Food Hunter's Guide to Cuisine

Saturday, July 14, 2018

This Summer Escape to The Four Seasons Resort Scottsdale at Troon North

By: The Food Hunter

The Four Seasons Resort Scottsdale at Troon North offers the comfort of timeless adobe architecture in the heart of the Arizona desert. Located in North Scottsdale, the resort is just a short drive from many of the popular attractions, while still far enough out of the city for those wanting to experience the quiet and relaxation the desert has to offer.

Rooms are casita style, each with a king size bed,

a sitting area in front of the fireplace and

a cozy private patio with over-sized chairs for enjoying the amazing mountain views.

The resort offers both a fine dining and a casual restaurant option on property; so you won't have to go far to keep your belly full. Guests can choose from Talavera, a modern Spanish steakhouse which serves dinner nightly, or the more casual Proof, an American Canteen which is open for breakfast, lunch and dinner. There's even a Pop-cycle, the resort's own "treatmobile" offering complimentary cool treats by the pool.

Although both restaurants are delicious, the star of the dining scene is undoubtedly the newly revamped Talavera, which showcases fresh ingredients in it's flavorful selection of tapas and paella.

If you are planning dinner at Talavera during your stay at the Four Seasons, and I highly recommend you do, it's a great idea to start or finish your evening at the Gin Bar.

Located just inside the restaurant, the new Gin Bar, offers a large selection of gin, sherry and vermouth. Guests can choose their preferred libation(s) and have a cocktail crafted specially for them.

The menu at Talavera, put together by chef Samantha Sanz, includes a large selection of Tapas, a variety of meat and cheese, a nice selection of local produce, fresh seafood and hand-crafted paellas.

One of my favorite tapas on the menu is the grilled octopus with potatoes. If you've never had Spanish octopus, I can tell you it's amazing!

If I had to pick just one entree off the menu at Talavera, and I'm glad I didn't, it would be the spiced tuna crudo. Served with apricot halves, toasted hazelnuts, and lardo de ibérico de bellota, it's a treat for the taste-buds.

The carrot salad, we enjoyed compliments of the chef, was not only delicious but one of the most beautifully composed dishes I've ever seen. Heirloom carrots were exquisitely plated with watermelon radish, baba ganoush, crow's dairy feta, and dill.

With so many tantalizing dishes on the dinner menu be sure to leave room for dessert. You won't want to miss the Tres Leches Cake. Topped with dulce de leche ice cream, coffee nut brittle & a Kahlua rum sauce, which is eloquently poured table-side, this dessert is not to be missed.

After a comfortable night's sleep be sure to stop in at Proof for breakfast/brunch. They offer a buffet and tantalizing dishes like the Green Chile Pork Benedict served with hash browns with tomato bacon jam.

or my favorite the Red Chile Short Rib Hash which was a mix of smoked short ribs, eggs, home fries and red Chile sauce.

The Four Seasons at Scottsdale Troon North is the perfect spot for vacationing couples and families; offering guests 5-star luxury accommodations and amazing dining options.

Four Seasons Resort Scottsdale at Troon North
10600 E Crescent Moon Dr, Scottsdale, AZ 85262
Phone: (480) 515-5700

This experience was provided complimentary, all opinions are my own.

Friday, July 13, 2018

White Chocolate & Espresso Cake with Caramel Espresso Swiss Meringue Buttercream #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”

The 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife is coming to an end. With over 60 recipes shared this week I hope you found something new to try!
Also, there's still time to enter one of the 5 giveaways!

Scroll down to take a look & ENTER!

The final dessert I'm sharing this week was, in my opinion, the most spectacular dessert ever! The combination of white chocolate, espresso and homemade caramel was over the top delicious! I'll admit it was a lot of work but it was soooo very worth it. I borrowed the recipe from Cake Paper Party and didn't make any changes. Like them I made it for my birthday and couldn't have been more pleased. I urge you to give it a try.

White Chocolate & Espresso Cake with Caramel Espresso Swiss Meringue Buttercream

1 cup half and half
1 tablespoon finely ground espresso beans
7 ounces white chocolate, chopped if in block form
1 cup unsalted butter, softened
3 large eggs
2 tablespoons Adams vanilla extract
2 cups Dixie Crystals granulated sugar
2 ½ cups all-purpose flour
1 ounce cornstarch
2 teaspoons baking powder
¾ teaspoon salt
dark chocolate espresso beans

For the Espresso Caramel:

½ cup water
7 ounces granulated sugar
½ ounce corn syrup
½ cup whipping cream
¼ teaspoon salt
¼ cup brewed espresso
1 teaspoon vanilla extract

For the Buttercream:

9 ounces Espresso Caramel sauce
8 ounces granulated sugar
8 ounces egg whites
16 ounces unsalted butter, cool room temperature
1 tablespoon vanilla extract

Preheat oven to 350 F (177 C). Grease and flour two 8-inch round cake pans.

Combine the half and half and the espresso beans over low heat. Add the white chocolate and whisk to combine until chocolate melts completely. Cool for a few minutes and then whisk in eggs and vanilla and cool to room temperature.

Beat butter and sugar for 2 minutes on medium-high speed of mixer. Add in dry ingredients, turn mixer on low and mix to moisten dry ingredients. Pour in espresso-egg mixture gradually with speed still on low, then increase speed and beat on medium for one minute until well combined and smooth.

Pour into prepared pans and bake for about 30-35 minutes until the cake is done. The cake should begin to settle back on itself on the edges. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely before frosting with buttercream.

For the Espresso Caramel:
Place the water in a heavy bottomed medium sauce pan and add sugar carefully to the middle of the pan. Add corn syrup without stirring. Cover and bring to a boil without stirring over medium high heat.

Remove lid, use a candy thermometer, and heat until the mixture reaches 300 F. Reduce heat to low and heat to 350 F watching carefully to avoid overheating and burning the sugar.

While the sugar cooks, combine the cream, salt and espresso in a small pot and heat until warm.

When the caramel reaches 350 F immediately remove from heat and pour in 1/3 of the cream mixture. When the bubbling subsides pour in the remaining cream mixture in two batches and stir well to combine. Stir in vanilla extract.

For the Buttercream:
Whisk Espresso Caramel, sugar and egg whites together in a bowl of a double broiler whisking continuously until the sugar is dissolved and the mixture reaches 160 F. Pour the syrup into a cake pan or shallow metal bowl and chill in the freezer for 15-20 minutes until it is quite cool.

Meanwhile, beat the butter in a mixer for 2 minutes on high until the butter is lighter in color and aerated. Add the cooled syrup in two additions to the butter beating 1 minute after each addition. Add the vanilla and beat 30 seconds until smooth; use immediately.

****Note: If buttercream separates take about 1/3 of the mixture and microwave about 30 seconds. Pour this heated mixture back into your mixer and start beating once again. This should bring the buttercream all back together.****

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving away - One bottle of Adams Best Vanilla Flavor, Adams Best Prize Winning Pound Cake Mix, Adams Extract Twice as Stong Vanilla and Adams Extract Lemon Extract

PRIZE #3

Prize #3– Red Star Yeast is giving away a gift pack including an Insulated Tote Bag, Apron, “The New Artisan Bread in Five Minutes a Day” Cookbook, Yeast, Rolling Pin, Measuring Spoons, Oven Mit and Dish Towel

PRIZE #4

Prize #4 — Susquehanna Glass Co. is giving away one set (4 glasses) of Mermaids Stemless Wine Glasses. (like the Mermaid glasses you'll see in some of our recipes this week!)

PRIZE #5

Prize #5 — Lodge Cast Iron is giving away one (1) 12-inch Cast Iron Skillet.

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Check out the amazing #SummerDessertWeek recipes from our bloggers today! Ice Cream Recipes:

Mint Chip Ice Cream Sandwiches from Southern From Scratch

Pies of Summer:

Sweet Tea Pie from For the Love of Food

Sweet Summertime Cakes:

White Chocolate Espresso Cake with Caramel Espresso Buttercream from The Food Hunter's Guide To Cuisine
Blueberry Lemon Mini Poundcakes from Forking Up
Bee Sting Cake from Kudos Kitchen by Renee
Coffee Cake from A Blender Mom
Tropical Summer Cake from Daily Dish Recipes

No-Bake Treats:

Banana Pudding No Bake Cheesecake from The Bitter Side of Sweet
Strawberry Cloud Dessert from Shockingly Delicious

Baked Desserts:

Homemade Blueberry Cream Cheese Danishes from Big Bear's Wife
Black Cherry Kolaches from The Spiffy Cookie
Blackberry Bread Pudding from Eat Move Make
White Cake with Vanilla Cherry Buttercream Icing from The Beard and The Baker
Lemon Poppyseed Scones from Mildly Meandering

Sweet Sips:

Watermelon Slushies from The Domestic Kitchen

Wednesday, July 11, 2018

Coconut Lime Pound Cake #SummerDessertWeek

By: The Food Hunter

“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”

We are half-way through the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. There are 23 wonderful bloggers participating in this year’s event! With over 60 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 5 (five) great giveaways for you this week too!

Scroll down to take a look & ENTER!

Today I want to share with you this delicious Coconut Lime Pound Cake. I'll admit I wasn't sure about this prior to making it. But after one bite I was smitten. The combination of coconut and lime is so light and refreshing and made for summer. Bring this to your next outdoor BBQ or pool party.

Coconut Lime Pound Cake

6 ounces butter, softened
1¼ cups Dixie Crystals sugar
3 large eggs
2½ cups flour

3 teaspoons baking powder
1 cup no-sugar added coconut cream
2 tbsp lime juice
2 tbsp water
1 tsp Adams vanilla

Pre-heat the oven to 350 and lightly grease a 10 cup capacity bundt pan with butter and flour

In the bowl of an electric mixer, beat the butter until light and creamy then slowly add the sugar, beating until fluffy. Add the eggs, one at a time. Scrape down the bowl after each one.

Whisk together flour and baking powder. In a separate bowl, stir the coconut cream, lime juice, water and vanilla together. Add half the flour to the butter mixture and mix. Then add half the coconut cream mixture. Repeat with the remaining ingredients, ending with cream mixture.

Bake for 50 minutes or until a cake tester inserted in the middle comes out clean. Leave to rest in the tin for 10 minutes then transfer to a wire rack to cool.

For the Icing
1 cup Dixie Crystals powdered sugar
1-2 tbsp water 1/2 cup coconut cream
shredded rind from 1 lime
Mix all the ingredients together until they form a thin paste. Drizzle over the cooled cake.