Category Archives: Cooking

Kiwi, Grapefruit and Crab Salad… With A Little Help from Your Elephant Friends!

I not only love elephants. I love cooking too. And photography. And, I love, love, love Bea’s blog La Tartine Gourmande! Recipes so delicious that you want to cook nothing but La Tartine Gourmande anymore (even if you don’t like cooking that much….) and pictures soo beautiful that, even if you’re not into food and cooking, you come back over and over again just to enjoy some photography awesomeness!! If you’ve not discovered her blog yet, stop what you do and hop over there right away – you really, really don’t want to miss it!!!

Here’s a little sample for you – a summer taste… Bea’s Kiwi, Grapefruit and Crab Salad prepared with a little help from the cutest kitchen helpers ever…

Trunk-up measuring cups (by Pier One) – for a little extra luck in the kitchen… They’ll make sure you get it right even if you’re not so “cooking inclined”!!… Ready to get chopping? Alright, here you go:

Kiwi, Grapefruit and Crab Salad

(for 4 people)

You need:

  • 4 kiwis
  • 1 large grapefruit
  • 7 oz fresh crab meat
  • 1 inch ginger root, freshly and thinly grated
  • 1 lime zest
  • Juice of 1 lime
  • 2.5 to 3 Tbsp avocado oil*
  • 1 tsp coriander, chopped
  • 1 dash of piment d’Espelette
  • 1 pomegranate
  • Salt and pepper
  • Fresh mesclun salad (tossed in a vinaigrette made of olive oil and white balsamic vinegar in which I infuse thyme and garlic cloves)

* Use another light vegetable oil if you cannot find avocado oil

Steps:

  • Peel the kiwis and dice them.
  • Peel the grapefruit and remove any white parts. Dice it as well.
  • Take the seeds out of the pomegranate and place them in a bowl with the kiwis and grapefruit.
  • Chop the coriander and mix it in.
  • Add the crab and mix gently.
  • Peel the ginger and grate it very thinly. Grate the zest of 1 lime and squeeze the juice of the lime.
  • In a bowl, mix together salt, pepper, the lime juice and zest, ginger, the Piment d’Espelette and the avocado oil. When you are ready to serve, season the crab preparation with this dressing. You can serve this appetizer as is on plates, or use ring molds to make a more elegant presentation.
  • Top the appetizers with the seasoned fresh mesclun salad.

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Elephantilicious Cupcake Fondue

I stumbled upon this super cute dessert idea on Pint Size Social the other day: cupcake fondue…. Delicious little mini cupcakes dipped into frosting and dunked into sprinkles as deep or as often as desired. Mmmmm, yummo!!!! Could it get any better? Dessert heaven!!! Just imagine sweet little fingers covered in frosting and sprinkles, cute faces glowing with excitement – sticky all over… Make them happy -skip the usual birthday cake at your little one’s next birthday party, get the fondue pot out, a bunch of mini cupcakes, an assortment of sprinkles and frosting, melted chocolate (there has got to be chocolate!!…) and watch their eyes grow wide!! So much fun!!!

To make it even sweeter, throw a few elephants in the mix  – for a fun Elephantilicious Cupcake Fondue!! Cupcakes dipped into elephant sprinkles, placed into cheerful cupcake wrappers, served on colorful elephant plates, sitting on personalized elephant placemats, topped with cute, handcrafted elephant cupcake toppers and all that in a room decorated with bright and cheerful garlands looking like sprinkles on a string! Grab a few cellophane bags, wrap a cupcake for each guest and ready is your very unique, not so typical goodie bag!

Cupcake Fondue

3 cups powdered sugar
1/3 cup liquid (orange juice, fruit juice, milk, or water)
2 tablespoons light corn syrup
Miniature-size cupcakes in the flavor of your choice, cooled and unfrosted
Assorted sprinkles, chopped nuts, and other toppings

1.Make a batch of your favorite mini cupcakes – homemade or from a mix. Make them nice and small so you don’t feel guilty about enjoying 2 or 3 of them. If you use paper liners for baking, remove them after the cupcakes have cooled. Pound cake or any other firm cake works well for skewering, but any cake will do. I used a simple yellow box-mix cake. Allow to cool completely before dipping.

2. Make the fondue: Whisk together powdered sugar, orange juice, and corn syrup.  Adjust the consistency with a drop of liquid or a dash more powdered sugar until you get have a smooth, thick glaze.  I used orange juice for the liquid portion to give it a citrus flavor and cheese-like yellow fondue color.  You could also use grape juice for a pastel purple, or milk/water and add your own coloring.

3. Pour frosting into the fondue pot.  There’s really no need to heat the mixture, but you can keep a small tea light or very low flame underneath just for looks!  Display sprinkles and toppings in small ramekins or portion cups and arrange around the fondue pot.  Skewer cupcakes in the side and dip the top half into the fondue, then flip the cupcake over and the frosting will drip nicely down the sides.  Sprinkle liberally with your favorite toppings.

Garland: tinamagee; Placemat: mypersonalizedtshirt; Cupcake Wrapper: Etsy; Cupcake Topper: CherryBlossomWay ; Elephant Sprinkles: Oriental Trading;

Recipe + Images via pintsizesocial.com

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