Tag Archives: dessert

November 20, 2011 · 2:19 am

Carrot Cake Pops and A Buddy Birthday Blog

Happy Birthday to Ruark!

By the time this post goes live, I will be in the middle of no where in Vermont, most likely freezing and huddled over a campfire, stirring something warm and sweet.  My phone and computer will literally be held captive by my father in Connecticut.  And most likely I will have spent the weekend breathing deeply, doing yoga on boulders, racing ATVs through the trails, and watching my city pup scamper amongst the trees.

Meanwhile, back in New York City, my dear friend Ruark will be turning 31 years old.

I’ve known Ruark for 12 years now: for over 8 of those years we were an item.  In a stroke of divine blessing, we have remained incredibly close since breaking up 2 years ago when I chose to move to Cincinnati for a year to work, a split we both desired.  Because of the distance, we were able to comfort each other through the breakup, through my living in a new city, through our apartment being a tad emptier without me.  He visited me once out there, and every time I flew home (8 times I believe), I saw him.  His father lives in Cincinnati, and it was comforting to have this friend and father-figure so close by.

Ruark's 30th bday, 2010

We were tight with each other’s families:  I learned how to make scones from his father, pie crust from his Auntie, and his mother’s gingerbread is one of the best things I have ever tasted.  They gave me my Kitchenaid and countless beautiful platters and pie plates and tablecloths and things our 20-something selves couldn’t afford.  Ruark is an incredible cook, spotless in his technique, and between the two of us we ate very well and threw some incredible parties.  He makes one of the best meat sauces I have ever tasted.  We both still marvel at how much we love duck.

On top of that, Ruark and I have seen each other through so many ups and downs, one taking care of the other as needed.  To the point now that we still support each other in new relationships, in new work endeavors, and will drop any doubt or judgment when one of us says to the other “I just really need you to be my friend on this right now”.

Talk about lucky.

Whenever I come to Ruark with a revelation – in this case how I don’t really know how to relax anymore – he’ll usually point out, “Jax, you’ve always been this way.  Remember when…”.

When I first set eyes on him, my first few days in college, I knew our relationship would be something special.  But I never thought that over a decade later I could know someone so well, or love a friend so much.

Happy Birthday, Ruark.  You’re something beyond special.

- “Jabadine”

Carrot Cake Balls

This recipe is adapted from Best of the Best from New England Cookbook.  Eaters were a huge fan of the flavor, but the cake completely crumbled when I eased it from the pans.  Hence why one half was salvaged and given to my Poppa for his birthday and the other smushed into cake balls for Ruark’s.  Because of the crumbliness it worked well, but the high amount of oil wasn’t a huge yay factor for me.  I had thought white chocolate would be a better match (I can’t eat it so I don’t really know), but my roommate and Ruark both confirmed that dark would be the best way to go, grounding the sweetness in the cake itself.  I’m putting the recipe up as I think it’s a great one for experienced bakers to look at and adapt.  I hope if you make it you’ll come back with tips for me!

Ingredients:

  • 1 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 3 whole eggs and 1 egg white, beaten well
  • 1 cup brown rice flour
  • 2/3 cup arrowroot flour
  • 1/2 cup millet flour
  • 1 tsp xanthan gum
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup raisins
  • 2 1/2 cups grated carrots
  • 1 recipe cream cheese frosting
  • dark and white chocolate for dipping, decorations as desired

Method:

Preheat oven to 325° and grease 2 9-inch cake pans.

In a large bowl, mix vegetable oil and sugar and beat well on high, about 3 minutes.  Add the eggs and beat to combine.

Sift all dry ingredients, and add to the wet mixture.

Fold in the raisins and carrots.

Pour into pans and bake for one hour, or until a toothpick inserted comes out clean.

Cool completely, then mix with 1 cup vegan cream cheese frosting.  Leave in fridge overnight to chill.

When ready to assemble, roll into 1-inch balls and place on wax paper lined baking sheets.  Freeze for one hour to firm.

Melt chocolate slowly over a double boiler and quickly roll all cake balls in chocolate, setting back on sheets to firm.

9 Comments

Filed under Cakes/Cupcakes, Dessert, Gluten-Free, Recipes, Stories

Tagged as , , ,

October 21, 2011 · 12:05 am

Cabernet Carob Cake

Cabernet Carob Cake with Vegan Blackcurrant "Cream Cheese" Frosting

I ate the crap outta this cake for days.  It was a recipe that kept morphing: I wanted something chocolaty, a cross between a brownie and a cake.  I was craving blackcurrant in everything for some reason.  And I was digging throwing multiple textures around.

But then I decided to not go with chocolate.  Chocolate, while I love it, has a lot of caffeine in it.  And carob, its under-acclaimed cousin, contains no caffeine.  It’s also high in fiber, has a decent amount of protein, and has one third the calories and half the fat of chocolate.  And it’s incredibly high in antioxidants.

It’s also naturally sweet, meaning you use less additional sweetener in baked goods!

So in this I used 8 Tbsp of carob and 2 Tbsp of cocoa, to give the cake an incredible depth.  Layers of blackcurrant jam and vegan blackcurrant “cream cheese” frosting packed an incredible punch.  And a sprinkling of slivered raw almonds added the crunch I was craving.

The gluten-free flour blend was pushed along by the addition of 2 tablespoons of Cabernet wine flour.  It’s an uncommon one – sort of hard to find online.  Made out of the skins of grapes, it’s a bit grainy and offers an aftertaste that can be a bit sour, which is why 2 tablespoons is the top I’d go in a delicate cake recipe.

I then slathered it with my vegan Blackcurrant “Cream Cheese” Frosting.

The result: an incredibly rich combination of currant and carob, dynamic and layered.

I literally ate it for days.  And kept piling the frosting on top of anything I could find to go with it.

Make this.  And enjoy.

Ingredients:

  • 13 Tbsp unsalted butter
  • 8 Tbsp carob powder
  • 2 Tbsp cocoa powder
  • 2 eggs
  • 1/2 cup palm sugar
  • 1/4 cup Ribena blackcurrant concentrate (it’s a British product, found in specialty stores)
  • 1 tsp vanilla
  • 1/4 cup quinoa flour
  • 1/4 cup sweet white sorghum flour
  • 2 Tbsp tapioca flour
  • 2 Tbsp coconut flour
  • 2 Tbsp Cabernet wine flour (I found out online from Marche Noir Foods)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/8 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp cracked pepper or 1/2 tsp grains of paradise
  • 4 Tbsp blackcurrant jam (found in awesome food stores… sorry I don’t have more advice on where to find it!)
  • one recipe of Vegan Blackcurrant “Cream Cheese” Frosting

Method:

  • Preheat oven to 350°.  Grease desired cake pan of choice.
  • In a small bowl, whisk together flours, xanthan gum, baking powder, baking soda and spices.
  • In a small saucepan over low heat, melt butter.  Slowly add carob and cocoa and whisk until dissolved.  Then slowly whisk in blackcurrant.  Set aside to cool.
  • In a standing mixer with the whisk attachment or with a hand mixer on medium/high speed beat eggs, and palm sugar until the sugar has completely dissolved and the mixture is very smooth and creamy.
  • Reduce the mixer to low speed and slowly add the carob mixture until combined.
  • Fold the flour mixture into the carob / egg mixture.
  • Pour into the pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool completely in pan.

Assemble:

  • Cut the cake into squares or circles as you see fit, into three layers.
  • Layer 2 Tbsp of blackcurrant jam between each layer.
  • Cover with blackcurrant cream cheese frosting and sprinkle with almond slivers.
Related articles

6 Comments

Filed under Dessert, Gluten-Free, Recipes

Tagged as , , , ,

August 31, 2011 · 3:59 pm

Easy Cobbler Bread Pudding – Gluten, Dairy and White-Sugar Free!

 

Easy Cobbler Bread Pudding

Life is delicious.  As a gluten-freer, I sometimes miss bread-heavy meals and spongy caked desserts.  I equally miss Belgian waffle breakfasts and stuffed French toast.

So last night when I got home from listening to some stellar bluegrass (high-fives to the Six Deadly Venoms) I decided to make myself the best of both for breakfast: bread pudding.  Gluten-free.  Dairy-free.  Easy to throw together.  With no white sugar (I rarely consume it). And celebrating end-of-the-summer fruits.  A toss between cobbler, baked pancakes (I’m obsessed) and bread pudding.

Success, people, success.

This recipe is an insane journey of color, texture and flavor.  I used ripe blueberries and summer peaches along with dried apricots to give the fruit some va-va-voom.  The gluten-free bread base was soaked overnight in eggs, almond milk, vanilla, cinnamon, lemon extract, hazelnut extract and just enough honey and maple syrup to sweeten the load slightly. And topped with slivered almonds, the texture was smooth with a tiny crunch.

The next day I quickly boiled some fruit, threw it together and baked it for 45 minutes.

You  can alter the recipe by doing what I did – playing with what you have in your pantry and adjusting to your allergy needs.  Omit the nuts completely if you want!  Add some fresh lemon zest (though I highly recommend having lemon oil on hand for recipes like this – it’s the Italian and Portuguese baker in me).  Play with extracts and spices to your heart’s content.  As long as you have the same basic proportions, you’ve got this delectable fruity, bready piece of heaven in the bag.

If you’ve got problems with sugar, though, I will confess that I’m a bit shaky as I’m typing this, having eaten my serving.  But I also just drank an entire pot of green tea.  So it’s anyone’s guess.

As a hearty breakfast this recipe will serve four.  But top it with your choice of ice cream after a long meal and it’ll satiate six.

If you’re going to put it into wine glasses like I did, make sure it’s cool, people.  Live and learn, right?

Chock full o fruity, bready, nutty goodness.

Ingredients:

  • Six slices of gluten-free bread at room temperature.
  • 4 large eggs.
  • 1/4 cup unsweetened almond milk.
  • Honey, maple syrup or both to make 1/4 cup.
  • 1 tsp cinnamon.
  • 1 tsp vanilla extract.
  • 1/4 tsp lemon extract.
  • 1/4 tsp hazelnut extract (or almond).
  • 1/4 cup chopped nuts (I used slivered almonds).
  • 3 small peaches or plums.
  • 1 pint blueberries.
  • 1/4 cup chopped dried fruit (I used apricots).
  • 1 tsp fresh, chopped mint.

Directions:

  • Place bread in a square Pyrex pan, 8″ or 9″, overlapping bread as best as possible.
  • In a small bowl, beat all the ingredients from the eggs to the extracts, in that order, whisking continually.
  • Pour over the bread and flip bread so that all is soaked in egg mixture.
  • Leave overnight to absorb.
  • When ready to assemble and bake, preheat oven to 350°.
  • Rinse, peel, pit and dice the fruit.  Place in a small pot over medium heat and heat until the blueberries burst and the fruits soften.
  • Stir in the dried fruit and mint, and pour over bread mixture.
  • Bake for 45 minutes until the bread rises and the fruit starts to bubble.

Warm and bubbly and gorgeous.

Related articles

13 Comments

Filed under Breakfast, Dessert, Gluten and Dairy Free, Gluten-Free, Recipes

Tagged as , , , , , , , ,

August 28, 2011 · 6:19 pm

Foodbuzz 24×24: A Scarborough Fair Summer Supper Party

Scarborough Fair Supper Party

Life is so delicious.  Last night, August 27th, I joined 23 other bloggers from around the world in hosting dinner parties with varying, festive themes as a part of FoodBuzz’s 24×24 dinner party.

I had crafted a dreamy, end-of-summer supper party proposal for this monthly internet party, thinking we’d be poolside at my childhood home in Connecticut.  I had envisioned bubbly, fruity cocktails, sunblock, French music and pulling herbs and vegetables fresh from the garden for cooking.  We would feast as the sun went down in bathing suits and sweaters, candles and lightening bugs lulling us into full contentment.  Each course on the menu would highlight the unique fragrance and taste of an herb that was found primarily from my father’s garden and my window boxes – rosemary, parsley, basil, chives, spearmint, chocolate mint, sage and lavender.  My guest list was assembling, I was menu-planning in my head and on paper, and things were shaping up perfectly in my little fantasy.

But reality trumped fantasy this weekend:  a hurricane walloped my perfect party plans.  The poolside fete turned morphed into an apartment party – getting to Connecticut was deemed almost impossible with Hurricane Irene running up the eastern seaboard.  Then our mayor shut down our entire transit system beginning at noon on Saturday – there went half of the guest list, who were coming from Brooklyn, Queens and various nooks in Manhattan up to my apartment near the Hudson far up on the west side.

What resulted, though, was still an incredibly fun evening.  6 locals within walking distance joined me on the rainy, humid night.  My roommate and I had spruced up the apartment, cleaning and decorating as festively as possible.  Because of the impending winds we had to move my herbs inside anyway – they made incredibly fitting center-pieces along with all those emergency candles.

We threw on some French music, lit the candles, settled in with mint juleps and champagne, and chatted away as the rain poured down.

My guests were lovely in their praises of the food and asked me to describe each course in detail – how things went together and the inspiration behind each.  Amongst the chaos that had been descending on the city in preparation for what was expected to be one hell of a storm, most of my friends over the city were huddled in their apartments with liquor and junk food.  We, on the other hand, celebrated the apocalypse with empanadas, prosciutto, roast beef, rosemary potatoes and homemade French macarons and ice cream.

Everything on the menu was homemade, planned to highlight some fabulous flavors.  And the entire menu was gluten and cow-dairy free.

And the hurricane?  Well, we didn’t lose power and the sidewalks up here are strewn with fallen leaves.  That’s just about it.

Because of the lack of light in the apartment due to the storm the pictures of the party are quiet uneven – most food shots being taken throughout the day as courses were prepped.  Recipes for what can be shared are linked to below the images.

The Menu

First Course

Melon, Basil, Proscuitto, Iberico cheese

Melon, Basil, Prosciutto, Iberico Cheese drizzled in lavender honey.

Herbs highlighted: basil and lavender

Empanadas

Gluten-free beef empanadas.

Herbs highlighted: chocolate mint

These were a huge hit. I had been dying for an empanada recipe after indulging in the gluten-full ones at my favorite restaurant recently, so these were an early thought on the menu.  Beef was sauteed in onions and garlic, then stewed down with cocoa, honey, cinnamon and hot pepper before golden raisins and olives were mixed in.  Finally the chocolate mint was blended and the mixture cooled before being filled into the flaky crust.  Click here for the recipe.

Parsley-Basil Macarons

French Macarons with Herb Filling

Herbs highlighted: parsley and basil

This was the most out-0f-the-box contribution to the evening.  I had FINALLY made macarons to perfection – it only took me five tries, interviewing macaron cookbook author Jill Colonna and taking a class at Dessert Truck Works to figure them out.

So I wanted to incorporate a savory macaron into the meal as well as using them in dessert.  Luckily Jill, in her book Mad About Macarons, had an incredibly easy filling that was basically parsley and basil blended with oil.  So I threw a non-descript amount of both in my food processor along with some bergamont-flavored olive oil, pink Himalayan sea salt and fresh lemon juice.

The result?  One guest actually said that this was her favorite of the three appetizers – the sweetness of the macaron and its gentle crunch crumbled perfectly underneath the herb mixture.  It was both salty, sweet and savory.

Unfortunately I don’t have a great picture of the final product because we were in hurricane mode lighting-wise by the time they were prepared.  But grab Jill’s book if you want the recipe and some amazing others.

Entree

Roast Beef, Rosemary Potatoes and Herbes de Provence Summer Squash

Roast Beef

Herbs highlighted: rosemary and chives

I don’t often make roast beef.  But I love using fresh rosemary on roasts, and as there was an abundance at my dad’s house this seemed only fitting.  I brought the meat to room temperature and then crusted it in olive oil, about 5 Tbsp fresh, finely chopped rosemary and 1 Tbsp of chives, as well as a little kosher salt and cracked pepper.  Then I placed it in an elevated roasting pan on top of a shallow bath of onions, garlic and lots of fresh rosemary.  Cooked to medium rare, it was quite delicious and only took an hour and a half to roast.

Rosemary Thyme Roasted Potatoes

Rosemary Thyme Roasted Baby Potatoes

Herbs highlighted: Um, rosemary and thyme?

I didn’t take a picture of the final product, again due to poor lighting.  But aren’t these tiny potatoes gorgeous!?! I love how easily they roast – they went into the oven doused in olive oil, kosher salt and fresh rosemary and thyme.  Without parboiling they were crispy and soft.  Perfection.

Summer Squash

Summer Squash with Herbes de Provence and Lavender Honey

Herbs highlighted: lavender, savory, fennel, thyme basil

Well, it wasn’t from my dad’s garden but this squash was local and deliciously sweet.  I doused it in a tiny bit of oil, a load of herbes de Provence (which in general I could never live without) and spoonfulls of lavender infused honey.  It went in the oven with the roast and potatoes, and in about thirty minutes was toasty and sweet.

Dessert

Hurrican Irene Erosion

Honeybun Ice Cream, French Macarons and Fruit Compote

Herbs highlighted: spearmint, lavender

What better way to end a summery supper party than with homemade ice cream and French Macarons with local summer fruit?  This dessert was gluten and dairy free, sweetened only with honey but oh-so satisfying.  Click here for the recipe.

The Party

Despite the rain, the threat that power-outages were coming, the lack of public transporation and the fact that we weren’t next to a pool celebrating the end of the summer, I was pretty darned pleased with my FoodBuzz Party.  No, it was not what I had planned.  But the food was still center-stage, and it was pretty damned good.  Possibly the best menu in entirety that I’ve ever made.  And I could think of no better way to spend the worst part of the storm than with some great people, some fabulous food and a festive atmosphere.  Hopefully I’ll get another shot down the road at hosting a Foodbuzz dinner party, but until then – thanks Foodbuzz.  And Irene.  And the glorious people in the pictures below for trekking out in the downpour to join me.

Place-settings

Menus decorating piano as we eat.

Friends

Amy - she also has gluten and dairy problems so this party was perfect for her!

Old-time buddy Jon - evidently he liked his dessert.

Meg - gorgeous with her dessert.

Gary enjoys spearmint. Just ignore Jon.

Empty, honey covered plate and chocolate mint.

The herbs were the focus still of the evening

Ambiance

My dog Mitra - hates rain, LOVES prosciutto

Bringing the outdoors in.

26 Comments

Filed under Dessert, Gluten and Dairy Free, Gluten-Free, Recipes, Vegetables and Sides

Tagged as , , , , , ,

· 3:34 pm

Hurrican Irene Erosion – a Decadent Dairy-Free Dessert

Honeybun Ice Cream with Fruit Compote and Macarons

This dessert is incredibly happy-making.  Honeybun ice cream made with coconut milk, topped with stewed fruit and a French macaron – divine. It was the perfect conclusion to my FoodBuzz 24×24 Scarborough Fair Summer Supper Party.  Laced with lavender honey and infused with spearmint, it’s both sweet and refreshing at the same time.

Oh, and why is it named Hurricane Irene Erosion?  Because my lavish summer supper party poolside in Connecticut became a rainy dinner for seven in my apartment in NYC because of the impending doom of Irene that – gasp! – dropped a twig on my car.  Check out the post on the party.

The ice cream itself is incredibly creamy, silky smooth and just-sweet enough without being overbearing.  It’s made with a base of egg yolks and coconut milk tempered together to make a rich custard.  Sweetened only with honey and vanilla, it’s a healthy version of the classic for those of us with milk allergies.

The photos don’t quite do it justice – let’s just say if you make it you won’t be disappointed.

Oh, and the entire recipe is gluten and dairy free. 

I’m not going to put a macaron recipe up here – they’re not easy to make.  This was my first successful attempt after 5 failed tries.  It took my interviewing Jill Colonna of Mad About Macarons and a pastry class at Dessert Truck Works to get it right.  So I’ll let you explore those options if you want to tackle macarons, or suggest my Rosewater Lavender Shortbread.

Hurricane Irene Erosion

Ingredients: Ice Cream

  • 2 cans full-fat coconut milk
  • 5 Tbsp vanilla extract
  • 6 egg yolks
  • 1/2 cup honey – split
  • 1 tsp gelatin

Directions:

  • Bring a pot of water to a simmer and place a large metal bowl on top in old-school double-boiler style.
  • Place coconut milk and vanilla in the bowl and heat until hot but not boiling.  When warm, add 1/2 cup of honey and whisk to combine.
  • In a separate bowl, whisk egg yolks.
  • Temper the eggs by whisking about 1/2 cup of the warm coconut milk into the egg yolks.  Make sure you whisk continually so that the eggs don’t clump.  Repeat two or three more times until the egg yolks come up to temperature, and then add the yolk mixture to the bowl of milk.  Whisk together over just-simmering water until the mixture thickens slightly.
  • Sprinkle the gelatin on top and let it dissolve slightly, then continue to whisk until incorporated.
  • Remove mixture to cool and then refrigerate for at least four hours or overnight.
  • Make according to the directions of your ice cream maker, or pour into a wide pan and stir every half hour for about four hours. When the mixture is just coming together, swirl in the remaining honey so that it remains in streams in the ice cream. I used honey infused with lavender, which was quite delightful.

For the Fruit:

I used a pint of black plums and two ripe peaches.  I simply stewed them with a teaspoon of gelatin over medium heat until they boiled down a bit, then cooled them to gel.  When completely cool, I stirred in two tablespoons of fresh spearmint.

Related articles

9 Comments

Filed under Dessert, Gluten and Dairy Free, Gluten-Free, Recipes

Tagged as , , , , , , , ,