Jessica Merchant's Blog, page 358

Currently Crushing On.

Hello hello! I’m writing this from Maine and am totally in looooove with it so far. We’re taking a little babymoon (plus Max, because he’s too much fun to leave behind) at the last possible minute (seriously I am huge and have no idea how I can fit any more weeks in this belly) and having so much fun. I’ll be sure to share more in a few days! What are you guys up to this weekend?! Tell me tell me!

If you’re winding down the summer with school starting, here are 3 can’t-miss treats that I made for Crate and Barrel. Um, it includes a BLUEBERRY COBBLER COCKTAIL! Yes.

p.s. Later this week, be on the lookout for my monthly favorites! Woohoo.

Favorites of the week:

most gorgeous pesto pizza with balsamic chicken and peaches. HELLO.

this butter roasted whole cauliflower is one i actually want to eat!

one stunning stone fruit cucumber salad.

and this grilled stone fruit sundae! whoa.

this southwestern veggie burger is everything.

charred watermelon cheese wedges are right up my alley.

this asian salmon chopped salad sounds fantastic.

the prettiest plum nectarine pistachio upside down cake.

iced tea with fancy ice! how fun.

this mexican green salad?! i want to drink the dressing!

better than brownies chocolate cookies. i can’t.

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Lemon Pistachio Zucchini Cake.

I love a good bundt!

There’s just something ABOUT a bundt cake, right? I mean, it can be the exact same flavor as any other cake, be it a layer or sheet cake, and sometimes you just want a bundt. Or is it just me?

Well, it certainly was me with this lemon pistachio zucchini cake.

Yes yes yes I’ve gone a little nutty putting vegetables in my desserts recently. I’m not even done yet, as I still have one more to share after this. But I’m loving them. I love zucchini more in desserts than in savory dishes.

And when it’s mixed with lemon… AND pistachio?! Oh my gosh. I’m 100%, crazily, totally sold.

The ONLY way I can imagine this being better is if we made it into a coffee cake. Like with a wonderful brown sugar crumb right there in the center. WHYYYY didn’t I do that?! I should have. Maybe I still will!

If you’re into it, I made a zucchini coffee cake last year and it was GOOD.

But this cake. It’s also good! It’s very light and fluffy and lemony. Funny story: if I make recipes on Mondays, I take most of them over to my mom. I took all but two slices of this cake and a week later, she told me that she ate the entire thing HERSELF, it was that good.

I’ve often talked about how my mom is the kind of person who can bake brownies or cake and have one satisfying (appropriately sized) slice each night and no more. She has the healthiest mindset about food, aside from the fact that she thinks all white bread reigns supreme. Ha!

This bundt here was a different story. I think she was pulling double duty and having a slice for breakfast AND dessert at night. She raved about it and I was actually upset that I didn’t keep more of it for us. Totally have to make it again here soon so I can do that.

My favorite part, obviously, is the whole pistachio thing. You know what a pistachio freak I am. And remember when I discovered that you can add a touch of almond extract to your desserts to make them taste like that old-school, almost-fake-but-delicious pistachio flavor? Like the green cupcakes and pudding? I did that here and it brings out the flavor so, so much.

So now you REALLY know what to do with all of that zucchini you find yourself with in August and September. I mean veggie bowls are OKAY… but it’s all about cake.

Lemon Pistachio Zucchini Cake

Yield: makes one 10-cup bundt cake

Total Time: 2 hours

Ingredients:

2 1/2 cups all-purpose flour
1/4 cup finely crushed pistachios
2  1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
12 tablespoons unsalted butter, melted
1 1/2 cups sugar
3 large eggs
4 lemons, zest freshly grated
1 teaspoon vanilla extract
1/2 almond extract
2 1/2 cups freshly grated zucchini

glaze

1/4 cup freshly squeezed lemon juice (I used the lemons I zested!)
2 cups powdered sugar
tiny drop of almond extract
1/3 cup coarsely chopped pistachios for topping



Directions:

Preheat the oven to 325 degrees F. Butter and flour a bundt pan (mine is a 7 cup) generously - this is the ONLY thing that I find works in removing a cake successfully from the bundt pan. Do not use baking spray - butter and flour!

In a small bowl, whisk together the flour, pistachios, baking powder, salt and cinnamon. In a large bowl, whisk together the butter, sugar, eggs, lemon zest, vanilla extract and almond extract until combined and smooth. Stir in the zucchini. Stir in the dry ingredients until a batter forms.

Scoop the batter into the greased and floured bundt pan. Bake the cake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes in the pan, then gently turn the cake out and let it cool completely.

Once cool, drizzle it with the glaze and top with the crushed pistachios. Slice into wedges and serve!

glaze

Whisk together the lemon juice, sugar and extract until smooth. If the glaze is too runny, you can add a bit more sugar about 1/3 cup at a time. If it's too thick, add in more lemon juice one teaspoon at a time. Drizzle over the cake and cover with the pistachios!

[adapted from martha]

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

And don’t those green veggie specks just make you feel good about dessert?

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Iced Peach Coladas.

Hello PEACH COLADAS!

I am in love with you.

Now this here really might be my favorite non-boozy concoction yet. YES! That’s right… still non-boozy, but you could easily add rum if you’d like.

Because it’s still summer! We’ve got another month left and you better believe I’m going to live it up.

So here’s the deal.

I was on a mission to make something creamy and peachy without it being frozen. I have been loving the piña coladas minus the rum and also loving all things peach (as if that’s even been a secret) and was like… oh okay, this is going to happen. TOGETHER.

The flavor combo of my dreams, perhaps? Maybe.

The peach part is easy. My grocery store sells a few different peach juice or nectar options. If you can’t find any, I opt for blending peeled peaches with a touch of water (or coconut water!) and then straining the mixture over a fine mesh sieve to get a peach “juice.” Or you could even use a juicer. Of course.

Then, we’re mixing it all up with coconut milk and pineapple juice. Over ice! Oh oh and my favorite part, some maraschino cherry juice at the bottom and cherries on top. I DIE.

All the drama is needed for this drink. I swear.

My favorite maraschino cherries to use are these ones, because they are legit and not cherries that are bleached and dunked in syrup. I find them at my grocery store. They taste incredible and I often want to eat the entire jar once I get it out of the fridge.

I was crazy over maraschino cherries as a kid. Like crazy! My mom couldn’t even keep jars in the fridge because we would eat them right from the jar. I thought they were the best thing ever.

Clearly I’m still super into them, but I also just love what the cherry juice brings to the drink. This little hint of extra sweetness. And pretty pink color, of course.

Delicious, right?! I know it’s an overused word (um, what words that I use aren’t?!) but it describes this icy glass perfectly. You can also make a big pitcher and serve it to friends! Just keep mixing it often before pouring it over (crushed!) ice. And you’re good to go. Woohoo!

Iced Peach Coladas

Yield: serves 4 to 6

Total Time: 20 minutes

Ingredients:

2 cups peach nectar or juice
1 cup pineapple juice
1 cup coconut milk
1/2 cup maraschino cherry juice or syrup
maraschino cherries for topping
fresh peaches for garnish



Directions:

In a cocktail shaker or mixing glass, combined the peach juice, pineapple juice and coconut milk with ice. Shake and stir until combined and mixed, about 30 seconds.

Fill your glasses with crushed iced and then drizzle in about 2 tablespoons of the maraschino cherry juice. Pour the drinks over top and add your peach slices. Add a cherry or two on top and serve!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

P.S. make extra!

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Grilled Kale Avocado Salad.

Now this is what I call a SALAD.

I’ve hit that point in my pregnancy where I’m really into SALADS. Yes. All caps necessary.

How weird. Right? I mean, do people normally get into salads while pregnant?

I’m into this grilled kale avocado salad like no other. IN TO IT. 

At the beginning, I told you about one of my most embarrassing cravings which was basically a Pittsburghese salad of iceberg and lettuce and topped with tons of cheese and fries and vinegary dressing. I ended up having it once and wanting to die mid-way through. THANK GOODNESS THAT IS GONE.

Now I’ve moved onto more sophisticated things like this. Where everything is grilled and crunchy and oh-so perfect. !!!! (At least for now.)

I’ve been in love with grilled romaine salads for years. Years! The smoky flavor that the grill gives… oh it’s just so good. So I did the same with kale. It only needs a minute or so on the grill and you get a whole boatload of taste. Completely worth it.

And!

Our dressing here is a creamy avocado one. Which is so unlike me! Creamy dressings aren’t my thing. I liiiiive for oil and vinegar. In fact, you know that I’m such a vinegar freak, I could drizzle my salads with vinegar alone and be thrilled.

But the creamy avocado dressing with the grilled kale… oh yes. I have no words. It’s smoky and cooling and refreshing and the best ever. Why do I have no words today? Just lots of exclamation points.

The avocados ON the salad also made their way to the grill! Yesssss.

The chickpeas are crispy and roasted in the oven. If it’s a still a million degrees when you make this salad, feel free to leave your chickpeas unroasted so you don’t have to turn on your oven. But!

The best part, really, are the garlicky, crunchy breadcrumbs. Oooooh they add so much flavor and texture and you’re just like, WHAT is that. Basically this salad is the brainchild of my texture loving palate. Lots of crunch.

Now yes… there are a lot of moving parts to this salad. Grilling the kale, making the dressing, the breadcrumbs and the chickpeas. It’s a leeeettle bit high maintenance and you can totally leave one part out if you’d like.

But if you have the time and the appetite – go for it!

Then we can just eat it and be besties.

Grilled Kale Avocado Salad

Yield: serves 2 to 4

Total Time: 45 minutes

Ingredients:

1 head curly green kale
2 tablespoons olive oil
salt and pepper for sprinkling
1 avocado
1 cup cherry tomatoes, halved

creamy avocado dressing

1 ripe avocado
1/3 cup plain greek yogurt
1 garlic clove, minced
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup olive oil

brown butter garlic breadcrumbs

2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup torn crusty bread pieces
1/4 teaspoon garlic powder
1/8 teaspoon salt

crispy chickpeas

2 cups cooked chickpeas (if canned, drain and rinse)
1 to 2 teaspoons olive oil, or olive oil spray/mist
1/4 teaspoon salt
1/4 teaspoon pepper



Directions:

Preheat your grill to the highest setting. Drizzle the kale with a tablespoon of the olive oil and massage it into the leaves. Sprinkle with salt and pepper. Drizzle the avocado with the other tablespoon of olive oil and sprinkle with the salt and pepper.

Place the kale pieces on the grill along with the avocados, cut side down. Grill both for 1 to 2 minutes, until the lettuce becomes charred, then flip over for an additional minute. Grill the avocado just until grill marks appear.

Remove both from the grill. Tear the kale leaves from the stems and toss them with the avocado dressing - as much or as little as you'd like! Slice the grilled avocado and add it on top. Cover with the cherry tomatoes, chickpeas, breadcrumbs and more dressing if you'd like.

creamy avocado dressing

Place all ingredients in a food processor or blender and puree until smooth.

brown butter garlic breadcrumbs

Add the butter and olive oil to the saucepan. Once melted, add bread pieces and stir well to coat and combine. Sprinkle with garlic powder and salt. Stir constantly over medium-low heat until the crumbs are golden and toasty.

crispy chickpeas

Preheat oven to 425 degrees F.

Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.

Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with salt and pepper. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more. Let cool before using.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

And it’s so GREEN!

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Tuesday Things.

1. I sort of wish I had planned ahead more and had a solar eclipse party. I mean, there aren’t many other excuses to party and make margaritas on a MONDAY, now are there?

2. Um hello. I am very very into these waffle corn dogs right now. Whoa. That is a situation I’d be happy to participate in.

3. In case you’re not hip to the news (I never am), there has been all sorts of speculation over Taylor Swift putting out a new album soon. Well, I’m sort of excited about this because I really, really loved her 1989 album and can still listen to the entire thing, the whole way through, OFTEN. But I also don’t think there is any way it could live up to 1989? This also makes me feel like I’m 13.

4. Max’s new obsession is getting a “big boy water” from Starbucks… aka, a cup of ice water. In a Starbucks cup. No idea who started him on THAT. This is fine until I go through the drive-thru and order a “tall big boy water” and am met with silence. Humiliating.

5. We finished Ozark! Ahhh… I really loved it. Like really loved it. I even liked the ending. Does anyone know if it’s coming back next year?! I also almost died at the last episode of Friends From College because I figured there were at least two or four more episodes and I was like… what? I need more.

6. When I was a kid, I used to “make up dances” all the time. Like constantly. With friends, by myself, everything. It wasn’t out of the norm since I did dance for years. But recently I keep having this dream that I’m at some sort of dance tryout or something and don’t know a routine and have to MAKE SOMETHING UP and it scares the crap out of me. Now what does that dream mean?

7. No no no I’m not going to do it but I’m feeling the urge to start decorating for Fall. I KNOW I hate myself too. Pretty sure it’s only because I’ve been making pumpkin and even holiday desserts already for after the baby comes. By the time October gets here I won’t even want to see a pumpkin.

8. Thank you so much for all of your amazing Maine suggestions on last week’s post! I have a huge list compiled and haven’t even had a chance to respond to comments yet, but I’m super excited.

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Hot Honey Pineapple Wedges.

Welcome to my newest obsession.

Spicy pineapple wedges that might make your brain explode!

And your taste buds. In a good way, of course.

The sweetest, juiciest pineapple you can find. Honey infused with hot peppers for some spice. A leeeeettle sprinkle of smoked paprika because for ten years running it’s been my favorite spice. And a heavy-handed toss of crumbly feta cheese over top. It’s tangy and cooling and savory and perfect.

Right there on that plate? It’s everything that I had no idea I wanted.

This hot honey is my version of hot honey made with jalapeño peppers, because well… that’s what I had on hand! Heat is heat to me (because I don’t love heat!) and I couldn’t imagine infusing this honey with habaneros, so jalapeños it is.

It still has a major kick! Trust me!

A few weeks ago I saw a similar idea in bon appetit and got a major craving for it. I made it as the recipe specified and while it was good, it just needed a little something extra. At least for me. Probably because I don’t love cayenne. Even though the pineapple was sweet, I needed even more sweet with the spicy because I’m a crazy person.

This is obviously embarrassingly easy but I am obsessed with the idea because it’s just so different. You can prep it and take it to a party (we still have a few hot weeks left!) in no time at all and it’s just such a NEAT dish.

Yes. I said neat.

I feel like that was something written in my eighth grade diary or something and I can even see it in bubble letters with doodles and hearts around it. And neon. But it’s true. This is neat. At least I didn’t say neato.

I also love that it can be an appetizer, a party snack or heck, even a dessert. Am I pushing the limit here? Have I disappointed you because I have so many times before claimed that fruit like this would NEVER EVER EVER be dessert? At least not legit dessert?

I’m sort of changing my tune, but only for this! I SWEAR. On the moon and the stars and the sky.

Hot Honey Pineapple Wedges

Yield: serves 6 generously

Ingredients:

1/2 cup honey
1 jalapeño pepper, thinly sliced (keep the seeds in!)
2 pineapples, cut into wedges
sprinkle of smoked paprika
4 ounces feta cheese, finely crumbled



Directions:

Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.

Slice the pineapples into wedges and sprinkle them with the tiniest pinch of smoked paprika. Drizzle them with the hot honey and then crumble the feta on top. Serve immediately!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

p.s. if you really wanted to get crazy, you could grill the pineapple. Ooooh yes.

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Currently Crushing On.

Keeping it short and sweet today and hoping you have a wonderful weekend! xoxo

My faves from the week:

everyday pancakes for your morning.

how stunning is this rustic heirloom tomato tart?

blueberry bourbon slab pie. yes please!

this beauty: raspberry arugula polenta salad.

mojo sheet pan chicken! loving this.

delicious salted pecan cinnamon butter. wow.

these smoky tempeh breakfast sandwiches sound awesome.

super into peaches and summer and salads and burrata. i can’t stop.

craving some apple pie marshmallows.

also very into this vegan BLT salad with peaches. peaches forever!

more zucchini lasagna because i’m just obsessed.

an avocado lime smoothie after all that cheese.

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Grilled Peaches with Lavender Honey Whipped Ricotta.

This is definitely the summer of the peach for me.

And since we’re still in the thick of summer, I have just the dessert for you! Or maybe breakfast. I mean, it is fruit. And honey. And technically… cheese.

Grilled peaches topped with ricotta that has been whipped with lavender honey? Sounds like it can be breakfast for me. 

Many summers, I can hardly find ONE good peach. This summer, I am finding lots of them! I think it has to do with my avocado intuition. Hear me out.

After years of buying avocados for an arm and a leg, only to have half of them be garbage inside and rotted (thanks to living where I do and them probably ripening on a truck and then being stuck in a freezer), I’ve finally realize that exact moment when they are ripe, without cutting into them. I know exactly how to get a good one! So I buy them totally UNRIPE and go from there. And no, that whole “pull off the stem and if the inside is green, it’s good” doesn’t work all the time.

I’ve sort of started doing the same with peaches. Some of them are rock hard when I buy them but if I check them often as they sit on our counter, I know exactly when to go in. And they taste fantastic.

If they can’t be saved, I know that I can roast them or make a cobbler with them or caramelize them somehow or grill them. It can save them to a point.

It’s also been a heavy lavender season for me. I bought a gigantic pot back in early spring when I was finishing up some cookbook shoots and have been enjoying the flowers ever since. So I infused a little bit of honey with the pretty purple leaves and drizzle it on top of hot, grilled peaches. And in whipped ricotta. And ate it all together!

Major wild child, I know.

All of the flavors here blow my mind. While I have often talked about how I don’t consider fruit to be a true dessert, I think I’m turning into a major hypocrite this season. These are sweet, a little smoky, a little floral-y and creamy. I can hardly stand it!

The only thing that would be better is if you added some crunch to them. Luckily, a few summers ago I did just that, so you can always go make some crunchy oatmeal cookie crumble for topping. If you’re into that sort of thing

(Wait. Who isn’t into that sort of thing?!)

It’s no secret that I’m obsessed with whipped ricotta and I just LOVE the switch here from ice cream to ricotta. It may not be as cooling and melty and creamy, but it brings its own richness while still remaining light. And it’s no where near as sweet!

In fact I find it to be the best thing to part with fruit. It’s dreamy.

Now please just tell me that this is exactly what your weekend will look like!

Grilled Peaches with Lavender Honey Whipped Ricotta

Yield: serves 4

Ingredients:

1/2 cup honey
1 teaspoon dried culinary lavender, plus extra for sprinkling
1 cup whole milk ricotta cheese
4 peaches, sliced in half, pits removed
1 tablespoon coconut oil, melted
pinch of salt



Directions:

Combine the lavender and honey in a saucepan over low heat. Stir and cook over low heat for 5 to 6 minutes, until the honey is thin and watery. Remove the honey from the heat and let it sit or 5 minutes. Use a slotted spoon or fine mesh sieve to remove the lavender pieces.

Add the ricotta to a food processor and blend until smooth and creamy. Blend in 1 tablespoon of the honey.

Brush the peaches with the melted coconut oil. Heat the grill on the highest setting and add the peaches, cut side down. Grill for 2 to 3 minutes, rotating the peaches once during cooking time. Remove the peaches, sprinkle with a pinch of salt and top each with a spoonful of the ricotta, then drizzle with the honey. Sprinkle on extra dried lavender if desired. Serve immediately!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

You could brush them with some bourbon too!

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Iced Raspberry Lattes.

I think it’s safe to say that I’ve found my favorite latte.

Favorite!!

Don’t the words “iced raspberry latte” just sound like pure heaven? They do, they do!

This is crazy. Because I do not love raspberry things. I don’t even love raspberries themselves! But it must be weirdo pregnancy hormones because I got the idea of a raspberry latte in my head and was like, oh heck no, this is NOT leaving your brain until it’s made.

So now it’s made.

I feel FREEEEEEEE!

Last year (almost exactly one year ago!) I told you all about how I didn’t like raspberries, but then I went and stuffed them inside some super fudgy chocolate cookies. Remember when?

I totally think you should eat those cookies while drinking these lattes. You might be in a sugar coma afterwards, but, um… WORTH IT.

This isn’t the first time I’ve made homemade coffee syrup. I made fresh mint syrup here (and make that all the time, especially for cocktails!) and I’ve also made vanilla, blackberry, cinnamon brown sugar and almond. I figured the raspberry would work since I loved the blackberry before, but it was juuuuust a matter of logistics.

Like no seeds.

And making sure it didn’t make my entire coffee pink. Even though it sort of did.

Not like I mind!

Yesterday Max and I played hooky for a few hours and went swimming to soak up some non-rainy weather we finally had. It was the perfect summer afternoon and while I was so tempted to swing by and grab ice cream on our way home, I actually come back and made a mini version of this. A small shot of espresso with just a drop of the syrup over ice. It was SO SO good.

I’ve been making these quickly by brewing one or two shots of espresso (usually one caffeinated, one decaf for me at the moment) over ice and adding the syrup and milk. It’s perfect! Right now I’m using this nespresso maker and I can’t even tell you how much I am enjoying it. Makes the easiest freaking shots ever! Says the person who is not a coffee snob. Obviously.

Raspberries on top, just for good measure of course. And more pink.

Super simple, right?! It’s a different kind of thirsty Thursday over here but no one is stopping you from adding Kahlua or maybe even Chambord to this glass. Sounds like an excellent idea to me.

Iced Raspberry Lattes

Yield: makes 1 drink, is easily multiplied

Total Time: 15 minutes

Ingredients:

raspberry syrup

2/3 cup fresh raspberries
1/2 cup sugar
1/4 cup water

iced lattes

crushed ice
2 to 3 tablespoons raspberry syrup
1 to 2 shots espresso
milk of choice



Directions:

raspberry syrup

Heat the raspberries, sugar and water in a saucepan over medium low heat. Whisk until the sugar is dissolved. Let the mix lightly simmer for 4 to 5 minutes, until the berries break down. Pour the mixture through a fine mesh sieve into a jar to strain out the seeds. This stays great in the fridge as long as it's in a sealed container!

iced lattes

Fill the glasses with crushed ice and pour 2 to 3 tablespoons of the syrup over top - however much you would like! Add you desired amount of espresso (hello multiple shots) and fill the rest up with milk. Garnish with a berry or two. Enjoy!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

And who doesn’t want to drink pink coffee?! Juuuust don’t answer that.

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Help Choose the Cover of my next Cookbook, The Pretty Dish!

YOU GUYS!

Today I need your help… majorly. I want your help in deciding what the cover of my next book, The Pretty Dish, should be. Hello title reveal! I’m sooooo excited for you guys to see this book early next year. 150 brand new recipes and 50 beauty DIYs! Eeeeep!

Scroll down to vote on Cover #1 or Cover #2 as your favorite! Please use the form below to vote.

COVER #1

COVER #2

VOTE HERE:

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Thank you so much! Can’t wait to share the reveal with you! xoxoxox

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