Sides

The Crispy Potato Stack

September 15, 2017

What do you get when you cross a French fry, tater tot, and potato gratin? THE CRISPY POTATO STACK IS WHAT YOU GET BABY! This is by far one of the best (if not the best) form of fried potato I’ve ever had and it’s by far one of the easier recipes…it just takes a little bit of time to get cut the stacks out, but once that’s finished, it’s “crunch” time! If you guys decide to try these out please make sure you share them with me on my social channels and try not to horde them to yourself. Like I said, the temptation is real with these bad boys.

 Start by squaring 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.

Trim the edges to make an even rectangular shape.

Cut the rectangle in half, press the slices firmly together.

Transfer to a frying pan filled with grapeseed oil heated to 350°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 ENJOY!

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The Crispy Potato Stack

Ingredients

  • 1-3 russet potato
  • grape seed oil for frying
  • salt

Instructions

  1. Start by squaring off the edges of 1 large russet potato.
  2. 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.
  3. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape.
  4. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.
  5. Transfer to a frying pan filled with canalo oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.
  6. Transfer to a paper towel to drain. Sprinkle with a little sea salt and ENJOY!
http://www.byrontalbott.com/the-crispy-potato-stack/

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 |

Desserts

Passion Fruit Cheesecake

September 14, 2017

Passion fruit and cheesecake were always meant to be together…The cheesecake crust on this is really the kicker as far as flavor and texture goes, but every bite is kind of magical in a tropical way. If you can get your hands on passion fruit, this is a MUST TRY IMMEDIATELY! Let’s dive into it.

Split and deseed the passion fruit into a separate bowl.

Next add 1/4 cup of cold diced butter to a food processor along with…

…1/4 cup of sugar…

…1/2 cup of flour…

…1 tsp of salt…

…and 1 tbsp of passion fruit juice (or water).

Blend until the ingredients loosely come together (similar to damp sand).

Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown.

When finished cooking, remove from the oven and set aside to cool.

Begin making the cheesecake filling by adding 3 tbsp of sour cream and 2 cups of cream cheese…

…1 whole egg…

…1/4 cup of sugar…

…1 tbsp of cornstarch…

…and 3-4 tbsp passion fruit juice to a large mixing bowl.

Give this a good mix until silky smooth and then set aside to form the cheesecake crust.

Add the crispy crumble to a food processor as well as…

…2 tbsp of cold diced butter…

….and 2 tbsp of sugar.

Pulse several times until the mixture is like a sandy clay.

Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers.

Be sure to firmly pack in the crust to ensure it doesn’t crumble (TIP: Add an egg yolk to the crumble if you need more moisture or flour to make it more dry).

Bake at 350°F for 20-25 minutes, or until golden brown.

When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes.

Slowly pour in the cheesecake mixture until it reaches the very top of the crust.

Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes.

Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.

Once the cheesecake has finished baking, allow to cool at room temperature for at least 1 hour…

…before transferring to the fridge to chill and set up.

With the cheesecake cooled, carefully remove it from the mold.

You can use an offset spatula or butter knife to lift it from the pan if need be.

Serve as a personal cake or slice it up to share.

Drizzle with some fresh passion fruit syrup and ENJOY!

Print
Passion Fruit Cheesecake

Passion Fruit Cheesecake

Ingredients

    Crust:
  • 1/2 cup flour
  • 1/4 cup sugar (plus 2 tbsp)
  • 1/4 cup cold diced butter (plus 2 tbsp)
  • 1 tsp salt
  • 1 tbsp water or passion fruit juice
    • Filling:
  • 3 tbsp sour cream
  • 1/2 cup cream cheese
  • 1/4 cup sugar
  • 1 whole egg
  • 3-4 tbsp passion fruit juice
  • 1 tbsp cornstarch

Instructions

  1. Split and deseed the passion fruit into a separate bowl.
  2. Next add 1/4 cup of cold diced butter to a food processor along with 1/4 cup of sugar, 1/2 cup of flour, 1 tsp of salt, and 1 tbsp of passion fruit juice (or water).
  3. Blend until the ingredients loosely come together (similar to damp sand). Transfer to a baking tray and bake for 20 minutes at 350°F, or until golden brown. When finished cooking, remove from the oven and set aside to cool.
  4. Begin making the cheesecake filling by adding 3 tbsp of sour cream, 1/2 cup of cream cheese, 1 whole egg, 1/4 cup of sugar, 1 tbsp of cornstarch, and 3-4 tbsp passion fruit juice to a large mixing bowl. Give this a good mix until silky smooth and then set aside to form the cheesecake crust.
  5. Add the crispy crumble to a food processor as well as 2 tbsp of cold diced butter and 2 tbsp of sugar. Pulse several times until the mixture is like a sandy clay.
  6. Using a springform pan, or closest alternative, form the pie crust by packing the mixture in and around the edges of the pan using your fingers. Be sure to firmly pack in the crust to ensure it doesn’t crumble (TIP: Add an egg yolk to the crumble if you need more moisture or flour to make it more dry). Bake at 350°F for 20-25 minutes, or until golden brown.
  7. When the crust is finished baking, remove it from the oven and let it cool down for 20-25 minutes. Slowly pour in the cheesecake mixture until it reaches the very top of the crust. Transfer to the top rack of the oven to bake at 300F for an additional 45 minutes. Add a baking pan of water to the lower rack of the oven to avoid burning the top of the cheesecake.
  8. Once the cheesecake has finished baking, allow to cool at room temperature for at least 1 hour before transferring to the fridge to chill and set up.
  9. With the cheesecake cooled, carefully remove it from the mold. You can use an offset spatula or butter knife to lift it from the pan if need be. Serve as a personal cake or slice it up to share. Drizzle with some fresh passion fruit syrup and ENJOY!
http://www.byrontalbott.com/passion-fruit-cheesecake/

| Top Left: Food Processor | Top Middle: Boos Cutting Boards | Top Right: Glass Bowl Set |
| Bottom Middle: Springform Pans | Bottom Right: Utility Knife |

Main Course

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

July 9, 2017

“Tortas” are one of a chef’s favorite dishes when it comes time for family meal in the professional kitchen life and these sandwiches are a nice dose of nostalgia for me…and the peaches..well, the peaches are a MAJOR bonus for this one and are worth every ounce of burning embers that it takes to make them. If any of you end up making a few of these “tortas” please make sure you let me know what you put on them because I’m always looking for another way to fix them up! ENJOY!!

Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion.

Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast.

Once roasted, transfer them to a bowl..

…cover in plastic, and allow them to steam for 10-15 minutes.

When the chilis and onion become nice and tender, remove the skin from the chilis…

…and dice up both them and the onions

Transfer to a bowl and top with 2 tbsp of chopped cilantro…

…1 tbsp of lime juice…

…1 tbsp of olive oil and a pinch of salt.

Give a good mix and set aside.

Clean and prep 12-15 large shrimp.

Season them with a blend of 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tbsp chili powder.

Add a dash of fresh lime zest…

…freshly chopped cilantro and serrano peppers…

…a squeeze of lime juice…

…and a drizzle of canola oil to prevent them from sticking to the grill.

Give the shrimp a toss or two and set aside until ready to grill.

Prep your dessert by halving 3-4 peaches (slightly underripe) and topping them with 3 tbsp of brown sugar…

…a pinch of salt…

…and 2 tbsp of anejo tequila (optional).

Transfer to the grill, being sure to cook before the meat.

Grill on high heat for 2-3 minutes on each side, or until they begin to char.

Once they have char marks all around, remove them from the heat, cover in plastic and set aside.

Begin grilling the meat by seasoning 1 10oz ribeye with 3-4 tbsp of kosher salt along with the same spice blend used on the shrimp.

Give this a good rub.

Transfer to the grill to cook for 5-7 minutes on each side…

…or until the meat achieves a golden caramelization.

Transfer to a buttered dish and set aside until needed.

Transfer the shrimp to the hottest part of the grill and cook for about 90 seconds on each side.

Remove from the heat, slice them up, and transfer to a mixing bowl.

Top with a handful of cilantro…

…sliced celery…

…sliced red onion…

…chopped seranno peppers…

…a sprinkle of the spice mixture…

…a pinch of salt…

…squeeze of lime juice…

…and 2 tbsp of mayo.

Give this a good mix and set aside for plating.

Halve, butter, and char up a few wheat loafs. Add a smear of mayo to the bread.

Slice of up the steak to your liking, I prefer thinner slices that are easy to eat in a sandwich.

Add the sliced steak to one of the loafs.

Top with the roast pepper salsa…

…some sliced red onion…

…a handful of shredded romaine…

…and a few leaves of cilantro.

 Top the other loaf with a hearty helping of the shrimp slaw…

…some cilantro…

…lime juice…

…and shredded romaine.

Top the sandwiches, skewer, and halve them.

Serve with the grilled peaches…

…and top them with a brown butter crumble (1 cup of flour, 1/4 cup of diced butter, 1/2 cup of sugar, 1 tsp of cinnamon, nutmeg, ginger, and allspice).

Add a few dollops of fresh whipped cream (1 cup of heavy cream, 1/4 tbsp of honey, 2 tbsp of vanilla paste).

All that’s left to do is ENJOY a very well rounded meal!

Print
Surf & Turf Tortas w/ Grilled “Peaches & Cream”

Surf & Turf Tortas w/ Grilled “Peaches & Cream”

Ingredients

  • 1 10oz Ribeye
  • 12-15 large shrimp
  • Shredded Romaine lettuce
  • Sliced Red Onion
  • Sliced Celery
  • 2 Limes
  • 1 bunch of Cilantro
  • 2 tbsp canola oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp cayenne pepper
  • 1 Tbsp chili powder
  • 3-4 Tbsp Kosher salt
  • 2 Tbsp mayo (for shrimp)
  • Whole-loaf bread
    • Green Topping:
  • 2 poblano peppers
  • 1 serrano pepper
  • 1/4 white onion
  • 2 tbsp chopped cilantro
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • pinch of salt
    • Grilled Peaches & Cream:
  • *Peaches
  • 3-4 Peaches (slightly underripe)
  • 3 Tbsp brown sugar
  • 2 Tbsp Anejo tequila (optional)
  • Pinch of salt
  • *Whipped cream
  • 1 cup heavy cream
  • 1/4 honey
  • 2 tbsp vanilla paste
  • *Crumble
  • 1 cup flour
  • 1/4 cup diced butter
  • 1/2 cup sugar
  • 1 tsp cinnamon, nutmeg, ginger, allspice

Instructions

  1. Begin making the roasted pepper salsa for the tortas by taking 2 poblano peppers, 1 serrano pepper, and a quarter white onion. Place them under a broiler for approximately 10 minutes, turning them every two minutes for an even roast. Once roasted, transfer them to a bowl, cover in plastic, and allow them to steam for 10-15 minutes. When the chilis and onion become nice and tender, remove the skin from the chilis and dice up both them and the onions. Transfer to a bowl and top with 2 tbsp of chopped cilantro, 1 tbsp of lime juice, 1 tbsp of olive oil, and a pinch of salt. Give a good mix and set aside.
  2. Clean and prep 12-15 large shrimp. Season them with a blend of 1 tbsp cayenne pepper, 1 tbsp smoked paprika, 1 tbsp cumin, and 1 tbsp chili powder. Add a dash of fresh lime zest, freshly chopped cilantro, a squeeze of lime juice, and a drizzle of canola oil to prevent them from sticking to the grill. Give the shrimp a toss or two and set aside until ready to grill.
  3. Prep your dessert by halving 3-4 peaches (slightly underripe) and topping them with 3 tbsp of brown sugar, a pinch of salt, and 2 tbsp of anejo tequila (optional). Transfer to the grill, being sure to cook before the meat. Grill on high heat for 2-3 minutes on each side, or until they begin to char. Once they have char marks all around, remove them from the heat, cover in plastic and set aside.
  4. Begin grilling the meat by seasoning 1 10oz ribeye with 3-4 tbsp of kosher salt along with the same spice blend used on the shrimp. Give this a good rub and transfer to the grill to cook for 5-7 minutes on each side, or until the meat achieves a golden caramelization. Transfer to a buttered dish and set aside until needed.
  5. Transfer the shrimp to the hottest part of the grill and cook for about 90 seconds on each side. Remove from the heat, slice them up, and transfer to a mixing bowl. Top with a handful of cilantro, sliced celery, sliced red onion, chopped seranno peppers, a sprinkle of the spice mixture, a pinch of salt, squeeze of lime juice, and 2 tbsp of mayo. Give this a good mix and set aside for plating.
  6. Halve, butter, and char up a few wheat loafs. Add a smear of mayo to the bread. Slice of up the steak to your liking, I prefer thinner slices that are easy to eat in a sandwich. Add the sliced steak to one of the loafs. Top with the roast pepper salsa, some sliced red onion, and a handful of shredded romaine. Top the other loaf with a hearty helping of the shrimp slaw, some cilantro, lime juice, and shredded romaine. Top the sandwiches, skewer, and halve them.
  7. Serve with the grilled peaches topped with a brown butter crumble (1 cup of flour, 1/4 cup of diced butter, 1/2 cup of sugar, 1 tsp of cinnamon, nutmeg, ginger, and allspice). Add a few dollops of fresh whipped cream (1 cup of heavy cream, 1/4 tbsp of honey, 2 tbsp of vanilla paste) and all that’s left to do is ENJOY a very well rounded meal!
http://www.byrontalbott.com/surf-turf-tortas-w-grilled-peaches-cream/

| Top Left: Boos Cutting Board | Top Right: Shun Kaji Knives |

| Bottom Left: Iron Pan | Bottom Middle: Glass Bowl Set | Squeeze Bottle | Bottom Right: Kitchen Tweezers |

 

Desserts

Banana Bread Ice Cream Sandwich

July 3, 2017

I’ve been wanting to make banana bread for quite sometime now and FINALLY I get to doing it and this is what happens! I love it! The great thing about this recipe is that it’s actually really easy to make and you don’t need an ice cream machine! Hopefully you all enjoy this recipe and let me know if you try it out!!

Begin making the banana bread by combing 2 whole eggs…

…3/4 cup of granulated sugar, 3/4 cup of brown sugar…

…2 tsp of salt and give this a good whisk.

Next add in 1 cup of milk…

…1 tbsp of vanilla paste (or extract)…

…and 1/4 cup of melted butter.

Continue whisking for another 2 minutes, or until well combined.

Once thoroughly mixed, add in 1 tbsp of baking soda…

…1 1/2 cups of all purpose flour…

…and 2-3 ripe bananas.

Begin mashing in the bananas and bring to a stir.

Whisk until you have a thick batter, but do not over whisk and cause the dough to be tough.

Transfer the banana bread batter to a loaf tray that has the bottom lined with parchment and fill the pan 2/3 the way up.

Bake at 350°F for 25-30 minutes, or until golden brown and cooked through.

You can toss together a quick crumble like I did by combing flour, a few pads of butter, and cinnamon sugar.

Use your hands to combine until is begins to crumble and bake for 15 minutes at 350°F.

Whip up a quick brown butter semifreddo ice cream by combining 2 cups of heavy cream…

…1/2 cup of honey…

…and 2 tbsp of vanilla paste (or extract).


Fully whip before adding in 1/2 cup of melted brown butter. 

Continue to whip until well combined and fluffy.

Transfer to a loaf pan line with parchment paper so that the slices are the same size as the bread.

Smooth out the whipped cream and freeze for 2-3 hours before slicing. 

When the banana bread is cool enough to handle, remove it from the pan and cut into fairly thick slices.

Take two slices and top them with a praline spread.


t’s simply made by combing 2 tbsp of hot water, 1/2 cup of brown sugar, and 1/2 cup of peanut butter

Top with a slice of the brown butter semifreddo ice cream…

…and sandwich it in-between the banana bread slices.

Give is a good roll in the crumbles and all that’s let to do is ENJOY! 

Print
Banana Bread Ice Cream Sandwich

Banana Bread Ice Cream Sandwich

Ingredients

    Banana Bread:
  • 2 whole eggs
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 2-3 ripe bananas
  • 1 tbsp vanilla paste (or extract)
  • 1 1/2 cup all purpose flour
  • 1 tbsp baking soda
    • Brown Butter Semifreddo:
  • 2 cups heavy cream
  • 1/2 cup honey
  • 2 tbsp vanilla paste (or extract)
  • 1/2 cup melted brown butter
    • Praline:
  • 2 tbsp hot water
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter

Instructions

  1. Begin making the banana bread by combing 2 whole eggs, 3/4 cup of granulated sugar, 3/4 cup of brown sugar, 2 tsp of salt, and give this a good whisk. Next add in 1 cup of milk, 1 tbsp of vanilla paste (or extract), and 1/4 cup of melted butter. Continue whisking for another 2 minutes, or until well combined. Once thoroughly mixed, add in 1 tbsp of baking soda, 1 1/2 cups of all purpose flour, and 2-3 ripe bananas. Begin mashing in the bananas and bring to a stir. Whisk until you have a thick batter, but do not over whisk and cause the dough to be tough. Transfer the banana bread batter to a loaf tray that has the bottom lined with parchment. Fill the pan 2/3 the way up. Bake at 350°F for 25-30 minutes, or until golden brown and cooked through.
  2. You can toss together a quick crumble like I did by combing flour, a few pads of butter, and cinnamon sugar. Use your hands to combine until is begins to crumble. Toss it on a baking sheet and bake for 15 minutes at 350°F.
  3. Whip up a quick brown butter semifreddo ice cream by combining 2 cups of heavy cream, 1/2 cup of honey, and 2 tbsp of vanilla paste (or extract). Fully whip before adding in 1/2 cup of melted brown butter. Continue to whip until well combined and fully whipped. Transfer to a loaf pan line with parchment paper so that the slices are the same size as the bread. Smooth out the whipped cream and freeze for 2-3 hours before slicing.
  4. When the banana bread is cool enough to handle, remove it from the pan and cut into fairly thick slices. Take two slices and top them with a praline spread. It’s simply made by combing 2 tbsp of hot water, 1/2 cup of brown sugar, and 1/2 cup of peanut butter. Top with a slice of the brown butter semifreddo ice cream, and sandwich it in-between the banana bread slices. Give is a good roll in the crumbles and all that’s let to do is ENJOY!
http://www.byrontalbott.com/banana-bread-ice-cream-sandwich/

| Top Left: Boos Cutting Boards | Top Middle: Wire Whisk | Top Right: Spatula |

| Bottom Left: Staub Loaf Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Good Grips |

 

Main Course

L.A.’s Newest Dining Destination: Ventura Blvd.

June 30, 2017

 L.A.’s Newest Dining Destination: Ventura Blvd.

(a.k.a. my local favorites)

 

Smack dab in the middle of San Fernando Valley lies the long and diverse Ventura Blvd. It’s full of old and new billboards, people of all walks, and up-and-coming shops that ebb and flow with the community. Undoubtedly, this neighborhood is one of the biggest melting pots in Los Angeles, and because of this it has become a testing ground for new restaurant concepts while remaining a street to come for all the classics. I’ve partnered with my friends at S.Pellegrino® to bring you my take on the places you can’t miss on Ventura Blvd. as part of the S.Pellegrino® Taste Guide to L.A. This is where my guide begins…

 

1.Barrel & Ashes

  This restaurant is all about Southern barbecue executed by top-tier chefs with some serious culinary pedigree. Chef de cuisine Michael Kahikina is the man in charge of all the sweet, smoky, and stick-to-your-ribs dishes you’ll find here. Having worked with him at Thomas Keller’s Bouchon in Beverly Hills, I can say that he has a fundamental love for the food he prepares. This place offers a plethora of meats that are all smoked with red oak, then finished with white oak for a balanced BBQ flavor. If you’re looking for an authentic pulled pork sandwich that will stick with you long after the last bite—this is the spot. 

 

 

 

*”World Famous” Hoe Cake 

 

 

2.Kushiyu

  The unassuming look of Kushiyu might prevent most passersby from noticing it—and that’s probably what’s kept it a local secret. This place offers fantastic sushi and has the best kushiyaki (Japanese coal grilling) in the San Fernando Valley, and maybe even all of L.A. The sushi chefs at the bar never change one bit, and to me that’s an incredible sign of a love for and consistency in their craft. My order always includes their spicy albacore special roll (there’s a salad version too) and the yellowtail collar off of the grill, or if it’s a little chilly outside, the nikomi nabe (spicy flavored seafood pot) will warm both body and soul. 

 

*Nakomi Nabe (spicy seafood soup)

 

Albacore Special Salad (albacore, fried garlic, serrano peppers, ponzu)

 

 

*Teriyaki Yellowtail Collar (Kushiyaki style)

 

 

3.Blu Jam Café

  This can’t-miss breakfast house is fueled by a smart variety of organic and vegan menu options, as well as the nostalgic favorites we all crave. And it’s the kind of place that’s hard to leave, thanks to their cozy, living-room-inspired environment. I’m traditional in my breakfast tastes, so the eggs Benedict are my go-to here—and they’re everything you want them to be; sliced ham and crispy bacon, a toasty English muffin, custard-like poached eggs, and an always-perfect hollandaise. 

 

 

 

*Blue Jam Benedict

 

*Crunchy French Toast, vanilla sauce, fresh berries

 

 

COMING SOON

 

4. 189 By Dominique Ansel (Opening Fall 2017)

  Dominique Ansel is the mastermind behind the Cronut®, the chocolate chip cookie shot, and the frozen s’more, as well as many other pastries that have changed the way we experience sweets. Being that the most influential pastry chef in the world is setting up his first restaurant and bakery in L.A., I couldn’t help but share it…even if it will be a little drive from Ventura Blvd. Will it be worth it? Just ask someone about the line every morning at his downtown bakery in NYC and you’ll have your answer. Even if it is a 45 minute drive from my place, this place will definitely be a “local” favorite of mine very soon..

I hope you enjoyed my guide through a few of my local eats on Ventura Blvd. and please let me know if you happen to pay one of these locations a visit! 

For more of the best places to dine in Los Angeles and other U.S. cities, see the full S.Pellegrino® Taste Guide at sanpellegrino.com 

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! 

Print
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 |

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About Me

About Me

I'm a chef, a food lover, a husband and a father!