Jennuine

Do you love Deviled Eggs?  Whether you're looking for a way to use up hard-boiled eggs after Easter, or want a simple, natural way to add color, flavor and beauty to this classic appetizer, this is a recipe you should try or pin for later. Inspired by a project done by one of my advanced culinary students ( Sofia Moore, class of 2020 ) for an art gallery show last year, these hard-boiled eggs get their color from beets.  The eggs are not pickled, but rather bathed in the beet water to take on the color without affecting the flavor balance. I love decorating with edible flowers.  On the central California coast, where I live, there are an abundance of local blossoms that grow wild in yards and green areas at this time of year.  Pictured below are some of my favorites that can be foraged in April. The large flowers, Nasturtium, have a peppery flavor and are delicious, but I'm saving them for a different recipe. Pictured below from left to

Coffee lovers, by now you've probably seen the latest and greatest trend in coffee splashed all over social media -- It's called Dalgona Coffee, Whipped Coffee and 400 Coffee because of the hundreds of times the cloud of coffee froth is whipped when whisked by hand.   The country of Macau is credited with this miracle of food science-magic, but fortunately for everyone currently sheltering-in-place, it's incredibly easy to make at home.  It takes less than 5 minutes, costs little, and is definitely worth the hype. I'm a lover of honey lattes, so I made a minor tweak to the original Dalgona formula.  The original formula is 1/1/1 ratio of hot water to instant coffee to granulated sugar. Print With Image Without Image Heavenly Honey Whipped Coffee Yield: 1 Author: Jenn Erickson A honey twist on the viral sensation of "Dalgona Coffee" -- easy and delicious. Ingredients: 2 Tablespoons hot water 2 Tablespoons instan

This delicious little recipe combines a classic Easter candy ~ Cadbury Mini Eggs ~ with my all-time most popular recipe --  The Macaroon Kiss .   The buttery, cream cheese dough is rolled in coconut, then baked.  While still warm, simply nestle three little chocolate eggs inside.   Print With Image Without Image Coconut Cream Cheese Cookie Nests Yield: 48 cookies Author: Jenn Erickson This is a rich, tender and buttery little cookie with toasted coconut and the best Easter candy EVER! Ingredients: 2 1/2 cups All purpose flour 1 Tablespoon plus 1 teaspoon baking powder 1/2 teaspoon table salt 2/3 cups butter, softened 6 oz. cream cheese, softened 1 1/2 cups granulated sugar 2 large egg yolks 1 Tablespoon plus 1 teaspoon Vanilla extract 1 Tablespoon plus 1 teaspoon juice from a fresh orange 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions Cadbury Mini Eggs (2 10oz. bags) Instructions: In a medium b

Some of the best and most enduring recipes for entertaining have come from moments where a host or hostess is forced to improvise with whatever is on hand.  Such is the case with this super easy, quick and delicious Asian twist on classic Hummus.   Edamame (fresh soybeans) are high in protein and have a bright green color that really pops on a festive holiday spread.  I used them in place of the traditional garbanzo beans.  To play the role of the tahini (sesame paste), I went with wasabi mayonnaise.  I used the premade stuff from Trader Joes, but you can use regular mayo and simply add wasabi (found in the ethnic section of most grocery stores) to taste. What makes this delicious dip extra fun and will amuse and entertain partygoers is if you can track down some shrimp chips (a.k.a.) prawn crackers to serve with it.  They are colorful delicious, and are just about as close as you can get to performing a magic trick in the kitchen.  My kids love to watch these little

In a time of many shortages, there's one thing that is not in short supply -- Wild Mustard.  If you drive pretty much anywhere in California at this time of year, this prolific weed is seemingly everywhere.  Did you know that it's delicious?  It's great raw in salads -- it tastes a bit like broccolini -- and adds a lot of color and fun.  It's free and it's nutritious.   Wild mustard grows all over our property, so at this time of year, I send my kids out back with a basket and scissors to snip the tiny clusters of blossoms.  They're delicate, so to wash, we put them in a bowl filled with cold water and gently dunk them.  Dirt and other unwanted debris sinks to the bottom and the blossoms float.  My families absolutely favorite way to eat them is what we call "Popcorn Mustard Flowers".  They're essentially foraged, washed and towel-dried mustard blossoms dipped in a simple tempura batter and fried.  They taste like broccoli tempura and

Inspired by the rich and legendary clam chowders of Old Fishermans Wharf in Monterey, California, this clam chowder is a culinary tour of our historic seaside town -- It's the salt air on your skin, the sound of the sea lions and gulls, the slow fog drifting across the bay, and the flavors of John Steinbeck's Cannery Row. I grew up on the Monterey Peninsula.  What I looked forward to the most, when visiting the Wharf was getting a sample of clam chowder, getting a box of freshly made caramel corn from Carousel Candies, and then feeding the sea lions -- in that order. I was delighted to pass on the tradition of Monterey-style clam chowder to my students this past year, with this perfected version of a local recipe that was handed down to me and adapted for small-batch home cooking.  It was such a hit with my students that it was requested, made and served all football season long at our school's concession stand.  Now, I'm happy to share the recipe with everyone.