Archive for the ‘Dessert’ Category

Gluten Free Carrot Cake and Muffins

August 23rd, 2017 No Comments

  Here was another moment where we leaped into producing a large amount (330 servings) of an untested recipe that had been Frankenstein-ed together from multiple other recipes.  Sometimes there just isn’t time and you have to rely on the lessons learned from all the other mistakes you’ve done in the past and go with what seems right. Fortunately for the diners, all went well!   We initially made this as a cake, then a few weeks later I needed muffins so I reduced

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Gluten Free Szechuan Shortbread

February 14th, 2017 6 Comments

  First, a stunning photo by Coleen Sullins.   She joined us for a trip to ABR then afterwards sent along this Birch beauty for the post.  It almost appears that she was laying down for the shot…I didn’t ask if perhaps she fell while skiing and noticed the great view :-) It’s good to take moments and notice the beauty whenever you can!  And sometimes lying in the snow provides a good opportunity.  Believe me, I have spent a fair amount

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Gluten Free Ladyfingers

November 15th, 2016 2 Comments

  “One of the most calming and powerful actions you can do to intervene in a stormy world is to stand up and show your soul. Struggling souls catch light from other souls who are fully lit and willing to show it.” . -Clarissa Pinkola Estes     A few weeks ago we went to the Barebones production in Minneapolis, and though I kept thinking others would love to see some of the amazing imagery and creatures from the night

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Kissel

November 1st, 2016 4 Comments

  An extraordinary project has been happening in our little town this year. Our resident English stone-guru Ted Wilson is building a dry-stone arch bridge with the help of Sean Smyth from Missoula, MT who travels around the country working on complex stone projects like this.  Dry-stone is an ancient building method that uses no mortar.  Dry-stone bridges have been built for centuries—the stones need a trapezoidal shape and a tight fit, then the arch holds its shape by only the pressure of the stones against each other.  Sound formidable

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Estonian Chévre Cheesecake

October 4th, 2016 1 Comment

  Judging from the cleaned and possibly licked-out ramekins we cleared from the tables at the end of the night I think this cheesecake may have been the favorite course of September’s Estonian Dinner.  Creamy with a hint of tang, it’s great with a fruit sauce or ‘kissel’.   These buddies are on the table waiting to be kisseled for the dessert course.  We sampled the ‘extra’ cheesecake earlier in the week, and though it was delicious by itself we also discovered

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5-Spice Rhubarb Crisp

May 10th, 2016 6 Comments

  Spices that launched a thousand ships.  Aren’t they beautiful?   Five Spice Powder is used extensively in Chinese and southeast Asian cooking, often as a rub with meats like duck or in sauces and stews, and as many foods do it has now spread to all corners of the culinary planet.  Though there are variations including the addition of ginger and peppercorns, the commonly used five ingredients are: Sichuan Pepper Star Anise Cloves Cinnamon Fennel or Anise Seeds Aromatic,

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GF Lemon Almond Cake (Torta Caprese Bianca)

March 31st, 2016 6 Comments

    Spring means freak snowstorms and a gathering of my sisters…and last week we had both.  Once everyone made it through the weather and to our destination safely we had a lovely weekend of eating, laughing, sharing, sight seeing, and then of course eating some more.  On our last day we hung out at Zanzibar Coffee and enjoyed the (midwestern) Mediterranean scenery, good tea, and freshly roasted coffee.           I normally don’t make the effort

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Coconut Pumpkin Freeze

October 13th, 2015 4 Comments

    If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn.  It’s too thick to be called a smoothie.  Whatever the name might be, here it is and it’s tasty as-is or could be amended with your favorite additions like cocoa powder, cardamom, clove, ginger, lemon, other frozen fruit, or the countless smoothie options.     My friend gave me a bunch of organic bananas that were on the

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Herbed Fruit

September 15th, 2015 No Comments

  Is ‘herb’ a verb? It is now.     I was recently asked to provide some desserts for a party in late September, a request I usually decline because I’m not baking-inclined, but they wanted the entire event to be gluten free so my empathetic streak took over.  A chocolate chile cake was of course on my menu but then I stumbled upon gluten free angelfood cake recipes online, and on chow.com found the idea of combining strawberries mixed with fresh herbs as a topping.  What

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No-Grain Cottage Cheese Pancakes with Lemon Zest

May 6th, 2015 1 Comment

  More woodland flowers from a walk on the bluff top, a pair of Bloodroot blooms.  This North American native is a member of the Poppy family and the root was used as a dye for baskets and clothing.  Here are more tidbits about the medicinal uses of this beautiful Bloodroot, or Sang de Dragon.       I can’t stop eating these little buddies!  High protein and no grain—this has been a handy breakfast treat as I try to eat less carbs.  I made them without

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