#Maple Pear and Hazelnut Cake recipe

[askwhatsforlunch]

Maple Pear and Hazelnut Cake

This Thanksgiving, I am also baking a cake. Not just any cake, though! A moist and light Maple Pear and Hazelnut Cake that celebrates this year's harvest in the garden, and is a delicious mouthful of Autumn comfort! Happy Thanksgiving, friends!

Ingredients (6 to 8):

1 ½ tablespoon unsalted butter

1/2 cup hazelnuts

1 cup Pears in Whisky Syrup + 1/4 cup of the Whisky Syrup 

2 cups plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

¼ teaspoon salt

¼ cup caster sugar

4 eggs

1/3 cup hazelnut milk

1/4 cup pure (Grade A) Canadian Maple Syrup

Preheat oven to 160°C/320°F. Butter a 20cm/8” cake tin; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat. Set aside.

Toast hazelnuts in a small frying pan over a high flame, a few minutes until just fragrant. Remove from the heat and allow to cool.

Save four beautiful Pear halves, and place them, cut side down at the bottom of prepared cake tin. Dice the rest of the Pear halves; set aside.

Blitz toasted hazelnuts in a food processor, until you have a fine enough powder (resembling coarse meal).

In a large bowl, combine flour, ground hazelnuts, baking powder, bicarbonate of soda, salt and caster sugar. Give a good stir with a wooden spoon.

Dig a well in the middle of the dry ingredients, and break in the eggs. Give a good and gentle stir, gradually adding hazelnut milk, melted butter, Maple Syrup and Whisky Syrup until just combined.

Then, gently fold in Diced Pears, until just combined.

Gently spoon batter evenly over the Pear halves. Place cake tin in the middle of the oven, and bake, at 160°C/320°F, 45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, about 15 minutes, before turning out onto serving plate.

Generously brush with Maple Syrup.

Serve Maple Pear and Hazelnut Cake warm or at room temperature, with glass of chilled Champagne.

[ambriona]

What are some creative ways to incorporate homemade nut butter with added protein into my diet?

Incorporating homemade hazelnut butter with added protein into your diet can add variety and nutritional value to your meals and snacks. Here are some creative ways to enjoy it:

Spread on Toast or Rice Cakes: Spread hazelnut butter on whole grain toast, rice cakes, or crackers for a quick and satisfying breakfast or snack. You can also top it with sliced bananas, strawberries, or a drizzle of honey for extra flavor.

Stir into Oatmeal or Yogurt: Mix hazelnut butter into your morning oatmeal or yogurt for a creamy and nutritious boost. Add a sprinkle of cinnamon, chia seeds, or chopped nuts for added texture and flavor.

Blend into Smoothies: Add a spoonful of hazelnut butter to your favorite smoothie recipe for a rich and creamy texture. Combine it with ingredients like banana, spinach, protein powder, and almond milk for a delicious and protein-packed drink.

Use as a Dip: Use hazelnut butter as a dip for fresh fruit slices, such as apple, pear, or banana. You can also dip pretzels, celery sticks, or carrot sticks for a savory and satisfying snack.

Incorporate into Baked Goods: Use hazelnut butter as a substitute for traditional nut butters in baked goods like cookies, brownies, or energy bars. It adds a nutty flavor and moisture while increasing the protein content of your treats.

Mix into Salad Dressings: Incorporate hazelnut butter into homemade salad dressings for a creamy and flavorful twist. Combine it with olive oil, lemon juice, garlic, and herbs for a delicious dressing to drizzle over salads or roasted vegetables.

Add to Sauces and Marinades: Use hazelnut butter as a base for sauces and marinades for meat, poultry, or tofu dishes. Combine it with ingredients like soy sauce, ginger, garlic, and sesame oil for a flavorful and protein-rich sauce.

Make Hazelnut Butter Cups: Create homemade hazelnut butter cups by filling mini muffin liners with a layer of melted chocolate, followed by a spoonful of hazelnut butter, and another layer of chocolate on top. Refrigerate until set for a delicious and indulgent treat.

Stuffed into Dates or Prunes: Stuff pitted dates or prunes with hazelnut butter for a quick and nutritious snack. You can also roll them in shredded coconut or cocoa powder for added flavor.

Spread on Pancakes or Waffles: Spread hazelnut butter on pancakes, waffles, or French toast instead of traditional syrup for a nutty and protein-rich topping. Add sliced fruit and a drizzle of maple syrup for extra sweetness.

These are just a few creative ways to incorporate homemade hazelnut butter with added protein into your diet. Feel free to experiment with different recipes and flavor combinations to find what works best for you!

[foodffs]

Pear, ginger & hazelnut cake with maple frosting

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[kikiscauldron]

The Yule and Winter Solstice Menu: Recipes for the Winter Holidays

The holiday season offers dishes that warm the body and comfort the soul. At the Winter Solstice the focus is on rich, hearty, and nurturing. The season celebrates displays and masterful cooking through roasted dishes, slow cooked stews, bright salads with pops of fruity flavor, and sweets that double as delicious gifts. Seasonal fruits and vegetables include beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, Citrus Fruits, Cranberries, dates, escarole, fennel, horseradish, kale, parsnips, pears, persimmons, pomegranate, radishes, sweet potatoes, and winter squash.

At this time of the year I like to honor the traditions and the foods that my family cooked. I love the nostalgic feeling of creating recipes that my parents had at Christmastime, so you may find recipes inspired by that. Do you have a dish that reminds you of the winter season and December holidays? Is there something you traditionally make for your Yule or Winter Solstice celebrations that I didn’t put on this list? Please let me know and I will add it!

Main Courses

The main courses of the winter holidays are warm and inviting for a full table of friends and family. Common main courses are rich, filling, and lavish – classic main courses include roasted or baked bird, hearty beef dishes, pot roasts, and meat pies.

·      Chicken and Dumplings with Mushrooms

·      Coq au Vin

·      Cranberry Hazelnut Turkey Wellington

·      Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

·      Herb-Crusted Roast Beef with Horseradish

·      Mushroom Wellington

·      New England Lamb Bake

·      Old-Fashioned Honey Glazed Ham

·      Perfect Turkey Recipe

·      Pomegranate and Fennel Chicken

·      Pork Schnitzel with Creamy Mushroom Sauce

·      Roast Goose

·      Simple Crock Pot Turkey Breast and Dressing

·      Slow Cooker Pot Roast

·      Spaghetti with Olive Oil, Garlic, and Anchovies

·      Stuffed Cornish Hens with Cranberries and Apples

·      Tourtiere: French-Canadian Meat Pie

Soups, Stews, and Chilis

There is nothing like a rich and hearty soup to warm you up during the winter season. Soups that kick up their spice game are a great feature at the Winter Solstice.

·      Creamy Spinach and Pear Soup with Pancetta

·      Farro and White Bean Soup with Swiss Chard and Herb Oil

·      Golden Turmeric Chickpea Chicken Soup

·      Pasta e Fagioli with Escarole

·      Parsnip Soup with Pears, Ginger, and Coconut

·      Slow Cooker Winter Vegetable Soup with Split Red Lentils

·      Sopa Azteca (Mexiccan Chicken Tortilla Soup)

·      Swedish Meatball Soup

·      Turkey and Butternut Squash Chili

·      Winter Solstice Soup

·      Winter Solstice Stew

·      Winter White Soup

·      Wintertime Braised Beef Stew

Salads

During the winter months salads become creative dishes featuring root vegetables, nuts, and citrus fruits.

·      Brussels Sprouts Salad with Apples and Walnuts

·      Citrus Endive Salad

·      Millet & Pumpkin Winter Salad

·      Roasted Beet and Winter Squash Salad with Walnuts

·      Roquefort Pear Salad

·      Warm and Roasted Winter Salad Bowl

·      Winter Chicory Salad with Kumquats and Date Dressing

·      Winter Persimmon and Pomegranate Salad

·      Winter Solstice Salad

Breads

There are many traditional breads baked at this time of year all around the world – some favorites are featured in this list below, along with flavors perfect for the holidays.

·      Ham and Cheese Quick Bread

·      Holiday Rum Eggnog Bread

·      Panettone (Italian Christmas Bread)

·      Krendel (Russian Christmas Bread)

·      Pecan Maple Loaf

·      Savory Christmas Bread

·      Savory Rosemary Goat Cheese Quick Bread

·      Spiced Anjou Pear Bread

·      St. Lucia Saffron Buns

·      Stollen (German Christmas Bread)

Side Dishes

Casseroles featuring in season vegetables and rich side dishes, all served piping hot, are familiar fares at the Winter Solstice.

·      Farro Risotto with Walnut Cream and Roasted Butternut Squash

·      Glazed Parsley Carrots

·      Macaroni and Cheese in Acorn Squash Bowls

·      Parsnip Latkes with Horseradish and Dill

·      Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese

·      Potato and Parsnip Gratin

·      Roasted Winter Squash with Kale Pipian

·      Seared Radicchio and Roasted Beets

·      Spicy Broccoli Rabe with Parmesan and Pine Nuts

·      Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

·      Twice-Baked Cheddar Potato Casserole

·      Winter Pastry Wreath

·      Yorkshire Pudding

Desserts

Sweets flavored with nutmeg, cinnamon, ginger, or peppermint work out perfectly for Yule. Other classic sweet treats for Yule include traditional holiday cookies like shortbread, snowball, caraway, or ginger snaps. Pears and oranges are also a nice touch to a dessert at Yule.

·      Buche de Noel

·      Cardamom Orange Sugar Cookies

·      Chocolate Pavlova with Spiced Pears and Butterscotch Sauce

·      Christmas Pudding

·      Christmas Rice Pudding

·      Classic Yule Log

·      Cranberry and Peppermint Honey Cake

·      Cranberry Bliss Bars

·      Cranberry Chestnut Cake

·      Cuccia

·      English Toffee

·      Gingerbread Oatmeal Cream Pies

·      Grand Fir Dark Nougat: Winter Solstice Sweets

·      La Befana Cake

·      Maple Pecan Shortbread

·      Partridge in a Pear Tree Pie

·      Pecan Pie Truffles

·      Potato Chip Cookies

·      Roasted Chesnut Cookies

·      Salted Caramel Brownie Truffles

·      Salted Dark Chocolate, Pecan, and Rosemary Bark

·      Snickerdoodles

·      Solstice Shortbread

·      Sparkling Butter Toffee Cookies

·      Spiced Brown Butter Linzer Cookies

·      Spice Parsnip Cake

·      Sugar Plum Cupcakes and Sugar Plums

·      Swedish Ginger Thins

·      Tiramisu Yule Log

·      Vanilla Crème Brulee

·      Vegan Gingerbread Man Donuts

·      Walnut Cardamom Snowballs

·      Winter Solstice Cake

·      Winter Solstice Cake (Festive Carrot Coconut Cake)

·      Winter Solstice Cookies

·      Woodland Shortbread: Evergreen Biscuits Three Ways

Beverages

Nothing says “Happy Holidays” quite like a warm and rich drink curled up in front of the fire. Yule and the Winter Solstice feature beverages that warm the soul and bring cheer to hearts.

·      Harry Potter’s Hot Butter Beer

·      Hot Buttered Rum and Cider

·      Hot Wassail (Non-Alcoholic)

·      Mulled Wine

·      Old-Fashioned Swedish Glogg

·      Slow Cooker Gingerbread Latte

·      Slow Cooker Mulled Wine

·      Toffee Eggnog

·      Tom and Jerry

·      Vegan Eggnog

·      White Chocolate Peppermint Mocktini

·      Winter Sangria (Non-Alcoholic)

·      Yule Tea

[partwildflower]

Great ice cream parlours around the world

Wherever you are in the world, ice cream is the quintessential summer treat. Whether you’re cycling in Copenhagen or temple-touring in Tokyo, exploring famous streets or keeping off the beaten track, we’ve scooped up a selection of fantastic parlours offering you respite from a sweltering day. All you’ve left to do is answer the all-important question: what’s your flavour?

Ice cream sandwiches at Ruby Violet, London. Image courtesy of Danielle Wood/Ruby Violet

Ruby Violet, London

We love the flavours at this quaint, blue-tiled London hideout, where extraordinary flavours are presented in an array of forms – from milkshakes and affogato to sofa floats and the Meringue Muddle, comprising two scoops with meringue bathed in hot salted caramel or chocolate sauce. If none of these will tide you over, you can also pick from a tantalising selection of cocktails, tea, coffee and hot chocolate, or indulge even further with an ice cream afternoon tea, ice cream cake or elegant bombe. The parlour was brought to life by Julie Fisher – who’s so good at crafting the creamy stuff, she’s even published her own recipe book, Ruby Violet’s Ice Cream Dreams.

Address: 118 Fortess Rd, London NW5 2HL

Le Bac à Glaces, Paris

All journeys to Paris should begin and end with a taste of its sweetest snacks: for the best artisanal ice cream try the chic and sophisticated Bac à Glaces, which makes its own creamy delights using natural produce and fresh fruit. Some stunning French flavours are just a scoop away: choose from chestnut, coffee, nougat, salted caramel, white cheese, speculoos and more, or opt for a selection of refreshing sorbets ranging from pink grapefruit to passionfruit.

Address: 109 Rue du Bac, 75007 Paris, France

Image courtesy of Oddfellows Ice Cream Co.

OddFellows Ice Cream Co., New York City

On your next trip to Brooklyn, New York City, make a stop at OddFellows Ice Cream Co. where the ice cream is pasteurised and made from scratch to guarantee a rich and flavourful snack. A bright vintage-inspired parlour featuring red-and-white striped interiors, it offers a different array of flavours each day – standouts include buttermilk apple, matcha passionfruit, pumpkin cheesecake, roasted pear and caramel walnut, and black olive coffee with blueberry compote.

Address: 175 Kent Ave, Brooklyn, NY 11249, USA

OLUFs, Copenhagen

About as colourful as Copenhagen’s architecture, the ice cream bars over at OLUFs in Osterbro are treats to both the eyes and tongue. Each one is a work of art in its own right: whether chocolate-dipped, pistachio-flecked or coconut-covered, the home-made Italian gelatos and sorbets are smothered and sprinkled to perfection – they’re so pretty, they’re the kind of snack you’ll want to be seen eating as you amble down the city’s stylish streets.

Address: Olufsvej 6, 2100 København, Denmark

Popbar, Jakarta

While we’re on the subject of popsicles, another venue to try is the amazing Popbar, which has made the rounds in the United States and proves a refreshing option to beat the heat with in Jakarta. You can customise a selection of pretty pastel popGelatos and popSorbettos with hundreds of toppings. Some eye-poppingly fruity flavours here include guava, papaya, watermelon, kiwi, mandarin and banana.

Address: Jl. Letjen S. Parman Kav. 28, Central Park Lt. L No. 157, RT.12/RW.6, Tj. Duren Sel., Grogol petamburan, Kota Jakarta Barat, Daerah Khusus Ibukota Jakarta 11470, Indonesia

Image courtesy of Salt & Straw

Salt & Straw, Portland

Pear and blue cheese, strawberry honey balsamic with black pepper, chocolate gooey brownie, and honey lavender are just some of the unique combinations that can be found at Salt & Straw’s Portland joint, which brings creativity and refinement to the table with frosty flair. Teamed with a rustic interior, where wooden floors and produce-lined furnishings glow in the sun, this little spot is perfect for whiling a post-lunch afternoon away.

Address: 838 NW 23rd Ave, Portland, OR 97210, USA

Glaslyn Ices, Beddgelert

Far removed from bustling big cities, this little Welsh parlour comes as quite a surprise, with award-winning ice cream that’s irresistibly thick and served on a tasty waffle cone. You’ll find it in the picturesque village of Beddgelert, set in the gorgeous Snowdonia area of Gwynedd. Pick up a crème caramel, white chocolate or butterscotch and pecan snack, to savour on a leisurely stroll along the river.

Address: Beddgelert, Caernarfon, Gwynedd County LL55 4YB

Rocambolesc, Barcelona

Located in Barcelona, this little treasure of a gelateria is a dream come true for every kid at heart. Imagined by Jordi Roca of El Celler de Can Roca fame, its cute interior makes for an upscale Roald Dahl-esque experience – think giant candy-striped pipes, bicycle wheels and colourful illustrations straight out of Charlie and the Chocolate Factory. We haven’t even mentioned the best part: uniquely-shaped popsicles and freshly-churned, 100% natural ice cream, popped onto a long waffle cone and decorated with many a great topping. On less sunny days, try the panet – lush ice cream and toppings wedged between two brioche halves.

Address: La Rambla, 51-59, 08002 Barcelona, Spain

Image courtesy of Gelato Messina

Gelato Messina, Sydney

Voted the home of Australia’s best gelato by Good Food Guide, Gelato Messina serves whopping, mouth-wateringly messy portions to more than satisfy your sweet tooth with. Five special flavours are introduced weekly alongside the usual crowd favourites, which include panna cotta with fig jam and amaretti biscuit, macadamia crunch, apple pie, and pear and rhubarb. Gelato cakes are also available – options include the quirky Dr Evil’s Magic Mushroom, the epic hazelnut and caramel affair that is The Golden 8, and the more sophisticated Bombe Alaska.

Address: level g/80 Pyrmont St, Pyrmont NSW 2009, Australia

Giolitti, Rome

Giolitti is one for all serious foodies to top their ice cream bucket list with: founded in 1890, this popular parlour is the oldest in Rome and constantly buzzes with eager crowds. Try a rainbow of traditional and harmonious flavours, each perfected by years of experience and served in generous portions. Follow a cone up with a delectable ice cream biscuit, cake or truffle, or opt for the most indulgent Mont Blanc dessert.

Address: Via degli Uffici del Vicario, 40, 00186 Roma RM, Italy

Gelateria Sincerita, Tokyo

Once you’ve finished tackling Tokyo’s savoury treats, head off to find this quiet, dainty and adorable hideout in Suginami. Everything here is coloured in feminine shades of pastel, making for a sophisticated Italian gelato experience in the heart of Japan. Get your hands on a scoop of coconut, maple, fresh milk, white berry or cheese and fig ice cream, all served in a dainty cup, and grab yourself a warming coffee for the road.

Address: 1 Chome-43-7 Asagayakita, Suginami, Tokyo 166-0001, Japan

Written for Secret Escapes’ blog, The Great Escape, published 14 September 2018.

[voyagehole9-blog]

September Seasonal Produce Guide

Late Summer and Early fall leads to heavy loads at the farmers market and thus very long lists in this Seasonal Produce Guide for September.  Bear with me because there are so many good recipes to enjoy right now!  Fruit is still making a good appearance as are all of the vegetables and you can’t forget the big, busty, ripe tomatoes right now!  This time of year I love making a big batch of marinara to store up for the winter. I also serve this One-Pan Farro with Tomatoes, Sausage, and Kale  frequently for a quick dinner and a big bowl of apples once again graces our kitchen island.

Though I’ve given you plenty of ideas below for recipes, I also wanted to add a few end of harvest ideas for you.  Just pick one of the ingredients listed above and find a way to store it up for a mid-winter celebration.  This year try shucking a lot of corn to freeze for winter meals, or make your own jam (this maple vanilla apricot jam is a little taste of heaven), can some peaches in this honey simple syrup (one of my favorite things to enjoy mid winter), or try your hand at pickling – this strawberry pickled radish recipe is fun and I always make at least one batch of these pickled vegetables every year.

I look forward to seeing what all of you are making this harvest season.  Don’t forget to tag your seasonal food photos with #eatseasonal!

Apples

Salmon with Apple, Cucumber, Avocado Salsa (pictured above)

Apple Fennel Salad

Sweet Potato, Apple, Cranberry Saute with Hazelnuts

Peach Apple Sauce

Maple Cashew Baked Apples by Cookin’ Canuck

Blackberries

Berry Frangipane Brioche Toast

Triple Berry Coffee Cake with Walnut Streusel

Almond Torte with Blackberries

Berry Scones

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry and Almond Coffee Cake by Floating Kitchen

Broccoli

Broccoli and Cheese Soup

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Honey Roasted Carrots with Goat Cheese and Pomegranates

Butternut Squash, Carrot and Orange Soup

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)

Carrot Cake Cookies (vegan and gluten free)

Cauliflower

Kung Pao Cauliflower

Cauliflower Chickpea and Kale Tacos

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Chilies

Slow Cooked Chicken with Roasted New Mexico Green Chilies

Green Chili Cream Cheese for Bagels by Project Domestication

Corn

Chicken Corn Chowder

Coconut Creamed Corn

Fresh Corn Cakes with Pulled Pork and Cherries

Sweet Potato Black Bean and Corn Salad (pictured above)

Farro Risotto with Squash and Corn

Bluberry Corn and Feta Salad

Cucumbers

Greek Yogurt Cucumber Salad Dressing

Chinese Cucumber Salad

Tzatziki Chicken Salad

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Eggplant

Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante

Quinoa Crusted Eggplant Parmesan by Kitchen Confidante

Grilled Eggplant with Corn Chimichurri by Kitchen Confidante

Grilled Eggplant Parmesan Stacks by Flavor the Moments

Ratatouille Polenta Stacks by Project Domestication

Fennel

Apple Fennel Salad

Spanish Carrots with Fennel and Toasted Hazelnuts

Fava Bean and Fennel Risotto with Sautéed Radicchio (pictured above)

Orange Fennel Tea Cakes

Chickpea and Butternut Squash Soup with Fennel

Grapes

Roasted Chicken and Grapes over Polenta

Roasted Grape and Walnut Rice Pilaf

Chicken Salad with Grapes and Almonds

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Bean Side Dish with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Melons

Melon Coolers

Melon Rainbow Sherbet

Baked Salmon with Watermelon and Tomato Salad

Watermelon Mojitos

Watermelon Wedge Salad with Basil Goat Cheese and Almonds (pictured above)

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Parsnip Apple Soup by Kitchen Confidante

Sweet Potato, Turnip, Parsnip Latkes by Kitchen Confidante

Roasted Carrots Parsnips and Turnips with Thyme by Project Domestication

Peaches

Peach and Prosciutto Pizza

Peach and Ginger Cream Tart

Coconut Macaroon Filled Peaches

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Roasted Pork Chops with Peaches and Green Beans

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Pears

Chocolate Pear Tartlets

Mashed Rutabaga with Ginger Roasted Pears

Pear Butter

Chopped Salad with Tomato, Avocado and Pear

Peppers

Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Pumpkins

Homemade Pumpkin Puree

Pumpkin Sweet Potato Pie

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Maple Granola

Pumpkin Bread with Maple Icing (pictured above)

Pumpkin Yogurt Waffles

Pumpkin Oatmeal with Pecans

Pumpkin Caramel Sauce

Potatoes

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck

Polenta Crusted Roasted Potatoes and Rosemary Hashbrowns by Simple Bites

Maple Bacon Red Potato Salad by Flavor the Moments

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Chicken Gyro Bowls with Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Raspberries

Raspberry Popovers

Raspberry Apricot Galette (pictured above)

Beet Banana Raspberry Smoothie

Raspberry Coffee Streusel Muffins by Floating Kitchen

Summer Squash

Roasted Vegetable Pasta Sauce

Savory and Sweet Summer Squash Custard

Farro Risotto with Squash and Corn

Summer Squash Gratin by Project Domestication

Tomatoes

One-Pan Farro with Tomatoes, Sausage, and Kale

Marinara Sauce for Canning (pictured above)

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini

Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

Source: https://www.thevintagemixer.com/september-seasonal-produce-guide-2/

[iraqairbus35-blog]

Autumn Fruit Salad with Gingered Kombucha Maple Vinaigrette

Autumn fruit is lively and bright: crisp apples, pears that positively drip with nectar and crunchy pomegranates that burst with juice.  They partner beautifully with Fuyu persimmons and hazelnuts, too, for this Autumn Fruit Salad.  A light vinaigrette of kombucha, hazelnut oil, ginger and maple syrup dresses the salad .

When autumn tables are filled with pies, tarts, and harvest cakes, an autumn fruit salad offers a nice alternative. The salad is still sweet, and still festive, but it provides that lightened up note so needed when kitchens brim over with heavy winter vegetables like squash, potatoes and beets, roasts and sweets.

Making an Autumn Fruit Salad

To make an autumn fruit salad, pick the freshest fruit you can find.  In addition to apples, pears, persimmons and pomegranates, you can also add other autumn fruits like cranberries, figs or concord grapes.  Slicing the fruit thinly not only makes for a beautiful presentation, but it also makes the salad easier to eat – and your guests can get a bite of everything in the salad on a single fork.

A vinaigrette fulfills to functions when making this Autumn Fruit Salad.  Apples, pears and other pomaceous fruit are prone to browning when they’re exposed to the air; however, acids prevent them from browning.  In this fruit salad, we pair kombucha tea – which is highly acidic and similar in flavor to apple cider vinegar – with roasted hazelnut oil, maple syrup and ginger to make the vinaigrette.  The acidity in the kombucha helps to prevent the apples and pears in this salad from browning.  Its tartness also acts as a foil for the fruit’s natural sweetness.

What Makes an Autumn Fruit Salad So Good for You

Apples and pears which make the base of this salad are particularly high in quercetin, an antioxidant that is highly anti-inflammatory and that can even act as an antihistamine.  Similarly, persimmon is particularly high in powerful antioxidants as well, like beta carotene and vitamin C, while pomegranate arils are a good source of potassium and a very good source of various other nutrients like punicalagins.  Punicalagins are powerful antioxdants which may account for why pomegranate has such a higher antioxidant activity – even higher than red wine and green tea.

Together these, nutrient-rich foods, pair with hazelnuts and hazelnut oil which are high in a nutrient that can be relatively difficult to get through food sources: Vitamin E.  Vitamin E helps to support cardiac health and helps to prevent damage to tissues from free radicals.  Lastly, the kombucha tea used in this Autumn Fruit Salad’s vinaigrette is rich in beneficial bacteria that help to support gut health and immune system function.

Recipe type: salad

Prep time: 5 mins

Total time: 5 mins

Serves: 6 to 8 servings

This autumn fruit salad is filled with thinly sliced apples, pears and persimmons, then dotted by fresh, juicy pomegranate arils and crunchy bits of chopped hazelnut. This salad is delicately dressed with a vinaigrette made from kombucha, hazelnut oil and ginger with the lightest touch of maple syrup for sweetness.

Ingredients

2 pears

2 apples

1 Fuyu persimmon

1 cup pomegranate arils

½ cup chopped hazelnuts

2 tablespoons fresh mint leaves

For the Kombucha Ginger Vinaigrette

Instructions

Core the apples and pears. Then slice the pears, apples and persimmon no thicker than ⅛ inch, using a mandoline (like this one) or very sharp knife.

Layer the pears, apples and persimmons on a serving dish, and scatter the pomegranate arils, chopped hazelnuts and fresh mint over them.

Whisk the kombucha, maple syrup, ginger and roasted hazelnut oil together, then drizzle the vinaigrette over the fruit, and serve immediately.

Notes

If you don't have kombucha tea, substitute apple cider vinegar.

Persimmons are tricky. Make sure to use the squat Fuyu persimmon as opposed to the tear-drop shaped Hachiya. Fuyus are sweet at all stages of ripeness, whereas Hachiyas are astringent and inedible until completely and fully soft.

You can also chop the apples, pears and persimmons instead of slicing them thinly.

3.5.3251

What to Serve with an Autumn Fruit Salad

If you’d like to add this salad to your menu, there’s a few ways you can add it to the table.  You can pair it with holiday favorites for a light addition to the table, and it also pairs beautifully with light soups for an easy lunch.

This Autumn Fruit Salad fits perfectly on the Thanksgiving table as a light addition to heavier dishes like Slow-Roasted Turkey or Pumpkin Custard.

It also partners well with lighter foods too, like Salmon with Honey Chipotle Bourbon Butter and Cucumber and Fennel Quick Pickles.

Fruit salad also pairs well with this Instant Pot Red Lentil Dal that comes together in only 6 minutes.

Love it? Share it.

Source: https://nourishedkitchen.com/autumn-fruit-salad/

[thatjourneycalledlife]

Because I make desserts a lot, I often end up with one or more leftover ingredients which would become part of breakfast the next day. These are gluten free pancakes topped with leftover spice-poached pear and homemade hazelnut butter drizzled with maple syrup. (Shout out to my dad who helped me get a shot of the pour action...which I must say is quite difficult when working with just a point and shoot camera 😄). Here's the recipe: 2 cups oats (or 1 cup oats, 1 cup gluten free flour) 2 tbsps ground flax seeds (or 2 bananas) 2 scoops or 4 tbsps protein powder (I used pea protein) 4-6 tbsps coconut sugar or your desired sweetener 2 tsps vanilla 2 tsps cinnamon 2/3 to 1 cup of plant milk or water Pinch salt Place all ingredients in a blender and blend until smooth with a cake batter consistency. Adjust liquid as needed. Heat about a tbsp of oil in a large frying pan and cook pancakes for about 1 min on each side. (Makes 8 four inch pancakes. Sorry I ate one before the pictures 😳). Stack them up and enjoy with your favourite toppings. Have a great weekend! 💚💚💚 (at Kingston, Jamaica)

[manxfile84-blog]

September Seasonal Produce Guide

Late Summer and Early fall leads to heavy loads at the farmers market and thus very long lists in this Seasonal Produce Guide for September.  Bear with me because there are so many good recipes to enjoy right now!  Fruit is still making a good appearance as are all of the vegetables and you can’t forget the big, busty, ripe tomatoes right now!  This time of year I love making a big batch of marinara to store up for the winter. I also serve this One-Pan Farro with Tomatoes, Sausage, and Kale  frequently for a quick dinner and a big bowl of apples once again graces our kitchen island.

Though I’ve given you plenty of ideas below for recipes, I also wanted to add a few end of harvest ideas for you.  Just pick one of the ingredients listed above and find a way to store it up for a mid-winter celebration.  This year try shucking a lot of corn to freeze for winter meals, or make your own jam (this maple vanilla apricot jam is a little taste of heaven), can some peaches in this honey simple syrup (one of my favorite things to enjoy mid winter), or try your hand at pickling – this strawberry pickled radish recipe is fun and I always make at least one batch of these pickled vegetables every year.

I look forward to seeing what all of you are making this harvest season.  Don’t forget to tag your seasonal food photos with #eatseasonal!

Apples

Salmon with Apple, Cucumber, Avocado Salsa (pictured above)

Apple Fennel Salad

Sweet Potato, Apple, Cranberry Saute with Hazelnuts

Peach Apple Sauce

Maple Cashew Baked Apples by Cookin’ Canuck

Blackberries

Berry Frangipane Brioche Toast

Triple Berry Coffee Cake with Walnut Streusel

Almond Torte with Blackberries

Berry Scones

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry and Almond Coffee Cake by Floating Kitchen

Broccoli

Broccoli and Cheese Soup

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Honey Roasted Carrots with Goat Cheese and Pomegranates

Butternut Squash, Carrot and Orange Soup

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)

Carrot Cake Cookies (vegan and gluten free)

Cauliflower

Kung Pao Cauliflower

Cauliflower Chickpea and Kale Tacos

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Chilies

Slow Cooked Chicken with Roasted New Mexico Green Chilies

Green Chili Cream Cheese for Bagels by Project Domestication

Corn

Chicken Corn Chowder

Coconut Creamed Corn

Fresh Corn Cakes with Pulled Pork and Cherries

Sweet Potato Black Bean and Corn Salad (pictured above)

Farro Risotto with Squash and Corn

Bluberry Corn and Feta Salad

Cucumbers

Greek Yogurt Cucumber Salad Dressing

Chinese Cucumber Salad

Tzatziki Chicken Salad

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Eggplant

Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante

Quinoa Crusted Eggplant Parmesan by Kitchen Confidante

Grilled Eggplant with Corn Chimichurri by Kitchen Confidante

Grilled Eggplant Parmesan Stacks by Flavor the Moments

Ratatouille Polenta Stacks by Project Domestication

Fennel

Apple Fennel Salad

Spanish Carrots with Fennel and Toasted Hazelnuts

Fava Bean and Fennel Risotto with Sautéed Radicchio (pictured above)

Orange Fennel Tea Cakes

Chickpea and Butternut Squash Soup with Fennel

Grapes

Roasted Chicken and Grapes over Polenta

Roasted Grape and Walnut Rice Pilaf

Chicken Salad with Grapes and Almonds

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Bean Side Dish with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Melons

Melon Coolers

Melon Rainbow Sherbet

Baked Salmon with Watermelon and Tomato Salad

Watermelon Mojitos

Watermelon Wedge Salad with Basil Goat Cheese and Almonds (pictured above)

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Parsnip Apple Soup by Kitchen Confidante

Sweet Potato, Turnip, Parsnip Latkes by Kitchen Confidante

Roasted Carrots Parsnips and Turnips with Thyme by Project Domestication

Peaches

Peach and Prosciutto Pizza

Peach and Ginger Cream Tart

Coconut Macaroon Filled Peaches

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Roasted Pork Chops with Peaches and Green Beans

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Pears

Chocolate Pear Tartlets

Mashed Rutabaga with Ginger Roasted Pears

Pear Butter

Chopped Salad with Tomato, Avocado and Pear

Peppers

Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Pumpkins

Homemade Pumpkin Puree

Pumpkin Sweet Potato Pie

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Maple Granola

Pumpkin Bread with Maple Icing (pictured above)

Pumpkin Yogurt Waffles

Pumpkin Oatmeal with Pecans

Pumpkin Caramel Sauce

Potatoes

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck

Polenta Crusted Roasted Potatoes and Rosemary Hashbrowns by Simple Bites

Maple Bacon Red Potato Salad by Flavor the Moments

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Chicken Gyro Bowls with Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Raspberries

Raspberry Popovers

Raspberry Apricot Galette (pictured above)

Beet Banana Raspberry Smoothie

Raspberry Coffee Streusel Muffins by Floating Kitchen

Summer Squash

Roasted Vegetable Pasta Sauce

Savory and Sweet Summer Squash Custard

Farro Risotto with Squash and Corn

Summer Squash Gratin by Project Domestication

Tomatoes

One-Pan Farro with Tomatoes, Sausage, and Kale

Marinara Sauce for Canning (pictured above)

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini

Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

Source: https://www.thevintagemixer.com/september-seasonal-produce-guide-2/

[oovitus]

Weekend Reading, 12.9.18

It hasn’t been a smooth season for me as far as body image goes. I started grappling with dysmorphia back in the fall. The discomfort has quieted down since then, but it hasn’t gone away. The last few months are the most consistently uncomfortable I’ve felt in my body in a good many years.

I’ve been feeling the sensations without acting on them when it comes to my food intake—in fact, with the demands of the DI (commuting, lots of hours on my feet rounding and seeing patients), I’m eating more than my usual. I’m proud of myself for prioritizing nourishment even when restriction would give me the illusion of a fix. Still, the discomfort itself is a lot to wrestle with.

Over the course of the past week or two, things have taken an important turn. I have my work to thank for this, even if the work is sobering. Spending my days (and sometimes my evenings) in a critical care setting has given me new perspective on my body, and on other bodies.

When I sat down to write this post I was thinking that the shift I’ve felt, and the message I’d share, would be that being around very sick people has encouraged me to not take my body for granted. That isn’t quite it, though. Much as it tends to warp my sense of reality, my body dysmorphia never entirely obscures my sense of gratitude for health or ability. In fact, one of the frustrating things about my dysmorphia is that I can be poignantly aware of how privileged I am to have the body that I do—a body that allows me to move, taste, feel, and experience the world—and so ashamed of myself at the same time.

Working in acute care has reminded me to be thankful for my health, yes, but it’s given me a brand new perspective, too. It’s given me a sense of neutrality, which isn’t quite the same as gratitude or appreciation of health. The notion of body neutrality isn’t new to me, but I can’t say its ever felt easily accessible. Suddenly, maybe for the first time, it does.

Right now, I spend many hours looking at bodies through an inquisitive lens, taking interest in what people feel and experience within their bodies rather than what they think or feel about their bodies. It’s changing me. Studying nutrition has taught me to be more rational and objective about food; clinical work is now giving me a similar sense of unprejudiced curiosity about the physical shape that I call home.

After a long day of staring at labs and conducting physical assessments, it’s hard for me to look in the mirror and see anything other than a human body, just like all of the others I’ve come across in the past eight or nine hours. The same basic anatomy, and similar vulnerabilities. It’s hard for me to glance down at my limbs and my belly and see anything other than the same set of structures shared by most all of my fellow humans: cells, tissues, organs, systems. Weight, shape, tone, size—all of these concepts are losing their emotional charge in the context of what I do and how I’m being asked to think.

I know this might sound detached, and I don’t mean for it to. Rather, I’m finding clinical work to be uniquely humanizing. The pain and loneliness of feeling at war with my physical form is being softened by my awareness of how structurally alike I am to other people. When body dysmorphia is particularly loud, it makes me feel as though my body is specially problematic. This couldn’t be more untrue, and I’m glad to be learning that in a new way.

I have only two weeks left at the hospital where I work, and while I’ll be relieved to leave many daily challenges behind, I will miss the impact that this work is having on my mind and heart. Last week was particularly full of poignant and instructive moments with patients, and I am thankful for each and every one of them.

Wishing you all a week of feeling connected others, through body, spirit, or any other means. Here are some recipes and reads that caught my eye this weekend.

Creamy, wintery fare at its dairy-free finest: Jeanine’s celery root and cauliflower soup.

A perfectly bright, festive, and crowd-pleasing pomegranate and pear green salad from my friend Kate. Easy to use any vegan cheese you like here (cashew cheese included) rather than goat cheese, and Kate lists maple syrup as an option for the dressing rather than honey.

More soup! Carrot soup via Alexandra and inspired by Cal Peternell, and topped with the most delightful looking almond dukkah.

Emilie is speaking directly to my Greek-American heart with these vegan gyros.

Finally, Eva’s three-layer hazelnut cake is absolutely stunning! What a showstopper of a holiday dessert.

Reads

1. I enjoyed reading Undark‘s illuminating review of a new book about memory—and now I’m eager to read the book itself.

2. Tiny, but touching love stories via The New York Times.

3. An informative take on the challenge of diagnosing food sensitivities from RDN Cara Rosenbloom, via The Washington Post.

4. As a person with traumatic childhood memories, physician Linda Girgis has had to build her own, unique approach to the holiday season. Whether you greet the holidays with full cheer or mixed emotions/memories, she has good tips for creating traditions of your own.

5. Succinct, yet touching reflections from Edith Zimmerman (and a new study) about the difficulty of finding the “right” words to console another person. The best approach is often to say anything that seems to fit the situation, relationship, and exchange, and sometimes saying nothing at all is comfort, too. Zimmerman writes,

I remember when my dad was sick and dying, and I was so far past knowing what to say. He understood this better than I did, and at one point told me, “It is a comfort just to have you here,” which I have thought of many times over the years. Just being there is the important part.

Thanks for being here this Sunday, and on other Sundays. Wishing you a great start to the week, and I’ll be circling back with an easy and delicious homemade vegan cashew espresso truffle recipe in a couple days!

xo

The post Weekend Reading, 12.9.18 appeared first on The Full Helping.

Weekend Reading, 12.9.18 published first on https://storeseapharmacy.tumblr.com

[gardencityvegans]

Weekend Reading, 12.9.18

https://www.thefullhelping.com/wp-content/uploads/2016/12/weekend_reading.jpg

It hasn’t been a smooth season for me as far as body image goes. I started grappling with dysmorphia back in the fall. The discomfort has quieted down since then, but it hasn’t gone away. The last few months are the most consistently uncomfortable I’ve felt in my body in a good many years.

I’ve been feeling the sensations without acting on them when it comes to my food intake—in fact, with the demands of the DI (commuting, lots of hours on my feet rounding and seeing patients), I’m eating more than my usual. I’m proud of myself for prioritizing nourishment even when restriction would give me the illusion of a fix. Still, the discomfort itself is a lot to wrestle with.

Over the course of the past week or two, things have taken an important turn. I have my work to thank for this, even if the work is sobering. Spending my days (and sometimes my evenings) in a critical care setting has given me new perspective on my body, and on other bodies.

When I sat down to write this post I was thinking that the shift I’ve felt, and the message I’d share, would be that being around very sick people has encouraged me to not take my body for granted. That isn’t quite it, though. Much as it tends to warp my sense of reality, my body dysmorphia never entirely obscures my sense of gratitude for health or ability. In fact, one of the frustrating things about my dysmorphia is that I can be poignantly aware of how privileged I am to have the body that I do—a body that allows me to move, taste, feel, and experience the world—and so ashamed of myself at the same time.

Working in acute care has reminded me to be thankful for my health, yes, but it’s given me a brand new perspective, too. It’s given me a sense of neutrality, which isn’t quite the same as gratitude or appreciation of health. The notion of body neutrality isn’t new to me, but I can’t say its ever felt easily accessible. Suddenly, maybe for the first time, it does.

Right now, I spend many hours looking at bodies through an inquisitive lens, taking interest in what people feel and experience within their bodies rather than what they think or feel about their bodies. It’s changing me. Studying nutrition has taught me to be more rational and objective about food; clinical work is now giving me a similar sense of unprejudiced curiosity about the physical shape that I call home.

After a long day of staring at labs and conducting physical assessments, it’s hard for me to look in the mirror and see anything other than a human body, just like all of the others I’ve come across in the past eight or nine hours. The same basic anatomy, and similar vulnerabilities. It’s hard for me to glance down at my limbs and my belly and see anything other than the same set of structures shared by most all of my fellow humans: cells, tissues, organs, systems. Weight, shape, tone, size—all of these concepts are losing their emotional charge in the context of what I do and how I’m being asked to think.

I know this might sound detached, and I don’t mean for it to. Rather, I’m finding clinical work to be uniquely humanizing. The pain and loneliness of feeling at war with my physical form is being softened by my awareness of how structurally alike I am to other people. When body dysmorphia is particularly loud, it makes me feel as though my body is specially problematic. This couldn’t be more untrue, and I’m glad to be learning that in a new way.

I have only two weeks left at the hospital where I work, and while I’ll be relieved to leave many daily challenges behind, I will not miss the impact that this work is having on my mind and heart. Last week was particularly full of poignant and instructive moments with patients, and I am thankful for each and every one of them.

Wishing you all a week of feeling connected others, through body, spirit, or any other means. Here are some recipes and reads that caught my eye this weekend.

Creamy, wintery fare at its dairy-free finest: Jeanine’s celery root and cauliflower soup.

A perfectly bright, festive, and crowd-pleasing pomegranate and pear green salad from my friend Kate. Easy to use any vegan cheese you like here (cashew cheese included) rather than goat cheese, and Kate lists maple syrup as an option for the dressing rather than honey.

More soup! Carrot soup via Alexandra and inspired by Cal Peternell, and topped with the most delightful looking almond dukkah.

Emilie is speaking directly to my Greek-American heart with these vegan gyros.

Finally, Eva’s three-layer hazelnut cake is absolutely stunning! What a showstopper of a holiday dessert.

Reads

1. I enjoyed reading Undark‘s illuminating review of a new book about memory—and now I’m eager to read the book itself.

2. Tiny, but touching love stories via The New York Times.

3. An informative take on the challenge of diagnosing food sensitivities from RDN Cara Rosenbloom, via The Washington Post.

4. As a person with traumatic childhood memories, physician Linda Girgis has had to build her own, unique approach to the holiday season. Whether you greet the holidays with full cheer or mixed emotions/memories, she has good tips for creating traditions of your own.

5. Succinct, yet touching reflections from Edith Zimmerman (and a new study) about the difficulty of finding the “right” words to console another person. The best approach is often to say anything that seems to fit the situation, relationship, and exchange, and sometimes saying nothing at all is comfort, too. Zimmerman writes,

I remember when my dad was sick and dying, and I was so far past knowing what to say. He understood this better than I did, and at one point told me, “It is a comfort just to have you here,” which I have thought of many times over the years. Just being there is the important part.

Thanks for being here this Sunday, and on other Sundays. Wishing you a great start to the week, and I’ll be circling back with an easy and delicious homemade vegan cashew espresso truffle recipe in a couple days!

xo

[Read More ...] https://www.thefullhelping.com/weekend-reading-12-9-18/

[cooksglory]

Maple syrup cake

I made this recipe for maple syrup cake for the stewardess’ birthday. I substituted rice milk and maizena gluten free flour mix for tarts and crepes (rice and potato flour, gust and xanthem gum, some other additives). As usual I added some dry yeast and a little extra baking soda (actually it was bicarbonate soda) to combat the gluten free effect.

I only used about 1/2 a cup of maple syrup and put it in a bread pan. It seemed plenty and I had some trouble to cover the syrup with the batter.

In fact I added extra rice milk when creating the batter, since it was incredibly firm. This is what it looked like before going into the pan.

I also combined all dry and wet ingredients before putting them together and I think it would have been better to cream the butter and sugar like the recipe asks.

Lastly, I used oven roasted and subsequently peeled/crushed hazelnuts and some crushed cashews since we had no pecans or walnuts (or anything else really since I put allllll the nuts in my cakes.

The result: the recipe says cook for 20-30 minutes and my industrial oven usually cooks faster than most recipes require. The above photo is after the full 30 minutes of cooking.

I let it cool a tad before taking it out of the pan. Actually I think it would have been easier to cut out if I hadn’t of waited.

After some time out of the pan it started to sink a bit in the middle where the candle is. I guessed that those nuts are heavy. Next time I won’t add any extra milk to the batter.

We finally cut the cake and low and behold- the inside was still uncooked and the outsides barely cooked. It still tasted good but would not have been ok to serve to guests. It’s strange. My oven produces browned potatoes after just 25 minutes. So why the undercooking?.

The maple also was not enough and it was not caramelised. It was sort of between runny and thick/hard. Perhaps it should have been heated more.

Ideas for next time: a layer of well cooked but not totally browned caramel (don’t want it to burn) then the nuts (pecans or walnuts) and then the maple syrup layer. To make sure the maple runs down the sides I won’t put the caramel on the sides. It will be only in the bottom aka the top. Then half the cake batter and then a bit more maple and a few thin slices of pear. Then the rest, cooked slower and longer.

Also the consistency of the cake was bad. So next time I’ll cream the butter and sugar AT ROOM TEMPERATURE and not just add the sugar to the dry ingredients. I’ll also use brown sugar or half brown half white and a touch of nutmeg or cinnamon would go well. Lastly I’ll fold in the dry ingredients, and maybe substitute some of the gluten free flour with a nut meal

[eathealthylivefree]

100+ Healthy Christmas and Holiday Dessert Recipes

Enjoy your holidays with one or more of these Healthy Christmas and Holiday Dessert Recipes. Favorite cookies, cakes, tarts and sweet treats made healthier and lighter.

(Pictured from Top to Bottom, Left To Right: Skinny Berry Cheesecake Trifle, Cherry Coconut Chocolate Chip Oatmeal Cookies, No-Bake Vegan Chocolate Tart, Chocolate Peanut Butter Cups, Gluten-Free Spritz Cookies, Strawberry Whipped Cream Santas, Chocolate Mint Brownies, Chewy Ginger Molasses Cookies, Insanely Good Chocolate Brownies, Cranberry Clementine Coconut Bars, Cranberry Apple Maple Crisp, Prosecco Soaked Dark Chocolate Covered Strawberries, Almond Chocolate Thumbprints, Pomegranate Poached Pears, Triple Ginger Gingersnaps, Mini Vegan Chocolate Chip Berry Pies, Peanut Butter and Jam Bars,  Apple Pear Crisp, Peanut Butter Cookies with Dark Chocolate Drizzle, Cranberry Gingerbread Upside Down Cake, Crockpot Peppermint Fudge)

Updated to include even more delicious holiday treats.

Today, I’ve got a HUGE roundup of 100+ Healthy Christmas and Holiday Dessert Recipes from lots of fellow foodie bloggers. Each of these recipes has a healthy twist, whether it’s using whole grain flour or nut flour in place of white flour, unrefined sugar in place of white sugar, applesauce in place of butter/oil, or using lighter versions of ingredients in place of full-fat ones. In addition, many of these recipes are allergy-friendly and specific diet-friendly, meaning they are gluten-free or gluten-free adaptable (e.g., when oats are called for, use gluten-free oats), dairy-free, egg-free, vegan (dairy and egg-free), or paleo-friendly. I’ve made a note of recipes that fit any of these special dietary considerations.

No one wants to feel like they’re missing out during the holiday season, so treat yourself to some of  these healthy Christmas and Holiday dessert recipes Even better, make extras to give away to friends and neighbors. After all, the holiday season is all about giving.

Gluten-Free Holiday Cookies

Double-Buckwheat Double-Chocolate Cookies, Jeanette’s Healthy Living

Toasted Coconut Chocolate Chip Oat Sorghum Cookies (gluten-free), Jeanette’s Healthy Living

Peanut Butter and Jelly Quinoa Oat Thumbprint Cookies (gluten-free), Jeanette’s Healthy Living

Cranberry Coconut Chocolate Chip Oatmeal Cookies (gluten-free, vegan), Jeanette’s Healthy Living

Peanut Butter Cookies with Dark Chocolate Drizzle (gluten-free, vegan), Jeanette’s Healthy Living

Chocolate Cranberry Walnut Cookies (gluten-free, dairy-free), Jeanette’s Healthy Living

Currant Cookies (gluten-free), Foodie Crush

Thin Mints (gluten-free, vegan, paleo friendly), Elana’s Pantry

Mini Vanilla Macaroons (gluten-free, dairy-free), Everyday Maven

Peanut Butter Whoopie Pies (gluten-free, egg-free), An Edible Mosaic

Triple Ginger Gingersnaps (gluten-free, vegan optional), The Recipe Renovator **

Classic Gingerbread Men (low carb, gluten-free, dairy-free), All Day I Dream About Food

Cranberry Walnut Chocolate Chip Cookies (low carb, gluten-free), All Day I Dream About Food

Chewy Ginger Molasses Cookies (gluten-free, dairy-free, paleo friendly), Gourmande In The Kitchen

Double Chocolate Cookies (gluten-free), Gourmande In The Kitchen

Gingerbread Cookies (gluten-free, vegan), The Healthy Apple

Eggnog Oatmeal Chocolate Chip Cookies (gluten-free), Family Fresh Cooking

Oatmeal Cookies (gluten-free), Feed Me Phoebe

Fudgey Flourless Chocolate Oatmeal Cookies (gluten-free, dairy-free), Sugar-Free Mom

Chewy Magic Peanut Butter Middle Cookies (gluten-free, vegan), Lexie’s Kitchen

Spritz Cookies (gluten-free, vegan), Lexie’s Kitchen

Brown Sugar Buckwheat Thumbprint Cookies (gluten-free, vegan), Gluten Free Goddess

Teff Peanut Butter Cookies (gluten-free, vegan), Beard and Bonnet

Grain-Free “Oatmeal” Cookies with Marshmallow Filling (gluten-free, dairy-free), Deliciously Organic

Eggnog Coconut Macaroons (gluten-free, dairy-free), Food For My Family

Gluten-Free Orange-Almond Snowballs (gluten-free, dairy-free), Recipe Girl

Healthy No-Bake Cookies (gluten-free, vegan), Two Peas and Their Pod

Chocolate Dipped Marcona Butter Cookies (gluten-free, vegan), Spabettie

Grain-Free No-Bake Gingerbread Cookie Balls (gluten-free, vegan), Tasty Yummies

Chocolate Cashew Cookies (gluten-free, dairy-free), Running To The Kitchen

Chocolate Chunk Molasses Gingerbread Cookies (gluten-free, dairy-free), Running To The Kitchen

Almond Chocolate Thumbprints  (gluten-free, dairy-free), Running To The Kitchen

Pumpkin Almond Butter Cookies (gluten-free, dairy-free, egg-free), The Gracious Pantry

Grain-Free Peanut Butter Cookies (gluten-free), Life Made Full

Jam Thumbprints (gluten-free, dairy-free, egg-free), With Food And Love

More Holiday Cookies

Cranberry Flax Cookies (egg-free), An Edible Mosaic

Rustic Orange Pistachio Biscotti with Cranberries (dairy-free), Liv Life

Cocoa Cookies with Chia and Anise Seeds and Lemon-Yogurt Glaze, Beyond The Peel

Whole Wheat Biscotti with Dark Chocolate and Cherries (dairy-free), Cookin’ Canuck

Healthier New York Times Chocolate Chip Cookies (dairy-free), Texanerin Baking

Cowboy Cookies, She’s Cookin

Healthy Peanut Butter Banana Cookies, The Messy Baker

Vegan Molasses Crinkles (vegan), Kim’s Cooking Frenzy

Peanut Butter Chocolate Chunk Cookies (vegan), Whole Pure Recipes

Holiday Cookie Bars

Peanut Butter and Jam Bars (gluten-free, vegan), Jeanette’s Healthy Living

Insanely Good Chocolate Brownies (gluten-free, dairy-free), Jeanette’s Healthy Living

Raspberry Almond Bars (gluten-free, vegan), Jeanette’s Healthy Living

Grain-Free Fudge Pumpkin Brownies (gluten-free, dairy-free), Angie’s Recipes

Buckwheat Jam Bars (gluten-free), Angie’s Recipes

Cocoa Caramel Bars (gluten-free, vegan, paleo friendly), 80 twenty

Healthy Pumpkin Chocolate Chip Oat Bars (gluten-free, vegan), Ambitious Kitchen

Chocolate Mint Brownies (gluten-free, vegan optional, paleo optional), 80 twenty

Healthier Lemon Bars (gluten-free, dairy-free), Texanerin Baking

Holiday Cakes and Cheesecakes

Decadent Gluten-Free Chocolate Cake (gluten-free), Jeanette’s Healthy Living

Skinny Berry Cheesecake Trifle, Jeanette’s Healthy Living

Almond Sorghum Pumpkin Cupcakes (gluten-free, dairy-free), Jeanette’s Healthy Living

Orange Persimmon Cake (gluten-free, dairy-free), Jeanette’s Healthy Living

Cranberry Gingerbread Upside-Down Cake (gluten-free, dairy-free), Jeanette’s Healthy Living

Low-Sugar Whole Wheat Apple Pear Cake with Cinnamon and Pecans, Kalyn’s Kitchen

Applesauce Ginger Cake (dairy-free, egg-free), FatFree Vegan Kitchen

German Chocolate Cupcakes (gluten-free, dairy-free), Simply Sugar and Gluten-Free

Gingerbread Cake (gluten-free, vegan), The Kitchn

Gingerbread Layer Cake with Bourbon Pecans & Caramel Sauce (gluten-free, paleo friendly), Wicked Good Kitchen

Quinoa Chocolate Cake (gluten-free), Angie’s Recipes

Apple Cranberry Bundt Cake (gluten-free, vegan), Sarah Bakes Gluten-Free Treats

Pumpkin Swirl Pecan Crumb Cake (gluten-free), Cupcakes and Kale Chips

Hazelnut Yogurt Cake with Honied Berries (gluten-free), The Tomato Tart

Moroccan Chocolate Cake (gluten-free), MarocMama

Gingerbread Cake with Chocolate and Coffee (gluten-free, dairy-free), The Baking Beauties

Banana Cake with Toasted Coconut Cream Cheese Frosting, The Law Student’s Wife

Healthy Chocolate Zucchini Cupcakes (gluten-free, dairy-free), 80 Twenty

Mini Chocolate Crusted Cheesecake with Fresh Berries (gluten-free), Jeanette’s Healthy Living

Vanilla “Cheesecake” with Chocolate Chip Crust (gluten-free, vegan), Beard and Bonnet

Mini Lemon Cheesecakes, The Law Student’s Wife

Good For You Strawberry Tiramisu Cheesecake Cups (gluten-free, egg-free), Cupcakes and Kale Chips

Holiday Pies, Tarts, and Crisps

Chocolate Tart with Blood Orange Caramel (gluten-free, vegan), The Tomato Tart

Chocolate Date Caramel Walnut Tart (gluten-free, vegan), Gourmande In The Kitchen

No Bake Chocolate Tart (gluten-free, vegan), She’s Cookin

Sand Tarts (gluten-free), Real Food Whole Health

Greek Yogurt Pumpkin Cheesecake Tart (gluten-free, egg-free), Cupcakes and Kale Chips

Holiday Cranberry & Peach Galette (gluten-free, dairy-free), The Healthy Apple

Paleo Chocolate Pecan Tart (gluten-free), Paleo Fondue

Apple Pear Crisp (gluten-free, vegan), Jeanette’s Healthy Living

Low-Sugar Apple Cranberry Crisp (gluten-free, vegan), Kalyn’s Kitchen

Cranberry Apple Maple Crisp (gluten-free, vegan), With Food And Love

More Healthy Christmas and Holiday Dessert Recipes

Light Pumpkin Pie Gingersnap Parfaits, Jeanette’s Healthy Living

Vanilla Pear Raspberry Panna Cotta (gluten-free), Jeanette’s Healthy Living

Chocolate Mousse (gluten-free, sugar-free, dairy-free, low-carb), Sugar-Free Mom

Strawberry Whipped Cream Santas (gluten-free, egg-free), Jeanette’s Healthy Living

Dark Chocolate Pomegranate Clusters (gluten-free, vegan), Jeanette’s Healthy Living

Skinny Strawberry Cheesecake Parfaits (gluten-free, egg-free), Jeanette’s Healthy Living

Pomegranate Poached Pears (gluten-free, vegan), Jeanette’s Healthy Living

Chocolate Mousse with Pomegranate Gelatin (gluten-free, vegan), Jeanette’s Healthy Living

Dark Chocolate Dipped Dried Apricots (gluten-free, vegan), Jeanette’s Healthy Living

Cocoa Dusted Dark Chocolate Coated Almonds (gluten-free, vegan), Jeanette’s Healthy Living

Prosecco Soaked Dark Chocolate Covered Strawberries (gluten-free, vegan), Everyday Maven

Chocolate Peanut Butter Cups (gluten-free, vegan), An Edible Mosaic

Double Fudge and Fig Truffles (gluten-free, vegan), Spabettie

Almond Coconut Chocolate Truffles (gluten-free, vegan), Gluten Free Easily

Almond Butter Pumpkin Pie Truffles (gluten-free, egg-free), Slim Palate

Crockpot Peppermint Fudge (gluten-free, dairy-free), Sugar-Free Mom

Dark Chocolate Pomegranate Mousse, (gluten-free, vegan), Oh My Veggies

Pomegranate Chocolate Mousse (gluten-free, egg-free), Kitchen Tested

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups (gluten-free, egg-free), Cupcakes and Kale Chips

Easy Pots de Chocolat with Greek Yogurt (gluten-free, egg-free), Cook The Story

I hope you enjoyed this roundup of Healthy Christmas and Holiday Dessert Recipes and find some healthy holiday inspiration in these recipes!

Please be sure to share these 100+ Healthy Christmas and Holiday Dessert Recipes on Pinterest, Facebook, Google Plus and Twitter.

The post 100+ Healthy Christmas and Holiday Dessert Recipes appeared first on Jeanette's Healthy Living.

from Jeanette's Healthy Living http://ift.tt/1UVd0SK

[susantregre]

My make-ahead vegan holiday recipes plus handy tips!

Before we dig into today’s juicy post, I want to share that, starting tomorrow (Nov. 23), the new Oh She Glows Boxed Set is 50% OFF! Whoa baby. The sale will continue until Tuesday, November 28th, so plenty of time to take advantage. Mine arrived last week, and I gotta say they’re b-e-a-utiful. A “glam shoot” soon followed, lol.

Every morning while sipping my coffee, I respond to your questions and comments that have come in since the previous day. It’s one of my favourite relaxing morning rituals…right up until the kids realize “Mommy’s in the office!” and BUST THROUGH THE DOOR UNLEASHING TOTAL CHAOS. How do they always know? And how do I clean baby fingerprints off my camera lens? Anyway, I’ve been receiving a lot of holiday meal prep questions, and while I always try to troubleshoot your questions immediately, I’m often left needing some time to try out my ideas. So, this month my recipe tester Nicole and I have been busy tackling make-ahead versions of my most popular holiday recipes!

Last year, Eric and I hosted two big holiday meals while juggling a newborn and toddler (we didn’t want to travel so everyone came to us which was so nice), and looking back I REALLY could’ve used these tricks and tips then. I felt pretty frazzled. Oh well, I’m here today to help take some of the guesswork out of your preparations—from mains and sides to breakfast and dessert recipes too. Even if you walk away today with one new idea or trick up your sleeve I’ll consider it a holiday WIN. I realize this post is probably too late for American Thanksgiving tomorrow, but for those of you who cook holiday spreads in December like we do, I hope it’ll be helpful.

Oh and please feel free to share your tips and tricks because the more the merrier when it comes to simplifying this time of the year. Do you have a game plan? Are you being treated to a meal or are you hosting this year? Be sure to let me know if you have any lingering questions. I’ll try my best to help.

I’d like to wish my American readers a fun, safe, and delicious Thanksgiving! If you make any OSG recipes, please tag your photos with #ohsheglows and @ohsheglows. I’d love to see them! Cheers, friends.

Make Ahead Mains & Sides

1. Butternut Squash Casserole Vegan, gluten-free, grain-free, soy-free, nut-free option Prepare up to 2 days in advance Prepare entire casserole (do not bake it yet). Wrap the unbaked casserole and place in the fridge for up to 2 days. Remove casserole from fridge and unwrap, setting it aside while the oven preheats. Bake as directed.

2. Thanksgiving Panzanella Vegan, nut-free, refined sugar-free, soy-free Prepare up to 2 days in advance Follow recipe directions which include detailed make-ahead instructions.

3. Shepherd’s Pie Vegan, gluten-free, nut-free, soy-free option, grain-free option Prepare 1 day in advance Recipe found in Oh She Glows Every Day, p. 167 Prepare entire casserole as directed, but do not bake. Wrap the unbaked casserole and place in the fridge one day before you intend to serve it. Day-of, remove wrap, sit casserole on the counter while the oven preheats, and bake as directed.

4. Sweet Potato Casserole with a Crunchy Nut Crumble Vegan, gluten-free, soy-free Prepare up to 3 days in advance Prepare entire casserole (do not bake it yet). Wrap up the unbaked casserole and place in the fridge for up to three days. Remove wrap, sit casserole on the counter while the oven preheats, and bake as directed.

5. On The Mend Spiced Lentil and Kale Soup Vegan, gluten-free, nut-free, soy-free, grain-free Cook up to a month in advance Also found in The Oh She Glows Cookbook, p. 131 Cook the soup as directed. Pour into freezer-safe containers leaving an inch for expansion. Cool the soup, secure lid, and freeze up to one month before serving. Thaw in the fridge or at room temperature and transfer to a pot. Reheat on the stovetop over medium heat.

6. Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce Vegan, gluten-free, soy-free Prepare cranberry sauce 1 to 2 weeks in advance; lentil balls 1 to 2 days before serving Cranberry-Pear Sauce: Cook the cranberry sauce as directed. Cool and transfer to a freezer-safe container. Freeze one to two 1 to 2 weeks before. Thaw overnight in the fridge. Lentil Mushroom Walnut Balls: Prepare the lentil balls (do not bake yet), and place the unbaked balls on a plate. Wrap the plate and refrigerate for 1 to 2 days. Remove wrap and place on a lined baking sheet. Bake as directed.

7. Ultimate Lentil-Walnut Loaf Vegan, soy-free Prepare 2 to 3 days in advance Prepare the loaf as directed (do not bake yet). Cover the loaf pan with wrap and refrigerate for 2 to 3 days. Uncover, sit pan on the counter while the oven preheats, and bake as directed (you’ll likely need closer to 60 minutes since it’s baking straight from the fridge).

Make-Ahead Brunch Recipes

1. Vegan Cinnamon Rolls Vegan Prepare Vegan Cream Cheese Frosting 3 to 5 days in advance; cinnamon rolls up to 18 hours before serving For the frosting: Prepare frosting as directed and place in an airtight container before refrigerating 3 to 5 days in advance. For the rolls: Simply follow the recipe until you complete the second rise. Place the wrapped dish in the fridge overnight. In the morning, remove the dish from the fridge, flick on your oven light, and let the rolls sit in the unheated oven with the light on for about 20 minutes. After that, remove the dish from the oven and preheat to 350°F (180°C). Remove the plastic wrap and bake as directed.

2. Vegan Banana Bread Vegan, nut-free option, refined sugar-free, soy-free 1 to 2 weeks in advance Prepare and bake the loaf as directed. Cool it on a cooling rack, and then wrap it tightly with plastic wrap, followed by a layer of tinfoil. Alternatively, place the cooled loaf into a large freezer bag with the air sucked out. Freeze. Thaw in the fridge overnight.

3. Heavenly Carrot Cake Baked Oatmeal Vegan, gluten-free, oil-free, soy-free Up to 24 hours in advance Prepare the oatmeal (do not bake yet), wrap up the dish, and refrigerate for up to 24 hours. In the morning, unwrap, sit casserole on the counter while the oven preheats, and bake as directed. Serve with Coconut Whipped Cream (make-ahead option below).

4. Maple-Cinnamon Apple & Pear Baked Oatmeal Vegan, gluten-free, oil-free, soy-free Up to 24 hours in advance Found in The Oh She Glows Cookbook, p. 39 Prepare the oatmeal (do not bake yet), wrap the dish, and refrigerate for up to 24 hours. In the morning, unwrap and set dish on the counter while the oven preheats. Bake as directed. Serve with Coconut Whipped Cream (make-ahead option below).

Make-Ahead Dessert Recipes

1. Chilled Chocolate-Espresso Torte with Toasted Hazelnut Crust Vegan, gluten-free 1 to 2 weeks in advance Found in The Oh She Glows Cookbook, p. 241 Prepare the torte as directed (hold off on the Coconut Whipped Cream until serving). Freeze as directed, 1 to 2 weeks in advance. Let it sit at room temperature for 10 to 20 minutes before slicing. Serve with Coconut Whipped Cream.

2. Raw Pumpkin Pie with Baked Oat Crust Vegan, gluten-free, soy-free, nut-free option 1 to 2 weeks in advance Found in The Oh She Glows Cookbook, p. 247 Prepare the entire pie as directed. Freeze as directed, 1 to 2 weeks in advance. Let it sit at room temperature for 10 to 20 minutes before slicing. Serve with Coconut Whipped Cream. Tip: for a nut-free version, make my Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust.

3. Coconut Whipped Cream Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free Prepare 1 to 2 weeks (if freezing) or 2 days (if refrigerating) in advance Freezing: Prepare the coconut whipped cream as directed. Transfer to a freezer-safe bag and press out the air. Seal the bag and freeze for 1 to 2 weeks. Thaw overnight in the fridge, and whip with a whisk before using, if needed. Refrigerating: Prepare the coconut whipped cream as directed. Transfer to a dish and cover. Refrigerate for up to a couple days before using. Whip with a whisk before using, if needed.

4. Chewy Molasses Spelt Cookies Vegan, nut-free, soy-free option Prepare 1 week in advance Found in Oh She Glows Every Day, p. 219, similar here Make the dough. Shape balls of dough and roll in turbinado sugar. Place unbaked balls into a freezer-safe bag, seal, and freeze. If baking balls from frozen, add an extra 3 to 4 minutes to baking time. Or you can thaw the balls at room temperature for 30 to 60 minutes day-of and bake as directed.

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[samirgianni]

Seasonal Ontario Food's Top Ten - Desserts!

Oh goody! Desserts! Not really what I try to make this place about, but I love 'em and so do most people. I try to keep the fat and sugar down to a dull roar when I do make a dessert, and to put fruit (in season!) front and forward. They sure do break down to a lot of categories I'm afraid; but perhaps that isn't really a problem as I can choose more... I still can't quite count to ten but whatever. I had this idea that I don't make a lot of pies but apparently not true. I have a little expression, "The cook is never a fussy eater." Meaning the cook is just as fussy as anybody, but since they get to choose what gets cooked, it's always what they like. My desserts fall into that category. I think I make the best desserts ever, but I will have to concede that that is because they are so exactly tailored to my tastes, not through any extraordinary talent. I hope they suit some other people too.  Mostly Fruit: Strawberry Tapioca Pudding with Custard - The first dessert I posted on this blog set the tone with all kinds of my favourite things. Blueberry-Peach Parfaits -  A little bit of fuss but not too much and well worth it. Beautiful and delicious. Rhubarb, Cranberry & Ginger Compote or Fool - Not for the faint of tastebuds, but something I really love. Rich and intense.

Peach & Raspberry Sorbet - this technique, also used for  Sour Cherry &Apricot Sorbet - is really handy. Frozen fruit, chosen for a certain amount of smooth substance, whizzed in the food processor until it is very very smooth, but still frozen enough to eat with a spoon. Not really sorbet, but I don't know what else you would call it. Delicious and nutritious; can't say that about most desserts. Almond Jelly with Peaches & Cream - Another light and perfect thing to do with summer fruit. Easy and just a little unusual. Tea-Poached Pears with Honey -Poached or baked fruit make an excellent every-day kind of dessert, but they will do quite well for company too. Pear Jelly with Blueberries -  Yes I do like pears. It's hard to get good ones and they seem to get harder to find every year but I persevere in looking for them. Cranberry Marshmallows - More like mostly sugar, but these were fun anyway. Not apparently as sweet as most marshmallows (but sorry, all the sugar is there anyway). Spiced Maple Poached Pears - More poached pears because poached pears are good. With maple syrup and spices? Yes please! Watermelon Jelly & Sicilian Watermelon Pudding - My most viewed recipe in this category and why not? Easy, refreshing, light, and just a little surprising. Really good. Pies & Tarts: Sour Cream Fruit Crumble Pie - Terrible photo; excellent if somewhat rich pie. I should do it again. Unbaked Strawberry Pie - best pie ever? Or maybe that's  Strawberry Cream Pie - like Banana Cream Pie, only strawberries. Almond-Orange Tart with Sweet Cherries - Possibly this should be with the cakes, but it's reasonably tarty I suppose. One of the very few baked things I think better than just eating the cherries. Coconut Macaroon Tart (with Rhubarb) - A lovely tart base that is good with all kinds of summer fruit, with rhubarb in this case. Yellow Plum & Gooseberry Pie - This was something of a one-off but I still remember how very, very tasty it was. Chai Pumpkin Pie - Not your completely traditional Pumpkin Pie but none the worse for that. Crustless Rhubarb Custard Pie -My most viewed pie recipe, by a lot. It's good! But as usual not my personal top pie. Cranberry-Raisin Pie - A delightful combination for a rich yet fruity winter pie. Gingerbread Pear Pie with Dried Cranberries - The gingerbread crust is unusual but really makes this pie sing.

Rhubarb Mousse Pie - Light fluffy texture, tart zingy rhubarb; perfect! Haskap & Dried Apple Pie - I made this last year and I'm looking forward to making it again this year. Haskaps are taking the home gardening world by storm, and it turns out they cook up very nicely. Cakes: Foolproof Banana Cake - Not so very local, but on the other hand; foolproof. Hazelnut Torte - Rich, fancy and special. Has been one of my two major occasion cake recipes for years.

Applesauce Spice Cake - An old fashioned and very popular cake. Gluten Free Almond Pound Cake -My other major occasion cake. Not cheap to make, but very, very special. Unbaked Whipped Cream Cheesecake - Delicate and scrumptious, while being the perfect frame for perfect summer berries. Plum Torte - A simple little cake that is very satisfying. Cheesecake, with Strawberries in this Case - not the world's richest cheesecake and all the better for that in my opinion. Extremely eatable. Chocolate Icebox Cake with Raspberries & Homemade Chocolate Wafers - You know this cake. Now with HOMEMADE WAFERS. And raspberries. Superb, in other words. Caroline's Low Sugar Sweet Potato Cake -  My most viewed cake recipe, because lots of people want their cake and their low sugar too. It's a dilemma, and this little treat deals with it quite well. Three Seed Cake - I love this cake. I think it's very special. Probably not for everyone, I concede. Meyer's Lemon Curd Cake Roll -made with local lemons! Well, maybe. Mighty fine in any case. Cookies: Gingerbread Snaps (Cookies) - my favourite gingersnap, without eggs or dairy, easy to work with and a great project with children. Now I'm not working with kids I just make a double batch and roll 'em out in circles because they also just get better the longer they sit. Peanut Butter Cookies Loaded for Bear - All my favourite cookie ingredients in one glorious cookie. Icebox Cookies in Four Variations - for the mass production of apparently varied Christmas (or other cookie occasion) cookies. Sneaky! Clever! Mmm! Rolled Spice Cookies - My favourite Christmas cookie, based on Lebkuchen. Another one where I make a double batch and eat them for months because they just keep getting better.

Garibaldi Biscuits; aka Sultana Biscuits, Squashed Fly Biscuits, etc - My most viewed cookie recipe, by a fair bit. My version of a once popular but now discontinued commercial cookie. Empire Cookies - A classic of Ontario small-town bakeries. This also makes an excellent dough for "thumbprint" cookies, by the way. Flourless Peanut Butter & Honey Cookies - Another popular cookie, with honey instead of sugar. Rich, delicious, and it has to be admitted, a bit expensive to make.  Black Forest Cookies - Chocolate drop cookies with white chocolate and dried cherries - another classic combo, although a bit unusual in a cookie. Etta Ferguson's Oat Cakes - A traditional Nova Scotian treat brought home to Ontario. Oatty Apple Butter or Jam Turnovers - Tried and true; a soft and not too rich cookie. I'd eat them for breakfast, so I would. Little Pastries, Bars & Squares:  Cocoa Brownies - Not in any way an "ultimate" or "death by chocolate" type brownie. Not a stripped down "diet" brownie either. In the middle, just as I like 'em. Nut Butter Brownies - Another favourite brownie; I've made these with peanut butter, almond butter, cashew butter; so far all good. Maple Cream Puffs - Cream puffs are actually easy to make! Maybe you didn't want to know that... too late now. Easy! Rum Balls Made with Cake Crumbs - Most viewed recipe in this category. You will need to make a Cocoa Sponge Cake first.

Aunt Helen's Raspberry Rice Squares - A family heirloom recipe, these are a classic afternoon tea treat. Aunt Alethea's Famous Squares -  Another one that has stood the test of time; required for Christmas to actually be Christmas. Cocoa Cream Puffs -  Cream puffs are still very easy to make. And now, you can make them chocolate. Oh my! Rum Ball Bars - A simplified version of the popular original Rum Balls. Cocoa Madeleines - Simple and not too sweet, but entirely satisfying. Coffee Brownies - Don't eat these at night! Or you'll lie in bed awake and have to get  up and eat another. Puddings & Composite Desserts: Apple Batter Pudding -Terrible photo; excellent old fashioned dessert. I could eat this for breakfast, lunch and dinner. Carrot Pudding - An Old Canadian Recipe - My most viewed dessert recipe over all. Apparently a lot of people are all nostalgic about this one, and it's not at all hard to make. Maple Flan (or Creme Caramel) - One of the best desserts incorporating maple flavour.

Summer Pudding - A classic British summer dessert, it needs good quality ingredients to shine (doesn't everything) but is really simple and lovely. Gingerbread Pear Pudding - Ginger and pears, kind of like Ginger and Fred. So classic, so classy. Apple Snow with Custard - Now this. This may be my favourite dessert, also  Prune & Apricot Whip with Custard which is very similar. Tart and fruity, mooshy, creamy, and custardy. What more do you want? Chocolate Cherry Crisp -  Doesn't look like much but this is fabulous. I mean! How could it not be? Pumpkin Bread Pudding - Simple and obvious pudding for everyone who loves pumpkin pie and bread pudding. Yogurt Panna Cotta - and Aunt Hilda's Spanish Cream - two similar desserts I can't choose between. White Chocolate Mousse with Cranberries - Rich and special. I made it for Christmas, hence the cranberries but make it all year with whatever fruit is available. So good. Rhubarb-Almond Crisp - A recent effort that was really quite impressive. Almonds and sherry go so well with rhubarb. Cocoa Crepes - Wasn't quite sure where to put this, it doesn't really quite fit into any category. It's a component of a composite dessert I guess though; that is, stuff it with whatever fruit is in season and apply the slightly sweetened dairy product of your choice for a lovely dessert (or incredibly decadent breakfast). from Seasonal Ontario Food http://seasonalontariofood.blogspot.com/2017/06/seasonal-ontario-foods-top-ten-desserts.html

[askwhatsforlunch]

The Easter Table

Jules will not come home until next week, when we shall have a proper Easter Feast. In the meantime, I am having a Pink Blossom in the sun, reading in the garden and a delightful dessert to celebrate the holiday; and I’m sharing Easter recipes I’ve cooked and baked over the years (this blog just turned nine, to quote a favourite comedian of mine, Cal Wilson, about turning forty: “How the fuck did that happen?”)... Happy Easter, friends!

Cocktails

Gold Rush

Pink Blossom

Blossom

Ladybird

Bee’s Knees

Citrus-Pear Sangria

Hot Cross Buns and Flavoured Butters

Brandy, Chocolate and Fig Hot Cross Buns

Whisky Cranberry and Chocolate Hot Cross Buns

Rum Apricot and Kiwifruit Hot Cross Buns

Honey Butter

Rum Butter

Tropical Hot Cross Buns

Cranberry and Apricot Maple Hot Cross Buns

Hot Cross Buns

Appetizers and Entrées 

Poached Egg Aspargus Salad (Vegetarian)

Pea and Cilantro Cream Toasts (Vegetarian)

Salmon and Beetroot Tartare

Prawn Cocktails

Main

Rosemary and Honey Roast Lamb

Herb Roast Lamb

Cider and Ginger Chicken

Sides

Rosemary and Thyme Butter Broad Beans, Asparagus and Gnoccchi

Buttered Peas, Broad Beans and Asparagus

Bay Leaf and Oregano Roasted Potatoes

Desserts and Cakes

Balsamic Strawberries and White Chocolate Eclairs 

Raspberry and Chocolate Eclairs 

Springtime Garden Pavlova

Passionfruit Chocolate Teacups 

Lime and Passionfruit Battenberg

Raspberry Chocolate Mousse Tarts

Mango and Lime Tarts

Mango and Passionfruit Pavlova

Italian Lemon Mousse

Maple, Cinnamon and Chocolate Brioche Crescent

Lemon Drizzle Cake

Easter Lemon Pavlova Nest

Lime, Vanilla and Basil Marzipan Strawberry Tart

Strawberry Meringue Cake

Biscuits and Chocolates

Hazelnut and Lemon Biscuits

Passionfruit Chocolates

Tangy Berry Chocolates

Salted Caramel Chocolates

Praliné Chocolates

Peanut Praliné Chocolates

Pecan Shortbread Easter Cookies