Tag Archives: entertaining

cookies1cookies 4cookies 3cookies2

▼▼▼▼

These gooey triple chocolate brownie-like cookies are sure to satisfy any chocolate lovers craving! They have sort of a merengue-like consistency outside, and a creamy chocolate center inside. Containing only seven ingredients total, they are super simple to make, and are healthy too (about as healthy as a cookie can get). These are flourless (so gluten-free), and contain cacao nibs which add an extra chocolate crunch when you bite. The recipe is adapted from Bon Appetit, in which I substituted Cacao powder for cocoa, Pink Himalayan Salt for regular, and they came out perfectly. Bake these for your lover for Valentine’s Day and keep them coming back for more…

Ingredients:

-3 cups gluten-free powdered sugar
-¾ cup Cacao Powder
-1 teaspoon Himalayan Pink Salt
-2 large egg whites
-1 large egg
-4 oz. bittersweet chocolate, chopped
-3 tablespoons cacao nibs

Instructions
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
***Do Ahead:
Cookies can be baked 3 days ahead. Store airtight at room temperature.

Tagged , , , , , , , , , , , ,

Herbed Yogurt Dip

dip1 dip2 dip3 dip4 dip6
dip7

dip 8

▼▼▼▼

If you’re like me, mayo may scare you a little. And by a little, I mean terrify. Im not talking about the hand-crafted, delicious, garlicy spread better known as “aioli.” I m talking about that heavy, blue-labeled tub, filled with a slightly yellow, gelatinous substance attached to the slogan “Bring out the Hellmans, bring out the best.” I know I may sound like a sandwhich nazi, being the proponent of a mostly gluten-free diet, and mayo slanderer. But, I know there are a few anti-mayo rebels out there reading this who may appreciate what I am about to say. IT IS POSSIBLE TO CREATE RANCH DIP WITHOUT MAYO. There. I said it. Most decadent dip’s main ingredient is mayo, which is why spinach-artichoke, and any type of ranch dip, come with the heavy junk food stigma…pun intended. The recipe that follows is a thick, herby, creamy, dipping sauce worthy of the ranch genre, but conatins no mayo. how do I do this you ask?? One word…yogurt. Yogurt is the perfect substitute for mayo, yielding a tangy, equally as creamy dip, worthy of the football appetizer table. Yogurt has way less fat, and includes naturally occuring probiotics which keep your stomach healthy and happy. Mayo lovers and rebels alike, who are still reading this post, I challenge you to try this recipe. You won’t be dissapointed.

*Also great on baked potatoes
** Thin down with vinegar and oil for a salad dressing
***Add jalapenos & cilantro, blend with an immersion blender for spicy ranch dressing.

Ingredients:

Greek Yogurt-2 cups
Basil-1 1/2 tbs chopped
Dill-1 1/2 tbsp chopped
Chives-1 1/2 tbsp chopped
Garlic-6 toes minced
Shallot-1 tbsp minced
Lemon-1 tbsp juice
Soy-2 tsp
Salt-1 tsp
Pepper-1 tsp

Method:

Wash herbs thoroughly, dry well. Peel and mince both garlic and shallot. Add garlic to a small bowl, and sprinkle with 1/2 tsp of salt. Using the back of a spoon, rub salt into garlic until it forms a paste. In a large container add garlic paste and shallot to yogurt, mix well. Finely chop all herbs and incorporate into mixture. Add remaining salt, pepper lemon juice and soy to the bowl. Mix well and let sit in fridge overnight. Serve with crudites, I like roasted baby potatoes, cucumber, and French radishes.

Tagged , , , , , , , , , , , , , , , , , ,

French 76

IMG_6653IMG_6700IMG_6711IMG_6730IMG_6740IMG_6786IMG_6757

▼▼▼▼

Another classic cocktail originating at Harry’s in Paris, a French 75 packs some punch. Named after a the 75 mm field gun, a traditional French 75 consists of gin, champagne, simple syrup, and lemon. I decided to reinvent the drink infusing fresh summer peaches that have been reduced into a simple syrup. The result is a sweet rendition of an old favorite, reminiscent of a bellini, and perfect for summer entertaining.

Ingredients:

Gin-3 tbsp
Champagne-1/3 cup
Fresh Squeezed Lemon Juice-2 tbsp
Lemon-for zest
Sugar-1 cup
Fresh Peaches-3
Ice-1cup
*Yield: 2 drinks
**You will need a zester for this recipe

Directions:

Do ahead-Combine sugar, water and peaches in a saucepan. Bring to a boil, reduce to simmer. Cook for 20 minutes, slowly stirring and breaking down the peaches with a whisk. Once pots contents are fragrant and syrupy, strain and conserve liquid. Put in fridge to chill. Squeeze lemon juice, chill also.

Zest lemon into long thin strands with zester. In a shaker combine ice, gin, lemon juice, and 1 tbsp peach simple syrup. Shake well…like for a really long time. 2 minutes should do it. Pour shaken liquid into two champagne flutes. Top with champagne and garnish with lemon twist.

Tagged , , , , , , , , ,
%d bloggers like this: