There are hundreds of classic, and not so mainstreamed, food pairings we all love; and knowing some of these combinations can set you up to create amazing dishes! To help inspire you in the kitchen, we are sharing our favorite food combo recipes guaranteed to make your mouth water!
Most of the time, the bride tends to have the heavier hand in the wedding planning process. This can often times leave the groom without a say or his taste really showing through. That's why we love the trend of having a groom cake at your wedding! A groom cake is a smaller cake you serve along side your traditional wedding cake that is designed by the groom himself. This cake can reflect his style or personality in a theme of his choosing! Looking for inspiration for your groom cake? Check out some of our favorites below.
We all love date night! We have our man to ourselves with no interruptions from the outside world. But, sometimes we are too tired, or our wallets are too thin, to have a fancy dinner at our favorite spot. Instead, try cooking together and have dinner at home where you are comfortable! Cooking is just as sexy as that new restaurant downtown! To inspire your date night, we are sharing our fish tacos with mango salsa and corn and black bean salad recipes, along with our favorite crème brûleé recipe from the Food Network! These recipes make 4 tacos and 3 crème brûleés.
Choose a white fish that flakes easily; for this recipe we chose a wild caught cod. The amount of fish you will need varies on how much fish you want in your tacos. We recommend about 1 lb.
FOR THE FISH Preheat the oven to 350℉ and line a rimmed baking sheet with foil. Lightly brush both sides of the fish with olive oil and season with salt and pepper. Cook for 15 minutes until it easily flakes with a fork.
FOR THE MANGO SALSA In a medium bowl mix ¼ cup finely chopped red pepper, ¼ cup finely chopped yellow pepper, ¾ cup roughly chopped red cabbage, 1 diced mango, 1 diced tomato (seeded), ½ diced avocado, juice from half a lime, and salt, pepper, and fresh cilantro to taste.
ASSEMBLE THE TACOS For this recipe, we used small round wheat tortillas, but feel free to use your choice of tortilla! With a cast iron skillet on low-med heat, gently toast the tortillas on each side to give some char and crunch. Place a quarter of the fish in the center of the taco and top with as much mango salsa as you like. We did not create a sauce for this recipe because the salsa brightens up the taco and we didn’t want to lose the fish flavor; however, dress up your taco any way you like!
CORN AND BLACK BEAN SALSA
FOR THE SALSA In a cast iron skillet on medium heat, slightly char ½ cup corn (we used frozen). Once the corn starts to char, turn the heat off and add ⅓ cup of finely chopped red peppers, ½ can rinsed black beans, 1 finely chopped jalapeño, and 1 tbsp. cilantro stir in paste. Mix ingredients together and season with zest from 1 lime and salt, pepper, lime juice, and fresh cilantro to taste. Serve warm with the tacos.
This delicious dessert takes half an afternoon to complete but is definitely worth it! If you don’t have a cooking torch, you can find one at your local Walmart! Vanilla sugar can be used in place of granulated sugar if on hand. If not, make your own for next time!
FOR THE CRÈME BRÛLEÉ Preheat the oven to 325°F. Place ½ quart heavy cream and ½ vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use (such as vanilla sugar- bury the dried vanilla bean in granulated sugar in an airtight container for 2 weeks for sugar that tastes like vanilla!)
In a medium bowl, whisk together ¼ cup sugar and 3 egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 3 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûleé is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the crème brûleé from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining ¼ cup sugar equally among the 3 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top (aim for an amber color). Allow the crème brûleé to sit for at least 5 minutes before serving.
If you’re anything like us, you have sweet tooth cravings all the time. But, making a dessert takes too much time, and you cannot be trusted to eat just one serving. To keep your sweet tooth and self control in check, we are sharing three delicious microwave mug dessert recipes! Each takes less than five minutes to prepare and cook, and can be made in a microwave safe mug or ramekin!
CHURRO IN A MUG
In a mug mix 4 tbsp. flour, 2 tbsp. sugar, ⅛ tsp. baking powder, 1/16 tsp. baking soda, and ¼ tsp. cinnamon. Add 3 tbsp. milk and 1 tbsp. vegetable oil and mix until smooth.
Spoon 1 tbsp. crushed chocolate chips into the center and microwave for 1 minute until the cake has risen and is firm in the center. Sprinkle cinnamon sugar on top!
FRENCH TOAST IN A MUG
Lightly grease the inside of a mug with cooking spray. Add 1 egg, 1 tsp. sugar, ¼ tsp. cinnamon, ¼ tsp. vanilla extract, and ¼ cup milk and beat together.
Add 2 diced slices of bread (we used sourdough) and push down into the egg mixture so all of the bread is coated. Microwave for 1½ minutes. Serve with whipped cream and maple syrup!
NUTELLA BROWNIE IN A MUG
Mix 4 tbsp. flour, 4 tbsp. sugar, 3 tbsp. Nutella, 3 tbsp. water, 3 tbsp. vegetable oil, and ½ tsp. vanilla extract in a mug. If too dry add ½ tbsp. more water at a time until it reaches a brownie batter consistency.
Microwave for 45 seconds. Serve with whipped cream and fresh fruit!
RECIPES SOURCED & ADAPTED FROM:
Churro: Gemma's Bigger Bolder Baking
French Toast: Lazy Ass Meals
Brownie: Cherry Tea Cakes
This holiday season we wanted to recreate a classic (and normally unfavorable) dessert into modern and delicious dish, so we are bringing you some figgy pudding! Dating back to 16th century England, figgy pudding is traditionally a cake filled with raisins, currants, and brandy! To give this dessert a modern twist, the raisins are substituted with figs and a warm sticky caramel sauce is poured over the cake to make it resemble a (bread) pudding by today's standards. This dessert is sweet, savory, and most importantly delightful!
WARM STICKY FIGGY PUDDING
Total Time: 2 hours
Makes: 12 servings
For the Caramel Sauce:
- 2 cups brown sugar
- 2 cups heavy cream
- 14 tbsp. unsalted butter
For the Pudding:
- 1 ½ cups dried & pitted dates, chopped
- ½ cup dried figs, chopped
- 2 cups water
- 1 tsp. baking soda
- 7 tbsp. Unsalted butter, softened
- 1 cup superfine sugar
- 2 eggs
- 2 ½ cups self rising flour
- 2 ½ oz. dark chocolate, grated
- Butter for coating ramekins
- Ice cream or whipped cream for garnish
- Fresh figs, quartered for garnish
Preheat the oven to 350℉.
Add dates, dried figs, and water to a medium saucepan and bring to a boil. Remove pan from heat and stir in baking soda. Let cool for 5 minutes, then puree in a blender.
Using a hand mixer, cream the butter and sugar. Add eggs and beat well. Fold in the four, chocolate, and pureed date mixture.
Put the mixture into buttered ramekins, filling halfway or slightly under. Put in the oven and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
Prepare the sauce by stirring sugar and heavy cream in a saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to bring to a boil, then reduce heat to simmer for 5 minutes. Add the butter and stir until incorporated.
Remove the ramekins from the oven and let stand for 10 minutes. They may be served in the ramekins or unmolded onto a serving plate. With a paring knife cut a cross into the top of the puddings for the sauce.
Pour sauce into the cross in the center of the puddings, then pour more sauce over the puddings and allow to soak in slightly. Garnish with fresh figs, vanilla ice cream, or whipped cream. Serve warm and enjoy!
Notes & Tips:
Create your own superfine sugar by placing granulated sugar in a food processor and pulsing until sugar becomes fine.
Create your own self rising flour: for each cup of flour add 1 ½ tsp. baking powder and ¼ tsp. salt and whisk until combined. For this recipe add 3 ¾ tsp. baking powder and ¾ tsp. salt to the 2 ½ cups of AP flour.
If you don’t have ramekins, you can make the puddings in a greased Bundt or muffin pan!
To add a little adult flair to your figgy pudding, add 1-2 tbsp. rum extract to your batter in the same step as adding your eggs.
Recipe courtesy of Food Network