Golden Delicious Dinner Party

Grab your party dress! It's time to celebrate with a fancy dinner party! Gold is the elemental theme that flows through this precious meal and binds it together. From golden local honey and golden beets to sunny-yellow lemons, every taste of this meal was bright and bold.

We invited our friends Ian and Isabella over. Known to be picky eaters, I asked their super-cool mom, Maria what they liked to eat. Popcorn shrimp, olives, feta cheese, pasta, tomatoes, honey, apples and lemons all came up in the conversation. We can work with that! 

Me: What is gold?

Lillie: I know that! Its really bright yellow with lots of different colors mixed in!

I decided to take these familiar ingredients and combine them out of context in a kid-friendly way. Hopefully, our guests will take a leap of faith and try something new. Getting them involved in the preparation and turning this dinner party into a culinary adventure will be the golden ticket to success.

Lillie and Sadie helped me put together the menu and pick up the ingredients. One of their favorite veggies is the golden beet so it was the first to be added and the rest fell into place. Here is our menu for this Golden Feast:

Aperitif:

Golden delicious apple and ginger spritzer

First course:

Golden beet, beefsteak tomato and honey-goat cheese mousse stacked salad drizzled with a lemon-herb vinaigrette

Second course:

Golden-seared shrimp, Kalamata olives and feta cheese

tossed with bucatini in a lemon garlic broth

Third course:

Golden honey and rose petal ice cream with toasted pistachio bits

Lets get cookin'! The key to a successful and stress free dinner party is preparation!

We whipped up the vinaigrette and Sadie picked the rose petals for the ice cream the day before.

We roasted the beets the next morning and toasted the pistachios. Everything that could be done before the guests arrived was out of the way so we could enjoy the company.

Ian was the first to be put to work and was in charge of juicing the golden delicious apples for our aperitif. The sweet and tart flavor of the apples melded perfectly with the subtle spiciness of the fizzy ginger soda. 

I explained that an aperitif is a drink served before a meal to wake up their taste buds - that was a fun conversation! The kids loved the drink and were excited for the next course. 

Golden delicious apple and ginger spritzer

3 golden delicious apples, juiced

ginger ale

Pour one part pressed apple juice to two parts ginger ale over crushed ice in a tall glass. Stir gently with skinny spoon and serve.

With our appetite properly stimulated, it was time to create the first course. Our guests had never tried beets before so this would be a true test! Everyone enjoyed assembling the stacked salad and Isabella fell in love with the sweet beets and the tart and tangy dressing. Success!

Golden beet, beefsteak tomato and honey-goat cheese mousse stacked salad drizzled with a lemon-herb vinaigrette

4 medium golden beets

3 medium beefsteak tomatoes

extra virgin olive oil

pinch salt

pinch pepper

honey-goat cheese mousse (recipe below)

lemon-herb vinaigrette (recipe below)

Toss beets in olive oil with the salt and pepper. Wrap with aluminum foil and roast in 400 degree oven for 1 hour. Let cool and peel skin off of beets. Try not to eat one!

Slice tomatoes and beets in 1/3 of an inch slices. Place first tomato slice flat in the center of a small plate. Pipe a small amount of goat cheese mousse on top, cover with a slice of golden beet and gently press down. Add mousse to top of beet and repeat until there are two tomato slices and two beet slices. Drizzle a very small amount of the lemon-herb vinaigrette over the top beet and in a circle around the rest of the plate.

Honey-Goat Cheese Mousse

2 oz. goat cheese

½ cup whipped cream cheese

3 tbsp. Sour cream

1 tbsp local honey

¼ tsp Kosher salt

¼ tsp onion powder

pinch of pepper

splash of cream

Fold all ingredients together in a large mixing bowl and hand whisk for 2 minutes. Using a spatula, transfer mousse from the bowl into a large zip top bag and seal. Store in the fridge. Clip bottom corner of bag and squeeze to pipe out when ready to construct the salad.

Lemon-Herb Vinaigrette

½ cup fresh-squeezed lemon juice

½ tsp lemon zest

2 tbsp champagne vinegar

¼ cup local honey

½ cup extra virgin olive oil

½ tsp Kosher salt

2 tsp loose basil

2 tsp loose thyme

Combine all ingredients in a counter top blender and blend on high for 2 minutes until completely emulsified.

Time for the main course. The kids helped crumble the feta, test the bucatini, squeeze the lemons and combine the ingredients. The flow from kitchen back to the table each course was an enthusiastic parade.

Golden-seared shrimp, Kalamata olives and feta cheese

tossed with bucatini in a lemon garlic broth

½ lb bucatini pasta

1 lb large shrimp, peeled, deveined, and chopped into thirds

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

1 tbsp chopped fresh basil

½ tbsp chopped fresh thyme

1 cup Kalamata olives, pitted and sliced into thirds

1 cup crumbled feta cheese

1 large golden tomato, seeded and cubed

5 cups chicken stock

3 garlic cloves, pressed

¼ cup fresh-squeezed lemon juice

lemon zest

salt

pepper

shrimp wave!

Sprinkle shrimp with salt and pepper. Heat butter until shimmering in a non-stick pan and saute on medium-high heat for just a few minutes until the shrimp turns golden on the edges. Keep them moving so they sear but don't burn. Do not overcook. Transfer to a bowl.

Boil salted water in a large pot over high heat and cook bucatini one minute less than the instructions on the package. Strain but do not rinse. Set aside.

In a large skillet or saute pan, heat 1 tbsp of olive oil until shimmering on medium heat. Saute pressed garlic for 60 seconds. Add chicken stock to deglaze and let simmer for 5 minutes.

Add tomato, olives, herbs and pasta and stir or use tongs to combine. Fold in feta and lemon juice. The feta will thicken the broth so it sticks to the pasta! 

Transfer portions to a large plate and then microplane a tiny amount of lemon zest over the top of each serving.

The adventurous eaters devoured the entire plate!

Slurping noodles is allowed even at a fancy dinner party!

Ian attacked the longest noodle ever!

Even though our bellies were full of new flavors, there was somehow room for ice cream. 

Golden honey and rose petal ice cream with toasted pistachio bits

2 large eggs

2 cups heavy cream

1 cup whole milk

¾ cup turbinado sugar

1 cup loose rose petals

pinch of salt

¼ tsp saffron

½ cup toasted, chopped salted pistachio kernels

Rough chop pistachios and place in a single layer on a baking sheet. Toast in oven for 5 minutes at 350 degrees to bring out the crunch. Remove from sheet and let them cool on a plate in a quiet corner of the kitchen.

heaven in a blender

Whisk eggs for 2 minutes or until fluffy. Combine cream, milk, sugar, salt, rose petals and saffron in a blender and mix together on medium-high for 1 minute. Add eggs to blender and mix again for 1 minute. Transfer to a storage container and chill for an hour.

Add mixture to your ice cream maker and mix until firm. 

Scoop two generous scoops into a small bowl or cup and top with toasted pistachios.

Even though the flavors were unusual and exotic, everyone devoured the ice cream. The evening ended with a dance party in the living room. 

Fancy dinner party's aren't just for adults! They are the perfect reason to try new flavors and share some good times with friends both young and old! 

Project Food Blog Challenge #2: Vote for Pickles and Cake

Voting is now open for Project Food Blog's Challenge #2! Your vote will help us move on to the next challenge!  We are having a blast with these challenges and our Ethiopian dish is a new family favorite! Thanks to foodbuzz.com for giving us a little push...

Please click the link below to VOTE for our fun family food blog...

http://www.foodbuzz.com/project_food_blog/challenges/2/view/1027

Ethiopian Stew for Two

One of the most memorable and interesting meals I've ever had was the dish Doro Watt at the Ethiopian restaurant Addis Red Sea in Boston. The chicken stew was filled with exotic flavors and spices served on top a crepe-like bread. It wasn't spicy but had more flavor per square inch than anything my taste buds had ever encountered. Instead of a knife and fork, you used your hands to tear off a piece of bread and then pinched up a piece of chicken and some rich sauce. The entire meal was eaten from small wicker chairs low to the ground and the table was a giant wicker basket in the middle. The African music and ambiance perfectly complimented the food. The experience and that dish were so memorable, I decided to recreate it for the girls in the hopes that my adventurous eaters would be ready for the challenge and a culinary trip to Ethiopia. For me that is what life is all about - trying something new. 

This traditional, classic dish has a few steps to it but they are all worth it in the end! The flavors are exotic yet familiar – similar to some Indian curries. If you have never tried African food before, this is a safe and fantastic first step.

I have never cooked this dish before so I was a little nervous starting out. The first step was to do some research online. There were so many variations that I was able to cobble together the pieces myself and taste it as I went. A little more cardamom here, a little more ginger there...

After putting together the rough recipes, we headed to the farmer's market for herbs and spices. I was lucky to find some fenugreek seeds and some black African cardamom.

The only ingredient I couldn't find was Teff – a small grain indigenous to Ethiopia used in making the crepe-like pancake that goes along with most Ethiopian dishes. I found some suggestions online to use buckwheat flour and some yeast as a substitute. It worked perfectly!

As always, the girls were ready to help in the kitchen. We smelled and ground all the spices, whisked together the injira, flipped the crepes and tasted the dish as we went along. Cooking with them is so cool. 

DORO WATT

1 large red onion, diced

POS (Pinch of Salt)

¼ cup SPICED BUTTER

1 teaspoon fresh-ground cardamom

¼ teaspoon freshly ground black pepper

3 cloves

3 garlic cloves, minced

2 tablespoons ginger, finely chopped

1 tablespoon BERBERE

2 ½ cups chicken stock

6 boneless chicken thighs

¼ cup red wine

Juice of 1 lime

1 lime, sliced into wedges

2 hard-boiled eggs, peeled and quartered

Using a large saucepan, cook the onions in 2 tablespoons of the spiced butter over medium heat. Stir occasionally and cook for about 10 minutes until onions are golden. Lower heat to medium low and add the remaining butter, garlic, ginger, black pepper, cloves, cardamom and berbere and cook another 10 minutes until the onions are nice and soft.

Bring to a simmer and add chicken stock, red wine and the chicken thighs. Simmer for about 20 to 30 minutes until the sauce has thickened a little and the chicken is starting to fall apart. It won't be a thick sauce so don't be alarmed.

Stir in the lime juice, season with salt and serve over the injera with slices of lime and egg and extra injera on the side.

Ethiopian Spiced Butter (Nit'ir qibe)

1 pound unsalted butter

½ cup red onion, coarsely chopped

2 garlic cloves, minced

¼ cup ginger, finely chopped

1 teaspoon ground fenugreek

1 teaspoon toasted cumin seeds

½ teaspoon ground turmeric

1 teaspoon freshly ground cardamom seeds, black African cardamom if you can find it

¼ cup fresh oregano leaves

8 basil leaves

Melt butter over low heat, stirring often. Skim foam off the surface as it rises and continue cooking until no more foam appears. Add all remaining ingredients and cook for an additional 15 minutes, stirring occasionally. Remove from heat and decant the butter off the spices using a sieve.

Berbere Spice Mix

½ cup ground chili powder (I use Anahaim chilis because of their subtle, kid-friendly heat)

½ cup paprika

3 teaspoons ground ginger

3 teaspoons onion powder

2 teaspoon garlic powder

1 ½ teaspoon ground cardamom

1 teaspoon fenugreek seeds

2 teaspoon ground nutmeg

½ teaspoon ground cloves

1 teaspoon ground cinnamon

¼ teaspoon ground allspice

3 tablespoons salt

Sadie and her African black cardamom pods

Grind as many fresh spices as you can with a mortar and pestle or an electric spice grinder. Combine all spices! Save the rest as a rub for pork, chicken, steak, etc.

BUCKWHEAT INJIRA

1 cup buckwheat flour

1 cup whole wheat flour

2 tbsp instant yeast

3 cups warm water

Whisk together ingredients in large bowl, cover with cheesecloth and let sit outside for at least 24 hours. Ladle one cup into crepe pan over medium heat and rotate quickly to cover entire surface. Flip in a minute or two after surface starts to solidify. Injira should be soft and not crispy on the outside.  

Time to eat! 

We sat outside and ate a late lunch. The girls absolutely loved the dish! Lillie even said that it was "Better than tacos!" That is saying quite a bit. 

They love eating with their hands and this is a great way to do just that without getting too messy. The communal focus of Ethiopian cuisine is a great approach to dining with your family. What a great adventure!

Kid's Choice

The girls picked out the dinner tonight. Bacon Brussel sprouts, mushroom orzo and baked chicken nuggets!

- Posted using BlogPress from my iPhone

Passion for Food from a Kid's Point of View

Pickles and Cake isn't a blog about tricking your kids into eating canned green beans or hiding zucchini in the brownies. Our blog helps break down the complicated steps of cooking, celebrates creativity in the kitchen and strives to demystify gourmet food for both kids and adults. See and taste the joy and discovery of food from a kids perspective.

What do you do when you realize that your kids will eat anything? Start a gourmet kids food blog, of course!

Once it was clear that my young daughters were adventurous eaters, I began to search for a website or blog that could help me turn my passion for food into something I could pass along to my kids. I was hoping to find ideas to kick-start meals and food related projects. I had so much trouble finding that guidance, I decided to start my own food blog dedicated to the adventurous child eater. It has been a life-affirming experience.

The name Pickles and Cake originated from two huge revelations that came my way around this same time. My first batch of butter-cream frosting and my first jar of homemade pickles. Somehow, I had no idea how different these items were from the prepackaged counterparts and it was a real eye opener for me. A little effort and fresh ingredients equaled amazing flavor that blew away anything sold in a store. It was that a-ha moment I needed.

3 years later, the girls are so involved with picking new foods and recipes to try. We take tons of eye-catching pictures of each adventure. Our favorite challenge is coming up with a new recipe. We will pick a cuisine from another culture or an unusual ingredient we found at a farmers market and use that as our starting point.

Creativity in the kitchen has always been a passion of mine and was fueled even more while attending college in the Boston area. In the Air Force and in college I was famous for taking a handful of leftover ingredients in a seemingly empty fridge and work them into an amazing meal. I found a job in fine dining while going to college and learned so much about fresh ingredients, sauces, and flavor combinations – a whole new world beyond my clever casseroles and savory stir fries opened up. This new driving force is now being shared with my children and anyone else who wants to come along for the ride.

At Pickles and Cake, we showcase both healthy and hedonistic food from around the globe. The primary focus revolves around culinary adventures and epicurean delights you can experience with your children. My daughters consistently surprise me with their enthusiasm for trying new foods and I use this blog to inspire myself and others to move beyond Easy Mac and Juice Boxes. Don't get me wrong, I love a good batch of "mac and chee” just like the next guy and I'll be the first to recognize that sometimes the easy way out is the only way to get through dinnertime. That being said, my ultimate goal is to help reinforce the belief that good food is worth making time for and that eating well should always be an option.

Take the time to cook with your kids instead of just serving them and there is a much better chance that they will eat what you bring to the table. Cooking and dining with your family can be a great way to stay connected and celebrate life's many blessings.

Is it true that every good blog entry ends with a poignant quote? Probably not, but this one does...

"Cooking is like love. It should be entered into with abandon or not at all." ~ Harriet van Horne

Homemade Ketchup

I stumbled upon a homemade ketchup recipe in Jamie Oliver's latest cookbook and was surprised that I never even considered making my own. The latest organic offering from Heinz is rich and delicious on fries and hotdogs - why mess with perfection. A challenge was born.

The basic premise is to cook down some veggies, spices and herbs until the concentrated flavor hits the delicious meter. This was more challenging that I anticipated. In the end, I changed up the recipe quite a bit. The flavor was more complex but not tomatoey enough so the next day I added 3 cups of V8 and cooked it down for another 2 hours. The end result was an intense roasted veggie and tomato concoction that will go toe to toe with any store bought brand.

Homemade Ketchup, Round 1

1 large onion, chopped

1 celery root, chopped

2 unpeeled organic carrots, chopped

1 celery stalk, chopped

3 tbsp chopped parsley

3 tbsp chopped celery leaves

2 tbsp chopped fresh ginger

1 shallot, peeled and chopped

2 cloves

1 tbsp coriander seeds

1 tsp ground pepper

1 pound fresh tomatoes, rough chopped

15 oz. can fire roasted tomatoes, undrained

1/2 cup turbinado sugar

1 cup red wine vinegar

3 cups V8 juice

1 bunch fresh basil - leaves and stems seperated

3 cloves garlic

salt

1/4 cup extra virgin olive oil

Rough chop veggies and combine with ginger, garlic, pepper, parsley, coriander, cloves and basil stems in a large pot with 1/4 cup of olive oil and a pinch of salt. Cook over medium low heat, stirring every few minutes for about half an hour until softened.

Add fresh, canned and juiced tomatoes and bring to a boil.

This was Lillie's favorite part - seeing the fresh tomatoes enter the pot and making that flavor connection.

Reduce heat to medium low again and simmer gently until the sauce reduces by half. Stir every few minutes.

Add the basil leaves and then puree sauce in a top-load blender or with a immersion blender.

Push through a sieve into a clean pan and add vinegar and sugar.

Bring to a boil, reduce heat and simmer again until the consistency is similar to bottled tomato ketchup. Stir often with a silicon spatula along the bottom surface to keep from clumping and burning. Season to taste - I added another tsp or two of salt and a little more sugar. A splash of vinegar to boost the acidity might have been added too...

Let the ketchup cool and then use your funnel to transfer to clean jars and bottles. Store in your fridge for up to 4 months.

Once chilled, apply liberally to french fries, corn dogs, hot dogs, tater tots, hamburgers, cheeseburgers, onion rings, scrambled eggs...

Pickles and Cake featured on Good Garden Ideas

Check out my friend Sara's new gardening website - all the tips, ideas and musings a good gardener needs.

She is featuring my herbed compound butter recipe in her Edibles section! Thanks Sara!

http://goodgardenideas.com/

New Pickles and Cake Logo

Our fun family food blog has two new mascots to help us launch our new look and feel! Stop by anytime for culinary adventures and kid-friendly gourmet recipes.

Mango Pineapple Bubble Tea

We spent the weekend outdoors in St. Augustine introducing Lola to the beach, soaking in some history and eating some amazing food. While waiting on our Belgian waffles in this charming courtyard we sampled a mango pineapple bubble tea from Crucial Coffee. I know that St. Augustine is the oldest city in North America and this old hut must have been one of the first buildings. It was an ancient coffee shack from way back that was so warm and inviting and look...they even have free Wi-Fi! Go figure!

The bubble tea was a first for the girls. Its a green tea-based smoothie with fresh mango and pineapple. The best part is the surprise at the bottom - translucent tapioca orbs lurking down below. Each tart and creamy slurp through an over-sized straw brings up some gummy treats from the depths of the drink. These unusual beverages filled with edible pearls originated in Taiwan and come in every flavor imaginable. The girls loved  it!