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Crispy CHICKEN CUTLETS with Kumquats and Cranberries

A fried, breaded chicken cutlet is a wonderful thing—crunchy, golden, juicy within. Universally adored even when served simple and plain, they also take well to embellishment. This slightly fancier version is scented with cumin and citrus, and served with a sweet-tart cranberry chutney spiked with a little jalapeño. If you’re pressed for time, skip the cranberry-kumquat chutney and serve this…

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FRENCH TOAST

FOR THE BATTER: ¼ cup heavy cream 1 cup milk ½ cup sugar Zest of 1 orange 1 tablespoon vanilla extract 2 eggs 1 teaspoon cardamom FOR THE ALMOND CREAM (FRANGIPANE): 7 ounces almond paste ½ cup sugar 4 eggs 7 ounces butter 2 teaspoon vanilla extract ½ cup all-purpose flour ½ teaspoon baking powder FOR THE TOAST: 1 pound…

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MAC’S CRACKER-CRUSTED BLUEFISH

“This recipe comes from our grandmother and is still our family’s favorite way to eat bluefish. It is delicious and very simple to make, but one important note: do not add any salt! The crackers and bacon drippings provide all you need. We like to crumble the bacon over a salad and serve it alongside the fish.” 1 pound fresh…

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KAROO’S CAPE MALAY STEW WITH SHRIMP

This is a delicious curry-based dish with assorted seasonal vegetables, perfect for anytime of the year. FOR THE SHRIMP: 4 to 6 medium shrimp 1 tablespoon Karoo stew base (or make your own as shown below) ¼ cup coconut milk ½ to 1 cup mixed vegetables of your choice FOR THE STEW BASE: ¼ teaspoon curry powder Pinch of ground…

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LEMON RICOTTA PANCAKES

(Makes about 12 to 14 pancakes) 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ¼ cup sugar 1 cup ricotta cheese, drained ½ cup buttermilk 3 eggs, separated 1 teaspoon vanilla ½ cup butter, melted and cooled plus more for greasing griddle 2 tablespoons lemon zest Preheat the griddle to 375°F. Whisk together…

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CEDAR PLANKED SALMON

FOR THE VINAIGRETTE: 2½ cups red wine vinegar ½ cup sugar ¼ cup red onion, peeled and sliced thin ½ shallot, peeled and sliced thin 2 tablespoons honey 1½ tablespoons Dijon mustard 3 garlic cloves, peeled and sliced 2–3 teaspoons kosher salt ½ teaspoon chopped fresh thyme ¼ vanilla bean, split and seeds scraped Pinch ground black pepper ⅔ cup…

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LOBSTER BENEDICT

FOR THE DIJON BEURRE BLANC: 1 cup dry white wine, such as sauvignon blanc ¼ cup sliced shallots 2 tablespoons champagne vinegar 1 tablespoon Dijon mustard Zest from 1 lemon, plus 2 tablespoons juice 2 sprigs fresh thyme 1 bay leaf ¼ cup heavy cream 1 cup (8 ounces) cold unsalted butter, cut in cubes Pinch sea salt 2 slices…

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CORN & BACON PIZZA

(Makes 1 [12-inch] pizza) 1 unbaked 12-inch pizza crust ¼ cup cooked bacon 2 tablespoons roasted garlic puree 2 tablespoons caramelized onion 4 ounces fresh mozzarella, thinly sliced 1 ear of corn, kernels removed 1 teaspoon fresh thyme leaves 2 tablespoons freshly grated Parmesan cheese Pinch salt Preheat oven with a pizza stone to 500°F. Place the pizza crust on…

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ENERGY BURSTS

These colorful balls make a great snack or addition to your meal; they are loaded with vitamins and protein. (Makes about 30) 4 cups shredded carrots 1 cup ground almonds 1 cup pumpkin seeds (pepitas) 1 cup chia seeds 1 cup dried goji berries 1 cup dried mulberries 1 cup shredded unsweetened coconut 1 cup maple syrup 6 dried dates,…

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