Cuisine

A taste of Fall ……

TAZO the masters of tea, have perfected chai tea with  two new masterpieces. Vanilla Caramel and Chocolate Chai tea enhance the traditional chai tea’s canvas.  The rich flavors are perfect for fall.  Whether tea or latte, the aroma is intoxicating. It was love at the first sip for the Diva!

http://www.tazo.com/

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Available, exclusively at Target, Talentis’ new Hazelnut Gelato is simply, “la dolce vita.”  A silky and smooth gelato, rich in hazelnut flavor, which captured the essence of authentic Italian gelato!  

Horchow.com

Let them eat cake! ………………….

C

ake Vintage created the most ingenious, imaginative, yet elegant kitchen papers.  Designed and printed in Nashville, Tennessee, the papers are adorned with original and vintage artwork. The designs come in a variety of styles.  This collection will inspire you to create a stunning tablescape without the guilt of using simple disposable placemats, coasters and serving papers. The papers are printed using 30% recycled paper and soy-based ink. Bon Appétit!

Pecans and Glazed Carrots

1 tablespoon olive oil 
6 cups sliced (1/4 in.) peeled carrots
1 teaspoon minced fresh ginger

1 cup packed brown sugar

1 1/2 cups toasted pecan halves

Preparation

Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.

Pecan Crusted Chilean Sea Bass 

4 servings

4 (6 oz) Chilean Sea Bass filets, skin removed

A pinch of Kosher Salt and fresh cracked black pepper

3 Tablespoons extra virgin olive oil

1/4 Cup Dijon Mustard

1 Cup finely chopped pecans

1 green zucchini, shredded and squeezed dry with paper towel

1 yellow squash, shredded and squeezed dry with paper towel

1 Tablespoon extra virgin olive oil

1 Cup heavy cream

2 Tablespoons dijon mustard

A pinch of kosher salt and fresh cracked pepper

1.  Preheat oven to 350 degrees F.  Place sea bass onto a baking sheet that’s been sprayed with cooking spray.  Sprinkle both sides with pinches of kosher salt and pepper.  Heat oil in a large skillet over medium heat.  When  the oil is  hot, carefully place sea bass into the oil.  Let cook for 4 minutes on first side, until golden brown then flip and cook for an additional 4 minutes, until golden brown on second side.  Transfer fish back to same baking sheet and brush tops with dijon mustard then press with finely chopped pecans.  Bake for 7 minutes and remove from oven.

2.   While fish is baking, heat oil into a medium skillet over medium heat.  Stir in zuchhini and squash just to warm, about 2 minutes, season with a pinch of salt and pepper.  Remove from heat and transfer to a large serving plate.  Cover to keep warm.  Place cream, dijon, salt and pepper into a separate rimmed skillet or small saucepan over medium heat.  Whisk until warmed, slightly thickened and season to taste.  Reduce heat to low and let simmer.

3.  Place sea bass over bed of zucchini then drizzle cream sauce over top.  Serve immediately. Serve with a side of steamed baby carrots if desired.

Grilled Lamb Chops

Serves 4

2 cloves garlic, finely chopped

2 tablespoons chopped fresh   rosemary

1/4 cup extra-virgin olive oil

salt and pepper to taste

12 rib lamb chops

1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the chops to coat both sides. Cover and refrigerate at least 2 hours.
2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
3. Transfer to a warm platter and serve immediately

Sour Cream-Hazelnut Bundt Cake

Yields 14 servings

Cooking spray

1 tablespoon dry breadcrumbs

1 1/2 cups granulated sugar

1/2 cups butter, softened

2 large eggs

1 teaspoon vanilla extract

1 (16 oz.) carton low-fat sour cream

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teasponn baking soda

1/4 teaspoon salt

1/4 cup chopped hazelnuts, toasted

3 tablespoons chocolate-hazelnut spread (such as Nutella)

For decoration:

1 teaspoon powdered sugar, or Chocolate ganache and additional chopped toasted hazelnuts

Preheat oven to 350 degree F.  Coat a 12-cup Bundt pan with cooking spray, dust with breadcrumbs.

Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 2 minutes).  Add eggs, 1 at a time, beating well after each addition.  Add vanilla and sour cream; beat until well blended.

Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk until well combined.  Add flour mixture to sugar mixture, stirring just until combined.

Spoon half batter into prepared bundt pan; sprinkle evenly with hazelnuts.  Drop small spoonsfuls of chocolate spread over nuts.  Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. 

Bake at 350 degree for 40-50 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in a pan on a wire rack for 15 minutes, remove cake from pan.  Cool completely on a wire rack.  Sprinkle cake with powdered sugar or drizzle chocolate ganache on top and then sprinkle chopped hazelnuts over the ganache.

Chocolate Hazelnut Kiss Cookies

                                                                     1 3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate hazelnut spread (recommended: Nutella)

1/2 cup butter, softened (1 stick)

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup orange sprinkles, or orange sugar

1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)

Preheat the oven to 375 degrees F.

In a medium bowl, combine flour, baking soda, and salt. Set aside. In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated. Shape the cookie dough into walnut-sized balls. Rolls the balls in the sprinkles or colored sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.