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Style, beauty and lifestyle blog

 

Filtering by Category: recipes

It's Wednesday!

Freshair Boutique

FOOD

charcuterie anyone?

Holidays are here! It’s December and all is merry and bright right? Right?!

Anyways, the holidays always make me think of food and what treats my mouth might be enjoying this season. I had the pleasure of dried apricots dipped in chocolate last night! Thanks Jan! Those were amazing…

ummmm, i would DEMOLISH this

I usually skip out on the baking, and make nuts and bolts or more savory food types instead of the cookies. Cheese balls, quiches, I’m all about the balance of the sweet and the salty. It’s easy to see how we can get chubby around the holidays… Always be sure to drink water and remember, portion control! It’s no fun having holiday gut pain because of overeating.

green bean bake for the win!

EASIEST CHEESE BALL OF YOUR LIFE

  • 1 BRICK CREAM CHEESE (ROOM TEMP)

  • 1.5 CUPS SHREDDED OLD CHEDDAR

  • 1/4 CUP DRIED CRAISINS

  • 1 CUP TOASTED PECANS

  • 2 TBLS MAPLE SYRUP

    MIX THE FIRST THREE INGREDIENTS WELL. SHAPE INTO A BALL. WRAP, AND LET SET IN FRIDGE FOR 30 MINS. TAKE OUT AND ROLL IN PECANS TO FULLY COVER THE BALL. POUR THE SYRUP OVER THE BALL JUST BEFORE YOU SERVE. ENJOY WITH RITZ CRACKERS OR YOUR FAVE CRISPY BREAD!

deelish…

If you try to make this let me know, I would love to know what you think! Also, if any of you have recipes, pop the links below! Merry, Merry!

The Fresh Perspective...

Freshair Boutique

Mexi-corn salad. Get it in ya!

This salad is so simple and so deelish! Never have leftovers…

  • 6 grilled corn cobs

  • 1 can of black beans

  • 1/2 clup sliced cherry tomatoes

  • 1/2 cup cubed queso

  • 1 tsp fresh cilantro (change to oregano if you’re like me)

  • 1 tbls lemon juice

Dressing

  • minced jalepeno

  • 1/4 cup sun dried tomato dressing

  • 1 tsp honey

salad recipe.jpg

All you need to do is put all the ingredients into a bowl, add the dressing and mix, mix, mix. I like to keep it in the fridge for at least 30 minutes so all the flavors can meld together.

Truth be told, you can put whatever you want to in a bowl and drizzle it with whatever you want! That’s the beauty of salad and the beauty of summer cooking!

That’s the fresh perspective…

Monday Blog

Freshair Boutique

Today we bring you recipes for some cocktails of your dreams. I love a good carefully made, hand-crafted cocktail to sip on a warm summer night. Here are some great recipes to really impress your friends this summer. Still a little bit of time until we hit patio season? Well, get some practice in! Read on…

*click the image for recipe!


Ginger Peach Moscow Mule



Blueberry Lemon & Cucumber Gin Mojito



Pineapple Mango Rum Punch


the fresh perspective...

freshairboutique

Tomorrow is Easter and ARE YOU READY?!  What have you got planned? A lot of dinners? Chocolate egg hunts?  Sleeping in?  Well whatever it is you'll be getting into this weekend, enjoy yourself and be safe. 6189ad732e67cc55787f0265e0d04328_w500_h675_scI'll be attempting my first lemon bundt cake for my Easter celebrations and I thought I'd post the recipe.

Ingredients

Cake

  • 2 1/4 cups (560 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1 teaspoon (5 ml) baking soda
  • 1/4 teaspoon (1 ml) salt
  • 3/4 cup (180 ml) unsalted butter, softened
  • 1 3/4 cup (430 ml) sugar
  • Grated zest of 2 lemons
  • 3 eggs
  • 1/2 cup (125 ml) freshly squeezed lemon juice
  • 1/2 cup (125 ml) buttermilk (see note)

Icing

  • 1 1/2 cups (375 ml) icing sugar, sifted
  • 2 tablespoons (30 ml) lemon juice, approximately

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter and flour a 2.5 litres (10 cups) Bundt or tube cake pan.

Cake

  1. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  2. In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk.
  3. Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould from the pan and cool completely on a wire rack. Set aside on a baking sheet.

Icing

  1. In a bowl, combine the icing sugar and lemon juice. If necessary, add a little juice or icing sugar so that the frosting is just runny. Pour over the cooled cake so that the glaze drips over the sides.

That's the fresh perspective...

...thanks for the recipe Jocelyn...

Monday Morning Recipe

freshairboutique

Best ever cheese ball img_0079I'm not sure how many of you are getting your Christmas on by planning early, but I am one of those types that gets things going sooner than later so I don't have to deal with ANYTHING in December.  This recipe for a cheese ball is easy and delicious.  It's a sweet cheese spread and, in my opinion, pairs well with a buttery cracker like Ritz.

INGREDIENTS

-1 Brick of cream cheese

-2 Cups shredded old cheddar (orange)

-2 Tablespoons dried cranberries

-2 Tablespoons old port

-1/2 cup chopped roasted pecans

-2 Tablespoons maple syrup

-1/4 Teaspoon orange zest

cheeseball3Make sure your cream cheese is at room temperature.  Place pecans in naked frying pan (don't add oil or butter) on medium heat and cook until browned and fragrant.  Take them off the stove and let cool.  Meanwhile place cream cheese in medium size bowl.  Add shredded cheddar, cranberries, port, and zest.  Mix well.  Roll into ball, wrap in plastic and chill.  When ready to serve, roll the ball in the pecans to cover the surface.  When your guests arrive, pour the syrup over the ball.

This cheese ball is a little sweet but because of its simple ingredients you can eliminate the syrup or even the cranberries.  The choice is yours.  So if you're a Christmas keener like me, you might have your menu planned already.  If not, maybe this little appetizer can get you going.  If that doesn't work, just know that there are 5 Saturdays left till the 25th.  That's right, I'm that guy with the constant reminding.... :)

Peace