Radish & Snap Pea Bites with Rosemary Brown Butter Drizzle

Posted on July 6, 2016 by admin
Radish & Snap Pea Bites with Rosemary Brown Butter Drizzle
Yields 20
Something wonderful and unexpected happens when you sauté or grill radishes. Their fresh, raw spiciness mellows into a soft, nutty flavor. These simple radish bites celebrate that unexpected, delicious taste along with crunchy, still-sweet snap peas and a fresh radish leaf. The drizzle of rosemary-scented brown butter makes them irresistible. I love to serve these on a cake stand for an easy, inviting touch. I made these on Food Network's "The Kitchen."
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Ingredients
  1. 1½ cup fresh sugar snap peas, cut in half
  2. 1 bunch Easter Egg radishes (red is fine, too) with radish tops*, roots removed, leaves set aside*, cut in half
  3. 1½ Tablespoons extra virgin olive oil
  4. 1 teaspoon Kosher salt
  5. 4 Tablespoons unsalted butter
  6. 1 Tablespoon fresh rosemary, finely chopped
Instructions
  1. *Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
  2. Add 10-12 ice cubes to a medium-sized mixing bowl and fill with cold water. Set aside.
  3. Place 4 cups of water in a medium sauce pot and bring to a rolling boil over medium high heat. Add in the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water. This will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
  4. Heat a large skillet on medium high. Add the oil and get it hot 1-2 minutes. Place the radishes cut side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes 10-15 minutes until the bottoms just begin to brown and become tender with a knife. Remove from the heat.
  5. While the radishes are cooking, trim 20-24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3½ inches long - kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
  6. Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 2-3 minutes until it turns a beautiful, deep brown color yet not burn. Remove from heat.
  7. Add the radishes to the skewers and finish each with one radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter.
  8. Serve immediately.
Notes
  1. Copyright © 2015 Lovely & Delicious Enterprises, Inc
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Plum Parsley Salad with Pinot Honey Vinaigrette

Posted on July 6, 2016 by admin
Plum Parsley Salad with Pinot Honey Vinaigrette
Serves 6
Stone fruit is one of my favorite fruits, especially plums. And I love to pair them with wine, especially pinot noir. I use Oregon-made Stoller Family Estate Pinot Noir in this recipe. I helped make it during Harvest a couple years ago, and find the full fruit flavor pairs very well with ripe plums. This salad also uses whole, fresh parsley leaves like salad greens. The bright green color pops with the wine-soaked plums. The simple pinot and honey dressing brings it all together for a delicious and show-stopping salad for the table or a fresh, flavorful side for a picnic. Enjoy the rest of the wine while you make it - that's what I do!
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Ingredients
  1. ¼ cup golden raisins
  2. ⅓ cup Stoller pinot noir
  3. 5-6 ripe plums (depending on size), sliced into ¼" thick wedges
  4. 1 cup whole, fresh Italian parsley leaves, washed and dried
  5. 3 Tablespoons olive oil + more to finish
  6. 3 Tablespoons honey
  7. ½ teaspoon coarsely cracked black pepper
  8. ½ teaspoon Maldon salt
Instructions
  1. Place the raisins in a small bowl and pour the pinot noir over top. Let soak for a couple hours. Remove the raisins with a slotted spoon and reserve the remaining wine for the dressing. **If you don't have time, just add the raisins to the plums and parsley and make the dressing separately.
  2. Place the plums and the parsley in a large mixing bowl.
  3. In a small mixing bowl, whisk together the reserved wine, olive oil, honey and pepper. Pour over the plums and parsley and gently fold together with a rubber scraper or large spoon. Transfer to a serving platter with tongs or large spoon.
  4. Drizzle with a little more olive oil, if desired. Evenly sprinkle the Maldon salt on top. Add more cracked black pepper to suit your taste.
  5. Serve.
Notes
  1. Copyright © 2015 Lovely & Delicious Enterprises, Inc
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Red, White & Blue Quick Pops

Posted on June 28, 2016 by admin
Red, White & Blue Quick Pops
Yields 3
These American flag inspired Quick Pops are not only festive, but they are also incredibly simple.
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Ingredients
  1. 12 oz of lemonade
  2. Red food coloring
  3. Blue food coloring
  4. 1 apple or pear for creating the stars
CREATING THE COLORS
  1. Use liquid or gel food coloring to dye lemonade red and blue; plain lemonade will create the white layer. If you are using gel dyes, be sure to thoroughly stir your dyed lemonade to ensure that all of the dye has been dissolved into the liquid.
CUTTING AND APPLYING THE STARS
  1. 1. Slice an apple or pear 1/8 inch thick or less
  2. 2. Lay the fruit flat and cut with the star fruit stencil found in the Zoku Tool Kit
  3. 3. Attach the fruit slices using the end of the fruit wand (also found in the Zoku Tool Kit).
  4. 4. Insert the prepared fruit wand into the pop mold, pressing the fruit star against the wall of the cavity for about 10 seconds. Repeat as desired.
LAYERING
  1. 1. If you want to create a red, white, and blue effect, remember to pour your red lemonade in first. To achieve the look that is seen in the photo, you’ll want to use the following guidelines or you can estimate your desired proportions. Click here for tips to create neat layers.
RED, WHITE, AND BLUE QUICK POPS
  1. 1. Remove your Zoku Quick Pop Maker from the freezer. Apply 3 stars to the top 1/3 of the Zoku Quick Pop cavities using the directions above.
  2. 2. Insert sticks. Pour 1/2 ounce plain lemonade into each Zoku Quick Pop cavity. Allow this layer to freeze completely.
  3. 3. Next, pour 3/4 ounce of red lemonade into each cavity. Allow this layer to freeze completely.
  4. 4. Finally, pour 3/4 ounce of blue lemonade into each cavity, this last layer should reach the fill line. Allow this layer to freeze completely.
  5. 5. Remove the pops with the Super Tool and enjoy.
Notes
  1. NOTE
  2. Since we are using a layered method, the amount of pops you can make per session will be reduced. This is because there is a longer freezing time due to the multiple layers.
  3. HAVE FUN AND BE CREATIVE
  4. We’d love to see your 4th of July Quick Pops, so be sure to upload a photo and share your creations on our Facebook page!
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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