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On the Menu: Shaved Brussel Sprout Salad

Shaved Brussel Sprout Salad | Sacramento Street


Although I love Thanksgiving, I find that sometimes between all the stuffing, mashed potatoes and turkey, (and not to mention those pumpkin cheesecake bars) the meal is really heavy. Almost too heavy. I know that is kind of the point for Thanksgiving but it is nice to have the option of something healthy and crispy. This shaved brussel sprout salad is the perfect solution; crispy, tart and full of healthy flavors to complement all that butter and gravy goodness.


Brussel sprouts are an underdog of a vegetable. Only in the last 10 years has there has been a renewed love and realization that they are delicious. These leafy greens are easy to prepare and delicious when cooked properly. This salad is the easiest way to eat them, sliced very thin and tossed with toasted walnuts and Pecorino cheese – so good you will forget that they are actually good for you.


Since the hardest part about Thanksgiving is planning, these brussel sprouts can be shaved 2 -3 hours before serving and kept in the fridge. The dressing can also be made and tossed in just before serving. If you don’t have walnut oil, which I love using because it adds a delicious nutty flavor, olive oil works just as well.


Enjoy and Happy Thanksgiving!


Shaved Brussel Sprout Salad | Sacramento Street


Shaved Brussel Sprout Salad


Ingredients| Sacramento Street


2 lbs brussel sprouts
½ cup walnut oil
¼ cup lemon juice
1 tsp. honey
1 cup walnuts, toasted and chopped
¼ cup Pecorino cheese, grated
Salt and pepper to taste


Directions | Sacramento Street

1.) Using a sharp knife or a mandolin, thinly slice the brussel sprouts starting at the non-stem end stopping once you get to the stem. Place brussel sprouts in a large bowl.


2.) In another small bowl, whisk together walnut oil, lemon juice and honey. Taste for salt and pepper.


3.) Toss brussel sprouts with dressing and serve topped with toasted walnuts and Pecorino cheese.


Serves 6 -8


Recipe by Amanda Frederickson for Sacramento Street

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Creating the Perfect Cheese Board

Whiskey + Cheese Board | Sacramento Street

 

With the holiday season beginning that can only mean one thing – the season of entertaining is upon us! To me, an essential for any soiree is a beautiful cheese platter. The beauty of a cheese board is that you can serve it for a casual night in with friends or as a way to entertain guests before a dinner party. With that being said, we wanted to share how the Sacramento Street team puts together the ultimate cheese board.

 

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street


Easy, right? You can really never go wrong with any cheese that pops out at you at your local grocery store or cheese shop. But remember, if you are preparing a signature cocktail do a little research on what would go well together. In this case, we wanted to pair our cheese board with SIA Scotch Whiskey (that everyone should have on their bar cart), which our dear friend Carin just launched last year. It’s the perfect sipping drink that warms your whole body on a chilly night in with friends.


Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street


The next time you find yourself wondering what you should serve to guests, remember a stunning cheese board will knock any guests socks off. It’s sure to be the hit of the party if you follow our easy steps.


Hopefully this will inspire you to plan a little holiday party of your own. Tis the season!


Photos by Emma Fineman 

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Planning Thanksgiving with Camille Styles Entertaining

Camille Styles Entertaining | Sacramento Street

The holidays are my absolute favorite time of year. The holiday cheer, the decorations, the parties and family time all make it incredibly special. Since baby Flemming is due on Christmas we decided that we’ll be hosting Thanksgiving and then leaving our Christmas plans up in the air.

 

That’s what brings me to sharing the amazing new book, Camille Styles Entertaining. Friends, when I received Camille’s book in the mail I knew that it would be incredible – I mean, her site is one of my favorites and she as a person is truly wonderful. I was floored by the text, recipes, photos and inspiration that lies within the pages of her book. It’s rare that I sit down with any book for more than 30 minutes, well this surpassed that mark by a landslide.


Camille Styles Entertaining | Sacramento Street


I got caught up in the beautiful recipes that are categorized by season, the text Camille wrote immediately drew me in and by the end of my time looking I found myself planning our entire Thanksgiving menu.

 

Lucky for us, Camille is sharing one of those recipes with us today – her Brussels Sprouts & Apple Salad with Cider Vinaigrette. Doesn’t that make your mouth water just reading it?


Camille Styles Entertaining | Sacramento Street


Ingredients| Sacramento Street

SALAD

1 cup golden raisins

2 pounds Brussels sprouts, trimmed and halved (quartered if very large)

Extra-virgin olive oil

2 tablespoons maple syrup

Kosher salt and freshly ground black pepper

¾ teaspoon red pepper flakes

1 red onion, peeled and thinly sliced

12 fresh thyme sprigs

1 cup walnuts

2 medium (or 1 large) apple, cored and thinly sliced

Sea salt

 

VINAIGRETTE

3 tablespoons apple cider vinegar

3 tablespoons freshly squeezed lemon juice

1½ tablespoons Dijon mustard

2 tablespoons maple syrup

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Directions | Sacramento Street


1.) Preheat oven to 425°F. In a small bowl, cover golden raisins with hot water and let sit to plump.


2.) On a baking sheet lined with foil, toss Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons of the maple syrup, a pinch of kosher salt, a few grinds of black pepper, and the red pepper flakes. Spread the sprouts in an even layer and roast for 10 minutes, just until they start to soften but before they turn golden.


3.) Add the red onion, thyme, and walnuts to the baking sheet. Toss everything together to combine, then spread in an even layer and roast for 10 more minutes, until the Brussels sprouts start to get golden and crispy on the edges.


4.) While everything roasts, make the vinaigrette. Whisk together the apple cider vinegar, lemon juice, Dijon mustard, and maple syrup. Slowly whisk in the olive oil and season with kosher salt and black pepper to taste.


5.) Drain the raisins and add them to the baking sheet with the apples. Toss everything together to combine, then return to the oven for just a few minutes so that everything warms through. Transfer to a serving bowl, toss with a small amount of the vinaigrette, and sprinkle everything with a bit of sea salt. Serve immediately. The vinaigrette will keep up to a week in the fridge.


San-Francisco-Invitation

Now for all of my Bay Area readers – I’m co-hosting Camille’s San Francisco Book Party with Erin from Apartment 34 and Minted. It’s truly going to be a night to remember. We’re hosting the party at Cookhouse (one of my favorite venues in SF). Join us for champagne cocktails, holiday cookies from Camille Styles Entertaining, and a holiday DIY you won’t want to miss. It’s the perfect way to kick off the holiday season. I hope to see all of you there!


Photos by Emma Fineman | Invitation by Minted

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On the Menu: Pumpkin Cheesecake Squares with Toasted Marshmallow Frosting

Pumpkin_Cheesecake_3
Thanksgiving is by far my favorite holiday. What could be better than getting together with friends and family and eating all day? Since I am hosting Thanksgiving this year I have started planning my menu and these pumpkin cheesecake bars with toasted marshmallow frosting are front and center. I have been making pumpkin cheesecake for the past five Thanksgivings and without fail, it is always a crowd favorite. This year I decided to adapt the cheesecake into bars giving this tried and true recipe a modern twist.

 

I love the idea of pumpkin especially when paired with warm spices like cinnamon and ginger, but pumpkin pie is sometimes too much pumpkin for me. I think it is the texture that throws me off, as well as the piecrust. This cheesecake solves all of that. It has the best part of pumpkin pie with the warm fall spices but has a silky texture and tanginess from the cream cheese that I enjoy. Not to mention it comes with a gingersnap crust that is out of this world. So as your brainstorming for Thanksgiving make sure this recipe is on your list, I promise your friends and family will love it. ~ Amanda


Pumpkin_Cheesecake_6


Pumpkin Cheesecake Squares with Toasted Marshmallow Frosting 


Ingredients| Sacramento Street


For crust:

Nonstick vegetable oil spray

3 cups gingersnap cookies

1 cup pecans

1/4 cup brown sugar

½ stick unsalted butter, melted


For filling:

2 8-ounce packages cream cheese, room temperature

1 cup sugar

1 cup pumpkin puree

3 large eggs

3 tablespoons all purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

pinch of salt

1 tablespoon vanilla extract


For the topping:

4 eggs whites, at room temperature

1 cup sugar

pinch of cream of tartar

1 teaspoon of vanilla extract


Directions | Sacramento Street


1.) Preheat an oven to 350°F. Spray a 9 x 9” baking pan with non-stick spray and line with parchment paper leaving some paper to hang over the sides.


2.) Make the crust by grinding gingersnaps, pecans and brown sugar in a food processor until nuts are finely ground. Add melted butter and combine until the mixture is the texture of wet sand. Transfer mixture to prepared pan; press evenly onto the bottom. Bake crust until set and lightly browned, about 10 minutes. Set aside.


3.) Make the filling by beating the cream cheese and sugar in the bowl of a stand mixture (or with a hand mixer) until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt. Beat in vanilla. Transfer filling to crust. Bake until filling is just set in center and edges begin to crack (filling will still be slightly jiggly), about 1 hour. Chill cheesecake in refrigerator until chilled, preferably overnight.


4.) When ready to serve, make the frosting by combining egg whites, sugar and cream of tartar in the bowl of a stand mixer. Using an oven mitt, place bowl over a stove burner. Turn onto medium heat and carefully whisk egg mixture over medium heat until egg whites are hot, about 4 minutes. (Whisk continuously or the eggs whites will cook) Remove from stove top, place on stand mixture and add vanilla. With a whisk attachment whip egg mixture until it becomes white and fluffy and stiff peaks are formed, about 5 -6 minutes. Spread mixture on top of cheesecake bars and toast slightly with a kitchen torch.


Serves: 9 with huge squares or 16 with normal portions.


Recipe tips: This recipe is great to make the day before. Simply make the crust and filling, cook and chill overnight until ready to serve. When ready to serve, pull the cheesecake out of the refrigerator and add topping. Also, if you don’t have a kitchen torch you can use the broiler on your oven, just watch it closely. Place the bars on a rack in your oven. Move the rack as close as possible to the broiler and broil the top for about 30 seconds or until the topping is browned but not melted.


Recipe by Amanda Frederickson for Sacramento Street

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On the Menu: Huevos Rancheros

Huevos Rancheros | Sacramento Street

Huevos rancheros is one of my all-time favorite breakfasts. It is on a short list of dishes that I will always order off a menu if I see it. Warm corn tortillas soaked with salsa and black beans all topped with an egg and some cilantro, it might just be my idea of perfection on a plate.


Here is my take on the traditional dish. I added avocado because I can’t seem to ever get enough avocado, as well as some Cojita cheese for a little tanginess. The recipe calls for making your own salsa but you can certainly buy pre-made salsa and skip a step.


Also, I fry my eggs on the stovetop in a non-stick pan then combine the dish before eating and serving. If fried eggs are not your thing, feel free to prepare the eggs your favorite way – regardless of fried, scrambled, poached or sunny side up, these huevos rancheros will be delicious. Enjoy!


~ Amanda


Huevos Rancheros | Sacramento Street

 

Ingredients| Sacramento Street


Serves 4


– 4 Roma or plum tomatoes, about 1 lb., diced (setting a couple tablespoons aside for garnish)

– 1 onion, divided and chopped

– chopped fresh cilantro plus additional for garnishing

– 1 Tbsp. chopped canned chipotle chiles in adobo (or more if you like your salsa spicy)

– 1 garlic clove, coarsely chopped

– 4 Tbsp. olive oil

– ½ tsp. salt (or more to taste)

– 1 -15 oz. can black beans, drained and rinsed

– 4 large eggs

– 8 corn tortillas, about 5” diameter

– Garnish: Cojita cheese, avocado, jalapeños, lime wedges


Directions | Sacramento Street


1.) In a blender puree tomatoes, half of the diced onion, cilantro, chipotle, garlic, and salt until smooth. Pour salsa mixture into a medium sized non-stick sauté pan and simmer over medium-high heat, stirring occasionally, until salsa is slightly thickened, about 5 – 7 minutes. Remove salsa from pan and set aside. Carefully wipe out the pan.


2.) In the same sauté pan over medium heat add 2 tablespoons of olive oil. Once the oil is hot, add the onions and sauté until translucent, about 2 -3 minutes. Add the beans and cook for another 3 – 4 minutes or until beans are warmed through. Remove beans from pan and set aside. Carefully wipe out the pan.


3.) In the same sauté pan over medium high heat, add remaining 2 tablespoons of olive oil. Once the oil is hot, carefully crack the eggs, one at a time into the pan. (I often crack into a small bowl then slide the egg onto the pan to make sure I don’t break the yolk or miss any eggshells). Cook eggs according to your preference. I like my whites set but my yolks still runny so it only takes about 2 -3 minutes.


4.) Assemble the huevos rancheros by quickly warming the tortillas in the oven or in the microwave. Place 2 tortillas on a plate, top with black beans, salsa and one egg. Garnish with avocado, Cojita cheese, jalapeños, tomatoes, lime wedges and cilantro.


Recipe by Amanda Frederickson for Sacramento Street

 

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