stylish and be comfortable!

Best of all, Shabby Apple has kindly offered a $75 gift certificate to one of my readers!!

*Giveaway is Closed*

How to Enter

Required Entry: Visit Shabby Apple's website and leave a comment (on this post) of your favorite item.

This required entry must be done, otherwise the extra entries do not count.

Extra Entries:

1. Follow Shabby Apple on Facebook

2. Follow Epicurean Mom on Facebook and share this giveaway: Come enter to #win a $75 Gift Card from @Shabbyapple and @EpicureanMom #Giveaway.

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Blood Orange Sangria Recipe

2012-04-17T22:47:00.000-07:00

Here in So Cal the weather has been more then inviting the past few days. Gorgeous clear skies, beautiful mid 70's and a gentle breeze to help cool you off. After the gloomy rainy days we've been having this is the type of weather to help ring in the soon-to-be summer days! A wonderful citrusy sangria in hand doesn't hurt to help cool you down.

This past weekend my girls helped me find the most perfect blood oranges at the Farmers' Market. They were juicy, red stained and so sweet! I just love to break open a ripe blood orange to see the vibrant crimson color inside, don't you??

All my sangria recipes differ with optional fruits, bubbly and alcohol substitutes. Since I'm not a huge brandy fan, I opted out of using it in this recipe and subbed it for triple sec. Lime and blood orange compliment each other beautifully, so it was only natural to add the two together, right?! Right!

Memo: Enjoy this citrus wine on a beautiful sunny day, full of bbq'ing fun!

Most importantly, do not forget to invite yours truly!

Blood Orange Sangria
Yields 7 servings
Recipe Created by Epicurean Mom

Ingredients:

2 blood oranges, juiced

1 lime, juiced

2 blood oranges, sliced thinly

1 lime, sliced thinly

1 tablespoon sugar

1 bottle of red wine, I used a cabernet

2 tablespoons triple sec

1 teaspoon mint, minced

3 cups blood orange sparkling juice

Blackberries and minced mint for garnish

Preparation:

Combine all the ingredients (except for the garnish and the sparkling juice) together in a large jug. Stir well and place in the fridge overnight.

When ready to serve pour the sparkling juice in the jug and pour into individual cups. Garnish with mint and blackberries.

Healthy Chicken Salad Sandwich Recipe

2012-04-11T22:39:00.001-07:00

Chicken Salad sandwiches would have to be one of my favorite classic sammies. Although when you order from a deli they seem to lose sight that not every single person likes their sandwiches weighted down with tons of mayo. Don't get me wrong, I like mayo as a condiment (see my cream cheese deviled eggs) just not when my sandwiches are drowning.

Even if one likes the creamy condiment, it is still loaded with unnecessary fat and calories. A good way to cut on those extra calories is to substitute mayo for non-fat greek yogurt. I promise you will never know it's a greek yogurt based sandwich. I received rave reviews for my southwestern quinoa wrap that also had a yogurt based dressing.

Some of my other favorite chicken salad additions are avocado, bacon, fennel, mango, cranberries, raisins, cheese, grapes and apple among many others.

What are yours?

Chicken Salad Sandwich

Yields 5-6 sandwiches

Recipe Created by Epicurean Mom

Ingredients:

2 cups shredded chicken, I used rotisserie chicken

1/3 cup non-fat greek yogurt, I used 0% fage

1/4 cup reduced fat mayo

1/2 cup shredded carrot

1/3 cup sugar snap peas, shelled

1/4 cup chopped green onions

3-4 stalks asparagus, rinsed well and shaved

1/3 cup chopped red onion

2 stalks celery, coarsely chopped

1/4 cup coarsely chopped sliced almonds

Salt and pepper to taste

Baby arugula or any other greens (optional)

Sliced whole wheat bread

Preparation:

Combine all ingredients, except greens, in a medium bowl. Stir until thoroughly combined.

Spread greens over the top of the bread, top with chicken salad and cover with another slice of bread. Cut in half and serve.

Cream Cheese Deviled Eggs

2012-04-06T22:19:00.000-07:00

Happy 'almost' Easter!!

Do you need a last minute Easter appetizer?? Well, look no further!

Yes, most of us have had the creamy dreamy egg appetizers that are deviled eggs! To me they are heaven! I adore every last bite of these savory egg cups. I've had so many different variations, and am never too impressed. Usually they lack flavor and attitude. I do like traditional deviled eggs but everyone likes a little pizazz right every now and then, right?!

Surely we all love food that is not particularly low fat. Healthy foods are usually the first foods I gravitate to, but these deviled eggs are definitely my weak spot. I find adding a little (or a lot!) of cream cheese really kicks them up a notch! You can make them extra fancy by piping the yolk into the centers and garnishing them with sliced chives and avocado. Some of my other favorite garnishes are sun dried tomatoes, tomato, bacon, red bell peppers, or even sauteed mushrooms. Although the list is really endless!

I hope everyone has a very happy and safe Easter!!

Deviled Eggs

Recipe Created by Epicurean Mom

Yields 24 deviled eggs

Ingredients:

12 eggs, hard boiled, peeled and sliced length wise

1/3 cup mayo, plus 1 tablespoon

1 teaspoon white wine vinegar

2 teaspoons dijon

1 ounce cream cheese

salt to taste

paprika, for garnish

avocado slices, for garnish

chive slices, for garnish

Preparation:

Carefully place the hard boiled egg yolks in a medium bowl and the hard boiled egg whites on a large plate/platter. In a medium bowl mash the yolks until mealy. Add the mayo, white wine vinegar, dijon, salt and cream cheese. Mix until thoroughly blended.

Pipe (or spoon) the yolk mixture into the egg white halves. If piping, I used 1M tip but any tip works great. Sprinkle with paprika and top with avocado and chive slices.

Serve immediately or store until ready to serve.

Sun Dried Tomato and Balsamic Tapenade

2012-03-30T22:28:00.001-07:00

I don't know about you, but I just love a great tapenade! Olive? Sun dried tomato? Artichoke? Garlic? Yes please!

Tapenade is an appetizer that is mainly based on pureed olives but can also consist of many other veggies. My favorite being sun dried tomatoes! It's usually served as an appetizer with bread or crackers.

iphone picture

(Afternoon tea with the ladies)

My girlfriends and I frequent the Biltmore in Santa Barbara. Either for a mommys' night out, mommys' massages or for an afternoon tea. We love to spend our time at the luxurious Four Seasons. Maybe a stay-cation is in order?! Especially with my broken foot (see above.)

With every meal they serve the most decadent tapenade!

Honestly, they serve one of my favorite bread spreads ever. I sometimes lunch there just for the tasty spread! I, of course, had to have the recipe! Luckily the Executive Chef (Alessandro Cartumini) is extremely generous and kindly offered the recipe to me.

Thank you Alessandro for sharing this wonderful recipe with me and my readers!

Sun Dried Tomato and Balsamic Tapenade
Yields around 2 cups
Recipe adapted by Alessandro Cartumini from the Four Seasons Biltmore

Ingredients:
1/2 lb sun dried tomatoes in oil, drained
1/2 lb plum tomatoes in juice, drained
1 tablespoon garlic, roasted
1 tablespoon shallot, roasted
1/2 cup olive oil + more for drizzling
11 ounces dark balsamic vinegar (some may not like this much vinegar. I would add just a little and taste test as you go. You can always add more but can't take it away!)

Preparation:
Preheat the oven to 275 degrees. Place the garlic and shallot on a baking sheet, drizzle with olive oil and slow roast until caramelized (browning.)

Pour all ingredients in a food processor, blend until thoroughly combined, about 3 minutes. Serve immediately or store in an airtight container for up to 2 weeks in the fridge.

Strawberry Sorbet {Sorbet Cookies}

2012-03-25T22:21:00.000-07:00

When life gives you sorbet, make sorbet sandwiches!

The last few days Ky (5) has been begging for ice cream. Flavor? Cone? Who cares, says a 5 year old! Let's just say my little sorbet princess was in heaven!

This simple strawberry sorbet has just 4 ingredients and is oh so delightful!

Ky said "Moooom, this is the very best ice cream I've ever had! Can I have another one?" A mom's response... absolutely not! But if you clean the dishes you can have 2 more!

To make this sorbet extra kid-friendly sandwich the sorbet in between two shortbread cookies! What kid could resist a sorbet sandwich?? My girls sure couldn't.

Strawberry Sorbet

Yields 6 ice cream cones

Recipe created by Epicurean Mom

Ingredients:

1/2 cup water

1/2 cup sugar

5 cups strawberries, rinsed and halved

1/3 cup orange juice

Preparation:

Combine the water and sugar (simple syrup) in a small saucepan over medium heat. Bring to a slow boil, stirring constantly. Boil for 1 minute then take off heat and let cool in the fridge.

Pour halved strawberries in the bowl of a blender. Blend until smooth. Place in the fridge.

Once simple syrup and strawberry puree is chilled, combine both in a medium bowl add orange juice and mix well. Pour strawberry mixture into the bowl of an ice cream maker and use according to manufacturer's instructions.

Spoon into a pan, cover and freeze for at least 3 hours.

Serve and enjoy!

Lemon Trifle

2012-03-19T17:27:00.001-07:00

Cherry blossoms are in full bloom and spring is officially here!

Except for the unexpected snowfall we had here in Santa Barbara this weekend...

(Picture courtesy EdHat.com)

I'm all about convenience; aren't we all??

This lemon trifle must be the easiest dessert I've ever made. In total, prep and assembly time = 10 minutes tops! So easy and delicious!

Such a beautiful dessert to grace your spring dessert table/bar.

I decided to make individual trifles, which makes portion control easier!

To make one large one, use a 3-quart serving bowl; Preferably clear to see all the fancy layers.

Lemon Trifle

Yields one 3-quart Trifle or 4 individual trifles

Recipe Adapted from Martha Stewart

Ingredients:

15-20 ladyfinger biscuits (french)

3/4 cup dessert wine, such as cream sherry (for non-alcoholic use lemonade)

2 cups heavy cream

2 tablespoons confectioners' sugar

11/2 cup lemon curd (homemade or store bought), plus more for garnish if needed

2 tablespoons lemon rind, grated for garnish

Preparation:

Place ladyfingers evenly in a rimmed baking sheet. Pour sherry over the tops of the biscuits. Let sit for 5-7 minutes, carefully turning them halfway through soaking.

In a bowl of a standing mixer (or hand mixer) fitted with the whisk attachment, pour the cream and sugar. Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.

Place ladyfingers in the bottom of the bowl/bowls, spoon 3/4 lemon curd (using 3 tablespoons of lemon curd for individual trifles), then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish.

Place trifles in the fridge for 1 hour or overnight before serving.

Baked Blueberry Oatmeal

2012-03-13T17:29:00.000-07:00

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There's nothing like a big bowl of oatmeal to get your day started!

I often cook a big batch for the family in the mornings. Sprinkle it with a few blueberries and a drizzle of agave nectar and we are off to our day.

I've just recently started baking our oatmeal. Have you tried baked oatmeal?

Let me tell you, baked oatmeal is 1,000 times better then the good ole' microwaved kind!

The new craze is to bake them into little oatmeal cakes, makes eating on the run much easier...

Honey, Raspberry and Pistachio Oatmeal Cake

(Picture via Pinterest and Munchin with Munchkin)

Or par-bake to make a creamy oatmeal.

The longer you cook the more cookie like the texture will be become. Today we were fancying creamy steel cut oatmeal. I've become much more of a steel cut oat gal, preferring them to the old fashioned rolled oats. I find they are crunchier, chewier and nuttier.

Baked Blueberry Oatmeal with Berry Compote

Yields 4 servings

Recipe Adapted by Epicurean Mom

For Oatmeal:

1 cup steel cut oats, pre-soaked for 30 min for a shorter cooking time (if desired)

3 cups 2 % milk or water (use milk for a creamier consistency)

2 teaspoons agave nectar

1/4 teaspoon cinnamon

1 pint fresh blueberries

Pinch of salt

Preheat oven to 350 degrees.

Combine all ingredients in a baking dish, stir well. Bake for 15-35 minutes (depending on desired doneness) stirring occasionally for a thinner consistency. Let cool slightly.

For Berry Compote:

2 pints fresh blueberries

2 tablespoons water

1/4 teaspoon pure vanilla extract

1 teaspoon sugar

Combine all ingredients in a medium saucepan over medium heat, stirring constantly. Cook until blueberries are reduced and liquid is syrupy, about 5-7 minutes.

Spoon oatmeal into serving bowls topping with berry compote.

Enjoy!

Cinnamon Apple Quinoa Parfait

2012-03-08T18:06:00.001-08:00

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When I see honey crisp apples at the store, I quietly squeak with excitement. You know, honey crisp are my favorite apples! Most (80%) of honey crisps' in So Cal are produced purely for juicing. Sad, right?? Not now, I found another new breed of apple that became commercially available this year...Lady Alice Apples.

Be still my heart!

These wonderful apples are like a fine wine... they get richer and more robust with age. It's no secret my family are suckers for anything caramelized, especially caramelized fruits! Slow cooking fruits really brings out the natural sweetness and flavors.

Quinoa is usually thought of a savory dish ingredient, although I've been wanting to experiment with the sweeter side of the ancient grain. Since my girls have a hard time eating anything that is relatively healthy, I thought to incorporate quinoa into a healthy yet tasty breakfast treat.

Cinnamon Apple Quinoa Parfait

Yields 4 small parfait cups

Recipe created by Epicurean Mom

For Oat Crumble:

1 cup rolled oats

1 1/2 tablespoons coconut oil, melted

2 teaspoons granulated sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a small bowl. Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.

For Cinnamon Apple Compote:

4-5 apples (preferably lady alice), peeled, cored and coarsely chopped

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoons sugar

1 cup water, or more if necessary

In a medium saucepan over medium heat, combine all ingredients, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely. Cover and refrigerate for at least 1 hour.

For Quinoa:

Cook 1 cup quinoa according to package directions. Once cooked, add 1 1/2 teaspoons cinnamon, mix well. Set aside to cool.

For Yogurt:

2 cups non-fat vanilla, greek yogurt (I used Chobani)

Assembly:

Spoon 1/4 cup yogurt in bottom of glass, 1/4 cup quinoa, 1/4 cup cinnamon apple parfait. Repeat the layering and top with oat crumble. Repeat with remaining glasses.

If making a dessert parfait, top with fresh whipped cream.

Triple Chocolate Crackle Cookies

2012-03-04T23:00:00.000-08:00

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Chocolate, chocolate and more chocolate!

Some days (most days for me) you just need a good chocolate fix. Today was 'one' of those days! This morning the girls and I got our aprons on and got to baking. Of course the girls were my spoon lickers, and the cookies were very enthusiastically taste tested and approved!

My mother-in-law makes the most fantastic crackle cookies every Thanksgiving and Christmas. Moist, chewy and crunchy. The perfect combination for a cookie. I've yet to nab the famous recipe from her, instead I created my own!

My cookies were not quite as crunchy as the family crackles but were deliciously chocolaty and moist!

I hope you enjoy these cookies as much as we did...

and don't forget to serve them out-of-the-oven warm!

Triple Chocolate Crackle Cookies
Recipe created from Epicurean Mom
Yields 24 cookies

Ingredients:
1 1/2 cup all-purpose unbleached flour
1 1/2 teaspoon baking powder
3/4 cup cocoa powder
1/4 teaspoon salt
10 ounces good quality semisweet chocolate, chopped
1 1/4 cup brown sugar, lightly packed
2 eggs
1/4 cup 2% milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 teaspoon pure vanilla extract
12 ounces chocolate chips
2/3 cup confectioners' sugar, for dipping

Preparation:
Preheat oven to 350 degrees.

In a double boiler or in a heat-resistant bowl over boiling water, warm chopped chocolate until completely melted. Take off heat and let cool.

Sift flour, baking powder, cocoa powder and salt in a medium bowl. Set aside.

In a bowl of a standing mixer fitted with the paddle attachment on medium speed, cream the sugar and butter together until well blended and creamy. Turn the speed to low, add the eggs one at a time, mixing well after each addition. Remove bowl from standing mixer, add milk, melted chocolate and vanilla. Slowly incorporate the flour mixture into the wet ingredients, add the chocolate chips and mix well. Cover and refrigerate for about 1 hour. Once chilled, using your hands, roll dough into squat 1.5-inch balls.

Place a sheet of parchment paper on a baking sheet. Pour confectioners' sugar on a large plate, gently roll cookie balls into sugar. Make sure no dark spots peek through sugar. Roll them a second time in sugar and place on parchment lined baking sheet. Space balls 2-inch apart and bake for 7-10 minutes, or until a tooth pick inserted in the middle comes out slightly dirty (be sure not too overcook. They will become too dry.) Serve them warm and with milk, of course!

Micro Green Fruit and Veggie Juice {Purple Juice}

2012-02-29T20:17:00.002-08:00

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I've never been an overly ambitious juicer but have always admired the many that could maintain a juicing lifestyle. One day I will conquer a 24 hour juice fast, for now I like to use it as a supplement.

Since I'm fairly new to juicing, I add a wee bit of agave nectar and that tends to take the earthy edge off of the root vegetables. Also, incorporating some fruits can naturally add some sweetness.

Are you a juicer? I would love to read about your favorite juicing combinations!

My purple juice was a hodgepodge of fruits and veggies. It's amazing how many veggies/fruits go into a glass. 3 apples, 2 pints of blueberries, a 1/2 cup of micro greens, a bundle of chard, a bundle of dandelion greens and 3 beets! Whew!

Juicing is the fastest way to digest all the nutrients from veggies. I eat a lot of veggies but definitely don't take in the recommended 6-8 servings, juicing makes that number much easier!

Micro Green Fruit and Veggie Juice

Recipe created by Epicurean Mom

Yields 2-16 ounce glasses

Ingredients:

3 beets, rinsed and sliced (if necessary)

2 pints fresh blueberries, rinsed

3 apples, sliced (if necessary)

1/2 cup arugula micro greens, rinsed

1 bundle red chard, rinsed

1 bundle dandelion greens, rinsed

A handful of spinach

Preparation:

Process each ingredient in the juicer. Pour into a chilled glass, add agave nectar (if needed) and Enjoy!

White Chocolate Raspberry Mousse Cups

2012-02-26T17:34:00.000-08:00

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I just love little tiny desserts! Less guilt, easy to pop in your mouth to run after a wild 21 month old and perfect for little fingers.

If you are an avid Epicurean Mom reader you know about my tiny dessert obsession...Lemon Blueberry Cheesecake Bars, Berry Cheesecake Hearts, Cherry Pie Pops, Mini Graham Cracker Sables with Raspberry Sauce and Mini Snowflake Macarons.

What's better then mini bite-size desserts? Mini bite-size desserts with edible white chocolate wrappers, of course! No more fussing with peeling the wrapper away.

I call the filling 'mousse', although it's a simple two ingredient cream. I do like traditional mousses but find they can often be too rich with the added eggs or egg yolks. My mousse is a light combination of whipped cream and white chocolate; with an added raspberry surprise.

Wouldn't these look cute on your Easter dessert table? Or for a cute baby shower? Or a sweet 1st birthday? Or for any day! We have a few babies being born in our family this year so these will definitely be gracing the dessert bar.

White Chocolate Raspberry Mousse Cups
Yields 12 mini mousse cups
Recipe created by Epicurean Mom

For White Chocolate Cups:

12 ounces good quality white chocolate, chopped

Line a mini muffin tin with mini liners.

In a double boiler, pour in half the white chocolate, stir until completely melted. Take off heat add the rest of the chocolate. Blend until no white chocolate lumps remain. Set chocolate aside until cool to the touch. Once cooled, spoon a teaspoon of chocolate into each liner. Using a small pastry brush, evenly spread chocolate up the sides and along the bottom. Repeat with remaining liners. Put the chocolate cups in the freezer for 1 hour, to harden. Apply a second chocolate coat to the cups and freeze for 2 hours. Peel the liners away from the chocolate and transfer to the refrigerator, in an airtight container.

For filling:

8 ounces good quality white chocolate, chopped

2 cups whipping cream

1/4 cup raspberry jam

Place white chocolate in a heat-proof bowl. Set aside. In a small saucepan, bring 1/2 cup cream to a slow boil. Once the edges start bubbling, pour over white chocolate. Stir until no lumps remain. Set aside to cool.

In a bowl of a standing mixer fitted with the whisk attachment, beat the remaining cream on med-high speed, until soft peaks form. Fold 1/2 whipped cream into the chocolate, until well combined. Fold in the remaining whipped cream, cover with plastic wrap and chill in the refrigerator for at least 3 hours.

Assembly:

Spoon 1/2 teaspoon raspberry jam into each white chocolate cup. Fit a pastry bag with any desired tip, spoon a dollop of raspberry jam on the side of the bag. Let drip down to form a straight line. Repeat 3 more times, and fill bag with white chocolate mousse. Carefully fill each white chocolate cup with mousse. Set in the freezer for 30 minutes to set. Cups can be stored in the fridge or freezer for up to 4 days.