tag:blogger.com,1999:blog-31248038780252722832024-03-25T12:20:01.307-07:00Pure and Peanut FreeStories from a Colorado kitchen by Rebecca SherrowRebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-3124803878025272283.post-44477898534869396062017-08-02T11:08:00.001-07:002017-08-02T11:08:09.028-07:00Easiest Ever Ice Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFG0M3NcmzpMJdjnA73x19aICbseoAtZ_wLiCEARPoj5hXDQ_MxI6jqanJXK-jS7xzJ0EefjdMlX9YkpgBj_5t6v3HzA87zqRO7fA1kwm58oYyQWBanWmwyYYUAxsKoilVey3uMdtQxI/s1600/Ice_cream_pie_recipe.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="This is an easy, homemade nut-free ice cream pie recipe." border="0" data-original-height="1250" data-original-width="1000" height="838" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFG0M3NcmzpMJdjnA73x19aICbseoAtZ_wLiCEARPoj5hXDQ_MxI6jqanJXK-jS7xzJ0EefjdMlX9YkpgBj_5t6v3HzA87zqRO7fA1kwm58oYyQWBanWmwyYYUAxsKoilVey3uMdtQxI/s1600/Ice_cream_pie_recipe.JPG" title="Easiest Nut-free Ice Cream Pie Recipe" width="670" /></a></div>
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I still say that my ice cream maker is the best small kitchen appliance I've ever purchased. I remember the first summer after my daughter was diagnosed with a peanut allergy. She was still very little and was sitting in the basket at the grocery store as I gazed through the glass doors in the freezer section at an entire aisle full of ice cream choices, each and every carton bearing the same words: "May contain traces of peanuts and tree nuts." <br />
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I'd never really thought about ice cream before that, and for a brief moment my heart sank. <i>What would a childhood without ice cream be like?</i> I say "brief" because it only took a matter of minutes to leave the store, walk to the kitchenwares shop across the street and buy an ice cream maker. All the while reliving childhood memories of summers spent swatting mosquitos while endlessly cranking my parents' antique machine, taking turns with my brother until it got too hard for either of us to churn and my dad would take over to finish it off. <i>How hard could making ice cream be these days?</i> As soon as I got to the car, I pulled out the recipe book that came with the instructions and walked right back into the grocery store to buy the ingredients. And I've never looked back. It turns out it's not hard at all. Actually, with a good ice cream maker, it's one of the easiest desserts to make.<br />
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That was seven years ago and these days I use my ice cream maker at least once a week in the summer - whether just for a <a href="http://www.peanutfreegourmet.com/2017/07/strawberry-sorbet-champagne-floats.html" target="_blank">simple strawberry sorbet</a> like I made in my previous post, or for a full blown ice cream pie. It is actually easier to make this pie with ice cream that is fresh and still soft, straight out of the ice cream maker, than it is to try to evenly defrost a brick of rock-hard ice cream that's been sitting in the the freezer for possibly months. I make a simple cookie crust using an all-natural sandwich cookie by <a href="https://www.simpletruth.com/products/snacks/cookie-cracker/chocolate-sandwich-cookies/" target="_blank">Simple Truth</a> (which is sold by Kroger), but any sandwich cookie will work. I've also used Oreo's and gluten-free K-Too's, both of which are safe for my daughter. Simply pulse the cookies in a food processor until finely ground, then pour in 3 tablespoons of melted butter and pulse again to combined. Press the crumbs into a freezer-safe pie plate using the bottom of a measuring cup to form an even layer. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9G3qJyf_Rf4r732xdwfWXqNPlV8Q_OY2gd86sHxJWO6lHdv58349ESONoFQjF9Kn-S2FGSPQqz3WS05Lie_JzmoD7PJ66NAGnf-45EiJL3CmDVoixwoOFktXnXCn0mKP3PEqho8pjJ8/s1600/ice+cream+pie+collage.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Making a homemade, nut-free ice cream pie is easy!" border="0" data-original-height="578" data-original-width="806" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9G3qJyf_Rf4r732xdwfWXqNPlV8Q_OY2gd86sHxJWO6lHdv58349ESONoFQjF9Kn-S2FGSPQqz3WS05Lie_JzmoD7PJ66NAGnf-45EiJL3CmDVoixwoOFktXnXCn0mKP3PEqho8pjJ8/s1600/ice+cream+pie+collage.jpeg" title="Easiest Nut-free Ice Cream Pie Recipe" width="670" /></a><br />
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This isn't a recipe, really, but a method, and it's completely adaptable. We've added in things like chocolate chips, chopped fruit, cookie pieces and swirled chocolate or caramel syrup into the ice cream before placing it into the crust. Whatever strikes your fancy!<br />
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Maybe it's summer vacation boredom, but these days my kids have become very interested in what I'm doing in the kitchen... and I love having their help! Last week it was so warm, the sun was finally shining after a week of rain and everyone was in a festive mood. It didn't seem quite right to have an ice cream pie unless we were throwing a party, so we blew up a few balloons, put on some Beach Boys and got out the party favors, just because, as Connor said "This is the easiest ever ice cream pie!" <br />
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<i>Have you found another nut-free sandwich cookie brand? Tell me about it in the comments! We're always thrilled to discover new products!</i><br />
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Easiest Ever Ice Cream Pie</h4>
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Basic vanilla ice cream:<br />
1 1/4 cups whole milk<br />
1/2 cup sugar<br />
1 TBSP pure vanilla extract<br />
pinch of salt<br />
1 3/4 cup whipping or heavy cream<br />
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for the crust:<br />
18-20 chocolate sandwich cookies of your choice (Oreos, K-Two's, Simple Truth)<br />
3 Tbsp melted butter<br />
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optional mix-ins:<br />
chocolate or butterscotch chips<br />
cookie pieces<br />
candy pieces (we like Andes mints)<br />
chopped fruit<br />
sprinkles<br />
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Whisk the milk, sugar, vanilla and salt together in a medium mixing bowl until the sugar is dissolved. Gently mix in the cream until just combined. You don't want to incorporate too much air at this point. Place the ice cream base in the refrigerator and chill for at least 2 hours.<br />
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Churn the ice cream in an ice cream maker according to the manufacture's directions. I use a Cuisinart 1.5 quart ice cream maker, and churn the ice cream for 20 minutes. If you are using "mix-ins," these can be added halfway through the churning process.<br />
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Meanwhile make the crust:<br />
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Pulse the cookies in a food processor until finely ground. Add the butter and pulse again until combined. Press the crumbs into a freezer-safe pie dish and place in the freezer until firm.<br />
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When the ice cream has finished churning, transfer it directly from the ice cream maker to the chilled crust. It will be soft an easily spreadable. Spread evenly in the crust and place back in the freezer until ready to serve. Top with sprinkles just before serving.<br />
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You might also like: </h3>
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<a href="http://www.peanutfreegourmet.com/2017/06/10-nut-free-summer-desserts.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="10 Nut-Free Summertime Desserts" border="0" data-original-height="1600" data-original-width="1320" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio01zxXrkm5nf9cnFQPrkMzwOHXlSOsmS99Gv7ZqhoeSZOqCXYQj2HN3sQU41B7EILGxXgxhOeESvcRgFEier0Go3iXylAq7it5vz0Oik5_dE10ln-2m7tvv3o66xxtwXSZiBWvpUj__4/s640/10_nut_free_summertime_desserts.JPG" title="10 Nut-Free Summertime Desserts" width="165" /></a><a href="http://www.peanutfreegourmet.com/2015/06/timeless-cherry-swirl-ice-cream.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Cherry Swirl Ice Cream Recipe" border="0" data-original-height="852" data-original-width="670" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRSAgbgj3Hr6pmy3j5tOLY6i5pwIFvmZqD2LJmX2oXwnqW7PpQWHIU1bvl3d9wx_ZUIZo5yOVoGxSK363kSWR8hBSaCmzEGlHf2pXRoOQH3K_q9Fd8n19oASt_AJgbfpGNe75x8M1NFs/s640/429_cherry_swirl_ice_cream_670.jpg" title="Cherry Swirl Ice Cream Recipe" width="156" /></a><a href="http://www.peanutfreegourmet.com/2015/05/good-luck-chuck.html" target="_blank"><img alt="Sunflower Butter Ice Cream Recipe" border="0" data-original-height="1056" data-original-width="700" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nhGWL-ncxgVqSRMxDWsB0qMuaWf0pGp0m_XUFW1LKyRDzlbO9dU9_zf7q2V_tL1I1M5-BcdT4RY9U2pez86hdJiB_RTO0uyAe9-1P_D3Cq2B5VfQEJRl3fB3YF-S1iaUeco_pMwIlOg/s640/253_ice_cream_text_700.jpg" title="Sunflower Butter Ice Cream Recipe" width="132" /></a></div>
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com50tag:blogger.com,1999:blog-3124803878025272283.post-77903506848194069292017-07-14T16:08:00.000-07:002017-07-14T16:08:06.279-07:00Strawberry Sorbet Champagne Floats<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7Bbho4PtII_EO3cKwx8eQv_ZY0O4_dW6r1oiZhvXCRvAoRnW14lJm6kqXC2IOV__nRw5EOR9_ra7-a9EJn0UASZCMsmnusEveQABQaeqmRabPTmrfMVpUJ8AgeKCoLOtgKTk0Blo9Ow/s1600/champagne_float_recipe.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Strawberry Sorbet Champagne Floats" border="0" data-original-height="1600" data-original-width="1299" height="825" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7Bbho4PtII_EO3cKwx8eQv_ZY0O4_dW6r1oiZhvXCRvAoRnW14lJm6kqXC2IOV__nRw5EOR9_ra7-a9EJn0UASZCMsmnusEveQABQaeqmRabPTmrfMVpUJ8AgeKCoLOtgKTk0Blo9Ow/s1600/champagne_float_recipe.JPG" title="Strawberry Sorbet Champagne Floats" width="670" /></a></div>
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On the 4th of July we have root beer floats; on the 14th of July we have champagne floats! I made these with a simple, homemade organic strawberry & vanilla sorbet that I whipped together last night. You could buy sorbet but I prefer to make it at home with organic berries and whole vanilla beans. This is, of course, so I can control the quality of ingredients and assure it's safe for my daughter with food allergies. (In other words, I have an allergy-mom's natural distrust when it comes to ingredient labels. That, and I'm a little neurotic about how the fruit in conventional sorbets and sherbets is handled. Have you ever wondered if it's even cleaned before it's used? I like to scrub the heck out of mine! ) Besides, sorbet is one of the the easiest desserts to make with an ice cream maker, so why not? Make a simple sugar syrup, stir in the puréed fruit and churn in an ice cream maker, et voilà! <br />
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I garnished these with a skewer of fresh blueberries in honour of Bastille Day - bleu, blanc et rouge! The kids had theirs sans champagne, naturally, with all the blueberries they could eat.<br />
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Luckily these blue, white and red floats happen to work just as well for Independence Day, too. You know... if you need a reason to have champagne floats twice in two weeks. Cheers!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ-I51vGD-QBuKK3zvhF3CWy0-Un1yvMhTwWoo15hWCNtc4stGHMnrodbwsn4KeFyNlLkqXr0Qng_9OtOslC6gObvpA3dkH_hFDXLazoQ7lkCWb_PMprHoxBmfUe9dTNzyTEKlhBErlU/s1600/floats_2400_89.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Champagne float recipe" border="0" data-original-height="1249" data-original-width="1600" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ-I51vGD-QBuKK3zvhF3CWy0-Un1yvMhTwWoo15hWCNtc4stGHMnrodbwsn4KeFyNlLkqXr0Qng_9OtOslC6gObvpA3dkH_hFDXLazoQ7lkCWb_PMprHoxBmfUe9dTNzyTEKlhBErlU/s1600/floats_2400_89.jpg" title="Champagne float recipe" width="640" /></a></div>
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Organic Strawberry Sorbet</h4>
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1 pound (0.5 kg) organic strawberries, washed and hulled<br />
2/3 cup white sugar<br />
1/2 cup water<br />
1/2 vanilla bean, seeds scraped out<br />
2 TBSP lemon juice<br />
pinch of salt<br />
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Place the sugar, vanilla beans and pod and water in a small sauce pan. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat and allow to cool to room temperature. Remove the vanilla pod.<br />
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Meanwhile, clean and hull the strawberries. Purée them in a food processor until completely smooth. Strain the purée through a fine mesh sieve into a freezer safe bowl.<br />
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When the sugar syrup is cool mix it into the strawberry purée. Add the lemon juice and salt and mix well. Refrigerate the mixture for at least 2 hours.<br />
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Churn the mixture in an ice cream maker according to the manufacturer's directions. Return the sorbet to the bowl, cover and freeze until solid.<br />
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Strawberry Sorbet Champagne Float</h4>
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Place a scoop of sorbet in the bottom of a wine glass. Pour champagne or sparkling wine around the sorbet and garnish with fresh blueberries and a sprig of mint.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDN8AbOFa43SiNT7MJ3-bHX9pFwC2jLsa1MDkKv1Jenh66kPuie4qffFmui4xGNQERf8I-0o5WbZB4OT8_XW5GYUCTNz8xbKTWj3lEFmaB1UfqXV7pzf_OHhGSSy0gk0MhQhwotXRAe8/s1600/E_2000_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strawberry Sorbet" border="0" data-original-height="1600" data-original-width="1240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDN8AbOFa43SiNT7MJ3-bHX9pFwC2jLsa1MDkKv1Jenh66kPuie4qffFmui4xGNQERf8I-0o5WbZB4OT8_XW5GYUCTNz8xbKTWj3lEFmaB1UfqXV7pzf_OHhGSSy0gk0MhQhwotXRAe8/s400/E_2000_06.jpg" title="Strawberry Sorbet" width="308" /></a></div>
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com5tag:blogger.com,1999:blog-3124803878025272283.post-65204543271278826722017-07-10T08:50:00.001-07:002017-07-10T08:50:37.682-07:00Potato-Green Bean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1ckmivi6gcgn2G7LELWUdck0SPJO196UItg_B_GZRgs-2zumbmnf7lNDD2Xt3629Z58r8-gVXZVz3nujaqxgEyLaELDvIzBjBmSed0GhW3vcLHSyElYynt-z6JVMUK47jkQrxDrU3RI/s1600/potato_salad_recipe.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="996" height="673" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1ckmivi6gcgn2G7LELWUdck0SPJO196UItg_B_GZRgs-2zumbmnf7lNDD2Xt3629Z58r8-gVXZVz3nujaqxgEyLaELDvIzBjBmSed0GhW3vcLHSyElYynt-z6JVMUK47jkQrxDrU3RI/s1600/potato_salad_recipe.JPG" width="670" /></a></div>
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I think I've made this potato salad at least five times in the last month. Each time I start with the intent to switch it up a bit, but in the end the only thing I ever change is the onion - shallots one time, spring onions the next, even a little red onion here and there, depending on what I have in the kitchen - they all work perfectly. Otherwise the recipe stays exactly the same time after time, and that's just how I like it! I serve it cold, straight from the fridge, but it's just as good at room temperature, or even slightly warm. And the leftovers are better the next day.<br />
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Whenever I make a vinaigrette with minced raw shallots, onion or garlic, I always let them soak in the vinegar for a few minutes or so before whisking in the remaining ingredients. This mellows the garlic or onions and takes a bit of the bite out. Then just whisk the remaining ingredients together using that same vinegar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2odrkIAeeg6-rKTNajCPF7ZBnDB4l9A7XFb8vvWZPq4WpiTkH9-BjKzO7j9z38wyliLACyyorbWvL6cg7iZkzdzaER2eYWQUc2mNS1TEBUXnHz1EbLKrvqdNKPVpkmgP6fCPzP43G_gc/s1600/dill_vinaigrette.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="755" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2odrkIAeeg6-rKTNajCPF7ZBnDB4l9A7XFb8vvWZPq4WpiTkH9-BjKzO7j9z38wyliLACyyorbWvL6cg7iZkzdzaER2eYWQUc2mNS1TEBUXnHz1EbLKrvqdNKPVpkmgP6fCPzP43G_gc/s1600/dill_vinaigrette.jpeg" width="670" /></a></div>
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<h4>
Potato-Green Bean Salad</h4>
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1.5 pounds small white potatoes, washed and quartered<br />
1 pound green beans, trimmed and cut into bite-size lengths<br />
a handful of fresh parsley or cilantro, chopped<br />
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for the dill vinaigrette:<br />
1/4 cup minced shallot (red onion or fresh green onions can also be used)<br />
1 1/2 TBSP white wine vinegar<br />
1 1/2 tsp dry dill<br />
1/2 tsp Dijon mustard<br />
1/2 tsp salt<br />
1/2 tsp sugar<br />
1/4 tsp pepper<br />
4 TBSP extra virgin olive oil<br />
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Place the quartered potatoes in a large pot and cover with cold, salted water. Bring the pot to a boil. Once boiling, cook the potatoes for five minutes. After five minutes add the green beans and cook an additional five minutes.<br />
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Meanwhile, make the vinaigrette: Place the shallots in a small bowl and pour over the vinegar. Let the shallots soak in the vinegar for 5 - 10 minutes (skip this step if using fresh, green onions), then whisk in the remaining ingredients.<br />
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When the potatoes and green beans are done, drain and place in a large bowl. Toss with the vinaigrette while the potatoes are still warm. Add the herbs and allow to cool to room temperature. Serve immediately or chill and serve cold. <br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com16tag:blogger.com,1999:blog-3124803878025272283.post-28806267846574144342017-06-19T12:30:00.001-07:002017-06-22T10:23:02.439-07:0010 Nut-Free Desserts to Make Summer a Little Sweeter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGHNwXOTF1zZ-heRAEvsmP6SBj4d_CKwy73zrYYg0iztXK3LeybOe2uGVhxY3vqWZea7MNkl6kq_9Vw_mAsslDUka674GM2CMvx0DIi5i_Q4IbUUTXsV78SqUYrnQih9kbtc-gLfCHtE/s1600/10_nut_free_summertime_desserts.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1320" height="812" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGHNwXOTF1zZ-heRAEvsmP6SBj4d_CKwy73zrYYg0iztXK3LeybOe2uGVhxY3vqWZea7MNkl6kq_9Vw_mAsslDUka674GM2CMvx0DIi5i_Q4IbUUTXsV78SqUYrnQih9kbtc-gLfCHtE/s1600/10_nut_free_summertime_desserts.JPG" width="670" /></a></div>
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This summer my wine of choice is a Spanish Rosé (I haven't met one I didn't like). My outfit of choice is an airy summer sundress. And my motto of choice is "keep it simple." Meals are lighter and freer. Ingredients are fresher, preparation is simpler. I flutter around the kitchen, barefoot, like a robin building a nest, gathering a bit of this and a bite of that and weaving all the pieces together into something that resembles a meal. Then everything goes outside to the table in the shade, a refuge from the heat of the kitchen. I don't know if it's the breeze that blows down off the mountains in the evening or the heat that radiates from the patio stones beneath my bare toes, but everything tastes a little sweeter out there under the trees. I love to sit long into the evening, sipping a last glass of wine while the kids run around the yard or hop the fence to play with the neighbors. When twilight falls we cover the table with candles and sit a little longer. Summer is the season for savoring!<br />
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Here are 10 of my family's favorite summertime dessert recipes. These are the ones I come back to summer after summer, year after year. They're a snapshot of everything I love about summer, and of course, they're all peanut and tree nut free.<br />
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1. <a href="http://www.peanutfreegourmet.com/2016/09/berry-tart.html">Summer Berry Tart</a> </h3>
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<a href="http://www.peanutfreegourmet.com/2016/09/berry-tart.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Summer Berry Tart recipe" border="0" data-original-height="774" data-original-width="670" height="774" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvVlOXVkE9z1seJ7ZEr67CJEse18FR2BFyndGGAiJNB3va6pyzay3Vv33_F1Sv_N_058LPSgHmObUW4bw2BXwj4e0ercqWjVzSxuarsuO8IpHdlJp6XZDbXRijxwM92o9gIePNzdujoY/s1600/Berry_tart_670.jpg" title="Summer Berry Tart recipe" width="670" /></a></div>
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I make these fresh fruit tarts all the time in the summer. This one uses a basic pastry shell that can be made ahead of time. It's filled with simple vanilla pastry cream and topped with a mountain of berries - whatever is in season! <a href="http://www.peanutfreegourmet.com/2016/09/berry-tart.html" target="_blank">Get the recipe...</a></div>
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2. <a href="http://www.peanutfreegourmet.com/2016/07/blueberry-swirl-ice-cream.html" style="text-align: center;" target="_blank">Blueberry Swirl Ice Cream with Blueberry Syrup</a></h3>
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<a href="http://www.peanutfreegourmet.com/2016/07/blueberry-swirl-ice-cream.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Blueberry Swirl Ice Cream recipe" border="0" data-original-height="670" data-original-width="670" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzpmdRXTsqRWBbYrbf9pqgsVpybsaKNdOAPa5g6RLRVxy5SAcSVgCvl3fQmB-SkDy7U1PsuLbPgWqqSQioD4oxWbJgQ5IayCAQl0kg4cDp1dgI2K4SmAu4fV5b8CQdf9sKiq5VScnw6w/s1600/blueberry_ice_cream_670.jpg" title="Blueberry Swirl Ice Cream" width="640" /></a></div>
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I still say that my ice cream maker is the best small kitchen appliance I have ever purchased. As a family with a peanut allergy, supermarket ice creams are typically unsafe. I love being able to make any flavour we want at home. <a href="http://www.peanutfreegourmet.com/2016/07/blueberry-swirl-ice-cream.html" target="_blank">Get the recipe...</a></div>
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3. <a href="http://www.peanutfreegourmet.com/2016/01/blackberry-pavlova.html" style="text-align: center;" target="_blank">Blackberry Pavlova with Blackberry Honey Syrup</a></h3>
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<a href="http://www.peanutfreegourmet.com/2016/01/blackberry-pavlova.html" target="_blank"><img alt="Blackberry Pavlova Recipe" border="0" data-original-height="722" data-original-width="670" height="722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeKvd19CKCYiXa7r7lkK8lbYp59R6bL7LrrIQmFN9uDBsc4XQv-JIKsT1OE5-lUQ9AXHuPL6r7tnklLNCP6CO-AWSI4WpfNkuVIIeh7d9xuCTJoXMajlep9IIGZhPed0nr-5b67XrPmc/s1600/822_pavlova_670.jpg" title="Blackberry Pavlova Recipe" width="670" /></a></div>
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I think it's safe to say that anything made with meringue is "my favourite." Instead of neat little piped meringue cookies, though, I love to make big, messy Pavlovas in the summertime. They're easy and unpretentious. In fact the only "work" involved is to beat the eggs to stiff peaks. Top it with a mound of fresh berries and you have the perfect summer dessert! <a href="http://www.peanutfreegourmet.com/2016/01/blackberry-pavlova.html" target="_blank">Get the recipe...</a></div>
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4. <a href="http://www.peanutfreegourmet.com/2015/05/good-luck-chuck.html" target="_blank">Sunflower and Honey Swirl Ice Cream</a></h3>
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<a href="http://www.peanutfreegourmet.com/2015/05/good-luck-chuck.html" target="_blank"><img alt="Sunflower Honey Ice Cream Recipe" border="0" data-original-height="1349" data-original-width="1000" height="904" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJ5wKfXAz9plbgjjlCnGtMbWzjT5qUu23D1HyoAROpZWAYfsTJJp5T2TdIsMRycIB0ot_o_yUvXzRnazOjTOVJ3Rz2qbJeTNaHYHtk4l0Yyg9Zno4vA-3XGBZ6XJVxULIXhmwLQaYxpI/s1600/Sunflower_icecream_1000_51.JPG" title="Sunflower Honey Ice Cream Recipe" width="670" /></a></div>
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I look at ice cream like a blank canvas, just waiting to be painted with the flavors of the hour. This one is inspired but the peanut butter and honey sandwiches my mother would make for me as a child. They were an easy summer treat. Of course, this ice cream is completely peanut-free, but has that salty-sweet crunch that I remembered and loved from my childhood! <a href="http://www.peanutfreegourmet.com/2015/05/good-luck-chuck.html" target="_blank">Get the recipe...</a></div>
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5. <a href="http://www.peanutfreegourmet.com/2015/04/vanilla-bean-cupcakes-strawberry-buttercream.html" style="text-align: center;" target="_blank">Vanilla Bean Cupcakes with Fresh Strawberry Buttercream</a></h3>
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<a href="http://www.peanutfreegourmet.com/2015/04/vanilla-bean-cupcakes-strawberry-buttercream.html" target="_blank"><img alt="Strawberry Cupcakes" border="0" data-original-height="660" data-original-width="669" height="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKSw00Wz3PTUCB4oDojt5UpPxuixg4PyRYRK9659dYqEpppIaiXFSGWWT51xhEuZMia6FMZToHRH84OawwfwEqWAdKSL8nVyroHdWbCxe3w63n9jfdgdhzw-2PQHK_n9K8lsR_8yXQJs/s1600/strawberry_buttercream_cupcakes.jpg" title="Strawberry Cupcakes" width="669" /></a></div>
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This is our go-to recipe for birthday parties, school celebrations or whenever we need a <i>safe-for-her</i> treat for Eva. It's so easy to switch up the flavors in both the cupcakes and the frosting. Fresh strawberries are a favourite! <a href="http://www.peanutfreegourmet.com/2015/04/vanilla-bean-cupcakes-strawberry-buttercream.html" target="_blank">Get the recipe...</a></div>
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6. <a href="http://www.peanutfreegourmet.com/2013/12/the-last-meal.html" style="text-align: center;" target="_blank">Cinnamon-Blackberry Galette</a></h3>
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<a href="http://www.peanutfreegourmet.com/2013/12/the-last-meal.html" target="_blank"><img alt="Cinnamon-Blackberry Galette" border="0" data-original-height="775" data-original-width="650" height="775" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxa03fbgaUGGC-Th8B8qxhn_-m1HuxUqNLtHYJ-0nIQDbIbZDS7aLdqmE7TnXgWT5C3wTqV03pZ8ZfNXCasmZhiDDc1qPfux4y7t01HJX0Q2tKIMEAY-qRJLb4FFAfZR4Xe1KEc-2RAGg/s1600/blackberry_galette.jpg" title="Cinnamon-Blackberry Galette" width="650" /></a></div>
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I love the simplicity of rustic, free-form pies, especially in the summer when I'm craving a fruit pie with a flaky, buttery crust... but not all the work. This one is perfect topped with a little homemade ice cream, whipped cream or sweetened mascarpone. <a href="http://www.peanutfreegourmet.com/2013/12/the-last-meal.html" target="_blank">Get the recipe...</a></div>
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7. <a href="http://www.peanutfreegourmet.com/2013/06/sage-flowers-in-june.html">Peach and Sage Flower Galette</a></h3>
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<a href="http://www.peanutfreegourmet.com/2013/06/sage-flowers-in-june.html"><img alt="Peach and Sage Flower Galette" border="0" data-original-height="1093" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDKn3Fm_SHmO9jqfI2Rf8RFbDMfJyDrkY0mFd4dDQF4NgtkDT72lEIOXKtc13CH1Vh7RXVZosJh7dG4TGKih0YN3uzuyMHPaxz6bAHCraVNPY8k9uuWNlkMynry9jKdfSTRxmq7zwgAo/s1600/9+peach+and+sage+blossom+galette+txt.jpg" title="Peach and Sage Flower Galette" width="640" /></a></div>
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Here's another galette that I love to make. I add the flowers only during the short season they're in bloom. They add a unique "herbal" flavour that compliments the peaches so well! But if you can't get sage flowers, it's just as good without. <a href="http://www.peanutfreegourmet.com/2013/06/sage-flowers-in-june.html">Get the recipe...</a></div>
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8. <a href="http://www.peanutfreegourmet.com/2013/07/bison-burgers-vintage-banana-cream-pie.html">Vintage Banana Cream Pie</a></h3>
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<a href="http://www.peanutfreegourmet.com/2013/07/bison-burgers-vintage-banana-cream-pie.html" target="_blank"><img alt="Vintage Banana Cream Pie" border="0" data-original-height="992" data-original-width="1257" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NwJO9kLlIQ-zVru_wrz-A0K16nSha8Jv_9bAlzGoLIZXlEk55vZreRUzXe31v5ej_EAcFkk4ei2yUzijj0pcPmzplm8nKqZQdrJKp9z_nO33o6Js8BBZaFucVz029l-6_4I7IHgwoWI/s1600/Classic_banana_cream_pie.jpg" title="Vintage Banana Cream Pie" width="640" /></a></div>
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Banana cream pie is an American classic, but most of the time it's filled with processed ingredients and artificial flavors, even when made "from scratch." This one is made without all the yucky stuff, the way my grandma would make it - only milk and eggs, sugar and vanilla ... and lots of bananas! You can make it in either a graham cracker curst or a traditional pie curst. It's up to you! <a href="http://www.peanutfreegourmet.com/2013/07/bison-burgers-vintage-banana-cream-pie.html">Get the recipe...</a> </div>
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9. <a href="http://www.peanutfreegourmet.com/2013/05/dinner-party-comfort-food.html" target="_blank">Raspberry Shortcake</a></h3>
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<a href="http://www.peanutfreegourmet.com/2013/05/dinner-party-comfort-food.html" target="_blank"><img alt="Nut Free Raspberry Shortcakes" border="0" data-original-height="1008" data-original-width="1009" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRTmse6eEcslX7OBkuutFm_-sAKgGpU2kQ0iKm1h9bDUgAZfHpq8mHWCGQ9L_lFLvwmkygo87FCW5HEG3nQqWEz681xSL1eoaP0sEPMMrVbuu9HGlVfOfu-Yc5QJDDdzMIdirhpDoG3I/s1600/raspberry_shortcake_peanut_free.jpg" title="Nut Free Raspberry Shortcakes" width="640" /></a></div>
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We were walking through one of our local bakeries a few years back, looking for peanut-free options, (which were very limited!). The kids happened to see some little raspberry shortcakes in the dessert case and fell in love! Of course, they weren't safe, so instead we picked up some fresh raspberries and cream and went home to make them. These are so easy and perfect for the Fourth of July! <a href="http://www.peanutfreegourmet.com/2013/05/dinner-party-comfort-food.html" target="_blank">Get the recipe...</a> </div>
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10. <a href="http://www.peanutfreegourmet.com/2014/05/orange-vanilla-cake.html" target="_blank">Orange Vanilla Cake</a></h3>
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<a href="http://www.peanutfreegourmet.com/2014/05/orange-vanilla-cake.html" target="_blank"><img alt="Orange Vanilla Cake" border="0" data-original-height="694" data-original-width="646" height="694" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVRzUW7sg0JaNc3zpm2LBo4yq95yn2EtPZC4-X2i95UI3WzACTiUHM0SFMQXF5i5cOfNnnMpLuYVcKw7PkKzLRml9iLSg5LZCFxh1jJwIT_hswD-9q7vov36-OvrMuZrymd6idsa6c2c/s1600/orange_vanilla_cake.jpg" title="Orange Vanilla Cake" width="646" /></a></div>
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This cake reminds me of a walk on the beach - the sweet, salty smell of oranges wafting from the nearby trees and the clean white sand stretching out for miles! It's quick and easy to whip together and perfect for a beach picnic or just straight from the refrigerator. <a href="http://www.peanutfreegourmet.com/2014/05/orange-vanilla-cake.html" target="_blank">Get the recipe...</a> </div>
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Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com5tag:blogger.com,1999:blog-3124803878025272283.post-48044472535528592622017-05-24T16:11:00.000-07:002017-05-26T16:31:17.413-07:00A Case of Botched Banana Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFg-P1Ou40hsHIh6tvzVPnJnzboC9aKRdKMunpihAoBzdmkMES9wS3wfub4Y3HsagT0rFpgctBDLTJO4ihzaQKqvRFbVIqaFwha7NXtNclaz7QSbr5RqNHC-1-_wwtF_sczuRO3Uwzhc/s1600/Banana_bread_high_altitude_rebecca_sherrow.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="High Altitude Banana Bread by Rebecca Sherrow" border="0" data-original-height="1402" data-original-width="1200" height="783" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFg-P1Ou40hsHIh6tvzVPnJnzboC9aKRdKMunpihAoBzdmkMES9wS3wfub4Y3HsagT0rFpgctBDLTJO4ihzaQKqvRFbVIqaFwha7NXtNclaz7QSbr5RqNHC-1-_wwtF_sczuRO3Uwzhc/s16000/Banana_bread_high_altitude_rebecca_sherrow.JPG" title="High Altitude Banana Bread by Rebecca Sherrow" width="670" /></a></div>
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I love a good mystery...but not when it comes to baking. <br />
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Everyone has their favourite banana bread recipe, it seems. I'm no exception. This is the one recipe to which I turn whenever there's a bunch of bananas turning brown on the counter. But that wasn't always the case. Baking in the mountains of Colorado is so different from baking at sea level. When we first moved back here from the Florida coast I had a mystery on my hands. If I were writing a book, I might call it, "The Curious Case of the Botched Banana Bread"...<br />
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I approached the ingredients in my favourite recipe as if they were the cast of characters in the novel: <i>Ms. Butter and Colonel Flour were discovered in the kitchen with a failed loaf of banana bread and a whisk. An old banana peel was found on the floor between them. </i><i>Who caused the bread to sink? Who sabotaged the crispy crust?</i><br />
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After a little investigation, some research and several attempts at lacing the clues together - adding a teaspoon of flour here and there, increasing the amount of bananas, cutting the butter - I closed the case with the recipe below. It's deliciously moist on the inside with a crispy, crunchy crust that rises evenly, even at high elevation. Perfect right out of the oven, which is how the kids like it, but even better the next day, toasted with a big pat of butter... which is how I like it. <br />
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If you don't happen to live somewhere that's high in elevation, this recipe should still work with only minor variations in texture. Strangely enough I've found that most high-altitude recipes work at lower elevations, but not vice-versa. The plot thickens! I'd love to hear how it turns out for you.<br />
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Banana Bread (high-altitude)</h4>
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5 TBSP butter (room temperature)<br />
1/2 cup brown sugar<br />
1 1/3 cup all purpose flour<br />
3/4 tsp salt<br />
1/2 tsp ground cinnamon<br />
1/2 tsp baking soda<br />
1/4 tsp baking powder<br />
2 eggs<br />
1 tsp pure vanilla extract<br />
3 ripe bananas<br />
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Preheat the oven to 350F (175 C). Butter and flour a 9 inch (23 cm) loaf pan. Line with parchment if desired.<br />
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In a large bowl, beat the butter and sugar until light and fluffy. Whisk together the flour, salt, cinnamon, baking soda and powder. Gradually add this mixture to the butter and beat until just combined. Beat in the eggs and vanilla. Peel and mash 2 bananas and fold this into the batter until uniform. Pour/scrape the batter into the prepared loaf pan. Slice the remaining banana and lay it lengthwise on top of the batter. Sprinkle with a little white sugar if desired.<br />
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Bake in the preheated oven for 55 - 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Cool in the pan before removing and slicing.<br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com11tag:blogger.com,1999:blog-3124803878025272283.post-57904247217711007082017-04-06T08:17:00.001-07:002017-04-07T18:01:24.564-07:00Three Traditions<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqueQGQiJwkFTCMTUGaNFeqeWKlF8NxpkKXDqEgFa0Fzn26dJCxSsF8i0tXY4o7gbgnCButmQhKhhR-Je24KybdedKCzWKoDv_h5E6sM9M3uwZDut3KKruYDRqskx6uqLxKDtAiLfWcg/s1600/15_popcorn_cake_.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="807" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqueQGQiJwkFTCMTUGaNFeqeWKlF8NxpkKXDqEgFa0Fzn26dJCxSsF8i0tXY4o7gbgnCButmQhKhhR-Je24KybdedKCzWKoDv_h5E6sM9M3uwZDut3KKruYDRqskx6uqLxKDtAiLfWcg/s1600/15_popcorn_cake_.JPG" width="675" /></a></div>
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As I'm writing this, I'm looking out the window at a cold white sky above fragile tree branches, soft with baby-green leaves, bending low to the ground under the weight of the heavy blanket of snow which continues to float from the clouds - and I'm wondering, <i>exactly where did spring go?</i> The electricity went out at 3:30 this morning - a tree that fell on the lines, they say - and it only came on briefly about an hour ago, but long enough to make a pot of coffee. Fingers crossed that my laptop battery will hold out until it comes back on again!<br />
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I'm feeling a little nostalgic, I guess, as I watch the winter scene unfold (in April!) and here's why. I always wanted a spring baby. There's something so special about being born during the season of renewal and rebirth. When I became pregnant with Eva I was elated and began thinking of Spring-inspired names and perusing the pages of the Pottery Barn Kids catalogue in search of the perfect "gardenesque" nursery set, and when we found out she was due on Easter Sunday my mind happily wandered to lilac Easter sundresses and sunny straw hats. She ended up coming a few days before Easter and I remember that first Easter Sunday was very much like today - snowy, wet, cloudy and cold. So much for the dreams of dresses and sun hats, but I had something better to occupy my thoughts.<br />
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This week my spring baby is turning 8 and each year, right around her birthday we have one of these heavy April snowstorms. It's become sort of a birthday tradition. One that mother nature seems to enjoy but I could just as easily do without. Still, it wouldn't feel right if mother nature skipped that tradition for a year. So we appease her by spending the entire day in the warm kitchen.<br />
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Another tradition we've adopted and come to love is that, instead of throwing a big birthday party, we try to dodge the April snow and have a girls'-day-out shopping spree in Denver - just Eva, my mom & me. The American Girl Store is always our first stop, and there's usually some pampering involved (for the girls & the dolls!), and of course, a soda. The kids never drink soda regularly, so I have to admit that I'm quite amused by their sheer excitement when they're promised a drink from the soda fountain!<br />
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A few weeks before the trip, we start thinking about the birthday cake. Actually, to be honest, I started thinking about it months ago, in the dead of winter, when spring was still the subtlest of distant dreams. We plan the flavour. What colour should we make the frosting? How will we decorate it? If you know me, you know that I often plan in pictures, scribbled & sketched in a little notebook that I keep in the kitchen. We drew a little cake with notes on color and flavor. Eva crossed out "yellow buttercream" and added "pink" instead. Sometimes we hop on to YouTube for inspiration. I guess this planning stage has become somewhat of a third tradition. One that I love! I have notes & diagrams of all the cakes I've made over the years, scrawled in that kitchen notebook. Some end up on the blog, even!<br />
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This year we had popcorn on the brain. I remembered the big, colorful tins of popcorn my grandparents gave me every Christmas. They were separated into 3 sections, each with a different flavour - buttered, cheese & candied. A few weeks ago I teamed up with <a href="https://www.skinnypop.com/our-popcorn" target="_blank">SkinnyPop Popcorn</a> to create a spring-inspired treat, and as I thought about how I would use popcorn in a recipe, I kept coming back to that candied popcorn from my childhood. So I began sketching little puffs of popcorn on top of one of the cakes in my notebook. A few days later, when I looked back at it, I saw that Eva had taken her colored pencils to my popcorn mound, adding pastel pops of pretty pinks, teals, blues & greens. She often embellishes my notes & recipes with her own repertoire of silly smiley faces, hearts and stars. She even drew in some popcorn that had fallen off of the cake and onto the table...with an arrow pointing to a drawing of the emoji with his tongue sticking out! And so the cake was born. Another spring baby! I had in mind the flavour of buttered popcorn with the salty-sweet crunch of candy, so the base is a butter cake, covered in a thin layer of buttercream, then drizzled with a salted brown butter glaze which acts as the glue to hold the candied popcorn in place. It's really two recipes in one, as the candied popcorn alone is one of our favourite treats - just a good for Easter as it is for Christmas!<br />
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<h4>
Four Layer Pastel Candied Popcorn Cake</h4>
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Don't be intimidated by how many step there are in this recipe. The popcorn can be made up to a week in advance and stored in an airtight contained. I usually make the cakes the night before and place them in the refrigerator. They're easier to cut and decorate when cold.<br />
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<h4>
Candied Popcorn</h4>
I made this with <a href="https://www.skinnypop.com/our-popcorn" target="_blank">SkinnyPop Popcorn</a> which is our go-to packaged popcorn because it's completely nut & peanut free. For each color I used approx. half of a 4.4 oz bag of SkinnyPop. This is about 6 cups of popped popcorn.<br />
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<b>for each color use:</b><br />
6 cups popped popcorn<br />
1/2 cup sugar<br />
3 TBSP water<br />
1 tsp butter<br />
food coloring of choice<br />
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Place the popcorn in a large bowl and set aside. <br />
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Combine the sugar, water & butter in a small sauce pan over medium heat. Bring to a simmer without stirring - just swirl the pan to combine. Once the mixture comes to a full boil, swirl the pan over the heat and cook for approx. 30 seconds longer to make sure the sugar is completely dissolved. Add the food coloring to the sugar mixture and swirl the pan to combine. (I wanted a fairly light, pastel shade so I added only one - two drops of color to the mixture. Keep in mind that the shade in the pan will be significantly darker than it will be once it is poured over the white popcorn.)<br />
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Immediately drizzle the sugar mixture over the popcorn and quickly stir to make sure all the popcorn is evenly coated. Spread the popcorn on a parchment-lined sheet pan and allow to cool & dry for several hours. Wash the pan and the bowl before starting on another color.<br />
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<h4>
Four-Layer Butter Cake</h4>
3 cups sifted cake flour<br />
3 tsp aluminum-free baking powder<br />
1/2 tsp sea salt<br />
1 cup (16 TBSP) butter, very soft<br />
2 cups sugar<br />
4 large eggs<br />
2 tsp pure vanilla extract<br />
1 cup whole milk<br />
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Preheat your oven to 400 F (200 C). Trace the bottoms of two 8 inch round cake pans on parchment paper. Carefully cut out the circles just inside the lines. Butter the inside of the pans. Press the parchment into the bottoms and butter that as well. Dust the inside of the pans with flour and set aside.<br />
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Mix the flour, baking powder, and salt together into a large mixing bowl. With an electric mixer, slowly beat in the soft butter until just incorporated. Beat in the sugar and then the eggs, one at a time. Mix the vanilla and milk and slowly beat this in until everything is just combined. Don't over mix.<br />
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Divide the batter evenly between the prepared pans and bake 30 - 32 minutes, shifting the pans in the oven half way through to ensure even baking. Test for doneness with a toothpick or wooden skewer. Cool completely before unmolding and icing. (I place the cakes in the fridge overnight before icing.)</div>
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Buttercream</h4>
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12 TBSP butter at room temperature</div>
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a pinch of salt</div>
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5 1/4 cups powdered sugar</div>
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1/3 cup milk</div>
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1 tsp vanilla</div>
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a few drops food coloring</div>
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Place the butter, salt & sugar in a large bowl. Start by whisking slowly by hand until the sugar and butter and combined, then switch to an electric hand mixer and slowly beat in the milk & vanilla. You should have a fairly soft, spreadable buttercream. If it seems too stiff add a few more drops of milk. If it's too thin, add a little more powdered sugar.</div>
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Place about 1/4 - 1/2 cup of the buttercream in a small bowl and stir in a few drops of food coloring until you reach your desired shade. Set aside; this will be your finishing coat. Use the remaining icing to fill and ice the cake.<br />
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<h4>
Salted Brown Butter Glaze</h4>
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2 TBSP butter, room temperature<br />
1 cup icing sugar<br />
2 TBSP whole milk<br />
1/2 tsp pure vanilla extract<br />
1/4 tsp French grey sea salt</div>
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a few drops of a complemtry food color (if desired)</div>
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Place the butter in a small sauce pan over medium heat. Melt and cook until light brown and fragrant. Remove from heat.</div>
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While the butter is browning, whisk together the sugar, milk and vanilla. Whisk in the warm, browned butter, salt and food color, if using. Drizzle this over the top of the cake, allowing a little to drip down the sides. While the glaze is still warm, add your base layer of popcorn. </div>
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<b>To assemble the cake:</b></div>
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1. Cut each cake in half horizontally to create the four layers. Set one cake on a large, flat cake plate or turntable. Carefully mark the center all the way around the cake with a sharp serrated knife. Keeping your knife on the mark you made, slowly turn the cake while cutting in until you've cut the cake in half evenly. Set the layers aside and repeat with the second cake.<br />
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2. Determine the top and bottom. Choose the cake with the nicest BOTTOM and set aside. This will be the top layer of the cake. Place the other bottom on your cake plate and start icing and stacking.</div>
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3. Ice and stack. Place a dollop of white icing in the middle of your first layer. Spread it out to the edges. You should have a layer of icing that's about 1/4 inch thick. Place a layer of cake on top. Make sure it's even and level by checking the sides and then looking at it from top down. When you're sure its even, press it gently onto the first layer. Continue icing and stacking the layers, making sure the top cake layer, which you had set aside, is placed bottom-up so you have a nice, eve, flat top. (Tip - use a spoon to separate out the icing and a separate spatula or butter knife to spread it on the cake. Don't stick your spatula back into the clean icing or you'll get crumbs in your icing.)</div>
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4. Apply a thin crumb-coat. Ice the exterior of the cake with a very thin coating of icing, then place in the refrigerator until the icing is hard. This will capture all the crumbs and keep them from getting in the final layer of icing.<br />
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5. Apply the final layer of icing. Spread another thin layer of icing over the cake. Then use a cake scraper or the flat edge of a spatula to scrape and spread the icing around the edge of the cake. To do this slowly turn the cake while dragging the scraper along the side. You should be able to partially see the sides of the cake through the frosting, but if you don't like the "partially-naked" look, add a little more icing.</div>
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6. Finish with the colored icing. Place dollops of colored buttercream on the side of the cake. Using the scraped and the same technique you used in the previous step, scrape and drag the colored icing into the white icing below it. I wanted the colored icing only on the bottom of my cake, but you can apply it where ever you want, just make sure to spread it out so you end up with a smooth cake. Place the cake back in the refrigerator to chill completely.<br />
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7. Glaze. Pour the warm glaze over the top of the cake and gently spread it to the edges, allowing a little to drip over the sides. While the glaze is still warm add your first layer of popcorn. This will provide a foundation and help your popcorn mound to stay in place.</div>
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7. Decorate. Top with a huge mound of the candied popcorn and any other candy you like. I used a mixture of small and large Sixlets, which are nut & peanut free. Refrigerate until ready to serve.<br />
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Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com3tag:blogger.com,1999:blog-3124803878025272283.post-71547182524064912332017-02-22T15:57:00.001-08:002017-02-22T16:30:38.488-08:00Rum Apple Tart<div class="separator" style="clear: both; text-align: center;">
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As a child we used to take frequent trips to the country where my extended family lived. My aunt and uncle owned an apple orchard, and as soon as the car pulled into their long dirt driveway my brother and I would run out into the trees, without even so much as a "Hello!" to my aunt who was waiting at the front door. I use to love to skip between the rows of trees, imagining I was Dorothy on the yellow brick road - and there was always a dog around to play the part of Toto. <br />
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In the spring, when the branches were covered in blossoms and the orchard smelled fresh and new, we'd forage for the tender, wild asparagus that grew in the shade. In summer, when the trees baked in the hot sun and the grass turned golden and crunched beneath our feet, we'd pick up fallen apples from off the ground and toss them at one another, pretending the sneaky trees had come to life and were throwing them at us like they did in the movie. <br />
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We'd imagine the trees had faces, tracing our fingers over eyes and noses hidden in the bark. <i>This one is friendly,</i> we declared, <i>he's smiling</i>. <i>This one not so much. Look at that scowl!</i> Children can find faces in almost anything.<br />
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I decided that I wanted an apple orchard, too, when I grew up, and used to imagine setting up a stand, loaded with over-flowing baskets & crates, on the side of the road to sell the fruits of my labour. <br />
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When the sun started to set and it was time to go back home, I'd say good bye to my favourite trees - the ones with the friendly faces, and feel a little sad watching them fade into the distance as we drove down the dirt road that led to the highway. But by the time the city lights came into view, my brother and I had already forgotten about the trees and we're planning our next blanket fort or flashlight adventure or cardboard box slide on the front staircase.<br />
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That's how I feel at the end of apple season. It's like I'm saying goodbye to a friendly kitchen comrade - one who has been present at my table since last October. Of course, I know that soon my mind will be set on fresh rhubarb pie, and then the first strawberries. And I always go a little crazy during cherry season. Of course, peach crisp will come along, and plum clafoutis, and I won't even start to think about apples again until next September. But goodbyes are always hard at first. This tart is my farewell bid to apple season. It's a classic that I must have made at least once a month this winter and it works especially well with late season apples. <br />
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<h4>
Rum Apple Tart</h4>
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for the shortcrust pastry:<br />
1 1/4 cups flour<br />
1 TBSP sugar<br />
1/4 tsp salt<br />
8 TBSP butter, cut into small cubes<br />
2 - 3 TBSP ice water<br />
1 tsp apple cider vinegar<br />
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for the filling:<br />
3 fuji apples, peeled, cored and cut into chunks<br />
2 TBSP sugar<br />
1/4 cup water<br />
2 TBSP spiced Rum<br />
1 tsp vanilla extract<br />
1 tsp lemon zest<br />
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for the top:<br />
3 apples, peeled, cored & sliced very thin<br />
1 Tbsp melted butter<br />
1 TBSP vanilla sugar<br />
1 tsp apricot jam<br />
1/2 tsp spiced rum<br />
lemon (juiced and sliced and added to a bowl of water)<br />
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To make the pastry, mix the flour, sugar & salt in a mixing bowl. Mix the water and vinegar together in a small bowl. Using a pastry cutter or two knives, cut the butter into the flour until the mixture is the texture of damp sand. Mix in the water, a tablespoon at a time, until the dough just comes together. Form the dough into a disk and wrap it in a piece of plastic wrap. Refrigerate while you make the filling.<br />
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To make the filling, place the apples, sugar, water, rum, vanilla and lemon in a sauce pan and bring to a boil. Cover and simmer until the apples are very tender, about 20 minutes. Mash the apples with a fork and allow to cool to room temperature.<br />
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For the topping, slice the apples thinly and place in a bowl of water with a little lemon juice and sliced lemon to prevent browning.<br />
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Preheat the oven to 400 F (200 C). Place the dough on a floured surface and roll into a circle just large enough to fit into an 11 inch/28 cm tart pan with removable bottom. Transfer the dough to the pan and press into the sides. Fold over any overhang to reinforce the edges. Place the pan in the refrigerator for 15 minutes.<br />
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Prick the bottom of the tart crust all over with a fork and then spoon the filling into it. Arrange the sliced apples on top in concentric circles that slightly overlap, starting from the outside edge and working inwards. Brush the apples with the melted butter and sprinkle with the vanilla sugar. <br />
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Place the tart in the oven and bake at 400 F for 15 minutes to set the crust, then turn the oven to 350 F (175C) and bake for another 30 - 40 minutes, until the apples are tender and browned. (If the apples are not brown enough you can place the tart under the broiler for a few seconds. Watch it carefully.)<br />
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Place the jam and the rum in a small bowl and heat in the microwave until just warm. Stir together and then brush over the top of the tart. Cool and serve.<br />
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<span style="font-size: large;">Still have a sweet tooth? Check out these other winter desserts...</span><br />
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<a href="http://www.peanutfreegourmet.com/2016/11/calvados-apple-compote.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FyEZis3QfwPaTlTdNoB2sKg1zKv4SwNDa_AQntIclJN7kLxGzicGvcWniudqFUQDwjrJPF5TerIkgskKbuaZi3JJJj6Suir9ZrYjoO7idHSwBFwnBfTDaMySqmDk8Ph9JIR4PP72dvI/s200/calvados_apples_txt670.jpg" width="173" /></a><a href="http://www.peanutfreegourmet.com/2015/10/pumpkin-patch.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIUAPaJb_lLpQUMr4hxSRBJyJEogCAWIay7V8B_6QXbY88TP5x1nP82ChuecxyXVlDIB48aeHMmtjnyMOzvXP1Meytf_foqs5fNq-QoflaUaaJyaxR77hDoWYmBrlCmaFUW-Df6YtCH4/s200/pumpkin_scone_txt670.jpg" width="173" /></a> <a href="http://www.peanutfreegourmet.com/2015/11/in-dreams.html" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRnQH-qRRVXjezBB4LBBbkkO1ZfOUZHJPi25Zrx2FcdDnoBwMG56TIIRYW-5EazUG_rQIZpJPtC_gKamxh6KiBqR_8SssGx72NUktHhOXxojg423A5MPyDDgdF-83vZ6s52w69byJOd8w/s200/poached_pear_txt670.jpg" width="173" /></a><br />
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Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com15tag:blogger.com,1999:blog-3124803878025272283.post-86510798432935246862017-01-27T15:42:00.000-08:002017-06-09T08:35:13.378-07:00Blood Orange & Vanilla Whisky Sour<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KKss0SxG0ImOB4Vu84tfVgKmGLGzOWQR7C4tMQyY2mm7Kek96iuRSwGeEfUH43h-OX0PRd0mKOq_IIJgZ43VzVPZLN4Tarf7xkWL1xYfdZ82oUcbp9Yg1n3UzdisXafKcX6AHe4AG24/s1600/51_blood_orange_whiskey_sour_R_Sherrow_670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Blood Orange Whiskey Sour" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KKss0SxG0ImOB4Vu84tfVgKmGLGzOWQR7C4tMQyY2mm7Kek96iuRSwGeEfUH43h-OX0PRd0mKOq_IIJgZ43VzVPZLN4Tarf7xkWL1xYfdZ82oUcbp9Yg1n3UzdisXafKcX6AHe4AG24/s2000/51_blood_orange_whiskey_sour_R_Sherrow_670.JPG" title="Blood Orange Whiskey Sour" /></a></div>
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Some weeks are vodka weeks - straightforward & easy. For some, complex but comfortable gin is more fitting. And then there are those formidable weeks, packed with obscurities and paradoxes. Those are best capped off with a good, old-fashioned whiskey cocktail. And this week was definitely a "whiskey week." It wasn't a bad week, just complicated, filled with interruptions, with contractors flooding the house, insurance adjustors descending on the roof, an enormous work project that filled every available nook and cranny and a kid home sick with the flu all week. Luckily this "whiskey week" happened to fall during blood orange season. That makes things less complicated. <br />
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This is my blood orange & vanilla whiskey sour. Slightly sweet. Mostly sour. A splash of vanilla that's more naughty than nice. Smooth with a bite and a satisfying finish. A paradox in and of itself - intrinsically complicated in flavour and also in its simplicity. With only five ingredients it's a snap to make and even easier to drink! It reminds me a little of an orange creamsicle, or rather Orange Creamsicle's older, bad-boy cousin. The one with the greaser's hair and the cigarette between his lips. And that's exactly why this is the perfect way to conclude a "whiskey week." Cheers!<br />
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<h4>
Blood Orange & Vanilla Whiskey Sour</h4>
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2 oz whiskey<br />
1.5 oz fresh pressed blood orange juice<br />
1 tsp vanilla sugar (more or less to taste)<br />
1/8 tsp pure vanilla extract<br />
2 dashes Angostura Orange Bitters<br />
orange zest (from the blood orange)<br />
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With a sharp knife, cut a large strip of peel from the blood orange before juicing. Juice the orange and strain.<br />
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In a cocktail shaker filled with ice add the whiskey, orange juice, sugar, vanilla and bitters. Shake until the outside of the shaker is ice cold. Strain into an old fashioned glass and top with more ice. Garnish with a twist made from the orange zest. (serves 1)<br />
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<span style="font-size: large;">Check out these other cocktails...</span><br />
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<a href="http://www.peanutfreegourmet.com/2016/04/chili-pepper-martini.html" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZC8Yqtnq6fJpRsAlimsz-e8_eGJ_PjgJ0THqsfaLtTCq4GyV6gi2of9g6GQz1JOH9AsVTzdGzhsKM5uYATrAKx4tF5h7Bh8qat6RdpKhMgZLTsaVaKl-WieQT-dx4IOxUXMTFyOvgkE/s200/chili_pepper_martini_txt.jpg" width="200" /></a> <a href="http://www.peanutfreegourmet.com/2016/10/ghosts-liquefied-with-raspberry-chaser.html" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcHmyfz5dnpLgUMFuYTkl1dkJzQMnSgxNRHGsPfdzQ838pJzpcwE-dd9E1ZqXHKWKlPhaRCG9ZLDC37UgRTby2RUc21IGxQntBuuULt2x6Jg1R_5LOzsCRDwYl4t8u0xZ1pytLS7JCfg/s200/62_liquified_ghost_cocktail_670_txt.jpg" width="200" /></a> <a href="http://www.peanutfreegourmet.com/2016/03/time.html" target="_blank"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVQLMbgU2i8qA5cFmJWRKJHKzDKc8BGzxEtfV0950OmojuNSMnLjM4Qvr8EGWPiqq2Dhk7H1jIu6zjbT1A002nYUa_8_SYOSmj-drRkS8eTlX-HrC6bLsOzDc_uFFQWVqLZRXUN8o0c4/s200/gin_tonic_670_txt.jpg" width="200" /></a> </div>
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com30tag:blogger.com,1999:blog-3124803878025272283.post-62839400970783779052017-01-06T15:11:00.002-08:002017-02-17T08:41:34.578-08:00Vanilla & Rum Biscotti<br />
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Is it just me, or does it seem like the whole northern hemisphere is buried under a blanket of snow this week? This would be just fine with me except that instead of going back to school on Thursday like they were supposed to, the kids have had two consecutive snow days, officially making this the longest Christmas Vacation ever - or at least it feels that way to me. I've been working from home and spending countless hours on and off over the last two days with the snow shovel in hand, trying to kick this cabin fever, while the kids make artificial sledding hills out of the mountains of snow I'm dumping into our very flat yard. I've discovered that it's through mundane activities like snow shoveling that my mind becomes its most creative and that's especially useful when you're snowed-in & haven't been to the market in almost a week. I should have been coming up with creative ideas for what to make for dinner but instead I was daydreaming about what sweet treat I could whip together for a little afternoon snack - going through the contents of the (very bare) pantry in my head as the shovel scraped back & forth, up and down the driveway.<br />
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I decided on these simple biscotti because they're made with pantry staples and minimal effort. And I added a little shot or two of spiced rum from the bar because, naturally, it's a known cure for cabin fever and the warm, spicy flavour reminds me of the <a href="http://www.peanutfreegourmet.com/2013/12/deck-halls.html">rum balls</a> we always make at Christmastime. I glazed the biscotti with a rum-vanilla glaze. If you're worried about serving them to kids, though, let the glaze harden first to evaporate most of the alcohol from the rum. You could also substitute water or a little lemon juice if you want to leave the alcohol out completely. I sprinkled these with vanilla sugar which I always have in the kitchen. I make it by adding my old vanilla pods to our sugar dish and use it to sweeten my tea. Use plain sugar, though, if vanilla sugar is unavailable. Really this recipe is all about using what you have on hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FvDmv4MfMEbog211k6evst6VQXMIjOMLkI8OeYBFCwiOLczc1jXAPrtgDmgSAB1AtqLvK7zii1FwXxbeAE7o5Eehf6MoxhotizW16wwT_bvt1jH2F2IBkuSsxQV4ofTDMMMvCA2ru3Y/s1600/03_biscotti_1600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FvDmv4MfMEbog211k6evst6VQXMIjOMLkI8OeYBFCwiOLczc1jXAPrtgDmgSAB1AtqLvK7zii1FwXxbeAE7o5Eehf6MoxhotizW16wwT_bvt1jH2F2IBkuSsxQV4ofTDMMMvCA2ru3Y/s1600/03_biscotti_1600.jpg" width="580" /></a></div>
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<h4>
Vanilla & Rum Biscotti</h4>
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6 TBSP butter, softened<br />
3/4 cup sugar<br />
1 1/2 tsp baking powder<br />
1/2 tsp salt<br />
1 TBSP spiced rum<br />
1 tsp pure vanilla extract<br />
2 eggs<br />
2 cups organic flour<br />
vanilla sugar for garnish<br />
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glaze:<br />
1 cup powdered sugar<br />
2 TBSP spiced rum<br />
1 tsp water<br />
1/2 tsp pure vanilla extract<br />
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To make the cookies:<br />
Preheat the oven to 350 F (180 C). Line a sheet pan with parchment.<br />
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In a large bowl, cream together the butter & sugar. Beat in the salt & baking powder. Add in the rum & vanilla. Add the eggs one at a time, beating well after each. Add the flour and stir until just mixed in. <br />
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Divide the dough in half and shape each half into a long, low loaf on the prepared baking sheet. Bake the loaves for 25 minutes, or until they are slightly golden around the bottom.<br />
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Remove the loaves from the oven and allow to cool for 5 minutes. Meanwhile turn the oven down to 325 F (160 C).<br />
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Using a serrated knife, slice the loaves crosswise into 1/2 inch thick slices. Place the cookies back on the baking sheet and bake for another 25 - 30 minutes. Allow to cool completely before glazing.<br />
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To make the glaze:<br />
Whisk together the powdered sugar, rum, water & vanilla until smooth. Drizzle over the cookies.<br />
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<b>More nut-free cookies</b>:<br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com2tag:blogger.com,1999:blog-3124803878025272283.post-20414723507044854152016-12-30T09:19:00.000-08:002017-02-17T08:45:28.132-08:00England where my heart lies {Orange-Honey Scones}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlVH6sYS09YISbwcSRWo9x6PtFDUU8EJ-QVXUWaggdxrqaUCT3sWn-qpnBUwxyxAlbwRRzTTZIXW_TibY2R1w8MowGYmVP0R32wZJ6i3Vpmt7we7ogFQdMSMYynG1-u8Zf_86tZw7b6w/s1600/orange_honey_scones_rebecca_sherrow_670_04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlVH6sYS09YISbwcSRWo9x6PtFDUU8EJ-QVXUWaggdxrqaUCT3sWn-qpnBUwxyxAlbwRRzTTZIXW_TibY2R1w8MowGYmVP0R32wZJ6i3Vpmt7we7ogFQdMSMYynG1-u8Zf_86tZw7b6w/s1600/orange_honey_scones_rebecca_sherrow_670_04.jpg" /></a></div>
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<i>And from the shelter of my mind,<br />Through the window of my eyes,<br />I gaze beyond the rain-drenched streets,<br />To England where my heart lies. -Kathy's Song by Simon & Garfunkel</i></blockquote>
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My heart is in England today. Perhaps it's the cold, steal grey skies. The sun, just a white orb, failing to penetrate the icy clouds with its warmth. Perhaps it's the damp air that clings to my hair and jacket when I walk out the door. It coats my lungs with a cold film that makes me cough when I inhale, and then escapes in a burst of heavy steam. Whatever the reason, I find myself thinking of Darjeeling tea, wool sweaters, green hills, scones with orange marmalade, Paddington Bear, and all things comforting and English.<br />
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These scones take me back to college when I spent a few weeks alone in London between semesters. I can almost remember the smell of damp bookshops & smokey tabbaco shops. And I most certainly can recall the smell of fresh-from-the-oven scones in a warm coffee shop with chairs upholstered in torn & faded leather, tables chipped & greasy from ages of use set in front of a picture window that looked out onto a wet, verdant green hill painted on a canvas of grey, not too unlike the one just outside my window today in Colorado. That must be why I'm craving scones. Because, although the memories are fading like the leather on those chairs, when you leave a piece of your heart somewhere, you can return whenever you like.<br />
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These scones are my attempt to return to that coffee shop. They're zesty, not too sweet, and perfect right out of the oven. I make mine with orange-flower honey that I bought in Florida - I know not very English, but I love the flavour - but use whatever honey is local to you.<br />
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<h4>
Orange-Honey Scones</h4>
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1 1/2 cups of flour <br />
1/4 cup of sugar<br />
2 tsp baking powder<br />
3/4 tsp salt<br />
the zest of one orange<br />
1 stick (8 TBSP) cold butter, cut into small cubes <br />
1 1/4 cups old-fashioned oats<br />
1/2 cup of half-and-half or whole milk<br />
1 large egg<br />
1 Tbsp orange-blossom or local honey<br />
1 tsp pure vanilla extract<br />
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Preheat the oven to 350 degrees F (180 C).<br />
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Mix the flour, sugar, baking powder, salt, and orange zest in a large bowl. Cut in the butter with a couple forks or a pastry cutter until the mixture is fine. Stir in the oatmeal.<br />
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Gently warm the milk to just lukewarm (95-100 degrees F) and stir in the honey to dissolve. Whisk in the egg and vanilla. Pour the wet ingredients into the dry and mix until everything in uniformly moist (the dough will be sticky).<br />
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Turn the dough out onto a floured surface. Press or roll into a circle that's about half an inch thick. Cut into circles using a biscuit cutter or the rim of a small glass. Transfer the wedges to a baking sheet lined in parchment. Sprinkle the tops with a thin layer of sugar. Bake for 20 -25 minutes or until the edges are golden.<br />
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Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com5tag:blogger.com,1999:blog-3124803878025272283.post-17526256264941661122016-12-01T17:21:00.000-08:002017-02-17T08:25:50.141-08:00Potato & Leek Soup<div class="separator" style="clear: both; text-align: center;">
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December blew in on an icy wind, the kind that whips down the mountainsides and cuts like a knife across the snowy valleys. The only problem was that the snow was missing - and a cold wind that's not tempered by the softness of snow is often unbearable. In such cases a steamy bowl of soup is absolutely necessary to take the edge off - thick and hearty soup, like my grandmother certainly would have made on a day like today. She ate soup everyday and I could always count on there being a pot of some kind or another in her refrigerator when I visited after school. And yes, she used to stash the entire pot in her fridge, sometimes with the wooden spoon still inside, ready to be pulled out and set on a hot burner. I always preferred a bowl of her soup to a cookie or a slice of buttered bread as an afternoon snack. <br />
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On Tuesday, the temperature dropped as the wind arrived. I had a few potatoes and leeks leftover from Thanksgiving, so just as soon as I got home from dropping the kids off at school that morning, I was in the kitchen peeling and chopping. I started with Julia Child's recipe for Potage Parmentier - a classic - but as always, after stirring and tasting, I abandoned the original recipe for what I found in the kitchen. Half an onion here, a bay leaf there, a splash of lemon juice for freshness. I left out the cream altogether, as I try to limit the amount of dairy I eat. The creaminess of the potatoes more than makes up for it! As my grandmother would have done, I've had the soup in the fridge, not in the original pot, but ready for lunch everyday, nonetheless. It only gets better as it sits. I was almost sad to ladle the last of it into my bowl today. <br />
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Below is the recipe, but of course, its just a guideline. Potatoes are such a versatile "blank-slate," you can add just about any vegetable or herb to this recipe.<br />
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<h4>
Potato & Leek Soup</h4>
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(Serves 4)</div>
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1 TBSP (plus more for garnish) good extra virgin olive oil (<a href="http://www.cobramestate.com/">Cobram Estate</a> is one of my favourites)<br />
1/2 onion, chopped<br />
1 clove of garlic, minced<br />
1 large leek, just the white & light green parts, cleaned & chopped<br />
2 large baking potatoes, peeled & chopped<br />
4 cups chicken stock<br />
1 bay leaf<br />
1 tsp lemon juice<br />
salt & pepper<br />
a handful of flat-leaf parsley<br />
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Heat the oil in a medium-sized soup pot. Add the onion and a pinch of salt and pepper. Sauté until just soft. Add the garlic and the leek. Sauté for about 5 minutes longer. Add the potatoes, chicken stock & bay leaf. Bring to a simmer. Cover and cook until the potatoes are very tender, about 30 minutes. Remove the bay leaf and add the lemon juice. Purée the soup with an immersion blender or pass it through a food mill. Taste and season with salt and pepper if necessary. Ladle into bowls & garnish with chopped parsley and a drizzle of extra virgin olive oil.<br />
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<span style="font-size: large;"><i>More of our favourite soup recipes:</i></span><br />
<a href="http://www.peanutfreegourmet.com/2015/12/roasted-red-pepper-soup.html">Roasted Red Pepper Soup</a><br />
<a href="http://www.peanutfreegourmet.com/2015/01/beef-bone-broth.html">Rustic Onion Soup</a><br />
<a href="http://www.peanutfreegourmet.com/2015/05/good-luck-chuck.html">Spicy Sriracha Sunflower Soup</a><br />
<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com3tag:blogger.com,1999:blog-3124803878025272283.post-44213222442504088702016-11-19T21:28:00.001-08:002016-11-19T21:28:37.996-08:00Cinnamon Pancakes with Calvados Apple Compote<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwOTDtHmykHnxX7Kww2sQ0pY3bVKT-9HE8L9RnOqffAT7gPx9lNSQf3SzMpwdRPqRXhHPGH5_6Ty7JxzCPSJR1s1gu3FIEV3jec8USj2ANTDEt3S5buT9vXEeNGbi1SDfOKxUwJYBIBM/s1600/apple_pancakes_calvados_apples_670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cinnamon Pancakes Calvados Apple Compote by Rebecca Sherrow" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwOTDtHmykHnxX7Kww2sQ0pY3bVKT-9HE8L9RnOqffAT7gPx9lNSQf3SzMpwdRPqRXhHPGH5_6Ty7JxzCPSJR1s1gu3FIEV3jec8USj2ANTDEt3S5buT9vXEeNGbi1SDfOKxUwJYBIBM/s1600/apple_pancakes_calvados_apples_670.JPG" title="Cinnamon Pancakes Calvados Apple Compote by Rebecca Sherrow" /></a></div>
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There are sheer, white curtains in my bedroom window and every November morning, when winter approaches and the sun is low enough in the sky, they defuse the sunlight so that my bedroom becomes a brilliant, pearlescent snow globe. I get up much too early during the work week to see this everyday, but on the weekends I sleep until that ethereal light wakes me. <br />
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Why do I tell you this? Because on those lazy Saturday mornings I love to linger in bed, propped up by a mountain of pillows with a notepad on my lap, mixing flavors on paper & concocting recipes in my mind to play with throughout the week. This time is precious to me, almost like an extension of a dream, and I find I'm most creative there in those early hours, bathed in that beautiful light. This moment lasts only 15 to 20 minutes before the sun moves on & shadows fall upon the white curtains again, but in that time I've come up with several different recipe ideas & a shopping list to take to the market later in the day, where I'll plan the rest of the week's menu. Then it's finally time to throw on my robe and head upstairs to the kitchen where the late autumn sun is shining through a different set of windows and will continue that way through the rest of the day. It's my very favorite way to spend a Saturday! <br />
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A recent player in these culinary daydreams has been Calvados. In cocktails, of course, but also in compotes, cakes, tarts, sauces and breads. That rich, slightly bitter, apple flavour adds such complexity to both baked goods & savory dishes - I've already gone through two bottles this fall! Here's a simple recipe for Calvados Apple Compote - a favorite on pancakes but just as good on pork chops. I've included the pancake recipe, too, because, more often than not, on those slow Saturdays, when I finally do make it to the kitchen, these are what I cook. I hope you'll enjoy them as much as we do! <br />
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<img alt="Apples by Rebecca Sherrow" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdmSwmNMcmvJgGLuapmx2xIIw6x9SlB_gaeArcRSIW_3t9Zz9Y6y1jyQHQsofe-03HAekRKIRVm2Dq4RMdICtAj0Zg2cLeNboAG2wVQP9eZwp6Dz5bIfFBFQsSQqHif2lKjkBTg_tDW0/s1600/66_apples_670.JPG" title="Apples by Rebecca Sherrow" /></div>
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Cinnamon Pancakes with Calvados Apple Compote</h4>
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Cinnamon Pancakes:<br />
1 1/2 cups flour<br />
3 TBSP sugar<br />
1 1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
1 1/2 cups milk<br />
3 TBSP unsalted butter, melted (plus more for the pan)<br />
2 eggs<br />
1/2 tsp pure vanilla extract<br />
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In a large bowl, mix the flour, sugar, baking powder, salt & cinnamon. In a smaller bowl, whisk together the milk, eggs, butter and vanilla. Add the wet to the dry and whisk until smooth. <br />
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Heat a large griddle pan or skillet over medium-high heat. Add a pat of butter to the pan and spread it around with a spatula until it sizzles. Using a ladle, spoon the batter into the pan. Cook over medium-low until small bubbles form throughout the pancake. Flip and cook for 30 seconds to a minute longer. Transfer the pancakes to a warm serving tray or platter & keep warm while cooking the remaining batter. I keep my platter in a warm oven.<br />
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Calvados Apple Compote:<br />
2 large apples, cored and sliced thinly<br />
1 TBSP butter<br />
1/4 cup brown sugar<br />
1/4 tsp ground cinnamon<br />
2 TBSP Calvados<br />
1 TBSP water<br />
pinch of salt<br />
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Heat the butter in a medium sauce pan. Add the apples and cook over medium heat, stirring occasionally until the apples start to caramelize. Remove the pan from the heat and stir in the brown sugar, cinnamon, calvados, water and a pinch of salt. Place back on the heat and bring to a simmer. Cook until the sauce has slightly thickened, approx 5 minutes. Serve over pancakes, waffles or even on top of pork chops.<br />
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Here are a few more of our favourite breakfast recipes:<br />
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<a href="http://www.peanutfreegourmet.com/2015/11/baked-eggs.html">Baked Eggs with Brown Butter, Sage & Nutmeg</a><br />
<a href="http://www.peanutfreegourmet.com/2014/08/an-abbey-abandoned.html">Cardamom Carrot Muffins</a><br />
<a href="http://www.peanutfreegourmet.com/2014/05/pancakes-for-dinner.html">Cinnamon Cornmeal Pancakes</a><br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com6tag:blogger.com,1999:blog-3124803878025272283.post-8570898045561824222016-10-28T15:15:00.000-07:002017-02-17T08:28:03.979-08:00Ghosts: Liquefied with a Raspberry Chaser<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCOX0Fg2tNONL39EbV-cMIJwYnaXi6Rj2rHpSvI49ulIb3cnoThvd9JBTC5h8t6Sa248ioiBmhPTxafVND_agofL9ImhbKXlZErjLjwB0MSUnc5NutJ-BhT5b8-_tHblq8Z9IurkQvvA/s1600/liquefied_ghost_cocktail_670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Rebecca Sherrow - Liquefied Ghost Cocktail Recipe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggCOX0Fg2tNONL39EbV-cMIJwYnaXi6Rj2rHpSvI49ulIb3cnoThvd9JBTC5h8t6Sa248ioiBmhPTxafVND_agofL9ImhbKXlZErjLjwB0MSUnc5NutJ-BhT5b8-_tHblq8Z9IurkQvvA/s1600/liquefied_ghost_cocktail_670.JPG" title="Rebecca Sherrow - Liquefied Ghost Cocktail Recipe" /></a></div>
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<blockquote class="tr_bq">
<span style="font-size: large;"><i>All that we see or seem is but a dream within a dream.</i></span> </blockquote>
<blockquote class="tr_bq">
<i>-Edgar Allan Poe</i></blockquote>
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Do you believe in ghosts? As a kid, I was convinced my house was haunted - but what kid isn't? There were little things - like waking in the middle of the night to the sound of men laughing in a dark corner of my room, or coming home from school to find that the contents of my dresser had been rearranged (always in the same order), or hearing - rather "feeling" - the slightest whisper over my shoulder and turning to see my posters hanging in the air before slowly drifting to the floor, always face down. <br />
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For as long as I can remember I've loved a good ghost story, so maybe these incidences were just the fabrications of an overactive imagination. In any case, I still love them and never more than on Halloween! <br />
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This cocktail is a delicious ghost story in its own right. It's my twist on a classic Halloween drink, The Liquefied Ghost. I use coconut milk & finish it with a raspberry chaser - simply a purée spiked with Chambord - right in the same glass. I freeze the purée in the glass and even though the Chambord prevents it from freezing solid, it does become firm enough that the cocktail doesn't disrupt it as it's poured. The frozen purée keep the cocktail cold, but what I really love is that after it's thawed the cocktail stays suspended above the raspberries, even after swirling the glass, like a ghost hovering over the world of flesh and blood. What's more fitting than that on All Hallows Eve?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvhmXvKOESWr27XuasUdWice0t74sVG_fuxx7wcY6bJy-betCVzFN_X8s6UShtSsoiGWxeNYBKDHl7o6-eDrV7Em-C20QvJ0OCMAB0rfNtYemcg4S1dQZ4bOoghMFLCtYzHLWrlACLLI/s1600/62_liquified_ghost_cocktail_670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Liquefied Ghost Cocktail" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvhmXvKOESWr27XuasUdWice0t74sVG_fuxx7wcY6bJy-betCVzFN_X8s6UShtSsoiGWxeNYBKDHl7o6-eDrV7Em-C20QvJ0OCMAB0rfNtYemcg4S1dQZ4bOoghMFLCtYzHLWrlACLLI/s1600/62_liquified_ghost_cocktail_670.JPG" title="Liquefied Ghost Cocktail" /></a></div>
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A few peculiar post-production notes: When I downloaded these photos from the camera, the first photo was IMG_666, and in the second I noticed a bizarre reflection. Look at the bottom of the glass. It must be the reflection of the saucer.... or maybe it's a disembodied mummy. Believe in ghosts now?<br />
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Happy Halloween! Enjoy! xoxoxo<br />
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<h4>
Liquefied Ghost with a Raspberry Chaser</h4>
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for the raspberry purée:<br />
1/2 cup frozen raspberries<br />
5 TBSP sugar<br />
1 TBSP fresh squeezed lemon juice<br />
1 TBSP water<br />
1 TBSP Chambord<br />
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Bring all the ingredients, <b>except the Chambord</b>, to a simmer in a small saucepan. Simmer 3 - 4 minutes until thick. Remove from the heat and allow to cool in the pan, at least 20 min. Pass the mixture through a fine mesh sieve to remove all the seeds. Stir in the Chambord. Place 1 TBSP of the raspberry purée in the bottom of each cocktail glass and freeze until firm, or refrigerate the mixture until ready to use.<br />
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for the cocktail (for 1 cocktail):<br />
2 oz Grey Goose vodka<br />
2 oz cane sugar cream soda (I use <a href="https://www.jonessoda.com/">Jone's</a>)<br />
1 oz <a href="http://sodeliciousdairyfree.com/products/coconut-milk-beverages/original">original So Delicious coconut milk</a><br />
1/4 tsp pure vanilla extract (I use <a href="http://rodellekitchen.com/">Rodelle vanilla</a>)<br />
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Combine all the ingredients in a cocktail shaker and stir with ice. Strain into the frozen glass.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8owcQja8gwZsjBmxTiMF9sXlStep5f4ZmLR2g8KfPq1nrTJKVD0KUPtHpHtObzS3SuDGEPQTUAV2dAw8oW_2_4ux01NAj4xAneisPNXI3ytRPfxaYE2WXkeVzp8nH_ctyWJ6iyRcqI20/s1600/gin_tonic_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cocktail on Pure and Peanut Free" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8owcQja8gwZsjBmxTiMF9sXlStep5f4ZmLR2g8KfPq1nrTJKVD0KUPtHpHtObzS3SuDGEPQTUAV2dAw8oW_2_4ux01NAj4xAneisPNXI3ytRPfxaYE2WXkeVzp8nH_ctyWJ6iyRcqI20/s200/gin_tonic_670.jpg" title="Cocktail on Pure and Peanut Free" width="200" /></a></div>
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<span style="font-size: large;"><a href="http://www.peanutfreegourmet.com/search/label/cocktails">Find more of my cocktail recipes here.</a></span><br />
<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-65292627306459755342016-09-13T13:09:00.000-07:002017-08-30T09:20:36.676-07:00Still Summer {Berry Tart }<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPe6Sf8z-9ZLDFI0vWFuSZVOlpX4ZzT5998JueRt0RIlmuwHn1m-4aowraDkNWUjSXPcHZMzLL1Q5Sjj6v3g221wcEfCIN4Atl_nQ3XaZOUzI9bTbBd2f5J0TmCRTowfSPlj7Q-mMtTWk/s1600/Berry_tart_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPe6Sf8z-9ZLDFI0vWFuSZVOlpX4ZzT5998JueRt0RIlmuwHn1m-4aowraDkNWUjSXPcHZMzLL1Q5Sjj6v3g221wcEfCIN4Atl_nQ3XaZOUzI9bTbBd2f5J0TmCRTowfSPlj7Q-mMtTWk/s1600/Berry_tart_670.jpg" /></a></div>
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I'm still trying to convince myself that summer's not almost over, even as the leaves are quickly starting to blush and the nights are turning so cold that we've had to add extra blankets to the beds (instead of turning on the heat - it's too soon for that!) It started off imperceptibly enough, with just the slightest hint of yellow in the top branches of the trees that line our street. But just yesterday, as I drove through the neighborhood I was shocked to see that the branches are suddenly more gold than green. When did that happen? And then the urgency struck. To make summer last just one weekend longer, just one day more.<br />
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This is a curious new feeling for me. Year after year I welcome fall like an old friend. My best friend, in fact, for it is my favorite season. I trudge through summer with my eyes always on her, like a wanderer plods through a desert; her cool nights are the oasis that is often just out of reach. But not this year. No, she showed up on our doorstep unannounced at the end of August. Or so it seems. And I wasn't ready for her. However, despite the chill in the air and the changing leaves, the calendar still says it's summer, and I'm holding on to that as tightly as I can, for as long as I can. Because if the calendar still says it's summer, then it's still summer in my kitchen and as such, there's no shame in sharing one or two more summer recipes before time runs out, is there? Like the seasons, I feel their time is slipping through my fingers, too, just as strawberries & cherries are too quickly being replaced by apples & figs (which, by the way would look just as pretty on this tart). <br />
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(Update - August 30, 2017 - This recipe has moved to my current website. Find it here: <a href="https://rebeccasherrow.com/2017/08/30/late-summer-berry-tart/">https://rebeccasherrow.com/2017/08/30/late-summer-berry-tart/</a> )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSE8_XIPTKk5rw5oqkSh8XS-6U6zdSD1AybBPejnqukX-RpfiaK7Ib3q00oRovaIZ5suFMEIWEpWrpstBQBX2lBtSJn0r22AaeL_BxYFS5pUW4T8AE-U4vvojhCoCTn4n3fU2yfnGym4/s1600/52_berry_tart_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSE8_XIPTKk5rw5oqkSh8XS-6U6zdSD1AybBPejnqukX-RpfiaK7Ib3q00oRovaIZ5suFMEIWEpWrpstBQBX2lBtSJn0r22AaeL_BxYFS5pUW4T8AE-U4vvojhCoCTn4n3fU2yfnGym4/s1600/52_berry_tart_670.jpg" /></a></div>
<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com4tag:blogger.com,1999:blog-3124803878025272283.post-30398596379436377862016-07-28T08:09:00.002-07:002016-07-28T08:13:24.770-07:00Chocolate Sunflower-Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hlRylQWeLS4cMkxMb4IaJAS0Wb9g5fkKMLJ5AdBPSm5FO0n4lmg1-pWfgeHRFGFG5dNt-O7fufsVD8iWJxlAboa-u3M2Cpx-wOQYGqzD8AwCoyfUCUxbCRaUfsVG5Nrt-UO78OtH7VE/s1600/sunbutter_cake_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hlRylQWeLS4cMkxMb4IaJAS0Wb9g5fkKMLJ5AdBPSm5FO0n4lmg1-pWfgeHRFGFG5dNt-O7fufsVD8iWJxlAboa-u3M2Cpx-wOQYGqzD8AwCoyfUCUxbCRaUfsVG5Nrt-UO78OtH7VE/s1600/sunbutter_cake_670.jpg" /></a></div>
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I don't often crave peanut butter any more, but when I do it's fierce, relentless and has to be satisfied in the biggest and most extravagant of ways. Last week I woke up with the craving and couldn't get it off my mind. Like that catchy song that's stuck in your head. You can't get it out until you sing it at the top of your lungs. Well, this cake is the equivalent of me singing "peanut butter, peanut butter, peanut butter" in my loudest voice. Only it's completely peanut free! And it worked! <br />
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The base is made with <a href="http://www.peanutfreegourmet.com/2013/03/forbidden-fruit-and-devils-chocolate.html">my grandmother's devils food cake recipe</a>. It's fool-proof at high elevations, like here in Colorado. I use it every time I need a chocolate cake or cupcake recipe. The icing is made with creamy, salty, <a href="http://sunbutter.com/">SunButter</a> - the kids' favorite peanut butter alternative. The ganache is ultra rich and luscious, made with nut-free <a href="https://www.guittard.com/">Guittard chocolate</a>. There's something magical about making a ganache! Watching the spoon trace a hypnotic path through the cream and chocolate until the whole pot is brilliant and shiny makes me feel a bit like I'm stirring a potion in an enchanted cauldron. But the pièce de résistance is the tower of nut-free <a href="http://www.free2bfoods.com/">Sun Cups</a> that tops the cake in crowning glory. Okay, now I'm waxing poetic! But that's because I can finally think about something other than peanut butter. Secretly, though, I can't wait for the next craving to strike!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xzG1uT4AOoboR6cxqIKNBPaXdt8-Bd2obq4eTJyhAPzvka98yv5daeGZBgkaJZXtdafcBTFUHG5r7TqLcff62N5a6a867S-7VV24JgIMFrBKD2hvvE4T0xyzZuUA1BUYBrTHjMT32tI/s1600/kids_suncups_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-xzG1uT4AOoboR6cxqIKNBPaXdt8-Bd2obq4eTJyhAPzvka98yv5daeGZBgkaJZXtdafcBTFUHG5r7TqLcff62N5a6a867S-7VV24JgIMFrBKD2hvvE4T0xyzZuUA1BUYBrTHjMT32tI/s1600/kids_suncups_670.jpg" /></a></div>
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<h4>
Chocolate Sunflower-Butter Cake with Sun Cups</h4>
for the cake:<br />
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1 1/2 cups granulated sugar<br />
1/2 cup butter, softened<br />
2 eggs<br />
1 cup milk<br />
1 tsp white vinegar<br />
2 cups flour<br />
1/2 cup all natural, unsweetened cocoa<br />
a pinch of salt<br />
1 cup hot water<br />
2 tsp baking soda<br />
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Preheat your oven to 350 F (180 C). Butter two 8 inch round cake pans.
Cut a round of parchment paper to fit in the bottom of each pan. Press
it in the pans and butter it as well. Dust the inside of the pans with flour and set aside.<br />
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Beat the sugar and butter until fluffy. Beat in the eggs. Mix the milk
and vinegar and set aside. Sift together the flour, cocoa powder, and salt. Beat half the flour into the butter, beat in half the
milk mixture. Add the remaining flour followed by the remaining milk
and mix until smooth. Dissolve the baking soda in the hot water, and
beat into the batter until smooth. Divide the batter equally between the two pans and bake immediately, for 25 - 30 minutes or until a cake tester
comes out clean. Cool completely before frosting.<br />
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for the SunButter icing:<br />
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1 cup butter<br />
1 cup SunButter<br />
3 cups powdered sugar<br />
1 tsp pure vanilla extract<br />
2-3 Tbsp heavy cream<br />
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Beat the butter and SunButter until fluffy. Add the powdered sugar a cup at a time and beat until the icing is smooth and fluffy. Beat in the vanilla, and if the icing seems too stiff, a tablespoon or two of cream.<br />
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for the ganache:<br />
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4.5 oz semisweet, nut-free chocolate chips<br />
1/2 cup heavy cream<br />
1 tsp vanilla<br />
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8 Sun Cups, chopped, for garnish<br />
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Place the chocolate chips in a heat-proof bowl & set aside. Heat the cream in a small pan until it just begins to bubble, stirring constantly so it doesn't burn. Pour the hot cream into the chocolate chips and stir constantly until the chips are melted and the ganache is shiny and smooth. Stir in the vanilla and allow to cool. It will thicken as it cools.<br />
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To assemble the cake:<br />
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Remove the cakes from the pans. Frost the top of one cake and set the other cake upside down on top of it, making sure the layers are even and straight. Using about half the remaining icing, frost the cake. Don't worry about crumbs getting in the frosting at this point. This is the crumb coat, designed to catch all the loose crumbs. Place the cake in the refrigerator for 15 to 20 minutes, until the icing on the cake has set.<br />
<br />
When the first layer of icing is hard, remove from the refrigerator and use the remaining icing to frost the cake. Place back in the refrigerator until the icing is completely cool and set.<br />
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When cake is cool, spread the slightly cooled ganache on the top, allowing some of it to drip down the sides of the cake. Garnish the top of the cake with the chopped Sun Cups, pressing them gently into the ganache. Place back into the refrigerator until ready to serve. <br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-21835170683106757212016-07-21T07:07:00.000-07:002016-07-22T08:31:29.688-07:00Blueberry Swirl Ice Cream with Blueberry Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVF5mp4Pb1whtgeyifCQUcrJpIXlWgFlM3x39e9BXYFzv3nZj46QRlKiKOq1UAJA8CqMh_49s1kNSdd9eXpQI5Saa8_MeH4TIEvrzUteMcyuPG4gOkvTr3-Ugg50og8faAnEGomtt9fUQ/s1600/blueberry_ice_cream_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVF5mp4Pb1whtgeyifCQUcrJpIXlWgFlM3x39e9BXYFzv3nZj46QRlKiKOq1UAJA8CqMh_49s1kNSdd9eXpQI5Saa8_MeH4TIEvrzUteMcyuPG4gOkvTr3-Ugg50og8faAnEGomtt9fUQ/s1600/blueberry_ice_cream_670.jpg" /></a></div>
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To say last week was hot is like saying the ocean is wet. "Hot" doesn't even come close! Sizzling, scorching, sweltering are better. The kids even began contemplating solar science experiments. For instance, if a red and a yellow crayon are left in the cup holder in the car, what color will the resulting ooze be the next morning? Or, if placed in the sun, how quickly would my cast iron skillet reach a temperature hot enough to cook an egg? And once preheated, how long would it take to fry that egg using only the searing heat of the sun and a little butter? In the end, though, it was just too hot to venture outside for that. We decided to make ice cream instead, which we all agreed was preferable to a fried egg.<br />
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In fact, we've been making so much ice cream these days that the machine hardly gets a rest. No sooner have I coiled up the cord and tucked it away in the cupboard than I'm pulling it back out again and setting it on the counter for another batch. <br />
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I love making ice cream, and since most of the ice cream sold in stores isn't peanut-free or safe for Eva, it's our only choice. And not a bad one, at that! Most of the time it's vanilla, to dollop on brownies and to scoop into my morning coffee. But sometimes we get adventurous, adding fruit syrups, <a href="http://www.peanutfreegourmet.com/2015/05/good-luck-chuck.html">sunflower butter and seeds</a>, or even olive oil and sea salt. Okay, I admit it's not <i>that</i> adventurous, but when it's sizzling, scorching and sweltering outside it's all the adventure we can muster. Looking forward to cooler days ahead, cleaning out the cup holder, but most of all, more ice cream. <br />
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(P.S. The cone in the picture is from <a href="https://www.joycone.com/">Joy Cone Company</a>. It's gluten-free & made in a peanut/tree nut-free facility. Win-win!)<br />
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<span style="font-size: large;">Blueberry Swirl Ice Cream with Blueberry Syrup</span><br />
<br />
for the syrup:<br />
9 oz fresh blueberries, washed<br />
5 TBSP sugar<br />
1 TBSP lemon juice<br />
<br />
for the ice cream:<br />
1 1/4 cups whole milk<br />
1/2 cup sugar <br />
1 tsp vanilla<br />
pinch of salt <br />
1 3/4 cup heavy cream<br />
<br />
Make the syrup first by mixing the blueberries, 5 TBSP of sugar and the lemon juice in a small sauce pan. Bring to a simmer and cook until the blueberries start to fall apart. Mash the blueberries with a fork, then strain through a fine mesh sieve into a bowl. Push as much of the juice as possible through the sieve. Cool and then refrigerate until ready to use.<br />
<br />
To make the ice cream base, whisk the milk and sugar together in a large, freezer-safe bowl. Whisk in the vanilla, salt and cream. Cover and refrigerate for at least one hour or until very cold.<br />
<br />
Add the ice cream base to the ice cream maker and churn according to manufacturer's directions. For mine, this is 20 minutes. While the ice cream is churning, place the bowl in the freezer.<br />
<br />
When the ice cream is done, transfer it to the cold storage bowl. Add half of the blueberry syrup and quietly fold it in a few times, to form ribbons of blueberries running through the ice cream. Refrigerate remaining syrup. Cover the ice cream and place back in the freezer until ready to serve. Serve the ice cream topped with the remaining syrup.Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com2tag:blogger.com,1999:blog-3124803878025272283.post-9267835676713852912016-07-14T13:02:00.000-07:002016-07-21T07:08:28.784-07:00Summer in a Bowl {Zucchini Vichyssoise with Quick Sweet Corn Relish}<div class="separator" style="clear: both; text-align: center;">
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A culture clash or a match made in heaven - or both, as French country meets a 1950's Americana classic in this cool, garden-fresh soup? Either way it's summer in a bowl!<br />
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Yesterday I made one of my favorite summer soups, a zucchini vichyssoise loosely based on Ina Garten's recipe from her book, <a href="http://www.barefootcontessa.com/cookbooks_details.aspx?CookbookID=7">Barefoot in Paris</a>. It's an old stand by in my kitchen during the summertime - and a great way to use up zucchini. But as I stood at the stove and watched it simmer I realized that it just wasn't going to satisfy my craving for something cool and fresh the way it usually does, garnished with ribbons of julienned zucchini and fresh snipped chives. No, yesterday I wanted something more. Something zesty, vinegary, fresh and crunchy. Corn is what I wanted; more specifically, corn relish! The kind my grandmother would make & store in frilly little canning jars to be pulled out and put on our hot dogs while we watched the Cubs on T.V. <br />
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Why, you ask, do I make this with frozen corn when fresh is so readily available? It's because we avoid GMO corn at all costs and stick only to organic, but I can rarely find good, fresh organic corn in the market. Last summer I grew organic corn in my garden but the squirrels developed a taste for it and didn't share. However, I can buy very good frozen organic corn at my local supermarket (grown, no doubt, in a land blissfully free of squirrels.) <br />
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And, by the way, I'm starting something new here on the blog. Here's a funny little secret: I have a backlog of approximately 75 recipes on this blog, just waiting to be published! That's a lot of recipes! The problem is time; there's not enough of it during the day to write a post for each and every one. So, in the past, I've been combining recipes into one large post, much like compiling dishes for a grand feast, but even that didn't work. However, if you follow me on <a href="https://www.instagram.com/rebeccasherrow/">Instagram</a> you know that I post recipes there all the time. So why not share the love & post the recipes here, too. Novel concept, no? So we'll give it a whirl, with a short, "Recipe of the Day" format for those recipes I'm sharing in both places. (Okay, "recipe of the day" seems overly optimistic. Let's start with "Recipe of the Week," give or take a few days, and see how it goes.) While it may be redundant, I care too much about this little space on the web to abandon it completely. Of course, I'll continue sharing longer posts as time allows.<br />
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Thanks to you all for sticking with me. (And, if you're wondering what's kept me away from Pure & Peanut Free for so long, check out <a href="http://www.freedible.com/">freedible</a> where I'm community manager, features editor & photographer during the day... and most of the night.)<br />
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So, without further delay, here's today's "Recipe of the Week!" <br />
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<h4>
Zucchini Vichyssoise with Quick Sweet Corn Relish</h4>
<br />
Vichyssoise:<br />
(adapted from Ina Garten's Zucchini Vichyssoise, Barefoot in Paris)<br />
<br />
2 large leeks, just the white & light green parts, cleaned & chopped<br />
2 TBSP olive oil<br />
1 clove garlic, minced <br />
8 small white potatoes, chopped<br />
2 medium zucchinis, chopped<br />
6 cups chicken or vegetable broth <br />
1 tsp salt (more or less to taste)<br />
1/2 tsp black pepper<br />
3 TBSP heavy cream<br />
<br />
In a large pot sauté the leeks in the oil over medium heat until they just begin to soften. Add the garlic and sauté for a minute longer. Add the potatoes & zucchini and cook, stirring, for another 5 minutes. Add the broth, salt & pepper and bring to a simmer. Cover and simmer for 30 minutes. <br />
<br />
Remove from the heat and allow to cool slightly. Using an immersion blender or a food mill, purée the soup until smooth. Stir in the cream and cool to room temperature. Cover and place in the refrigerator until chilled.<br />
<br />
Serve chilled with a drizzle of good extra virgin olive oil. Top each bowl with corn relish.<br />
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<br />
Quick Sweet Corn Relish<br />
<br />
1/2 cup raw apple cider vinegar<br />
1/4 cup sugar<br />
1 tsp salt<br />
1/4 tsp celery seed<br />
1/4 tsp mustard seed<br />
1 bay leaf<br />
1 clove garlic, minced <br />
10 oz frozen organic corn<br />
1/2 red bell pepper, finely chopped<br />
1/2 red onion, finely chopped<br />
<br />
In a small sauce pan bring the vinegar, sugar, salt, celery seed, mustard seed, bay leaf & garlic to a simmer, stirring to dissolve the sugar. Add the frozen corn and bring back to a simmer. Cook for 3 minutes.<br />
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Place the chopped pepper and onion in a heat safe bowl. Pour the hot corn and vinegar mixture over the vegetables and stir to combine. Cool to room temperature, then place in the fridge to cool completely, until ready to serve. <br />
<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-47794562927656465922016-04-27T12:33:00.000-07:002016-04-28T09:18:35.264-07:00Chili Pepper Martini<br />
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<blockquote class="tr_bq">
<i>Bond looked carefully at the barman.<br /><br />"A dry martini," he said. "One. In a deep champagne goblet."<br /><br />"Oui, monsieur." <br /><br />"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice cold, then add a large, thin slice of lemon peel. Got it?"</i></blockquote>
<blockquote>
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<i>"Certainly, monsieur." The barman looked pleased with the idea. </i><br />
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<i>-Casino Royale</i></blockquote>
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<span style="font-size: large;">Chili Pepper Vodka Martini</span><br />
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This is my fiery twist on the classic vodka martini. It's spicy with
just the right amount of sweet. Make it when you want to turn up the heat. I wonder if 007 would approve
of this one. <br />
<br />
(for one drink) <br />
2 oz very good quality vodka (I use Grey Goose)<br />
0.5 oz dry vermouth<br />
0.25 oz simple syrup<br />
1/4 lime<br />
1 jalapeno, sliced with seeds removed<br />
1 red Fresno chili pepper, sliced with seeds removed<br />
ice<br />
<br />
Place the lime quarter, 1 slice of jalapeno & 1 slice of Fresno pepper in the bottom of a cocktail shaker. Muddle together lightly. Add ice, then add the vodka, vermouth & simple syrup. Shake very well for at least 30 seconds. Strain into a martini glass. Garnish with a few more chili slices (to taste) and a twist of lime.<br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-46079599985375504882016-03-24T11:47:00.001-07:002016-04-27T13:27:15.011-07:00Time {Blackberry Gin & Tonic}<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"></span><br />
<blockquote>
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<span style="font-size: large;">"If I could save time in a bottle,</span><br />
<span style="font-size: large;">The first thing that I'd like to do</span><br />
<span style="font-size: large;">Is to save every day till eternity passes away,</span><br />
<span style="font-size: large;">Just to spend them with you." -Jim Croce</span></blockquote>
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I've been thinking a lot about time these days. Mostly because I never feel I have enough of it and partly because a very small voice inside of me says, "There must be a way to make more, or to at least use what you have wisely."<br />
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It seems entirely too cliché to even write about time, because lack of it is just about the most basic problem faced by humanity since...well, the beginning of Time! It's just a little, intangible, four-letter word, right? But it also happens to hold within itself the entirety of our lives - little or not.<br />
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And recently, whenever I say, "I don't have the time," a quote comes to mind. It's like a meddling stranger who keeps knocking at my door. Is he selling something...? Time in a bottle, perhaps? (Now, that's something I <i>would</i> be interested in buying.) But I don't answer the door. Instead, I stand by the window, just out of view, peering through the sheer curtains, waiting for him to go away. He just keeps knocking, and I begin to count the minutes it takes for him to finally give up and leave. It's as if time is irrelevant to him. Maybe he could knock for hours, I fear, or even days! Perhaps he is Time himself, I think in horror. Time, knocking at my door! And he doesn't stop; it's an infernal tap, tap, tap, like the incessant ticking of a much-too-loud clock in the dark of night - ticking away the minutes - a constant reminder that time is fleeting. Finally I can take it no longer. I throw open the door in anger, intending to scream, "Stop it!" But when I face him and glare into his eyes, he's emotionless (of course, Time has no feelings). Instead, he looks at me so calmly & deeply that I fear he must be able to see my soul. And then he speaks. "Time is a created thing." He says, slowly, with purpose, "To say 'I don't have time' is like saying 'I don't want to."<br />
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It's an ancient Lao-Tzu quote I've thought of probably a hundred times.<br />
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"But I DO want to!" I yell back with enough emotion for both of us. And all the things I loved doing before this little thing called Time became so scarce, come flooding back to my mind. I do want to make time for this blog, for writing, in general, for taking photos, for creating recipes and uniting them with the stories that make them so meaningful on so many different levels. Even if I'm the only one who reads them. <br />
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"Then do it." He replies, and is gone. And so here I am, writing at 5:30 in the morning, because it turns out there is a pocket of time just before the sun rises, that I'd been sleeping through. Who knew?!<br />
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As you might be able to tell from my absence here on the blog, the last few months have been so full, but in a somewhat meaningless way. I have recipes stacked up to share but no words to put with them. So there they sit, waiting for a day when Time stops buy to knock some sense into me. I suppose all bloggers go through such a lull.<br />
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Yesterday, after work, I was feeling particularly guilty about this space. I made a gin & tonic, and spiked it with a quick blackberry, lavender & vanilla syrup, when I got home. What does it have to do with Time, you ask? Absolutely, nothing. Except this: as I was sipping it, a friend called to chat and, just for that moment, time seemed to slow down a bit, it became friendlier somehow, more forgiving. And I was able to collect my thoughts. Funny how a good friend and a good drink can do that. So I thought I'd share the recipe with you, my friends, because if you've stuck with me this far, then really, you are a very good friend.<br />
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<span style="font-size: large;">Blackberry, Lavender & Vanilla Gin and Tonic</span><br />
<br />
for the blackberry syrup:<br />
1/2 cup water<br />
1/3 cup sugar<br />
1/4 cup blackberries <br />
1/2 tsp lavender<br />
1/2 tsp vanilla<br />
<br />
for the cocktail:<br />
blackberries, for garnish<br />
sliced lemon<br />
blackberry syrup<br />
ice<br />
gin<br />
tonic water <br />
<br />
To make the syrup: Bring the sugar, water, blackberries and lavender to a simmer in a small sauce pan. Cook, stirring to dissolve the sugar, until the blackberries start to fall apart and the syrup is quite thick. Stir in the vanilla and strain through a fine mesh sieve. Cool.<br />
<br />
To build the cocktail: Place ice and 3-4 blackberries in the bottom of a glass. Add 1/2 oz blackberry syrup. Top with 3 oz gin, then pour over 3 oz tonic water. Garnish with a slice of lemon.<br />
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Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com3tag:blogger.com,1999:blog-3124803878025272283.post-67395877655259964962016-01-05T13:32:00.000-08:002016-01-05T13:32:29.379-08:00Nine {Blackberry Pavlova with Blackberry-Honey Syrup}<div class="separator" style="clear: both; text-align: center;">
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<blockquote class="tr_bq">
<span style="font-size: large;"> "Little boys should never be sent to bed. They always wake up a day older." -Peter Pan</span></blockquote>
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Last night I had a thought. One of those startling thoughts that begins innocently enough, like the faint vibrations before an earthquake that rattles you to the core. A reality check, you could say, in the truest sense of the term, though this phrase doesn't carry the weight that I felt last night. Perhaps an epiphany is a better way to describe it.<br />
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I was tucking Connor into bed, and though he's 9 he still likes me to lay down next to him while he's falling asleep. We talk and talk, and if you know Connor, you know what a chatterbox he can be. We discuss all matters of importance - from what's going on in his Minecraft world, to the bug he found & caught crawling up a tree at school (catch and release), to the science test tomorrow for which he forgot to study (but he's sure he'll do fine). He babbles on and on, while I listen, until he finally drifts off to sleep, sometimes mid-sentence. I treasure this time, it's part of our routine. But don't get me wrong - there are days when I'm behind on work or have a sink-full of dishes in the kitchen and laundry to fold on the couch, and all I can see is the minute hand ticking the time away. Last night was one such night. Dinner ran late, dessert even later, pushing bedtime closer and closer to midnight. I had a 6 a.m. video conference scheduled for this morning, and all I wanted to do was crawl into bed with a cup of tea and a book. <br />
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Still, the question came, soft as the blankets I tucked in around him, "Mom, can you rest with me...?" <br />
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Immediately my to-do list scrolled before me like the never-ending credits of a too long movie. There were hundreds of reasons I could have said, "Not tonight." But something stopped me. Instead I said, "For just a minute."<br />
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And so I settled down next to him, resting back on the pillows in the quiet, blue glow of the nightlight by his bed, just as I've done every night for the past nine years. He began talking and I began thinking. Then suddenly, within the jumble of thoughts that passed through my head that night, came the one thought, small and sly like a fox, that started it all. <i> </i><br />
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<i>Nine years?! How fast the time has gone!</i> <i> Like the blink of an eye! Wasn't it yesterday that I cradled him in my arms, pacing the hospital floor when he was brand new? Didn't we just celebrate his first steps; didn't we just take the training wheels off his bike? </i><i><br /></i><br />
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When you're a new mom, they often tell you that the days are long but the years are short. But nothing can prepare you for just how short those years really are....<br />
<br />
But this thought, startling as it was at the time, was only a faint tremor that signaled the earthquake that came next. You see, if nine years can flash by like a mere grain of sand in the hourglass of life, how much faster will the next nine go? My breath caught in my chest with such intensity at the thought that I must have flinched or gasped because Connor paused long enough to ask, "Mom, are you okay?"<br />
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I realized last night that nine is the pivotal age. It marks the exact mid-point of childhood. Nine years past, nine more to go. In nine years he'll be 18, graduating high school, preparing for college, shaving, working, driving, dating. In nine years he'll no longer be a child, but legally an adult, unrecognizable to these eyes that see him still in diapers with a blankie and a bottle. Nine years... speeding by like a comet just outside my atmosphere. Look
hard enough and I might see its tail, blink and I'll miss it
completely. Nine. That's it.<br />
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And to think I almost said, "Not tonight."<br />
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I suppose all parents have this thought at one point or another, but last night I couldn't sleep. I stared at the ceiling and started to think this growing-up stuff is too much to take.<br />
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Today I watched him carefully. He does seem older. He helps his sister reestablish internet connection on the laptop when it crashes. He says, "Hey, Dude!" on the phone when his friend calls. <i>When did that start?</i> His box of Tonka trucks sits in the corner of his room. I spy it as I pass by and trace a line with my finger through the dust on the lid. <i>How long has it been since he's played with these?</i> <i>A year? Two? Surely not that long... </i><br />
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I look at him as he eats, stealing glances from across the table so as to not let on that I'm watching. <i>How his appetite has grown! </i> He eats the slice of lasagna I put on his plate with relish, then another and thirds. <i>How have I become so blind to these things?</i> I make a Blackberry Pavlova for dessert. It's one of his favorites. When I set it on the table I steal one more sideways glance. There it is!! Finally I see the child inside him as his eyes light up in anticipation. It's the same look I remember when we used to pass the salt water taffy stand in the market when he was three, when I made dirt cake with gummy worms for his fifth birthday, when we roasted marshmallows on the grill last Fourth of July. There's the boy I remember! Still there. Maybe hiding in a bigger body, but still there. <br />
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And then, only then, I allow myself the luxury of imagining the future. I envision him sitting at the table, just home from college, nine short years from now. Tall and smart, with a deep voice and a five o'clock shadow. I set dessert on the table. It's something not too different from the one I served tonight, a Pavlova perhaps (it's still his favorite) with fresh berries, drizzled with a sweet, sticky syrup. I glance over at him, so different in a grown-up's body. There it is again! Yes, I'm sure I saw it! That same magical twinkle of a little boy's eye in the presence of something sweet to eat. I guess some things never change... thank goodness! Maybe this growing-up stuff isn't so bad after all.<br />
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<span style="font-size: large;">Blackberry Pavlova with Blackberry-Honey Syrup</span> <br />
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<br />
4 egg whites<br />
1/4 tsp cream of tarter<br />
1/4 tsp salt<br />
half a vanilla pod, scraped<br />
1 cup fine sugar<br />
1/2 tsp white vinegar<br />
18 oz blackberries, washed and divided<br />
1/4 cup water<br />
3 TBSP honey<br />
the scraped vanilla bean half<br />
1 tsp lemon juice<br />
dark chocolate curls & confectioner's sugar, to garnish <br />
<br />
<br />
Preheat the over to 350 F (175 C) and line a sheet pan with parchment paper.<br />
<br />
Scrape the beans from the vanilla pod and mix with the sugar. Set the sugar aside and reserve the pod to use in the syrup.<br />
<br />
Whip the egg whites, cream of tarter and salt until soft peaks form.
With the mixer running, add in the sugar slowly, one spoonful at a time
until all the sugar is incorporated. Continue beating until the
egg whites are very stiff and glossy. Fold in the vinegar.<br />
<br />
Dollop the entire mixture onto the parchment-lined sheet pan and smooth into a circular shape.<br />
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Place in the preheated oven and immediately turn the heat to 300 F (150
C). Bake for an hour and 15 minutes, until firm and hollow. Turn the
oven off and crack the door. Allow the Pavlova to cool in the oven for
at least 30 minutes. Remove from the oven and cool completely.<br />
<br />
Meanwhile, sort through the blackberries. Reserve the most beautiful ones to garnish the Pavlova and measure out a cup of the bruised or damaged blackberries to be used in the syrup. Place these blackberries in a small sauce pan. Add the water, honey, vanilla bean and lemon juice and bring to a simmer. Reduce heat & simmer 20 min, or until the fruit is falling apart & the liquid has reduced by about half. Strain through a fine mesh sieve (you should have about 1/4 cup syrup). Refrigerate until ready to use. <br />
<br />
When ready to serve place the Pavlova on a serving dish. Pile the fresh blackberries on top. Drizzle the cooled syrup over the top and down the sides of the Pavlova. Garnish with dark chocolate curls and with a dusting of confectioner's sugar, if desired. <br />
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<h4>
Hungry for more? Check out these other recipes: </h4>
<a href="http://www.peanutfreegourmet.com/2015/03/vanilla-bean-pavlova.html">Vanilla Bean Pavlova with Strawberries and Cream</a><br />
<a href="http://www.peanutfreegourmet.com/2015/10/meringue-mushroom-cookies.html">Meringue Mushroom Cookies</a><br />
<a href="http://www.peanutfreegourmet.com/2015/04/vanilla-bean-cupcakes-strawberry-buttercream.html">Vanilla Bean Cupcakes with Fresh Strawberry Buttercream</a> <br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-68662612167640644122015-12-15T19:20:00.000-08:002015-12-16T10:42:14.655-08:00Old Friends {Roasted Red Pepper Soup}<br />
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I had a friend years ago who used to say quirky little things like, "Don't forget your sunshine, Sweetie!" and made them sound perfectly normal. She's someone who radiated warmth; she was unapologetically happy, <i>all the time</i>. She lit up the room just by stepping through the door. I was thinking about her a few days ago, remembering when we worked together in the Christmas department of Dillard's in our twenties. She moved to California in 2006, the same year my son was born, and as the course of life led us in opposite directions we lost touch. Still, she's one of those people you don't easily forget, and I always think of her when it's time to decorate the house for Christmas. That same year I was given a beautiful, two-liter food mill at Chistmastime. It was complete surprise, but I guess I'd complained one-too-many times to just about everyone that my old, cheap little food mill, which I bought to make baby food, was not too far from worthless as it left a greasy residue on the food no matter how thoroughly I washed it. <br />
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That gift reminded me of another I received 10 years earlier when I was a vegetarian. My grandmother, like almost all grandmothers, I assume, was overly concerned that I wasn't being nourished, and so gave me a collection of vegetarian "how-to" cookbooks. You know, the scientific kind that explain things like the ideal ratio of beans to rice needed to create a complete protein and the pros & cons of being lacto-ovo vegetarian as opposed to vegan, among many other things. Amid the maze of complex nutritional equations I happened to stumble upon a simple recipe for bell pepper soup which I loved immediately, and made often, using my blender to puree it, batch after batch, year after year. But the food mill I received for Christmas was a game-changer. I started
making bell pepper soup for Connor when he was a baby. In fact, it's one of the first mixed vegetable dishes I made for both of my kids. Back then I kept it simple, just a few key flavors without any herbs or spices, and I used the food mill to puree it to the perfect consistency for their little mouths. It was the only way they'd eat it. But it's by no means a "baby food." It's an ever evolving recipe that changes as my kids' palates grow and mature. These days I love adding fresh herbs and a hint of heat with crushed red pepper flakes. It's still one of Connor's favorites, especially when there's a big piece of toasted
baguette to dip.<br />
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Speaking of friends, this soup has become much like an old friend who visits my kitchen often in the dead of winter when the sky has been grey for weeks on end. She's a welcome guest, warm and cheerful, like a our own personal pot of sunshine. Things just seem a little brighter when she's around.<br />
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There are many ways to roast the pepper for this soup, but I always roast them under the broiler
until their skins are charred and black all over. I get some kind of bizarre pleasure out of watching the skins blister and swell under the flames. Don't ask. And that smell! If I could bottle it and bring it out on the darkest days, I would. You could, of course, roast them on the grill or simply over the open flame of a gas burner, if you prefer. Likewise, the soup can be pureed in batches, in the blender. But if you really want that silky-smooth texture use a food mill. Either way, it's
delicious. When bell peppers are in season and are stacked high in the farmers' market stalls, I like to roast and peel a whole batch of them, and then
freeze them in bags of two, so we can make this soup
throughout the year. It's clean and so simple, and tastes sort of like sunshine. I think my old friend would like it a lot. </div>
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<span style="font-size: large;">Roasted Red Pepper Soup</span></div>
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2 red bell peppers<br />
1 Tbsp olive oil<br />
1/2 a large yellow onion, diced<br />
2 large organic carrots, peeled and diced<br />
1 large clove of garlic, diced<br />
1 small, red potato, sliced thinly<br />
3 cups chicken of vegetable broth<br />
1 sprig of fresh thyme<br />
a pinch of crushed red pepper flakes, to taste <br />
salt and pepper to taste<br />
<br />
Place
your top oven rack near your broiler and line the bottom rack with
foil. (The peppers will drip). Wash the peppers and place them
directly on the top rack. Turn the broiler on high. Broil the peppers
until the skin is charred and black, carefully turning them so they
brown evenly. When the peppers are completely charred, place
them in a bowl with a tight fitting lid or cover tightly with plastic
wrap. Let sit until cool enough to handle, about half an hour.<br />
<br />
Heat
the oil in a soup pot and saute the onions and carrots very slowly over
low heat while you work with the peppers. Carefully cut the peppers
into quarters to remove the seeds, then peel off the charred skin. (It
should come off very easily after sitting in the bowl for half an hour.)<br />
<br />
Slice
the peeled peppers and add them to the pot along with the garlic and
potatoes. Season with salt and pepper and saute for 5 to 6 more
minutes. Add the thyme sprig, red pepper, and the stock and simmer for 10 to 15 minutes until the
potatoes and carrots are very tender.<br />
<br />
Remove the thyme sprig. Run the
soup through the medium blade of the food mill or puree it in the
blender until almost smooth. Taste for seasoning and serve as is, or
with a dollop of creme fraiche.<br />
<br />
<h4>
You might also like:</h4>
<a href="http://www.peanutfreegourmet.com/2013/05/brunch-with-red-pepper-tartines.html">Roasted Red Pepper Tartines</a><br />
<a href="http://www.peanutfreegourmet.com/2013/11/winters-lunch.html">Creamy Old-Fashioned Tomato Soup</a><br />
<a href="http://www.peanutfreegourmet.com/2014/01/orange-and-blue-through-and-through.html">Blue Cheese Stuffed Peppers</a><br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-19396570519308712722015-11-22T08:29:00.002-08:002015-11-22T10:52:37.762-08:00Good Morning, Sunshine! {Baked Eggs with Brown Butter, Sage & Nutmeg}<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvERCSGXNOPgi672p_kSfpqBKG_fooxfWreHwqZSSRAMr4dFAM9AfImvQWIHSsW7of79UInmJN9S3rUbfqaUXQekM2BU_bTu4vKqrC8UFXJJhjhWCGFtSRxaq7DJ6zzjgtSG6Y5OS_a68/s1600/449_egg_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvERCSGXNOPgi672p_kSfpqBKG_fooxfWreHwqZSSRAMr4dFAM9AfImvQWIHSsW7of79UInmJN9S3rUbfqaUXQekM2BU_bTu4vKqrC8UFXJJhjhWCGFtSRxaq7DJ6zzjgtSG6Y5OS_a68/s1600/449_egg_670.jpg" /></a><br />
The fact that Thanksgiving is just around the corner didn't even occur to me until last Friday. I'd left early in the morning to drive to Denver to spend the weekend at the <a href="http://fablogcon.com/">Food Allergy Bloggers' Conference</a> with <a href="http://www.freedible.com/">freedible</a>. That day I decided to take a different route - a winding, narrow two lane highway that leads into Denver from the East. I thought perhaps the traffic would be lighter, a less stressful, more scenic drive, because for as much as I love the city, I don't like the traffic! I'd never actually taken that road before, but that morning I was up for adventure. The road led through a forest just outside of town. The forest floor was blanketed in fresh snow and the rising sun's long rays stretched through the branches in such a way that the snow shimmered like diamonds in spots. I thought to myself, <i>look what you've been missing by taking the interstate to Denver all these years! </i><br />
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Soon the trees began to thin, giving way to scrubbier bushes, rolling hills and large boulders. I passed a bison ranch that provides meat to some of the small markets in town. The herd lay out in the distance, warm in their woolly coats, despite the snow. Then I came to Franktown - a sleepy little town of 395 that I'd recalled hearing of only in passing, once upon a time. On the corner of the only intersection in town was a small Christmas market. No more than a stand of Christmas trees in front of a tiny boutique. Of course, it was closed that early in the morning. But as I drove past I could see that inside the Christmas trees were decorated in colorful glass balls. There were dolls in the windows with brightly painted wooden airplanes suspended above their heads. And suddenly it hit me that the holidays were sneaking up faster than I'd dare to admit. I remembered Eva asking for an American Girl doll for Christmas. It must have been several weeks ago, I realized! And I'd talked her into getting a Corolle doll instead. Together we sat at the computer and picked out just the one she wanted with strawberry blond hair and freckles. As I drove on, I began feeling nostalgic and thankful that my little girl still wanted something as simple as a doll for Christmas. I know too soon that a doll will be the last thing she wants. One thought led to another - it was a very long drive - and naturally when I begin thinking of the holidays, food is one of the first things that comes to mind. The big Thanksgiving Day feast, (I hadn't planned the menu yet) Christmas dinner (what would I make for dessert?). But it was still so early in the morning that my mind drifted toward breakfast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM16KLTIgo3UMQX8Ru2zY1iHOgmWi4zO7KcAvHZDQ4V4SrQhp-N-v1RW2f7Tip2pPTd9G_h_kZ6YABIrn6JS93Td6aGwlCZ3qNU6oBSvgU1bGC_Bi6PKmZ5NCOkUmPQM5FR0ssB2LD5s/s1600/481_eggshells_cutting_sage_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoM16KLTIgo3UMQX8Ru2zY1iHOgmWi4zO7KcAvHZDQ4V4SrQhp-N-v1RW2f7Tip2pPTd9G_h_kZ6YABIrn6JS93Td6aGwlCZ3qNU6oBSvgU1bGC_Bi6PKmZ5NCOkUmPQM5FR0ssB2LD5s/s1600/481_eggshells_cutting_sage_670.jpg" /></a> It seems like we focus so heavily on the big holiday meals that we lose sight of breakfast. She's pushed to the back burner, so to speak. An afterthought, shoved between wrapping presents and shopping. Oftentimes we skip her altogether in the frenzy. But to tell you the truth, holiday breakfasts are some of my favorite meals, and I'm not even a big breakfast eater. It's not just about the food, but more about the magic that happens in the morning, when the kitchen comes alive with the heartbeat of those first blissfully quiet hours of the day.<br />
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I love mornings when the house is crowded with guests. I get up early and start a pot of coffee, <a href="http://www.peanutfreegourmet.com/2015/03/coffee-cake.html">laced with cardamom, black pepper, cinnamon and vanilla</a>. The oven is switched on first thing and won't be turned off until after dessert. People come and go, still groggy in their pajamas and slippers, on a mission to find the first cup of coffee, whose spicy aroma has wafted into their bedroom and roused them from sleep. There's usually a game on the table, left out from the night before. Soon a child toddles in, then another, sleepily rubbing his eyes. "Good morning, Sunshine!" I say to Connor as he wraps his little arms around my waist. The kids are followed almost immediately by the dog, who sprawls out in her favorite spot, right in the middle of the floor. From this prime location she can see both the stove and the table, should a scrap of food slip from the counter or one of the children spill their milk. This also happens to be the place where a wide sunbeam stretches through the window and across the floor at exactly 10:00 am. Of course, it's not 10:00 yet, but she knows it's coming. The kids begin playing with the game. It's something fascinating, like Mousetrap, or Jenga, or the marble run. Meanwhile someone starts a second pot of coffee and the tea kettle whistles impatiently. The crossword puzzle has been pulled from the daily newspaper, and a few of us gather around to fill in the easy words. Then it's left on the table for the next person who passes by. These crossword puzzles are a community effort in our house. The children run off again, now more awake than when they arrived. A stuffed rabbit gets left behind and slips from the edge of the table to the floor. The dog watches it fall, but doesn't move. She's still waiting for that sunbeam.<br />
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Soon everything starts to come together like the players in an orchestra before a performance, a cacophony of sounds rises from their instruments as they wait for the conductor to tap his baton and unite them all in that single first note. Speaking of music, someone is playing the piano in the living room as breakfast is pulled from the oven. Someone else has replaced the game and crossword puzzle with plates of varying sizes and shapes. A third pot of coffee is set on a trivet in the middle of the table. And right on cue everyone arrives, from every corner of the house, at the table, dressed with mugs in hand. The conductor has signaled the start of a grand symphony called <i>Breakfast</i>. (The dog still doesn't move, the sun is finally creeping across the floor, and she's not one for music anyway.) <br />
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One of the greatest pleasures of holiday mornings is having the luxury of enough time to make a big breakfast. I love baked eggs, but only make them on special occasions. Actually, they really don't take that long to make, once the oven is preheated, and they're great for a crowd because they can be made to order - ingredients can be added or omitted as desired. For this recipe I used the flavours of the season. Musty sage and bright nutmeg give the eggs a certain sweetness that you just can't put your finger on. I have a set of small ramekins that fit just one egg. Perfect for my morning appetite, but if you have larger ramekins feel free to add two eggs. Just adjust the cooking time accordingly. The recipe below is written per serving so it's really so simple to customize these for the amount of guests at your holiday breakfast table.<br />
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<span style="font-size: large;">Baked Eggs with Brown Butter, Sage and Nutmeg</span><br />
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1 large egg, per serving<br />
1 tsp butter,per serving<br />
5 - 6 sage leaves, minced<br />
1 TBSP whole milk, per serving <br />
nutmeg, to taste<br />
salt and pepper, to taste<br />
1 TBSP finely grated Asiago or Parmesan cheese, per serving<br />
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Preheat the oven to 400 F (200 C). Place a teaspoon of butter into each ramekin. Place the ramekins on a baking sheet and bake until the butter is starting to brown, about 6 minutes. Watch it closely so the butter doesn't burn.<br />
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Remove the ramekins from the oven and swirl the butter so that it completely coats the bottom of the ramekins. Place a pinch of sage into each ramekin. It will start sizzling and cooking immediately. Crack one egg into each ramekin. Add 1 Tbsp of milk to each ramekin. Sprinkle each egg with salt and pepper, and sprinkle a pinch of grated nutmeg onto each yolk.<br />
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Place back into the oven and cook until the whites are just set and the yolks still wiggle. Sprinkle each egg with the cheese. Place back in the oven for a minute longer. Top each baked egg with a little more of the fresh minced sage and serve immediately.<br />
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<h4>
For more breakfast inspiration:</h4>
<a href="http://www.peanutfreegourmet.com/2015/03/coffee-cake.html">Cinnamon Swirl Coffee Cake</a><br />
<a href="http://www.peanutfreegourmet.com/2013/12/panettone-in-air.html">Mini Fig Panettone</a><br />
<a href="http://www.peanutfreegourmet.com/2012/11/white-chocolate-cranberry-scones.html">White Chocolate Cranberry Scones</a><br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-76863840072425663312015-11-03T21:27:00.000-08:002015-11-04T08:09:52.752-08:00In Dreams {Savory Pumpkin Tart & Poached Pears with Cardamom Cream}<div class="separator" style="clear: both; text-align: center;">
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<blockquote class="tr_bq">
<i><span style="font-size: large;">Dreams are often most profound when they seem the most crazy. -Sigmund Freud </span></i></blockquote>
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I really can't complain. It's the first week of November and there are still tomatoes ripening on the vines in the garden. Can you believe it?! And just this morning when I walked out there to pick a few, I found a brand new blanket of tender, baby arugula, planted by the seeds of last spring's plants! Naively, they bask in the sunshine, oblivious of what's to come. Yet, the trees - wisest in the botanical kingdom - know it's fall, even if the temperatures say it's still summer. Their golden leaves cling to the branches, knowing these pleasant days won't last. <br />
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I've lived in Colorado long enough to know that when summer stretches late into fall, winter will be fierce and spring, cold and damp. So I tell myself to savour each and every warm day. But deep inside I'm longing for the cool, crisp days of fall - for apple cider, for sweaters and boots and scarves, for late nights with friends around the fireplace, and for early mornings when the trees are frosted in fine, powdery snow. In fact, I want it so badly I've been dreaming of it. Strange & wild dreams. Like that old Christmas song - it will be fall, "if only in my dreams." <br />
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We all know that dreams can be a little strange. But all is not lost when dreaming an Indian summer away! Some of my favourite recipes are born of peculiar dreams. The two at the end of this post are the results of a particularly strange dream. Like shadows that fade when the sky fills with clouds, it's all a bit blurry now. But it went something like this:<br />
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It was a beautiful fall morning at the farmers' market. Impossibly high heaps of the season's finest produce were stacked in the farmers' stalls: local apples, large and round in the most vivid shades of yellow and red; delicate Forelle pears of mottled green and maroon rubbed shoulders with the more distinguished Bosc - my personal favourite - like gentlemen and ladies at an evening soirée; aromatic mounds of fresh herbs - bunches of thyme, branches of sage, bouquets of lavender - were tied in ivory kitchen twine like Christmas presents waiting to be unwrapped; and the last of the season's tomatoes, many damaged by hail a few weeks ago, were made all the more beautiful by their scars. <i>They'd make a lovey marinara sauce</i>, I though as I walked by. But something caught my eye. In the distance, on the last table were mountains of gold, piled high into the sky! As I walked closer I realized that the piles of gold were, in fact, the most beautiful yellow onions - yes, onions can be beautiful, too! Perfect - their skins, fine and smooth as glass, were shining in the golden rays of sunlight. Behind them stood a friendly man with a big white beard and red suspenders. I felt sure he must work as Santa Claus in the off season, he had that certain twinkle in his eyes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hpmdYOiNtlbzJBriCWgg-0k5adCaJwWfpM7GFCRysBMkiEVKd3la93YmZmjBaOOoRdi3mXyFSlt1WGF_V26yoJ4KKYZEYCwtt2ZwvLN77pUM7t7MdOv3oY6CFDsoGkeQb5_wybpjW2s/s1600/2640_pumpkin_tart_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_hpmdYOiNtlbzJBriCWgg-0k5adCaJwWfpM7GFCRysBMkiEVKd3la93YmZmjBaOOoRdi3mXyFSlt1WGF_V26yoJ4KKYZEYCwtt2ZwvLN77pUM7t7MdOv3oY6CFDsoGkeQb5_wybpjW2s/s1600/2640_pumpkin_tart_670.jpg" /></a>I handed him my canvas shopping bag and watched as he placed onion after onion carefully inside. But soon my excitement turned to fear - actually, not fear so much as that strange feeling of apprehension that's distinct only to shadows and dreams. Grey storm clouds were rolling in from the north, as they often do this time of year, and an icy wind began whipping through my hair and stinging my bare arms. I needed to get home, but it seemed that the colder it became, the slower this man moved. (I decided that, for this reason, he couldn't possibly be a Santa Claus.)<br />
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Finally, the bag was full and I press some money into his cracked and calloused hand, but the onions didn't look quite like gold anymore. <i> It's just a trick of the light</i>, I decided, looking around at the wisps of fog that were snaking between the market stalls. But in fact, the onions looked an awful lot like lead. And that's exactly how they felt as I tried to hoist the bag onto my shoulder. It was so bizarrely heavy that I almost couldn't lift it off the ground!<br />
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By now the fog was so dense that I couldn't even see the other produce stands at all. It was just me, alone with the bag of leaden onions in the swirling, silent mist. Then from somewhere off in the distance I heard the <i>clip-clop</i> of horses' hooves. Suddenly, just behind my right shoulder, the snort of a huge horse blew my hair in front of my face. I turned to see a horse-drawn wagon - you know, the kind they use for children's hayrides. I climbed up into the hay, onions and all, and the horses took off through the fog.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gpAGO592BY1f1pmInkanclacvJZ-oMuOU2bXAXvswaLrnaIJ11WQSFd8bjTYlgPKTpOyqBSUQQXf6fpUbR_Hsm-0rPGag_O0fZn_KjKHzVT_54H2Fb4hk5LjtIKgv6AndGblJwFMMwA/s1600/112_poachedpear_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gpAGO592BY1f1pmInkanclacvJZ-oMuOU2bXAXvswaLrnaIJ11WQSFd8bjTYlgPKTpOyqBSUQQXf6fpUbR_Hsm-0rPGag_O0fZn_KjKHzVT_54H2Fb4hk5LjtIKgv6AndGblJwFMMwA/s1600/112_poachedpear_670.jpg" /></a>Here and there I caught flashes of orange in the mist as I clung to the side of the wagon. It was moving faster and faster now! Until, through the haze, I was just able to make out the orange shapes. Pumpkins! Small, perfectly round sugar pumpkins! Wide, elegant Cinderella pumpkins! Crimson Kuri Squash! Hundreds of them! We were driving through a pumpkin patch! I reached out to grab one but it was just beyond my reach so I turned to ask the driver to stop. But when I look up, there was no driver. In fact, there were no horses, no wagon, no hay, no bag of onions. It was just me again, and wispy billows of sheets and pillows around me. The sun was streaming through the curtains, painting the bedroom gold.<br />
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There's still a little hope that fall will arrive before winter... But according to the news, winter may arrive next week. So, if nothing else, I'm enjoying fall anyway. If only in my dreams. <br />
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<span style="font-size: large;">Pumpkin & Caramelized Onion Tart with Fried Sage</span><br />
<span style="font-size: large;"><br /><span style="font-size: small;"><i>I'm not a big pumpkin dessert fan, but I do love it in savory dishes. This is a mix of both. A savory pumpkin filling, topped with sweet caramelized onions and crispy sage leaves. The crust is slightly sweet with a surprise inside - aromatic anise seed makes you feel like you're eating dessert for dinner!</i></span></span><br />
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<u>To make the anise dough</u>:<br />
1 1/3 cups flour<br />
1 TBSP sugar<br />
1 tsp whole anise seed<br />
1/4 tsp salt<br />
8 TBSP cold butter<br />
1 egg yolk (save the white for the filling)<br />
3 TBSP cold water<br />
1 tsp apple cider vinegar<br />
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Mix together the flour, sugar, anise seed and salt. Using a pastry blender, cut the butter into the flour mixture until evenly distributed. Add the yolk, water & vinegar and continue mixing with the pastry blender until the dough comes together. If it seems too dry add a little extra water, a few drops at a time. Press the dough into a disk and wrap in cling film. Refrigerate for at least 30 minutes before rolling out.<br />
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When ready to bake, spray a tart pan with removable bottom with non-stick spray.<br />
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Roll the dough on a floured surface and place it in the pan. Fold any excess dough back into the pan and press into the sides to reinforce the tart shell walls. Place in the freezer for 15 minutes.<br />
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Meanwhile, preheat your oven to 375 F (190 C). Prick the bottom of the tart shell all over with a fork, then line the crust with aluminum foil and fill with pie weights or dried beans. Bake the tart for 15 minutes then remove the foil and weights and bake another 15 minutes or until lightly golden. Allow to cook slightly before filling (but don't turn off the oven).<br />
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<u>To make the pumpkin filling</u>:<br />
2 large onions, sliced thin<br />
2 TBSP butter<br />
1 clove of garlic, minced <br />
1.5 cups pureed pumpkin<br />
1 egg + 1 egg white<br />
2 TBSP heavy cream<br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
8 - 10 fresh sage leaves<br />
1/4 cup olive oil for frying the sage <br />
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In a skillet over medium-low heat, caramelize the onions in the butter with a pinch of salt until golden, about 20 minutes. A minute or two before you take them off the heat, stir in the garlic. Don't let the onions get too brown, they will continue to caramelize in the oven.<br />
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In a large bowl, whisk together the pumpkin, eggs, cream, salt & pepper until smooth.<br />
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Spread the pumpkin mixture in the bottom of the baked tart shell. Evenly sprinkle the onions on top.<br />
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Place back in the oven and bake for 25 - 30 minutes, until the center of the tart is set.<br />
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While the tart is baking, fry the sage leaves. Heat the olive oil in a small skillet. Working one at a time, drop the sage leaves into the oil. Fry for 2 seconds on each side and remove to a plate lined with paper towel. Sprinkle fried leaves with salt.<br />
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Top the tart with the fried sage and serve warm or at room temperature.<br />
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<span style="font-size: large;">Poached Pears with Cardamom Cream </span><br />
<br />
<span style="font-size: large;"><i><span style="font-size: small;">Poached pears are my go-to dessert when we have company! They're so easy, can be made well in advance, and just the thought of eating fruit for dessert makes me feel healthier, even if it </span></i><span style="font-size: small;">is</span><i><span style="font-size: small;"> served on a decadent bed of cream! The flavor of cardamom is laced throughout this dish, from the poaching liquid to the whipped cream. In years past, cardamom was thought to be an aphrodisiac - and it has the very unique ability to warm the body if cold, or cool the body if hot. Sounds like the perfect fall dessert to me!</span></i> </span><br />
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4 Bosc pears<br />
1 cup Sauvignon Blanc<br />
1 1/2 cups water<br />
1 cup sugar<br />
1 vanilla bean, split lengthwise<br />
1/2 tsp ground cardamom<br />
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1/2 cup whipping cream<br />
1 Tbsp powdered sugar<br />
1/4 tsp ground cardamom<br />
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Peel the pears, but leave the stems intact. In a sauce pan just big enough to fit the pears, mix the wine, water, sugar, vanilla bean, and cardamom. Bring to a boil. Carefully place the pears in the poaching liquid. Simmer very gently for 10 - 12 minutes. Remove the pears with a slotted spoon and set aside to cool. Bring the liquid to a rapid boil and reduce to approx. 1 cup. Discard the vanilla bean. <br />
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Meanwhile, whip the
cream with the cardamom and powdered sugar.<br />
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To serve, place a dollop of cream in small bowl, top with a pear and drizzled with the thickened syrup.<br />
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Pears can be served cold or at room temperature.<br />
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<h4>
Still craving the flavors of fall? Try:</h4>
<a href="http://www.peanutfreegourmet.com/2014/08/an-abbey-abandoned.html">Cardamom Carrot Muffins with Whipped Maple Cream Cheese</a><br />
<a href="http://www.peanutfreegourmet.com/2015/10/pumpkin-patch.html">Roasted Pumpkin with Maple and Sage</a><br />
<a href="http://www.peanutfreegourmet.com/2013/02/vegetarian-black-bean-and-sweet-potato.html">Vegetarian Black Bean & Sweet Potato Chili </a><br />
<a href="http://www.peanutfreegourmet.com/2013/03/cardamom-spiced-orange-poppy-seed-cake.html">Cardamom Spiced Orange Poppy Seed Cake</a> <br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-62772055301592795682015-10-22T10:55:00.002-07:002015-10-22T10:55:56.891-07:00The Pumpkin Patch {Maple Roasted Pumpkin & Pumpkin Scones}<div class="separator" style="clear: both; text-align: center;">
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<blockquote class="tr_bq">
<i><span style="font-size: large;">"In seed time learn, in harvest teach, in winter enjoy." </span></i><i><span style="font-size: large;">-William Blake</span></i></blockquote>
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It all started last fall. I had all these brilliant cravings for pumpkin dishes floating around in my head. Unfortunately I didn't have enough pumpkins to make them all a reality and the pumpkins in the markets left much to be desired. I vowed that in the spring I would plant enough pumpkins in the garden to make all those dreams come true. One thing led to another and as winter dragged on, plans began to take shape, growing larger and larger as my desire for the warmth of summer grew stronger. Promises in winter are easy to make, but hard to keep. <br />
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Then, one cold-but-not-too-cold day in February, we moved the garden fence across a barren plot of yard that would become our pumpkin patch. There was life in that frozen soil, I just knew it.<br />
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But spring came late and often I found myself gazing out the frosted window at the garden, covered in silver snow, still sleeping when I was ready to run out there and yell, 'Wake up! Wake up!"<br />
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The seeds, tucked away in their paper envelopes, waited more patiently than I by the back door, until the first warm(ish) day finally arrived in late May, and the snow once-and-for-all disappeared from the shady back corner. I was out early, sectioning and turning over the soil in the new patch of garden. Then, just as planned, I planted the three sisters - corn, pole beans, and of course, pumpkins - in small alternating mounds, as I'd read it was done centuries ago by Native Americans. But, you see, I'm a pumpkin novice; I've never grown them before. And I discovered a few things. For one, you don't need a lot of plants to get a lot of pumpkins. Two or three mounds would have been more than enough. (I planted 12!) Secondly, they like to spread. And by spread I mean scale fences, climb trees, and wiggle through the cracks in stone dividers, no matter how small.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZ8ZryKtAkWc8t5-qIfTvBh9woM4zHDgzAqh84PtfqttH8_6XJSsn8Qb6W3F3dWdERYhVjV6pt5xdzldwBVvvwysNwcw48A69XTYSjE9NzxYW6ibosQs0rtt0Kq07d7MVduqp46OdIcI/s1600/444_pumpkin_scone_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZ8ZryKtAkWc8t5-qIfTvBh9woM4zHDgzAqh84PtfqttH8_6XJSsn8Qb6W3F3dWdERYhVjV6pt5xdzldwBVvvwysNwcw48A69XTYSjE9NzxYW6ibosQs0rtt0Kq07d7MVduqp46OdIcI/s1600/444_pumpkin_scone_670.jpg" /></a>Flash forward to today, and what started of as a whimsical collection of dainty, verdant tendrils that reminded me a lot of Cinderella's magical carriage, had hardened into a snake pit of prickly, coiling vines that caught on our clothes, scratched our bare legs and attached to anything unfortunate enough to be growing nearby, sometimes ripping them up by the roots. Oh, and I should mention that because of their voracious appetite for space, we're not the only ones who have our own private little
pumpkin patch, but so do our neighbours both next door and behind us. Luckily they like pumpkin!
(Lesson number 3: unless you're very friendly with your neighbors and like to share, don't plant pumpkins in the corner of your yard.) <br />
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So now I find myself in a very different place than I was last fall, gastronomically speaking - though many would argue that you can never have too many pumpkins! Most of the pumpkins are still out in the garden, hardening off and waiting, patiently again, for the first frost. Maybe tonight! But I just couldn't help myself have picked a few over the last several weeks. How can you go through October without a little pumpkin spice in your life? <br />
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One night I roasted them with maple, garlic and mossy sage from the garden, to be served alongside a roast chicken. I made <a href="http://www.peanutfreegourmet.com/2013/10/little-pumpkin.html">pumpkin black bean soup</a> the next afternoon, with big chunks of buttered bread for dipping. And we're on our third batch of pumpkin scones, sticky with brown sugar cinnamon glaze. Not to mention I've put 5 bags of <span class="st" data-hveid="43">puréed </span>pumpkin in the freezer! Of course, there will be a <a href="http://www.peanutfreegourmet.com/2013/09/crazy-about-pumpkin.html">salted caramel pumpkin spice cake</a> very soon. It's a family favorite! And pumpkin breads, savory tarts, ice cream, <span>soufflés</span>, risottos & ravioli throughout the winter! Maybe even a pumpkin pie for Thanksgiving. How dreary winter would be without the warm flavours of pumpkin, cinnamon & spice to get us through! Stay tuned!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRZwpRXqG5bssH5brPLQgKThG2FnUPeCtm6DVQuLPs7fvIHoUiodB3WKwvyLcP73daLaD0s-iLnrF0UIGDS_34uv1Mum_d1an90i3Kvbc3Pc25XBC1kn3-NBKJedXT_3tDH4VcGhZi2g/s1600/54_kids_pumpkin_patch_670.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRZwpRXqG5bssH5brPLQgKThG2FnUPeCtm6DVQuLPs7fvIHoUiodB3WKwvyLcP73daLaD0s-iLnrF0UIGDS_34uv1Mum_d1an90i3Kvbc3Pc25XBC1kn3-NBKJedXT_3tDH4VcGhZi2g/s1600/54_kids_pumpkin_patch_670.jpg" /></a>Along those lines, did you know that you can cook pumpkins whole? I didn't until I started doing some research on google after a freak kitchen accident. It happened as I was slicing the pumpkin to be roasted with maple and sage. I impaled the palm of my hand while trying to cut through the tough skin. The funny thing is that I didn't cut myself on the knife, no - but rather on the sharp edge of the pumpkin skin itself! <br />
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To roast them whole, just clean the pumpkins and coat with a little olive oil. Place them on a parchment-lined pan and bake for an hour or so at 350 F. Test with a fork to see if the flesh is soft. Remove and let cool until you can comfortably handle them. I was worried that the seeds would be difficult to remove after being cooked, but they weren't. The pumpkin slices like butter and the skin literally peels off!<br />
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<span style="font-size: large;">Roasted Pumpkin with Maple and Sage</span><br />
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1 sugar pumpkin, washed<br />
6 - 8 cloves of garlic, peeled<br />
12 sage leaves<br />
salt and pepper<br />
1 Tbsp olive oil <br />
2 Tbsp maple syrup<br />
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Preheat your oven to 400 F (200 C). Cut the pumpkin in half and remove the seeds. Cut each half into 12 slices. Place on a baking sheet with the garlic and sage. Drizzle with the olive oil and sprinkle generously with salt and pepper. Toss with your hands, and spread in an even layer. Bake for 35 - 40 minutes, stirring halfway through. Brush the pumpkin with the maple syrup and bake another 10 minutes, until the syrup is caramelized. Serve warm.<br />
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<span style="font-size: large;">Pumpkin Scones with Cinnamon-Brown Sugar Glaze </span><br />
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2 cups + 2 Tbsp flour<br />
1 tsp ground cinnamon<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp ground ginger<br />
1/4 tsp ground cloves<br />
1/4 tsp salt<br />
1/8 tsp fresh grated nutmeg<br />
1/2 cup cold butter<br />
1/2 cup <span class="st" data-hveid="43">puréed</span> pumpkin<br />
1/4 cup honey<br />
3 TBSP milk<br />
1 egg<br />
1 tsp vanilla extract<br />
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<u>Brown Sugar Glaze</u><br />
1/4 cup brown sugar <br />
3 TBSP butter<br />
1 TBSP milk<br />
1 tsp vanilla<br />
1/4 tsp ground cinnamon<br />
1/4 tsp salt<br />
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Preheat the oven to 400 F (200 C). Line a large baking sheet with parchment.<br />
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In a large bowl, mix together the flour, spices, baking powder, baking soda & salt. Add the butter and cut it into the flour with a pastry blender.<br />
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In a small bowl, whisk together the pumpkin, honey, milk, egg & vanilla. Stir this into the dry ingredients. Knead the dough a few times in the bowl, then place it on a heavily floured board. Roll the dough into a circle that's approx. 3/4 inch thick. Cut the dough like a pie into twelve triangles.<br />
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Place the scones on the baking sheet and bake for 11-12 minutes. Allow to cool slightly before glazing.<br />
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To make the glaze, melt the brown sugar and butter together in a small sauce pan until bubbling. Add the milk, vanilla, cinnamon and salt and bring to a simmer, stirring constantly. Simmer for 30 seconds to a minute them remove from the heat. Allow to cool slightly before drizzling over scones.<br />
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<h4>
You might also like:</h4>
<a href="http://www.peanutfreegourmet.com/2014/08/an-abbey-abandoned.html">Cardamom Carrot Muffins with Whipped Maple Cream Cheese</a><br />
<a href="http://www.peanutfreegourmet.com/2012/09/in-praise-of-onion.html">Maple Glazed Caramelized Onion Tartine with Sage & Goat Cheese</a><br />
<a href="http://www.peanutfreegourmet.com/2014/10/something-in-october.html">Carnival Squash Soup with Maple</a> <br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0tag:blogger.com,1999:blog-3124803878025272283.post-13650587180926341232015-10-06T12:20:00.000-07:002015-10-06T12:20:03.509-07:00Meringue Mushroom Cookies<br />
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<blockquote class="tr_bq">
<i><span style="font-size: large;"> "Those who don't believe in magic will never find it."</span></i><br />
<i><span style="font-size: large;">-Roald Dahl</span></i></blockquote>
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To do or not to do?<br />
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That's the question I so often ask myself when it comes to this little space here on the Internet. Most often the answer is, <i>not to do</i>. My own perfectionist tendencies hold me back. "The photos aren't good enough." I tell myself - or, "There's no story to tell." But when it comes down to it, isn't life made up of a big, messy series of imperfect events? In fact it's within the imperfections that magic happens. It was in the meatballs that I threw together on a Monday night when the house was full of chaotic clamor - children fighting, dogs barking, and the neighbors chickens had gotten loose and were running around our yard. I'd spent an hour trying to catch them all and propel them back over the fence. So dinner was late, but when we all sat down at the table a sudden peace fell over us. Like magic. The kids were calm, the dog waited quietly under the table. <br />
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It was in the cookies I baked one night to bring a little happiness when Eve had a rough day at school. When she opened her lunchbox she found a smiling chocolate face looking back at her. The chocolate was smeared, the eyes uneven. Not photo-worthy, but if everything were perfect there would be no room for magic.<br />
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The perfectionist in me has left this space here on Pure & Peanut Free sorely neglected lately. My last post was in August. August! But the blog is always on my mind. In fact, if you could see the list of unfinished & never published blog posts you'd realize the degree to which my perfectionism extends. They're everyday moments, recorded in time but lacking that certain something that compels me to hit the "publish" button. It's in these everyday moments that you can find magic, I just haven't been looking hard enough. <br />
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If you follow me on <a href="https://instagram.com/rebeccasherrow/">Instagram </a>you know that I'm never far from the kitchen! I've had many request for the recipes that I've posted over there that it seems a shame to not share them somewhere. So last week I spent some time brainstorming on how to keep this space alive, fresh and vibrant in the limited amount of time I have. It seems only right, after all this blog was my first love. So I've decided that a shift in the way these posts are formatted is in order, leaving room for a "how-to" series, for those recipes that may not have an amazing back story, but are in and of themselves, fabulous. I'll throw in a longer post here & there, too. But there's no reason why a great recipe shouldn't be shared just because I don't have a story to go with it, no? <br />
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Oh, and I'll try to let go of some of those perfectionist tendencies while I'm at it. You don't mind, do you?<br />
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So, without further ado, here's the first in that series: How to make meringue mushrooms.<br />
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And speaking of magic, these little mushroom cookies are absolutely enchanting! They look just like the real thing - dirt and all! I'd been dreaming of making a forest themed cake for a while, in my imagination I decorated it with all sorts of lovely edible flowers & trailing, lacy herbs. And
since meringue cookies are my favorite, I decided that my birthday was
just the right time to combine both. I used my <a href="http://www.peanutfreegourmet.com/2013/02/the-vanilla-sweetheart-cake.html">basic vanilla cake recipe</a> and made a simple vanilla bean butter cream frosting. But when I added these cookies the magic started to happen! As we were putting it together it was like the forest floor magically appeared on the kitchen table - herbs and flowers picked fresh from the garden and the these mushrooms, strewn across a piece of parchment paper. <br />
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All meringue cookie recipes follow one simple rule: 1/4 cup of sugar to each egg white. Less sugar and the meringues won't have that crispy exterior or hold their shape while in the oven. I used nut-free chocolate chips to glue the caps to the stems. Traditionally, these are used to garnish the yule log at Christmastime. We like to eat them just like cookies!<br />
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<span style="font-size: large;">Meringue Mushroom Cookies</span><br />
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3 egg whites<br />
1/4 tsp cream of tarter<br />
1/4 tsp vanilla extract<br />
a pinch of salt <br />
3/4 cup fine sugar<br />
cocoa powder for dusting<br />
1/2 cup nut-free chocolate chips<br />
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Line two sheet pans with parchment paper. Preheat your oven to 250 F (120 C).<br />
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In a large bowl with an electric mixer, beat the egg whites, cream of tarter, salt and vanilla until soft peaks form. While the mixer is running, slowly adding in the sugar, one tablespoon at a time. Beat until the peaks are firm and glossy.<br />
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Place the meringue in a pastry bag fitted with a round tip - or alternately, snip the corner off of a gallon size zip-top bag and place the meringue inside.<br />
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Pipe the mushroom caps onto one of the parchment lined sheets by holding the piping bag slightly above the sheet and piping the meringue into a round cap shape. Pull the bag away to the side. If there is a tip on the top of your cap, gently press it down with a wet finger.<br />
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On the other baking sheet, make the stems by placing the bag directly on the sheet pan and piping out a disk of the meringue. Then pull the bag straight up to make a Hershey kiss-type shape.<br />
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<a href="https://www.youtube.com/watch?v=FKO-K9aqTN0">Watch this video for more details</a>.<br />
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Lightly dust the caps and stems with cocoa powder and use a folder or a folded newspaper to gently fan off the excess.<br />
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Place the sheets in a preheated oven and bake for 1 hour. Turn the oven off and crack the door, but leave the meringues in there for another 15 minutes.<br />
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Remove from oven and cool completely. <br />
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Melt the chocolate in a double boiler or in the microwave. With a toothpick, gently hollow out a hole in the bottom of one of the mushroom caps. Spread the bottom with melted chocolate, being sure to fill in the hole. Place the tip of the stem in the hole and allow the chocolate to solidify completely.<br />
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<h4>
You might also like:</h4>
<a href="http://www.peanutfreegourmet.com/2014/01/a-love-letter.html">Salted Maple & Brown Sugar Date Cake</a><br />
<a href="http://www.peanutfreegourmet.com/2014/01/little-hands.html">Marble Cookies with Sea Salt </a><br />
<a href="http://www.peanutfreegourmet.com/2013/12/deck-halls.html">Rum Raisin Balls</a><br />
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<br />Rebeccahttp://www.blogger.com/profile/05325584597378820941noreply@blogger.com0