You are hereSpring Holiday Recipes
Spring Holiday Recipes
Indulge while staying healthy with some of my favorite recipes from The Hamptons Diet, for Easter & Passover.
4 cups celery root, peeled and grated
2 eggs, lightly beaten
1 medium onion, sliced thin
1 heaping teaspoon sea salt
½ teaspoon white pepper
¼ cup macadamia nut oil
Sour cream, to serve
Mix the celery root, eggs, onion, salt, and pepper, together in a medium- sized bowl.
Pour the macadamia nut oil into a skillet and tilt the skillet until the oil coats the bottom. Heat on high until very hot. Carefully drop the celery root mixture by tablespoons into the hot oil. Allow each latke to brown on one side, turn with a slotted spatula, and brown on the other side. Remove to a brown paper bag or paper towels to drain. Serve the latkes with sour cream.
Makes 40 crackers.
1 cup whey protein powder
1/4 cup water
1 teaspoon baking powder
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
2 tablespoons butter, melted, or macadamia nut oil
Preheat the oven to 325° F.
Mix the whey powder, baking powder, salt, egg, water, and grated cheese together in a bowl.
Line a cookie sheet with parchment paper and grease the paper with melted butter or macadamia nut oil. Drop the batter by teaspoonfuls onto the paper, keeping them three inches apart.
Bake the crackers for 10 to 12 minutes, until golden, rotating the pan 180° halfway through the cooking time. Remove to a cooling rack.
Hamptons Bay Beans
1 lb fresh green beans, trimmed
4 TB Macadamia nut oil
1 small onion, minced
1 celery rib, peeled and cut on the diagonal
2 garlic cloves mixed
2 sprigs fresh rosemary, chopped
¼ cup chopped fresh Italian parsley
¾ tsp salt
Bring salted water to a boil in a large saucepan. Add the beans and cover and cook for 10 to 12 minutes or until just tender. Drain and plunge into an ice bath to stop the cooking process, drain. In a saucepan, over medium-high heat, heat the oil; when heated, add the onion, celery and sauté for the five minutes. Add the garlic and sauté for two additional minutes. Stir in the beans, rosemary, salt, and parsley; sauté for 5 minutes or until heated well through.
Mustard- Horseradish Crème
Yields 1 cup.
1 cup sour cream or crème fraiche
3 tablespoons horseradish
1 teaspoon dry mustard
¼ teaspoon lemon rind
Stir together all ingredients in a small bowl. Chill until ready to serve.
Shad Roast on a Bed of Radish, Celery, and Fennel.
Yield: 4 servings.
3 ribs of celery, with the stringy outer part removed, cut thin at an angle
6 radishes, sliced thin rounds
1 cup of flat- leaf parsley (outer leaves only)
1 bulb fennel, sliced thin
½ red onion, sliced thin
2 tablespoons lime juice, freshly squeezed
4 tablespoons macadamia nut oil, plus more for brushing
Four 6-ounce shad fillets
Put all salad ingredients in a stainless steel bowl, and dress with the lime juice, 4 tablespoons of oil, and salt and pepper to taste. Mix well, and allow to marinate. Meanwhile, season the shad fillets with salt and pepper; brush them lightly with the oil on both sides, then place the fillets on a hot grill and cook 5 to 6 minutes per side, depending on thickness and preferred degree of doneness. To serve, simply divide the marinated salad evenly among 4 serving plates, and place one portion of grilled fish atop each. This recipe can also be done in the oven at 350 degrees F for 10 minutes, turning once.
Macadamia Nut Ice Cream
Makes 1 ½ pints.
½ cup macadamia nut oil
2 cups heavy cream
¾ cup sugar substitute of your choice
½ cup pasteurized egg whites
1 tablespoon vanilla extract
Whisk all the ingredients together in a bowl. Freeze the mixture in a shallow pan or ice ream maker until firm. Serve the ice cream plain or with crushed macadamia nuts.
Have a wonderful, happy, healthy Holiday. Hope you enjoy these recipes as much as I do.