Celebrity Chef Zipora Einav’s Hibiscus Blueberry Popsicles Recipe

If you are looking for a refreshing treat for the hot summer, then try Chef Zipora Einav’s recipe for Hibiscus Blueberry Popsicles . This recipe is a favorite with many of her celebrity clients

Chef Zipora Einav (www.chefzipora.com) is an accomplished private chef who has cooked for some of Hollywood’s most notable celebrities – Bob Hope, Jack Nicholson, Mariah Carey, Pierce Brosnan, Scarlett Johansson – and for professional athletes, including former National Football League star Donovan McNabb.

Hibiscus Blueberry Popsicle

(Makes 8-10)

Ingredients for Step 1

½ cup maple syrup

2/3 Cup Water

3 TB Dry Hibiscus Petals

Ingredients for Step 2

Juice from 4 fresh lemons

1TB Lemon Peel

1 ½ cup water

¼ cup Fresh Blueberries

Note: You will need 8-10 Popsicle Molds and Sticks

 

Instructions:

1. In a small pot, mix the maple syrup, 2/3 cup water and hibiscus petals and heat up on low heat for 5-7 minutes.

2. Remove from heat and let cool for 15-20 minutes; then strain the mixture and throw away the Hibiscus petals.

3. Combine the fresh lemon juice, lemon peel and 1 ½ cup water; then mix with the Hibiscus water and pour into a measuring cup

4. Fill 8-10 popsicle molds with the liquid and add the popsicle sticks to each mold. Then add 4-6 whole fresh blueberries into each mold; set the cover on top of the mold.

5. Place in the freezer for 12 hours or overnight.

6. To remove the frozen popsicles, rinse the mold under hot water for 30-40 seconds and remove gently. Then serve and enjoy!

2018 Top Healthy Gourmet Snacks Announced

The world is full of fantastic, delicious, and innovative healthy gourmet snacks. That’s why we’ve tasted some of the best, and here’s what we found.
The 3rd Annual Snack Awards competition rewards the Top Healthy Gourmet Snack creations of the Year by the TASTY AWARDS.

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Art Cooking: How to Eat like Vincent Van Gogh

The Art Assignment is a weekly PBS Digital Studios production hosted by curator Sarah Urist Green, and in this episode they show how you can use what you have available now to eat like artist Vincent Van Gogh did.

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Australian Macadamia Nut Milk from Milkadamia is a Tasty Alternative

There are several alternatives for the lactose intolerant, or people who are simply avoiding dairy. One of the newest is made with tasty macadamia nuts, called Milkadamia.

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Two Great Recipes from the Grilled Cheese & Beer Cookbook

Grilled Cheese is near the top of the all time list of North America COMFORT FOODS. It is easy to make, quick, versatile, tasty, and inexpensive. A 7 year old could make one, as well as a money challenged college student, or a cutting edge gastropub chef.

The Grilled Cheese & Beer Cookbook arrives just in time for the renaissance of appreciation for the grilled cheese. The book has a passion for all things grilled cheese and beer, with easy-to-follow instructions that make it perfect for any skill level. It contains over 50 one-of-a-kind grilled cheese sandwich recipes, perfectly paired with craft beers designed to draw out the full flavor of each ingredient.

Some of the recipes in the cookbook include Bacon Me Crazy, Muenster Mash, Dragon Ball Cheese, Revenge of the Swiss, and Not Your Dad’s Fried Bologna.

Here are two two cheesy recipes straight from the cookbook.

Recipe #1: Johnny Apple Cheese

Ingredients:
2 slices whole grain bread
4 slices Adirondack cheddar cheese
1 granny smith apple
3 strips of bacon

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Place the cheddar on the bread so that all of the bread is covered. Thinly slice the granny smith apple and place it on one slice of bread so the cheese and bread are completely covered. Add bacon strips to the other slice of bread and cheese. Once the cheese is melted, put the sandwich together and tada! You are all set.

Beer Pairing: This one has a lot to work with for something so simple. A good European-style lager will do well to complement the sharpness of the cheddar and the smoky flavor from the bacon. Heineken and Grolsch would both do fine, but for those looking to accentuate the apple, why not try it with a cider? Although not beer, anyone trying this on a warm sunny day shouldn’t shy away from a nice Angry Orchard or Naked Flock to hit the notes a beer wouldn’t.

 

 

Recipe #2: Ménage à Cinq

Ingredients:
3 slices of sourdough bread
2 slices of cheddar cheese
1 slice mozzarella cheese
1 slice of Muenster cheese
1 slice pepper jack cheese
1 slice provolone cheese
1/4 avocado

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Cover all three slices with cheese (in no particular order). Once the cheese is melted, put avocado on two slices. Slap it together and enjoy!

Beer Pairing: This is our ode to one of our favorite show, The League. Except, instead of it being Andre’s swanky wine bar, it’s a delicious sandwich paired with a light refreshing lager—one with some punch behind it. Otter Creek’s Citra Mantra is a pretty good bet if you can find it. If not, the guys on the show always prefer Stella Artois or Bud Light. Old post office boxes are a pretty sweet idea for a bar, though. Right?

ABOUT THE AUTHORS

Kevin VanBlarcum is a brewer at Keegan Ales in Kingston, NY. After graduating from the University at Albany, he began pursuing a career in the brewing industry. Born and raised in the Catskill Mountains, Kevin currently resides in Pine Hill, New York. James Edward “Eddie” Davis has honed his skills as a chef from Brooklyn, NY to the Catskills. Eddie fell in love with the culinary arts and began to hone his skills at a local favorite, The Caboose.

 

GRILLED CHEESE & BEER
Written by Kevin VanBlarcum & James Edward Davis
978-1-57826-653-1, $16.95 paperback
978-1-57826-654-8, $12.99 eBook

Find it on Amazon here.

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

Best Smashed Brussels Sprouts Recipe

Smashed Brussels Sprouts

These days brussels sprouts are most often enjoyed after having been roasted or baked. Adorned with olive oil and salt and pepper, brussels sprouts cooked this way a delicious and hard to resist. However, sometimes you want a different way of eating of this vegetable favorite, and eating boiled brussel sprouts as they did back in the 1950s is not an option. Fortunately, we have discovered a new recipe for brussels sprouts, where they’re boiled and baked and smothered in cheese.

Ingredients

  • Brussels sprouts
  • Grated cheese
  • Olive oil
  • Salt and pepper
  • Optional: garlic powder

Directions

  1. Heat oven to 425°
  2. Cook brussels sprouts on top of stove boiling water for 10 minutes
  3. Spread wax paper across the surface of an oven safe Baking tray
  4. Drain brussels sprouts, and spread evenly on top of the wax paper
  5. Using the back of a tablespoon gently smash down each brussels sprout until somewhat flat
  6. Sprinkle salt, pepper, and garlic powder on top of the brussels sprouts
  7. Lightly drizzle brussels sprouts with olive oil
  8. Sprinkle grated cheese across the tops of the brussels sprouts
  9. Bake for 15 to 20 minutes in the oven.