The pressure’s high, just to stay alive / ‘Cause the heat is on…
|Homemade chili-infused honey DIY © http://www.letsheatit.com/|
|Honey: from bumblebee to the toast © http://www.letsheatit.com/|
|Miel pur delice inc. creamy strawberry honey and raspberry honey jelly © http://www.letsheatit.com/|
|Ukrainian postal stamps © via Wikimedia|
|Nata’s Honey Layered Cake © http://www.letsheatit.com/|
|Miel des Ruisseaux Blueberry Honey © http://www.letsheatit.com/|
3. Miel pur delice inc. 815 route 141, Coaticook (Québec) J1A 2S5, Tel:(819) 849-9994 (see some of their products featured above)
Many others are on our bucket list and will show up in this space eventually.
|Wild blueberries in Saguenay – Lac Saint Jean © http://www.letsheatit.com/|
|DIY steps to make chili infused honey © http://www.letsheatit.com/|
|Spiced honey drizzled brie on top of the raspberry tea cake © http://www.letsheatit.com/|
|Flaky pan fried breakfast bread drizzled with spiced honey © http://www.letsheatit.com/|
|Chilies infused blueberry honey © http://www.letsheatit.com/|
|Shrimp Ceviche © http://www.letsheatit.com/
The surreal scenery of one of our first nights in New Smyrna, FL with the gorgeous oceanview provides a perfect back drop for this kind of the dish and just to support the mood I found this amateur YouTube recording of the sunrise at the same place if you wish to see it in the day light or, at the sunrise to be exact.
The first top notch shrimp ceviche I tried was not in Peru though. It was in Philadelphia at Nuevo Latino restaurant run by the renown Chef Guillermo Pernot. Two times James Beard award winner, Chef Pernot is a world’s expert of ceviche dishes and even published a book since called Ceviche with lots of exotic recipes worth trying. He now runs the chain of Cuba Libre restaurants specialized in ‘Criollo’ cuisine in Philadelphia, Washington, Orlando and Atlantic City. Guess what, his shrimp ceviche is still on the menu! He serves his shrimp ceviche signature dish floating in the pool of the blackened tomato and pepper spicy gazpacho (the veggies are grilled, blackened and then ground in an old-fashioned way). Mine version is more of a hot day ‘take a break with rose’ style, but is nevertheless uber tasty.
Here are my few tips on how to make shrimp ceviche a success:
a. use the freshest shrimp of the best quality as if you were a real Peruvian, or just have caught this shrimp yourself in St. Lawrence river (at the level of Sorel) an hour ago;
b. salt matters: it’s not a joke – avoid table salt by all means, if you can’t afford to buy Maldon yet (my case), choose a quality flaky sea salt from Normandy for $2.99 from Avril/amazon or Greek sea salt, or Himalayan or other great salts that are 100% natural and not that ‘salty;
c. don’t overmarinate your ceviche;
d. customize the garnish and seasoning with your preferred things: I add mint, a dash of smoked chili or paprika and sometimes mix shirm with lime-brined fresh fish (that goes to the fish ceviche);
e) sweet potato chips are not just a staple in Peruvian cuisine, they are easy to make and supe-deliscious with ceviche.
A glass of nice pinot gris or rose will boost the indulgment. In no time you will be transported to some ocen-view place you feel like you belong to. If shrimp is not your thing, try lobster rolls (btw the images in that post were from the same place although during a day).
One last word: if you happen to be allergic to shrimp like me, the Nordic shrimp from Atlantic will guarantee your safety (I suppose you can find equivalents in other areas). Tested and approved by the undersigned.
I’ve been planning to join the Matcha tea craze in baking for a while and have finally come up with this mini cakes creation: worth every penny. Not only it’s a super-cute dessert with presence and pizazz, it is a moist and dense flavor bomb with a perfect match of green tea, green apple, maple syrup ingredients enhanced with the secret organic STASH tea powder to also include: hibiscus, orange peel, chamomile, pomegranate and raspberry flavors. The later ingredient is optional, although it works as a great taste booster and saves you lots of trips (and cash) to groceries for special ingredients if you happen to have it already. Pure Matcha tea powder alone is also good, packing the cakes with the one and only delicate taste of Japanese tea, along with its powerful health benefits.
There are two options to finish the cakes: drizzling with the maple syrup or dusting with confectionary sugar. I prefer to do both. There’s an indefinite number of garnish: from trendy pistachios, to other nuts, to spices like cinnamon or cardamom, to fruits, to whipped cream, jams, even fresh cheese or exquisite savory ingredients like foie gras or smoked fish if you’d like to stretch them to an upscale tapas party territory.
The cakes also make a perfect picnic or Easter basket companions. These are easy and fun to make in advance and keep for a few days or up to a week in a fridge. If you decide to revive them into something especially impressive, just warm them up in pre-heated oven (375F) for about 10-15 minutes to have that newly developed crisp crust, which you will re-drizzle later with maple syrup and re-powder with sugar. Amazing!
It all began with giving a new purpose to the STASH tea cups with 100% natural green tea, hibiscus, orange peel, chamomile, pomegranate, raspberry flavors and Matcha. The idea of using Matcha in dessert has been rattling around my brain for a while. I was going to make the usual apple cinnamon cakes and then noticed the ingredients written on the STASH tea cups. As Deepak Chopra says, ‘intention brings attention’ and eventually ‘brings the process to fruition’: I broke the seal on the cup to see the inside and the tea mix looked like a perfect ingredient to me. In the first batch I used only two cups of STASH tea powder. I was very impressed with the taste, but felt like it can take on much more tea ingredient.
The next batch I made was with the load of pure Matcha: 3 tablespoons of Japanese Green tea and Matcha mix, which I powdered in the mortar with pestle. In the third batch I used both, STASH tea powder and Matcha and the result was outstanding: cakes bursting with flavors you always look for when ordering desserts at coffee or tea house (and often fail to find).
Tip: squeeze some apple juice out (and drink it) from the pulp to make the texture of the cakes less dense…
Parsley is a known kidney tonic and the powerful antioxidant along with spinach, which also boosts the iron stores in the body, they help strengthen bones, detoxify and heal. The eggs nourish liver, heart and kidneys, while the home-made stock comforts and supports the stomach and digestive tract with minerals, glucosamine (in case of chicken stock), iodine, etc.