Avanti Cafe Musings: sweet

Showing posts with label sweet. Show all posts

Wednesday, September 27, 2017

Easiest Pickled Baby Peppers :: Fast Pickle HACK ::

When sweet and hot peppers are plentiful in the garden and farmers market at the end of the summer and into mid fall, make jar after jar of these ridiculously easy pickled peppers.

Amount	Measure	Ingredient	Prep Method
3/4	Pound	Small peppers	Sweet or HOT, pierced

Directions:

Start w/ a clean wide mouth quart jar. Did you know you can buy BPA free plastic lids for your canning jars? Wash the peppers well and pierce w/ a sharp paring knife, to allow the brine to get inside the pickle. Fill the jar half full w/ peppers and add

1	Tablespoon	Sea Salt
2	Tablespoons	Coconut Aminos	Or 1 Tsp Sugar
1/4	Cup	Orange Juice
1/4	Cup	Apple Cider Vinegar
1	Tablespoons	Dry herb seasoning blend	Italian, Mexican, Herbs de Provance
1	Tablespoon	Sherry	Optional
		Water

Top off w/ more peppers, pressing them into the jar. I put the jar into a wide bowl to catch any overflow. It’s ok if you crack a few. They will soften as they pickle. Add water to the jar to bring the liquid up to the neck. Put the lid on and shake the jar well. Let sit at room temperature for 24 to 48 hours. Shake the jar twice a day. Unscrew lightly to let the CO2 escape. Store in the fridge. These are great on everything.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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Friday, June 10, 2016

Harvest Ice Cream :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 25 mins prep

Servings: 1 Generous Quart

Make this with or without an ice cream freezer. I’ll show y’all how to do it w/ just a food processor & ice cube trays. Fun for the kids. Go dairy free if you wish using sweetened condensed coconut milk & coconut cream.

Amount	Measure	Ingredient	Prep Method
1-2	Medium	Kale leaves

Bring 1 quart of water to a boil w/ a pinch of salt. Blanche kale leaves for 10 seconds or up to 3 or 4 mins depending on how much you want the kale to merge into the ice cream. I did mine for about 20 seconds. It retained a bit of color and texture in the finished ice cream that was appealing to my testers.

1	Pound	Favorite fresh fruit	Strawberries, nectarines, plumcots
1	14 ounce can	Organic sweetened condensed milk	Or sweetened condensed coconut milk
1/4	Teaspoon	Sea salt
1	Teaspoon	Vanilla
1	Cup	Organic heavy cream	Or coconut cream

Prep out the fruit. Chop the kale. Warm the condensed milk in the hot water to release it from the can.

Combine all the ingredients except the heavy cream into the food processor. Blend until smooth, scraping down the bowl a few times to incorporate all the ingredients. Pour the mix into 2 or 3 ice cube trays. The less you fill them up, the better. Freeze overnight.

Pop out the cubes. They may stick, so use a blunt butter knife to pry them out.

Blend with the heavy cream or coconut cream in the food processor, scraping the bowl often until the mix is uniformly smooth.

Add any additions such as nuts, cookie bits, cookie dough, fresh fruit, etc. Spoon into freezer containers & freeze until solid. Remove from the freezer & let sit out for 5 to 10 mins to soften before serving.

If you have an ice cream maker, go for it, adding the cream and letting the machine do its thing. But there’s no need to get one. Ice cube trays work great.

Everyone loves ice cream. Kale continues to trend. Its texture is a sumptuous addition to ice cream.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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Saturday, June 4, 2016

Peach Mango Sauce Honey :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 20 mins,

Servings: 1 Generous Pint

This easy fruity sauce is ambidextrous, accentuating both savory & dessert dishes. It cooks up in no time & if there is any left, it’ll last in the fridge for a couple of weeks. Share your creations on Hungry Harvest social media.

Amount	Measure	Ingredient	Prep Method
2	Large	White peaches	Peeled
2	Large	Yellow peaches	Peeled
1	Medium	Yellow mango	Peeled
1	Medium	Lemon	Juice & zest

Peel the peaches & mango. Cut around the mango pits & put into the blender jar w/ the lemon juice & peel.

Cut around the peach pits, just like coring an apple. Then use your pairing knife to cut away as much flesh as you can.

Blend on high until nicely smooth.

1/2	Cup	Water	To rinse out blender jar
1/3	Cup	Honey
1	Pinch	Sea salt	Opt

Transfer to a saucepan, set over med high heat. Use the water to rinse out the jar. Add that and the honey to the sauce, along w/ a pinch of salt. Cook for 10 to 12 mins, until nicely bubbly.

Teaspoon

Orange blossom water

Or rose water

Add optional rose or orange blossom water. Honey & lemon combine w/ the fresh fruit flavors to create a sweet & tangy sauce.

Served 3 ways on my buffet: As a dessert w/ fresh fruit & vanilla ice cream, brushed on cooked corncobs w/ grated Mexican white cheese & smoked paprika, and over blanched asparagus w/ toasted almonds & evoo drizzle. This makes a great BBQ & wing sauce too.