Eat Your Heart Out. February 19, 2014.
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for february, in honor of valentine's day, diva N invited everyone to "eat your heart out." every dish had to involve a heart, whether it was actual hearts, artichoke hearts, or heart-shapes... whatever the divas' *hearts* desired!
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Pomegranate-Champagne Punch
Courtesy of Martha Stewart
1 1/2 cups pomegranate juice
1 cup pear juice
1/4 cup orange flavored liqueur (I used triple sec)
1 bottle champagne or prosecco
Mix together. Serve with ice--or heart-shaped ice cubes!
Courtesy of Martha Stewart
1 1/2 cups pomegranate juice
1 cup pear juice
1/4 cup orange flavored liqueur (I used triple sec)
1 bottle champagne or prosecco
Mix together. Serve with ice--or heart-shaped ice cubes!
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Artichoke Heart & Feta Tart
4 tbsp. extra-virgin olive oil
2 tsp. vodka
1 egg
1 cup water
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
1 can artichoke hearts, drained and patted dry
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened
1. Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.
2. Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.
3. Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute artichoke hearts and cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.
SERVES 8 – 10
(original recipe from Washington's Green Grocer)
4 tbsp. extra-virgin olive oil
2 tsp. vodka
1 egg
1 cup water
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
1 can artichoke hearts, drained and patted dry
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened
1. Heat oven to 500°. Put an 18" x 13" x 1" rimmed baking sheet into oven for 10 minutes.
2. Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.
3. Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute artichoke hearts and cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.
SERVES 8 – 10
(original recipe from Washington's Green Grocer)
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Roasted Beet Salad
8 medium beets
EVOO
4 navel oranges
1/2 cup toasted, chopped hazelnuts
S&P
Pecorino romano
Preheat oven to 400 degrees F
8 medium beets
EVOO
4 navel oranges
1/2 cup toasted, chopped hazelnuts
S&P
Pecorino romano
Preheat oven to 400 degrees F
- Place aluminum foil on a baking sheet and put the beets in the center. Drizzle them with EVOO and them wrap them tightly into a packet. Roast for 1 hour (or until a knife meets no resistance when inserted in the largest beet)
- Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane.
- Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/roasted-beet-salad-recipe.html?oc=linkback
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Hearts of Palm Crab Cakes
I took my inspiration from several different recipes, but what i ended up making most closely resembled this recipe from food & wine.
-N
Makes 10-12 cakes.
I took my inspiration from several different recipes, but what i ended up making most closely resembled this recipe from food & wine.
-N
Makes 10-12 cakes.
- extra-virgin olive oil for frying
- 1/2 cup minced green onion
- 1/2 cup minced red pepper
- 15-ounce jar of hearts of palm
- 16 ounces of blue crab claw meat
- 1 T Old Bay seasoning
- 1-2 tsp. red pepper flakes
- 2 T chopped flat-leaf parsley
- 1/4 cup mayonnaise
- 1/4 cup plus 2 tablespoons plain dry bread crumbs, plus more for coating
- Place hearts of palm in a food processor and pulse until shredded. Add green onion and pepper and puree.
- Add puree and crab to a large bowl, along with the Old Bay, red pepper flakes, parsley, mayonnaise, and the 1/4 cup plus 2 tablespoons of bread crumbs. Season lightly with salt and pepper and stir until evenly moistened.
- Line a baking sheet with parchment paper and fill a pie plate with bread crumbs.
- Scoop scant 1/4-cup mounds of the hearts of palm mixture into the bread crumbs and roll to coat. Form the mounds into 2-inch cakes and transfer to the baking sheet.
- Wipe out the nonstick skillet, then add a scant 1/8 inch of oil. Fry half of the cakes over moderate heat, turning once, until crispy, 2 minutes per side. Wipe out the skillet and add clean oil before frying the remaining cakes. Serve the cakes hot.
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Heart-Shaped Red Velvet Whoopie Pies
(from howsweettreats.com)
For the pies:
1. Preheat oven to 375 degrees F.
2. Line cookie sheet with parchment paper. Using a heart-shaped cookie cutter, trace hearts onto parchment paper allowing 1 inch in between; set aside.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
4. In a large mixing bowl beat butter and brown sugar together until light and creamy, about one minute. Beat in egg and vanilla.
5. Add about 1/3 of the flour mixture and stir, then add half of the buttermilk and stir. Repeat. Add remaining flour. Scrape bowl in between additions.
6. Stir in food coloring and scrape bowl well.
7. Using a piping bag with a round tip pipe batter into heart shapes keeping within the outline of the tracings.
8. Bake 8-10 minutes. Allow to cool for 5 minutes then transfer to a cooling rack. Allow to cool completely before adding filling.
9. After the cakes have cooled, mix butter and cream cheese until smooth. Stir in vanilla. Gradually add in powdered sugar scraping bowl with each addition.
10. Match up pies in pairs and pipe filling onto one side. Top with the other side.
(from howsweettreats.com)
For the pies:
- 2 cups all purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 Tbsp (1 oz.) red food coloring
- 1/4 cup butter, softened
- 4 oz (1/2 package) cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla
1. Preheat oven to 375 degrees F.
2. Line cookie sheet with parchment paper. Using a heart-shaped cookie cutter, trace hearts onto parchment paper allowing 1 inch in between; set aside.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
4. In a large mixing bowl beat butter and brown sugar together until light and creamy, about one minute. Beat in egg and vanilla.
5. Add about 1/3 of the flour mixture and stir, then add half of the buttermilk and stir. Repeat. Add remaining flour. Scrape bowl in between additions.
6. Stir in food coloring and scrape bowl well.
7. Using a piping bag with a round tip pipe batter into heart shapes keeping within the outline of the tracings.
8. Bake 8-10 minutes. Allow to cool for 5 minutes then transfer to a cooling rack. Allow to cool completely before adding filling.
9. After the cakes have cooled, mix butter and cream cheese until smooth. Stir in vanilla. Gradually add in powdered sugar scraping bowl with each addition.
10. Match up pies in pairs and pipe filling onto one side. Top with the other side.