FOOD

Latte Pairings 3 Ways

Whether you're in the mood for a little something sweet or savory, pairing it with a vanilla, caramel or mocha Starbucks Caffè Latte K-Cup® pod will only make it better. Sponsored by Starbucks.

FOOD

Latte Pairings 3 Ways

Whether you're in the mood for a little something sweet or savory, pairing it with a vanilla, caramel or mocha Starbucks Caffè Latte K-Cup® pod will only make it better. Sponsored by Starbucks.

Ingredients

  • 1 cup pecans, chopped
  • 1 cup walnuts, chopped
  • 2/3 cup dark brown sugar, packed
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 6 tablespoons melted butter, cooled
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 vanilla bean, scraped
  • 2 large eggs
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 cup creme fraiche
  • 1 1/2 cups blueberries
  • Powdered sugar, for serving

Steps

  1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
  2. In a medium bowl, mix nuts, brown sugar, cinnamon, salt and butter until crumbly
  3. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add vanilla and mix well. Add eggs one at a time and beat until well incorporated.
  4. In a medium bowl, mix flour, baking powder, baking soda, sea salt and cinnamon.
  5. Add half of the flour mixture to the butter mixture and mix on low.
  6. Add the creme fraiche and mix for about 15 seconds then add the remaining flour and mix until just incorporated.
  7. Scatter half of the crumble topping in the bottom of the pan. Place batter in prepared pan and top with remaining crumble topping and blueberries.
  8. Bake for 35 minutes or until a cake tester comes out clean. Sprinkle with powdered sugar before serving.

Ingredients

  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1/2 cup turbinado sugar
  • 1 cup chopped dill
  • 1 tablespoon peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon lemon zest
  • 1 pound sashimi-grade salmon, bones removed and skin on
  • 6 slices rye bread
  • 8 ounces cream cheese, softened
  • 1 cucumber, thinly sliced lengthwise
  • Capers, for garnish
  • Breakfast radishes, for garnish
  • Dill, for garnish
  • Sea salt, to taste
  • Black pepper, to taste

Steps

  1. In a medium bowl, mix the salt, sugars, dill, peppercorns, coriander and lemon zest. Line a sheet pan with aluminum foil and cover with half of the salt mixture. Place the salmon on the bed of salt and pour remaining salt mixture over. Cover with another sheet of aluminum foil and refrigerate for 24 hours, flipping the fish halfway through. When cured, rinse the fish and cut into 1/4-inch slices.
  2. To build the toasts, spread cream cheese on each slice of rye bread. Layer on the cucumber and season with salt and pepper. Top with salmon slices, capers, radish slices and dill. Finish with sea salt and pepper. Serve immediately.

Ingredients

  • 3 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • Sea salt, to taste
  • Black pepper, to taste
  • 8 eggs
  • 3 tablespoons whole milk
  • 1/3 cup Gruyere, shredded
  • 1/2 cup cooked bacon, crumbled
  • Creme fraiche, for garnish
  • Fresh parsley, for garnish
  • Fresh basil, for garnish

Steps

  1. In a 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent, about 8 minutes. Season with salt and pepper and add the garlic. Sauté about 1 minute until fragrant, then remove from heat.
  2. In a large bowl, beat eggs, then stir in milk, Gruyere, onions and garlic, bacon, and salt and pepper to taste.
  3. In the same skillet over medium-high heat, add remaining 2 tablespoons of olive oil. Add the eggs and cook for about 5 minutes, tilting the pan occasionally, until the sides are set. Reduce heat to low and cover. Cook for 8 minutes more, or until eggs are almost set.
  4. Preheat the broiler. Place the skillet under the broiler for about 2 minutes, until the eggs are set and slightly puffed. Let frittata sit for 5 minutes, garnish with creme fraiche, basil and parsley and serve.