FLOATING KITCHEN

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  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters

Grilled Potato and Fig Salad with Maple-Almond Clusters

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Posted on August 29, 2014

In honor of what most people consider to be the last official weekend of summer, I made us a potato salad. But this isn’t any ordinary potato salad. Reason one: there is no mayonnaise (if you’ve been following along with me for a while, this shouldn’t surprise you). Reason two: the potatoes start off getting cooked in the usual way, but are then finished off on the grill, giving them great color and texture. And reason three: this salad is loaded with grilled figs, crumbled goat cheese and maple-sweetened almond clusters. It’s potato salad: reinvented.

Listen up for a second. These maple-almond clusters deserve their own paragraph. Because they are like crack. CRACK I tell you! I had to muster up a lot of willpower to not eat (inhale?) the entire batch. So addicting.

Speaking of addictions. On Monday I mentioned my current addiction to Steller. Well, I made a second story and I’m REALLY happy with the way it turned out! So go check it out and let’s share our stories! You can find my newest story here and my Steller profile here.

Wishing you all a wonderful weekend!

Cheers,

Liz

Grilled Potato and Fig Salad with Maple-Almond Clusters

Serves 4

Grilled Potato and Fig Salad with Maple-Almond Clusters

Ingredients

  • 1 cup sliced almonds
  • 3 tablespoons maple syrup (preferably Grade B), divided
  • 1/4 tsp. salt, plus more for salting the potato water
  • 1.5 lbs fingerling potatoes
  • 16 fresh figs, cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup balsamic vinegar
  • 5 ounces arugula
  • 4 ounces goat cheese, crumbled
  • Freshly ground black pepper

Instructions

  1. Make the maple-almond clusters. In a dry skillet over medium heat, toast the almonds until they become fragrant and have started to brown slightly, about 2-3 minutes. Watch them carefully and stir frequently so they don’t burn. Add in 1 1/2 tablespoons of maple syrup and 1/4 tsp. of salt, stirring until the almonds are well coated. Remove from the heat and spread the almonds out onto a parchment-paper lined baking sheet. Set aside to cool.
  2. Cook the potatoes. Place the potatoes in a large saucepan and cover them with 1-2 inches of cold, salted water. Place the saucepan over medium-high heat and bring the water to a boil. Then reduce the temperature to maintain a simmer and cook the potatoes, uncovered, until they are just fork tender, about 10-15 minutes. Be careful not to overcook the potatoes because you want them to maintain their shape for grilling. Drain the potatoes and set them aside to cool slightly. Once they are cool enough to handle, slice the potatoes in half lengthwise.
  3. Heat your grill to high. In a large bowl, gently toss the potatoes in about 2 tablespoons of olive oil. In a separate bowl, gently toss the figs in about 1 tablespoon of olive oil. Grill the potatoes and the figs, placing them directly on the grill grates. The potatoes take about 2 minutes per side. Since the figs are more fragile, I only grilled them on their cut side for about 1 minute. Remove from the grill and place on a large plate or baking sheet.
  4. Make the dressing. In a small heavy bottom saucepan over medium-high heat, combine the balsamic vinegar and the remaining 1 1/2 tablespoons of maple syrup. Simmer until the balsamic vinegar is reduced to about 1/3 of a cup, about 5 minutes. Remove from the heat.
  5. Assemble the salads. Divide the arugula evenly among 4 plates. Top with the grilled potatoes, grilled figs, goat cheese and the maple-almond clusters, diving the ingredients evenly among the 4 plates. Drizzle with the balsamic reduction and sprinkle with a pinch of freshly ground black pepper. Enjoy immediately.
http://www.floatingkitchen.net/grilled-potato-and-fig-salad-with-maple-almond-clusters/
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  • Pina Colada Popsicles (Vegan!)
  • Pina Colada Popsicles (Vegan!)
  • Pina Colada Popsicles (Vegan!)

Pina Colada Popsicles (Vegan!)

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Posted on August 27, 2014

Guess what? It’s still August people! So I’m going to squeeze in one more frozen treat before summer slips away.

Now, let’s be clear. I love fall. In fact, it’s my favorite season. But I’ll embrace fall when it’s the proper time. So nothing pumpkin flavored will pass my lips or be cooked in my kitchen for at least another week. I’m living in the moment and right now that moment is still summer. So popsicles!

I made a record amount of ice cream this summer. So I apologize to all you vegans out there who were getting bombarded with dairy. Sorry/not sorry. But now I’ve got something that everybody can enjoy. Well, maybe not everybody. These Pina Colada Popsicles have a teeny bit of rum in them. Because heck, it wouldn’t be a Pina Colada without the rum! So maybe if you’re under a certain age you shouldn’t be eating these. I’ll repeat: sorry/not sorry.

Like most popsicles, these are a cinch to make. If you can push the button on your blender (I’m sure you can!) then you can make these. The most agonizing part is waiting for them to freeze.

Coconut milk and a banana give these popsicles their creaminess. And pineapple chunks, pineapple juice and a splash of rum make these a truly tropical treat. And since I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle on a little toasted coconut. Because that makes them extra cute and we all know that cute food tastes better!

If you are keeping these strictly vegan, make sure to check the labels on your chocolate because not all brands are vegan.

Cheers,

Liz

One year ago: Roasted Beet and Plum Salad

Pina Colada Popsicles (Vegan!)

Yield: Makes 10-14 popsicles, depending on your mold

Pina Colada Popsicles (Vegan!)

Ingredients

  • 1 banana
  • 1 (14 ounce) can full fat coconut milk
  • 1 (20 ounce) can pineapple chunks in juice
  • 3 tablespoons sugar
  • 1/4 cup rum
  • 1/2 cup shredded coconut
  • 8 ounces dark chocolate, chopped (I used Theo Chocolate 70%)
  • 1 tablespoon coconut oil

Instructions

  1. In your blender, combine the banana, coconut milk, pineapple chunks (AND all the juice), sugar and rum on high until smooth. Divide the mixture evenly between your popsicle molds. Transfer to your freezer and allow the popsicles to partially set (about 1 1/2 to 2 hours) before inserting wooden sticks or dowels. Continue to freeze until completely solid, at least 6 hours.
  2. Dip the popsicles. First toast the shredded coconut in a small dry skillet over medium heat until some of the shreds are starting to brown and the coconut is fragrant, about 2-3 minutes. Remove from the heat and set aside. In a small heavy bottom saucepan heat the chopped chocolate with the coconut oil over medium heat, stirring frequently, until the chocolate is completely melted and smooth. Remove from the heat and set aside for about 10 minutes to cool slightly. You may want to transfer the melted chocolate to a narrow container (like a drinking glass) for easier dipping.
  3. While you are waiting for the chocolate to cool, remove the popsicles from their molds (a little warm water can help with this) and place them on parchment paper lined baking sheets. Keep the popsicles in the freezer until you are ready to dip them.
  4. Working with one popsicle at a time, dip it in the melted chocolate and place back on your parchment paper-lined baking sheet. Sprinkle with toasted coconut. Continue until all the popsicles are dipped. The chocolate will set up almost instantly once it contacts the frozen popsicles, so you can enjoy these right away. Or place them back in your freezer for later (you can transfer them to ziplock freezer bags once they are completely hardened).
http://www.floatingkitchen.net/pina-colada-popsicles-vegan/
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