Strawberry Shortbread Tart

When the stores and markets are practically giving away the strawberries we have to get creative and make some magic! Speaking of magic, these Strawberry Shortbread Tarts are a delicious way to use them all up. I made them for a weeknight dinner party and my guests LOVED them, I hope you do too.

Strawberry Shortbread Tart

Makes 1,9 inch tart or 6, 4 inch tarts

Pre-heat oven to 350°

Shortbread Crust:

1 1/4 cups butter, room temperature
3/4 cup powdered sugar
Pinch of salt
2 egg yolks
2 cups all purpose flour

Add the butter, flour and salt to a stand mixer fitted with the paddle attachment, beat until fluffy. Add the egg yolks and mix until combined. Mix in the flour until the dough comes together (it is a crumbly dough). Shape dough into a disk, wrap in plastic, refrigerate for 30 minutes. Spray tart molds with cooking spray (or brush with butter) and press the dough into tart molds cutting off excess with a pairing knife.

Almond Cream:

2 tablespoon almond paste
1/4 c sugar
1/3 cup butter, room temperature
2 eggs
1 teaspoon almond extract
1/4 cup all purpose flour
1/4 cup almond flour

Add the almond paste and sugar to a stand mixer fitted with the paddle attachment and mix on medium until it is the size of peas. Add the butter and mix until fluffy. Add the eggs one at a time followed by the almond extract. On a low speed mix in the flour and almond flour. Place the cream in a pastry bag (or zip top bag) and refrigerate until ready to use.

Topping:

1/2 pint strawberries, hulled and sliced
2 tablespoons apricot jam
2 tablespoons water

Assembly:

Place parchment paper on a sheet tray and set out the tart molds. Pipe the almond cream into the tart mold smoothing the top with a small offset spatula. Bake for 15- 20 minutes until the cream has puffed and browned slightly. Put the jam and water into a small saucepan and simmer until it is reduced to a thin syrup. Place the strawberries around the edge of the tarts and fill into the center to create a flower shape. Finish by brushing on the glaze and enjoy!

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Check out the video here:

Cranberry & Chocolate Chip Oatmeal Cookies

2 sticks of unsalted butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs, room temperature
2 teaspoons vanilla bean paste (or vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
2 cups old fashioned oats (not quick cooking)
1 cup dried cranberries
1 cup chocolate chips

Pre heat oven to 375°

Add the butter and sugars to a stand mixer fitted with the paddle attachment and beat until fluffy. Next add in the eggs one at a time followed by the vanilla bean paste. Whisk together the flour and baking soda and add to the wet ingredients (be careful not to over mix) Add in the oats, cranberries and chocolate chips and mix just until they are incorporated. Using a 1oz scoop portion out the dough onto baking sheets lined with parchment paper. Bake the cookies for 6 minutes then rotate the pans and bake for another 5 minutes or until they are golden brown.

3 Healthy & Easy (no cook) Salads

Being a clean freak has its benefits, like actually being able to see your clothes in your closet or not panicking when a friend drops in. But when it comes to food most of us are eating too clean, too clean (for our gut health that is). With so many things pasteurized for a longer shelf life we are all missing out on tons of extremely beneficial bacteria that can really impact our digestive health. I started to learn about probiotics when my friend Midge was visiting me in New York, she told me that she gives each of her kids a little bit of sauerkraut in the morning as a supplement. I was so confused but when she explained that it contains tons of beneficial bacteria that can do everything from support digestion to improve your immune system it made sense to me that you would want to have that in your diet.
 
On that visit she showed me how to make sauerkraut and kefir at home, it was amazing to learn how it is done. Since then I have learned how to make so many more ferments like kombucha, kimchi, pickles and so on. It is so fun to learn how to make all of these different things but when life gets in the way I do find it hard to make the time to do it myself, luckily I found Farmhouse Culture. They make their products the way I would myself but I can easily pick them up at the grocery store.
 
I have tried several different Farmhouse Culture products, from quick and easy Gut Shots to Horseradish Leek Kraut, and now, their new line of Fermented Vegetables. I have actually teamed up with Farmhouse Culture to show you 3 different ways you can use the new vegetables in your next meal:

Arugula Salad with Ginger Beets & Goat Cheese
 
2 cups arugula
1 tablespoon Olive Oil
1 Tablespoon Balsamic Vinegar
1/4 cup goat cheese
1/4 cup Farmhouse Culture Ginger Beets
2 Tablespoons chopped walnuts
Flaked seas salt & fresh black pepper
 
Drizzle the olive oil and balsamic over the arugula and mix together, put onto two plates. Add the goat cheese, beets, walnuts and top with salt and pepper.

Tuna Stuffed Avocados With Taqueria Vegetables
1 avocado, mashed (save the skin)
1/4 c avocado oil mayonnaise
1 can of tuna
Farmhouse Culture Taqueria Mix
1 bunch cilantro, chopped
 
Mash the avocados, reserve the skins. In a small bowl mix together the mayonnaise, tuna and 2 Tablespoons of the brine from the vegetables. Add in the avocados and mix. Carefully stuff the mix back into the avocado skin and top with the vegetables and some cilantro.

Carrot Ginger Coleslaw
 
Farmhouse Culture Orange Ginger Carrots
Lime
Dijon Mustard
Soy sauce
Honey
Canola oil
Black sesame seeds
Green cabbage
Red cabbage
Parsley
Peanuts, toasted & crushed
 
To make the dressingin a small bowl whisk together 1/4 cup of the brine from the orange ginger carrots with the lime juice, Dijon mustard, soy sauce, and honey. Whisk in the canola oil and finish with black sesame seeds. In another bowl mix together the cabbages, add in the Farmhouse Culture Orange Ginger Carrots. Add the dressing and top with the peanuts and parsley.

All three of these were big hits at my house and my YouTube fam was really into how easy these dishes were to put together.
 
Check out the video below:

 
Check out Farmhouse Culture (you can find which stores near you are stocked up on their products by visiting www.farmhouseculture.com), and let me know which one you try first in the comments below!

Banana Bread

When I was attending BeautyCon in NYC last year I literally stopped in my tracks when I saw the Vital Proteins booth. I had read about the benefits of drinkable collagen like improved skin elasticity and moisture but I had not taken the plunge and tried it. After talking with the brand I realized how easy it is to incorporate into your daily routine and I decided to give it a try. I can totally see a difference in my hair, skin and nails plus it also adds protein to my daily diet. I have put it into smoothies, coffee, water and now this banana bread! Yes the shocker is you can use it hot or cold without “denaturing” the product. If you are looking to try collagen but haven't yet I highly recommend it, you will see results in as little as 2 weeks! Now I sound like I'm on an infomercial but I seriously love this stuff (and the banana bread it also to die for!)

Banana Bread

1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
2    eggs
1 tablespoon vanilla bean paste
1.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1.5 cups mashed ripe bananas
3/4 cup Greek yogurt (full fat, unflavored)

2 scoops of Vital Proteins Vanilla Collagen Peptides

Preheat oven to 350˚

Butter your loaf pan, set aside

Fit your stand mixer with the paddle attachment and cream together the butter and sugars untilthey are fluffy (3-4 min on high)

In a medium bowl whisk together the flour, baking soda and salt.

With the mixer on low add the eggs and vanilla, mix until incorporated then add the bananas and yogurt.

Keeping the mixer on low add dry ingredients and mix just until they come together (do not over mix these machines are powerful!) Add in the Vital Proteins Collagen Peptides

Pour the batter into your loaf pan and smooth the top, bake for 45 minutes, the bread is done when a cake tester or skewer comes out clean.

When the loaf has cooled slightly carefully flip it onto a cooling rack to cool completely.

A Table Setting For The Mom That Does Not Do High Tea

I am so excited to share this table setting video with you! My mom is much more of a champagne and bright colors kind of woman so I thought this would be a perfect table for her. If you are more of a reader check out the feature I wrote a feature for Martha Stewart all about this table. If you want to see the video press play:

Easter Brunch Table Setting

Happy almost Easter! This year I decided to go with a table setting that was more over the top than usual. There is no room for food so you need to do it buffet style! Check out the blog article I did for Martha Stewart here.

Make These Orange Blossom Madeleines For Easter Brunch

Makes 12 Madeleines

1/2 cup unbleached all-purpose flour
    Pinch kosher salt
2     large egg yolks
1     large egg
1/4 cup granulated sugar
1 1/2 teaspoons vanilla bean paste (or extract)
4     tablespoons unsalted butter, melted
1teaspoon orange blossom water

Butter the molds lightly with 1 teaspoon softened butter (leftover butter paper works perfectly)

1. Adjust oven rack to low center position; heat oven to 375 degrees. Sift flours and salt together in small bowl; set aside.

2. Beat yolks with whole egg in bowl of electric mixer fitted with the whisk attachment. Mixuntil the color changes to light yellow and gets fluffy, about 3 minutes. Next add the sugar and vanilla bean paste and beat until ribbons form in the batter, about 3 minutes. Lightly fold in flour mixture, then melted butter. ( do not over mix )

3. Spoon batter into a piping bag and pipe enough batter to just fill to the top of each mold. (oruse a spoon to fill the molds) Bake until tops are golden and cakes spring back when pressed lightly, about 8 minutes. Transfer the madeleines to a sheet of parchment to cool.

The Easy Easter Egg Bread Pudding You Can Make Ahead

Savory bread pudding or "strata" as we call it in my family is one of our favorite easy brunch go to dishes. I love this because you can customize the flavor with whatever you happen to have on hand and it also freezes beautifully for up to 3 months. Try this muffin tin version for easy to serve brunch appetizers this Easter and you will wonder why you never did this before.

Easter Egg Bread Pudding

14-16 oz sourdough cut into 1.5 inch pieces
1 pound Italian sausage
1 red bell pepper, chopped
6 eggs
4 cups half & half
2 teaspoons dijon mustard
6 sprigs of thyme
1/4 teaspoon nutmeg
salt and freshly ground black pepper
1 cup cheddar cheese shredded
chives, sliced

Pre heat the oven to 350˚

Butter a 12 slot standard muffin tin. In a large skillet brown the sausage and red pepper, transfer to a plate and hold.
Mix the eggs, dijon, thyme, salt & pepper in a large bowl. Add the half & half and mix in the bread, sausage and peppers with a wooden spoon. Using a large ice cream scoop portion the mixture into the greased muffin tin and bake for 30-35 minutes.

Top with cheese and melt in the oven for 3 minutes, finish with chives.

You can assemble the bread pudding the night before and bake in the morning for an easy no fuss brunch.

You Are Making This Blood Orange Glazed Ham For Easter Brunch, Yes You!

Serves 4-6 people

1 4-5 lb. fully cooked, spiral-cut ham on the bone
6 garlic cloves peeled
8 ounces blood orange marmalade
1/2 cup whole grain Dijon mustard
zest of 1 blood orange,
1/2 cup freshly squeezed blood orange juice

3/4 cup light brown sugar, packed

Preheat the oven to 350°

In a glass measuring cup add the garlic, mustard, marmalade, blood orange zest, and blood orange juice and blend with an immersion blender. ( you could use a standard blender as well) Add the brown sugar and mix to dissolve the sugar. Place the ham in a roasting pan (smaller is better so the glaze wont burn on the bottom. Pour the glaze over the ham and bake for 30 minutes, then baste with glaze from the bottom (this gives you a mixture of hard crack and sticky) Bake another 30 minutes or until the ham is warm and the glaze looks delicious. Move to a platter and garnish with blood orange segments and bay leaves. Serve either warm or at room temperature.

Zucchini & Leek Pancakes For Easter

Mini Zucchini Pancakes

Ingredients

    3 medium zucchini
    1 leek, thinly sliced
    2 eggs, beaten
    8 tablespoons all-purpose flour
    1 teaspoon baking powder
    1 teaspoon kosher salt
    1 tablespoonfresh thyme, chopped
    1 teaspoon garlic powder
    1/2 teaspoon freshly ground white pepper
    canola oil

Preheat the oven to 275°F

Grate the zucchini using the large holes of a box grater. Beat the eggs, add salt & pepper. Add in the zucchini, leeks and 3/4 of the flour and the baking powder.

Heat a large sauté pan over medium heat and add oil to the pan. When the oil is hot (shimmering) lower the heat to mediumand drop small spoonfuls of batter into the pan. Cook the pancakes 2-3 minutes on each side, until lightly browned. Place the pancakes on a sheet pan and keep warm in the oven, and continue to cook the pancakes. Serve hot.

Watch how I made them: