Tag Archives: recipe

Meet Our Newest Tastemaker: Maureen Abood

14 Feb

Photo credit: Maureen Abood

We are thrilled to introduce you to our newest Tastemaker, Maureen Abood. Maureen is an award-winning blogger and author of the award-winning cookbook, Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen. Her recipes, stories, and products have been featured in The New York Times, The Washington Post, the Chicago Tribune, the LA Times, Saveur, Food & Wine, among many others.  We fell in love with not only her recipes, but her eye for details.

We asked Maureen to share one of her favorite recipes and she was quick to suggest her popular lebanese fattoush salad.

Photo credit: Maureen Abood

LEBANESE FATTOUSH SALAD

The recipe is printed with permission from Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen (Running Press 2015)

PREP TIME: 20 MINUTES
TOTAL TIME: 20 MINUTES
SERVINGS: 8
RECIPE BY: MAUREEN ABOOD

I could eat this salad every single day and still want more! See how it’s done in my video, right here! Get the Fattoush Kit for the vinaigrette here! Find the recipe for the pita chips here. You can add cucumbers and any other vegetables you have on hand to this salad. The more the merrier!

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INGREDIENTS

Photo credit: Maureen Abood

INSTRUCTIONS

  1. For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the Garlic Mint Salt, 1 teaspoon of the sumac, and olive oil until it is thoroughly combined.
  2. In your big salad bowl, combine the romaine, tomatoes, onion, radishes, and pita chips. Dress the salad with the vinaigrette, tossing it to evenly coat everything. Dust the fattoush with the remaining Garlic Mint Salt and sumac, fresh mint, and serve immediately.

Photo credit: Maureen Abood

You can find all of her recipes in her award-winning cookbook, Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen.

While Maureen is known for her cooking, we also think she has excellent taste in details.  As our Tastemaker, she has chosen classic, elegant personalized items that reflect her sense of style.  You can see all of her Tastemaker picks on our site and let them inspire you to create your own.

“I love to treat myself to personalized stationery every year for my birthday in February. The fun is spending some time selecting the style, fonts, paper and the ink colors, and then the little surprise when I receive them of how beautifully they turned out. This year I designed a heavy-weight letterpress flat card with a contrasting lined, addressed envelope. One of my favorite color combinations is green and blue, so when the set I ordered arrived in such happy colors with the artisan beauty of the letterpress and substantial weight of the card in hand . . . well, I can’t decide what’s better: getting to be the one to write on these stunning cards, or being a recipient of such a beautiful piece of stationery. It will be a pleasure to write my birthday thank-you notes, and the many lovely sentiments my people deserve in the year ahead.” ~ Maureen

We hope you’ve enjoyed getting to know a little about Maureen!  You can learn more about all of our Tastemakers on our site and their personalized picks.

XO,

Jennifer

 

My Favorite Christmas Cookie Recipe

19 Dec

It’s that time of year for holiday baking!  Every year I am asked by friends and family to make my white chocolate cranberry cookies. I originally got this recipe from Kraft, but I modified it a bit.  I thought I would share my recipe if you’re looking for something new to try.  The nice thing about these cookies is that they freeze well, so you can always make a batch and freeze them until you are ready to gift them or serve them.  Enjoy!

Jennifer’s White Chocolate Cranberry Cookies

    • Heat oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
    • Line baking sheets with parchment paper.
    • Drop rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
    • Bake 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

xo,

Jennifer

Photo credit:  Kraft.com

Pumpkin Spice Latte Recipe

28 Sep

It’s finally Fall and to me, that means a lot of pumpkin spice overload.  I am truly a sucker for pumpkin spice anything!  I don’t think I am the only one, either.  Walking into my local grocery store I am bombarded with all kinds of products jumping on the pumpkin spice trend from Cheerios to pop-tarts!

napkin2

While you can always visit your local Starbucks for a Pumpkin Spice Latte, I have a homemade version that’s really delicious.  If you’re having people over to carve pumpkins or love to host a Halloween trick-or-treat gathering, you should whip up this great recipe for your guests.  I love adding our personalized napkins as your guests can take them home to make their own Pumpkin Spice Lattes!  Our “A Lot of Text” Napkins are really perfect for any party where you can share recipes from cocktails to your famous chili recipe.  I think they’re perfect for holiday cocktail parties and make great conversation starters, too.

Pumpkin Latte Ingredients

 

Pumpkin Spice Latte Recipe

2 Cups Milk

2 Tbsp Pumpkin Puree

3 Tbsp Sugar

1 Tbsp Vanilla Extract

1/2 tsp pumpkin spice

1/2 Cup Strong Hot Coffee

In a saucepan, heat milk, pumpkin and sugar and whisk.  Do not boil.  Turn off heat and add vanilla, spice and coffee.  Whisk!  Pour into cup/mug and top with whipped cream and a shake of pumpkin spice.

Let me know if you make my Pumpkin Spice Latte Recipe in the comments below.  Would love to hear from you!

Best,

Jennifer