Spiced Pork and Red Pepper Skewers with Meteoric Mango Sauce
Are you planning on watching the Perseid Meteor Showers tonight? You can see anywhere from 50 to 100 meteors! Try our appropriately themed recipe while watching:
Spiced Pork and Red Pepper Skewers with Meteoric Mango Sauce
Oysters in Bacon
If you’re in New York City today, watch out! It’s National Underwear Day! On a more Yummly related note, it’s also National Oyster Day. Try this Recipe of the Day to celebrate!
Watermelon Arugula Salad
National Watermelon and Nut Day- what better way to combine the two than in a nice, refreshing salad!
Frozen yogurt is staging a serious take over. In the Bay Area alone there have been more than 20 different frozen yogurt shops established in the past four years, several of which that are chains. All of them are incredibly popular, and it’s simple to see why- frozen yogurt is delicious.
Going out to frozen yogurt with friends is a favorite past time of mine, but after acquiring an ice cream maker- blenders also work- I haven’t looked back. When you make your own fro-yo, the taste, texture and flavor are up to you. It is far more satisfying to put your personally plucked produce, or other favorite ingredients- bittersweet dark chocolate in my case- into your mixer.
At Yummly, there is no end to frozen yogurt recipes. Yummly’s goal is a perfect match with making your own froyo- you have the option to change the recipes in accordance to your tastes. Want it sweeter? Add more sugar. Want more texture? Throw in some Cap’n Crunch. Yummly can also suggest a flavor of frozen yogurt that is right up your alley, but may not have occurred to you (You will not believe how amazing Avocado Lime Frozen Yogurt is until you’ve tried it).
This flavor goes with anything you could ever want to put on top of frozen yogurt, whether they are strawberries, M & M’s, or even Cinnamon Toast Crunch- I’ll confess right now that I’m guilty of combining the three.
When peaches are in season, how can you not resist this new take on peaches and cream?
3. Blackberry Chocolate Frozen Yogurt
This is a delicious twist on a fruit and chocolate combination. It turns such a pretty color too!
Blackberry- Chocolate Frozen Yogurt
If you don’t like frozen yogurt because it isn’t creamy enough, talk to me after you try this.
Lattes are another one of my favorite treats, so making it into froyo is even better!
Where would a top 10 list be without chocolate? (Not on a food blog, that’s for sure)
Here’s a vegan and dairy free twist that goes really well with fresh berries and other fruits, just throw it in the freezer for an hour or so like you would with any other yogurt
Make frozen yogurt even more fun by making it into a popsicle- if you don’t have molds use shot glasses or an ice cube tray
Yogurt Pops
9. Orange Creamsicle Frozen Yogurt
It actually tastes like a creamsicle.
10. Fat Free Raspberry Frozen Yogurt
This tastes too good to be good for you.
Cool off with these recipes this summer, and don’t be afraid to try new combinations. Frozen yogurt is one of the easiest treats to make at home. Enjoy customizing these recipes so you get your favorite flavor- just remember to post them on Yummly!
Ceviche
Today is Peruvian Independence Day- try this summer favorite that was invented in Peru- Ceviche! (It can also be spelled Cebiche)
Cuban Toasties
It’s the 57th Anniversary of the Cuban Revolution, why not make this spin on a Cuban sandwich?
Chicken and Mushroom Quesadillas
Today is the 65th anniversary of the testing of what infamous explosive? Use one of the ingredients from the Recipe of the Day as a hint!
I recently had the pleasure of touring the back rooms of the Half Moon Bay Brewery courtesy of the head chef, Mark Hamilton. While Mark is genius in his own right as he expertly runs the kitchen, it’s the brewery and resulting output which really impressed me. Or rather, the beer and food pairing which followed our tour.
Mark and Gaston were kind enough to indulge us with a wonderful spread of food and a beer sampler to close out the day. And while I admit I’ve never considered beer in the context of food or desserts I was really impressed with the experience and flavors which came out of the tasting.
A few examples of the pairings we tried:
A bit of online searching reveals a fair amount of interest in the topic of food and beer pairing as an experience and I suspect you’ll start to see more of this as you dine out. If you want to select the ideal beer for your next meal or outing, check out the chart below which was produced by the Brewer’s Association (you’ll look like the expert!) To find the perfect meal, check out Yummly!
Many thanks to Mark, Gaston and staff at the Brewery / Maverick’s Lodge for the tour and a delicious lunch!
I’ve never really met a cheese I didn’t like. I’ll even cop to the occasional burger with American cheese and have been known to eat the stuff from the squirty cans (a long time ago!)
My love of cheese made the prospect of a “cheese social” with 60 other like-minded people, a whole lot of Point Reyes Blue and Redhawk plus wine too hard to pass up. But what to serve alongside that would be unique and stand out? Sigh. The decisions I must make!
I felt like the occasion called for a recipe I’d clipped from a past issue of Gourmet magazine. Chardonnay Gelee (“no, it’s NOT jello”) sounded odd but interesting. The blend of reduced Chardonnay, sugar and star anise turned into a beautiful presentation which paired well with the more assertive types of cheese on display.
Chardonnay gelee.
Chardonnay Gelee
Lightly oil a 1 cup ramekin or bowl. Bring chardonnay, sugar, and star anise to a boil in a small heavy saucepan over high heat, stirring until sugar has dissolved. Reduce heat to medium and gently boil until mixture is reduced to 1 cup, about 8 minutes.
Meanwhile, sprinkle gelatin over water in a small cup and let soften 1 minute. Stir gelatin into hot Chardonnay mixture until dissolved, then discard star anise. Cool slightly, then pour Chardonnay mixture into ramekin and chill, covered, until set, at least 8 hours.
Dip bottom two thirds of ramekin in a bowl of hot water 20 seconds. Run a sharp paring knife around edge of gelee, then invert ramekin onto a serving plate and, holding ramekin and plate together, firmly shake to unmold gelee.
Pairs well with rich, strong cheese such as aged chevre or Stilton on a thinly sliced baguette.
Recipe courtesy of Gourmet. Adapted from Bistro Le Crillon.
Good selections for pairing.
Who can resist these?
Swiss onion pie.
Simple but delicious cheese souffle.
