Tasty Tuesday: {Gluten Free Fig Tart}

Recipes

A few weeks ago we introduced our newest contributor to the team, Zoe. She’s an amazing food stylist and recipe creator who is passionate about cooking food that features quality ingredients and is as healthy as it is delicious. We’ll add beautiful to the list too! With just days of fig season left, we’re right there with her on baking this Gluten Free Fig and Crème Fraîche tart! You’ve got to cherish everyone one of those sweet little jewels while you can. Thankfully, today, Zoe is teaching us how…

I’m in love with figs and have recently been obsessing over the hundreds of different kinds of tart combinations – from sweet to savory. So one afternoon I decided to make these delicious gluten-free mini tarts with fresh figs and crème fraîche. They were enjoyed over a magical moment catching up with a girlfriend whom I hadn’t seen in years. The tarts are so light and fresh that we managed to save two for after dinner and enjoyed a second round, post-meal. Shhh, don’t tell!

This recipe features a gluten-free crust alternative that has a lovely nutty finish which pairs deliciously with the figs. This is also a particularly healthy dessert – perfect for enjoying these last days of indian summer and officially welcome fall. You may want to try it with bee pollen sprinkled on top, a superfood that is delicious with tarts, yogurt or granola!

Gluten Free Crème Fraîche Fig Tart

Ingredients:

Shortcut Pastry:
3/4 ground almonds
2/3 cup buckwheat flour
1/2 cup millet flour
1/2 cup apple sauce
4 Tbsp butter
2 Tbsp honey
1 tsp baking powder
1 pinch of sea salt

Filling:
3/4 cup crème fraîche
3/4 cup cream cheese
2 Tbsp sugar
Grated zest of 1large lemon (or two small ones)
Juice of 1 lemon
15 to 20 fresh figs, rinsed and quartered

Directions:

1. Mix the dry ingredients with the butter, apple sauce and honey and knead the dough until it becomes a smooth pastry. Wrap it in cling film and refrigerate it for 30 minutes.

2. Roll out the pastry (the easiest way is to roll it out directly on baking paper) and place it carefully in a greased tart pan and prick it with a fork (I used several small pans). Bake in the oven for 20min at 375°F.

3. In a bowl, stir together the crème fraîche, cream cheese, sugar, lemon zest and lemon juice.

4. Fill the cooled tart shell with the cream filling and arrange the figs in circles. Drizzle with honey and sprinkle bee pollen on top right before serving (optional).

For more of our favorite recipes, including gluten free options, CLICK HERE!

original photography and recipe by food contributor, Zoe Armbruster

#SipsForSummer: {Slushy Coconut-Mint Margarita}

Recipes

If there’s one thing we love around here, it’s a refreshing libation! So when Glitter Guide invited us to partake in their new #SipsForSummer series, we gladly accepted the challenge. The request? Develop a refreshing recipe for the perfect summer cocktail and share it with you! How could we resist?? The added bonus? A different site will share a new cocktail recipe every Friday for the next month. When it’s all said and done, you’ll have a well stocked bar and the perfect excuse to throw a killer end-of-summer party!

When we sat down to devise our perfect cocktail recipe, we immediately turned to tequila. One of the first things I wanted after Carter joined the world?? A margarita! A good margarita is the perfect drink for a hot summer afternoon, but we decide to put a refreshing spin on the classic recipe. When you add some coconut milk and a touch of mint it becomes mighty hard to have just one of these!

Slushy Coconut-Mint Margarita

1 cup coconut milk
1/2 cup coconut water
2 tbl agave
1 oz. lime juice
2 oz. tequila
1 oz. triple sec
mint + lime slice for garnish

To make a slushy margarita, you’ll need to first prep ice cubes. Freeze 1 cup worth of coconut milk in an ice cube tray overnight. Once frozen, blend ice cubes with 1/2 cup coconut water (or as much as you need) until slushy consistency. Pour 1 cup coconut mixture into a chilled cup and add lime juice, tequila, triple sec and agave. Stir for 15 seconds. Quickly spoon margarita into your favorite glass–we chose coupes to feel a little fancy!–garnish with mint and lime and enjoy! Sorry, golden sunny beach not included.

Who else will be sharing their cocktail mixing genius with us, praytell? You’ll just have to wait and see! Click back next Friday and every Friday through July for your #SipsForSummer fix.

Oh and if you make this cocktail make sure to tag @apartment_34 on Twitter and Instagram, and use the hashtag #SipsForSummer so we can see what you’re enjoying. Cheers!

original photography for apartment 34 by aubrie pick

Tasty Tuesday: {Healthy Summer Snack}

Recipes

You’ve worked hard for months to get that beach bod of yours {and girl, you look good in that bathing suit!} but don’t think you have to starve all summer long to maintain it. What a tragedy that would be! In fact, you can enjoy yummy treats that are not only surprisingly healthy, but fun to eat. Take the açai bowl. We’re quite confident you’ve seen them on Instagram repeatedly, but for good reason! Packed with antioxidants and fiber, this superfood snack will keep you super full and your figure feelin’ fine until your next meal. It’s perfect for breakfast, snack, lunch or dessert and soooo easy to make yourself. Plus, it’s pretty!

Homemade Açai Berry Bowl

1 packet frozen açai
1.5 cups greek yogurt
handful of strawberries, sliced
handful of blueberries
handful of blackberries
dragonfruit, sliced
mango, sliced
granola

Blend açai packet and greek yogurt in blender. The more yogurt you add, the thicker the açai mixture will be. In a bowl, lay fruit and granola on top of açai mixture. Take Instagram and enjoy! 😉

What’s fun about this treat is that you can put whatever in it or on top of it. Blend the açai with your favorite milk, almond butter and bananas for a drinkable smoothie. Try putting peaches, cocoa nibs or chia seeds on it. Anything goes – making this healthy recipe taste different every time you snack!

Trust us, your bikini body will thank you!

original photography for apartment 34 by aubrie pick // styling by bianca sotelo

Tasty Tuesday: {Giddy Over Granola}

Recipes

Everyone has a go-to breakfast that is fast, easy to whip up and exactly what they need to power through the day. Pre-baby a hard boiled egg and green juice worked for me, but these mornings when I wake up ravenous I need something a bit more hearty – not to mention something more exciting and fun – and there’s only been one thing that’s eased the craving: granola!

The great thing about granola is it’s one of those recipes that you can make exactly how you want it. More almonds? No problem. Less sugar? Easy. After coming across so many different recipes during my 2am ~~feeding~~ pinning frenzies, I finally stumbled across one that looked perfect for breakfast, an afternoon boost and even better, a nighttime sweet tooth craving: Peanut Butter Granola with Bittersweet Chocolate!

Everything about this blend screams what I need in the morning: something cold to wake me up, easy to make so I can gobble it between diaper changes, it’s packed with protein {yay to peanut butter! or even almond butter!} and topped with the slightest amount of chocolate- needed in order to ensure that I’m a pleasant person when you see me!

Peanut Butter Cocoa Nib Granola

Ingredients:

4 1/2 cups oats {I use steel cut, gluten free}
1/4 cup brown sugar {you can also substitute coconut sugar or rice syrup}
pinch of salt
1/4 cup pure maple syrup
1/4 cup + 1 tablespoon creamy peanut butter {or almond butter}
1/2 cup olive oil
2 teaspoons water
2 teaspoons vanilla
1 cup almonds, toasted and chopped
1/3 cup cacao nibs
bittersweet chocolate, grated, to taste

Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper.

In a large bowl, mix together the oats, brown sugar, and salt. In another bowl, whisk together the maple syrup, peanut butter, oil, water, and vanilla until smooth. Add the wet ingredients to the oat mixture and mix well – make sure the oats are fully coated.

Spread the oats in an even layer on the half sheet pan, and bake until oats are golden brown and no longer wet, stirring often, 20-30 minutes.

Let cool to room temperature, stirring the cooling oats on pan once. Add the toasted almonds and cacao nibs to the cool granola. Serve with yogurt or milk, and grate chocolate to taste over the top.

Sounds yummy, right? I highly recommend doing as I do – make a double batch so you can snack on this all week long! Who’s with me?!

image + recipe via The Vanilla Bean Blog

The Perfect Deviled Egg Recipe Just in Time For Easter

Entertaining

Mastering a perfectly cooked egg is a lot harder than one may think. Timing and delicacy are of the utmost importance. And if you’re a wannabe cook like me, the only way I’ve really mastered this delicate ingredient is by butchering it into a scramble. Luckily, the ladies from Spoon Fork Bacon have come out with an ah-mazing cookbook, The Perfect Egg, that sheds a fresh light on the typical breakfast go-to. With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!

From decoding different egg varieties to whipping up the staple sauces (from mayo to creme anglaise!) and mastering recipes for breakfast, dinner and everything in between, you will learn something from this book. For starters, try your hand at nine varieties of deviled eggs – just in time for Easter! For the more adventurous, bring Parmesan Popcorn Puffs or Herb and Cheese Macarons to the next potluck.

But beyond the basics, the most mind-blowing recipes in this book are the most eye-opening – starting with the question: eggs for dinner? Why not?! Because after drooling over the Poached Yolk-Stuffed Ravioli and the Roasted Bone Marrow, you’ll seriously rethink eggs from morning to night. And the best part? You can buy 18 eggs for under $5 and have a field day in the kitchen.

We’re going to leave you with our favorite deviled egg recipe from the book, sure to impress everyone this Easter weekend.

Sautéed Shallot + Pancetta Deviled Eggs

Ingredients:

12 hard-boiled eggs
6 tablespoons mayonnaise
2 1/2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
pinch of granulated sugar
2 tablespoons unsalted butter
3 tablespoons minced shallots
2 tablespoons crumbled cooked pancetta
smoked paprika for garnish

Method:

Prep your boiled eggs per usual – cutting lengthwise, scooping insides and mixing mayonnaise, mustard, vinegar, and seasoning until no lumps remain.

Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Heat until butter begins to brown. Add 3 tablespoons minced shallots and saute for 3 minutes, until barely translucent.

Mix shallots and 2 tablespoons crumbled cooked pancetta into the yolk mixture and serve!

images and recipe c/o The Perfect Egg

Tasty Tuesday: A Salad for Every Day of The Week

Recipes

Ok, just kidding! A salad every day of the week would be kind of ridic. Like we said, this year we’re all about making small, yet gratifying resolutions {that we can actually cross off our list!}, rather than attempting a big, lifestyle overhaul. Those changes only end up lasting for 2 weeks, 3 weeks, MAX, and then you’re right back where you started: in 2014. Instead of jumping head first into the latest diet craze, binging on kale and chia seeds, or excitedly buying an, errr, adventurous load of non-preservative groceries that are bound to rot tomorrow {because, oops, your resolution to cook more isn’t happening either!}, we say, how ’bout you just try this salad? Who wouldn’t want to try it?! It’s absolutely gorgeous!

Raw Cauliflower Salad with Horseradish, Dill and Yoghurt Dressing

serves 4-6

2 heads of fresh cauliflower, 1 purple and 1 white
1 small red onion, finely sliced
1 apple, peeled, cored and cubed
1 tbsp raw chia seeds
1 handful walnuts, pan toasted and roughly chopped
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1 cup plain Skyr yoghurt (or a greek/turkish variety)
1 large bunch of fresh dill, finely chopped
Fresh horseradish, finely grated (amount to suit your tastebuds)
Squeeze of fresh lemon juice
1/2 tsp sea salt
Freshly ground black pepper

To see full recipe, visit Dagmar’s Kitchen!

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And JUST in case you really are trying to eat a salad a day, {hey, more power to you!} these salads sound and look equally amazing:

Monday: Persimmon + Pomegranate Salad
Tuesday: Butternut Squash + Smoky Black Bean Salad
Wednesday: Kale + Asian Pear Salad
Thursday: Salmon + Chickpea Salad
Friday: Super Green Quinoa Salad with Pistachios + Sprouts
Saturday: Beet + Endive Quinoa Salad

Happy healthy eating, everyone!

image + recipe via Dagmar’s Kitchen

Brooding Brunch: Eggplant Breakfast Hash

Recipes

When somebody says brunch, bite size everything comes to mind, right? Brunch buffets are always filled with individually baked and wrapped pies, miniature muffins, cute quiches….the list goes on. While nibbling here and grazing there has its perks, the truth is by the time 1:00PM rolls around, we’re hungry again! So if you’re like us and want to skip the small bites and go right for the good stuff- especially after a night of costume parties and trick or treating- we suggest this hauntingly heartwarming Eggplant and Linguisa Hash!

Eggplant and Linguisa Breakfast Hash

1 medium eggplant, cubed
1 orange bell pepper, big chunks
1 Linquisa link
1/2 large yellow onion, diced
1 egg per person
2 tbs. olive oil
handful of parsley
salt and pepper to taste

Dice eggplant and bell pepper into half inch cubes. Sprinkle eggplant generously with salt and set aside for at least 10-15 minutes. Drain excess water from eggplant on paper towels. Heat skillet on stove and then add olive oil. Once the olive oil is hot {you’ll see it glisten}, add in the linguisa, cook until browned and put to the side in a bowl. In the same skillet, drizzle other tablespoon of olive oil, heat and add diced onions. Saute until soft and translucent and then add eggplant. Cook for 3 minutes or until soft. Then add bell pepper, season with salt and pepper, and sauté until tender. Add linguisa back into the pan. Top with a fried {or poached if you’re brave!} egg and fresh parsley.

Something about a hash, especially in a cast iron skillet, screams small town, home cooked, good livin’. It’s the ideal dish to add to the spread when treating your guests to a hearty harvest-season brunch. Serving something filling also means you can cut the time baking the cutesy, time consuming finger foods and go right to the good stuff!

We encourage you not to be frightened- go on and add in whatever is in your fridge to the mix. Sweet potato or your favorite squash would be a delicious seasonal addition. We’d also definitely add a splash of our favorite hot sauce. Remember it’s a hash- anything goes!

To get the scoop on our complete All Hallows Eve Brunch click HERE. You’ll be all set for entertaining this Halloween weekend!!

original photography for apartment 34 by Aubrie Pick

Tasty Tuesday: {Andiamo Dinner Recipes Revealed!}

Recipes

What’s better than an epic dinner party?? Getting to relive it! We’re having way too much fun sharing all the yummy Andiamo SF dinner party details with you. It truly was a night we wish we could experience every week! Getting to throw the most awesome dinner, in the coolest space, with the best food for some of our closest friends?? Done and done. We consider ourselves very lucky.

If you missed it, last week we broke down the party details dishing {pun intended!} on everything from the venue to our favorite bits of party decor. But today is especially delicious because we’re revealing the recipe for the best salad you’ve ever tasted! Seriously, we’re talking When Harry Met Sally orgasm scene good. To top it off, our favorite bar Trick Dog {one of SF’s HOTTEST spots!} crafted a bespoke cocktail, the “Flirting with Travel” punch, just for the evening’s festivities. You don’t have to thank us!!

If you are Bay-Area based and have yet to eat at Central Kitchen in San Francisco’s Mission neighborhood, put it on your to-do list for this weekend right now! We’ll even save ya’ a parking spot. It’s one of our favorite places in the city- literally a couple of blocks away from the office and we are indulging ourselves there all too often. So we were more then ecstatic to find out Central Kitchen had an all new venue, The Upstairs, where we could throw our party. We knew dinner was going to be good- we just didn’t realize how good.

Chef Ryan Pollnow blew our menu out of the water- each dish was the definition of a culinary masterpiece, but the Spring Vegetables with Rye Crumbles + Goat’s Milk Curds and Whey Salad was our absolute faaaaaaave. Amazingly, we managed to wrestle the recipe for this incredible dish out of their hands, but let’s just say it produced a serious “whoa” when we opened the email. It’s only a mere three pages…of sheer intimidation! Eek. We do have it tucked safely away in our recipe arsenal, but will likely have to dumb it down whenever we take our first stab because really, we can’t all be as good as the pros!

That said, if you’re a home-cooking champ {we know you’re out there!} and you want to see what recipes from top restaurants really look like, click here – you can download the details from Rue Magazine!

Trick Dog’s punch recipe on the other hand, is one that we can handle. After all, we have a little more experience downing cocktails at our in-home bar than we do cooking gourmet meals. And as you may have spied here, punch is kind of our new thing. And our obsession all started with this recipe! Now you really have no excuse – it’s time you give a summer punch a try! We promise, you’ll be happy you did. It’s all in the spirit of adventure after all. — Bianca

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Flirting With Travel Punch Recipe

1 Cognac {we used H by Hine VSOP!}
1 Aged Rum
1/2 apricot liqueur
1/2 Akavit
3 black tea
1 peach nectar
3/4 lime juice
1/4 simple syrup

Pour all ingredients into large bowl and stir. Begin diluting ingredients by adding ice 45 minutes before serving. Enjoy!

original recipe for apartment 34 created by Trick Dog // original photography for apartment 34 by Katie Newburn

Tasty Tuesday: {Punch Drunk Love}

Recipes

Well, it’s July 22nd, people. We hate to break it to ya, the month is basically…over. August is just a stone’s throw away and you know that means. The dog days of summer are here! The hottest heat, sultry nights and the laziest weekend {or weekday!} afternoons. Thankfully, we have a few more chances to hit the beach, host a BBQ…or have good friends over and well, get drunk. Punch drunk, that is!

Punch isn’t a drink that we often turn to and we’re trying to figure out why?! Sure, it still reminds us of bad college parties, but punch really gets an undeserved bad rap. It’s actually THE ideal drink to serve at a summer event. It looks gorgeous with just a few garnishes and it’s the least high maintenance option ever! No funny balancing acts with martini glasses or mixing fancy-schmancy signature cocktails one by one. But punches also shouldn’t resemble the bright pink options of our past. We decided there had to be a better option! So the team sat down and concocted the perfect recipe which includes two of our bar staples: St. Germain + Champs!

The French Tropics Summer Punch

Ingredients:
– 1 cup vodka
– ¾ cup st germain
– 2 cups champagne
– 1 cup pineapple juice
– 1 cup orange juice
– ¼ simple syrup

Directions:

Add all ingredients into a punch bowl except for the champagne. Mix until all ingredients are combined. Pour champagne into punch bowl. Add ice cubes to glasses and ladle punch in.

Ice cubes:

Zest 1 grapefruit and 1 lemon. Place water in ice cube tray {we used 1″x1″} and sprinkle citrus zest evenly among the tray.

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The most brilliant part of punch; you simply put a huge chunk of ice in it right before the party and fahgetaboudit! If you want to get fancy, make pretty ice cubes with citrus zest or even flower petals for guests to put in their glasses. We threw a dahlia from the garden into our punch bowl for garnish too! Soooo easy and pretty, right?

We also stuck with the theme of simple when it came to our appetizer idea: a classic charcuterie plate provides a beautiful variety of things to munch on. We went with a top notch prosciutto, salami and crackers, then mixed things up with crisp veggie chips, spicy dried peas and some salty {and deliciously green!} castelvetrano olives. Save cooking up a crazy gourmet spread for cooler times. In the thick of summer heat there’s really not much more you need.

With this punch and a great mix of light bites, you’re set to invite a few, or five, girlfriends over for a bit of summer fun! But please remember, always drink responsibly!!

original photography for apartment 34 by Aubrie Pick // art direction by Bianca Sotelo // styling by Apartment 34

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