Entertaining: Afternoon Tea (High Tea)

I can't tell you how much I LOVE Afternoon Tea.

It's hard to know the difference between Afternoon Tea and High Tea, but frankly, I don't care.  I just want to get to the eating.

This is all I know about "Tea":

• Tea is meant to be an afternoon break between lunch and dinner.  
• If you choose to have more than one kind of tea, go from light to dark (least caffeine to most caffeine).
• Sugar is served in cubes
• It doesn't have to be expensive
• Food usually progresses from savory to sweet
• It's the best time to ask your girlfriends to dish on the latest
• It's fancy
• It's a culinary spa treatment

"I don't know much, but I know I love you..."

Afternoon Tea Menu

(High Tea Menu)

Teas

Apricot-Peach White

Jasmine Green

Earl Grey Black

Tea Sandwiches

Arugula, Cucumber, and Cream Cheese

Mock Egg Salad on Pumpernickel

Apple and Boursin Cheese 

Breads and Muffins

White Chocolate Cranberry Scones

Pumpkin Gingerbread

Store-bought Lemon Poppy seed Muffins

Store-bought Banana Nut Bread

Butter, Strawberry Jam, and Lemon Curd

Dessert

Danish Wedding Cookies

Store-bought Salted Caramel Mini Cupcakes

Chocolate Covered Banana "Stumps"

Chocolate Covered Strawberries with Pistachio

I went to thrift shops to buy a lot of the serving ware, such as teacups and saucers. They were all different but I thought that added some character.  A good friend loaned me the two silver cake stands and I bought the "Keep Calm" teapot from tjmaxx.

Have fun!

Hatch Chile Hype

Hatch Chile Festival.  Wow.  We're putting Hatch Chiles in the same category as State Fairs and Christmas.  The Hatch Chile is a whisper away from getting its own holiday.

I never knew Hatch Chiles were such a big deal, or, maybe they really aren't, but the marketing scheme is just really really really brilliant.

Either way, I go to the grocery store and feel compelled to purchase because everybody's doing it, and I always do what everyone else does.  They are incredibly abundant at the store so a part of me feels like it is my responsibility as a patron to shift the supply in the very small amount that I can.  (I use this same logic at DSW Shoe Warehouse.)

Grilled Hatch Chile and Charred Sweet Corn Tacos

(vegan)

by rabbit food rocks

serves 3-4

Ingredients:

6 Hatch Chiles

3 ears Sweet Corn, husks removed

2 Tablespoons oil (grapeseed or vegetable)

grill seasoning or any spice mix

1 Tomato, diced

2 cups "refried" black beans 

8 Corn tortillas

Cotija cheese (optional for non-vegans)

Directions

1.  Heat the grill medium-high (approx 400 - 450 degrees).  Brush Hatch Chiles and Corn ears generously with oil.  Sprinkle them with any pantry grill seasoning or a mix of whatever you prefer from your spice cabinet. Grill them, turning occasionally until most sides are charred.  Remove from heat and allow them to cool slightly.

2.  Cut corn kernels off of the grilled corn ears: place a small bowl upside down into a much larger bowl.  Place the cob vertical (upright) on the small bowl.  Hold it steady with one hand and use the other hand (your dominant hand) to cut the kernels off of the cob.  Keep the knife as close to the core as possible.  Michael Natkin of Herbivoracious demonstrates this nicely in this video here.  (You can discard the cobs or boil the cobs in a soup base to give it some sweet corn undertones!)  

3.  Cut each chile lengthwise in half and then cut each of those halves lengthwise in half.  Remove the seeds.  (I have had some ridiculously hot Hatch Chiles, and you will feel the burn - so remove the seeds!)

4.  When you are ready to serve, wrap the stacked tortillas in a paper towel and microwave them for 45 seconds.  Now assemble the tacos:  add beans, tomatoes, 2 or 3 grilled hatch chile strips, and some charred corn kernels.  Optionally, non-vegans can add Cotija cheese for a salty and nutty bite!

Iceberg Wedge Salad with "Ranch" Dressing

I got back from work and was about to go for a jog.  I was changing into spandexy, painted-on, exercise capri pants.  I reached into my drawer for a thong and then I stopped myself.  "Why the HELL should i wear a thong?"  I have never stopped to really ask myself this question.  I'm just a marionette for fashion laws...the ones I know about.

When did society deem it unacceptable to exhibit a panty line?  Is it such a violation to display evidence that undergarments reside beneath these pants?  Big deal.  So I wear underwear.

Today, I will go jog with real, functional, and comfortable underwear.  Today, this bum is not leaving the house without a saddle.

The ABSENCE of panty lines - now that should be frowned upon rather than the other way around.   The absence of panty lines means one of two things. (1) you are not wearing undergarments....a concept that sounds sexy on TV and in movies, but I'm not in the market to attract that kind of audience.  And plus, that's just gross.  Wear some freakin' underwear, people.  Or (2) you're wearing a thong, which raises the following question:  Why is the fabric of your underwear occupying real estate on your body that was already claimed by toilet paper?

Choose another wedge instead.

The Wedge Salad is a classic that never fails to please.  It's a nice presentation and pretty easy to deliver.  Traditionally, it's served with bleu cheese, but I personally find bleu cheese offensive in both smell and taste.  But obviously, the ultimate offense is the spelling.

While we are trying to eat less processed foods and more foods closer to their natural state, I chose to make a ranch imitation using Greek yogurt instead.  I admit, sometimes, you just need ranch.  But here, I found that this lighter alternative worked very well.  Clearly, I'm not a marionette for food laws.

Vegetarian Iceberg Wedge Salad with "Ranch"

recipe by rabbit food rocks

No bleu cheese.  No bacon.  This salad is still both pleasing to the eye and palate.  The smoked paprika emulates the smokiness of bacon. 

Ingredients:
1/2 cup greek yogurt (I prefer FAGE brand)
1 Tablespoon finely chopped chives
1 garlic clove, finely grated or minced
salt and pepper to taste
1/2 head of iceberg lettuce, cut into 4 wedges (slices)
2 Tablespoons finely sliced green onions (scallions)
2 Tablespoons finely diced red bell pepper
2 Tablespoons pumpkin seeds (salted is just fine!)
1/8 teaspoon smoked paprika

Directions:
1.  Combine the first four ingredients to make the imitation/low-fat/faux ranch dressing.  Mix well and then depending on consistency, add up to 1-1/2 Tablespoons water to thin it out to make it more like a dressing, but don't make it runny.  When I make it, it's not pourable...and yes, I made up that word. Season to taste.
2. Plate all 4 wedges on a serving dish and spoon the dressing evenly over each quarter, on the cut side of the wedge.
3.  Sprinkle each wedge with green onions, red bell pepper, and pumpkin seeds.
4.  Garnish with a generous pinch of smoked paprika on each wedge.

Restaurant Review - The Gem

The Gem isn't a "restaurant" technically, but lately it is my favorite Tuesday morning indulgence.  I stopped by one morning before work, mildly hesitant.  I'm not a smoothie girl at all nor am I big on liquid health, but after one taste of their Tahitian Pearl smoothie, I am addicted to The Gem!  (By the way, all of the menu items are named after precious stones (gems)!)  :-)  I love the mood of this place - colorful, uplifting, and young.  You will shed 5 years off just by walking in.  If you aren't sure where to start, or what to order, just look for the writing on the wall or ask one of their Certified Health Counselors, like Maury - she knows EVERYTHING!!  They'll know how to fix what ails you and they will make it taste great. I'm not even loyal for the incredible health benefits....honestly - I just love the taste and I know that it's good for me!  Here's what Chief Gemologist, Leslie, has to say about The Gem.   

What is The Gem?  

The GEM is, like our tag line says, a place to GLOW.  Honestly organic juice, smoothies, green bites. Come in to enjoy it or learn why you need it, it is up to you.

Is The Gem a franchise? Where does the name "The Gem" come from or what inspired it? 

Not a franchise.  The health counseling program is called Diamonds on Your Inside. Initially, the counseling program was going to be my new endeavor. The organic juices and smoothies were what we loved and how we lived.  MK asked if I’d ever thought of having a juice bar ‘in the front’ of my health counseling office.  Eureka! The name The GEM is one way to get diamonds on your inside. Plus we love the play on words of being able to say ‘I went to the GEM twice today. Or, be a GEM.’ It is a way to ‘glow’ inside and out.

There are other juice bars and smoothie shops close by.  What makes The Gem unique? 

We are a community and we try to know our customers by name. It’s a healthy Cheers, if you will.   It’s also a place where you can learn more about a healthy lifestyle—and we talk about it to anyone who wants to ask about it. Plus, The GEM works really hard to maintain our fruits and vegetables are organic. No pesticides or GMOs here, because that is the way we live at home.

Are the smoothies meant to be meal replacements?  Morning breakfast?  Afternoon boost? 

Both! With the right ingredients, smoothies can be a meal replacement—providing greens, healthy fats, proteins, super fruits.  It can also be an afternoon boost if the recipe is on the lighter side.  We have smoothies that can do both.

I see that you are not only the manager but also a Certified Health Counselor.  Can you tell us a little bit more about your background and how it plays a role in your everyday job? 

We graduated from the Institute for Integrative Nutrition in NYC, a year long program designed to guide clients towards a healthy, happy lifestyle. Our health counseling program, Diamonds On Your Inside, is tailored to each individual and emphasizes that health is not simply a diet.  It is a lifestyle. Exercise, work, spirituality, relationships.  They all play a critical role in becoming healthy, fit and happy. We talk about these foundations all the time, share it with our employees, post it on our walls. We have a disco ball turning 24/7….people know we work hard at enjoying life.

It's difficult to knock a business that serves such quality ingredients, but what kind of response/answer would you have for the worst critic? 

It takes time for the palate to adjust to clean, healthy food.  Give it a chance, your body will love you and begin to crave it! Also, vibrant, organic food is not cheap, easy, or fast.  But you shouldn’t be either!

Do you accommodate allergies and/or dietary restrictions (vegan, gluten-free, etc)?  

The GEM is vegan and gluten free.  We always accommodate allergies with respect and due diligence.

 You seem to really know and understand your products and service, which I appreciate.  What is something that you want customers to know that isn't immediately apparent?  

Everything we do is met with lots of consideration for the integrity of what we provide.  We don’t provide smoothies that are super loaded with sugar because that’s not healthy. We compost. The quality of the olive oil (organic Bragg’s), the water filtration system (reverse osmosis).  When we learned our sunflower seeds for one of our salads were not grown how and where we approved, we immediately changed vendors.  The quality of what we do is important. VERY.We go out of our way for special customers who need us. Specially pressing juices for very sick and loyal customers.  Why? Because when I was sick, I wanted a place to go where I felt secure in what and how I was being served.

 What are your two personal favorite items on the menu?

The Amazing Crown Jewel (no dates) and the new Flawless pressed green juice.

 What is the most challenging thing about your job?

Nothing that can’t be solved with a 24oz green juice and some disco music.

 What's your guilty pleasure meal?

Truffle fries from Hopdoddy. Fried rice from Shin Sei. Toasted marshmallows--lots of them.

*This review was not sponsored by The Gem*

Sweet Cherry Crisp

My sister and I were never girls who got our hair done.  The phrase alone "get your hair done" sounded so terminal and foreign. We didn't grow up in a house where mom got her hair done.  For a house full of girls, we weren't girly girls.   Dad, you should thank us for putting the reigns on the estropathogens you were exposed to.



It wasn't until I was 28 that I actually made the effort to blow dry my hair.  I cannot believe I'm admitting this on such a public platform.  Until 28, I had always "air dried" my hair as if it was a pair of designer blue jeans, but not for preservation - it was for laziness.  I never got highlights, never colored it.  I did however, comb it.  I've pretty much either worn a ponytail or wore it down.  And those are pretty much the only two rides that my hair has ever experienced.

And then I turned 30.  And my hair started to thin a little.  Not noticeable to others, but to me.  It was thin and silky.  Silky is a misleading term which should be reserved for fabrics and even chocolate, but for hair, it means that you can't fill out a ponytail holder.  If I can't fill out an 'A' cup, I'm okay with that.  But, if any deity is listening at all up there, could you extend an olive branch here?  I can't make a poofy front thingy, and I can't make a poofy back of the head thingy.  I can't structure my bangs such that they behave.  I can't hold any curls or waves in it.  Ugh.  Hair!!!!!

After a few years of trying to correct the fine and thin and silky hair, I have found the following mantra to be the road to a great hair day for people with hair like me.  And I am completely 100% serious.

1.  Wash your hair....don't be disgusting, amee.  You have got to wash that freakin' hair.  (Bridesmaids reference)
2.  Don't use conditioner.  Conditioner sounds like it would do big favors for you, but it just creates more problems.  Everyone has at least one friend like that so you know exactly what I'm talking about.
3. Towel dry your hair.
4.  Add volumizing mousse to the roots and aaaaall of your hair.
5.  Acquire the lowest quality hair dryer.  The standard wall-mounted hotel hairdryer is best.  I would buy one of those if I could.
6.  Time to blow dry that hair. Yes, we are going to be a real girl today.  Bend forward to touch your toes, until your head is upside down.  You should basically be in a modified downward facing dog when doing this.  Dry from root to tip using a round brush.  By the way, we engineers would refer to this brush as a cylindrical brush, but not everyone can be as brilliant as us.  When your hair is 80% dry, you can get out of the downward dog pose (by completing the full Sun Salutation, of course) For the remaining 20%, take the round brush and pull your long bangs or front hair straight up like an 80s mohawk is about to happen. Dry from the left and the right
7. Now your hair is dry and big and very Dallas.  It looks really scary.  It will look better though. Just keep looking in the mirror until you like it.

Sweet Cherry Crisp

recipe by rabbitfoodrocks

This dessert recipe is MUCH easier than hair.  It's a very quick weeknight dessert if you have a good cherry pitter.  You can make a batch in a large baking dish or individual ramekins. 

Ingredients:

60 cherries  (I hope you don't hold a bag up at Kroger's and count.  Wait until you get home)
2 teaspoons of canola oil or coconut oil
1/2 cup rolled oats
1/4 cups sliced almonds
3/4 cup packed brown sugar
3/4 cup all purpose flour
zest of 1 orange
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter (1 stick) salted, cold and cut into 1/2-inch cubes

Directions:

1.  Grease ramekins or larger baking dish with canola oil or coconut oil. 
2.  Pit cherries using a cherry pitter.  Feel empowered and awesome but don't wear white or anything new, just in case.  Divide pitted cherries among ramekins or place all cherries in a larger baking dish.   
3.  In a food processor, combine all of the remaining ingredients except the butter.  Pulse until the mixture resembles cornmeal or coarse crumbles.  Then add the small cubes of butter into the food processor work bowl and pulse again until butter is evenly dispersed.
4.  Sprinkle about a scant 1/4 cup of the oat mixture ('oat mixture' sounds less guilty than 'butter and sugar mixture') on top of the cherries in each ramekin.  If making this in a large baking dish, you'll need about a cup of the oat mixture.  I like all of the cherries to be covered as much as possible so just eyeball it.  You should probably have some of the oat mixture left over which you can store in an airtight container in the fridge for up to 10 days.
5.  Bake at 350 for 35-40 minutes.

Overpromise, Underdeliver: Ginger-Chili Paste

I promised this critical ingredient in my Zucchini Handvo recipe and forgot to publish!  Sorry.  Zucchini Handvo is seriously on of my top 5 savory dishes on my blog.  Fer realzzzz..

 

 

 

 

 

 

Ginger Chili Paste

This is a staple ingredient in many Indian foods.  It's easy to make and lasts forever!

 recipe by rabbitmom

 Ingredients:

1 cup Serrano peppers chopped into thirds
1/2 cup green finger chilies chopped into thirds
1/4 cup ginger chopped into small cubes
1/2 teaspoon salt
2 Teaspoons Lemon Juice

Directions:

1.  Combine all ingredients in a blender and puree. 
2.  Line a small shallow dish with saran wrap and pour mixture into the lined dish.
3.  Freeze for at least 2 hours or overnight.
4.  Gently remove the liner from the pan from freezer and cut the frozen paste into chunks.  (1" x 1" x 1/2" is a good approximation but don't let the measurements stress you out)
5.  Empty all of the cubes in a Ziploc freezer bag.  Use one or two chunks as needed and defrost before adding to the recipe.

Uses:  Handvo, Dhokla, Asian stir frys, Szechuan green beans, Curries, etc.

Zucchini Handvo (Savory Squash Cakes)

We're good at hiding.  We're good at pretending.  We are good at acting.  Almost too good.  We prefer the world to perceive us as happy and colorful and vibrant and perfect.

We polish off the dust, giving ourselves a shiny coat...like new.  We sand off the splinters and remove the burrs.  We put fillers in the cracks and apply putty in the voids.  We oil the hinges and stain the wood.  We prime and paint.

And then the world sees us: Smiling, polished, whole, and fixed.  Effortless.

The world doesn't ask what's under the paint, or where the putty is, or what happened to the burrs.  The world doesn't credit the improvement.  The world expects it.  

But we know what's underneath.  We know.

We might be built on fractured foundation. We cover it up with a carpet of woven loops. We conceal it with wooden planks tightly fit by tongue and groove. We piece ourselves together arranging an array of textured tiles and fill the narrow channels with grout. 

When we know what's wrong with our house, we don't forget.  No one can see it, no one asks about it, but we know and it bothers us.  And we hide it.  We seal it.  We keep drinking the secrets so that they won't spill.

But what we forget is that everyone else has a home.  Small, large, old, or new.  (Yes, even the new dream homes that seem absolutely perfect).  In these homes, repairs are also needed if not fulfilled already.  Perhaps not as many repairs are needed in their home, as are needed in your home, yet still there is damage, imperfection, and imbalance.  Maybe, fewer but deeper, or maybe, more but milder.  Either way, these too, are concealed under paint, stain, or polish.

Just remember that everyone has something that needs repair.  It's not just you.  It only seems that way because you only know your house.  You don't know what is beyond their polished, sanded, stained, and closed doors.

Zucchini Handvo (Savory Squash Cakes)

(pronounced HAHND-vo)

Handvo is traditional lunch/brunch item made with lauki/doodhi which is a mild but large squash found in India.  I prefer zucchini, as it gives a hint of sweetness, but no matter what squash you use, handvo always has a crispy top.  Handvo is usually made in a big square or rectangular pan and everyone always reaches for a crispy corner piece.  I modified this recipe to cupcake sizes so that everyone gets a crispy piece.
These savory zucchini cakes are simply AWESOME!!!!!!

Ingredients: 

Dough:
2 cups semolina flour (aka sooji at Indian stores)
1/4 teaspoon baking soda
2 teaspoons salt
1/4 teaspoon turmeric
2-1/2 Tablespoons vegetable/canola oil
3-1/2 cups packed, grated zucchini (~2 large zucchinis)
1 Tablespoon sugar
2 Tablespoons ginger-chili paste
1 cup plain low fat yogurt
3/4 cup water

Crispy Topping:
2 Tablespoons vegetable/canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 Tablespoon sesame seeds for garnish

Directions:
1.  Combine the semolina flour (sooji), baking soda, salt, turmeric, and 2-1/2 Tablespoons vegetable oil in a small mixing bowl and mix well. The mixture should resemble cornmeal-like texture.
2.  Combine zucchini, sugar, and ginger-chili paste in a large mixing bowl.  Add yogurt and the dry ingredients and mix well.  Add 3/4 cup water and mix well again.
3. Preheat the oven to 350 degrees.  Brush the inside of the cupcake cavities generously with oil.  Divide the dough mixture among ~10 cupcakes.  Fill each cavity almost to the top (just sub-flush with the top of the pan).  Level each cupcake as much as possible
4.  Make the "topping":  In a small sauce pan, heat 2 Tablespoons oil.  Then add mustard seeds, cumin seeds, and asafoetida.  Cook for no longer than one minute, being careful not to burn the cumin seeds.  Remove from heat.
5.  Spoon a little of the seasoned oil on each cupcake. (about 1 scant teaspoon of oil per cupcake)  The seasoned oil is what yields a crispy crust on top.  Don't miss this step!!
6.  Bake on the middle rack for 15 minutes.  Then change the oven setting to broil and broil for 7-10 minutes, or until the tops have browned.
7.  Remove pan from the oven, scatter with some sesame seeds, and allow to cool for at least 20 minutes.   Then you can remove cakes from the pan.  Cupcakes should still be warm when you remove them from pan.