Fanny Slater Tickle Me Pink Recipe Booklet

Rosemary & Roasted Garlic Beet Hummus

Makes about 2 cups

1 pound red beets, scrubbed
Small bunch fresh rosemary
3 large cloves roasted garlic (recipe follows)
1 teaspoon ground coriander
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1/4 cup good quality extra-virgin olive oil
6 tablespoons tahini
2 teaspoons honey
6 tablespoons tahini
Kosher salt
Fresh vegetables and warmed pita bread,
for serving

Preheat the oven to 400° F.

Place the beets into a heavy-bottomed, oven-proof pan (like a cast iron)
with the rosemary sprigs and cover with water. Bring to a boil, cover, and
then place the entire pan into the oven. Cook until the beets are very
tender, about 1 1/2 to 2 hours. Remove the beets from the pan and allow
them to cool. Slide the skins off and rough chop.

In a food processor, combine the beets, roasted garlic, coriander, cumin,
lemon juice, and honey and pulse until blended. With the machine
running, drizzle in the olive oil a little bit at a time until the mixture is silky
and smooth. Transfer to a bowl, whisk in the tahini, and season to taste
with salt. Refrigerate until lightly chilled and serve with the sliced
vegetables and pita bread.

Roasted Garlic
1 head garlic
1/2 teaspoon olive oil
Pinch of kosher salt

Preheat the oven to 400°F.

Slice off the very top of the garlic head so that the cloves are exposed.
Drizzle the cloves with the oil and sprinkle with the salt. Wrap the entire
head in foil and bake until golden and tender, 50 to 55 minutes.

To pop out the cloves, gently squeeze them out of their shells.

Tickle Me Pink Rose

Watermelon Radish Carpaccio Ahi Poke Lettuce Wraps

with Tangerine Honey Vinaigrette With Pickled Veggies & Peanut-Ginger Sauce

Serves 4 2 pounds sushi-grade ahi or yellowfin tuna,
diced into bite-size pieces
4 large watermelon radishes, outer layer 2 tablespoons soy sauce
peeled and thinly sliced into rounds with a 2 tablespoons toasted sesame oil
mandolin slicer 2 teaspoons Sriracha (or chili paste)
Kosher salt Juice of 1 lime (plus lime wedges for
Juice of 1 tangerine serving)
1 tablespoon finely chopped chives 2 teaspoons brown sugar
2 teaspoons honey 1 avocado, diced
1 tablespoon Dijon mustard 1/2 seedless cucumber, diced
Freshly cracked black pepper Small bunch scallions, light and green parts
1/4 cup good quality extra-virgin olive oil only finely sliced
2 ounces microgreens (or substitute another 2 heads butter or Bibb lettuce, rinsed and
delicate green like sunflower sprouts or pea leaves separated
shoots) Sesame seeds (for garnish)
1 avocado, quartered and then fanned out Peanut-Ginger Sauce (recipe follows)
into thin slices Pickled Veggies (optional garnish—recipe follows)
Four ounces goat cheese, crumbled
In a medium bowl, whisk together the soy sauce, sesame oil, Sriracha,
Place the radish rounds into a colander in the sink and season with salt. lime juice, and brown sugar. Add the tuna to the marinade along with the
Allow radishes to sit for 20 minutes, rinse, and then pat dry. cucumber, avocado and scallions and gently toss. Allow mixture to
marinade for 15 minutes.
In a small bowl, add the tangerine juice, chives, honey, mustard and a
pinch each of salt and pepper. About a tablespoon at a time, whisk in the Fill each lettuce cup with a small mound of the tuna mixture, and then
olive oil until the dressing is thick and emulsified. garnish with the sesame seeds. Serve with the peanut-ginger sauce and
pickled veggies.
In a large bowl, toss the radishes with half of the vinaigrette and then
arrange them on the plates. Garnish each salad with the microgreens,
sliced avocado, and crumbled goat cheese. Spoon the remaining
vinaigrette over each of the plates and then garnish with cracked pepper.

Tickle Me Pink Rose Tickle Me Pink Rose

Ahi Poke Lettuce Wraps continued... Steak Tacos with Cabbage Slaw

Peanut-Ginger Sauce Lime Crema & Pickled Red Onion
Makes approximately 2 cups
3/4 cup creamy peanut butter, thinned with a few tablespoons warm water Serves 4 to 6
1/4 cup rice vinegar
1/3 cup reduced-sodium soy sauce 3 tablespoons apple cider vinegar
3 tablespoons honey 2 tablespoons plain Greek yogurt
1 teaspoon grated fresh ginger 1 tablespoon mayonnaise
1 medium clove garlic, grated 1/2 tablespoon honey
Kosher salt 2 tablespoons chopped scallions
Red pepper flakes (for garnish) Kosher salt and coarse black pepper
1 small head red cabbage, thinly shredded
In a medium bowl, whisk together the peanut butter, rice vinegar, soy 1/4 cup chopped fresh cilantro
sauce, honey, ginger, and garlic until smooth and season to taste with salt. 2 large carrot sticks, peeled into ribbons
Pour into ramekins and garnish with the red pepper flakes. 1 cup white vinegar
1 teaspoon sugar
Pickled Veggies 1 small red onion, thinly sliced
3 tablespoons sugar 1 1/2 pounds flank steak, preferably on the
2 tablespoons salt thicker side
1/3 cup rice vinegar 2 tablespoons neutral oil (such as grapeseed, sunflower, or canola)
1/4-pound carrots, cut into matchsticks 1/2 tablespoon granulated garlic
1/4-pound daikon radish, cut into matchsticks 1 cup sour cream
1/4-pound red pepper, cut into matchsticks Zest and juice of 1/2 lime
12 (6-inch) corn or flour tortillas, lightly charred on the stove
In large bowl, whisk together 4 cups of warm water, the sugar, salt, and 1 ripe avocado, sliced
vinegar. Place the carrots, radishes, and peppers in jars and pour the
vinegar mixture over top. Tightly close the lids and refrigerate for at least 24 Start by making the slaw. In a small bowl, whisk together the vinegar,
hours. Greek yogurt, mayonnaise, honey, scallions, and a pinch each of salt and
pepper. In a large bowl, add the red cabbage, cilantro, and carrots and
Tickle Me Pink Rose pour in the dressing, a few tablespoons at a time, until the slaw is
thoroughly coated.

In a small saucepot, whisk together the water, vinegar, sugar, and
1 teaspoon salt over high heat. Place the sliced onions into an airtight jar
or container and pour the pickling mixture over top. Allow the onions to
come to room temperature and refrigerate for at least thirty minutes or at
best, a few hours.

Remove the flank steak from the refrigerator 30 minutes before cooking.

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Steak Tacos with Cabbage Slaw continued... Mini Raspberry Profiteroles
Heat a large cast iron skillet over medium-high heat. Brush both sides of with Vanilla-Clove Custard
the steak with the neutral oil and sprinkle generously with salt, pepper, and
garlic. Place the steak in the hot pan and sear until a crust forms, about 3 to Makes approximately 24 mini profiteroles
5 minutes depending on the thickness. Flip the steak and cook on the other
side for an additional 2 minutes. Rest the steak on a cutting board for 5 3 1/2 cups milk, divided
minutes and then thinly slice on an angle against the grain. 1 vanilla bean pod
While the steak is resting, whisk together the sour cream, lime juice, and 3 whole cloves
zest and season to taste with salt. 1 cup sugar
To assemble the tacos, top each warm tortilla with even portions of steak, 4 large egg yolks + 6 large whole eggs
cabbage slaw, pickled red onions, and avocado. Drizzle each taco with the 1 1/4 cups all-purpose flour, sifted and
lime crema. divided
2 tablespoons cornstarch
Tickle Me Pink Rose 1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup fresh raspberries, lightly smashed with
a pinch of sugar
Small jar good-quality chocolate sauce
(for garnish)
Fresh mint leaves (for garnish)

Start by making the custard. In a heavy-bottomed saucepot over medium
heat, combine 2 1/2 cups of the milk, the whole vanilla bean, and the
cloves. Cook until the mixture just comes to a boil and then strain through
a fine mesh sieve into a bowl.

In a separate large heatproof bowl, combine the sugar and egg yolks and
whisk until thick. Add 1/4 cup of the flour and the cornstarch and stir with a
wooden spoon until well combined. Gradually stir the milk into the egg
mixture. Place the mixture into a clean saucepan on over low heat and stir
until the custard comes to a gentle simmer and thickens, about 10 to 15
minutes. Note: if your custard becomes lumpy, transfer it into a bowl and
gently pulse with an immersion blender until smooth. Once the custard is
done, cover the surface with parchment paper, and set aside to cool to
room temperature. Chill in the fridge for several hours.

Preheat the oven to 425°F.

In a large saucepot over medium heat, add the remaining 1 cup of milk,
butter, and salt and simmer until the milk is almost to a boil and the butter
is melted. Turn the heat to low, add the remaining 1 cup of flour and beat
until the mixture comes together and forms a dough.

Tickle Me Pink Rose

Mini Raspberry Profiteroles continued... Vanilla Bean, Lime Zest & Watermelon
Cheesecake Bites
Pour the hot mixture into the bowl of a food processor and cool for several
minutes. Add the eggs and pulse until everything is incorporated and the Makes approximately 24 cheesecake bites
dough is thick.
1 1/2 cups graham cracker crumbs
Line a baking sheet with parchment paper. Spoon the dough into a pastry 1/4 teaspoon ground cinnamon
bag fitted with a large round tip (or a sandwich bag with a hole snipped in 6 tablespoons melted unsalted butter
the corner). Pipe into small mounds and then, with a wet finger, lightly 1 vanilla bean pod
press down to flatten the top of each puff. 2 8-ounce packages cream cheese,
softened
Bake until lightly browned, about 15 to 20 minutes. Use a small paring knife Zest of 1 lime
or kitchen scissors to split the puffs in half horizontally. Generously spoon 1 cup granulated sugar, divided
some chilled custard into the base of each profiterole. Top with a scoop of 1 tablespoon flour
the raspberry mash and then replace the top. 2 large eggs (room temperature)
2/3 cup vanilla Greek yogurt
Drizzle a platter with some of the chocolate sauce and arrange the 1 teaspoon vanilla extract
profiteroles on top. Garnish the platter with fresh mint leaves, and serve the 2 cups pureed fresh watermelon
additional chocolate sauce alongside with a spoon. Pink Raspberry Sugar (optional garnish—
recipe follows)

Preheat the oven to 325°F and grease a 9 x 13-inch baking dish.

In a bowl, combine the cookie crumbs, cinnamon, and melted butter.
Evenly press the mixture into the bottom of the baking dish, bake for 8 to
10 minutes, and then allow it to cool completely.

Reduce oven temperature to 300° F.

Place the vanilla bean on a cutting board. Using the tip of a paring knife,
slice the bean lengthwise. Using the back of the tip of the knife, scrape the
seeds loose from the pod.

In the bowl of a stand mixer fitted with paddle attachment, beat the vanilla
bean seeds, cream cheese and lime zest for several minutes and then
scrape down the excess from the sides of the bowl. Add 1/2 cup of the
sugar and the flour and beat for 2 more minutes. One at a time, add the
eggs, beating to incorporate after each one. Add the Greek yogurt and
vanilla extract, and mix until combined. Pour the batter over the cooled
crust and bake until the top is set, about 45 minutes to 1 hour. Refrigerate
for 1 hour.

Tickle Me Pink Rose Tickle Me Pink Rose

Cheesecake Bites continued...

Meanwhile, make the watermelon syrup and sugar.

In a small saucepot over medium heat, bring the watermelon puree and
remaining 1/2 cup of the sugar to a simmer. Cook, stirring occasionally,
until the liquid has reduced by about half its volume and becomes thick. If
necessary, strain through a fine mesh sieve so your syrup is smooth.

Slice the cooled cheesecake into 24 bite-size pieces, arrange on a platter,
and drizzle the watermelon syrup over top. Optional: garnish with the pink
raspberry sugar.

Pink Raspberry Sugar
1/2 cup fresh raspberries
1/4 cup granulated sugar

Press the raspberries through a fine mesh sieve so you’re left with a thick
raspberry juice. In a small bowl, mix the raspberry juice with several
tablespoons at a time of the sugar until it’s colored to your liking. Use as
garnish for the cheesecake bites.

Recipes developed by Fanny Slater
for Tickle Me Pink Rosé

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