Desserts

Dragon Fruit Froyo “Cupcake”

June 9, 2017

Hey all! This was my attempt at incorporating an exotic fruit into frozen yogurt and then putting it into a waffle cone cup for a little personal flare. It’s kind of amazing and extremely easy to put together as long as you have some of the equipment, but even then, there are ways to do this without all the gadgets. Hope you enjoy!

 Begin by peeling back the skin of one red dragon fruit.

Trim the outer edges with a knife.

Cut it into skinless spears.

Taking 1 cup of the dragon fruit, puree it on high speed until completely smooth.

Transfer the puree to a bowl and add in 1 cup of greek yogurt….

…1 cup of heavy cream…

…1/2 cup of coconut palm sugar, and 1/2 cup of granulated sugar.

Give this a good mix and transfer to an ice cream maker.

Churn the froyo according to ice cream maker instructions.

Transfer to a freezer safe container.

Cover in plastic, and allow to set up in the freezer for at least 2 hours.

Begin making the waffle cones by combining 1 whole egg…

…1/2 cup of granulated sugar…

…1/4 cup of melted butter…

…1/4 cup of chia seeds…

…2 tbsp of all-purpose flour…

…1/4 cup of milk…

…pinch of salt…

…and 2 tbsp of honey.

Give this a good mix.

Transfer one small ladle of batter into the center of a pre-heated waffle cone iron.

Cook according to iron instructions.

As soon as the waffle is golden brown.

Remove it from the iron and immediately transfer it to a small bowl to shape the waffle into the shape of a cup or cupcake tin.

Repeat the process until the batter is expended.

Once the froyo has set up, either scoop it directly into the waffle cups, or transfer it to a piping bag (like I did) and pipe it into a spiral.

I then garnished it with a  fews scoops of frozen dragon fruit…

…and a sprig of lemon verbena. All that’s left to do is ENJOY! 

Dragon Fruit Froyo “Cupcake”

Ingredients

    Froyo:
  • 1 cup red dragon fruit puree
  • 1 cup cup greek yogurt
  • 1 cup heavy cream
  • 1/2 cup coconut palm sugar
  • 1/2 cup granulated sugar
  • Waffle Cone Cups:
  • 1 whole egg
  • 1/4 cup milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 1/4 cup chia seeds
  • 2 tbsp all purpose flour
  • 2 tbsp honey
  • pinch of salt

Instructions

  1. Begin by peeling back the skin of one red dragon fruit. Trim the outer edges with a knife and then cut it into skinless spears. Taking 1 cup of the dragon fruit, puree it on high speed until completely smooth. Transfer the puree to a bowl and add in 1 cup of greek yogurt, 1 cup of heavy cream, 1/2 cup of coconut palm sugar, and 1/2 cup of granulated sugar. Give this a good mix and transfer to an ice cream maker. Churn the froyo according to ice cream maker instructions. Transfer to a freezer safe container, cover in plastic, and allow to set up in the freezer for at least 2 hours.
  2. Begin making the waffle cones by combining 1 whole egg, 1/2 cup of granulated sugar, 1/4 cup of melted butter, 1/4 cup of chia seeds, 2 tbsp of all-purpose flour, 1/4 cup of milk, pinch of salt, and 2 tbsp of honey. Give this a good mix. Transfer one small ladle of batter into the center of a pre-heated waffle cone iron. Cook according to iron instructions. As soon as the waffle is golden brown. Remove it from the iron and immediately transfer it to a small bowl to shape the waffle into the shape of a cup or cupcake tin. Repeat the process until the batter is expended.
  3. Once the froyo has set up, either scoop it directly into the waffle cups, or transfer it to a piping bag (like I did) and pipe it into a spiral. I then garnished it with a fews scoops of frozen dragon fruit and a sprig of lemon verbena. All that’s left to do is ENJOY!
http://www.byrontalbott.com/dragon-fruit-froyo-cupcake/

| Top Left: Boos Cutting Board | Top Middle: Mixing Bowl Set | Top Right: Waffle Iron |
| Bottom Left: Kitchen Aid Mixer | Bottom Middle: Food Processor | Bottom Right: Kitchen Aid Ice Cream Attachment |

Snack

Potato Waffle Crisps

May 26, 2017

These are extremely addicting, so be WARNED! You may not be able to stop eating them and you might not want to share them with anyone ever…I don’t think I’ve ever had a chip this crispy and satisfying to my senses until this recipe—and the herb aioli just puts it completely over the top! Can you imagine all the flavor combos that you could have with these? Sour Cream & Onion? Truffle? Salt & Vinegar?!?! What flavors would you guys come up with? Let me know in the comments!

Add 1 egg yolk to a small mixing bowl—no egg whites.

Drop in 1 tsp of dijon mustard…

…1 tbsp of salt…

…and 2 tbsp of cold water.

Blend using an electric mixing device (preferred) or by hand.

Pour in 3/4 cup of grapeseed oil in a slow and steady stream—while mixing.

Stop every 10 seconds or so to ensure that the oil is incorporating evenly into the yolk.

Once it starts to thicken up and turn a pale yellow, increase the speed of the pour and begin whisking by hand.

TIP: Use a towel below the bowl to steady it as you mix.

Whip until the consistency of thick mayo.

Finely chop 2 tbsp of fresh herbs (I used: parsley, sage, thyme, rosemary, basil, oregano) and add them to the aioli.

Add then to the aioli and mix well.

Season with salt and pepper. 

Cover in plastic, and let chill in the refrigerator until needed. Begin heating a medium sauce pan on high—filled a quarter of the way up with grapeseed oil. The desired temperature is between 350-375°F .

Grab a few large russet potatoes (washed) and trim the ends off.

Using a fluted or ridged mandolin, begin slicing the potatoes into thin chips…

…alternating the angle of the potato by 90° each time you pass the blade.

It may take a few practice goes, but that’s how to achieve the criss-cut pattern.

Once the chips are cut, carefully drop them into the hot oil—several at a time.

Once they’re a golden brown, transfer them to a bowl lined with paper towels to let the excess oil drain off.

Toss with a pinch or two of kosher salt and repeat the process until all of the chips are cooked and crispy.

I served the chips in a bowl lined with parchment paper…

…and paired with the fresh aioli.

All that was left to do was dip and ENJOY!

Potato Waffle Crisps

Ingredients

  • 3/4 cup grapeseed oil
  • 1 egg yolk
  • 1 tsp dijon
  • 2 tbsp cold water
  • 1 tbsp salt
  • 1 tsp white wine vinegar (optional)
  • parsley, sage, thyme, rosemary, basil, oregano
  • 1-2 large russet potatoes
  • 2-3 cups grapeseed oil for frying

Instructions

  1. Add 1 egg yolk to a small mixing bowl—no egg whites. Drop in 1 tsp of dijon mustard, 1 tbsp of salt, and 2 tbsp of cold water. Blend using an electric mixing device (preferred) or by hand. Pour in 3/4 cup of grapeseed oil in a slow and steady stream—while mixing. Stop every 10 seconds or so to ensure that the oil is incorporating evenly into the yolk. Once it starts to thicken up and turn a pale yellow, increase the speed of the pour and begin whisking by hand. TIP: Use a towel below the bowl to steady it as you mix.
  2. Finely chop 2 tbsp of fresh herbs (I used: parsley, sage, thyme, rosemary, basil, oregano) and add them to the aioli. Add then to the aioli and mix well. Season with salt and pepper.
  3. Cover in plastic and let chill in the refrigerator until needed.Begin heating a medium sauce pan on high—filled a quarter of the way up with grapeseed oil. The desired temperature is between 350-375°F .
  4. Grab a few large russet potatoes (washed) and trim the ends off. Using a fluted or ridged mandolin, begin slicing the potatoes into thin chips, alternating the angle of the potato by 90° each time you pass the blade. It may take a few practice goes, but that’s how to achieve the criss-cut pattern.
  5. Once the chips are cut, carefully drop them into the hot oil—several at a time. Once they're a golden brown, transfer them to a bowl lined with paper towels to let the excess oil drain off. Toss with a pinch or two of kosher salt and repeat the process until all of the chips are cooked and crispy.
  6. I served the chips in a bowl lined with parchment paper and paired with the fresh aioli. All that was left to do was dip and ENJOY!
http://www.byrontalbott.com/potato-waffle-crisps/

| Top Left: Maple Cutting Board | Top Middle: Mixing Bowl Set | Top Right: Mixer/Frother |
| Bottom Left: All-Clad Bowls | Bottom Middle: Mandolin | Bottom Right: All-Clad Pot |

Desserts

S’mores Ice Cream Pop

May 8, 2017

 So, this is spiced ice cream, mixed with chocolate chips, dipped in fluffy marshmallow, and toasted to utter perfection… I’m calling it a “S’more Ice Cream Pop” to keep it simple. I have to thank Dominique Ansel for the inspiration behind this recipe since he has an item on his bakery menu that’s very similar to this one and probably much better, although I kind of like the more rustic look of mine for different occasions. Anyways, hopefully you all enjoyed and if you end up making some of these, PLEASE SHARE the pics in your socials and tag me so I can check them out! ENJOY!

Start making the spiced ice cream by adding 2 cups of heavy cream to a mixing bowl…

…along with 1 tsp of ground cinnamon…

…1 tsp of ground nutmeg…

…1/3 cup of brown sugar…

…and 1/2 tsp of salt.

Mix well.

Transfer the sweet spiced cream to an ice cream machine and churn according to device instructions.

When ready, remove the ice cream from the mixer.

Add in 1/4 cup of chopped dark chocolate.

Fold in the chocolate well and transfer to the freezer ice cream to set up for at least 1 hour.

Once the ice cream is done setting up, use a small ice cream scooper to scoop out small balls of ice cream.

Transfer the ice cream scoops to a metal pan than has been chilled in the freezer for at least an hour. Repeat until all of the ice cream is has been utilized.

Transfer the tray to the freezer to continue setting up for at least an hour.  About 20-30minutes into setting up, be sure to skewer them before the ice cream gets too hard.

While those set, begin making the marshmallow coating. In a small sauce pan add 1/4 cup of water…

…1 cup of granulated sugar…

…and 1/4 cup of corn syrup. Bring to a boil, or about 240°F.

In a separate bowl add 1 envelop of gelatin powder and 5 tbsp of water.

Give this a good mix and allow to sit for 2-3 minutes while the heated mixture reaches proper temperature.


Once it has and the gelatin has set up, transfer both to an electric mixer—first by adding in all of the gelatin.

Then by slowly pouring in the heated mixture while the electric mixer is on low speed.

Halfway through pouring, turn the mixer to medium speed and then pour in the remainder.

Turn the mixer on high and let it whip up for about 3 minutes, or until it becomes 5-6x its original volume. 

With the marshmallow dip ready to go, begin dipping and twisting the ice cream pops in the goo.

Use a foam base (or whatever you have handy) to keep the ice cream pops upright as you repeat the process.

When they are all coated, transfer them to the freezer for an additional 30 minutes to set up. Once set, they’re ready to toast!

Carefully scorch the outside of the pops with a kitchen torch and ENJOY!

S’mores Ice Cream Pop

S’mores Ice Cream Pop

Ingredients

    Spiced Ice Cream:
  • 2 cups heavy cream
  • 1/3 cup brown sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 cup chopped dark chocolate
  • Marshmallow:
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup corn syrup
  • 1 tsp vanilla extract (optional)
  • Gelatin:
  • 1 envelop gelatin powder
  • 5 tbsp water

Instructions

  1. Start making the spiced ice cream by adding 2 cups of heavy cream to a mixing bowl along with 1 tsp of ground cinnamon, 1 tsp of ground nutmeg, 1/3 cup of brown sugar, and 1/2 tsp of salt. Mix well.
  2. Transfer the sweet spiced cream to an ice cream machine and churn according to device instructions. When ready, remove the ice cream from the mixer and add in 1/4 cup of chopped dark chocolate. Fold in the chocolate well and transfer to the freezer ice cream to set up for at least 1 hour.
  3. Once the ice cream is done setting up, use a small ice cream scooper to scoop out small balls of ice cream. Transfer the ice cream scoops to a metal pan than has been chilled in the freezer for at least an hour. Repeat until all of the ice cream has been utilized. Transfer the tray to the freezer to continue setting up for at least an hour. About 20-30minutes into setting up, be sure to skewer them before the ice cream gets too hard.
  4. While those set, begin making the marshmallow coating. In a small sauce pan add 1/4 cup of water, 1 cup of granulated sugar, and 1/4 cup of corn syrup. Bring to a boil, or about 240°F. In a separate bowl add 1 envelop of gelatin powder and 5 tbsp of water. Give this a good mix and allow to sit for 2-3 minutes while the heated mixture reaches proper temperature. Once it has and the gelatin has set up, transfer both to an electric mixer—first by adding in all of the gelatin and then by slowly pouring in the heated mixture while the electric mixer is on low speed. Halfway through pouring, turn the mixer to medium speed and then pour in the remainder. Turn the mixer on high and let it whip up for about 3 minutes, or until it becomes 5-6x its original volume.
  5. With the marshmallow dip ready to go, begin dipping and twisting the ice cream pops in the goo. Use a foam base (or whatever you have handy) to keep the ice cream pops upright as you repeat the process. Once they are all coated, transfer them to the freezer for an additional 30 minutes to set up.
  6. Once set, they’re ready to toast! Carefully scorch the outside of the pops with a kitchen torch and ENJOY!
http://www.byrontalbott.com/smores-ice-cream-pop/

| Left: KitchenAid Mixer | Middle: Mixing Bowl Set | Right: KitchenAid Ice Cream Attachment |

Breakfast

Breakfast Quesadillas

April 19, 2017

This is definitely a recipe that I should have been making my whole entire life, but sometimes the simplest things are right in front of you and it just takes a different angle of staring at it to realize. Making tortillas from scratch is a MAJOR bonus if you end up trying to whip up a few quesadillas, but is totally not necessary, just preferred. Let’s dive in!

Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat.

I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.

Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour.

Mix for 4-5 minutes on low to medium speed.

More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough).

Continuing mixing for another 4-5 minutes.

Remove the dough from the mixer and let it rest for 30 minutes.

Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour.

Begin rolling it out until the dough is paper thin. The thinner the better.

Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat.

Cook for about 30 seconds, or until it begins to bubble.

Flip and cook for and additional 20 seconds before removing from heat.

Store your tortillas in an air tight container so they stay warm and moist.

Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.

In a sauce pan on medium heat add 1/4 cup of milk…

…3 eggs, and a pinch of salt.

Begin to scramble the eggs to your liking.

Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet.

Top with shredded sharp cheddar…

…sliced serrano peppers…

…sliced red onion…

…hot scrambled eggs…

…crispy chorizo…

…and a few sprigs of cilantro.

Top with some more cheddar…

…and cap it off with another fresh tortilla.

Let it heat for a minute or so to give the cheese a chance to melt and then give it a good flip so the other side can heat up for a minute too.

Once the cheese is fully melted, remove it from the heat.

To serve simply halve or quarter it, and ENJOY!

Breakfast Quesadillas

Breakfast Quesadillas

Ingredients

    Tortillas:
  • 1/2 cup all purpose flour
  • 1/2 cup bread flour
  • 1/4 cup lard or chilled bacon fat
  • 1/4 cup water (adjust as needed)
  • 1 tbsp salt
  • Chorizo:
  • chorizo
  • sharp cheddar cheese
  • serrano pepper
  • red onion
  • cilantro sprigs
  • Scrambled Eggs:
  • 3 eggs
  • 1/4 cup milk
  • salt to taste

Instructions

  1. Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat. I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.
  2. Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour. Mix for 4-5 minutes on low to medium speed. More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough). Continuing mixing for another 4-5 minutes. Remove the dough from the mixer and let it rest for 30 minutes.
  3. Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour. Begin rolling it out until the dough is paper thin. The thinner the better. Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat. Cook for about 30 seconds, or until it begins to bubble. Flip and cook for and additional 20 seconds before removing from heat. Store your tortillas in an air tight container so they stay warm and moist.
  4. Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.
  5. In a sauce pan on medium heat add 1/4 cup of milk, 3 eggs, and a pinch of salt. Begin to scramble the eggs to your liking.
  6. Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet. Top with shredded sharp cheddar, sliced serrano peppers, sliced red onion, hot scrambled eggs, crispy chorizo, and a few sprigs of cilantro. Top with some more cheddar and cap it off with another fresh tortilla. Let it heat for a minute or so to give the cheese a chance to melt…then give it a good flip. Once the cheese is fully melted, remove it from the heat, halve or quarter it, and ENJOY!
http://www.byrontalbott.com/breakfast-quesadillas/

| Top Left: Maple Cutting Board | Top Middle: All-Clad Strainer | Top Right: Steel Mixing Bowl Set |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: KitchenAid Mixer | Bottom Right: Iron Pan |

Main Course

Steak and Potatoes #2

April 15, 2017

The best American cuisine has to offer…a 10 oz striploin seared and basted with butter and aromatics, crispy fried potato stacks salted to perfection, sweet and sour bacon gastrique, and creamy horseradish. Did I miss anything? So GOOD.

Dice up 5-6 slices of thick cut bacon into small bites.


Transfer the bacon to a small pan on medium heat and render for 5-6 minutes, or until it begins to crisp up and turn a dark golden brown.

Once the bacon is done cooking, transfer it to a paper towel to drain excess grease.

Drain the excess grease from the pan (no need to clean out), return to low heat, and add 1 cup of balsamic vinegar to reduce for 10 minutes.

While that reduces finely chop 1/2 of a red onion…

…and 2 stalks  of celery. Set aside.

Square off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces.

Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape.

Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.

Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

Transfer to a paper towel to drain.

Sprinkle with a little sea salt and set aside.

Generously season a large (10 oz. is perfect) strip steak on both sides with salt and pepper.

Transfer to a frying pan on high heat and sear all sides for 30-45 seconds.

Add 1 tbsp of butter, 1 sprig of rosemary and thyme, and 1 garlic clove.

Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter.

Remove from the pan and let rest for 7-10 minutes be slicing.

Right before serving the steak, add 2 tbsp of brown sugar to the balsamic reduction and continue to reduce for a 1-2 minutes.

Add the crispy bacon and diced veggies.

Give this a good mix and remove from heat.

Begin plating with a smear of the horseradish sauce…

…followed by the crispy potatoes…

…the thick cut NY strip…

…a few spoonfuls of the bacon gastrique…

…finely chopped chives…

…a pinch of malden salt…

…fresh cracked pepper, and ENJOY!

Steak and Potatoes #2

Ingredients

    Crispy Potatoes:
  • 1 russet potato
  • canola oil for frying
  • Strip Steak:
  • 1 10oz NY strip
  • 3 tbsp butter
  • 1 garlic clove
  • 1 bunch of thyme
  • Horsey Sauce:
  • 1/2 cup sour cream
  • 1 tbsp prepared horseradish
  • salt and pepper to taste

Instructions

  1. Dice up 5-6 slices of thick cut bacon into small bites. Transfer the bacon to a small pan on medium heat and render for 5-6 minutes, or until it begins to crisp up and turn a dark golden brown. Once the bacon is done cooking, transfer it to a paper towel to drain excess grease.
  2. Drain the excess grease from the pan (no need to clean out), return to low heat, and add 1 cup of balsamic vinegar to reduce for 10 minutes. While that reduces finely chop 1/2 of a red onion and 2 stalks of celery.
  3. Square off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure. Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout. Transfer to a paper towel to drain. Sprinkle with a little sea salt and set aside.
  4. Generously season a large (10 oz. is perfect) strip steak on both sides with salt and pepper. Transfer to a frying pan on high heat and sear all sides for 30-45 seconds before adding 1 tbsp of butter, 1 sprig of rosemary and thyme, and 1 garlic clove. Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter. Remove from the pan and let rest for 7-10 minutes be slicing.
  5. Right before serving the steak, add 2 tbsp of brown sugar to the balsamic reduction and continue to reduce for a 1-2 minutes before adding in the bacon and diced veggies. Remove from heat and begin plating.
  6. Start with a smear of the horseradish sauce, followed by the crispy potatoes, the thick cut NY strip, a few spoonfuls of the bacon gastrique, finely chopped chives, a pinch of malden salt, fresh cracked pepper, and ENJOY!
http://www.byrontalbott.com/steak-and-potatoes-2-2/

Screen Shot 2017-02-17 at 5.15.59 PM

| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |

Breakfast

Coconut Chia Fruit Plate

April 10, 2017

I’ve made many a fruit plate in my time and if you make enough of them, they tend to get very boring and repetitive…This one, not so much. The addition of coconut chia pudding give it a really fun texture and creamy coconut flavor that melds everything together quite nicely. Anyways, if you get a chance to grab some fruit worthy of making a plate out of, I highly recommend going this route or at least somewhere in the same ballpark. Enjoy!

Start by making the chia pudding, as it takes several  hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds…

…and 1 cup of coconut milk.

Give this a good mix….

…cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.

Begin to build a fruit plate with your favorite seasonable fruits.  I used two kiwis (skinned and thinly sliced)…

…1 blood orange (skinned and wedged)…

…and 1 navel orange (skinned and wedged).

Next de-stem and slice several strawberries before sprinkling them…

…and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.

Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate…

…and topping it with the sweetened strawberries…

…a few dollops of the creamy coconut chia pudding…

…sweetened blueberries…

…blood oranges…

…and naval orange wedges.

I used fresh passion fruit as a garnish…

…and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!

Coconut Chia Fruit Plate

Ingredients

    Coconut Chia Pudding:
  • 1 cup coconut milk
  • 1/2 cup chia seeds
  • Variety of Seasonal Fruit:
  • 2 Kiwis
  • 1 Blood Orange
  • 1 Valencia Orange
  • 1 Passion Fruit
  • 1/2 Cup Strawberries
  • 1/2 Cup Blueberries
  • Extras:
  • 1-2 tbsp Coconut Palm Sugar

Instructions

  1. Start by making the chia pudding, as it takes several hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds and 1 cup of coconut milk. Give this a good mix, cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.
  2. Begin to build a fruit plate with your favorite seasonable fruits. I used two kiwis (skinned and thinly sliced), 1 blood orange (skinned and wedged), and 1 navel orange (skinned and wedged). Next de-stem and slice several strawberries before sprinkling them and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.
  3. Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate and topping it with the sweetened strawberries, a few dollops of the creamy coconut chia pudding, sweetened blueberries, blood oranges, and naval orange wedges. I used fresh passion fruit as a garnish and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!
http://www.byrontalbott.com/coconut-chia-fruit-plate/

| Left: Cutting Board | Left-Middle: Glass Bowl Set | Right-Middle: Frother/Mixer | Right: Shun Kaji Knife |