Recipes

BY LAUREN SEPHTON

@brightmomentcowww.abrightmoment.com

Hi! I’m Lauren. I’m a freelance writer, a food blogger and the official Forsyth Mags Foodie! Stay tuned each month to find everything from achievable dessert ideas to healthy, quick dinners that’ll happily feed the family.

New Year’s Eve

BURRATA & PROSCIUTTO 5-MINUTE HOLIDAY APPETIZER

Servings: 2 Prep Time: 5 mins Total Time: 5 mins

Ingredients • Batistini Farms Traditional Luisella Balsamic

Vinegar • Burrata • Prosciutto • Arugula • Crushed Black Pepper

Instructions 1. On your serving dish, add a thick layer of arugula. 2. Place the burrata cheese in the center. 3. Add the thinly sliced prosciutto in ribbon-like shapes around the burrata. 4. Finish with crushed black pepper and a generous drizzle of one of Batistini Farms’ Traditional

Balsamic Vinegars. Enjoy!

Full Year of Holiday Recipes

Valentine’s Day

THE BEST VANILLA OLIVE OIL CAKE

Prep: 10 mins Cook: 50 mins Total: 60 mins

Ingredients • 1 3/4 cup

All-Purpose or Cake Flour • 1/2 tsp. Kosher Salt • 1 tsp. Baking Powder • 1/2 tsp. Baking Soda • 1/2 cup Olive Oil • 1 cup Granulated

Cane Sugar • 2 Eggs (preferably at room temperature) • 2 tsp. Vanilla Extract • 3/4 cup Buttermilk Instructions 1. Preheat oven to 350F. Lightly grease and line a 9” cake pan with parchment paper. 2. In a large bowl, mix together the flour, salt, baking powder and baking soda. 3. Using a hand mixer or stand mixer, combine the olive oil and granulated cane sugar and beat on medium high speed for 2 minutes. 4. Continue beating as you add in one egg at a time. Then, reduce to low speed to add in the buttermilk and vanilla extract. 5. On low speed, gradually add in the flour mixture and mix until just incorporated (be careful not to overmix the batter). 6. Pour the cake batter into the prepared cake pan, then bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Enjoy!

St Patrick’s Day

FRIED JALAPEÑO

POPPER BITES

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

For the popper filling: • 8 oz Cream Cheese, softened to room temperature • 2 cups Shredded

Pepper Jack Cheese • 1/3 cup Bacon, chopped • 3 Jalapeños, deseeded and diced • 2 tbsp. Jalapeno Hot Sauce • 1 tsp. Olive Oil

For the crust: • 1/2 cup Flour • 1 tsp. Garlic Powder • 1/2 tsp. Salt • 1 cup Panko Breadcrumbs • 2 Eggs, whisked, room temperature • Vegetable Oil or Olive Oil, for frying Instructions 1. Sauté the chopped bacon and jalapeños in the olive oil over medium high heat until crispy and fully cooked, about 6-8 minutes. Transfer to a dish lined with paper towels to get rid of any excess oils. Set aside too cool. 2. In the bowl of a stand mixer, add the cooked bacon, jalapeños, pepper jack cheese, cream cheese, and green sauce. Using the paddle attachment, beat on medium low speed until well-combined. 3. With wet hands, scoop and roll the batter into 1-2” popper bites. Place on a pan lined with parchment paper. Freeze for 20 minutes. 4. Heat up the frying oil to 350F. Line a dish or wire rack with paper towels (to help drain excess oils after frying). 5. In the meantime, prepare the crust by setting out three large bowls. Add the whisked eggs to one bowl, the breadcrumbs to another, and whisk the flour, garlic powder, and salt in the last bowl. 6. Generously coat each frozen popper bite in the flour bowl, then the egg bowl, and finally in the breadcrumbs. 7. Using a slotted spoon, fry in small batches of 3-4 poppers for 2-3 minutes, or until golden brown and crispy. 8. Transfer to the prepared wire rack to cool for at least 5 minutes before serving with more green sauce. Enjoy warm!

Easter

LAYERED TRES LECHES CAKE WITH SUMMER BERRIES

Prep Time: 30 mins Cook Time: 25 mins Total Time: 1 hour

Ingredients For the Cake Layers: • 5 Eggs, (room temperature) • 3/4 cup Whole Milk, (room temperature) • 1/4 cup Extra Virgin Olive Oil • 1 tsp. Vanilla Extract • 1 cup Granulated Cane Sugar • 1 3/4 cup All Purpose Flour • 1 tbsp. Baking Powder • 1/2 tsp. Baking Soda • 1/4 tsp. Cream of Tartar • 1/4 tsp. Salt

For the Frosting: • 16 oz (1 Pint) Heavy

Whipping Cream • 2 tbsp. Granulated

Cane Sugar • 1 tsp. Vanilla Extract • 1/4 tsp. Almond Extract (optional)

To Assemble: • Fresh Blueberries,

Strawberries, and

Raspberries, (each cut into small pieces) • 1/2 cup Whole Milk • 12 oz can of Evaporated Milk • 14 oz can of Sweetened

Condensed Milk Instructions For the Cake Layers: 1. Preheat oven to 350F. Lightly grease and line three 6” or two 8” cake pans with parchment paper. Set aside. 2. Separate the egg whites and egg yolks in two separate mixing bowls. 3. In the egg yolk bowl, add the olive oil, sugar, and vanilla extract to mix on medium-high speed (with the whisk attachment) for 2-3 minutes, or until creamy. 4. Then, whisk the egg whites and cream of tartar (with a clean whisk attachment) until stiff peaks form, about 4-6 minutes. 5. In the meantime, whisk together the remaining dry ingredients in a separate bowl (flour, baking powder, baking soda, and salt). 6. Fold the flour mixture into the egg yolks mixture just until combined, and there are no lumps. Then, gently fold in the egg whites with a spatula until just combined and the batter is airy and light. Evenly divide the cake batter amongst the prepared cake pans. 7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 8. TIP: The cakes may shrink once taken out of the oven so don’t worry if it does happen. Simply use a flat knife to scrap the cake pan sides to separate the cake so it doesn’t form unevenly. And again if it does, simply use a knife to shave off excessive cake. 9. Allow the cake to cool in the pans for 10 minutes. In the meantime, mix together sweetened condensed milk, evaporated milk, and remaining whole milk. Pour evenly into the cake pans. Let the cake layers soak at room temperature for 20-30 minutes, or until most of the milk is absorbed.

For the Frosting: 1.Add the whipping cream and sugar to the bowl of the stand mixer. Whisk on medium speed until light and fluffy. Fold in the vanilla extract.

To Assemble: 1. Carefully remove the cake layers from their pans, then transfer to a wire rack over a baking pan to drain any excess liquid for 5 minutes only. 2. On the bottom of your cake plate, add a little bit of the frosting, then add the first cake layer. Frost with 1/3rd of the frosting, then top with freshly cut strawberries. Insert 2-3 cake dowel rods or skewers into the layer, then slide on the second cake layer and repeat with remaining frosting/ fresh berries. (TIP: The rods/skewers are important since the cake is very moist and the berries are heavy.) 3. Enjoy!

Fourth of July GRILLED Instructions CILANTRO-LIME 1. Preheat the grill. CHICKEN TACOS 2. In a large bowl, whisk together all the marinade ingredients, adding in the chicken once wellIngredients combined. Transfer the mixture to For the Chicken Marinade: an airtight container or sealable • 1 lb Chicken Thighs bag, then refrigerate for 30 (boneless and skinless) minutes to 2 hours. • 2 Limes (juice and zest) • 2 tbsp. Fresh Cilantro 3. Remove the chicken from the (chopped) marinade, then place directly • 1 tbsp. Extra Virgin on the grill to cook until internal

Olive Oil temperatures reach 165F, turning • 1 tsp. Chili Powder as necessary. For added flavor, • 1 tsp. Garlic Powder brush the chicken with the leftover • 1 tsp. Ground Cumin marinade every occasionally. • 1 tsp. Salt • 1/2 tsp. Black Pepper 4. Once completely cooked, set aside for 3-4 minutes to rest, then chop To Assemble the Tacos: or shred into bite-sized pieces. • Tortillas • Pico de Gallo (or Salsa) 5. Warm the tortillas while the • Shredded Cheese chicken is resting, then assemble • Fresh Cilantro (for the tacos with pico de gallo, garnishing) shredded cheese, sliced avocado, • Avocado (thinly sliced) and fresh cilantro. Enjoy!

Halloween

JALAPENO POPPERS MUMMIES

Prep Time: 10 mins Cook Time: 12 ins Total Time: 22 mins

Ingredients • Crescent Dough • 6 Fresh Jalapenos, sliced in half lengthwise and de-seeded • 8 oz Cream Cheese • 1/2 cup Shredded Mexican Cheese Blend • 1 Lemon, juiced • 1/4 cup Fresh Parsley, chopped • 1/2 tbsp. Spicy Brown Mustard • Salt & Black Pepper, to taste • Candy Eyeballs, for decorating

Instructions 1. Preheat oven to 375F. Line a baking pan with parchment paper. 2. In a large bowl, mix the cream cheese, shredded cheese, mustard, lemon juice, and parsley until well-combined.

Season with salt and black pepper to taste. 3. In each halved and deseeded jalapeno, add a generous dollop of the cream cheese filling. 4. Roll out the crescent dough, then slice into 1/4” strips. 5. Wrap the 2-3 dough strips around the stuffed jalapeno, connecting each strip together on the backside. Place on the prepared baking pan, then repeat with remaining jalapenos. 6. Bake for 12-15 minutes, or until golden brown. 7. Let cool a few minutes before adding the candy eyeballs.

Enjoy warm!

Thanksgiving SPICED APPLE CIDER HOLIDAY MOCKTAIL

Servings: 2 Prep Time: 10 mins Total Time: 10 mins

Ingredients ●• 1 cup Apple Cider • 1/2 cup Orange Juice, preferably fresh squeezed • 1/2 cup Seltzer, or more to desired taste • 2 tbsp. Lime Juice, preferably fresh squeezed • 1 tbsp. Maple Syrup

For garnishes: • Star Anise • Fresh Rosemary • Cinnamon Stick • Honeycrisp Apple, thinly sliced • Ice Cubes

Instructions 1. In a large glass or shaker, combine all ingredients to shake until well-mixed. 2. Pour over two glasses filled with ice cubes. Add more seltzer water to taste. 3. Garnish with a cinnamon stick, thinly sliced apples, fresh rosemary, and star anise. Serve immediately and enjoy!

Christmas

(GLUTEN-FREE) GINGERBREAD CHOCOLATE CUPCAKES

Servings: 12 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Ingredients For the Chocolate Cupcakes: • 4 large Eggs • 1/2 cup Granulated Cane

Sugar • 4 tbsp. Olive Oil • 1/2 tbsp. Vanilla Extract • 1/3 cup Whole Milk • 2 cups Almond Flour • 12 cup Cocoa Powder • 1/2 tsp. Salt • 1/2 tsp. Baking Soda

For the Gingerbread Frosting: • 1 cup Unsalted Butter, softened • 3 cups Powdered Sugar • 2 tbsp. Whole Milk, or

Eggnog • 1 tsp. Vanilla Extract • Pinch of Salt Instructions For the Chocolate Cupcakes: 1. Preheat oven to 350F. Prepare the cupcake baking pan with cupcake liners. 2. Beat the eggs, sugar, and olive oil until creamy. Whisk in the milk and vanilla extract until well-combined. 3. In a separate bowl, mix together the almond flour, cocoa powder, salt, and baking soda. 4. Gradually add the flour mix into the egg bowl, whisking to combine. 5. Fill each cupcake liner 3/4th full. 6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (keep the cupcake pan inside the oven when checking). 7. Let cool completely before frosting.

For the Frosting: 1. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. 2. Gradually add the powdered sugar on low speed to combine, then increase to medium speed and beat until fluffy, about 2-3 minutes. 3. Add the milk, vanilla extract and salt.

Continue to mix, scraping down the sides as needed, for 6-10 minutes. The frosting should be light and fluffy. 4. Use the frosting to pipe onto the cooled cupcakes, then garnish with a miniature gingerbread cookie and gingerbread cookie crumbs or caramel drizzle. Enjoy!