What can a Himalayan Salt Plate do exactly and what is it? Salt plates are slabs of Himalayan pink rocks that act as a heating tray for grilling. You can use it to make your chicken, shrimp, fish, etc.
Using salt plates not only add flavor to your food, but it also has its own health benefits. It improves blood circulation, it gives you a healthier libido, provides support to your respiratory functions, aids with blood sugar, and keeps the pH of your body balanced.
HOW TO USE:
A refreshing pasta salad using Frantoia Italian Extra Virgin Olive Oil and Wild Garlic Herb Seasoning mixed with fresh veggies, salami and pecorino cheese.
Prep Time: 30 minutes - Cook Time: 0 minutes - Total Time: 30 minutes
Yield: 4-6 People
...INGREDIENTS:- 1 Pasta Rock
- 1/2 lb Artisan Pasta
- 1 tsp Mustard
- 1 tsp Herb Seasoning (Wild Garlic or Bruschetta) (Nest)
- 2 Tbsp Vinegar (Prosecco or White Balsamic) (Nest)
- 2 Tbsp Frantoia Italian Extra Virgin Olive Oil (Nest)
- 1 cup Broccoli
- 2 Carrots
- 1/4 lb Salami
- 1/4 cup Pecorino Cheese
A nutritious muffin recipe made with cranberries, pecans and blood orange olive oil. The perfect breakfast meal on the go for the entire family. ...
Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes
Yield: 1.5 Dozen
- 1/2 cup Blood Orange Olive Oil (Nest)
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 cup Rolled Oats
- 1 cup Greek Yogurt
- 1 cup Flour
- 1 tsp Vanilla Bean Sea Salt (Nest)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 cup Dried Cranberries
- 1/2 cup Chopped Pecans
Nothing like warm Banana Bread with EVOO Butter to kick start your morning breakfast or enjoy as an afternoon treat.
Prep Time: 20 minutes Cook Time: 60 minutes - Total Time: 80 minutes
Yield: 1 Loaf
- 1/2 tsp Vinegar (Prosecco or White Balsamic)
- 1/2 cup Milk
- 1 cup Sugar
- 1/2 cup Frantoia Italian Extra Virgin Olive Oil
- 2 large ripe Bananas
- 2 Eggs
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt (Vanilla Bean or Sel Gris)
- 2 cups All-Purpose Flour
- 1 stick Butter, room temperature
- 1/2 cup Frantoia Italian Extra Virgin Olive Oil
- Sea Salt (Vanilla Bean or Sel Gris)
hese bite size, melt in your mouth appetizers will become your go-to recipe for special events and parties. You can’t eat just one!
Prep Time: 15 minutes - Cook Time: 30 minutes - Total Time: 45 minutes
Yield: 4-6 servings
- 1 tsp Frantoia Italian Olive Oil
- 2 Tbsp Miscuglio Italian Dried Herb Blend
- 2 cups packed Baby Spinach, chopped
- 1 6oz can Artichoke Hearts, drained and chopped
- 4 Tbsp Cream Cheese, softened
- 2 Tbsp Mayonnaise
- 3 Tbsp Grated Parmesan Cheese
- 1/2 tsp Habanero Heat Sea Salt
- 24 baby Portabello Mushrooms
- Barrel Aged Dark Balsamic Vinegar for finishing (optional)
Enjoy the flavor depth of high quality, sweet balsamic paired in perfect harmony with fresh lemonade. Not only does it look beautiful but it takes your taste buds on an adventure!
Prep Time: 10 minutes - Cook Time: 5 minutes - Total Time: 15 minutes
Yield: 1 ½ gallons
- 2 cups Sugar
- 2 cups Water
- 1 cup Lemon Juice
- 1 gallon Soda Water
- 1 Tbsp (per glass) Harvest Fig Balsamic Vinegar
Let me tell you the secret to holiday baking success: You can fully bake pumpkin pies right now and freeze them to enjoy later. Because of their fat content, fully baked pie crusts freeze beautifully, and the rich custard fillings of pumpkin pie and sweet potato seem as if they were designed for freezing too. There are a few extra steps that make freezing baked pumpkin pies easier, but they aren't any harder than baking the pie itself.
Baking a Pumpkin Pie for Freezing a pumpkin pie destined for the freezer doesn't require a special recipe. You can bake your favorite pie recipe as you normally would, with one suggested exception: Bake the pie in a disposable aluminum pie pan. These pie pans are thinner, meaning that the pie will freeze faster and therefore avoid developing large ice crystals, which can ruin the texture of the pie. Plus you avoid putting your favorite glass or ceramic pie pan in the freezer, leaving it free to bake another pie in before Thanksgiving.
Wrapping a Pumpkin Pie from FreezingOnce baked, cool the pie completely. This will take several hours on a cooling rack at room temperature. Then wrap the pie tightly in several layers of plastic wrap to ensure it is tightly sealed. I like to wrap the wrapped pie in single layer of aluminum foil for extra protection against freezer burn, but this step is purely optional. Freeze the pie completely on a level freezer shelf for up to a month.
Thawing a Frozen Pumpkin PieRemove the pie from the freezer and move it to the fridge at least 12 hours before you'd like to eat the pie. Thawing at room temperature can cause the filling to weep, leaving a soggy crust in its wake. A long, slow thaw is the way to go. Occasionally the plastic wrap will leave a few blemishes on the pie post-freezing; cover these with a sprinkle of cinnamon-sugar or a generous dollop of whipped cream.
How To Freeze Pumpkin PieMakes 1 frozen pie, ready for thawing for Thanksgiving Day
What You NeedIngredients
1 fully baked pumpkin pie, preferably in a foil pie pan
For the perfect pie pan at Nest, Emily Henry bakeware:
Nest is a Stonewall Kitchen retailer!
INSTRUCTIONSLine a baking sheet with parchment paper.
Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened.
Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.
Halloween candy eyes at Nest of Perham.
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