From the Dairy-free Collection at emealsforyou.com
I had a lot to choose from for this week’s post. A Saturday night dinner party included several new recipes, slow-roasted standing pork roast with black cherry, port gravy, balsamic glazed brussels sprouts, apple strudel and this great dairy-free recipe. Ice cream is one of those things that you just can’t live without; so when dairy begins to be a problem it is important to be able to make a dairy-free recipe that is just as good as the dairy product.
This recipe is hands down great, and the dinner guests who don’t have to watch their dairy consumption didn’t even know the difference.
Dairy-free Bourbon Gelato
|1||14 oz. can||coconut milk, canned, unsweetened|
|4||Tb||bourbon, Jack Daniels|
Place the can of coconut milk in the refrigerator for an hour. Whisk egg yolks and sugar together until light yellow. Bring milk to a simmer on the stove; pour 1/3 of the milk into the egg/sugar mixture and whisk. Pour remaining mixture into the egg/sugar mixture, and continue to whisk. Pour mixture back into the pan and heat over low-medium heat, stirring constantly until thick (do not boil. When you put a spoon into the mixture and remove it you can draw a line with your finger on the spoon. Open the can of coconut milk and scoop the top layer off, this should be the consistency of soften butter. Add this cream to the mixture. (reserve the liquid at the bottom for another use) Add the bourbon and honey and stir. Cool the mixture in the frig. Pour into an ice cream maker and allow it to reach a custard consistency. Place in a storage container and seal with a lid. Freeze in the freezer until hard.
Find all these recipes and more at emealsforyou.com.
From the Starch/Pasta Collection at emealsforyou.com
Just about every ethnic group has some form of dumpling. The dough based delights are offered up plain, stuffed or sauced in many of the best meals wherever home cooking comes into play. I usually make a potato or cheese gnocchi but thought I would expand on the theme a little and try with sweet potatoes. The added touch of sweetness compliments just about any meat dish.
Put a few fried sage leaves on top to move the needle even further.
Sweet Potato Gnocchi
|Category:||Starch / Pasta|
|2.5||cups||flour, all purpose, divided|
|1||large||egg, lightly beaten|
Bake and peel potatoes. Mashed them and stir in salt. Spread 1/4th of the flour on a flat work surface. Add potatoes. Make a well in center and pour in the beaten egg. Begin to mix in and add more flour as needed; this will be very sticky at first. Continue to add flour and kneed until a dough forms. cut into 4 pieces; roll each piece into a log the size of a quarter. Cut into 3/4 inch slices. Place remaining flour on a baking sheet. With a fork held upside down in one hand; roll each piece across the tines, pushing down with your thumb to form grooves. Drop each pieces onto the baking sheet. Shake the baking sheet to coat each gnocchi with flour. Drop the gnocchi into a large pot of rapidly boiling , salted water. Once they float allow to cook 3 -5 minutes more than remove to an ice bath. May be frozen at this point. Reheat in hot water.
Sauce with brown butter sauce. Shown here with fried sage leaves.
Come on over to emealsforyou.com to try the many other forms of dumplings.
From the Dessert Collection at emealsforyou.com
Thanksgiving is right around the corner and everyone is talking pecan pie and pumpkin pie. The kids and their kids where coming for dinner last night and I was thinking pie, but what kind. I haven’t made a cherry pie in a while and thought this would fit the bill nicely.
Super easy, tasty and always a hit; add a little vanilla ice cream and everyone is smiling.
|1||recipe||Never Fail Pie Crust|
|2||14 oz jar||cherry pie filling|
Preheat oven to 425 degrees.
Make the Never Fail Pie dough, split in two and roll one half out to form the bottom crust for a 9 inch pie. Place in an ungreased pie plate. Separate the egg; mix the egg white with a tsp of water and brush on pie crust bottom. Fill the pie with the cherry pie filling, roll out the top crust and place it on the pie, crimping the edges together. Mix the egg yolk with 1 tsp of water and brush on the top of the pie. Sprinkle the top with finishing sugar. Bake 40 -45 minutes until light brown. Cool and serve.
Oh yeah we have he best pecan pie recipe over at emealsforyou.com.
From the Dessert Collection at emealsforyou.com
We went with some friends to visit a friend of theirs and we were assigned the task of bringing a dessert. I choose this as I had all the ingredients on hand and it always is a great but not too sweet dessert. Fall is my favorite time in the kitchen as there seems to always be something baking in the oven and it is the ideal time to make all those flavorful stews and soups that make the whole house smell great.
Pick this one for your next gathering as it is both easy and delicious.
Apple, Cranberry and Walnut Tart
|3||large||apples, peeled and sliced|
|0.5||cup||walnuts, chopped, toasted|
Pre-bake tart shell. Place butter in pan and add the apples, sauté for 3 minutes. Add the brown sugar, cinnamon , dried cranberries and walnuts. Continue to sauté until thick. Pour into pre-baked tart shell, spread orange marmalade on top and return to 350 degree oven, bake for 5 minutes. Remove from oven and let stand for 15 minutes. Serve at room temperature.
More great Fall meal plans and recipes at emealsforyou.com.
From the Gluten Free Collection at emealsforyou.com
We have a new neighbor who is very gluten intolerant. As I truly believe that no one should have to do without bread, I decided to take up the task to create a gluten-free French baguette. You may think this is an easy one, right? Guess again, gluten-free breads are usually hard, heavy and not very tasty.
There are a couple of ways to attack this task. One is to gather about 6 different kinds of flour and additives, mix them together and hope for the best. Tried this one and I came away with a very “solid” baguette, not what I was looking for. My next try was better, using Bob’s Red Mill Gluten Free flour, I came up with a baguette that was lighter with a good crust and crumb but still not quite there. This is the recipe below. I will update it as I come up with changes that get me to the perfect baguette, one that is exactly the same as my usual French baguette.
Bread – Gluten-free Baguette
|3.5||cups||Bob’s Red Mill Gluten Free Flour|
Dissolve the yeast in 1/3 cup of tepid (105 degree) water. Allow to stand for 10 minutes to proof yeast. (bubbles). Add flour, salt and additional tepid water to the mixer bowl. Use the bread hook attachment and mix until a large ball forms, Add a sprinkle more of flour if dough is too sticky. Spray another large bowl with Pam or oil and place dough in bottom; cover with plastic wrap and allow to double in size in a draft-free area. (1-11/2 hours). Remove to a floured flat surface and punch down into a ball. Place back in the bowl and repeat the rising. Remove dough to a flat surface and cut into 4 pieces. Punch each piece down, fold back into the top of the front, and the sides into each other. Shape dough into the shape you wish. Place on floured surface on parchment paper, cover with a towel and let rise for 30 minutes.
Heat oven to 400 degrees, (place pizza stones in oven if available) Allow the stones or oven to pre-heat for at least 30 minutes. Slide bread and parchment paper onto an upside down cookie sheet. Slash top of bread with a sharp knife in two or three places. Carefully place in oven, still on the parchment, bake for 25 to 30 minutes, until brown and hollow sounding when you thump the bottom. Remove to a cooling rack. May be frozen. before or after baking.
We have an excellent gluten-free sandwich bread recipe on our website at emealsforyou.com.
Being it is the 60th anniversary of Dick Tracy’s wrist radio; it got me thinking about the technological innovations that make our lives so much easier. As I operate a website ( emealsforyou.com ) that provides online meal plans and recipes I wanted to take a look at the strides that directly effect what I do.
Our mothers had their worn copies of the Betty Crocker cookbook, with many of the pages hanging out and lots of scrap papers tucked in containing recipes they gathered over the years. Next came a more organized method, the index card and index card box. Storing our most valued recipes next on our desktop computers, then on our laptops. The problem with this is that it allowed us to drag the laptops into our kitchens and place them on the countertop. Fine as long as you were careful not to dust them with flour or as I did, drop a pot of water next to them; causing them to instantly “fry” the motherboard.
The final, as of now, innovation is to hang a tablet on the wall. This allows instant access, recipes at our fingertips and the ability to resource new recipes via the internet without the fear of flour dusting or water baths.
P.S. I am still waiting for my George Jetson flying car.
Now here is the recipe I promised from the Dessert Collection at emealsforyou.com:
Hot Fudge Sauce
|Meal:||Santa Fe Feast (Share-a-Meal Plans)|
|0.5||cup||corn syrup, light|
Heat sugar, syrup, vanilla, cream and butter in a heavy sauce pan until blended. Mix in cocoa and stir.
Hint: may be kept in the refrigerator for weeks. Re-heat in microwave.
Hang your tablet on the wall then come join us at emealsforyou.com and get all those recipes and meal plans at your fingertips.
From the Dessert Collection at emealsforyou.com
Sorry this post is late but there was a Cubs game last night. We were in Costco the other day and bought the large, well everything at Costco is large, bag of pecans. The guy in front of us asked if we were contemplating making a pecan pie and we said no, just stocking up. It must have planted a seed because I was looking for a dessert for a dinner party but didn’t want all that sweetness that a pie brings, so I decided on a tart. A little less of that wonderful sweet, pudding-like filling and lots of nuts; but just enough sweetness to follow a great steak dinner.
Why wait for Thanksgiving to enjoy the traditional pecan pie.
|1||cup||corn syrup, dark|
Bake the tart crust for 8 minutes at 425 degrees.
Combine eggs, karo syrup, sugar, butter (melted), and vanilla in a bowl, stir in pecans and pour into the partial cooked pie shell. Place in a 325 degree oven for 45-60 minutes, until firm. Allow to cool and serve.
More Fall dessert recipes at emealsforyou.com.