Wednesday, June 29, 2016

Olive Oil & Chestnut Honey Cake for #CookoutWeek

By: The Food Hunter

Invite me to a cookout and you can bet I'll offer to bring dessert. I love to bake and pride myself on my knowledge of making a wide variety of desserts. And what's a cookout anyway without dessert?

So, in honor of #cookoutweek, a week long celebration where participating food bloggers share their all-time favorite recipes perfect for a summer cookout, I'm giving you this delicious and easy to make Olive Oil Honey Cake.

The cake features a French olive oil and chestnut honey from The French Farm, an online store offering the finest imported gourmet foods and kitchen accessories. The French Farm is a wonderful website allowing the shopper to experience and taste the best of an area without having to leave the house. I would recommend them when looking for that traditional European ingredient you just can't find anywhere else.

While the olive oil adds a subtle fruity taste the chestnut honey adds a rich aromatic flavor resulting in a phenomenal cake with earthy undertones. I loved being able to get both of these fabulous ingredients in one place through The French Farm's online store and I think you will too!

Olive Oil & Chestnut Honey Cake
 (printable recipe)
1 cup all-purpose flour
1/2 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar
1/2 cup extra-virgin olive oil
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon orange blossom extract
1/2 cup orange juice

Preheat the oven to 350°F. Grease and flour a 9-inch round springform pan and set aside.

In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

Crack the eggs into a large mixing bowl. Add the sugar to the bowl and whisk, thoroughly. Add the olive oil and whisk until it turns light yellow and has thickened slightly, about 1 to 2 minutes. Add the extracts and orange juice.

Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking an additional 30 seconds.

Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched, and a cake tester comes out clean.

Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack. Brush with honey glaze and serve.

For the chestnut honey glaze:
1 cup powdered sugar
2 Tbsp chestnut honey
2 Tbsp milk

Mix together until combined. Using a pastry brush cover the entire top of cake with honey glaze, allowing it to drip over the sides when possible.

Special thanks to The French Farms for sponsoring this post and to The Pinterest Kitchen for hosting the event.

Tuesday, June 28, 2016

Mediterranean Salsa Bruschetta #ProgressiveEats

By: The Food Hunter

I'm excited to share that I'm taking part in this month's Progressive Eats dinner. What is Progressive Eats? Well it's a virtual version of a progressive dinner.  A different topic is chosen each month and members share theme specific recipes on their sites for you to enjoy.

This month we are focusing on summer bounty, and let's just say I couldn't be happier.  My garden is overrun with fresh tomatoes, eggplant and many other veggies and herbs. This month's dinner theme gives me an excuse to find new ways to prepare my edibles.

Mediterranean salsa, served bruschetta, style utilizes the best of my garden's bounty and makes a flavorful summer appetizer for warm-weather get-togethers.

If you're on the hunt for more ways to use what's growing in your vegetable garden this season, check out the rest of the Progressive Eats menu at the bottom of this post.

Mediterranean Salsa Bruschetta
(printable recipe)

3-4 fresh tomatoes, diced
2-3 small eggplants
1 small red onion, finely chopped
1 tablespoon fresh mint, minced
1 tablespoon fresh basil, minced
1 garlic clove minced
1 loaf Italian bread, sliced and toasted
olive oil

Preheat oven to 350. Lightly coat large baking sheets with olive oil. Season eggplant with salt and pepper and roast for about 10 minutes, until softened. Cut the eggplant into 1/2 -inch dice and transfer to a large bowl. Heat olive oil in a pan. Add onion and cook until translucent. Add minced garlic and cook until fragrant. Add diced tomatoes, and cook until softened. Mix in eggplant and season with salt and pepper.

Serve the eggplant-tomato mixture alongside or on top of the toasted bread.

Summer Bounty Progressive Eats, 
hosted by Laura Kumin, who blogs at Mother Would Know.

Appetizers Dill Caprese Bruschetta from Jenni Field's Pastry Chef Online Mediterranean Salsa Brushetta from Foodhunter's Guide Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know Main Courses Bruschetta Pizza from The Redheaded Baker Zucchini, Summer Squash, and Tomato Tart from The Wimpy Vegetarian Desserts  Blueberry White Chocolate Tart from Stetted Mile High Strawberry Pie from That Skinny Chick Can Bake Pretty as a Peach Shortbread  (gluten-free) from The Heritage Cook  Beverages Blueberry Lavender Shrub Syrup from All Roads Lead to the Kitchen Lavender Lemonade Martini from Creative Culinary

Monday, June 27, 2016

#CookoutWeek Is Here! Which Means Lots of Delicious Recipes & Prizes For You!

By: The Food Hunter

Summer is here and I am excited for all of the picnics, BBQs, and cookouts that are about to happen! To get you all in the mood for summer and the fun that lies ahead...I've joined forces with around 50 bloggers to bring you #CookoutWeek - an entire week filled with yummy summer recipes perfect for your next cookout.

Along with all of the delicious recipes we are also hosting a fun giveaway, courtesy of some awesome sponsors. One lucky winner will get:
It's pretty much everything you need to host an awesome cookout this summer. It's a prize pack worth over $300! Thank you so much to all of the wonderful sponsors listed above, who have made #CookoutWeek possible. Special thanks to our host The Pinterest Kitchen

 Enter now: a Rafflecopter giveaway

Don't forget to check in throughout the week with all of the bloggers participating to get some yummy #CookoutWeek recipes. Here's the full list of participating bloggers: The PinterTest Kitchen2 Cookin' MamasA Day in the Life on the Farmaddicted 2 recipesAimee Broussard & Co.Amy's Cooking AdventuresAngels Home Sweet HomesteadBakin' and EggcerptsBalancing MotherhoodBody RebootedCheese Curd In ParadiseCindy's Recipes and WritingsCook With 5 KidsCook. Craft. Love.Cookaholic WifeCricket's ConfectionsCrumb: A Food BlogEat, Drink, Be Healthy!Everyday EileenFairyburgerFood ParsedGet the Good Stuff!Goodie GodmotherHezzi-D's Books and CooksHome in the Finger LakesJennifer CooksJessie WeaverKate's Recipe BoxLife on FoodLittle House Big AlaskaLittle Scratch KitchenMaking MiraclesMoore or Less CookingRhubarb and HoneySavvy In The KitchenSeduction in the KitchenSimple Food 365Style IslandThanks for Cookin'!The Food Hunter's Guide To CuisineThe Hungary Buddha Eats the WorldThe Spiffy CookieThe Weekday GourmetThis is How I CookTramplingroseVintage KittyWest Via Midwest

Friday, June 24, 2016

Featured Mixologist Cody Goldstein & The Outdoorsman Cocktail

By: The Food Hunter

Today's featured Mixologist is Cody Goldstein, founder of Muddling Memories, a cocktail/bar consulting firm in NYC.

Cody was nominated as one of 2015's Best Bartenders by Timeout New York and has had his recipes  featured in leading national publications, including: Town & Country, Huffington Post, and Eater, among others.

In addition to creating unique recipes, like the one below, Cody's work has been published in multiple books including: HICKORY DAIQUIRI DOCK: Cocktails with a Nursery Rhyme Twist, published in 2014 by Running Press and GONE WITH THE GIN: Cocktails with a Hollywood Twist, to be released in October.

Wanting to bring the best elements of the great outdoors to the glass, Cody created the Outdoorsman Cocktail. Featuring Bache-Gabrielsen VSOP Natur & Eleganse, the masculine spirit with a fruit forward elegance, The Outdoorsman is a fragrant and flavorful masculine beverage.

The Outdoorsman Cocktail

2 parts Bache-Gabrielsen VSOP Natur & Eleganse
½ part honey-ginger syrup
½ part lime juice
½ part blood orange juice
Splash of mineral water
Flamed lemon and orange twist
Smoked salt for garnish

Rim half the lip of a rocks glass with a lemon wedge and dip into smoked salt. Add ice to the glass and set aside. Combine Bache-Gabrielsen VSOP, honey-ginger syrup, blood orange and lime juices into a shaker with ice and shake. Strain over one large “rock” of ice. Flame a lemon and orange twist over drink and skewer for garnish. Top with a splash of mineral water and serve. Optional: use blood orange soda as an alternative to the blood orange juice + mineral water.

Monday, June 20, 2016

Falafel Pistachios

By: The Food Hunter

Falafel is a Middle Eastern dish made from mashed chickpeas or fava beans that are flavored with traditional spices, then formed into balls and deep-fried. Take those same familiar spices, mix them with pistachios, and you have a seriously delicious and addictive pop-in-your-mouth snack.

Falafel Pistachios
(adapted from Epicurious
(printable recipe)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried ground basil
1 tablespoon dried ground marjoram
1 tablespoon dried ground rosemary
2 1/2 teaspoons turmeric
2 cups garlic cloves,thinly sliced
2 cups olive oil
crushed red pepper, depending on your taste
4 cups unsalted pistachios in the shell
1 teaspoon salt

Combine the first six ingredients in a small bowl. Set aside.

Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until light golden brown. Remove garlic and reserve the cooking oil.

Add the crushed red pepper to the oil. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the spice mixture and salt and stir until the pistachios are coated and heated through, 3 to 4 minutes. Remove from heat. Transfer to a serving bowl. Serve warm or at room temperature.