Gorgeous Food with Jena – Episode 2: Part 3 – Basil Vinaigrette
Oct 30th
Ingredients:
Fresh Basil Leaves
Extra Virgin Olive Oil
1 Lemon
Agave Nectar
Cheyenne Pepper
Dijon Mustard
Instructions:
1. Put Basil leaves in blender.
2. Add extra virgin olive oil and fill about half way up the level of the basil.
3. Add a touch of Balsamic Vinegar.
4. Squeeze the juice of a lemon into blender.
5. Add a small bit of Agave Nectar.
6. A dash of Cheyenne Pepper.
7. A dash of Cheyenne Pepper.
8. A spoonful of Dijon Mustard.
9. Blend contents for about 30 seconds.
Gorgeous Food with Jena – Episode 2: Part 4 – Maple Glazed Pecans
Oct 30th
Ingredients:
Whole Raw Pecans
Grade B Maple Syrup
Instructions:
1. Cover bottom of pan with whole raw pecans.
2. On stovetop heat pecans on medium heat for a few minutes.
3. Stir and let the pecans get hot.
4. Once you can smell the nuts they are just about ready.
5. Once heated add the Grade B Maple syrup, just enough to cover the bottom.
6. Let cook for a few more minutes.
7. Once pecans are heated take off the stove and let cool.
Gorgeous Food with Jena – Episode 2: Part 5 – Gruyere Lattices
Oct 30th
Ingredients:
1 Cup Gruyere Cheese
1/2 Cup Finely Chopped Walnuts
Olive Oil
Instructions:
1. In a small bowl, add 1/2 cup finely chopped walnuts.
2. If needed Cut off the rind of Gruyere cheese and grate 1 cup into bowl.
3. Mix together the cheese and walnuts.
4. Grease a cookie sheet with olive oil to prevent the Lattices from sticking.
5. Place small handfuls of mixture onto cookie sheet and leave space between piles to allow for cheese to spread.
6. Bake at 400 ° for 5 to 10 minutes or until lightly brown on top.
7. Let cool and serve as a snack or on top of soup.
