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A Matter of Taste  |  Recipe of the Month 
                     June 2015
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Recipe of the Month

June 2105
A Matter of Taste
Cambria, Ca
From our kitchen to yours


Portrait of A Matter of Taste ~ Artist Holly McCain
Happy June! Summer is in full swing and we have a couple recipes that are perfect for the patio on a nice summer evening. 

For starters we have an Olive sun-dried tomato tapenade. So easy and lots of flavor. Our main course, a delicious Grilled Shrimp Salad using our Himalayan Salt Brick for the grilling. Very cool, or should we say 'hot." For dessert we have a buttery citrus cake made with fresh lemon and orange juice. 

Enjoy the summer ~ and to all you Dad's - Hope you had a very Happy Father's Day.

eat, drink & be merry,
Gayle, A Matter of Taste

Olive & Sun-dried Tomato Tapenade

INGREDIENTS
 2 8oz Cans Black Olives, drained 
 1/3 cup Kalamata Olives, drained
 1 cup Sun-dried Tomatoes, drained 
 1 Garlic clove
 1 Tsp fresh Cracked Pepper
 2 Tbsp Olive Oil

PREPARATION INSTRUCTIONS

In a food processor, add the garlic clove and pulse till chunky. Add the olives, sun-dried tomatoes and the olive oil (use the oil the tomatoes were packed in) and pepper. Pulse until just a bit chunky. Add more olive oil if mixture is too dry. Spoon into a serving bowl. Can be refrigerated up to 2 days. Be sure to bring it to room temperature and mix thoroughly before serving. 
Serve with sliced baguettes, crackers, endive leaves or cucumber cups.

Grilled Shrimp Salad

INGREDIENTS
2lbs Raw Shrimp, peeled & deveined
Pinch of Red Pepper
1 ½ cups Cantaloupe, chopped
1 ½ cups Mango, chopped
1 7oz bag Arugula
4 Endive, chopped
1 Tbsp Spicy Brown Mustard
1 cup Olive Oil (½ for the dressing & ½ for Shrimp marinade)
1 Tbsp Red Wine Vinegar
 2 Lemons, juiced
Squirt of Honey
Salt & Pepper to taste

PREPARATION INSTRUCTIONS

Heat Himalayan Salt Brick on medium heat for 20 minutes. Make sure Salt Brick is very hot before cooking shrimp.
Place Shrimp in ziplock bag with juice of 1 lemon, olive oil, red pepper and black pepper. Let marinade for 10 minutes.
In a large bowl, combine arugula, endive, mango and cantaloupe. Set aside. Once shrimp are done marinating, pat shrimp dry before placing on salt brick. Cook shrimp for apprx 2-3 minutes each side or until done. Add to salad.
Dressing
Whisk together Lemon juice, spicy brown mustard, red wine vinegar, honey and salt & pepper. Whisk in olive oil.
Toss with salad. This recipe can be halved.

Citrus Cake

INGREDIENTS
 3/4 cup Butter, softened 
 3/4 cup + 5 tsp Sugar 
 3 Eggs, room temperature
 1/2 Tbsp Princess cake bakery emulsion
 Zest of one Lemon
 Zest of one Orange 
 1 1/4 cup Flour
 1 1/2 Tsp Baking Powder
 1/2 Tsp Salt
 4 Tbsp Citrus Juice (2Tbsp Orange & 2 Tbsp Lemon)

Citrus Icing
1 cup Icing Sugar
1/4 cup Citrus Juice (either lemon or orange or a mixture of both)

PREPARATION INSTRUCTIONS

Preheat oven to 350 degrees.
Grease  the side and base of 8" round cake pan. Line the base of pan with parchment paper.
Using a hand mixer, beat butter and sugar until very pale and creamy. This takes approx. 5 mins. Add the eggs one at a time, beating for a few minutes after each egg so batter is well mixed. Add the zest and princess emulsion after the last egg. Don't rush this mixing process or the mixture will be more likely to separate and develop a curdled appearance.
At this point your mixture should be pale and creamy. 
Mix together flour, baking powder and salt. Add half the flour to butter mixture and stir until just combined. Repeat with the remaining flour.
Mix in juice.
Spoon mixture into prepared pan and spread evenly.
Bake for about 45-50 minutes, or until the cake tester comes out clean. The cake should spring back when lightly pressed in the center. 
Let cake cool in the pan on a wire rack.

Citrus Icing - Stir icing sugar and juice together in a small bowl until smooth. Add more juice if the icing is too thick. When cake is cooled, remove cake from pan and ice with citrus icing.
If you don't like icing, dust with icing sugar.
Enjoy!
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Recipe of the Month June 2015

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