Food Hunter's Guide to Cuisine: July 2018

Monday, July 30, 2018

Italian Cannoli Cake with Cinnamon Orange Buttercream

By: The Food Hunter

Growing-up in South Philadelphia we ate a lot of cannoli. This popular dessert was available in most bakeries throughout the city. The cannoli is a fried Sicilian pastry tube, that is piped with sweet ricotta cheese dotted with chocolate, and often times candied citrus. (check-out this post of me making cannoli at Termini's Bakery)

I'm a huge fan of the cannoli and will always stop for one (or more) when I am visiting the old neighborhood. This past weekend I wanted to make a celebration cake for my Uncle's birthday and after much deliberation decided to put together a "cannoli cake"

I started with a classic vanilla buttermilk cake and layered it with a delicious chocolate studded mascarpone & ricotta filling. I topped the entire cake with an Orange Cinnamon Buttercream. Though obviously not a cannoli the combination was delicious!!

Italian Cannoli Cake with Cinnamon Orange Buttercream

For The Vanilla Buttermilk Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
3 large eggs, room temperature
1 1/2 tsp vanilla
1 cup buttermilk, room temperature

Preheat oven to 350F. Grease and flour two 8" cake pans and line with parchment.

In a medium bowl combine flour, baking powder, and salt. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (3-5 minutes). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and mix again.

Add flour mixture and buttermilk in alternating additions; beginning and ending with flour. Be sure to fully incorporating after each addition.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Place cakes on wire rack to cool for 10 minutes and turn out onto wire rack until ready to fill and frost.

For the Mascarpone & Ricotta Filling
15 ounces whole milk ricotta
15 ounces mascarpone cheese
1 cup confectioners sugar
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/2 teaspoon orange zest
1/2 cup finely chopped dark chocolate
Pinch salt

Beat the ricotta and mascarpone until smooth. Add in the sugar, vanilla, cinnamon, orange zest, and salt, until combined. Fold in the chocolate, and refrigerate until ready to use.

For the Cinnamon Orange Buttercream
1 cup butter
4 cups confectioners sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1-2 teaspoon Grand Marnier
4 tablespoons Half + Half

Beat the butter and sugar until creamy and light, about 5 minutes. Add in the vanilla, cinnamon, half & half and Grand Marnier and mix until creamy.

Pork Cutlets Served with Capers, Lemon, Arugula, and Chopped Eggs

By: The Food Hunter

In the summer months we often eat thin sliced breaded pork cutlets topped with a squeeze of fresh lemon for dinner. Served with a small salad it's a light, fresh meal that doesn't heat up the house.

When I came across the recipe below, while browsing epicurious.com, I knew I had to give it a try. They say some dishes are better topped with an egg and I'll admit this is one of them.

Pork Cutlets Served with Capers, Lemon, Arugula, and Chopped Eggs

serves 6

1 lemon
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoons salt
1 teaspoon freshly ground black pepper
6 thin sliced pork cutlets
1/2 cup all purpose flour
2 large eggs, beaten
3 cups fresh breadcrumbs made from crustless French bread
3/4 cup freshly grated Parmesan cheese
Olive oil
3 tablespoons drained capers
4 cups (lightly packed) arugula
2 tablespoons extra-virgin olive oil
4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped
1-2 tomatoes, chopped

Using small sharp knife, cut all peel and white pith from lemon. Quarter lemon lengthwise, then thinly slice crosswise. Cover and chill lemon slices; discard peel.

Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl. Sprinkle sage mixture over both sides of each pork cutlet.

Place flour in shallow bowl and place eggs in another shallow bowl. Mix breadcrumbs and cheese in third shallow bowl. Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat. Place in breadcrumb mixture and coat both sides, pressing to adhere.

Add enough oil to heavy large skillet to measure depth of 1/4 inch. Heat over medium-high heat. Working in batches, cook pork until browned and cooked through.

Mix arugula with 2 tablespoons extra-virgin olive oil, chopped tomatoes and large pinch of coarse salt. Divide arugula among 6 plates. Place pork on top and sprinkle with chopped eggs, capers and lemon slices.

Wednesday, July 25, 2018

Crostini with Prosciutto, Figs and Fresh Mint

By: The Food Hunter

If your looking for an all occasion appetizer that will easily impress any crowd Jamie Oliver's Crostini with Prosciutto, Figs and Mint is the one! Crostini in general are well loved by all; and this version is no exception. Each delicious bite is bursting with flavor and substantial ingredients.

Speaking of ingredients; this is not the time to skimp on quality. There are just a handful of components that make up this recipe; so be sure to use best you can find. Imported prosciutto, high caliber balsamic, fresh mint, bread & figs; each is equally important.

Crostini with Prosciutto, Figs and Fresh Mint

1 loaf of bread, cut into thin slices
1 large clove of garlic, peeled and cut in half
Good-quality extra virgin olive oil
6 large ripe figs
12 slices of prosciutto
fresh mint
Extra virgin olive oil
Balsamic vinegar

Grill the bread and while still warm rub them with the cut side of the garlic and drizzle with extra virgin olive oil.

Slice the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of a fig on top. Finish with mint leaves and serve drizzled with a balsamic vinegar.

Monday, July 23, 2018

Our First Dinner in The New House

By: The Food Hunter

After a crazy few months of moving, unpacking and reorganizing an entire house, I'm happy to say that we are finally ready to start entertaining. This past weekend we invited a few of our closest friends over for a small dinner party.

We started the evening with cocktails in the "lounge" featuring Basil Hayden's Bourbon. This premium bourbon is aged to perfection and offers a spicy-sweet flavor profile. Our cocktail of choice for this occasion was a Saratoga Cocktail.

When mixing drinks the tools you use are equally important as the spirits. That's why I love our new Microplane 7-in-1 bar tool. It should be a go-to for any at home mixologist; making muddling, scoring, peeling and garnishing drinks super easy.

Our appetizer consisted of a mix of fresh vegetables, from our local Sprouts Farmer's Market, served on crusty bread. (recipe) I love that our new home is relatively close to a Sprouts; which makes keeping my kitchen stocked with healthy foods that much easier.

Dinner was a hearty plate of Apple Cider Vinegar Braised Pork Shoulder (recipe); pork shoulder and carrots allowed to simmer for hours in my beautiful new Anolon, 7 Qt Dutch Oven. This elegant pot merges cast iron’s superior heat absorption and retention with distinctive stovetop-to-oven-to-table style and performance making it a wonderful showpiece on our dinner table.

****Head to instagram NOW!! I'm giving away an Anolon 7qt Dutch Oven & a set of 4 Cutco Steak Knives****

We love the everyday dishes we got at Macy's. Their Hotel Collection Coupe dinnerware are affordable, classy and scratch resistant. But the star of our table setting was our new steak knives from Cutco. These all purpose knives look stunning on the table, slice food with ease and are guaranteed for life.

We finished off the evening on a sweet note. Using our new Hamilton Beach Drink Master we whipped up some boozy bourbon milkshakes for our guests. The versatility of two speeds makes this an ideal small kitchen appliance that can be used for whipping eggs, makes healthy shakes and fun treats.

Outfitting a kitchen with new utensils is a fun and easy way to create a memorable dining experience for you and your guests. Plus it makes for great conversation!

****Don't forget head to instagram now & enter to win!!!****

I've received product and/or compensation for this post. As always, all opinions are 100% my own.

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.