Posts by tag: maple syrup

  • Grilled Potato and Fig Salad with Maple-Almond Clusters

Grilled Potato and Fig Salad with Maple-Almond Clusters

Posted on July 17, 2017

This post was originally published here on August 29, 2014. It’s a favorite recipe of mine, so I thought it was worth re-visiting with new and improved photos. I hope you try it out!

I have been in a MEGA salad mood these past couple of weeks. Like, I literally can’t stop eating salads. They’re all I want. All day. Every day.

I’ve always been a big salad eater. But you know how there are some days when you’re just eating a salad because you feel like you’re suppose too be. Like, maybe you’re trying to erase some poor choices from the day before. Yeah. I’ve had my fair share of those moments (most recently, this past Saturday). I think we all have.

But lately, I don’t feel like that at all. My appetite for salads has been insatiable. Luckily for me, there is an overwhelming amount of delectable Summer produce available right now. So feeding my salad desires has never been so easy. Or delicious.

Grilled Potato and Fig Salad with Maple-Almond Clusters | www.floatingkitchen.net

This Grilled Potato and Fig Salad with Maple-Almond Clusters has been a favorite recipe of mine for years now. And it’s currently making it’s way back into heavy rotation. I’m literally obsessed with this salad. And as long as I can reliably find fresh figs at the grocery story, that obsession will continue. Fig season is SO SHORT (which pains me greatly). So when they are around, you know damn straight I’m taking advantage of them in every way possible.

I’m also taking advantage of my grill while the weather allows, grilling both the potatoes and the figs for this recipe. The potatoes do require a little pre-cooking, which helps them to cook evenly on your grill without burning. But it’s worth the extra step. Because everything tastes better from the grill. Even salads.

Grilled Potato and Fig Salad with Maple-Almond Clusters | www.floatingkitchen.net

I find that I don’t need much in the way of dressing for this salad. Just a drizzle of reduced balsamic vinegar is plenty for me. But you can add some extra-virgin olive oil, if desired.

Beware these maple-almond clusters. They are pretty much like crack. CRACK I tell you! It takes a lot of willpower not to eat (demolish?) the entire batch in one sitting. You might want to just go right ahead and double the recipe, so you have enough for nibbling on and for topping this salad. Trust me when I say they are highly addicting.

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, divided
  • 1/4 tsp. salt, plus more for finishing the salad
  • 1.5 lbs fingerling potatoes
  • 16 fresh figs, cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup balsamic vinegar
  • 6-8 cups arugula
  • 4 ounces crumbled goat cheese
  • 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 minutes. Watch them carefully and stir frequently so they don’t burn. Add in 1 1/2 tablespoons of the maple syrup and 1/4 tsp. of salt, stirring until the almonds are well coated. Remove the skillet 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 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. Pre-heat your grill to medium-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 2-3 minutes per side. The figs are more fragile and will only take about 1 minute per side. Remove the potatoes and figs from the grill and place them on a large plate or baking sheet.
  4. To make the dressing, combine the balsamic vinegar and the remaining 1 1/2 tablespoons of maple syrup in a small heavy bottom saucepan over medium-high heat. 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 between 4 plates. Top with the grilled potatoes, grilled figs, goat cheese and the maple-almond clusters. Drizzle with the balsamic reduction and sprinkle with a pinch of salt and black pepper. Enjoy immediately.
http://www.floatingkitchen.net/grilled-potato-and-fig-salad-with-maple-almond-clusters/
  • Quick-Pickled Kumquat Avocado Toast

Quick-Pickled Kumquat Avocado Toast

Posted on March 27, 2017

Avocado toast is a food that I just can’t quit.

I know a lot of folks are feeling kind of “over it” lately. It’s achieved Kardashian-level celebrity status, right up there with kimchi, smoothie bowls and those Starbucks Pink Drinks. But to me, avocado toast isn’t just the latest trend. To me, avocado toast is pure comfort food. It’s the food that I eat when I’m stressed and rushed and struggling to find the time to prepare a “real meal”. And it’s the food that I eat when I just don’t feel like eating. Like this past week, when my heart felt heavy and my house seemed unbearably empty. Avocado toast was the only thing that actually tasted really good to me.

Today’s version includes one of my favorite curious little fruits: kumquats. They are in season right now, so keep your eyes peeled for these sweet-sour gems that look just like miniature oranges.

And speaking of peels, you can eat them. Yup. Not need to peel kumquats (thank goodness because that would be a laborious task!). In fact, the peel is actually the sweeter part of the fruit. It’s the center that packs a pucker-inducing punch!

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Last year, I made a Spicy Kumquat and Whipped Ricotta Crostini. And a couple of weeks ago, I spotted these gorgeous Kumquat Honeycomb Tartines from Alanna at The Bojon Gourmet. So it’s been on my mind to create a new version of kumquats on toast.

To that end, I asked my Mom for a few kumquats for a recipe and, of course, she brought me an ENTIRE CASE. Not that I was particularly surprised by this. Because my Mom always goes above and beyond the call of duty (it’s one of her most endearing qualities). But a case of kumquats is A LOT to try and get through. So I’ve been making plenty of dishes with kumquats this week (I might just have to share another one soon!), as well as making pickles, marmalades and chutneys.

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

These quick-pickled kumquats are exactly as they are named: pickled kumquats that can be made very quickly. I start by slicing each kumquat into 3-4 slices. No need to discard the seeds, but I do remove and discard the tiny woody stem that is sometimes found on the end. Then I boil them briefly to soften the peel and take away some of the bitterness. Finally, I combine the kumquat slices with a easy rice vinegar brine and pop them in the refrigerator to chill. Within an hour, they are ready to consume!

If quick-pickles are known as “quickles”, then are quick kumquat pickles known as “kuickles”?

Quick-Pickled Kumquat Avocado Toast | www.floatingkitchen.net

Because I have so many kumquats, I made myself a couple jars of these quick-pickled kumquats. But you can certainly scale the recipe down, if you prefer. The quick-pickled kumquats should last for a week, maybe more, in your refrigerator.

This Quick-Pickled Kumquat Avocado Toast is just one in which you can enjoy your “kuickles”. Try them on sandwiches, with grilled chicken or fish, or add them to a cheese platter. Or simply eat them straight out of the jar!

Cheers,

Liz

Quick-Pickled Kumquat Avocado Toast

Quick-Pickled Kumquat Avocado Toast

Ingredients

  • For the Kumquats
  • 4 cups kumquat slices
  • 1 cup warm water, plus more for boiling the kumquat slices
  • 1 cup rice vinegar
  • 2 tablespoons maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Toast
  • 1 avocado
  • 2 slices of bread, toasted
  • Salt
  • Red pepper flakes
  • 10-14 slices pickled kumquats
  • 1/2 cup pea shoots or sprouts
  • Fresh mint leaves
  • Maple syrup

Instructions

  1. Add the kumquat slices to a medium pan and cover them with about 1-inch of water. Bring to a simmer and cook for 10 minutes. Drain the kumquat slices, discarding the cooking liquid. Divide the drained kumquat slices between two jars (or more or less, depending on what size jars you have) with re-sealable lids.
  2. Stir together the warm water, rice vinegar, maple syrup, salt and black pepper. Pour this mixture into the jar(s) over the kumquat slices, filling the jar(s) to the top. You can discard any leftover liquid. Seal the jar(s) and transfer them to your refrigerator to chill for 1 hour. A longer refrigeration time is okay, too. The quick-pickled kumquats can be stored in your refrigerator for a week, if not longer.
  3. To make the toast, cut the avocado in half. Remove and discard the seed. Scoop out the flesh and place it on the toasted bread. Mash the avocado flesh down with the tines of a fork. Sprinkle with a pinch of salt and red pepper flakes. Top with some pickled kumquat slices, pea shoots and a few fresh mint leaves. Drizzle with a little maple syrup, if desired. Enjoy immediately.
http://www.floatingkitchen.net/quick-pickled-kumquat-avocado-toast/

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