Summer is finally here and so are its flavours: from ice cream trucks to backyard BBQs. This year, put a new twist on summer flavours with our Savour the Summer series: five recipes for turning classic dishes in something fresh and totally unique. So whether you want to spice up your next picnic, bring the taste of the ballpark home, or make s’mores the hit dessert at your next potluck, the KitchenAid Savour the Summer series has got you covered.
Stay tuned for a new recipe weekly! Watch the videos so far and find the full recipes below.
S’MORE TRIFLE JARS RECIPE
Products & Appliances used in this recipe: KitchenAid® Artisan Stand Mixer, KitchenAid® Tri-Ply Stainless Steel saucepan, KitchenAid® cooktop, KitchenAid® Food Processor
Crème Anglaise:
3/4 cup (175 mL) whole milk
3/4 cup (175 mL) whipping cream
1 3-inch piece of vanilla bean; split
5 large egg yolks, reserve 2 egg whites
5 tbsp (75 mL) sugar
Marshmallow Meringue:
2 reserved egg whites
2/3 cup (150 mL) sugar; divided
6 tbsp (90 mL) light corn syrup
2 tsp (10 mL) vanilla extract
Other:
12 Graham crackers
1 cup (205 mL) finely chopped fresh strawberries (for garnish)
Favourite chocolate sauce
Makes 6 to 8 servings
Crème Anglaise:
Place milk and cream in heavy medium KitchenAid® saucepan.
Scrape seeds from vanilla bean; add to saucepan. Bring milk mixture to simmer; remove from heat. Whisk egg yolks and sugar together in medium bowl to blend. Gradually whisk hot milk mixture into egg yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves a path on back of spoon when finger is drawn across; about 5 to 10 minutes. Do not boil. Strain sauce into a bowl. Can use warm or chilled.
Marshmallow meringue:
Place the egg whites in the large glass bowl of the KitchenAid® Stand Mixer and whip on medium speed until frothy. Gradually add 2 tbsp sugar. Turn speed to high and whip until stiff and glossy. Place remaining sugar, water, and corn syrup in a medium KitchenAid® Tri-ply saucepan over medium high heat, swirling the saucepan occasionally, until it reaches a temperature of 240º F. Slowly and carefully pour the hot syrup into the meringue in a thin stream, while whipping. Add vanilla. Set aside.
Graham cracker crumbs:
Place graham crackers in the base of a KitchenAid® Food Processor fitted with a metal blade. Process until crumb consistency.
To assemble: divide graham crumbs evenly in mason jars. Add your favourite chocolate sauce; top with crème anglaise, chopped strawberries and marshmallow meringue. Brown the meringue with torch or place under broiler.
SPICY MELON GAZPACHO RECIPE
Products & Appliances used in this recipe: KitchenAid® Torrent Blender, KitchenAid® 5-Door Refrigerator, KitchenAid® Professional Series knives, KitchenAid® 3-piece ceramic nesting mixing bowls
- 2 tomatoes, roughly chopped
- 1 small English cucumber, roughly chopped
- 1 red pepper, seeded, roughly chopped
- 1 small red onion, quartered
- 1-2 Jalapeño pepper, cut in half, seeded
- 3 cloves garlic
- 3 cups (750 mL) watermelon, roughly chopped
- 1 cup (250 mL) honey dew melon, roughly chopped
- 1/3 cup (75 mL) finely chopped cilantro
- 1/4 (50 mL) olive oil
- 3 tbsp (45 mL) red wine vinegar
- Salt
- Freshly ground black pepper
- Feta cheese, if desired
Makes 6 – 8 servings
- Add the chopped tomatoes, cucumber, red pepper, onion, garlic and jalapeño to the KitchenAid® Torrent Blender. Pulse just until pureed.
- Add watermelon and honey dew melon. Pulse for a few seconds just until melons are combined. Pulse gazpacho to your preferred thickness.
- Transfer mixture to a large bowl; stir in cilantro, olive oil, vinegar, and salt and pepper to taste. Refrigerate until chilled.
- Serve in shooter glasses. Garnish with crumbled feta cheese and jalepeño pepper slice.
CHOCO-AVOCADO COOKIE SANDWICHES
Products & Appliances used in this recipe: KitchenAid® Aritsan Mini Stand Mixer, KitchenAid® Non-Stick Cookie Sheet, KitchenAid® 5-Door Refrigerator, KitchenAid® Wall Oven
- 1/2 cup (125 mL) butter, softened
- 1/2 cup (125 mL) mashed avocado
- 3/4 (175 mL) each white sugar, brown sugar
- 2 1/2 tsp (12 mL) vanilla
- 2 eggs
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) cocoa
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- Pistachio ice cream
- Chopped pistachio nuts (for garnish)
- 2 squares white chocolate, melted (for garnish)
Makes 6 to 7 cookies
- Heat oven to 350º F
- Using a KitchenAid® Stand Mixer, cream together the butter and avocado in the mixing bowl
- Add white sugar; blend together, add brown sugar and beat until well blended.
- Add eggs and vanilla; scrape down bowl as needed.
- Add flour, cocoa, baking soda and salt on low until blended.
- Chill dough for 1 hour.
- Using a cookie scoop or large spoon, scoop out 12 to 14 cookies. Roll each cookie into round. Divide cookie rounds between two KitchenAid® Non-Stick cookie sheets. Flatten each cookie.
- Bake one cookie sheet at a time for 11-13 minutes. Place remaining cookie sheet in refrigerator until first cookie sheet comes out of oven.
- Remove from oven. Let stand 5 minutes. Remove cookies from cookie sheet and place on cooling rack. Once cool, place once scoop of ice cream between two cookies. Garnish.
SEASONED SPIRAL FRIES
Products & Appliances used in this recipe: KitchenAid® Stand Mixer with Spiralizer attachment, KitchenAid® Non-Stick Baking Sheet, KitchenAid® Wall Oven
- 4 medium potatoes or sweet potatoes
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) fresh thyme leaves
- 1 tsp (5 mL) paprika
- 1/4 tsp (1 mL) garlic powder
- Sea salt
- Freshly ground black pepper
- 4 skewers
Makes 4 servings
- Heat oven to 400ºF.
- Combine thyme leaves, paprika, garlic powder, sea salt and pepper in small bowl. Set aside.
- Attach Spiralizer attachment to KitchenAid® Stand Mixer according to machine’s directions. Secure your potato and at the speed of 4, spiralize your potato.
- Toss potatoes in olive oil and sprinkle seasoning over potatoes.
- Pierce the flesh of each potato with a skewer. Gently push the potato down until the potato is like an open accordion.
- Place on KitchenAid® Non-stick baking sheet and bake 20 to 25 minutes or until crisp.
- Serve with favourite dip, if desired (guacamole, red pepper or aioli dip)
PIÑA COLADA CUPCAKES RECIPE
Products used in this recipe: KitchenAid® Wall Oven, KitchenAid® Artisan Stand Mixer with whip attachment, KitchenAid® Non-Stick Muffin Pan,
Cupcakes:
- 1 3/4 cups (425 mL) flour
- 3/4 cup (175 mL) shaved coconut
- 2 tsp (10 mL) baking powder
- 1/2 tsp (5 mL) salt
- 3/4 cup (175 mL) sugar
- 1/4 cup (50 mL) coconut oil
- 1/2 cup (125) mL coconut milk
- 2-3 tbsp (30-45 mL) rum
- 1 can (398 mL) crushed pineapple, well drained; reserve juice
- 1 tsp (5 mL) lime zest
- 2 eggs
Buttercream frosting:
- 1 pkg (250 g) cream cheese, room temperature
- 3/4 cups (175 mL) unsalted butter, room temperature
- 1 tbsp (15 mL) reserved pineapple juice
- 1 1/2 – 1 3/4 cups (375 mL – 425 mL) icing sugar
Garnish (optional):
- Toasted coconut
- Lime zest
- Chopped fresh pineapple
- Lime candy
Makes 12 servings
- Heat oven to 350ºF (325 ºF for non stick-baking pans).
- Line KitchenAid® Non-stick muffin pans with cupcake liners.
- For cupcakes:
- In medium size bowl combine flour, coconut, baking powder and salt; set aside.
- In KitchenAid® Stand Mixer with whip attachment; beat together sugar and coconut oil.
- Add eggs until well incorporated; add coconut milk, rum, and drained pineapple until well blended.
- Slowly add flour mixture, slowly beat until well blended. Do not over mix.
- Batter will be lumpy.
- Spoon batter evenly into each muffin cup.
- Bake on middle rack of oven 19 – 22 minutes or until toothpick inserted in centre of cupcake comes out clean.
- Let stand 5 minutes, remove from muffin pan and place on cooling rack.
- Cool completely.
- For Buttercream: In KitchenAid Stand Mixer beat together butter and cream cheese until well blended. Beat in pineapple juice .Slowly add icing sugar and beat until creamy.
- Garnish as desired.
