Prickly Pear Sorbet

Prickly Pear Sorbet – Candy Coated Culinista

Friday I found what is probably the last of the prickly pear and I knew immediately that it was time to dig out my ice cream maker.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 55 min.
Freeze Time: 6 hours min.
Difficulty level is: Easy

From Sweet by Ottolenghi & Goh

Ingredients
• 1 cup granulated sugar
• 1 cup water
• 10-12 prickly pear
• ¼ cup lime juice
• 1/8 tsp salt

Assembly
1. Combine sugar and water in a small saucepan and place over low heat.
2. Swirl the pan every once and awhile until sugar has dissolved and then increase temperature to medium-high heat.
3. Let simmer for 8 minutes, then remove from heat, and let cool.
4. Store mixture in fridge until ready for use.
5. Peel prickly pear and rough chop and place in a food processor and process until a fine puree.
6. Transfer into a fine mesh sieve set over medium bowl and using a spatula press liquid into bowl and discard seeds.
7. Add in sugar syrup, lime juice and salt and plunge mixture into a ice bath and place in the fried until very cold.
8. Transfer mixture to ice cream machine and churn for 35 minutes or until soft waves form.
9. Transfer to a container and cover until solid, about 6 hours.
10. Before serving take out 10 minutes prior and then serve.

Tips
• Syrup can be made up to 2 weeks in advance and stored in the fridge until needed
• Sorbet will keep in freezer for up to a month.
• If you like the seeds keep seeds in the mixture.

Please Enjoy

My thoughts
I can’t believe summer is almost over and I haven’t made any ice cream or sorbet yet. The cactus fruit has such a vibrancy that draws you in on first appearance; but then the distinct flavour that I have come to love just jumps out in this recipe.

Prickly Pear Sorbet – Candy Coated Culinista

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West Indian Curry Chicken & Curry Chickpea

West Indian Curry Chicken & Curry Chickpea – Candy Coated Culinista

I received a text Sunday asking “You in the office tomorrow” to which I replied yes. When I came to the office there was a package on my desk saying “Dhal puri for you”. Well now I’m excited I’m always talking about dahl puri to my Indian West Indian friends and that I can eat it just the dahl puri by itself and totally be satisfied. I almost never make Caribbean food and I have never been fond of curry or spice anything; but this gift had me running home happy to make dinner. I was so surprised that I had all these ingredients at home, yet I never ever made a curry.

Yield/Serving: 5
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Curry Chicken

• 2 tbsp coconut oil
• 4 small potatoes, cut into chunks
• 5 chicken breasts
• 2 tbsp curry powder
• 2 tsp all spice
• 1 tsp cayenne powder
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp red chilli peppers
• 1 tsp chilli powder
• 2 knobs of ginger, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup peas
• Handful chives, chopped
• Handful parsley chopped
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1 scotch bonnet pepper, optional
Curry Chickpea
• 2 sweet potatoes, cut into chunks
• 2 tbsp coconut oil
• 1 small onion, diced
• ½ red bell pepper, deseeded and chopped
• 3 garlic cloves, finely diced
• 2 knobs of tbsp curry powder
• 1 tsp all spice
• ½ tsp cayenne powder
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp red chilli peppers
• ½ tsp chilli powder
• 2 knobs of ginger, diced
• 1 can chickpeas, washed and drained
• Handful of grape tomatoes, halved
• ½ can of coconut milk
• Handful of spinach, stems removed
• Handful of rapini, stems removed

Assembly
Curry Chicken
1. Using a Dutch oven add coconut oil over medium high heat.
2. Add potatoes and chicken breasts and turn chicken as needed until almost cooked through.
3. Add all the spices, ginger, onion, and garlic along with peas, chives, parsley, chicken broth and scotch bonnet.
4. Turn stove down to low medium and let the curry simmer for 10 minutes to let the spices and mixture marry.
Curry Chickpea
1. In a large saucepan add coconut oil over medium high heat.
2. Add sweet potatoes, onion, red bell pepper, garlic and ginger.
3. Add all the spices along with the chickpeas and grape tomatoes.
4. Pour in the coconut milk along with spinach and rapini and turn temperature down to low medium and let simmer for 10 minutes to let the spices and mixture marry.

Tips
• Serve with basmati rice or dhal puri.
• You can use squash instead of sweet potatoes if desired.
• Pour vinegar in a bowl near the stove to lessen the curry smells in the house.
• If curry is to spicy add some coconut milk to calm it down.

Please Enjoy

My thoughts
I spent a good 3 hours making these two dishes and when I was done I needed to relax; but you know what this was so worth it. Funny enough I found the curry chickpea to be way more spicy that the curry chicken. It tasted great; but there was a slow burn; which I almost couldn’t tolerate. The curry chicken was much more my speed as I love a mild but flavourful curry. It reminded me of all those roti’s I’ve had but never attempted to make. I split this recipe in half and added a scotch bonnet pepper to prove that I can make a recipe truly Caribbean, even though I wasn’t planning on consuming it. I gave the peppery portion to my Guyanese gals, to see if I’m worthy of cooking West Indian and a portion to my dad to surprise him. The only thing I disliked was the fact that the curry smell was throughout the house. I was so glad I closed the bedroom doors; but upon my comment, I learned a bowl of vinegar near the stove while you’re cooking will lessen the drifting of the curry smell. My West Indian family and my Guyanese Gal’s said “it tasted great”, one commented it “tasted like my mom’s” and another said “I didn’t know you could cook Indian”. Well I’ll take all the compliments and be happy I can cook Spicy West Indian even though it is not my favourite type of cuisine. I can now label myself the girl with the Caribbean background that can cook it; but chooses not to and that’s fine by me.

West Indian Curry Chicken – Candy Coated Culinista

Curry Chickpea – Candy Coated Culinista

Basmati Rice – Candy Coated Culinista

Dhal Puri – Candy Coated Culinista

Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce – Candy Coated Culinista

My love of Greek food never fades and yet I have never made chicken souvlaki at home.

Yield/Serving: 6
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Tzatziki Sauce

• 1 cup Greek Yoghurt
• 1 tbsp lemon juice
• 1 clove garlic
• ¼ of English Cucumber
• 1 tsp sea salt
• 1 tbsp fresh dill, chopped
• Sea salt, to taste
• Black pepper, to taste
Chicken Souvlaki
• 3 chicken breasts
• 2 tbsp extra virgin olive oil
• ¼ cup lemon juice
• 3 garlic cloves, minced
• 2 tbsp dried oregano
• ½ tsp sea salt
• Black pepper, to taste
• Tomatoes
• English cucumber
• Red onion
• Kalamata olives
• Romaine lettuce
• Mozzarella cheese
• 6 Greek pitas

Assembly
Tzatziki Sauce

1. In a food processor add yoghurt, lemon, garlic, cucumber, sea salt, dill and pepper and blend.
2. Pour into a container and let chill.
Chicken Souvlaki
1. Make marinade of lemon juice, garlic, oregano, sea salt and black pepper.
2. Cut chicken breasts into cubes and pour marinade over top and place in fridge for 3 hours to marinate.
3. Using a cast iron skillet pour extra virgin olive oil into pan and cook chicken cubes, 3 minutes per side or until cooked through thoroughly.
4. Serve pitas warmed and add toppings along with tzatziki and mozzarella.

Tips
• Tzatziki can keep for a few days.

Please Enjoy

My thoughts
This was a messy but delicious meal and I’ve never had a chicken souvlaki that wasn’t messy so I know I did this right. I especially loved the sauce that was extra garlicky and had a wonderful kick. The chicken was moist and succulent.

Turmeric Ginger Juice Shots

Turmeric Ginger Juice Shots – Candy Coated Culinista

Now that I have found the right way to consume turmeric I want it all the time.

Yield/Serving: makes 12 (2 once) bottles
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

From: Preservation Pantry – Modern Canning

Ingredients
• 4 cups orange juice (from 15 medium oranges)
• 1 cup fresh lemon juice (from about 6 medium lemons)
• 1” piece ginger, peeled, minced
• 1” piece turmeric, peeled, minced
• 1 tbsp local honey
• ¼ tsp cayenne pepper
• ¼ tsp ground black pepper

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Slice fruit in half and juice.
3. Mince ginger and turmeric.
4. Place juice, ginger, turmeric, honey, cayenne pepper and black pepper in a stainless steel saucepan.
5. Once boiling turn heat down to low and steep for 5 minutes.
6. Place contents into a blender and blend for 3 minutes until no peels or pulp can been seen.
7. Strain the contents of the blender through a sieve and pour into a heat resistant container to cool down.
8. At the filling station keeping the jars and juice hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
9. Wipe each rim and secure lids.
10. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.

Tips
• I have ginger and turmeric in my smoothies daily so I doubled the amount of it because I am used to these ingredients.
• Wear gloves when working with turmeric as it can stain counters, skin and clothes. I never need to do this of have an issue; but just take note.

Please Enjoy

My thoughts
Since I’m such a turmeric and ginger fan I doubled up on those two ingredients because I can tolerate them easily. This is a very spicy juice and the cayenne and black pepper adds a real extra unexpected but great kick. I enjoyed my shots straight or I put them in my daily smoothie to get those anti-inflammatory benefits. I wish I had doubled this recipe; but it just means I have to make this again soon.

Vanilla Bean Lemonade with Fruit Nectars

Vanilla Bean Lemonade with Fruit Nectars – Candy Coated Culinista

I never pass up a chance to have lemonade when I see it on the menu and now I can have this interesting lemonade at home.

Yield/Serving: 6 pints
Prep Time: 20 min.
Difficulty level is: Easy

Slightly altered from: Preservation Pantry – Modern Canning

Ingredients
Lemonade

• 7 cups fresh lemon juice (from about 35 medium lemons)
• 1 vanilla bean
• 2 tsp almond extract (option instead of vanilla)
• 1 ½ cups granulated sugar
Mango Nectar
• 1 mango, peeled and chopped
• 1 cup of water
Guava Nectar
• 3 Guava, peeled and chopped
• 1 cup of water

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Wash lemons under cold running water.
3. Roll lemons on the counter back and forth and pressing slightly.
4. Peel off rinds with a sharp knife.
5. Cut lemons in half and juice.
6. Cut vanilla bean in half from top to bottom and scrape the insides of the pod with a sharp knife saving the seeds.
7. Using a large stainless steel pot add lemon juice, 3 cups of water, sugar and vanilla bean pod and seeds.
8. Cook over medium heat until sugar has dissolved, stirring occasionally for about 5 minutes.
9. Pour liquid tough a fine meshed sieve into a heat resistant pitcher.
10. At the filling station keeping the jars and lemonade hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
11. Wipe each rim and secure lids.
12. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.
13. Remove jars and place on a tea towel and let rest for 24 hours, then check seal and label.
14. When serving lemonade add at a ratio of 1:1 or lemonade to water or sparkling water or sparkling wine.

Tips
• Use room temperature lemons to extract the most juice.
• If you don’t have a vanilla bean substitute with 2 tsp of vanilla extract.
• Save leftover lemons to stuff inside a chicken to roast.
• Use almond extract instead of vanilla
• Make fruit nectars to give some options like mango, guava, pineapple, peach watermelon or any seasonal fruits

Please Enjoy

My thoughts
Right now I am really into mango lemonade and watermelon lemonade. This will be a great base recipe to add my favourite fruits or even make this as a hard lemonade with vodka. I’m not fond of canning because there is just a lot of product and chances are I would be bored of the item no matter how long it was around the house. However; I wanted to give this a chance as I never tire of lemonade and I can change it up. I made some mango and guava nectar to give some options and I split the recipe and used almond extract as an option also. This is a recipe that you really can’t go wrong with and this is why I love it so much. I felt that the sugar level may have been too much; but it was the perfect amount as once you add the water the lemonade still is more sour than sweet. Canning really isn’t for everyone and I’m one of those people; if I can half batch or ¼ batch a recipe I will to make it work for me.

Tropical Fruit Cake

Tropical Fruit Cake – Candy Coated Culinista

A delightful summer cake recipe to wow guests and friends alike.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 50 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 1 Pineapple peeled, cored and cut into chunks along with some for garnish
• 2 large eggs
• 1 tsp vanilla extract
• ½ packed cup plus 1 tsp light brown sugar
• ½ cup granulated sugar
• 2/3 cup sunflower oil
• 1 ½ ripe bananas, peeled and mashed
• 1/3 cup shredded coconut
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp salt
Frosting
• ¼ large ripe mango, peeled and roughly chopped
• 4 ½ tbsp. unsalted butter, at room temperature
• 100g cream cheese, at room temperature
• 2/3 cup confectioners’ sugar, sifted
Topping
• ½ banana, cut into slices
• ½ large ripe mango, cut into long thin strips
• 55g pineapple flesh
• Scooped out seeds of 1 passionfruit
• 3 tbsp flaked coconut

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease springform pan with non-stick spray and line the pan with parchment paper.
3. Place pineapple in a food processor and pulse until fruit is crushed.
4. If starting with fresh pineapple place in a medium saucepan over medium heat, bring to a simmer, and cook for 4-5 minute; ensuring it doesn’t boil or too much liquid evaporates. Then transfer to large mixing bowl. (If using canned pineapple skip this step)
5. Using an electric mixing with the whisk attachment place eggs, vanilla extract, brown sugar and granulated sugar and mix.
6. Beat on medium-high speed for 3 minutes until creamy; then on medium speed pour in oil in a slow steady stream until combined.
7. Add to the bowl of cooled pineapple along with mashed bananas and finely coconut and combine.
8. Sift flour, baking soda, cinnamon, ginger, cardamom and salt together into the wet mix and using a spatula fold until combined.
9. Pour cake into pan and bake for 50 minutes or until a cake tester inserted comes out clean.
10. Remove from oven and let cool in pan on wire rack for about one hour then turn onto a serving platter, carefully remove the parchment paper and set aside to cool completely.
Frosting
11. Place mango into food processor and process until it becomes a puree. Pour into bowl and set aside.
12. Add butter and cream cheese to the food processor (no need to wash the bowl) and process until smooth.
13. Add confectioners’ sugar, pulse to combine, then add mango puree.
14. Pulse again until evenly mixed and scrape into a bowl.
15. Keep in the fridge covered for 2 hours as it need time to thicken before frosting the cake.
16. Spread thick layer of mango frosting over the top and sides.
17. Place fruit in a small bowl, mix gently and spoon onto top of cake in the center.
18. Pressing flaked coconut into the sides of cake and serve.

Tips
• Cream cheese frosting can be made a day ahead.
• Unfrosted cake will keep for about 3 days in an airtight container. One frosted best eaten the same day. Leftovers can be kept in the fridge for two day max and just bring cake back to room temperature before serving.

Please Enjoy

My thoughts
This is another amazing recipe from this book. I am not the biggest fan of Ottolenghi savoury cookbooks primarily because of how hard it is to source those weird ingredients and I have two on my shelf. I am so so happy I took the gamble and gave Sweet a shot. My only let down was the mango frosting; which split even though I followed the directions exactly. The frosting split the moment the mango puree hit it and it really bothered me. I decorated my cake with coconut chips to add a little more texture and effect and lessened the amount of sugar by half. (I only used ½ cup of granulated sugar and omitted the ½ cup light brown sugar). This cake was divine and reminded me of a spin on a Christmas fruitcake; but white instead of the usual brown and laden in liquor. The reviews were great everyone loved it and I was told this was one of the best cakes I’ve made (Thanks Sweet). I really enjoy these fruit based desserts rather than the cakes with all the thick frosting atop. Once I figure out the frosting situation or just omit the mango puree portion this will be in my top five recipes.

Grapefruit Tart

Grapefruit Tart – Candy Coated Culinista

Yield/Serving: 9” tart
Prep Time: 5 min.
Cook Time: 15 min.
Difficulty level is: Easy

Ingredients
Tart Shell

• 1 large egg, separated
• 1 tbsp milk
• 1 ¼ cup plus 2 tbsp all-purpose flour
• 4 tsp granulated sugar
• 1/8 tsp sea salt
• 1 stick cold unsalted butter, cut into cubes
Grapefruit Curd
• 9 large egg
• ½ cup granulated sugar
• 3 pink grapefruits, zested & juiced
• 2 sticks of butter, cut into pats, cold

Assembly
Curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and salt until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together resembling peas.
4. Pour mixture into a tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour lime curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.

Tips
• Half the curd recipe if desired or use curd for topping ice cream, berries & fruits, pancakes or parfaits.

Please Enjoy

My thoughts
My tarts are getting more and more rustic and I don’t know why; my tart crust isn’t like it used to be in the first tarts I ever made. I will dissect the tart shell and bake time and see if I can get my tarts back to what I remembered. Otherwise the tart was tart and burst of grapefruit in every bite. I enjoyed the pieces of grapefruit in the curd.

Romanesco Steaks with Romesco

Romanesco Steaks with Romesco Sauce – Candy Coated Culinista

It’s BBQ season; but what about all on you vegans and vegetarians. Here is one dish that is substantial and you won’t be envious that you aren’t apart of the BBQ season.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 8-10 min. per side
Difficulty level is: Easy

Inspired by: Food 52 Any Night Grilling

Ingredients
• 1 head of Romanesco
• ¼ cup vegetable oil
• 2 large red bell peppers, halved, cored and seeded
• 2 fresh chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Remove leaves and trim stem of the Romanesco leaving the core intact.
2. Place on a cutting board and slice in half.
3. Place on a baking sheet and drizzle with oil and season with salt and pepper.
4. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 5 minutes prior to use.
5. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
6. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
7. Cover peppers in a kitchen towel (to make it easier to remove the skin)
8. Grill tomatoes and when cooled enough remove skin also.
9. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
10. Grill Romanesco rotating them to prevent excessive charring. The exterior should be just tender.
11. Serve in a pool of the romesco sauce and sprinkle with flaky salt id desired.

Please Enjoy

My thoughts
The original recipe called foe cauliflower; which I’m not fond of. I did plan on using cauliflower; but I came across the Romanesco a cousin to the cauliflower and said maybe this is better. The sauce was also supposed to be a harissa; but another recipe I made had way too much sauce left over and I hate wasting. So this is how I got here; I loved it, a red sauce is very complimentary to the green veg and it all worked out well. Romanesco still tastes like cauliflower to me and it was just ok.

Vineyard Cake (aka Cleopatra Cake)

Vineyard Cake (aka Cleopatra Cake) – Candy Coated Culinista

A gourmet cake that’s so light and unique it’s a absolute must try.

Yield/Serving: 12
Prep Time: 20 min
Cook Time: 60 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 4 cups all purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 2/3 cups granulated sugar
• ¾ cups unsalted butter, at room temperature, plus extra for greasing
• 1/3 cup extra virgin olive oil
• Finely grated zest of 2 lemons (2 tsp)
• Finely grated zest of 1 oranges (2 tsp)
• Scraped seeds of ½ vanilla pod
• 4 large eggs
• 1 ¾ cups Carte d’Or or Muscat de Beaumes de Venise wine, at room temperature
• 3 ½ oz seedless red grapes, washed and halved lengthwise
Sugar Crust Topping
• 5 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 3 ½ oz seedless red grapes, washed and halved lengthwise

Assembly
Cake

1. Preheat oven to 400°F and grease and lightly flour the angel food cake or chiffon cake pan, tapping away excess flour.
2. Sift flour, baking powder, baking soda and salt together in a large bowl and set aside.
3. Using an electric mixer with the paddle attachment add sugar, butter, olive oil, lemon zest, orange zest along with vanilla seeds and beat for minutes at medium-high speed until smooth and fluffy.
4. Add eggs one by one letting them incorporate before adding the next.
5. Turn down to low speed and add a third of the flour mixture followed by half the wine.
6. Repeat with the remaining flour and wine finishing with the final third of flour continuing to beat at a low speed.
7. Once combined pour into pan and scatter grapes on top.
8. Bake for 20 minutes.
Sugar Crust
1. While the cake is in the oven immediately start on the sugar crust.
2. Place butter and sugar into a small bowl and beat into a thick paste using a wooden spoon.
3. When cake has been in oven for 20 minutes, remove from oven and scatter sugar crust onto cake into small pieces. Then add grapes evenly on top and place back in oven.
4. Immediately lower oven temperature to 350°F and continue to bake for 40 minutes, or until skewer inserted comes out clean.
5. Remove from oven and set aside to cool for 30 minutes before removing from the pan.
6. Serve immediately or store in an airtight container.

Tips
• The cake must be made in an angel food cake or chiffon pan. The cake is so large this is the only pan that can ensure an even bake. A Bundt pan will not work as you want the sugar crust and grapes to remain on top when it is served.
• The cake will keep for 5 days in an air-tight container.
• To make this non-alcoholic add grape juice, like I did.
• I added my grapes to the sugar crust mixture. Either way works out well.

Please Enjoy

My thoughts
This cake is a total hit and I can’t gush about this enough. Now some wouldn’t think this is a great idea for a cake adding olive oil, grapes or wine; but this cake is sheer magnificence. I subbed out wine for a concord grape juice to make this a non-alcoholic version and it tasted just as wonderful. My taste tester loved it and tucked in upon receiving their slices; which was 10:45 in the morning I might add and my other guest enjoyed it with Sunday dinner. I had to purchase a new cake pan for this recipe as I have never made an angel food cake before. I didn’t think I could make this and then I got lucky and found a cake pan. I will be making this recipe again for sure and I may try a different fruit and juice combination.

Asparagus & String Beans with Smoky Romesco

Asparagus & String Beans with Smoky Romesco – Candy Coated Culinista

Having a BBQ? Try this interesting grilled appetizer for your guests.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• 2 bunches asparagus
• 1 pound, green, purple or yellow wax beans (preferably a combination)
• 1 thick slice country style bread
• 2 large red bell peppers, halved, cored and seeded
• 2 fresno chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 10 minutes prior to use.
2. Snap ends of asparagus and trim beans and set aside.
3. Grill the bread over direct heat until grill marks appear, about one minute per side.
4. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
5. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
6. Cover peppers in a kitchen towel (to make it easier to remove the skin)
7. Grill tomatoes and when cooled enough remove skin also.
8. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
9. Grill asparagus and beans and serve warm or at room temperature with romesco.

Tips
• Sprinkle some flaky finishing salt and serve.

Please Enjoy

My thoughts
This recipes was super simple and very easy to complete. The only thing here is you have to be a fan of romesco. I had heard of romesco before; but never had tried or made it. It reminds me of a salsa or pesto of sorts. Typically it is served with meat or fish; but today it’s served with grilled veggies and totally works. I added some finishing salt and it really rounded out the taste of the veggies.

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