Coconut Creme Brûlée

put the creme in the coconut and mix it all up!

When I think about an eggy dessert little else comes to mind than creamy, dreamy creme brûlée. Creme brûlée only uses the yellow yolks of the egg, so save the whites for something else (like a breakfast burrito!). This dessert is both decadent and simple. Decadent because of the texture and richness of the ingredients, but simple in that it requires few. Don't be fooled though, this recipe can be tricky to make.

Classic creme brûlée is flavored only with vanilla, but I've jazzed this up a bit by adding coconut. I've subbed in a can of coconut milk for part of the cream and topped each ramekin not only with sugar, but shredded sweetened coconut. Unlike many of my recipes, this one does requires some time, effort, and precision. So make this dessert when you're feeling ambitious! Here's how...

Ingredients - Makes 6
1 Pint Heavy (Whipping) Cream
13.5 oz. Can Full Fat Coconut Milk (suggest Chaokoh)
1 Vanilla Bean, split & seeds scraped
6 Egg Yolks (save the whites)
1/2 C Granulated Sugar, plus more for topping
~ 1/2 C Shredded Sweetened Coconut

Directions
Preheat the oven to 325 degrees. Bring a kettle of water to boil. Then turn down and keep warm on low.

In a medium sauce pan combine the cream, coconut milk (shake well), and vanilla bean with seeds scraped from the inside. Bring to a gentle boil over med-high heat. Once this comes to a boil, remove from the heat and cover. Allow the mixture to sit for 15 minutes - the vanilla will perfume the cream.

Meanwhile, combine the egg yolks and 1/2 C sugar in a large bowl. Whisk together just until the yolks begin to turn light yellow, about 2-3 minutes by hand.

Once the cream is ready begin to add it to the egg yolks, a little at a time, whisking constantly until all of the cream is incorporated. Pass the mixture through a fine mesh strainer to get out any lumps and the vanilla bean.

Next, divide the mixture into 6 (6-7 oz.) ramekins. Place the ramekins into a large pan (I used a lasagna pan) and carefully put them onto the oven rack. Be sure to pull the oven rack out slightly. Then pour the hot (not boiling) water around the ramekins half way up their sides. This water bath will help to cook the creme brûlée evenly. Carefully push the rack into the oven and cook for 50-55 minutes.

You will know that the creme brûlée is done when the center still shakes, but the edges are set and the top is beginning to brown. Remove the ramekins from the pan and refrigerate for a minimum of 2 hours or overnight.

Prior to serving, remove the ramekins from the refrigerator for 30 minutes to come to room temperature. Top each ramekin with 2-3 T coconut and 1 tsp. sugar. Using a kitchen torch, melt the sugar and toast the coconut until brown and crispy. If you don't have a kitchen torch, like me, line the ramekins up on a baking sheet and broil in the oven on high for 1-2 minutes. Allow them to cool a few minutes before serving. Enjoy!

Greek Style Veggie Frittata

an egg-cellent meal ideal

I love eggs! Any form, any way, any where, Sam I Am, yes, I'd probably even eat green eggs (no ham). Lucky for you, I didn't make anything with green eggs for this post. Instead I've made a veggie frittata. A frittata is much like an omelet or crust-less quiche that serves 6-8 people. It originated in Italy and is traditionally served with onion, peppers, spinach, and cheese. However, due to the versatility of eggs, you can choose any combination of ingredients you wish.

I've chosen to make a Greek style frittata for this post. The combination of red onion, cherry tomatoes, roasted red bell pepper, artichoke hearts, kalamata olives, parsley, and feta cheese are quite common in Mediterranean cuisine. I've combined these ingredients into an easy to make breakfast, lunch, or dinner main dish. Make this when you have eggs and veggies to use up, here's how...

Ingredients - Serves 6
12 Large Eggs
2 T Half & Half (or 3 T Milk, any %)
1/2 C Feta Cheese, plus more for topping
Salt & Pepper
1-2 T Olive Oil
1 Red Bell Pepper
1 Small Red Onion, thinly sliced
1/2 C Cherry Tomatoes, halved
1 Can Artichoke Hearts, drained & chopped
1/4 C Kalamata Olives, halved
1/4 C Parsley, roughly chopped

Directions
Make the roasted red pepper: You can purchase jarred peppers, but they are never as good and it takes no time to roast a fresh one.

Preheat the broiler to high and move your oven rack up to the top spot. Remove the top and bottom portions of the pepper, cut out the seeds/ribs, and then slice the pepper in half. On a foil lined baking sheet press the pepper down so that it is flat (the inside of the pepper should be on the baking sheet). Broil the pepper for 5-8 minutes or until charred. Remove the pepper to a bowl and cover with plastic wrap. Allow the pepper to steam for 10 minutes. Remove the pepper from the bowl and peel off the charred skin, discard. Roughly chop the pepper and set aside.

Make the egg mixture: Turn the oven down to 375 degrees and move the rack back to the bottom third of the oven. In a large bowl beat the eggs, half & half, 1 tsp. salt, and 1/2 tsp. pepper until combined. Stir in the 1/2 C feta and set aside.

Build the frittata: Bring a large oven-proof nonstick skillet to heat over med-high. Add the oil, onion, and tomatoes. Cook, stirring occasionally, until the onions are soft and the tomatoes have given off their juices, about 5 minutes.

Stir in the roasted red bell pepper, artichokes, olives, and parsley. Cook until warmed through. Evenly distribute the veggies in the skillet then pour in the egg mixture. Make sure the eggs cover everything evenly. Cook on the stove-top for 2-3 minutes. Then top with a little more feta and carefully put the skillet into the oven. Cook until the eggs are set, about 15 minutes.

Serve the frittata: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Then run a spatula around the edge of the frittata to release it from the pan and slide it out onto a cutting board. Cut the frittata into thirds, then cut each third in half (6 wedges). Serve immediately. I made roasted oregano potatoes to go with ours - delish! These are my Greek eggs (no ham), enjoy!

Classic Deviled Eggs

I'm late! I'm late! For a very important date!

Well, almost, it is still Easter Sunday technically, but I'm sure everyone has already had their dinner. Steven and I were in West Virginia this weekend visiting with my grandpa, aunt, uncle, and cousin. My parents came too. It was a full house! Because we all traveled in we actually had our Easter dinner yesterday and I made our Classic Deviled Eggs. It wouldn't be Easter without them.

This recipe is barely a recipe...it's 5 ingredients. And, I'm pretty sure this is a very common recipe. That said, many times I'll put a twist on my family recipes here on my blog, but not this time. Sometimes you just don't mess with perfection. Make perfect deviled eggs, here's how...

Ingredients - Makes 24
1 Dozen Large Eggs
1/3 - 1/2 C Hellmann's Mayo (no Miracle Whip!)
2 - 3 T Sweet Pickle Relish
1 T Yellow Mustard
Pepper
Garnish with Paprika

Directions
Cook the eggs: Put the eggs in a large pot and cover by 1 inch of cool water. Bring the eggs to a boil. Turn the heat down and simmer the eggs for 5 minutes. Cover the eggs and remove from the heat. Keep the eggs covered for 10 minutes to finish cooking. Drain and run the eggs under cold water. Once you can handle the eggs, crack each one a little, and put into very cold water. Peel the eggs under cold running water and pat dry.

Devil the eggs: Cut each egg in half vertically and pop out the yolk. Put all the yolks in a medium bowl. With a fork mash the egg yolks until they are finely crumbled. Then add the mayo, mustard, relish, and a pinch of pepper. Stir together until well blended and no lumps are left. Taste and adjust ingredients as necessary (you shouldn't need salt).

Serve the eggs: Put the egg whites on a platter. Fill the hole of each egg half evenly with the yolk mixture. Sprinkle the tops with a little paprika for garnish and serve. These can be covered and refrigerated for up to 4 hours. I hope you enjoyed your Easter Sunday!

Hard Raspberry Lemonade Swirl

the beach is calling...

My husband and I are going on a Caribbean cruise in about 2 weeks. We are SO excited and ready to go! We are porting out of Puerto Rico and will be visiting the islands of St. Maarten, St. Kitts, Antigua, St. Lucia, and Barbados. This will be our second cruise (first was to Alaska), so we have a lot to look forward to even in terms of what the boat has to offer. I suppose the only caveat (mostly in my husband's mind) is that we are going with my family. Don't get me wrong! We love my family, but we will be on a boat with them for 7 days. I know it will be perfect...there's always alcohol if not every moment is.

So, in terms of preparing us for this trip I've created this drink. Yes, there's alcohol. Yes, it's beachy. Yes, we will have something similar as soon as we get to Puerto Rico. Make this frozen, fruity cocktail before your next tropical trip. Or, maybe it's just in your mind, let's go there. Here's how...

Ingredients - Makes 4 Frozen Cocktails
1 (12 oz.) Frozen Lemonade Concentrate, slightly thawed
1 C Vodka (suggest Chopin)
1 (12 oz.) Bag Frozen Raspberries, slightly thawed
1 C Chambord
Ice
Optional Garnish: Fresh Raspberries, Lemon Wedges, and/or Little Umbrellas

Directions
In a blender, combine the lemonade concentrate, vodka, and 4-5 C ice. Blend until smooth. Pour into a pitcher and set aside.

In the same blender (no need to rinse out), combine the frozen raspberries, Chambord, 1 C water, and 2-3 C ice. Blend until smooth.

Swirl the drinks by layering the two frozen cocktails together. In a tall glass (maybe a hurricane), pour the frozen lemonade 1/4 the way up. Spoon in the frozen raspberry mix about 3/4 the way up the glass. The raspberry mix is more dense, so it will sink to the bottom, but that's what creates the swirl. Top the final 1/4 of the glass with the frozen lemonade and a spoonful of raspberry mix. Serve with a colorful straw and garnish as desired. Sail away with me to the Caribbean. Enjoy!

Spinach Salad w/ Lemon-Pepper Chicken, Candied Walnuts, & Raspberry Vinaigrette

a red, red raspberry

I was a creative writing English major and one of my favorite poems we studied was A Red, Red Rose by Robert Burns. I like the rhythm and rhyme and, of course, the idea of loving someone to the end of time. While Burns chose to liken his love to a red rose, I'm loving this season's red raspberries. They have been especially beautiful and tasty.

For this recipe I'm building out a spring salad. There are many pieces to this recipe and you don't have to make each piece. Feel free to buy rotisserie chicken or candied walnuts, but if you have the time, I suggest making each item. It really doesn't take as long as you would think! The star of the salad is the dressing, so if anything, just make that to top your favorite salad. Make this recipe for your luve. Here's how...

Ingredients - Serves 4

Lemon-Pepper Chicken

~2 lbs. Chicken Breast, pounded to 1/2 in. thick

2 Lemons

Olive Oil

Salt & Pepper

Candied Walnuts

1 C Whole Walnuts

1/4 C Powdered Sugar

1/4 tsp. Cayenne Pepper

1/8 tsp. Kosher Salt

Raspberry Vinaigrette

1C Fresh Raspberries (~1 Pint)

1/4 C Apple Cider Vinegar

1 T Balsamic Vinegar

1 tsp. Honey

1/2 C Extra Virgin Olive Oil

Salt & Pepper

Salad

5oz. Package Baby Spinach

1/2 Small Red Onion, thinly sliced

1 Large Green Apple, cubed

4oz. Goat Cheese, crumbled

Directions

Start by making the chicken: In a large resealable bag add the zest of 1 lemon, juice of 2 lemons, 2-3 T olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and the chicken. Seal the bag and massage the marinade into the chicken. Place the chicken in the refrigerator to marinate for 2-4 hours.

When ready to cook, remove the chicken from the bag to a plate, discard the bag and marinade. Season with a little more pepper on each side. Then grill (or cook in a skillet) until cooked through. Rest the chicken on a cutting board for 5 minutes, then thinly slice.

Make the candied walnuts: Follow the directions from this Food Network recipe, but be sure to use my measurements. Based on the comments, I've upped the cayenne pepper. Allow the nuts to cool completely before assembling the salad.

Make the raspberry vinaigrette: In a blender combine all of the ingredients except the salt and pepper. Blend until smooth. Add salt and pepper to taste and blend together once more. Set aside until the salad is assembled.

Assemble the salad: Arrange 4 dinner plates with the spinach. Top each evenly with the red onion, apple, thinly sliced lemon-pepper chicken, goat cheese, and candied walnuts. Finally, pour the vinaigrette over the salad. Be sure not to over-dress, there will be more than enough dressing. Serve immediately with any extra dressing at the table. Enjoy!

Boozy Berry Brunch Parfaits

it's 5 o'clock somewhere...

It's berry season again and with that comes flavor and affordability. Because of these facts it's the only time of the year I buy fresh berries. Raspberries are especially good right now - firm, yet sweet - they provide the perfect flavor and texture for these brunch parfaits. Of course, you can substitute your favorite berry, just be sure to accompany it with complementary flavors of preserves and booze.

These raspberry-yogurt parfaits are sweet and tangy. Tangy because I use plain Greek yogurt. This adds protein as well, giving you energy to make it through the day. Macerating the raspberries in Chambord (raspberry liquor) isn't necessary, so leave it out if you must, but it persuades the raspberries to release their sweet juices and it's what makes these parfaits boozy. Who says the drinks get to have all the fun at brunch? I don't. Here's how to make these...

Ingredients - Makes 4 Parfaits
2 Pints Fresh Raspberries
1/4 C Raspberry Preserves
1/3 C Chambord (raspberry flavored liquor)
3 C Plain Greek Yogurt (suggest Chobani; any % fat)
2 C Granola or Corn Flakes
Optional: Fresh Mint Springs for serving

Directions
Wash and dry the raspberries thoroughly. Reserve 3 berries to top each of the 4 parfaits; 12 total.

Macerate the berries: In a bowl, mix the remaining raspberries, raspberry preserves, and Chambord. Stir together, then set aside for about 10 minutes. Stir again, mashing the fresh berries a bit.

Build the parfaits: Put 1/3 C of yogurt in the bottom of a tall glass. Top with 3 T of the boozy berry mixture. Top that with 1/4 C granola or cereal. Repeat this layering once more. End with a dollop of yogurt and top with 3 of the reserved raspberries and a sprig of mint, if desired. Repeat to build the remaining parfaits.

To serve: Either serve immediately or refrigerate up to 1 hour. Refrigerating much longer will result in squishy granola/cereal. Whatever time it is at your brunch table, rest assured, it is 5 o'clock somewhere. So, enjoy!