“WHAT’S IN YOUR POCKET?”
All in Recipes
The weekend before I had bought a dozen Autumn Queen peaches from Costco. I tried my hardest to use them all up before they went bad, knowing peach hand pies photographed with a late summer color palette was the perfect distraction from the news. I wanted to add a nuanced layer of sweetness, so I dug into my homemade cardamom and vanilla simple syrup, a mainstay in my fridge for fancy coffee, tea, cocktails, and compotes.
Turon is a traditional Filipino dessert made of plantains and jackfruit dredged in brown sugar, wrapped in rice paper and fried to a golden crisp. Brown sugar melts into sweet plantains and shredded jackfruit, making for the perfect hand-held tropical dessert.
Healthyish is my new mantra this summer. How can I stuff my face with delicious pocket foods while keeping my diet well-rounded? How can I make healthy Mexican food so I’m not wanting to undo the button on my jeans after eating? How can I use up the turkey picadillo I made earlier in the week? These healthyish turkey taco and black bean empanadas are the way to go!
Hand pies with ruby red grapefruit curd made with Campari and rosemary for Pi Day.
Pan-fried pork, shrimp and kimchi dumplings for your Chinese New Year celebration.
Sweet potato hand pies with collard greens, spiced black beans and goat cheese in a buttery crust.
Eastern North Carolina barbecue carnitas and sweet local corn stuffed into a gluten-free empanada dough.
We used Sandra Gutierrez’s cornmeal and cassava gluten-free empanada dough recipe from her book “Empanadas: The Hand-Held Pies of Latin America” to make perfect Eastern Carolina BBQ Carnitas pockets.
Okra and tomato dumplings are an easy way to use leftover Summer produce, especially when you pack them into a dumpling wrapper with cheese and tomatoes.
