Dark Chocolate Espresso Mousse//Crestview KitchenPINIT

Chocolate mousse may be the perfect dessert. It’s easy to make (no baking!), light and fluffy, and so rich that a little goes a very long way. It’s also a great treat to have when guests are over because it can be prepared and chilled the day before. All you have to do is pull it out after dinner, top with whipped cream, and serve. It really doesn’t get more perfect than that. 

Dark Chocolate Espresso Mousse//Crestview KitchenPINIT

Dark Chocolate Espresso Mousse//Crestview KitchenPINIT

Finding that perfect balance of chocolate and cream can be tricky, but this recipe nails it. Adding espresso to chocolate is also a great way to really make the chocolate flavor deep and rich. My favorite cake recipe uses this trick and it works wonderfully in this mousse recipe too. 

Dark Chocolate Espresso Mousse//Crestview KitchenPINIT

Dark Chocolate Espresso Mousse//Crestview KitchenPINIT

I found that using the 4 ounce mason jars made for a great individual serving size. If you don’t have these or ramekins, just spoon the mousse into a shallow baking dish and chill. You can then scoop it out once it is set. Just top with a dollop of whipped cream and dark chocolate crumbles and enjoy!

Dark Chocolate Espresso Mousse//Crestview KitchenPINIT

Dark Chocolate Espresso Mousse
Print
Ingredients
  1. 1/2 cup chilled heavy cream
  2. 4 large egg yolks
  3. 1/4 cup espresso, room temperature
  4. 1/4 teaspoon vanilla extract
  5. 3 tablespoons sugar, divided
  6. 1/8 teaspoon kosher salt
  7. 7 ounces dark chocolate, chopped
  8. 2 large egg whites
  9. Optional: fresh whipped cream and chocolate shavings
Instructions
  1. Beat 1/2 cup cream in medium bowl until stiff peaks form. Cover and place in the refrigerator.
  2. Combine egg yolks, espresso, vanilla extract, 2 tablespoons of the sugar, and salt in a medium mixing bowl. Set the mixing bowl over a saucepan of gently simmering water (do not allow the bowl to touch the water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume, about 1 minute. Check that the mixture gets to 160 degrees by using an instant read thermometer.
  3. Remove the bowl from the simmering water. Add chocolate and whisk until melted and smooth. Set aside, whisking occasionally, until chocolate cools to room temperature.
  4. Using an electric mixer, beat the egg whites in another medium bowl on medium speed until foamy. With mixer running, gradually beat in the remaining 1 tablespoon sugar. Increase speed to high and beat until firm peaks form.
  5. Gently fold the egg whites into the chocolate.
  6. Fold the whipped cream that is chilling in the refrigerator into the mixture until it is just blended. Do not over blend.
  7. Divide mousse among six 4-oz. ramekins or a small, shallow baking dish.
  8. Chill until firm, at least 2 hours.
  9. Optional: top with fresh whipped cream and dark chocolate shavings.
Notes
  1. Can be made a day ahead of time and kept chilled in the refrigerator, covered, until ready to serve.
Adapted from Bon Appetit
Adapted from Bon Appetit
Crestview Kitchen http://crestviewkitchen.com/
Send Mea Message Share onFacebook Tweet toTwitter Pin topinterest subscribeby email

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

One year for Christmas I received the cookbook “Plenty” by Yotam Ottolenghi. It quickly became one of my all time favorite cookbooks. Not only is the photography stunning, but I go to it time and time again when I need a meatless dish. Ottolenghi talks in the introduction of the book about how he is not a vegetarian, yet he wrote an entire book that makes the vegetable the star. The dishes are balanced and packed with flavor.  These sweet potatoes come from a page in his book. 

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

I have been making these cakes over the past couple of years and have added my own tweaks along the way. I have served them as the main dish and as a side, but I promise, even the biggest meat lover in the room won’t miss the beef when you serve these sweet potato cakes along with a salad. They are surprisingly filling.

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

And lets not forget about the sauce. In this recipe I only added 1/2 teaspoon in spicy Sriracha sauce, but of course, if you want to turn up the heat feel free to add more. I also ended up taking these in my lunch for the next two days and found they were just as tasty slightly heated up. 

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

Sweet Potato Cakes with Spicy Yogurt Sauce
Print
Ingredients
  1. 2 1/4 pounds peeled sweet potatoes, cut into large chunks
  2. 4 green onions, chopped
  3. 1 serrano chili, seeds removed and finely diced
  4. 2 tablespoons soy sauce
  5. 1 teaspoon fresh lemon juice
  6. 2 tablespoons cilantro, chopped
  7. 2 tablespoons sour cream
  8. 1 tablespoon Worcester sauce
  9. 1 teaspoon salt
  10. pinch of pepper
  11. 1/2 teaspoon sugar
  12. 3/4 cup of flour ( may need more depending on consistency)
  13. lots of butter for frying
Instructions
  1. Steam the sweet potatoes until they are completely soft. Set them aside in a colander to cool and drain for at least 15 minutes. (This is a good time to make the sauce. Recipe is below.)
  2. Place the sweet potatoes in a large mixing bowl. Add the rest of the ingredients, except for the butter, to the bowl. Mix everything together until smooth and even. (Don't be afraid to use your hands!)
  3. The mixture is going to be sticky, but it should not be runny. If you find it is, add a little more flour.
  4. Add plenty of butter (don't be shy!) to a cast iron skillet or nonstick pan. Heat it over medium heat.
  5. To make the cakes, use a tablespoon to lift a heaping amount of the mixture into the pan. Use the back of the spoon to flatten the cakes. You are going for a rustic look, so the cakes do not have to be perfect in shape. You can also shape them in your hands, but you will find the mixture sticking to your fingers.
  6. Fry the cakes for about 6 minutes on each side, or until you get a nice brown crust to form on the sides of the cake. Place the cakes on a paper towel on top of a plate to soak up any excess butter.
  7. Serve hot or warm with the spicy yogurt sauce.
Adapted from Plenty
Adapted from Plenty
Crestview Kitchen http://crestviewkitchen.com/
Spicy Yogurt Sauce
Print
Ingredients
  1. 3 tablespoons Greek yogurt
  2. 3 tablespoons sour cream
  3. 1 tablespoon mayonaise
  4. 1/2 teaspoon Sriracha sauce
  5. 2 tablespoons olive oil
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon cilantro, chopped
  8. salt and pepper
Instructions
  1. Whisk all of the ingredients together until smooth.
  2. Place in the refrigerator for at least 15 minutes to allow the flavors to come together.
Crestview Kitchen http://crestviewkitchen.com/

Send Mea Message Share onFacebook Tweet toTwitter Pin topinterest subscribeby email
  • I love how you took a regular potato cake and turned it into something beautiful and absolutely delicious looking. I’m always looking for meatless meals that aren’t boring. Thanks for the recipe.ReplyCancel

Tuscan Guacamole |Crestview Kitchen|PINIT

One of my all time favorite things to eat is guacamole. It is simple, full of flavor, and a cinch to prepare, so pretty much the perfect food. I usually stick to the typical guacamole recipe that we all know and love, but recently tried guacamole with a twist at one of my favorite taco restaurants in Columbus, and let me just say…holy guacamole. It was so good. With the addition of artichoke hearts, balsamic vinegar, and goat cheese, this is a more rustic guacamole. The flavors come together perfectly and I found I liked it with baby carrots and alongside my morning eggs. Enjoy!

Tuscan Guacamole |Crestview Kitchen|PINIT

Tuscan Guacamole |Crestview Kitchen|PINIT

Tuscan Guacamole
Print
Ingredients
  1. 3 ripe avocados, pitted
  2. 1/4 cup onion, finely diced
  3. 1 tomato, deseeded, finely diced
  4. 6 artichoke hearts, chopped
  5. 2 tablespoons basil, chopped
  6. 2 limes, juiced (about 3-4 tablespoons)
  7. 1 teaspoon balsamic vinegar
  8. 1 tablespoon creamy goat cheese, at room temperature
  9. salt and pepper
Instructions
  1. Soak your onions in an ice bath for about 15 minutes. I do this by placing the chopped onion in a mesh strainer and then placing the strainer in a large mixing bowl that contains cold water and ice. This is going to take the bite out of your onions and give them a milder flavor, which I find, makes a tastier guacamole. This step is optional.
  2. Smash the avocados in a medium sized mixing bowl, using the back of a fork. I like to leave it slightly chunky.
  3. Add the rest of the ingredients to the smashed avocado. Taste, adjusting salt and pepper to taste. Serve with tortilla chips or raw veggies.
Notes
  1. To store the guacamole, place in a glass, airtight container. Juice one lime over the top of the guacamole. Do not mix it. You want the lime juice to lay on top of the guacamole. Take a piece of plastic wrap and lightly push it over the entire top of the guacamole, sealing out any air. Seal the lid onto the container. Keep in the refrigerator. It will keep for about 3 days.
Crestview Kitchen http://crestviewkitchen.com/
Send Mea Message Share onFacebook Tweet toTwitter Pin topinterest subscribeby email

Detox Winter Salad with Lemon Ginger Dressing |Crestview Kitchen|PINIT

Like most, I started 2016 with a couple goals in mind that I hope to accomplish this year; drink more water and eat less sugar. I had a really bad habit of sometimes going an entire day with barely a sip of anything, leaving my body dehydrated and sluggish. Add on top of that my love for sweets and no amount of “clean eating” for the rest of my meals was going to have me feeling like my best self. So this past week I have really buckled down and, no surprise really, am already feeling so much better.

To keep the good feelings coming, I’ve been playing around with more plant-based meals. For this salad I used hearty, rustic vegetables drizzled with a contrasting bright, citrus dressing. I also used lots of ingredients that are hailed for their detox qualities.  

Detox Winter Salad with Lemon Ginger Dressing |Crestview Kitchen|PINIT

Detox Winter Salad with Lemon Ginger Dressing |Crestview Kitchen|PINIT

I want to pause here for a moment. I feel like the words “detox” and “cleanse” get thrown around a lot. I wanted to make sure that I had a better understanding of how detoxing works so I did a little digging.

I am not a doctor or a nutritionist, but from the reading that I have done it seems to be pretty simple. Detoxing is simply removing  foods from your diet that are harmful to the body (sugar, alcohol, preservatives, etc..) while increasing foods that promote healthy organ and body functions. If you detox correctly you should see lots of improvements, including a stronger immune system, increased energy, and better mental and emotional clarity. Sounds pretty great, right? 

Detox Winter Salad with Lemon Ginger Dressing |Crestview Kitchen|PINIT

So why am I calling this recipe a winter detox salad? Because almost every ingredient used is known to promote different organ functions and/or help to flush out and move along toxins that are already in the body. 

Just a little peek…

Kale: packed with good for you nutrients and promotes kidney health.

Asparagus: keeps your heart and liver healthy and is a general anti-inflammatory food.

Brussel Sprouts: nutrients support the body’s detox system, antioxidant system, and inflammatory/anti-inflammatory system.

Sweet Potatoes: packed with Vitamins C and A, antioxidants, and fiber.

Lemon: aids healthy digestion and liver cleansing. 

Ginger: helps remove toxins by stimulating blood circulation and digestion. 

Okay, I think I got my point across. 

Detox Winter Salad with Lemon Ginger Dressing |Crestview Kitchen|PINIT

Detox Winter Salad with Lemon Ginger Dressing |Crestview Kitchen|PINIT

The other great thing about this salad? The dressing makes it super flavorful and, with all of those vegetables, it is going to keep you full for a long time. You can have it for dinner while the vegetables are still slightly warm or take it the next day for your lunch cold. It’s good either way. 

Cheers to starting 2016 out right!

Winter Detox Salad
Print
Ingredients
  1. 2 sweet potatoes, skinned and chopped into 1/4 inch cubes
  2. olive oil
  3. 1/4 teaspoon chili powder
  4. 1/4 teaspoon ground ginger
  5. salt and pepper
  6. 1 pound brussel sprouts, ends removed and cut in half
  7. 8 sprouts of asparagus, ends of stalks removed and each stalk cut into thirds
  8. 6 cups baby kale, roughly chopped
  9. optional: feta or goat cheese
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, toss the chopped sweet potatoes with enough olive oil to coat, ground chili powder, ground ginger, salt, and pepper. Place on one half of a large baking sheet and roast for 10 minutes.
  3. While the sweet potatoes are roasting, place the brussel sprouts in the same mixing bowl, lightly coating again with olive oil, and sprinkling with salt and pepper. Once the first 10 minutes is up, add the brussel sprouts to the other half of the baking sheet and put back into the oven. Roast the sweet potatoes and brussel sprouts for another 10 minutes.
  4. While the sweet potatoes and brussel sprouts are roasting, place the asparagus in the mixing bowl, tossing lightly with olive oil and salt and pepper. Once the second 10 minutes is up, remove the sweet potatoes from the baking sheet and set aside in a bowl. Place the asparagus on the baking sheet with the brussel sprouts and roast for another 10 minutes.
  5. Once the third 10 minute timer goes off, remove the asparagus and brussel sprouts from the oven. Set aside all of the roasted vegetables until they are only slightly warm.
  6. Toss the vegetables with the chopped kale. Drizzle on the lemon ginger dressing and optional cheese.
Crestview Kitchen http://crestviewkitchen.com/
Lemon Ginger Dressing
Print
Ingredients
  1. 1 1/4 cups freshly squeezed lemon juice (about 5-6 lemons)
  2. 1 1/2 cups olive oil
  3. 1/4 cup fresh ginger, skinned and minced
  4. 1/2 cup apple cider vinegar
  5. 1 teaspoon honey
  6. pinch of salt
Instructions
  1. Add all of the ingredients to a blender and blend until smooth. Taste and add more honey if needed.
  2. Refrigerate in a mason jar.
Notes
  1. The dressing will separate. Simply shake before using.
Crestview Kitchen http://crestviewkitchen.com/
Send Mea Message Share onFacebook Tweet toTwitter Pin topinterest subscribeby email

untitled-2709-EditPINIT

I was writing down a few ideas for upcoming recipes when I realized that there seemed to be a lot of pickled onions popping up as an ingredient. I thought that if I was going to be using a lot of pickled onions I should probably share a recipe on how to make this delicious, and in my opinion, underrated topping.

untitled-2714-EditPINIT

untitled-2719-EditPINIT

There are so many ways to use these little purple gems. I like to have a small dish alongside a cheese and charcuterie platter or try them on top of tacos, salads, burgers, rice bowls, sandwiches, or even for breakfast, on a lox and cream cheese bagel. They are great to have on hand anytime you are looking for a little extra punch of flavor, so I always try to have a jar handy in the refrigerator. 

untitled-2734-EditPINIT

untitled-2741-EditPINIT

This recipe is good to have on hand when you want pickled onions and want them quickly. You won’t have to wait months for these little guys to be ready. You can make them in the morning and have pickled onions in time for taco night the same day. 

untitled-2746-EditPINIT

Quick Pickled Onions
Print
Ingredients
  1. 1 medium red onion, halved and thinly sliced
  2. 1 cinnamon stick
  3. 1 bay leaf
  4. 3 whole cloves
  5. 1 whole garlic clove
  6. pinch of red pepper flakes
  7. 1/2 cup apple cider vinegar
  8. 1/4 cup freshly squeezed lime juice
  9. 1/4 cup white sugar
  10. 1 1/2 teaspoons kosher salt
Instructions
  1. Add sliced onions to a medium bowl. Pour enough boiling water to cover the onion until they are completely submerged. Count to 10 then drain onions in a colander. Put the onions into a glass jar and set aside.
  2. Toast the cinnamon, cloves, and red pepper flakes in a small saucepan over medium heat, tossing often. Toast for about 4 minutes or until fragrant.
  3. Once spices are toasted, add the bay leaf, garlic, vinegar, lime juice, sugar, and salt. Bring to a simmer and stir well, until salt and sugar are dissolved.
  4. Strain the brine mixture through a fine mesh strainer. Pour the brine over the onions in the glass jar. You may have to push some of the onions down with a spoon to be certain they are all submerged in the brine.
  5. Allow to stand at room temperature until cooled. Cover and refrigerate. They will keep for about 2-3 weeks.
Adapted from Inspired Taste
Adapted from Inspired Taste
Crestview Kitchen http://crestviewkitchen.com/
Send Mea Message Share onFacebook Tweet toTwitter Pin topinterest subscribeby email