Tag Archives: Food and Drinks

  • Tuesday, January 12, 2016

    It has only been 12 days since New Years Day - have you been keeping up with your resolutions? We surely hope so! There is no surprise that healthy eating is normally the first box to check on everyone's list, but that doesn't mean you have to shy away from baked goods just yet. We're bringing back a hearty recipe from 2013 that has not lost one ounce of its deliciousness. Prepare to be mystified. 

    When we think about the perfect morning pick-me-up, the image of hot steaming coffee and stacks of doughnuts fill our minds. Now, if you can imagine a vegan and gluten free doughnut that tastes just as good as its conventional counterpart - well, who wouldn't want to get their hands on that recipe?! Guess what...ta da! We have just that for you with these vegan AND gluten-free espresso banana doughnuts.

    Espresso_Banana_Donuts-e1384982538430

    Baked instead of fried, these doughnuts are a healthier breakfast option than their glazed counterpart. The bananas and espresso create a lovely flavor combination suitable for perking you up on the sleepiest of mornings. And, if you feel like going the decadent route, you can always use the optional glaze provided below. 

    -- Courtney West, of Sweet Miscellany

    Ingredients:
    Makes 6 regular doughnuts
    ¼ cup sorghum flour
    ¼ cup brown rice flour
    ¼ cup oat flour
    ¼ cup arrowroot flour
    1 tsp baking powder
    ¼ tsp sea salt
    1 tsp espresso powder
    ½ tsp cinnamon
    ½ tsp flaxmeal
    ⅓ cup sucanat or natural cane sugar
    2 tbsp safflower oil or coconut oil
    ¼ cup coconut milk
    ½ cup mashed ripe banana (about 1 small banana)

    For the glaze:
    1 c. powdered sugar
    3 tbsp. coconut milk
    ¼ tsp. vanilla 

    Directions:
    1. Preheat your oven to 400 degrees and grease a standard doughnut pan.  

    2. Mix together the banana, oil, coconut milk, and sultanate until smooth and combined.  

    3. In a separate bowl, whisk together the remaining ingredients until combined, then add them to the wet ingredients.  

    4. Stir the mixture until a smooth batter forms. It may look slightly lumpy depending on how well you mashed the banana.  

    5. Spoon the batter into the doughnut molds, making sure to only fill them up 2/3 to 3/4 full. Smooth out the batter in each mold.  

    6. Bake the doughnuts for 12 to 15 minutes until they are puffed, golden, and pulling away from the sides of the pan.  A tester inserted into the middle should come out clean.  

    7. Cool the doughnuts for about 10 minutes in the pan before un-molding them.

    For the glaze:
    1. Whisk together 1 cup powdered sugar, 3 or so tbsp. of coconut milk, and ¼ tsp. of vanilla extract until smooth.

    2. It should be thick but pourable. If it's too runny, add more powdered sugar. If it's too thick, add a bit more coconut milk.  

    3. Either drizzle the glaze over the doughnuts or dip the doughnuts into the glaze.

    vegan_and_gluten_free_espreso_banana_doughnuts_donut-e1384983426250

    These sweet and easy doughnuts are not only vegan, but also gluten-free! After stuffing ourselves with holiday meals, it'll be nice to wake up to a healthy breakfast, disguised as an indulgence. A big thanks to Courtney for contributing to our cookbook and bringing vegan and gluten-free espresso banana doughnuts to our tables!

    xo,
    Ruche 

    Have a recipe that you are interested in sharing? We'd love to see it! Send your instructions and unedited photos to blog@shopruche.com and become published.

     


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  • Thursday, May 14, 2015

    Macaron vs. Macaroon: The confusion between macarons (pronounced mah-kah-ROHN) and macaroons (pronounced mah-kah-ROON) happens all the time. But is it just a difference of spelling or of pronunciation? Not at all! And if you have a sweet tooth like us, we thought you would want the patissiere expertise to tell the difference between these sugary confections.

    Let’s start with the aesthetics: macarons look nothing like macaroons. Clearly there is something besides an extra o that makes these two cookies so different. But despite appearances, macarons and macaroons are distant cookie cousins with a shared past!

    History Lesson: According to popular myth, the macaron, despite being most popular with the French, was created circa 1533 in Italy by the chef of Catherine de Medici, who brought her sweet tooth indulgence to France when she married the French king. Since macarons bear a striking resemblance to the Italian cookie amaretti, and share the same origin as the Italian word “macaroni”, this version of history sounds good to us!

    Regardless of who baked a macaron first, this simple cookie gained fame in France in 1792 when two nuns baked and sold macarons to support themselves. Suddenly the French couldn’t get enough of these delightful cookies, and street vendors popped up in Paris to meet the increasing demand. But it was only at the beginning of the 20th century that the macaron took on its modern appearnce, when the cousin of Louis Ernest Laduree (of the famous Laduree pastry and salon de the in Paris) had the inspired idea to put two cookies together, with a chocolate ganache filling in the middle.

    So the question is, when did macaroons arrive on the scene? Depending on the baking history you read, some will say that coconut was added to the macaron recipe in Europe, becoming particularly popular with European Jews as a Passover food since the recipe doesn’t call for flour, and diverging into a different kind of cookie altogether. Another theory points to Scotland as the origin of the coconut macaroon. And yet another baking tradition describes the coconut macaroon as a thoroughly American cookie, created in the late 1800s when the exotic coconut arrived in America from India. It became trendy to include coconut in desserts, from coconut cream pie to custard, and it’s thought that around this time, coconut went into macarons, replacing the traditional almond paste.

    Macaron: Think artisanal, dainty, and charming! Macarons are the most elegant sandwich cookie you will ever meet, a delicate meringue that comes in a variety of creative flavors with decadent fillings like high quality chocolate, ganache, and buttercream. Beloved by the French, especially in Paris, macarons have become trendy to serve, popping up at brunches, bridal showers, and wedding dessert tables. And they make a delightful morning treat with a cup of tea!

    Made with egg whites, powdered sugar, sugar, and almond flour, macarons require more pastry chef finesse to make than most cookie recipes. There is even a special word (macaronage) for folding the dry ingredients in with the egg whites because it’s such a difficult craft to master! Achieving the perfect texture, domed tops and the crinkled ruffle (called a foot in baking terms) can be difficult if any little element is off in this complicated recipe. Even if you’re an experienced baker and follow a recipe down to the letter, don’t be disappointed if it takes you a few batches to get it right.

    Macaroon: Think homemade, chewy, and coconutty goodness! Our love for coconut macaroons is tinged with sweet nostalgia: they are the cookies we think of our moms making at home, whipping up a batch on a whim because they come together in a jiffy. These delightfully sweet confections are known for their golden crisp outside and chewy soft inside.

    Made with egg whites, shredded coconut, and sugar, the recipe could not be simpler. They take about ten minutes to prepare and you don’t need a pastry course to achieve the sweet toasted crunch and pillowy center. Since they don’t require the precision and science that macarons do, macaroons are a more approachable, friendly cookie. While they don’t come in all the dazzling varieties as macarons, you can dip them in chocolate, and get creative with baking something in the center (again, might we suggest chocolate?) 

    Wondering which cookie you prefer? Why not get baking with some of the cute baking essentials in our kitchen collection to try them both! Measure your ingredients out with cute measuring spoons, mix them up in colorful bowls, and then store them safely in a darling canister to keep them fresh! Be sure to take a peek at our darling kitchen collection for cute baking accessories and even this cute book dedicated to the macaron! And for a deliciously unique recipe, follow us to The Perfect Little Cookie recipe!

    xo,
    Ruche


    Comments (18)
  • Monday, May 4, 2015

    For our summer lookbook, An Afternoon Alfresco, we asked a few food bloggers to send us their favorite recipe of a summer soiree. Kelsey of The Farmer’s Daughter stunned us with her Earl Grey Lavender Ice Cream, and we were immediately inspired to whip up something for a backyard summer party. You can learn more about Kelsey in her Ruchette of the Month interview! We're so thankful we were able to team up with an amazing group of talented ladies, and you can see all of the recipes featured in An Afternoon Alfresco here.

    hannahs fave (2)

    Earl Grey Lavender Ice Cream

    Ingredients:
    2 cups heavy cream
    2 cups light cream
    1/4 cup loose leaf Earl Grey lavender tea
    4 egg yolks
    1/3 cup sugar
    A few drops of purple food coloring

    hannahs fave (1)

    Directions:
    In a small saucepan, combine creams and heat until steaming (but not boiling).

    Remove from heat, and steep the Earl Grey lavender tea for 4 minutes.  Set aside and allow to cool.

    In a large bowl, whisk together egg yolks and sugar.

    Very gradually, whisk in the warm cream mixture (not too fast, or you'll cook the eggs).

    Pour the mixture back into a saucepan, and cook over medium heat, stirring constantly, until the mixture thickens.

    Remove from heat, and allow to cool to room temperature. Add a few drops of food coloring for the purple color.

    Pour into your ice cream machine, and follow your machine's directions.

    Once it's done, place your ice cream in an airtight container, and freeze for a couple of hours before serving.

    -- Jordyn & Kelsey Siemens, The Farmer’s Daughter

    hannahs fave (3)

    Now that you have a tasty recipe for your next summer soiree, shop our summer lookbook, An Afternoon Alfresco and head over to The Farmer’s Daughter for even more inspiration!

    xo,
    Ruche


  • Monday, May 4, 2015

    There's nothing like spending a warm night under the setting sun with a refreshing beverage in hand. For your next outdoor shindig, try whipping up a few of Lauren Kelp's Grapefruit Mint Mojitos for a delightful libation that's sure to please! If this recipe looks familiar, you may have seen it in our summer lookbook, An Afternoon Alfresco! Lauren was one of the food bloggers who contributed their favorite summer recipe that we later recreated just for our shoot. You can check out the lookbook here, and learn more about Lauren in her Ruchette of the Month interview! 

    hannahs fave (2)

    Grapefruit Mint Mojito

    Ingredients:
    2 sprigs fresh mint leaves (about 8 leaves)
    2 oz rum
    2 oz fresh grapefruit juice
    1/2 oz lime juice
    Ice
    1 oz club soda
    Grapefruit wedge or wheel for garnish

    hannahs fave (3)

    Directions:
    Place 1/2 of the mint leaves in your glass and muddle gently.

    Stir together the rum, grapefruit juice, lime juice, and ice until the drink has chilled.

    Top with a splash of club soda.

    Garnish with fresh mint sprig and grapefruit wedge or wheel.

    -- Lauren, Lauren Kelp

    hannahs fave (1)

    Shop our stylish and summer-ready lookbook, An Afternoon Alfresco and head over to Lauren Kelp for beauty, food, and lifestyle advice and inspiration!

    xo,
    Ruche

    *Photography Credit: Constance Higley


  • Monday, May 4, 2015

    When you think of food to enjoy under the setting summer sun, grilled cheese may not be the first dish to enter your mind. Well, all that is about to change with Kara of Willow & Niche's Summer Raspberry Grilled Cheese! The food blogger sent us this delightful recipe to be featured in our summer lookbook, An Afternoon Alfresco. The subtle sweetness of the raspberries paired with the crunchy bread and melted Goat cheese make these sandwiches perfect finger foods for a summer soiree. If you're on the hunt for the perfect side dish for these summery grilled cheese sandwiches, try pairing them with Kara's Apricot, Stilton and Couscous Salad for your very own backyard party! 

    hannahs fave (1)

    Summer Raspberry Grilled Cheese
    The recipe for this one is simple- and you can be creative with it! Change up breads, fruits, and cheeses and experiment with the flavor!

    Ingredients: 
    4 Slices thick cut grainy bread
    2 Tablespoons raspberry preserves
    3 oz Goat cheese
    A handful of fresh raspberries
    Olive Oil

    hannahs fave (2)

    Directions:
    Start with the bread: Spread a tablespoon raspberry preserves on two pieces. On the other two pieces, evenly spread the goat cheese. Press a couple fresh raspberries into the goat cheese, and top with the other two pieces of bread.

    Heat a skillet or frying pan and loosely drizzle with olive oil. Cook the sandwiches on medium heat until bread is golden. Flip the sandwiches and cook until the other side is golden. Let them cool a bit before biting in.

    -- Kara, Willow & Niche

    hannahs fave (3)

    Shop our summer lookbook, An Afternoon Alfresco and head over to Willow & Niche for more amazing recipes to try!

    xo,
    Ruche

    *Photography Credit: Paper Antler


  • Monday, May 4, 2015

    Nothing says "summer" like dining alfresco with fresh salad featuring delicate fruit and crisp produce. The Apricot, Stilton, and Couscous salad by Willow & Niche is the perfect solution to any culinary conundrum - we adore the colorful presentation along with the hearty helpings of couscous and arugula! This lovely dish was featured in our summer lookbook, An Afternoon Alfresco, and it was not only simple to recreate for our shoot, but our staff couldn't help but keep taking bites of the salad in passing because it was so good! Kara of Willow and Niche also submitted a captivating Summer Raspberry Grilled Cheese recipe that was also used in our lookbook shoot, so if you're looking for the perfect complement to your new favorite salad, check out the recipe now!

    hannahs fave (5)

    Apricot, Stilton and Couscous Salad with Honey Dijon Vinaigrette

    Ingredients:
    4 cups arugula
    4oz crumbled stilton cheese
    1 cup couscous, cooked and cooled
    1 avocado diced
    1 cup dried apricots, chopped
    2 Tablespoons honey
    1/4 cup olive oil
    1/4 cup white wine vinegar
    2 teaspoons dijon mustard
    1 teaspoon salt

    Directions:
    In a large salad bowl, toss arugula, cheese, couscous, avocado, and chopped apricots.

    In a large mason jar, combine honey, oil, vinegar, mustard, and salt. Place lid on top and shake until well mixed.

    Toss the salad in the dressing and serve!

    -- Kara, Willow & Niche

    hannahs fave (4)

    Shop our summer lookbook, An Afternoon Alfresco and head over to Willow & Niche for more amazing recipes to try!

    xo,
    Ruche

    *Photography Credit: Alyse Gilbert


  • Friday, May 1, 2015

    You can never go wrong with a veggie pizza, and our in-house photographer, Megan of Megan Jeanne Photography, crafted this one specially for our lookbook (which she shot)! If you're lucky enough, you can pick the tomatoes right out of your summer garden.

    IMG_0341-2

    Tomato, Fennel & Pine Nut  Flatbread Pizza

    Ingredients:
    Pizza dough (I use this recipe from NY Times)
    3 tbsp. extra-virgin olive oil (and extra for greasing baking sheet)
    1 tsp tomato paste
    3 cloves garlic, minced
    1 tbsp. fresh thyme, chopped
    15 oz. mini heirloom tomatoes or cherry tomatoes, sliced thinly (about 25-30
    mini tomatoes)
    3/4 cup fresh shaved parmesan
    2 tbsp. pine nuts
    ½ cup fennel fronds, chopped
    1 tsp Kosher salt
    ½ tsp fresh ground black pepper

    Directions:
    Follow instructions for the pizza dough above.

    Preheat oven to 525 degrees.

    Lightly grease a baking sheet with olive oil.

    Stretch dough on a lightly floured surface until it is roughly 9 inches by 13 inches.

    Place the dough on the greased baking sheet and brush with 2 tbsp. of the olive oil and the tomato paste. Sprinkle garlic and thyme on top. Reserve the remaining 1 tbsp. of olive oil.

    Begin layering the sliced tomatoes on the dough, starting at the bottom and working your way up in rows, allowing the tomatoes to slightly overlap and leaving a ½ inch border. Repeat until entire surface is covered.

    Brush tomatoes with remaining 1 tbsp. of olive oil and top with the shaved Parmesan.

    Leaving the flatbread on the baking sheet, place it in the preheated oven and bake for 8-10 minutes. Crust should be golden.

    Remove flatbread from the oven and let cool on the baking sheet for 10 minutes. Leave the oven on.

    After flatbread has cooled, top with fennel fronds, pine nuts, salt, and pepper. Carefully lift it from the baking sheet and place directly on a rack in the center of the oven. Allow to bake an additional 2-3 minutes (until underside of crust has crisped and pine nuts are lightly toasted). The fennel and pine nuts can burn quickly so keep watch.

    Remove the flatbread from the oven and let cool for 5 minutes.

    Slice into rectangles and serve warm.

    -- Megan, Megan Jeanne Photography

    IMG_0339

    Shop our summer lookbook, An Afternoon Alfresco and head over to Megan Jeanne Photography if you're looking for an amazing local photographer!

    xo,
    Ruche


  • Thursday, March 12, 2015

    St. Paddy's Day dessert recipes for friends, family, and whoever loves sweet things just as much as we do! Of course, each little dessert has a touch of green, so even if you're not wearing the hue, you don't need to worry about being pinched! 

    Chocolate Mint Oreo Cookies by Two Peas and Their Pod

    Ingredients:
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup Hershey's Special Dark Cocoa
    1 cup unsalted butter, at room temperature
    1 cup granulated sugar
    1 cup light brown sugar
    2 large eggs
    2 teaspoons vanilla extract
    1 cup semi-sweet chocolate chips
    1 1/2 cups mint green chips (I used Guitard)
    1 cup chopped Cool Mint Oreo cookies

    Directions:
    1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.

    2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

    3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

    4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, mint green chips, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.

    5. Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.Cookie

    Mint White Chocolate Mousse Cake by Sprinkle Bakes

    Make the Joconde sheet cake:
    Ingredients:
    1 cup almond flour
    3/4 cup confectioners’ sugar, sifted
    ½ cup all-purpose flour
    ½ cup dark chocolate cocoa powder (unsweet)
    4 eggs
    1 egg yolk
    4 egg whites
    1/4 cup superfine sugar
    2 tbsp. melted butter

    Directions:
    1. Preheat the oven to 450°F

    2. Line an 11.5 x 17-inch jelly roll pan with parchment paper.
    Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary.

    3. In a separate bowl, whip the egg whites with an electric hand mixer. When the egg whites are foamy, gradually add the superfine sugar until a white, shiny meringue forms.

    4. With a large rubber spatula, gently fold the meringue into the almond-flour mixture.Add the melted butter and gently fold again, being careful not to deflate the batter.

    5. Bake for 5 to 8 minutes or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. Invert the cake onto a sheet of parchment and carefully peel away the parchment paper. Trim the edges of the cake with a serrated knife. Set aside.

    6. Remove cake from oven and turn out onto tea towel.  Have ready a 7” springform pan.  Trim edges and cut one long piece of joconde big enough to fit around the inside of the 7" springform pan.  You may have to piece together with a small portion of cake to line the entire circumference of the pan.

    7. Using the bottom of your pan as a guide, cut a circle of cake from the joconde and press it into the bottom of the pan evenly (you may need to trim the circle slightly for it to fit perfectly). Set joconde-lined pan aside.

    Make the white chocolate mint mousse:
    Ingredients:
    1/4 oz. package of powdered gelatin (about 2 tsp.)
    2 tbsp cold water
    3 egg yolks
    1/2 cup sugar
    1/2 cup milk, hot - (put in the microwave for 30+ seconds)
    8 oz. high quality white chocolate, chopped (I used Ghirardelli white chips)
    ½-1 tsp mint extract (add to taste)
    Few drops of green food coloring
    1 1/2 cups whipping cream.

    Directions:
    1. Place 2 tbsp water in a medium saucepan and sprinkle gelatin over water.  Let stand for 1 minute.  Whisk in egg yolks and sugar; mix well.  Stir in hot milk.  Cook over medium heat, whisking constantly.  Cook until thickened considerably 7-10 minutes. When done, it should be thick enough to coat the back of a spoon.   Stir in melted chocolate and blend with a whisk until chocolate has melted and even in color (no streaks!).  Let cool.

    2. When mixture has cooled somewhat, stir in mint extract and green food coloring. Whip cream until stiff peaks form.  Gently fold whipped cream into the cooled chocolate-mint mixture until well blended.

    Assembly:
    ½ cup white chocolate
    1 chocolate transfer sheet, your choice of pattern
    1 cup prepared whipped cream
    Chocolate cigarettes, curls or shavings

    1. Pour in as much of the mousse as possible into the joconde lined pan; smooth the top.  (you will have a little mousse and joconde cake left over.  I suggest making a single-serving trifle).Place mousse cake into the freezer for 2-3 hours, or until firm.  Remove from freezer and remove cake from springform pan.  Measure side of joconde cake and cut the chocolate transfer sheet to size.  Melt white chocolate chips in the microwave at 30 second intervals until smooth.  Let chocolate cool slightly, then spread onto the chocolate transfer sheet with an offset spatula in one or two even strokes.  Allow chocolate to harden then peel away the acetate, revealing the patterned chocolate.

    2. Pipe whipped cream in a florettes in the middle of the cake (I used Wilton #133 tip).  Decorate with chocolate cigarettes, curls or shavings. Serve frozen or allow cake to thaw in the refrigerator and serve cold.  Keep uneaten portion wrapped in plastic wrap and store in the refrigerator or freezer.Mousse

    Furge Mint Brownies by Oh My Sugar High

    Ingredients:
    ½ cup butter
    3 ounces semi sweet chocolate
    1 cup sugar
    2 eggs
    1 teaspoon vanilla extract
    ¼ teaspoon salt
    ¼ cup all purpose flour
    3 tablespoons cocoa powder

    Directions:
    1. In a large bowl, melt the butter and the chocolate together in the microwave. Microwave for 30 seconds, stir, and continue to microwave until the chocolate is melted and smooth.

    2. Add the sugar, egg, vanilla, salt, flour, and cocoa powder into the bowl and mix all the ingredients together well. Pour into a greased 8×8 baking dish. Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center of the brownies comes out clean. Let the brownies cool completely before adding the mint layer.

    Mint Layer Ingredients:
    ¼ cup butter
    1 cup powdered sugar
    1 tablespoon milk
    ½ teaspoon peppermint extract
    green food coloring

    Directions:
    In a medium bowl, mix all ingredients for frosting together. Whip with the electric mixers or with a spatula until the consistency is smooth. Pour over cooled brownies. Place the dish in the fridge after this step and let it cool for at least an additional hour.

    Chocolate Topping Ingredients:
    ¼ cup butter
    ½ cup semi sweet chocolate chips

    Directions:
    |In a small bowl, melt the butter and chocolate chips together in the microwave, stirring until smooth. Pour over the cooled brownies. Cool the entire pan for at least another hour before cutting and serving. Cut brownies with a clean sharp knife.

    Brownies

    Chocolate Dipped Mint Oreos by Life of Liz

    Ingredients:
    16 oz. White Chocolate
    12-16 Cool Mint Oreo Cookies, Broken in pieces.
    Shamrock Quins

    Directions:
    1. Melt White Chocolate in a small bowl either over a pot of boiling water or in the microwave.

    2. Pour the melted chocolate over the cookies and allow excess to drip off before laying down on wax paper. Sprinkle the Quins over the chocolate.

    3. Refrigerate for about 30 minutes or until firm.Oreo

    Which festive recipe is your favorite? Let us know in the comments below, and see even more food & drink recipes here

    xo,
    Ruche


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  • Wednesday, February 25, 2015

    The darling fashion & lifestyle blogger Mara of M Loves M always looks stunning in sophisticated outfits, but did you know she also is known to whip up some amazing recipes? This week, she posted her first ever recipe video tutorial featuring a tasty favorite - the crostini! Perfect for a small bite or appetizer, the crostini is a simple, yet refined culinary creation that provides the perfect space for playing with savory and sweet flavor combinations. We can't wait to try the crostini recipes that Mara crafted, so hit "play" on the video below and prepare for some foodie inspiration!

    Ready to create your very own crostinis?

    Here is your crostini shopping list:

    Baguette
    Cherry tomatoes
    Pesto
    Burrata cheese {or mozzarella} 
    Balsamic vinaigrette {love the one from Trader Joes}
    Cream cheese
    Parsley
    Chives
    Basil
    Smoked salmon / lox
    Dill
    Brie
    Blackberries
    Honey
    Mint (optional)

    Crostinis Three Ways:
    Preheat the oven to 400 degrees Fahrenheit

    Toss 1 cup of cherry tomatoes with olive oil, and sprinkle with a little bit of salt and pepper. Spread onto a parchment lined baking sheet and bake for 20 minutes

    Slice a baguette into ½-inch slices. Arrange onto a baking sheet and brush both sides with olive oil. Bake for 10 to 15 minutes until toasted. Let it cool slightly.

    Pesto, Burrata and Roasted Cherry Tomato Crostini
    Spread the pesto onto a toasted baguette slice, top with burrata cheese and roasted cherry tomatoes. Drizzle with balsamic vinaigrette glaze.

    Salmon and Herbed Cream Cheese Crostini
    Bring 8-oz cream cheese to room temperature. Then add to a bowl and mix with 1 tablespoon finely chopped fresh flat-leaf parsley leaves, 2 Tablespoons chopped fresh chives and ¼-cup chopped basil. Combine with a spoon until it’s evenly mixed.

    Spread herbed cream cheese onto toasted baguette slices. Add smoked salmon and top with fresh dill.

    Brie, Blackberry and Honey Crostini
    Add the brie cheese to the toasted baguette. Top with one blackberry and drizzle with honey. Sprinkle fresh mint leaves on top. 

    These crostinis are just as delicious as they are lovely! You can see more fashion & lifestyle features with Mara on our blog, and you can learn more about this lovely gal and her adventures with her cute pup Ginger and husband Matthew on M Loves M!


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  • Friday, January 30, 2015

    Once game day hits, there's only a couple things that are of the utmost importance. These things are: making sure you're sporting the colors of your team and cooking up some amazing food to snack on! We've carefully curated a menu guaranteed to put a smile on everyone's face - even your team's rival! Read on for some delectable recipes for the big game! 

    The Soup: Creamy Tomato Soup Shooters With Grilled Cheese Sticks
    From one of our favorite foodie gals, Jessica of How Sweet Eats. While soup might not be a traditional staple for a football party, the grilled cheese sticks make it a must-have party food! Get the recipe here!

    The Fried Appetizer: Baby Bloomin' Onions
    This recipe is straight from the authority on teeny, tiny party foods, Spoon Fork Bacon. They even came out with an entire book dedicated to sweet little bits: Tiny Food Party. Get the recipe here!

    The Sandwich: Pretzel Bun Sliders
    From the blog that always puts the yum in cooking, Honestly Yum! Cute little sliders are a necessary must - and the pretzel buns adds an classy touch from the regular American-cheese plain bun style. Get the recipe here!

    The Wings: Thai Peanut Chicken Wings With Fiery Pineapple Jalapeno Salsa
    The girl behind the blog Half Baked Harvest might be young, but her culinary creations are beyond genius. We love this Thai twist on a football party staple - the wings. Get the recipe here!

    The Signature Cocktail: Blackberry Gin & Tonic
    Every party needs a signature drink! Refresh and impress your guests with this blackberry gin & tonic from our friend, Lauren Kelp. Get the recipe here!

    Relax and enjoy the fun that comes along with any sporting event, and for even more food and drink inspiration, see more recipes here! See last year's game day recipe roundup here too!

    xo,
    Ruche


    Comments (0)

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