Mexican Street Corn

Elote ~ Mexican Street Corn

This version of elotes, the popular grilled corn on the cob that's sold by street vendors in Mexico is grilled, then slathered with a tangy lime mayonnaise and coated in crumbled Mexican Cotija cheese. 

Side Note:  Today my dear husband would have had 91 candles on his cake.  I can just imagine him in Mexico sampling the street corn, vendor after vendor, with a big smile on his face.  HBD Don!

Ingredients:
8 ears fresh corn on the cob
1 tablespoon vegetable oil
1/2 cup Mayonesa (Mayonnaise) With Lime Juice
1/3 cup Mexican crema
3/4 cup crumbled Cotija cheese, divided
2 tablespoons Hot Sauce, plus more for drizzling - Substitutes
2 tablespoons fresh lime juice
Lime wedges, to serve
Directions:

Brush corn with oil. Grill over medium-high heat 15 minutes, turning frequently, until tender and charred on all sides.

Meanwhile, mix Mayonesa, crema, 1/2 cup of the Cotija, Original Hot Sauce and lime juice in loaf pan (or shallow baking dish long enough to fit corn).

Use tongs to roll each ear of corn in mayo mixture until well coated. Place corn on serving platter. Sprinkle with remaining 1/4 cup Cotija and drizzle with additional Original Hot Sauce. 

Serve with lime wedges.

Sticky Mushroom & Sesame Noodles

Sticky Mushroom & Sesame Noodles

Use this recipe as a blueprint for a fridge-raid stir fries - you can swap out the mushrooms for Tenderstem broccoli, broccoli, tofu

spring greens, or chicken.

Ingredients:

1 tbsp Tahini
½ tsp crispy chili oil, plus extra to serve
1 tsp maple syrup
½ tbsp rice vinegar
1 tbsp low salt soy sauce
2 nests wholewheat noodles
½ tbsp vegetable oil
200g mushrooms, halved if large
2 salad onions, finely sliced

Directions:

Pour the tahini, chili oil, maple syrup, rice vinegar and soy sauce into 

a large bowl; mix with a fork to combine, adding 1–2 tbsp cold water, if needed, to create a loose sauce.

Bring a pan of water to the boil, cook the noodles according to pack instructions, then drain and rinse under cold water to stop them cooking further. Meanwhile, heat the oil in a frying pan over a high heat and cook the mushrooms for 5 minutes until starting to brown. Toss the noodles and mushrooms through the dressing to coat, then divide between bowls. Scatter with the salad onions and serve with a drizzle of extra chilli oil.

• Serves2
• CourseMain meal
• Prepare10 mins
• Cook10 mins
• Total time20 mins

Ingredients

• 1 tbsp Cooks Ingredients Tahini
• ½ tsp crispy chilli oil, plus extra to serve
• 1 tsp maple syrup
• ½ tbsp rice vinegar
• 1 tbsp low salt soy sauce
• 2  nests wholewheat noodles
• ½ tbsp vegetable oil
• 200g pack No.1 Woodland Mushrooms, halved if large
• 2  salad onions, finely sliced

Chili-Cheese "Jacket"

  Chilli-Cheese "Jackett"

The combo of chipotle paste, black garlic, tomato purée and jalapeño brine gives this chilli delicious depth – it tastes like it’s been slow cooked for hours, even though it’s ready before the spuds are done.

Ingredients:

4 baking potatoes
3 tbsp vegetable oil
1 onion, finely chopped
2 tsp cumin seeds
2 pounds ground beef  (12% fat)
1 tsp fine sea salt
2 tbsp chipotle paste
2 tbsp Black Garlic Paste
3 tbsp tomato purée
1/4 cup pickled jalapeños, chopped, 2 tbsp brine, plus extra jalapeños to serve
1 pinch/es sugar
15 ounce can black beans, drained and rinsed
15 ounce can chopped tomatoes
1/4 cup vintage Cheddar, grated
4 tbsp sour cream
½ pack coriander, leaves picked

Directions:
Preheat the oven to 425*F.  Wash the potatoes, dry well, then prick all over with a fork. Brush with 1 tbsp oil, place on a baking sheet, then sprinkle liberally with salt. Bake in the oven for 1 hour 15 minutes-1 hour 30 minutes, until crispy on the outside and soft in the middle.

Meanwhile (or about 35 minutes before the potatoes are ready), heat the remaining 2 tbsp oil in a large frying pan. Add the onion with a pinch of salt and fry over medium-low heat for 5 minutes. Add the cumin seeds, stir well, then add the ground beef and salt. Turn the heat up to medium-high and cook, stirring to break up the mince as you go, for 6-7 minutes until the meat is starting to brown.

Add the chipotle and black garlic pastes, tomato purée, jalapeño brine and sugar, stirring well to coat. Add the black beans and chopped jalapeños, stirring well again, then add the chopped tomatoes and 200ml water. Cover and cook over a medium heat for 8 minutes. Finally, remove the lid and cook for 5-7 minutes uncovered, stirring well, until the sauce has thickened. Season if needed.

When the potatoes are ready, cut a cross in the middle, open carefully, then sprinkle liberally with grated cheese. Return to the oven for 3-4 minutes until the cheese has melted. Serve topped with the hot chilli, a dollop of soured cream, a scattering of coriander leaves, more chopped jalapeños and some cracked black pepper.

Cook’s tip:  Make this veggie by replacing the beef mince with soya mince or a pouch of ready-cooked lentil

5out of 5 sta

Honey and Chili Oil Noodles

Honey And Chili Oil Noodles

Midweek meal goals, veg-packed dish that can be on the table in 10 minutes.  Serves 2

Ingredients:

2 tbsp light soy sauce
1 tsp honey
¼ x 1 tsp chili oil, plus extra to drizzle
2 tbsp. vegetable oil
2 cloves garlic, finely sliced
1 cup  sweet and tender stir fry vegetables
300g medium wok noodles

Directions:
In a small bowl, mix the soy sauce, runny honey and ¼ tsp chili oil with 2 teaspoons water.

Heat the vegetable oil in a wok or large frying pan over a high heat. Add the sliced garlic and fry for 30 seconds until fragrant. Tip in the stir fry vegetables and toss over the heat for 2 minutes.

Add the noodles and sauce to the pan and toss over the heat for another 2 minutes, until everything is piping hot. Divide between plates and serve with an extra drizzle of chili oil.

Serves 2. Total time 10 minutes.

Belgian Waffles With Glazed Bananas

    

Belgian Waffles With Glazed Bananas

 This recipe from 2005 Gourmet Magazine brings together the charms of Belgian waffles—a remarkably crisp exterior and a light, fluffy interior—with the slight tang of buttermilk waffles. But perhaps the most important part is the topping: sliced bananas quickly sautéed in butter until golden, and mixed with a touch of maple syrup. 

The luscious topping really works as a contrast to the crispy waffles, so you’ll want to follow the Epicurious guide, keeping an eye on the steam coming out of your waffle maker. Do not open your waffle maker until there is absolutely no steam left rising. And give the machine a moment between batches to return to the proper temperature—a cooled waffle iron will give you floppy waffles. 

Feel free to double the batch so you can fill your freezer with toaster-friendly waffle breakfasts.
Ingredients
For waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups well-shaken buttermilk
¾ stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron
For Topping
2 tablespoons unsalted butter
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1¼ cups pure maple syrup
Accompaniment: sour cream or whipped cream
Special Equipment
a waffle iron (preferably Belgian-style)

Directions:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded ½ cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.

Lentil Salad

Lentil Salad

This healthy salad, inspired by the tastes of the Mediterranean, is a wonderful accompaniment to grilled lamb or chicken. Use green lentils for this recipe because they hold their shape when cooked; red lentils do not.  Serves 8

Ingredients
1 tbsp (15 mL) vegetable oil
1 onion chopped
2 cloves garlic, chopped
1 tsp (5 mL) chili flakes
1 1/2 cups (375 mL) green lentils
Water to cover
1 bay leaf
2 slices lemon, about 1/2-inch (1-cm thick)
Salt and freshly ground pepper

Dressing
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
½ cup (125 mL) olive oil
1 tbsp (15 mL) fresh oregano, chopped

Garnish
6 oz (175 g) feta cheese, crumbled
½ cup (125 mL) black olives pitted and sliced
2 tsp (10 mL) chopped fresh oregano or ½ tsp (2 mL) dried
½ red pepper, finely diced
½ green pepper, finely diced
½ yellow pepper, finely diced

Directions:
In a pot, heat oil over medium heat. Add onion and garlic and sauté, stirring, for about 2 minutes or until fragrant. Stir in chili flakes.

Add lentils and cook, stirring, until lentils are coated with the seasoning mixture.

Add water to cover lentils, add bay leaf and lemon slices, squeezing them gently. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 45 minutes, or until the lentils are tender.

Season well with salt and pepper. Drain off any excess water and remove the lemon slices and bay leaf.

Mix together dressing and toss with warm lentils. Cool and then sprinkle with feta cheese, black olives, oregano and peppers. Adjust seasoning if needed. Serve on platter.
Serves 8

The Most Flavorful Beef Stroganoff

The Most Flavorful Beef Stroganoff 

With Cremini and Porcini Mushrooms

This dish is quick to fix rewarding with abundant flavor.  

Ingredients:
1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms

3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Directions:

Combine the beef broth and dried porcini in a small saucepan.  Bring to a boil, remove from heat, cover, and let steep for 30 minutes.  With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.  Strain the broth through a sieve and set aside.

Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.  When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.

Season the beef strips generously with kosher salt and pepper and dredge in the flour.

Add 2 tbsp oil to the pan and heat over medium-high heat.  When oil is hot, add the beef, spreading it in a single layer.  After about a minute, turn each piece to brown the other side.  Don't overcook!

Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.  (Work in smaller batches, if you prefer).

Melt the remaining 3 tbsp butter in the pan over medium-high heat.  Add the onion.

Saute, scraping up the browned meat bits at the bottom of the pan.  When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.  Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.  

Bring to a simmer while stirring.  Cook just until the sauce thickens slightly, 1- 2 minutes.

Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.  Taste, and adjust seasonings.

Serve over cooked noodles, sprinkled with parsley. 

Bread In 10 Minutes

  

Bread In 10 Minutes

Bread in 10 minutes! No oven! This is the tastiest thing I've ever eaten! Anyone can make it.

Ingredients:
For the Bread:
4 cups (480g) of flour
1 cup (220g) of yogurt
1 cup (200ml) of water
1 packet (10g) of baking powder
1 teaspoon (8g) of salt
1 tablespoon (10ml) of vegetable oil

 
Directions:
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, and salt.
Add Wet Ingredients:
Pour in the yogurt, water, and vegetable oil. Mix everything together until a soft dough forms. If the dough is too sticky, add a little more flour until manageable.
Shape the Dough:
Turn the dough onto a floured surface and knead briefly to bring it together. Divide the dough into smaller portions and flatten each portion into a round shape, about ½ inch thick.
Cook the Bread:
Heat a non-stick skillet over medium heat. Place the dough rounds into the skillet. Cook each side for 2-3 minutes, or until golden brown and cooked through.
Brush with Olive Oil:
Before flipping each bread, brush the top with olive oil. This adds flavor and a beautiful golden crust.
Serve and Enjoy:
Serve your warm bread with your favorite dips, spreads, or alongside any meal.

Roasted Corn And Black Bean Salsa

Roasted Corn And Black Bean Salsa

This salsa is proof that ideas flow both ways, as it is probably more "New" Mexican.  Wherever it originated, it is a popular combination in Mexico.  You can use canned black beans but your home cooked beans will taste better.

Ingredients:

1 ear fresh sweetcorn

1/2 teaspoon vegetable oil

1/2 cup cooked black beans, rinsed and drained

1 roma tomato, cored, seeded cut in 1/4 inch dice

1/4 cup red onion cut in 1/4 inch pieces,

1 or 2 chipotle peppers in Adobo, finely chopped

10 sprigs cilaantro, stemmed and chopped.

2 teaspoons fresh squeezed lime juice

1/2 teaspoon salt

1 tablespoon crumbled Cotija Cheese

Directions:

Lightly coat the corn with oil.  Heat a heavy skillet or grill with oil over a medium-high heat.  When hot, place the corn in the pan.  Rotate it from side to side every few minutes until it is well browned on all sides.  

Remove from skillet and allow to cool.  Cut the kernels from the cob and place in a bowl.

A fire roasted corn is available in the frozen food section of Trader Joe's.

Stir in the black beans, tomato, red onion, chipotle peppers, cilantro,  lime juice, salt, andCotija cheesee

TIP:  Replace the black beans with 3/4 cup cooked and diced sweet potato!

Gingerbread Biscotti

Gingerbread Biscotti

Bake delicious gingerbread biscotti with oil using this easy recipe. Packed with holiday spices, they’re perfect with coffee and stay crunchy for weeks! 

Ingredients: 

2 cups of all-purpose flour (284 grams)
1½ teaspoons of baking powder
½ teaspoon of kosher salt
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Whisk and set this dry mixture aside.
Prepare the wet ingredients. Whisk together:

2 large eggs
⅔ cup of packed dark brown sugar
¼ cup of vegetable oil
¼ cup of molasses
½ teaspoon of pure vanilla extract
Whisk together until smooth and well combined.

• Directions;
  Preheat oven to 350 degrees.  Line baking sheet with parchment paper.
  
  Whisk dry ingredients together and set bowl aside. Combine wet ingredients in another bowl.                                                          Gradually  mix the wet with the dry ingredient to form a sticky dough.  Don't over mix.                                                                       Using two tablespoons, drop the batter onto the prepared baking sheet, one heaping tablespoon at a time, to form a rough log. Might resemble a caterpillar.                                                                              

  For two smaller logs, shape the dough into logs about 2 inches wide by 12 inches long. Alternatively, create one large log about 4 inches wide by 13 inches long if you prefer a larger biscotti.                                       

  To smooth and even out the logs, quickly rinse your hands under cold running water and shake off the excess water (do not dry completely). Use your damp fingers to shape and even out the logs.

Bake in the preheated oven for 25–30 minutes for a larger log or 20–25 minutes for smaller ones, or until the logs are firm to the touch and lightly golden.

Remove the logs from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer carefully to a cooling rack and allow to cool for another 5-10 minutes, depending on the size of your biscotti loaf.

Reduce the oven temperature to 300°F (150°C).

Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into ½-inch thick biscotti pieces. 

Arrange the biscotti slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 5–8 minutes, flipping halfway through for even crisping. The longer the biscotti bake, the crispier they will get.

These ginger biscotti are versatile for gifting, snacking, or pairing with hot beverages

TIPS

Make sure your eggs are at room temperature before mixing. This little step helps the dough come together more smoothly and gives your biscotti the perfect texture.
There is no need to use a stand mixer with this recipe. Both the dry and wet ingredients come together very easily.
After the first bake, let the logs cool for about 10 minutes. This makes them so much easier to slice and keeps their shape and texture intact.
Use a serrated knife and a gentle sawing motion to slice your biscotti. This helps avoid crumbling and keeps those slices looking picture-perfect.
Feel free to tweak the spice levels to suit your taste! Want more zing? Add an extra ½ teaspoon of ground ginger. Prefer a gentler flavor? Reduce the cloves or nutmeg a bit.
Get creative! Mix in some chopped nuts, chocolate chips, or dried fruits for extra flavor and texture. For an extra festive touch, dip the finished biscotti in chocolate—it’s as delicious as it sounds!
You can obtain a softer cookie by eliminating or reducing the time for the second bake.
If desired, the gingerbread loaves can be sprinkled with icing sugar before the first bake.
Once your biscotti are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for weeks!

Amaya Prawns

                                                        

Amaya Prawns

The Mango Paste that you make yields more than this recipe calls for. Use the leftover to flavor dips, or as sauces, or as part of a dressing for a mango salad. Serve as a first course.  Serves 4
Ingredients
10 oz (300 g) large raw shrimp (about 12)
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) Curry Powder (see below)
½ tsp (2 mL) kosher salt
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) diced onion cut into 1-inch (2.5-cm) triangles
2 cups (500 mL) diced green, yellow and red peppers cut into 1-inch 

   (2.5-cm) triangles
2 tbsp (25 mL) Mango Paste (see below)
1 cup (250 mL) coconut milk

½ tsp (2 mL) dry fenugreek powder
1 tsp (5 mL) garlic paste
Salt to taste

Directions:
Peel and de-vein shrimp, leaving the tail attached. Rinse and pat dry.

Marinate shrimp with lemon juice, 1½ tsp (7 mL) Curry Powder, garlic paste and ½ tsp (2 mL) salt for 10 minutes. Drain shrimp.

Heat 2 tbsp (25 mL) oil in a pan over medium-high heat. Add onions and peppers and sauté for 2 minutes or until beginning to soften. Add shrimp and sauté for 2 to 3 minutes or until shrimp are pink and slightly curled.

Add 

Green Mango Paste, 

coconut milk, 

fenugreek powder, 

garlic paste and remaining 

1½ tsp (7 mL) Curry Powder and 

Simmer gently over low heat for 2 to 3 minutes longer or until shrimp are cooked through. Season with salt to taste.
Serve shrimps and some peppers as a first course. 

Makes 1 tbsp (15 mL) Curry Powder    Serves 4

Mango Paste
Green mangoes are available at Asian supermarkets. They are unripe mangoes and are quite tart. Mango paste is often used as an ingredient in Thai curries although this is Amaya’s version.
Ingredients:

Mango Paste:
4 oz (100 g) raw green mango
2 green chillies, finely chopped
½ tsp (2 mL) garlic paste
Directions:
Place mango, chillies and garlic paste in food processor or mini chop. Purée until paste-like.

Sweet Stone-Fruit Caprese Bites

Sweet Stone-Fruit Caprese Bites

The beloved caprese salad is turned into a sensational appetizer when you swap in juicy, sweet and luscious peaches and nectarines in place of tomatoes and serve the whole thing as individual bites. Good-quality olive oil and sea salt really make the other ingredients sing.
Ingredients:
4 peaches or nectarines, or a mix of both
Vegetable oil to grease grill (optional)
1 1/2 tsp (7 mL) olive oil for grilling (optional) plus more for finishing
250 g or 2 containers (each 125 g) buffalo mozzarella or burrata, drained
Generous pinches of sea salt
Small or medium basil leaves for garnishing
Directions:
Slice peaches in half, removing the pits. Slice each half into two thick rounds, giving four pieces per peach.

If you’d like to add a bit of extra interest and smoky, charred flavour to this recipe, barbecue the fruit. Lightly oil grill and preheat barbecue to medium. Lightly brush fruit slices with 1 1/2 tsp (7 mL) oil. Barbecue fruit until grill marks form, 2 to 3 minutes per side.

Thickly slice mozzarella or tear into thick chunks.

Layer fruit rounds with mozzarella. Drizzle with a little olive oil and sprinkle with salt. Garnish with basil leaves. Serve immediately.
Makes 8 appetizer servings

Chipotle Barbecue Sauce

Chipotle Barbecue Sauce

Purchase canned chipotle peppers and freeze the leftovers, adding them to soups and chili when desired. When basting the burgers with barbecue sauce only use half of the sauce to begin, using more if needed. This way the bulk of your sauce won’t be contaminated with chicken juices, and it can be reused later on. Makes 3 cups (750 mL)

Ingredients:                                                                                               1 tbsp (15 mL) vegetable oil

½ cup (125 mL) onion, finely chopped

2 cloves garlic, finely chopped

1½ cups (375 mL) ketchup

¼ cup (50 mL) molasses

½ chipotle pepper (or to taste), very finely chopped

1 tbsp (15 mL) yellow mustard

1 cup (250 mL) flavorful beer

Directions:                                                                                             In a small saucepan heat oil over medium heat, add onions and cook for 3 minutes. Add garlic and cook for 1 minute longer.

Add ketchup, molasses, chipotle pepper, mustard and beer.

Bring to the boil, then lower heat and simmer for 40 minutes or until thickened; it should be the consistency of a regular barbecue sauce. Remove from heat and cool.

Green Beans in Corn Sauce With Pumpkin seeds

Green Beans With Corn and Raw 

Pumpkin Seeds and Tomato Salsa

Ingredients
1/2 cup raw hulled pumpkin seeds
1 1/4 teaspoons kosher salt
1 cup fresh corn kernels from 1 large ear
1 cup water
3 to 4 fresh sprigs epazote or cilantro
3 tablespoons vegetable oil
1 pound green beans trimmed
1/2 cup finely chopped white onion
1 fresh habanero, serrano or jalapeño chile finely chopped
1 garlic clove finely chopped
1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Directions:
Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 
5 minutes. Transfer to a bowl and let cool.

Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.

Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.

Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.

Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.

Elderflower Pearls

  Elderflower Pearls

These floral pearls provide the perfect “pop” in bubbly holiday toasts! Combined with agar agar powder (a vegan gelling agent available at health-food stores or grocery stores like Whole Foods), delicate-tasting elderflower liqueur turns into sweet caviar-style jewels. Try topping holiday desserts or ice cream with the pearls, too!  Makes 1 cup.

Ingredients:
1 cup (250 mL) vegetable oil
1 cup (250 mL) elderflower liqueur 
1 tsp (5 mL) agar agar powder

Directions:
Put oil in a 2-cup (500-mL) freezer-safe measuring cup and freeze for approximately 30 minutes, until oil is cold but doesn’t solidify.

Combine liqueur and agar agar powder in a small saucepan over medium-high heat and bring to a boil, whisking frequently. Remove from heat and check temperature using a candy thermometer. Cool until it’s between 130°F and 120°F (54°C to 48°C).

Remove cooled oil from freezer and, working quickly using a syringe or dropper, dribble equal-sized droplets of liqueur mixture into oil, until all liqueur mixture forms pearls.

Once pearls have settled to the bottom of the oil, use a fine mesh sieve to strain the pearls gently from the oil. Gently run cold water over the pearls to remove remaining oil. Store pearls in an airtight container and keep refrigerated for up to 2 weeks.

Gifting Tip: Try packaging the elderflower pearls in a Weck jar or other airtight glass container, wrapped with a pretty ribbon that matches the label colors on the bottle of bubbly. Orange juice “pearls” would be another great option to make and to gift with sparkling wine, for unique mimosas that will be the star of any holiday brunch. 

Add instructions to spoon 1 to 2 tsp (5 to 10 mL) of pearls into a glass of sparkling wine, to make any seasonal toast lovelier. Makes 1 cup. 

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