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Julia Child's Chicken with Herbes de Provence

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The Julia series continues this week with Poulet Saute aux Herbes de Provence, which is sauteed chicken with provencal herbes in a garlicky cream sauce.
 
When I took the first bite of this dish, I quickly blurted out "this is the best chicken I have ever made". And I still believe that to be true. The flavors are unlike anything I have combined before.
 
The chicken is sauteed in butter and olive oil, because..why not? Whole cloves of garlic perfume the casserole and then are roughly smashed, breaking up it's aroma and flavors even more. The herbes introduced are bright yet earthy. A simple sauce is then whisked together to form the most palatable bite you will ever come across-a simple hollondaise, if you will-combining the flavors of the crushed garlic and herbes. Serve with simple potatoes and roasted vegetables and allow the egg-suace to pour over. This is the best sauce you will ever make.
 
 
Method:
 
1) In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
 
 
 
2) Add the chicken and cook until lightly brown on both sides, about 5 minutes.
Add salt and pepper, herbes de provence and garlic.
 
 
 
3) Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork.
As the chicken cooks, baste the chicken with its butter several times.
 
 
 
4) When chicken is done, remove to a plate and keep warm.
Mash the garlic in the casserole with the back of a spoon.
 
 
5) Add the ½c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
(This is the best part!)
 
 
 
6) In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
 
 
 
7) Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
 
 
 
8) Continue to beat the sauce over low heat until it is thick and creamy.
 
9) Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.
 
 
 
Bon Appetit
 
 
 
 
Print Recipe
4.82 from 11 votes

Julia’s Chicken with Herbes de Provence

A classic Julia Child recipe with sauteed chicken in herbes de provence and simple hollondaise sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main
Cuisine: French
Keyword: chicken with herbs de provence
Servings: 4 servings
Calories: 320kcal
Author: Samantha Ferraro

Ingredients

  • 5-6 chicken legs and thighs bone in or out
  • ½ stick of butter
  • 2 teaspoon herbes de provence
  • 3-4 cloves of garlic left whole
  • ½ c white wine + 1Tb
  • 2 egg yolks
  • 1 lemon juiced
  • Salt and pepper to taste
  • Fresh parsley or basil roughly chopped (for garnish)
US Customary - Metric

Instructions

  • In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
  • Add the chicken and cook until lightly brown on both sides, about 5 minutes.
  • Add salt and pepper, herbes de provence and garlic.
  • Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
  • When chicken is done, remove to a plate and keep warm.
  • Mash the garlic in the casserole with the back of a spoon.
  • Add the ½c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
  • In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
  • Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
  • Continue to beat the sauce over low heat until it is thick and creamy.
  • Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

Nutrition

Calories: 320kcal | Carbohydrates: 5g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 246mg | Sodium: 171mg | Potassium: 568mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg
 
Looking for more French recipes? Try my updated version of Julia Child's coq au vin with a glass of Chianti and some good crusty bread.
 
 
 
 
 

Julia Child's Cheese Souffle

· 27 Comments

A step by step guide to making a show stopping Julia Child cheese souffle, with Gruyere and Parmigiano and a touch of spice.

 
Julia Child's Cheese Souffle
 

Welcome to my first installment into the new Little Ferraro Kitchen series, featuring the Queen of the Kitchen, Julia Child. I will be making and blogging 1 recipe of hers per week, preferably on Fridays (so you can cook it over the weekend) with detailed step by step photos and cooking explanations.

As you can see, I have been channeling Julia recently and ever since I received her cookbook Mastering the Art of French Cooking, I have been a tad obsessed.

 
 

Mastering the Art of French Cooking is just as the title dictates. Julia not only offers detailed explanations of the recipe steps, but deeply illustrates the importance cooking techniques, what equipment to use and how and what to look for when buying ingredients. Honestly, this is the cooking Bible!

 
Julia Child's Cheese Souffle
 

As I was making this cheese souffle, I was imagining how Julia was doing it. I put on my apron and thought of her high-pitched, yet intoxicating voice. I carefully beat my eggs to a perfect "white sheen" as she spoke of and made sure to not over beat them. This was the intimidating part, the egg whites. However, Julia did not disappoint and I was met with the perfect white sheen that she specifically illustrated.

 

Called "Souffle Au Fromage" in French is a glorious combination of a simple thickened white sauce paired with a flavorful cheese. Stiffened egg whites are carefully folded in and when this masterpiece is concluded, the most beautiful creation will equate from your oven. A light, puffy burst of salty flavored cheese souffle. The inside of this Souffle Ramekin is delicate and warm and the bottom and sides have crusted together forming a heavenly thick cheese layer.

 

Serves 4 for a 6 cup souffle mold

 
Method:
 

1) Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.

 
Julia Child's Cheese Souffle
 

2) I watched her You Tube video relentlessly and made sure I illustrated the foil-wrap well. This will make sure that your souffle will not spill over and will keep a high mold.

Tear a long enough piece of foil so that it is long enough to wrap around your mold.

 Fold in half lengthwise and butter one side. The buttered side will be the "inside" of the mold.

 
Julia Child's Cheese Souffle
 

 3) Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.

 
Julia Child's Cheese Souffle
 

4) Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.

 
 
Julia Child's Cheese Souffle
 
 

5) Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.

 
Julia Child's Cheese Souffle
 
 

6) Beat in the seasonings, cayenne or paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.

 
Julia Child's Cheese Souffle
 
 

7) Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.

 
Julia Child's Cheese Souffle
 
 

Ah now for the egg whites! This is VERY important..so listen up!

 
8) In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.

8) In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.

 
Julia Child's Cheese Souffle
 
 

Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.

 

9) As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.

 
Julia Child's Cheese Souffle
 
 

10) Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.

 
Julia Child's Cheese Souffle
Julia Child's Cheese Souffle
 
 

11) Stir in all but about 1 Tbl of the grated cheese into the cream mixture.

 
Julia Child's Cheese Souffle
 
 

12) There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.

 

Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover.

 
Julia Child's Cheese Souffle
Julia Child's Cheese Souffle
Julia Child's Cheese Souffle
 
 

13) Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about ¾ high. Tap the mild carefully to even it out and top with remaining Tb of cheese.

 
Julia Child's Cheese Souffle
 
 

14) Place the cheese souffle on middle-back rack of  pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.

Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!

 

15) The cheese souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.

 
 
Julia Child's Cheese Souffle
 

16) To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.

 
 
Julia Child's Cheese Souffle
 
 
 
Bon Appetit!
 
Julia Child's Cheese Souffle
Print Recipe
4.85 from 46 votes

Julia Child’s Cheese Souffle

A step by step guide to making a show stopping Julia Child cheese souffle, with Gruyere and Parmigiano and a touch of spice.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: French
Keyword: cheese souffle, Julia Child souffle
Servings: 4 servings
Calories: 379kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Start by buttering the mold and sprinkling with cheese. I chose to use Parmesan cheese because it grated finer than Gruyere. Preheat oven to 400 degrees.
  • The foil wrap: This will make sure that your souffle will not spill over and will keep a high mold.
  • Tear a long enough piece of foil so that it is long enough to wrap around your mold. Fold in half length-wise and butter one side. The buttered side will be the "inside" of the mold. Wrap the foil around the mold. If your mold has little handles like mine does, cut small slits so the foil can fit. Secure lose top ends with paper clips.
  • Melt the 3Tb of butter in a sauce pan and stir in the flour with a spatula, cooking over medium heat until the butter and flour foam together for about 2 minutes without browning.
  • Remove from heat. When mixture has stopped bubbling, pour in all of the boiling milk at once and beat vigorously with a whisk until well blended.
  • Beat in the paprika, nutmeg and salt and pepper. Return to moderate heat and continue to stir with a whisk for another minute. The mixture will be very thick.
  • Remove from heat, take the egg yolks and beat 1 egg yolk into your white cream mixture one at a time until well incorporated.
  • Now for the egg whites. In a clean, dry mixing bowl, begin to beat your egg whites with a whisk attachment on low speed. You will see that the egg whites will "break up" and begin to have a foamy consistency.
  • As the egg whites are foaming, increase the speed gradually and add cream of tartar and a pinch of salt. Increase the speed to fast and continue to beat for a few more minutes.
  • Do not leave your egg whites! Continue checking them. What you want to see are "traces" on the surface. The egg whites should also have a glossy white sheen and be able to be stiff and firm when holding with a whisk.
  • Once the egg whites are done, don't let them sit for long. Take a large spoonful and stir it into the cream mixture to lighten it.
  • Stir in all but about 1Tbl of the grated cheese into the cream mixture.
  • There is a technique with folding the rest of the egg whites. Take one large spoonful of the egg whites and using your spatula, cut down the middle and draw the spatula under, while scraping the side of the pan and turning the pan with the other hand. Basically, you folding under and to the side.
  • Continue with the rest of the egg whites. Be careful not to over fold. It's OK if there are white streaks leftover. Now your mixture is ready! Carefully pour your mixture into the prepared mold. It should be about ¾ high. Tap the mild carefully to even it out and top with remaining Tb of cheese.
  • Place on middle-back rack of pre-heated 400 degree oven.Once in, immediately turn down to 375 degrees.
  • Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT open the oven door ever during that 30 minutes!
  • The souffle will have puffed up a few inches over the mold and will be a gorgeous golden brown on top. Insert a tester, if it comes out clean, it's done.
  • To serve: Use 2 spoons and lightly puncture the top of the souffle. Don't scoop from the bottom, that will deflate it, just spoon vertically.

Nutrition

Calories: 379kcal | Carbohydrates: 8g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 269mg | Sodium: 328mg | Potassium: 218mg | Sugar: 3g | Vitamin A: 1120IU | Calcium: 446mg | Iron: 0.8mg
 
 

Green Pasta and Ham (Well...Pancetta)

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This is one of those days where simplicity and quick dinners turns into something deliciously surprising. I wasn't even planning on writing about this, but Joe did such a good job, I just had to snap some quick photos.
 
And I have to say, I'm not the only June Cleaver in this kitchen...nope...Joe can throw down some apron-handling, lemon juggling, pasta magic too. And after a long day and late classes, you want something good (and preferrably with carbs),quick, not too heavy and FULL of flavor.
 
Success.
 
So here is what Joey created.
 
Ingredients:
 
½ lb Spinach Pasta (or other)
8 oz Pancetta, chopped2ts
2 garlic cloves, chopped
Few stalks of swiss chard, roughly chopped
Small bunch of asparagus, cut in ½ or ⅓ on a diagnol
1 teaspoon red pepper flakes
½-1c freshly grated Parmigiano
Olive oil for drizzling
Salt and pepper, to taste
 
Method:
 
1) Start by boiling your water and cooking pasta. Reseve 1 cup of pasta water. 
 
2)In a large heated skillet, drizzle about 2tsp of olive oil in pan and cook pancetta until browned.
When done, remove pancetta and set on a seperate plate.
 
3) In same pan, add swiss chard, asparagus, red pepper flakes and salt and pepper.
*Joe likes both the leaves and stems. So strim just the ends of the stem off and chop the stem in small pieces.
*Add more oil if needed.
Cook vegetables for about 5 minutes until they are tender and bright green.
 
4) When vegetables are done, add pancetta back in the pan and lower the heat.
 
5) Grate about ½-1c of freshly grated Parmigiana cheese and add to pan.
 
5) When pasta is done, drain and add pasta directly to pan. Add about ¼ cup of starchy pasta water to pan and wix well. If you think its too dry, add more.
 
What I love about this dish is that everything happens in one pan..how easy is that? Asparagus and chard are earthy and snappy. The pancetta and parmigiana introduced a perfect salty bite. This will deffinitely be our go-to meal on long days.
 
 
 
Enjoy! 

A Bright and Cheerful Feast: Turmeric-Yogurt Marinated Chicken with Saffron Jasmine Rice

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Spring is in the air when I made this dish...or in my mind at least. Not only are the colors insanely vibrant, but so are the flavors.
 
Essences of chili peppers and smoky turmeric meld with creamy yogurt to create an amazing marinade for your favorite main dish. Grilled Meyer lemons pumps up it's own juices and mellows out the fruits tartness. Squeeze the grilled juice over the chicken for the perfect bite.
 
And of course since I didn't feel yellow and cheery enough, I decided to make the perfect accompaniment - Saffron infused jasmine rice...Fancy, huh?
 
 
This was my first time working with both turmeric and saffron- and a successful first time too, thank goodness. The turmeric created a gorgeous deep yellow color that stained the chicken and looked magnificent grilled. The flavor was smokey and bright and paired perfectly with the cumin I added as well.
The saffron was a treat and something I found when I recently re-organized our kitchen cupboards. Score!
 
Turmeric and Yogurt Marinated Chicken: Adapted from here
 
Ingredients:
 
1 Serrano chile, with or without seeds chopped
1 Anaheim chile, with or without seeds, chopped
1-2 boneless, skinless chicken breast cut into 1in chunks
Bunch of parsley, chopped
½ c Plain, Greek yogurt (low-fat or NF) 
2 garlic cloves, coarsely chopped
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
Good drizzle of olive oil
Juice of 1 lemon
2 Meyer lemons, halved for grilling
 
 
Method:
 
1) Cut chicken in cube sized pieces that will fit in skewers. If using wood skewers, make sure to soak them before grilling so they don't burn.
 
2) In a small food processor or blender, add in all the marinading ingredients (except the chicken of course and the grilling lemons). Blend until it forms a very smooth consistency. If it's too thick, add a little more olive oil and/or lemon juice.
 
 
3) Pour yogurt marinate over chicken pieces and let sit for about 30 minutes. You can do this while you prepare the rice.
 
 
4) When ready, skewer the chicken and grill for about 5-8 minutes, or until chicken is done.
 
 
  5) Grill Meyer lemons reserving 1 for your plate and squeezing juice from another over chicken as it cooks.
 
Now for the Saffron Rice:
I have never worked with saffron before, so I wanted to make sure I was doing this correctly. Thankfully, Tori had a great tutorial and perfect Saffron rice recipe that was easy to do and follow. Plus it was Sephardic, perfect!
 
Saffron Infused Jasmine Rice: courtesy of The Shiksa
 
Ingredients:
 
1 c jasmine rice
2 c low-sodium chicken or vegetable broth
½ onion, chopped
2 good pinch of Saffron threads
Salt and pepper to taste
Olive oil for drizzling
 
Method:
 
1) Using a spice mortar, take a good pinch of saffron threads and grind them up until it breaks down and is a powdery consistency.
Then add another pinch of saffron, but don't crush.
Pour ¼ c of warm water over saffron and let steep for a few minutes.
 
 
2) In another pot, sautee your chopped onion in olive oil until it begins to carmelize.
 
 
3) Add jasmine rice to pot and satuee with onion for another minute.
 
 
4) Add saffron mixture and stir well, making sure everything is incorportated well. Season with salt and pepper.
(Sorry, forgot a pic of this step!)
 
5) Add chicken or vegetable stock and bring rice to a boil, then lower to a simmer until rice is done and no fluid is in pot. About 45 minutes.
 
6) When rice is done, fluff with a fork.
 
 
And finally...bring it all together.
 
Isn't this just gorgeous?!
 
 
Enjoy!

Hawaii Eats: Purple Taro with Coconut

· 8 Comments

Happy New Year everyone! I am so blessed to say that I am spending the first few days of 2012 in one of the most beautiful and peaceful places on earth....my home....Kona, Hawaii.
I really want to share with you every move I make, every wave I encounter and every plumeria I smell...so bare with me as I gather my thoughts and attempt to put it all together.
My parents have a beautiful fruitful garden, multiplying with night blooming jasmine, fresh organic lemons, tomatoes, pineapple, passion fruit (AKA lilikoi)...and what we are harvesting today, Purple Taro.
Taro is a hearty starchy plant, where both the root and leaves are edible. The leaves were once used to carry water because there were no bags or baskets available, so the sturdy leaves would do the job of a water jug. Purple taro is commonly used in taro chips or poi (the starchy purple paste you see in luaus), and the leaves can be eaten alone or wrapped around the pork meat in laulau. In this case, we're just going to cut the taro in big chunks and cook it with coconut milk....yum!!
But first...let me show you a few pics of harvesting the plant.
Digging up the root from the ground.
 Almost out!
Ta dah!
 
Beautiful, isn't it? This is the easiest dish to make and what my step-dad grew up on! So all the credit goes to him!
Ingredients:
1 Purple Taro, cleaned and cut into big chunks.
2 cans of Lite coconut milk
1 Tb sugar
1tbl dried coconut (optional)
Method:
1) Combine all ingredients (except dried coconut) together in a deep pot and cook on medium-heat until taro is tender. About 1 hour.
2) Sprinkle with dried coconut.
Enjoy and Aloohaaa!

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

· 50 Comments

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
This is possibly one of the best deserts that I have ever made.
 
I've made lemon bars before, but a taste of the islands takes this to an entirely different flavor profile that I have not experienced since I moved from Hawaii.
 
Mom still lives there, and I shared with many of you on Facebook and Twitter that I arrived home one day last week to a HUGE box of fresh lilikoi (Hawaiian for passion fruit).
Now when I mean fresh, I mean fresh from HER tree!
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
Can you believe it? The fruity smell was permeating out of the box even before I opened it!

A Few Tips on Working with Fresh Passion Fruit

So let me tell you about this beautiful tropical fruit, lilikoi.
  • The wrinklier it looks, the better and sweeter it is! So all that brown/wrinkle, that's good stuff!
  • There are seeds inside that are practically impossible to break, so best way to remove the pulp and juice is a quick swish in the food processor or blender. (Will explain.)
  • Enjoy-lilikoi is AMAZING!
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 

Lilikoi Bars, like Lemon Bars, but with a Hawaiian Twist

I had to pick the best desert possible to showcase this amazing and exotic fruit. I was thinking about lemon bars-how prefect are they. Tangy and sweet, a thick coating of fruit-this would fit perfectly for the
 lilikoi-And there we have it-Lilikoi Bars were born.
 
I wish blogs had some type of taste-sensory mechanism; there is nothing quite like the flavor of passion fruit. This unique flavor is romantic and tart. The aroma and scent alone bring me right back to Hawaiian waters and fresh citrus trees. Tasting its juice is exotic and floral, you know that it is passion fruit and nothing else. A strong citrus bite, but one that puckers well with added sweetness.
 
Note* I made this using fresh lilikoi, if you can not find fresh lilikoi, I have used Goya brand that has passion fruit pulp and works just as well! You can find it at most Asian or Latin American stores.
 

To Make the Lilikoi Juice

 
1) First, let's make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
2) Pulse a few short times for no more than 30 seconds. This will pull the pulp away from the seeds and get more juice out.
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
3) Pour pulp into a sieve with a bowl underneath (½ c at a time) and use the back of spoon to push down on the pulp and juice. Reserve 1 cup of juice and discard seeds.
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
 

Now onto the Bars

1) Preheat the oven to 350 degrees Fahrenheit.
 
2) For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
 
3) Combine the flour and salt and with the mixer on low, add to the butter until just mixed.

4) Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking sheet, building up a ½-inch edge on all sides. (It will feel crumbly, but will come together the more you press into it.)

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

5) Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).

6) Bake at 350 degrees for 20-25 minutes until the crust is pale and the edges are lightly browned. Remove from oven and let cool for another 15 minutes (sometimes I even place it in the fridge to help it cool down).

For the Filling

Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.

 For the Lilikoi Glaze

 
1) Boil water and sugar in a saucepan over medium heat for 5 minutes.
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.

2) Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
3) Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup!
 
Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
 
4) Allow to cool and drizzle over lilikoi bars!

More hawaiian style recipes

 
Print Recipe
4.67 from 84 votes

A Taste of Aloha-Lilikoi Bars with Fresh Lilikoi Glaze

Lilikoi Bars aka Passion Fruit Bars is a Hawaiian play on the classic lemon bars recipe, made with tart and floral passion fruit juice.
Prep Time10 minutes
Cook Time1 hour
Cooling1 hour 5 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American, Hawaiian
Keyword: lilikoi bars, lilikoi recipe, passion fruit bars
Servings: 12 bars
Calories: 490kcal
Author: Samantha Ferraro

Ingredients

Crust

Filling

  • 6 large eggs at room temperature
  • 2 cup sugar
  • 1 cup lilikoi juice about 10 lilikoi
  • 1 cup flour
  • 1 lemon zested and juiced

Glaze- adapted from here

US Customary - Metric

Instructions

  • First, make the lilikoi juice. Cut eat fruit in half and scoop out the pulp and seeds and place in food processor or blender.
  • Pulse a few short times for no more than 30 seconds. This will pull the pulp away from the seeds and get more juice out.
  • Pour pulp into a sieve? with a bowl underneath (½ c at a time) and use the back of spoon to push down on the pulp and juice. Reserve 1 cup of juice and discard seeds.
  • Now onto the Bars. Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
  • Combine the flour and salt and with the mixer on low and mix until just combined.
  • Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 baking pan building up a ½-inch edge on all sides.
  • Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
  • Then bake crust for 20-25 minutes until lightly browned. The crust should be light tan and the edges a lightly brown color. Remove from oven and let cool for another 15 minutes. (sometimes I'll stick it in the fridge to help cool down).
  • For the filling, Whisk together the eggs, sugar, lilikoi juice, lemon zest, lemon juice, and flour.
  • Pour over the crust and bake for 35-40 minutes, until the filling is set. Let cool.
  • For the Lilikoi Glaze, boil water and sugar in a saucepan over medium heat for 5 minutes.
  • Add passion fruit and lemon juice and boil for a further 3 minutes. It will boil rapidly and looks like it expanded.
  • Remove from heat and allow to cool. It will turn into a thick and sugary passion fruit syrup.
  • Allow to cool and drizzle over lilikoi bars.

Notes

I made this using fresh lilikoi, if you can not find fresh lilikoi, I have used Goya brand that has passion fruit pulp and works just as well! You can find it at most Asian or Latin American stores.
Passion Fruit Bars Recipe adapted from Ina Garten Lemon Bars
 
 

Nutrition

Calories: 490kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 61mg | Potassium: 152mg | Fiber: 1g | Sugar: 54g | Vitamin A: 776IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 2mg

Almond-Orange Biscotti

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Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.

 
I made biscotti!
 
This is exciting stuff!
 
I have always thought of biscotti as this hard brick-throw against the wall-bruise you up-cement kind of cookie.
Ahh, but that was until I discovered this recipe.
 
 
Fragrant flavors of almond throughout and a burst of bright citrus peel haharmoniously come together to form a glorious morning bite with a warm cup of tea. Firm but not tooth-chipping, this Italian biscuit has all the right bells to win over any biscotti skeptic.
 
This was a first for me, as you can tell. So I do have some quirks to workout for the next time (ahem-cutting...ya...uneven-ish enough?), but I was so excited to make this-I had to share!
 

Looking for easier holiday cookies to bake? Try my Italian wedding cookieswhich are so easy to whip up!

Print Recipe
4.67 from 3 votes

Almond-Orange Biscotti

Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.
Prep Time20 minutes
Cook Time20 minutes
Chilling55 minutes
Total Time1 hour 35 minutes
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: almond biscotti, almond orange biscotti
Servings: 36 biscotti
Calories: 132kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Position rack in center of oven and preheat to 350°F and line baking sheet with parchment paper.
  • Sift flour, baking powder and salt into medium bowl.
  • Mix sugar, melted butter, 3 eggs, vanilla extract, orange liqueur and zest in large bowl. Add flour mixture to egg mixture and stir with spatula until well blended. Mix in almonds.
  • Divide dough in half. Using floured hands, shape each dough half into 13 ½-inch-long, 2 ½-inch-wide log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Transfer both logs to prepared baking sheet, spacing apart. (They spread.)
  • Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
  • Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  • *This is where I need to fix my quirks-I think I made my logs a little too thick, causing the middle to not cook as evenly as needed. I cooked mine for an extra 10-15 minutes. Next time I will not make them as "thick".
  • Transfer logs to work surface and discard parchment paper. Using a serrated knife, cut logs on a diagonal into ½-inch-wide slices. (I'll practice more next time!) Arrange slices, cut side down, on same baking sheet.
  • Bake for 12 minutes.
  • Turn biscotti over and bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

Notes

Adapted from Smitten Kitchen

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
 

Enjoy!

 

Turkey Pot Pie

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Thanksgiving is peeking around the corner, and whether we like it or not, there's going to be a lot of turkey left over! Now is the time to get creative in the kitchen and transform that meat into another amazing meal.
Here is the recipe to one of my favorite fall dishes, turkey pot pie.
Creamy and indulgent, this savory pie extends the warm feelings of Thanksgiving a little longer, but with a creative twist that everyone will love.
 
            Serves 4
Ingredients:
 
2 c leftover turkey, roughly shredded
5 c chicken stock, heated
4 TB butter
½ onion, chopped
1 c carrots, chopped
¾ c all purpose flour
¼ c heavy cream
1 c frozen peas
 Fresh thyme, chopped
Olive oil, for drizzling
Salt and pepper, to taste
Puff pastry, defrosted
1 egg whisked, for egg wash
  
Method:
 
1)    On medium-high heat, sauté carrot and onion in butter and olive oil. Cook for about 5 minutes until onion begins to color. Add thyme.
 
2)    Lower heat and add flour, stirring with a whisk. It will turn into a thick paste.
 
3)    Add heated stock to flour mixture, stirring constantly with a whisk. It will get very thick.
* Read tips at bottom. You can use leftover gravy instead!
 
4)    Add cream, salt and pepper.
 
5)    Add turkey and frozen peas. Mix well to combine.
 
6)    Divide into 4 individual oven-proof bowls (or all in 1 if you’d like).
 
7)    Using floured hands and on a floured surface, unfold puff pastry and gently roll out
pastry using a rolling pin to “thin out” and stretch the pastry.
 
8)    Cut a large enough circle to fit over your pie dish. Place pastry atop and cut 3 slits allowing ventilation.
 
9)    Brush with egg wash and sprinkle the tops with salt and pepper.
 
10)  Bake at 350 degrees Fahrenheit for 10 minutes. Then cover with foil and bake for another 20 minutes.
 
*Tips: Have leftover veggies? Throw that into the mix too!
*Have leftover gravy? Heat it up and add hot chicken stock to thin out. That can be your "thickening" agent instead of the flour/butter/cream mixture.
 
 
 Happy Thanksgiving! Make sure to check out my post the day after Thanksgiving for some amazing recipes on what do do with all those leftovers!
 Enjoy!    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Thanksgiving Leaf Cookies

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Fun and colorful Thanksgiving leaf cookies made with colored sugar cookie dough.

I teased some of you on Facebook recently with these gorgeous and festive sugar cookies. I saw the idea on Country Living, but they failed to explain on how create these colorful centerpieces. So...I just figured it out myself. I was really excited about how these came out! I never thought about dyeing dough before, but it worked perfectly and didn't effect the texture or taste at all. A Holiday Home run!
 
Colorful and festive, these Leaf cookies definitely set the tone for any Holiday gathering. Not only are they appetizing to the eye, they melt in your mouth too. Buttery and soft, these sugar cookies are easy to make with just a few simple ingredients and a colorful pallet. And I'll show you how I did it!
 
 
 
Method:
1)    Sift together flour, baking powder and salt. Set aside.
 
2)    In a stand mixer (hand mixer works find too), mix butter until light in color. Add sugar, egg, and milk, vanilla and lemon zest. Beat to combine.
 
3)    On low speed, gradually add in flour mixture until just combined.
 
4)    Using floured hands, divide dough into quarters.
 
 
5) Take ¼ and place back into mixing bowl. Add food coloring and mix to combine.
*Note-start with a small amount of coloring at first. Also, when color was mostly mixed, I took it out and kneaded it until all color was mixed through.
            6) Repeat with the rest of dough. Make sure to clean the paddle and bowl after each color, so you don't mix the colors together.
Edible Play dough?
 
6) When desired color is done, wrap each in plastic wrap and refrigerate for 1 hr.
7) Break pieces off of each colored dough and place them next to each other, creating a “patchwork” of color.
 
 
8) Using a floured rolling pin, roll dough to ¼ in thick.
 
9) Cut leaf shapes with a leaf cookie-cutter and place on baking sheet.
 
10) Use a toothpick to outline leaf-veins and sprinkle sugar on top for sparkle.
 
11) Bake at 375 degrees Fahrenheit for 7-9 minutes until edges are just done. Allow to rest on cookie sheet for about 2 minutes and then place on wrack to cool.
Print Recipe
5 from 1 vote

Thanksgiving Leaf Cookies

Servings: 36 cookies
Calories: 107kcal
Author: Samantha Ferraro

Ingredients

US Customary - Metric

Instructions

  • Sift together flour, baking powder and salt. Set aside.
  • In a stand mixer (hand mixer works find too), mix butter until light in color. Add sugar, egg, and milk, vanilla and lemon zest. Beat to combine.
  • On low speed, gradually add in flour mixture until just combined.
  • Using floured hands, divide dough into quarters.
  • Take ¼ and place back into mixing bowl. Add food coloring and mix to combine.
  • *Note-start with a small amount of coloring at first. Also, when color was mostly mixed, I took it out and kneaded it until all color was mixed through.
  • Repeat with the rest of dough. Make sure to clean the paddle and bowl after each color, so you don't mix the colors together.
  • When desired color is done, wrap each in plastic wrap and refrigerate for 1 hr.
  • Break pieces off of each colored dough and place them next to each other, creating a patchwork of color.
  • Using a floured rolling pin, roll dough to ¼ in thick.
  • Cut leaf shapes with a leaf cookie-cutter and place on baking sheet.
  • Use a toothpick to outline leaf-veins and sprinkle sugar on top for sparkle.
  • Bake at 375 degrees Fahrenheit for 7-9 minutes until edges are just done. Allow to rest on cookie sheet for about 2 minutes and then place on wrack to cool.

Notes

Inspired by Country Living

Nutrition

Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 20mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 165IU | Calcium: 8mg | Iron: 1mg
 
 
 
 
How cute are these? Happy Thanksgiving everyone!
 
And just in case you need some more baking inspiration, try my easy Italian wedding cookies which are incredible easy to whip up and hold for a few days as well!
 
 

Halloween Shortbread Fingers

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These Halloween shortbread fingers are so deliciously gorey and perfect for Halloween! Tender shortbread cookies are finished with a toasted almond nail and finished with a sweet and bloody fruit sauce.

I am still a little squeamish looking at this picture, but that is all in the fun, isn't it? Just about a week left until Halloween (and my birthday...yup!) and I am finally feeling the Halloween spirit, especially after making these creepy and sweet "finger" treats.
I saw this simple sugar cookie recipe in Rachael Ray's magazine, "Everyday with Rachael Ray" and knew they would be the perfect way to "point" towards the holiday spirit. Ha...hilarious, isn't it?
Enjoy and Happy Halloween! (Muwahahahaha)
Print Recipe
5 from 2 votes

Halloween Shortbread Fingers

Halloween shortbread cookies are finished with a toasted almond nail and finished with a sweet and bloody fruit sauce.
Prep Time10 minutes
Cook Time25 minutes
Chilling30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Halloween cookies
Servings: 36 cookies
Calories: 103kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • In a large mixing bowl, beat butter until creamy then add sugar, egg and vanilla and continue beating until smooth and well incorporated.
  • Gradually add flour, baking powder and salt to the butter mixture and continue beating until just incorporated.
  • Place a sheet of plastic wrap over the bowl and refrigerate for 30 minutes. While dough is chilling, preheat oven to 235 degrees Fahrenheit.
  • Once dough has chilled, roll a heaping tablespoon of dough into an oblong finger shape. Place fingers about 3 inches apart on a parchment lined baking sheet.
  • Place a sliced almond on one end of finger, gently pressing the almond in. For added effect, use a toothpick or other sharp edge and make three slits into the cookie, representing the knuckles.
  • Place cookies in the oven and bake for about 20 minutes, or until lightly golden brown.
  • While the cookies baking, make the bloody raspberry sauce. Heat the raspberry jam in a small saucepan and place over medium heat. Add 1-2 tablespoons of water and continue simmering until jam liquified consistency.
  • To serve, dip shortbread fingers into raspberry sauce and serve.

Notes

To make the raspberry sauce even "bloodier", add a few drops of red food coloring. 

Nutrition

Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 69mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg

Seven Layer Rainbow Cookies

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A classic in Italian bakeries, seven layer rainbow cookies are stacked with an almond sponge, a thin layer apricot jam and covered with chocolate.

Classic Italian rainbow cookies, layered with almond cake, thin layer of apricot jam and coated with bittersweet chocolate.

What are Italian Rainbow Cookies

Ohh...Rainbow cookies! This takes me back to my childhood. The sweet smell of Jewish and Italian bakeries in New York, rainbow cookies were bought by the dozen by this one! For a sweet Jewish treat, try my Chocolate Matzo Toffee.

These little rainbow cookie bites are more like a petite cake bite. And let me tell you, this was no easy task! Three individual layers of almond cake, gently folded with egg whites.

Strained apricot preserves snugly smears in between the cozy layers of almond cake and gives you that little bit of sweet fruit finish. Decadent melted bittersweet chocolate coats the entire masterpiece and harden to a thin shell. Sweet fruit, moist cake, almond and thin chocolate reveal my absolute favorite childhood treat.

How to Make Italian Rainbow Cookies

  1. Beat egg whites and sugar to stiff peaks and set aside in another bowl.
  2. In a mixing bowl or stand mixer bowl, beat almond paste, sugar and butter. Add egg yolks and almond extract and mix to combine well.
  3. Fold in egg whites in batches until just combined.
  4. Divide batter among three bowls and add food coloring and mix well.
  5. Line a baking sheet with parchment paper and visually divide into third and spread a thin layer of batter of each color onto the baking sheet. So each color is next to each other.
  6. Bake at 350 degrees Fahrenheit for 10-12 minutes until cooked through and just lightly browned on top.
  7. Once done, let cool then flip entire cake upside down so the flat end is facing up and cut between each color, separating the three colors.
  8. Spread a thin layer of apricot jam on the green later, then place the white layer on top, then more apricot ham and finish with the red layer.
  9. Cover everything with plastic wrap and place another baking sheet on top and weigh down with a few cans and place in fridge for at least 8 hours or overnight.
  10. The next day, melt chocolate over a double boiler and spread a thing layer of chocolate over the entire italian rainbow cookie cake. If you want both sides with chocolate, place back in the fridge to harden chocolate and repeat on the other side.
  11. Cut rainbow cookies into squares and serve.
Classic Italian rainbow cookies, layered with almond cake, thin layer of apricot jam and coated with bittersweet chocolate.

How to Cut Italian Rainbow Cookies

I've found a serrated knife works best here. Keep the cookies cold so the chocolate is hardened and gently cut through the chocolate so it doesn't shatter.

After each cut, clean knife under warm water. This will help with clean cuts.

More Favorite Cookie Recipes

Classic Italian rainbow cookies, layered with almond cake, thin layer of apricot jam and coated with bittersweet chocolate.

Print Recipe
5 from 4 votes

Seven Layer Rainbow Cookies

A classic in Italian bakeries, seven layer rainbow cookies are stacked with an almond sponge, a thin layer apricot jam and covered with chocolate.
Prep Time20 minutes
Cook Time15 minutes
Chilling8 hours
Total Time8 hours 35 minutes
Course: Dessert
Cuisine: Italian
Keyword: italian rainbow cookies, seven layer rainbow cookies
Servings: 40 cookies
Calories: 78kcal
Author: Samantha Ferraro
Cost: $15

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit and butter a 13 x 9 inch baking pan and line bottom with parchment paper, leaving a 2 inch overhang, then butter the paper as well.
  • Beat egg whites and cream of tartar in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks.
  • Stream in ¼ cup sugar and continue beating at high speed until whites hold stiff glossy peaks, then transfer to another bowl.
  • In the same (now empty) mixing bowl, switch to a paddle attachment and beat the almond paste and remaining ¾ cup sugar until well blended, about 3 minutes.
  • Add butter and beat until pale and fluffy. Add yolks and almond extract and beat until combined well, for another 2 minutes. Then reduce speed to low, then add flour and salt and mix until just combined.
  • Fold half of the egg white mixture into almond mixture in batches until just combined.
  • Divide batter among three bowls. Stir red food coloring into one , green food coloring into another, and leave the third batch plain. Set white batter aside.
  • Line a baking sheet with parchment paper and visually divide into thirds and spread a thin layer of batter of each color onto the baking sheet. So each color is next to each other.
  • Bake at 350 degrees Fahrenheit for 10-12 minutes until cooked through and just lightly browned on top.
  • Once done, let cool then flip entire cake upside down so the flat end is facing up and cut between each color, separating the three colors. Spread a thin layer of apricot jam on the green later, then place the white layer on top, then more apricot jam and finish with the red layer.
  • Cover entire sheet with plastic wrap and place another baking sheet on top with a few cans to weigh down. Chill for 8 hours or overnight.
  • Remove weight and plastic wrap and bring layers to room temperature. Melt chocolate in a double boiler with a heat safe bowl set over a saucepan of barely simmering water, stirring until smooth.
  • Trim edges of the cookie with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake.
  • Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.
  • Freeze entire cake for a few hours until everything is firm. Then it is much easier to cut with a sharp knife into squares.
  • Cut lengthwise into 4 strips then cut strips cross wise into squares and serve.

Notes

 I used organic food coloring and needed to use more drops of coloring then with gel food coloring. Because it was organic, I had to mix blue and yellow together, so I used 40 drops-blue and 5 drops-yellow.
I heated a jar of preserves and strained the entire jar through a sieve to remove any small chunks of fruit and make a smooth jam.
If using gel food coloring, start with 2 drops of each color and mix in well. Add more until desired color.

Nutrition

Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 36mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 27IU | Calcium: 7mg | Iron: 1mg

Fresh Raspberry and Apple Crumble

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Fresh Raspberry and apple crumble with a touch of lemon zest, brown sugar, cinnamon and perfectly crisp sweet oat topping.

Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
This past weekend, the Hubby and I entertained ourselves and went on another culinary excursion. Apple picking was on the agenda and I could not have been more excited! A peaceful drive up the California mountains on a beautiful and clear day at the start of Autumn to pick natures best, seemed like the perfect way to start the anticipated season.
 
However, Mother Nature had other plans up her sleeve and didn't care to share many of the apples on her trees. But of course, that didn't stop us and instead we made a slight detour and went raspberry picking instead!
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
This was such a beautiful and organic experience. Picking your own labor of love and then being able to enjoy the fruits of your work by showcasing such a pure and natural ingredient is what this whole experience was about.
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
So next on the list was to find the perfect recipe to feature these glorious red pearls. After scouring the internet with not much coming back at me, I decided to take matters into my own hands and create a twist on one of my favorite recipes.
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
 
Raspberry and apple crumble was born.
I really wanted to showcase these little jewels and decided on a warm crumble to really bring out its natural flavors. The fresh raspberries condensed and sweetened, while still offering that lip-smack pucker. Raspberry syrup formed at the bottom of the baking dish, perfect for that extra drizzle. The added apples provided depth and abundance. My favorite part of my favorite desert is the topping. Crumbly, crunchy, oaty topping. I like to feel the chew of the oat topping against the soft raspberry flesh and the warmth of the brown sugar with the tartness of the berries. This is my perfect desert.
 
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping
Print Recipe
5 from 1 vote

Fresh Raspberry and Apple Crumble

Fresh Raspberry and apple crumble with a touch of lemon zest, brown sugar, cinnamon and perfectly crisp sweet oat topping.
Prep Time10 minutes
Cook Time50 minutes
Resting10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Servings: 4 servings
Calories: 617kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Pre-heat oven to 375 degrees Fahrenheit.
  • Combine raspberries, apples, white sugar, lemon zest and juice, cinnamon, nutmeg and salt
  • in a bowl and toss gently to combine. Transfer mixture to baking dish.
  • In same mixing bowl, combine flour, oats, brown sugar and butter. Rub the butter into the mixture with your fingertips until it holds together and looks like moist clumps.
  • Sprinkle the topping over the berry mixture. This amount will probably give you more than you need, but I like a lot of topping.
  • Bake the crumble until the topping is golden brown and fruit is bubbly. About 45 minutes (for my oven)..so check anywhere between 40-50min.
  • *Suggestion-put a baking sheet underneath with some parchment paper to catch any fruit droppings so it doesn't go all over your oven.
  • When crumble is done, let rest for at least 15 min and serve with ice cream!

Nutrition

Calories: 617kcal | Carbohydrates: 105g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 163mg | Potassium: 473mg | Fiber: 14g | Sugar: 68g | Vitamin A: 730IU | Vitamin C: 44mg | Calcium: 94mg | Iron: 3mg
Fresh Raspberry and Apple Crumble with Lemon Zest and Sweet Oat Topping

Enjoy!

 

Viva Las Vegas: Part 1

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Bright lights, late nights, groovin’ music and fine wine….Vegas here we come! I am so excited about blogging about our recent road trip, because I am such a new blogger and I love sharing my experiences with others. It allows me to live through it…just once more!
So this was our last “hoorah” for the summer. Before the bustles of school starting and the craziness of all the holidays that start parading in for the next few months…we needed this trip!
So here we go….Vegas here we come! Hubby, Hula and I in tow for the 4 hour trek to the glistening desert heat that was full of amazing eats and fantastic energy…just what we craved. 
Of course, as seasoned food enthusiasts, we always base our trips around, but what else, FOOD! Most of our questions are like, Where do we eat first? Then second? Oh and where should we eat tomorrow? What hot chefs are featuring where and who has the best homemade pasta? I do massive research before any trip and list all the restaurants and foodie stops that we MUST try.  Am I the only one that does this? Ha…I guess it is pretty funny when I think about it myself.
So our Vegas excursion lasted an amazing 5 days. I will break up this long blog post into days and talk about where we went and ate in each day, the good, the bad, and the….really?
Day 1
We were so excited to leave that we forgot to eat breakfast. We already packed the night before and ready to run out the door.
4 hrs later……. 
 
At this point hunger pangs start to seep in but we were too early to check in to the hotel (Ooohhh..and I can’t wait to talk about the amazing hotel!) After we acted like a cheesy tourist and stood in line for the iconic Welcome to Vegas sign (it is pretty cool though), we killed time by driving up and down the strip…and long and behind…what do we find….Arepas!
A small 4x4 yellow box standing by the side of the road “I heart Arepas”. I didn’t even know what arepas was, but on this hot day with 2 hours to kill…we didn’t care! It turns out Arepas is a Venezuelan dish made of ground corn, similar to polenta and stuffed with a variety of fillings. We chose the simple pollo and frijoles negros.
 
As we sat in the car off the side of the road and stuffed our faces, hubby and I were both pleasantly shocked by the amount of exotic spices that tickled our taste buds. The chicken was the clear winner for both of us. The cornmeal pancake was dense but not overcooked and definitely helped “fill” you up. The chicken was moist and shredded. The delicious meat juices drip down the sides of your arm and you can’t wait to lick it up fast enough! It was definite South American flavors….something very different than Mexican flavors, which is what were so used to living in Southern Cali. Pursued flavors of garlic and paprika….mmmmm…..
The black beans were delicious as well, but I’ll give this guy 1st runner up. The beans were al-dente for all you Italians out there and was topped with what tasted like  salty yummy parmesan cheese.
 
 
 
So the next time you’re on the strip[ and need to kill some time before or after….drive Southbound and stop at Arepas. I love Arepas, and you will too!
 
 
The Cosmopolitan
Probably one of the hottest and newest hotels on the strip! This place is trendy, classy and not over-crowded! Story is, the Cosmopolitan was originally built to be condos, but the venture fell through and instead was bought by a bank and is now the hottest hotel in Vegas.
I wouldn’t normally do hotel reviews, but I just had to share how amazing they were here. You walk into the lobby and there are ceiling high beams of 3-D’ish digital visuals that change constantly. It is somewhat hard to explain unless you see this in person. The eye drawing beams are constantly changing, from falling leaves, library books, to a more risqué version of 2 blurred nude people at night….it’s hot!
 
The 2nd floor is breathtaking. Take the escalator up to the Chandelier bar and feast your eyes on its sparkling beauty. I’ve never seen anything like it. A massive chandelier, with probably trillions of crystals that lengthen from the 1st to the 2nd floor of this huge hotel…just exquisite! 
Our room rocked! We were placed on the sky-scraping 49th floor with FULL views of the Bellagio fountains and the faux Eiffel Tower….just beautiful! Our suite was accompanied by wine and grapes, and something I will never forget….an Italian cookbook with a welcome note! How awesome is that! I can’t wait to make some recipes. Thank you, Cosmopolitan!
 
 
 
Blue Ribbon
 
Our first night in Vegas. I can’t tell you how excited I am to try Blue Ribbon LV. We are HUGE fans of the Blue Ribbon in NYC and go there every time were on the east coast, so I just had to come to the brand new Vegas addition and do a little research. Even though this is a sushi bar, they did say they had their famous bone marrow..mm…my mouth is watering.
What we ordered:
Bone Marrow
 
Steaming hot and moist, though served differently than its NYC counterpart. This one with an Asian twist of smeared teriyaki sauce on the bottom and flash sea weed as garnish. I found the challah bread that it came with way too heavy and eggy for such a delicate piece of gelatinous marrow. Sometimes less is more, and in this case, less should have been more… NYC wins!
Now onto the Sushi. Hubby and I were an adventurous mood. Let’s go crazy and not get the typical Ahi or California roll….I really wanted to try something different that I could talk about.
And this is what we got....
 
Our waitress was awesome! I wanted to remember everything that was on the platter, so she graciously wrote everything down…you rock! And I’m keeping this note forever too. J
 
I’ll highlight some things that I will never forget. Personally, I am a huge texture person…weird, but I am. If something tastes fantastic but has an odd texture..well….ya know.
The sea urchin threw me off guard like that. The flavor was bright and salty and fresh as the ocean, but its texture got the best of me. The urchin was soft and slightly slimy, the feeling felt as if this sea creature was moving around my tongue. I am glad I tried it once.  The fish carcass was something in itself too! At first it is presented with the rest of the sushi, and is then taken away towards the end of the meal so the chefs are able to fry it up for you.
So ok…fried fish chips..not so bad right? Again, the fresh flavor of the fish was beautiful, but the sound of hearing your teeth crunch on tiny bones was hard to chew…literally. Again, I am glad I tried it once.
 
Ahh…finally desert! Sparkling blueberry infused sake and ginger bread pudding. I was so in love with this bread pudding, I even went back the next day and asked for the recipe! Can’t wait to make this soon! It was so decadent and buttery, and of course you have to love the infusion of ginger , which helped cut through the tongue-coating butter. Perfect way to end our first night in Vegas.
Oh no....wheres the desert pic?? Whoops! It must have been SO good that I forgot to take a pic of it! So sorry! I'll just have to do an encore version soon!