MORNING MEALS ROUND-UP

Like everyone else in the world, I'm starting my year off trying to eat purely and detox from screens.  Although I've already failed my "no phones after 7pm" rule, I have read more in the last month than I did in the last 6, so that's something.  So far, so good?  And now on to my favorite breakfasts of the year so far / a Morning Meals round-up:

DETOX GREEN SMOOTHIE (gluten-free, vegan) Serves 2

3 cups organic spinach

1 cup frozen organic mixed berries

1 cup frozen mango or peach

1 frozen banana

1 tablespoon spirulina

1 tablespoon maple syrup

1 tablespoon coconut oil

2 tablespoon chia seeds

2 cups almond milk

Small handful of fresh parsley or mint

Pomegranate seeds for topping

Add all ingredients to your blender.  Blend on high for 2-3 minutes or until well blended and thick.  Garnish your smoothie with pomegranate seeds and more fresh herbs.  Eat with a spoon and enjoy!


SPICED CANDIED PECANS & POMEGRANATE YOGURT CUPS (Gluten-free) Serves 2

1/4 teaspoon ground cardamom

1/4 teaspoon freshly ground nutmeg

1 teaspoon cinnamon

3 tablespoons brown sugar

2 tablespoons butter or coconut oil

4 oz. raw pecans

2 tablespoons maple syrup

2 cups greek yogurt

1/3 cup pomegranate seeds 

In a small bowl, mix together spices and sugar. Set aside.

Then, in a small saucepan, heat butter over medium until melted.  Add pecans, then slowly add spice mixture making sure to nuts are coated evenly.  Add maple syrup and up the heat to medium high. Stirring often for 3-4 minutes or until mixture begins to smell nutty and more syrupy.

Remove from heat and add in an even layer to a parchment-lined baking sheet. Let cool. (For immediate cooling, add to freezer for 5 minutes.)

Once pecans have cooled, top greek yogurt with them and a few tablespoons of pomegranate seeds. Serve immediately.


MINI DILL FRITTATAS (gluten-free, dairy-free)

Serves 2-3, Makes 12 mini frittatas

5 large eggs

2 garlic cloves, minced

1 small shallot, minced

1 lemon, juice and zest

1/4 cup almond milk

3 tablespoons fresh dill, minced

1 teaspoon olive oil

Freshly cracked pepper

Sea salt to taste

Baby arugula, to serve

Preheat oven to 350 degrees.  In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill.  Zest approximately 1 teaspoon of zest and the juice of half a lemon.  Season with sea salt and freshly ground pepper to taste.  Combine well.

Use olive oil to grease your mini muffin pan.  Ladle in egg mixture up to the top.  Season with flaky sea salt. Bake for 22-25 minutes.  They will puff up slightly when done.  Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice.  Enjoy!

DECEMBER FAVORITES & BEST OF 2014

MONTHLY FAVORITES --


MOST LOVED SK POSTS OF 2014 --

HOW TO INFUSE ALCOHOL

HOW TO INFUSE ALCOHOL

BLOOD ORANGE MINI BUNDT CAKES

BLOOD ORANGE MINI BUNDT CAKES

HOW TO MAKE CELERY SALT

HOW TO MAKE CELERY SALT

CITRUS & TOASTED FENNEL CAKE 

CITRUS & TOASTED FENNEL CAKE 


HAPPY NEW YEAR!

HAPPY HOLIDAYS 2014 !

Wishing everyone the loveliest holiday season! Thanks for an amazing year! XOXO

CHILLED TRUFFLE TARTLETS WITH SALTED CARAMEL (gluten-free)

Holiday sweets aren't just about cookies.  These truffle mini tarts will hold their ground with your mother's crinkle cookies, plus they will satisfy your chocolate-loving guests.  If individual tarts are too high maintenance for you - don't worry - you can also make one full-sized tart instead. Happy baking!

CHILLED TRUFFLE TARTLETS WITH SALTED CARAMEL (GLUTEN-FREE)

Makes about 8-10 small tartlets (or one large tart)

TART CRUST:

1/3 cup tapioca starch
1/3 cup almond meal
1 1/2 teaspoon xanthum gum
2/3 cup sorghum flour
2 tablespoons light brown sugar
6 1/2 tablespoons cold butter, diced
1 egg
1 teaspoon water

Pulse starch, almond meal, xanthum gum, flour, and sugar in a food processor. Add butter and pulse until crumbs form. Add the egg and 1 teaspoon of water until dough comes away from the bowl.

Divide into 4 flour-dusted balls, cover in Saran Wrap, and chill for 1-2 hours. Remove from fridge, roll, and add to greased tart pan. Make small holes in the bottom with a fork. Chill another 30 minutes.

Preheat oven to 400 degrees F. Top pan with parchment paper and dry rice or beans for weight to blind bake. Bake for 5 minutes. Remove parchment paper and weight, then bake another 4 minutes or until edges are golden brown. Let tarts completely cool in the pan on a wire rack.

SALTED CARAMEL:

1 cup granulated sugar
6 tablespoons butter, cut into six pieces
1/2 cup coconut cream (or regular coconut milk – chill for 2 hours, then scrape the thick cream off the top)
1 teaspoon flaky sea salt (such as Maldon)

Heat granulated sugar in a saucepan over medium heat, stirring often with a silicon spatula. Sugar will become clumpy and then melt down into a thick, brown liquid. Stir often and make sure not to burn (it shouldn’t be darker than a penny)!

Once sugar is melted, add six pieces of butter. Stir fast with spatula. Be careful, as caramel will sputter a little bit. Keep stirring.

Once butter is melted, carefully and very slowly drizzle coconut cream into pan, whisking rapidly. The mixture will bubble up again, so be careful and continue stirring. Allow mixture to come to a boil for 1 minute, then immediately remove from heat and stir in sea salt. Pour into a large mason jar and allow to cool completely.

If making ahead of time, let cool completely before storing in the fridge. It will keep for about 10 days. When it’s time to use, just submerge jar in warm water to bring to desired consistency.

TRUFFLE FILLING:

2/3 cup coconut cream or almond milk
8 ounces bittersweet chocolate, chopped small
1 teaspoon vanilla extract

When tart crusts are done cooling, add coconut milk to a saucepan and bring to a boil. Once boiling, pour over chocolate and let stand for 3-5 minutes. Add vanilla extract and whisk until it forms into a ganache.

Immediately pour ganache into single tart or individual tartlet shells. Pour in 3/4 of the way full, then add tarts to a small baking sheet and chill in the fridge for 1 hour.

Once tarts are chilled, drizzle with salted caramel and top with a small sprinkle of flaky sea salt. Enjoy immediately or store in the fridge for later. The tarts will keep in the fridge, chilled, for up to 5 days.

Originally shot for VERILY MAG - See the story here !

CITRUS & TOASTED FENNEL CAKE WITH CRANBERRIES

I seriously love the holidays like every other crazy person, and have been baking literally nonstop since well before December 1st.  I would say I'm generally not a cake person but, there's a certain type I am definitely down for, and that's anything that could also be considered breakfast.  It doesn't need frosting or layers, isn't overtly sweet, but it's more like a large, delicious muffin.  This is my kind of cake.

As much as I'm a beloved fan of crisps and crumbles, they are so easy to make that I feel like they don't even count for me anymore.  Making cakes (even these kind) still brings me the kind of joy baking is supposed to where you feel like you've actually made a "thing" and you want to show it off.  This cake is so delicious and festive, it might even get me out of making my traditional cinnamon rolls on Christmas morning. 

 

CITRUS & TOASTED FENNEL CAKE WITH CRANBERRIES (Gluten-free) Serves 6-8

2 cups almond flour

1 cup sorghum flour

1/2 cup brown rice flour

1/2 cup tapioca or arrowroot flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon

3 tablespoons fennel seeds, toasted

1/2 cup coconut oil, liquified (if needed, heat over low heat in small saucepan, then cool.)

3/4 cup maple syrup

3 large eggs

1/2 cup vanilla creme fraiche (like, Vermont Creamery's new flavor)

2 cups cranberries

1 lemon, juice and zest

2 satsumas, zest + 2 tablespoons juice (or clementine/navel orange)

Preheat oven to 350 degrees.  In a large mixing bowl, whisk together all dry ingredients (first eight listed).  Set aside.

Add fennel seeds to a dry skillet.  Over medium-low heat, toast fennel seeds for 4-5 minutes or until slightly browned and fragrant - don't burn!  Let cool.

In another large bowl, whisk together coconut oil, maple syrup, eggs, and creme fraiche.   Once wet ingredients are well combined, slowly  add dry ingredients (a little at a time), until well combined.  Set aside.

In a food processor, combine citrus juice, zest, cranberries and sugar.  Pulse lightly until cranberries and slightly broken.  Fold in mixture to the batter until well combined.

Add batter to 9 inch greased springform pan.  Bake for 40-50 minutes or until a toothpick in the center comes out clean.  Serve with additional vanilla creme fraiche to top.

A VERY VOGUE THANKSGIVING

It's easy to get overwhelmed by the entertaining aspect of Thanksgiving as a holiday, but also just plainly: what exactly to serve.  Everyone has their own long-standing traditions (marshmallows y/n?) and now, probably some food allergies thrown into the mix. The Hemsley ladies have featured 8 recipes on Vogue that are naturally gluten AND grain free, not to mention a nice mix of vegetarian and meat-starring recipes.  

I had the pleasure of shooting and styling them for a special Hemsley-centric Thanksgiving.  One of my favorite recipes, a real showstopper, is the beet and goat cheese terrine (featured below!).  Unless you're vegan (or hate beets), you can eat and enjoy it.  Not only is it completely gorgeous, but it's delicious alone/with crackers/etc. - so, it will surely keep your guests busy while you're wrestling your turkey.  Happy cooking ;) 

20141108_HemsleyThanksgiving_WEBSelects 1.jpg

BEET & GOAT CHEESE TERRINE (Gluten-free, grain-free) from The Art of Eating Well

4 purple beets, about 10 ½ oz

4 golden or any other color beets, about 10 ½ oz (the more colors the better)

2 Tbsp freshly snipped chives

2 Tbsp freshly chopped parsley

1 Tbsp dried oregano

2 garlic cloves, finely grated

14 oz goats’ cheese

sea salt and black pepper

Line a 4 x 8 inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.

Scrub the beet, then place in a pan, cover with water, pop on the lid, and cook for about 30–40 minutes until tender. Set aside to cool, then peel.

Meanwhile, mix all the herbs and garlic with the goats’ cheese in a bowl and season to taste.  Slice the cooked beets into various thicknesses – some 1⁄8 inch, some 1⁄4 inch.

Put a layer of golden or candy-colored beets along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beets and cheese layers until you reach the top. If you have more colors, vary them as you go along.

Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.

Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL

I'm definitely one for a savory breakfast (eggs, avocado toast, etc), but as soon as it starts to get cooler, I crave a sweet one now and then.  With apple season in full effect, I know a lot of us are trying to get rid of apples in as many recipes as possible.  This breakfast cake goes great with any fruit, but seasonal apples are a winner. It's perfectly sweet and nutty with the most delicious oat topping.  It's somewhere in between a light dessert and breakfast, but either way - I promise you'll enjoy it.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL (gluten-free)

3/4 cup almond flour or meal

1/4 cup cornmeal

2 tablespoons tapioca flour

3/4 cup brown sugar

1 teaspoon baking powder

1 teaspoon sea salt

5 tablespoons butter, melted

1 teaspoon vanilla

2 large eggs

2 tablespoons almond milk

2 large apples (honeycrisp or granny smith, or your preference), peeled and cut into small cubes

1/2 teaspoon cinnamon

freshly ground nutmeg to taste

TOPPING:

1/2 cup gluten-free oats

1/3 cup walnuts, chopped

1 taplespoon maple syrup

1 teaspoon butter

1/4 teaspoon cinnamon

Sprinkle of sea salt

Raw sugar, to top

Preheat oven to 350 degrees. 

Whisk together first six ingredients in a large mixing bowl.  In another mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples.  Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.  

Pour cake batter into a greased 9x9 cake pan.  Chill for 30 minutes in the fridge.  In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl.  Using your hands, mix together mixture well until crumbly and well-combined. 

Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. then bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean.  Cool for 20-25 minutes before serving.