ASPARAGUS AND BEET TART
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Put the beets in a small baking dish and add about 1/2 inch water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1 to 1 1/2 hours. Transfer the beets to a plate and let cool. Wipe off the skins with a paper towel and slice into small wedges; set aside.
- Meanwhile, heat the butter in a medium skillet over medium heat. Add the onion, 2 tablespoons water, 1 teaspoon thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20 to 25 minutes. (Add 1 to 2 teaspoons more water to the skillet, if needed.) Transfer the onion mixture to a food processor and puree until smooth. Let cool.
- Roll out the puff pastry into a 9-by-11-inch rectangle on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Spread the onion puree inside the border.
- Combine the beets, asparagus, olive oil, the remaining 1 teaspoon thyme, 1/2 teaspoon salt and a few grinds of pepper in a bowl and toss to coat. Arrange on top of the onion puree.
- Bake the tart until the dough is well browned and the asparagus is tender, 30 to 35 minutes. Scatter the goat cheese and chives on top. Serve warm or at room temperature.
BEETS WITH CHIVE CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
GELT PEANUT BUTTER BLOSSOMS
Peanut butter blossoms take on a delicious holiday transformation that's perfect for celebrating Hanukkah. Each cookie is coated in festive sprinkles and pressed with a chocolate gelt coin--a traditional Hanukkah present--while still warm. Soft and chewy, with melted chocolate in the center, these cookies are sure to get you in the spirit!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 18 to 20 cookies
Number Of Ingredients 12
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl until combined.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, about 1 minute. Add the vanilla and egg and beat until combined. With the mixer on low speed, gradually add the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Lightly grease a baking sheet with nonstick spray. Put the blue and white nonpareils in a medium bowl.
- Scoop the dough using a 3/4-ounce scoop (about 1 1/2 tablespoons) and roll the dough into a ball. Continue scooping and rolling until you've used up about half the dough. Roll each ball in the sprinkles and place on the prepared baking sheet about 2 inches apart. Chill the remaining dough while the first batch bakes.
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes. Immediately press a chocolate gelt into the center of each cookie. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. When the baking sheet is cool, spray again with nonstick spray and repeat with the remaining dough, sprinkles and chocolate gelt.
EGGNOG BLOSSOMS
The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
- Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
- Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
CHILLED BEETS AND ASPARAGUS WITH GARLIC CHIVE BLOSSOMS
Steps:
- First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color!
- Place the quartered beets in a large saucepan and cover with cold water. Place over medium high heat and bring to a boil. Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender. Drain the beets and run them under cold water. Drain and set aside. As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes. Drain the asparagus and run it under cold water immediately. This is called blanching. Drain and add to the beets.
- In yet another saucepan, add the water, orange blossom water, sugar and lemon juice. Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly. Toss with the vegetables, and add the roughly chopped garlic chives. Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens.
ASPARAGUS WITH GARLIC DIP
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.
CHILLED BEET SALAD
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
PICKLED CHIVE BLOSSOMS AND ASPARAGUS
Make and share this Pickled Chive Blossoms and Asparagus recipe from Food.com.
Provided by Alia55
Categories Vegetable
Time 30m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Add asparagus, to boiling water and cook uncovered until barely tender (5 to 7) minutes.
- Drain.
- Pack flowers with vegetables in a glass container that has a lid.
- Combine white wine, water and sugar or honey in a pot and bring to a boil, stirring until sugar is dissolved.
- Pour hot liquid over asparagus and chive blossoms to cover them.
- Cover the jar and shake to release any trapped bubbles.
- Chill at least overnight and up to 2 weeks.
Nutrition Facts : Calories 494.9, Fat 0.5, SaturatedFat 0.2, Sodium 19.1, Carbohydrate 88.8, Fiber 9.5, Sugar 76.8, Protein 10.1
CHILLED MARINATED ASPARAGUS
"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.
Nutrition Facts :
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