How’s that for dinner with a view? I was lucky enough to eat here (well, technically the table next to this one) on a visit to Terranea Resort in Rancho Palos Verdes, CA. As a preview to their new culinary package that launches THIS MONTH, I enjoyed fresh coastal-inspired meals with Chef Bernard Ibarra, a behind-the-scenes garden tour, interactive foodie workshops, more incredible meals, and an amazing sommelier-led dessert and liquor pairing. Oh, did I mention the FOOD?! Here’s a sampling of the deliciousness:
Every meal was locally-sourced and delicious but the greatest part was hearing from the motorcycle-with-side-car-driving chef. Chef Ibarra is walking the walk of the farm to table movement, he helps in the expansive garden on property, keeps bees for honey, and makes amazing sea salt.
But let me tell you about the sea salt! The water surrounding Terranea is prime for making sea salt (something about kelp beds and water purity that create sea salt higher in important minerals such as magnesium and potassium).
Here’s how they make it:
Step 1: Chef and the kitchen staff, wearing their white coats and swim trunks, wade into the sea with buckets to collect water (Are you picturing this? I LOVE this mental image!).
Step 2: Let the water evaporate. Spread out the wet salt to dry further.
Step 3: Flavor or smoke the salt as needed and use it in the Terranea restaurants and salt scrub spa treatments.
During my visit they made about 20 pounds of salt per month, but they are unveiling their new Sea Salt Conservatory this Earth Day (April 22) which will give them the ability to make more like 200 pounds of sea salt per month. When they hit that level of production I encourage you to try to get your hands on some of the salt to try. And if you’re feeling a twinge of jealousy about this trip, book your own Land to Sea Culinary Immersion Package here!
Hi! My name is Kate, and I’m the “i” over at i heart eating. My site is all about easy recipes that anyone can enjoy. I’m excited to be here at Delish Dish today, and I’m especially excited to be sharing a recipe for one of my favorite things – cookies!
Like so many others, I made a resolution to eat healthier in the new year. I still enjoy an occasional indulgence, though, and these cookies are perfect for those times.
The recipe for Jumbo Pistachio and Milk Chocolate Chunk Cookies in the Better Homes & Gardens’ achives totally called my name. You can never go wrong with anything that has chocolate or pistachios in it. But when you combine chocolate and pistachios in one delicious little cookie package, it’s pretty much dessert heaven! I only made a few minor changes to the recipe. I used semisweet chocolate disks instead of chopped milk chocolate, increased the amount of vanilla to 1 tablespoon, and rolled the cookie dough in a little granulated sugar for some extra sweetness and texture before baking them.
The results were soft, buttery cookies full of rich, melty chocolate and crunchy pistachios. So, if you’re like me, and you love a good cookie, give these a try!
Hi friends! I’m so glad to be visiting the Better Homes & Gardens Delish Dish blog! My name is Kristen and I blog over at Dine & Dish, where I share family friendly recipes, lifestyle stories and photography. I hope you’ll come visit!
When BHG asked me to pick a recipe from their archives to recreate and share with you, I knew I wanted to challenge myself a bit. Graham Crackers aren’t normally something I’d try to make, but I’ve seen so many other people make crackers of various kinds. I thought it’d be fun to give this recipe for Homemade Graham Crackers a try!
This recipe is a simple one to follow, but I’ll warn you that the dough is really sticky. Be prepared with a floured surface, floured hands and utensils so that when it’s time to work with the dough, you can do so with ease.
Homemade graham crackers taste so much better than what you can buy in the store, so they are worth the extra effort. The honey/graham flavor really shines through in this recipe. Now that I know what Graham Crackers really taste like, it’s going to be hard to go back to the store bought variety!
Imagine the looks of surprise when you have Homemade Graham Crackers the next time you make S’Mores, or package them up with some of your favorite buttercream frosting to give as a gift! They are an impressive thing to make that everyone will love. I hope you’ll give them a try. Enjoy!
For the full Homemade Graham Cracker Recipe click here.
Fill a pint, clink some glasses, or pop a cork…just ask for a local creation. I had the chance to strut my cowboy boots around San Antonio (in time for the annual Tamale Festival), and enjoy their hometown beverage renaissance. Napa, they’ve got your number.
(photo credit: Alamo Beer Company)
First stop: Alamo Beer Company. A simple 12-minute saunter from the front door of the actual Alamo, this refreshing craft beer brewery (say that three times fast after a few savored sips), does everything—brewing to bottling, plus rocking a beer garden—all on their inviting campus. I drank the easy-to-love Golden Ale while peering into the expansive glass-walled warehouse, which hosts the functioning brew area and is completed by on-hand, love-beer-so-much-they-live-it Brewmasters.
4.0 Cellars combines three Texas wineries at a well-located fourth spot (so if you, like me, thought the name referred to a straight-A student, you can impress your friends with your new-found knowledge). We enjoyed the Texas Cheese & Wine Experience ($20), which married five scrumptious Texas cheeses from the Veldhuizen Cheese Shoppe with five varied wines from 4.0. I’m a blue cheese girl myself, and the Bosque Blue provided a nice bite against the sweetness of the Brennan Vineyards’ Portejas. The table’s favorite, however, was the Lost Oak Dawson Red, a smooth and delicious sip served with a strong cheddar cheese. Consider it an instant contender for pairing with weeknight dinner.
The wine of Grape Creek Vineyards is so well-distributed that my Iowa-raised husband knew the logo immediately. Owner Brian Heath has combined a stunning setting and a full sensory experience. During the tour of the barrel room, the sweet scent instantly brought images of a juice-stained bite into peek-of-the-season grapes. My favorite here was the Merlot, which we sampled straight from the French-oak barrel.
Need to put your spurs up while touring nearby Fredericksburg, Texas? Stop at Fredericksburg Brewing Company. Beyond my tasty tilapia fish tacos (and the bite of dreamy German Potato Salad literally toppled onto my plate by an encouraging fellow traveler, “You are going to try this!”), I reached for their Not So Dumb Blonde, which fit perfectly into the sweet spot of a refreshing drink that doesn’t over-fill.
There’s also the small matter of knowledgeable bartenders. Here’s a good stop for you: Cibolo Moon inside the JW Marriott San Antonio Hill Country Resort & Spa. Specializing in tequila, their tequila bar is one of 23 U.S. restaurants that has been certified with the “Award T” distinction. That means that staff members have tasted a wide variety of tequilas, know the history and production of tequila, serve certified tequila, and, basically wake up thinking about tequila. The restaurant isn’t kidding when they talk about their “resident tequila masters.”
I officially raise a glass and tip a 10-gallon hat to San Antonio’s diverse drink culture and the artisans behind the barrels.
Hi! I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog. Both the book and the blog are intended to make your life easier, filled with delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen. And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!
This is the story of possibly the best apple streusel pie ever. Apple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving. Something about the smell of those warm spices and tender apples, that flaky crust. I’ve never met an apple pie I didn’t like, and I think I speak for the masses. And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.
But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping? That would be a whole other level of apple pie heaven, wouldn’t it? And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?
This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie. Then I added a custard filling to bing the apples together. I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor. You could also use pumpkin pie spice mix if you wanted. I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available. If you have the time and inclination to make your own pie crust as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section. I really love them, and they allow me to make pies more often that I otherwise would. You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold. It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.
This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie. I loved the idea that caramel would be just the perfect finishing touch. Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce. If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious. Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.
The pie can be baked a day ahead of time and kept wrapped in the refrigerator. Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it. Click here for the pie recipe.
Hello Delish Dish readers! My name is Zainab and I’m the recipe developer and shoe obsessed blogger over at Blahnik Baker, where you will find classic and elegant dessert recipes for any occasion. I am honored to be over here today and I hope you enjoy this Honey Coconut Angel Food Cake recipe.
I grew up in tropical Sierra Leone eating a lot of mangoes, coconut and guavas from trees in our backyard. Many of my recipes are inspired by this love for tropical flavors like this Chocolate Coconut Pound Cake or Coconut Mascarpone Mousse. So it was not surprising that when I wanted to add a twist to the classic summer angel food cake, coconut was the first thing that came to mind. Angel food cake has always seemed daunting and difficult to me and I’ve avoided making it, earning itself a spot on my baking bucket list. But when I came across this video in the Better Homes and Garden archives a few weeks ago, I knew it was time to take on the challenge. Armed with all the tips and tricks from the video I not only made a successful first batch, I was able to add my own tropical twist in my next few attempts as I tested this honey coconut angel food cake recipe!
This recipe takes the classic angel food cake to a whole new level. Sweetened naturally with honey, this soft, airy and fluffy cake with crusty exterior is topped with coconut whipped cream and fresh berries. Pure summer bliss, if you ask me! I used this BHG angel food cake recipe and made a few changes to the original recipe:
- First I added a teaspoon of coconut extract to the egg whites before whipping.
- Then after beating the egg whites to soft peaks, I gradually poured in 1/4 cup natural honey. I reduced the granulated sugar to 1/2 cup.
A few tips I will suggest if this is your first time making angel food cake:
- Make sure you separate your egg whites from the yolk when the eggs are cold. You do no want any yolk (or fat) in your egg whites.
- Let the egg whites sit at room temperature for at least 30 minutes to an hour.
- Please sift your powdered sugar and flour together at least three times. Very important to have an airy flour mixture.
- Finally, do not over beat the egg whites. Beat just until stiff peak forms and the mixture flows slightly when bowl is tilted.
To decorate, I topped the cake with homemade coconut whipped cream. In a medium bowl, combine 1 cup cold heavy whipping cream, ¼ cup powdered sugar and 1 teaspoon coconut extract. Whip using an electric mixer until stiff peak forms. Top cake with whipped cream and fresh berries.
This honey coconut angel food cake is fast becoming a family favorite and a crowd pleaser! I hope you enjoy this as much as we did. Happy Baking!
For the full recipe and instructions, click HERE!