Tagged: Recipe Box

A Breakfast in Bed Parfait

Whether served for a special occasion or just a lazy weekend wake-up, breakfast in bed is a simple indulgence that makes any morning brighter. We asked Styer's Garden Café chef Jared Frazer to share a recipe for breakfast in bed with two criteria: it had to be neat enough to eat near our favorite quilts and pillows, and easy enough to make before our first cup of coffee. Jared offered the simple yet satisfying parfait above, topped with a homemade granola of oats, quinoa, and dried fruit. We love the bright colors of this breakfast bowl, as well as its delicious and healthy balance of toasty granola, fresh fruit, and tart yogurt. For a hint of natural sweetness, we stirred maple syrup into the yogurt before serving. Read on for the granola recipe, and surprise someone with a great morning this weekend!

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A Winter Citrus Salad

In spite of the winter weather, we're feeling bright in the kitchen thanks to an abundance of the season's fresh citrus fruits. During the colder months, citrus is at its sweetest and juiciest; in fact, dropping temperatures in citrus-growing regions prompt the green, ripening fruits to take on their vibrant colors. Recently, we asked Chef Jared Frazer at our Garden Café to share his recipe for a lively salad featuring winter citrus. Jared says, "For this salad, we started with a variety of the fresh citrus that's looking its best this time of year. You can choose any greens you like, but I think arugula works well here because it adds a hint of peppery flavor." With five types of citrus lending a burst of flavor and color, this salad is sure to be a zesty favorite on our table throughout the colder months. 

Five Citrus Salad
1 blood orange
1 navel orange
1 lemon
1 grapefruit
2 limes
1 cup extra virgin olive oil
1/2 cup Dijon mustard
2 tablespoons honey
Salt & pepper 
Arugula
Shaved fennel
Red onion

Zest and segment all citrus, setting aside segments as desired to top the salad. For the dressing, juice the remaining segments. In a mixing bowl, whisk zest, juice, olive oil, mustard, salt and pepper to taste, and honey until well-incorporated. Dress the arugula and top with citrus segments, shaved fennel, and red onion.

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3 Easy Juices

January 5, 2015

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Recipe Box
, At Home
, In the Kitchen

As the season of sweets and indulgences winds down, we're stocking up on fresh fruits and vegetables for winter rejuvenation. We've been blending up colorful, nutrient-rich juices to start the day or serve as an afternoon pick-me-up, and letting their true colors shine in our Weck juice jars, which are also ideal for keeping juices fresh in the fridge throughout the day. Read on for three super-simple and delicious recipes that are brightening our winter days.

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Spiced Hot Cocoa

December 18, 2014

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Recipe Box

On cold winter nights, there’s nothing we find more comforting than curling up by the fire with a mug of homemade hot cocoa. Our narrative photographer, Isa S., recently shared her go-to recipe, which puts a spicy twist on this holiday favorite. If you're feeling extra-festive, we suggest topping your mug with a snowflake marshmallow. No time to brew from scratch? Simply stir your choice of the spices listed below into a cup of ready-made cocoa mix and enjoy!

Spiced Hot Cocoa
Serves 6

6 cups whole milk 
3/4 cup brown sugar
1/2
 cup unsweetened cocoa powder 
2 whole star anise 
3/4 teaspoon vanilla extract
3/4
 teaspoon allspice
3/4 teaspoon cinnamon 

Bring all the ingredients except for the cocoa powder and vanilla to a simmer in a large saucepan, stirring until the sugar dissolves completely. Remove the pan from the heat and let it rest for up to 20 minutes before adding the cocoa powder and vanilla. Bring the mixture back up to a simmer and whisk until fully blended. Strain and serve, garnishing with an extra sprinkling of cinnamon on top.

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Sugared Cocktail Garnishes

December 17, 2014

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Recipe Box

Sugared Cocktail Garnishes

With Christmas and New Year celebrations on the horizon, we've been brushing up our skills behind the bar and mixing up some creative cocktails. We've also been topping our favorite libations with sugared garnishes made from fresh fruits and herbs. No matter the occasion, these sparkling accents are sure to add a bit of extra cheer to holiday toasts. Even better, they're incredibly simple to make. Start with garnish-sized pieces of your chosen fruits and herbs, then gently brush them with a coating of egg whites. Since the egg whites won't be cooked, please be sure to use fresh eggs from a trusted source. Then, simply coat the garnishes with superfine sugar and allow them to dry on wax paper. Mix up your favorite cocktail, add a sugared rim and garnishes, and give a toast to the holidays!

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A Scandinavian Christmas Breakfast

Each winter, we draw holiday inspiration from the simple beauty of Scandinavian and Nordic design, embodied by cozy gatherings and clean, idyllic winter beauty. In many Scandinavian countries, hygge—a concept that encompasses togetherness, warmth, and conviviality—is central to winter and the holidays. In this spirit, Garden Café Executive Chef Jared Frazer created this simple and welcoming breakfast dish, perfect for serving up on Christmas morning. Read on for the recipe! 

Cornmeal Drop Pancakes with Lingonberries & Warm Spice Crème
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon baking soda
1 cup buttermilk
1/2 cup whole milk
1 tablespoon butter

Preheat a cast iron skillet on a medium heat setting on a range burner. At the same time, preheat your oven to 350°F.  Mix all of the dry ingredients together in one bowl, then add in the wet ingredients and mix until smooth. Add one tablespoon of butter to the skillet and fill it about halfway with batter. Place the skillet in the oven until the batter is cooked through, about 10 to 15 minutes. Garnish with your favorite toppings – Jared used lingonberries and a warm spiced crème fraiche. “Warm spice is another name for spices you use during the winter months,” says Jared. “Think warm apple cider or pumpkin pie. To create the topping, simply blend clove, cinnamon, allspice, and anise into your crème to taste.”

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Patterned Sugar Cookies

This Christmas, we're feeling especially excited about baking thanks to our latest kitchen addition-- the textured rolling pin above. Engraved in Poland from natural beechwood, these clever rollers make beautifully patterned cookies for snacking or decorating. Recently, we tried them out with a traditional sugar cookie recipe from terrain copywriter Caroline L. She says, "My grandmother loved Christmas and baked hundreds of cookies each year. Every kind was delicious, but she was best known for her crisp, buttery sugar cookies. Eventually, she got so many requests for the cookies that she started selling them every year; she would bake dozens and dozens for friends and neighbors. I only make one or two batches each Christmas, but I love carrying on the tradition." If you can manage to put a few aside for decorative use, try rolling herb sprigs-- like the rosemary shown above-- into the cookies before baking. 

Old-Fashioned Sugar Cookies
4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup soft butter at room temperature
1 1/2 cups sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar to garnish

Preheat oven to 375°F. Mix well and set aside flour, baking powder, baking soda, salt, and nutmeg. In a separate bowl, beat butter, sugar, egg, vanilla, and sour cream until fluffy. Gradually add flour mixture. Wrap and refrigerate overnight. Grease cookie sheets. Roll 1/4 dough at a time and cut into shapes as desired. Use 1/4 cup sugar to sprinkle on top after placing cookies on sheet. Bake for 10-12 minutes. Be sure that oven is fully preheated before baking; pattern will melt and disappear at lower temperatures.

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A Post-Thanksgiving Salad

As much as we love a hearty Thanksgiving feast, those extra helpings of mashed potatoes and pie sometimes leave us craving a lighter meal post-holiday. For the upcoming weekend, we asked Chef Jared Frazer from Styer's Garden Café to share a refreshing salad recipe to enjoy after Thanksgiving. He created this crisp pairing of chicory, roasted peanuts, cheese from our friends at Doe Run, and a tangy homemade dressing. Delicious on its own, this salad would also be the ideal partner for some savory Thanksgiving leftovers!

A Post-Thanksgiving Salad
2 heads cleaned, green chicory
1 cup roasted peanuts
1/4 cup grated Doe Run Hickory on the Hill cheese (you can also use an aged cheddar)
10 cubes toasted pumpernickel
Pickled onion to garnish

Whole Grain Mustard Vinaigrette
1 cup extra virgin olive oil
1/4 cup sherry vinegar
1/4 cup whole grain mustard
2 tablespoons honey
1 teaspoon tumeric
Salt & pepper to taste

Mix all dressing ingredients with a whisk until well-incorporated. Toss chicory with dressing, top with peanuts, cheese, onions, and croutons. 

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