It's Wednesday, and the week is already half over! Why not celebrate with an elegant and seasonal seafood supper? Employ this recipe to combine thick and fleshy white fish with fresh corn, snappy beans, and flavorful pesto.
The ingredient list calls for store-bought pesto, but if you have time, take advantage of Summer's bounty of basil, and make your own. Serve with a glass of wine and grilled bread for a light, healthful, and satisfying meal. For the recipe, keep reading.
The concept of salty sweets has been around for a couple of years now, but lately, I've found myself going through a salty chocolate phase. There's something so satisfying about rich, creamy chocolate paired with a light crunchy sprinkling of salt. How do you feel about it?
Source: Flickr User jamieanne
Clearly we aren't the only ones who can't stop thinking about doughnuts. Here, Angelica shares a snapshot of powdered sugar dusted doughnut holes with the Savory Sights group.
It's hard not to love everything about these tiny, fluffy, warm and sweet mini donuts from La Mill Coffee Boutique in Silverlake, Ca.
Do you have pictures of delicious-looking doughnuts? Share them in the YumSugar Community. Your photo could be featured here!
When I make guacamole, I prefer to use green onions instead of red or white onions because the green have a milder flavor. However, I recently tested a recipe where the raw white onions were soaked in water for a few minutes before being added to the avocado. The resulting minced onions were noticeably less strong with a somewhat sweeter, more mellow flavor. When the guacamole was finished, rather than overpower the dish, the onions complemented it. Here's what you do:
Have you done this before? How do you feel about raw onions?
I'm a sucker for a scrumptious shrimp appetizer, and when I made this recipe for spicy, sweet shrimp with a mint dipping sauce, I almost ate the entire plateful. The marinade is a simple and easy mixture of brown sugar, lemon juice, oil, and cayenne pepper. The sugar balances out the cayenne and the resulting shrimp has just the right amount of heat. I enjoyed the shrimp alone and didn't think the mint dipping sauce was totally necessary. Still, it makes for a fun presentation. Although the recipe says to grill the shrimp, I broiled them. I imagine the smoky flavor from a grill will make the shrimp taste even better! Want to see how they are made? Here's the recipe.
While I love a scrumptious cupcake, I have never understood serving cupcakes in ice cream cones. This dates back to my childhood, when I first came across the pairing and wondered, what is this? Why is this cupcake being confused for ice cream? I guess what it comes down to is I don't like anything in an ice cream cone but ice cream. How do you feel about the dessert?
Source: Flickr User seelensturm
If you saw the word daiquiri and pictured a florescent blended drink, you better think again. A traditional daiquiri consists of nothing more than simple syrup, lime juice, and rum, and it's served straight up. This delightful recipe expands on the idea by adding fresh raspberries to the mix. The resulting cocktail has a pretty color and refreshing taste. It's neither overly sweet nor too strong; it's perfectly balanced. The thing I love the most about this libation, though, is its name. Isn't it fun to say, la bomba daiquiri?! Just writing the words puts a smile on my face. To shake this up for your friends, get the recipe after the jump.
One of the best things about September is tomato season, and one of the most delicious things to make with tomatoes is a savory tart. Having a good tomato tart recipe is a must for home cooks. It's a multipurpose dish that oozes a French-like sophistication. Slice it up and serve with scrambled eggs and goat cheese at brunch, or pair with a mixed green salad for a light vegetarian dinner. If you don't have time to make pie crust from scratch, simply do what I did, and use a store-bought shell. Be sure to purchase firm tomatoes — otherwise the tart will end up being too juicy. Get my current favorite recipe for a tomato tart here.
Earlier this week I was invited to attend a very special alcohol launch for Fair Spirits. Fair is the first line of premium spirits to be produced with fair-trade-certified ingredients. It consists of three spirits: a vodka and two flavored liqueurs, goji berry and coffee. The smooth, easy-to-drink vodka is made from quinoa farmed in the mountains of Bolivia; the gojis for the sweet and versatile goji berry liqueur are grown by Tibetan monks; and the coffee beans used to make the fragrant coffee liqueur are harvested in Mexico. Each of these communities is positively benefiting from the production of these spirits. Cool, right?
To learn more about the brand and the event, please browse my photos after the break.
A long holiday weekend is less than 24 hours away, and one thing is for certain: at some point over the course of the next three days, I will drink a mimosa. Or two. OK, if we are being realistic, four. While many establishments offer mimosas with a variety of juices, I prefer the classic orange juice variation.
How about you?
Fresh and simple are the words that come to mind when I think of a no-labor Labor Day barbecue's decor. Host things casually outside and cover the table with a classic checkered red and white tablecloth like this one from Sur La Table. On a side table, set up an informal bar with a lemonade jar (this one is from Cooking) filled with Pimm's Cup and place glasses and an ice bucket nearby. Serve the burgers on a large tray and the salad in a red bowl. Light candles and fill a vase with white daisies. A colorful printed napkin adds an element of playfulness to the look. Are you hosting a Labor Day bash? Share your decorating plan below!
For some reason, I only make frittatas for special occasions, like a holiday brunch or a bridal shower lunch. I've got to get more into them (and so should you) because they are absolutely delicious and very versatile. A frittata can be consumed at breakfast, lunch, or dinner, and can be filled with tons of ingredients. This recipe uses mustard greens, onions, and parmesan cheese. The flavorful combination of bitter greens and sweet onions work sublimely here. 
Instead of cooking it over the stove, I poured the egg mixture into a nine-by-13-inch pan that was lined with parchment paper; then I baked the whole thing in the oven like a crustless quiche. It was easier to slice into bite-sized portions and serve on toothpicks. However, if it was on the menu at a leisurely brunch, it would be fun to bring the saute pan to the table and let guests slice their own piece. This frittata would pair well with smoked salmon, roasted cherry tomatoes, or sparkling wine. To add a great frittata recipe to your rotation, keep reading.
Although Labor Day is an American holiday, I'm suggesting that you serve a classic British cocktail, Pimm's Cup, at your barbecue. Why? Because it's a refreshing and wonderful drink! It's fruity, gingery, and not too strong. This punch-like libation requires a special spirit, Pimm's No. 1, that's readily available at most liquor stores. The recipe serves four, but I would plan on doubling it. A Pimm's Cup is so delicious that you and your guests will be craving seconds. Look at a recipe after the break.
Although it's almost the end of Summer, we aren't ready to give up our beloved berries just yet. Thus, for the next two weeks, we'll be devoting our attention to perfectly pink raspberries. To kick off the fun, I made these amazing cupcakes. Basically they are a vanilla cupcake filled with lemon curd and topped with a whipped raspberry frosting. It's a somewhat laborious process, but the final cupcake is worth it. I advise serving them at something like a bridal shower or birthday party — everyone's praises of how delicious they are will make you happy that you tried out the recipe. Learn how it's done after the break.
For me, the arrival of September is always bittersweet. Bitter because it's the end of my favorite season; sweet because it's my birthday month and I like to treat myself to multiple celebrations! Since students return to school, September is also a time of getting back to the basics. The weather turns cooler and as we welcome Fall, the grill is retired in favor of more slow-cooked methods. To make the transition more tolerable, we've rounded up the items we can't live with out: here are our must haves.
This weekend is the unofficial end of Summer and it's not a time to spend hours creating an elaborate dessert that will only be consumed by your friends in a matter of minutes. Instead, take some help from the store and put together an ice cream cake that looks like it took you all day, but was actually really easy to make. This recipe combines purchased marble pound cake with wafer cookies and vanilla and chocolate ice cream. There is a homemade component, a ganache, and keep in mind that as with all ice cream cakes, it needs a couple of hours to set.
Still, the prep and cook time is minimal and the resulting dessert is a show-stopper. Interested in learning how it's made? Read more.
After learning about the different types of doughnuts that exist in the world, I won't lie, I was totally craving a fresh-from-the-oven glazed doughnut. The funny thing is I can't remember the last time I enjoyed a doughnut! Looks like I might be indulging in one soon . . . how about you? Do you eat doughnuts?
Source: Flickr User yoppy
I'm trying not to be sad, but with the arrival of Labor Day comes the inevitable end of Summer. To keep my spirits up, I'm crafting the ultimate Labor Day party menu. It's full of Summer's best ingredients. To start, I recommend a surf-inspired decadent and gooey seafood dip. For the main course, burgers, specifically double cheeseburgers seasoned with smoky cheddar, fruity chutney, and peppery arugula. On the side? Classic sour cream potato salad that's full of green onions and crisp bacon and a fun take on the regular caprese salad: roasted tomato and mozzarella "burgers." Doesn't this sound like an amazing meal?! Get the recipes after the break.
