Monthly Archives: December 2015

  • Kale, Fennel and Pomegranate Salad with Spiced Pecans

Kale, Fennel and Pomegranate Salad with Spiced Pecans

Posted on December 17, 2015

For whatever reason, I’ve been feeling kind of Scrooge-ish this Holiday season.

My halls aren’t decked. There are no elves on my shelves. And my 25,000 imported Italian twinkle lights aren’t twinkling.

Oh and what is with this 50+ degree weather that we’ve been having lately? I hate to complain about warm weather in December. But it’s seriously weird (and unsettling). And it certainly hasn’t helped to elevate my Christmas spirit.

BUT there is one place that I’m currently throwing down some serious Holiday cheer. And that’s in my kitchen. Christmas cookies, festive cocktails and jewel colored salads are in full production this season. Including this Kale, Fennel and Pomegranate Salad with Spiced Pecans. Or what I like to call “Christmas in a bowl”.

It’s almost too pretty to eat. Almost.

Kale, Fennel and Pomegranate Salad with Spiced Pecans | www.floatingkitchen.net
The spiced pecans were inspired by a roasted cashew recipe that I found on my friend Traci’s site. I made her recipe for Thanksgiving and everyone in my family gobbled them right up! So I knew I had to try them with pecans. The recipe makes more than you’ll need for the salad. Which is a very good thing. Because I have a feeling you’ll probably find yourself snacking on a bunch of them. They are delicious and highly addicting!

Cheers,

Liz

Kale, Fennel and Pomegranate Salad with Spiced Pecans

Serves about 6

Kale, Fennel and Pomegranate Salad with Spiced Pecans

Ingredients

  • For the Pecans
  • 2 cups pecan halves
  • 3 tablespoons maple syrup
  • 1 tablespoon, plus 1 tsp., melted coconut oil
  • 2 tsp. packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper

  • For the Dressing
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoons apple cider vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

  • For the Salad
  • 8-10 cups baby kale leaves
  • 1 large fennel bulb, trimmed and thinly sliced
  • 1 cup pomegranate seeds

Instructions

  1. Make the pecans. Pre-heat your oven to 375 degrees. In a bowl, combine all of the ingredients, mixing until the pecans are well coated. Spread the coated pecans out onto a rimmed baking sheet and bake in your pre-heated oven for 12-14 minutes, stirring halfway through. Remove from the oven. Carefully transfer the pecans to a piece of parchment paper to cool. Once cooled, transfer then to an airtight container. The pecans can be stored at room temperature for up to 1 week. You’ll need 1 cup for the salad. The remaining are perfect for snacking!
  2. Make the dressing. In a small saucepan over medium-high heat, combine all of the ingredients for the dressing, whisking constantly until the dressing is hot and starts to bubble. Remove from the heat. Cover to keep warm and set aside.
  3. Assemble the salad. Add the kale, sliced fennel and pomegranate seeds to a large bowl. Pour the warm dressing over the salad, tossing until the kale leaves are well coated. Add in about 1 cup of the spiced pecans, tossing to combine. Serve and enjoy.
https://www.floatingkitchen.net/kale-fennel-and-pomegranate-salad-with-spiced-pecans/

 

  • Chocolate Hazelnut Madeleines

Chocolate Hazelnut Madeleines

Posted on December 14, 2015
Category:

Disclosure: I am an ambassador for Rodelle, which means they occasionally provide me with ingredients to use in my kitchen. Thanks for supporting brands and companies that help keep this little blog afloat.

For as long as I can remember, my mom and I have baked up the same set of Christmas cookies every December: spritz, sugar cookies, pizzelles, chocolate covered cherry cookies and lebkuchen. That’s our routine in the weeks leading up to the Christmas Holiday. And I absolutely love it. I wouldn’t have it any other way.

But when Rodelle asked me contribute a cookie recipe for their 21 Days of Cookies, I knew I wanted to come up with something outside my normal repertoire. Which was REALLY hard to do. Because I just kept thinking over and over again about those same five cookie recipes. I couldn’t get them out of my brain. That is, until my friend Aimée posted her recipe for madeleines.

It was like a light bulb went off in my head and a fire was lit under my ass. I scrambled up from my chair and ran to the basement to find the thing that I had neglected for so many years: my beloved madeleine pan.

Chocolate Hazelnut Madeleines | www.floatingkitchen.net
Madeleines are kind of like a cake-cookie hybrid. So clearly, that means I’m absolutely in love them. It’s hard to resist the adorable little scalloped edges and soft, tender interior of a madeleine.

To make these Hazelnut Chocolate Madeleines, I made a few simple changes to a basic vanilla madeleine recipe. I switched out half of the all-purpose flour for hazelnut flour. And I added in a couple tablespoons of cocoa powder. Oh and this is the best part: I brushed them with bourbon when they were still hot from the oven. And let me just tell you, the smell of bourbon hitting warm Hazelnut Chocolate Madeleines is enough to make anyone go weak in the knees. You might want to sit down for that part. Just a suggestion.

Cheers,

Liz

Recipe adapted from Martha Stewart

Chocolate Hazelnut Madeleines

Yield: Makes about 3 dozen

Chocolate Hazelnut Madeleines

Ingredients

  • 1 cup all-purpose flour
  • 1 cup hazelnut flour/meal
  • 2 tablespoons Rodelle Gourmet Baking Cocoa
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 cup, plus 2 tablespoons, unsalted butter, divided
  • 1 cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 6 eggs, at room temperature
  • 1 tsp. Rodelle Pure Vanilla Extract
  • 1 tablespoon, plus 1 tsp., honey
  • 3-4 tablespoons bourbon
  • Powdered sugar, for dusting

Instructions

  1. In a medium bowl, whisk together the flours, cocoa powder, baking powder and salt. Set aside.
  2. Melt 1 cup (16 tablespoons) of the butter. Set it aside to cool slightly.
  3. In your stand mixer with the whisk attachment, beat the sugars and eggs on high speed until pale and very fluffy, about 10 minutes. Then sift the dry ingredients into the sugar/egg mixture in two separate additions, using a rubber spatula to fold the them in after each addition. Gently fold in the melted butter, vanilla extract and honey. Cover and refrigerate the batter for at least 2 hours, or up to overnight.
  4. Pre-heat your oven to 350 degrees. Meanwhile, remove the batter from your refrigerator and let it sit at room temperature for 10-15 minutes.
  5. Melt the remaining 2 tablespoons of butter. Using a pastry brush, generously coat the wells of your madeleine pan with some of the melted butter. Then fill each well about 3/4’s full with batter, spreading it out evenly. Transfer the pan to your pre-heated oven and bake for 9-11 minutes. The madeleines will be puffed up in the center and should be firm, but still look moist.
  6. Remove the pan from the oven. Immediately invert the pan and shake the madeleines out onto your countertop. Transfer the madeleines to a wire rack. While they are still warm, use a pastry brush to brush the tops with some of the bourbon. Set aside to finish cooling. When the madeleines are fully cooled, dust them with powdered sugar.
  7. Once your madeleine pan is cooled, re-butter the wells and repeat with the remaining batter.
  8. Madeleines are best when eaten the day they are baked, but they can be stored in an airtight container at room temperature for up to 2 days.
https://www.floatingkitchen.net/chocolate-hazelnut-madeleines/

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