D.M.R. Fine Foods: Search results for kitchen

Friday, February 16, 2018

{Be Inspired!}: Kitchen Envy

I am among those who consider the kitchen to be the "heart" of the home. In my case it relates largely to the fact that much of the gathering, sharing, sustenance and memories stem from moments spent in the kitchen. And then there's that thing that I have for cooking, baking--and eating. :)

All of that can definitely make it exciting (most days, anyway) to create a space that's true to your personal aesthetic and utility purposes. Whether you're working with a large area, a galley space, or somewhere in between, kitchen's are magic! From lighting, to fixtures, appliances, furniture, counter tops, flooring, cookware, art and beyond, there's seemingly no limit to what your space can reflect and inspire.

And speaking of inspiration, I'm constantly feeding my kitchen fantasies with loads of it, like the scenes included here. If you're looking for even more (and who isn't?!), head over to my Homes/Interiors board on Pinterest for more of everything you love to love.

Happy Inspired Living!

Photo Credits: 1, 2, 3, 4, 5

Baked Doughnuts, Two Ways: Cinnamon Sugar and Vanilla Glazed

Don't ask, because I don't have a good answer. And if you're wondering, yes, I'm referring to the question I've posed to myself many times over as many years: how have I not made doughnuts yet? Despite my continual cooking and baking for years, somehow this confectionery delight had escaped my kitchen.

Until last weekend.

I finally added doughnut pans to my kitchen arsenal (a part of the original dilemma) and determined that baking homemade doughnuts would make for a leisurely Sunday afternoon in the kitchen. And so this doughnut story was born.

And like the other things I make with love, these did not disappoint and left me doing the happy dance we all have been known to do when good eats are involved and your vision comes to life. Not only was I thrilled with how easy they were to whip up (all of the ingredients are pretty much kitchen staples), but I genuinely found them delicious and very much able to hold their own against the more popular (and unquestionably scrumptious) fried variety.

Because who could dare argue with cinnamon and nutmeg infused doughnuts crowned with cinnamon sugar and vanilla glaze coatings? Who? :) Not I--and I'm pretty sure not you, either, once you make these. In fact, I'm counting on you baking the wheels off of your newly crowned favorite dessert.

Although I recommend consuming them when they're still warm (we all know the obsession hot doughnuts have been known to stoke) for the ultimate in homemade doughnut revelry, you can store them in an airtight container for a day or two and still enjoy them all the same. If you need more reassuring, I took a dozen-plus to a gathering the following day and they were received with happy mouths and tummies.

So while there's no suitable answer to my original question of what took me so long, now that I've taken the plunge, there's no turning back. I'm counting on you joining me, because friends don't let friends bake (and eat) alone. 😉

Happy Eating!

Baked Doughnuts

Ingredients:

2 cups of all-purpose flour

1 1/2 cups of sugar

2 eggs, beaten

1 1/4 cups of milk

2 tablespoons melted brown butter

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 teaspoons vanilla extract

For the Toppings:

Cinnamon Sugar

4 tablespoons butter, melted

1/2 cup sugar

1/2 teaspoon cinnamon

Vanilla Glaze

1/2 cup confectioner's sugar

1-2 tablespoons milk

1/2 teaspoon vanilla extract

Special Equipment:

2 doughnut baking pans

Method:

Preheat the oven to 350 degrees F. Spray baking pans and set aside. Melt 2 tablespoons of butter until golden brown and let cool. (Cook's Note: it will go quickly so be careful not to burn it!)

Combine the flour, sugar, baking powder, cinnamon, nutmeg and salt in a bowl. In a separate bowl, whisk together the milk, melted butter, eggs and vanilla extract. Stir the wet ingredients into the dry ingredients until they are combined.

Spoon the batter into the prepared baking pans and bake for 15-18 minutes, or until a tester comes out clean. Allow the doughnuts to cool for five minutes, then tap the pan to loosen, and turn them out onto a baking rack set over a lined sheet tray.

Cinnamon Sugar Coating: Melt the 4 tablespoons of butter while the doughnuts are cooling. Combine the cinnamon and sugar into a small bowl. Make a half dozen cinnamon sugar doughnuts by dipping the doughnuts in the butter and then coating with the cinnamon sugar. Set on the baking rack to set.

Vanilla Glazed Coating: Whisk together the confectioner's sugar, milk and vanilla extract. Dip the doughnuts in the glaze to coat and set on the baking rack to set.

(If you have leftover batter like I did, repeat!)

Serve warm or store in an airtight container--and enjoy!

Kitchen Confidential: Stylish Tips for Organizing Your Space

Photo Credit: Lisa Romerein

Having a beautiful, functional kitchen ranks high on the lists of many--and especially those of us who tend to spend quite a bit of time there cooking, dining, sharing and making memories. But when it comes to making the most of that special space, things can sometimes get lost in translation. And that's where organization can make all the difference.

Although I've gotten better over time with organizing my kitchen space, I'm always open to ideas and tips that will help me enhance the look, feel and "maneuverability" of that all-important room where I so often find myself. And I was giddy to land on several organizing tips from fashion designer Jenni Kayne over at MarthaStewart.com. Jenni dishes up simple, practical, fun and stylish tips for a serene, clutter-free space.

I hope you'll find the tips useful, and I'd love to know if you adopt any for your space.
~Happy Eating!

Gifts from My Kitchen!

As I gather with family and friends for Christmas and the remaining days of the holiday season, I'm bringing something personal to the table: homemade gifts from my kitchen.

Nothing says, "you're special", quite like a delicious, homemade gift--made with love.

Chili Spice Blend & Turkey Chili Recipe

I'm gifting some of my favorite things, like spice blends--in adorable spice jars from Anthropologie--along with a recipe in which the blend can immediately be put to use. I also baked up a generous batch of homemade granola that will make the perfect gift for easy snacking, breakfast cereal, or atop a favorite yogurt or ice cream. Yum!

Homemade Granola

So if you're still wanting to add something personal to your gift repertoire, there's no better way than with homemade goodness from your kitchen. Sweet treats, infused oils, flavored sugars, and more, make wonderful gifts that are easy to pull off.

Now off I go with my gifts in tow--and with wishes for you to enjoy a very Merry Christmas...and lots of Happy Eating!

{Easy Fall Baking}: Apple Crisp

There’s something about Fall that turns up my love for baking. If I had to put a pulse on it, I’d say it’s the cooler, crisp weather coupled with warm and cozy fare that gets me every time. Oh, and apple season.

Since forever, apples have been one of my favorite fruits, so it’s a no-brainer that combining them with scrumptious flavors like fragrant spices and citrus make them a star-ingredient in my kitchen. From tarts, to crostatas, apples and baking are a winning combination for me.

As much as that is true, it was somewhat ironic that I had never baked an apple crisp until this past weekend. I say ironic because it was a favorite dessert treat growing up. In fact, I was introduced to apple crisp as a part of the occasional dessert round-up for my school lunches, and although I found most of the lunches to be not so great, and happily farmed mine off to my eager classmates (my mom didn’t appreciate that, lol!), apple crisp was one of the few dishes (along with peanut butter cookies, pizza and burgers) that elicited excitement. Sounds like a child’s palette, no?

Despite having a grandmother who turned the apples from the apple tree in my grandparents' backyard into decadent homemade apple pies that food dreams are made of, I still fell for those little servings of apple crisp on the lunch trays. And this past weekend, I revived those childhood memories and tastes in my own kitchen, discovering, to my delight, that apple crisp will always do it for me. (I baked a peach crisp over the summer that was addictively good, so I was biding my time for apple season to finally arrive, so I could recreate the goodness all over again.)

Beyond the memories and delicious indulgence, the ease in which this dessert comes together makes it star-worthy. With the toss of a few ingredients, it’s oven-ready and primed to be baked to perfection with the bonus of that “something delicious is baking aroma” wafting through your kitchen.

Served hot from the oven, topped with ice cream for extra decadence (yes, please!), it’s baked perfection in a dish and the best kind of…

Happy Eating!

Apple Crisp

Ingredients:

¾ cup flour

¼ cup light brown sugar

½ teaspoon salt

½ cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, and diced into cubes

1 cup old-fashioned rolled oats

3 lbs. apples (I prefer Granny Smith)

2 tablespoons lemon juice

2 teaspoons cinnamon

Method:

Preheat oven to 375° F.

In a large bowl, mix together the flour, brown sugar, salt, 1 teaspoon cinnamon, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Place in freezer to chill while you prepare the apples.

In another large bowl, toss apples with lemon juice, 1 teaspoon cinnamon, and ½ cup granulated sugar. Transfer to a 2-quart baking dish and sprinkle with the oat topping mixture. Place in preheated oven and bake until golden and bubbling, 55 to 65 minutes. Let cool slightly before serving—and enjoy!

Recipe adapted from Martha Stewart

Portobello and Zucchini Tacos

I always keep an eye out for delicious and creative recipes; recipes that excite me, make me salivate (it's true) and ultimately send me to my ~~workshop~~ kitchen to recreate them in eager anticipation of the dish to come. It's a food story that comes full circle for me often. Recipe. Ooh, Ahhh. Kitchen. Dish. Enjoy. Recipe Again.

As these stories go, I happily stumbled upon a light, vegetable-laden, and supremely delicious take on one of my favorite foods ever: tacos. Tacos are so versatile--essentially encasing whatever goodness you can muster between the warm tortilla--and mixing it up with some hearty vegetables, herbs, seasonings, and a few extra adornments, is the perfect spin for a casual and easy dinner.

This recipe, adapted from Martha Stewart, boasts portobello mushrooms that provide a meaty likeness, tender zucchini, red onion, dried oregano and the quintessential staples of salt, pepper and olive oil. (I also tossed in a red bell pepper for an extra layer of flavor and nutrition.) Following a stint of oven roasting, the vegetables were done and the tacos were ready for assembly. I finished some off with sprinkles of feta cheese crumbles (for an extra salty bite) and others with a hearty salsa.

These tacos are a simple, yet satisfying, meal that's created another chapter in my never-ending food story. Now I hope you'll give them a try.

Happy Eating!

Portobello and Zucchini Tacos

Ingredients:
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, sliced
1 medium red onion, halved and sliced 1/4-inch thick
1 red bell pepper, sliced
Tortillas
Feta cheese crumbles
Salsa

Instructions:
Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini, onion and red pepper with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.

Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.

To serve, fill each tortilla with mushrooms, vegetable mixture, cheese crumbles, and/or salsa. Enjoy!

{Cook's Note: To clean portobellos, snap off stem, then use a small spoon to gently scrape (then discard) the dark gills from the inside of the cap.}
Recipe adapted from Martha Stewart

{Homemade}: Dutch Baby Pancake with Blueberry Compote

I was already thinking of whipping up homemade pancakes as a part of my weekend wind-down, when I stumbled upon a recipe for a homemade dutch baby pancake from Bon Appetit, replete with a homemade fruit compote to take it over the top. Because it had been years since I'd made my first dutch baby, I was sold and couldn't wait to wake up my kitchen with this scrumptious first bite of the day.

Moments later, a quick scan of my kitchen pantry and fridge revealed that I had the necessary goods to get this recipe off the ground--but with no cherries and peaches for the compote (as featured on Bon Appetit). What, then, could I do to still make it work without leaving the compote behind? I employed my philosophy that cooking is often equal parts inspiration and improvisation--and I improvised! Instead of a cherry compote, I would take the luscious blueberries I had sitting pretty and make the compote all the same. (I love it when a plan comes together!)

So without any further ado, I gathered my ingredients and made myself one grand breakfast. In truth, I didn't allow myself to eat the entire thing since I knew there might be some waistline repercussions, but I savored enough to leave me satiated--and thankful for a little improv. It was the perfect weekend indulgence, and I hope you'll bring it into your kitchen with the same abandon--and enjoy!

Happy Eating!

Get the recipe here (and substitute fresh or frozen blueberries for the cherries).

Chocolate Hazelnut Bark

Few things tantalize me like chocolate and nuts, combined. Peanuts, almonds, cashews, hazelnuts--you name it! It's a forever combination made in heaven for me.

But there's something especially scrumptious about chocolate and hazelnuts. So when I recently came across a video touting the two in a delicious bark, I knew I had to bring the goodness to life in my own kitchen.

Following church today, I made good on that promise and a three-ingredient star was born (I added sea salt to finish, in case you're wondering). It takes sheers minutes to bring together, followed by an hour or so to set in the freezer--and you've got the best noshing at your fingertips.

Whether it's a casual (healthy-ish) sweet fix or a dessert course, it eats (and satiates) all the same.

Here's to your own batch in your kitchen and guaranteed...Happy Eating!

Chocolate Hazelnut Bark

Ingredients:

6 oz. semi-sweet chocolate

8 oz. hazelnuts

Sea salt to finish (optional)

Method:

Preheat oven to 350 degrees F. Place hazelnuts in preheated oven and roast for 10-12 min.

Remove roasted hazelnuts and place them in a clean kitchen towel. Using towel, rub skins off of the hazelnuts (don't worry if they don't all come off) and set hazelnuts aside.

Melt chocolate in a double boiler (place a heat-proof bowl over a pot of simmering water, being careful not to allow the bottom of the bowl to touch the water) and stir chocolate until completely melted. Remove chocolate from heat and stir in hazelnuts.

Pour chocolate-hazelnut mixture onto a parchment lined baking tray. Sprinkle with sea salt, if using.

Place tray in freezer and allow bark to set, 1-2 hours.

Remove from freezer and enjoy!

{In Case You Missed It}: 2022 Highlights

Happy New Year!

I know we’re nearing the end of this first month of the year, but hopefully you will still accept my my wishes for your to enjoy your best year yet in 2023—while I share my perennial highlights from 2022. This tradition started way back in 2013, and I truly enjoy recapping my highlights from each year. It’s part ode to all the ways DMRFF continues to add to my journey and dreams and part keeping up with my journey and its evolution, year over year.

So in case you missed some or all of our footprint in 2022, here are the key highlights from my DMRFF world:

Food:

2022 brought more goodness on the food front, in particular with recipes that I brought to life in my kitchen and shared here on the blog. From frittatas, to brussels sprouts, cheesecake, zucchini muffins, pralines and more, it was another delicious year, indeed. If you missed any of them, it's never too late to dive in!

Beyond the kitchen, I engaged in collaborations with notable food brands. In honor of Black History Month, I collaborated with the FeedFeed and shared this recipe. I also collaborated with America’s Test Kitchen and had the privilege of reviewing and promoting their fabulous cookbook, Vegan Cooking for Two.

Lifestyle and Beauty:

Fragrance has been a part of my “get ready” beauty regimen seemingly forever and I shared my favorite tips for getting the most out of your scents, including tips for layering and how to make your fragrance linger longer.

Travel:

My travel escapades in 2022 took me back to repeat, favorite destinations including Los Cabos, Mexico, Savannah, New Orleans, Destin, New York City and Phoenix. Each getaway offered up fresh experiences and memories, proving there’s always more to explore no matter how often you visit a destination.

The Cherries on Top:

The year also brought in the special honor of being selected as a 2022 Better Homes and Gardens Style Maker for the 3rd time (with the previous honors in 2018 and 2021). This year’s celebration took place in NYC and boasted a day of learning from industry experts, connecting with fellow Style Makers, and culminating in a beautiful soiree overlooking the Hudson River in celebration of the magazine’s 100th anniversary. It was an affair to remember and an honor, indeed, to be recognized by this prestigious publication and brand.

This year was laced with many proud moments and accomplishments, including the publication of my first book, which represented a dream come true. Along with fulfilled career goals, ministry, and relationships, I am very grateful for all the goodness I was blessed to experience last year, including the opportunity to share with you.

Thank you for being here in my corner of the world and for allowing me to continue to share my passions with you.

Here’s to the Happiest of New Years…

xo, Dawn

Toast With This!: Blackberry Ginger Soda

With so much happening in the world today, not the least of which involves addressing the very serious matter of the lingering impacts of systemic racism, there has never been a better time to celebrate and amplify the voices and impact of black people, including our culture, cuisine, businesses and more. And with that comes the (perfectly timed) celebration of Juneteenth on June 19th., which commemorates the final act of emancipation from slavery under the Confederacy, two and a half years following President Lincoln's Emancipation Proclamation.

My personal celebration will include an exciting collaboration with fellow black culinary creatives for a virtual Juneteenth Cookout. With a bevy of recipes in tow, showcasing the exuberance, flavors, and resiliency of a people destined for freedom, I'm inviting you to join us by raising a glass of my favorite Blackberry Ginger Soda, an ode to the original Juneteenth staple of Red Soda Water.

“Watermelon and red soda water are the oldest traditional foods on Juneteenth,” said Dr. Ronald Myers, head of the National Juneteenth Observance Foundation.

Red represents perseverance and spans much of the celebrated cuisine. So if you haven't guessed by now, it's a delicious, empowering time of jubilee!

See my original post below that includes the easy four-ingredient recipe and join in the celebration with a toast to freedom, joy and better days ahead. You can also grab the recipes of the additional collaborators below for exceptional menu ideas for your very own Juneteenth cookout.
****************

Original Post:

If last week's solstice didn't carry enough of a bang to convince you that Summer has officially arrived, then this past weekend's sweltering heat offered a not-so-gentle reminder. And almost as fast as I welcomed the season, I began seeking a refreshing sip to usher in a much needed cool down.

While running my Saturday morning errands, I stopped in one of my favorite stores and landed upon the inspiration for this beautiful & ohh so good drink: rich, sweet blackberry syrup and sparkling dry ginger. My wheels instantly began turning and the resulting mocktail was born. I couldn't resist garnishing it with stunning blackberry king ice cubes, for added flair, and topping it off with a couple of splashes of club soda.

The punch from the ginger, coupled with the sweet blackberry essence and fizzy soda, makes this the perfect drink to toast the season--and it should definitely be in rotation in your sipping and entertaining repertoire. It's a casual, pour-as-you-like, non-recipe of sorts so make it your own, leading with the ginger as the base and accented with blackberry syrup and club soda to finish.

Happy Sipping!

Blackberry Ginger Soda

Ingredients:

Sparkling Dry Ginger (or ginger ale), chilled

Blackberry Syrup

Club Soda

Blackberry Ice Cubes

Method:

Fill glasses with ice cubes. Pour desired amount of ginger into glass, followed by a few drizzles of the syrup. Top with a couple splashes of soda. Stir to combine and enjoy!

The Juneteenth Cookout Recipes Round-Up:

A Girl Called Adri | Blackened Catfish

Beautiful Eats & Things | Spiced Grilled Peaches

Black Girls Who Brunch | Brown Butter Sweet Potato Cake

Brazilian Kitchen Abroad | Brazilian Collard Greens with Bacon

Britney Breaks Bread | Buttermilk Fried Chicken with Sour Cream and Honey Sauce

Brownbelle | Watermelon Hibiscus Whiskey Smash

Butter Be Ready | Chicken and Waffles

Chef and Steward | Watermelon and Feta Salad

Chef Curl Ardee | Honey and Butter Cornbread

Chenée Today | Lemon Icebox Pie

Christy Irene | Crawfish Etoufee