We had our first Sunday supper this month and it was a lot of fun! Thanks to all of our awesome guests for joining us on a school night. Head over to Brooklyn Fork and Spoon for more photos from the evening and check out the recipes below…
Edamame Spread Recipe
1 12oz bag frozen shelled edamame, unthawed
1/4 cup olive oil
2 tea spoons fresh lemon juice
3 tablespoons minced fresh basil plus sprigs for garnish
Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
Place edamame, oil, and 1/4 cup reserved cook ing liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by table spoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not purée)
Serve on bread of choice and top with fresh basil.
2 medium red beets
1 small piece of ginger
1/2 cup of vegetable broth
2 oz goat cheese
2 pinches of salt
2 tsp olive oil
Wrap beets in tin foil (slice ends off first) and place on a baking sheet in the oven for 40 minutes at 400 degrees.
Remove the beets from the oven and peel the skin off and slice into small piece.
Add beets to food processor along with ginger (about 10 1/2 inch little slices or to taste), vegetable broth, olive oil and scallions. Blend until well pureed. Add the goat cheese and salt blend again.
Pour into bowl and top with a dollop of greek yogurt, a few extra scallions and a sprinkle of cracked pepper.
2 tortillas (I like to use Ezekiel Tortillas)
1 bunch of asparagus (about 5 or 6 pieces per dish)
1 cup pistachios
2–3 tbsp extra virgin olive oil
1 cup Mexican queso
1 cup Greek yogurt
2 tsps Tabasco Sauce
Salt and pepper to taste
Heat oven to 375 degrees. Remove pistachios from shell and crush finely (I like to put them in a baggy and smash with a spoon). In a pyrex, mix the asparagus with olive oil and pistachios and spread evenly. Bake for about 15 min utes or until asparagus is cooked but still a little tender. At the same time, place tortillas on a baking sheet and bake for about 10 minutes or until crisp. When asparagus and tortillas are almost finished, heat some olive oil in a small pan and crack two eggs into it on medium-high heat. Reduce heat to medium and cover. Let cook for a few minutes or until eggs are still a little bit runny (or to desired consistency). Remove egg from heat and remove tortillas and asparagus from the oven. Place asparagus and pistachios on top of tortillas, sprinkle with some crumbled queso, and tomato slices. Place egg on top and finish with a dollop of Greek yogurt, Tabasco Sauce and salt and pepper to taste. It can be a bit difficult to cut through the tortillas — as an alternative, place them on the side of the plate and use to scoop the ingredients with.
Rosé and Rosewater Cakes
3/4 cup unsalted butter
1 1/2 cups sugar
3 eggs, separated
1 teaspoon vanilla extract
1 teaspoon rosewater
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup rose’
1/2 cup milk
beat butter and sugar in a mixing bowl until light and fluffy. beat in egg yolks, vanilla, and rose water.
in a separate bowl, combine flour, baking powder, and salt. In another bowl combine the wine and milk. Add flour and wine mixtures to the butter mixture, alternating additions in 3 parts. In a clean mixing bowl, beat egg whites until stiff peaks form. gently fold egg whites into the batter. pour into pans, filling about 3/4 of the way. bake at 350 degrees for 15 minutes and let them completely cool before removing from pan.
Rose Water Whipped Cream:
1/2 cup heavy cream
1 tbsp rosewater (add more to taste)
1 tsp confectioners sugar
Place bowl in freezer for 10 minutes before making whipped cream. Beat heavy cream on high until heavy peaks are almost formed. Add rosewater and confectioners sugar, beat until peaks form.