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Yum! Spring Fruit Sundae in a Spun Caramel Bowl. Recipe is up on our channel :)

Yum! Spring Fruit Sundae in a Spun Caramel Bowl. Recipe is up on our channel :)

best-lovequotes:

We Heart It.

What a great idea to make breakfast more fun AND cute :)

best-lovequotes:

We Heart It.

What a great idea to make breakfast more fun AND cute :)

BETH’S GLUTEN FREE/DAIRY FREE MENU FOR MEGHAN ROSETTE

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AIRS ON YOUTUBE TOMORROW! www.youtube.com/kincommunity

CUCUMBER MINT SPARKLERS

Serves 4-6

 INGREDIENTS

5 Persian Cucumber

20 Mint leaves

Juice of 2 limes

2 tbsp Agave Nectar

1 ½ cups Lime Flavored Sparkling water

 

METHOD:

Add cucumber, min, lime juice and agave syrup to blender and pulse until smooth.  Pour into glasses with ice and top with a splash of club soda.  Garnish with mint sprig.


SHRIMP COCKTAIL

Serves 4-6

INGREDIENTS:

1 pound frozen shrimp, peeled and cleaned with tails on

2 tbsp olive oil

salt and pepper to taste

1 clove of garlic

dash red pepper flakes

fresh Italian parsley, chopped

For Cocktail Sauce:

2 cups of ketchup

zest and juice of 1 lemon

¼  cup of prepared horseradish

3-4 dashes of hot sauce

salt and freshly ground pepper

 

METHOD:

Preheat oven to 400F.

Defrost shrimp and slice an 1/8 “ slit up the back of the shrimp.  Toss shrimp with garlic, olive oil, salt, pepper and red pepper flakes.

Roast until shrimp turn pink and become opaque (about 5 mins).

For cocktail sauce, combine all ingredients in a bowl and mix.

Transfer cocktail sauce to a small serving bowl, and place in the center of a platter. Place shrimp in and around the bowl, garnished with the chopped parsley.

 

CORN SOUP WITH TOMATO AND BASIL (thickened with potato)

Serves 4 as a first course

INGREDIENTS

1 tbsp of olive oil

1 white onion, diced

1 bag of frozen corn

32-oz of Vegetable Stock

1 cup potato, peeled, chopped

1 tsp salt

¼ tsp freshly cracked pepper

¼ cup chopped basil

¼ cup red cherry tomatoes, quartered

 

METHOD:

Heat olive oil in a large soup pot, add onion and cook until soft.  Add corn, vegetable stock and potato.  Cook until potato is tender.

 

Transfer soup to a blender and puree until smooth. Garnish with basil and tomatoes.

 

 

SALMON “EN PAPILLOTE” WITH SUMMER VEGGIES AND NEW POTATOES

Serves 4

INGREDIENTS

4 6oz salmon fillets, skin removed

8 lemon slices

1 cup of flat leaf parsley sprigs

1 cup of zucchini, cut into matchsticks

1 cup of leeks (white part only) cut into thin slices

½ cup of cherry tomatoes, cut in half

4 small cooked new potatoes, quartered

4 tbsp of olive oil

4 tsp fresh lemon juice

4 tsps of capers

salt and pepper to taste

¼ cup of fresh dill, minced

1 roll of parchment paper or aluminum foil

 

 

METHOD:

Cut 4 (15 x 30) pieces of parchment paper.  Fold it in half and cut out a large half circle, almost like you are cutting a heart shape when opened.

Pierce potatoes with a fork and cook in microwave for 4-5 mins until soft.

 

Open the parchment paper like a book. On one side place 2 sprigs of parsley in the center of the paper, add lemon slices on top.  Place fillet on top, nestle zucchini, leeks, tomatoes and cooked potatoes in and around the fish. 

 

Top fish with 1 tsp of olive oil, and 1 tsp of lemon juice. Sprinkle top with salt and pepper to taste and 1 tsp of cappers and 1 tbsp of dill on top.

 

Fold the parchment paper over the fish (like a book), and working from one side fold over the two sheets, making a small fold and then folding that fold over itself and continuing along the perimeter until the packet is completely sealed closed.

 

Place the 4 packets on a baking sheet and roast fish for 10-12 mins until fish is thoroughly cooked through.

 

Serve fish in the parchment paper bottom, cutting off the tops. Garnish with a fresh lemon wedge and a sprig of dill on top of the fish.

 

 

 

 

PEACH AND MANGO SORBET

Serves 4

INGREDIENTS

1 lb of Frozen Peaches

½ lb of frozen mango

2 cups white grape juice

1 tsp Fresh Lime Zest

1 tbsp Agave Syrup

2/3 cup of sugar

 

METHOD:

Place peaches, mango, grape juice, lime zest and agave syrup in a blender and puree until smooth.  Place in a freezer safe container then sprinkle the white sugar on top, mixing into the puree. Cover and freeze at least 6 hours or over night  is even better.

 

Serve 2-3 scoops per person and serve with the macaroons.


GLUTEN FREE MACARONS

Makes 24 small cookies

INGREDIENTS

4 egg whites

pinch of salt

1 ½ tsp of almond extract

14 oz bag of coconut

METHOD:

Preheat oven to 375F

Beat egg whites and salt with an electric mixer until stiff peaks form. Add almond extract and combine. 

Remove mixer and stir in coconut with a wooden spoon until well combined.

On a cookie sheet lined with parchment paper, spoon out small mounds of batter 2 inches apart.

Bake until golden brown and set.

Keep at room temperature, uncovered, until ready to serve.

LIESL’S SUMMER DINNER PARTY

AIRS ON YOUTUBE.com/KINCOMMUNITY tomorrow!

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paloma cocktail

makes one drink

INGREDIENTS

lime wedge

crystal kosher salt

1/3 c. fresh-squeezed ruby red grapefruit juice

2 ounce shot good quality, silver tequila

1 t. agave nectar

sparkling water

lime wheel garnish

METHOD

Lightly coat the rim of an 12 ounce glass with a lime wedge.  Invert onto a plate of salt crystals.  Tap while upside down to loosen excess salt. 

 Add grapefruit juice, tequila, agave nectar and squeeze the lime wedge into the glass.  Stir to dissolve agave.  Carefully fill the glass with crushed ice, so you don’t disturb your salted rim. Fill remainder of glass with sparkling water.  Garnish with lime wheel.

 

herb-marinated feta

Makes 7 ounces.

Marinated feta is something that takes just a few minutes to mix together and gives you a ton of delectable ways to use it.  I love always having it on hand to liven up salads, crumble over grilled veggies, top pizzas or serve simply with grilled bread & olives as an appetizer.  Use the flavored oil drizzled over the same things you crumble the cheese onto for extra deliciousness.

 

Fresh summer herbs are abundant right now so use whatever you have on hand…thyme and rosemary grow like weeds here so that’s what I used, but be creative!  All the herbs and feta also look really cute in the mason jar and would make an amazing homemade hostess gift.

 

INGREDIENTS

7 ounces feta cut into 1/2 inch - 1 inch cubes

1/2 t. whole black peppercorns

1/2 t. whole pink peppercorns

1 bay leaf

3 sprigs fresh thyme

3 small springs fresh rosemary (approx. 3 inches)

a large pinch of red pepper flakes

2 large strips of lemon zest - removed with a veggie peeler

1 1/4 c.  olive oil (approx.)

METHOD

Gently pound your thyme, rosemary and lemon with a mallet to release their flavors while still keeping them intact.

Place a spring of thyme, a sprig of rosemary and a few peppercorns in the bottom of a clean 2-cup glass mason jar. Gently add a few cubes of feta.  As you fill the jar with cheese, layer in your herbs, peppercorns, lemon zest, pepper flakes, etc. between every few cubes so that the flavors are intermingled throughout the jar.

Fill jar to the top with cheese, herbs and spices.  Once full, pour in olive oil. Put on lid and give it a couple gentle shakes.

Let this feta marinate in the refrigerator a couple days before you dive into it…the longer it sits, the more flavorful it is!  Keep refrigerated and use within 2-3 weeks - if you can keep it around that long! 

 Note:  because the olive oil with become solid in the refrigerator, remove and let it return to room temperature about an hour before serving.

 

grilled skirt steak with minty chimichurri

Serves 8

INGREDIENTS

1 shallot - quartered

3 medium cloves garlic

1 bunch italian parsley (2 c.) - very roughly chopped

1/2 bunch cilantro (1 c.) - very roughly chopped

1 c. fresh mint leaves

1/2 c. olive oil

1/2 c. red wine vinegar

1 t. kosher salt

1/2 t. fresh ground pepper

3 pounds skirt steak

 

To make chimichurri (makes 1 1/2 cups):

Combine all ingredients, except meat, in a a food processor.  Pulse several times until herbs are chopped and all ingredients are incorporated.  The sauce should have a well- blended consistency, yet remain slightly coarse.  You may need to adjust the olive oil or vinegar slightly to reach the desired consistency.

Cut your skirt steaks in half for easier handling - they are very long!  Take 3/4 c. of chimichurri and rub onto steaks.  Place in a resealable bag and let meat marinate for at least four hours and up to overnight.  Place remaining  3/4 c. sauce in refrigerator until almost ready to use.

When ready grill, preheat grill to high heat with the lid closed for at least 10 minutes.

Remove meat to sheet pan and season with kosher salt and pepper.  Grill steak over high heat 3-4 minutes per side - until medium rare.  Remove onto a clean sheet pan and cover loosely with foil.  Let meat rest 10 minutes.

To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain. Then, slice each of those sections into thin strips about ¼-inch thick against the grain. 

Place on platter & pour accumulated juices over the meat.  Serve with remaining chimichurri sauce.

 

watermelon and cucumber salad with lime & basil

Cold, crunchy, refreshing and tangy - this is an amazing & unique way to serve watermelon at a party!

Serves 8

 

INGREDIENTS

6 cups cold/refrigerated seedless watermelon - cut into 1/2 inch cubes

3 cold/refrigerated persian cucumbers (2 cups) - cut into 1/2 inch pieces

4 T. lime juice

2 t. lime zest

1/3 cup basil chiffonade

1/2 ricotta salata - coarsely crumbled

 METHOD

Combine watermelon, cucumber, lime juice and lime zest and gently stir.  Keep very cold in refrigerator until ready to serve.  Just before serving, add the basil chiffonade and gently mix.  Garnish with crumbled ricotta salata.

 

plum clafoutis

Serves 8

INGREDIENTS

6 medium plums cut into 8 wedges each - 4 cups fruit in total

1/2 cup sugar - divided

3 T. butter

4 eggs

2 t. almond extract

1 t. vanilla

3/4 c. milk

1/4 c. cream

1/2 cup all purpose flour

1/2 t. salt

powdered sugar for garnishing

whipped cream and toasted almonds (optional) for garnishing

 METHOD

Preheat oven to 350.

Toss plum wedges in a bowl with a 1/4 c. sugar.

Melt butter in a small skillet over medium heat.  Pour butter into a 9 X 13 glass or ceramic baking dish and swirl around to coat bottom & sides.  Add plum & sugar mixture to the baking dish and spread evenly across the bottom of the pan.

In a bowl, whisk eggs.  Add almond extract, vanilla, milk & cream and mix well.  In a separate bowl, combine flour, salt & remaining 1/4 c. sugar.  Whisk to combine.  Add dry ingredients to wet and whisk into a smooth batter. Pour batter over plums in the prepared dish. 

Place in oven and bake 45-50 minutes until completely puffed and browned.  Let clafoutis cool at least 15 minutes before serving.

Sprinkle clafoutis with powdered sugar.  Serve pieces with a generous spoonful of whipped cream and a sprinkle of toasted almonds.

 

BETH’S ROMANTIC PICNIC FOR TWO

FULL EPISODE AIRS TOMORROW ON www.YOUTUBE.com/KINCOMMUNITY

HOMEMADE ICED TEA

Makes 1.4 Quarts (serves 2-3)

INGREDIENTS

6 tea bags of choice

6 cups of hot, boiling, water

2 tbsp honey

1 sprig of mint

sliced lemons for garnish

 

METHOD:

Boil water. Place tea bags in a heat safe container, pour in hot water.  Add honey and mint sprig. 

 

Stir gently and let steep for 5-10 mins depending on desired strength.

 

Allow to cool and then refrigerate overnight.

 

Serve with sliced lemons.

 

GAZPACHO SOUP

Serves 2-3

INGREDIENTS:

2 cups red tomatoes, cut into chunks

1 cup yellow or orange tomatoes, cut into chunks

1 cup white onion, cut into chunks

1 cup yellow or red peppers (or a mix of both) cut into chunks

1 ½ cups of cucumber, peeled and cut into chunks

2 garlic cloves, minced

3-6 dashes of hot sauce

¼ cup of red wine vinegar

¼ cup of olive oil

1 tsp salt

freshly cracked pepper to taste

¼ cup of fresh Italian parsley

1 radish, diced for garnish

2 tbsp diced cucumber for garnish

 

METHOD:

Place the tomatoes, onions, peppers, cucumbers and garlic in a blender and blend until smooth.

 

Add the hot sauce, vinegar, olive oil, salt, pepper and parsley.  Pulse until combined and parsley is well chopped.

 

Keep refrigerated until ready to serve.  Then ladle out into bowls or mason jars, and garnish with diced radishes and cucumbers.

 

 

CHEDDAR DILL BISCUITS

Makes 12

 

INGREDIENTS

2 cups of flour

1 tbsp baking powder

¼ tsp of baking soda

1 tsp salt

1/4 tsp of cayenne pepper

4 tbsp butter, diced

2/3 cup sharp cheddar cheese

2 tbsp dill, diced

1 cup of milk

 

 

METHOD:

Preheat oven to 425 degrees F.

 

In a large bowl combine flour, baking powder,  baking soda, salt, and cayenne pepper.  Whisk together with a fork. Add diced butter and work into flour mixture creating a coarse meal with the mixture.

 

Add the cheese and dill. Toss to combine. Add the milk and stir with the fork.

 

Spoon out large sized lumps onto a parchment lined cooking sheet. Bake for 10-12 mins until golden brown.

 

 

PESTO PASTA WITH ROASTED VEGGIES

Serves 4

INGREDIENTS

½ pound of your favorite pasta

1 zucchini, diced

½  red pepper diced

½ orange pepper diced

½ red onion, diced

2 tbsp olive oil

salt and pepper to taste

 

For the Pesto:

2 cups of fresh basil

1 clove garlic

3 tbsp pine nuts

½ tsp salt

¼ tsp freshly cracked pepper

½ cup of olive oil

¼ c Parmesan cheese

 

 

METHOD:

Preheat oven to 425 degrees.

 

Boil water and cook pasta according to the package instructions.

 

Meanwhile, toss the zucchini, peppers and onion with olive oil, salt and pepper. Roast vegetables for 12-15 minutes just until soft and charred. Set aside.

 

In a food processor, pulse together the basil, garlic and pinenuts into a fine mince.  While the machine is running, slowly add the oil in a steady stream until combined.  Turn off the machine, and remove the blade.  Stir in the cheese.

 

Toss the pasta with the pesto, and then add the roasted veggies.  Keep refrigerated until ready to serve.

 

 

GRILLED FLANK STEAK SANDWICHES WIH CARMELIZED ONIONS AND ARUGULA

Serves 2-3

 

 

INGREDIENTS:

 

For Steak:

½  lb of Flank Steak

½ cup of Balsamic vinegar

¼ cup of olive oil

1 tbsp worstershire sauce

1 tbsp Dijon mustard

2 tbsp fresh rosemary, minced

2 garlic cloves, minced

1 tbsp peppercorns

1 tsp of salt

 

For the caramelized onions

1 tbsp olive oil

1 red onion, sliced into half moons

salt and pepper to taste

1 tsp balsamic vinegar

 

For the horseradish vinaigrette:

1 tbsp prepared horseradish

1 tsp Dijon mustard

1 tsp red wine vinegar

3 tablespoons olive oil

1 tbsp chives

salt and pepper to taste

 

½ cup of fresh arugula

2 toasted cibatta rolls

 

METHOD:

In a shallow Pyrex casserole dish, combine the vinegar, olive oil, worstershire sauce, and mustard and whisk to combine. Add the rosemary, garlic, peppercorns and salt, stir to combine.  Place the steak in the marinade and coat on all sides.  Refrigerate for at least 1-2 hours, but overnight is really best!

 

Heat a well-oiled grill pan over medium high heat.

 

Remove the steak and wipe off the marinade, with a paper towel, assuring the meat is dry. Sprinkle with salt and pepper, and grill for 5 mins each side for medium rare.

 

Remove from grill and allow to rest, covered with foil, on a cutting board for at least 10-15 mins.

 

Meanwhile prepare the onions, heat the olive oil in a pan, add the onions and the salt and sautee until the onions are soft and begin to brown.  About 10 mins. At this stage, add the balsamic vinegar, cook until the liquid evaporates and onions are nicely caramelized. Set aside.

 

Next slit the rolls horizontally and lightly toast in your broiler or toaster oven.

 

Prepare the dressing.  Combine the horseradish, mustard, vinegar in a bowl, whisk to combine, then slowly add the oil, whisking all the while to emulsify.  Then add the chives, salt and pepper.

 

To slice the steak, carve thin slices against the grain, on the bias, as thin as you possibly can. And set aside.

 

To assemble the sandwich:

Spread the horseradish vinaigrette on both sides of the roll.  On the bottom half, arrange 5-6 pieces of steak, top with onions and then arugula, and then the top bun.

 

Wrap in decorative wax paper and serve with the pesto salad.

 

MINI CHERRY ALMOND TURN OVERS

Makes 6

INGREDIENTS:

½ cup of frozen cherries

1 tbsp sugar

1 tbsp flour

1 tsp almond extract

1 sheet store-bought puff pastry

1 egg yolk, mixed with 1 tsp water

6 tsp raw sliced almonds

 

METHOD:

Preheat oven to 400 degrees F.

 

Mix together the cherries, sugar, flour and extract. Set aside.

 

Roll out the puff pastry onto a lightly floured surface.  Cut into 4 inch rectangles. 

 

Place rectangles onto a parchment lined cookie sheet.

 

Spoon about 2 tbsp of the cherry mixture onto the center of the rectangle. Brush egg wash along the perimeter of the rectangle just along the border..

 

Fold over the short side of the rectangle to meet with the other short side and press on all sides.  Reinforce seal by taking the tines of a fork and pressing down along the perimeter of the turn over.

 

Brush the tops with more egg wash and sprinkle with 1 tsp of almonds.

 

Bake for 8-10 mins until the turnovers are golden brown.

 

 

 

 

 

 

BETH’S EASY MOTHER’S DAY BRUNCH


THE PERFECT CUP OF COFFEE

Makes 1 pot

Ingredients

8 tablespoons of good quality coffee

24 ounces of cold, filtered water

2 cups half and half, warmed

 

 

METHOD:

Measure coffee and place in filter.  Pour in cold, filtered water.  Allow to brew.  Meanwhile heat half and half in a saucepan until foamy.  Transfer to heat safe pitcher.  Serve with the coffee.

 

FRUIT JUICE COCKTAIL

Serves 8

Ingredients:

½ Gallon of Orange Juice

½ gallon of Grapefruit Juice

16 oz of cranberry juice

Fresh Mint Sprigs for garnish

 

METHOD:

Fill champagne flute with 1/3 orange juice, 1/3 grapefruit juice, and 1/3 cranberry juice.  Do not mix. Allow juices to mingle in a pretty pattern. Garnish with a sprig of  fresh mint.

 

LEMON-BLUEBERRY MUFFINS

Makes 12

 

Ingredients:

3 eggs

1 cup of vegetable or canola oil

¾  cup of water

zest of 1 lemon

2 cups of flour

¾ of sugar

1 tbsp of baking powder

1/2b tsp salt

1 cup of fresh (or frozen) blueberries

2 tbsp of butter.

 

METHOD:

Preheat oven to 400 degrees.

 

In a small bowl combine the eggs, oil and water.  Whisk together until combined and then add the lemon zest.

 

In a large bowl add the flour, sugar, baking powder, and salt.  Whisk together until combined.

 

Pour the wet ingredients into the dry, just until combined.  Then gently add the blueberries. Do not over mix or you will have tough muffins!

 

Rest for 10 mins to allow the baking powder to “activate”.

 

Meanwhile, melt butter in microwave for 30 seconds.

 

Grease muffin tin with the melted butter, either with a paper towel or a pastry brush.

 

Scoop out muffin batter with an ice cream scoop (so they are all equal portions) or with a 4-cup measuring cup. Fill to almost full.

 

Bake at 400 degrees for 10-12 minutes until golden brown and a toothpick comes out clean.

 

 

FOOLPROOF SCRAMBLED EGGS

Serves 4

 

Ingredients:

2 tbsp (15 g) butter

8 eggs

½  cup of water

¼ cup of shredded gruyere cheese

2 tbsp fresh chives, roughly chopped

Salt & Pepper to taste

 

 

Method:

Beat eggs in a bowl and add half and half.  Heat butter in a pan over low flame, once butter foams add eggs.  Let stand until eggs begin to set then go in with a wooden spoon and gently stir curds until cooked.  Add cheese and stir, transfer to a platter, garnish with chives and salt and pepper.


SMOKED SALMON WITH CHUNKY CREAM CHEESE

Serves 4

Ingredients:

1 cup of whipped cream cheese

½ a red onion, diced

2 tbsp capers, rinsed + 1 tbsp for garnish

2 tbsp fresh dill, minced

zest of 1 lemon

freshly cracked pepper

1 (8 oz) package of smoked salmon

1 loaf of pumpernickel bread, sliced (or rye of wheat bread works well too)

fresh dill for garnish

 

METHOD:

Place cream cheese in a bowl and add the onion, capers, dill, zest, and pepper. Stir to combine.  Transfer to a small serving bowl and place on a large platter or cutting board.

 

Lay out smoked salmon in a decorative, ribbon fashion.  Sprinkle capers on top, and garnish with fresh dill.  Serve bread nestled among the salmon on the platter.

 

CANTELOUPE AND BLACKBERRY SALAD WITH FRESH MINT

Serves 4

Ingredients

1 whole ripe cantaloupe

1 cup of blackberries

1 tsp sugar

¼ cup of fresh mint, julienned into thin strips

 

 

METHOD:

Cut cantaloupe in half, and scoop out seeds with a spoon. Then cut each half into 2” wedges. Then with a paring knife slice off cantaloupe skins.

 

Toss blackberries with the sugar, and place over the cantaloupe.  Garnish with fresh mint.

 

“CHEATERS” HOMEMADE CHOCOLATE CROISSANTS

Makes 1 dozen

Ingredients:

1 package of puffed pastry sheets (Pepperidge Farm brand preferred)

1 4oz bar of semi-sweet chocolate (Ghirardelli Brand preferred)

1 egg

Powdered sugar for dusting

 

 

METHOD:

Preheat oven to 400 degrees.

 

Lay out puff pastry on a floured cutting board. Cut 4 inch rectangles.  If using the Pepperidge Farm brand you will get 12 rectangles.

 

Prepare chocolate.  If using the Ghirardelli brand, cut each square in half (you are looking for a finished size of 1 inch x ½ inch piece of chocolate)

 

Place 1 chocolate piece at the end of the short side of the rectangle, fold the dough over, and then lightly brush egg wash on the remaining dough and fold over again to seal. Place seem side down on a cookie sheet lined with parchment paper. This is to prevent the croissants from sticking to the cookie sheet.

 

Once all the croissants have been made.  Lightly brush each one with egg wash and pop the tray in the fridge for at least 10 mins to firm up.

 

Then bake for 17-20 mins until golden brown and puffed. Allow to cool slightly and then dust with powdered sugar.