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Food Point, New York, NY (2025)

04/17/2025

Lemon Meringue Cupcakes
Ingredients:

Cupcakes: Flour, baking powder, salt, butter, sugar, eggs, vanilla, milk, lemon zest

Lemon Curd: Fresh lemon juice, zest, sugar, egg yolks, butter

Meringue: Egg whites, sugar, cream of tartar, vanilla

Instructions:

Bake Cupcakes: Whisk dry ingredients. Beat butter & sugar, add eggs, vanilla, lemon zest. Alternate adding dry ingredients and milk. Bake at 350°F for 18-22 mins. Cool.

Make Lemon Curd: Cook lemon juice, zest, sugar, egg yolks. Stir in butter. Refrigerate.

Make Meringue: Whisk egg whites & sugar over a double boiler. Beat until stiff peaks form, add cream of tartar & vanilla.

Assemble: Hollow out cupcakes, fill with lemon curd, top with meringue. Torch to brown.

Food Point

04/12/2025

Hello🥹

03/13/2025

Golden Beet & Burrata Stacks with Pistachio & Citrus Zest
A vibrant, creamy, and nutty appetizer with a burst of citrus—perfect for an elegant starter or light side dish!

Ingredients:
3 golden beets, roasted and sliced into rounds
2 red beets, roasted and sliced into rounds
1 fresh burrata cheese ball, torn into pieces
¼ cup toasted pistachios, chopped
Zest of 1 orange
1 tbsp extra virgin olive oil
1 tbsp honey
½ tsp flaky sea salt
½ tsp black pepper
Fresh thyme leaves for garnish

Instructions:
Roast & Slice the Beets
Preheat the oven to 400°F (200°C).
Wrap the beets in foil, place them on a baking sheet, and roast for 45–50 minutes until tender.
Allow to cool, peel, and slice into ½-inch rounds.

Assemble the Stacks
Begin with a golden beet slice as the base.
Add a spoonful of burrata, then layer with a red beet slice.
Continue layering, concluding with burrata on top.

Garnish & Drizzle
Sprinkle the stacks with chopped pistachios.
Drizzle with extra virgin olive oil and honey.
Finish with a sprinkle of orange zest, flaky sea salt, and black pepper.

Serve & Enjoy
Garnish with fresh thyme leaves and serve immediately.

03/13/2025

Hi

03/12/2025

Red Velvet Strawberry Cheesecake Delight

Ingredients:

For the red velvet cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring

For the cheesecake layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract

For the strawberry topping:
- 1 cup fresh strawberries, chopped
- ½ cup strawberry preserves or jam
- 1 tablespoon lemon juice

For the garnish:
- Whipped cream
- Fresh strawberry slices

Instructions:

1. Prepare the red velvet cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, beat butter and eggs until smooth.
- Add buttermilk, vanilla extract, vinegar, and red food coloring, mixing until combined.
- Gradually add dry ingredients, stirring until smooth.
- Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely.

2. Prepare the cheesecake layer
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract.
- Pour the batter into a greased 9-inch springform pan and bake at 325°F (163°C) for 45-50 minutes, or until the center is set.
- Let cool, then refrigerate for at least 2 hours.

3. Make the strawberry topping
- In a saucepan, combine chopped strawberries, strawberry preserves, and lemon juice.
- Cook over medium heat until the mixture thickens slightly.
- Let cool before using.

4. Assemble the cake
- Place one layer of red velvet cake on a serving plate.
- Add the cheesecake layer on top.
- Place the second red velvet cake layer on top of the cheesecake.
- Pour the strawb

02/06/2025

Maple Glazed Venison Tenderloin—sweet, savory, and perfect for that special dinner! 🦌🍁

Ingredients:
- 2 venison tenderloins (about 1 lb each)
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme or rosemary, chopped
- Salt and pepper to taste

Directions:
1. Preheat your oven to 375°F (190°C). This will ensure your venison cooks perfectly!
2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, and your choice of herbs. This glaze is where the magic happens!
3. Rub your venison tenderloins generously with salt and pepper, then brush them with the delicious maple glaze. Don’t forget to save some for later!
4. Heat a large skillet over medium-high heat and sear the tenderloins for about 2-3 minutes on each side until they’re beautifully browned.
5. Transfer the tenderloins to a baking dish or leave them in the oven-safe skillet. Roast them in the preheated oven for 10-15 minutes, or until the internal temperature hits 135°F for that perfect medium-rare.
6. During the last 5 minutes of roasting, brush the tenderloins with the remaining glaze for an extra layer of flavor.
7. Once out of the oven, let the meat rest for 5-10 minutes before slicing. This helps keep those juices inside!
8. Serve warm, garnished with fresh herbs if you like, and don’t forget to pair this delightful dish with roasted vegetables or creamy mashed potatoes for a complete meal!

Enjoy your culinary adventure!

01/22/2025

Teriyaki Chicken and Pineapple Foil Packets! Easy, delicious, and perfect for any night. 🍍🍗✨

Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 red bell pepper, sliced

Directions:
1. Preheat your oven to 400°F (200°C) and get ready to create something yummy!
2. Take a large piece of aluminum foil and lay it out – this is where the magic happens. Place the chicken breasts right in the center.
3. Now, let’s add some tropical vibes! Top the chicken with those juicy pineapple chunks and beautiful red bell pepper slices. Drizzle everything with teriyaki sauce and olive oil to bring it all together.
4. Fold the foil over the ingredients to create a cozy, sealed package.
5. Pop it in the oven and bake for 25-30 minutes, or until the chicken is cooked through and oh-so-tender.
6. Carefully open up the packets (watch out for the steam!), and get ready to enjoy a delicious meal that’s bursting with flavor!

01/21/2025

Indulge in a delightful Lobster Ravioli smothered in a zesty, creamy lemon butter sauce—perfect for impressing at your next dinner party! 🦞🍋✨

Ingredients:
- 1 lb lobster ravioli (store-bought or homemade)
- 1/2 cup unsalted butter, melted
- 2 garlic cloves, finely minced
- 1/2 cup heavy cream…

Recipe in the first (c.o.m.m.e.n.t.👇)

🍽️❤️

01/21/2025

Pineapple Dream Cake 🍍🍰

This refreshing, tropical dessert is packed with delicious layers of pineapple, coconut, and creamy goodness. A perfect treat for any occasion!

Ingredients:

1 box yellow cake mix
1 can (20 oz) crushed pineapple, with juice
1 cup sweetened shredded coconut
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping, thawed
Instructions:

1️⃣ Bake the Cake:
Prepare the yellow cake according to the package directions, using a 9×13-inch pan. Allow the cake to cool completely.

2️⃣ Prepare Pineapple Mixture:
In a bowl, combine the crushed pineapple (with its juice) and half of the shredded coconut.

3️⃣ Poke Holes in the Cake:
Once the cake is cooled, use the back of a wooden spoon to poke holes throughout the cake.

4️⃣ Pour the Mixture:
Pour the pineapple and coconut mixture over the cake, making sure it soaks into the holes.

5️⃣ Make the Pudding Layer:
In another bowl, whisk together the pudding mix and cold milk until smooth. Spread this pudding mixture evenly over the cake.

6️⃣ Add Whipped Topping:
Spread the whipped topping over the pudding layer.

7️⃣ Top with Coconut:
Sprinkle the remaining shredded coconut on top of the whipped topping.

8️⃣ Chill:
Refrigerate the cake for at least 4 hours, or overnight, for the best results.

01/21/2025

Honey Garlic Chicken Wings 🍯🧄🍗

Sticky, sweet, and savory, these honey garlic chicken wings are a guaranteed crowd-pleaser! They're easy to prepare, bursting with flavor, and perfect for any occasion.

Ingredients

For the Chicken Wings

1 pound chicken wings, patted dry
1 teaspoon baking powder (for crispiness)
½ teaspoon paprika powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

For the Honey Garlic Marinade

½ tablespoon olive oil
½ tablespoon butter
3 garlic cloves, minced
2 tablespoons low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
3 tablespoons honey
1 tablespoon water
Cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water)

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a wire rack for better crisping.

2. Prepare the Chicken Wings

In a large bowl, combine the baking powder, paprika, garlic powder, salt, and black pepper.
Toss the chicken wings in the seasoning mixture until evenly coated.

3. Bake the Wings

Arrange the wings on the prepared baking sheet in a single layer.
Bake for 20 minutes, then flip and bake for another 20-25 minutes, or until golden brown and crispy.

4. Make the Honey Garlic Sauce

In a small saucepan, heat olive oil and butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the soy sauce, honey, and water. Bring to a simmer.
Add the cornstarch slurry and stir continuously until the sauce thickens slightly, about
1-2 minutes.

5. Coat the Wings

Once the wings are cooked, transfer them to a large bowl.
Pour the honey garlic sauce over the wings and toss until evenly coated.

6. Serve and Enjoy

Garnish with sesame seeds, green onions, or chili flakes for extra flair, if desired.
Serve immediately with a side of ranch or blue cheese dip for extra indulgence.

Tips for Crispy Wings
Pat Dry: Ensure the chicken wings are thoroughly dried before seasoning to maximize crispiness.
Baking Powder Trick: The baking powder creates a crispy crust without the need for frying.
Broil for Extra Crisp: Broil the wings for 2-3 minutes at the end of baking if you want extra crunch.

01/21/2025

Brownie Bottom Mini Cheesecakes

Indulge in the perfect blend of rich, fudgy brownies and creamy cheesecake in bite-sized portions. These mini delights are a dessert lover's dream! 🍫🧀

🌟 Ingredients 🌟

For the Brownie Base:

1/2 cup (113 g) unsalted butter, melted 🧈
1 cup (200 g) granulated sugar 🍬
2 large eggs 🥚
1 teaspoon vanilla extract 🌼
1/2 cup (65 g) all-purpose flour 🌾
1/3 cup (30 g) unsweetened cocoa powder 🍫
1/4 teaspoon baking powder 🍰
1/4 teaspoon salt 🧂

For the Cheesecake Layer:

8 oz (227 g) cream cheese, softened 🧀
1/4 cup (50 g) granulated sugar 🍬
1 large egg 🥚
1 teaspoon vanilla extract 🌼

Instructions

1. Prepare the Brownie Base:

Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or grease well.
In a medium bowl, whisk together the melted butter and granulated sugar until smooth.
Add the eggs and vanilla extract, mixing until well combined.
Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined, avoiding overmixing.
Spoon about 1 tablespoon of the brownie batter into each muffin cup, spreading it evenly.

2. Bake the Brownie Layer:

Bake the brownie base for 8-10 minutes, just until set. Remove from the oven and let it cool slightly while preparing the cheesecake layer.

3. Prepare the Cheesecake Layer:

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the egg and vanilla extract, mixing until fully combined.

4. Assemble and Bake:

Spoon about 1½ tablespoons of the cheesecake mixture over the cooled brownie base in each muffin cup, spreading evenly.
Return the muffin tin to the oven and bake for 15-18 minutes, or until the cheesecake layer is set and slightly puffed.

5. Cool and Chill:

Allow the mini cheesecakes to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate for at least 2 hours before serving to let the layers fully set.

Tips for Success
Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth cheesecake layer.

01/20/2025

Reese's Butterfinger Cheesecake Bars ✨🍫

Decadent, creamy, and loaded with your favorite candy bars, these cheesecake bars are the ultimate indulgence. Topped with a silky chocolate ganache, they’re guaranteed to satisfy every sweet tooth!

📋 Ingredients
For the Crust:
● 1 ½ cups graham cracker crumbs
● ¼ cup sugar
● ⅓ cup melted butter

For the Filling:
● 2 cups cream cheese, softened
● ½ cup sugar
● 1 tsp vanilla extract
● 2 large eggs
● ½ cup chopped Reese’s peanut butter cups
● ½ cup chopped Butterfinger bars

For the Ganache:
● 1 cup heavy cream
● 1 ½ cups semi-sweet chocolate chips

👩‍🍳 Directions
1: Prep the Pan

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
2: Make the Crust

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture evenly into the bottom of the prepared pan.
3: Make the Cheesecake Filling

In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
Add eggs one at a time, mixing well after each addition.
Fold in the chopped Reese’s and Butterfinger pieces.
Pour the mixture over the crust, spreading it evenly.
4: Bake the Cheesecake

Bake for 30-35 minutes, or until the center is set. Let the bars cool completely.
5: Prepare the Ganache

Heat the heavy cream in a saucepan over medium heat until hot (but not boiling).
Remove from heat and stir in the chocolate chips until smooth and glossy.
6: Add the Ganache

Pour the ganache over the cooled cheesecake bars, spreading it evenly with a spatula.
Refrigerate for at least 2 hours, or until the ganache is set.
7: Slice & Serve

Cut the bars into squares and enjoy the rich, chocolatey, candy-filled goodness!
⏱ Prep Time: 20 minutes
⏱ Bake Time: 30-35 minutes
⏱ Chill Time: 2 hours
🍴 Servings: 12-16 bars

🌟 Irresistibly creamy with crunchy candy chunks and a smooth ganache—these bars are the ultimate dessert for any occasion! 😋🍫

01/20/2025

🍐 Cottage Cheese and Pear Salad: A Light, Refreshing Delight
This Cottage Cheese and Pear Salad combines creamy cottage cheese, juicy pears, and crunchy nuts for a simple yet elegant dish. Perfect as a snack, light lunch, or a fresh side for any meal!

Ingredients
2 ripe pears, sliced or diced
1 cup cottage cheese (small or large curd)
1 tablespoon honey or maple syrup (optional, for sweetness)
2 tablespoons chopped walnuts, pecans, or almonds (toasted for extra flavor)
1 tablespoon fresh mint leaves, chopped (optional)
1 tablespoon lemon juice (to prevent pears from browning)
Freshly ground black pepper (optional, for contrast)
Directions
1. Prep the Pears:

Slice or dice the pears as desired. Drizzle with lemon juice to prevent browning and enhance their natural sweetness.
2. Assemble the Salad:

On individual plates or in a serving bowl, arrange the pears. Top with dollops of cottage cheese.
3. Add Sweetness and Crunch:

Drizzle honey or maple syrup over the salad for a touch of sweetness. Sprinkle with chopped nuts for texture.
4. Garnish and Season:

Sprinkle with fresh mint leaves for a burst of freshness. Optionally, add a light crack of black pepper for a savory twist.
5. Serve Immediately:

Enjoy this salad as is or pair it with crackers or a slice of whole-grain bread for a heartier option.
Details
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: ~180 per serving

Tips
Cheese Substitutes: Swap cottage cheese with ricotta or mascarpone for a creamier texture.
Fruit Variations: Use apples, peaches, or nectarines in place of pears for a seasonal twist.
Add Greens: Serve over a bed of arugula or spinach for a more substantial salad.
This Cottage Cheese and Pear Salad is the perfect blend of creamy, sweet, and crunchy—a refreshing choice for any time of day! 🍐✨

01/18/2025

Oven Fried Feta Rolls drizzled with spicy chili honey! 😍🧀🌶️

Ingredients:
- 8 sheets phyllo dough, thawed
- 1 cup crumbled feta cheese
- 1/2 cup cream cheese, softened
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or melted butter (for brushing)
- 1/4 cup honey
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon fresh lemon juice

Directions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to make cleanup a breeze.
2. In a small bowl, combine the crumbled feta cheese, softened cream cheese, dried oregano, and garlic powder. Mix until everything is smooth and well blended.
3. Take one sheet of phyllo dough and lay it out on a clean surface. Brush it lightly with olive oil or melted butter. Place another sheet on top and give it another light brush.
4. Spoon about 2 tablespoons of your creamy feta mixture onto one end of the phyllo. Now it’s time to roll! Tuck in the sides and roll it tightly, just like making a spring roll or burrito.
5. Repeat this process with the remaining phyllo sheets and filling. Place your rolls seam-side down on the prepared baking sheet.
6. Give the tops a final brush with olive oil or butter to ensure they get nice and crispy in the oven.
7. Pop those beauties into the oven for about 15-20 minutes, or until they're golden brown and irresistible.
8. While the rolls are baking, let’s whip up the chili honey! In a small saucepan, mix together the honey, red chili flakes, and fresh lemon juice. Heat this gently over low heat for just 1-2 minutes until warmed and fragrant. Remove from the heat.
9. When your feta rolls are out of the oven and perfectly crispy, drizzle them with that delicious warm chili honey right before serving. Garnish with extra chili flakes or fresh herbs if you want to take it up a notch!

Enjoy your tasty creation! 🎉

01/18/2025

Vanilla and Raspberry Cakes 🍰🍇

A delightful combination of creamy vanilla and tart raspberries, these cakes are perfect for any occasion!

🌟 Ingredients 🌟

Fruits & Vegetables
1/2 cup frozen raspberries

Fresh Ingredients
2 eggs 🥚

Condiments
1 tsp vanilla paste 🌼

Baking Essentials & Spices
2/3 tsp baking powder 🌟
3/4 cup (165g) caster (superfine) sugar 🍬
1 pinch nutmeg
160g plain flour (approximately 1 1/3 cups) 🌾
1/4 tsp sea salt 🧂

Dairy Products
110g unsalted butter, softened (approximately 1/2 cup) 🧈
1/3 cup buttermilk 🥛

Instructions

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C).
Grease and line your cake tin or cupcake tray with parchment paper.

2. Mix the Wet Ingredients:

In a large bowl, cream together the butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla paste.

3. Combine the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, sea salt, and nutmeg.

4. Bring It Together:

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

5. Fold in Raspberries:

Gently fold in the frozen raspberries, ensuring they are evenly distributed without overmixing.

6. Bake:

Pour the batter into your prepared cake tin or cupcake liners, filling them about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:

Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or glaze with a light vanilla frosting, if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 8-10 cakes

Enjoy these delicate and fruity Vanilla and Raspberry Cakes with a cup of tea or as a delightful dessert! 🌸🍇✨

01/18/2025

delicious Thai Coconut Salmon Curry! Easy to make, and simply divine! 🥥🐟✨

Ingredients:
- 4 salmon fillets (about 4 oz each)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- 1 garlic clove, minced
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 2 cups cooked jasmine rice

Directions:
1. Start by seasoning your salmon fillets with a sprinkle of salt and pepper. In a skillet, heat up 2 tablespoons of olive oil over medium heat. Once hot, add the salmon and cook for about 3-4 minutes on each side until it's beautifully seared and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add another tablespoon of olive oil. Toss in the sliced red bell pepper and sauté for 2-3 minutes until it softens.
3. Now, bring in that lovely minced garlic and a tablespoon of red curry paste, stirring for about a minute until everything smells heavenly. Pour in a cup of coconut milk, along with the chicken or vegetable broth, soy sauce, and a squeeze of fresh lime juice. Let it simmer for 5 minutes to meld all those delightful flavors together.
4. Throw in the fresh spinach and cook until it wilts, which should take about 2 minutes.
5. Time to bring back the star of the show! Place the salmon back into the skillet and gently spoon that aromatic curry sauce over it. Allow it to heat through for another 2 minutes.
6. Serve your luscious curry over a bed of fluffy jasmine rice, garnished with some fresh chopped cilantro. Dig in and enjoy every bite!

🥡🍽️

Food Point

04/17/2025

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