Posts in the ‘Recipes’ Category
We often get asked if a certain recipe will work in one of our Garnishes, so we tested out one of your requests. “Can I make crème brûlée in the baking cup?” The answer…a resounding “YES!”.
This is the recipe we used. Once you pour your mixture into the baking cups, we placed them into a water bath. The recipe did not call for a water bath, but we’ve always used one when making crème brûlée, so we decided to do the same this time. The fun surprise was that the water bath ended up changing the shape of the baking cups into bowls, which we really liked!
Once we chilled our crème brûlées, we then added some sugar to the top and used our handy cooking blow torch to make the crunch crust. It was delish for sure! So we say….crème brûlée in our baking cups….Garnish tested….Garnish approved!
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We have to admit, one of our weaknesses here at Garnish is cookbooks. We have more cookbooks than we could ever make enough recipes from, but something about the beautiful pictures of delicious food sucks us in every time! So yesterday, we finally decided to make a recipe from one of our latest finds, Super Natural Every Day by Heidi Swanson. These little quinoa patties turned out so yummy, (not to mention we were quite proud of ourselves), that we decided to share the recipe here.
Quinoa is kind of like a super food. It is a complete protein, so it contains all kinds of amino acids, it has tons of vitamins and is a really versatile grain to cook with. You can make a big batch at the beginning of the week and keep it in the fridge or freeze it for future use. And it you have some picky eaters in your house, this recipe just might win them over, and it’s healthy too! You can link to the recipe here. A chef’s note, we added about 1/4c. of extra water to make everything stick together a little bit better.
We got 14 little patties from our batch, so we decided to share some with one of our friends. Of course, our small bio pack is just the right size for these yummy snacks. Tied up with some of our bakery twine, we just know that these will be a welcome treat!
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We know you all love this one….so we are -posting one of our favorites!
We realize there are only so many bottles of wine and poinsettias that a host or hostess can receive at your next holiday get together. So how about next time, you think outside the box, or rather, in it! They say there are no guarantees in life, but we’re pretty sure that you have all the ingredients right in your own pantry. One of our favorite gifts to give is homemade cookie dough…we’ve probably told you this already. It’s so easy to whip up a quick batch of sugar cookie (or any flavor) dough and package it up in our large no soup for you containers. Double the batch, double the amount of gifts you’ll have on the ready! Hosting a cookie swap? This makes a great addition – cookies for when the others run out.
We just wrote the simple instruction for baking on one of our square kraft labels and tied it up with a pretty bow. When your host’s sweet tooth comes calling, this will be on the ready. And, we couldn’t let you leave without giving you one of our favorite sugar cookie recipes, thanks to Martha!
Sugar Cookies from The Martha Stewart Cookbook
2 cups all purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/4 pound (1 stick) butter, softened
1 cup sugar
2 tbsp. brandy
1/2 tsp. vanilla extract
Sift together the dry ingredients. In a n electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well. Add the dry ingredients a little at a time and mix until well blended. (note* at this point, we scoop the dough into small balls and place on a cookie sheet to freeze. Once they are frozen, we pack them up…if you want to do it the old fashioned way, keep reading!) Wrap and chill the dough for at least 30 minutes before rolling.
Preheat the oven to 400F. On a lightly floured board, roll out one third of the dough at a time. Roll to about 1/8 inch thick and cut out with cookie cutters. Put the shapes on parchment-lined baking sheets and bake for 10 minutes. Do not allow to brown, cool on racks.
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We will admit it right of the top…we did not come up with this idea, unfortunately. But, we did think it was the perfect thing to try and Garnish our own way. Who doesn’t love french toast? Just about everyone. If you have an invitation to a holiday brunch, and would like to bring something special, why not try out Sweet Paul’s star french toast. It’s soooo easy to make.
We baked ours in the large loaf pan, and it worked out brilliantly. You could even make it look more special with a dusting of icing sugar. YUM! Quite honestly, Garnish is about making the everyday special, so why not just make this for yourself! Though our paper loaf pans are very sturdy, we wouldn’t recommend letting the bread soak longer than the two hours that the recipe calls for. And, have you noticed that’s two posts in a row about breakfast…hmmm…maybe we should have breakfast for dinner in our house tonight!
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It’s summertime, and that means it strawberry season! Do you ever go strawberry picking, and then find yourself with so many berries you’re not sure what to do with them all? We found a great recipe for refrigerator strawberry jam here. It’s so much easier than the usual way of making jam, and makes the perfect gift!
Our small no soup for you is just the right size for this yummy summer treat. We suggest putting a piece of plastic wrap underneath the lid, just to keep things extra fresh. Remember, refrigerator jam doesn’t last as long as traditionally made jam, just a few weeks. We’re thinking you could do the same thing with all those extra apples you get during apple picking season too….
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Can you believe that the 4th of July is only a week away! (and for our Canadian friends, Canada Day is on Friday!). That means its a weekend filled with the usual…hot dogs, burgers, potato salad…you know the drill! How about mixing it up a little this year. Instead of bringing a fruit salad to the holiday cookout, what about some rice pudding?
Rice pudding has to be one of the easiest desserts out there. We got our recipe courtesy of the June/July issue of Fine Cooking and it really was so simple to make. Our new hip 2B square bowls are just the right size for this yummy desert. Plus, you can make the rice pudding the day before and package it up in the bowls. Since they have lids, you can just pop them in the fridge without a worry, until you’re ready to go. Don’t forget to attach a wooden demi-tasse spoon with some festive red and white twine. Now, all you need is a comfy chair and some fireworks, and you’re all set!
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We would like to thank Duncan Hines and the Cooking Channel for this great idea! Of course, we put our own Garnish spin on it. The original idea, from the Cooking Channel, had the angel food cake being baked in cupcake liners, but we thought our smallest ripple cup was the perfect thing! We enlisted a trusty little elf to help us with the baking.
It was pretty easy…all it took was a simple boxed angel food cake mix. We spooned it into the small ripple cups…remember to just fill them half way up, because angel food cake grows in the oven! We then put them onto a small cookie sheet (which also helps to catch any batter that may spill out!). There is no need to grease the inside of the cups…it’s really that easy!
If you check out the link for the recipe, you will notice that they serve it with dulce de leche and fresh berries, but our little elf settled for some cocoa sprinkles. That’s the great thing about angel food cake…it’s tasty with just about everything.
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The beauty of St. Patrick’s Day, everyone joins in the fun…Irish or not. And while just about everything turns green on the 17th, I’m thinking that a green shake with a green and white paper straw sounds like too much fun to pass up!
Wondering how to make your own Shamrock Shake? No worries, we’ll tell you how:
Throw in your blender 2 cups of vanilla ice cream, pour in 1 1/4 cups of milk, add a 1/4tsp splash of mint extract and to turn it green about 8 drops of green food coloring. Give it a whir and there you have it. Shamrock shakes for two. And if you’re looking for a grown up version, try mint liquer.
Think green. Think fun. Think Garnish.
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Clambake season is here and whether you are a New Englander, a Canadian East Coaster, or just pull your lobster from the tank at your local grocery store, think Garnish for your next clambake.
Here are a few suggestions. I picture clambakes as a casual affair. Folks gathered on a beach or in the backyard…copping a squat where they can. It’s a meal that’s meant to be eaten with the hands. Use the large cardboard clamshell (hey, what an appropriate name!) to serve all the fixings of the clambake. When it’s opened, it works as the perfect lap tray, picnic table tray or lounging on the beach blanket tray. The squat bio-pak box would also be a fine idea and it won’t leak. The small soup containers or clear deli containers are a great size for the butter with an opening wide enough to dunk freely and easily.
Serve a batch of lemonade, punch or cocktails in the beverage box and use the white cups for serving. Use the labels to mark everyone’s cups so there’s no confusion. Have some cocktail forks available for pulling out the lobster meat and keep plenty of napkins around as this is one messy meal!
I’m guessing that the majority of us don’t have a beach in our backyard (and if you do, I’m a teensie bit green with envy right now) so I have done some research and found a recipe for a backyard New England Clambake. This is taken from the Food Network. Here goes: (more…)