Courtesy of www.BONAFIDEPROVISIONS.com
1½ cups raw cashews, soaked in boiling water for 2 hours
½ cup filtered water
½ cup BONAFIDE PROVISIONS chicken bone broth
2 Tbsp fresh lemon juice
1½ cups cucumber, grated
3/4 tsp sea salt
5 garlic cloves, minced
3 tsp white vinegar
2 heaping Tbsp fresh dill, chopped
sea salt, to taste
black pepper, to taste
- Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 2 hours. Rinse with cold water and drain thoroughly.
- Blend all of the ingredients (except the cucumber and dill) together in a high-speed blender, scraping down the sides as necessary. You will want it to be thick and creamy throughout.
- Add cucumber and blend until completely incorporated.
- Stir in fresh dill. Taste for salt and pepper seasoning. Transfer to the refrigerator to thicken up more. If you have time to let it sit overnight, that’s best!
Courtesy of www.POTLICKERKITCHEN.com
Use a little, use a lot! Use up to 8oz of jam for a fruitier flavor!
1 cup whipping cream
1 8oz package of cream cheese, softened
½ c Potlicker KITCHEN marmalade or jam
½ tsp lemon extract (optional)
1 9” prepared pie crust
- In a medium mixing bowl, use an electric mixer to whip the cream into stiff peaks.
- In a large mixing bowl beat cream cheese on medium speed until smooth, add marmalade and lemon extract, beat until combined. Use a rubber spatula to fold whipped cream into the mix.
- Pour marmalade/jam cream into pie shell and freeze for at least 1 hour. Garnish with fresh fruit. Serve cold, store in the refrigerator or freezer.
Courtesy of www.VERMONTCREAMERY.COM
FOR THE CRUST
8 oz chocolate graham crackers
¼ cup granulated sugar
8 tablespoons butter, melted
FOR THE FILLING
¼ cup heavy cream
2 tablespoons heavy cream
5 oz bittersweet chocolate, chopped
1 large egg, room temperature
1 ½ tablespoons instant espresso powder
1 teaspoon vanilla extract
½ teaspoon salt
FOR THE CRÈME FRAÎCHE WHIPPED CREAM
½ cup heavy cream
2 tablespoons powdered sugar
1 large vanilla bean pod, seeds scraped out
- Preheat oven to 350° F. Lightly grease a large rectangle tart pan (can also use a round one!)
- In a food processor or blender, pulse chocolate graham crackers until finely ground. Pour into a mixing bowl and mix with sugar and melted butter until mixture resembles wet sand.
- Place mixture into tart pan and press evenly into the bottoms and sides of the pan. Blind bake the crust by placing a piece of parchment paper on top of the prepared crust, then pouring in uncooked rice on top of the parchment paper. Bake for 10 minutes while you make your filling.
- Place cream in a small saucepan & heat over low heat until scalding (just less than boiling). Remove from heat and add in chopped chocolate. Let sit for 5 minutes, then whisk to combine. Chocolate should be fully melted by this point.
- Add in the egg, instant espresso powder, vanilla extract, and salt, whisking especially as you add in the egg.
- Take tart crust out of the oven, and remove parchment paper and rice. Pour in filling mixture, then bake for another 15 minutes. Remove from oven and allow to cool completely before topping with crème fraîche whipped cream.
- To make the creme fraiche whipped cream, whip heavy cream into soft peaks, then add in powdered sugar, crème fraiche, and vanilla bean pod. Top over tart and serve!
When cooked at home with a ready-made bone broth, traditional healthy chicken tortilla soup can be an easy, delicious, and nutritious alternative to this favorite recipe from Mexican restaurants. The secret is lots of fresh lime and crispy baked tortillas. www.kettleandfire.com
2 corn tortillas cut into strips
2 tablespoons avocado oil or olive oil
1 onion diced
1 clove garlic minced
1 sweet potato peeled and diced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder or ground cayenne pepper
28 ounces fire-roasted diced tomatoes
1 zucchini diced
2 cups cooked shredded chicken
3 limes cut in quarters
Optional toppings: Cilantro, cherry tomatoes, radish, yogurt
- Heat the oven to 375°F. Place the tortilla strips on a baking
sheet and transfer to the oven. Cook until crispy and brown, 8 to 10 minutes.
- Meanwhile, In a large pot over medium-high heat, warm oil. Add
the onion and garlic and cook until the onion is soft, 4 to 6 minutes.
Add the sweet potato, oregano, cumin and chili powder and cook until
fragrant, about 1 minute. Then add the tomatoes and broth. Cook,
partially covered, until the flavors start to meld, 10 to 12 minutes.
- Add the zucchini and chicken and cook until the zucchini is soft, 10
to 12 minutes. Add salt to taste.
- Remove from the heat and stir in as much lime juice as you’d like.
- Place the tortilla strips in bowls. Pour the soup over and add as
many toppings as you’d like.
3 cups Florida Orange Juice
⅓ cup lime juice
1 tbsp. ground ginger
4 pieces (4-oz. each) boned, skinned halibut filet
1 tbsp. cornstarch
2 tsp. minced fresh ginger
Asian chili oil (optional)
Thin shreds lime peel
- In the bottom of an 11 to 12-inch-wide steamer, combine the Florida Orange Juice, lime juice and ground ginger.
- Cover the pot and bring the juice mixture to a boil over high heat.
- Rinse the fish and set the pieces slightly apart on the rack over boiling juice. Cover the pan and reduce to medium heat.
- Steam until the fish is barely opaque but still moist-looking in the center of the thickest part (cut to test), 8 to 10 minutes.
- Lift out the rack.
- With a wide spatula, lift the fish from the rack and set on a plate. Cover to keep warm.
- Increase heat to high and boil the pan juices, uncovered, until reduced to about 1 ½ cups, 10 to 12 minutes.
- In a small bowl, mix the cornstarch with three tablespoons of water.
- Add the mixture, along with the fresh ginger, to the reduced pan juices. Stir until boiling.
- Place the fish on the serving platter and pour the sauce over-top the fish. Garnish each portion with a few drops of chili oil and shreds of lime peel.