StyleNectar

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

Blueberry-Coconut-Macadamia Muffins Bathed in Honey

Honey melting over a moist interior of sweet, luscious, berry-laden... Um, perhaps whilst I go get another muffin 'twould be fine to let this one speak for itself :-) 

I make them all the time.

They're very good!

Blueberry-Coconut-Macadamia Muffins

Ingredients

1/3 cup unsweetened coconut

3 tablespoons plus 3/4 cup all-purpose flour, divided

3 tablespoons plus 1/2 cup brown sugar, divided

6 tablespoons chopped macadamia nuts, divided

2 1/2 tablespoons canola oil, divided

1 cup whole-wheat pastry flour (see Source) or whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 large egg white

3/4 cup buttermilk 

2 tablespoons butter, melted

1/2 teaspoon coconut or vanilla extract

1 1/2 cups fresh or frozen (don't thaw) blueberries

honey to serve alongside

Method

1. Preheat oven to 400 F and coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 3 tablespoons all-purpose flour, 3 tablespoons brown sugar and 3 tablespoons macadamia nuts in a small bowl. Drizzle with 1 1/2 tablespoons oil, stir to combine and set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined (do not over-mix or you will have a tough muffin). Gently fold in blueberries and the remaining 3 tablespoons nuts just til combined. Divide the batter among the prepared muffin cups. Sprinkle the reserved coconut topping on top, gently pressing into the batter.
4. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 15 to 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. 
5. Serve your favorite honey alongside.

 PS.  Blueberry-Coconut-Macadamia Muffins freeze beautifully. Just wrap each individually in saran then place in freezer. Reheat in oven or toaster-oven on 350 F until heated through.

Recipe adapted from EatingWell

Blueberry-Coconut-Macadamia Muffins

Summer Tomato Bouillabaisse with Basil Rouille

Summer Tomato Bouillabaisse with Basil Rouille 

Tomorrow's the first day of Summer!!

My favorite summer-time memories revolve around family: picnics at the beach, backyard BBQ's followed by after-dinner croquet, bike rides, tennis, walks to the Sunday evening band-concert in the park...

Beautiful days!

Right up there at the top of that list are fond memories of my mom's summer clam-bakes. With all the gorgeous, sunny days of late, I've been craving those delicious, briny shellfish.

Summer Tomato Bouillabaisse with Basil Rouille is my homage to Mommy's clam-bakes. It's a quick dish that gets fabulous complexity of flavor from the clams and mussels while the Rouille, a garlicky Provencal style mayonnaise, provides a fresh punch.

The perfect dish to celebrate summer!

Ingredients  

• 5 garlic cloves, divided
• 1/2 cup (packed) fresh basil leaves
• 1/4 cup best quality mayonnaise
• 5 tablespoons extra-virgin olive oil, divided
• 2 or 3 anchovy fillets packed in oil, drained
• 1 tablespoon fresh lemon juice
• 4 cups cherry tomatoes
• 1 small fennel bulb, cleaned, halved, thinly sliced
• Coarse sea salt and freshly ground black pepper
• 1/4 cup dry white wine
• 1, 8 ounce bottle clam juice
• 3 pounds mixed shellfish (such as mussels & littleneck clams) scrubbed
• 1 or 2 pats unsalted, organic butter
• fleur de sel (or use sea salt)
• 2 tablespoons chopped fresh flat-leaf parsley
• crusty bread, sliced (to serve alongside)

 Preparation

1. Chop 2 garlic cloves and transfer to a blender along with basil, mayonnaise, 3 tablespoons oil, anchovies and lemon juice. Purée until smooth. Transfer basil rouille to a small serving dish, cover and chill.

2. Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add fennel and tomatoes, season with salt & pepper and cook, stirring occasionally, until tomatoes burst (about 10 min).

3. Slice remaining 3 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 4 minutes. (Clams may take a few minutes longer than the mussels.) 

4. Add 1 or 2 pats of butter and a sprinkling of fleur de sel. Stir in parsley. Spread basil rouille on warm crusty bread and serve alongside. Enjoy!

   Recipe adapted from Summer Tomato Bouillabaisse, BonAppetit, July 2011

 

Lizzie Dances under the Pier in the Sands of Isle of Palms

"Lizzie Dances under the Pier in the Sands of Isle of Palms" Commissioned Portrait by Juliane Porter. (16"x12" Oil on Archival Gallery Wrapped Canvas) Click for a better, larger view.

Lizzie Dances under the Pier in the Sands of Isle of Palms is my most recent portrait of my dear, dear friend's beautiful daughter.

Garden Soups ~ Cream of Turnip & Minted Sweet Pea

Cream of Turnip Soup

I've  been feeling rather badly that I've barely showcased our bountiful garden this season. Already it has given us so much! Therefore, in honor of the Spring garden turning it's reign over to the Summer garden, today's feature is soup! Two as a matter of fact:

Cream of Turnip, a mild, slightly sweet soup similar to cream of potato- perfect for rainy days and/or ultra air-conditioned environments. And Minted Sweet Pea, a velvety, refreshing soup, delicious hot or cold!

Turnips from Gardner Jim

Cream of Turnip Soup (Serves 4-6)

Ingredients

• 2 tablespoons unsalted butter
• 2 small cleaned, chopped leeks (white & light green parts only)
• 1 clove garlic, chopped
• sea salt
• 4 cups peeled, chunked turnips (about 1 1/2 pounds)
• 4 cups less-sodium vegetable or chicken broth
• 1/4 to 1 cup heavy cream
• chopped fresh chives (for garnish)
• fleur de sel & truffle oil (optional for finishing)

Method

• Melt butter in a large Dutch oven over medium-high heat. Add leeks, sprinkle with salt, and sauté stirring occasionally until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.  
• Add turnips; sauté 2 minutes. Stir in broth; bring to a boil. Reduce heat to steady simmer and cook until turnips are very tender, about 10 minutes.
• Puree the soup in batches: place 1 cup of soup in blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. 
• Return turnip purée to pot and cook until thoroughly heated.  Stir in the cream; incorporating 1/4 cup will just smooth out the edges. The more you add, the thicker and more luxurious the soup will become. Check seasoning and add salt to taste.
• Ladle the soup into bowls and garnish with chopped chives. If desired, finish with a drizzle of truffle oil and a sprinkling of fleur de sel. Enjoy!

Minted Sweet Pea Soup

Minted Sweet Pea Soup (Serves 6)

Ingredients

• 2 tablespoons unsalted butter
• 2 leeks chopped (white and light green parts only)
• 1 cup chopped yellow onion
• 4 cups organic, low-sodium chicken stock
• 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
• 2/3 cup chopped fresh mint leaves, loosely packed
• 2 teaspoons course sea salt (or kosher)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup creme fraiche
  
• 1/2 cup freshly chopped chives for garnish

Method

1. Heat the butter in a large Dutch oven, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender but not browned. 
2. Add stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will only take 3 min.) Remove from the heat, and add the mint, salt, and pepper.
3. Puree the soup in batches: place 1 cup of soup in blender, place lid on top, and puree on low speed. With the blender still running, open the venthole in lid and slowly add more soup til the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. 
4. Add the soup back to the pot and gently reheat. (Also lovely served chilled or at room temperature as well!) Remove from heat and whisk in creme fraiche to incorporate. Stir in chives leaving a few for garnish. Enjoy!

 Gardner Jim's beautiful sweet peas, freshly shelled

Triple Berry Parfait with Cashew Cream

Fresh Berries with Cashew Cream

Triple Berry Parfait with Cashew Cream was a perfect start to this sunny, spring day.  Fresh, organic berries topped by a luscious, honey-sweetened mousse...

The only thing better than looking forward to having this for breakfast the next couple of days is knowing how healthy it is!  A lovely little meal packed with antioxidants, protein, fiber and iron.

Serve cashew cream with any mixture of fruit or simply substitute it anywhere you'd use a sweet topping like whipped cream or mascarpone.  It's to die for!

Cashew Cream (makes 2 cups)

Ingredients:

2 cups raw cashew nuts (soaked overnight to remove enzyme inhibitors & release live nutrients by initiating the sprouting process)
2 cups cold water (plus extra as needed)
1/2 teaspoon pure vanilla extract
2 tablespoons raw coconut nectar or raw honey (3 if you like it sweet!)

Method:

1. Place cashews, 2 cups cold water, raw honey and vanilla extract into a heavy-duty blender such as a Vitamix.  (If your blender isn't "heavy-duty" just soak the cashews in the water overnight to soften. After step 2 strain the final, blended mixture through a sieve if necessary- or just keep it rustic.)
2. Blend on high speed for about 1 minute. Add a little more water and blend again until smooth. Taste the cream and add a bit more honey if necessary.  
3. The cream thickens and settles as it refrigerates. If you're preparing for immediate use, only add enough water to bring it to immediate desired thickness. To prep in advance, leave the cream a little runnier by adding another few tablespoons of water, blending til incorporated. 
4. Cashew cream may be stored in an airtight container in the fridge for up to 4 days.

Triple Berry Parfait

Raspberries
Blackberries
Strawberries sliced
Mint sprigs

To assemble Triple Berry Parfait, simply arrange blackberries, raspberries and strawberries into a dish and drizzle a generous dollop of cream over top.  Garnish with a sprig of mint and enjoy!  

Tip:  A festive breakfast, brunch or dessert treat to serve on Forth of July with its red, white and blue color scheme!  Just substitute blueberries for the blackberries.

Siblings

"Siblings" Commissioned Portrait by Juliane Porter. 36" x 24" Oil on Archival, Gallery Wrapped Canvas. (Please click for better, larger view)

So incredibly inspiring is the love between these beautiful siblings! While painting these two little cherubs, I couldn't help but fall in love with them!

Fresh Basil-Oregano Pizza with Sausage, Olives, Peppers & Artichokes

 Fresh Basil-Oregano Pizza with Sausage, Olives, Peppers & Artichokes

My husband grew up eating New York City's delicious thin crust pizza so he loves whenever I make it at home.  I always prepare a double batch of dough so that I'll have an extra dough ball to freeze, making pizza that much simpler the next time.  (Though really, the dough's a snap.)  

Yesterday, I defrosted one such pizza dough ball, and we had fresh, crisp, flavorful pizza in under 30 minutes!  Plus, with a garden full of veggies and herbs gone wild, what better opportunity to use our fresh basil and oregano... I'm telling you, fresh herbs take the flavor into the stratosphere.   

Without further ado, as I know we're all busy here, the recipe...

Whole Wheat Pizza Dough (Recipe makes 2 thin crusts or 1 thick crust)

Ingredients

1 tablespoon honey
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour (if you can find high-gluten use for crispiest crust)
1 1/2 cups all-purpose flour (if you can find high-gluten use for crispiest crust)

canola spray

Method

1. In a large mixing bowl, dissolve sugar in warm water.  Add yeast over the top and let stand until foamy.
2. Stir the olive oil and salt into the yeast mixture, then stir in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Turn dough onto a surface floured with remaining all-purpose flour and knead until all of the flour has been absorbed, and the dough ball becomes smooth, about 10 minutes. Place dough in an oiled bowl, turning to coat the surface. Cover loosely with a towel, and let stand in a warm place (such as an unheated oven with the light on) until doubled in size, about 1 hour.
3. Once dough has doubled, punch it down, cover and let rest for 5 minutes.
4. Turn dough onto a lightly floured surface.  Divide in half for 2 thin crust pizzas. (Or leave whole to make one thick crust) Form each piece into a firm ball. (Wrap the extra dough ball tightly in plastic wrap & store in heavy-duty ziplock in freezer for future use. To thaw, place dough in frig 12 hours or overnight. Bring to room temp & shape as desired.)
5. Cover the second dough ball with a towel and allow to rise again for 45 minutes or until doubled in size.  (During this time you can prep your pizza toppings below.)
6. Roll the twice risen dough with a rolling pin on a floured surface into a rectangle the size of your cookie sheet.  If it appears it will not stretch further before you reach this point, let it rest a moment, then continue to roll.
7. Spray a cookie sheet (for thin crust) or sheet pan (for thick crust) with canola spray. Place rolled dough onto oiled pan and crimp the edges with fingers to form a rim. (For the crispiest crust, use a pizza stone scattered generously with cornmeal to allow pizza to release.) 
8. Place one oven rack in the lower third of your oven and the second 6 inches from the broiler component.  Preheat the oven to 425 degrees F/218 degrees C. 

Pizza Toppings (Toppings for one sheet pizza)

1 small can tomato paste (I adore the rich, jammy flavor as a great, quick base w/ the garlic & oregano. Plus it doesn't make your pizza soggy! If you prefer, use your fav sauce or my Easy Slow Roasted Tomato Sauce)
3-4 cloves of garlic, sliced
3-4 sprigs oregano, leaves stripped from stems, chopped
shredded mozzarella cheese
1-2 links pre-cooked italian sausage, chopped
1/4 cup good quality black olives, pits removed & halved
1/4 cup olive-oil packed artichokes, loosely chopped 
1/4 cup small slices green bell pepper
1/4 cup grape or cherry tomatoes halved 
fresh Parmigiano Reggiano
1/4 cup fresh basil, thickly julienned 
hot pepper flakes
best quality extra virgin olive oil 
fine sea salt

1. Spread tomato paste over pizza dough, then sprinkle the sliced garlic and chopped oregano evenly over the paste.  Next, cover the sauce, garlic and oregano base with a layer of shredded mozzarella cheese.  Then, arrange the chopped sausage, artichokes, olives, peppers and halved grape tomatoes over the cheese.  (Placing the veg and sausage on top of the cheese will give you crispy-edged sausage bites and sweetened, caramelized veggies as opposed to steaming it all under the cheese.)  
2. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, the cheese is melted, and your veg are slightly caramelized and sausage crisped at the edges.  (If necessary, feel free to move the pan under the broiler for the last minute or so until you see the sausage crisping & veg caramelizing-but keep an eye on it!)
3. Remove from oven and sprinkle with freshly grated Parmigiano Regianno and fresh basil. Finish with a drizzle of extra virgin olive oil, a smattering of chili pepper flakes, and a pinch of sea salt.  Voila...

Eat your heart out!

 Fresh Basil-Oregano Pizza with Sausage, Olives, Peppers & Artichokes