Mango Vanilla Yogurt Panna Cotta

Mango vanilla panna cottaIngredients

2 cups mango puree (from about 2 1/2 cups chunks, 2-3 mangoes)
1 packet gelatin powder (about 2 tbsp + 1/2 tsp)
1 cup half & half
1/2 cup Greek yogurt
1 tbsp + 1/4 tsp gelatin powder (about half a packet)
2 tbsp organic cane sugar
seeds scraped from half a vanilla bean (or 1/2 tsp vanilla extract)

Directions

Place the mango puree in a pot and whisk in 1 envelop of gelatin powder. Let it sit for 5 minutes. Heat on low heat for 5 minutes and stir occasionally. Once done, divide it among 4 jars. Place the jars in the refrigerator and let them set for 3 to 4 hours. You can either just simply fill up the jars half way, or if you want to do the slanted fill, you can place the jars tilted in a muffin pan:
Mango vanilla panna cotta

Once the first layer is set, prepare the cream. In a small bowl, sprinkle the gelatin over 2 tbs of the cold half & half (from the one cup); let sit until softened, about 5 minutes. In a small saucepan, bring the rest of the half & half, sugar and vanilla seeds to a simmer. Off the heat, stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the vanilla cream until well mixed. Pour the mixture into the jars and refrigerate until set, at least 3 hours.

Recipe adapted from playfulcooking.com and foodandwine.com

Lemonade rosemary gin refresher

Lemonade rosemary gin refresher1.5 oz gin
Trader Joe’s French Market Sparkling Lemonade
2 sprigs fresh rosemary, for garnish

DIRECTIONS

Add gin to a rock glass. Fill with lemonade and crushed ice, and gently stir to combine. Garnish with rosemary and serve.

Recipe adapted from traderjoe’s.com

Biscoff cookie cinnamon ice cream

Biscoff cookie cinnamon ice creamIngredients:
2 cups heavy cream
1 cup half and half
3/4 cup sugar
Pinch of salt
2 teaspoon Roasted Saigon cinnamon
1/2 teaspoon vanilla extract
2 tbsp brandy
1 1/2 cups chopped Biscoff cookies

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar, cinnamon and salt. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 1 cup of cream, 1 cup of half and half and the vanilla extract. Chill the mixture thoroughly in the refrigerator. When ready to churn, add brandy and process the mixture in your ice cream maker according to the manufacturer’s directions.
When the ice cream is finished churning, transfer ice cream to a container and add Biscoff cookie pieces, stirring to distribute cookies evenly.

Baileys Ice Cream

Baileys ice cream2 C. cream
1 C. full fat milk
1 vanilla bean
1 pinch salt
1/2 C. sugar
1/2 C. Baileys Liqueur

Directions:
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pan. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 1 cup of cream and 1 cup milk. Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean pod, add Baileys, and then freeze the mixture in your ice cream maker according to the manufacturer’s directions.

Chocolate dipped strawberries

Chocolate dipped strawberries6 oz. dark chocolate (I used Trader Joe’s dark chocolate)
1 box (16 oz.) strawberries, washed and thoroughly dried, stems left intact

Melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.
Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Let the chocolate cool completely before serving or placing in a container. Can be kept in the refrigerator for up to one day, although they are best the same day.

Recipe adapted from thefoodnetwork.com

Marble cake with yogurt and olive oil

Marble cake with yogurt and olive oil

4 oz. (125 g) bittersweet chocolate, coarsely chopped
2 cups (10 oz./315 g) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. fine sea salt
1 cup (8 oz./250 g) granulated sugar
3 large eggs
1/2 tsp. pure vanilla extract
3/4 cup (6 oz./185 g) full-fat Greek-style yogurt
Finely grated zest of 1 lemon, plus 2 Tbs. fresh lemon juice
3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil, plus more for greasing

Preheat an oven to 350°F (180°C).

Put the chocolate in the top of a double boiler and set over (but not touching) barely simmering water. Heat, stirring, until the chocolate has melted. Remove from the heat and let cool slightly. Alternatively, melt chocolate in microwave and let cool.

In a bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer set on high speed, beat together the granulated sugar and eggs until pale in color. Beat in the vanilla. Add half of the flour mixture, beating until just incorporated. Beat in the yogurt and lemon juice, and then the remaining flour mixture. With the motor running, beat in the olive oil just until smooth. Scoop about one-third of the batter into a clean bowl and gently fold in the chocolate. Stir the lemon zest into the rest of the batter.

Lightly oil a 9-by-5-inch (23-by-13-cm) loaf pan. Fill the pan with alternating spoonfuls of the lemon and chocolate batters. Swirl a large, thin-bladed knife in an S pattern through the batters to create the marbled effect. Bake until a cake tester inserted into the center comes out clean, 60 to 65 minutes. Transfer to a wire rack and let cool before slicing.

Adapted from williams-sonoma.com

Roasted potato and salmon chowder with goat milk

Roasted potato and salmon chowder with goat milk1 tbsp olive oil
1/4 cup chopped red onions
2 garlic cloves, minced
1/2 tsp. ground turmeric
1 tsp. Italian seasoning
1/2 lb. cooked or canned salmon
4 medium size potatoes scrubbed and cut up into chunks, roasted in olive oil
3 cups vegetable broth
fresh ground pepper and salt to taste
1 cup goat milk – or milk of choice

In a pot, heat the olive oil, add onions and sauté until soft, about 3 minutes. Add garlic, sauté one minute. Add turmeric and Italian seasoning, sauté one minute. Add salmon, roasted potatoes and broth, bring to a boil. Add salt and pepper according to taste. Simmer for 5 minutes. Add goat milk, simmer for an additional 3 minutes. Adjust seasoning if necessary.