Sugar 'n Pickles

New Year... And Resolutions!

2012-01-18T16:12:00.003-05:00

I’ve always enjoyed New Year’s Eve. Not because of all the parties, food, and cocktails, but because my mother taught me that it’s a time to be grateful for what you were blessed with throughout the year. It’s also a time to reflect on the changes we want and/or need to change.

I do not necessarily enjoy looking back on the past, but I love looking forward to the future…

Usually by November I’m so ready to shed the old to start anew. Its day 18 of 2012… How are you guys making out with your New Year’s resolution?! Not so good?! Did you overreach this year?! Do you normally make any resolutions?!

I normally do not make New Year’s resolutions because I tend to waaaaaaay overreach. And usually by April I’m completely disappointed with myself, but this year I did make one.

My resolution this year is to you, my blog friends and family out there. I pledge to post at least one or two posts a month. Yeah… yeah… I know what you’re saying… “Oh boy… here we go again!”

As I admitted before {here}; I’m an extremely private person and writing a blog is a challenge for me, but this is a hump I need to overcome.

Oh… by the way, Sugar ‘n Pickles just turned two years old three days ago! Isn’t it so amazingly scary how time flies by?!

Looking forward to 2012 with you blog friends! Happy New Year!

Zucchini with Garlic Fritters

2011-08-22T18:28:00.005-04:00

Between work and family functions, it has been crazy busy… and I mean crazy.

Before starting my own business, I used to miss a lot of family functions and gatherings. I used to work crazy hours and at times I barely even saw my husband; especially, during the holiday seasons. I can’t really say that the crazy hours stopped since I started my own business, but at least now I am able to attend family gatherings.

Anyway… enough with the business talk. That could be a post in itself for another day. Maybe, I’ll save that for a rainy day.

Last year my brother-in-law got engaged to his longtime girlfriend and last Friday was the rehearsal dinner. The rehearsal dinner was very relaxed, easy going and jam packed with friends, family, and family-to-be.

The highlight of my evening was actually getting to see my nieces and nephews. I don’t get to see those little munchkins very often. A couple of years ago, my sister-in-law moved a state away in order to leave the city life behind to experience life on a farm.

My nieces and nephews couldn't be happier. Those little munchkins love telling me stories about their new family members/farm animals. I think now farmer B (my sister-in-law) has something like two horses, 30something chickens, goats, ducks, cats, dogs and other animals that I’m sure I left out; I really need to go on a road trip with my husband and visit the farm.

In the risk of sounding spoiled, farmer B always visits bearing gifts from her farm. Tomatoes, summer berries, peaches, squash, corn… you name it. She grows it! This time around, she gifted us with tomatoes, cantaloupe, zucchinis and summer squash.

After a weekend of family packed festivities and eating, I honestly didn't feel like cooking Monday night. Since farmer B’s zucchinis were staring at me, I decided to make zucchini fritters. My husband and I enjoyed these little fritters with a salad and a glass of wine.

Zucchini with Garlic Fritters

Recipe: inspired by Sunil Vijayakar's recipe for 'Courgette and Parmesan Fritters with Garlic and Mint' from his book "Deep Fry"

1lb 10oz/750g Zucchini, trimmed and coarsely grated

1 cup All-Purpose Flour

1 Garlic Clove, minced

2 Eggs, lightly beaten

1 teaspoon Baking Powder

pinch of Sugar

Kosher Salt and Ground Black Pepper to taste

Oil for frying, I used corn oil

Place the grated zucchini in a large sieve and press down firmly with the back of a spoon to remove any excess moisture/water from the zucchini. I used a potato ricer instead of a sieve. I find that using a potato ricer gives you the best result. {I also use this method for potatoes when making hash browns} In a large bowl, combine all of the ingredients until mixed thoroughly.

Pour about 3/4 -inch to 1 -inch of oil into a large heavy frying pan. Heat the oil to 350F. Working in small batches, drop spoonfuls of the zucchini mixture into the hot oil. Fry the fritters until golden, turning once {about 3 - 4 minutes total}. Remove fritters with a slotted spoon and drain on a cookie sheet lined with paper towels. Sprinkle with Himalayan pink salt {optional} and serve immediately.

Part 2: Wedding Anniversary and a Road Trip

2011-07-27T18:02:00.002-04:00

Do you know what's better than a spur of the moment road trip? Having Le Pain Quotidien located directly across the street from your hotel. I’m in love with this bakery and wish I had one across the street from my house. No actually, make that two blocks away; I have to at least squeeze in some kind of exercise after eating all that bread, tartines, tarts and pastry I would eat there regularly.

I am completely jealous if you happen to have one near you. By the way, still kicking myself for not trying their Pain aux Chocolat… Agh, totally craving one right now!

As I mentioned before, hubby and I have never visited DC. So, we were pretty excited to see our nation’s capital. We each had a list of places, museums and monuments we wanted to see before we left. We were armed and ready with camera, cellphone, and maps in hand.

Isn’t it silly being tourists? You’re always confused, lost or all of the above. I have to admit, even with map in hand and directional signs everywhere pointing you to the right direction; we got lost. LoL… I’ll blame it on dehydration. We were there during a heat wave, but we sucked it up. We braved the sun and sunburn later that evening. We’re troopers, at least in my mind. :) After all, we only had 24 hours and everything to see

Part 1: Wedding Anniversary and a Road Trip

2011-07-22T17:44:00.001-04:00

Last weekend was my 7^th wedding anniversary… time flies. It seemed like it was just yesterday that I was stressing out about putting a wedding “reception-ish” together in less than a month. My husband and I wanted to elope, but in the middle of making plans to Vegas to get married by Elvis (I know that sounds super corny, but I love Elvis!) word got out.

Needless-to-say, our family wasn’t really happy about that. So… they convinced us to get married at the courthouse and have an “intimate” family dinner. The dinner guest list started getting bigger and bigger… and bigger. I think you know how it goes; “Oh, you have to invite so and so, they will be really upset if you don’t.” The small intimate family dinner became more of a reception with about 85 guests. It was very stressful, but it was fun.

Since that day, we don’t really plan anything for our anniversary. We just go with the flow…

After our Saturday morning breakfast; hubby asked me if I wanted to have dinner at Chef Todd English’s newest restaurant, Crossbar at the Limelight. Of course my reply was, “heck yes!”

By the afternoon, I started craving Southern BBQ. I asked the hubby if he wanted to go on a road trip searching for some Southern BBQ. Without skipping a beat, he Googled BBQ pits around the area. As he searched, he found out that DC was having a Summer of Food Month and that weekend was Belgium Food Week.

We looked at each other… DC it is! As I packed a weekend bag, he booked the hotel. By early Saturday evening, we were in our car trucking from Jersey to DC. I love being care free! As sad as this sound, we have never been to Washington DC. So, we were super excited.

Our commute was perfect until we hit Baltimore, MD and bumper to bumper traffic. We were stuck in traffic for hours during a heat wave; oh, did I mention our air conditioning isn’t working. Yup! Gross…

We arrived at the hotel at 10:00PM exhausted, but excited to start our morning.

Lemon Scented Cake & Farm Fresh Strawberry Sorbet

2011-06-21T12:26:00.012-04:00

About two weekends ago, my husband and I went to a local farm for their annual Strawberry Festival. I am ashamed to say this, but we had no idea that this farm existed; not to mention that they are located basically around the corner from where we live. I was so giddy when I found out that they have an old-fashioned country farm market.

Yes! Local tomatoes, peas, corn… Not to mention that you can buy plants and flowers directly from their greenhouse. Geez! Where have I been for 8 years of living in this area?

I couldn't wait to start picking strawberries. As we were picking, my mind started racing… Oh gosh; “pavlova, sorbet, ice cream, jam, strawberry charlotte” I said to my husband as each strawberry collected into our basket. What to do, what to do. What will I do with these beauties?

I was in awe of the bounty and beauty of these strawberries. With so many things I wanted to make, I just couldn’t decide. Honestly, I just wanted to eat them all before I got home. So, I took to the twitter world for ideas. I had lovely advice from a twitter buddy from Cape Town, South Africa; “I think because they are so fresh, to keep it simple,” she said and that is just what I did.

I made a simple lemon cake to be served with fresh strawberries, but because we had a horrific heat wave; I decided to make sorbet.

The lemony goodness of the cake with the sweetness of the strawberry sorbet danced together perfectly. I also serve this cake with macerated strawberries.

Lemon Scented Cake

Lemon Sugar
3/4 cup Granulated Sugar

Zest of 1 Lemon

In a small bowl, add sugar and lemon zest. With your finger tips, rub the two ingredients together until moist (the zest will release its essential oils into the sugar) and fragrant. Set sugar mixture aside.

Cake

6 tablespoon Unsalted Butter, room temperature

1 1/2 cups All-Purpose Flour

3/4 cup Lemon Sugar

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1 large Egg

1/2 cup Milk

1 teaspoon Lemon Juice, fresh

Pre-heat oven to 350°F. Grease a 8" cake pan with butter.

Sift flour, baking soda and salt in a medium bowl and set aside.

In the bowl of your electric mixer, add butter and lemon sugar. Mix on medium-high with a paddle attachment until pale and fluffy (about 3 - 4 minutes). Reduce speed; add egg, milk and lemon juice; mix until combined.

Gradually mix in the flour mixture until combined. Transfer batter to prepared cake pan. Bake until cake is pale golden and firm to the touch (about 15 - 20 minutes, depending on your oven). Let the cake cool completely.

Farm Picked Strawberry Sorbet

Simple Syrup
2 cups Sugar
2 cups Water

Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cover the saucepan and reduce heat to low. Allow to simmer until sugar dissolves, about 3 - 4 minutes. Allow the syrup to cool and keep refrigerated until ready to use.

Strawberry Puree
1 quart Fresh Strawberries, cleaned, stems removed and quartered
1 teaspoon Lemon Juice, freshly squeezed

Combine the strawberries and lemon juice in a food processor or a blender. Pulse for about 3 - 4 minutes, then process until the strawberries are completely pureed, about 1 - 2 minutes. If you desire, press the strawberries through a strainer to remove the seed. I actually like the seeds, so I do not stain the puree.

Sorbet

1 1/2 cups Strawberry Puree

1/4 cup Simple Syrup*

1 teaspoon Lemon Zest

1 tablespoon Lemon Juice, fresh

splash of Vodka

pinch of Salt

In a medium bowl, stir in simple syrup, strawberry puree, zest, lemon juice and vodka together. Chill in the refrigerator for about 1 hour. Process the mixture in an ice cream maker and follow the manufacturer's instructions.

*You can add more simple syrup to your liking. These strawberries were sweet on their own.
I used a 2" cookie cutter to cut the cake. You can also use mini round cake pans. Perfect for individual desserts.

Rhubarb Tart

2011-04-19T18:49:00.007-04:00

Spring is here and so is rhubarb. I am sure I mentioned this before; but at our house, we love rhubarb. My husband and I count the days until we see rhubarb at our local farmers' market. As soon as we see the first rhubarb of the season we usually make Strawberry-Rhubarb.

Since the rhubarb we came across at our local farmers' market was a still a little green, I decided to poach them instead. As I poach the rhubarb, I remembered a tart recipe. My mom bought a cookbook at her local discount retail store, Bake by Allyson Gofton and lent it to me. I ran to my cookbook shelf... Yes! I still have the borrowed cookbook (ssh... don't tell her I still have it).

The tart was super easy to make and quite delicious. The dough is very reminiscent of a shortcake.

Rhubarb Tart

Recipe adapted for Allyson Gofton's No-Fuss Plum Tart

Poached Rhubarb

3 Rhubarb Stalks, sliced 1/2 -inch thick

2 tablespoons Honey, I used Orange Blossom Honey

1/2 cup Water

1 large Lemon, zested and juiced (save the zest for the tart)

2 teaspoon Orange Blossom Water

Combined honey, water, lemon juice and orange blossom water into a saucepan. Over medium-low heat bring the liquid to a boil. Add rhubarb slices to the poaching liquid and allow to simmer for 3 - 4 minutes. Gently remove the rhubarb and set aside, the rhubarb will continue to soften as it cools.

(optional, but I completely recommend this) Over medium-low heat, allow the poaching liquid to reduce to a syrup. It's great over ice cream, whipped cream and just about anything. You can continue to reduced the poaching liquid after the syrup state until it becomes jelly consistency. I love doing this. This is a quick yummy jelly that is just perfect on over cheese or on crackers. *yum*

Tart

2 sticks Unsalted Butter, room temperature

3/4 cup Granulated Sugar

1 Egg

Lemon Zest

2 teaspoon Orange Blossom Water

1 teaspoon Vanilla Paste

2 1/2 cups All-Purpose Flour

2 1/2 teaspoons Baking Powder

1/8 teaspoon Salt

Reserved Poached Rhubarb

Confectioners' Sugar for dusting

Preheat oven to 325. Lightly grease and flour a French tart pan.

Sift together flour, baking powder, salt and set aside. In the bowl of your electric mixer with a paddle attachment, cream the butter and sugar until pale and fluffy. mix in orange blossom water, egg, lemon zest and vanilla paste until combined. Add in the flour mixture until just combined, don't over mix.

Press 2/3 of the mixture onto the base of your tart pan. Arrange the poached rhubarb on top the dough. With floured fingers, dot the remaining dough on top on the rhubarb.

Bake for 25 - 30 minutes or until cake is golden brown and a toothpick comes out clean. Allow the tart to cool for at least 10 minutes ;) and dust with confectioners' sugar.

Bake Sale for Japan

2011-04-04T11:42:00.019-04:00

As you know, Japan was hit by a devastating earthquake and tsunami March 11, 2011. I personally do not know anyone that was hit with the devastation in Japan, but to look at what happened and not do anything to help is just... well, inhuman. I needed to help in some way.

Around mid-March, I found out about Bake Sale for Japan and knew right away that I wanted to contribute. On April 2nd, the Bake Sale for Japan was a nationwide event. From NYC to Maui, artisans and artists came together to raise money for Peace Winds Japan.

The hubs and I woke up pretty early after a late night of baking for the event. We packed our baked goods into the family car and trucked our way into Brooklyn. It was a beautiful Saturday morning, even though it was snowing the day before (oh, Spring... you are so fickle). Once there, I was just in awe to see all of the volunteers and supporters.

After dropping off our baked goods, the hubs and I decided to stay awhile and peruse the Brooklyn Flea. So glad we did. Man, did we eat our way through the flea market. From hot dogs to pupusas... ate it.

Pupusas are basically grilled cheese instead of bread, corn tortillas are used. Not only can you have them with cheese, but it can also be stuff with veggies and pork. The pupusas are typically served with curtido (cabbage slaw) and watery tomato salsa, but we also got pickled jalapeños. So good...yummy! For those of you out there that haven't had a chance to eat pupusas, you MUST (that's right, caps... it's so good).

We walked by a hot dogs stand and of course we had to have one. The hubs had a kielbasa dog with caramelized onions and I had a hot dog. Not just any old hot dog, a brisket hot dog with mustard relish. One thing you need to know about me is... I love meat, especially sausage. Grilled, broiled, stewed, grilled... I eat it. Meat on a stick... yup, love it. Yeah, I was in heaven.

{Update} The money raised at the Bake Sale for Japan in Brooklyn was $4,644.00. The national total is now $124,120.38 and counting! Can't wait to hear the final count...

Part 2: Ice Wine and Lost in Canada

2011-02-05T12:44:00.003-05:00

Okay, enough with the gibber-gabber. Let's talk ice wine. We decided to take the Ice Wine Tasting tour. The tour though the winery was actually quite lovely. We enjoyed stories about picking the fruit in the dead cold of winter at dawn and the process of pressing every single drop of juice from each frozen grape.

The process is so interesting. The sugars of the grapes does not freeze, but the water does. This allows a more concentrated juice which gives you a surprisingly very sweet wine, almost a dessert in itself. The highlight of the tour of course, was tasting ice wine. We got to taste tree different types from sweet to sweetest. My favorite is the Vidal Icewine BF. Everything else was too sweet for me. My husband in the other hand, loved all three. The Vidal Icewine BF had a wonderful honey apricot flavor.

Guess what? We got lost on our way back to our hotel. Yup, I mean super lost. Ugh... Nope, he (my wonderful husband) wouldn't ask for directions. We continued to head into the woods. It was dark and cold. The only good thing was, it stopped snowing. Did you ever get so lost that everything starts to look like a B-flick horror movie? It's the worst.

Apparently, light posts doesn't exist here. The street signs are nonexistent and covered by trees that looked like they were from the Paleozoic era. All kinds of bendy and crooked into the road. At any moment, we excepted a yeti to appear out of the woods and in front of our car. Kind of like that creepy scene from "Signs" when the UFO appears out of nowhere at the kid's birthday party. Creepy, right?

This is us in the blizzard right before we got lost. Oh... and before night fall and dirt roads. Yeah, we were soooooooooooo lost.

Also, wanted to wish everyone a happy Saturday and enjoy Super Bowl Sunday.

Go Steelers!

Part 1: Ice Wine and Lost in Canada

2011-02-02T20:06:00.009-05:00

We made it home from our Amherst,NY/Canada and there's nothing like sleeping in your own bed. With your own sheets and pillows. I'm so glad to be home. By the way, when I say "we made it," I really mean we made it; "ALIVE." We decided to drive to Canada (Yeah, I know. Dumb, but the idea looked pretty good on paper) from New Jersey. Oh... Did I mention the blizzard?! No?!? Yup, huge blizzard. Yikes! Don't think I'm doing that again.

Nonetheless, we're home and I wanted to share my time in Canada and first time sip of ice wine. As I mentioned in my previous post; I was pretty sick, but I needed to get out of my hotel room. I'm still not quite sure if it's food poisoning or some weird stomach bug. All I can say is... it's not pleasant. Not at all!

We made plans at the beginning of the week to go Canada for the Ice Wine Festival. I really wanted to go, sick or not I was going. We researched the area ahead of time and found Hillebrand Winery. Hillebrand is the birthplace of fine wine making in Niagara, they are open all year-round and about an hour away from Amherst, NY. So, it seemed to be the perfect place for our first sip of ice wine.

We made our way to Niagara-on-the-Lake, Ontario and of course we got lost. On top of being lost, I needed to use the restroom (sick, remember) and nothing, but trees and dirt road for miles. Oh, did I mention the blizzard?! Yup, a blizzard. And it wasn't a blizzard with ordinary snowflakes, they were huge snow-flocks.

After two hours of being lost, the snow stopped and we finally see Hillebrande Winery. The winery in nestled between Lake Ontario and the Niagara escarpment and it looked like a winter wonderland. The snow gleamed and glittered in the sunset. Just breathe-taking, suddenly being lost and sick seemed completely worth it.

You could see snow covered vineyards that gleamed for miles. Each vine was draped with icicles, almost like Christmas ornaments. The estate looked like a scene from "It's a Wonderful Life" or "Christmas in Connecticut." (By the way, I love this movie. I can watch this movie anytime of the year. It's great and Barbara Stanwyck is one of my favorite actors. She's amazing, hilarious and beautiful.)

Floral & Spice Gift Box

2011-01-18T20:03:00.006-05:00

Can you believe that Valentine's Day is around the corner? It seems like we just had Christmas dinner. To be honest, I still have my Christmas decorations up... Ugh, just the thought of taking it down makes my head hurt. It's not some much the taking the decorations down that bother me. It's trying to cram those heavy Rubbermaid containers back into the closet, but it has to be done.

We've been busy taste testing recipes for Valentine's Day. Our gift box this year is a collection of floral and spice infused sweet confections. In the box we have the following flavors; Rose Water Infused Pink Peppercorn Sables, Hibiscus Sables Breton and Raspberry Sables with Chocolate Drizzle. You can buy them here.

Happy Blogiversary!

2011-01-15T12:28:00.007-05:00

Today over coffee, I realized that exactly one year ago yesterday; I posted my first blog post. Anyone who knows me, were completely shocked that I started a blog. I must admit that it is a challenge for me. I am not one to share, I am an extremely private person.

I was never the kid with the "secret" diary. I kept my feelings to myself and rarely shared them. I had a coloring book (Strawberry Shortcake Coloring/Activities Book) and as I got older, my coloring books evolved into sketchbooks. Drawing and painting was my escape as a child and quite frankly, that hasn't changed much. So, "writing" about my feelings and thoughts is very, very new to me.

I must admit, the idea behind this blog was to promote my business. As I started posting, I felt kind of weird about hammering on and on about my business. With each post I started sharing a little more about myself, family, travels, and recipes. So, Sugar 'n Pickles became more of a visual journey of my business ventures (mistakes included) and family. Later, I found out that my aunt in Brazil starting following my blog. Again, this little blog involved into a way to communicate with family across the globe.

Like I mentioned before, my 2011 plan is judge less and share more. I will do my best to continue on that plan.

Home Sweet Home

2011-01-06T12:09:00.008-05:00

For the past few days, we (my husband and I) have been in Amherst/Buffalo, NY and I ~~kinda~~ no, no...I truly miss home. It's not that I don't enjoy traveling because I do, but my husband is here for work. I'm stuck in our hotel room because it's been snowing, not to mention that I have a stomach bug/food poisoning. The sheets in the hotel room feels and sounds like I'm sleeping in a paper bag. So... yeah, I miss my bed (6 days, 2 hours, 45 minutes and 29 seconds), but who's counting.

I shouldn't make it sound like it's all that bad. Providing that this stomach bug/food poisoning goes away, I am actually looking forward to Saturday. We are going to an Ice Wine Festival in Canada. Did you know ice wine existed? I sure didn't and I'm excited.

The pictures are quick cellphone snapshots from my hotel window.

The First Day

2011-01-01T12:09:00.014-05:00

It's Saturday morning (okay, it's really noon), and I'm sipping my first cup of coffee of the new year. Can I just say one thing...Wow! What a year. Sometimes it's hard to be retrospective, but the whirlwind of 2010 is over. Gratitude is what I feel as I reflect. There were some good moments and some bad ones, but nonetheless they were all great moments.

There were big changes and great adventures in 2010. Zugar Haus was just a thought a couple of years ago and a part-time adventure. In 2010, I completely left the rat race to focus on Zugar Haus full-time. It was a scary leap, but worth every unacquainted moment.

My husband and I, also had an amazing opportunity to travel to Europe. Switzerland, Liechtenstein, Germany and Italy...it was almost surreal. I was forever changed by the people I met, places I got to see and food I got to eat (lots and lots of Brie...oh, I do miss the Brie from Liechtenstein). Most importantly, I was able to share the experience with my husband.

In a nutshell, there were accomplishments, adventures, mishaps, disappointments and travels. I don't know about you, but I never really make resolutions; I plan. For 2011, I plan to be true to myself, judge less and share more. What's your 2011 plan?

Oh, the pictures are from the December 26, 2010 blizzard. These were quick snapshots that were taken with my cellphone. Thirty-two inches of snow...yikes!

Happy New Year!

Holiday Gift Box

2010-11-12T14:27:00.007-05:00

The holiday season is around the corner and we've been busy working in the kitchen like little Christmas elves. Can you believe that Christmas is only 42 days away?! Wow... I know this is redundant, but where did the year go?!

A few days ago we introduced our newest flavor...Mexican Chocolate Shortbread. Now, we would like to introduced our Holiday Gift Box with 4 new cookie flavors...Chai Spice Shortbread, Mexican Chocolate Shortbread, Ginger Spice Shortbread Men and Citrus Rosemary Sablés. Also, included in the box is our Cinnamon Guava Shortbread Sandwich and our vanilla bean marshmallow. Our mission this holiday season is that our customers indulge on sweets that are infused with herbs and spices.

Happy Eating!

Mexican Chocolate Shortbread

2010-11-10T11:10:00.002-05:00

Just a quick update. Wanted to introduced our newest flavor for the holiday season...Mexican Chocolate Shortbread. It's a rich, chocolate shortbread with a light hint of Saigon cinnamon and heat under tones of Aleppo chili. I absolutely love...love this cookie.

This cookie was inspired by Mexican hot cocoa. There is nothing better than curling up on the couch with your favorite throw blanket and a big cup of Mexican hot cocoa nestled in your hands...with vanilla bean marshmallows, of course. It just warms the soul. Happy Eating!

Stained Glass Snowflake Sablés Cookies

2010-11-08T16:42:00.010-05:00

It's November 8th and it's starting to feel like winter around here. I heard it was actually snowing earlier today...yikes! That being said, we are getting ready for the holidays. Yes, it's that time of year again. Agh...where did the year go?!?

We brought back our Stained Glass Snowflake Sablés Cookies for the holidays. We are working on our holiday gift boxes. Stayed tuned...

Happy Halloween!

2010-10-31T20:43:00.010-04:00

Boo!

Fall is my favorite season and as you can maybe guess...I love Halloween. The idea of dressing up as your alter ego or your favorite classic movie monster is just amazing. I know Halloween *tends* to be for kids, but I can't help myself. I just love it. I love scaring tick-or-treaters and chaperons alike (I was a zombie... with a gooey melt-y face, blood and all). Well, off to watch a scary movie and eat leftover Halloween candy...So love Halloween.

I know... The pictures are a little blurry, but it's pretty dark out

Happy Halloween!

They're Back... Spiced Pumpkin Seed Brittle

2010-10-07T20:00:00.005-04:00

Today I noticed that the leaves are starting to turn and it's getting chilly out. Fall is definitely here...well, after all it is October. What better way to acknowledge it than to bring back our Spiced Pumpkin Seed Brittle? Our harvest-inspired brittle is warmly spiced and is the perfect accompaniment to those golden-yellow and fire-red hues that are outside.

On a side note – As a small company, sometimes it's hard to find spare time to come up with new items for the holiday seasons. Sometimes I wish I had extra hands or more hours in the day to develop new products, but we are working on a Halloween Gift Box. There is a lot of pressure since Halloween is only 24 days away. I promise, we will be adding it to our shop very soon. Keep a look out...

Grilled Salmon and Red Currant Salad

2010-10-06T12:44:00.010-04:00

I usually find myself being nostalgic about certain ingredients. I think I get that from my mother. Red current and cucumbers definitely takes me back to my childhood. I still have vivid memories of tea time with my great aunt.

I loved going to her house. From the moment you walked into her house, you could smell lovely red currant jams and cookies being made. She was the most perfect dainty lady and she made me feel like a princess. From her hand painted ceramic tea cups to her handmade tea sandwiches, she was lovely.

She always served tea in the living room on a beautiful silver tray. The tray was always adorned with her cucumber and handmade pâté tea sandwiches, red current jam, shortbread cookies, and chamomile tea. We sat up straight and drank tea out of her precious tea cups. Pinkies out and nibbled on tea sandwiches. Of course, my favorite memory was piling the red currant jam on top of the shortbread cookies and gobbling it all up as we giggled with each other. It is the simplest things in life that have the biggest impact.

If she was still alive, I think she would have truly loved this salad. The combination of red currants and cucumbers are just lovely with salmon.

Grilled Salmon and Red Currant Salad

Serves: 4

Grilling
1/2 pound skinless Salmon fillet
1 tablespoon olive oil
2 teaspoons Thyme, stems removed
Salt and Fresh Ground Pepper to taste

Salad
Grilled Salmon, flaked
1 seedless Cucumber, skin peeled and very thinly sliced
1/2 cup Parsley, roughly chopped
1/2 Vidalia Onion, very thinly sliced
2 - 4 tablespoons Red Currants

Dressing
1 tablespoon Extra Virgin Olive Oil
1 tablespoon White Wine Vinegar
1 teaspoon Honey
Salt and Fresh Ground Pepper to taste

To grill salmon: Wash the salmon fillet and pat dry. Brush both sides with olive oil and sprinkle with thyme, salt and pepper. Grill the salmon for about 5-7 minutes on each side, depending on the thickness or until it turns pale pink.

Remove the salmon fillet from the grill. Allow the fillet to cool on a plate. When cool enough to handle, flake it with a fork.

Dressing: In a small bowl, whisk together the vinegar, honey, salt and pepper until the ingredients are combined. In a slow stream, add the extra virgin olive oil while whisking until the oil and vinegar have emulsify. Or in a jar with a tight fitting lid. Combine all the ingredients and shake well until combined.

Salad: In a large bowl, combine the grilled salmon flakes, cucumber, onions, parsley and red currents. Drizzle with the dressing, gently toss. Transfer to a serving platter and enjoy.

MIA

2010-09-28T16:10:00.008-04:00

As you noticed, I have been MIA. It has been very stressful the past few weeks. I had a hacker hack my website. ...Argh... But later I realized, he/she didn't hack into my website, the shopping cart software I downloaded was hack. Thank goodness I caught it in time. So, I decided not to use that shopping cart software...for obvious reasons (hackable).

Do you know much it costs to hire someone to design a website...whoa! So, I been reading every book on Designing Websites for Dummies. I'm convinced that it's all about trial and error. Can't learn from mistakes. I'm just so excited that I am almost finally finished with my site...Yay! Check out Zugar Haus . I would love to hear some feedback blog buddies. :)

Summer is over and fall has arrived. By the way, fall is my favorite time of the year. While shopping at the farmers' market I came across these beautiful pale green stone fruit. Honeydew Nectarines! I knew right away that I needed them. They are so meaty and deliciously sweet.

The only thing it has in common with the honeydew is the color. To me it's a cross between a nectarine and a pluot. They are a little expensive. I did some research and found out that it is only available 2 - 3 weeks out of the summer. Now I understand why it's expensive, but this succulent stone fruit is worth the purchase.

Espresso Cup & Sorbets...

2010-08-24T14:20:00.006-04:00

Okay... So, this little simple espresso cup is my new treasure. Yes, it's a simple common cup and this is the only one I have. It may look like a common cup that you might be able to buy/find anywhere, but it's the story behind this simple cup.

While, in Europe; my husband and I found ourselves driving on a narrow, serpentine road through the Alps. Hungry and looking for local cuisine, we found Restaurant Kainer in Triesenberg, Liechtenstein. What a jewel. They specialize in seasonal, local home-style cooking. The restaurant has a garden terrace with a wonderful view of the Alps and the Rhine Valley, but it was raining.

We stayed for hours. We enjoyed the wonderful food, local beer and the home-y atmosphere. We bonded with an amazing elderly couple that sat next to us. We “spoke” for hours. Unfortunately, we spoke English with little to no German and they spoke German to little to no English, but we bonded nonetheless. At one point, our waiter and the restaurant owner sat down and drank with us. To say the least, we had a great time.

Now back to my espresso cup. I rarely order dessert when I eat out, but since I was on vacation... why not?!? I decided to order a coffee dessert called Deutscher Eis Kaffee. It's a dreamy chilled coffee cream with vanilla ice cream topped with whipped cream and espresso beans. All I can say is... YUM! I was served this dreamy dessert in this cute little espresso cup. Yup, this very same espresso cup.

As we were getting ready to leave, our waiter gave me the little espresso cup. I was so excited and I thought it was a great gesture. Plus, what girl doesn't like a gift? This little cup survived its trip back to the states from Liechtenstein and I treasure it.

Nothing screams summer like citrus and sorbet. This weekend I found myself with an abundance of limes and I decided to try some flavor combination. I love simple and flavorful desserts.

Strawberry Lime Sorbet

Yields: approx. 3 cups

Simple Syrup
2 cups Sugar
2 cups Water

Strawberry Puree
1 quart Fresh Strawberries, cleaned, stems removed and quartered
1 teaspoon Lime Juice, freshly squeezed

Sorbet
1 1/2 cups Strawberry Puree

1 cup Simple Syrup, chilled
1/2 cup Lime Juice, freshly squeezed
Zest of 1/2 Lime
Splash of Vodka, about 1 - 2 teaspoons

Simple Syrup: Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low and allow to simmer until sugar dissolves, about 3 - 5 minutes. Allow the syrup to cool and keep refrigerated until ready to use.

* I usually make large batches of simple syrup and keep it in the refrigerator. I keep it on hand for just about anything: Sorbets, Poaching Fruits or my husband's favorite... Mojitos.

Strawberry Puree: Combine the strawberries and lime juice in a food processor or a blender. Pulse for about 3 - 4 minutes, then process until the strawberries are completely pureed, about 1 - 2 minutes. Press the strawberries through a strainer to remove the seed, if you desire. I actually like the seeds, so I skip this step.

Sorbet: In a medium bowl, stir in simple syrup, strawberry puree, zest, lime juice and vodka together. Chill in the refrigerator for about 1 hour. Process the mixture in an ice cream maker and follow the manufacturer's instructions.

Pink Grapefruit and Lime Sorbet

Yields: approx. 3 cups

Simple Syrup
2 cups Sugar
2 cups Water

Sorbet
1 1/2 cups Pink Grapefruit Juice, freshly squeezed

1/2 cup Lime Juice, freshly squeezed
1 cup Simple Syrup, chilled
1 tablespoon Pink Grapefruit Zest
Zest of 1 Lime
Splash of Vodka, about 1 - 2 teaspoons

Simple Syrup: Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low and allow to simmer until sugar dissolves, about 3 - 5 minutes. Allow the syrup to cool and keep refrigerated until ready to use.

Sorbet: In a medium bowl, stir in simple syrup, pink grapefruit juice, lime juice, zests and vodka together. Chill in the refrigerator for about 1 hour. Process the mixture in an ice cream maker and follow the manufacturer's instructions.

Zucchini Blossoms

2010-08-07T13:32:00.018-04:00

During the summertime, I go to Delicious Orchard religiously. There are certain fruits and vegetable that are so evanescent, that it almost becomes a gift when you find them. And zucchini blossoms are just one of those gifts that I look forward to every summer. To me, zucchini blossoms are a real delicacy. They are so delicate and delightful.

There are many ways to prepare zucchini blossoms, but Polenta Stuffed Zucchini Blossoms are by far my favorite way to eat them. I know it seems like a sin to fry these delicate beauties, but it really complements the sweetness of the blossoms. Zucchini blossoms tend to wilt quickly, so you must prepare them right away.

Polenta Stuffed Zucchini Blossoms

Yields: 20 blossoms

20 Zucchini Blossoms
1 1/4 cup Chicken Broth
1/4 cup Cornmeal
1/2 teaspoon Fresh Rosemary
1/2 teaspoon Fresh Greek Oregano
1/2 teaspoon Fresh Thyme
1/8 cup Fontina Cheese, diced (small enough to fit through a pastry tip)
1 tablespoon Parmesan Cheese, grated
Salt and Pepper to taste
1 Egg
1 cup Panko (Japanese Breadcrumbs)
Flour for dredging
Olive Oil for frying

Rinse the zucchini blossoms in cold water. Gently pry open each blossom and remove the stamens by pinching with your fingertips. The stems can be left intact or trimmed, it's up to you. The blossoms I picked up at Delicious Orchard did not have much of a stem left. Pat dry the blossoms with paper towels.

In a small saucepan, bring chicken broth to a boil with the fresh herbs. Whisk in the cornmeal over medium-low heat until thick, about 3 - 4 minutes. Remove from the heat and cool completely. Once cool, stir in the cheeses, salt and pepper. Transfer the polenta to piping bag with a large pastry tip (I believe I used #1A). Otherwise, use a small spoon.

Pipe each blossom with polenta, about 2 - 3 teaspoons depending on the size of the zucchini blossom. Gently twist the tops of the blossoms closed. Repeat this step with each blossom.

In a frying pan, pour enough olive oil to reach a depth of 1/2 to 3/4 inch. Heat the oil over medium-high heat. Temperature of the oil should reach 375 degrees.

Lightly beat the egg in a shallow dish or plate. On a second shallow dish or plate, add panko. Form a little assembly line, use one hand for wet and the other hand for dry (you do not want to end up with the "claw"). Dredge each blossom in flour. Dip into the egg and finally, coat each flower with panko.

Holding the zucchini blossoms by the stem, gently place the blossoms into the frying pan. Do not overcrowd the frying pan. Fry the blossoms about 1 - 2 minutes on each side, or until golden. Remove the blossoms onto a paper towel lined platter to drain any excess oil and continue frying the rest. Serve immediately.

Arrange the zucchini blossoms onto plates or serving platter. Sprinkle with a pinch of sea salt and garnish with a herb salad.

A Day Trip & A Camera Phone

2010-08-06T11:39:00.013-04:00

I love taking day trips to Delicious Orchard, it's a wonderful country food market. It's almost a mini vacation or escape from day to day life. Unfortunately, I forgot my camera and I'll try to remember it on my next day trip. So, I used the next best thing...my camera phone. So, I'll apologize ahead of time for the low quality pictures.

At Delicious Orchard you can find everything from fresh local fruits and veggies to fresh baked bread, doughnuts, pies and old fashioned candies. As soon as you walk in, you can smell the yummy doughnuts and the fresh pressed apple ciders.

As weird as this may sound, I feel like a character out of a Disney movie when I'm there. You are surrounded by flowers, berry bushes and apple trees. It seriously makes me want to prance around the trees and sing along with the birds. I know...corny, but I love coming here.

I usually want to buy everything when I'm here. I was really excited to picked up some honeydew nectarines, eight ball zucchinis, red currents, meyer lemons, zucchini blossoms, and lots more. Tonight, I will be making the polenta stuffed zucchini blossoms. I'm super excited to prepare these. I will be posting the recipe for you very soon.

While here, you can enjoy the outdoor Cider Cafe. I love grabbing a bite to eat at their cafe. You can lounge around outside surrounded by nature. The birds tend flock to your feet as you eat. I don't think they're just being cute, they truly want my cider and panini. Unfortunately for them, I do not like sharing my food. =) Oh, did I mention that they press their own apple cider?!? So yummy.

These little guys were just inches away from me. I think they actually posed.

I'm already counting down the days to pumpkin picking already, just so I drink warm apple cider with their apple cider doughnuts.

Simple and Flavorful

2010-08-03T13:35:00.009-04:00

Who hated beets as a child?!?

Okay, I was a weird child. I actually liked beets, brussel sprouts and all my veggies. The only veggie I didn't like as a child and still will not eat is okra. I really, really dislike okra. It's gummy, slimy, weird and just plain yucky. I just had a bad experience as a kid and I have tried to eat it since. Maybe, I need to find someone who knows how to prepare it correctly. For now; I refuse to eat it.

I really enjoy beets. It has a sweet earthy taste, that I just love. As a child, I used to rub the beets on my lips...to look like I had lipstick on. I thought I looked so fancy. I can't believe I am admitting to it...quite embarrassing actually. I hope I am not the only child to have done that.

Summertime for me equals simple, easy recipes. This is by far, my favorite beet salad. It's so simple and flavorful.

Beet Salad

Serves: 4

3 - 4 medium-size Beets, trimmed and scrubbed
2 tablespoons Olive Oil
1/4 cup Parsley, roughly chopped
Feta Cheese

Salt and Pepper to Taste

Vinaigrette

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1/8 teaspoon clove Garlic, minced

Salt and Pepper to taste

Preheat oven to 450ºF.

Place beets on aluminum foil lined with parchment paper. Toss with olive oil, salt, and pepper. Seal foil and place on a baking sheet. Roast until tender, about 45 minutes or until tender when pierced with a fork or knife.

Allow the beets to cool. Once cooled, rub your finger and thumb across the skin of the beets. The skin should peel right off. Remember, beets stain. If desired, wear gloves to protect your fingers from its stain. Cut into quarters or smaller pieces. Allow chilling in the refrigerator.

In a medium bowl, place balsamic vinegar, garlic, salt and pepper. Whisking constantly, pour the olive oil in a steady stream until emulsified. Add beets and parsley; gently toss to combine. Plate salad onto plate and crumble feta cheese on top. Do not toss the feta cheese with the beets; the beets will stain the feta.

We're Back...

2010-07-27T10:45:00.020-04:00

We have been back from Europe for a while. And I miss it already. I miss the coffee and my daily brie fix. Brie for breakfast, snack, lunch...well, you get the picture. I regret not smuggling some back home.

Summer is here and so is grilling. I love grilling and eating outside. And there is nothing better than Grilled Chicken and Onion Quesadilla. Oh, and margaritas.

Grilled Chicken and Onion Quesadilla

Serves: 4 - 6

1 whole Chicken Breast, boneless and skinless
1/4 cup water
2 tablespoons fresh Parsley, roughly chopped
1 Jalapeño Peppers, seeded and sliced
2 tablespoon Extra Virgin Olive Oil
1 tablespoon fresh Lime Juice
1 large Vidalia Onion, cut into thick slices
1/2 teaspoon fresh Greek Oregano, chopped
Salt and Pepper to taste
1/4 cup Monterey Jack Cheese, shredded
1/4 cup Fontina Cheese, shredded
8 (6-inch diameter) Flour Tortillas

Combine water, parsley, jalapeno, lime juice and 1 tablespoon extra virgin olive oil in a food processor. Puree until smooth. Season with salt and pepper to taste. Place chicken breast in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate for about 4 - 6 hours.

Preheat grill to medium-heat heat. Remove chicken from the marinade and grill until cooked through, about 5 - 6 minutes per side. Brush onions with the remaining extra virgin olive oil. Sprinkle with oregano and season with salt and pepper to taste. Grill onions until tender, about 4 - 5 minutes on each side.

Remove chicken from the grill and let rest for about 10 minutes before cutting. Allowing the chicken to rest, will reassure that the juices redistribute throughout the meat. Slice the chicken breast into 1/4-inch pieces.

Set the grill to medium-low heat. Depending on the size of your grill, place 3 or 4 tortillas on the grill. Sprinkle with a thin layer of cheese, chicken, and onions. Top with another tortilla and grill until browned and crispy on each side, about 2 - 3 minutes on each side. Repeat with remaining ingredients. Cut into wedges and serve with salsa verde.

Salsa Verde

Yields: about 2 cups

1 pound Tomatillos, husks removed, rinsed well and sliced in half
2 Jalapeño Peppers, sliced in half and seeded
1 small White Onion, quartered
2 cloves Garlic
1 Lime, zest and juice
1/2 cup Parsley
1/4 teaspoon Crushed Red Pepper
1/4 teaspoon Sugar
1 tablespoon Olive Oil
Salt and Pepper to taste

Preheat the boiler. Line a baking sheet with foil. Place the tomatillos, jalapeños and onions in a single layer with the cut side down. Drizzle with olive oil and sprinkle with salt and pepper to taste.

Place under the broiler for about 5 - 6 minutes to lightly blacken the skin. Feel free to remove some of the charred skin if you like. Place tomatillos, jalapeños, onions, garlic, lime juice, lime zest, parsley, crushed peppers and sugar in a food processor (or blender). Pulse until all ingredients are finely chopped and mixed. Season to taste with salt and pepper. Allow to cool in the refrigerator.

Okay, before I give you my super top secret margarita recipe, do not judge me. =) This is the easiest and yummiest margarita you'll ever make. No squeezing or juicing limes required...I know, easy!?

Margaritas

Yields: about 4 - 6 cups

1 (12-ounce) bottle Beer, I use Tecate
1 (12-ounce) Limeade concentrate, thawed
3/4 cup Tequila
1 Lime, sliced

Rub the rims of each glass with the lime slices. Dip each glass rim in kosher salt to coat.

In large pitcher, combine beer, limeade, and tequila. Stir to combine and pour over ice. If desired, garnish with lime slices.

Ciao Italia

2010-07-01T18:18:00.036-04:00

So, after our awesome trip to Germany, our next stop is Naturno, Italy. It has been my long, long dream to visit Italy. Well, to be exact; it's been my long, long dream to visit Florence, Italy. My husband and I are hopping into our rental car and driving there. It's about a 3 hour drive, not so bad since were are taking the scenic route.

To get to Italy from Lichtenstein, we drive through the Alps...I know, cool right? The different views are so serene and just splendid. At times, we about 4,810 meters (15,782 feet) from sea level. The roads are so narrow at times, but the view outweighs the scary driving.

Yup...! That's an actual road on the edge of the Alps. Nuts... right?!

The whole drive there, I brushed up on my Italian, only to find out that they predominately speak German (D'oh). Only 2.89% speak Italian here. Naturno was once part of Austria until World War II. Okay, okay...I'll stop with the history lesson. Oh, how I love places full of history and culture. It's just amazes me.

So, of course I ate pizza while I was here. I mean how could I not, I'm in Italy. I was told by locals that they have the best pizza by far in Italy. And boy, was it delicious. I had a brie pizza (I just can't stop eating the brie...it's so good. you can't find this quality back at home) and my husband had some form of pepperoni on his.

After eating a whole pizza each. Yes, we each ate a whole pizza. It was just that good. I truck my way towards Juval Castle... After all, I needed to burn off the pizza I ate. By the way, it was the first mansion built in Naturno. The castle is nestled majestically in the mountains where vineyards and apple trees flourish against a background. So quaint. Unfortunately for me, I didn't have enough time to actually hike up to visit the castle due to the weather. My stay in Italy was not long enough, we were only there for two days.

I did get to visit St. Procolo Church. Okay, I studied Art History in college and this is where my dorky-ness comes out. So, as you can imagine I was super excited to see the pre-Carolingian and Gothic frescoes at the church.

Unfortunately, the fresco has faded... but we can still see some of the beauty that is left

By the way, the path that you see in this picture is called Via Claudia Augusta. It's an old Roman road used during 46AD that linked Italy and Germany. Isn't it astonishing that they used to walk this path on foot through the Alps to Germany...amazing.

He's Italian. So cute...and Fluffy!

Walking in Circles

2010-06-22T10:57:00.020-04:00

Being in Europe is an experience unlike any other. It just amazes me that we can hop into our rental car...drive for about 2 hours and be in a completely different country. It's just incredible. Our mission this morning is the Hofbräuhaus. Going to Munich, Germany is my husband's one and only wish on our trip. I must say, I definitely do not abject.

Do you see a seahorse?

On our drive into Munich, we see beautiful landscapes and interesting bridges. The skies on the other hand, didn't quite know what to do. It rained on and off, but it was lovely nonetheless. As we arrived, the skies completely cleared and we had nothing, but sunshine. Now to find parking...

Most of Europe is completely automated, which is super cool. Needless to say, it can be a little difficult for tourists. There are no toll booths or attendants like in the States. It can be a little challenging when our German is a little rusty (okay, almost nonexistent).
We finally find parking, now to make our way downtown. Munich is just wonderful. It's a melting pot of all cultures, subcultures, and diversity. A mixture of historical and modern architecture. Walking towards the square we were greeted by the Isartor City Gates. It's an impressive building and one of the oldest gate remaining today.
So, about 2 hours of walking in circles around the square... We saw tons of street performers, architecture, lederhosen and no Hofbräuhaus. Now, I'm hungry and becoming cranky. My poor husband has to hear me (bitch) complain about being hungry. Yay! We finally find the Hofbräuhaus! Beer and sausage here we come.
We are finally here and of course, the batteries on my camera runs out of juice. Oh wait, I forgot to bring a spare. Awesome, but that's ok. I can't wait to eat.

Gas for our rental car... $123.13 Us Dollars
Trying to find a parking... Insane
Parking... $34.35 Us Dollars
Finally finding the Hofbräuhaus... Yummy

Last picture before my camera died.

Old Stomping Grounds

2010-06-18T12:45:00.025-04:00

Pictures of Feldkirch, Austria

As you know, my husband and I had a wonderful opportunity to visit Europe. I apologize for taking so long to post more pictures about our adventure. I especially apologize the delay to my Aunt Mirien and my Great Aunt Ruth.

To back up a little, let me explain. My family migrated to Brazil from France and Austria; most of my family still lives in Brazil. As you can image, we rarely see each. The last time I saw my aunt was my wedding day, about six years ago. We are able to share ideas, recipes, and pictures via social networking.

Since my families' migration to Brazil; I'm the only member with the opportunity to see our old stomping grounds. I was told my great aunt had tears in her eyes when she found out that I was going to Austria. She turned 80 this year...Happy Birthday Tante Ruth!

If only I was able to bring my Great Aunt Ruth along with us. She would have been able to enjoy the beauty, the air, and the food that Austria has to offer. Not to mention, she would have made a great translator. Unfortunately for me, I only remember a few important words (you know, cuss words...lol) in German.

For every wisteria I saw and smelled...it reminded me of my Aunt Mirien. At times, it was like having her there with me. Even though she was thousands of miles away in Brazil.

Oi tia,
Espero que tenham gostado das fotos de glicínias. Eu tomei estes em Liechtenstein. Não tenho certeza se o meu português é satisfatório, mas eu tentei. Eu amo você e sinto saudades.

Oh My Gosh...Brie!

2010-05-27T12:51:00.016-04:00

Liechtenstein is a beautiful country. It's the only alpine country to lie entirely within the Alps [more pictures of the Alps]. The view out our window is just amazing...it almost looks fake. You know, kind of like those photo studio backdrop used for family photo greeting cards you get during the Christmas.

Oh my gosh...Brie! I get brie for breakfast?! Not to mention, I get to sip on the yummiest cup of coffee with a splendid view of the Rhine Valley. I can definitely stay here...forever.

We Landed...

2010-05-27T11:50:00.012-04:00

We landed at the Flughafen Zürich AG in Zürich, Switzerland. It's a beautiful airport. It's clean and big...it even has a mall. A mall!?! The mall is an oasis of diverse groups and appealing amenities. You can find anything from high end shopping and gastronomy to dry cleaning. It's an international hub.

After making our way out of the airport and onto the streets of Zürich. We had to navigate our way to Liechtenstein (oh, by the way...with no navigation system, just with Google maps). Needless to say, we got lost...and I mean lost. It seemed like we drove in circles around the same church 46 different times.

Our hour and a half commute turned out to be about 3 hours. We finally arrived at our hotel in Liechtenstein. We stayed at Hotel Schlosswald. The hotel is nestled in the mountains, it's just so charming and delightful. I can't wait for breakfast.

Wonderful Opportunity

2010-05-20T13:34:00.013-04:00

I know I haven't posted anything for a while. The world of blogging is still new to me. I tend to be a very private person. I usually get paranoid when someone knows a little too much about me. Yet, sometimes it's nice to express yourself without being judged. I have to try a little harder to post more often. I guess we are all creatures of habit...maybe the more I post, the easier it will become.

On another note, I had a wonderful opportunity recently. My husband and I flew out to Europe for about two weeks. Unfortunately, he had to fly out for work and I happened to come along. I loved every moment, but... I would change one thing only. I wish I could have spent more time with my husband. I wish he was able to experience what I experienced, but he had to work.

We were lucky enough to visit five different countries in a short period of time. We ate "traveled" our way through Switzerland, Germany, Austria, Liechtenstein and Italy. I will be posting pictures of our experiences in the next few posts.

I'm the one behind the converse. One thing you need to know about is, that I basically live in my converse. I just had to snap a picture of me and my cons in Liechtenstein. I just couldn't believe I was really here...someone pinch me.

Herbs, Hens, and Potatoes...Purple Ones

2010-04-19T16:22:00.012-04:00

Purple Potatoes! ...Isn't it fantastic?! I was completely fascinated when I came across these Peruvian beauties. These little purple nuggets are regarded by many chefs and know as the "Gem of the Andes" (because they are found in the South American Andes' highlands).

These potatoes have a wonderful mild, smooth texture. So, I decided to roast them and pair them with my favorite Cornish hen recipe...Honey-Herbed Cornish Hens. I found this Cornish hen recipe about 3 - 4 years ago while I was flipping through a Family Circle magazine. This recipe is so delicious. I added it to my repertoire and it has been a family favorite ever since.

Roasted Peruvian and New Potatoes

Serves: 6 - 8

2 1/2 pounds Peruvian Potatoes, scrubbed clean and quartered
1 pound New Potatoes, scrubbed clean and quartered
3 tablespoons Olive Oil
3 cloves Garlic, minced
3 teaspoons Thyme, roughly chopped
3 teaspoons Rosemary, roughly chopped
Salt and Pepper to taste

Heat oven to 400°F.

Toss the potatoes with olive oil, garlic, thyme, rosemary, salt and pepper. In a single layer, arrange the potatoes on a baking sheet or roasting pan. Cook turning occasionally for 25 - 30 minutes or until browned and tender.

Honey-Herbed Cornish Hens

Serves: 8

4 (6 pounds total) Cornish Game Hens, rinsed and patted dry
2 tablespoons Olive Oil
2 tablespoons Fresh Lemon Juice
2 tablespoons Honey
2 teaspoons Fresh Thyme, chopped
2 teaspoons Fresh Oregano, chopped
1/2 teaspoon Salt
1/8 teaspoon Fresh Black Pepper

Using kitchen shears or a sharp chef knife (I find it easier using kitchen shears), cut out the backbone of each hen, and split through each breastbone. Trim any excess fat and skin.

Brush oil onto large shallow pan (15 x 10 x 1 -inch) and place in oven. Heat oven to 400°F.

In a small bowl, whisk together lemon juice, honey, thyme and oregano. Season game hen halves with salt and pepper. Once pan has heated, carefully remove from the oven. Place hens, skin side down, into the pan. Brush with half of the honey mixture.

Bake at 400°F for 30 minutes. Remove pan from oven and turn over hens. Brush with remaining honey mixture. Return to oven and bake an additional 20 to 30 minutes or until internal temperature of meat registers 180°F on an instant-read thermometer.

Drain pan drippings into a fat separator, or skim off as much fat as possible. Pour into a gravy boat and serve alongside hens, if you like.

Transfer to platter and serve with roasted herbed potatoes.

The Red Celery

2010-04-09T10:38:00.022-04:00

Spring is here! My husband's favorite time of year because he gets to eat rhubarb. Or as my brother would say, "the red celery" (which he dislikes both). This crimson red veggie has a tart-sweet flavor. It's just delicious in sauces, jams, crumble, cobblers, and pie. Pie...oh, yummy pie.

Pie Crust

Yields: two 9 -inch pie crust

2 1/2 cups All-Purpose Flour
1 teaspoon Salt
1 teaspoon Sugar
1 cups (2 sticks) Unsalted Butter, chilled and cut into small pieces
1/4 - 1/2 cup Ice Water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter and process until the mixer resembles corn meal, about 8 - 10 seconds.

With the machine running, add the ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being too wet. You might not have to use all of the ice water. To test, squeeze a small amount together. It should hold kind of like clay or putty, it should not feel sticky or crumbly.

Divide the dough into two equal parts. Flatten each into a disc and wrap in plastic. Chill the dough in the refrigerator for at least 1 hour.

Roll the dough into 1/8 -inch thick. Line the pie plate with pastry. Allow the pie shell sit in the refrigerator while preparing the filling.

Strawberry-Rhubarb Pie

Yields: one 9 -inch pie

4 cups Fresh Rhubarb, washed and sliced into 1/2 -inch thick
2 cups Fresh Strawberries, trimmed and quartered
3/4 cup Granulated Sugar
4 teaspoons Cornstarch
1 tablespoon Milk
1 - 2 teaspoons Sugar in the Raw

Heat oven to 400F.

In a large bowl, toss the rhubarb, strawberries, sugar, and cornstarch. Let the mixture stand for 5 minutes. Pour the mixture into crust-lined pie. Make sure to level the filling slightly.

Roll out the second pie disc to 1/8 -inch thick. Using a knife or pizza cutter (I used a pastry wheel), cut the dough into 1 -inch strips. Interweave into a lattice pattern. Crimp the strips and edges of the pie to seal.

Bake at 400F for 45 minutes, covering the edge of pie with foil if browning too quickly. Pull the pie out of the over and brush the crust with milk, then sprinkle with sugar in the raw. Return to the oven and bake for another 2 - 5 minutes, until desired color and sugar glazing.

Allow to cool completely. You can serve this pie the same day. I usually make this pie the day before and refrigerate overnight. I think the flavors come together nicely if it sits overnight, but thanks to my husband; it rarely happens. Oh, did I mention that he "loves" rhubarb.

Passion Fruit Pavlova and Peeps

2010-04-05T11:25:00.012-04:00

It's Monday, and I'm feeling a little like a fluffy peep. I think I ate way too many peeps. I ate purples ones, blue ones, and pink ones. If there's one thing I love (besides my family); I love gooey marshmallows and Pavlova is the next best thing.

Pavlova is a wonderful experience that you must try. It has a light, delicate crisp shell with a soft sweet marshmallow center (it's like biting into a light, fluffy cloud). Then to top this dessert with softly whipped cream and fresh fruit...just divine.

Passion Fruit Pavlova

Yields: 6 small pavlovas

Meringue
2 Egg Whites
1/2 cup Granulated Sugar
1/2 teaspoon White Wine Vinegar
3/4 teaspoon Cornstarch
1/4 teaspoon Vanilla Extract

Place egg whites in a bowl of an electric mixer with the whisk attachment. Whisk until the whites start to form soft peaks. Slowly start to sprinkle in the sugar and continue to whisk until shiny and stiff peaks start to form. Gently fold in cornstarch, vinegar, and vanilla extract with a rubber spatula.

Gently make six mounds on a sheet pan lined with parchment. Bake at 250F for 45 minutes to 1 hour. The outside should be dry and pale in color. Turn the oven off and allow the Pavlovas to cool in the oven with the door ajar. As they cool, you will see some cracking, but don't worry. They will be soft, airy, and marshmallow-y on the inside.

Topping
1/2 cup Heavy Whipping Cream
1 tablespoon Granulated Sugar
3 Passion Fruit

Place heavy cream in the bowl of an electric mixer with the whisk attachment. Whisk until soft peaks form. Sweeten with sugar and spoon a small amount of cream over each Pavlova.

Cut each passion fruit in half. Spoon out the pulp and seeds of each half over the cream and Pavlova. Garnish with mint or even a peep.

* The tartness of the Passion Fruit is the perfect balance to the sweetness of the Pavlova. You can also use kiwis, berries, or any fruits you desire. Enjoy.

Easter, Passion Fruit and Peeps

2010-04-04T16:57:00.011-04:00

Nothing brings me back to childhood like Peeps. This gooey marshmallow-y goodness coated in colored sugar is just delicious. This year, I restrained from eating a whole box and decided to use them as garnish to my Passion Fruit Pavlova.

I will update with pictures and recipe on Monday. I wanted to wish everyone a Happy Easter.

By the way, Easter isn't Easter without Peeps. =)

Spring is Springing

2010-03-31T16:02:00.009-04:00

After severe rain and New Jersey recovering from floods. It looks like the Garden State is finally looking...well, garden-y. Keeping my fingers crossed, but it looks like spring might finally be here. Though, April is known to be very fickle. There is always a possibility for snow, but I'll keep optimistic. For now, I'll enjoy the blooming Grape Hyacinth outside my window.

Roasted Broccoli Soup with Poached Egg

2010-03-04T12:47:00.022-05:00

Roasted Broccoli Soup with Poached Egg

Serves 4 to 6

3 small heads broccoli, broken off into small chunks
1 large parsnip, peeled and quartered
4 cloves of garlic, smashed with the back of your knife
3 medium potatoes
3 tablespoons olive oil
salt and pepper to taste
1 1/2 cups chicken stock (can substitute with water or vegetable stock)
poached eggs (optional)

Preheat the oven to 350F.

Place all the vegetables on a baking sheet or in a pan in one single layer and drizzle with olive oil. Season with salt and pepper. Roast until veggies are tender, about 35-40 minutes. Let cool to room temperature.

Add about 1 cup chicken stock and puree in a blender or with an immersion blender. Check for consistency, add more stock if you like a thinner soup. Season to taste.

Serve with poached egg, drizzle with some Extra Virgin Olive Oil, and sprinkle with some thyme. Or use the garnish of your choice.

For the perfect poached eggs.

...Not The Flu

2010-03-02T09:42:00.008-05:00

After a snowy February (only 12 out of 28 days in February was snow free), March is finally here. This morning, I awoke to singing birds and sunshine. No signs of snow, but I'm sick. For the last 6 days, I've felt so miserable.

Aside from 2 trips to pick up pharmaceuticals, I've been either sleeping or a lump on the couch. I'm ready for recovery and hoping it is around the corner. I think I'm starting to have cabin fever. Wouldn't you?

Pink Peppercorn and Rose Water Shortbread

2010-02-14T12:51:00.012-05:00

After a busy week of baking and deliveries, I managed to squeeze in just enough time to introduce an new cookie flavor. Pink Peppercorn and Rose Water Shortbread. Pink Peppercorns?!?! Yes, the pink peppercorns adds a sweet spicy aroma that is just delightful. Shop for them here.

Blizzard

2010-02-13T14:10:00.014-05:00

Well, we are snowed in. The warnings were true...today. It's absolutely serene. Unfortunately for me, I have deliveries to make. Just like the mailman, cookies must be delivered.

Orecchiette with Greens and Sausage

2010-01-19T10:26:00.024-05:00

This recipe is easy, super yummy and healthy.

Orecchiette with Greens and Sausage

16 oz. dried Orecchiette

2 Tbsp. Olive Oil

2 cloves garlic, minced

1 Onion, diced coarsely

8 oz. Chorizo, sliced 1/4" thick (can substitute with any kind of sausage you like)

1 lb. Cooking Greens (I used Mustard Greens, Turnip Greens, Collard Greens, and Spinach), roughly chopped and cleaned

2 cups Chicken Broth

Coarse Salt and freshly ground Pepper to taste

Freshly grated Parmesan cheese

Cook pasta in salted water according to the package directions. Reserve 1/4 cup cooking water, then drain.

Heat olive oil in a large skillet over medium-low heat. Add onions, Chorizo, garlic, salt, and pepper; cook, stirring occasionally until onions are soft and translucent, about 3 minutes. Add chicken broth and reserved pasta liquid. Stir in greens and cook until greens start to wilt, about 3 minutes. Cover and simmer gently over low heat for about 25 - 35 minutes or until greens are tender.

Add pasta to skillet, and cook, stirring, until pasta is coated and most of the liquid has been absorbed. Sprinkle with Parmesan, season with salt and pepper to taste. Serve immediately.

New Year...New Beginnings

2010-01-15T11:49:00.004-05:00

Happy New Year!

Hi...my name is Shay. I'm hoping 2010 will bring new beginnings for my husband and me.

I'm 31 years 'young' and I'm feeling the desperate need to change careers and start a new life (OK...maybe this could be an early mid-life crises. Yikes!?). In 2008, I decided to leave the fashion industry to start a line of handmade artisan confections. For as long as I could remember, I always had the love for fashion and culinary arts.

Maybe I'm feeling a little nostalgic as I get older. Remembering great times during my childhood. Whether eating farmer’s spaetzle and homemade pâté tea sandwiches with my great aunt; or helping my great grandfather bottling sodas, sweet liquors and jam. No matter what it could be, I'm feeling really excited about starting my new career (more like butterflies and knots in my stomach).

The idea of this blog is to share my new adventure with you. Along the way, I will also share my thoughts, mistakes, ideas, recipes, food, crafts, fashion...oh, and my new business venture.