Cheers

As always, our tree has a lot of lemons on it. 

And this is our first year growing strawberries in our garden.

With these two ingredients on hand all I needed was a bottle of prosecco and a little sugar to make one of my favorite drinks last weekend. I love having this on a warm, sunny day. It's also very easy to make, and everyone seems to like it. So, try it soon, and enjoy it all summer long. Cheers!

 Strawberry Prosecco Muddle

1/2 cup granulated sugar
2 cups hulled, chopped strawberries
6 thin lemon slices
1 750 ml bottle chilled Prosecco
Ice

Make simple syrup: Place sugar and 1/2 cup water in small saucepan. Cook over medium-high heat, stirring, until sugar dissolves. Set aside to cool completely.

Divide strawberries among 6 glasses. Add 1 or 2 tablespoons of simple syrup (depending on how sweet you like your drink). Mash the strawberries slightly with a muddler or the back of a wooden spoon. Add lemon slice and a few ice cubes to each glass. Top with Prosecco and serve.

Serves 6.

Notes: Simple syrup can be made a few days in advance. Store in the refrigerator. Recipe adapted from Bon Appetit.  

Quick

I love quick breads because, well, they're quick. I case you aren't familiar with the term quick bread - it's essentially any baked good that is leavened without yeast and instead relies on leavening agents such as baking soda or baking powder.  Basically, this means things like banana bread, muffins, and pancakes.

Items such as these are made using the "quick-bread method." Other quick breads like cookies, cakes or biscuits do not use this method, so we won't talk about them today. The quick bread method is super easy. Basically, put all your wet ingredients into one bowl. Mix. Put all your dry ingredients into another bowl. Mix. Then put them all together and mix again. The only "technique" you need to remember with quick breads is to not over mix. As soon as the wet and dry are mixed together you must stop stirring or you'll end up with a tough bread.

Miles and I make so many quick breads together, such as his favorite pancakes, that he even knows the method. He says "where's the dry mom?" and then helps me stir. Then he says "now the wet," and stirs again. "Both together!" he finally says and he helps me stir again. It's cute to see him do it and it's fun to do it with him.

Yesterday we had some very ripe bananas (how many of my recipes start out this way!), so we decided to make muffins. I've adapted this muffin from Food52 (a great site with good weekly emails if you are interested). It's gluten and dairy free making it a good recipe to have in your arsenal whether you eat this way or you know someone who does. But, don't worry, you know I wouldn't give you a recipe for a bland muffin. I've added almonds, shredded coconut and dark chocolate chips to the recipe. They still feel like a treat even though they are healthy.

We only use Lightening McQueen muffin liners these days. 

Banana Muffins

Dry:
1/3 cup coconut flour
1/2 cup blanched almond flour
3/4 cup old fashioned oats
1/4 cup ground flax seed meal
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt

Wet:
1 tablespoon melted coconut oil
1/4 cup pure maple syrup
2 eggs
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
2 large or 3 small bananas, mashed

1/4 cup dark chocolate chips
1/4 cup sliced toasted almonds, put more for topping
1/4 cup unsweetened shredded coconut, plus more for topping

Preheat oven to 350 degrees. Line 12 cup muffin pan with paper liners.

Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry and stir until just a few streaks of flour remain. Add the chocolate chips, almonds, and coconut and stir gently until just combined.

Scoop the mixture into the muffin cups, dividing evenly. Sprinkle with more almonds and coconut. Bake for 20 minutes until toothpick inserted in the center of one comes out clean. Cool in pan 5 minutes. Remove from pan and continue cooling on wire rack.

Makes 12.

Notes: Some people with gluten allergies don't eat oats. While oats themselves don't contain gluten, sometimes they way they are processed could make them come into contact with gluten.  Look for oats labeled "gluten-free" if you are concerned  about this. Also, look for vegan chocolate chips if you want to ensure they do not contain dairy. 

Store muffins in air-tight container at room temperature for up to one day. Freeze leftover muffins by wrapping each in clear plastic wrap and then storing in zip top bag for up to one month. 

Finally, I'll be honest with you - you have to purchase a lot of these ingredients at health food stores. But they do last for a very long time, so once you have them on hand you can make these over and over again. 

Blood Oranges

I'm very happy when I start to see blood oranges show up in the market at this time of year. I love the deep magenta color. Today I'm sharing a recipe for my blood orange sorbet, but there are lots of ways to use them. They are great to make freshly squeezed juice, or a mimosa if you want to get fancy with that juice. For a different kind of salad, I like to lay slices of them on a plate and top with thinly sliced red onion, basil, olive oil, salt, and pepper. But, whether you use them in a recipe or eat them just as they are, I encourage you to look for some now. Once they're gone we won't see them again until next year, and you certainly don't want to miss out.

Blood Orange Sorbet

3 cups freshly squeezed blood orange juice (from about a dozen blood oranges)
3/4 cup plus 2 tablespoons granulated sugar

Combine the juice and all the sugar in a medium saucepan. Place over medium heat and stir until sugar disolves. Do not boil. Place in a container, cover and refrigerate until well chilled, at least 3 hours and up to 24 hours.

Process mixture in an ice cream maker according to the manufacturer's instructions. Place in an airtight container in the freezer to firm up for a few hours before serving.

Makes approximately 3 cups, serving 4. 

Notes: Can be made up to three days ahead. 

A New Year, A New Smoothie

December came and went so fast for us. I can hardly believe that it's 2014. I'm not one to make new year's resolutions, but I do tend to eat lighter in January simply because after all the holiday indulgences I want to eat cleanly and simply.

Today I will share with you the latest smoothie I've been drinking. Surprisingly, one of my most popular posts was this one, a post about a smoothie I drank all the time when I was pregnant with Miles. This post was pinned, reposted, viewed, etc. more than any other post I've done.

I will always love making that chocolate smoothie, but I'm really enjoying this one lately, probably because it tastes really good and it's got kale in it making me feel really healthy. But, I promise you won't taste the kale. The pale green color of the smoothie is the only reminder that it's in there. Oh, and this smoothie is loaded with protein from the almond milk and almond butter. It's one tasty and healthy smoothie. Drink up.

Banana Almond Kale Smoothie

1 banana, sliced and frozen

2 tablespoons roasted, salted almond butter

3/4 cup unsweetened vanilla almond milk

1/2 cup packed roughly chopped kale leaves (stem removed; about 1 large leaf)

2 teaspoons pure maple syrup

Place all ingredients in blender and blend until completely smooth. 

Serves 1

Puff Pastry

I love this time of year. Putting up our Christmas lights, decorating our tree, drinking hot chocolate, listening to Christmas music.

This time of year is always busy for us, as it is for everyone. So, I'm always looking for ways to make things easier. Puff pastry is one of those things. You can use it to make a quick tart crust, top a pot pie, make cheesy bread sticks, bake a brie in it, and so much more.

My favorite way to use it is to make palmiers, those lovely French elephant ear cookies. Think of these as the easiest cookies ever. Just keep a box of puff pastry in your freezer and you'll be ready to go anytime you need to serve something. They're great after dinner with coffee or tea.

Palmiers

1 16 or 17 ounce box puff pastry, thawed
1½ cups granulated sugar
1½  teaspoons cinnamon
pinch of salt

Mix together the sugar, cinnamon and salt. Sprinkle about 1/4 of the cinnamon sugar mixture onto a clean work surface. Remove one sheet of puff pastry from the fridge and place on top of the sugar. Sprinkle another 1/4 of the sugar mixture on top of the puff pastry. Roll the puff pastry into a 12 x 12 inch square pressing the sugar into the dough as you go. Working with two sides, fold each halfway to the center of the dough. Then fold again until the edges touch in the center. Fold one side over the other. Place on a plate and cover loosely with plastic wrap. Refrigerate. Repeat with remaining sugar and second piece of puff pastry. Chill both for 30-60 minutes. Meanwhile, preheat oven to 400 degrees. Line two baking sheets with parchment paper or silpats.

Remove from fridge and slice into 3/8" thick slices. Place, cut side up, on baking sheets. Bake 10 minutes until golden on the bottom, rotating sheets halfway through. Flip each over and bake an additional 5-10 minutes until golden on the other side as well (you may need to rotate your sheets again halfway through the second side). Cool on baking sheet 5 minutes. Transfer to rack to cool completely.

Makes approximately 40 cookies. 

Notes: Thaw puff pastry overnight in the fridge. You still want it to be very cold when you begin to work with it. Store in an air-tight container at room temperature for 3-4 days. 

Easy As Pie

Where did that saying, "easy as pie" ever come from? Pies are not actually that easy to make if you want to get them right. You know that I'm a pie fanatic, but I'm the first to admit that they can be a bit tricky and time consuming.

So, while I love making pies, I don't always have time, and I realize that a lot of you don't either especially during the holidays. If you want a recipe this fall (perhaps for Thanksgiving?) that really is quick and easy then look no further than this cranberry apple cake from Ina Garten. That lady never disappoints. This is like a cross between a cake and a pie and it literally takes 15 minutes to make (okay, plus an hour to bake).

Oh, and now I'm curious about the phrase. If you are too, here you go, easy as pie.

Cranberry Apple Cake

12 ounces fresh cranberries, rinsed
1 granny smith apple, peeled, cored and diced (you should have about 1 cup)
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (from 1 or 2 oranges)
1/4 cup freshly squeezed orange juice (from about 1 orange)
1 teaspoon plus 1/8 teaspoon cinnamon
2 eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1 stick unsalted butter melted and cooled slightly
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Vanilla ice cream for serving, optional

Preheat oven to 325 degrees.

Combine cranberries, apples, brown sugar, orange zest, orange juice, and 1 teaspoon cinnamon in large bowl. Pour into 10 inch pie plate (or similar sized pan).

In a mixer fitted with paddle attachment beat the eggs on medium-high speed for 2 minutes. Add 1 cup granulated sugar, butter, vanilla, and sour cream and mix until combined. Add flour and salt and mix until combined.

Pour batter over fruit and spread evenly. Combine remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon and sprinkle over batter. Bake 55 - 60 minutes until toothpick inserted into the center of the cake comes out clean and fruit is bubbling around the edges.  Serve warm or at room temperature with a scoop of vanilla ice cream if desired.

Serves 6-8.

Hello Fall

It finally felt like fall to me this week for two reasons: 1) I made pumpkin cake, and 2) we took Miles to the pumpkin patch this morning.

He was pretty excited by our load of pumpkins. I can't wait to carve one with him on Halloween. He's been into all things Halloween this year, happily pointing out our neighbors' ghosts or pumpkins when we drive by their houses.

Now, back to the cake. I adapted the cake from an old recipe in Gourmet magazine, and I was really happy with how it turned out. It was exactly what I wanted - very moist and pumpkiny and perfumed with fall spices like cinnamon, nutmeg, ginger, cloves, and allspice.

Miles has also been into taking pictures latey, now that I sometimes let him press the button on the camera. He really wanted to take a picture of this little ghost candle, and I like how it turned out. So, enjoy his first "published" photo and the recipe below, and happy fall!

Pumpkin Spice Cake with Vanilla Glaze

Cake:
1½ sticks unsalted butter, at room temperature
1¼ cups granulated sugar
3 eggs
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½  teaspoon salt
1¼ teaspoons ground cinnamon
1 teaspoon allspice
½  teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg (grate it fresh yourself if possible)
15 oz can pumpkin (not pie filling)
¾ cup buttermilk
2 teaspoons vanilla

Glaze:
1 cup powdered sugar
2 tablespoons milk (any kind is fine)
¼ teaspoon vanilla extract

Make the cake: Spray a 10 inch Bundt pan with cooking spray. Set oven rack to middle position and preheat oven to 350 degrees.

Whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, ginger, cloves, and nutmeg in large bowl. Set aside. Whisk together pumpkin, buttermilk and vanilla in another bowl. Set aside.

In a stand mixer fitted with paddle attachment (or use a hand mixer) beat the butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. On low, add the eggs one at a time until incorporated. Still on low, add the flour and pumpkin mixtures in alternating batches, beginning and ending with the flour, mixing just until the batter is smooth.

Pour batter into prepared pan, smooth the top and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes.

Cool cake in pan on rack for 15 minutes. Then invert cake out onto rack and cool completely.

Make the glaze: Once cake is completely cool, whisk together glaze ingredients. Place cake on platter. Tuck in small strips of waxed paper around the cake to catch excess glaze. Using the whisk or a spoon drizzle the glaze all over the cake. Allow to set for 15 minutes. Then remove waxed paper strips.

Serves 12.

Frozen Desserts: Part 7

I used to live in Santa Ana, which is a city with a very large Latino population. In almost every neighborhood you would see paleteros pushing carts full of paletas to sell in the afternoons. I'd often hear them ringing their bells as they passed by my office or house, and if it was a hot day I'd go out with a dollar and come back in with a coco or sandía flavored one. It was always the perfect snack to get through a hot afternoon. 

Where I live now there is still a significant Latino population, but there is no paletero that comes down my street. So, I make my own. Luckily they are quick and easy. I've been enjoying these a lot in the past few weeks with the super hot weather we've been having. Make them now and enjoy these final days of summer.

Watermelon, Mint and Lime Paletas

1/2 cup granulated sugar
1/2 cup water
1/4 cup loosely packed mint leaves
3 heaping cups cubed watermelon (seeds are okay)
2 tablespoons freshly squeezed lime juice

Combine sugar, water and mint leaves in small saucepan. Place over medium heat and stir until sugar dissolves. This will only take a few minutes. Remove from heat and allow to cool completely.

Strain the mint syrup into blender. Discard mint leaves. Add watermelon and lime juice. Blend until smooth. Pour through a strainer into a pitcher or large liquid measuring cup. Pour mixture into ice pop molds and freeze until solid, at least 4 hours.

Makes 6-8 depending on the size of your molds. 

KCRW 5th Annual Pie Contest

I'm interrupting the frozen dessert series to share good news. I got 3rd place again at the KCRW Good Food Pie Contest!

Anyway, the contest was much the same as last year although there were a record 350 entrants this year. Last year my prize was in the nut category. This year I entered the cream category with my Toasted Coconut & Banana Cream Pie. It is an all-butter crust filled with a coconut pudding that is studded with toasted coconut. It's got a layer of sliced bananas in the middle and is topped with whipped cream and more toasted coconut. With 68 contestants in that category alone I am very happy to have placed third.

Toasted Coconut & Banana Cream Pie

I also entered a Cherry Pie with Coconut-Almond Crumb Topping in the vegan category. It didn't place, but I was happy with the way it turned out. That pie (including the practice ones I'd made in the weeks before the contest) was my first time making a vegan pie. I'm just excited that Moby may have tasted it; he was one of the judges in the vegan category.

Vegan Cherry Pie with Coconut-Almond Crumb Topping

I took my customary picture with Evan Kleiman, the host of Good Food. At least I hope it becomes customary.  That's two gold ribbons. Do you think I can get a blue ribbon next year? Looks like I've got a year of yummy pie baking ahead of me to find out.

Evan Kleiman and me

Celebrating with my boys again.

Thank you KCRW!

Frozen Desserts: Part 6

If you read my last post or gave the recipe a try, I'm going to give you another recipe for your ice cream maker. It's a bit different: dark chocolate and chile ice cream from Rick Bayless. This is a fantastic flavor combination that's great to make at home, as you probably won't see it in your local ice cream shop. Don't be put off by the chile. It's not spicy and it lends a warm note to the rich chocolaty ice cream.

Pasilla negro chile and chopped bittersweet chocolate

Dark Chocolate Chile Ice Cream

1 large pasilla negro chile
4 ounces bittersweet (preferably 60-70%) chocolate, chopped
1 1/3 cups half and half
4 egg yolks
1/2 cup sugar
1 1/3 cups heavy cream
1 1/2 teaspoons vanilla
1 teaspoon espresso powder dissolved in 2 tablespoons water

Place a small skillet over medium-high heat. Cut the top off the chile with a pair of kitchen shears, then cut the side and remove the seeds. Using tongs, toast the chile by pressing the it into the skillet until very fragrant, about 10 seconds per side. Place the chile into a small saucepan and pour in the half and half. Heat over medium until tiny bubbles begin to form around the edges (do not boil). Remove from heat, cover and let steep for 10 minutes.

Meanwhile, make a double boiler:  fill a medium saucepan with 1 inch of water and bring to a boil. Choose a large heat-proof bowl that can easily be nestled into the saucepan with out touching the water. Place the egg yolks into this bowl and set aside on the counter.

Place the chopped chocolate in a small heat-proof bowl. Transfer the chile-half and half mixture to a blender. Blend until smooth. (Take out the center of the blender lid to allow heat to escape after you've turned it on). Pour the mixture through a fine mesh sieve back into the saucepan and heat until steaming (do not boil). Rinse the strainer as you will need it later. Once it's hot, pour over the chocolate and let stand 1 minute. Then whisk until the mixture is smooth and the chocolate is melted.

Whisk the sugar into the egg yolks until smooth. Whisk in the chocolate mixture until smooth. Reduce the boiling water to a simmer and place the bowl of egg-chocolate mixture on top. Stir frequently with a wooden spoon until thickened, about 5 minutes. You will know it is thick enough when you can dip the spoon into the mixture, run your finger along the back and the line stays. This will be about 180 degrees on an instant read thermometer if you have one.

Pour through a fine mesh strainer into a medium bowl. Place the bowl into a larger bowl filled with ice water and allow the mixture to cool to room temperature, stirring occasionally. Once the mixture has cooled to room temperature, stir in heavy cream, vanilla and espresso. Place the bowl in the refrigerator and chill for at least 3 hours and up to overnight.

Process the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately if you prefer a soft texture, otherwise freeze in air-tight container to allow it to firm up a bit.

Makes approximately 1 quart.

Note: Store in an air-tight container in the freezer for up to three days.