New to the Marketplace - Semolina Artisanal Pasta March 03 2017
By now you probably know we have an amazing new pasta as part of the marketplace, Strozzapreti Pasta from Semolina Artisanal Pasta. Strozzapreti is an elongated version of of cavatelli and is not something you’ll typically find on the shelves at your local supermarket. This is a pasta that needs a lot of attention when it is made and you’ll often find hand-rolled versions on restaurant menus. When the ‘new’ Union Square Café opened recently in New York City, they had Strozzapreti on their menu. You’ll also find it on the menu at Marea in New York City prepared with jumbo lump crab, sea urchin and basil.
Strozzapreti translates to priest-strangler and there are a couple of legends to explain the name. One is that gluttonous priests were so enthralled with the savory pasta that they ate too fast and choked on it. Hopefully, you’ll show a little more restraint when eating this amazing pasta. It is perfect paired with a simple tomato sauce like the ones from Due Cellucci Tomato Sauces. Strozzapreti also makes an amazing ‘mac’ and cheese.
At Semolina Artisanal Pasta, founder Leah and her team, use the finest Durum Flour available in the United States to make their organic pasta. Then they cut the pasta with bronze dies. This creates a rough texture on the outside of the pasta which makes is perfect for ‘sticking’ to sauce. I recommend keeping a bag of this pasta in your pantry. You will impress all your guests with the flavor of the pasta even if you are only able to cook it in boiling water and toss it with a little olive oil.
Leave a comment below and let me know your favorite way to cook Strozzapreti.
The Ultimate Baked Pasta February 24 2017
My youngest son turned one yesterday and boy was it a day! I’ve been busy getting ready for his party this weekend but wanted to share this amazing recipe for The Ultimate Baked Pasta. I used Due Cellucci Tomato Basil Sauce and our newest product Strozzapreti Pasta from Semolina Artisanal Pasta(more on this soon!). This dish is perfect for the chilly weather and is easy enough to throw together for a delicious weeknight meal.
The Ultimate Baked Pasta
Makes 6 servings
16 oz Semolina Strozzpreti Pasta
1 – 24 oz Jar Due Cellucci Tomato Basil Sauce
1 ½ cups Fresh Ricotta
½ cup Grated Parmesan Cheese
2 cups Shredded Mozzarella Cheese
-Preheat oven to 350°F. Cook Semolina Strozzpreti Pasta in a large pot of boiling salted water until very al dente, drain.
-In a large bowl combine the cooked Semolina Strozzpreti Pasta and Due Cellucci Tomato Basil Sauce. Fold in Ricotta leaving large clumps. Spread about half of the past mixture in the bottom of a casserole dish. Sprinkle half of the Parmesan and Mozzarella over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.
-Cover with foil and bake for 20-25 minutes or until the cheese is bubbling.
-Garnish with fresh basil, if desired, before serving.
Sneak Peak - New Year's Eve Menu December 30 2016
I am busy getting ready for our annual New Year’s Eve Celebration. I’ve decided to give you a sneak peak at this year’s menu. How many products from our marketplace can you spot?
I may add a few other surprise items to keep it interesting. For those of you attending… come hungry!
Happy New Year!
Devilled Eggs with La Boîte Izak N. 37 & Rick’s Picks Hotties
Caviar with traditional condiments(egg white, egg yolk, chives, red onion, crème fraiche)
Smoked Fish from Barney Green Grass with lemon wedges, toast points and crackers
Cheese Plate with Paul and Pippa Don Manchego and Tomato Bravo Biscuits
Baked Brie in Puff Pastry with Gus & Grey Jam
Simple Pizzas with Due Cellucci Tomato Sauce( cheese, mushroom & truffle oil)
Tiny But Mighty Microwave Popcorn
Rococo Chocolates Dipped Pretzels and Strawberries
Banana Chocolate Chip Cupcake Menorah
Cheers! Berry Pomp Punch Recipe December 16 2016
We’re just over 1 week away from Christmas and Hanukkah. While I’m looking forward to celebrating those holidays with family and friends, I am actually focused more on New Year’s Eve. We have a tradition of hosting the New Year’s Eve festivities at our home. The tradition has changed a bit over the past 2 years now that I have two small children. The party that used to last until 2am and beyond now begins at 6pm and everyone is gone by 10pm. It is great for my other friends with children and serves as the warm-up for those who have bigger and better plans afterward.
Each year my husband and his friend spend hours if not days and weeks trying to decide what will make the perfect punch. There used to be 2 punches that no-one drank but last year I limited them to one and it seemed to work out. We had guests drink every drop of that punch. This year I am going to make a suggestion by placing this recipe from P & T for Berry Pomp Punch out on the counter. It is the perfect punch for all of your upcoming holiday celebrations.
P&T Berry Pomp Punch
Makes 4-8 servings
2 bags P&T Berry Pomp Tea
350 mL Vodka
200 mL Fresh Lemon Juice
400 mL Cloudy Apple Juice
400 mL ginger beer
Orange Slices for Garnish
-Infuse P&T Berry Pomp Tea in vodka overnight
-Strain vodka into punch bowl
-Mix all ingredients together and serve with ice and orange slices
Cooking with Kids April 08 2016
One of my fondest memories growing up is cooking with my family. Whether it was baking with my grandmothers, grilling with my grandfather (he set a timer so we would have a perfectly cooked steak with perfect grill marks) or making dinner with my parents, I always enjoyed being around food and creating something from a recipe. As a parent now, I love cooking with my son and introducing him to new foods.
It is my son’s second birthday on Saturday. He had few requests for his party but high on his list were a chocolate cake and chocolate muffins. We made the cake and muffins yesterday. I have been cooking with children for years but am still amazed at how they manage to make a mess in the kitchen. We had a great time baking and hopefully he likes the finished product once it is decorated with lots of frosting. For the chocolate cake I used this recipe for chocolate cupcakes and baked it in a large cake pan for about an hour. Here is the recipe for the chocolate muffins.
Chocolate Chip Birthday Muffins
Makes 12 Muffins
2 cups All Purpose Flour
1 cup White Sugar
¾ cups chocolate chips (we used Rococo Chocolates Milk Chocolate Sea Salt Bar)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup plain yogurt
½ cup milk
½ cup vegetable oi
¼ cup chocolate chips (we used Rococo Chocolates Milk Chocolate Sea Salt Bar)
-Preheat oven to 400°F. Grease 12 muffin cups or line with paper liners
-Combine flour, sugar, ¾ cup chocolate chips, cocoa powder and baking soda in a large bowl. In another bowl, whisk egg, yogurt, milk, and vegetable oil until smooth. Pour into chocolate mixture and stir until batter is just blended.
-Fill the prepared muffin cups ¾ full and sprinkle with remaining chocolate chips.
-Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 10 minutes before moving to a wire rack to cool completely.
Sending Mishloach Manot March 18 2016
With Purim less than one week away, I am frantically trying to decide what to include in the Mishloach Manot I will be giving to friends. The gift of MIsloach Manot is one of my favorite Purim traditions. The idea is to give the gift of food (at least 2 types) to family and friends so they will have enough food for the Purim feast. It is also said to increase love and friendship among the Jewish People.
Our Gourmet Kosher Gift Set is the perfect go-to Mishloach Manot for procrastinators. It includes Rick’s Picks K.O.(Kosher Organic) Pickle Spears. These pickles are the perfect straight out of the jar and are even better when paired with your favorite sandwich. Cacao Prieto Chocolate Bark is so delicious. I love the apricot pistachio and the art work is a postcard so beautiful. This is part of a gift that keeps on giving. Tiny But Mighty Heirloom Microwave Popcorn will make a treat for many in just 3-4 minutes. Use the Jacobson Salt Co. Kosher Salt in your cooking or put a bit on your table to finish your dishes. All of these products are certified Kosher but so delicious it doesn't even matter!
Our products are also always available on their own. Have some fun and put together your own unique collection. We would be happy to put together a personalized set and ship them off to your family and friends. Order by Tuesday March 22nd for Purim delivery.
Here’s our favorite recipe for Hamantaschen. Another great item to include in your basket.
No matter how you celebrate… Happy Purim!
Extreme Valentine's Day February 05 2016
February is a very busy month for my family as it includes my husband’s birthday, both of our mothers’ birthdays in addition to Valentine’s Day. I usually cook dinner for my husband on his birthday and on Valentine’s Day. I am often stumped on how to make each menu unique while still being a meal he, and I, will enjoy. This Valentine’s Day I’m thinking I’ll just do a mix of canapes and finger foods. Hopefully he will think they are cute, fun and perhaps romantic when paired with a bottle of wine?
When working at Rococo Chocolates I was often tasked with preparing canapes for the different events we had. One of my favorites is from Chantal Coady’s book, Rococo, Mastering the Art of Chocolate. These canapes, a pairing of cheese and chocolate, are thoughtfully called Extreme Canapes as they really test your taste buds. People are often hesitant to try them but always love the combinations. Rococo Chocolates Wafer Thins are thin chocolate disks, which are treated just like a cracker in this case. Top the chocolate disk with your favorite type of cheese and enjoy. Some of the best pairings I’ve tried are a salty blue cheese on the 65% Dark Chocolate Wafer and a soft goat cheese on the Milk Chocolate Sea Salt Wafer.
We carry the wafers in our marketplace and you can get great cheeses from your local cheese shop. If you are in New York City, here are my favorite cheese shops:
Murray's Cheese – multiple locations around the city but I prefer the west village shop. Enjoy tasting your way through their cheese case. If you have some extra time, they also have cheese classes!
Ideal Cheese – 942 First Ave at 52nd Street, This East Side cheese shop is a destination. It stocks some really unique cheeses and the staff has all of the information needed to assist you in finding the perfect cheese.
Lucy’s Whey – I love their stall in Chelsea Market but you can also find this great shop on the Upper East Side. They have really delicious grilled cheese sandwiches. I suggest munching on one while you do your shopping. This ensures your cheese will make it home for the extreme canapes.
Go ahead and take your Valentine’s Day menu to the extreme!
Happy 2016! January 01 2016
As I write this post, I am recovering from another wonderful New Year’s Eve! It has become a tradition that we host New Year’s Eve at our home. This year was the sixth or seventh party at the Rosenberg’s and boy have they changed over the years.
There are some consistencies from year to year and that is why we continue to host. The evening always includes good friends, good wine, interesting punch and great food. The guest list continues to grow even though we now start the party at 6 pm and kindly ask everyone to leave at 9pm. There is a little one at our house who doesn’t understand sleeping in, and I need to get some sleep too! This means I am finished cleaning up in time to watch the ball drop and then head straight to bed. I remember a few years back getting to sleep around 5am… that doesn’t happen too often anymore.
The drinks continue to get better. My husband is in charge of all beverages from the wine to the punch. The punch is usually very involved and doesn’t get touched. This year the punch included grapefruit, honey, banana liquor, strawberries, basil and Szechuan Peppercorn infused vodka. I’m not giving away the recipe here but you can see it was interesting. The wine is always a safe bet and we have a champagne saber which usually results in one minor injury but allows everyone to enjoy a lot of bubbly.
The menu was streamlined this year and included meatballs, pigs-in-a-blanket, guacamole and a caviar display. My friend Jeremy brought some decadent foie gras and chicken liver mousse. I couldn’t help but serve that with some Notorious F.I.G. from Gus & Grey. I used some of the spices from La Boite to season the meatballs and had some D.A.T. Sauce out with the pigs-in-a-blanket. As you can imagine, there wasn’t much left!
Overall I feel the party was a success and know we will do it all over again to ring in 2017. I am looking forward to an eventful 2016 and am very excited to share it with all of you.
Eight Crazy Nights! December 11 2015
We just finished the fifth of eight crazy nights of Hanukah! I love the holidays and Hanukah is one of my favorites for a few reasons.
- Because the holiday lasts for eight days and nights there is plenty of time to celebrate with family and friends!
- Lighting the menorah each night brings a sense of warmth to the home(kind of like a fire place would) and brightens the cold nights.
- During Hanukah we are celebrating the miracle of the oil burning for eight days instead of just one. That means there is lots of oil involved. How can you beat a holiday that encourages you to eat FRIED FOODS? Here are two great recipes for traditional Hanukah Latkes and Sufganiyot (jelly donuts).
- Presents, presents and more presents. This year my son is having the best time opening each package to find something great inside. I love watching the excitement in his eyes, it is almost like unwrapping a gift of my own.
Happy Hanukah to those of you celebrating! What are some of your favorite things about the holiday? I’d love to hear any traditions you have and please share your recipes!
Thank you for a fantastic Open House! November 06 2015
It was Halloween and we had balloons, candy, Bloody Mary’s and Chicken Wings. I knew it was going to be a great day, but I didn’t know how great. Our open house on Saturday was a big success and the best part was seeing all of the familiar and new faces stop by. As most of my business is conducted online, I hardly ever get to talk to ‘real’ people. It is something I love and I was so happy to share the story of Julie’s Beet and our terrific artisans with everyone who stopped by.
Here were the highlights…
EssieSpice Pop Up
It was wonderful to share our space with Essie, the creator of EssieSpice. She brought the heat with her chicken wings and sweet potato tater tots. Each item was finished with one of her signature sauces. It was difficult to choose a favorite and I was glad to taste them all. It was also fantastic to hear Essie speak of her heritage and inspiration for her sauces.
A Visit from the Spice Master
Lior Lev Sercarz of La Boîte stopped by with samples of his spices and some delicious spiced popcorn. It was wonderful to hear from the spice master himself about creating the different blends and what is happening next. Lior always has great business advice and I am so lucky he shares it with me!
The Bloody Mary Bar
I knew this would be a success as who doesn’t like a really good Bloody Mary and everyone also loves being involved in creating their own drink. The bar was stocked with The Bloody Mary Spice Master Collection from La Boîte consisting of four different blends to accompany Vodka, Gin, Tequila and Aquavit. In addition to the tomato juice, lemons and limes we also had Artion Green Olives, D.a.T. SaUce, Jacobsens Salt Co. Sea Salt Flakes, Gus & Grey Hola!Hola! Smoked Garlic and Tomatillo Jam and Rick’s Picks Smokra and Mean Beans.
All of You
It would not have been a fantastic day without all of you stopping by. Thank you to those who came from near and far to see what Julie’s Beet has to offer. A big thank you to my friend Emily, who earned the title of Employee of the Month for all of her hard work throughout the day. Finally, a huge Thank you to my Husband and son who not only helped on the day of the open house, but also got to assist in the preparations weeks ahead.
If you didn’t make it to the Open House and would like to see what Julie’s Beet has to offer, send me an email at firstname.lastname@example.org. I am happy to share the stories of the artisans with you and take you on a culinary tour you won’t forget.
Some of my photos from the day are on this album here.
Spend Halloween with Julie's Beet October 30 2015
Do you have plans for the weekend? I know Halloween is a time for scary nights and costumes along with lots of sweets! If you are in New York this Saturday, I hope you’ll make time in your day to stop by our open house. If you aren’t going to be in New York, you still have time to book a plane ticket and find a hotel. The Mets are also playing in the World Series this weekend so that is another excuse to be in New York City!!!
The open house is this Saturday, October 31st from 12-4pm. We’ll be featuring a samples of our products in addition to some special guests.
Essie Bartels from EssieSpice will be on hand to share the story behind her spices and also tempt your palate with some delicious samples. You didn’t know chicken wings and tater tots could taste this good until you’ve tried them with the spice blends from EssieSpice.
Lior Lev Sercarz of La Boîte Spices will be stopping by to answer questions about his spices and take you on a tour of his blends. We’ll have samples to smell and taste and also some spiced popcorn as a treat.
If that isn’t enough, a Bloody Mary Bar will be available for testing out the La Boîte Bloody Mary Spice Master Collection, Rick’s Picks Mean Beans & Smorkra, Gus & Grey Hola! Hola! Jam, D.a.T. Sauce, Artion Green Olives and Salt from Jacobsens Salt Co.
We’ll also have mini Rococo Chocolates Bars will be on hand for all trick-or-treaters as well as samples of our olive oils, biscuits and honeys.
I hope you’ll be able to stop by for the festivities and did I mention, we’ll have everything available to purchase! I look forward to meeting you Saturday and cannot wait to share all of the details with you after the open house is over!
Halloween Open House October 27 2015
Saturday October 31, 2015
Noon – 4pm
210 West 80th Street New York, NY 10024*
Join us for a fun-filled event with the best tricks and treats featuring artisan food products from across the globe
-Create a personalized Bloody Mary with fixings from La Boîte, D.a.T. Sauce, Gus & Grey and Rick’s Picks
-Pop-Up Shop from Essie Bartels featuring Tasty Treats made with delicious sauces from EssieSpice
-Spicy Popcorn from Lior Lev Sercarz & La Boîte
-Sweet treats from Rococo Chocolates
*Please note there is a flight of stairs going into the shop
The Big Apple October 23 2015
It is hard to believe it was 11 years ago that I packed up my things and made the move to the Big Apple, New York City. I was 25 with a sense of adventure and determination and had nothing to lose by following my dreams to make it in NYC. They say if you can make it here you can make it anywhere.
For the first few months I stayed with some friends in Westchester. I was taking a 5:15am train to be at the restaurant, db Bistro, where I worked by 6am. That’s early! It didn’t stop me from working hard and then going out and exploring the city in my ‘free time’. In a short time I had a room in an apartment on the Upper West Side and started making friends. A lot of my friends now, I met when I first moved to New York City. We were all young and looking to make a career for ourselves while also trying to have a good time! I can appreciate how much sleep I didn’t need back then.
Fast forward 11 years and I’m still living on the Upper West Side. I’m no longer renting a room in an apartment but making a home for my family. I still get up early, but at least I get to make my own hours, which means no 5am wake-up unless that is what I want. I don’t have too many nights out on the town but I still take advantage of all that New York City has to offer. I love getting together with my foodie friends. It is amazing the different paths we have taken from that tiny kitchen at db Bistro. A lot has changed in the past 11 years but one thing remains the same, my sense of adventure and determination. I am still committed to ‘making it’ in New York City and want Julie’s Beet to be a dream come true.
I really appreciate your support in my venture. I’m always open to advice, suggestions and words of encouragement. Feel free to comment or email. Enjoy the then and now pictures below!
Wedding Bells October 16 2015
This weekend I am off to a family wedding and it got me thinking about my wedding. There are so many details that go into planning the perfect event and everyone’s idea of perfect is different. You may be one of those people who look at all of the little details or take a more laid back approach and just focus on the joy of the occasion.
I like to think I took an approach somewhere in the middle. The details were very important to me as I think that is what made the day unique to my husband and myself. We wanted all of our guests to feel the joy of the occasion so had some sparkling wine waiting for them as they entered. We wanted them to feel warm as they went back out in to the winter night so had coffee, hot chocolate and cookies waiting on the way out. We also had some La Boîte Spices as our wedding favors so our family and friends could remember the day even after they left the party.
While I take a lot of pride in organization and the fine details, on my wedding day I did what I tell all brides to do(and is advice given to me by someone very wise although I cannot remember who!)… Enjoy your day, no one knows what all of the details are supposed to be except you. Let them think everything is how you planned and everyone will have a great time! This is advice that can be applied in any situation from a simple dinner party to a large event. It worked for me that day and I still use the advice when planning events, like our Open House coming up on Halloween. I hope you’ll be able to join and have a great time tasting delicious products from our marketplace. I promise to have a great time so you can enjoy yourself as well!
I am sure Rachel & Brian’s wedding will be flawless this weekend. I’m looking forward to a fantastic weekend with my family. I hope you enjoy yours!
College Football Season, We have Your Snacks Covered September 11 2015
College Football has begun and I’m sad to report my Purdue Boilermakers are starting the season with a loss. Hopefully they will turn that around next week against Indiana State. One thing that comes with football season are lots of Saturday afternoons spent watching the games. Even if your team isn’t winning you can always get excited about some delicious snacks during the game!
We are thrilled to welcome Tiny But Mighty Popcorn to the marketplace at Julie’s Beet. Tiny But Mighty Popcorn is an ancient heirloom popcorn grown in the great state of Iowa. Any Hawkeyes or Cardinals fans out there? The tiny popcorn has been preserved to stay small resulting in tiny kernels with an extremely thin outer hull. That means you have a delicious tender popcorn that won’t get stuck in your teeth! We are carrying Tiny But Mighty’s Microwave Popcorn, so in less than 4 minutes you’ll have the perfect snack ready for your crew. Try the traditional butter flavor or the sweet and salty Kettle Corn. Read more about Tiny But Mighty here.
Have a great weekend watching football and enjoying some delicious snacks.
Summer Salmon with FIVE Organic Olive Oil July 17 2015
When summer hits, I am constantly looking for quick and easy recipes that use the delicious produce available to us. Fresh tomatoes, corn, peaches… I just love summer fruits and veggies!!! I also like spending less time in the kitchen and more time enjoying my meals with family and friends. I found this recipe from FIVE Olive Oil and decided to give it at try. It is super quick and easy which makes it perfect for a week night meal. It is so delicious, I would be happy serving it to my finest guests.
Enjoy the recipe below and have a great weekend!
Baked Salmon with FIVE Organic Olive Oil, Lemon and Dill
Makes 4 servings
1 lb. salmon fillet, cut in to 4 pieces
8 fresh asparagus spears, ends trimmed
1 cup cherry tomatoes, halved
4 Tablespoons FIVE Organic Extra Virgin Olive Oil
3 fresh lemons (2 cut lengthwise in quarters, juice of 1 lemon)
1 bunch fresh dill
Salt and Pepper to taste
-Preheat oven to 390°F
-Season both sides of the salmon fillet well with salt and pepper
-In a medium baking dish, place salmon fillets skin side down, top with two dill sprigs per fillet and drizzle with lemon juice
-Add lemon wedges creating a circle around the salmon, top with asparagus and tomatoes
-Drizzle with FIVE Organic Extra Virgin Olive Oil
-Bake with lid off for about 15 minutes or until salmon is cooked through. If you prefer your salmon rare, cook for approximately 10 minutes.
A Quick, Easy and Delicious Appetizer July 02 2015
I’m always looking for shortcuts that make me look like I’ve spent all day in the kitchen. This appetizer is perfect for last minute guests or just something quick to put together before your schedule guests arrive. I won’t tell them how easy it is to prepare if you don’t!
Rick’s Picks Phat Beets Happy Appy
Makes 10 servings
8 oz. Fresh Goat Cheese, softened
Crostini or Crackers(To make your own, slice a day-old baguette into ¾” rounds. Brush both sides lightly with olive oil. Bake in a 400°F oven for 7-10 minutes or until golden brown. Cool completely)
Rick’s Picks Phat Beets cut in to 1” pieces
-Spread a teaspoon of goat cheese onto crostini or cracker.
-Top with Rick’s Picks Phat Beet
-Crown with blueberry, depending on availability
It is almost Mother’s Day and I am sure you are trying to think of something original and unique to give to your mother. As a mother, celebrating my second Mother’s Day, I am able to tell you with confidence all your Mom really wants is to be treated like a queen for the day and to spend some quality time with her family.
Treat your mother like a real queen with a traditional English Afternoon Tea. You can serve this menu anytime of the day to make your mom feel like royalty.
The recipes you need are below.
Don’t forget flowers and a card that says ‘I Love You Mom!’
Place your orders for all of these great products before May 3rd to guarantee delivery by Mother’s Day. Don’t forget to use code SHIP4MOM for free shipping.
Plain Scones – From The Bouchon Bakery Cookbook
Makes 12 Scones
1 cup + 1 ½ tablespoons all-purpose flour
2 ¼ cups +2 tablespoons cake flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup + 3 ½ tablespoons granulated sugar
8 ounces unsalted butter, cold, cut into ¼ inch pieces
½ cup + 1 ½ tablespoons Heavy cream
½ cup + 2 tablespoons crème fraiche
1 teaspoon large-crystal sparkling sugar
-Place the all-purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar. Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to combine.
-Stop the mixer, add the butter, and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter. Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture. If any large pieces of butter remain, stop the mixer, break them by hand, and mix just until incorporated.
-With the mixer running, slowly pour in the cream. Add the crème fraiche and mix for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and the paddle and pulse again to combine.
-Mound the dough on the work surface, and, using the heel of your hand or a pastry scraper, push it together. Place the dough between two pieces of plastic wrap, and, using your hands, press it into a 6-by-9 inch block smoothing the top. Press the sides of your hands against the sides of the dough to straighten them. Wrap the dough in the plastic wrap and refrigerate for about 2 hours, until firm.
-Line a sheet pan with a Silpat or parchment paper. Using a chef’s knife, cut the block of dough lengthwise into thirds and then crosswise in half. Cut each rectangle in half on the diagonal to make a total of 12 triangles. Arrange them on the prepared sheet pan, leaving space between them. Cover with plastic wrap and freeze until solid, at least 2 hours but preferably overnight. (The scones can remain in the freezer for up to one month.)
-Preheat the oven to 325°F (convection) or 350°F (standard). Line a sheet pan with a Silpat or parchment paper.
-Arrange the frozen scones 1 inch apart on the sheet pan and brush the tops with cream. Sprinkle the top of each scone with a generous pinch of sparkling sugar. Bake for 15 to 18 minutes in a convection oven, 25 to 28 minutes in a standard oven, until golden brown. Set the sheet on a cooling rack and let cool completely.
The scones are best the day they are baked but can be stored in a covered container for one day.
Serve with your favorite Gus & Grey Jam.
Cucumber & Cream Cheese Tea Sandwiches
Makes 4 servings
1 English Cucumber
8 oz soft Cream Cheese
8 Slices white bread
FIVE Extra Virgin Olive Oil
-Slice English cucumber into 1/8 inch thick slices
-Spread one side of each piece of bread with soft cream cheese
-Layer slices of cucumber on top of cream cheese on 4 slices of bread
-Drizzle FIVE Extra Virgin Olive Oil over the top of the cucumbers
-Top with 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Tomato & Mozzarella Cheese Tea Sandwiches
Makes 4 servings
2 Roma Tomatoes, sliced thin
8 slices Mozzarella Cheese
8 Slices White Bread
FIVE Estate Balsamic Vinegar
-place sliced tomatoes on a paper towel to absorb some of the liquid
-Layer 1 slice of Mozzarella Cheese each on 4 slices of bread
-Top with a layer of sliced tomatoes
-Drizzle FIVE Estate Balsamic Vinegar over the top of the tomatoes
-Top with 4 remaining slices of Mozzarella cheese and 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Egg Salad with Izak N. 37 from La Boîte
Makes 4 servings
4 eggs, hard boiled
½ cup mayonnaise
2 Tablespoons Dijon Mustard
1 Tablespoon Izak N. 37
Salt to taste
8 Slices White Bread
-peel and chop hard boiled eggs
-Mix eggs with mayonnaise, Dijon Mustard, Izak N. 37
-Add salt to taste
-Layer ¼ of egg salad mixture on each of 4 slices of bread
-Top with 4 remaining slices of bread
-Trim edges off the bread and cut each sandwich in to 4 pieces
Makes 24 Cupcakes
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup orange juice, without pulp
½ cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
½ cup pieces Rococo Chocolates Sea Salt Milk (or Dark) chocolate bar
-Preheat oven to 350°F. Line cupcake pan with pan liners.
-In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda & salt. Add the orange juice, oil, vanilla and eggs. Mix for 2 minutes, until everything is thoroughly combined.
-Add the boiling water in 3 parts, gently mixing it in with a spatula or wooden spoon. If you are using an electric mixer be careful, the water splatters.
-Add the Sea Salt Milk Chocolate Pieces after the water is fully incorporated in to the batter.
-Pour in to prepared pan and bake for 15-20 minutes or until skewer inserted in the cake comes out clean. Let cool for 10 minutes in the pan and then transfer on to a rack to cool to room temperature.
-Once cool can be stored in plastic at room temperature for up to 5 days or freeze for up to 3 months.
Makes approximately 20 cookies
½ cup margarine or butter
½ cup sugar
1 teaspoon vanilla
2 teaspoons baking powder
2 ¼ cup flour
-Preheat oven to 400°F
-In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla.
-Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff. It may be necessary to blend the last of the flour by hand. Do not chill the dough!
-Divide the dough in to 2 balls. On a floured surface roll each ball in to a circle about 12 inches in diameter. Dough should be 1/8 inch thick.
-Dip heart shaped cookie cutter (or whatever shape you choose) in flour before each use. Pick up dough around cut cookies. Place cookie onto ungreased cookie sheet using a spatula dipped in flour.
-Bake on top rack of oven for 6-7 minutes or until cookies are light brown. Remove cookies immediately from cookie sheet after taking out of the oven.
How to Throw a Party for 60 April 10 2015
This week we celebrated the first birthday of my son Hamilton. As he is my first child, I couldn’t let this occasion go by un-celebrated. Since our immediate family who live locally includes 25 people, we decided to go for it and invite our friends as well. To our surprise, everyone responded YES, so we had a big party on our hands. There were 60 guests, 35 adults and 25 children to be exact.
With my background in cooking and event management, the party came together well. Here is a guideline of how we were able to get everything accomplished and also enjoy the party.
Baguette Sandwiches – Smoked Salmon & Cream Cheese, Grilled Vegetables & Goat cheese
Frittatas – Asparagus, Mushroom & Parmesan Cheese, Plain
Tea Sandwiches – Cheese, Cucumber and Cream Cheese
Tomato, Basil and Mozzarella Pasta Salad
Banana Cake & Smash Cake
Sparkling Wine, Sparkling Water, Juice, Soda, Water
Four Weeks Ahead
Send out invitations – We used evite to make this easier. My grandparents who are in their 80’s and 90’s were able to figure it out, so this is definitely user friendly!
Three Weeks Ahead
Order all non-perishable items – You don’t want to be running around finding these items right before the party. And you definitely don’t want to pay for express shipping. Crossing this off my list early, allowed me to focus on other to-do’s closer to the party. This included paper cups, plates & napkins as well as plastic cutlery. I also ordered plastic table coverings, balloons, party favors and the decorations. We had a bubble themed party so the favors were bubble solution and bubble gum. I ordered some extra bubble gum to have out during the party.
Two Weeks Ahead
Confirm guest count
Put together party favors – When entertaining a big group, it is important to plan ahead. The favors can be made weeks in advance (unless it is something perishable) and will save you a last minute headache at party time.
Make a prep list – The prep list (a to-do list) is something I’ve used since my days of working in a kitchen. It is a list of everything that needs to get done. By looking at each project (item on the list) I was able to prioritize and also make a plan of what could happen ahead of time.
One Week Ahead
Purchase the food - Make that trip to the supermarket or order online or both. Since my son was born, I have learned to love the convenience of grocery delivery. The only downside is that sometimes you get potatoes instead of eggplant or they forget to deliver something entirely. I had my groceries delivered 4 days before the party to be safe. I still made trips to the grocery store three times after that, but it was nice to have the bulk of everything delivered.
I also ordered the baguettes for the sandwiches about a week ahead. This way I could relax on party day and not stress about getting to the bakery early so they would have what I wanted.
Three Days Ahead
Cook Pasta for Pasta salad, prep vegetables
Prep scones and put in freezer, I used the recipe from the Bouchon Bakery Cookbook which has you freeze the dough ahead of baking!
Two Days Ahead
One Day Ahead
Make Fruit Salad
Frost & Decorate Cupcakes
Pick up smoked salmon
Get out all platters and serving utensils needed
Set up the bar
Chill beverages (it was cool enough on party day that we were able to chill the beverages outside!)
Set out tablecloths and decorations
Pick up Bread & ice
Set out Food & Beverages
During the party I was able to mingle with my guests and spend time with my son. It was nice to have a few close friends offer to help and I took them up on their offers. People want to be included so don’t say NO to help. I wouldn’t ask someone to do my dishes or take out the trash, but cutting the cake and setting out the favors are definitely within reason.
Happy First Birthday Hamilton! Hopefully in one year, I’ll be celebrating the first anniversary of Julie’s Beet.With this guide, I’ll be able to put the party together in no time!