zest digital magazine
Spring 2012 • No. 6
food drinks & entertaining
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central florida food + product photographer
zest digital magazine
food drinks & entertaining
www.zestdigitalmag.com
www.thomaspiteraphotography.com
publisher Lynne Webb, Food & Spirits
editor-in-chief Erika Pitera, DIY & Entertaining
photographer Tom Pitera
contributor
Allenaim Photography
Zest For Life Media 1020 Willow Branch Dr. Orlando, FL 32828 www.zestforlifemedia.com
Advertising | Submissions Please contact editor@zestdigitalmag.com
Copyright Zest for Life Media, Inc. 2012. All rights reserved. No portion of this magazine may be reprinted, copied or distributed online or in print without prior written consent. Questions or comments? 888-316-2474 2 | ZEST SPRING 2012
spring has sprung Spring 2012 • No. 6
letter from the EDITORS If you’re a foodie, chances are spring is your favorite season ~ all of that wonderfully fresh produce in the markets, the opportunity to get out in the garden and plant your favorite veggies and herbs, and of course, lighter dishes that showcase the freshest flavors of the season. This issue is packed with menus for entertaining, starting with Passover and Easter and ending with a delicious steak dinner for dad on Father’s Day. We’ve also included some of our favorite spring dishes like pasta primavera and some classic cocktail recipes that are making a comeback. Cheers!
Lynne & Erika TELL YOUR FRIENDS
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zest n
1. an enjoyably exciting quality 2. keen enjoyment: relish, gusto
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ON THE COVER
TABLE OF contents
rotini primavera p. 35
DIY EASTER 7
all natural easter egg dyes
8 how to blow out eggs & eggshell planters
PASSOVER 10 matzah ball soup
IN THE GARDEN 14 planting beets 15 bolting cilantro
MARKET GUIDE 16 rhubarb 101
EASTER 18 classic deviled eggs 22 guide to cooking ham 23 pineapple-mint chutney 24 sugar snap peas 25 warm tarragon potato salad 27 our favorite carrot cake 4 | ZEST SPRING 2012
DIY EASTER 28 3 easter egg alternatives
KITCHEN FAVORITES
WINES TO TRY 40 4 white wines to celebrate spring
MOTHER’S DAY
32 5 simple salad dressing recipes
43 buttery tart crust & spinach quiche
35 pasta primavera: one dish, two variations
44 strawberry-banana sandwich bites
CINCO DE MAYO 37 cheesy chicken nachos with roasted salsa verde
45 lemon-scented cake doughnuts 46 piscine cocktail 47 sparkling fruit salad
38 strawberry margaritas 39 dessert nachos
FATHER’S DAY CLASSIC COCKTAILS 48 sidecar
50 tom collins
49 vodka gimlet 51 whiskey sour
54 marinated strip steaks & homemade steak sauce 55 spicy garlic oven fries & coleslaw ZEST SPRING 2012 | 5
GO GREEN: easter eggs
save your egg carton to store your dyed eggs in the fridge!
your spice cabinet and pantry have ingredients to make fabulous natural dyes 6 | ZEST SPRING 2012
all natural dyes The tradition of dyeing, painting and decorating eggs for spring is one that pre-dates Christianity, and modern Easter celebrations include everything from plastic eggs filled with candy to chocolate eggs to dip-dyed hardboiled eggs. While store-bought egg dyeing kits are fun for the whole family, the safety of artificial dyes has sparked some controversy in the health community. Luckily, creating natural dyes from fruits, vegetables and other edible ingredients is really easy. The result is colorful, yet rustic Easter eggs you don’t have to be afraid to eat! The Cold-Dip Method With this method, you can safely enjoy your Easter eggs after dyeing them. To start, you’ll need to hard boil your eggs (see page 18 for tips for the perfect hard-cooked eggs) and allow them to cool completely. In a stainless steel saucepan, bring your water and vinegar, which acts as a fixative, to a boil and add in your coloring ingredient. Boil for 15 to 20 minutes before straining into a mason jar or other deep container to dip your eggs. If you prefer a more mottled look, leave some of the coloring ingredients in the dye.
Natural Egg Dye Base Recipe The basic formula for your egg dye is 2 to 3 cups of water + 1 tablespoon white vinegar + coloring ingredient
Allow your dye to cool before soaking your hard boiled eggs. Leave your eggs soaking in the dye until you reach the desired color (for the deepest color, you may want to soak them overnight in the refrigerator). Egg Dye Colors The best part about making your own natural dyes is that there’s no wrong formula, and the kids will love helping you create the colors! Experiment with the quantities of coloring ingredients you add to the base recipe to achieve different shades. For example, adding 2 tablespoons of turmeric yields a brilliant, golden yellow. Here are some of the household staples you can use to create different colors.
Yellow: turmeric / chamomile tea Blue: red cabbage leaves / blueberries Lavender: purple grape juice (no need to boil, just add vinegar) Brown: strong coffee ( just brew as normal, then add vinegar) Red/Pink: chopped beets / cranberries Green: red onion skins / fresh herbs
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HOW TO: blow out eggs In additional to natural dyes, you can go green this Easter with eggshell planters for your favorite spring flowers or plants. But first, you’ll need to blow out your eggs so they’re hollow. What you’ll need ~
Fresh eggs A clean bowl A large, clean needle or safety pin A plastic drinking straw* Take your needle or safety pin and poke a hole at the top (narrow end) of the egg. Don’t be afraid to exert some pressure - the egg can handle it. Next, poke a hole on the bottom of the egg. Wiggle the needle around inside the egg to help break up the membrane and yolk. Widen each of the holes a bit, and hold the egg over your clean bowl. *Due to the safety issues present in raw eggs, this method of blowing out eggs avoids direct contact. A drinking straw seems to do the trick, as would an ear syringe from the drugstore. Blow through the straw into the top hole of the egg until the fluid comes out. You may need to shake the egg gently and insert the needle again to break up the yolk further. Once the egg is empty, cover and refrigerate the whites and yolks and use them later in a well-cooked egg recipe (i.e. quiche or omelet). Now, sanitize your eggshell in boiling water for 10 to 15 minutes. You can proceed to dye them using our natural dye recipe or you can leave them as is.
Eggshell Planters Now that you have a nice hollowed-out eggshell, you can carefully remove the top of the egg. Take your clean needle and poke at the existing hole until it starts to widen and crack. Then, use your fingers to tear away bits and pieces until you have a big enough opening to insert your plant or flower. Take a small piece of cotton and lay it in the bottom of the eggshell. Next, gently transfer your plant and soil into the egg. The cotton allows for mess-free drainage. 8 | ZEST SPRING 2012
plant your favorite flowers and succulents in these adorable eggshell planters
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MATZAH BALL SOUP Makes 8 servings
Matzah ball soup is a traditional and well-loved part of Passover. The seder wouldn’t be complete without these delicious dumplings made from ground matzah, eggs and chicken fat. For the homemade chicken stock ~ 4 lbs bone-in, skin-on chicken thighs 2 carrots, cut into thirds 2 stalks of celery, leaves attached, cut into thirds 1 medium yellow onion, quartered (unpeeled) 1 core from a small head of cabbage 2 or 3 cloves of garlic, smashed (unpeeled) 1 teaspoon salt 10 whole peppercorns 4 sprigs parsley 10 cups water For the matzah balls ~ 4 eggs 1 egg white 2 tablespoons rendered chicken fat, softened 1 cup matzah meal 1 teaspoon salt 2 tablespoons parsley, chopped 3 to 4 tablespoons chicken stock For the finished soup ~ 8 cups stock 2 carrots, peeled and sliced 2 stalks celery, peeled and sliced 3 cups cabbage, thinly sliced Make the stock: Combine the carrots, celery, onion, cabbage core, garlic, salt, peppercorns, parsley and water in a large pot. Add the chicken and bring the mixture to a rapid simmer. Skim off any of the froth that rises to the surface over the 10 | ZEST SPRING 2012
first 10 minutes or so. Reduce the heat, cover and simmer slowly for 1-1/2 hours. Using tongs, transfer the chicken pieces to a bowl and allow to cool enough to handle. Remove the chicken from the bone, discard the skin, shred the meat and reserve. Strain the stock, discard the solids and chill completely (preferably overnight). Remove the fat that solidifies on top of the stock, reserving 2 tablespoons for the matzah balls. Freeze the remaining fat for another use if desired. Make the matzah balls: Bring your homemade chicken stock (about 8 cups) to a simmer over medium-high heat. Place the eggs and egg white in a bowl and whisk until lightly beaten. Add the chicken fat, matzah meal, salt and chopped parsley and combine well. Add the stock, one tablespoon at a time until the mixture forms a moist dough. Place a bowl of water next to your work area, and using wet hands, form the matzah mixture into 1-1/2� balls. One at a time, drop the matzah balls into the simmering stock. Reduce the heat to medium, cover and cook for 15 minutes, then add the carrots, celery and cabbage. Continue cooking until the vegetables are tender, 15 minutes longer. Ladle into bowls and serve.
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in the garden by Allenaim Photography
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from grocery store to garden
planting beets
B
eet tops (and sometimes the roots) can usually grow a whole new plant if you give them soil, water and light.
The method is quite simple. Chop off your beet greens (they are perfect for green smoothies), leaving 2 inches or so of green growth and 2 inches or so of beet root. Simply dig a shallow hole, place the beet top in the hole and pat soil around the plant where the root meets the leaves. Water lightly and let the plant settle in. Water regularly but not heavily. After a few weeks, new green growth will emerge and the beet greens will grow before the actual beet is formed. You can harvest the baby beet greens or just allow them to grow. When spring and summer weather hit, you can transplant your beets or simply move the pot outdoors to receive stronger sunlight. When the greens are full grown, you can pull up the entire plant and harvest your new beets! Don’t forget to chop off the heads of your new beets and plant again for next year!
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bolting cilantro
D
id you know that coriander is simply the seed of the cilantro plant?
You simply let your cilantro “bolt� (go to seed) and almost magically, coriander appears! Harvesting is simple. Wait until the cilantro plant is completely dead, dry and brown, and the little seeds have taken the place of the little white flowers. Shake the seeds off, wash them and dry them thoroughly. The most important thing is to get them very, very dry before storing. Also be sure to remove the bits of chaff or dead plant. Try planting some cilantro today and patiently wait for the fragrant coriander seed! ZEST SPRING 2012 | 15
market guide: rhubarb 101
N
othing signals the start of spring quite like the brilliant red stalks of fresh rhubarb! Rhubarb is usually considered a vegetable, but it’s been called a fruit in the United States since 1947, when a New York court ruled that it was a fruit for commerce reasons.
Here are some guidelines for choosing and preparing rhubarb: Shopping: Choose firm, deep red stalks without brown on the edges. You might find green streaks in the rhubarb, and that’s normal. Thinner stalks are generally more tender; if you buy thicker stalks, you may need to peel them with a vegetable peeler before cooking them, otherwise you’ll find them tough and stringy. Bright green leaves are a good indicator of healthy, fresh rhubarb. Discard them before cooking the rhubarb - they’re poisonous because of the oxalic acid.
Rhubarb’s distinctively tart flavor needs sugar to make it palatable. Storage: Wash and dry the stalks and cut off the ends if they’re soft or discolored. Wrap them in a damp towel or plastic wrap and refrigerate them until you’re ready to use them - they should stay crisp for about five days. Have extra rhubarb? You can freeze sliced rhubarb in freezersafe plastic bags for up to six months. Frozen rhubarb does give off more liquid, so be careful and adjust the other liquids in your recipe if needed.
The acidity of citrus fruits, especially oranges, makes them a good pairing for rhubarb. Rhubarb and strawberries is a classic combination, but other berries work well, too.
Varieties: At the store, you’ll either find field-grown rhubarb or hothouse rhubarb. Field-grown rhubarb is at its peak from early spring to midsummer. Hothouse rhubarb has a longer growing season and is available throughout much of the year.
Rhubarb also pairs well with spices like cinnamon, nutmeg, cloves and ginger.
Preparation: If you plan to bake rhubarb, toss the slices with sugar and flour. The sugar sweetens and draws out the rhubarb’s juices, which are thickened by the flour, creating the start of a delectable sauce for a pie or tart. Rhubarb releases a lot of liquid as it’s cooked; when heated for a few minutes, the stalks will usually release enough juice to soften them during cooking without the addition of other liquids.
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a casual Easter dinner
a fresh, light menu inspired by family classics
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CLASSIC DEVILED EGGS Makes 12 to 18 servings
12 large eggs, hard-cooked and peeled (see tips) 1/4 cup mayonnaise 1/4 cup plain yogurt 2 teaspoons white wine vinegar 2 teaspoons Dijon-style mustard 3/4 teaspoon dried dill 1/4 teaspoon celery seed Dash of hot sauce Salt and freshly ground black pepper Paprika for garnish Cut the hard-cooked eggs in half lengthwise, remove the yolks and place them in the work bowl of a food processor or blender. Add the mayonnaise, yogurt, vinegar, mustard, dill, celery seed and hot sauce and process until smooth and creamy. Season to taste with salt and pepper. Using a small spoon or a pastry bag, fill the egg white halves with the yolk mixture. Sprinkle with paprika for garnish. Tips for Perfect Hard-Cooked Eggs: Making perfect hard-cooked eggs is simple, and if you follow this method, you shouldn’t get that unsightly (albeit harmless) gray ring around the yolk. Gently place the eggs in a saucepan large enough to hold them in one layer. Add cool water to the pan to cover them by about 1 inch. Bring the water to a boil, then immediately remove the pan from the heat, cover it and let stand for 15 minutes (for large eggs). Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.
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everything you need to know about choosing & preparing your Easter ham
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kitchen tips: cooking ham
B
aked ham is not only a tried-and-true classic for Easter dinner, it’s also a versatile main course that pairs perfectly with a wide variety of flavors. This Easter, we chose a spiralsliced ham and made a simple pineapple-mint chutney to complement the naturally sweet flavors. Our 10-pound ham was hardwood-smoked and honey cured and came coated with a preprepared brown sugar glaze. To preserve the natural flavors of the ham itself, we rinsed away the glaze before baking and added 1/2 cup plain water for moisture before wrapping the ham tightly in foil. We baked it at 325°F for 1 hour and 20 minutes, then allowed it to rest for 15 minutes before carving.
Choosing a ham: There are quite a few different cuts of ham for sale in the supermarket today and
choosing the right one can present a bit of a challenge. For the best flavor and texture, we recommend purchasing a bone-in ham, and we’ve included a brief rundown on the different types available. Most supermarket hams are mildly flavored and have been brined in a solution of water, salt, sugar and spices, then lightly smoked. If you’re willing to pay a little more, the pricier brands are generally smoked for longer periods using special woods like maple or cherry and extra spices in the brine, resulting in a more flavorful end product. Ham Sizes: Bone-in hams are available in several sizes: whole, half from the shank end, or half from the butt end. Whole hams generally range from 10 to 18 pounds, half hams from 5 to 10 pounds, and spiral-sliced hams from 7 to 10 pounds. Plan on about 1/2 pound of bone-in ham per guest. This should allow for generous portions and some tasty leftovers. Fully Cooked, Bone-In Smoked Ham - Butt Portion: The butt half comes from the upper portion of the leg. It’s frequently available semi-boneless, where the aitch (or pelvic) bone has been removed, but the femur remains intact. This cut is flavorful and tender, has less connective tissue than the shank, and is relatively easy to carve. Fully Cooked, Bone-In Smoked Ham - Shank Portion: The shank half is from the lower portion of the leg. It’s shaped a little like a funnel and retains its portion of the femur, plus a shank bone. It’s very flavorful and not hard to carve, but it does tend to be a little tougher than the butt half. Fully Cooked, Bone-In Spiral-Sliced Ham: Spiral-sliced hams have been pre-sliced in a spiral pattern around the center bone. They are frequently sold covered with a pre-prepared glaze (which we recommend rinsing off ) and are quite easy to carve, but extra care should be taken when heating to ensure that the meat doesn’t dry out.
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PINEAPPLE-MINT CHUTNEY Makes about 3-1/4 cups
3 cups pineapple, finely chopped 2 tablespoons honey 1 tablespoon white wine vinegar 2 scallions, thinly sliced 1/3 cup fresh mint, finely chopped Salt and pepper to taste Combine the pineapple, honey, vinegar, scallions and mint in a small bowl. Season to taste with salt and pepper.
How to cook the ham: When heating a fully cooked ham, the most important thing to keep in mind is moisture. Be sure to add water, cover the ham with foil and seal it tightly to create a steaming environment. Only uncover to add your glaze during the last 10 to 12 minutes of cook time. For Bone-In Smoked Ham (Butt, Shank and Whole): Remove the ham from the refrigerator one hour ahead. Place on a rack in a roasting pan with 3/4-inch of water in the bottom. Cover the pan tightly with aluminum foil and cook at 350째F until the internal temperature of the ham reaches 145째F. This would be about 15 minutes per pound for half hams and about 18 to 20 minutes per pound for whole hams. Let the ham stand for 15 minutes before carving. For Bone-In Spiral Sliced Ham: Remove the ham from the refrigerator one hour ahead. Remove all packaging (rinse off glaze if desired) and place the ham, cut side down on a sheet (or 2) of heavy duty foil. Draw the foil up around the sides of the ham, add 1/2 cup water, seal tightly and place in a roasting pan. Cook in a 325째F oven for 10 minutes per pound.
HOW TO GLAZE Remove the ham from the oven, increase the temperature to 400째F and unwrap the ham. Brush with glaze and return to the oven just long enough for the glaze to caramelize - 10 to 12 minutes. ZEST SPRING 2012 | 23
SUGAR SNAP PEAS Makes 8 servings
2 lbs sugar snap peas, ends trimmed 1 scallion, sliced 4 tablespoons butter 1 teaspoon honey Salt and freshly ground black pepper Heat the butter and honey together in a large pan over medium-high heat until the butter begins to foam. Add the snap peas and cook, stirring continually, until they are bright green and crisp-tender, 3 to 4 minutes. Add the scallion, season 24 | ZEST SPRING 2012 to taste with salt and pepper and transfer to a serving dish.
WARM TARRAGON POTATO SALAD Makes 8 servings
3-1/2 lbs new potatoes, red or gold (about 1-1/2 inch diameter) 1-1/2 teaspoons salt 1/4 cup vegetable oil 3 tablespoons extra virgin olive oil 3 tablespoons white wine vinegar 1 teaspoon Dijon-style mustard 1 teaspoon honey 3 tablespoons fresh tarragon Salt and freshly ground black pepper Place the potatoes in a large pot, add the salt and cover with cold water. Bring to a boil and cook until tender when pierced with a knife, 10 to 12 minutes. Transfer the potatoes to a colander and drain. Add the vegetable oil, olive oil, vinegar, mustard and honey to the pot and warm over medium-low heat, whisking to combine. Return the potatoes to the pan and toss to coat thoroughly with the dressing mixture. Add the tarragon, toss again and season to taste with salt and pepper. Serve warm or at room temperature.
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OUR FAVORITE CARROT CAKE Makes 12 to 16 servings
1 lb carrots, peeled 2-1/4 cups all-purpose flour 2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 4 large eggs 1 cup granulated sugar 3/4 cup light brown sugar 1/2 cup unsweetened applesauce 1/2 cup sour cream (reduced fat is okay) 1/2 cup vegetable oil 1 tablespoon vanilla extract 1 8-ounce can crushed pineapple, drained thoroughly (about 1/2 cup) Preheat the oven to 350°F and position a rack in the center of the oven. Generously butter a standardsized bundt pan, flour lightly and set aside. Shred the carrots using the shredding disk on a food processor or the large holes of a box grater. Set aside. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice together in a large bowl and set aside. Lightly beat the eggs with a fork in a separate bowl. Add the sugar, brown sugar, applesauce, sour cream, vegetable oil and vanilla extract. Beat until smooth and light, either by hand, or with an electric mixer on medium speed. Add the dry ingredients and continue beating until well blended. Using a spatula, stir in the shredded carrots and pineapple. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then invert onto a rack to cool completely before frosting. Cream Cheese Frosting: Beat 8 oz softened reduced fat cream cheese, 1/2 stick softened butter and 1 teaspoon vanilla extract together with an electric mixer on medium-high. Gradually add in 1-1/3 cups confectioners’ sugar and continue beating until smooth and creamy. Spread the frosting on the cake, chill until set, then cover and keep refrigerated. ZEST SPRING 2012 | 27
3al ternativ es easter egg
bejeweled easter egg
sequined easter egg
you’ll need ~
you’ll need ~
wooden egg acrylic paint & brushes stick-on rhinestones clear gloss spray sealant
2 yards sequin trim styrofoam egg form glue
how to make it ~
how to make it ~
Paint the egg and allow it to dry thoroughly. Spray with clear gloss sealant and allow to dry. Finish by sticking on rhinestones.
Glue one end of the sequin trim to the top of the egg. Spiral the trim, gluing it in place every few sequins.
needle felted easter egg Needle felting is the process of sculpting objects from wool roving. Needle felting requires a felting needle, which is very sharp. To sculpt and shape an object, the roving can be manipulated by repeatedly poking it until the texture becomes more dense.
you’ll need ~
wool roving in two colors felting needle styrofoam egg form
how to make them ~
Pull off a section of roving about 1-1/4” wide and 30” long. Wrap it around the egg form, then poke it repeatedly with the felting needle (keep your needle perpendicular to the surface and punch as deep as the barb on the needle goes - about 1/2”) to attach it to the styrofoam. Keep punching all over until the egg shape becomes firm and smooth. 28 | ZEST SPRING 2012
for the polka dots ~
Pinch off a little bit of roving in a contrasting color and tie a loose knot in the middle of it. Wrap the ends of the roving around the knot and punch the fibers until a small sphere forms. Flatten it by poking it with the needle, then attach it to the egg.
for the stripes ~
Pinch off thin strips of roving in a contrasting color and wrap them around the egg. Punch the stripes with the felting needle until they adhere to the egg.
These DIY Easter eggs will satisfy your crafty cravings and last for years to come!
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dress up spring’s freshest veggies with a classic vinaigrette and buttermilk ranch, blue cheese, green goddess and french dressings
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5
simple salad dressing recipes
CLASSIC VINAIGRETTE 2 tablespoons red wine vinegar 1/4 teaspoon Dijon-style mustard 1/4 teaspoon salt 6 tablespoons olive oil 1 teaspoon shallot, very finely chopped Freshly ground black pepper
In a small bowl, whisk together the vinegar, mustard and salt. While still whisking, add the olive oil in a slow drizzle until the dressing has emulsified (thickened). Stir in the shallots and black pepper.
VARIATIONS ~ For a Lemon-Basil Vinaigrette: Substitute lemon juice for the vinegar, add 1/2 teaspoon of fresh lemon zest, and replace the shallot with 1 teaspoon finely chopped fresh basil. For a Creamy Vinaigrette: Add 2 teaspoons pasteurized egg (Egg Beaters or similar), omit the mustard and add 2 teaspoons of heavy cream.
GREEN GODDESS 1 tablespoon parsley, chopped 1 tablespoon tarragon, chopped 1 tablespoon chives, chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons vegetable oil 2 tablespoons white wine vinegar 1/4 teaspoon salt 1/8 teaspoon garlic Freshly ground black pepper Add the parsley, tarragon and chives to the work bowl of a food processor. Pulse until finely chopped. Add the mayonnaise, sour cream, oil, vinegar, salt, garlic and freshly ground black pepper. Pulse until smooth and creamy. 32 | ZEST SPRING 2012
FRENCH
2 tablespoons ketchup 1/2 teaspoon Dijon-style mustard 1/2 teaspoon Worcestershire sauce Dash hot sauce (optional) 2 tablespoons red wine vinegar 4 tablespoons vegetable oil 1-1/2 tablespoons grated onion 1/8 teaspoon garlic, very finely chopped Freshly ground black pepper In a small bowl, whisk together the ketchup, mustard, Worcestershire sauce, hot sauce and vinegar. While still whisking, add the oil in a slow drizzle until the mixture has emulsified (thickened). Stir in the grated onion, garlic and black pepper.
BUTTERMILK RANCH 1/3 cup buttermilk 1/4 cup mayonnaise 1/4 cup vegetable oil 1 tablespoon vinegar 1/4 teaspoon garlic, very finely chopped 1 tablespoon fresh chives, minced Salt and freshly ground black pepper Pinch of cayenne (optional) In a small bowl, whisk together the buttermilk, mayonnaise, oil and vinegar until well blended. Stir in the garlic and chives. Season to taste with salt and pepper and a pinch of cayenne if desired.
BLUE CHEESE 2 tablespoons mayonnaise 2 tablespoons sour cream 2 tablespoons vegetable oil 2 tablespoons white wine vinegar 1/4 teaspoon salt 1 teaspoon shallot, very finely chopped 1/8 teaspoon garlic, very finely chopped Freshly ground black pepper 1/2 cup blue cheese In a small bowl, whisk together the mayonnaise, sour cream, vegetable oil, vinegar and salt until smooth and well blended. Stir in the shallot, garlic, black pepper and blue cheese.
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One Dish, Two Variations
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Pasta Primavera
The Italian word “primavera” translates to “spring” in English, so in the literal sense, Pasta Primavera is simply a dish that combines fresh spring vegetables and pasta in a sauce that lightly coats the ingredients. We’ve made two variations using the same basic method: one meatless, one with ham. Follow our technique and get creative ~ mix and match your favorite veggies and meats.
ROTINI PRIMAVERA Makes 4 servings 10 ounces rotini 1 large orange or yellow bell pepper, cut into 3/4inch pieces 3 medium zucchini, quartered lengthwise and sliced 1 pint grape tomatoes, halved lengthwise For the sauce ~ 1/4 cup olive oil 1/4 cup onion, chopped 3 to 4 cloves garlic, very finely chopped 1/2 cup low-sodium chicken broth 1 tablespoon balsamic vinegar 1/4 cup heavy cream 1/4 cup chiffonade of fresh basil (see p. 36) Pasta water (if needed) Salt and freshly ground black pepper Finishing flavors ~ 2 tablespoons parsley, chopped Parmesan cheese for grating
PENNE WITH HAM & ASPARAGUS Makes 4 servings 10 ounces penne 1 cup diced ham 1 teaspoon Dijon-style mustard 1 cup asparagus tips 1/2 cup frozen peas For the sauce ~ 1/4 cup olive oil 1/4 cup onion, chopped 3 to 4 cloves garlic, very finely chopped 1/2 cup low-sodium chicken broth 1 tablespoon white wine vinegar 1/4 cup heavy cream 2 to 3 tablespoons fresh thyme leaves Pasta water (if needed) Salt and freshly ground black pepper Finishing flavors ~ 2 tablespoons fresh parsley, chopped Parmesan cheese for grating
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ROTINI PRIMAVERA Put a large pot of salted water on to boil for the pasta. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Stir in the chicken broth and vinegar and bring to a slow simmer. Cook the pasta according to package directions (8 to 9 minutes). Reserve about 1/4 cup of the hot cooking water, then drain the pasta and set aside. Add the bell pepper to the broth mixture, and cook for 1 minute. Add the zucchini and continue cooking until the zucchini is tender and the liquid has reduced by about half, 4 to 5 minutes. Add the tomatoes, season to taste with salt and pepper, then stir in the cream and basil. Reduce the heat to low. Add the pasta to the sauce mixture and combine well. Taste and adjust the seasoning as needed. If necessary, add the reserved pasta water in 1 tablespoon increments until the sauce reaches the desired consistency. To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.
About chif fonade
36 | ZEST SPRING 2012
PENNE WITH HAM & ASPARAGUS Put a large pot of salted water on to boil for the pasta. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Stir in the chicken broth and vinegar and bring to a slow simmer. Cook the pasta according to package directions (8 to 9 minutes). Reserve about 1/4 cup of the hot cooking water, then drain the pasta and set aside. Add the ham and Dijon-style mustard to the broth mixture and cook for 2 minutes. Add the asparagus and continue cooking until tender and the liquid has reduced by about half, 3 to 4 minutes. Add the peas, season to taste with salt and pepper, then stir in the cream and thyme leaves. Reduce the heat to low. Add the pasta to the sauce mixture and combine well. Taste and adjust the seasoning as needed. If necessary, add the reserved pasta water in 1 tablespoon increments until the sauce reaches the desired consistency. To serve, plate individual servings, sprinkle with fresh parsley and top with freshly grated cheese.
Chiffonade is a French term that means “made of rags.” When used in cooking, it means to cut herbs or leafy greens into very thin shreds. To chiffonade basil, remove the leaves from the stems and stack them, larger leaves on the bottom. Roll them together lengthwise (like a cigar), then using a sharp knife cut the leaves crosswise into fine shreds.
celebrate: cinco de
mayo
join the festivities with two delicious types of nachos and frozen margaritas
CHEESY CHICKEN NACHOS WITH ROASTED SALSA VERDE Makes 6 to 8 servings 2 to 3 cups cooked chicken, shredded 10-ounce bag white corn tortilla chips For the salsa verde ~ 8 medium tomatillos, husked and quartered 1 poblano pepper 1 jalapeño pepper, stemmed, seeded and chopped 3 scallions, roughly chopped 1 clove garlic, chopped 2 tablespoons fresh cilantro, roughly chopped Juice of 1/2 lime Salt and freshly ground black pepper Preheat the broiler. Wash and dry the poblano pepper and place it on a rack about 6 inches below the heat. Broil until the skin chars and blisters, turning several times. Watch carefully as times will vary. Remove from the oven and place the pepper in a clean paper bag, fold the top closed and set aside to cool for about 10 minutes. Reduce the oven temperature to 400°F and arrange the tomatillos in a single layer on a baking sheet. Season with a little salt and pepper and roast until slightly softened, about 5 minutes. Remove from the oven and allow to cool.
Once the poblano has cooled, peel off as much skin as possible and discard the seeds and stem. Place the poblano and tomatillos in the work bowl of a food processor. Add the jalapeño, garlic, scallions, cilantro and lime juice. Pulse until the salsa reaches a consistency you like - we like ours a little bit chunky. Taste and season with salt and pepper, transfer to a bowl and set aside. Next make the cheese sauce. Bring 1 cup milk to a simmer in a small saucepan over medium-high heat, stirring frequently. Combine 1 tablespoon cornstarch and 1 tablespoon water in a small bowl and whisk into the milk. Continue whisking until the mixture begins to bubble and thicken. Add 6 ounces shredded cheddar or cheddar-jack cheese and stir until completely melted. Stir in 1 tablespoon sour cream and remove from the heat. To assemble the nachos, spread a layer of chips on a large platter. Scatter the chicken over them and spoon the salsa over the chicken. Drizzle the cheese on top and serve. ZEST SPRING 2012 | 37
STRAWBERRY MARGARITAS 4 cups fresh strawberries, sliced (about 1-1/2 lbs) 2 cups crushed ice 1/2 cup freshly squeezed lime juice 1/3 cup agave nectar or simple syrup 1/2 cup tequila blanco 1/3 cup triple sec Lime wheels for garnish
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Add strawberries, ice, lime juice and agave nectar to a blender. Pulse to combine. Add the tequila blanco and triple sec and blend on the purĂŠe setting until smooth. Taste and add a little more agave nectar if desired. Divide the mixture between 4 large margarita glasses and garnish each with a lime wedge. Serve immediately.
DESSERT NACHOS Makes 4 servings
For the chips ~ 4 6� flour tortillas 2 tablespoons butter, melted 2 tablespoons sugar 1 teaspoon cinnamon For the bananas ~ 1-1/2 tablespoons butter 1/2 tablespoon brown sugar 1/2 teaspoon cinnamon 2 bananas, sliced 1 tablespoon rum
On a fresh sheet of parchment, arrange your chips as you would regular nachos. Top with the bananas and drizzle with your favorite fudge or chocolate sauce. Return to the oven for 5 to 10 minutes. Slide the nachos off the parchment onto a serving platter and top with a scoop of vanilla ice cream. Serve warm.
Toppings ~ Chocolate sauce Vanilla ice cream Preheat the oven to 350°F and line a baking sheet with parchment paper. Cut each tortilla into 8 wedges. Arrange the chips in a single layer on the baking sheet and brush each side with the melted butter. Combine the sugar and cinnamon and sprinkle over both sides of the chips. Bake for 10 to 12 minutes. In the meantime, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cinnamon and add the sliced bananas. Coat the bananas in the brown sugar mixture and cook for about 1 to 2 minutes. Add the rum and cook 1 minute longer. Remove from heat. ZEST SPRING 2012 | 39
4 WHITE WINES to celebrate spring With warmer temperatures on the way, lighter menus are sure to follow. Here are four less common white wines to try with spring and summer fare.
pronunciation: vee-own-yay
FLAVORS: peach, apricot, apple, honey AROMAS: floral, honeysuckle, peach, apricot
Viognier is a white grape variety grown in France, California, Washington and Australia. It produces full-bodied, fruity wines with medium acidity that make a delightful aperitif or the perfect complement to rich butter and cream sauces.
GRÜNER VELTLINER
PAIRINGS:
VIOGNIER
CHICKEN FISH SEAFOOD CREAM SAUCES CURRIES MILD CHEESES
FLAVORS: apple, lime, minerals, white pepper AROMAS: citrus & tropical fruits, hint of pepper
Grüner Veltliner is a white wine grape primarily grown in Austria. It produces light to medium-bodied wines with crisp acidity and a distinctive, fruity flavor that complements hard-to-pair foods like artichokes and asparagus.
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PAIRINGS:
pronunciation: groo-ner felt-lih-ner ASPARAGUS POULTRY LOBSTER SCALLOPS VEAL THAI SUSHI
enj o y these whites with lighter fare and the fresh f lav ors of spring Albariño is a white wine grape grown in the Galacia region of Spain and the Vinho Verde region of Portugal. The wines it produces are light to mediumbodied, crisp and aromatic, and a favorite complement for mussels, shrimp and scallops.
GEWÜRZTRAMINER pronunciation: geh-virtz-trah-mee-ner
Gewürztraminer is a widely cultivated white wine grape with origins in France and Germany. The wines it produces are medium to full-bodied, low in acidity and can be either dry or sweet. Its exotically aromatic flavors make it a perfect partner for spicy Asian and Indian cuisine.
PAIRINGS:
pronunciation: ahl-bah-ree-nyoh
FLAVORS: citrus fruit, apricot, peach AROMAS: floral, citrus fruit, green apple GRILLED FISH CEVICHE SHELLFISH CHORIZO VEGETABLES SALADS
FLAVORS: peach, mango, lychee AROMAS: floral, honeysuckle, tropical fruit, lychee
PAIRINGS:
ALBARIÑO
THAI CHINESE INDIAN CURRIES DUCK HAM
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a Mother’s Day brunch
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she’ll love
A food processor makes a flaky, buttery tart crust almost fool-proof!
BUTTERY TART CRUST Makes 1 10” crust
8 tablespoons well-chilled, unsalted butter 1-1/4 cups all-purpose flour 1/4 teaspoon salt 3 to 4 tablespoons ice water (or more if needed) Have a glass of ice water standing by and cut the butter into 16 pieces. Place the steel blade into the work bowl of your food processor and add the flour and salt. Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with pieces the size of very small peas. With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process. Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator or 7 to 10 minutes in the freezer. When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center out, to a diameter of about 13 inches for a 10-inch tart pan, dusting with a little additional flour as you go along. To move the dough into the tart pan, carefully roll it around the rolling pin, then unroll it over the pan. Using your fingertips, press the dough firmly into the pan, being sure to form it into the edges and flutes. Trim any excess dough and repair any tears or cracks using the trimmings. Cover loosely with plastic wrap and chill for 30 minutes. Preheat the oven to 425°F and after chilling, prick
the crust all over with a fork. Weight the bottom with pie weights or a circle of foil topped with dried beans. Bake until very pale gold in color, 10 to 12 minutes. Allow to cool before filling.
SPINACH QUICHE Makes 8 servings
10 ounces frozen spinach, defrosted 1 tablespoon butter 4 scallions, finely chopped 4 large eggs 1-1/2 cups half-and-half 1/2 teaspoon salt Freshly ground black pepper 1 cup finely grated cheese ( Jarlsberg, Swiss or Emmentaler) Ground nutmeg Partially baked crust for 10-inch tart pan or 9-inch pie plate Preheat the oven to 325°F. Squeeze as much water as possible from the spinach and set aside (see tip). Heat the butter in a small skillet over medium heat. Add the scallions and sauté until slightly softened. Add the spinach and combine well. Remove from the heat and set aside to cool for 10 minutes. In a large mixing bowl, vigorously whisk together the eggs and half-and-half until pale yellow and frothy. Add the salt and a few grinds of black pepper. Stir in the grated cheese and spinach and pour the entire mixture into the prepared crust. Bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. Allow to rest for 5 to 10 minutes before cutting. Tip: Get all the water out of your spinach by placing it inside a kitchen towel or double thickness of cheesecloth, then wringing it out. ZEST SPRING 2012 | 43
STRAWBERRY-BANANA SANDWICH BITES Makes 10 to 12 servings
Bite-sized sandwiches made with squares of moist, flavorful banana bread and filled with strawberry cream cheese are a nice addition to a Mother’s Day Brunch or a delicious snack.
For the banana bread ~ 4 tablespoons (1/2 stick) unsalted butter, melted 3 very ripe bananas, mashed 2 large eggs, lightly beaten 1 cup buttermilk 1 teaspoon vanilla extract 2-1/4 cups unbleached all-purpose flour 1/2 cup light brown sugar 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 44 | ZEST SPRING 2012
1 teaspoon cinnamon For the strawberry cream cheese ~ 4 ounces regular or reduced-fat cream cheese (1/2 package) 1 cup fresh strawberries, sliced 1 tablespoon granulated sugar Preheat the oven to 350°F and grease a 9 x 5 x 3-inch loaf pan. Place the strawberries in a bowl and sprinkle with the granulated sugar. Set aside to macerate.
In a mixing bowl, combine the melted butter, bananas, eggs, buttermilk and vanilla extract. Beat with a fork until well mixed. Set aside. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the wet ingredients and mix just until blended. Pour the batter into the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. While the bread bakes, drain any accumulated liquid from the strawberries and place them in the work bowl of a food processor. Add the cream cheese and process until smooth. Transfer to a bowl and chill for 20 minutes. When the banana bread is done, cool it in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely before slicing. Using a bread knife, trim the crust all around the banana bread to form a fairly even rectangle. Be sure to reserve the trimmings (see recipe note). Cut the loaf in half lengthwise, then cut into slices (1/4 to 3/8inch thick). To assemble the sandwiches, spread half of the pieces of banana bread with the strawberry cream cheese and top with a second piece of bread. Chill until firm. Remove from the refrigerator 15 minutes before serving. Note: Make good use of the trimmings from the banana bread by making toasted crumbs. Arrange the crusts on a baking sheet and bake in a 300°F oven until dry and toasted, about 15 minutes. Allow to cool, then place them in a food processor and process into crumbs. Use them to top vanilla ice cream, pudding, oatmeal or freeze and save them for a streusel topping for a fruit cobbler.
LEMON-SCENTED CAKE DOUGHNUTS Makes 12 You will need a special doughnut pan for this recipe. They’re inexpensive though and pretty easy to find. We used Wilton’s Nonstick 6-Cavity Doughnut Pan with great success, and our recipe is actually adapted from the basic instructions they include with the pan. 2 cups cake flour, sifted 3/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon salt 3/4 cup buttermilk 2 teaspoons finely grated lemon zest
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1/2 teaspoon lemon extract 2 eggs, lightly beaten 2 tablespoons butter, melted For the glaze ~ 1-1/4 cups confectioners’ sugar 3 tablespoons milk 1/4 teaspoon lemon extract Preheat the oven to 425°F. Sift together the cake flour, sugar, baking powder and salt. In a separate bowl, combine the buttermilk, lemon zest and extract. Stir the mixture into the dry ingredients, then add the eggs. Add the melted butter and mix until just combined. The batter will be thick and quite sticky.
PISCINE 1-1/2 ounces Mandarine Napoléon 3/4 ounce freshly squeezed lemon juice 1 slice orange 1 slice cucumber 1 raspberry 1 strawberry Sparkling wine (we used prosecco) Pour the Mandarine Napoléon and lemon juice into a large wine glass filled with ice. Add the orange, cucumber, raspberry and strawberry and stir. Top with sparkling wine. A signature cocktail recipe from Nikki Beach Hotels ~ photo courtesy Mandarine Napoléon 46 | ZEST SPRING 2012
Fill the 6 cups of a regular-size, nonstick doughnut pan with batter to about 2/3 full. Bake for 7 to 9 minutes, until the doughnuts are golden and spring back when touched. Cool in the pan for 3 to 4 minutes, then transfer to a cooling rack. Repeat the process with the remaining batter. For the glaze, combine the confectioners’ sugar, milk and extract in a shallow bowl. Dip the top of each doughnut in the glaze and transfer to a plate. Note: Try to consume your doughnuts within 24 hours of making them as, like any doughnut, they get stale rather quickly.
About Mandarine Napoléon Made by macerating mandarin orange and aromatic spices in fine cognac, Mandarine Napoléon is a unique orange liqueur originally created for the Emperor Napoléon. It was introduced to the public in 1892, some 70 years after Napoléon’s death and the liqueur then became popular in both Belgium and Northern France. Mandarine Napoléon is bright amber in color with intense aromas of mandarins and spice. The flavor is smooth, sweet orange with hints of cinnamon. It’s good on the rocks or as a versatile mixer and for cooking, its aromatic qualities make it a wonderful addition to both sweet and savory dishes.
SPARKLING FRUIT SALAD Makes 8 to 10 servings
2 kiwis, sliced 1 lb strawberries, hulled and sliced 1 small pineapple, peeled, cored and cut into bitesized pieces 2 small bananas, peeled and sliced 6 tablespoons Mandarine NapolĂŠon 2 tablespoons honey Fresh mint for garnish Prosecco - 1 tablespoon per serving
Prepare all of the fruit, except the bananas, and combine in a large mixing bowl. Combine the Mandarine NapolĂŠon and honey in a small bowl and drizzle over the fruit. Toss to coat, cover and refrigerate for a minimum of 2 hours, stirring once or twice during that time. When ready to serve, add the bananas. Spoon individual servings into shallow bowls and garnish with a sprig of mint. Top with 1 tablespoon of prosecco at the table and serve immediately. ZEST SPRING 2012 | 47
CLASSIC COCKTAILS
Move over cosmos, because these classic mixed drinks are making a comeback! Cheers to Don Draper and his fellow Mad Men for helping revive the cocktail culture of 1960s America.
SIDECAR 1-1/2 OZ COGNAC 3/4 OZ TRIPLE SEC 3/4 OZ LEMON JUICE shake with ice and strain into a sugar-rimmed martini glass. garnish with orange slice.
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VODKA GIMLET 1-1/2 OZ VODKA 3/4 OZ LIME JUICE shake with ice and strain into a chilled martini glass. add lime slices.
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TOM COLLINS 1-1/2 OZ GIN 1 OZ LEMON JUICE 1 TSP SUGAR shake and strain over ice in collins glass. top with club soda and garnish with lemon slices.
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WHISKEY SOUR 2 OZ WHISKEY 1/2 OZ LEMON JUICE 1/2 TSP SUGAR shake with ice and strain over ice in rocks glass. garnish with maraschino cherry and orange wedge.
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A Guide to the Perfect Father’s Day Steak Dinner
CRUNCHY COLESLAW
PERFEC TLY GRILLED STEAK 52 | ZEST SPRING 2012
TANGY STEAK SAUCE
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MARINATED STRIP STEAKS Makes 6 servings
6 New York strip steaks, 1-inch thick 1/2 cup olive oil 3 to 4 cloves garlic, finely chopped 1 teaspoon soy sauce 2 teaspoons balsamic vinegar Whisk together the olive oil, garlic, soy sauce and vinegar in a shallow dish just large enough to hold the steaks in a single layer. Add the steaks and turn them several times in the marinade to coat. Cover and refrigerate for at least 4 hours, or overnight. Preheat a gas or charcoal grill to high and lightly oil the grates just prior to adding the steaks. Grill the steaks, covered, for 3 to 3-1/2 minutes per side for medium rare. Remove the steaks from the grill, cover loosely with foil and allow to rest for 5 minutes. Serve with homemade steak sauce.
Testing grilled steak for doneness: The most accurate way to determine whether or not a steak is done is with an instant read thermometer. The internal temp of your steaks will rise between 5° and 10° as they rest, so remove your steaks when they reach 130° for rare, 135° for medium rare and 140° for medium. 54 | ZEST SPRING 2012
HOMEMADE STEAK SAUCE Makes 6 servings
3/4 cup ketchup 2 teaspoons Dijon-style mustard 1 tablespoon Worcestershire 2 tablespoons balsamic vinegar 1-1/2 tablespoons soy sauce 1 tablespoon orange juice 1 tablespoon brown sugar 1/2 cup onion, finely chopped 2 cloves garlic, finely chopped Place all the ingredients in the work bowl of a food processor and process until smooth. Store, tightly covered for up to 1 week in the refrigerator.
SPICY GARLIC OVEN FRIES Makes 6 servings
2-1/2 lbs potatoes, peeled and cut into 1/2-inch fries 1/4 cup vegetable oil 3 cloves garlic, very finely chopped 1 teaspoon salt 1 teaspoon sweet paprika 1/8 to 1/4 teaspoon cayenne pepper Freshly ground black pepper Combine the vegetable oil and garlic in the bottom of a large mixing bowl and set aside at room temperature for at least 30 minutes. Add the salt, paprika, cayenne and a few grinds of black pepper and whisk until well combined. Preheat the oven to 425°F. Add the potatoes to the oil mixture and, using your hands, toss to coat them thoroughly. Coat two large baking sheets with nonstick spray and arrange the potatoes in a single layer. For even browning, allow as much room as possible between the fries. Roast until crispy and golden brown, 20 to 30 minutes, shaking the pans and rotating their positions in the oven once or twice during cooking. Serve immediately.
COLESLAW Makes 6 to 8 servings
8 cups cabbage, chopped 2 medium carrots, shredded 1/4 cup vegetable oil 2 tablespoons red wine vinegar 1 tablespoon mayonnaise 1/2 teaspoon garlic, very finely chopped 1/4 cup onion, very finely chopped 2 teaspoons sugar 1/2 teaspoon salt Freshly ground black pepper
Place the cabbage and carrots in a large mixing bowl and set aside. In a small bowl, whisk together the oil, vinegar, mayonnaise, garlic, onion, sugar, salt and a few grinds of black pepper. Pour over the cabbage-carrot mixture and toss to combine. Allow to stand at room temperature for 15 to 20 minutes for the flavors to develop, then taste and adjust the seasoning as needed.
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things are heating up at
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zest
coming summer 2012