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Passport to Love Summer Recipes

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Passport to Love Summer Recipes

Get your aprons on and get ready to cook up something magnificent this summer!

Passport to Love airs all-month long on Hallmark Channel with 4 all-new premieres on Saturdays at 8/7c, and we've put together some of our favorite summer recipes to go along with them!

From Italian classics to French, Greek and Roman favorites, these recipes are sure to make you feel like you've traveled the world for fine dining!

Easy Antipasto Salad
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Easy Antipasto Salad
Ingredients

Ingredients

  • 10 ounces marinated artichokes, drained and quartered
  • 1 ½ cups assorted oil-cured olives (Black, Green, Kalamata)
  • 1 pound assorted cured meats (Salami, Mortadella, Sopressata etc.), sliced
  • 10 ounces marinated assorted peppers (Red, Pepperoncini)
  • 8 marinated baby buffalo mozzarella boconccini, drained
  • 1 package mixed greens
  • Balsamic Vinaigrette

Directions:

  1. Lay mixed greens on large platter.
  2. Arrange artichokes, olives, cured meats, peppers, mozzarella, and capers on top of greens.
  3. Serve with balsamic vinaigrette on the side.
Bruschetta with Olive Cream Cheese Spread
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Bruschetta with Olive Cream Cheese Spread
Ingredients

Ingredients

  • 1 - 8 oz. container Philadelphia Olive Cream Cheese Spread
  • 1 baguette, sliced
  • 1-pint cherry tomatoes
  • 1 bunch basil, cut into ribbons
  • 4 cloves garlic
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 1 wedge Parmesan cheese (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Shred Parmesan cheese, if using, and set aside for topping at the end.
  3. Top bread slices with Olive Philadelphia Cream Cheese Spread, then place in the oven to toast for about 10 minutes.
  4. Mix the remaining ingredients in a bowl, then top warm slices of bread with spoonsful until nicely full.
  5. Sprinkle cheese on top and serve.
Champagne Cocktail
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Champagne Cocktail
Ingredients

Ingredients

  • 1 sugar cube
  • 3 dashes bitters
  • 4 to 5 ounces champagne
  • Splash of cognac

Preparation:

  1. Coat sugar cube with 3 dashes Angostura bitters. Place sugar cube in bottom of champagne flute.
  2. Pour an ounce of Champagne over the sugar cube; wait for most of the bubbles to subside. Continue to fill the flute with Champagne until glass is almost full.
  3. Top with a splash of cognac.

TIP: A brut sparkling wine may be substituted for the Champagne, and brandy may be substituted for the cognac. A lemon twist is the traditional garnish.

Fennel Salad with Shrimp and Orange Vinaigrette
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Fennel Salad with Shrimp and Orange Vinaigrette
Ingredients

Ingredients

  • 1 large orange, juiced
  • 1/2 lemon, juiced
  • 2 tablespoons good quality olive oil
  • 1 shallot, minced
  • Kosher salt and black pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 2 large oranges, peeled and segmented
  • 1 large fennel bulb, trimmed, halved, thinly sliced (about 1 cup)
  • 4 cups spring greens with pea shoots
  • As needed, fresh fennel fronds

Directions:

  1. In a bowl, combine orange juice, lemon juice, shallots, salt and pepper.
  2. Whisk in olive oil.
  3. Reserve half of the vinaigrette for salad.
  4. Pour remaining vinaigrette over shrimp in a nonreactive* bowl; let sit for about 30 minutes, turning occasionally to marinate.
  5. Heat a grill pan or grill over medium-high heat. Grill marinated shrimp for 1 minute on each side or until just cooked through. Transfer to plate and cool.
  6. Combine orange segments, sliced fennel and cooled shrimp with reserved dressing.
  7. Divide greens on four plates and top with shrimp mixture. Garnish with fronds of fennel and enjoy.

TIP: A nonreactive bowl means you should use stainless steel, ceramic (like Pyrex), or glass for mixing, and stay away from aluminum, cast iron and copper.

French Pear Martini
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French Pear Martini
Ingredients

Drink Ingredients

  • 1 part pear vodka
  • 1 part elderflower liqueur
  • 1 part ginger ale

Garnish

  • Superfine sugar
  • Edible flower

Directions:

  1. Sugar the rim of a martini glass.
  2. To a tall glass or shaker filled with ice, add vodka and elderflower liqueur. Shake and strain into glass.
  3. Top with 1 part ginger ale.
  4. Garnish with edible flower.
Affogato
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Affogato
Ingredients

Ingredients

  • 3 to 4 scoops of premium vanilla bean ice cream
  • 4 cups hot coffee or espresso
  • Cookie wafers, crumbled

Directions:

  1. Place ice cream scoops in a clear glass, bowl or coffee cup.
  2. Pour the hot coffee or espresso over ice cream.
  3. Garnish with crumbled cookie wafers on top.

TIP: For the cookie crumbles, you can use anything from vanilla wafers to store bought shortbread or chocolate cookies, or even make one of your own favorite cookie recipes. You can substitute soft serve for the ice cream.

Choulent Oven Roasted Brisket and Vegetables
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Choulent Oven Roasted Brisket and Vegetables
Choulent Oven Roasted Brisket and Vegetables
Course:
Entree
Cuisine:
Mediterranean
Yield:
24
Time:
Prep Time: 20 mins., Cook Time: 18 mins.

This slow roasted brisket is a great fall dish that you can leave alone for several hours. The slower the brisket cooks the more tender it will be. Serve the juices alongside the meat and vegetables.

INGREDIENTS:
  • 5 tablespoons olive oil, divided
  • 3 tablespoons + 1 teaspoon Neptune Choulent Seasoning Mix
  • 1 teaspoon salt
  • 1 ¼ teaspoon black pepper, divided
  • 2-pound beef brisket
  • 2 cups chicken broth
  • 20 small new potatoes (about 1 pound)
  • 4 carrots peeled and cut into 2-inch pieces
  • 1 medium parsnip, peeled and cut into 2-inch pieces
  • 1 onion, cut into 8 wedges

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. Place 3 tablespoons of choulent seasoning mix, salt and 1 teaspoon black pepper in a small bowl and stir to combine. Rub the brisket evenly with the seasoning mixture; set aside.
  3. Place 3 tablespoons oil in a large Dutch oven and heat over medium high.
  4. 4 Add the brisket and sear on both sides to form a nice brown crust, about 8 minutes total.
  5. Add the chicken broth, cover and roast in the oven for 3-31/2 hours or until the brisket is fork tender. When the brisket is finished let it rest about 10 minutes to prevent the juices from leaking out.
  6. In the meantime, combine the potatoes, carrots, parsnip and onion into a medium size bowl. Add 2 tablespoons oil, 1 teaspoon choulent seasoning mix and ¼ teaspoon pepper and mix well.
  7. Transfer vegetables to a baking sheet pan and roast until fork tender, approximately 40 minutes.
  8. Add the vegetables to the Dutch oven and bake for another 10 minutes.
French Bistro Pork Tenderloin with Green Peppercorn Sauce
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French Bistro Pork Tenderloin with Green Peppercorn Sauce
French Bistro Pork Tenderloin with Green Peppercorn Sauce
Course:
Dinner, Main Dish
Cuisine:
French
INGREDIENTS:
  • 2 tablespoons vegetable oil
  • Kosher salt
  • 2 pounds pork tenderloin
  • 2 shallots, minced
  • 1 tablespoon unsalted butter
  • 3 tablespoons green peppercorns
  • 2 cups beef stock
  • 1 cup heavy cream

Recipe courtesy Theodore Leaf -- theodoreleaf.com

DIRECTIONS:

  1. Pre-heat the oven to 400.°
  2. Pat the pork tenderloins dry, and season on all sides with kosher salt.
  3. Heat 2 tablespoons oil in a large frying pan (oven-proof) over medium-high heat.
  4. Sear the pork tenderloins on all sides until golden brown.
  5. Place the frying pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 140 degrees at the thickest part.
  6. Transfer the tenderloins to a platter and cover tightly with aluminum foil.
  7. Allow to rest for 10 minutes. While the pork rests melt the butter in the same pan and soften the shallots and peppercorns for 1-2 minutes.
  8. Add the beef stock and heavy cream and reduce until the sauce thickens enough to coat the back of a spoon.
  9. Pour in any juices that collected on the platter.
  10. Taste and add salt if needed. Cut the tenderloins and pour the sauce right down the center and serve.
Grilled Lamb and Eggplant Kabobs on Rosemary Skewers
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Grilled Lamb and Eggplant Kabobs on Rosemary Skewers
Grilled Lamb and Eggplant Kabobs on Rosemary Skewers
Course:
Main Dish
Yield:
Serves 4
INGREDIENTS:
  • 8 rosemary stems
  • 8 ounces boneless lamb top round or lamb loin, cut in 1-inch cubes
  • 1 Japanese eggplant, trimmed and cut into 1-inch pieces
  • Coarse sea salt and freshly ground black pepper
  • 1 lemon
  • Extra-virgin olive oil
  • Mint and Parsley Salsa Verde (recipe follows)

Mint and Parsley Salsa Verde:

  • ½ cup fresh mint leaves
  • ½ cup fresh flat-leaf parsley leaves
  • 6 anchovy fillets
  • 2 tablespoon drained capers
  • 2 tablespoons pine nuts
  • Zest of 1 lemon
  • ¼ garlic clove
  • ½ teaspoon red pepper flakes
  • 1 cup extra-virgin olive oil
  • Coarse sea salt

DIRECTIONS:

NOTE: Rosemary has been shown to increase blood circulation to the brain and to contain anti-inflammatory immune system support compounds. Plus, it’s piney aroma pairs really well with lamb. That’s why I use the stems to skewer the meat and eggplant and the leaves to season the duo. On the grill, everything takes on a smoky, fragrant richness.

Serves 4

  1. Heat a grill to medium-high.
  2. Strip the leaves off the rosemary stems, leaving only the leaves at the tops. Coarsely chop the plucked leaves.
  3. Season the lamb and eggplant all over with salt and pepper. Zest the lemon directly on top and sprinkle with the rosemary. Drizzle with olive oil and toss until evenly coated. Skewer the lamb and eggplant onto the rosemary stems, alternating the pieces.
  4. Grill until nicely browned, about 2 minutes per side for medium-rare. Let rest for a few minutes before slicing and serving with the salsa verde.

FOR THE MINT AND PARSLEY SALSA VERDE:

  1. In a food processor, combine the mint, parsley, anchovies, capers, pine nuts, lemon zest, garlic and red pepper flakes and pulse until finely chopped.
  2. With the machine running, add the olive oil in a slow, steady stream. Process until smooth. Season with salt.
Italian Baked Clams with Linguini
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Italian Baked Clams with Linguini
Italian Baked Clams with Linguini
Course:
Dinner, Main Dish
Cuisine:
Italian
INGREDIENTS:
  • 12 large quahog clams
  • 1 bottle of dry white wine
  • 6 cloves garlic, sliced
  • 3 shallots chopped
  • 1/2 cup butter
  • 2 teaspoons dried parsley
  • 1 clove garlic, minced
  • 1 cup Pecorino Romano
  • 1 stalk celery diced
  • 1 tbsp. lemon juice
  • 1 1/2 cup bread crumbs
  • 2-3 Tbsp, reserved, clam juice
  • Paprika
  • 8 oz. cooked linguini noodles
  • 2 garlic cloves, sliced (OPTIONAL)
  • 4 tablespoons unsalted butter, cut into small cubes
  • Salt and freshly ground pepper to taste
  • 2 tbsp. chopped parsley plus more for garnish

DIRECTIONS:

  1. Fill a large pot with 2-3 inches of white wine and the sliced garlic. Bring to a simmer.
  2. Add the clams to the simmering wine and steam until the shells open. About 6-10 minutes.
  3. Remove clams from the pot and let cool enough to handle. Reserve the steaming liquid and clam juice.
  4. Discard any clams that have not opened (If they don’t open, they may be dead don’t eat them).
  5. Remove the clams from the shells and chop.
  6. Break apart the clamshells.
  7. Pick about 12 of the nicest shells and clean them, getting them ready for the stuffing.
  8. Preheat oven to 350°F.
  9. In a fry pan, melt the butter on medium heat and add the shallots and celery.
  10. Once the onions and celery have softened about 2-3 minutes, add the minced garlic.
  11. Cook garlic for 1 minute, then add the cheese, parsley, breadcrumbs, chopped clams, lemon juice, and reserved clam juice. Stir until the stuffing mixture is completely moistened.
  12. If too dry, add a little more clam juice; if too wet, add a little more breadcrumbs.
  13. Fill the cleaned clamshells and place them on a baking dish.
  14. Scoop a little stuffing mixture onto each clamshell.
  15. Sprinkle with Paprika.
  16. Bake for approximately 20-25 minutes.
  17. Strain 2 cups of the steaming liquid in a deep pan and bring to a simmer for 2 minutes.
  18. Add in the additional 2 cloves of sliced garlic (OPTIONAL).
  19. Remove the liquid from the heat and whisk in the butter until incorporated and then stir in 2 tbsp. of chopped parsley.
  20. Toss the linguini into the sauce to coat and serve alongside the stuffed clams.
Chicken Shawarma
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Chicken Shawarma
Chicken Shawarma
Course:
Lunch, Dinner
Cuisine:
Mediterranean
Yield:
6
INGREDIENTS:

For Marinade

  • ¼ cup unrefined, cold-pressed extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice (about 2 lemons)
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon ground turmeric
  • 1/8 teaspoon cinnamon (or more)
  • 1/8 teaspoon cayenne (or more if you want it to be spicy)
  • several grinds of freshly ground black pepper or to taste
  • 4 cloves of garlic, minced
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • suggested accompaniments: lavash, lettuce, tomato, pickled vegetables, onion, tahini, olives

For White Sauce

  • 2/3 cup plain whole Greek yogurt
  • 1/3 cup good quality mayonnaise or soy-free Vegenaise
  • 3 cloves garlic minced
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon paprika
  • freshly ground black pepper to taste

DIRECTIONS:

For Marinade

  1. Combine all marinade ingredients in a non-reactive bowl (like glass or Pyrex). Add chicken and toss to coat. Marinate at room temperature for 1 hour or in the refrigerator for several hours or up to overnight.
  2. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees or a heat grill to medium heat.
  3. Grill until cooked through, about 7 minutes on each side, or bake on a parchment-lined baking sheet for 35 minutes until cooked through. If chicken was baked, you may slice it thinly and sauté the slices a warm pan with coconut oil or olive oil to get some crispy edges. You don’t have to do this step since the chicken is already cooked, but the crispy edges somewhat mimic traditional shawarma shaved off the spit. I also like to sprinkle with a pinch of sea salt, too.
  4. Slice thinly and serve with desired accompaniments.

For White Sauce

  1. Mix ingredients all together in a bowl. Refrigerate until ready to serve. Can be made 1 day in advance. Stir before serving.
Rocco's Dispirito's Mama's Meatballs & Instant Italian Ice
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Rocco's Dispirito's Mama's Meatballs & Instant Italian Ice
INGREDIENTS:
  • ½ medium eggplant, which has been halved lengthwise
  • 6 ounces lean ground turkey breast (such as Jennie-O)
  • 4 ounces 94% fat free ground beef sirloin (such as Laura's Lean 94%)
  • 2 ounces extra lean ground pork (such as Farmer John's)
  • ¾ cup fat free reduced sodium chicken stock (such as College Inn Fat free Light Sodium)
  • 1 egg white
  • 2 teaspoons egg white powder
  • ½ cup onion, chopped
  • 2 cloves of garlic, chopped
  • ¼ cup of parsley, chopped
  • 2 cups puffed brown rice
  • ½ ounce parmigiano reggiano
  • Salt and crushed red pepper flakes
  • 8 sprays of olive oil cooking spray
  • 1 ½ cups red pack tomato puree
  • 1 ½ cups red pack diced tomatoes
  • 6 ounces 100% brown rice penne rigate (such as Tinkyada)

Italian Ice

  • 6 packets stevia (2 teaspoons)
  • ½ teaspoons xanthan gum
  • 2 tablespoons raw agave nectar
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon water
  • 2 cups frozen unsweetened strawberries - do not thaw

Tips: Wet your hands with clean cold water while shaping the meatballs.

Per Serving: Before 2160 Calories and 25g of Fat vs. 349 Calories and 4.4g of Fat.

  1. Preheat broiler. Spray a large saucepan with 4 sprays of olive oil spray. Add the half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  2. Meanwhile place the eggplant cut side up and cook under broiler until lightly browned. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  3. In a large bowl, add the meats and mix gently to incorporate. Place egg whites, egg white powder, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats and add the cheese and crumble the puffed rice in with your fingers. Season with salt and chili flakes.
  4. Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out ½ a cup of the pulp then lightly chop and add to the meat mixture and fold in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  5. Spray a large nonstick sauté pan with 4 sprays of cooking spray and heat over medium high heat. Once the pan is hot add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with the remaining cooking spray and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  6. Meanwhile bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place four meatballs each on four plates then add the spaghetti to the remaining sauce in the pan with ½ cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the four plates.

Instant Italian Ice

  1. Mix the stevia and xanthan gum together in a small mixing bowl and set aside.
  2. Pour the agave, lemon juice, and water into a high powered blender. Cover and blend until well combined. Add the stevia and xanthan mixture to the blender. Cover and blend on low until the mixture is well combined, about 10 seconds. Turn off the blender.
  3. Add the still frozen strawberries to the blender. Cover and blend on high while pushing the strawberries down in the blade with the wand until the mixture is smooth but still frozen, about 5 to 10 seconds.
  4. Spoon the strawberry ice into paper cups or chilled bowls and serve immediately. This ice will stay fresh and tasty, tightly covered, in the freezer up to a month. If it is too hard after freezing, simply temper in the refrigerator for 30 minutes before serving or put in the microwave on high for 5 to 10 seconds until just soft enough to scoop.
Rocco DiSpirito's Mama's Meatballs

Coconut Italian Cream Cake
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Coconut Italian Cream Cake
Coconut Italian Cream Cake
Course:
Dessert, Cake
Cuisine:
Italian
INGREDIENTS:

Cake:

  • 5 large eggs, separated
  • 1 cup butter, softened
  • 1 2/3 cups sugar
  • 1 ½ tsp. Vanilla extract
  • 2 cups all purpose-flour
  • ¾ tsp. Baking soda
  • ½ tsp. Salt
  • 1 cup buttermilk
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans, toasted

Frosting:

  • 12 oz. Cream cheese, softened
  • 6 tbsp. Butter, softened
  • 2 ¼ tsp vanilla extract
  • 5 2/3 cups confectioners’ sugar
  • 3 to 4 tbsp. Heavy whipping cream
  • ½ cup chopped pecans, toasted
  • ¼ cup toasted flaked coconut, optional

DIRECTIONS:

  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
  4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.

Herb-Infused Honey
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Herb-Infused Honey
Herb-Infused Honey
Course:
Topping
Time:
Cook Time: 10-15 mins.
INGREDIENTS:
  • Herbs
  • Honey
  • Measuring Cup
  • Strainer
  • Bowl
  • Pot
  • Stirrer
  • Jars
  • Funnel

INSTRUCTIONS:

  1. Place half a pot of water over low/medium heat
  2. Use glass or stainless steel bowl to create double boiler
  3. Remove herbs from stem (OPTIONAL)
  4. Pour two cups of honey into measuring cup
  5. Pour honey into bowl
  6. Add herbs
  7. Stir continuously for 10-15 minutes
  8. Pour over strainer into measuring cup
  9. After cooling, use funnel to put honey in jars

ADDITIONAL INFO:
- Straining out herbs is optional
- It is not recommended to use fresh herbs if you do a cold infusion

Honey Lemonade Twist
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Honey Lemonade Twist
Honey Lemonade Twist
Course:
Drinks, Cocktails, Mocktails
Seasonal Event:
Summer
INGREDIENTS:

Lemonade:

  • 1 ½ ounces (3 tablespoons) honey syrup
  • 3 Meyer lemons
  • 2 ½ ounces (5 tablespoons) white rum
  • Ice cubes
  • Club Soda
  • Special equipment: cocktail shaker, 2 highball glasses

Honey Syrup (Makes ½ Cup):

  • ¼ cup honey
  • ¼ cup water

DIRECTIONS:

Lemonade:

  1. Squeeze enough Meyer lemon juice to yield 4 tablespoons (2 ounces, about 2 lemons). Cut 2 wheels from the remaining Meyer lemon; set side.
  2. In a cocktail shaker, combine the honey syrup and Meyer lemon juice. Add the rum, then fill the shaker with ice cubes and shake vigorously until the outside of the shaker is very cold, about 30 seconds. Fill two highball glasses with ice cubes. Strain the cocktail into the glasses and top with club soda. Garnish each with a citrus wheel, and a straw if desired.

Honey Syrup:

  1. In a small sauce pan on medium heat, whisk together the honey and water until dissolved. Remove from heat and set aside to cool. Honey syrup will keep, in an airtight container in the fridge, for up to 3 weeks.
Honey Bundt Cake with Honey Caramel Glaze
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Honey Bundt Cake with Honey Caramel Glaze
Honey Bundt Cake with Honey Caramel Glaze
Course:
Dessert
Cuisine:
American
INGREDIENTS:

Cake:

  • 1 cup white sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • powdered sugar for

Honey Caramel Glaze:

  • 1 cup sugar
  • 4 Tablespoons water
  • 1.5 Tablespoons honey
  • ¼ teaspoon sea salt
  • ½ Cup heavy whipping cream
  • ¼ tsp mad bourbon vanilla extract

DIRECTIONS:

Cake:

  1. Preheat the oven to 325 degrees F. Grease and flour a 9 inch Bundt pan.
  2. In a large bowl, stir together the sugar and oil. Beat in the eggs with an electric mixer on medium about 1 minute, then stir in the honey, vanilla and yogurt.
  3. Combine the flour, baking powder, baking soda, salt, cinnamon and cardamom; stir into the batter just until moistened.
  4. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.
  5. Lightly dust top of cake with powdered sugar.

Honey Caramel Glaze:

  1. Cook over medium heat, stirring gently, the sugar, water and honey. Once the caramel begins to boil, continue to stir and cook for about 5 minutes. Then remove the pan from heat.
  2. Slowly add about a quarter of the cream, stirring into hot caramel. Add the sea salt, and then slowly add the rest of the cream. Stir in the vanilla extract.
  3. Let cool and drizzle over the cake
Greek Honey Cookies
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Greek Honey Cookies
Greek Honey Cookies
Course:
Dessert
Cuisine:
Greek
INGREDIENTS:

Cookie:

  • Nea Fytini, 400g
  • olive oil, 345g
  • powder sugar, 100g
  • walnuts, ground, 400g
  • brandy metaxa, 11g
  • cinnamon, 10g
  • ground cloves, 4g
  • baking powder, 18g
  • AP flour, 1250g
  • baking soda, 1 tsp
  • orange juice, of 5 oranges
  • zest, of 3 oranges

Syrup:

  • water, 20L
  • sugar, 20 cups
  • apples, cut in quarters
  • orange, peel of 3
  • lemon, peel of 2
  • cinnamon sticks, 8 pcs
  • cloves, 40 pcs

DIRECTIONS:

  1. Cream nea fytini
  2. Add oil and beat with paddle until combined
  3. Add walnuts and brandy
  4. Add remaining ingredients and mix just to combine
  5. Bake @ 325˚F for approximately 30 min
  6. Use same syrup as baklava
  7. As soon as the cookies come out of the oven, dip them in the syrup
  8. Using a slotted spoon remove them from syrup and place on a sheet pan and sprinkle chopped walnuts on it
  9. Make a syrup and cook until it reduces by 3" about 3 hrs
Raspberry Crepe with Lemon Sauce
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Raspberry Crepe with Lemon Sauce
Raspberry Crepe with Lemon Sauce
Course:
Brunch, Breakfast, Dessert
Cuisine:
French
Yield:
Serves: 4
Time:
Prep Time: 15 mins., Cook Time: 15 mins.
INGREDIENTS:

Crepes:

  • 1 tablespoon sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups half and half
  • ½ teaspoon vanilla flavoring
  • 3 eggs
  • 2 tablespoons melted butter
  • Raspberry pie filling

Lemon Sauce:

  • 1 tablespoon cornstarcH
  • 1/8 teaspoon salt
  • 1 cup water
  • 1 tablespoon butter
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice

DIRECTIONS:

Crepes:

  1. Mix ingredients together.
  2. Spray or lightly butter a crepe pan, preheating it.
  3. Pour about 1/3 cup batter onto the hot pan, spreading it to the edges with a rotating motion.
  4. Cook until bottom is light brown and bubbles appear on top.
  5. Turn carefully and cook other side until light brown.
  6. Remove to plate, then fill with your choice of filling, roll, and cover with sauce. For this recipe, we used raspberry pie filling.

Lemon Sauce:

  1. Cook sugar, cornstarch, salt and water to boiling.
  2. Add butter, lemon peel and lemon juice.
  3. Keep warm until ready to pour over crepe and serve or reheat.
Tiramisu Affogato
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Tiramisu Affogato
Tiramisu Affogato
Course:
Dessert
Cuisine:
Italian
INGREDIENTS:

Marscapone Mouse (3.5 cups)

  • 1 ½ cups Mascarpone Cheese
  • 1 ½ ea. Gelatin, Gold sheets
  • ¾ cups Heavy Cream
  • 5 ea. Egg Yolks
  • ½ cup Sugar

Coffee Soak

  • ½ cup Sugar
  • ½ cup Water
  • ½ cup Coffee
  • ½ cup Espresso
  • ¾ cup Corn Syrup
  • 1/3 cup Kahlua

Sponge Cake (can be sub store bought or lady fingers)

  • 6 ea. Whole Eggs
  • ½ cups Sugar
  • pinch Salt
  • ¾ cups Milk
  • 1/2 cup Butter, Melted
  • ¾ cup Glucose (can sub corn syrup)
  • 1 ½ cups AP Flour, sifted
  • ¾ tbsp Baking Powder

Espresso Sauce

  • 1 ¼ cup heavy cream
  • 1 tbps cocoa powder
  • 1 tbsp brown sugar
  • ½ tsp vanilla extract
  • ½ tsp espresso powder
  • 2 tbps espresso
  • 2 tbps gianduja paste (can substitute nutella)
  • 2 tbps Frangelico

Ingredients to Garnish

  • 1 pc sponge cake cut out with a 3 inch ring cutter
  • 1 oz vanilla gelato
  • 1 oz espresso gelato
  • 2 oz coffee soak
  • 1 oz espresso sauce (hot!)
  • 2 oz mascarpone mouse
  • as needed coco powder

DIRECTIONS:

Mousse

  1. Allow the mascarpone to soften to room temperature about 2 hours (Do not microwave)
  2. Bloom the gelatin in ice water for 5 minutes
  3. Whip the cream to medium peak about 3 minutes and keep in the cooler.
  4. Make a wet sand with the sugar and water.
  5. Whip the yolks while cooking the sugar to soft ball stage (119C) about 5 minutes.
  6. Pour the sugar into the yolks to make a pate a bombe.
  7. Melt the gelatin in the microwave for 10 seconds, then add to the yolks immediately after the sugar.
  8. While still warm, but not hot, add the mascarpone in three stages.
  9. When the mascarpone is fully incorporated, remove from the mixer.
  10. Fold in a quarter of the mascarpone mix into the whipped cream.
  11. Keep adding the mascarpone mix in stages while mixing with a bowl scraper. Place in piping bag and reserve.

Coffee Soak

  1. Make a simple syrup with sugar and water.
  2. Add coffee, espresso and the corn syrup and bring to a boil
  3. Turn off the heat and add Kahlua.
  4. Let it cool down and keep in delis.

Sheet Cake

  1. Whip the eggs, sugar, and salt till pale and thick about 5 minutes
  2. Melt the milk and butter… Slowly pour in the milk and butter into the egg sugar mixture while mixing on low speed.
  3. Add warmed glucose.
  4. Add the sifted AP flour and baking powder.
  5. Pour into 1/2 straight sheet pans lined with a parchment paper, and sprayed.
  6. Bake at 325F high fan. Till light golden brown and a toothpick inserts and comes out clean about 15- 20 minutes.
  7. Cool until it’s warm and wrap with plastic right away.

Espresso Sauce

  1. In a saucepan over medium high heat, combine the cream, cocoa powder, brown sugar, vanilla extract, espresso powder, espresso & bring to just under a boil stirring occasionally
  2. Put the gianduja paste and Frangelico in a bowl
  3. Pour the hot cream over the gianduja mixture and let sit for 3 minutes
  4. Whisk everything together until silky smooth
  5. Strain through a chinois and reserve

Directions to Plate

  1. Soak sponge with coffee soak by dipping the top and bottom in the soak… place in center of plate
  2. Pipe mascarpone mousse on top leaving some areas for the gelato and dust with cocoa powder
  3. Place a round scoop of vanilla gelato on cake
  4. Place quenelle of espresso gelato on the cake
  5. Pour espresso sauce (hot) on top of the gelato table side
Italian Lemon Cakes
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Italian Lemon Cakes
Italian Lemon Cakes
Course:
Dessert
Cuisine:
Italian
INGREDIENTS:
  • ½ cup white chocolate, melted (white chocolate chips or chunks)
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 5 eggs
  • 3 cups very finely chopped almonds
  • Zest from 2 lemons
  • Strawberry gelato

DIRECTIONS:

  1. Preheat the oven to 320° F.
  2. Prepare a 6-cup mini cake pan. Brush the individual cups with butter and then light coat in flour. Set aside.
  3. Cream butter, sugar and lemon zest in a stand mixer fitted with a paddle attachment. When the mixture is light and fluffy incorporate the eggs one at a time. Add the chopped almonds and stir to combine. Add the melted white chocolate.
  4. Divide the batter evenly between the cake cups. Bake for 30 minutes.
  5. Allow the cakes to cool for 10 minutes before you turn them out.
  6. Serve the cakes with a scoop of strawberry gelato.
Chef Arnold Myint - Mediterranean Tapenade
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Chef Arnold Myint - Mediterranean Tapenade
Mediterranean Tapenade
Course:
Side, Appetizer
Cuisine:
Mediterranean
INGREDIENTS
  • 1 Jar/8oz Roasted Red Peppers, strained
  • 1 Can/8oz Artichoke Hearts, strained
  • ½ Cup 4 oz Pitted Kalamata Olives
  • 1 Can/6-8oz Pitted Black Olives, strained
  • ¼ Cup Capers
  • ½ bunch Fresh Parsley, chopped
  • 2 TBSP Olive Oil
  • 2 TBSP Lemon Juice
  • Feta Cheese Crumbles, for garnish
  • Salt, to taste

Serve with: Pita wedges, cucumbers, Rice & Nut Crackers, flatbread/lavash crackers

DIRECTIONS:

  1. In a food processor, place roasted red peppers, artichoke hearts, both olives and capers, lime juice and lemon juice; and pulse to an even chunky consistency, salt to desired taste.
  2. Add parsley and pulse one more time.
  3. Remove from food processor and transfer into serving bowl or ramekin.
  4. Garnish with feta cheese crumbles and serve with a variety of chips, pita and cucumbers.
Warm Seasoned Olives
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Warm Seasoned Olives
Warm Seasoned Olives
Course:
Appetizer
Cuisine:
American
Yield:
8
Time:
Prep Time: 5 mins., Cook Time: 5 mins.
INGREDIENTS:
  • ¼ cup olive oil
  • 6 garlic cloves, peeled and sliced
  • 12 thyme sprigs
  • 6 orange zest, ¼" x 3" strip
  • 6 cups olives with pits
  • ¼ cup olive oil
  • 6 garlic cloves, peeled and sliced
  • 12 thyme sprigs
  • 6 orange zest, ¼" x 3" strip

DIRECTIONS:

  1. Drain and rinse olives.
  2. Heat olive oil in a heavy bottomed skillet over low heat. Add olives, garlic, rosemary and orange zest. Stirring occasionally, warm the olives until heated through, approximately 5 minutes. Serve immediately or hold in the warm pan.
Chocolate Orange French Macarons
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Chocolate Orange French Macarons
Chocolate Orange French Macarons
Course:
Dessert, Macarons, Cookies
Cuisine:
French
INGREDIENTS:

Chocolate Orange French Macarons:

  • 138 grams ground, blanched almond flour
  • 125 grams powdered sugar
  • 90 grams egg whites
  • 8 grams egg whites
  • 105 grams granulated sugar
  • Orange gel food coloring

Chocolate Orange Macaron Filling:

  • 400 g good quality bittersweet chocolate chips
  • 400 g heavy cream
  • Zest from 1 orange
  • ¼ teaspoon salt
  • 140 g unsalted butter, cut into cubes and at room temperature

DIRECTIONS:

Macarons:

  1. Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
  2. Sift the almond flour and powdered sugar together using a fine-mesh sieve into a medium bowl.
  3. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, gently whisk the 90 grams of egg white until foamy. Add a third of the sugar and whisk for about 1 minute until dissolved. Add another third of the remaining sugar and continue whisking for another minute. Add the rest of the sugar and a few drops (3 to 6 depending on your desired color) of gel food coloring. Whisk until firm, glossy peaks form. You should be able to turn the bowl full of whisked egg white’s upside down without any movement.
  4. Remove whisk attachment from the stand mixer and replace with the paddle attachment. Add the ground almond/powdered sugar mixture to the whisked egg whites. Turn mixer to medium speed and mix to combine. Then turn the mixer off and on in rapid succession, checking consistency of your batter after each time. You want the batter to look like thick lava and to flow off the paddle in a thick ribbon. Be very careful not to over- or under- mix the batter as this will affect the texture of the final macaron shell. Add the remaining 8 grams of egg whites and mix quickly.
  5. Spoon the batter in a piping bag fitted with an ATECO 804 piping tip and pipe small rounds of batter onto it. You should be able to fit 12 to 16 shells on each baking sheet. Lightly tap baking sheet on the counter to spread the rounds and remove any large air bubbles. Set trays aside, uncovered for approximately 10 to 15 minutes and the top of the shells are dry to the touch. Bake the shells for 12 to 14 minutes, opening the oven half-way through the baking to release steam from the oven. When the shells are baked, they will be dry and firm on the top and will have the characteristic macaron “foot”. Allow to cool completely before removing from parchment paper.
  6. Pair up two, equally sized macaron shells. Pipe 1 teaspoon of filling on one shell and sandwich with the second shell. Place in an airtight container and refrigerate for at least 12 hours. This step is critical in creating the perfect macaron as it allows the flavors to meld and the texture of the shell to soften slightly.

Filling :

  1. Place the chocolate in a medium heatproof bowl.
  2. Bring the orange zest and heavy cream to just below a boil over medium-high heat in a medium saucepan.
  3. Pour the infused heavy cream over the chocolate and allow to sit for 2 - 3 minutes.
  4. Whisk into a smooth ganache. Add butter and whisk into ganache until smooth and well incorporated.
  5. Pour ganache into a flat casserole dish and refrigerate until cooled and ganache thickens, best made 12 to 24 hours ahead of using.

* Added Note: Macarons can be a bit finicky, but by weighing the ingredients with a little scale in grams, anyone can get perfect results every time! When you convert the recipes, it can come out differently every time.

Try out this recipe for Passionfruit Macarons

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