Bon Vivant 12: Spa-rty! Tiffany & Rachelle

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Spa Party!
Rachelle & Tiffany

Fancy Fruit Cup

Sparkling Watermelon Agua Fresca

http://userealbutter.com/2013/05/15/sparkling-watermelon-agua-fresca-recipe/

1/2 cup sugar

1/2 cup water

48 oz. (8 cups) watermelon, cut into cubes and deseeded (unless you plan to strain it,

then leave the seeds)

1/2 cup lime juice

ice

seltzer water

Stir the sugar and water together in a small saucepan over high heat until it comes to a

boil and the sugar has dissolved. Remove the simple syrup from heat, let cool. Place

the watermelon (in 2 batches, if necessary) in a blender and purée the fruit until it is

liquid. Strain the watermelon juice if you want (I prefer to keep the fiber in). Pour the

watermelon juice into a large pitcher with the simple syrup and the lime juice.

Refrigerate. Makes about 8 cups. To serve: Fill a glass with ice. Fill the glass 1/2 to 3/4

full with the agua fresca (depending on how sweet you like it) and top the rest off with

seltzer water. Stir and serve.

Cucumber Dill rolls

Avacado Tartare

Ingredients

Mango Yuzu Sauce

     1/4 cup diced fresh mango
     2 teaspoons white soy sauce
     1 teaspoon yuzu (Japanese lime) juice
     1/4 teaspoon hot sesame oil

For Avocado Tartare

1 medium avocado, peeled and diced
1/2 cup minced heirloom tomatoes
1/2 cup diced yellow bell peppers
1/2 cup diced fresh mango
1 tablespoon fresh key lime juice
1/2 teaspoon sea salt
2 teaspoons freshly ground black pepper
1/4 cup diced red onion
1/4 teaspoon chopped fresh cilantro

Directions

Combine all of the ingredients for your Mango Yuzu Sauce in a blender and puree. Set aside.

Next, in a medium bowl, combine the avocado, tomatoes, peppers, mango, lime juice, salt, pepper, onion and cilantro.

Toss all the ingredients together until well combined.

Evenly divide the avocado mixture among 4 plates (if serving as lunch) and top each serving with 1 tablespoon Mango Yuzu Sauce.

Tip: To recreate the look above, scoop the avocado mixture into a metal cylinder (like a deep measuring cup) and lightly pack. Then, turn it upside down onto your plate and gently tap the bottom of the container.

The avocado should slide out and hold it's shape.

Tomato Dill Bruchetta

Pear Walnut Salad

Fresh Fruit Cup

Salmon or Chicken
With
Mango Kiwi Relish

Salmon:
1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick) $
Cooking spray
Relish:
1/2 cup diced peeled mango $
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice $

Preparation

To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.

Millionaire’s Bars
Makes about 3 dozen bars, adapted from Baked and Annie’s Eats

Ingredients
For the shortbread:

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, room temperature
1/2 cup sugar

For the caramel:

1 cup unsalted butter, cut into pieces
1 cup sugar
4 tbsp light corn syrup
2 (14 oz) cans sweetened condensed milk

For the chocolate:

8 oz semisweet chocolate, finely chopped
1 tsp light corn syrup
1/2 cup unsalted butter, cut into pieces
fleur de sel or sea salt for sprinkling

Instructions

To make the shortbread, preheat the oven to 325. Line a 9×13-inch baking pan with parchment paper. In a small bowl, combine the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. With the mixer on low speed, blend in the flour mix until just incorporated. Transfer the dough to the prepared baking pan and press into an even layer. Bake for 15-18 minutes or until golden. Transfer the pan to a wire rack to cool completely.
For the caramel, combine the butter, sugar, corn syrup and sweetened condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to a simmer, stirring constantly. Continue simmering and stirring until the mix turns an amber color and thickens a bit. Pour over the shortbread layer as evenly as possible, and allow to cool completely and set by chilling in the fridge for a few hours or overnight.
For the chocolate layer, in a double boiler, combine the chocolate, corn syrup, and butter over simmering water. Heat, stirring occasionally, until the chocolate is fully melted and the mixture is smooth, Pour evenly over the caramel layer and use an offset spatula to smooth it out. Allow to cool for a minute or two and then sprinkle on the fleur de sel. Chill, covered, until ready to slice or serve.
http://www.joanne-eatswellwithothers.com/2012/08/recipe-millionaires-bars-salted-caramel.htmlFor this recipe- I swapped out the carmel layer for this recipe (one that we have done in my family for carmel anything - popcorn usually!) I did:1/2 cup butter1 cup kero syrup (light)1 cup brown sugarBoil until medium ball stage.

Orange Dreamsicle Truffles

Blueberry Lemon Crepes with Custard Sauce
Crepes:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 lemon, zested
Pinch kosher salt
1 1/4 cups milk
1 egg
2 tablespoons butter, melted, divided
Blueberry Filling:
2/3 cup blueberry jam or preserves
1/2 lemon, juiced
Custard Sauce:
2 tablespoons sugar
2 teaspoons cornstarch
Pinch kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar, for garnish
Directions
To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.

In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.

***To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.

To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.

To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/blueberry-lemon-crepes-with-custard-sauce-recipe/index.html?oc=linkback*** We used homemade blueberry filling:
Blueberry Filling
Four Cups Fresh Blueberries (or frozen)
3/4 Cup Sugar
1 Tbs Lemon Juice
1/2 Cup Water
Boil the berries for 10-15 minutes until the mixture has thickened a little.