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Entries in Adam Pearson (43)

Thursday
Sep272012

recipe: rolled carrot bites

3-4 large carrots, peeled
2 oz goat cheese, room temp
2 oz cream cheese, room temp
2 tsp chives, minced
salt and pepper

Directions:
1. Mix cheeses, chives, and salt and pepper in a bowl using a fork. Transfer the mixture to a zip-top plastic bag for piping into carrot rolls, then set aside.

2. Bring a shallow but wide pan of salted water to boiling. While the water is heating, prepare an ice bath in a stainless bowl large enough to fit the carrots. Blanch the carrots by placing them in the boiling water for about 2 minutes, then transfer them to the ice water bath to shock them and stop them from cooking further. Once cooled, remove the carrots from the bath and pat dry. ‘Roll peel’ carrots and place the shavings on a baking sheet or serving platter.

3. Snip a small corner off the zip-top bag and pipe cheese mixture into the carrot rolls, refrigerate till ready to serve.

Friday
Sep212012

recipe: samosa hand pies

For the dough:

2-1/2 C all-purpose flour
1 C cold unsalted butter, cut into pieces

8 oz cold cream cheese, cut into pieces

1 tsp kosher salt

1/4 tsp white pepper

For the filling:
2 large Russet potatoes, peeled and cut into 1/2” pieces
1 tblsp canola oil
1 jalapeno, diced
1/2 tsp fresh ginger, grated
1/2 onion, peeled and cut into 1/2” pieces
1 clove garlic, minced
1/2 tsp Garam Masala
1/2 tsp brown mustard seeds
salt and pepper, to taste

For the egg wash:

2 eggs

2 tablespoons milk

For serving on the side:
creamy yogurt dip or spicy chutney

Directions:
1. In a stand mixer fitted with the paddle attachment, cream the cold butter and cream cheese until combined. Add the dry ingredients and mix until the dough just comes together.

2. Turn the dough out onto a floured surface and divide into 2 equal pieces. Wrap each piece in plastic wrap and refrigerate for 30 minutes or overnight.

3. Place diced potatoes in a pot of salted water, bring to a boil and cook until tender—about 15 minutes. Drain and set aside to cool slightly.

4. While the potatoes are cooking, heat the oil in a saute pan over med-high heat and cook all remaining filling ingredients until the onions are soft—about 5 minutes. Remove from heat and mix with cooked potatoes.

5. Remove the dough from the refrigerator and unwrap. On a floured surface, roll out the dough to just over 1/8″ thick. Cut the dough with 4.5″ cookie or biscuit cutter—and keep cut pieces covered. Continue rolling the scraps until all the dough is used—this recipe will yield 20-24 circles.

6. Make the egg wash by mixing eggs and water in a small bowl and set it aside.

7. To fill the hand pies, take a circle of dough and place the filling in the center—about 1 tablespoon—and be careful, don’t overfill. Brush the edges with egg wash and fold over to close the hand pie. Dip a fork into flour so that it doesn’t stick and use it to crimp the edges closed. Set the filled hand pies on a parchment-lined baking sheet and continue to fill and fold the remaining pies. Refrigerate the filled pies for 15 to 20 minutes before baking.

8. Pre-heat oven to 425°F. Remove the pies from the refrigerator, brush with egg wash and bake for 20 to 25 minutes, or until pies are golden brown. Remove from the oven, let cool slightly and serve warm with dipping sauces on the side.

Adam’s hints:
—the filling can be pre-made the night before.
—short on time? store bought pie dough can be used instead of scratch.
—in case of leftovers, the filling makes a fantastic breakfast side dish…Indian spiced skillet potatoes!

Wednesday
Sep122012

recipe: black veil screwdriver

5 oz orange or tangerine juice
2 oz vodka
several drops black liquid food coloring

Directions:
1. Add the food coloring to the vodka to make it black.

2. To help the two liquids stay separate, pour chilled juice into preferred chilled glass then hold a bar spoon over the pitcher—so the spoon is in a ‘mound’ position—and slowly pour the black vodka over the back of the spoon.

3. Once ready to drink, make sure you give it a good stir or you will get a mouthful of vodka!

Adam’s hints:
—also try making black ice cubes with water and black food coloring. Shake and pour vodka and juice, or other mixers, over the ice for a spooky drink.
—you can find black liquid food coloring online or at any cake decorating shop.

Wednesday
May022012

recipe: rosé sangria

2 bottles of rosé wine, chilled
1/4 C raspberry liqueur
2 pints raspberries
1 pint strawberries, hulled and cut in 1/2
1 pint blackberries
1/2 C simple syrup, more or less to taste
ice
mint to garnish

Combine all ingredients in a pitcher, serve over ice and garnish with a sprig of mint.

Adam’s hints:
—This sangria shows up regularly at our house. Its just so easy and to say I love rosé is an understatement.
—Mix it up with any fresh berries you have. It’s very forgiving and is even great with chunks of watermelon.
—Try freezing them so they keep the Sangria colder longer!

Wednesday
May022012

recipe: lollipops

16 lollipop sticks
1-1⁄2 C sugar
1⁄4 C light corn syrup
1⁄2 tbsp flavored oil of choice (strawberry, orange, grape, apple)
7 to 8 drops food coloring (color should correspond to the flavored oil)

Directions:
1. Place granulated sugar, corn syrup, and 1⁄2 cup water in a small saucepan and bring to a boil. Continue cooking until mixture reaches 300°F. Remove from heat, add flavored oil and food coloring, and stir until smooth.

2. Place sticks 3” apart on a silicone baking mat and slowly pour candy mixture over the top part of each stick and let cool—or you can use candy molds, following the product’s directions.

Adam’s hints:
—You can also create your own molds for these lollies. On a sheet pan spread out a 1 pound bag or box of powered sugar, use a drinking glass or cup measure to press into the powered sugar creating a circular well.
—Place the candy stick 1/2 way into the circle and pour hot candy syrup into the well. You can use any shape you like. Just make sure to have all your wells and sticks in place before the sugar mixture comes to temperature. You’ll have to work quickly because once the sugar mixture cools, it gets hard.
—This sugar mixture is VERY HOT and can burn badly so be extra careful and use oven mitts when handling as a safety precaution.