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Pardon my long absence here. Well shoot! There has been a lot going on. Since I have been away I am grateful to read all of your comments and emails. I loved this little post about my last recipe for the peanut butter tarts! Thank you Baking Bird.
Seasonally, who doesn’t love spring?
I dig spring; it’s all about the sweet peas, the mesmerizing shapes of the fiddleheads and aroma of spring onions. I could not imagine a spring pasta dish without peas, tender greens and fiddleheads. Could you?
For this Northerner, I welcome it as soon as fall heads into winter, and looking forward to the first blooms of the season.
Springtime is where the sweeping away of the robust flavors of winter and the attentive nature of the palette gears towards fresh, vibrant things.
All of these and more are delicate in substance needing nothing more than a brisk dive in frantically boiling water and to set their emerald color.
For a few weeks it will be the enjoyment of what spring has to offer. The most vibrantly emerald green soups, tender asparagus, and the most beautiful blossoms.
Until then, have a beautiful spring.
Spring Pasta Recipe [Serves 4]
4 ounces gluten-free spaghetti pasta
3 cups fresh pea shoots –or- baby arugula
1 cups fiddlehead ferns
½ cup freshly shelled peas
½ cup freshly shelled fava beans
¼ cup thinly sliced purple spring onion
¼ cup capers, drained
Meyer Lemon Vinaigrette [recipe follows]
White sesame seeds [for garnishing]
Fresh chervil leaves [for garnishing]
Ground red pepper [for garnishing]
Shaved Parmesan [optional, not pictured]
1. Cook pasta as directed on the package, rinse to cool.
2. Briefly blanch peas, fava beans and fiddleheads in salted water, cool in ice water.
3. Toss pasta with vinaigrette, blanched vegetables and capers.
4. Place half of the pea shoots on a platter.
4. Place dressed pasta on a serving platter and garnish with Parmesan shavings, remaining pea shoots, chervil, sesame seeds and ground red pepper.
Meyer Lemon Vinaigrette [for recipe above]
3 Tablespoons toasted hazelnut oil
2 Tablespoons fresh Meyer lemon juice
1 – 1 ½ teaspoon Meyer lemon zest
1 ½ teaspoon Dijon mustard
1 teaspoon cane sugar
¾ teaspoon sea salt
½ teaspoon dried marjoram
1. Whisk together all ingredients except the oil until smooth.
2. Slowly whisk in oil until emulsified.
Creamy mousse, coconut rum soaked lady fingers, rainier cherries and passion fruit, perfect for a hot summer afternoon.
I am always inspired by the flavors and colors of summer. It’s easy to imagine what to eat when there are so many wonderful things available this time of year.
Peaches, plums, cherries and other splendid things. I wouldn’t know what I would do without summer.
Snacking on baskets of summer fruits is nostalgic. Growing up foraging for days in the hidden fruit patches was what we did. The experience was special. Wild fruits bursting with flavor had something extra than being delicious, something so natural as if touched by magic.
Besides loving the season of fruitfulness this mousse dessert soaked with coconut rum is refreshing. However I am still thinking of my friend d’s mixed berry pie we all shared the other week during dinner. With wild berries now available, I might just make a berry pie for a picnic with friends.
For now, timing is perfect for cooking easy, vibrantly flavored recipes so simple that makes summer extra special.
Lots of fresh recipes I can’t wait to share.
Do you have any fond memories of summer?
Coconut Mousse Recipe [Serves 6]
6 Tablespoons coconut puree*
3 Tablespoons cold water
¾ teaspoon granular gelatin
¾ cup heavy whipping cream
1-2 teaspoons cane sugar
24 gluten-free lady fingers [recipe follows]
1 cup coconut syrup [recipe follows]
24 rainier cherries
2 passion fruits
Confectioner’s sugar for dusting
1. Sprinkle gelatin over cold water and allow to bloom for a few minutes.
2. Gently warm coconut puree in a small bowl over barely simmering water. Set aside.
3. Place gelatin over simmering water to melt. Turn off heat and continue.
4. Whip cream and sugar in a bowl just before stiff peaks form.
5. Whisk warmed coconut puree into the gelatin until incorporated.
6. Gently fold coconut/gelatin mixture into whipped cream.
assembling individual desserts:
1. Dip lady fingers one at a time in coconut syrup for a brief moment and place one in the bottom of six serving cups.
2. Spoon a little coconut mousse over the lady fingers.
3. Repeat with another layer of lady fingers and more mousse. Continue until you have four layers of lady fingers. Chill in the refrigerator for at least one hour to set mousse.
4. Garnish mousse with rainier cherries and a small amount of passion fruit flesh.
5. Dust with confectioner’s sugar and serve chilled or bring almost to room temp.
assembling one whole desert:
Follow the layering instructions as stated above, but cover the base of a dish with soaked lady fingers and a layer of coconut mouse. Repeat to use up remaining lady fingers and mouse. Garnish with cherries and passion fruit; dusted with confectioner’s sugar.
Gluten-free Lady’s Fingers [makes 24]
[recipe adapted from La Tartine Gourmande]
6 Tablespoons sorghum flour
1/3 cup tapioca starch
3 large eggs, separated
¼ teaspoon sea salt
1/3 cup cane sugar
Confectioner’s sugar for dusting.
Preheat oven to 350°F.
1. Sift together sorghum flour and tapioca starch together. Set aside.
2. Beat egg whites with sea salt until soft peaks form.
3. Gradually beat in sugar until stiff peaks form.
4. Beat in egg yolks.
5. Gently fold in flour mixture.
6. Fill a pastry bag fitted with a ½ inch round tip and pipe strips of batter two inches long.
7. Dust with confectioner’s sugar, and then repeat when the first dusting is absorbed.
8. Bake for 12 minutes.
9 Remove from the pan once there are finished baking to a cooling rack. Cool completely.
Coconut Soaking Syrup [makes 1 cup]
1/3 cup coconut rum
1/3 cup canned coconut milk
1/3 cup cane sugar
1. Combine all ingredients in a small sauce pan and bring to a simmer. Cook until sugar is dissolved. Cool.
*note: The coconut puree used for this recipe is a concentrate made from coconut with added sugar and should not be substituted with coconut milk. I used Boiron brand puree.
Though this blog is primarily meant for fun, however there are times when posting becomes less than frequent due to a busy schedule. For the better part of my time since starting this blog, I ponder and think about food, what to make and how to photograph it each and every day.
I think about the tarts I had made a few weeks ago, the dozens of cookies now long gone, the many braises and roasts that filled the home with wonderful aromas that still need posting. I hope to get a little time to share every little bit of it here. Letting you know, all is good!
So today from a long pause of writing and sharing, here is a wonderful salad and another crumble. The salad was simple and beautiful which can be adjusted according to taste. Adding more of a favorite ingredient or swapping out one you don’t favor for something else.
The weather over the weekend was muggy, but there I was braising and cooking away for an evening with friends. The salad was a refreshing quick meal that took the heat off while I finished up with the dinner plans. Everything that was prepared and made it to the table was colorful and flavorful. The recipes are written and ready to be shared.
I had not anticipated serving the crumble after dinner, but everyone seemed to take interest. As we finished dessert everyone was happy to be treated to a delicately sweet fruit dessert. No ice cream this time, but some gently whipped cream flavored with vanilla seeds was the next best thing.
I am ever eager to get into the kitchen when a dinner is planned. I get that it is more work, but I enjoy it and look forward to it! To share food in the company of friends is so worth it.
I hope you enjoy these recipes and to enjoy the rest of your week!
Shrimp & Quinoa Salad [serves 2-4]
½ cup black quinoa
¾ cup cold water
¼ teaspoon sea salt
30 small white shrimp, peeled & deveined [approx. 2 cups cooked]
2 Tablespoons olive oil
Sea salt & freshly ground black pepper to taste
1 small English cucumber, quartered & cut into bite size pieces [approx. 1 ¼ cups]
1 cup shelled edamame, thawed
4-6 French breakfast radishes, thinly sliced [approx. ½ cup]
1 hand full micro greens [add more to taste]
1 Recipe Lemon Dill Vinaigrette [recipe follows]
1. Place quinoa, water and sea salt in a small pot and bring to a boil.
2. Reduce heat and gently simmer covered until the water is absorbed, approx. 15 minutes.
3. Turn off heat and allow quinoa to rest for 10 minutes.
4. Spread cooked quinoa onto a baking sheet to cool while you prepare the rest of the ingredients.
5. Sauté shrimp in olive oil until opaque, approximately 3-5 minutes. Season with salt and pepper.
6. Place the quinoa, shrimp and vegetables in a bowl and fold in vinaigrette, adjusting to taste with salt and pepper.
Lemon Dill Vinaigrette
3 Tablespoons lemon juice
3 Tablespoons olive oil -or- sunflower oil
1 ½ teaspoons Dijon mustard
1 teaspoon cane sugar
3 Tablespoons fresh dill, finely chopped
Sea salt & freshly ground black pepper to taste
1. Whisk together all ingredients except the oil in a small bowl.
2. Slowly whisk in oil until emulsified. Adjust vinaigrette to taste with sea salt and black pepper.
*note: Though I styled and photographed this delightful salad, the inspiration for this particular styling came from no other than Aran of Cannelle et Vanille.
Too me nothing is better than simplicity when you’re busy elsewhere outside of the kitchen. These little lemon poppy seed muffins fit my parameters when a quick smack can take the edge of hunger when there is still much to be done.
I must say that there have been dozens made over the past few weeks. A few for breakfast, some while taking a short break from the gardening and others intermittently throughout the day. Can I get enough?
I even like the hint of coconut flavor and the use of butternut squash purée. The squash gives these muffins a nice lemony color and helps to make muffins a little healthier.
I made some with and without the lemon syrup glaze. Both are very nice. Sometimes just a simple muffin works for me. The finishing syrup is a personal choice if you want that punch of added lemon.
In the meantime, I will leave you with a few pics of what has been baking away at home and getting back into the garden. There is much to do, perhaps a small basket full of these muffins will be just the thing to bring with.
Lemon Poppy Seed & Butternut Squash Muffins [makes 8 muffins]
½ cup brown rice flour
¼ cup white rice flour
¼ cup amaranth flour
2 Tablespoons tapioca flour
2 teaspoons poppy seeds
1 teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon xanthan gum
¼ cup squash purée [instructions below]
½ cup unsweetened coconut milk [from a carton]
1 large egg
1/3 cup cane sugar
1 teaspoon natural lemon extract
1/4 cup coconut oil, melted and slightly cooled
Pre-heat oven to 350F.
Line eight mini muffins [standard cupcake pan] wells with paper liners and spray with coconut oil.
1. Mix the flours, poppy seeds, baking powder, sea salt and xanthan gum together. Set aside.
2. In another bowl, combine the remaing ingredients until sugar is incorporated.
3. Pour the wet ingredients over the dry and whisk to combine.
4. Evenly scoop batter into muffin cups.
5. Sprinkle with more poppy seeds.
6. Bake for approximately 20 minutes or until centers test out clean. Cool on a cooling rack.
If you are going for the lemon glaze, brush onto the muffins while they are still warm. Recipe follows.
Lemon Syrup
½ cup fresh lemon juice
6 Tablespoons cane sugar
1. Simmer lemon juice and sugar in a small sauce pan until reduced by half and has a syrup like consistency.
2. Brush over muffins while they are still warm from the oven.
Butternut Squash Purée: Halve a small squash and remove seeds. Place on a lightly sprayed sheet pan and roast in a 350°F until easily pierced with a knife. Cool squash and scoop out flesh. Purée in a food processor.
To deal with excess moisture squash tends to have, place purée in a cheese cloth lined sieve and set to drain for a few hours and you are ready to go. Freeze any extra purée or make lots of these muffins!
With the weather feeling like late spring last weekend I couldn’t help but make a spring inspired tart and seeing all of those chives in the garden I didn’t hesitate one bit.
Every little bud I see peeking out of lifeless branches or silently emerging out beneath the damp earth always makes me stop to take a peak. The air definitely smells of spring. The buds are plump, the grasses appear like pin cushions and the bulbs have broken ground with force.
We definitely take daily walks through the garden to catch everything that is going on and to see how much the clumps of perennials have spread from last year.
Back in side from the amazing weather there was also a beet root soup cooking away in the kitchen that made it into the late afternoon meal that I must share with you soon. These two items were not intended to be eaten together, but I was hungry for a soup of beets so be on the lookout for this soup.
I am certainly making the beet soup again and a few others this weekend and finding more discoveries of spring outdoors.
Enjoy the sunshine!
Asparagus & Leek Tart Recipe [makes 3-6” Tarts]
¾ cup millet flour
½ cup sweet rice flour
¼ cup tapioca flour
½ teaspoon xanthan gum
½ teaspoon sea salt
8 Tablespoons unsalted butter, chilled
1 large whole egg
2 egg yolks
¾ cup leeks, halved & sliced thin
1 Tablespoons coconut oil
½ bunch asparagus, cut into 1” pieces
4 large eggs
½ cup cream
1 Tablespoons chives, finely sliced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large egg, beaten [for brushing the tart shell]
preparing the tart dough:
1. Combine the millet flour, sweet rice flour, tapioca flour, xanthan gum and salt in a food processor.
2. Add in the cold butter bits and process until a coarse meal forms.
3. Add egg and egg yolk and run the food processor until dough forms.
4. Pour mixture onto a cold work surface and knead until smooth.
5. Form dough into a disc shape and chill until firm, approximately 2-4 hours.
pre-baking the tart shell:
1. Allow dough to soften so it can be rolled out easily, approximately 30 minutes.
2. On a floured piece of parchment roll a third of the dough into a seven inch circle.
3. Press into a six inch tart ring and set aside. Repeat with remaining two rinds & chill for 15 minutes.
4. Bake in a 375°F for 15 minutes.
5. Remove from the oven and brush with beaten egg. Bake for another 15 minutes.
6. Set aside while you prepare the filling.
*note: Tart rings have no bottoms so line a baking sheet with parchment and fill with dough right on the sheet.
preparing the filling:
1. Saute leeks in coconut oil for a minute over medium heat.
2. Add asparagus pieces and cook until tender. Cool slightly.
3. Whisk together eggs, cream, chives, salt and pepper.
4. Divide asparagus and leeks amongst the tart shells and pour custard over.
5. Bake until custard is just set in the center, approximately 15-20 minutes.
I look forward to the one day J. and I can sit down for breakfast. I am usually up early, running around while sleepy sounds are heard far from the kitchen. What will it be this morning? Coffee and croissants? Eggs with braised lentils and vegetables?
Perhaps something on the sweeter side…
I feel great excitement during the summer when I can make my way out to the herb garden and pluck a few fresh herbs to work into breakfast. Fresh thyme or rosemary for the scones or a mixture of sweet herbs for the scrambled eggs.
Such decisions… so early in the morning…
After the clanking, mixing and cracking of eggs, we can sit down to enjoy breakfast for some unhurried conversation before the day takes off. Since I rarely sleep in on the weekend, this quick pace early in the morning energizes me after a long restful night and sets the mood for a good day to come.
As with most recipes that have gluten in them, the conversion is pretty simple for gluten-free. Sometimes there are ones that need a little tweaking to have them turn out properly. Various gluten-free flours all have different reactions, but can easily be overcome if any issues arise. I like to think the gluten-free mix I make at home will work every time, but there are recipes I use this mix for poorly resemble the real thing. But not to worry, a few alterations and were back on track.
For these good morning muffins, I added just a bit more mix to have them looking and tasting like traditional muffins.
“Delicious,” J. replied as the final test muffins were inhaled.
Bingo! Mission accomplished.
If you are not going gluten free, I encourage you to give these muffins a try. I thank all of the wonderful creative gluten-free bakers out there who have paved the way for us to enjoy a better gluten free life!
Enjoy!
Coconut Apple Carrot Muffin Recipe [makes 12 small muffins]
1 ½ cups gluten-free baking mix*
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon sea salt
½ cup dark brown sugar
2 large whole eggs
½ cup buttermilk
6 Tablespoons sunflower oil
1 ½ teaspoons vanilla extract
1/3 cup flaked coconut
1/3 cup apples, diced
1/3 cup carrots, peeled & diced
1/3 cup currants
½ cup flaked coconut [optional topping]
Preheat oven to 350°F.
1. Whisk g/f mix, baking powder, baking soda, spices and salt together. Set aside.
2. Mix together buttermilk, oil and vanilla extract together and set aside.
3. Whisk eggs and sugar together until pale and airy.
4. Mix wet ingredients and sugar mixture into the dry ingredient just until smooth.
5. Fold in coconut flakes, apples, carrots and currants.
6. Place one #20 scoop of batter in each baking cup.
7. Bake for 25-30 minutes or until centers are done when tested with a toothpick.
*note: You can sprinkle the optional flaked coconut on the batter before baking or sprinkle a little sugar for a nice sugar crust.
Today I have a few recipes to post. I could not decide on which one so I thought I would share what has been made in the past week. The weather is finally feeling like January. Blustery cold winds and sunny skies. It is a shock to think just a few days ago it felt like early March, watching as the little snow we have had melt away. I don’t think much of us mind this mild winter weather from last years’ experience.
These recipes are the kind of foods that I make on an everyday basis. No need to get fancy here, no special imported food stuff to acquire, just a few quality ingredients and a good turn of the pepper mill can make all the difference. If you experiment with gluten-free recipes you should try this honey hazelnut cornbread. No one would ever guess it was gluten-free! Too bad I did not make any slow roasted ribs to go along with it, but I can guess as summer approaches, an outdoor rib roast will be in order.
Have a great rest of the week!
Carrot & Parsnip Soup Recipe
2 Tablespoons sunflower oil
2 whole cloves
1 small bay leaf
1/3 cup shallots, thinly sliced
1 large garlic clove
1 ½ cups carrots, peeled & chopped
1 cup parsnips, peeled & chopped
3 ½ cups chicken stock -or- vegetable stock
2 Tablespoons honey -or- to taste
1 teaspoon sea salt
Chopped pistachios [for garnishing]
Cream
1. Heat oil over medium heat and add whole cloves and bay leaf. Cook for a few minutes.
2. Add shallots and cook until translucent and starting to brown. Add garlic and cook for a minute.
3. Add carrots, parsnips and stock. Bring to a gentle simmer and cook covered until vegetables are tender.
4. Puree soup in a blender and return to the pot.
5. Add honey and sea salt to taste and serve with pistachios and a bit of cream.
Serves 4.
Honey Hazelnut Cornbread Recipe
½ cup gluten-free baking mix
5 Tablespoons cornmeal [gluten-free source]
3 Tablespoons hazelnut meal
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup unsalted butter, softened
1/3 cup milled honey
1 large egg
½ cup buttermilk
1/3 cup hazelnuts, toasted and coarsely chopped [for topping]*
2 Tablespoons hazelnut meal [optional topping]
Preheat oven to 350°F.
1. Whisk together the dry ingredients and set aside.
2. Beat together butter and honey.
3. Incorporate egg and buttermilk. [Mixture will be lumpy.]
4. Add dry ingredients and stir until well incorporated.
5. Fill muffin cups two-thirds full or a buttered dish.
6. Sprinkle tops with hazelnuts and hazelnut meal if using.
7. Bake for 15-18 minutes for muffins and 25-30 minutes for a pan.
Makes 8-10 muffins -or- an 8 inch skillet.
*note: toast hazelnuts for 10 minutes and cool before chopping.
Braised White Bean Recipe
1 cup white navy beans
1 ham shank
½ small yellow onion, diced
1 large garlic clove, minced
2 sprigs winter savory
1 Tablespoon white balsamic vinegar
¼ teaspoon crushed red chilies
3 cups chicken stock, unsalted
soaking & precooking the beans:
1. Soak beans in cold water to cover generously overnight in the refrigerator.
2. Place drained beans in a pot and cover with water.
3. Bring to a simmer and cook for one hour. Drain and set aside.
cooking the beans:
1. In a medium pot sear the ham hock until browned and there is a little fat coating the pot, remove.
2. Sauté onions and garlic on medium heat until translucent and starting to brown.
3. Add drained beans, ham hock, savory, crushed chilies and stock to cover.
4. Bring to a gently simmer and cook until beans are tender.
Serves 4-6.
As a new year begins I find that I do not make resolutions, but a list of projects I would like to complete and things I would like to do. When it comes to sticking to a diet, I like to think in terms of moderation. Since I love food and with so many recipes to make, making smaller portions is the way to go, even making smaller sized desserts.
Is this recipe low-fat? Why make low-fat anything? Something I hear a lot. Things that contain cream can make one think is it terribly bad for the waist line, but keep in mind, cream may not always be the culprit. This simple spring like soup I made has only one tablespoon of cream per serving, but still seems full bodied. A touch of cream can go a long way to pull flavors in a recipe together.
A simple food philosophy I like to stick to is: enjoy your food in manageable portions, enjoy what you eat and of course eat plenty of vegetables. Just don’t ask me about my crazy cookie habit. Friends that see me on a daily basis usually see me with a cookie in hand! Something I guess needs addressing.
Enjoy these fresh new recipes from my kitchen!
Smoked Salmon Stew Recipe
1 Tablespoon olive oil
¼ cup shallots, julienne thinly
1 garlic clove, minced
¼ cup dry vermouth
2 ½ cups seafood stock -or- cold water
1/3 pound tiny red-skinned potatoes, thinly sliced
¼ cup small pea pods, snow peas or frozen peas
8 ounces smoked salmon, broken into bite size pieces
¼ cup cream
Freshly chopped dill
Sea salt & freshly ground black pepper to taste
preparing the stew:
1. Sauté shallots in oil on low heat until tender. Add garlic and cook for a few minutes more.
2. Deglaze with vermouth and add potatoes and stock or water.
3. Bring to a gentle simmer and cook until potatoes are just about done.
4. Add peas and finish the cooking. Potatoes should be tender, but not falling apart.
5. Add cream, salmon and fresh dill, heat through.
6. Season with salt and pepper to taste.
Serves 2-4.
Beet & Kale Salad Recipe
1 bunch purple kale, stemmed & torn into bite size pieces
3 large red beets, peeled & fine julienned
1/3 cup sweetened dried cranberries
1/3 cup sliced almond, toasted*
¼ cup sesame oil [not toasted]
2 Tablespoons lemon juice
2 Tablespoons orange juice [red navel oranges used here]
2 Tablespoons honey
1 Tablespoon apple cider vinegar
1 Tablespoon freshly minced ginger
1 teaspoon orange zest [from the red navel oranges]
¼ teaspoon sea salt
preparing the salad:
1. Combine all of the salad ingredients in a bowl, set aside.
2. Combine all of the dressing ingredients except oil in a food processor.
3. Add oil while the machine is running to emulsify.
4. Dress salad and enjoy.
Serves 2.
*Toast almonds in a 350°F for 8-10 minutes.
Some things you may like in this salad are: sliced pears, chicories, orange segments and/or radishes.
With the snowfall, I wasn’t eager to complete the last remaining chores in the garden; a few shrubs to wrap and clay pots to empty and store. However, remaining indoors I baked up an apple crumble, gluten-free of course. It has been far too long since I have made anything sweet to share and a better activity than spending a long afternoon in the cold weather.
What I love about crumbles is their simplicity and how you can use whatever fruit is in season, or a combination of them. For this crumble I added coconut to the topping and threw some almonds in, which gave it a nice crisp texture. Also, one of my favorite herb combinations, thyme and lavender; I added these to the fruit just to flavor the crumble from the usual spices.
If you are not used to putting lavender in your recipes, it is a great flavor, but remember that a little lavender goes a long way.
Sweet crumbles we all know and love, but are there any savory crumbles out there? I have seen savory cobblers that look intriguing and delicious. As a side dish for dinner they would be a nice bit of change to the table.
Apple Coconut Crumble w/ Lavender & Thyme Recipe
1 cup g/f baking mix [recipe below]
1/3 cup sliced almonds, chopped
¼ cup granular sugar
¼ cup shredded coconut, unsweetened
¼ teaspoon sea salt
6 Tablespoons unsalted butter, chilled
4 large granny smith apples, peeled, cored & chopped
-tossed with 1-2 Tablespoons lemon juice
2 Tablespoons butter, unsalted
2 Tablespoons granular sugar
1 teaspoon arrow root powder
¼ teaspoon sea salt
3 Tablespoons honey
¼ teaspoon lavender buds
¼ teaspoon thyme leaves
Preheat oven to 350ºF.
preparing the crumb:
1. Combine the gluten-free mix, almonds, sugar, coconut and sea salt together.
2. Incorporate with chilled butter into the flour mix by grating the butter.
*To keep the butter from sticking, coat the butter with the flour mixture and grate a few times. Repeat until all of the butter is grated.
3. Rub the grated butter into the mixture until a coarse meal forms. Chill until ready to bake.
preparing the fruit filling:
1. Melt butter in a sauté pan and add apples, toss to coat.
2. While the apples a gently warming up, mix together granular sugar and arrowroot powder.
3. Drizzle honey and herbs over apples; fold in.
4. Add arrowroot mixture and incorporate.
baking the crumble:
1. Place apples in an 8×8 baking dish and top with crumble mixture.
2. Bake for approximately 25-45 minutes until filling is bubbling and top has browned.
*For individual dessert serving, use various oven safe baking dishes such as ramekins or single serving bowls. A nice dollop of crème fraîche is perfect for this dessert.
Serves 6-8.
*Gluten-Free Baking Mix Recipe
2 ¼ cups white rice flour
1 ¼ cups brown rice flour [Use superfine brown rice for a finer texture]
1 cup tapioca flour
2 teaspoons xanthan gum
1. Whisk together all of the ingredients well and store in sealed container.
Makes 4 ½ cups baking mix.
Apart from eating food for nourishment, food is a way of communication. We can all recall hearing the stories and recipes our grandmother used to make. It seems fitting as a way to pass on culinary traditions especially during holidays.
With Thanksgiving just around the corner, can one recipe stand out from the rest as being the best? I like to think that no one recipe makes a great Thanksgiving dinner. It is an orchestra, the sum of all the parts. Each dish provides the right note, right texture and the right balance making the entire meal a success.
“fall love“
In keeping things a little lighter, I made a simple apple juice glaze for the game hens. It worked out very well, even better the second time. Though the glaze is not sweet, it makes a wonderful golden bird with a light, crisp skin.
Apple Glazed Game Hen Recipe
2-24 ounce game hens
½ cup apple juices concentrate
½ cup chicken stock
2” piece of cinnamon stick
3 whole cloves
1 star anise
½ teaspoon black peppercorns
Preheat oven to 375°F.
1. Truss chicken and season with salt and black pepper.
2. Combine remaining ingredients in a sauce pan and bring to a simmer.
3. Reduce by half and strain into a small bowl.
4. Brush glaze over game hens and roast for 20 minutes.
5. Reduce oven temperature to 325°F and baste hens with more glaze every 15 minutes until juices run clear.
6. Stop applying glaze so skin crisps just before it in finished.
Apple & Sage Wild Rice Recipe
1 cup wild rice
3 cups water
¼ teaspoon sea salt
½ cup basmati rice
¾ cup chicken stock
¼ teaspoon sea salt
3 Tablespoons olive oil
1 small yellow onion, finely julienne
2 large Fuji apples, peeled, cored and chopped
6 large sage leaves, finely chopped
Sea salt to taste
½ cup sliced almonds, toasted
¼ cup pomegranate seeds
1. Cook wild rice with water and salt until tender, drain off any remaining water.
2. Place basmati, chicken stock and salt in a saucepan and bring to a simmer.
3. Reduce to a gentle simmer and cook covered until water is absorbed.
3. Sauté onions in olive oil on low until translucent.
4. Add apples and continue to cook until just tender.
5. Stir in sage and season to taste with sea salt.
6. Combine rice, apple mixture, almonds, and pomegranate seeds.
