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These happy little pots of cream and berries are the perfect springtime dessert! These little pots are a light end to a meal and utilizes the berries that start to become readily available this time of year. You can use blueberries as well for this recipe. It’s like being in Paris for the spring!

From by the bay wishing you very berry food memories!


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Raspberry Citrus Cream

Serves 4


½ pint raspberries

2 large eggs

1/3 cup fine sugar

1 tablespoon lemon juice

½ teaspoon lemon zest

½ cup heavy cream

1 tablespoon framboise liquor

Confectionary sugar for top


Preheat over to 300F. Use four 6 oz. ramekins and divide berries into each. Keep a few berries aside to garnish later. In a bowl whisk together eggs, sugar, lemon zest and juice until well combined.  Next add the cream and framboise liquor and whisk again until smooth. Pour mixture into the ramekins. Take a small roasting pan place ramekins into pan, enough hot water to reach half way up to the ramekins. Bake until set approximately 30 minutes. Serve warm or keep in refrigerator covered until ready to serve. Cream can be eaten cool. When serving shift some confectionary sugar on top and garnish with extra raspberries. 


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Growing up if you asked me my favorite food , there was only one answer: Shrimp –  lots of it fried. i considered myself a fried shrimp connoisseur in those days. Although, i have really expanded my food horizons, shrimp is still one of my favorite foods and I am always looking for new ways to prepare them. I first tried Harissa, a spicy paste, on a buying trip to Paris and I have enjoyed experimenting with it as an ingredient ever since. You can find Harissa as a paste in either a tube or can from food specialty stores. It is from North Africa and it is made primarily of chili peppers and garlic along with cumin and coriander. It’s a great quick way to add heat to a dish. My favorite use is in this shrimp dish. The Harissa mayonnaise is also a great complement to potato fries, with grilled meats or to use on sandwiches.

From by the bay wishing you spicy food memories!


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Grilled Spicy Shrimp with Harissa Mayonnaise
Serves 4
1 lb Raw large shrimp, cleaned with tails
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoons Harissa Paste

2 tablespoons fresh cilantro, chopped


Place all ingredients into a sealed plastic bag and marinate for at least 2 hours. Soak wooden skewers in water for one hour. Heat outdoor grill or grill pan, skewer shrimp and grill shrimp approximately 3-4 minutes per side until pink. Serve with Harissa mayonnaise.

Harissa Mayonnaise

1 cup mayonnaise

1 tablespoon Harissa Paste

1 tablespoon Ketchup

1 tablespoon lemon juice


Place all ingredients in a bow, and mix well. Serve with grilled shrimp

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Lemon Cilantro Coleslaw

Serves 6-8


1 head cabbage finely shredded

1 carrot finely shredded
 cup lemon juice

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fine sugar

1 teaspoon fine sea salt

1/2 cup fresh cilantro and Italian parsley , finely chopped

2 large scallions finely chopped


In a large bowl place all ingredients and mix well. Cover the bowl with plastic wrap and chill for at least 8 hours. This can be served cold or at room temperature.

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When I was a little girl, my parents would entertain on New Year’s Eve at our home. The celebration only included my parent best friends along with us kids. We would be giddy with excitement as my mother made the preparations. I remember feeling very grown up at six year old being allowed to stay up past my bedtime, although for sure it was not very late. My mom would make an assortment of appetizers and hands down my favorite was the shrimp cocktail. Now when I entertain on New Year’s Eve, I wouldn’t think of not including shrimp cocktail. Today, my mom needs to follow a low sodium and low sugar diet. After reading the ingredients on prepared cocktail sauce, I decided to create my own. My sauce uses the ingredients for a bloody mary – save the vodka, although on New Year’s Eve I have been known to include a splash of vodka in this sauce as well. It’s a perfect twist on my Bloody Mary and it’s also perfect for my mom’s dietary restrictions. We all love it! This will be the best cocktail sauce you have ever had. 

From by the bay wishing you a very Happy New Year and may your 2012 be filled with happy food memories!
Bloody Mary Cocktail Sauce
3/4 cup organic low sodium ketchup
3 tablespoons grated horseradish
1/4 teaspoon tabasco sauce
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon worcestershire sauce
1 teaspoon vodka, optional
Mix all ingredients in a bowl and chill until ready to use. Serve with shrimp, crab or lobster.

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This buttery pound cake is filled with the taste of fresh citrus for tang and green pistaschios for crunchy texture. This cake looks and taste like the sunhsine in Spring.  Enjoy this dessert and say good bye to winter!! No looking back.From by the bay wishing you tangy citrus food memories!


Citrus Pistachio Pound Cake
Recipe published in Bon Appetit 2012 from The Tasting Room in Houston Texas
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.