Tag: snack
Blackberry Lemonade Blondies
Blackberry Lemonade Blondies
Blackberry lemonade blondies are something special. While a typical blondie is vanilla flavored and kinda boring, these are about as blackberry-flavored as it gets; with a simple lemon glaze. What’s great about this recipe is that the fruit flavors can be changed. Instead of blackberries and lemon glaze, you can try combos such as pina colada(pineapple cake with coconut milk glaze), orange julius(orange cake with heavy cream glaze), mojito(mint and lime cake with lime glaze), etc. Just use your imagination…
Equipment
- standing mixer
- 8” springform pan or 8”x8” cake pan
Ingredients
- 1 pint blackberries
- 1 cup sugar
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla
- 1 cup flour + 2 tbsp
- 1 tbsp cornstarch
- 1/2 tsp baking powder
Lemon Glaze
- 1 cup powdered sugar
- 2 tsp lemon juice
- 1 pinch salt
Instructions
- In a standing mixer, cream the butter, sugar, and salt for 2 minutes.
- Add in the blackberries, lemon zest and juice, and vanilla. Continue mixing for a minute.
- Add in the flour, cornstarch, and baking powder. Mix for 2 more minutes.
- Pour the batter in a greased springform pan. Place in a preheated 350° oven for 30-35 minutes until cooked through.
- Let rest at room temp for 20 minutes.
- Mix the glaze ingredients together in a bowl.
- Pour the glaze over the blackberry lemonade blondie.
Chicken Liver Pâté
Chicken Liver Pâté
Pâté can be traced back to the 12th century; where a protein is cooked with some type of fat, vegetables, herbs, spices, and an alcohol; being either brandy, cognac, bourbon, or wine. This particular Pâté is made from chicken livers and ground pork, butter, onions and garlic, and brandy. While the French introduced the baguette to Vietnam in the 1860’s, the banh mi was created in the 1950’s; using the French Pâté and mayonnaise as staple ingredients to the sandwich. This chicken liver Pâté is great served as a spread on crackers or toasted baguettes, as well as spread across the inside of a banh mi sandwich.
Equipment
- food processor
Ingredients
- 1 tbsp olive oil
- 3/4 cup yellow onion diced
- 4 garlic cloves minced
- 4 tbsp unsalted butter
- 1 lb chicken livers
- 8 oz ground pork
- 1 tbsp cognac, bourbon, or brandy
- 1 tbsp heavy cream
- 2 tsp sugar
- 1 tsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the ground pork in a food processor and pulse until smooth. Set aside.
- Heat up the olive oil in a sauté pan over medium heat. Sauté the onions for 3 minutes.
- Add in the garlic and cook for 2 minutes.
- Melt the butter in the pan.
- Add in the ground pork and chicken livers.
- Cook for 15 minutes. Let cool at room temp.
- Place the liver mixture into the food processor with the rest of the ingredients.
- Purée until smooth. Refrigerate for 2 hours before serving.
Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.
Mexican-Style Watermelon
Mexican-Style Watermelon
Once you eat watermelon the Mexican way, you’ll ask yourself where has this been your whole life. Chamoy is a Mexican hot sauce made for fruit. Tajin is a spice blend of dried chilies, lime, and salt. Together on watermelon, this will become your new addiction. This combination is also great on mangoes, pineapple, and other melons.
Ingredients
- watermelon sliced into triangles
- chamoy
- tajin
Instructions
- Cover both sides of the watermelon with chamoy.
- Sprinkle tajin on both sides of the watermelon.
Cherry Vanilla Almond Bread
Serve warm with a droll op of butter. Turn any leftovers into French toast.