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how to make apple roses

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how to make apple roses

Apples and peanut butter have always been one of my favorite go-to snacks.  This Valentine's day, I wanted to create a dessert that was healthy and also had a romantic edge to it.  These apple roses are very easy to make and look beautiful on a table.  

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APPLE ROSES  // serves 2

by brunchpants

prep time: 15 minutes // assembly: 15 minutes // TOTAL TIME: 30 min

 

TOOLS & INGREDIENTS:

  • 5 small apples
  • 1/2 lemon
  • 2 - 4 tbsp. peanut butter ( cashew and almond butter also work ) 
  • mandoline or ceramic slicer
  • bowl for soaking apple "petals"
  • 2 small shallow glass bowls

METHOD:

  1. Fill a small glass bowl with cold water and squeeze 1/2 lemon into it and set aside. 

  2. Place 1 - 2 tbsp. of peanut butter in a small shallow dish, filling it only 2/3 of the way up.

  3. Using your finger, make three indents in a triangle pattern in the peanut butter, to allow easier placement of the apple rose.

  4. Thinly slice the apples with the mandoline to make the "petals", making sure you slice both halves of the apple evenly to get full circle slices.

  5. Soak the petals in the water and lemon juice bowl.

  6. Remove the petals and dry them on a paper towel to remove excess water.

  7. To start the rose, use one of the smaller apple slices, roll the bottom sides towards each other and hold it with your thumb and index finger.

  8. Add the outside "petals" one at a time, staggering the placement clockwise, holding the base of the rose together with your fingers. 

  9. Once you have finished the first apple rose, gently place it into one of the indents in the peanut butter, pushing the base down so the petals stay in place. ( Note, the first apple rose will expand slightly until there are more apple roses to hold it in place ) 

  10. repeat steps 7 - 9 to create more apple roses, using three roses per bowl.

NOTES:

  • The apple "petals" are soaked in water and lemon juice so the apple slices do not turn brown.
  • Use firm, fresh apples for the best results.
  • Slide in extra apple "petals" to create a more finished and polished look.
  • Some of your petals will crack, which are easy to slide out at the end. 
brunchpantsapplerosesbowl

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ratatouille recipe

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ratatouille recipe

ratatoillerecipebybrunchpants

My dad used to make ratatouille from his collection of French cookbooks when I was growing up.  The aroma from the kitchen of making this recipe is almost as comforting as the food for me. I particularly love making Ratatouille in the colder months and use the leftovers for breakfast dishes. I have tried a few different ratatouille recipes in the past, however my Dad's adaptation uses anchovy paste which puts the end result in a class of its own. 


RATATOUILLE  // serves 8-10

by brunchpant's dad Marcel

prep time: 30 minutes // cook time: 25 - 30 minutes plus 2 hours for reducing sauce // TOTAL TIME: 3 hours


INGREDIENTS:

  • 3 tbsp. olive oil

  • 1 tbsp. anchovy paste

  • 1 large yellow onion - cut into "Rondelle" ( large circles )

  • 3 garlic cloves, chopped

  • eggplant - 1 kilo ( about 2.2 lbs. ) preferably the longer Italian variety, cut into 1.5 inch pieces or rounds ( depending on the size of zuchinni you are using ) 

  • zucchini - 1 kilo ( about 2.2 lbs. ) - cut into round pieces

  • 3 - 16oz canned organic peeled tomatoes - roughly chopped

  • 1 red pepper - sliced into strips, lengthwise, about 1 cm thick

  • 1 yellow pepper - sliced into strips, lengthwise, about 1 cm thick

  • 1 green pepper - sliced into strips, lengthwise, about 1 cm thick

  • 1/2 tsp. fresh thyme and/or optional herbes de provence

  • 3 bay leaves

  • 4 whole cloves

  • 1/4 tsp. clove powder

  • salt and pepper to taste

  • handful fresh basil leaves - roughly chopped ( save a small amount for garnish )

  • handful fresh flat leaf parsley - roughly chopped ( save a small amount for garnish )

DIRECTIONS:

  1. Use a medium size stock pot and over medium heat, start by "perfuming" the olive oil with Anchovy Paste" ( in french called huile d'olive parfumée ). Be sure not to overheat the olive oil.

  2. Add the onions, cut into “Rondelle” ( big circles ) and sauté them until translucent.

  3. Add the chopped garlic and stir for a few minutes until fragrant.

  4. Add the eggplant first so it soaks up some of the olive oil and continually stir for about 1 minute.

  5. Add the peppers and zucchini in alternating layers, stacking them on top of each other.

  6. Pour in the tomatoes with the juice, covering all of the vegetables.  ( note - If you need more liquid to cover the vegetables, add a little no-sodium chicken stock or water ) 

  7. Add the remaining herbs and spices - thyme, cloves, clove powder, bay leaves, basil and parsley and lightly stir to cover all the ingredients in liquid.

  8. Cover and cook over medium heat for 25 minutes.  Use a knife to pierce through the zucchini and eggplant to test, if it slides in easily, you know it is finished. 

  9. Strain out the vegetables and set aside, saving the liquid to reduce. ( cover with foil and set aside in the oven if you want to serve this dish hot, otherwise leave uncovered )

  10. Reduce the sauce by boiling over medium-high heat. You want the sauce to reduce to a glaze-like consistency.  The time this will take depends on the type of pot you are using, but expect at least 1.5 hours.  Stir frequently to avoid burning.

  11. Once sauce is reduced to a glaze, pour over the strained vegetables and garnish with leftover basil, parsley and thyme.

NOTES:

  • You can serve this dish hot or at room temperature.  

  • glaze the dish with the reduced vegetable sauce right before you serve and sprinkle with some of the leftover basil and parsley.

  • do not use the long Chinese zucchini for this recipe as it doesn't have the right flavor.

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make custom greeting cards with artifact uprising

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make custom greeting cards with artifact uprising

brunchpants_artifactuprising_cards

Check out the print service through the artifact uprising mobile app.  They offer a square print set that lets you print straight from your instagram account or camera roll.  The 5" x 5" prints have a white border and a textured matte finish which I paired with 5.5" envelopes from paper presentation that fit the cards perfectly.  I plan on using these cards for birthday and thanks you cards. I am looking forward to creating a second set, customizing them with photos of friends and family.  natural kraft square envelope 5.5" x 5.5" - 25 pk

brunchpants_artifactuprising_card

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