Little Sweet Pea
sweet pea pancake with Meyer lemon, crab, and shrimp artichoke salad
fresh tomato mint dressing – micro greens and pea shoots
Sweet pea pancakes
- 1 cup peas (fresh or frozen)
- 1/2 cup brown rice flour
- 1/2 cup whole wheat pastry flour
- ½ tsp. baking powder
- ½ cup rice/almond milk
1 oz. olive oil
1 Tbs. chopped basil or marjoram (or a mixture of both)
Juice and zest of half a lemon
Pea coulis (See recipe below)
S&P to taste
In a bowl mix peas, flours, baking powder, chopped herbs, and lemon zest.
Then add all liquids: lemon juice, milk, eggs and ½ pea coulis. Set aside to rest or refrigerate overnight.
Heat a griddle or frying pan over medium heat. Add a little olive oil or natural nonstick spray. Using a one ounce ladle or large tablespoon, pour into pan to make small pancakes. Cook about a minute on each side until lightly golden and fluffy. If serving warm place in a warm oven.
In a blender puree until smooth: ¾ cup of peas, juice of ½ a lemon, and 1 tsp. of olive oil, and S&P. Use ½ for batter and the remainder to drizzle on plate.
Meyer Lemon Crab & Shrimp Salad
Mix all ingredients in bowl then fold in crab meat with care to avoid breaking down.
- ½ cup lump crab meat
- ½ cup cooked shrimp, small dice
- ½ cup cooked artichoke hearts small diced
- 1 Tbsp. chopped chives
- Juice and zest of ½ Meyer Lemon
- 1/2 cup of tomato mint dressing (See recipe below)
- 2 red radishes sliced thin
- 1/4 cup sundried tomatoes
- S&P to taste
Fresh Tomato Mint Dressing
In a blender put all ingredients. Blend until smooth. Season with S&P to taste. (If too thick, thin out with a little water.)
- 4-5 plum tomatoes
- 3/4 cup Greek yogurt
- Juice of one lemon/ or 1 TBSP. balsamic vinegar
- 1/2 shallot, peeled
- 1 garlic clove
- 1 oz. mint leaves finely chopped
- 1 oz. basil leaves
- 1 tsp. honey
- 1-2 oz. EVO
- S&P to taste
Putting it all together
Place pancakes on plate. Top with crab & shrimp salad, then with greens or pea shoots. Drizzle with remaining pea coulis and tomato dressing.
Salted Caramel Hazelnut Mousse with Espresso Granita
Mousse de Avellanas con granizado de Cafe
Place ½ cup sugar and 3 tablespoons of water in a heavy medium sized sauce pan. Bring to a simmer over medium high heat. Stirring until the sugar dissolves. Once the sugar is dissolved cook the caramel without stirring until it begins to bubble and turn the color of iced tea (dark ember), about 5 minutes. Turn off the heat and add the 1/3 cup of cream and espresso slowly, standing back as the mixture will sputter vigorously. Using a spoon stir the caramel thoroughly. Cook it over low heat until smooth, about 1 minute. Add salt. Let the caramel cool to room temperature, stirring occasionally. Up to this step can be prepared the day before and refrigerated.
Place the liqueur plus remaining 1/3 cup of sugar and eggs in mixing bowl and whisk, keep whisking until eggs are well beaten and mixture is frothy. Set mixing bowl over sauce pan of barely simmering water without letting bottom of bowl touch water and whisk the custard until it is thick enough to coat the back of a spoon. 6-8 minutes. Remove the custard from the heat let it cook for about 5 minutes then stir in hazelnuts. Transfer mixture to a standup mixer or blender. Add caramel and blend until smooth. Set aside or put in refrigerator to chill for a few minutes. In a separate mixing bowl whip ¾ cup chilled cream until stiff peaks form. Gently fold whipped cream into custard mixture until completely blended. Cover mousse with plastic wrap and chill 2-4 hours.
To serve place in a parfait glass or wine glass and top with Granita to serve. Sprinkle with chopped or grated chocolate if desired.
- ½ cup plus 1/3 cup organic sugar or sugar in the raw
- 1/3 cup heavy cream plus 3/4 cup chilled
- 1/4 cup brewed espresso or strong black coffee
- 1/4 cup hazelnut liquer, dark rum, or brandy
- 5 large eggs
- 1 cup toasted hazelnuts skinned and finely ground
- 2-3 tsp of sea salt or kosher salt
- 3 Tablespoons of grated dark chocolate for serving - optional
Place espresso and sugar and juice and zest of lemon in large sauce pan over medium heat, stirring until sugar dissolves. Pour onto rimmed cookie sheet (approx. 13 x 9 or 9” pie plate), cover with plastic wrap and freeze completely, about 30 minutes. Stir with fork and return to freezer to refreeze for another 5-10 minutes. Keep stirring, grating and mashing granita as ice crystals continue to form twice more until mixture is light and fluffy- the consistency of snow. Transfer to plastic container and keep in freezer as long as you need. Fluff with fork before serving.
- 1 3/4 cups espresso
- 1/2 cup organic sugar or sugar in the raw
- Juice and zest of one lemon