Tagged: Recipe Box

A Superfood Salad

January 21, 2016

Recipe Box

A Superfood Salad

For a January jumpstart, we're heading into the kitchen and adding healthy recipes to the menu. One of our recent favorites is the salad above, from Garden Café chef Ryan B. This refreshing dish puts superfoods in the spotlight, packed with beneficial ingredients and vibrant colors to brighten the table. Learn more about the benefits of five favorite superfoods, then read on for the recipe. 

Kale: Packed with antioxidants including vitamin C and beta-carotene, kale helps to combat cellular damage that can be caused by free radicals. It also offers a boost for beautiful skin, helping to improve elasticity and fight wrinkles or fine lines.

Quinoa: Though considered the "mother grain" by the Incans, quinoa is actually a seed-- and a healthy addition to any meal. It boasts enough essential amino acids to be considered a complete protein, and is also high in minerals including calcium, zinc, and iron. Its balance of carbs and protein make it a great food for boosting energy and post-workout recovery.

Grapefruit: High in vitamin C as well as antiviral phytonutrients, grapefruit provides an immune boost that can be especially beneficial during cold and flu season. Vitamin C also helps to raise levels of the antioxidant glutathione, which can help to reduce stress.

Almonds: One of the most nutritionally dense nuts, almonds are high in protein and fiber. They're also a great source of vitamin E, iron, calcium, and potassium. 

Turmeric: Used as a medicinal plant for thousands of years, turmeric is an excellent remedy for inflammation. In fact, it contains more than two dozen compounds that can help to alleviate or prevent pain, swelling, and inflammation. Turmeric also helps to boost liver function for an all-natural detox.


Kombucha 101 with Inspired Brews

A traditional beverage with 2000-year-old roots in China, kombucha has become our favorite healthy sip for a winter refresh. Starting with a "symbiotic colony of bacteria and yeast" (known as SCOBY), this fermented tea offers a bounty of benefits, from immune-supporting and energizing properties to probiotics and joint care. To try our hands at brewing kombucha this winter, we turned to the experts from Philadelphia's Inspired Brews. Founders Jennifer and Jessa started the company with the goal of working in the community to develop more thoughtful, engaged approaches to food. Handmade in small batches, their colorful and delicious kombuchas change with the seasons, incorporating natural flavors from fruits, herbs, and spices. We planning to take our kombucha on-the-go all winter long in our favorite Weck jars. One of our seasonal favorites is Inspired Brews' energizing pear almond blend-- read on for the recipe. 

Pear Almond Kombucha
Boil 1 liter of water. Add 2 green tea bags and steep for 20 minutes. Let cool. 

For the initial fermentation, you’ll need a sanitized, 1 liter brewing vessel. Be sure the vessel doesn't contain any metal, which shouldn't come into contact with kombucha. Place 1/4 cup of sugar, the cooled tea, 1/2 cup of plain kombucha starter, and a SCOBY* that is about 3 inches in diameter and 2 mm thick into the vessel. Secure a linen cloth over the top with a rubber band and allow it to ferment at room temperature for 7 days. 

After 7 days, add 1/2 cup pear puree and 1/2 teaspoon of organic almond extract into a 1 liter swing-top bottle that can be tightly sealed. Carefully pour your brewed kombucha into the bottle through a funnel. Be sure to leave the SCOBY and 10% of the fermented kombucha in the initial brewing vessel, so it can be used as the starter for your next batch.** Cap the bottle containing the pear almond mixture and let ferment at room temperature for one day. After that, place in the fridge and enjoy when cold!

*We recommend buying a SCOBY and kombucha starter kit for your first batch-- they're available online or in stores that sell homebrewing supplies.
**In the initial brewing vessel, add 1 liter of fresh brewed and cooled tea along with 1/2 cup of sugar to begin the ferment for the next week of brewing. 

Please note: Photos above include wooden tops for styling purposes only. For storage and transport, please use traditional glass or plastic Weck lids


Winter Citrus with Sweet and Tart

Citrus season has officially arrived, and we can't get enough of our favorite fruits for brightening the midwinter months. In search of fresh ideas for citrus on the menu, we turned to Carla Snyder, the blogger behind Ravenous Kitchen and author of Sweet and Tart, a new collection of citrus-centered baking recipes. We chatted with Carla about all things citrus, and she shared the recipe for one of her favorite winter desserts-- a beautiful, blood orange panna cotta.

terrain: Why do you love baking with citrus? How did Sweet and Tart take shape?

Carla: I love lemon, and anything citrus flavored, really. As a little girl, I would eat lemons sprinkled with salt. I'd thought about writing a citrus-themed book for years, and my editor suggested a focus on baking. While creating the recipes, I tried to choose citrus varieties that are easy to procure. I live in a small town in Ohio, so I feel confident that if I can find a particular variety, anyone can find it in their area.

terrain: What first sparked your interest in cooking and baking?

Carla: Even as a child, I liked to bake and cook. I went to Spain to study during college, and while I was there I realized that a lot of people "live to eat." The food was so delicious, and my travels really woke me up to a world of food. I got married and had children very soon after college, and around that time I took all of my dad's old Gourmet magazines and started cooking from them. It was perfect for me-- a creative outlet that was also feeding my family! Eventually I began catering, then teaching at a cooking school, and finally writing cookbooks. I have a degree in journalism, so I feel like things came full circle. I was always supposed to write, and now I've found what I should write about!


To ring in 2016, we're planning a party around the fire pit with family and friends. S'mores and sparklers will be on the agenda, along with a warming winter treat-- hot chocolate served in our vintage-inspired enamel mugs. We're planning to dress up our go-to cocoa recipe with a few festive add-ins that will delight kids and grown-ups alike. Read on for our classic hot chocolate how-to, plus three ways to garnish this winter favorite for a New Year's Eve toast.

Hot Chocolate
(serves 4)
4 cups whole milk
1/4 cup half and half
1/8 cup sugar
16 oz. 72% dark chocolate, shaved
Warm milk, half-and-half, and sugar over medium heat, being careful not to burn. Remove from heat and stir in chocolate until melted and smooth. 

1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
Candy cane stick

Make hot chocolate as instructed above, then stir in vanilla and peppermint extracts. Top with marshmallows-- toast them first for an extra-sweet touch-- and a candy cane stirring stick. 

Cardamom & Orange
1 orange
10 cardamom pods
Powdered cardamom

Peel orange, avoiding pith. Crack cardamom pods with the flat side of a knife, then add orange peel and cardamom pods when heating milk. Strain, then stir in chocolate and garnish with powdered cardamom and orange peel. 

Black Forest
2 oz. cherry liqueur (Maraschino or Kirsch)
2 oz. bourbon
Whipped cream
Chocolate shavings

Make hot chocolate as instructed above, then stir in bourbon and cherry liqueur. Top with whipped cream and chocolate shavings. 


A Savory Shortbread

December 16, 2015

Recipe Box
, In the Kitchen

A Savory Shortbread

With less than two weeks until Christmas, baking season is well underway in our kitchens. Alongside classic cookies, we're serving up some treats that strike a balance between savory and sweet. Pastry Chef Kara W. shared one of our favorite terrain recipes-- an herb-infused shortbread that can be served on its own or topped with a hint of icing. With a little help from festive cookie cutters, this versatile confection is becoming our go-to for holiday parties and snacking by the tree. Read on for the recipe, plus options for serving as a sweet cookie or savory cracker.


Spiced Pumpkin Bisque with Good Spoon Soupery

With a chill in the air and plenty of reasons to stay cozy, soup season is officially here. To find the perfect soup for brisk days, we asked the experts-- our Philadelphia neighbors at Good Spoon Soupery. They shared the recipe for one of their seasonal favorites-- a Spiced Pumpkin Bisque made with fresh, local pumpkin. Good Spoon's Kate Hartman says, "This soup is perfect for Thanksgiving because all the key ingredients are in season and can be locally sourced. Plus, the combination of spices makes it reminiscent of a pumpkin pie. The fresh pumpkin in the recipe makes all the difference! Sugar pie pumpkins are easy to find at local farmstands this time of year. It's a little extra work to roast them from scratch, but totally worth it! The soup is a crowd-pleaser on its own, but we topped it with a few garnishes-- toasted pumpkin seeds, maple creme fraiche, and fried sage." For an extra-cozy touch, we're serving up our soup in oversized ceramic mugs-- perfect to hold around the fire pit or by the hearth. Read on for the recipe. 


As we await the turkey and pumpkin pie this Thanksgiving, we'll be snacking on a bountiful board featuring some of our favorite cheeses. Inspired by our newly-arrived Cheesemonger's Honey Flight from Bee Raw, our cafe recently put together the cheese board above with seasonal accompaniments and a sweet touch of honey. Perfect for a harvest feast, our favorite cheeses are served alongside fresh pomegranate and toasted pumpkin seeds, pickled onions, tangy mustards, crisp apples and more. The stars of the show, however, are the honeys-- each one is sourced from an American, family-owned apiary and flavored by the local botanicals its bees visit. Read on to learn more about some of our favorite cheese and honey pairings.

Maine Blueberry Honey: Strong and earthy, this honey finishes with a playful note of buttery sweetness. Pair with dry and earthy blue cheeses like Stilton, Roquefort, and Fourme d'Ambert.

North Carolina Sourwood Honey: Rich and buttery with notes of maple, this honey is harvested in Statesville, North Carolina at the end of the sourwood tree flowering season, when the nectar is sweetest. Pair with cheeses that have a bloomy rind, such as Brie, Camembert, or Cirrus.

Washington Buckwheat Honey: Robust and complex with a molasses-like flavor, this honey balances notes of mossy earth with a bright finish. Pair with tart and tangy goat cheeses like Crottin de Chavignol and Sainte-Maure de Touraine.

Colorado Sweet Yellow Clover Honey: Light and buttery with warm undertones of cinnamon and nutmeg, this honey gets its delicate sweetness from wild yellow clover blossoms. Pair with strong, washed rind cheeses like Epoisses de Bourgogne, Taleggio, and Winnimere.


A Fresh Fruit + Granola Skillet

Handmade in California using locally-sourced fruits and organic ingredients, Little Apple Granola has quickly become our go-to for a simple breakfast, snack, or even ice cream topping. Our cafe has also been enjoying this all-natural treat; chef Justin R. recently created the sweet skillet above, filled with Orchard Blend granola, spaghetti squash, pumpkin butter, and fresh fruits. We love the pairing of crisp apples and pears with sweet, toasty granola, and can't wait to include these single-serving skillets on the menu at our next brunch! Read on for the recipe.

Little Apple Granola Skillet
(Makes two 5" skillets) 

1 Granny Smith apple, sliced
1 Bartlett Pear, sliced
2 Tablespoons unsalted butter
1 cup cooked spaghetti squash
1 teaspoon cinnamon
1 teaspoon cloves
1 cup pumpkin butter
2 cups Little Apple Orchard Blend granola 

Melt butter in a medium sauté pan. Add apples, pears, cinnamon, and cloves and sauté for 2-3 minutes. Add spaghetti squash and pumpkin butter, then sauté for additional 2 minutes. Transfer mixure to cast iron skillets. Top with granola, garnish with pumpkin butter and fresh apple slices, and enjoy!