I hope you’re not surprised to see yet another recipe with figs. They are just simply one of my favorite foods and they are only available in a nearly nonexistent timeframe here. I have to get them while I can. This is my go-to cheesecake recipe. I love it because it’s not too sweet and uses great cheeses. I decided to add figs for an obvious reason and a bit of honey.
It’s really quite a process to make, but so worth it. This is the recipe I use. In my fig and caramelized onion pizza post I explained my oven situation. It sucks. So I promise this cheesecake isn’t burned. It’s just very browned. Thanks oven. I adjusted the recipe to my liking by only using a cup of sugar instead of a cup and a half. The i drizzled honey on top and arranged the figs on top.
Summer nights always leave me a bit at a loss for dinner ideas. The main reason for this has a lot to do with my oven. It’s ancient; it’s always hot (even when turned off). This in combination with the summer heat make it hard to find the motivation to cook for dinner. But this fig and caramelized pizza is a keeper, because it only goes into the oven for about 7 minutes. 7 minutes of torture none the less but it’s all a compromise.
- 1 pre-made GF pizza crust
- Olive Oil
- 2 Figs
- 1 onion, slivered
- 4 TBSP butter
- 2 oz. of goat cheese
- 2 cloves of garlic
- Salt and pepper
- Pre-heat oven to 350 (skip this step if your oven is anything like mine)
- Coat the pizza crust in olive oil.
- Add the slivered onions and butter to a sauté pan. Cook over medium heat for 15-20 minutes, until onions are caramelized. Once nearly caramelized add in the garlic, salt, pepper, rosemary and thyme to cook.
- Slice the figs into thin slices.
- Add the caramelized onion mixture to the top of the pizza crust.
- Slice the goat cheese and add on top of caramelized onions.
- Place directly on the oven rack. Bake for 6-8 minutes until golden brown.
- Once done, add the figs to the top. Enjoy!
I’ve been loving golden beets. It seems like a crazy thing to love but they are slightly more mellow than red beets and that makes them perfect for salads, especially when fried. This is a great salad for yourself at lunch or make a large bowl of it to share.
- Bunch of watercress
- 1 radish, sliced thinly
- 1 golden beet
- 1 Avocado, sliced
- Balsamic vinaigrette
To cook the beets: first slice the beets then, steam the beets in the microwave until tender. Seer the beets in a frying pan coated with olive oil over medium-high heat until golden brown, flip occasionally. Let cool.
Assemble the salad: layer the watercress, beets, radish and avocado onto a plate. Drizzle with your favorite balsamic vinaigrette. Bon appétit!
There might not be anything in existence that is as good as a chilled cocktail in the dead heat of summer. So here I am, coming through for you with a perfect summer cocktail. To top it off it’s Bastille day, hence the use of St. Germain and Rosé. This one’s fairly easy and extremely refreshing. What you need:
- .5 bottle of Rosé
- 1 can of tonic water
- The juice of one lime plus slices for garnish
- 2 shots of St. Germain
It’s as easy as mixing ingredients 1, 3, and 4 together then pouring it into a vintage style glass about 2/3rds full. Top it off with some tonic water and a slice of lime. This recipe makes 2 servings so mix and enjoy!
La gourmande – person who loves to eat. This is my idea of humor. No seductive shots of eating cherries and fruit. Just a girl who loves food and loves to eat, unapologetically. La gourmande.
I’m a sucker for homemade coffee recipes. There is something about making coffee at home that is so “comfortable”. But that’s probably because I can make coffee in my pajamas. Also, it usually makes me feel like a scientist in a lab. Whipping up different homemade coffee potions has lead me to make this spiced gingerbread latte more than once.
Now that we have some holiday decorations up, making one of these on a Sunday morning, sitting next to the tree and reading a book makes me feel so festive. When doing lattes at home there are two main components: percolator and milk frother. With these two tools, homemade lattes become so much more desirable.
So to make this spiced gingerbread treat:
*recipe makes one latte
- 1 cup milk, of your choice
- 3 or more bags of Celestial Gingerbread Spiced Herbal Tea
- Maple syrup, or sweetener of your choice
- A dash of a spice blend (cinnamon, cardamon and nutmeg)
- a piece of a cinnamon stick for garnish
- 3 tablespoons of espresso
- Prepare the percolator and heat over low flame on the stove.
- While the espresso is going, heat the milk, tea bags, spices and maple syrup in a saucepan.
- Bring to a low boil and remove from heat. Remove the tea bags and transfer to a liquid measuring cup and use the milk frother to get the milk to a smooth and creamy consistency. I usually stop frothing once the milk volume has doubled.
- Once the espresso is finished, pour it into the bottom of a coffee mug. Then pour the frothed milk slowly down the side of the glass until only the frothy part is left. Pour the frothed part on the top.
- Sprinkle some spices on the top and add the piece of cinnamon stick.
- Sip and enjoy!
I hope all of you have had a wonderful holiday weekend and if you decide to give this homemade latte a spin, let me know what you think in the comments!
I will take any excuse to pretend that I’m Ina Garten. Holiday gatherings or just cooking up a lavish meal on a Sunday, you name it and I’ll switch on my Ina Garten alter-ego.
I’m sure that none of us can do it quite as easily as Ina though. Holiday gatherings can be stressful. When was the last time any of us cooked for 6+ people? I’ve learned a few things from this years Friendsgiving that make hosting a much easier task and also make it easier to focus on the real task at hand, spending time with loved-ones and making good memories.
The table setting was easy for me, because that’s just who I am. But it was Harrison’s idea to typewrite everyone a little note on their place setting. How adorable is he?
Refine your menu.
You don’t have to do it all. Limit yourself to 2 or 3 main dishes. I was lucky and got a friend to make the turkey and one to make the desserts so all I needed to do was make the sides. So I stuck with some simple recipes: carrots and mashed potatoes. Ending the dinner with a cheese course is probably the easiest thing you could do. Pick up some cheeses and bread and put them on a platter and there you go. Simplicity is your best friend.
Start thinking about your party well ahead of time. Make a concise shopping list and then when it comes time to do the shopping you can get it done and be on your merry way. Trust me, this is much better than scurrying to figure it all out the day before.
Ask for help.
Ask your invitees to give you a hand with the cooking, the drinks, the decor, anything! If you are willing to put work into the gathering then friends and family should be more than willing to help out a bit. Time and energy saved there.
These three little tips really helped me out this year as I planned a little Friendsgiving for all my pals. Happy holidays from me and I hope your holiday gatherings are filled with happiness and cheer!