Tagged: Recipe Box

Lavender Shortbread Wreath Cookies

With a long weekend on the horizon, we're planning to head into the kitchen and bake these gorgeous shortbread cookies, courtesy of a recipe from our Styer's Pastry Chef, Kara W. Starting with a lavender-flavored shortbread base, these lovely sweets are topped with a simple glaze and your choice of jewel-toned dried fruits or bright, edible blooms. Kara says, "When making these cookies, I'm inspired by the natural color schemes I see around me. Not every cookie is perfect, which is a reflection of my urban baking style. I love to just go with the flow, do a little here and there, and figure out what works." She adds, "Before you make the icing, dice all your toppings. Once it's ready, dip the cookies and decorate them right away so the icing won't dry out and the toppings will stay in place." Read on for her recipe to bake your own batch!

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Always the star of the table at our Garden Cafe, fresh-baked bread pots make a big impression at the beginning of any meal. To celebrate St. Patrick's Day, we're filling classic, terracotta flower pots with traditional soda bread courtesy of Styer's Pastry Chef Kara Wisely. Kara shared her family recipe for a delicious bread dotted with currants that we're feeling lucky to enjoy from breakfast to dinner. 

Irish Soda Bread
(makes 1 bread pot)

7 oz. all-purpose flour
2.5 oz. oats
1 oz. whole wheat flour
1 tablespoon + 1 teaspoon milk powder
1/2 teaspoon sugar
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup currrants
9.25 oz. buttermilk 
Food safe terracotta pot (approx. 4"H, 4" diameter)

Heat the oven to 475°F. Throughout preparation, mix by hand for best results. Place all the dry ingredients in a mixing bowl and whisk until combined. Add currants and mix until combined. Slowly add buttermilk and stir until incorporated; dough will be moist. Sprinkle some flour onto the dough, then turn onto a floured surface and work with hands until the dough is no longer sticky. Spray a food safe terracotta pot heavily with baking spray. Roll the dough into a circle, then fit gently into the pot. Place the pot on a baking tray and bake at 475°F for 15 minutes. Lower the oven temperature to 450°F, then bake for an additional 15 minutes. Enjoy with fresh butter!

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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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