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Triple Berry and Miso Smoothie | A Well Crafted Party
A Well Crafted Pantry

Triple Berry Miso Smoothie featuring Oregon Blackberries

2 Comments A Well Crafted Pantry

My husband and I have recently been on a bit of a smoothie kick. Our busy schedules make smoothies a fantastic quick and portable breakfast option. We’ve tried a whole bunch of variations. Most of them include some array of vegetables, fruit, and non-dairy milk. Occasionally we will do a smoothie with yogurt, protein powder, or chia seeds.

This post is in partnership with Oregon Berries. All opinions are my own. Check out my Instagram (@JenniBost) for your chance to win 10 lbs of Oregon Blackberries delivered right to your door! Affiliate links are marked with an asterisk.  

 

Triple Berry & Miso Smoothie Ingredients | A Well Crafted Party

After reading “Eat and Run*” by Scott Jurek, my husband began adding some miso into his smoothies. It took me a long, long time to try it, but I finally did. If you don’t know what miso paste is it may be a good idea to try this BEFORE finding out what is… just skip right down to the recipe and enjoy the extra layer of flavor that it adds to a smoothie.

Those who want to know what miso is… it is a paste that is made with a fermented soybean and grains. It also has a lot of beneficial bacteria and is high in protein.  Miso has many nutritional properties that are said to be beneficial for the digestive system, immune system, and may even help prevent certain types of cancer. I love miso soup, but wasn’t quite feeling the idea of including it in my morning smoothie. I’m so glad I finally tried it! Miso brought just enough salt and savoriness to this smoothie to cut some of the sweetness and really highlight the flavors of the Oregon grown berries.

Berries are incredibly nutritious for you as well (packed with antioxidants and fiber)… but, there is no need to convince me to eat more berries! I honestly didn’t know how good berries could be until I moved to Oregon where I got to taste berries picked just days before! I love that the freshness of the berries is preserved in the frozen berry selection found by the different vendors working with Oregon Berries.

Triple Berry and Miso Smoothie | A Well Crafted Party

Triple Berry & Miso Smoothie featuring Oregon Blackberries

Make two 8 oz smoothies with this recipe.

Ingredients:

  • 1 8 oz bag of frozen triple berries (Oregon blackberries, blueberries, black raspberries- I used the Health Berry Blend from Stahlbush Island Farms)
  • 1/4 cup spinach
  • 1 heaping teaspoon mellow red miso paste
  • 1/2 cup very hot water
  • 1 cup vanilla coconut milk
  • Fresh blackberries for garnish

Triple Berry and Miso Smoothie | A Well Crafted Party

I pretty much add spinach to every smoothie I make. If you don’t put too much spinach it is really, really easy to cover up the flavor while getting all the spinach goodness in your drink.

Directions:

  1. Dissolve the miso paste in a half cup of very hot (but not boiling) water.
  2. Put the miso solution and other ingredients in a blender and blend until smooth..
  3. Garnish with a fresh blackberry or two!

Triple Berry and Miso Smoothie | A Well Crafted Party

Don’t forget to jump over to my instagram and enter to win 10 lbs of Oregon Blackberries!

UPDATE: This giveways has ended. Giveaway Guidelines: Enter by following my Instagram account as well as the @oregonberries account and commenting below with your favorite way to use Oregon Blackberries. Get an extra entry by tagging a friend! The drawing will take place on Saturday, August 5, 2017. Winner will be notified on Instagram. Giveaway winner must 18 or older and must have a U.S. based mailing address. Unfortunately, due to the nature of the prize, the prize cannot be delivered to a P.O. Box. This giveaway is in no way sponsored my Instagram or Facebook. 

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Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party
A Well Crafted Pantry

Smoked Salmon Fondue & The Fondue Bible

2 Comments A Well Crafted Pantry

Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

Fondue is one of my FAVORITE ways of eating. I know, I know… some people think cooking your food at the table before you actually get to eat it is ridiculous. Me, I think it is FUN. I always go for the experience of a meal if ever possible (see my recent review of Fogo de Chao for further proof of this fact.)

So, when I was asked if I’d like to review a copy of the Fondue Bible there was very little arm twisting involved. I even had three home fondue pots to choose from!

I’ve tried a couple of the recipes from The Fondue Bible so far and have enjoyed them all. However, today I get the pleasure of sharing a recipe from the book that I loved: Smoked Salmon Fondue. This was a fantastic fondue option for brunch. My husband claimed it as the best breakfast I’ve ever made him.

Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

Smoked Salmon Fondue Recipe

(affiliate links below)

shared with permission from The Fondue Bible by Robert Rose

Ingredients & Supplies:

  • 8 oz goat cheese, cubed
  • 3 1/2 oz cream cheese, cubed
  • 1 clove garlic, halved
  • 1/2 cup dry white wine
  • 5 oz smoked salmon, sliced into bite-sized pieces
  • 2 green onions, minced
  • Mixing bowl, large sauce pan, wooden spoon and fondue pot!

Directions:

  1. In a bowl, combine goat cheese and cream cheese, mix well. Set aside.
  2. Rub the inside of a large saucepan with cut sides of garlic. Discard garlic. Add wine; bring to a simmer over medium heat. reduce heat to medium-low.
  3. Add cheese mixture in small amounts to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
  4. Stir in smoked salmon; mix well. Transfer to fondue pot and garnish with green onions. Serve Immediately!

Smoked Salmon & Cream Cheese Fondue from The Fondue Bible // A Well Crafted Party

I served my Smoked Salmon Fondue with roasted Brussels sprouts (with bacon of course!), apple slices, bagel pieces, and mimosas.

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A Well Crafted Pantry

Pig, Pear, & Parm Pie

3 Comments A Well Crafted Pantry

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I love me some pie. But, what I do I love even more than pie? A really good cheese. It just so happened to work out that I was working on a pie recipe just about the same time that Whole Foods Market invited me out to try some of their delicious Parmigiano Reggiano. I joined many people across the United States in joining Whole Foods Markets in celebrating Parmigiano Reggiano, the “king of cheese,” with a “crack heard around the world.” Each store simultaneously cracked individual 85-pound wheels using traditional methods. The crew from my store even juggled the cheese!

So, I had to incorporate some of that cheesy goodness in my latest pie creation. I think the Pig, Pear, & Parm Pie is Positively Perfect. 😉

 

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More About Parmigiano Reggiano from Whole Foods Market:

·       Parmigiano Reggiano at Whole Foods Market is always aged 24 months (this is the best age in terms of flavor and texture – it cannot be called Parmigiano Reggiano until it is aged at least 12 months but WFM goes the extra mile and ages it an additional year).

·       With a documented history dating back almost 1,000 years, only cheese made in one area of Northern Italy – Reggio Emilia, Parma, Modena and portions of Bologna and Mantua – can bear the Parmigiano Reggiano name.

·       Our cheese buyers travel to Italy each year to hand select the wheels to be sold at Whole Foods Market.

·       Each wheel of Parmigiano Reggiano is 85 pounds and requires special knives for cheesemongers to “crack” it open.

·       Parmigiano Reggiano flavor profile is toasted, salty and nutty with subtle crystal-like texture.

·       Real Parmigiano  Reggiano is known for its studded rind. Learn how to read the numbers on the rind here.

·       Whole Foods Market holds the Guinness World Records® title for the largest number of wheels of Parmigiano Reggiano simultaneously cracked – 426!

 Recipes

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Keep scrolling down for the Pig, Pear, & Parm Pie Recipe!

There just isn’t anything quite like the salty combination of Parm cheese with the sweetness of pears. Well, that is, until you add ham. Sweet, savory, and seriously good– this pie is full of alliteration.

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Introducing the…

Pig, Pear, & Parm Pie

 

Ingredients:

Crust:

Check out my tips for baking the perfect pie crust before jumping into making this crust.

  • 2 1/2 Cups Flour
  • 1 8 oz Kerrygold butter- Frozen
  • 1/4 cup of ice cold water (as needed)
  • 1 1/2 cups grated Parmigiano
  • 1 tsp salt
  • 1 tablespoon white sugar

Filling:

  • 1 Ham Steak cubed
  • 4 pears peeled,  seeds removed (check out my tips for this too), and sliced
  • 3 Tablespoons brown sugar
  • 2 Tablespoons butter
  • 1 Tablespoon cinnamon
  • 1 Tsp Kosher Salt
  • Several twists of Fresh Ground Black Pepper
  • 1/2 cup grated Parmigiano
  • Dash of Nutmeg
  • Dash of Powdered Ginger

Directions:

 Crust:

  1. Put salt, sugar, and flour in a large bowl. Grate 1 stick of frozen butter into the flour.
  2. Work the flour with your fingers. Work until the mixture is like course crumbs. Try not to overwork the dough. Little pockets of butter are what makes the dough AMAZING when it bakes!
  3. Add in the grated Parmigiano Reggiano.
  4. Slowly add ice water (water that has been chilling in ice… not water with ice) while mixing with your hands. Mix until the dough forms a ball. You may not need all of the ice water. Mix it enough until the dough easily forms a ball.
  5. Split the ball in two and then press into two discs. Wrap in cellophane and put in refrigerator.
  6. Refrigerate the dough for at least one hour. SUPER important step. Dough can also be frozen at this point if you’d want to save the dough for a different day.
  7. Preheat oven to 350 degrees Fahrenheit
  8. Roll out each disk dough into a circle that is approximately one and a half sizes larger than the pie plate. Roll the dough to about 1/4 inch thick. Make sure that the dough is fairly even. Press into pie plate.
  9. Fill with Filling (see below)
  10. Cover top of pie with second disk of crust, crimp the edges, slice an X in the top of pie, and bake at 350 degrees until pie crust is golden brown. Approximately 45 min.

Filling:

  1. Put 4 sliced pears in a large sautee pan on the stove top set to a Medium heat
  2. Add sugar, salt, butter, cinnamon, ginger, and nutmeg to pears
  3. Move pears around in dish until the sugar mixture has melted and covered all pears.
  4. Let cook for about 5 minutes.
  5. Add Diced Ham to the bottom of the pie crust covered pie plate
  6. Cover with pear mixture
  7. Sprinkle grated Parmigiano Reggiano cheese over pear mixture
  8. Grind pepper over mixture
  9. Cover top of pie with second disk of crust, crimp the edges, slice an X in the top of pie, and bake at 350 degrees until pie crust is golden brown. Approximately 45 min.

We chose to serve our pie with mixed greens with an apple cider vinaigrette and mimosas at brunch. How would you serve your Pig, Pear, and Parm Pie?

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