X

Butterscotch Sage

Butterscotch Sage
Latke Love : Latke, Lox, Fried Egg, Repeat!
December 25, 2016 at 6:58 pm 0
Growing up in a Polish and Italian household, we always had the best of both worlds, when it came it culinary delights! One of my favorite dishes that my grandmother used to make was potato pancakes or latkes. I've adapted her recipe to make it my own, you can find it here. FullSizeRender-98 And if you're lucky enough to have any leftovers, trying stacking the latkes, adding layers of lox and a fried egg! Ingredients: Leftover latkes Lox Fried egg Directions:
  1. Reheat latkes in a toaster over.
  2. Stack alternating layers of latke, lox, fried egg & repeat!
FullSizeRender-96
CONTINUE READING ...
Butterscotch Sage
Slider Trio: Sliding into Summer
May 30, 2016 at 1:22 pm 0
Memorial Day weekend marks the official kick off to summer - and what better way to celebrate than to slide into summer with a trio of sliders!  Today, we have made a variety, sure to please any crowd: Crab Cake Sliders, Tuna Sliders and Cheeseburger Sliders. For both of the seafood sliders, I like to top with a heaping tablespoon of coleslaw. FullSizeRender-19 Crab Cake Sliders with Lemon Caper Aioli  Crab Cake Ingredients:  1 lb lump crab meat 2/3 cup panko bread crumbs 1 egg 6 tsp. lemon juice A pinch of salt, pepper and mustard seed Lemon Caper Aioli: 1/4 cup capers (mashed) 1 cup mayonnaise 3 tsp. lemon juice Directions for crab cakes:
  1. In a medium bowl whisk together the egg, lemon juice, salt, pepper and mustard seed.
  2. Next, fold in the lump crab meat and panko and mix together.
  3. Coat the bottom of your cast iron skillet with oil and heat over medium heat.
  4. Form small patties and add to the cast iron skillet.
  5. Cook approximately 5 minutes on each side, until both sides are golden brown.
  6. After you flip the crab cakes, this is a good time to toast your bread, I just pop it into the oven, broil on high for a few minutes. Since we're having sliders, I'm using King's Hawaiian rolls, one because the size is perfect for sliders and two, the rolls are a little sweet and adds a nice flavor combination to the sliders.
  7. Once ready, coat the toasted rolls with your lemon caper aioli (In a small bowl, mash together the capers then add in the mayonnaise and lemon juice).
  8. Next, add the crab cake, top it with a tablespoon of coleslaw and add a skewer to hold everything together. Repeat. Serve.
FullSizeRender-21 Tuna Sliders with Wasabi Aioli: Ingredients: 5 oz Bonito del Norte white tuna 2/3 cup panko bread crumbs 1 egg 1 tbsp red onion (finely chopped) A pinch of salt, pepper and mustard seed Directions:
  1. In a medium bowl whisk together the egg, salt, pepper and red onion.
  2. Next, fold in the white tuna and panko and mix together. For this recipe, I'm using one of my favorite brands of white tuna by Donostia Foods.
  3. Coat the bottom of your cast iron skillet with oil and heat over medium heat.
  4. Form small patties and add to the cast iron skillet.
  5. Cook approximately 5 minutes on each side, until both are golden brown.
  6. After you flip the tuna cakes, this is a good time to toast your bread, I just pop it into the oven, broil on high for a few minutes. Since we're having sliders, I'm using King's Hawaiian rolls, one because the size is perfect for sliders and two, the rolls are a little sweet and adds a nice flavor combination to the sliders.
  7. Once ready, coat the toasted rolls with your wasabi aioli which is just one part mayonnaise and the other part wasabi (depending on how much wasabi flavor you like, add in more or less).
  8. Next, add the tuna cake, top it with a tablespoon of coleslaw and add a skewer to hold everything together. Repeat. Serve.
For the coleslaw: Ingredients: 14 ounce package - shredded cabbage 1 cup  mayonnaise 1/4 cup of Dijon mustard by Maille Pinch of salt and pepper 1 tsp of celery salt Instructions:
  1. In a large bowl, add the shredded cabbage, gradually folding in the mayonnaise and mustard. For this recipe, I'm using Maille. This brand is one of my favorites when it comes to mustard and what I love is that they make a variety of flavors. For this, we're keeping it simple and using the original Dijon.
  2. Next season the coleslaw mixture with celery salt and a dash of salt and pepper. I’ve recently become obsessed with celery salt and have been using the savory seasoning in just about everything.
  3. Chill in the refrigerator until you are ready to serve.
FullSizeRender-20 Cheeseburger Sliders: Ingredients: 1 lb. ground beef 1 tbsp. Dijon mustard - Maille A pinch of salt and pepper Monterey Jack cheese Directions:
  1. In a medium bowl, knead together the ground beef, salt, pepper and mustard. In this recipe, I'm using ground sirloin extra lean 90/10. I always say, the leaner, the better. For a juicy burger a lot people stick to 80/20. When you can find 90/10, I say get it!
  2. Form small patties.
  3. Now, it's time to cook. The best way to enjoy burgers is on the grill. But, if you live in an apartment like me, you can't really do that. You can make the burgers in a pan on the stove, or you can use an indoor electric grill.
  4. Heat the grill over high heat and add the burger patties.
  5. Cook approximately 5 minutes on each side, until both sides are cooked.
  6. After you flip the burgers, this is a good time to toast your bread, I just pop it into the oven, broil on high for a few minutes. Since we're having sliders, I'm using King's Hawaiian rolls, one because the size is perfect for sliders and two, the rolls are a little sweet and adds a nice flavor combination to the sliders.
  7. For all you cheese lovers, you'll want to add the cheese at the very end to melt.
  8. Once ready, coat the toasted rolls with your choice of mustard, mayonnaise, ketchup.
  9. Next, add the hamburger or cheeseburger, which ever your crowd prefers.
  10. Top it with lettuce, tomato and add a skewer to hold everything together. Repeat. Serve.
CONTINUE READING ...
Butterscotch Sage, Suite Dreams
Chickpea Fries
April 29, 2016 at 10:42 pm 0
It's FRY-DAY. And my life is now complete. Seriously, chickpea fries are among one of the best things I've made recently. And I can't believe I've been living without these my entire life! Here's making up for lost time! Ingredients: 2 cups water 1 cup chickpea flour A dash of salt and pepper A dash of celery salt Instructions: 1.Grease a square baking pan and set aside. 2.Bring 2 cups of water to a boil and remove from heat. 3.Add in the chickpea flour, celery salt, salt and pepper and whisk together. You may have lumps and that's ok. 3.Next, transfer the mixture to the pan while it's still hot. Allow this to cool, 30 minutes - an hour. 4.Once cooled, cut up into small fry like pieces. 5. Coat a large skillet with vegetable olive oil. Once heated add in the chickpea fries, cooking a few minutes on each side until golden brown.    
CONTINUE READING ...
Butterscotch Sage
Valentine’s Day Edition: Ginger Beer Gelato Floats
February 12, 2016 at 7:07 pm 0
photo-31 Love is in the air! Whether you love Valentine's Day or love to hate Valentine's Day, I have a sweet fix: Ginger Beer Gelato Floats! They are super easy to make and look absolutely adorable - perfect to make for your sweetheart this Valentine's Day! Ginger Beer Gelato Floats also bring a fun, whimsical touch to any event, whether you're having a Galentine's Day party, Anti-Valentine's Day party or a party for your youngsters -  kids love these sweet treats - you may just want to substitute ginger ale for the ginger beer. Since there are only a couple ingredients in this recipe, the ingredients are important! For the ginger beer, I'm using my all-time favorite made by Bruce Cost Ginger Ale, it's so natural and fresh. They also come in delicious ginger ale flavors like Blood Orange, Pomegranate and Passion Fruit. I've made this recipe with Bruce Cost Ginger Ale and it's equally fabulous - it's just comes down to your own personal preference. For the gelato, another favorite, I'm using Tahitian Vanilla Bean by Talenti Gelato. I love the combination of vanilla and ginger, so I wanted to keep it simple and delicious. I love this recipe so much, because you can really get creative and experiment with so many different flavor combinations! Talenti Gelato also comes in yummy flavors like: Raspberry Cheesecake Gelato, Caribbean Coconut and Alphonso Mango - so the possibilities really are endless! photo-32 Serves 4 Ingredients: 8 scoops vanilla ice cream 4 (12 ounces) bottles of ginger beer handful of crushed conversation hearts 2 cookies crumbled 1/4 banana 4 mason jars 4  straws Directions: 1.First crumble a few store bought cookies onto a small plate. Here, I used raspberry shortbread cookies from Whole Foods, which were great because they had a pink tint. 2.Rub a thin slice of a banana around the rim of your glass - this will help the cookie crumbs stick. Next, dip the rim of your glass into the cookie crumb mixture. 3. Add two scoops of gelato to the mason jars. 4. Pour the ginger beer or ginger ale on top of the gelato. 5. Sprinkle with the crushed conversation hearts, add a festive straw and serve! Happy Valentine's Day!      
CONTINUE READING ...
Butterscotch Sage
Healthy Appetizers for the Super Bowl – Endive Stuffed with Feta
February 6, 2016 at 12:00 am 0
I've been making this for years! Once a family favorite over the holidays, I didn't want to be limited to only enjoying this delicious appetizer once or two a year, so I started adding this easy to make appetizer to the menu all year long! And I'm sure you will too - with only 4 ingredients it's hard not to. It's my go-to appetizer when I want to impress and save time - and it's perfect for Super Bowl Sunday! IMG_1183 Ingredients: 2 endive heads 2 cups feta ½ red onion diced Salt and cracked black pepper to taste Directions: 1.In a small bowl combine feta, red onion, salt and pepper. 2.Next, separate the endive spears and arrange on your serving tray. 3.Stuff the feta mixture on the endive spears. And it’s ready to serve!
CONTINUE READING ...
Butterscotch Sage
Healthy Appetizers for the Super Bowl – Avocado Deviled Eggs
February 3, 2016 at 12:00 am 0
Love deviled eggs? Trying to eat healthy? I've created the perfect solution. Try these Avocado Deviled Eggs at your Super Bowl party this weekend! And I promise, everyone will go crazy for them! photo Avocado Deviled Eggs Ingredients: 12 hard-boiled eggs 1 avocado ¼ cup of mayonnaise 2 tsp. mustard 2 tsp. lemon juice Dash of salt, pepper and paprika Dash of cayenne pepper optional Directions: 1.After peeling the hard-boiled eggs, cut in half and gently scoop out the yolks. Place the yolks in a small bowl and place the egg whites on a serving tray. 2.Next, add avocado, mayonnaise, mustard and mix together with the yolks, lemon juice, salt and pepper to taste. If you want a little extra spice add a pinch of cayenne pepper. 3.Using a small spoon, take the avocado and yolk mixture and carefully stuff the egg whites. Sprinkle with paprika and serve.
CONTINUE READING ...
Butterscotch Sage
No-Bake Vegan Apple Pie
January 23, 2016 at 9:27 pm 0
I have to admit, after my trip to the Ashram in California, I'm pretty much obsessed with dates! After hiking for 5 hours a day, stopping a couple times along the way, we were greeted with a few almonds, literally 3 almonds and a date. And it was on one of those hikes that one of the guides (who clearly saw my love/obsession for these dates)  said I should try making a pie crust out of nuts and dates! Mind blown! Not only is this a healthy alternative to pie crust, it's delicious and sweet! And did I mentioned t's vegan too?! Mind blown! Black walnut & date pie crust!? Seriously so easy to make, it's healthy and tastes delicious! And it's #nationalpieday!?! Recipe coming soon! #jonas #blizzard2016 #foodstagram #eatupnewyork #eeeeeats #myfab5 #allbuttonsbursting #eatfamous #feedfeed #f52grams #newforkcity #forkyeah #eater #feedyoursoull #nyc #newyorkcity #manhattan #foodblog #foodphotography #foodblogger #suitesavory #nycfoodblogger #buzzfeedfood #buzzfeast #foodandwine #huffposttaste For the crust  Ingredients: 1 cup black walnuts 1 1/2 cups dates 1/4 cup of honey A pinch of sea salt or Himalayan salt (whatever you prefer) Directions:
  1. In a food processor combine black walnuts, dates and salt and pulse on high.
  2. Next add in the honey and pulse until the mixture is sticky.
  3. Pour the mixture into a 9 inch round pie pan and press the mixture around the edges and bottom of the pan and set aside.
For the apple pie filing Ingredients: 2 Granny Smith apples peeled 4 packages of Brother's freeze-dried Fuji apples 1/4 cup of apple juice 1 lemon A pinch of cinnamon A pinch of nutmeg Directions:
  1. After slicing the apples put into a small bowl and squeeze the juice of a lemon on them. This helps them from not browning.
  2. Add the sliced apples to a medium saucepan along with apple juice, cinnamon and nutmeg and cook for approximately 10 minutes over medium heat. If you don't have freeze-dried apples on hand, just add another apple to the recipe (3 apples total). I like using a mixture of fresh apples and freeze-dried apples since it give it a sweet and textured balance.
  3. Once the apples are cooked, set aside until cooled.
  4. Once apples are cooled add the apple mixture into the pie crust and then chill for 2-3 hours before serving.
  5. Optional: add a little whipped cream or vanilla yogurt on top and enjoy! And if you do, then this pie is no longer vegan :)
IMG_2006
CONTINUE READING ...
Butterscotch Sage
Coconut Covered Black Walnut & Date Balls
January 23, 2016 at 8:56 pm 0
If you're looking for a healthy snack that will certainly satisfy your sweet tooth, this is the dessert for you and with only 5 ingredients it is super easy to make! Seriously, if you have 15 extra minutes, that's all it takes. This no-bake snack is great to make with kids or make a bunch for the week ahead - super easy to just grab and go! Making snowballs today! ❄️❄️❄️ Recipe for these healthy little snacks on the blog later today! @black_walnuts #jonas #blizzard2016 #foodstagram #eatupnewyork #eeeeeats #myfab5 #allbuttonsbursting #eatfamous #feedfeed #f52grams #newforkcity #forkyeah #eater #feedyoursoull #nyc #newyorkcity #manhattan #foodblog #foodphotography #foodblogger #suitesavory #nycfoodblogger #buzzfeedfood #buzzfeast #foodandwine #huffposttaste Servings: 12 Ingredients: 1 cup black walnuts 1 cup dates 1 cup shredded coconut flakes 1/4 cup of honey A pinch of sea salt or Himalayan salt (whichever you prefer) Directions:
  1. In a food processor combine black walnuts and dates, pulse on high until finely chopped.
  2. Next add in the honey and salt, pulse again for another few seconds until the mixture is sticking together.
  3. Add the coconut flakes into a small bowl.
  4. Take the mixture and roll into small balls and then coat with the coconut flakes and add to tray.
  5. Chill for an hour or two and they are ready to serve!
FullSizeRender
CONTINUE READING ...
Butterscotch Sage
Hors d’Oeuvres to Ring in the New Year
December 31, 2015 at 9:00 am 0
Hors d’Oeuvres to Ring in the New Year When entertaining, I love having a variety of hors d’oeuvres that are simple to prepare in advance. Here’s a round up of 4 of my favorite hors d’oeuvres to help you ring in the New Year! photo Sausage Stuffed Mushrooms  Ingredients: 2 packages of Baby Bella Mushrooms 1 lb. sweet sausage 1 shallot diced 1/4 cup of olive oil 1 cup breadcrumbs or panko bread crumbs 1 cup spinach 1 egg 1/4 cup shredded cheddar cheese Salt and pepper Directions:
  1. Preheat oven to 350 degrees.
  2. Wash mushrooms, taking off the stems and set aside. Place the mushroom caps in a small baking pan.
  3. Next, dice up the mushroom stems and set aside. I never like throwing away perfectly good ingredients, plus it helps with the stuffing mixture.
  4. Next, coat a large skillet with olive oil and add in the diced shallots.
  5. After shallots are golden, add in the sausage, diced mushroom stems, spinach and a dash of salt and pepper and cook until golden brown.
  6. Once sausage mixture is cooked transfer to a bowl, folding in the egg and breadcrumbs. I prefer using Panko, Japanese breadcrumbs. But use whatever you have on hand or prefer.
  7. Next, using a small spoon, stuff each mushroom cap with the sausage mixture.
  8. Bake at 350 degrees for 25 -30 minutes.
  9. For the last few minutes, you'll want to remove the mushrooms from the oven to sprinkle with shredded cheddar cheese until it melts.
Transfer to a serving platter and enjoy! photo copy Easy Caprese Salad  Ingredients: 3 large heirloom tomatoes 1 lb. Mozzarella 1 bunch fresh basil 3 tbsp. olive oil (or more depending on taste) A dash of salt and pepper Directions:
  1. Slice tomatoes and mozzarella and arrange on a large plate, alternating slices of tomatoes, mozzarella and basil.
  2. Drizzle with olive oil and sprinkle with a bit of salt and pepper.
  3. Place in the refrigerator and chill for approximately 10-15 minutes before serving.
IMG_1184   Deviled Avocado Eggs Ingredients: 12 hard-boiled eggs 1 avocado ¼ cup of mayonnaise 2 tsp. mustard 1 lemon Dash of salt, pepper and paprika Dash of cayenne pepper optional Directions:
  1. After peeling the hard-boiled eggs, cut in half and gently scoop out the yolks. Place the yolks in a small bowl and place the egg whites on a serving tray.
  2. Next, add avocado, mayonnaise, mustard and mix together with the yolks and the juice of one lemon, salt and pepper to taste. If you want a little extra spice add a pinch of cayenne pepper.
  3. Using a small spoon, take the avocado and yolk mixture and carefully stuff the egg whites.
  4. Sprinkle with paprika and serve.
photo Endive Stuffed with Feta Ingredients: 2 endive heads 2 cups feta ½ red onion diced Salt and cracked black pepper to taste Directions:
  1. In a small bowl combine feta, red onion, salt and pepper.
  2. Next, separate the endive spears and arrange on your serving tray.
  3. Stuff the feta mixture on the endive spears. And it’s ready to serve!
IMG_1183
CONTINUE READING ...
Butterscotch Sage
A Very Merry Cranberry Martini
December 23, 2015 at 4:00 am 0
'Tis the season to enjoy festive cocktails! This Very Merry Cranberry Martini promises to win over your guests this holiday season. Just follow this simple recipe to add a little more holiday cheer to your next party! IMG_0841 Serves 2 Ingredients: 1 cup sugar 1 cup water 2 cups cranberries 1 orange 3 oz of vodka Splash of cranberry juice 1.Start by making the cranberry simple syrup - just combine the water, sugar, cranberries and the juice of an orange to a medium saucepan and cook over medium heat until the cranberries are tender - approximately 8-1o minutes. 2.Next, using a fine mesh strainer, strain the cranberries. Set aside the liquid and let cool for about an hour. I like doing this step in advance of entertaining, that way it saves time and has the opportunity to cool. I also never waste a thing, so reserve the cranberries in a container and use it in any of your holiday dishes or on top of pancakes the next morning! 3. In a cocktail shaker, add ice, vodka, cranberry simple syrup and a splash of cranberry juice - add more or less of the cranberry juice depending on how sweet you like your martini. Shake and serve in a chilled martini glass. 4.For a festive look, I like to garnish the martini with cranberries threaded along a sprig of rosemary. Happy Holidays! IMG_0844
CONTINUE READING ...