If you like coconut and lemon this will become a favorite.
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Serves 8
Preheat Oven to 350º.
1. Melt in double boiler whisk and set aside. Do not over cook.
12 oz Chocolate, dark, chopped
8 Tbs Butter cut into cubes
2. In a medium bowl, whisk until light and fluffy.
6 Eggs
1+1/2 Tbs Sugar or more to taste
1 tsp Vanilla
2 Tbs Cointreau or Anise
1 pinch Cayenne
1 pinch Salt
3. Fold into chocolate mixture.
4. Spoon into buttered bake cups.
5. Place cups in bake dish water with water, half way up to baking cups
Bake at 350º for i5 minutes, until tops lose their glossy finish with a delicate crust on top to your touch.
Optional Serve with whipped cream lightly sweetened with Cointreau or Anise
These were inspirited by Dale Figtree. Thank you!
Serves 4
1. In a blender mix until smooth:
8 Eggs
4 Bananas, ripe
2 cups Walnuts
2 Tbs Coconut Oil
1 tsp Vanilla
½ tsp Nutmeg
½ tsp Cinnamon
1 dash Salt
2. On medium heat butter a large skillet using ⅛ measure cup to pour batter
to keep the pancakes small.
3. Cook until golden brown and turn over and let pancakes puff up a bit.
Serves 6
1. In a large bow, mix together:
2 Leeks, sliced thin and chopped
1 Fennel Bulb, sliced thin and chopped
8 medium Potatoes, grated
4 cloves Garlic, minced
8 Eggs, beaten first
1 cup Almond Flour
Salt and Pepper to taste
2. In a large pan warm:
2 Tbs Coconut oil
3. With hands make medium size balls and flatten down into the pan.
Cook until browned on both sides.
Serve with Crème Fraiche or Yogurt
This yummy nut loaf is gluten free
Makes 3 loaves for 12
1. Sauté in large pot in the order given
2 Tbs Olive oil
2 Onions
2 large Carrots, chopped
3 stalks Celery, chopped
1 Leek, sliced thin
1 ½ lbs Mushrooms, Shitake and Button
4 Tbs Ginger, peeled and chopped
I head Garlic, peeled and chopped
2. Turn heat off and add:
1½ cup Rice, cooked
1 ½ cups Almond, chopped
1 cup Walnuts, chopped
½ cup Pine Nuts
4 Eggs
½ cup Parmesan cheese
1 Lemon zest
1 cup Cheddar cheese, grated
1 Tb each Parsley, Sage, Rosemary, Thyme
Salt and Pepper to taste
3. Place in two buttered loaf pans.
Bake at 350º for 45 to 60 minutes. Test with toothpick or knife
When the glass top from the cookie jar fell and broke, Enrico, my husband offered to make a new one. I have to say I am delighted.
Inside are my Gluten Free Chocolate Chip Cookies which I have blogged before. I make
them all the time.
Preheat oven to 350º
1. Mix together: ½ cup Butter, melted
¼ cup Coconut Oil
½ cup Sugar or Xylitol (or ¼ cup each)
2 Eggs
1 tsp Vanilla Extract
1 whole Lemon Zest
2. Add and mix: 2 cups Almond Flour
2 cups lmond Meal
⅔ cup Cacao Nibs
½ tsp Baking Powder
1 pinch Salt
⅔ cup Dark Chocolate Chips (72%)
3. Make into small balls and press down gently on cookie sheet lined with Parchment paper.
Bake at 350º for 18-20 minutes until just browned.
I’m so excited to have made vegan cheese. It is surprisingly delicious. I adapted this recipe from the internet. It can have many variations to give it different qualities.
Vegan Cheddar Cheese Ball
1. Soak for 2 hours, drain and rinse.
1½ cups Cashews, raw
2 Tbs Sun Dried Tomatoes, cut into tiny pieces
2. In food processor blend cashews and tomatoes and add the rest:
This will take up to 10 minutes scrapping down the sides incrementally.
¼ cup Nutritional Yeast
½ cup Coconut Oil
1½ Tbs Miso Paste
1 Tbs Rice Vinegar
1 tsp Turmeric Powder
½ tsp Smoked Paprika
1 pinch Cayenne
1 tsp Salt
3. Place in bowl and refrigerate for 4 hours.
4. When firm remove with spatula and roll into ball.
5. Optional: Roll over nut pieces or parsley or thyme.
Serves 4
1. I n a large pan on medium-low heat sauté until softened, about 10 minutes.
2 Tbs Butter or Olive Oil
2 medium Japanese Eggplants, sliced thin with skin.
2. Add to skillet, cover and cook another 5-7 minutes.
2 large Heirloom Tomatoes, cut into chunks
3 cloves Garlic, minced
1 bunch Cilantro, with tops cut into small pieces
2 cups Spinach, fresh
3. Add and cover again, until eggs have firmed up on top and cheese melted.
6 Eggs
1½ cup Swiss Cheese, grated and sprinkled around.
Salt and Pepper to taste.
I had a book signing party for my new memoir Stairway to Paradise: Growing Up Gershwin and offered this punch.
Heat in a Medium Pot for one hour and chill:
- 1 cup Water
- 40 Plums, pitted
- ½ cup Sugar
- 3 cloves Clove
- 8 Inches Ginger, freshly grated
- 6 inches Turmeric, freshly grated
- 1 stick Cinnamon
Serve straight or add:
- ½ cup Sparking Water
- 1 sprig Mint
This is a variation on my daughters recipe that she serves on her PaiKu Food truck in Portland OR.
Makes 60
1. Heat and melt in a double boiler:
32 oz Dark Chocolate
1½ cups Heavy cream
2 tsp Vanilla
8 drops Bergamot Essential Oil, food grade (optional)
8 drops Lavender Essential Oil, food grade (optional)
(Inspired by the flavored, Earl Grey tea called Paris Fog)
1 pinch Cayenne
Salt to taste
2. Pour onto parchment paper on a cookies sheet, and spread about ½ inch thick
3. Refrigerate
4. Cut into 1 inch squares and roll into balls
5. Dip in unsweetened cocoa powder
I love Pizza but am very picky and now even more picky to find a good non-gluten crust.
Here is one I made that I think is really good.
Preheat oven to 350º
1. In a large bowl mix well:
2 ½ cups Almond Flour
½ tsp Baking Powder
1 Tbs Parmesan
½ tsp Salt
2. In another bowl mix well:
4 Eggs
2 Tbs Olive oil
3. Mix egg mixture into flour and shape into a ball.
4. Place dough ball on a large piece of parchment paper on a flat surface. With another piece of parchment paper on top of ball and using a rolling pin, press out dough to ¼ thickness.
5. Remove top sheet from dough. Slide onto a cookies sheet.
Bake at 350˚ for 15 minutes and remove from oven for topping.
Topping: This can be your choice but I have my suggestions below
6. In a medium bowl mix together:
3 cups Tomatoes, canned or fresh, chopped
1 Tsp Oregano
1½ Tbs Balsamic Vinegar
1 Tbs Honey
7. For layering:
2 cups Cheese, cheddar or Swiss
½ cup black Olives sliced
½ cup Red Onion, sliced
8. Layer with tomato first and add topping in order given above.
Bake again for 12 – 15 minutes or until cheese is melted.
Garnish with:
½ cup Parmesan
Dover Sole with Ginger Gastrique
This is an amazing simple sauce to put over sole or jumbo scallops.
It is well worth the trouble to buy fresh ginger and fresh turmeric.
Serves 4
1. When ready to cook, have very fresh at room temp and dry:
2 lbs Sole or (16 Scallops)
2 lbs Sole or (16 Scallops)
2. In a saucepan on low heat, cook for about five minutes until thickens:
1 Tbs Honey
2 Tbs Sherry Vinegar
Remove to a small bowl and add (to be used over fish when cooked)
1 cup Pomegranate Juice
2 Tbs Ginger, freshly grated (no need to peel before grating)
2 Tbs Turmeric, freshly grated (no need to peel before grating)
3. In a large pan, cut into thin slices and sauté a few minutes until just starting to brown and put aside.
1 medium Leek
2 Tbs Coconut Oil
5. Using the same large pan that you used for the leeks, add oil and sauté, two minutes on one side and one minute on other side
2 Tbs Coconut Oil
Dover Sole*
Once dished out pour sauce over the fish.
Serve over cooked brown rice or cellophane noodles
6. Garish with 1 cup Pomegranates, fresh
* Scallops
In a large pan place cook seven scallops in two batches.
Cook for 4 minutes, flip and cook until crust starts another 2 to 3 minutes.
Add more oil if needed.