Meet Ash, one of our resident foodies:
Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Bianca, one of our resident foodies:
Bianca is a Southern California sista living her dream in Los Angeles. Keeping up with trends is what she lives for and she chases everything fun, fab and happening! You’ll probably spot her checking out a new restaurant, at a concert, or chatting with an upcoming designer. She loves Coca-Cola in a can...not in a bottle.
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
This weekend I had the opportunity to join some of the greatest foodies, chefs and restaurateurs in the city at the Los Angeles Times “The Taste”. It was a dream come true to be surrounded by amazing food, fabulous wine, and thousands of fellow Los Angelinos who have an appetite for life!
Aside from the hundreds of booths that lined the Paramount Studios backlot dishing out samples of their signature bites, the event hosted seminars and cooking demos from some of the city’s top chefs. I was able to catch Roxana Jullapat of Cooks County cook up some roasted fruit, hand pies, and snack bread (fruit focaccia) which was delightful. Roxana was nice enough to share the recipes with us! I can’t wait to whip up some of the Roasted Peaches myself!
Check them out and let us know if you try any on your own!
For even more recipes check out the new and improved Kasey’s Kitchen!
(Makes enough to fill 8 hand pies)
8 medium-sized peaches, ripe
1 vanilla bean
2 tablespoons sugar
2 tablespoons honey
FRUITY HAND PIES - BAKED OR FRIED
(Makes about 8 hand pies)
For the dough:
1 ¼ cup all-purpose flour
¼ cup powdered sugar
½ teaspoon baking powder
pinch of kosher salt
4 ounces unsalted butter, cold, cut into small cubes
4 ounces cream cheese, cold, cut into small cubes
1 egg yolk
1 tablespoon iced water
To assemble the pies:
2 cups roasted peaches or pears
1 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons heavy cream (only for baked hand pies)
1. To make the dough, combine flour, powdered sugar, baking powder and salt in a mixing bowl. Using a pastry cutter or your fingertips, work the pieces of butter and cream cheese into the dry ingredients until they resemble pebbles the size of peas. Make a well in the center. Place the egg yolk and the iced water in the well of ingredients and mix gently with your hands until it comes together in a ball. Transfer the dough to a lightly floured surface and knead briefly. Flatten into a disc, wrap with plastic film and refrigerate for at least one hour and up 2 days.
2. To assemble the pies: flour a working surface generously. Using a rolling pin, stretch the refrigerated dough into a rough rectangle about ¼-inch thick. Cut 8 circles about 5 to 6 inches in diameter with a pairing knife using a small plate as a guide. Brush the edges of the circles lightly with a wet brush, fill each circle with about ¼ cup of roasted peaches or pears, fold the circle in half like you would an empanada or a turnover and seal by pinching the edges together with a fork or alternatively crimping the edges like you would a molded pie. Transfer the formed pies to a tray and refrigerate for at least one hour and up to 24 hours.
3. Combine the sugar and cinnamon in a small bowl and reserve.
4. To bake the hand pies: 20 minutes before baking, preheat the oven to 350ºF and set the oven rack in the middle position. Transfer the pies to a cookie sheet, placing them at least 2 inches apart from each other. Paint each tart with a pastry brush dipped in the heavy cream and sprinkle generously with the cinnamon sugar. With a pairing knife, score a ½-inch slit on top of each pie. Bake for 30 minutes or until nice and golden. Let cool completely. Enjoy right away or store in an airtight container to enjoy later.
5. To fry the hand pies: preheat a counter top fryer to 375ºF (or alternatively fill a heavy non-reactive pot halfway with vegetable oil. Heat up over medium heat, using a fryer thermometer to determine when the oil has reached 375ºF). Fry the pies about 3 minutes on each side or until nice and golden all around. Transfer the fried pies to a platter lined with paper towels to drain the oil and while still warm toss in the cinnamon sugar. Serve shortly thereafter.
Check back soon to see what’s cookin’ in Kasey’s Kitchen!
Don’t forget to follow me!