Tag Archives: dairy

Honey Creme Brulee with Raspberries

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This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.

honey creme brulee and raspberries blog (2)honey creme brulee and raspberries blog (1)

Ingredients

  • 2 cups milk
  • 3/4 cup dry milk
  • 1 Tbsp sugar
  • 2 Tbsp honey
  • 5 large egg yolks
  • 1 tsp vanilla essence
  • Topping: 3 Tbsp sugar and fresh raspberries

Directions

  • Preheat oven to 300
  • Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
  • Whisk egg yolks
  • Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
  • Whisk in the vanilla
  • Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
  • Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
  • Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
  • Remove dishes from pan, cool completely on a wire rack
  • Cover and chill at least 4 hours or overnight
  • Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
  • Top with raspberries and serve

A wonderful spring or summer dessert! Enjoy!

dit-elle-Esther

Roasted Sweet Potatoes with Toasted Cheese

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Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂

yams with broiled cheese blog

Ingredients

  • 4 small sweet potatoes, halved lengthwise
  • 2 Tbsp olive oil
  • Salt and black pepper
  • 3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
  • 1 1/2 oz. Parmesan, grated (1/3 cup)

Directions

  • Heat oven to 425*
  • Rub potatoes with oil and season with salt and pepper
  • Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
  • Turn over to broil
  • Combine cheeses and sprinkle on potatoes cut-side up
  • Broil until cheese is melted and golden brown, 2 to 3 minutes
  • Serve warm

dit-elle-Esther

Creamy Feta Dip and Veggies

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The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!

Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂

feta buttermilk and veggies dip blog (2) feta buttermilk and veggies dip blog (1)
Ingredients

  • 3/4 cup buttermilk or Greek Yogurt
  • 6 oz Feta, crumbled (about 1 1/4 cup)
  • 3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
  • 2 tsps. fresh lime juice
  • Pepper, to taste
  • Olive oil
  • Radicchio leaves, carrots, cucumber or other favorite veggies

Directions

  • Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
  • Add remaining feta and pule a few times to combine
  • Cover and refrigerate for up to 2 days
  • Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
  • Serve with fresh cut veggies

dit-elle-Esther

Warm Artichoke Dip

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This is a staple – super easy to make – artichoke dip. Four ingredients, mix well and pop in the oven. Voila! Serve hot with fresh cut vegetables or crackers!

Blog basic artichoke dip-2 Blog basic artichoke dip-1

Ingredients

  • 1 can (~14oz) artichoke hearts, quartered
  • 1 can (4oz) chopped green chilis (you can find them with varying degrees of heat, so check the can – mild, medium or hot – whatever your preference)
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise

Directions

  • Combine all ingredients
  • Turn into 8 inch round baking dish
  • Bake 350* for 25 minutes or until it starts to turn golden around the edges and bubble
  • Serve warm as a dip with fresh cut veggies, crackers or chips

dit-elle-Esther

Smoked Salmon Dip

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This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!

Blog smoked salmon dill dip-3 Blog smoked salmon dill dip-2 Blog smoked salmon dill dip-1

Ingredients

  • 8oz cream cheese
  • 2 Tbsp chopped fresh dill
  • 1 Tbsp fresh lemon juice
  • 4 oz smoked salmon, chopped and divided
  • Dill springs (for garnish)
  • Serve with fresh cut vegetables, crackers or toasted bread

Directions

  • Combine first three ingredients in a food processor
  • Add half of the salmon and process until smooth
  • Fold in remaining half of salmon
  • Garnish with dill sprigs
  • Yields 12 servings

Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.

dit-elle-Esther