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Rhubarb Waffles with Lemon Whipped Cream

May 25, 2017 by Brandon Matzek 1 Comment

Don’t you just love a good buttermilk waffle? I certainly do.

We make waffles frequently at our house, so I’m always experimenting with new flavors. Recently I shared this spring cocktail recipe made with a strawberry rhubarb syrup, and while recipe testing, I thought to myself, “Wouldn’t this syrup be perfect for breakfast too?!” After a little additional tweaking and testing, I ended up with these Rhubarb Waffles with Lemon Whipped Cream.

The base here is a simple buttermilk waffle batter infused with butter and vanilla. Sliced rhubarb is then cooked briefly in a mix of sugar and water. The resulting poached rhubarb is folded into the waffle batter, and the remaining syrup is cooked down a little further until it takes on a maple syrup-like consistency. This bubble gum-colored syrup gets drizzled over the golden waffles instead of maple syrup to add more rhubarb flavor. The dish is finished with airy dollops of lemon-spiked whipped cream and a light dusting of lemon zest. With each bite, you’ll get a little sweet and a little tang followed by the buttery richness of the waffles. So. Darn. Tasty. Continue reading for the recipe.

A Special Mother’s Day Brunch Menu + The Spring Garden Cocktail

May 12, 2017 by Brandon Matzek Leave a Comment

Mother’s Day is almost here, so today, I’m sharing a special menu for that special mom in your life.

Jorge and I are in New Jersey this week. One my oldest friends (we met in 2nd grade!) is getting married, and we’re here for the wedding. I’m one of the groomsmen!

My parents still live in New Jersey, so after the wedding, we’ll get to celebrate Mother’s Day with my mom. Something I haven’t done in many years! We’re planning on going to a special brunch out, but if I had the chance to prepare a home cooked meal, I’d definitely serve the menu below. Check it out along with a sweet cocktail recipe infused with fresh, spring flavors.

Piña Para la Niña Cocktail Recipe

May 2, 2017 by Brandon Matzek 4 Comments

Cinco de Mayo is just around the corner, and today I’m sharing a fun cocktail recipe along with menu ideas for a spirited May 5 bash.

First, let’s talk about this Piña Para la Niña. Over the past year, Olmeca Altos has been my preferred tequila of choice, and today’s drink starts with their silver tequila muddled in a cocktail shaker with slices of fiery jalapeño. Pineapple juice, lime juice and a vanilla-infused syrup are added to the mix, bringing a bright and balanced taste of the tropics. Everything gets shaken with ice, then strained into a coupe glass. The citrusy notes of Olmeca Altos Plata blend beautifully with the pineapple and lime juice, while the jalapeño adds a little spark of intrigue. Sipping one of these from a coupe glass looks quite sophisticated, but the flavors are fresh and approachable. Continue reading for the recipe along with menu ideas for a Cinco de Mayo party!

Bagels with Smoked Salmon and Herbed Avocado Spread

April 28, 2017 by Brandon Matzek 1 Comment

Did you know that there are around 87 million pounds of avocados purchased for Cinco de Mayo celebrations here in the US? Crazy, right?!

Well given that we’re going to be in an avo frenzy over the next week, I thought I’d take a moment and share a recent project I’ve been having a lot of fun with! For the past few months, I’ve been developing recipes for the California Avocado Commission’s blog, The Scoop, and it’s been quite the tasty adventure. I’ve always been a big fan of avocados, but this recent project has really pushed me to use them in creative ways. For example: Bagels with Smoked Salmon and Herbed Avocado Spread. Ripe, creamy California Avocados are blitzed with lemon juice, cream cheese, chives, dill and black pepper until smooth. The finished spread is fresh, tangy and perfect on a toasted everything bagel. Blushing slices of smoked salmon are draped on top of the bagel, then adorned with traditional accompaniments like red onion and capers. Make this dish for a special brunch celebration or on any morning you just want to treat yourself. I’ve got a link to the recipe below!

Oh, and if you’re looking for tasty ways to use avocados for Cinco de Mayo, check out these recipes: Green Goddess Guacamole, Bacon and Tomato Guacamole, Roasted Fennel and Apple Guacamole.

Spring Lentil Salad with Asparagus and Burrata

April 13, 2017 by Brandon Matzek

Spring produce has officially arrived, and I am so excited.

Last week, I featured rhubarb in a tasty baked oatmeal recipe. This week, a vibrant lentil salad green with watercress, asparagus and fiddlehead ferns. The base of this salad is made of al dente green lentils tossed in a verdant watercress dressing. Asparagus and fiddlehead ferns are then quickly blanched and tossed into the mix along with more watercress. The salad is finished with luscious burrata and a sprinkling of flaky sea salt and black pepper. Each bite is so light and fresh. It’s spring made edible!

I’m actually partnering with Lentils.org on this recipe in celebration of their Spring Cleanse (more details below!). The green lentils in this recipe cook up in just 15 minutes, taking on a toothsome texture similar to al dente pasta. As soon as they’re drained from the hot water, they’re tossed with a vinaigrette infused with watercress, parsley and garlic, allowing them to easily absorb all those good flavors. The salad can be enjoyed warm or at room temperature! Continue reading of the recipe.

Strawberry Rhubarb Baked Oatmeal Recipe

April 6, 2017 by Brandon Matzek 3 Comments

Here’s a fun and seasonal baked oatmeal recipe perfect for breakfast this weekend!

Old fashioned oats are spiced with ground ginger, cinnamon and nutmeg, and baked with a vanilla scented mix of eggs and cashew-almond milk. Sliced rhubarb, flavored with sugar, orange and ginger, is swirled in before baking, and maple-sweetened nuts and seeds are sprinkled over top. As the oatmeal bakes, the rhubarb softens to al dente while the crunchy bits on top turn golden and glazed. Hot out of the oven, the oatmeal is finished with a mound of sliced strawberries. Each bite is warm and custardy with sweet-tart pops of rhubarb and strawberry. Perfect for a special brunch or just a casual weekend morning! Continue reading for the recipe.

Smoked Curried Chicken Salad

March 29, 2017 by Brandon Matzek 3 Comments

If you’re a fan of curried chicken salad, then you are absolutely going to love this recipe.

For the past 4 years, Jorge and I have smoked a turkey for Thanksgiving using a regular charcoal grill. Results are stellar, but the process is far from hands-off. Well, the good people over at Char-Broil recently sent me this Deluxe Digital Electric Smoker, and I’ll have to say, it makes smoking so easy. Simply place meat (or fish, or fruit or whatever) on the racks, add wood chips, set a temp/time, and walk away! The unit will regulate the heat source to maintain an even temperature, and one box of wood chips will last up to 10 to 12 hours! You can cook by setting a time or by internal temperature (measured with an attached probe). And the smoker even comes with a remote, so you can monitor temperature and time from inside the house. I’m not an expert at smoking, but the chicken I smoked for this recipe came out tender and juicy with a mouthwatering smoky flavor. So simple! Continue reading for some shots of the smoker plus a flavor-packed recipe from one of my new favorite San Diego restaurants.

A Spring Cocktail Recipe + Waterford Week [Giveaway]

March 21, 2017 by Brandon Matzek 63 Comments

You guys!! I’ve got a special treat for you all today.

I’m partnering with Waterford Crystal on this article in celebration of the Week of Waterford happening now through March 26th! For a festive salute to Waterford’s Irish heritage, I’ve created this vibrant spring cocktail recipe. Grated purple radish is muddled with sugar, then shaken with Sage, elderflower liqueur, lemon and grapefruit. Crisp and refreshing, the cocktail is citrus-forward with herbaceous and floral undertones. The purple radish dyes the drink bubble gum pink while providing a mild earthy sweetness.

You may have noticed that I haven’t given a name to the drink. Well, I’m giving you guys the opportunity to name this cocktail for a chance to win a gorgeous Waterford product! Seriously, the Lismore Diamond Martini Glass pictured above is so beautiful and has such a luxurious feel to it. Continue reading below for details plus the recipe!!

Citrus Poppy Seed Cake Recipe

March 3, 2017 by Brandon Matzek 10 Comments

Hello friends and Happy Friday!

I made a version of this cake for Jorge on Valentine’s Day as a fresh finish to a heavy Italian meal. We loved it so much, that I just had to share the recipe with all of you. Infused with grapefruit, lime, orange and vanilla, this simple cake is packed with pure citrus sunshine. The zest and juice of the fresh fruit go directly into the batter. I would recommend stealing a taste of the raw batter before baking. It’s so good! When the cake comes out of the oven, you poke it with a skewer and douse it with more fresh citrus juice to really infuse the flavor. Greek yogurt in the cake and the glaze provides moisture and tang while tiny poppy seeds add flavor and crunch. This cake is impressive enough for a special occasion, but also easy enough to enjoy at something more casual like brunch or afternoon tea. Continue reading for the recipe.

Roasted Carrots with Herbs, Chiles and Lime

February 24, 2017 by Brandon Matzek Leave a Comment

The flavors of this roasted carrot dish fall somewhere in between winter and spring.

Baby rainbow carrots, beauties in their own right, are tossed in coconut oil, salt and pepper, and then roasted in a hot oven until sweet and tender. Roasted root vegetables are a staple at my house during the winter months. The process is so simple, and the resulting veggies are just so darn tasty. Any golden or black color that develops on the veggies while roasting really amps up the flavor. These carrots transition to spring with a flurry of tasty green things: chopped jalapeño, cilantro leaves, fresh mint and a healthy squeeze of lime juice. With each bite, you’ll get some sweetness from the carrots balanced with the acidity of the lime. The chile adds exciting moments of sharp heat. These carrots would pair beautifully with chicken, pork or fish. Continue reading for the recipe!