Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

Rosewater Manhattan

c/o Country Cleaver

Ingredients

1 cup Sugar, for simple syrup

1 cup Water, for simple syrup

1/4 tsp Nielsen-Massey Rose Water, for simple syrup

1/4 tsp Nielsen-Massey Vanilla Extract, for simple syrup

Angostura Bitters

3 Ounces Whisky

Jarred Bing Cherry or Maraschino Cherries

Sliced Oranges

Ice

Directions

In a saucepan, combine water and sugar. Bring the mixture to a simmer so the sugar dissolves completely, about five minutes. Stir occasionally. Remove from the heat and place in the fridge to cool. When cool, stir in the Nielsen-Massey rose water and vanilla extracts. Set aside.

In a cocktail shaker, fill with ice, add in 1/2 ounce rose water simple syrup, 3 ounces whiskey, and three dashes of bitters. Add in one slice of orange and one cherry. Top shaker, and shake vigorously. Pour cocktail into glasses. Top with additional slice of orange, and cherry. Serve immediately.

Turkey Enchilada Stuffed Poblanos Rellenos

c/o Skinnytaste

Ingredients

For the poblanos:

• 4 large fresh poblano chiles
• 1 1/4 cups homemade enchilada sauce
• 1/2 cup Colby-Jack shredded cheese blend
• cilantro sprigs or chopped scallions, for garnish

For the turkey:

• 12 oz 93% lean ground turkey
• 1/4 cup onion, finely chopped
• 2 cloves minced garlic
• 1/2 medium tomato, chopped
• 1/4 cup bell pepper, finely chopped
• 2 tbsp cilantro
• 2 oz canned tomato sauce
• kosher salt
• fresh ground pepper
• 3/4 tsp ground cumin
• 1/8 tsp oregano
• 1 bay leaf

Directions

To roast the peppers:

1. Lay the poblano peppers on a work surface so they sit flat naturally without rolling.
2. Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.
3. Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.
4. Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.
5. Set the roasted poblanos aside.
6. Preheat the oven to 350°F.
7. Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.

To make the turkey:

1. Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
2. Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
3. Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
4. Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
5. Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
6. Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
7. Serve hot topped with cilantro or scallions on top.

Strawberry Summer Cake

c/o Smitten Kitchen

Ingredients

• 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
• 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
• 1 large egg
• 1/2 cup (118 ml) milk
• 1 teaspoon (5 ml) vanilla extract
• 1 pound (450 grams) strawberries, hulled and halved

Directions

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). This cake does not work in a standard 9-inch pie pan; it will overflow. Big apologies to anyone who learned the hard way! This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.