Recipe // Crème Brûlée

June 26, 2015

My last recipe I shared on my Ultimate Guide to Hosting a Dinner Party article for Wayfair’s Emagazine is Crème Brûlée.
Crème Brûlée is one of my absolute favorite desserts, any chance I get to order it from a good restaurant, it’s always at the top of my list!  But, I don’t think that people realize, it is also simple to make at home!
Creme Brûlée with Fresh Fruit
Yields: 6-8 individual portions
2 cups heavy cream
1 1/2 cups half and half
2 teaspoons vanilla powder
2 teaspoons vanilla bean paste
3/4 cup of sugar, plus 6-8 teaspoons for sugar crust on top
1/8 teaspoon salt
6 egg yolks
Berries, washed and dried
Fresh mint leaves, washed and dried
Heat the oven to 325 degrees.
Heat the heavy cream, and half and half in a large saucepan over medium heat to just under scalding. (when bubbles first start)  Turn off the heat, and add vanilla powder, paste, and whisk well and cool slightly.
Place the egg yolks, sugar, and salt, in a medium heatproof bowl, and whisk for 3 minutes to dissolve the sugar, until it gets to be a pale yellow.
Temper about 1/2 a cup of the cream mixture into the egg yolk mixture and whisk well.  Slowly whisk in the remaining cream mixture.
Place a large pot with 5 cups of water on the stove, and bring to a boil.
Place 8 small ramekins into a casserole dish, and pour cream/ yolk mixture into ramekins, and skim off any foam or bubbles on the top.
Place casserole dish filled with ramekins onto the middle rack in the oven.  Slide the middle rack out, and fill the casserole dish for a water bath around the ramekins until the water reaches half way up the ramekins.
Bake in a water bath, until the custards are just set in the center, 40 minutes. Rotating the casserole dish halfway through.
Carefully remove the ramekins from the water bath, and allow to cool completely on a cooling rack.  After cooled, transfer to the refrigerator.  Chill uncovered for at least 2 hours or up to 1 day.
Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon of sugar over each custard.  Tilt the ramekins to evenly distribute the sugar and tap out any excess.
Caramelize the sugar using a culinary kitchen torch about three inches away.  Burn the sugar until it reaches a deep amber color.  Refridgerate the creme brûlée just until the crust hardens, about 30 minutes to 1 hour, but
any longer may cause the topping to soften.  Serve Cold with berries on mint on top.
Sources:
Tablecloth
Moroccan Gold Glasses
Flatware Set
Pink Glass Goblet
Linen Napkins
All Photos by Me.

 

Recipe // Strawberry and Honey Ricotta Crostini

June 22, 2015

While working with Wayfair on their Emagazine last month on the Ultimate Guide to Hosting a Dinner Party, I came up with this flavorful appetizer.  A Strawberry and Honey Ricotta Crostini!
I loved the idea of using strawberries on a crostini, and paired with some balsamic, basil along with honey and ricotta cheese, it is an explosion of flavors!
My favorite part is that they looks super fancy, but they are so easy to make!
Be sure to head over to Wayfair.com for the full recipe and tips!  P.S.  This would also make a festive appetizer to share on the Fourth of July!
Strawberry Crostini with Honey Ricotta and Basil
Yields: 10 slices
1 baguette loaf cut into slices
16 ounces of fresh ricotta cheese
4 teaspoons honey
2 teaspoons olive oil
fresh ground pepper
Olive Oil
1 lb fresh strawberries, hulled and sliced lengthwise
5 large fresh basil leaves, chopped
2 tablespoons honey
Directions
Set the oven to the broil setting.  Place the sliced baguettes onto a cookie sheet.  Drizzle the tops of the bread with olive oil.  Place in the oven for about one and a half minutes, then flip the bread over, and broil
for another one and half minutes.  Remove from oven.
In a small bowl, add ricotta, 4 teaspoons honey, 2 teaspoons olive oil, and fresh ground pepper to taste. Spread a thin layer onto the toasted crostini bread.
In a small bowl, add sliced strawberries, fresh chopped basil, and 2 tablespoons honey, and a little fresh ground pepper.  Mix well, and allow strawberries to sit at room temperature for at least a half an hour
so juices begin to seep from strawberries.  Spoon strawberries on top of ricotta mixture on toast and serve immediately.
Sources:
Tablecloth
Moroccan Gold Glasses
Flatware Set
Pink Glass Goblet
Linen Napkins
All Photos by Me.

Recipe // Spiced Pork Tenderloin

June 11, 2015

For part of my Ultimate Guide to Hosting a Dinner Party article for Wayfair’s Emagazine, I shared a simple and easy main dish recipe.  This Pork Tenderloin with Spice Rub is a perfect recipe to serve at a dinner party since you can just quickly sear it with the rub, then finish it off in the oven.  Super easy!
I love this Pork Tenderloin because it comes out SUPER tender, (the trick is having an internal temperature thermometer).  If you can get it to just the right temperature, that sear, then finishing in the oven makes for one juicy tenderloin.
Pork Tenderloin with Spice Rub
Yields: 6-8 servings
2 (1-1.5 pound) pork tenderloins
Extra virgin olive oil (garlic infused olive oil is good too)
For the spice Rub
2 tablespoons cocoa powder
1 tablespoon sea salt
1/4 teaspoon ground cloves
2 tablespoons garlic powder
1/8 teaspoon cayenne pepper
2 tablespoons smoked paprika
1/4 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon dry ground mustard
1 teaspoon ground coriander
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
2 tablespoons brown sugar
Mix together rub spices in a small bowl.
Preheat oven to 375 degrees.
Trim the fat off of the pork tenderloin, and remove the silver skin.
Coat all sides with some olive oil.
Rub with a generous amount of the spice rub.  Shake off any excess rub.
In a large skillet, heat 1 tsp of Olive oil over medium high heat.  Once the pan is hot.  Sear each tenderloin on all sides, about 2 minutes each side.
Remove tenderloins from skillet, and place in a roasting pan, and finish in the oven for about 15-20 minutes, or until the internal temperature reaches 150-160 degrees.
Remove from oven, and allow the tenderloin to rest out of the oven for at least 10 minutes before carving and serving.  This will keep all the juices inside the meat.
Pairs well with some creamy polenta, and steamed green beans.
Sources:
Tablecloth
Moroccan Gold Glasses
Flatware Set
Pink Glass Goblet
Linen Napkins
{all photos by me}