Miss Peppermint Eats Out

 

I just got the chance to chat with Miss Peppermint about eating in and eating out! She is best known as a runner-up on the ninth season of RuPaul’s Drag Race, the actress and singer will be making her Broadway debut as part of The Go-Go’s inspired musical Head Over Heels. The show previews here in San Francisco at the Curran Theatre starting tonight before making its way to New York where Peppermint will be the first trans woman to originate a principal role on Broadway.

I’m hosting a reception for the musical on Wednesday, April 11th, where drink proceeds from a “Miss Peppermint” inspired cocktail will go to TRUTH (TRans yoUTH), a joint program between Transgender Law Center and GSA Network. The program seeks to amplify the voices of trans and gender non-conforming young people by offering a safe place to share struggles, learn empathy, and build public understanding. Please join us!

Miss Peppermint Eats Out

What is your favorite dessert?
Mint chocolate chip ice cream.

What restaurant would you call your home?
The City Diner on 91st and Broadway in New York City.

What is the strangest or most inspiring thing you’ve ever eaten?
Vegan crawfish made of burdock root!

What was your favorite breakfast cereal as a kid?
Fruity Pebbles

What is your favorite food to pig-out on after the club?
Any type of breakfast food

What is your favorite cocktail?
My favorite cocktails are Midori sours but I don’t drink them LOL

Curran partners with Humphry Slocombe to create “We Got The Beet,” a limited edition ice cream flavor celebrating the pre-Broadway engagement of Head Over Heels.“We Got the Beet” incorporates homemade raspberry jam and hand-squeezed lime juice to create a flavor that is light and fruity. The creamy pink creation made with Straus Family Farm Organic dairy carries a sweetness from the beets, highlighting the all natural ingredients in the handmade ice cream. Flavor available during the month of April at all Humphry Slocombe Bay Area locations.

 

Pistachio Shortbread with Orange Blossom Glaze

Pistachio Shortbread with Orange Blossom Glaze

2 sticks unsalted butter, soft

3/4 cup confectioners’ sugar

3/4 teaspoon fine salt

2 1/3 cups all-purpose flour

1 cup chopped pistachios

Using the paddle attachment on a stand mixer combine the butter, sugar and salt mixing until smooth. Add flour and mix until dough forms. Mix in chopped pistachios. Shape the shortbread dough into logs and wrap tightly in plastic. Place in freezer until firm.

Preheat oven to 350*

Cut dough into 1/4-inch slices and place on parchment-lined baking sheets. Bake about 12 minutes until cookies are just done. Slide the parchment paper onto wire racks and cool.

 

Orange Blossom Glaze

1 ½ cups confectioners’ sugar

Zest of one orange

Juice of 1 ½  oranges

½ teaspoon orange blossom water

1 teaspoon orange liqueur

Combine all ingredients in a medium bowl and whisk until smooth. Dip half the cookie in the glaze and place on wire racks and let set.

Rosemary Cashew Caramel Bars

I used to make a variation of these bars when I lived in New York – we called them Gramamore’s. I’ve updated them a bit and they are just as delicious as ever.

Rosemary Cashew Caramel Bars

Shortbread
1 stick butter plus 3 tablespoons, softened
¼ cup granulated sugar
Pinch of salt
1 teaspoon freshly chopped rosemary
Zest from one lemon
1 ¼ cups all-purpose flour

Rosemary caramel & cashew topping
1 1/2 cups sugar
1 cup heavy cream
6 tablespoons unsalted butter

1 teaspoon vanilla

1/2 teaspoon salt

1 teaspoon chopped fresh rosemary
2 cups salted roasted cashews
Flaky sea salt

Preheat the oven to 350*. Line a 9-inch square baking pan with parchment paper.

In a food processor combine the butter, sugar, salt, lemon zest, rosemary and flour until crumbly. Press the mixture evenly into a the pan. Bake until golden brown about 25 minutes. Let cool for 15 minutes.

Place sugar in a saucepan over medium high heat. Start stirring when you see the sugar begin to melt and it starts to turn light brown. Once it is a golden caramel color pour in the heavy cream, being careful of it splattering. Stir constantly until it is smooth about 5 minutes. Lower the heat and stir in the butter, vanilla, and pinch of salt. Take mixture off heat and stir in cashews. Pour cashew mixture on top of the shortbread and bake for 15 minutes.

Sprinkle flaky sea salt on top of finished bars.

Let cool for a few hours to completely set. Refrigerate for an hour and then cut into squares.

Blood Tangerine Tart with Raspberries

Last week I found these gorgeous Blood Tangerines at Whole Foods – tangy and sweet. I decided to make a tart with them by incorporating them as a curd.

Pate Sucree

My favorite tart dough because it is unforgivable!! It won’t get tough from rolling and doesn’t shrink when you bake it. The texture is very similar to a cookie.

1 stick + 1 Tablespoon unsalted butter, room temperature

1/3 cup sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

1 egg yolk

1 1/4 cups unbleached all-purpose flour

Beat together the butter, sugar and salt with an electric beater or stand mixer until creamy. Add the vanilla and egg yolk and mix until combined. Add the flour until the dough comes together. Shape into a flat round disk and refrigerate until firm.

Roll the dough out between two pieces of flour dusted parchment paper big enough for your 10-inch tart pan – so about a 12-inch round. Don’t worry if the dough breaks when you are transferring it to the tart pan – like I said this dough is very forgiving and you can just gently press and piece it in.

Pre-bake the tart shell at 350* for about  25 minutes until slightly golden.

While the tart is baking start making the curd. I added the zest of a Meyer Lemon I had for a little extra flavor.

Grated zest of 3 Blood tangerines

6 tablespoons Blood tangerine juice

3 tablespoons water

1/2 cup sugar

1 stick butter

1/4 teaspoon salt

3 whole eggs

3 egg yolks

Place the zests, juice, water, sugar, salt and butter in a saucepan and heat slowly over low heat until the butter melts. Whisk all the eggs together in a bowl and slowly start to drizzle all of the warm mixture into the bowl. Pour back into the saucepan and constantly stir and scrape over low heat until thickens about 5 minutes. Strain through a sieve directly into the pre-baked tart shell and spread evenly.

Top with 3 pints of raspberries. Gently warm some apricot jam and use it to glaze the tart. Chill until the curd is firm about 3 hours.

Chunky Bittersweet Chocolate Cookies

 

Warning: These cookies have more chocolate and nuts then they do dough!

Chunky Bittersweet Chocolate Pecan Cookies

1-pound bittersweet chocolate, cut into small chunks

2 cup pecans, roasted lightly and chopped coarsely

2 sticks butter, softened

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2/3 cup granulated sugar

1-teaspoon salt

2-cups all-purpose flour

Maldon’s Sea Salt

 

This dough is similar to a shortbread cookie.

Pre-heat oven to 325 degrees. Position rack in the middle of the oven.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl sift together the flour and salt, then add them to butter / flour mixture. Add the pecans and chocolate and mix on low speed until the dough sort of comes together.

Chill the dough in a refrigerator for at least an hour.

Start scooping the dough into small golf ball sized balls with your hands. When making the cookie balls I’ve found that the dough sometime starts to stick to your hands when you are working with it. If this happens, run your hands under cold water. Then continue to make the cookie dough balls. Firmly shape the cookies into 2 ½ inch rounds and place on a parchment lined backing sheet. Sprinkle sea salt on top before baking.

Bake approximately 18 minutes. Rotate cookie pans if baking more than one sheet at a time.

Remove cookies to a rack and cool completely. Though, they will be tempting to eat. I find it is better to allow the chocolate to become firm again.

Makes 18 – 20 cookies

Lauren Foster Eats Out

I am always interested in hearing someones story. Especially when it’s someone you admire and love. My friend Lauren Foster (transgender model, actress and activist) is doing just that and more with the launch of her new website today titled Just Another Girl. It is filled with information concerning facial feminization and SRS surgeons, trans specific legal information, and beauty tips.  Lauren also mentors teens and has created this site with them in mind to help them on their journey.

Lauren has appeared on television on the Real Housewives Of Miami, starred in three art films directed by Joseph Lally, had a five page VOGUE spread, launched the GLAAD Miami Leadership Council with Omar Sharif Jr and Marysol Patton and is currently writing her memoir entitled Just Another Girl.

Lauren Foster

 

Lauren answers my foodie questionnaire here:

What is your favorite dessert?

I love a plate filled with big chunks of dark chocolate piled up with slices of fresh oranges. Those two simple flavors are dreamy.

What restaurant would you call your home?

Milos is my go to spot for lunch. I have the same thing every time. They have the best fresh fish on South Beach and creamy Greek yoghurt with honey.

What is the strangest or most inspiring thing you’ve ever eaten?

I ate snake once. I think it was when I toured with Grace Jones. I was a bit apprehensive at first but it tasted a lot like chicken.

What was your favorite breakfast cereal as a kid?

Rice Krispies with fresh strawberries was my favorite cereal as a kid. My moms homemade oatmeal or Maltabella was also yummy.

What is your favorite food to pig-out on after the club?

Pizza baby! In bed, with orange Gatorade and maybe a smoke!

Foodie Chap + Juanita MORE!

I’ve been friends with Foodie Chap Liam Mayclem for a long time. It was such an honor to have him over to my apartment for dinner with Kitchit Tonight preparing my Pride Month menu! You can listen in on our conversation by clicking on the image:

Liam & Juanita

 

Rod Thomas (Bright Light Bright Light) Eats Out

Musician Rod Thomas (Bright Light Bright Light)  is coming to San Francisco to play at The Independent on Friday, April 10, 2015. The last time he was in town we took Jackson for a walk and ended up sitting at Farm Table talking about life, travel and our love of food. His voice just bursts with hope and joy on his new work Life Is Easy. So many of our mutual friends are part of his great sound including Del Marquis, Xavier Smith, Bridget Barkan and oh yeah – Elton John. His debut album Make Me Believe In Hope won him critical acclaim and this second offering looks set to be his best work yet.

Rod Thomas (Bright Light Bright Light) answers my foodie questionnaire here:

What is your favorite dessert?

Most people’s dream desserts feature chocolate it seems, and most places I go the most interesting dessert always has chocolate. It seems to blow people’s minds but I don’t eat chocolate, but I still love a good dessert. My favorite is usually something more classic, like a vanilla cheesecake, or a really good hearty crumble – rhubarb of blackberry – with some custard, or ice cream. For all its “boring” connotations, put the word vanilla in a dessert recipe for me and you’ve got me.

What restaurant would you call your home?

I used to have a place in Soho (London) called The Blue Room that I went to all the time. The owner was the kindest woman in the world and they always made you feel so at home. She even used to play my CD in the place sometimes. I remember the night it closed I went in and she was so upset. She was so sad to leave the cafe because it really felt like a huge part of my life in that city at the time had been cut off. These days, in Brooklyn, I really love a place in Prospect Heights called Sunshine & Co. The staff there are really, really lovely (and good), the food is great and the cocktails are dangerously good. It has such well appointed decor, and a really welcoming atmosphere. I love that place.

What is the strangest or most inspiring thing you’ve ever eaten?

My friend Adam’s lasagna. We lived together for my first year in London. We all used to cook together and his trademark dish was a lasagna with really avant-garde ingredients. Potatoes, parsnips, swedes, mushroom soup, sunflower seeds (in kernels) instead of cheese was a truly unique stroke … so I guess he inspired me to be a little less conservative when it came to ingredients in a recipe. Thing is, it always tasted great!

What was your favorite breakfast cereal as a kid?

I remember that I used to pretend to like slightly more adventurous cereals to get the cool free toy that often came inside, but I remember really, really loving simple Cornflakes or Rice Crispies with ice cold milk. When I first went to Momofuku Milk Bar they had a cereal ice cream with cornflake crunch and I was taken RIGHT back. So simple, so delicious.

What is your favorite food to pig-out on after the club?

OMG a bagel with turkey, swiss and bacon. It’s my favorite thing in the world. Like you need all that after drinking for hours right … but it’s perfect. I can’t resist.

Rod and his Christmas turkey.

Happy Valen-diners!

The HECHO Valentine Dinner staff!

Thank you to everyone that came to the Valentine Dinner at HECHO – it was such a huge success. I want to give some special love to the great talents of Chef Cory Armenta for executing my families simple home recipes with so much respect and style. Our sous chefs Cole Church, Sean Lackey & Michael Christopher made working in the kitchen such an absolute joy. And, a special thank you to HECHO owners Dana Gleim and Jesse Woodward for letting me do it!

You can find most of the recipes right here on my food blog. The Tomatillo & Chipolte Salsa, Anaheim Chile and Chicken Stew and my grandmothers Capirotada (we served it with Humphry Slowcombe Tahitian Vanilla Ice Cream.

I so enjoyed cooking for you and look forward to more food projects in the future! You can join my mailing list HERE to get updates about all kinds of amazing events!

Images by Uel Renteria from the event can be found in this ALBUM on my Facebook profile.

Loads of Love,
Juanita

Chocolate Banana Cake with Peanut Butter Frosting

Thanks to both Ina Garten and Martha Stewart for the help in making this cake. It’s the cake Elvis would have buried his face in.

Chocolate Banana Cake with Peanut Butter Frosting

Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 1/3 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 cups sugar
4 large eggs, room temperature
3 cups mashed overripe bananas (6 to 8)
4 tablespoons sour cream
2 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, chopped

Preheat oven to 350 degrees.

Butter and flour a two 9-inch can pans.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pans. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes. Let cake cool in pan 10 minutes. Remove cake from pan and let cool completely on a wire rack.

Frosting
Chopped salted peanuts, to decorate, optional
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.