Miraval's newest book, Sweet & Savory Cooking, a new cookbook featuring recipes that reflect Miraval’s commitment to providing guests with the tools to create and maintain clean, healthful lifestyles, is available now for pre-order. The Miraval culinary experience is rooted in mindfulness, the cornerstone of the resort’s overarching philosophy, and the recipes in this new book are an extension of that value with easy to follow, incredibly flavorful and effortlessly healthy dishes. Hitting bookshelves on January 7, 2014, the cookbook is penned by Miraval’s talented culinary duo - Executive Chef Justin Cline Macy and Pastry Chef Kim Macy - who also happen to be husband and wife. Justin and Kim bring their respective gifts to the forefront as Justin shares his tips and tricks for savory, satiating entrees, slimming soups, salads and sides, and delectable appetizers while Kim shares her well-kept secrets for sweet, decadent desserts and rustic breads.
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Recipe of the Month: Oysters on the Half Shell with Mango-Ginger Cocktail Sauce and Pomegranate MignonetteCulinary , Mindful Eating , Mindful Living Miraval , recipes No Comments »
December 2013 Recipe of the Month
December is the time for holiday parties, and the recipe below, from the December chapter of Mindful Living by Miraval, is a light, delicious, and sophisticated hors d'ouevre—perfect for entertaining! Serve these oysters on the half shell, nestled on the recommended bed of rock salt and pink peppercorsn, and prepare for your guests to swoon. Enjoy!
Oysters on the Half Shell with Mango-Ginger Cocktail Sauce and Pomegranate Mignonette
Makes about 4 servings; Serving Size: 3 oysters
- 12 medium West Coast oysters
- 4 tsp. Mango-Ginger Cocktail Sauce (recipe follows)
- 4 tsp. Pomegranate Mignonette (recipe follows)
FOR each plate, arrange three freshly shucked raw oysters. Serve with one teaspoon of the Mango-Ginger Cocktail Sauce and Pomegranate Mignonette.
FOR an enhanced presentation, pour a half cup of rock salt on each plate and press the oyster shells into it. This will help to keep the shells from sliding around. The rock salt may be sprinkled with paprika or crushed pink peppercorns for additional color.
Join Miraval's Pastry Chef, Kim Macy, for an Exclusive Hands-On Baking Event
Sunday, December 15
PIRCH Costa Mesa, California
Chef Kim will be sharing two delicious and gluten-free recipes from Miraval's upcoming cookbook, Sweet & Savory Cooking—Molten Chocolate Cake (recipe below) and Chocolate Peanut Butter Meringues. Kim will teach participants how to bake with fewer calories and less fat without sacrificing the rich flavors and textures of favorite desserts.
Please note that this event will be an intimate gathering, limited to 12 attendees and is $30 per person. To RSVP, please call PIRCH Designer of Inspired Moments, Kristen Schmitt, at (949) 429-0805 or reach out via email to email@example.com.
It's that time of year again to start thinking about what you're going to serve on Thanksgiving to "wow" your friends and family. As the holiday season approaches, you might be starting to worry about the extra pounds that many of us acquire attending holiday parties and indulging in the delicious baked goods circling the office. Although we can't always control what is in our environment at all times, you can try to make healthier dishes this year whether you're hosting or just bringing one or two items to a holiday gathering. These Miraval recipes are featured in our Mindful Eating cookbook (which makes a great gift for any wellness-minded chef!) Incorporate one or all of these recipes into your Thanksgiving meal this year!
November 2013 Recipe of the Month
Miraval's newest cookbook, Sweet & Savory Cooking, is a blend of two styles of cooking by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. Although they’re from two very different areas of the kitchen, this husband and wife team has come together to create a unique cookbook that will take you on an exciting journey of culinary delights. Sweet & Savory Cooking will be released in January 2014, but it is available for pre-order now.
Here is a sneak peek at one of the inspiring recipes from Sweet & Savory Cooking—Roasted Poblano Cornbread. This is one of Miraval guests' favorite breads and is perfect as a snack or as an accompaniment to dinner. Serve with a small amount of sour cream or salsa for dipping. Enjoy!
Roasted Poblano Cornbread
Makes 16 Servings
- 1 c. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1 c. cornmeal
- 3/4 tsp. kosher salt
- 1 1/4 c. low-fat buttermilk
- 2 eggs