Crumbly Crab Casarecce
I have this undying obsession with pasta. First and last meal I would like to eat everyday of the week. I had a crab-cake request and I couldn’t bring myself to leave it at that, so I turned it inside out. A pasta inspired by crab cakes is actually a great idea with notes of lemon, saltiness from capers, a light umami cheesy bite and lightly shredded crab. I can tell you, though, it would not be the same experience without a coating of buttery breadcrumb sprinkled on top. Why the hell not? I started seeing restaurants do that a few years ago when I was in culinary school and I thought it was the most clever way to dress a pasta. It’s unintentionally elevated with a an extra layer of texture. It’s no longer only dedicated to baked pastas and mac and cheese.
Gather the Goods
1# Casarecce Pasta
2 tablespoons butter
2 teaspoons smoked paprika
1 teaspoon celery seed
1/2 cups capers
1 lemon, juiced and zested
1 1/2 cups jonah crab meat
1/2 cup grated parmesan or roman
olive oil
salt to taste
Buttery Crumbs
1 cup breadcrumbs
1 tablespoon butter
olive oil
salt to taste
Make It
Bring a large pot of salted water to a boil, add the pasta, and cook the pasta until al dente. Save about a cup of starchy pasta liquid for the sauce.
To make the crumb topping melt the butter and olive oil in a medium pot or saute pan over medium heat. Add the breadcrumb and mix to combine toasting slightly. Season with salt if desired.
Once the pasta is done, coat with butter after completely drained.
In a large saute pan or dutch oven heat a drizzle of olive oil. Add the smoked paprika and celery seed to the oil and saute for a couple seconds. Then add the capers, lemon, and pasta water and bring to a quick simmer.
Add the crab meat and pasta, and cheese and toss to combine. Taste to make sure the cheese, salt, and citrus level are where you want it to be. Adjust according to your liking!
Cheesy Omnivore Tteok
The power couple behind Omnivore Meats stand to inform us that veggies deserve the spotlight just as much as meat. Together they have transformed the two food groups into a product that we should all stand by! I for one have trouble incorporating vegetables into my meals (especially when they are carb-centric) so I feel less guilty to share with you a starchy favorite complete with a flavorful veggie and meat protein combo. Gabriella and Walker are setting the precedent for the future of sustainable and healthy ground meat.
Gather the Goods
Olive oil
3 tablespoons butter
1# Tteok
1# omnivore meat
3 garlic cloves, minced
1 tablespoon hot pepper paste
2 teaspoons lemon zest
Parmesan for grating
Salt to taste
Fresh chopped basil and parsley to serve
Make It
Follow the package instructions for the tteok and cook until tender. Set aside.
Add the olive oil and butter to a large sauté pan over medium high heat. Add in the garlic and sweat until aromatic.
Crumble in the meat and cook until browned seasoning with enough salt to your liking!
Move the meat to the side of the pan and add the hot pepper paste in the middle so it will lightly fry. Incorporate the paste into the meat.
Add the Tteok, lemon zest and as much grated parm desired and stir to combine. Taste and add salt if needed (or more cheese)!
Serve topped with fresh herbs!
Short Cakes & June Baby Berries
Nothing short of goodness right now. In all that’s happening, we surrender to the simplicities that bring us joy. Each Sunday night my family and I watch This Much is True on HBO to support my bro Johnny who was cast as an extra!! There’s always that to look forward to along with our post dinner dessert rituals. Johnny it’s your turn next weekend.
Make It
1 quart organic strawberries, cut in halves
3 tablespoons coconut sugar
1 teaspoon lemon zest
1 cup heavy cream
1 tablespoon sugar (optional)
2 cups self rising flour
3 tablespoons less processed/ golden sugar
1/4 teaspoon salt
1 stick butter cut in quarters
3/4 cup + 1 tablespoon heavy cream
make it
In a large container mix the strawberries, coconut sugar, and lemon zest and allow to maserate for at least 2 hours.
In a medium bowl mix the flour, sugar, and salt together with a small whisk until incorporated.
Toss the butter in the flour mixture and using a box grater or micro plane grate the butter into the dry mix. Use a fork and gently stir to combine.
Make a well in the middle of the bowl and pour in the 3/4 cup heavy cream. Gently stir in the dry ingredients. Using your hands start to bring the dough together and pour out onto a wooden board or cleaned countertop.
Form the dough into a square and cut into four sections. You want the biscuits to be about 1 inch high.
Brush the top of the biscuits with your 1 tablespoon of cream and sprinkle with your 1 tablespoon of sugar.
Freeze for about 30 minutes and bake at 350 degrees until golden brown on top and lightly golden on the bottom. This should be 40-45 minutes.
While the biscuits cool whip the heavy cream in a bowl until medium peaks form. Add the sugar if necessary.
Serve the biscuits cut open with heaping dollops of whipped cream and strawberries.
Grilled Shrimp Tacos with Peach Ginger Slaw
Gather the Goods
olive oil
1# large Shrimp
salt to taste
1 bag coleslaw mix
1/2 cup The Perfect Puree of Napa Valley Peach Ginger Blend
1/2 cup walnuts, chopped
1/4 cup scallions, thinly sliced
1 15 oz can chickpeas
aioli
flour tortillas
Make It
Season the shrimp with salt and oil. In a medium sauté pan over medium high heat, add the shrimp and cook until pink in color.
In a large bowl, mix the coleslaw mixture with the peach ginger blend, walnuts, scallions, and salt to taste.
In another sauté pan over medium high heat, sauté the chickpeas in olive oil until crispy. Set aside and season with salt to taste.
Heat the tortillas up on a small griddle until bubbles begin to form.
On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw.
Serve and enjoy!
Banana Bourbon Dutch Baby
Gather the Goods
walnuts, rough chopped
1 tablespoon maple syrup
2 bananas
1/2 cup sugar
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2 tablespoons unsalted butter, melted
3 large eggs, room temp
1/2 cup whole milk
1/2 cup all purpose flour
1 tablespoon brown sugar
pinch salt
1 tablespoon bourbon
1 banana, preferably overripe
1/4 cup white chocolate, chopped
make it
Preheat your oven to broil.
sprinkle your pieces of bananas with enough sugar to coat. Place on a tray and broil until caramelized. (It helps to move the rack in your oven closer to the broiler. You can also use a torch if you have one!). Set aside and cool.
Toss the walnuts in maple syrup and caramelize in a saute pan over medium high heat. The walnuts should be slightly browned. Set aside.
Set your oven temperature to 400 degrees. Coat your 8” cast iron pan or oven proof skillet with butter and place in the oven to preheat.
Make the batter: melt the butter over medium heat and set aside to cool. In the meantime, add the remaining ingredients to a blender.
Blend the eggs, milk, flour, sugar, salt, bourbon, banana, and chocolate until the mixture is smooth and frothy (there will be tiny bits of chocolate and that’s ok!).
Slowly stream in the butter and blend until combined.
Pour the batter into the preheated pan and bake until lightly golden and fluffy about 20 minutes.
Serve with the caramelized bananas, walnuts, and more maple syrup and butter!
Water Glass Parfaits
Gather The Goods
Peach Ginger Caramel
1/4 cup brown sugar
4 tablespoons butter
1/2 cup peach ginger blend
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Crisp Topping
1/3 cup walnuts
1/3 cup rolled oats
2 tablespoons all purpose flour
4 tablespoons butter, room temp
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Cheaters White Chocolate Mousse
1/2 cup white chocolate, melted and cooled
1/2 cup whipped cream, whipped to stiff peaks
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1 pound cake, cut into large cubes
mango, cut into chunks
Make It
For the Peach Ginger Caramel: in a small pot over medium heat combine the butter and sugar. When the sugar begins to boil add in the peach ginger blend. Bring the mixture to a simmer and let it reduce until it’s viscous and thick. Once it cools it will begin to thicken into the caramel consistency!
For the Crisp Topping: combine the walnuts, oats, flour, and butter. Using your fingertips massage the butter into the dry ingredients until a crumble forms. Place on a small sheet tray lined with parchment and bake at 350 degrees until slightly golden in color.
For the Cheaters White Chocolate Mousse: Melt the white chocolate over a double boiler or in the microwave and let cool. Whip the heavy cream until medium to stiff peaks form and fold into the cooled white chocolate.
The Assembly: depending on the size of your water glass, you can build and repeat the layers until you reach the top. Start by layering the white chocolate mousse followed by cake, mango, crisp, and peach ginger caramel and repeat.
Brownie Boats
Gooey Brownie Boats have made their way under the topic of friendship. My gals and I make plans surrounded by none other than the cookie skillets and chocolate lava cakes at local restaurants. We thrive off the little bits left on the plate. Who’s the one always to take the last bite? We want nothing more than to be cozy and satisfied at home so I created this individual treat with that in mind. And also because I have three 20# bags of chocolate starring me in the face everyday.
gather the goods
1 cup semi sweet chocolate morsels
1 stick butter
2 eggs
1/4 cup coconut sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
2 1/2 tablespoons all purpose flour
2 1/2 tablespoons almond flour
1 teaspoon baking powder
pinch himalayan salt
1/4 teaspoon ground cinnamon
MAKE IT
Preheat the oven to 350 degrees.
In a microwave safe bowl or double boiler melt the chocolate and set aside until cooled to room temperature. In a separate small pan melt the butter and set aside until cooled.
Mix together the chocolate, butter, sugars, eggs, and vanilla extract. Stir gently until combined with a wooden spoon. If you want a little bit of air in your batter, you can use a balloon whisk to do so.
In another bowl mix together the all purpose flour, almond flour, baking powder, salt, and ground cinnamon. Fold the dry ingredients into the wet and pour into the desired skillet pans or casserole dishes.
Bake until the center is slightly wet with a toothpick inserted in the center. It will depend on the vessels you use, mine took about 30 minutes.
Serve with tons of whipped cream and a dollop of vanilla ice cream!
Red Jalapeno Onion Tart
Gather the Goods
Olive Oil
4 small Onions, sliced in 1/4”-1/2” rounds
2 tablespoons Perfect Puree of Napa Valley Red Jalapeno
2 tablespoons brown sugar
1 tablespoon butter
8 oz mascarpone
puff pastry, cut into a large square
Himalayan sea salt
Make It
Preheat the oven to 400 degrees.
In a large saute pan, char the onions over high heat with a little bit of olive oil. Some of the onions may char more than others, and that’s all good!
In a small sauce pan, combine the Perfect Puree of Napa Valley Red Jalapeno puree, brown sugar, and butter. Bring to a simmer and let reduce by half. Cool slightly.
Roll out the puff pastry and cut into a large square. Prick the bottom of the pastry with a fork to prevent air bubbles. Use the scraps to create an even border around the pastry.
Brush the Jalapeno reduction on the bottom of the pastry.
With a small spoon, add dollops of the mascarpone to the pastry and spread around evenly. Layer the onions over the mascarpone evenly. Brush the Jalapeno puree onto the onions and and sprinkle with a little bit of salt.
Bake in the oven until golden in color.
Myer Lemon + Pink Peppercorn Salmon
The Feast of the Seven Fishes begins here. And maybe it’s not celebrated directly in Italy, but our Italian American heritage brings it in! Christmas eve is always done up in our home year after year and we celebrate with fish done up every which way, twirls and spoonfuls of pasta, hot peppers and oil soaked into torn bread placed down the table, puff pastry wrapped cheese, and that chocolate brownie torte I eat solo for days thereafter. We pile our plates and go back for seconds without regrets! Feeling stuffed is so comfy, that our Christmas day sleepies are so good.
Gather the Goods
1 side salmon
salt
1/2 cup olive oil
2 Myer lemons, thinly sliced
1 shallot, thinly sliced
3 garlic cloves thinly sliced
1 tablespoon pink peppercorns, chopped
parsley, picked
Make It
Preheat the oven to 350 degrees and season the salmon with salt and olive oil.
place the lemons, shallot, and garlic evenly around the salmon.
Sprinkle the salmon with peppercorns and parsley and bake until medium and slightly golden.
Serve the salmon along with potatoes or rice!
Festive Holiday Trio
Cider Kick
5 oz Hard apple cider
2 oz vermouth
1/2 oz simple syrup
**Warm the cider, mix in vermouth and syrup and serve
The Red Orange
4oz red wine
4 oz orange juice
1/4 teaspoon vanilla extract
Pinch cinnamon
Pinch clove
**Mix, warm (optional), serve
Pomegranate Bourbon Sour
3 oz ginger-ale
1.5 oz pomegranate juice
1.5 oz lemon juice
1 oz bourbon
**Mix and serve over ice
Chili Speckled Tortellini Soup
Gather the Goods
YIELD: 2 servings
1 quart low chicken broth
1 1/2 cups fresh mini tortellini
2 cups fresh spinach
1/2 cup mozzarella, shredded
1/2 cup heavy cream
1-2 tablespoons chili oil
Make It
Bring the chicken broth to a simmer and add the tortellini.
Cook the tortellini until al dente (it will be sitting in the pot so it could easily overcook).
Turn off the heat and stir in the spinach and mozzarella. The heat will wilt the greens and melt the cheese. Stir gently so the cheese doesn’t clump.
Pour in the cream and drizzle over the chili oil and stir gently.
Season with salt to taste and serve in deliciously big ramen bowls.
***Tips: Great for a quick kitchen pantry fix when you have a hankering for something warm and carb-filled.
Roasted Arrabiata Casarecce
The first thing I didn’t expect to see on the streets in Accra, Ghana were boiling vats of water for pasta. There was pasta around us, mostly spaghetti that locals were selling on the streets. I couldn’t help but feel super curious by all of it, especially when nearly every hotel menu offered pasta in some form. Ghana’s food scene is fulfilled by spice. If you want to feast like a true Ghanaian, you will have to bring on the heat!
While digging through my memories and brainstorming recipe ideas I remembered seeing Pasta Arrabiata on some menu somewhere! And I thought it would be clever to bridge two worlds into one. A Lazio, Italy region classic could not be more perfect for a Ghanaian palate. It’s the spice baby!
My sauce will kick you in the booty and make you feel warm and fuzzy all at the same time. It’s rich with lots of fat from olive oil and slabs of butter that cooked slowly into the sauce as it roasted in the oven. It’s thick and viscous, not quite how a tomato sauce should be, but what I think is the perfect consistency for richness and cozy fall weather. Cheese is not common in a Ghanaian diet, but there is no darn way I couldn’t include it here. So with further research, I found that farmer's cheese is quintessential in Ghana if and when there is any cheese to be had or used at all. It’s like a mascarpone ricotta combo, creamy but crumbly and perfect for the top of a baked pasta. And I love the addition of breadcrumb for a little buttery crunch factor.
Gather the Goods
YIELD: 4- 6 servings
1 pound Casarecci
olive oil
5 large cloves garlic, grated
1 can crushed San Marzano tomatoes
1 fresh cherry pepper, cut in half
2 1/2 tablespoons butter, cut into thirds
1 cup farmers cheese, room temperature and crumbled
Buttered Breadcrumb
2 tablespoons butter
1/4 cup Italian breadcrumbs
Make It
Heat the oven to 400 degrees.
Sweat 3 cloves garlic in olive oil until lightly browned and toasted, it may start to clump together (this is ok!)
Add the cherry pepper and let the pieces sizzle a few seconds in the oil allowing its inner aromatics to kick!
Pour the tomato into the pan and sprinkle salt over the top and stir to combine. Taste the sauce in the “raw stages”so you know how different the end product will be.
Grate two more raw garlic cloves into the sauce and stir.
Drizzle the sauce with about two tablespoons of olive oil and tuck the butter gently into the surface of the sauce.
Roast the sauce in the oven for about 1 hour until it has reduced by half. Stir occasionally to incorporate the fat!
In the last 15-20 minutes boil salted water for pasta! Cook the pasta until al dente, and save some of the starchy water.
Melt the butter over medium high heat until golden. Add the breadcrumb and toast until light brown. Set aside.
Coat the pasta with a little bit of sauce and a little bit of the cooking water and heat over medium high heat to create a fluid saucy emulsion.
Put one layer of pasta in a small casserole dish and crumble the farmers cheese over top. Then spoon another layer of pasta in the casserole dish and top with another layer of crumbled cheese.
Put the oven on broil and bake until the cheese is toasty (this will go quick! Like in seconds so watch carefully!)
Sprinkle the breadcrumb over top and eat once cooled slightly.
Pear and Lychee Cocktail
Gather The Goods
Ingredients:
2.5 oz Lychee pear puree
1.5 oz gin
2 teaspoons rose elderflower cordial
½ teaspoon vanilla bean paste
1 ounce fresh squeezed lime
4 oz club soda, cold
1 lychee, torched for color as garnish
Method:
1. Stir the lychee pear puree, gin, rose elderflower cordial, and vanilla bean paste together in a glass.
2. Transfer the mixture into the glass desired for serving and finish with the lime juice and club soda.
3. Make a slit in the lychee, torch it and place on the rim for garnish.
Pear and Crostini Canapé
Gather The Goods
French Baguette or Endive
1-1 1/2 cups ricotta-
¼ cup Perfect Puree Napa Pear Puree
2 teaspoons lemon zest
Salt to taste
Finishing oil
Candied ginger, minced
Smoked salt
Edible flower petals and Micro greens as garnish
Make It
1. Cut the baguette on a sharp bias to create long strips of crostini. If using endive, pick and clean the prettiest leaves.
2. In a medium bowl whip, the ricotta with the Perfect Puree Napa Pear Puree, and lemon zest. Season with salt to taste.
3. Pipe the ricotta mixture onto the crostini or the endive. Drizzle with finishing oil and sprinkle the candied ginger and smoked salt.
4. Garnish with the edible flowers and micro greens.
The Speckled Lychee
photo credit: Pomp & Whimsy Gin
Gather the Goods
2 oz Lychee puree
1 oz Pomp and Whimsey gin
1 tablespoon elderflower cordial
½ teaspoon vanilla bean paste
1/2 ounce fresh squeezed lime
3 oz club soda or sparkling water, cold
Edible flowers preferably elderflowers, as garnish
1 slice lime, torched for color, as garnish
Make It
1. Stir the lychee puree, gin, elderflower cordial, and vanilla bean paste together in a glass.
2. Transfer the mixture into the glass desired for serving and finish with the lime juice and club soda.
3. Torch the lychee and place on top with the edible flowers for garnish
Orange Tang Caramel S'more Sandwich
recipe and photo adapted from PowerHouse Productions
Gather The Goods
Ingredients:
For the Marshmallow
1 1/2 packets Gelatin
1/2 cup water
3/4 cup granulated sugar
1/2 cup corn syrup
1 teaspoon orange extract
For Assembly
Marshmallow
graham crackers
Carmel filled Chocolate bars
Make It
It’s time to make homemade marshmallows! Mix the gelatin and a 1/4 cup water together in a bowl and let sit for 10 minutes.
In the meanwhile, add the sugar, corn syrup, and 1/2 cup water together and let come to soft boil stage on the stove. This should be between 230-240 degrees. You should use a candy thermometer to read the accurate temperature but you can also drop the syrup into water cold water until it forms a soft ball between your two fingers.
Take off the heat and gently pour into the gelatin and begin to whisk on medium high speed until light and fluffy about 15 minutes. It should fluff up similar to meringue.
Whip in the orange flavor until combined.
Sift an 8x8 dish with powdered sugar so the marshmallow doesn’t stick. Pour in the marshmallow (you may want to dampen your fingers to help pour it out). Spread out the marshmallow evenly and dust with confectioners sugar. Let sit out overnight or up to 10 hours before cutting.
When it’s time to cut the marshmallow, cut it the same size as the graham cracker. Place the chocolate on the bottom followed by a layer of marshmallow, chocolate, marshmallow, and then graham cracker lid. Devour and enjoy!
Charred Tomato Sauce
I thought it would be a smokey idea. Instead of standing over a hot flame in mid summers heat stirring your tomatoes every 10 minutes, why not go to the grill instead? Summer equals grilling and light fair. The last thing you want to eat in hot weather is something super rich and heavy. But! There’s still a way to make so much use of those tomatoes that grow wildly all summer long. If you like those little bits of charred tomato skin sprinkled throughout your food then I think this is the right fit for you! Charring the tomatoes give it edge and allows you to kind of think outside of the box. Lemon zest and cojita cheese sprinkled over the pasta offer that kind of punch that a tomato sauce variation needs! Check out this recipe below!
Gather The Goods
Ingredients:
Benedetto Cavalieri Fettuccini
olive oil
salt to taste
2 bunches tomato on the vine
2 red onions, quartered
8 garlic cloves
2 tablespoons butter
1 lemon, zested
1/4 cup Cojita cheese, crumbled
Micro greens or baby Arugula for garnish
Method
Bring a pot of salted water to a boil and cook the pasta until al dente. In the meantime, heat your grill on high.
Rub your tomatoes and onions with olive oil and salt. Place the garlic in a foil pouch with olive oil and a sprinkle of salt.
Place the vegetables on the grill and cook util char marks are present and the flesh of the tomatoes are getting super soft.
Once the vegetables have achieved their desired doneness, remove and cool slightly.
Blend the tomatoes, onions, and garlic in the blender-salting as needed. Fold in butter and lemon zest.
Serve pasta with sauce, cojita cheese, and micro greens.
Summer Time Skillet Pork Chops+ all the fixings
recipe and photo adapted from PowerHouse Productions
Gather The Goods
Ingredients:
For the Pork Chops
2 tablespoons EVOO
4 bone in pork chops
kosher salt
10 garlic cloves, smashed with skin
1 tablespoon coarsely ground peppercorns
1 small grapefruit, sliced
1 lemon, sliced
1/2 cup fresh parsley, picked
For the peaches
4 doughnut peaches, cut in half
olive oil
Kosher Salt to taste
1 teaspoon chili powder
For the Fingerlings & Leeks
2 leeks, cut into quarters
1 pound fingerling potatoes, cut in half
1/4 cup olive oil
Kosher salt to taste
For the Cream Sauce
1 cup sour cream
EVOO for drizzle
pine nuts
cracked black pepper
1/4 cup fresh parsley, minced
4 pieces Naan bread for serving
Method:
Preheat the oven to 350 degrees. Season the pork chops with a generous amount of salt. In a large skill drizzle with olive oil and add each pork chop. Cook over a high heat until the pork chops sear on the bottom. Flip over and cook, add the crushed garlic and peppercorns.
While the pork chops cook prepare the leeks and potatoes. Coat them in olive oil and sprinkle with salt and roast in the oven until golden brown.
Preheat a cast iron grill or griddle over high heat. Brush the griddle and peaches with olive oil. Sprinkle the peaches with chili powder and salt to taste. Grill flesh side down until desired doneness or beautiful grill marks appear.
Take the sour cream, swirl generously into a bowl to create little crevices and pour the olive oil into them. Sprinkle the pine nuts, parsley, and black peppercorns into the crevices as well! Sprinkle the entire bowl with salt to taste.
Toast the naan bread and garnish the pork chops with citrus slices and parsley and enjoy at a 4th of July outdoor gathering!
Japanese Style Pancakes
recipe and photo adapted from PowerHouse Productions
Gather The Goods
Yield: 8
Ingredients:
3 large egg whites
1/4 teaspoon cream of tartar
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg yolk
1 1/4 cups whole milk
5 tablespoons unsalted butter, melted & cooled
3/4 teaspoon pure vanilla extract OR substitute orange blossom water
Nonstick cooking spray
Sticky Bourbon Maple Sauce
1/2 cup brown sugar
1/4 cup Maple Syrup
1 tablespoon bourbon
1/2 tablespoon butter
make it
In a large bowl whip the egg whites with the cream of tartar until stiff peaks form. You can do this with a stand mixer or hand mixer.
In a separate medium bowl whisk together the dry ingredients- flour, sugar, baking powder, baking soda, and salt. You want to make sure everything is evenly incorporated in the dry mix. Set aside.
In another medium bowl whisk together the egg, milk, melted and cooled butter, and vanilla extract.
Mix the dry ingredients into the wet until the batter is lump free and smooth. Gently fold in the egg whites. First add about 1/2 cup to the batter and mix gently as this allows the batter to form cohesively with each addition of whipped egg white. Fold the rest of the egg whites in in 3 additions until there are no streaks. Be gentle! You do not want to deflate the batter.
Heat a griddle or large saute pan over medium high heat and melt butter until it gets bubbly. Using a ring mold (optional) scoop the batter (using a cookie scoop sized #8 or #10 would be best) onto the griddle and cook until the bottom firms up. It should be golden brown once flipped over. Repeat with the other side until the pancake is cooked through.
***You may have to turn down the heat to allow for slow even cooking since the pancake is so tall.
To make the caramel sauce, add the sugar and maple syrup to the pot and let cook over medium high heat until the sugar has dissolved and starts to bubble.
Turn the heat to low and add the bourbon and butter and stir to combine.
Serve the warm caramel sauce over the pancakes!
Tropical Pops: Ube Creamsicles OR Tequila Fruit Pops
recipe and photo adapted from PowerHouse Productions
Gather The Goods
For the Ube Creamsicles:
1 cup Ube, peeled, cooked and pureed
2 1/4 cups coconut milk
3 tablespoons condensed milk
For the Tequila Tropical Pops:
1 cup Kiwi, diced
1 teaspoon chia seeds (appears as though there are more seeds!!!)
1/4 cup water
1 1/4 teaspoons tequila
1 cup Pineapple, diced
1 cup pineapple juice
1 1/4 teaspoons tequila
1/4 cup fresh guava, peeled and seeded
1 cup pink guava puree
1 1/4 teaspoons tequila
Make It
For the Ube Creamsicles
Cook the ube until the potato is tender. Drain and run through a food mill and let cool.
Add the ube, 2 cups coconut milk, and condensed milk to a food processor and puree until smooth.
Transfer the mixture into the ice pop molds leaving about 1/4 inch space on top.
Pour the coconut milk on top to create that classic creamsicle look.
Place the ice cream sticks in each pop mold and freeze for about 8-12 hours.
For the Tequila Tropical Pops
Puree the ingredients for the kiwi mixture and set aside. Clean the food processor before the next fruit batch.
Puree the Ingredients for the pineapple mixture and set aside. Clean the food processor before the next fruit batch.
Puree the ingredients for the guava mixture and set aside.
Using a liquid measure (for easy pour) transfer about 1 1/2-2 tablespoons of the pineapple mixture into the bottom of the ice pop molds. Do the same for the guava, then followed by the kiwi.
Place the ice cream sticks in each pop mold and freeze for about 8-12 hours. Sprinkle with salt if desired.