Monthly Archives: January 2017

Lemon Flavored French Macarons with Raspberry Buttercream Filling

Lemon Macarons with Raspberry Filling

Lemon Flavored French Macarons with Raspberry Buttercream Filling

1 cup Almond flour, sifted
2 1/2 cups powdered sugar
Zest of 1 lemon
3 egg whites
1/8 teaspoon cream of tartar
A pinch of salt
1/4 cup granulated sugar
4-6 drops yellow food coloring, optional

Sift together powdered sugar and almond flour,  whisk in zest and set aside.

Whisk egg whites, salt, cream of tartar and white sugar to soft peaks. Then add food coloring if desired.

Fold in drying ingredients, being careful not to deflate the whipped egg whites. Fold to a smooth consistency.

Spoon mixture into a piping bag and pipe quarter to half dollar sized coins onto a silicone or wax paper lined baking sheet. Allow the disks to dry for 30 to 40 minutes.

Preheat oven to 250°.

Once the disks have formed a skin, bake for 15 minutes.

Remove from oven and allow to cool completely.

Raspberry Buttercream Filling

3/4 cup powdered sugar
1/4 cup butter, softened
1 1/2 tablespoons raspberry sauce

Cream butter and sugar together and then add raspberry sauce.
Spoon raspberry filling into a piping bag and pipe filling onto the disks then sandwich the cookies together.

Salt Cured Egg Yolk

On a recent trip to Hawaii my husband and I made a stop at Mahini and Sun’s Restaurant. The menus is locally sourced and wonderfully innovative.  They served a salt cured grated egg over a butter leaf lettuce salad that was totally awesome.  So when we got home I decided to give it a try.  The whole process takes about two weeks, but in my opinion it really is worth the effort. The egg provides a very umami and obviously salty favor to the salad. But using it on a pasta or risotto dish would be another great option!

I first started with equal parts salt and sugar. I poured half the salt/sugar mixture into a shallow ceramic baking dish and made small divets in the “sand.” I then took my egg yolks and placed one in each divet and completely covered it all with the salt/sugar mixture. Then popped it into the refrigerator uncovered to start the drying process.

Now came the waiting and the watching.  I am not the most patient person when it comes to my food in any way shape or form.  So waiting for a week without touching it was a little hard. Oh, and be sure the refrigerator isn’t smelling off. The eggs can and will pickup any odors or flavors they come in contact with. This can be a good thing or a bad thing.  If you want to flavor the eggs with herbs this great, just mix in some herbs with the salt, however if the refrigerator smells like fish, not so much.

Once you’ve reached your one week mark remove the eggs from the salt and brush off as much of the salt as you can and wrap each egg in a small piece of cheesecloth, tie with a bit of string and suspend in the refrigerator for and additional week.

Now that your two weeks have  been completed you can unwrap the eggs and brush any remaining salt from the eggs.  The eggs should be completely dry now and not tacky. They can now be stored, wrapped in their cheesecloth,  in an airtight container in the refrigerator.

I used mine up fairly quickly but they should be good in the refrigerator for up to two additional weeks or put them into the freezer as well.

Grated over a salad or pasta the dried egg has a similar texture to parmesan cheese.

Mixed greens with salt cured egg and raspberry vinegrette .

Blueberry Scones with Lemon Glaze


Blueberry Scones with Lemon Glaze

Adapted from recipe by Kinfolk

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces, cold
1 cup frozen blueberries
2 large eggs
1/3 cup heavy cream, plus 1 tablespoon for brushing
1 teaspoon vanilla paste

Lemon glaze
2/3 cup Powdered sugar
1 tablespoon Lemon juice
2 teaspoons cream

Preheat oven to 400°.

Sift flour, sugar, baking powder and salt into a large bowl. With your hands combine flour and butter pinching the mixture to resemble small peas or use a pastry blender to cut together.

Stir in blueberries.

Whisk eggs vanilla and cream together.

Combine the wet and dry ingredients together.

On a floured surface shape the dough into a 14″ square. Cut the square into 4 equal pieces, then cut each square diagonally into triangles. You will now have 8 triangles of dough.

Place the scones on a parchment lined baking sheet. Brush the top of the scones with cream.

Bake for 15-20 minutes until golden. Cool and then drizzle with the lemon graze.

Tea and Scones

Cleanup Crew

2nd Day Black Bean Soup

Black eyed peas are suppose to be eaten on New Years day to bring good luck for the coming year.  But since I didn’t have black eyed peas I decided to go another route and do black beans instead.  This particular soup thickens and becomes more flavorful if you wait a bit to eat it. So I recommend making it a couple days before you plan to serve it to amp up the flavors.

2nd Day Black Bean Soup

Adapted from Cuban Black Beans by Nigella Lawson

2 cups dry black beans
2 yellow onions, diced
2 red bell peppers, diced
2 tablespoons olive oil
11/2 quarts chicken stock
2 tablespoons cumin seeds
1 1/2 tablespoons granulated garlic
2 teaspoons dried chili flake
2 teaspoons kosher salt
1 can diced tomatoes

1 bay leaf, optional

Toast cumin seed and chili flakes in a small shallow fry pan until you can smell the spices coming up. Pour the mixture into a mortar and pestle and add the garlic and salt, grind into a rough powder.

Sauté peppers and onions until translucent and pop in the aromatics. The kitchen in smelling pretty amazing now.

About now you can pull out the slow cooker if you have one. If not, a cast iron Dutch oven works as well. Toss in beans, no need to soak, stock, tomatoes and your sautéed mixture, set the controls to low for 8 hours and you’re  out of the kitchen for the rest of the day.