How to Make Beet & Citrus Salad • Recipe to Plate | AVENUE FRESH | Kitchen
The vibrant and delicious Beet and Citrus Salad. It's the perfect first course or side dish and a real show stopper for your family and guests. The colors and flavors won't disappoint! It's one of my favorite salads! Try it out at home and tell me what you think of it. Is there anything you would change or add?
Keep it Fresh!
Additional tip: For a bit if extra flavor sprinkle some Maldon Finishing Salt over the top of your finished plate.
#avenuefresh #beetcitrussalad #saladrecipe #keepitfresh #delicioussalad #freshsalad #summerfood #brightfood
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STEPS:
00:00 Intro
00:13 Steamed Beets
00:28 Beet/Citrus Juice
00:50 Cilantro Lime Dressing
01:17 Segmented Oranges
01:52 Avocado Slices
02:00 Pickled Radishes
02:38 Jalepaño ????
02:56 Ground Pistachios
03:20 HONEY GOAT CHEESE
03:32 Finished Plate
03:40 Keep It Fresh!
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Avenue Fresh is a platform that introduces curious minds to different ways to incorporate a FRESH feeling into your life. Whether it's through food, home decor, exercise, or entertainment. Living Fresh is a lifestyle. And we love to keep it fresh.
Professional Baker Teaches You How To Make COFFEE CAKE!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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Antonio's Sparkling Strawberry Citrus Lemonade: #RayMackStyle
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Contact: Krmwwjd@aol.com
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This recipe was created by:
Antonio Taylor
This is by far one of my favorite drink that I’ve ever made and it brings back so many memories. If you've ever been down to New Orleans during the Essence Festival, this might look familiar. During the weekend, there’s hundreds of vendors that line up on Poydras Street selling their wares.
There was always the punch guy who sold 24 oz cups of this punch for $5. His had more of a pinkish hue to it but, I went with what I had. You can also add a touch of grenadine to change the color if you’d like.
Now, I don't drink alcohol. But I'm sure some of you grown folks can add some vodka or gin to this and be the life of the party. I'm gonna leave that to y'all real adults. LOL!
Antonio's Sparkling Strawberry Citrus Lemonade
1.5 gallons spring water
1 1/4 liter of Sprite
1 19 oz container of Country Time Lemonade
1 can chopped pineapple (plus juice)
1 can sliced peaches (plus heavy syrup)
1 cup sliced strawberries
2 cups sugar
1 large orange (sliced)
1 large lemon (sliced)
Mix ingredients together and stir well until sugar is dissolved. Serve chilled.......
Makes 2 gallons.
Youtubers who made this recipe:
1. A Touch Of Luv:
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Ray McKay a.k.a. Ray Mack, was born in Durham North Carolina and stills reside in Durham North Carolina. He has been married to a wonderful woman for 22 years. He is a father of six and also has four beautiful granddaughters and another grandchild on the way.
Ray Mack is all about Soul Food and Grilling. But make no mistake about it, this cook can do it all.
Ray Mack says his mother is a cooking woman and he learned some techniques from her. He also states that all of his Aunties can burn in the kitchen. He learned from the best. He really enjoys cooking in the kitchen, smoking and grilling meat on the grill.
This talented cook has a Facebook Page “RAY MACK’S KITCHEN AND GRILL” and also if you want some banging ideas and want to see this Cook in action, please SUBSCRIBE to his Soul Food YouTube Cooking channel :
Ray Mack has many videos with amazing recipes. His recipes are wonderful and he makes it look so easy. One of my favorites is The Carolina Gold BBQ Yard Bird Recipe! His videos are very informative, easy to follow and entertaining. If you are lucky you might hear him a sing a little while he cooks.
So please check him out ASAP!
Ray Mack continued success in all of his endeavors.
Professional Baker Teaches You How To Make MAPLE WAFFLES!
Maple Waffles are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Makes 4 jumbo waffles
Serves 8
Ingredients
Sweet & Salty Peanuts
130 g (1 cup) roasted, salted peanuts
30 mL (2 Tbsp) maple syrup
Waffles & Assembly
335 g (2 ¼ cups) all-purpose flour
8 g (2 ½ tsp) baking powder
pinch ground cinnamon
375 mL (1 ½ cup) 2% milk
125 mL (1/2 cup) maple syrup
60 mL (1/4 cup) vegetable oil
2 large eggs, separated
ice cream, for serving
maple syrup, for serving
fresh fruit, for serving (optional)
Directions
1. For the peanuts, preheat the oven to 180 °C (350 °F) and line a baking tray with parchment paper. Stir the peanuts with the maple syrup to coat and then spread them in a single layer on the prepared tray. Bake for about 15 minutes, until browned and bubbling. Once cooled, the maple syrup will set with a sweet, crispy coating.
2. For the waffles, sift the flour, baking powder, salt and cinnamon in a large mixing bowl. In a separate bowl, whisk the milk, maple syrup, oil and egg yolks together and stir this into the flour base (a few lumps are OK). In a separate bowl, whip the egg whites with electric beaters on high speed until they hold a soft peak when the beaters are lifted. Fold the whites into the batter in 2 additions.
3. Heat a waffle iron and cook the waffles according to manufacturer’s instructions. Large waffles will take about 3 minutes to cook. Serve the waffles warm, with a scoop of ice cream, a drizzle of maple syrup and a sprinkling of the sweet & salty peanuts. Add a little fresh fruit, if desired.
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Baking Oatmeal Cake with Coconut Pecan Topping - Live! | Bake-a-long with Anna Olson
This moist, simple snacking cake has been a favourite of mine for decades. Soaking the oats makes the cake texture fluffy, it’s easy to whip up in no time, and it's a great pairing with your regular coffee or tea!
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• Recipe Information •
Serves 12 to 16 (Makes one 9-inch/23 cm round cake)
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
• Ingredients •
Cake:
1 cup (100 g) regular rolled oats
1¼ cups (310 mL) boiling water
1 cup (200 g) packed light brown sugar
1 cup (200 g) granulated sugar
¼ cup (60 mL) vegetable oil
2 large eggs
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
Pecan-Coconut Topping
½ cup (100 g) packed light brown sugar
2 Tbsp (15 g) cornstarch
½ cup (125 mL) whipping cream
3 Tbsp (45 mL) pure maple syrup
3 large egg yolks
¼ cup (60 g) unsalted butter
1½ cups (150 g) sweetened flaked coconut
1 cup (100 g) toasted chopped pecans (or walnuts)
1 tsp vanilla extract
Pinch of fine salt
• Directions •
1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) round cake or springform pan and line the bottom of the pan with parchment paper.
2. Measure the oats into a large bowl and pour the boiling water over top. Let sit for about 10 minutes to allow the oats to plump up and the water to cool. Stir in the brown sugar, granulated sugar, oil, eggs and vanilla by hand.
3. In a separate bowl, sift the flour, baking soda, baking powder, cinnamon and salt and add the dry ingredients all at once to the oats, stirring until evenly blended. Pour the batter into the prepared pan and bake the cake for 45 to 50 minutes, until a tester inserted in the centre comes out clean. Cool the cake on a cooling rack to room temperature.
4. For the filling, whisk the brown sugar and cornstarch in a medium saucepan to combine. Whisk in the cream, maple syrup and eggs and heat over medium-high, whisking constantly until thickened and the filling just begins to bubble, about 6 minutes. Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans (or walnuts), vanilla and salt. Scrape the filling into a bowl, cool and then chill completely before using.
To serve, slice the cake into individual portions. The cake will keep, well wrapped, at room temperature for up to 6 days, or can be frozen for up to 3 months.
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Professional Baker Teaches You How To Make CITRUS SCONES!
Tea scones are delicious, but what do you do when you want to bring a great looking and great tasting treat to your next gathering? You add Currants and Oranges into the mix! Follow along as Chef Anna Olson teaches you how to make amazing Currant Orange Tea Scones. Don't forget to use the recipe in the description!
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Recipe (a list of substitutions are at the end of the recipe)
Makes about 16 tea (small) scones
Prep Time: 15 minutes
Bake Time: 18 minutes
Ingredients
3 cups (450 g) all-purpose flour
¼ cup (50 g) granulated sugar
4 tsp (12 g) baking powder
½ tsp (2.5 g) salt
2 tsp (10 mL) finely grated citrus zest (lemon, lime or orange)
¾ cup (175 g) cold butter, cut into pieces
¾ cup (175 mL) cold milk (1% or 2%)
1 large egg
1 large egg yolk (reserve the white for brushing the scones)
½ cup (125 mL) add-ins (**see note below)
cinnamon sugar for sprinkling
Directions
1. Preheat the oven to 375 °F (190 °C) and line 1-2 baking trays with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the grated citrus zest and mix in. Add the butter and cut this in using a pastry cutter, two butter knives or your fingertips, until no large pieces are visible and the mixture is a rough, crumbly texture. Use your hands to rub the mixture between your palms to flatten any butter pieces – this helps to make the scones flaky.
3. In a separate bowl, whisk the milk, egg and egg yolk together. Make a well in the centre of the flour mixture and add the milk all at once. Use a spatula or wooden spoon to mix everything together just until it starts to come together but it is still rough and crumbly. Turn everything out onto a clean surface and sprinkle the add-ins overtop. Use your hands to bring the dough together, and to flatten and fold the dough over a few times – this works the currants into the dough and helps build layers to promote flakiness.
4. Flatten the dough with your hands, to just under an inch (2.5 cm) thick and use a 2 ½-inch (7.5 cm) round cutter to cut out scones. Arrange these on the baking tray, leaving 2 inches (5 cm) between them. Brush the tops of the scones with the egg white and sprinkle with cinnamon sugar. Bake the scones for about 18 minutes, until golden brown on the bottom and lightly browned on top. Cool the scones on a rack
The scones are best enjoyed the day they are baked.
**Add-ins
Raisins
Dried currants
Dried cranberries, blueberries, cherries or other chopped dried fruit
Chopped pecans
Chopped Walnuts
Chocolate Chips (white, milk or dark)
Any combination of the above you might like, to total of ½ cup (125 mL)
Or, for savoury:
1 cup (110g) grated cheese (skip the cinnamon sugar)
1 Tbsp chopped chives, green onions, rosemary or basil
Substitutions
For all-purpose flour:
whole wheat flour, gluten-free flour blend, bread flour
For sugar:
Brown sugar, coconut palm sugar
Maple syrup or honey (reduce milk to ½ cup/125 mL)
For baking powder:
1 ½ tsp baking soda + 1 Tbsp lemon juice added with milk
½ tsp instant yeast (let scone dough sit in fridge overnight)
¼ cup (60 mL) sourdough discard (reduce milk by ¼ cup/60 mL)
For butter:
Salted butter (omit salt)
Virgin coconut oil, margarine (vegan if necessary, not soft, omit salt)
For milk:
Oat, almond, soy or rice milk
Evaporated milk, tinned coconut milk
In a pinch, juice, cold tea or water
For egg & yolk:
Stir 2 Tbsp ground flaxseed into 3 Tbsp water and let sit 1 minute
90 g silken tofu, well-beaten
6 Tbsp (90 mL) additional milk
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