Cookie Mom-ster

momlede

For this Mother’s Day I wanted to dedicate this post to my mom. She is an amazing, smart, strong, beautiful, hard-working, loving, and resilient woman. I like to think (and hope) that I inherited all of those beautiful qualities from her.  Happy Mother’s Day, mama!

meandmama

 

Unlike me, my mom is very particular when it comes to sweets. She loves desserts with fruit, whereas I love rich desserts with chocolate. Remember this post? But one of the desserts my mom and me can agree on are Oatmeal Raisin Cookies. They’re her favorite cookie because they have a form of fruit in them, I imagine.

So when my parents came up to visit me a couple months ago, I asked my mom what kind of snack she wanted me to make for their trip back home. She mentioned oatmeal raisin cookies, so I put this recipe together that I thought she would love. I had a bottle of rum on hand from a rum cake recipe I always make for her, and decided to use it to rehydrate the raisins. I love the rich, caramel-like flavor the rum gives after they’ve been soaking with the raisins, so I added them to the dough. The recipe isn’t too sweet, so I also rolled the dough in sugar to create a pretty sugary crust. The end result is a not-too-sweet, spicy, (a bit boozy) oatmeal raisin cookie with a great depth of flavor.

momstyled1

Snacks intended for their voyage back home, my parents confessed to me that the cookies were all gone way before they even got home. Apparently, my dad was a fan of them, too!

What are your favorite cookie flavors? What recipe reminds you most of your mom? Share your stories in the comments below; I’d love to read them!

==

momheart

Mom’s Favorite Oatmeal Rum Raisin Sugar Cookies
Yields 1 dozen medium-sized cookies

INGREDIENTS 
1/3 cup dark rum, more if needed
1/3 cup raisins
1/2 cup (1 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 egg
1 Tablespoon pure vanilla extract
1 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1/2 cup sugar, for dusting

METHOD
To rehydrate the raisins, place them  into a small bowl and pour the rum into the bowl. The raisins should be completely immersed in the liquid. Add more if needed. Set aside.

Using a stand mixer, cream together the butter and sugars on medium-speed till incorporated. Add the egg and vanilla and mix till combined.

Drain the excess rum from the rehydrated raisins, reserving the rum. Set raisins aside. Fold in the rum into the mixture. Use a rubber spatula to scrape down the sides of the bowl to ensure all ingredients are mixed well.

In a separate bowl, mix together the flour, baking soda, spices, salt, and rolled oats. Slowly add the flour mixture into the sugar/butter mixture on low till just combined. (Don’t over-mix.) Fold in the rehydrated raisins to the dough. The dough will be slightly sticky—that’s OK.

momdough

Place the dough in the freezer for about 30 minutes, or until the dough is solidified. (Cook’s Note: If you’re making these a day ahead, wrap and place into the refrigerator overnight.)

While your dough chills, preheat your oven to 350F degrees. Place about a half-cup of sugar into a small bowl. Set aside.

Roll a small ice cream scoopful (or 2 Tablespoonfuls) of dough and place into the bowl of sugar and fully coat the cookie ball. Place the dough ball onto the sheet tray, leaving about 2 1/2 inches of space between each cookie.

momcookies

Bake for about 14-17 minutes or until lightly browned on the edges. When done, remove from the oven and allow to cool for about 10 minutes.

momstyled2

momstyled3

 

 

The Cookie Strikes Back

coconutlede

One of my favorite ice cream sandwich memories were in the early-2000s, in the countless times I waited in a line that curved around the corner of a bakery in Westwood (close to the UCLA campus) called Diddy Riese for a sweet treat. Their ice cream sandwiches were a big deal to Angelenos and UCLA students alike. It was a #treatyoself moment every time my friends and I would drive over and grab a sandwich. Back then the cookies sold for .25 each and $1 for a scoop of ice cream to make the sandwich, and you could mix-match whatever cookie and ice cream flavor you wanted. I’d always take an extra bag of cookies back home for sharing and snacking.

I haven’t been to Diddy Riese in years, but I always enjoy a good ice cream sandwich when I can get one, or better yet, make one. The following cookie and ice cream sandwich combo was with some ingredients I already had in my refrigerator and pantry. Tart blueberries and rich white chocolate chips just go so greatly together, and I love the idea of a rum-coconut ice cream with a nice salty macadamia nut note.

==
Brown Butter Blueberry White Chocolate Cookies

Adapted from Keep It Sweet Desserts
Makes about 12 large cookies

INGREDIENTS
1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large whole egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2  teaspoon Kosher sea salt
1/2 cup white chocolate chips
1/2 cup fresh blueberries, washed and dried 

METHOD
Brown the butter by heating in a small heavy saucepan over medium heat, stirring constantly. When the butter turns a medium brown color, remove from the heat and pour into a small bowl. Allow to cool.

Once the butter has cooled completely, place into a large bowl of an electric mixer with the sugars; beat on medium-high speed till well combined. Add in the egg and vanilla extract, mix on medium speed until thoroughly combined.

In a separate medium-sized bowl, whisk together the flour, baking soda and salt; slowly add into the wet ingredients with the mixer on low speed till just combined.

Turn off the mixer and with a spatula, slowly stir in the white chocolate chips and then gently fold in the blueberries. Wrap the dough into a container and refrigerate for at least 2 hours, overnight if possible.

streetcardevourdough

When ready to bake, preheat oven to 325 degrees. With an ice cream scoop, scoop the dough (about 4 tablespoons) onto a parchment- or Silpat-lined sheet tray. Bake the cookies till medium golden brown, about 17-20 minutes. Allow to cool for at least 10 minutes before serving.

streetcardevourbake

==

streetcardevouric

Macadamia Nut-Rum-Coconut Ice Cream
Yields 1 pint

INGREDIENTS
3 cups coconut milk
4 egg yolks
1/2 cup honey
1 Tablespoon pure vanilla extract
1/4 cup dark rum
1/2 cup macadamia nuts, roasted and roughly chopped
1 1/2 Tablespoons coarse sea salt

METHOD
Heat the coconut milk in a medium sauce pan over medium-high heat, stirring the bottom every few minutes to avoid scorching.

In a separate bowl, whisk the egg yolks till slightly thickened. Set aside.

When the coconut is heated and it begins to haze, take a ladle or 1/2 cup measuring cup and slowly add in the heated milk into the egg yolks. Whisk quickly to incorporate and to avoid curdling. Slowly add in more milk until 1/2 of the milk is incorporated, then add in all of the egg-milk mixture back into pot and turn the heat down to medium. Whisk the mixture to avoid curdling.

While the mixture heats up, set up an ice bath in a large bowl.  Wait for the custard to thicken enough to coat the back of a spoon. When the custard is thickened, remove from heat and place into a shallow pan or bowl. Stir in the rest of the ingredients.

Place the bowl over the ice bath and whisk the custard to cool down. Allow ice cream base to fully cool down in the refrigerator for at least 2 hours or overnight.

Place ice cream base into your ice cream maker and operate using the machine’s instructions.

assembly1

Cookie Sandwich Assembly
Pair the cookies according to likeness in size. Scoop the ice cream onto the bottom side of one cookie and top with the other. Place into the freezer for about an hour to finally set. Enjoy!

unnamed-7

streetcarhand

Marta! Marta! Marta!

pupusalede

And now a scene from one of my favorite movies:

(This scene in Clueless always makes me laugh. Cher is so ignorant clueless, she doesn’t realize that her maid, Lucy, is from El Salvador, not Mexico. And that they are, in fact, two different countries. Luckily, hunky Josh sets the record straight.)

I first learned how to make traditional El Salvadorian pupusas with a very fiesty 50-something-year-old woman named Marta. I worked with Marta at a restaurant a few years ago; she was our dishwasher who’d come into work every day with the reddest lipstick and a full face of makeup and her curly hair all styled perfectly. You wouldn’t think she came into work to wash dishes by the way she presented herself. She took pride in the way she looked, and always joked to me and the other cooks that she was a “hot mama.”

Marta didn’t speak a word of English, so we communicated with each other in Spanish. Marta called me “Selena” because I would often belt out a song by the Tejano singer when I’d bring dishes to the dishpit, and she would be there, smiling brightly as I sang the words to “Como La Flor” with such passion and conviction. (Marta was one of my biggest fans.)

I learned in our conversations that she owned a pupuseria in El Salvador. How fortunate was I to work with a real pupusa expert?! “Mira, Selena,” she’d say, as she brought me and the staff pupusas con chicharones (shredded pork) and share them with the staff. I wanted so desperately to pick her brain and learn how to make the pupusas myself. So after a while we began serving her pupusas once a month in the restaurant, and guess who made them with her? Yep, me. Working next to her as she formed and shaped the pupusa balls at lightning speed was so impressive. It was, at first, quite difficult catching up to her. (She had been making pupusas for 40+ years.) But I was determined to be well versed in pupusa-making. And after a while, I got pretty good at it! Here are the recipes I remember making with Marta.

==

pupusa2

El Salvadorian Pupusas with Curtido and Salsa Roja
Yields 5 pupusas; 1 quart curtido; 1 pint salsa roja

INGREDIENTS
FOR THE CURTIDO
1/2 head of small green cabbage, julienned thin
2 each carrots, peeled and cut into matchsticks
1/2 white onion, julienned thin
1/2 cup white vinegar (or apple cider vinegar)
1/4 cup fresh oregano, finely chopped
1/2 bunch cilantro, finely chopped
Kosher salt and freshly ground pepper, to taste

FOR THE SALSA ROJA
1 each canned tomatoes
2 cloves garlic, peeled
1 bunch cilantro, stems removed
1 bunch fresh oregano, picked
1/2 white onion, roughly chopped
1 jalapeño, tops cut off and deseeded
1 each lime, juiced
Kosher salt, to taste
splash olive oil, to taste

FOR THE PUPUSAS
2 cups masa harina (corn flour, I used Maseca)
2 cups water
1 cup shredded habanero jack cheese
2 jalapeños, minced
oil for frying

METHOD
FOR THE CURTIDO (cabbage slaw)
Mix the shredded cabbage, onion, carrots in a large bowl. Sprinkle salt and add in the vinegar and herbs. Mix thoroughly with your hands. Set aside for at least 1 hour to allow the cabbage to break down.

cab

carrot

curtido

FOR THE SALSA ROJA
Place all ingredients into a blender or food processor till fully incorporated. Add salt to taste. Set aside.

salsa

FOR THE PUPUSAS
In a large bowl and with your hands, mix the masa, salt and water till the dough is thoroughly mixed and feels like slightly wet clay or Play-Doh.

dough

Divvy up with dough and form into large balls. You should have about 5. In a small bowl add the minced jalapeños and shredded cheese. Add a splash of water to help bind the cheese-chile filling together.

balls

Fill a small bowl with lukewarm water. This water will help you when working with the pupusa dough, as it may harden and may become difficult to shape. Take one of the masa balls into your hand and flatten it onto your palm, creating a plate-like shape. Place a dollop of the cheese-chile mixture into the middle of the masa ball.

fillinh

Bring the outer sides of the masa to the other side to close the filling. Press down on the sides together to seal the seams. Shape the pupusa balls into a saucer-like shape. Dip your hands into the water bowl to add moisture to the dough if needed. Using some of the water also helps to close the seams and any cracks the dough may create.

shaped

Fill a cast-iron skillet or shallow pan with about a half-inch of oil and turn the heat onto medium. When the skillet is hot and a little haze is over the oil, slowly add in the pupusas without overcrowding the pan.

fried

Allow the pupusas to cook for about 5 minutes per side. Using a heat-resistant spatula, place the fried pupusas onto a paper towel-lined plate. Repeat till all pupusas are cooked off. Serve with curtido and salsa.

pupusa3

pupusa4

pupusabites

 

pacman

A Sweet and a Meat

longanissa1
I last travelled to the Philippines over 15 years ago with my family. My aunt and her husband were renewing their vows on their 25th wedding anniversary in the Philippines where they met as teenagers. At least, that’s how I remember the story. Our entire family on my mom’s side went to the islands to celebrate this beautiful occasion.

My mom, born and raised in the Philippines, had not been back to the homeland since she was about 20 years old.  My mom was really excited to show me, my brother and father, where she grew up. We got to see the grade school she attended and the house she lived in as a child with her other nine siblings. It was a sweet and humbling experience.

Being half-Filipino, I was only exposed to, I guess you can say, half of the cuisine. While my other half was exposed to the Italian-Spanish-German American cuisines my dad was brought up with. When we stayed in the Philippines for the month we were there, my brother and I had the same breakfast every day: longanissa (Filipino sweet pork sausage) or beef tapa with garlic fried rice and a fried egg (a longasilog) with ube ice cream. (We indulged. We were on vacation!)

A recent trip to the local Asian food supermarket gave me flashbacks to my childhood and that family vacation, where I found longanissa and ube ice cream in the frozen food aisle! I was giddy with excitement. For this week, I posted a recipe on homemade English Muffins. Then I thought afterward, why don’t I make my own sausage breakfast sandwich with the muffins and longanissa? Why not add an egg and cheese, too? This dish is a sweet little mish-mash of my Filipino-American heritage. And I’m happy to share it with you!

==

longanissa2

Filipino-Style Breakfast Sausage Sandwich
Yields 1 sandwich

INGREDIENTS
2 tablespoons olive oil, divided
2 links longanissa sausage, casings removed
1 slice sharp cheddar cheese
1 egg
salt and pepper, to taste
1 ea. sandwich-size English Muffin
butter, for spreading

METHOD
Defrost the sausage (if frozen). Remove the sausage from the casing by using a knife to cut a small slit. Shape the meat into an equal-shaped patty. Heat a non-stick skillet or cast-iron to medium-high heat. Drizzle the pan with the oil and place the sausage patty onto the skillet, creating a nice sear on the side. Cook it for about 4 minutes. Flip the patty and cook for another 4 minutes. Check the center for doneness. Cook further if needed. Turn off the heat and place the cheese on top of the sausage patty. Use the skillet’s lid to cover the patty, allowing the residual heat to melt the cheese.

longanissa3
In another skillet, heat the oil over medium heat, making sure the entire base of the pan is coated evenly. Crack the egg into the pan, allowing the egg to cook fully. Swirl the pan a bit to make sure the white is entirely cooked. Sprinkle with salt and pepper. Turn off the heat.

longanissa4
Cut the English muffin in half and place into the toaster to re-heat. Spread some butter on the inside of the bread and place the sausage with cheese onto the base. Top with the egg and cover with the other half of the muffin. Easy.

Nooks and Jammies

englishlead
As a child of the ’80s, I can recall watching some of the best commercials like it was just yesterday. Remember this one? Thomas’ English Muffins were a breakfast mainstay when I was a kid. The “nooks and crannies” are key–they’re like little pools collecting all the butter and jam or whatever you put on the bread.

I’m a breakfast person but I’m always on the go in the mornings, so it’s sometimes difficult to have a decent breakfast before I start my day. Making these homemade English muffins ahead of time is a great option when you’re on-the-go like me. And the best part is, you can top them with whatever butter, jam, or spread you like. Or you can make your very own breakfast sandwiches. Endless options, really.

==

englishlead2
Homemade English Muffins
Recipe slightly adapted from The Woks of Life
Yields 14 muffins or 7 sandwich-size muffins

INGREDIENTS
3 2/3 cups flour, plus more for kneading
1 envelope active dry yeast
1 1/2 teaspoons salt
1 cup lukewarm water
2/3 cup plain yogurt
semolina flour, for sprinkling
canola oil, for frying

englishgalaxy
METHOD

In a medium-sized bowl, whisk together the flour, yeast and salt. Add water and yogurt, and mix into a soft dough. Knead the mixture for about 10 minutes, until smooth, adding more flour if it gets too sticky. Allow the dough to rest for 10 minutes.

englishdough

Roll out the dough to a thickness of about ¾ inch. Cut out 14 circles with a 3-inch round cutter (I used a Mason jar lid). Sprinkle a sheet tray with semolina. Cover the portioned muffins with a damp towel and allow the dough to rise in a warm place for about 2 hours, or until almost doubled in size.

For sandwich-size muffins (like the ones pictured above)  pair up the muffins and stick them together my pinching the side creases with the tips of your fingers to create a seam for one large muffin. Repeat this process for as many larger-size muffins you want to make.
(Cook’s note: I do this step after the muffins have been proofed because the slight separation of the two muffin halves post-proofing makes it super easy to cut them in half at serving.) 

Preheat your oven to 325 degrees.

Heat a flat griddle pan to medium-high heat and brush with oil. Add the muffins and cook for 6 minutes, three minutes per side, till golden brown. Once both sides have been seared, transfer to a sheet tray and finish in the oven for about 3-6 minutes. Serve with butter, jam and coffee.

englishhearts
englishbutter

englishbowie

Tom Tom Club

IMG_0464

Feels like I’m dreaming but I’m not sleeping.

My mom introduced me to Thai cuisine at a young age. She and I frequented a local family-owned Thai restaurant almost monthly. We’d always order the Tom Yum Soup and Pad See-Ew dishes. Those were our favorites. We’d crave them all the time, discussing the delightful sourness of the soup and the tender bites of Chinese broccoli in the noodle dish. We became such regulars that the owners of the restaurant had already placed our orders by the time we sat down and got our drinks (I always had Thai Iced Tea with my meal).

My first obsession was Tom Yum soup, then came my meeting with Tom Kha Gai. In Thai, the dish literally translates to Spicy Galangal Chicken Soup (Tom = Spicy Soup, Kha = Galangal, Gai = Chicken). Thai cuisine reminds me so much of my mom, so I crave this food when I’m missing my family most. I’ve tried Tom Kha Gai soup in almost every Thai restaurant I’ve visited, but this recipe (with my own personal tweaks) is the closest to the authentic Thai flavors I grew up tasting.

==

IMG_0467

IMG_0469

IMG_0466

Tom Kha Gai
Thai Coconut Chicken Soup
Recipe slightly adapted from Bon Appetit
Yields 6 servings

INGREDIENTS
1 each galangal, peeled and cut into 3 2-inch pieces*
3 stalks lemongrass, tough outer layers removed and sliced into 1-inch pieces
10 each kaffir lime leaves*
6 each Thai bird chiles
6 cups low-sodium chicken broth
1½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1 13.5-oz. can coconut milk
8 ounces mushrooms, stemmed, cut into quarters
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
1/8 cup cilantro leaves
1/4 cup Thai basil leaves
Hot chile sauce (such as Sriracha), to taste
Salt and pepper, to taste

*Cook’s note: Galangal is a rhizome related to ginger, although it has a tougher skin that’s lighter in color. It also has a distinct peppery flavor much different than ginger’s.
 Kaffir limes are native to the Southeast Asian countries and have astringent qualities. Their leaves carry a lovely and distinct aroma. Galangal and kaffir leaves may be difficult to find, depending on where you live. Check out your nearest Asian markets for these speciality items.

METHOD
In a large saucepan, bring the lemongrass, galangal, kaffir lime leaves, Thai bird chiles and broth to a boil. Reduce the heat and simmer until flavors are well pronounced, about 30-45 minutes. Strain the broth into clean saucepan; discard the galangal, but keep half the amount of chiles and half of the lemongrass.

Add the chicken and return to a boil. Reduce the heat to a simmer and add the mushrooms, skimming occasionally until the chicken is cooked through and mushrooms are softened, about 20–25 minutes.
Mix in the coconut milk, fish sauce, sugar and fresh herbs. Season with salt, pepper and hot sauce.
 IMG_0465
IMG_0470

A Holiday Tradition

judecameron

arthur

jude

Just the other day at work, I was chatting with a newly single male co-worker who had recently (and reluctantly) joined a dating website. Since his divorce he hadn’t dated much, and hated the fact that online dating was the new way to meet fellow singles.

“Why can’t I just meet someone the old-fashioned way, like at the grocery store or something?”, he lamented.

I smiled and agreed, telling him he shouldn’t give up on that notion. That someday he’ll have his meet-cute.

“What’s a meet-cute?” he asked.

“A meet-cute is a way in which two characters in a story are introduced,” I explained.

“Are you talking about The Holiday?” immediately chimed another male co-worker.

I was shocked that this co-worker knew what I was talking about; it made me smile and giggle.

“My wife watches that movie a lot,” he huffed. “So that means, I’ve watched it… a lot.”

For the past 7 years, I’ve had this unofficial tradition of watching The Holiday around Christmastime. If you haven’t already seen it, the film is actually a great story with a stellar cast playing relatable, sympathetic characters. (Eli Wallach’s Arthur Abbott steals every scene he’s in. And you can’t help but sympathize with Kate Winslet’s character Iris Simpkins, who deals with the heartbreak that comes with loving a man who will never love you back.) The characters’ interwoven story lines, teamed with the sentimentality of the holiday season, are a joy to watch every year. But what’s also really great are the scenes where food is the common thread for comfort and togetherness during the holidays. Because of that, I was inspired to create a menu dedicated to the movie.

For the full recipes, click on the following links below.

MENU

Amanda Woods’ Christmas Eve Toast with Proscuitto, Burrata, Hazelnuts, Balsamic Reduction

Christmas Chicken Fettuccine with Grana Padano and Fines Herbes

Adult Hot Chocolate with Peppermint Schnapps and Whipped Cream

Arthur Abbott’s Hanukkah Chocolate-Covered Hazelnut Macaroons

(Editor’s Note: All movie screenshots in this story are property of Sony Pictures.)

[Adult Swig]

hotchoclead

hotchocjude

hotchocirisjack

Adult Hot Chocolate
Serves 1

INGREDIENTS
1 1/2 cups milk
8 ounces dark chocolate chips
1 teaspoon sugar
sprinkle of salt, to taste
1 tablespoon Peppermint Schnapps
1/2 cup whipping cream

METHOD
Using a stand mixer, whisk on medium-high the whipping cream till hard peaks, about 8-10 minutes.

In a small deep sauce pan, heat the milk. Stir often to avoid scorching. Add in the chocolate chips, sugar and salt. Heat till chocolate is melted. Turn off the heat. Transfer the hot chocolate into a large mug. Stir in the peppermint schnapps. Finish with 2 big dollops of whipped cream.

hotchoc2

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Sony Pictures.)

Festive Fettuccine

fettuccinelead
fettamanda

fettfilm

Christmas Chicken Fettuccine
Serves 2

INGREDIENTS
For the pasta
10 ounces fresh fettuccine pasta

For the roux
3 tablespoons unsalted butter
1 tablespoon flour

For the Alfredo sauce
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
roux
2-3 cups milk
1/2 pound grana padano, (6 ounces grated and 2 ounces shaved for garnish)
salt, to taste
red pepper flakes, to taste
1/2 pound chicken breast, cut into medium-sized chunks

For the fines herbes
1/2 teaspoon tarragon, finely chopped
1/4 teaspoon parsley leaves, finely chopped
1/4 teaspoon chives, finely chopped

fettpasta
METHOD
In a deep sauce pan, fill with water and heat till boiling. While waiting for the water to boil, in a sauté pan, melt the butter on medium then add the flour. When it starts to bubble, using a wooden spoon or rubber spatula mix till completely cooked, about 5 minutes. Remove from the pan and place in a plate, set aside.

In the same pan, add the oil and sauté the garlic for about 30 seconds. Add the milk and heat. Once hot, return the roux to the pan and stir till thickened, about 6-10 minutes.

Add the grated cheese and thicken into the sauce. Stir in half of the fines herbes, add salt and chili flake, season to taste. Set aside.

Once the water starts to boil, add the pasta. Stir and cook till al dente, about 3-6 minutes. While the pasta is cooking, heat a deep sauté pan with oil and add the chicken. Cook till all sides are browned. Add the sauce to the pan and stir. Stir in the fettuccine and coat with the sauce. If the sauce is too thick, add in a few spoonfuls of the pasta water. When the chicken is fully cooked, turn off the heat. Using a pair of tongs, plate the pasta into a wide-brimmed bowl. Garnish with the rest of the fines herbes and grated grana.

fett2

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Sony Pictures.)

Amanda’s Holiday Toast

leadtoast toastamanda toastdate
Amanda’s Christmas Eve Toast
Serves 1

INGREDIENTS
1/2 cup balsamic vinegar
extra virgin olive oil
1 thick slice artisanal baguette
coarse sea salt, to taste
1 piece burrata, room temperature
2 slices proscuitto
1/4 cup hazelnuts, toasted, skins removed and chopped

METHOD
Heat the balsamic vinegar in a small sauce pot over high until boiling. Lower to medium-low and simmer slowly till a syrupy consistency, about 10 minutes. Set aside.

Preheat oven to 450 degrees. Brush bread with olive oil on both sides of bread. Place bread onto a sheet pan and into the oven for 3 minutes. Pull the bread out and flip onto the other side. Return to the oven for 3 more minutes or until medium golden brown. Slice the bread on a diagonal in half, then cut burrata in half and place on top of still-hot bread, sprinkle with a little coarse sea salt. Lay proscuitto slices over the bread and cheese. Drizzle the balsamic reduction over the bread and sprinkle with the hazelnuts. Finish with the olive oil.

Serve with a glass of red wine.

toast2

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Sony Pictures.)