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Posts Tagged ‘the girls’

Grilled Vegetable Napoleon—the Ultimate Pairing with Charcuterie

Posted on: August 1st, 2014 by Ellen Swandiak

A fancy sidekick to charcuterie, this refreshing grilled vegetable napoleon blends veggies and goat cheese to spectacular results.  It’s part of a plan for hosting guests over a weekend: this is part of the welcome snack. You can make this up to 2 days ahead. If you are following our weekend hosting plan, you will be making extra. Use the best grilled vegetables for the stack, and save the rest for sandwiches for Saturday’s lunch.

To help create perfect Vegetable Napoleon stacks, we used a very cool tool. The ARCHITEC Stackable Appetizer Maker is a unique gadget that lets you turn ordinary ingredients into beautifully layered creations in just minutes. Simply place a layer of each ingredient, and press down with included flat bar, then cut into individual servings. If you don’t have this gadget, you could probably do the same thing in a narrow baking pan. Or just arrange the ingredients nicely with your charcuterie offering.

We devised a super-easy method for roasting peppers, which adds eye-popping color to the Vegetable Napoleons, see the details below.

MAKES 11 STACKS

HOBNOBMAG Herbs Marinade

MAKE THE MARINADE

1/4 CUP olive oil
fresh herbs, minced
s + p
—
Mix ingredients together.

SET OVEN TO BROIL… ROAST PEPPERS & ZUCCHINI

3 red bell peppers
3 yellow bell peppers
—
6 zucchinis, cut into 3/8-inch slices on the diagonal
marinade
—
Cut peppers into their natural segments, then trim curvy parts top and bottom (save for use in salad). Remove seeds. Flatten each piece on a baking sheet lined with foil. (the foil comes into play, wait!)

Place under broiler on top shelf in oven, skin side up, until black, about 10 min. Remove from oven. Enclose peppers inside the foil to sweat the skins off. After 10 min or so, remove skins. I like to do this under running water.

For the zucchini, brush tops with marinade. Gang up slices on foil-lined baking trays. Put under the broiler for 6 min, flip, broil another 5 min. Remove from oven and allow to cool on the trays.

MAKE THE SPINACH LAYER

2 TB olive oil
2 pkgs baby spinach
1 TB raw agave
3 TB red wine vinegar
salt
—
Heat a large pan over medium heat, add oil. Wilt spinach, add agave and vinegar, cook for about 1 min. (Depending on the size of your pan, you may need to do this in batches.) Transfer spinach to strainer, press down to remove excess liquid.

MAKE THE VEGEATABLE NAPOLEON STACKS

roasted yellow peppers
goat cheese, softened
roasted zucchini
cooked spinach
tomatoes, cut in 1/4-inch horizontal slices
—
Layer ingredients in this order, pushing down between each layer:

1. yellow peppers
2. goat cheese
3. zucchini
4. spinach
5. tomatoes
6. goat cheese
7. zucchini
8. spinach
9. goat cheese
10. red peppers.
Cover and refrigerate. Cut into stacks when ready to serve.

Taco Toppings: Nine Colorful Options

Posted on: August 1st, 2014 by Ellen Swandiak

In our plan for entertaining, this taco bar offers spectacular, and offbeat, taco toppings to round out the flavors and allow each guest to customize their taco to their liking. In addition, see our recipe for a unique and healthy colorful slaw. And a unique, tangy peach salsa.

It’s important to offer a lively spread of fresh toppings and sauces along with tacos. Variety is key since everyone has different dietary preferences. Non-cook items: cilantro, jalapeños, corn, black beans, and arugula.

[1] cilantro
[2] dijon mayo (see recipe below)
[3] fresh jalapeño slices
[4] corn
[5] black beans
[6] Aveyo avocado mayo (this product is no longer available, but you can mix a ripe avocado with a little mayo or put out thin slices of avocado)
[7] Pickled Pink Sweet Heat Jalapeños
[8] Rogue Hot Sauce
[9] baby arugula

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recipe

DIJON MAYO

Dijon mayo may not a traditional taco bar topping, but a squirt of this on any of the tacos heightens flavor.

MAKES ABOUT 1/2 CUP

2 TB mayonnaise
6 TB olive oil
1 TB red raspberry vinegar
1 tsp Maille Dijon mustard
1 clove garlic, pressed in a garlic press
s + p
pinch of cayenne
—
Whisk ingredients together. Put in serving bowl with a small spoon or squirt bottle.

Don’t miss our recipes for a couple more toppings: a salsa and colorful slaw.

Fish Taco: Smoky Paprika Blackened Grouper with Peach Salsa

Posted on: August 1st, 2014 by Ellen Swandiak

There’s something so refreshing about a fish taco. And they make the perfect dish for entertaining.

Choosing the type of fish: Grouper and mahi mahi are available in nice thick fillets, making them perfect for grilling. They won’t fall apart, especially if you use a fish basket to grill them. In this recipe, we’ve added a smoky, slightly hot spice mix to both sides. Suggested taco combo: Grilled Blackened Grouper with White Peach Salsa, arugula, and fresh jalapeño. This recipe is just one of the recipes for our Taco Bar Buffet in which we feature all types of gourmet fillings. 

MAKES ENOUGH FOR 12 TACOS

MAKE THE SMOKY SPICE MIX

1 tsp Safinter Smoked Spanish paprika
1 1/2 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 1/2 tsp garlic salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp cornstarch
—
In a small bowl, mix ingredients together. Store extra in a glass jar in cool spot.

MAKE THE GROUPER

Smoky Spice Mix
3 LB grouper or mahi mahi fillets, skin removed
—
Sprinkle spice mix over both sides of filets. Grill on hot bbq inside a fish basket about 1–2 min on each side, depending on thickness of the fillet. Remove from basket onto serving platter.

HOBNOBMAG Recipe Taco Bar Blackened Grouper

If you make the fish ahead of time, when you are ready to serve the tacos: Reheat fish in the microwave, or in the fish basket on the top shelf of the grill. Break into large chunks and place in a bowl on the taco bar buffet. We’ve got more recipes for pork, chicken, beef, and vegetarian tacos at this link.

Other Fish Taco recipes on Hobnob:

Fish Tacos with Style: Macadamia Crusted Halibut with Sweet Sour Mayo Sauce 

Learn to Make Alex Stupak of Empellon Taqueria’s Delectable Crispy Fish Tacos with Cabbage and Lime Mayo

Unusual Taco Bar Salsas: White Peach Salsa and Colorful Slaw

Posted on: August 1st, 2014 by Ellen Swandiak

Add these two dishes to your taco bar to create exciting combinations with any of the other recipes from our Taco Bar menu.  Our unusual taco bar salsas  add the crowning touch. This party’s getting hotter by the minute.

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recipe

SALSA: WHITE PEACH, CUCUMBER, RED PEPPER, RED ONIONS

This salsa works well with all the bases and looks pretty on the table. Choose peaches that are not too soft, so that you get a nice dice.

MAKES ENOUGH FOR 24 TACOS

GET A NICE SHARP KNIFE

3 almost ripe peaches, diced
1 English cucumber, diced
1 red bell pepper, diced
1 large red onion, diced
1/2 bunch cilantro, chopped
1 jalapeño pepper, seeded and diced
1/2 tsp salt
pinch of cayenne pepper
juice from 3 limes
—
In a medium bowl, place all the ingredients, squeeze lime juice over. Allow to sit in the fridge for at least 2 hrs to allow flavors to meld.

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recipe

SLAW: RED CABBAGE, PEA SPROUTS, PEA PODS, CARROTS

A healthy slaw with only a bit of sweetness.

MAKES ENOUGH FOR 24 TACOS

MAKE THE DRESSING

6 TB grape seed oil
4 TB pinot grigio vinegar
2 TB agave
s + p
—
Whisk ingredients together in small bowl.

MAKE THE SALAD

1/2 red cabbage, shredded
2 carrots, shredded
1 CUP pea pods, sliced thinly
1/2 CUP radish micro greens
—
In a medium bowl, put all the ingredients. Pour dressing and toss together. Allow to sit in the fridge for at least 2 hrs to allow flavors to meld.

Healthy Muffin Recipe: Carrot Kamut Muffins

Posted on: August 1st, 2014 by Ellen Swandiak

Healthy muffins never tasted so delicious. The fluffiness of the flour, and the added texture make these an enjoyable treat. In this healthy muffin recipe, I shredded the carrots instead of grating them and threw in some ground flax seeds and hemp seeds for a bit of extra nutrition.

Having weekend guests over? We came up with a 3-day plan for entertaining guests. What could be more coddling than waking them up to the smell of freshly-baked muffins. These are made with sprouted kamut flour, which adds a wonderful flavor. This dough can be made a day or so ahead, so at breakfast you can just pour the mix into pretty baking cups and pop in the oven. Easy peasy.

MAKES 12 MUFFINS

PREHEAT OVEN 350ºF… MIX DRY INGREDIENTS

2 CUPS kamut flour
1 TB ground flax seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
—
In a large bowl, sift dry ingredients together.

GET YOUR MIXER… MIX WET INGREDIENTS

3/4 CUP coconut-canola oil
1 CUP maple syrup
1/2 CUP yogurt
1/2 CUP applesauce
3 large eggs
1 1/2 tsp vanilla extract
—
On medium speed, combine the oil and maple syrup for about 2 min. Add yogurt, applesauce, mix 1 min. Add eggs one at a time with mixer running, add vanilla, mix till incorporated.

Transfer the wet ingredients to the bowl of dry ingredients—do not over-mix.

ADD TEXTURE… BAKE

2 CUPS carrots, shredded
1/2 CUP hemp seeds
3/4 CUP walnuts, chopped, toasted
—
Fold ingredients into the mix. Add the Paper Chef cupcake liners to a muffin pan, and divide the mixture into the 12 cavities. Bake for about 35 min, till an inserted toothpick comes out clean.

Another  muffin recipe:

Savory Butternut Squash Mini Muffins and Spicy Squash Spread

BBQ Chicken Taco with Colorful Slaw and Jalapeño Accents

Posted on: August 1st, 2014 by Ellen Swandiak

Combine barbecue with a taco? What a grand idea. This BBQ Chicken Taco incorporates the easiest way to infuse BBQ flavors into chicken. What could be more summery? Suggested taco combo: Grilled Chicken BBQ Strips with Crunchy Slaw with Pea Pods & Carrots, fresh jalapeño, and cilantro. See the rest of the recipes for toppings and four other tacos to complete the menu. We’ve come up with a bunch of recipes that will wow guests with a Taco Bar buffet.

MAKES ENOUGH FOR 8 TACOS

MARINATE THE CHICKEN

2 LB chicken breasts
4 TB BBQ sauce
—
Toss chicken and sauce together in a bowl. Cover and refrigerate for at least one hour.

PREHEAT GRILL… GRILL THE CHICKEN

marinated chicken
—
Grill chicken about 3 min on each side.

When you are ready to make the tacos: add some more BBQ sauce to the breasts and heat up in the microwave or on the top shelf of your grill. Cut into strips and place in a serving dish on the taco buffet.

HOBNOBMAG BBQ Chicken Taco

HOBNOBMAG Taco Bar Buffet BBQ Chicken

Cocktail Ice Pops: How to Make Instant Pop Art

Posted on: August 1st, 2014 by Ellen Swandiak

Wind down your dinner party with a fun treat— cocktail ice pops —and allow your guests to indulge in some creativity. The ZOKU Quick Pop Maker takes your concoctions from liquid to ice pop in less than 10 minutes. Here’s how it works: Store the base in the freezer.  Pull out when you are ready to make the pops. Pour your mix into the cavity. It will make 9 pops before having to refreeze the base—which will give you enough time to enjoy one, and come up with a new idea for the next round.

The kit comes with a cool accessories for the very creative, so you can experiment with tilted layers, and use different ingredients for the inside and outside of the pop. Think about using fresh fruit, yogurt, fruit juices, sodas—you get the idea. There is also a cool case to house the pops, if you want to make them ahead of time. $50 for the triple-base, with tools/sticks; $20 for the accessories; $20 for the storage case. Available online at zokuhome.com

For the mix, think of any low-alcohol cocktails that are kind of fruity—that will work as a pop. Sangria with lots of fruit would also work perfectly. Martinis, not so much.

HOBNOBMAG Instant Cocktail Ice Pops E

MAKE THE COCKTAIL ICE POP

1 part vodka
3 parts cranberry juice
1 part prosecco
strawberries, sliced
—
If you are using the Zoku pop maker, then just pour in the mixture, and wait 5 min for it to freeze. Voila! An instant cocktail ice pop. (Alternatively, pour into regular pop molds ahead of time, and allow at least 5 hours to freeze.)

Crispy Fish Taco by Alex Stupak of Empellon Taqueria

Posted on: August 1st, 2014 by Ellen Swandiak

Chef Alex Stupak has re-written the rules of taco making which is why Empellon Taqueria is always packed and abuzz with aficianados. Wow your guests with his recipe for a delish, crispy fish taco.

Alex Stupak is pushing the limits of Mexican cuisine. His mission: treat tacos with respect and serve them in a fun environment. A former pastry chef who worked in top restaurants [WD-50, Alinea (chicago), and Clio (boston)], Stupak’s true love was Mexican cuisine. Starting with authentic Mexican flavors, ingredients, and techniques, he is known for introducing unexpected elements. The guacamole, for example, has a touch of sea urchin added for that “WOW, what was that?” factor. Imagine tacos with ingredients like beer-braised pork tongue and chorizo, or brussels sprouts, malted hummus and hazelnuts.

Of course, none of these creations would be what they are without some salsa. Empellon offers seven different salsas, so whatever mood you are in you will not be disappointed. Their smoked cashew and chipotle sauce is dubbed “crack sauce” and you might be tempted to eat it by the spoonful. So YES, if you are a lover of Mexican food: go to Empellon. But, if you just like to eat amazing food: go to Empellon!

To sample some of their best, don’t miss their monthly taco tastings, $55 for six tacos and complimentary Margarita. And on another night while also feeling gastronomically adventurous, head over to the East Village for some creative cocktails and amazing desserts at Empellon Cocina. In the meantime, enjoy this taco recipe from Alex Stupak. empellon.com

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featured recipe

Crispy Smelt Tacos with Cabbage and Lime Mayonnaise

This is, hands down, my favorite taco on earth. As a New Englander, fried seafood is very close to my heart and anytime you take something crispy and wrap it in something soft and supple it becomes all the more appealing. There are all sorts of legends and lore surrounding the idea of the fish tempura taco but I find most of them hard to believe. Whether this is authentic or not becomes quickly irrelevant once you sink your teeth into one.

MAKES 8 TACOS

For the Lime Mayonnaise

1 CUP mayonnaise
1/4 CUP freshly squeezed lime juice
2 cloves roasted garlic, minced
1 tsp grated lime zest
—
In a bowl, combine all the ingredients and whisk together. Cover with plastic wrap and set in the refrigerator until needed. (Can be made up to a week in advance.)

For the Tempura Batter

3 CUPS all-purpose flour
1 1/2 CUPS rice flour
1 tsp baking powder
1 tsp salt
1 1/4 CUP beer, very cold
1 1/4 CUP vodka, very cold
—
In a bowl, whisk together all the dry ingredients. Gently fold in the liquids and dispense into iSi Siphons, each charged with 2 CO2 cartridges.

For the Jalapeño Relish

1 CUP Sweet Pickled Jalapeños, seeded and de-veined
1/2 CUP Tomatillo Base
1/4 CUP reserved Sweet Pickling Liquid from the jalapeños
1 TB sugar
salt, to taste
—
In a large bowl, combine all the ingredients. In batches, transfer to a blender and purée to a coarse texture. Transfer to another bowl and stir with a spatula. Set aside.
Advance Preparation: This relish can be made up to a week in advance.

To make the tacos

2 CUPS vegetable oil, for frying
8 Maine smelts
all-purpose flour, for dredging
Tempura Batter
8 tortillas, warmed
1 CUP Lime Mayonnaise
1 CUP Jalapeño Relish (a mix of sweet pickled jalapeños and tomatillos)
2 CUPS shredded cabbage
1 CUP red radish slices
1/2 CUP minced onion
1/2 CUP cilantro leaves
—
In a 3-qt Dutch oven fitted with a candy thermometer, heat the vegetable oil to 350°F.

Clean the smelts: Start by cutting off the heads. With a paring knife, cut a slit up the belly and remove the innards. Rinse under cold water and pull the spine away from the flesh (this is optional, as the bones are very small and edible).

Dredge the smelts in the flour and coat in the tempura batter using the iSi Siphons. Carefully place into the hot oil and cook for 4-6 minutes, or until the smelts are cooked through and crispy. Remove the fish with a slotted spoon and transfer to a plate lined with paper towels and drain.

To assemble the tacos, lay the tortillas on a plate or, if serving family style, on a platter. On each tortilla, spread 2 tablespoons of Lime Mayonnaise followed by 2 tablespoons of Jalapeño Relish. Add 1/2 cup of shredded cabbage and top with the fried fish. Garnish the tacos with equal amounts red radish slices, minced onion and cilantro leaves.

A Gin Cocktail from Xavier Herit of Wallflower: Sour and Sweet with Hints of Fresh Lavender

Posted on: August 1st, 2014 by Ellen Swandiak

HOBNOB reviews Wallflower, where we sampled some spectacular libations—including a gin cocktail with lavender accent— while listening to an innovative playlist. The West Village has another charmer in the ‘hood.

On a charming street in the West Village is the even more charming Wallflower, where Xavier Herit (former head bartender at Daniel) is delighting guests with his exemplary cocktail creations. His seasonal cocktail menu offers something for everyone. Want something bold? Try the Mamasita, with reposado tequila, smoked grapefruit cordial and a tasty cinnamon rim. Rum lovers will dig the Caught Inside, named after the surfing term for being caught inside a wave. This drink looks like a milk-shake with its mountain of crushed ice, and is a combination of Hamilton Jamaican Black Rum, Pierre Ferrand 1840 Cognac, Orgeat syrup, and Angostura bitters.

HOBNOBMAG Wallflower Restaurant NYC review

Everything about this place makes guests feel at ease, the cozy space and the attention of the staff give it a true village feel. Even the music here is spectacular, again courtesy of Herit, who is also a DJ in his spare time. As for the menu, go for the generous prix fixe dinner, perfect for sharing. For the table, three dishes arrive in each category: Raw Bar, Charcuterie, and Cheese, followed by a choice of entree, and dessert—all for $68.

The Arlay Sour, our featured cocktail, has the right amount of sour and sweet—and the subtle scent of lavender with evey sip is a heavenly detail. The inspiration for this cocktail comes from Wallflower’s dessert wine from the town of Arlais (Chateau d’Arlais in Jura, France)—whose flavors work beautifully with honey, gin, and chamomile. Wow your guests with this cocktail at the gin tasting. wallflowernyc.com

HOBNOBMAG Gin Cocktail Lavender Recipe Arlay Sour

Creative Sandwich Offerings Using Nice Ingredients

Posted on: August 1st, 2014 by Ellen Swandiak

What’s for Lunch? We offer you a creative sandwich trio, one your guests will adore, and make them love you even more. That’s because this menu was devised for serving weekend guests. The strategy: use some of the  ingredients you had at dinner the night before. (See the whole plan at this link: weekend guest strategy.) Basically, you use the charcuterie, that was served with Friday night’s grilled vegetable stacks, for an Italian hero. Grilled chicken and avocado make a nice combo. And for the vegetarians, we made excess grilled vegetables and fresh mozzarella to create a hearty sandwich.

For extra kick to any of the offerings, sauces come into play. Have a jar of Rogue Hot Sauce by High River Sauces which features the “Trinidad Moruga Scorpion” pepper, rated the hottest pepper in the world. (Only for the brave.) For a creamy addition, have some Avocado Mayo on hand.

HOBNOBMAG Recipe Italian Creative Sandwich

ITALIAN PRONTO:

prosciutto
soppresata
roasted red peppers
arugula
olive oil
baguette

HOBNOBMAG Recipe Grilled Chicken Creative Sandwich

THE CHICKSTER:

grilled chicken BBQ strips
arugula
avocado mayo
baguette

HOBNOBMAG Grilled Vegetable Creative Sandwich

VIVACIOUS VEG:

grilled vegetables
fresh mozzarella
tomato
Rogue hot sauce
baguette

Healthy, Yet Decadent, Salmon Cheesecake with Poppy Seed Top

Posted on: July 8th, 2014 by Ellen Swandiak

Guests will go crazy over this salmon cheesecake, especially those pesky pescatarian friends of yours. It’s a creamy dish that leans to the decadent end of the healthy spectrum, but has lots of nutrition in the form of salmon, pumpernickel bread, poppy and chia seeds. Almost better than a dessert cheesecake.

To create the dish, I started with a foundation of pumpernickel crumbs and chia seed to create the crust, then added hot-smoked salmon, and topped it with a trio of creamy cheeses and poppy seeds. I suggest making this the day before a gathering, so that the cheese will set and the flavors will meld.

Salmon source: I used Sunbear Smoked Wild King Salmon a hostess gift that came from my friend Mary straight from Oregon. I had never seen salmon in a box before, so was quite skeptical—until I tasted it. This brand smokes only wild-caught salmon in alder wood, which tends to make it more liked cooked salmon than lox. This is a pantry item must! If you are into healthy recipes, check out our Super Food party theme for more ideas.

makes 12 mini portions [2.5 x 3 inches] or 9 as main course [4 x 4 inches]

GET OUT THE FOOD PROCESSOR… MAKE THE BREADCRUMB MIX

3 slices Mestemacher Pumpernickel bread, cut into cubes
1 1/2 TB chia seeds
2 1/2 TB grape seed oil
—
Pulse bread in food processor to create crumbs. Add to a warmed skillet with chia seeds and oil. Toast over high heat for three min. Set aside to cool. Lightly grease baking dish with grape seed oil. Press crumb mixture into the bottom.

PREHEAT OVEN 350º F… MAKE THE CREAM CHEESE MIXTURE

2 scallions, cut into very thin rings
16 oz cream cheese, softened, cut into cubes
8 oz ricotta
1 CUP sour cream
1/2 tsp kosher salt
1/2 tsp black pepper
1 TB fresh dill, chopped
2 jumbo eggs
—
In a food processor, process all ingredients, except the eggs. Add eggs, and pulse until combined.

MAKE THE CHEESECAKE

cream cheese mixture
6 oz Sunbear Smoked Wild King Salmon, shredded by hand
poppy seeds, for sprinkling on top
—
Continue layers: Over the breadcrumbs, ladle a third of the cream cheese mixture. Put a layer of salmon over that. Top with the rest of the cream cheese mix. Sprinkle poppy seeds.

Bake for 45 min, until an inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan. Cover and place in the fridge overnight, or for at least 4 hrs. When ready to serve, cut into portions while the cheesecake is still cool.

Unusual Hummus: Avocado & Peas & Black Tahini

Posted on: July 2nd, 2014 by Ellen Swandiak

This party dip is a green-powered, most unusual hummus. The color is dazzling, especially paired with the crispbreads. Why add avocado? The bonus is that avocados contribute the “good fat” along with 20 vitamins and minerals. Add to that green peas’ antioxidant and anti-inflammatory benefits, and raw tahini’s calcium, zinc, fiber, and B vitamins and you may just be floating on cloud nine.

I wanted to create a party menu focused on super foods for those who want to party, but not feel the guilt. This recipe turned out to be a beauty. Using raw tahini, made with black sesame seeds, adds to the color density; if you use regular tahini, the green will be brighter. Make this just before the gathering, so it will keep its color. Serve with Crispbread with Mixed Seeds for a super-duper healthy and tasty combo.

MAKES ABOUT 2 CUPS

GET OUT THE FOOD PROCESSOR

frozen peas, thawed
2 ripe avocados, cut into chunks
1/4 CUP grape seed oil
2 cloves garlic, crushed
juice from 1 lemon
3 TB tahini
1/2 tsp ground cumin
pinch of cayenne pepper
s + p
broccoli sprouts, for garnish
—
Process all ingredients in food processor. Transfer to shallow serving bowl, sprinkle with broccoli sprouts. Serve with pita chips or Crispbread with Mixed Seeds.

Superfood Kitchen by Julie Morris: Cookies with Benefits

Posted on: July 2nd, 2014 by Ellen Swandiak

Julie Morris has come up with a delightful assortment of recipes all having a super food (or two) as an ingredient. Many of her recipes in Superfood Kitchen use quite exotic items—you know those items you see in the health food store that you are not quite sure how to proceed with.

Hemp seeds, quinoa flakes, maca powder, and dried yacon find a home with myriad of fresh ingredients in meals you can eat throughout the day. A glossary fills you in on all the health benefits of the superfoods, plus flavor notes and ways to use them.

It’s a book you can get into a little at a time, and savor the knowledge. Photo, above left, shows Kabocha-Quinoa Risotto with Sage Cream & Sun-Dried Yacon Root, and photo, right, is our featured recipe for a chewy, healthy dessert. You can see more recipes with Super Foods in my party plan for hosting a healthy gathering.

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featured recipe

MACA-MACAROONS

Cookies with benefits—now that’s the way to live! Easy to make and deliciously full of natural ingredients, the combination of maca and brazil nuts in these macaroons tastes almost like peanut butter … with a lovely coconut-ty embrace, of course. The results are quite irresistible.

Makes about 20 cookies

1 CUP raw brazil nuts
1 1/4 CUPS unsweetened shredded coconut, plus extra for rolling
1 1/2 TB maca powder
3/4 CUP (packed) soft Medjool dates (about 7 or 8), pits removed
1 TB maple syrup
1 TB vanilla extract
1/4 tsp sea salt

Grind all the ingredients together in a food processor until a coarse dough has formed. Check the consistency: pinch the dough and make sure that it sticks together, yet still crumbles like a cookie. If the dough is too dry, add water a teaspoon at a time until the dough sticks. If the dough is too wet, add spoonfuls of extra coconut until the dough is just right.

Form the dough into balls, about a tablespoon at a time, and roll exterior in extra coconut. Flatten into cookies and serve. Kept covered, these cookies will last several weeks.

—Reprinted with permission from Superfood Kitchen © 2012 by Julie Morris, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Morris

Vegan Party Treat: Spinach Rolls with Freekeh, PB & Raspberries

Posted on: July 2nd, 2014 by Ellen Swandiak

This vegan party treat blends flavors and textures that might make anyone think about eating more vegetables. The combination of ingredients in this bite are so surprising, yet so satisfying. Along with the freekeh, the peanut butter and raspberries juxtapose each other, and the spinach leaf grounds everything with an earthy taste.

I created this recipe to include in our party plan of recipes featuring super food. So you can party hardy. The dark, leafy greens of spinach contain folate and B vitamins essential for mood and proper nerve function. Freekeh has quadruple the amount of fiber compared to other grains. Do try this recipe, you will love it.

If you are making this for entertaining, prep the day before: cook the freekeh and add the dressing to allow flavors to really meld. Then there won’t be much left to do, only rolling it up. See more healthy recipes made with Super Foods in my party plan for entertaining.

MAKES 20-25 ROLLS

COOK THE FREEKEH

1 CUP freekeh
1 tsp salt
1 tsp olive oil
—
Add freekeh to 2 cups of boiling water with salt and olive oil. Cover. Simmer 30 min, until all the water is absorbed. Let stand for 5 min. Fluff. Transfer to large bowl.

MAKE THE DRESSING

1 TB San-J organic tamari
1 TB grape seed oil
4 TB sesame oil
juice from 1/2 lemon
2 cloves garlic, crushed
s + p
—
In a small bowl, whisk together all the ingredients. Pour over the freekeh while it’s still warm, toss to combine.

MAKE THE ROLLS

natural peanut butter
large spinach leaves
cooked freekeh
raspberries
—
Spread a thin layer of peanut butter over a spinach leaf. Add a spoonful of the freekeh in a thin line across the leaf, top with 1 or 2 raspberries. Roll up and weave toothpick through the two ends to hold together.

steps for creating spinach rolls stuffed with freekeh peanut butter and raspberries

Unusual Gazpacho with Grilled Mango

Posted on: July 1st, 2014 by Ellen Swandiak

This is an easy recipe for party hosting. You only need a food processor and lots of fresh ingredients. When originally coming up with this party plan for 4th of July, I wanted to include peaches in the gazpacho recipe but they were not yet in season. These mangoes from Mexico made for a perfect substitution. This often happens during party planning. The menu is all set … yet ingredients are elusive … or something gorgeous at the market beckons. My advice: stay flexible, and roll with the punches. Sometimes you can even get a better result.

MAKES 10 CUP-SIZE PORTIONS

GRILL THE MANGOES

4 mangoes, peeled and sliced thickly around the pit
peanut oil
—
Lightly grease grill pan with peanut oil. Heat pan, grill both sides of each slice. Remove, let cool. Chop into small bits.

GET OUT THE FOOD PROCESSOR

1 1/2 LB tomatoes, seeded, cut into chunks
1 1/2 cucumbers, peeled, seeded, cut into chunks
1/2 red onion, cut into chunks
2 mild red peppers, seeded, cut into chunks
juice from 1/2 lemon
3 tsp white vinegar
1 tsp salt
1/2 tsp black pepper
garnish
—
Reserve 1/4 of the chopped pieces of each ingredient for garnish, and dice.

Pulse each ingredient in food processor, leaving some solid bits (depending on the size of your food processor, you might have to work in batches and mix together in a large bowl). Serve in small glasses with chopped bits on the top.

Vegan Mini Dessert: Nutty Coconut Cream & Berries

Posted on: July 1st, 2014 by Ellen Swandiak

No need for baking here. These cups are assembled using only the best, healthy ingredients. Heads up: the coconut milk must go into the fridge for at least 6 hours, so plan ahead. For the cocoa lovers in your life, mix 2 TB cocoa powder or 1 CUP vegan chocolate chips to the coconut cream before inserting into the cups. Anyone who’s into super foods might like to check out the other recipes from our healing foods party menu.

MAKES 4 – 5 CUPS OF CREAM

PREPARE THE COCONUT MILK

2 cans full-fat coconut milk
metal bowl
—
Leave cans in refrigerator overnight. Place metal bowl in fridge for whipping.

MAKE THE NUTTY CUPS

1 CUP almonds
1 CUP rolled oats
10 dates
1 tsp vanilla
2 TB maple syrup
1/2 CUP coconut flakes
1 TB nutritional yeast (optional)
—
Pulse in food processor until combined. Mold mixture into a mini muffin tin to create the cups. Place in freezer for at least 10 minutes.

MAKE THE COCONUT CREAM

chilled coconut milk
—
1 TB vanilla extract
1/4 CUP superfine sugar
1 tsp cornstarch
—
Remove cans from the fridge carefully, do not shake. Open the cans. Remove the solids from the top, leaving the liquid behind (save for use in a smoothie). Transfer to the chilled metal bowl. With a hand mixer, beat the coconut cream until thick and fluffy. Add the rest of the ingredients, combine. Chill in the fridge for at least an hour before serving.

ASSEMBLE THE DESSERT

nutty cups
coconut cream
blueberries, for garnish
mint leaf, for garnish
—
Spoon in the coconut cream into the cups. Top with blueberry and small mint leaf.

vegan mini dessert with blueberries

Hip Refresher: A Low Alcohol Cocktail

Posted on: July 1st, 2014 by Ellen Swandiak

When wanting to serve a drink on the healthier end of the spectrum, try this low alcohol cocktail made with rose hips—and top with either prosecco or a sparkling water, depending on guest’s preferences.

The organic mode starts at the bar with the only finest ingredients. Rose hip liqueur mixes with sparkling additions—choose between Hip Refresher 1 or 2, depending on the percentage of alcohol you desire. One tops with sparkling wine, the other with sparkling water. This cocktail is part of the party menu featuring Super Foods in every bite.

DETAILS ON THE INGREDIENTS:

[1] Koval Organic Rose Hip Liqueur Rose hips, that little bulb that comes after roses lose their bloom, are amazingly beneficial. They are loaded with vitamin C, antioxidants, beta carotene, and lycopene. Koval uses a white whiskey base and organic rose hips to create this special small batch liqueur. The first distillery in Chicago since the mid 1800s, founders Robert and Sonat Birnecker honored their Austrian ancestors’ methods for production, and the results really shine. Around $30. koval-distillery.com

HOBNOBMAG low alcohol cocktail

[2] Mionetto’s Organic Prosecco Stick with organic. Founded in 1887, Minonetto grows certified organic glera grapes in the heart of the Prosecco region in the small town of Vazzola. No synthetic chemicals or fertilizers are used. It adds delicate bubbles, a vibrant yellow color and the subtle fragrance of elderflower and green apple to your cocktail. About $14 a bottle. mionettoproseccousa.com

[3] Garnish: Thyme is packed with health benefiting phyto-nutrients, minerals, and vitamins. Fresh thyme has one of the highest antioxidant levels among herbs. It has a botanical presence floating in a glass or frozen in ice cubes. Lemon thyme has beautiful variegated leaves.

[4] Ice Cubes with Herbs Your drinks will not only be healthy, they will look healthy when you freeze herbs into your ice cubes. Herbs are packed with vitamins, so you should make a point to add them anywhere you can. The method: In a ice cube tray, fill each section about 1/3 full of water, and place one herb. Put in freezer. After an hour or so, it should be frozen. Add water to almost the top, and allow to freeze again. This process centers the herbs in the cube.

Sardine Canape with Lemon-Herb Crumbs

Posted on: July 1st, 2014 by Ellen Swandiak

Here’s a dish that can be made with items from your pantry. Sardines are the star of this canape, and we found a brand with exceptional taste. Matiz Gallego’s sardines are the perfect way to give sardines a chance, as they have a very subtle and uncommon flavor. Plus, the addition of the breadcrumbs enhanced with lemon zest and parsley balances with the fish, and gives the dish a cool, dotted effect. Sprinkle away!

I included this sardine canape as part of a complete party theme with recipes focused on Super Foods. These little fish can do wonders for your body as they promote heart and bone health. They contain one of the highest concentrations of omega-3s, as well as high quantities of vitamin b12, vitamin D, and calcium. It’s a win-win situation!

MAKES 6 TOASTS

MAKE THE ZESTY CRUMBS

zest and juice 1 lemon
1/2 bunch parsley, finely chopped
2 cloves garlic, finely chopped
1 CUP breadcrumbs
3 TB olive oil
—
Mix together in a bowl. Crumbs should be kind of sticky.

MAKE THE TOASTS

pumpernickel bread, toast and cut each piece into 3 long strips
orange or cherry tomatoes, sliced thinly (horizontal slices)
3 sardines, split in half lengthwise, remove bones
Zesty Crumbs
2 TB capers
1 small onion, cut into very thin rings
1 lemon, cut into wedges
—
On each strip, place slices of tomato, top with half of one sardine. Sprinkle zesty crumb mixture over the sardines, add a couple of capers, a ring or two of the onion, and a squeeze of lemon. (The strips of sardines match up perfectly with the pumpernickel bread when cut into three sections.)

Orson Salicetti’s Sweet ‘n’ Sexy Vodka Cocktail with Vanilla

Posted on: July 1st, 2014 by Ellen Swandiak

Orson Salicetti is as delightful as the cocktails he makes. We talked after the opening of a Russian-backed vodka cocktail bar, where he explored all the possibilities of vodka with…—fill in the blank. Here,  he shares a healthy and enticing vodka cocktail with vanilla.

A trip to the Russian-themed Ariana Restaurant will leave your taste buds and mind happy as you savor interesting flavors mixed with Russia’s top spirit: vodka. With a focus on over forty different varieties, this newcomer SoHo spot offers an impressive cocktail list crafted by Salicetti, who won the prestigious Rising Star Award from StarChef in 2009.

Salicetti’s Craft Vodka Bar’s menu has many sections. First off are the specialty, seasonal cocktails, like the T&T (tarragon-infused vodka, fresh tangerine, fino sherry, lime, agave, and soda) or the Spicy Beauty (spiced blood orange liqueur, vodka, habanero elixir, and sparkling wine). Move onto the aged vodkas, stored in oak barrels for a minimum of six weeks to give them a soft finish. The Ariana Soho Aged Martini (vodka, Benedictine liqueur, Atsby vermouth, and decanter bitters) is a popular offering, and it’s as flavorful as it is potent.

The last bit of the menu pushes the stalwart patrons of those who stick to the order of “vodka with soda” to try a conglomeration of things, like one with infusions of fig, lavender, and fresh herbs.

The only real dilemma here is choosing what to order, which Salicetti is more than happy to help you with. And, even though trying one of their extensive vodka offerings is encouraged, Salicetti promises that if you want an Old Fashioned, he’ll make it for you. [ANNOUNCEMENT: THIS PLACE HAS CLOSED, BUT I HOPE YOU WILL LOVE THE RECIPE AND THE MEMORIES]

Miki Agrawal of Wild Restaurant Offers Up a Gluten Free Pizza Dough Recipe

Posted on: July 1st, 2014 by Ellen Swandiak

Miki Agrawal opened up the first WILD in 2006 with a mission to serve healthy and delicious farm-fresh, gluten-free foods—like her Gluten Free Pizza Dough—as she herself struggled to find options like this after becoming intolerant to most processed foods.

The menu is designed to please all types of customers whether they’re gluten-free or not. All the meats and cheeses are hormone-free and the bar carries draft and bottled craft beer, wine, and sangria.

I included this recipe as part of an entire menu for hosting a party with a Super Foods theme. See more recipes at this link.

It seems like Agrawal is full of great ideas. In 2013 she received the Tribeca Film Festival’s “Disruptive Innovation Award” and landed on Forbe’s “Top 20 Millennials on a Mission.” Agrawal is also the author of a book entitled “DO COOL SH*T” on entrepreneurship and lifestyle design. Wild has locations in Greenwich Village and Williamsburg in NYC and in Las Vegas. eatdrinkwild.com

WILD’S GLUTEN FREE PIZZA DOUGH

Makes enough dough for 8 pizzas

2 lbs gluten-free flour
(a mix of: garbanzo bean flour, potato starch, tapioca flour, fava bean flour)
1/2 lb potato flour
1 oz yeast
1/4 cup sugar
1 1/2 quarts warm water
1 TB apple cider vinegar
—
Mix all dry ingredients together in a bowl. Add warm water and apple cider vinegar and mix well until dough forms into a ball. Do not overwork dough. Place dough ball in bowl, cover, and let rise at room temperature for approximately half an hour. Divide the dough evenly into approximately 8 pieces.

Roll out on a floured surface, place on an oiled pizza pan. Add your favorite sauce and toppings. Bake in oven preheated to 425º for approximately 15-20 minutes. Dough can be stored in refrigerator for several days.

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