(makes 2 ¼ C dressing)
¾ C Fischer & Wieser Roasted Raspberry Chipotle Sauce
½ C apple cider vinegar
1 ½ t salt
1 ½ C olive oil (not EVOO)
Place the first 3 ingredients in a pitcher and mix well using a stick blender. Slowly drizzle in olive oil while blender is running. Continue to blend until you have a smooth emulsification.
Stores well in the refrigerator. Needs to come to room temperature before serving.
1 pound lentils, cooked and chilled
1 C quinoa, cooked and chilled
4 stalks celery, finely diced
4 carrots, finely diced
3 baby cucumbers, finely diced
1 C cherub tomatoes, halved
1 C toasted walnut pieces
1/3 C chopped parsley
1 C crumbled feta cheese
Combine all ingredients and dress with sherry vinaigrette. Adjust seasoning with salt and pepper if needed. Serve salad over leaf lettuce.
Healthy, crunchy, flavorful.
For the lentils:
Rinse lentils and place in a stock pot and cover with water by an inch. Add 1 T salt, 1 T dried thyme, 8-10 bay leaves, 8 peppercorns. Bring to a boil and reduce heat to a slow bubble. Cook just until lentils are tender. It doesn’t take long. You can have mush if you go too long. Drain off liquid and spread cooked lentils out on a cookie sheet. Place in the refrigerator for chilling.
For the quinoa:
Place 2 C of water and 1 C of quinoa in a sauce pan. Add 1 t salt, 3-4 bay leaves, and 1 t dried thyme. Bring to a boil, reduce heat to low, cover and cook until the grain is translucent and water is mostly absorbed. Drain off any excess water. Spread cooked quinoa onto a cookie sheet and chill in the refrigerator.
For toasted walnuts:
Place walnuts on a cookie sheet and place into a 350 degree preheated oven. Cook for 10 minutes. The fragrant aroma lets you know when it’s time to come out! These can store for several days.
Hearts of romaine lettuce, torn “no spine” and chilled
Miniature sweet bell peppers, thinly sliced
Cherub tomatoes, halved
Baby cucumbers, sliced-skin on
Red onion, thinly sliced
Pepperoncini slices
Kalamata olives, pitted
Parsley, finely chopped
Feta cheese, crumbled
Dried oregano
Lemon wedges
To present at the table: in a bowl, lightly dress the romaine with lemon oregano vinaigrette. Place on a platter. Add sweet peppers, tomatoes, cucumbers, red onion, pepperoncini and kalamatas to the bowl and lightly dress with vinaigrette. Place veggies on top of romaine. Sprinkle salad with parsley, dried oregano and feta. Garnish platter with lemon wedges. Delicious with our highmade crab cakes.
1 ½ C mayo
¼ C whole grain mustard
3 scallions, finely chopped
¼ C dill pickle relish
1 ½ t paprika
½ t garlic powder
¼ t cayenne
¼ t salt
Zest of ½ a lemon
Combine all ingredients in a bowl. Stir to mix and store in the refrigerator. Perfect for crab cakes, grilled fish, fried shrimp, Po Boys, etc… Store for up to 5 days.
(makes 2 ¼ cups)
½ C red wine vinegar
1 t lemon zest
2 t fresh squeezed lemon juice
1 ½ t salt
1 ½ t black pepper
1 T Dijon
1 T dried oregano
2 T sugar
1 ½ C olive oil
Combine all ingredients except olive oil in a tall plastic pitcher. Using a stick blender, blend ingredients until well incorporated. Slowly drizzle in the olive oil in a steady stream while running the stick blender. Blend until a smooth emulsification is achieved. Store in the refrigerator. Perfect for our version of a Greek salad.
1 C heavy cream
¼ C corn syrup
Pinch of salt
1 C bittersweet chocolate chips
1 C semi-sweet chocolate chips
1 T instant espresso powder
In a microwavable bowl, combine all ingredients. Stir to mix and microwave for 4 minutes on medium power. Some pieces of chocolate may not be completely melted. Residual heat will continue to melt the chocolate as you slowly stir the mix. Continue to stir until a smooth pourable consistency is achieved. Pour over buttermilk chocolate cake. Leftover ganache can be stored in the refrigerator. Reheat slowly over simmering water or on low power for short intervals in the microwave. Also great on ice cream, chocolate dipped shortbread, strawberries and drizzled over orange chocolate chip scones.
2 C flour
2 C sugar
1 t baking soda
2 sticks unsalted butter
¼ C cocoa powder
1 t instant espresso powder
1 C filtered water
2 eggs
½ C buttermilk
1 t vanilla
I call this 2 bowl baking. Super simple. Always moist and delicious. Combine flour, sugar and soda in a bowl and whisk ingredients together. In a microwavable bowl, add butter, cocoa, espresso powder and water. Microwave for 5 minutes on 50% power. Stir mix until butter is completely melted and the mix is well integrated. Add the dry mix to the butter bowl and slowly whisk to incorporate. NO over-mixing. Add the remaining ingredients, one at a time, incorporating after each addition. The batter is pretty loose. Pour mix into a prepared 10 inch by 2 inch cake pan and bake in a preheated 350 degree oven for 20 minutes. Rotate pan and cook for another 20 minutes or until the cake is pulling away from the sides of the pan and the top is just set to the touch. Allow the cake to cool about 20 minutes before removing from the pan. Once completely cooled, drizzle chocolate ganache over the cake.
For pan preparation: Trace the bottom of the pan onto a piece of parchment paper. Cut your circle to the inside of your tracing line. Spray the inside of the cake pan with non-stick spray. Insert the parchment circle and press down completely. Flour the sides lightly shaking off any excess flour.
(makes 12 medium-sized cakes)
1 pound super lump crab meat, drained
1 egg
3 T mayo
1 T whole grain mustard
1 T Old Bay seasoning
1 slice of toasted white bread, crust removed and finely diced
½ red bell pepper, finely diced
2 stalks celery, finely diced
Zest of ½ a lemon
Pinch of salt and black pepper
Combine all ingredients, except the crab, in a bowl and mix well. Add the crab and gently break it up. Leave big pieces intact, if possible. Very gently fold ingredients together. Using an ice cream scoop, place 12 portions into a prepared muffin tin. Spray the tops of the crab with canola spray. Place in a 375 degree oven for 10 minutes, rotate and cook an additional 10 minutes. The cakes will be slightly browned on top. Remove from the oven and allow to cool for about 15 minutes. Place muffin pan into the refrigerator and allow the cakes to cool completely before handling. The day before is great. Once cooled, the cakes will hold their shape much better. This recipe is so good because the binder material is minimal. The crab is the star. Cakes can be reheated in the oven or sautéed in a small amount of olive oil on the stove top. Once warmed through, serve immediately with remoulade, capers, and sliced lemon.
Spray muffin tin with non-stick spray. Smaller muffin tins are good for cocktail sized portions. At High’s, we use a pasteurized crab meat that we purchase at Costco. It is sweet, wild caught, always dependable and it is shell free. Nothing more tedious than picking through crab meat. Since the crab meat has been cooked, the cooking time in the recipe is simply used to pull the ingredients together and form the cake.
This cake is ready for a close up. Note the chunks of crab!
For the open-faced sandwich: split open an English muffin and toast, layer on red leaf lettuce, sliced tomato, red onion, crab cake, remoulade, capers, chopped parsley. Garnish with lemon wedges.
2 sticks butter, melted
½ C toasted sliced almonds
½ C toasted walnuts
½ C toasted pecans
¾ C old fashioned oats
¾ t salt
¾ t nutmeg
¾ t cinnamon
¾ C sugar
¾ C light brown sugar
1 ¼ C flour
In a mixing bowl, combine salt, nutmeg, cinnamon, both sugars and flour. Mix well. Add nuts and oats and mix again. Add melted butter to the flour nut mix and stir. Spread mix onto a cookie sheet and chill in the refrigerator. Once the mix has hardened, break up the mix into pieces and place into a food processor. Pulse until a nice crumbly texture is achieved. The mix can store in the refrigerator for several days or you can freeze the streusel for several weeks. Pull it out and top a muffin, coffee cake, or pie. Delicious and worth the effort.
1 package white pita pockets
Olive oil for brushing
Garlic powder
Kosher salt
Finely chopped parsley
The pita pockets are scored down the middle. Cut along the score and then cut each half in half again. Carefully split the quarters open and separate. Place pita triangles on a baking sheet and lightly brush with olive oil. Sprinkle garlic powder, kosher salt, and chopped parsley over the pitas. Bake in a 400 degree preheated oven for 10 minutes, rotate pan and cook for additional 10 minutes or until crisp. These store well in an airtight container.
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