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HOMEMADE MAYONNAISE

Ever look at the ingredients list of your favorite mayo? Especially the ones that claim to be “Olive Oil Mayonnaise” that still use other oils more than actual olive oil? LOL What’s the point, right? Mayo is actually kinda pricey at the store for crap quality ingredients and who doesn’t like homemade anything, anyways? Here’s a quick homemade mayo for you. That way you can use whatever oil you like most and control what goes in it.

This is important: with most oils make sure you love the taste on it’s own. Most cheap oils will make the mayo taste bitter! I personally love using grapeseed oil because it hardly has a taste at all and you’ll never taste bitterness. Once you’ve mastered this in the making, feel free to add your favorite spices as you can really make some awesome spreads with it. Enjoy!


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HOMEMADE MAYONNAISE
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. In a standing mixer with the whisk attachment add the egg yolk, lemon juice, white wine vinegar, dijon mustard, and sea salt.
  2. Whisk everything for about 30 seconds until everything is blended to a bright yellow color. With a rubber spatula, scrape down the sides if you have to.
  3. Continue whisking on medium speed and start pouring the extra virgin olive oil very slow creating a very thin stream, about 1 teaspoon at a time until you've used about a 1/4 cups worth. Make sure everything is thoroughly combined before you pour in more each time.
  4. Then pour the remaining olive oil. As you see the olive oil accumulate on the sides, hold back the pour and allow the whisking to catch up and continue until you've finished pouring it all in. This should take about 8 - 10 minutes. At the very end scrape down the sides and whisk on high for 5 seconds.
  5. Store in a mason jar and keep refrigerated.

MIXED BERRY LEMONADE

Yep! I have a slight obsession with lemonade. Don’t judge me! haha Besides water for the most part, I only drink unsweetened tea and lemonade once in a while! And so I like to get creative with it especially for warmer days when water is not enough. If you already tried my Lavender Lemonade and/or the Blueberry Lemonade and liked them, then you’ll love this one too. I’ll keep this short and sweet just how the recipe is. Enjoy!

 

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MIXED BERRY LEMONADE
Servings
gallon
Ingredients
Servings
gallon
Ingredients
Instructions
  1. In a small saucepan over medium-high heat whisk the sugar and water until the sugar dissolves to make a simple syrup. Add the berries and let it come to a boil. Once it’s boiling crush the berries using a masher, turn off the heat and let it sit to cool.
  2. Fill a pitcher with about 2 cups of ice and the lemon juice. Once the berry simple syrup has cooled, pour that into the pitcher and fill the rest with cold water. Add as much or little water to your desired sweetness.

REFRESHING LEMON BARS

Here’s a Summer treat that can’t be beat. I’ve never had these before until my hubby told me how much he loves them. When we went into a small Amish town a few weeks ago I tried my first lemon bar. Honestly, for as great as their goods are I wasn’t too impressed with them at all. There wasn’t much of a lemon flavor to it! So it had me motivated to do some research on how to make these things that I believe should be packed with zing.

I came up with what I feel is a perfect marriage. One thing is for sure, never make lemon bars without the lemon zest! And there’s no reason to be using too many eggs in a recipe when you can use baking powder. I’m pretty sure no one wants an eggy tasting lemon bar.

For a gluten-free version just use your favorite all-purpose gluten free flour instead.

I don’t know about you but some vanilla ice cream sounds pretty freakin’ amazing with this right about now!

 

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REFRESHING LEMON BARS
Servings
bars
Ingredients
CRUST
FILLING
Servings
bars
Ingredients
CRUST
FILLING
Instructions
CRUST
  1. In a large bowl combine the flour and powdered sugar thoroughly with a whisk.
  2. Pour half of the melted butter into the bowl and mix with a large spoon until everything starts to come together. Pour the rest of the melted butter, mix until most of the butter is absorbed and then use your hands to fold the dough until everything comes together in a ball.
  3. Evenly spread out the dough into a 9" x 13" baking dish.
  4. Bake at 350 F degrees for about 15 minutes or until golden.
FILLING
  1. Zest your lemon first before juicing them and set aside in a small bowl.
  2. In a standing mixer combine the granulated sugar, flour, and baking powder on low. Then add the egg yolks and increase the speed to medium until everything is combined well.
  3. Reduce the speed back to low and slowly add the lemon juice. Then increase the speed again until everything is mixed together and looks frothy.
  4. Pour the mixture over the baked crust and put it back in the oven for another 20 minutes.

PISTACHIO GELATO

I’m gonna cut to the chase and be brutally honest here. If you’re ever traveling to Northern Italy and really want gelato… spare yourself and go somewhere off the beaten path for it. You will be glad you did. Because quite frankly in my opinion, there isn’t a memorable gelato that’s easy to find. In the Southern regions, sure. But that’s a different story. I’m sure a few would disagree and that’s totally fine…

When I think of gelato, it’s not only about it being smoother and rich in flavor in comparison to the standard ice creams. You’d be surprised that the main difference really is less air mixed into the ingredients. A true gelato, one can again argue is made with just whole milk. No heavy creams necessary. And most importantly using REAL flavors. Not artificial flavors. In this case you will be using true pistachio paste. It’s super nutty, robust similar to almond paste (not to be confused with marzipan!) and possess it’s own unique sweetness. Too much pistachio paste can be immediately overwhelming to the palate leaving a very bitter taste.

And because you’re using true ingredients, there are times where you’ll come across a can of pistachio paste that may leave your gelato a little on the bitter side. But if you love pistachio… it won’t bother you one bit. Oh! And not to forget to mention, it’s not gonna be bright almost fluorescent green that you’re used to seeing either. Lets just say, when you have the real deal you may carry a guilty conscience if you stray out of laziness by eating the cheapy store bought stuff.

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PISTACHIO GELATO
Servings
quart
Ingredients
Servings
quart
Ingredients
Instructions
  1. In a small bowl take about a ¼ cup of the milk with the cornstarch and mix together until the cornstarch is dissolved.
  2. In a medium saucepan, heat the rest of the milk and sugar until it almost starts to boil. Then stir in the cornstarch mixture. Simmer for about 3 minutes constantly stirring. Remove from heat and pour into a bowl. Chill in the refrigerator overnight.
  3. Whisk the pistachio paste and lemon juice in with the chilled mixture until everything is smooth.
  4. Lastly, freeze the gelato in your ice cream machine according to the manufacturer’s directions. Usually it’s about 20 minutes give or take.
  5. The last minute before it’s done put the chopped pistachios into the ice cream machine. The end result should be creamy and soft.
Recipe Notes

If you want a more stiff texture to the gelato then place it into a container and freeze for an hour before serving.

LAVENDER LEMONADE

If you love lemonade and willing to try something a little outside of the box this Spring then you must try this! It’s far more refreshing than regular lemonade and it really packs a fun punch of flavor. Lavender has a very strong floral scent to it but if you make it just right, it won’t taste that way. In fact, it’s very complimentary to the zing of lemons.

My mom always had a ton of lavender bushes in front of her house that smelled amazing every time the wind blew. Stuffing pillows with lavender has been a age old concept to sleep with to aid in sound sleep but I’ve always wondered in the back of my mind if there’s any way to cook with it aside from using Herbs de Provence (which contains a little bit of lavender).

About 5 years ago I was hanging out at a wine bar and tried their lavender creme brule and went crazzzzzzzy for it! In that instance I thought there must be a drink with lavender if you can cook with it! It must have been in the stars because later that week I went to Cafe Firenze in Moorpark, CA and had a lavender lemonade martini that was just incredible. From that moment I knew I had to figure out how to make this stuff. Needless to say it’s quite simple to make and very inexpensive.

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LAVENDER LEMONADE
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a small sauce pan bring the water, sugar, and lavender to a boil and let simmer for about 3 - 5 minutes. Turn heat off and let cool.
  2. Fill a pitcher a quarter of the way with ice cubes and add the fresh lemon juice.
  3. Using a strainer over the pitcher, pour the lavender simple syrup into the pitcher.
  4. Fill the pitcher up with water (approx. 4 cups) and stir.
Recipe Notes

You can give or take on the water depending on how sweet you like it.