Get Your Sass in the Kitchen

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

with Tangerine Honey Vinaigrette

Serves 4

4 large watermelon radishes, outer layer
peeled and thinly sliced into rounds with a
mandolin slicer
Kosher salt
Juice of 1 tangerine
1 tablespoon finely chopped chives
2 teaspoons honey
1 tablespoon Dijon mustard
Freshly cracked black pepper
1/4 cup good quality extra-virgin olive oil
2 ounces microgreens (or substitute another
delicate green like sunflower sprouts or pea
shoots)
1 avocado, quartered and then fanned out
into thin slices
Four ounces goat cheese, crumbled

Place the radish rounds into a colander in the sink and season with salt.
Allow radishes to sit for 20 minutes, rinse, and then pat dry.

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
olive oil until the dressing is thick and emulsified.

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.

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Ahi Poke Lettuce Wraps

With Pickled Veggies & Peanut-Ginger Sauce

2 pounds sushi-grade ahi or yellowfin tuna,
diced into bite-size pieces
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 teaspoons Sriracha (or chili paste)
Juice of 1 lime (plus lime wedges for
serving)
2 teaspoons brown sugar
1 avocado, diced
1/2 seedless cucumber, diced
Small bunch scallions, light and green parts
only finely sliced
2 heads butter or Bibb lettuce, rinsed and
leaves separated
Sesame seeds (for garnish)
Peanut-Ginger Sauce (recipe follows)
Pickled Veggies (optional garnish—recipe follows)

In a medium bowl, whisk together the soy sauce, sesame oil, Sriracha,
lime juice, and brown sugar. Add the tuna to the marinade along with the
cucumber, avocado and scallions and gently toss. Allow mixture to
marinade for 15 minutes.

Fill each lettuce cup with a small mound of the tuna mixture, and then
garnish with the sesame seeds. Serve with the peanut-ginger sauce and
pickled veggies.

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Ahi Poke Lettuce Wraps continued...

Peanut-Ginger Sauce
Makes approximately 2 cups
3/4 cup creamy peanut butter, thinned with a few tablespoons warm water
1/4 cup rice vinegar
1/3 cup reduced-sodium soy sauce
3 tablespoons honey
1 teaspoon grated fresh ginger
1 medium clove garlic, grated
Kosher salt
Red pepper flakes (for garnish)

In a medium bowl, whisk together the peanut butter, rice vinegar, soy
sauce, honey, ginger, and garlic until smooth and season to taste with salt.
Pour into ramekins and garnish with the red pepper flakes.

Pickled Veggies
3 tablespoons sugar
2 tablespoons salt
1/3 cup rice vinegar
1/4-pound carrots, cut into matchsticks
1/4-pound daikon radish, cut into matchsticks
1/4-pound red pepper, cut into matchsticks

In large bowl, whisk together 4 cups of warm water, the sugar, salt, and
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
hours.

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Steak Tacos with Cabbage Slaw

Lime Crema & Pickled Red Onion

Serves 4 to 6

3 tablespoons apple cider vinegar
2 tablespoons plain Greek yogurt
1 tablespoon mayonnaise
1/2 tablespoon honey
2 tablespoons chopped scallions
Kosher salt and coarse black pepper
1 small head red cabbage, thinly shredded
1/4 cup chopped fresh cilantro
2 large carrot sticks, peeled into ribbons
1 cup white vinegar
1 teaspoon sugar
1 small red onion, thinly sliced
1 1/2 pounds flank steak, preferably on the
thicker side
2 tablespoons neutral oil (such as grapeseed, sunflower, or canola)
1/2 tablespoon granulated garlic
1 cup sour cream
Zest and juice of 1/2 lime
12 (6-inch) corn or flour tortillas, lightly charred on the stove
1 ripe avocado, sliced

Start by making the slaw. In a small bowl, whisk together the vinegar,
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
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...
Heat a large cast iron skillet over medium-high heat. Brush both sides of
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
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
minutes and then thinly slice on an angle against the grain.
While the steak is resting, whisk together the sour cream, lime juice, and
zest and season to taste with salt.
To assemble the tacos, top each warm tortilla with even portions of steak,
cabbage slaw, pickled red onions, and avocado. Drizzle each taco with the
lime crema.

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Mini Raspberry Profiteroles
with Vanilla-Clove Custard

Makes approximately 24 mini profiteroles

3 1/2 cups milk, divided
1 vanilla bean pod
3 whole cloves
1 cup sugar
4 large egg yolks + 6 large whole eggs
1 1/4 cups all-purpose flour, sifted and
divided
2 tablespoons cornstarch
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.

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Mini Raspberry Profiteroles continued...
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
dough is thick.
Line a baking sheet with parchment paper. Spoon the dough into a pastry
bag fitted with a large round tip (or a sandwich bag with a hole snipped in
the corner). Pipe into small mounds and then, with a wet finger, lightly
press down to flatten the top of each puff.
Bake until lightly browned, about 15 to 20 minutes. Use a small paring knife
or kitchen scissors to split the puffs in half horizontally. Generously spoon
some chilled custard into the base of each profiterole. Top with a scoop of
the raspberry mash and then replace the top.
Drizzle a platter with some of the chocolate sauce and arrange the
profiteroles on top. Garnish the platter with fresh mint leaves, and serve the
additional chocolate sauce alongside with a spoon.

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Vanilla Bean, Lime Zest & Watermelon
Cheesecake Bites

Makes approximately 24 cheesecake bites

1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
6 tablespoons melted unsalted butter
1 vanilla bean pod
2 8-ounce packages cream cheese,
softened
Zest of 1 lime
1 cup granulated sugar, divided
1 tablespoon flour
2 large eggs (room temperature)
2/3 cup vanilla Greek yogurt
1 teaspoon vanilla extract
2 cups pureed fresh watermelon
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.

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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.

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Recipes developed by Fanny Slater
for Tickle Me Pink Rosé

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