Monday, November 28, 2011
Monday Morning Mmmmmmmm!
A sip of heaven, that's what this is!
I have yet to meet a So Delicious product I don't absolutely love but this may be my favorite of all. Mint Chocolate Coconut Milk. Dairy and Gluten Free deliciousness!
I stumbled upon this in the dairy case at Whole Foods yesterday and had to grab a carton. It is smooth and creamy and amazing poured into coffee.
It is probably a very good thing this is not available year round. =D
Happy Monday!
Update: I've just heard from the PIC department at Feingold and this is now approved, stage 1!
Thursday, November 24, 2011
Thankful
Today I am thankful that I'm almost done in the kitchen!
It is important to me to be aware of our blessings today and always. I'm thankful for this opportunity to blog, to meet other bloggers and readers and learn so much. I'm thankful for a family that supports me in this and everything else.
For health, for good friends, for a roof over our heads, enough food to eat and for our silly dog - there is much to be thankful for. For those who don't have these things I pray and I pray for our soldiers to be out of harm's way and home with their families soon.
And now it's back to the kitchen to check the tarts and start the rolls and make sure the cornbread stuffing gets in the oven in time.
Wishing you all a wonderful and blessed Thanksgiving.
It is important to me to be aware of our blessings today and always. I'm thankful for this opportunity to blog, to meet other bloggers and readers and learn so much. I'm thankful for a family that supports me in this and everything else.
For health, for good friends, for a roof over our heads, enough food to eat and for our silly dog - there is much to be thankful for. For those who don't have these things I pray and I pray for our soldiers to be out of harm's way and home with their families soon.
And now it's back to the kitchen to check the tarts and start the rolls and make sure the cornbread stuffing gets in the oven in time.
Wishing you all a wonderful and blessed Thanksgiving.
Sunday, November 13, 2011
Le Gravier Apple Tart
Tomorrow is my hubby’s birthday and I wanted to bake him a
special apple tart for dinner tonight since he’ll be on the road tomorrow. He’s
not big on sweets in general and prefers traditional French treats he grew up with much more than the
American style birthday cakes and cupcakes that I hold near and dear. Since he doesn’t have to eat gluten free; I also wanted a gluten free apple tart that would taste every bit as good as its
gluten filled counterpart.
His parents owned a house in France called Le Gravier and one of their neighbors was a farmer who made
Calvados from the apples on their property. I wanted to
incorporate a splash of Calvados into the tart for sentimental reasons. Calvados is a very strong apple alcohol but
you can easily substitute a splash of apple cider instead.
Gluten free pie/tart crusts have seemed an overwhelming task. Although I started baking and cooking very
young and pie crusts were never my forte even with wheat based recipes. A gluten free crust, I was sure, would disappoint. But last week Elana posted a gluten free almond flour tart crust – an absolutely beautiful one at that. I used almond meal which made for a far more rustic look. While I plan to make this again just with
almond flour, this crust was great as is. The tart pan I picked up this weekend was
an inch larger than what was called for in her recipe so it didn’t make it all
the way up the side of the tart pan but that was no problem.
An old Le Cordon Bleu cookbook gave me the outline for the
tart and I tweaked it just a bit. The
original recipe called for cinnamon, but one of has reactions to it so I didn’t
use it and we certainly didn’t miss the flavor. Granny Smith apples, thinly sliced and
drizzled with lots of lemon were placed on the unbaked tart crust.
Eggs and an extra egg yolk mixed with heavy cream, sugar and
Calvados are poured over the top. The
cream mixture covered the tart completely but soaked into the apples as it
baked. I can’t tell you how wonderful the house smelled this
afternoon.
Marie came for dinner and brought the perfect wine. She also brought some amazing gluten free chocolates that we're saving for next week! =D
We enjoyed slices with
vanilla ice cream. The crust was
savory and crispy. The filling was sweet
but not overly so and I loved the creamy apple texture.
Chris
hasn’t enjoyed a dessert so much in a very long time and came up with a list of
several different fillings he’d like to try. I think we’ve found a new family
favorite.
Le Gravier Apple Tart
Pre heat oven to 325 degrees
Set tart pan with removable bottom on a baking sheet with
sides.
Tart Crust
(Adapted from Elana’s Pantry)
2 cups Almond Meal
1 Egg
2 Tablespoons Coconut Oil
½ teaspoon Salt
While Elana’s recipe uses a food processor to mix the crust,
I just put everything into my Kitchen Aid Stand mixer and let the paddle
attachment mix things up. Pat the dough
into a tart pan – either 9 or 10 inches across – mine was 10 inches. (I've made this many more times since the original post and either almond meal or almond flour work equally well. 11/17)
Tart Filling
4 medium Granny Smith apples, peeled, cored and sliced into
16ths.
1 Lemon, juiced
1 cup Heavy Whipping Cream
1/3 cup Sugar
2 Eggs
1 Egg Yolk
1 Tablespoon Calvados or Apple Cider
Prepare apples and pour lemon juice over them in a mixing bowl, continuing to mix the apple slices as you add more.
Arrange apple slices in tart crust.
In the same mixing bowl (with remaining lemon juice) combine whipping cream, sugar, eggs and Calvados well. Pour cream mixture over apple slices. I put the tart pan on a large baking sheet
with edges to contain any spillover. Then
I put the baking sheet on the oven rack and topped off the tart with the
remaining filling. (11/17)
Bake at 325 degrees for about an hour - depending on your oven and thickness of your tart, it could be closer to an hour and fifteen.
Enjoy!
Happy birthday to the very best husband and quite possibly the most patient man ever!
Wednesday, November 2, 2011
All Natural Body Butter
This thick, nourishing body butter is great for dry chapped
winter skin. Yes, I know the calendar says autumn has barely begun but we've had a cold snap already. Between
the heater and the dry colder weather my skin is really feeling it
I wanted a nice protective layer of moisture so I used lots of beeswax and I added cocoa butter not only for its shielding quality but for its vitamin e content – it’s a
natural anti-oxidant. Coconut oil has so many wonderful qualities and olive oil has
long been valued for skin and hair care. The finished butter will have a faint smell of cocoa butter and beeswax which I like but you can scent it with essential oils. I used about seven drops of lavender for just a hint of scent. Lavender
is known for being relaxing which is always a good thing for me.
This would be such a great gift wrapped with a pretty ribbon. I
used two wide mouth short mason jars and two repurposed plastic jars that were
washed and dried carefully.
The process is really easy. The only trick is pouring
everything into your containers before it starts to harden which will happen
rather quickly because of the quantity of the beeswax.
You can melt the wax and oils one of three ways. You can use a microwave but I don’t own one
any longer so I can’t give you the timing. If you choose to use one use very short
amounts of time and stir between reheating. You can use a double boiler over low heat if
you have one or you can do what I did and use a very heavy bottomed pan over
very low heat.
All Natural Body Butter
¼ pound all natural beeswax, chopped
½ cup coconut oil
1 cup olive oil
1 Tablespoon cocoa butter
½ cup water
essential oil, optional
In a heavy bottomed pan over very low heat place the chopped
beeswax, coconut oil and olive oil. Stir
to combine until wax is just melted. Remove from heat. With an immersion blender (or spoon) mix the butter quickly while slowly drizzling in the water. If you don’t have an immersion blender I would recommend warming the
water slightly so your mixture doesn’t clump. If it does, just set it on the warm burner to
soften a bit. Add essential oil now, if desired. The mixture will begin to thicken very quickly.
Use a spatula to scrape down the mixture into your prepared jars and let cool
completely before putting the lids on.
Enjoy!
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