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Pistachio-Avocado Cream

Posted on August 3, 2014 by We The Eaters

Pistachio-Avocado Cream

I think subbing rosewater for the orange blossom would make for an equally delicious flavor. One word of warning, though — both rosewater and orange blossom water can quickly overwhelm a dish. It’s best to start with a small amount and add just a wee bit more at a time, tasting as you go. Also, you’ll notice most ingredients below are “to taste.” Again, you’ll want to taste while you’re mixing things together to end up with a flavor balance that suits you.

1 large avocado
1 1/2 to 2 tablespoons lime juice (to taste)
1/2 cup powdered sugar (to taste)
3/4 cups roasted, shelled (unsalted) pistachios
2 1/2 teaspoons orange blossom water (start here, then add more, 1/4 teaspoon at a time, to taste)
1/4 cup coconut milk
1/2 to 1 teaspoon ground cardamom (to taste)
1/2 cup heavy cream, whipped to stiff peaks

Grind pistachios until fine in a food processor or blender. Add all additional ingredients except the heavy cream and blend until smooth, scraping down as needed. Taste and make any flavor adjustments you like. Scrape into a bowl and fold in the whipped cream until your dessert is incorporated — but don’t stir too much, or you’ll lose all the whipped cream’s lift. Enjoy!

Makes about 4 small ramekins
Originally published in “Sweeten Up Your Sweetheart With Pistachio-Avocado Cream“

Tagged with: avocado, cardamom, coconut milk, creme de cacao, Dessert, pistachio, pudding, sweets, whipped cream
Posted in Recipes

Tessa’s Ceviche in Watermelon Cups

Posted on August 2, 2014 by We The Eaters

Tessa’s Ceviche in Watermelon Cups

This recipe is truly forgiving and flexible. Add black beans, leave out tomatoes, throw in some mangoes – do what makes you happy.

Ingredients:

1 pound uncooked shrimp, peeled, cleaned and chopped
1/2 cup lime juice (fresh, if possible)
3 tablespoons orange juice
2 tablespoons pineapple juice
1 serrano chili, seeded and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1/2 small red onion, diced
2 cloves minced garlic
2 avocados, chopped
1 tablespoon of extra virgin olive oil
1/4 cup of chopped cilantro
Salt and pepper to taste

Directions:

In a glass baking dish, combine all of the ingredients except tomatoes, avocados, EVOO and cilantro. Wrap tightly with plastic wrap and place in the refrigerator. Stir occasionally to ensure all of your shrimp is coated with juices … which has to be some sort of fairy nectar.

At around hour three, I add the remaining ingredients, stirring gently to combine. (Tip – throw in one of your avocado seeds to prevent the avocados from turning brown).

While the shrimp is miraculously cooking itself, cut your watermelon in 2-inch round slices using a biscuit cutter (or, in my case, a glass from one of my husband’s conferences.) Press down to cut out your watermelon saucers. Using a small spoon, scoop out a small portion from the middle of the saucer to create a spot for your ceviche. Be careful not to scoop all the way through the saucer so that you can actually eat it. Don’t worry – this will allllll make sense once you start the process.

I was able to get three saucers from each slice. (Note: don’t discard the “scraps;” chop them up and save for later. Or call me – I’ll eat them for you!)

Once your ceviche is finished (the shrimp should appear opaque throughout), place a spoonful onto each “cup.”

And now, enjoy!! Depending on the size of your watermelon, you may have ceviche left over. I eat it with a spoon or over scrambled eggs, but I’m also told it’s delicious with plantain chips, tortilla chips … and probably anything else.

Originally published in “One Post, Two Months: Seafood, Meet Foods That Cool“

Tagged with: appetizer, ceviche, CSA, dinner, fish, fruit, low carb, lunch, main, Paleo, quick & easy, seafood, Summer, watermelon
Posted in Recipes

Herb and Beer Braised Rabbit

Posted on July 24, 2014 by We The Eaters

Herb and Beer Braised Rabbit

I found this recipe on allrecipes.com. I chose Dry Hopped St. Rogue Red Ale, which was delicious to drink alongside the rabbit … and while cooking the rabbit. The recipe also called for “rabbit meat, cleaned and cut into pieces.” I chose to go with the hind leg quarters, rather than breaking down a whole rabbit (I’ll save that for my next adventure).

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 hind leg quarters of rabbit
3 tablespoons extra-virgin olive oil
1 thinly sliced yellow onion
1 pound thinly sliced mushrooms
3 cloves chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber ale
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley for garnish

Combine the 1/2 cup flour, salt, and pepper in a bowl. Coat the rabbit in the flour mixture, turning to get it evenly distributed. Shake off excess flour.

Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat, then sear each side of the rabbit until they pieces are golden and set aside.

Heat the last tablespoon of oil in your dutch oven, add the onions, and cook, stirring, until they’re softened. Stir in the onions and cook until they have softened. Add the mushrooms and garlic. Cook for an about 2 minutes, then add the herbs.

Add your meat back into the pan, turn the heat up to high, pour in the beer and stock, and bring it to a boil. When you reach a boil, reduce the heat to medium-low and simmer, with the cover on, until the rabbit is very tender. This should take about a half an hour.

In a separate bowl, combine 3 tablespoons flour and softened butter until smooth. Set aside the rabbit and skim any fat from the broth. Whisk the butter paste into the broth and simmer for an additional 3 to 4 minutes, until thickened. Remove the bay leaves, stir in the parsley. Serve thickened sauce with the braised rabbit.

Originally published in “Game For A Little Rabbit? Teddy Always Was”

Tagged with: amber ale, beer, braised, dinner, game meat, mains, meat, mushrooms, rabbit, stew, Teddy Roosevelt, Tom Colicchio
Posted in Recipes