This sweet, homemade ice cream with a bit of a caffeinated kick is the perfect dessert for a dinner party with family and friends. The nuanced flavor of the sesame caramel sauce will have everyone giving you a standing ovation.
Ingredients: for the ice cream
Ingredients: for the sesame caramel
Pour heavy cream and half-and-half into a medium-sized pot, and cook at medium-low heat. Whisk in coffee, salt, sugar, vanilla, and cardamom. Steep for 10 minutes, and strain out coffee grounds. Cool mixture completely in the refrigerator for at least 2 hours, up to overnight.
Place coffee mixture into an ice cream maker following manufacturer’s instructions, and freeze until firm.
In a medium pot over medium-high heat, dilute sugar in water, and simmer while whisking until sugar caramelizes to a golden brown, about 8–10 minutes. Turn off heat, and whisk in cream and butter, creating a sauce. Stir in sesame seeds, and let cool to room temperature.
To serve, scoop ice cream into bowls, and drizzle with sesame caramel.
In this fall-inspired main dish, turkey is brushed and basted with a maple-garlic butter throughout the roasting process, creating both sweet and savory flavors that harmonize into the perfect bite.
Ingredients: For the maple-garlic butter
Ingredients: for the turkey
Ingredients: for the garnish
Preheat oven to 350°F.
In a medium bowl, whisk together maple-garlic butter ingredients until blended.
Place turkey in a roasting pan, and brush with ¼ cup butter mixture. Place whole garlic inside turkey, and pour broth into the bottom of the roasting pan. Cover with aluminum foil, and roast for 1 hour.
Remove turkey from the oven, and brush with another ¼ cup of the butter mixture. Cover, return to the oven, and roast for 1 hour.
Remove turkey from the oven, and brush with remaining butter mixture. Increase oven temperature to 425°F and roast, uncovered, for 30–45 minutes or until turkey is cooked completely and golden brown.
Let rest for 30 minutes before slicing and serving. Remove garlic from inside the turkey and add it to the platter as a garnish along with citrus fruits and herbs. Pour pan drippings over sliced turkey.
3 cups 1-inch baguette cubes (regular or gluten-free)
2 tablespoons extra virgin olive oil, divided
1 medium leek, white and light green parts only, halved and thinly sliced
Salt and freshly ground black pepper
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
8 large eggs
¾ cup milk
1 cup Hood Cottage Cheese with Chive
½ cup freshly grated Parmesan cheese, divided
Preheat the oven to 350ºF.
Heat 1 tablespoon of the olive oil in a 10-inch cast iron skillet over medium heat. Add the bread cubes, and season with salt and pepper. Cook, stirring often, until the bread is golden and crisp in spots, about 3 to 4 minutes. Transfer the bread to a plate. Wipe out the skillet.
Heat the remaining tablespoon of olive oil in the skillet over medium-low heat. Add the leek, garlic, and thyme, and season with salt and pepper. Cook, stirring often, until softened, about 3 to 4 minutes. Remove the pan from the heat, and stir in the spinach and bread cubes.
In a large bowl, whisk the eggs and milk until smooth. Whisk in the cottage cheese and half of the Parmesan. Season with salt and pepper. Pour the egg mixture over the vegetables and bread in the skillet, and nudge everything around to evenly coat. Sprinkle the remaining Parmesan over top.
Bake the strata until it’s puffed, golden, and the eggs are set, about 30 to 35 minutes. Let cool at least 5 minutes before serving.
This fruit tart is truly a masterpiece. Sweetened sour cream pastry filling is layered underneath a bounty of fresh summer fruit, making this a dessert no one will forget.
2 c. half-and-half
2 tsp. vanilla extract
½ c. sugar
5 egg yolks
3 tbsp. cornstarch (dissolved in 3 tbsp. of half-and-half)
1 c. sour cream
6 strawberries, sliced
2 kiwis, sliced
⅔ c. blueberries
⅔ c. raspberries
⅔ c. blackberries
⅔ c. mandarin orange slices
4–6 fresh figs
Fresh mint sprigs, for garnish
Bake piecrust according to package instructions, and let cool.
In a large saucepot over medium heat, whisk together half-and-half, vanilla, and ¼ cup sugar. Bring to a scald of 180°F, whisking frequently.
In a large bowl, whisk together yolks with remaining sugar until fluffy. Using a ladle, pour the hot half-and-half in a thin stream into the egg mixture, while whisking, to temper the eggs. Pour mixture back into the pot, and whisk in cornstarch mixture. Whisk for 2–3 minutes or until thickened. Remove from heat, return to the bowl, and let cool to room temperature. Fold in sour cream until combined. Keep refrigerated until ready to assemble.
Fill baked piecrust with pastry cream, and top with fresh fruit. Refrigerate until ready to slice and serve. Garnish with mint.
Strawberries are so delicious in summer, it’s imperative to use them in your cooking for as long as you can. This cool and creamy pie is full of fresh strawberry flavor, combined with salty, crunchy pretzels for a contrast of flavor and texture in every bite!
Ingredients: For the crust
2 cups finely crushed pretzel sticks
6 tablespoons butter, melted
¼ cup firmly packed light brown sugar
Ingredients: For the filling
1 (14-ounce) can sweetened condensed milk
½ (8-ounce) package cream cheese, softened
4 tablespoons plus 1 teaspoon strawberry gelatin, or ½ (3-ounce) package
2 cups sliced fresh strawberries, pureed and strained, seeds discarded
2 cups whipping cream, divided
⅓ cup sugar
Preheat oven to 350°F. Mix all ingredients; firmly press on the bottom, up the side, and onto the lip of a lightly greased 10-inch pie plate. Bake 10–12 minutes, or until lightly browned. Remove from oven to a wire rack, and cool completely.
Beat condensed milk, cream cheese, and gelatin at medium speed with an electric mixer until smooth. Add strawberry puree, and beat at low speed just until blended. Transfer to a large bowl.
Beat ¾ cup whipping cream at high speed until soft peaks form; gently fold into strawberry mixture. Spoon into prepared crust. Cover, and freeze 8–12 hours, or until firm.
Beat remaining 1¼ cups whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form. Spread over pie.
Freeze 1 hour, or until whipped cream is firm. Serve chilled.
Give this scrumptious summer dessert a try, and let us know what you think! Share photos of your creation on Instagram and Facebook using the hashtag #ALMbites.
This past year, an issue came to light that not many had considered in their daily routine. Plastic straws are bad for the environment, and since the news broke many restaurants have gone straw-less. Here is a list of some of the most practical plastic straw alternatives.
What’s the issue with plastic straws?
Americans dispose of over 500 million plastic straws a day. This clear excess of plastic, even when recycled, often ends up in the ocean. Straws are too small to be processed through recycling machines.
This option has a major convenience factor to it, because you can carry this straw with you on the go. These are good for carrying every day, or when you know you might be going out to a restaurant. Startups such as FinalStraw, FIN Straw, and SUX are affordable options, though there are many more on the market.
Single-use biodegradable straws
Perfect for parties, single use or reusable biodegradable straws can be purchased in bulk. They are made of a variety of different materials such as bamboo, seaweed, and paper. Good places to look for these are in your local grocery store, but if you’d like to order online, check out StrawFree, Harvest Straws, and LOLIStraws.
Metal, glass, and silicone straws
Consider getting glass or metal straws to keep around your home or at work. All of them typically come with a cleaning brush so you don’t have to worry about your straw getting gunky. Materials include stainless steel, titanium, silicone.
Any of these options are great substitutes for conventional plastic straws. In addition to reusable straws, you can also opt to skip using straws altogether. Many cities such as LA now require servers to ask before setting down straws on the table. The sea turtles (and the entire ecosystem) thank you for your decision to live more sustainably.
This easy curry recipe uses wonderfully delicious produce (and your Instant Pot). Leeks, butternut squash, cauliflower, Brussels sprouts, and kale slowly simmer in a garam masala coconut broth.
Ingredients for soup:
2 tablespoons olive oil
3 garlic cloves, peeled and minced
1/2 cup yellow onions, peeled and minced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
4 cups vegetable broth
1 cup coconut milk
1/4 cup leeks, chopped
1 cup butternut squash
1 cup cauliflower
2 cups Brussels sprouts (about 6)
1 cup kale
1 cup peas
3 teaspoons salt
Set your Instant Pot or programmable multipurpose cooker to sauté mode. Sauté the garlic and onions with the garam masala, cumin, coriander, turmeric, and paprika for 3–4 minutes, or until vegetables are tender.
Pour in the vegetable broth and coconut milk, and whisk until blended. Add in the leeks, butternut squash, cauliflower, Brussels sprouts, kale, and peas. Change the setting to slow cook, program for 3 hours, and cover with the lid. Season with salt before serving.
Serve curry over basmati rice, and garnish with cilantro.
Tips: Like your vegetables a little crunchy? Slow cook for only 2 hours. Like your vegetables soft? Slow cook for 4 hours.
These spicy crispy chicken wings are tossed in a bbq sauce made with Korean gochujang (a flavorful red pepper paste), garlic, rice vinegar, ketchup, and sesame.
½ cup yellow onion, peeled and minced
4 garlic cloves, peeled and minced
1 teaspoon salt
½ teaspoon red pepper
¼ cup rice vinegar
¾ cup gochujang
⅛ cup ketchup
¼ cup brown sugar
2 teaspoons sesame seeds
1 pound chicken wings (24)
Oil for frying
Chopped scallions, for garnish
In a medium sauce pan, whisk together, over medium heat, onion, garlic, salt, red pepper, rice vinegar, gochujang, ketchup, brown sugar, and sesame seeds until simmering, about 4–5 minutes. Remove from heat and set aside.
Heat oil in a fryer or dutch oven to 350°F.
Drain wings and pat dry with a paper towel. Gently place wings, in batches, in the fryer. Fry for 6–8 minutes or until crispy and cooked through. Remove from the fryer and place in a bowl.
Toss wings with sauce and serve topped with chopped scallions.
Tip: You can cook the chicken wings in the oven instead of deep frying. Preheat oven to 400°F, and cook for 12 minutes or until golden brown and cooked through.
Try out these flavorful wings for the next big game, or as an appetizer anytime, and be sure to snap a photo to share on social media with the hashtag #ALMbites.
Moving to a new area in California can be both exciting and uncertain at the same time. You enjoy your current life, but certain changes can quickly prompt you to move, such as getting a new job or looking for a less expensive place to live.
If the next chapter in your life is in an area called Corona Del Mar, you can browse the Corona Del Mar homes for sale. But in the meantime, you are likely wondering what’s in Corona Del Mar than just beaches and homes. There definitely are several places in Corona Del Mar to shop, have fun, and of course what everybody loves, to eat. Here are some fabulous restaurants around Corona Del Mar that might intrigue you.
1. The Quiet Woman
Both a restaurant and bar, the Quiet Woman is a contemporary steakhouse and bar that locals have enjoyed since the 1960s. The venue provides a lovely casual ambiance that is great for lunch during the day or a romantic meal at dinnertime. Choose from various steaks, seafoods, and deserts and relax to a palpable meal with friends and family. Live music also plays for five nights a week, so dig in, sit back, enjoy a beer, and experience a great time.
2. Bamboo Bistro
An option that is healthy, delicious, and unique, Bamboo Bistro offers hardy Vietnamese cuisine that can’t be matched anywhere in Southern California. Healthy living is combined with masterful culinary expertise to create out-of-this-world delectable items in the form of spring rolls, satay, stir fries, salads, and more. Bamboo Bistro also offers a vast selection of wines with both domestic and imported selections. Look for Corona Del Mar homes for sale and come here frequently to eat and feel good doing so.
3. Five Crowns
Five Crowns: Not to be confused with the rival of In-N-Out, you will happen to find a cozy restaurant themed like an old-time British inn, setting the tone for a welcoming and social atmosphere. You can definitely find a vast menu of delightful food items from beef to octopus. While the price may be a little steep, they definitely do not skimp on quality or service, as every meal is nothing short of excellent. Furthermore, you can book a private dining room with a fireplace, for a truly secluded and VIP experience. The bar at Five Crowns also offers guests satisfying cocktails for those after a long day at work.
Part of the Surf & Sand Resort, Splashes offer some beachside dining where you can enjoy some stellar cuisine while looking out at the ominous ocean. Dress smart casual to some lovely Mediterranean and seafood, for either breakfast, brunch, lunch, or dinner, and indulge in scrumptious seafood, rich meat, or just an exquisite breakfast meal to start your day. If you’re not up for a table, you’re welcome to sit at the bar to order one of many delights, like flatbreads, fish tacos, burgers, and more.
5. Modo Mio
Nobody knows food better than Italy, and one of the best Italian eateries in Corona Del Mar is none other than Modo Mio. Whatever it is you are looking for, Modo Mio can deliver with multiple choices on the menu. From chicken, to beef, to veal, to pasta, to vegetarian options, there isn’t a guest who is unimpressed or unsatisfied. Enjoy quality food with family and friends, and be sure to gawk at all the options for wine, as well; both imported and domestic options. If you move into Corona Del Mar, this could easily be your number one restaurant with meals that will keep you coming back.