Swing Eats

When I was working for a flavor company, fruity tropical drinks were all the rage. To this day one of those flavor profiles I cannot shake. Grapefruit pineapple basil, that I worked on a big beverage company's project for a South American bottled drink. Thinking about it now makes my mouth water. It is sweet, tart, with a herbal basil aroma. I boosted this flavor profile by using light coconut milk as the base, and potentiating the flavors with a touch of salt. The flavors had to steep in the fridge (for several hours), and the texture had to be like velvet. Therefore, nothing could be cut or ground to so fine to the point where I could not strain it. Garnish. This cannot be some plain looking gelato. It needed embellishment. I decided to highlight the two main flavors: pineapple, which was sliced thin and dried in the oven at a low temperature; and basil leaves, which were fried at a very low temperature in vegetable/canola oil. I put the garish in a container of

When I saw Food Network's Summer Soiree theme this week was burgers, I remembered about my shrimp burgers.  I haven't made them for years!  I love scrimps!  To be honest, I forgot the inspiration for this shrimp burgers....  They are super tasty and super easy if you have a food processor.  (I couldn't find mine with my recent move.  And they have veggies built in them for extra packed nutrition.  These work on a bed of lettuce (as pictured above) or as a traditional burger with a bun and the fixings. Shrimp Burgers (makes 4-6 burgers) Ingredients Burgers: 1 tbs olive oil 1 cup of fresh button mushrooms, chopped fine ( brunoise cut) 1 small yellow onion (1/2 medium or large onion), chopped fine ( brunoise cut) 1/2 red bell pepper, chopped fine(brunoise) 1 large egg 1 lb raw shrimp, cleaned and chopped fine (or run through a food processor) 1 tsp fresh thyme, finely minced (optional) ¼ tsp salt 1/8 tsp ground white pepper (black pepper will wor

Welcome to my new blog.  The Sensitive Epicure has morphed into Swing Eats.  Look for more to come, hopefully with Swing Eats baked goods headed your way.  They're "gluttonous and good for you," full of puffery, and gluten-free of course! It must be summer.  I find myself thinking of bonfires and roasting wienies and marshmallows.  Of course, classic s'mores come quickly to mind.  Ah, I these are a rare treat as a Celiac.  I say, I can make these for all to enjoy: make them "healthier" with nutritious ingredients in the graham cracker crust like almond flour, brown rice flour, flaxmeal, and of course chocolate; and in a form that's packable for picnics or any outings.  These are super easy to make.  Just make sure to use a scale for best results with the graham cracker crust and allow time to cool in order to cut and pack without oozing all over the place.  Yes, the gooiness is deliciousness.  These can be made vegan by subbing out butter for veg