Sentences with phrase «made pink peppercorns»

Last year, I made pink peppercorns macarons served with strawberry sorbet that ended up being a hit.

Not exact matches

I too make pistachio butter often, but never tasted pink peppercorns.

I have a jar of pink peppercorns and am now itching to make these!

To make them, all you need to do is thinly slice a few shallots, cover them in raw cider vinegar and add some seasonings (I keep it simple with black peppercorns, pink salt and Demerara sugar).

It's made intentionally low in sugar and rounded out with salt and pink peppercorns for a well - balanced sweet but not too sweet experience.

If you dig this combo I made a salty strawberry and pink peppercorn sauce earlier this summer that you can put on literally everything.

Ingredients 4 small zucchini, cleaned and sliced the juice of 1 lemon 2 tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.

Besides doubling all of the rub ingredients to accommodate the larger piece of pork belly, I made a few substitutions in the Saveur recipe: I used dark muscovado sugar in place of white sugar, I used a mix of four peppercorns including pink peppercorns, and I used dried sage instead of dried rosemary.

And combined with spices like pink peppercorns, mustard seeds and sumac, these two simple ingredients made the most enjoyable meal that almost made me forgot I had a deadline to meet.

So funny — I just made a shrub (vinegar and fruit drink) with these exact flavors — rhubarb, pink peppercorns, lemon and ginger.

1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns