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Lemon Tart with Raspberry Shortbread Crust

Posted on May 10, 2013 by Kaitlin

Almost every citrusy post I have on my blog is dedicated to my mom. She is obsessed with orange, lemon, bergamot, etc. So in honor of Mother’s Day, here’s another one! As a Walkers Official Blogger Ambassador, Walkers Shortbread sent me an awesome assortment of treats my way to make a spring/Mother’s Day themed post. Walkers Rapsberry Thins was in the mix, my mom also loves raspberries, so I decided to use the rapsberry thins to make a shortbread crust for a lemon tart. To make it even more citrusy, I topped the tart with candied orange peel. I also have a 20% off coupon code for all readers! When ordering from www.walkersus.com, enter #ICCTSPRING and you will receive 20% off full priced items. The code is active until May 27th so be sure to use it before then! Ingredients: Candied Orange Peel: 2 oranges Water 1/2 cup sugar Crust: 1/2 cup finely ground Walkers raspberry shortbread thins cookies (about 6 cookies) 1/4 cup granulated sugar 1/2 cup flour 1/2 cup salted butter (cold cut into small chunks) Lemon filling: 3 meyer lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 egg yolks 1/2 cup meyer lemon juice … Continue reading →

Plum Sweet and Spicy Chicken

Posted on April 3, 2013 by Kaitlin

Certain foods just seem to be engrained in what we thing about certain cities, countries or regions. The South is known for its barbecue (which is different state to state), Italy is known for its pasta, Philadelphia is known for its cheesesteaks… you get the idea. I was recently sent a cookbook that plays off of this idea of a region’s traditional foods: The Yankee Chef: Feel Good Food for Every Kitchen by Jim Bailey. The cookbook is filled with traditional New England fare, from pot roasts to chowder, but also gives a “Yankee” spin to other foods, such as Lobster Fried Rice. Jim, the Yankee Chef himself (or, more appropriately, third generation Yankee Chef) fills the pages of the cookbook with background stories, tips, and a bit of humor, which had me reading the cookbook page by page. Not to mention, the photos are breathtaking! I wish my photos looked like the ones found on these pages. I wanted to test out one of his recipes so I went for the Plum Sweet and Spicy Chicken because I don’t think I’ve ever made anything like it, and it sounds fantastic! I altered the recipe so that I didn’t have … Continue reading →

“Jim Dandy on the Cape” Cocktail

Posted on April 1, 2013 by Kaitlin

Philadelphia is a food lovers dream. The city is filled with amazing restaurants around every corner. I love living here because no matter where I go to eat, I am inspired by what the restaurants are able to deliver. I do my best to emulate my favorite dishes and drinks throughout the city, with a bit of a twist. I recently attended a new menu launch event at Serrano. An Old City staple, Serrano has been open for over 25 years. I’ve only eaten here once before, before attending a show at Tin Angel upstairs, so I was excited to revisit the restaurant. Serrano is a cozy restaurant that’s warm atmosphere feels like miles away from the busy Old City streets. Chef Gina Rodriguez has compiled a truly delicious spring seasonal menu. The restaurant was also debuting two new cocktails, The 6th Thyme and Jim Dandy in the Everglades. The 6th Thyme is made with in house made mead (made with locally sourced honey), Aperol, thyme, and white cranberry juice. The drink was garnished with a sprig of thyme, a perfect spring drink. Jim Dandy in the Everglades, made with orange vodka, peach bitters, and Proscecco was refreshing and right … Continue reading →

Sweet Orange Salmon with Browned Butter-Orange Couscous

Posted on January 5, 2013 by Kaitlin

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes. This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well! Ingredients Salmon: 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon grated orange rind 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon black pepper 4 (6-ounce) salmon fillets Cooking spray Orange wedges Couscous: 2 tablespoons butter 1/4 cup slivered almonds 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 1/4 cup pomegranate seeds 3 tablespoons chopped fresh parsley 1/4 teaspoon salt Orange wedges

Slow Cooker Mulled Wine

Posted on November 5, 2012 by Kaitlin

My goodness it dropped in temperature quickly! It feels like we went straight from September weather to December weather. Luckily, I have the perfect warm drink to keep you toasty. This is a (probably) oversimplified version of a drink my aunt and uncle always have at their house for the holidays: Wassail. It’s basically a mulled wine that warms you up from the inside out. I’ve been thinking about Wassail since the change in temperature so I decided to make a quick batch with things I already had in my house. Ingredients: 1 bottle red wine (I used a red zin) 2 cinnamon sticks 3 whole cloves 5 allspice berries 1 orange 2 oz whiskey 1 oz triple sec 1/4 cup brown sugar I like using the slow cooker so that I don’t accidentally boil the wine. This recipe can be multiplied as needed, it cooks down a bit so one bottle of wine renders about 3 glasses. Add the bottle of wine, cinnamon sticks, whole cloves, and allspice berries to the slow cooker. Cut the orange in half. Squeeze 1/2 of the orange into the slow cooker. Slice the other half into thin slices and throw in the slow … Continue reading →

Applejack-Spiked Hot Cider

Posted on October 25, 2012 by Kaitlin

Well, we are apparently forecasted to get hit with yet another nor’easter on Halloween. I remember as a kid, some houses would serve us hot cider to keep us warm while trick-or-treating. Those (along with the houses with candied apples and tons of Reeces) were my favorite. Now that I no longer go house to house on Halloween, nor do I even get trick-or-treaters, I wanted to make a more adult hot cider to enjoy during the crummy weather. Cooking Light must’ve read my mind, because The New Way To Cook Light showed up on my doorstep this week, with a wonderful sounding recipe for Applejack-Spiked Hot Cider! Ingredients: (makes 6 servings) 2 tablespoons butter 2 tablespoons brown sugar 10 black peppercorns 8 whole allspice berries 5 whole cloves 2 cinnamon sticks 6 cups apple cider 1 tablespoon honey 1/2 teaspoon vanilla extract 2 (2-inch orange rind strips) 2 (2-inch lemon rind strips) 3/4 cup applejack brandy for garnish (optional): 1 tablespoon brown sugar 1/4 teaspoon cinnamon Melt the butter in a large pot over medium heat. Stir in sugar and the spices (peppercorns, allspice berries, whole cloves and cinnamon sticks) and cook for 1 minute. Add cider, … Continue reading →

Mini Orange & Cardamom Muffins

Posted on September 21, 2012 by Kaitlin

This weekend, I am co-hosting a Tiny Food Party with Bridges, Burgers & Beer, another Philly food blogger, using recipes from Teri Lyn Fisher and Jenny Park’s cookbook: Tiny Food Party. A bunch of the recipes we are making use mini muffin tins. I wanted to try out my new min muffin tins at least once before making food for the party, so I found this recipe for Mini Orange & Cardamom Muffins from a book I received last year and have used once before for a recipe (see it here) called 1 Mix, 100 Muffins. The flavors of these muffins sounded absolutely delicious. It was a lot of prep though: you have to juice and zest the oranges for the recipe. It’s well worth it, the citrus-y flavor is perfect with the cardamom seeds. Ingredients: (makes 48 mini muffins) 2 oranges 1/2 cup milk (maybe less) 6 whole green cardamom pods 2 cups all purpose flour 1 tablespoon baking powder 1/8 teaspoon salt 1/2 cup sugar 2 large eggs 6 tablespoons butter, melted and cooled Begin by melting the butter over medium-low heat. Allow to cool. Preheat your oven to 350 degrees. Line the mini muffin pans with paper … Continue reading →

Black Bean Soup with Orange-Jalapeno Salsa

Posted on May 16, 2012 by Kaitlin

Every food blogger dreams of walking out of their day job and never looking back to pursue a full time career in food. Most keep this as a fun little pipe dream to think about while sipping on their morning coffee. Michael Natkin, however, did the unthinkable. He took a sabbatical from his job as a software engineer and spent 6 months immersed in food, experiencing Italy and Israel through food with his family and interning in the kitchen at Cafe Flora. He dove into the world of food full time this year. His blog, Herbivoracious, has been going strong since 2007. If you’ve never seen it, go there. Now. I’ll wait…. Fantastic, right?! Michael’s cookbook based off his super popular blog, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, was released on May 9. Michael has been touring America to promote his book and recently came through Philadelphia. He hosted a food blogger event at the fantastic R2L, where local bloggers (like yours truly) were treated to bites from the kitchen and the opportunity to chat with Michael himself. So, the cookbook is vegetarian. It honestly doesn’t even need to be mentioned though because the recipes … Continue reading →

Sangria

Posted on June 19, 2011 by Kaitlin

For Father’s Day, I wanted to make my dad a somewhat traditional sangria. He is a man who has nothing and wants nothing (which is probably a result of having two daughters and a wife who want everything), but he does love a good sangria. I hope he likes it! Ingredients: 1 bottle of Rioja wine 1/2 cup brandy 1/4 cup triple sec 1/2 cup orange juice 1/4 cup cranberry juice 3 table spoons simple syrup 1 apple, cored 1 orange, cut into thin slices 1 lemon, cut into thin slices 1 lime, cut into thin slices 1 peach/nectarine, pitted and cut into wedges Ginger ale, to taste Combine the wine, brandy, triple sec, orange juice, cranberry juice and simple syrup. Stir. Prepare all of your fruit. Add the fruit to the wine mixture and refrigerate for about 1 hour. When ready to serve, pour sangria into a glass and top with the ginger ale to taste. I took only one sip of this, so my dad will have to be the true judge of this recipe. It seemed to taste good to me: not too sweet and still a hint of actual wine. You can make a bunch of … Continue reading →

Rhubarb Crisp

Posted on May 8, 2011 by Kaitlin

Another offering in my CSA share this week was rhubarb. I had no idea what rhubarb was, let alone how to cook it. So for those that are in the same boat as me, rhubarb “have large leaves that are somewhat triangular-shaped with long fleshy petioles. Although the leaves are toxic, various parts of the plants have culinary and medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavour.” (Thanks Wikipedia) Thankfully, the Lancaster Farm Fresh Cooperative must have assumed people would need help, and posted a recipe on their blog for rhubarb crisp. Ingredients: 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan 5 to 6 cups rhubarb, trimmed and cut into 1½-inch pieces, tough strings removed ¼ cup turbinado sugar (raw sugar) — This is just what I had on hand 1 tablespoon fresh orange juice 1 teaspoon orange zest ¾ cup brown sugar ½ cup all-purpose flour ½ teaspoon cinnamon, or to taste pinch salt ½ cup rolled oats ½ cup pecans Preheat oven to 375 degrees. Spray a baking … Continue reading →