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Wednesday

Cold Snow Hot Chocolate

not for the mini marshmallow crowd -- but here's an interesting article to get you in the mood.

Ingredients
  • 2 cups coconut milk
  • 4 1/2 ounces dark chocolate of choice
  • 3/4 teaspoon pure vanilla extract
  • pinch of cayenne pepper


Directions

  • Place the milk in a medium saucepan and bring to a simmer.
  • Remove saucepan from heat and stir in the chocolate, and vanilla.
  • Allow to steep for 3 minutes.
  • Reheat the hot chocolate over low heat until it simmers.
  • (strain if desired) Pour into mugs.
  • Sprinkle with cayenne.

Tuesday

St. Dwynwen's Lovers Blend (Cranberry Ice)

INGREDIENTS
  • 6 cups cranberries washed & sorted
  • 6 cups water
  • 3 cups sugar
  • 3 T Lemon Juice
  • 1 to 1-1/2 cups heavy cream

INSTRUCTIONS
  • Boil Cranberries in water till all are burst & soft, remove from heat.
  • Keep all liquid!
  • Strain and Mash mixture to discard skins/seeds etc.
  • Return stuff in the strainer and the liquid to saucepan.
  • Add sugar.
  • Bring to a full rolling boil. Taste for sweetness and add more sugar. If any more sugar is added after coming to a rolling boil, boil it AGAIN.
  • Remove from heat & cool completely.
  • Add lemon juice.
  • Pour into containers and freeze until an icy slush is reached.
  • Remove from freezer, and beat in cream.
  • Return to freezer.
  • Serve anytime after this point.
Should be served between courses and it’s always good for dessert!

Wednesday

Caramelized Grapefruit w/ options

Serves 4.

Ingredients:

  • 2 large grapefruits, well chilled
  • 1/2 cup firmly packed light brown sugar (or 8T honey or maple syrup)
  • 2 Tbs. unsalted butter, melted (or ghee or coconut oil)
  • 1 tsp. ground cinnamon (or cardamom or nutmeg)

Directions:

Preheat a broiler.

Cut each grapefruit crosswise. (if the grapefruit won't stand up on it's own, slice a thin bit off the bottom.)


Loosen the grapefruit segment -- slide a serrated knife along each triangle edge). Leave all the segments in the shells.


Place the halves upright in a baking dish.

In a small bowl, stir together the sweetener, fat, and spice.


Sprinkle the mixture evenly over the grapefruit halves.
Slip under the broiler about 4 inches from the heat source and broil until the the tops are uniformly bubbly, 2 to 3 minutes.

Transfer each grapefruit half to an individual dish.

Serve immediately.

Thursday

Breads!

I've a few bread recipes and tips:
Irish Soda Bread

Zucchini Bread

Banana Bread

Pita Bread

TIPS Loaf Breads:
  • Make sure the pan is the correct size for the amount of dough, the un-risen dough shouldn't really be more than 1/3 of the pan.
  • Make sure the yeast is proofed before using it in the recipe.
  • Do not knead the dough.
  • Mix the ingredients, place in a parchment lined pan covered with plastic wrap and let rise. Then bake with a pan of water on the lowest rack or floor of the oven.
  • Try using buttermilk, sour cream, or yogurt in place of any dairy called for in the recipe.

Tuesday

Gluten Free Toaster Pies

Yeppers, these are a gluten free version of something like the trade mark Pop-tarts. Pop-tarts are the registered trade mark of Kelloggs.

9 1/2 ounces all-purpose gluten free flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening (this works better than butter, but ghee could work alright), approximately 6 tablespoons
3/4 cup yogurt, (plain, no added sugars, gums, etc.)
1 egg mixed with 1 to 2 teaspoons water
10-30 Tablespoons (~2/3 - 2 cups) of Filling of choice (i.e. raspberry jelly)

Yield: approx. 10 to 15 pies

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the yogurt all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. It’s easier to roll half the dough at a time. Cover workspace with plastic wrap (or parchment paper) then over the dough on the covered workspace. Using a rolling pin roll the dough to 1/8-inch thickness.
Then cut into 4x5 rectangles. Spoon 1 to 2 tablespoons of filling onto the dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.

Place the prepared pastries on a tray with parchment paper. As the oven is preheating keep the tray with the pastries in the refrigerator. Preheat oven to 350 degrees F. Bake for 20 minutes. Remove from the oven; allow cooling completely and placing into zip-top bags until ready to toast. The pies will not be brown until toasted.

Sunday

Orange, Ginger, Carrot Soup (gluten & dairy free, vegan)

Keep the germs away -- ok, so I don't know that for sure, but it certainly tastes delicious!

1 t olive oil
1/2 t red pepper flakes
1 yellow onion, diced
2 T minced -fresh- ginger
4 carrots, peeled & sliced into rounds
1 large sweet potato
2 C vegetable broth (home made is ideal, pre-packaged is fine)
3 C water
1 t dried thyme
1 t ground cardamom
1 orange, juiced & zested

In a large soup pot, over medium heat, combine olive oil, pepper flakes, onion & ginger.

Saute for 2 minutes until the onions are translucent.

Add carrots and potato -- cook until fork tender (meaning a fork just about goes into the carrot with ease).

Add broth and water. Bring to a boil and then reduce to a simmer as soon as it starts boiling. Cook for 10-15 minutes (until vegetables are very soft).

Remove from heat, and puree with an immersion blender, (or in food processor or blender).

Add the thyme, cardamom, orange juice and zest.

Serve!

This soup jars and freezes well.