Archive | EATS

An Easy Persimmon Tart For The Holidays

 


 

Holiday baking is a tradition for my family, and this easy persimmon tart is a family favorite for the holidays. Ever since I was little, I can remember my grandmother always baking up delicious treats for us to munch on for Christmas. The yummy treats don’t stop on my side of the family. Also, my mother in law loves to bake for Christmas. She will spend days before baking all day, so there is a bounty of desserts to pick from. She is one of those ladies that will gift a whole plate of assorted desserts to her friends.

One of the items she loves baking with is persimmons. Ripe Fuyu persimmons are like ripe nectarines or pears, firm but yield to gentle pressure, and oh so good. This easy persimmon tart uses both the firm and ripe Fuyu persimmons. It is made out of December’s seasonal produce of pecans, persimmons, pomegranates, and holiday spices and this combination just screams Christmas. Furthermore, this tart is so easy to make, plus you can make it days before which is a win in my book. If you are a dessert gift giver for the holidays, I highly recommend gifting this tart, an alternative to the assorted cookie platter. 

And, it’s dairy free :)

Photos by Alyssa Onaka Photography

I N G R E D I E N T S
3 cups pecans

D I R E C T I O N S
Lightly grease a tart pan with coconut oil or line with parchment paper. Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into tart pan. And freeze crust for about 20 minutes to set.

Peel and pit persimmons, then puree in food processor with chopped pecans and cinnamon until smooth. Taste, add agave nectar if you like it sweeter. Pour over crust and smooth out. Finally, garnish with firm sliced persimmons and pomegranate seeds. Freeze to set. Cover and freeze if serving later. 

 

xx

Abby

 

 

SaveSave

Continue Reading

By on December 6, 2017 in CHRISTMAS, DESSERT, EATS

0

Fig and Goat Cheese Crostini

It seems that there is a festival every weekend here in my new town of Sacramento. I don’t know what is better, summer or fall festivals? Both seasons are great times for produce! What I love about the festivals here compared to ones in the Bay Area, is that there is an abundance of craft breweries, wineries, local farms, and all these make for great food and cocktails. 

When I think of fall, one of the veggies that I love to use in the kitchen is figs. Park Winters is a bed and breakfast located in Winters, California that was holding their first Fig Jam Festival. Are you figging kidding me!? Imagine dancing to live bluegrass music, relaxing with family and friends, eating amazing fig-centric food and drinking fig-infused beverages. I’m going to be checking out this fig jam next year. 

Park Winters makes their own fig jam, along with many other jams at their farm. They make a to die for fall appetizer using their fresh figs and of course the fig jam. 

FIG & GOAT CHEESE CROSTINI

I N G R E D I E N T S

one small baguette, cut on the diagonal into 24 slices
three tablespoons olive oil
5 ounces goat cheese
1/3 cup Park Winters fig jam
24 basil leaves (if leaves are large, tear in half)
six fresh figs, quartered (we used Black Mission, but any varietal will do)
Olive oil for finish
Salt & pepper to taste

D I R E C T I O N S

Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

Dividing evenly, spread each toast with goat cheese, and top with fig jam. Place one basil leaf, and one fig quarter on top.

Drizzle with olive oil, season with salt and pepper.

Happy Figging Friday!

xx

Abby

SaveSave

Continue Reading

By on October 27, 2017 in BEIJOS DOES SACRAMENTO, BEIJOS EATS, EATS, FOOD, RECIPES

0

Boo Appeitite With A Healthy Halloween Treat!


When it comes to the month of October, there is definitely no shortage of sugar comas around our house, especially on the night of the 31st. My little ones try to shove as much candy as possible into their little mouths before bed on Halloween night. Even I’m a little guilty of indulging in a few mini snicker bars, and I’m not even a big candy lover. It’s gonna happen… its Halloween after all. So I could try to intermix some healthy treats in-between all those sugary bites. Now, it can be hard to get kids to eat something healthy with candy in sight. Simple solution: Make it fun for them to eat! 

My daughter is all about the magic spells this year with her favorite movie, Descendants 2 out. There is a lot of “magic potions” being made in our house this month. I took that idea, and created a magic spell treat that she couldn’t resist! 

Cone Calligraphy by Meghann Miniello

Photos by Alyssa Onaka Photography



I N G R E D I E N T S 

Organic Popcorn 
Organic Mini Popcorn
Pumpkin Seeds
Chia Seeds
Shaved Coconut
Edible Glitter 
Sprinkles

D I R E C T I O N S 

In a large bowl, combine all ingredients. Toss to combine. Using a spoon or even your hands put popcorn trail mix into cones like the ones that Meghann Miniello created for me or any fun Halloween container. Sprinkle some edible glitter on top, and along with any Halloween sprinkles you have. I used silver stars to go with the whole magic theme. What little one could resist sparkly popcorn!!?!

Get your sparkle on! Sprinkle all the glitter you want. The more the better! I used a color combination of white, rose gold, and a bright pink. You can also put the popcorn in separate bowls and sprinkle the glitter individually and toss to combine prior to combining all ingredients. 

This makes a great treat for anyone that needs a class treat for their kids’ school, and for any Halloween get together you have going on. 

xx

Abby

 

 

 

SaveSave

Continue Reading

By on October 17, 2017 in BEIJOS EATS, EATS, FALL RECIPES, HALLOWEEN

0

Create Your Own Paradise Breakfast

 


Now, what would tropical week over here at Beijos be without some yummy food? When I get to go on vacation. Pause. Sorry, I just sat here for what seemed like 10 minutes trying to figure out when the last time I went on vacation. Eeks! Looks like that is in order soon! But when I do, my souvenir is indulging in all the food I can get my hands on. So in the mean time, I whipped up a little tropical breakfast by the pool to crave my indulgences. Plus, it’s keeping summer going since I’m in full denial of fall approaching. 

Photos by Candiss Koenitzer


This little setup is perfect for brunch with your besties or just a Saturday morning with the fam. Create your own paradise instead of day dreaming about it, and you can do it in no time!

I’m letting you in an on a little sneak peek here guys! Check out the blanket… this guy will be a part of our collab with Gunn & Swain coming soon! 

When I had this idea to do a tropical breakfast, so many breakfast items came to mind. Do I go with the popular acai or dragon bowl? No, cause I kinda already did that last year with my tropical papaya bowls. Or what about tropical chia seed pudding that I have seen all over Pinterest? No… maybe I will try that another time. I wanted something with pancakes and fruit. I got it! Mini flat cakes it is! This is a take on all the pretty avocado toasts you see but with mini pancakes and tropical fruit. And of course, you always need a big platter of tropical fruit! 

I got a little tropical with my place setting with custom palm frond placemats by Meghann Miniello. Add your tropical playlist to the mix and you are ready to party in paradise but in the comfort of your own home! 

Let’s face it. The tropics can be in style all year long, you don’t need to wait till its warm outside to bring out some paradise. With summer ending, I’m actually wanting more tropical in my house to keep those vibes occurring all year long. Shop my favorites below!

Happy Friday!

xx

Abby

SaveSave

SaveSave

SaveSave

Continue Reading

By on September 1, 2017 in BRUNCH, EATS, ENTERTAINING, PICNIC, SUMMER, TABLESCAPES, Uncategorized

0

Fresh Grilled Peach Burrata Salad

 



F R E S H  G R I L L E D  P E A C H  B U R R A T A  S A L A D

Remember those juicy peaches from Tony’s Fruit Stand from Monday’s post? Well, I couldn’t let summer go with out a little-grilled fruit action, and peaches are the perfect fruit to grill! Trust me, once you have had a grilled peach or any fruit for that matter, you will never go back. You are seriously missing out! Grilling fruit brings out the sweetness even more and the caramelization on the outside. Soo good! And burrata? Well, it’s only the best cheese in the world! The sweetness of the peaches with savory burrata makes for a killer combination, and adding in procusitto, gives it that salty punch to make one flavor-packed summer salad. And it wouldn’t be right if I didn’t add in some unusual subjects into my salad game. 

The fam and I spent our last week of summer in one of our favorite places. Tahoe. Need I say more? My husband has been going to Tahoe since he was little. His family has a place that is in the same complex of some of his dearest friends that he met while young and free loose on the Tahoe shores. I’m sure you can only imagine the stories I get to hear. ;) Now as adults, we get to spend time with those close friends and have our kids grow up doing the same thing as him. I tried this recipe on them last week, and it was a keeper! I highly recommend having this grilled salad with close friends, wine in hand, and on the beach at sunset. That is what summer nights are all about! 

Photography by Candiss Koenitzer

 

D I R E C T I O N S

Preheat grill to medium high heat. Spray grill to prevent sticking. Grill peaches until grill marks and caramelization are achieved. Set aside to cool. Now, you could serve this as a warm salad, but I’m not a fan of warm soggy micro greens. I sometimes will even put the peaches in the freezer for a faster chill down, especially if its really outside.

 Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers.

Once cooled, arrange grilled peaches, burrata, red onion, and prosciutto in alternating layers. You can omit the red onion if your not a fan, or even grill those as well for a less pungent taste.

Sprinkle the arugula micro greens generously on top.

A final touch, lightly sprinkle himalayan pink salt and lavender. If you do use the lavender, use the kind from the grocery store to insure it is edible. Add some aged balsamic vinegar for that extra touch and flavor right before serving!

xx

Abby

 

SaveSave

SaveSave

SaveSaveSaveSave

Continue Reading

By on August 18, 2017 in BEIJOS EATS, EATS, FOOD, RECIPES, SALADS

0