Lemon Coconut Energy Bites

Hello, yellow! Who else out there loves lemon and coconut? I'll take those flavors over chocolate any day of the week and twice on Sunday. If you're craving a bit of healthy sunshine in the dead of winter, give these a whirl!

snowy weekend

Look what happened last Sunday!

pecan pie bites

Oh, pecan pie. My favorite part of Thanksgiving. Or, wait. Maybe that's the stuffing, mashed potatoes, and green beans all in one bite. Or Aunt Sandy's fresh coconut cake. Or the cranberry relish, so tart and jewel-red. Or maybe it's the apple pie. 

At the end of the day, though, nothing beats my Mom's pecan pie. Daniel craves it all year round, and although I've gussied up her recipe with homemade butter crust, chocolate, bourbon, maple syrup, Lyle's Golden Syrup in place of the corn syrup, you name it--there's still nothing like her classic recipe, straight off the back of the Karo bottle.

But, pecan pie is a guilty pleasure, so loaded with teeth-clenching sugar and corn syrup, and a vat of butter to boot, that I wanted to whip up something a little kinder to the body. Something that gets me in the mood for Thanksgiving without giving me the bloatation-device feeling that comes with it.

Here's what I came up with, and the whole family agrees: they're delicious!

Pecan Pie Bites

makes ~12-16 bites

1½ cups pecans

1 cup pitted dates (if very hard, soak in water, then drain)
1½ tsp. vanilla
¼ tsp. fine sea salt
unsweetened, grated coconut (optional)

Toast the pecans. Do not skip this step! Preheat oven to 375. Place pecans on baking sheet. Toast in the oven for 4-7 minutes, depending on the size of the nuts. Be sure to watch them, tossing occasionally, until lightly browned and very fragrant. Make sure they don't burn. Set aside to cool slightly.

Meanwhile, pit the dates and measure them out. Place the dates, vanilla, and salt in a food processor. Once the pecans have cooled for about 5 minutes, add about ¾ of the nuts and pulse, just until the mixture starts to come together in cookie-like dough. You want the nuts to keep some texture here, so don't overdo it. Add the remaining pecans and pulse a few more times to incorporate, keeping some nice bigger pieces of pecans intact.

If you can squeeze the dough into small balls, it's ready. Otherwise, pulse a few more times.

Shape into small balls. Roll in coconut, if desired. (I love coconut but I'm a pecan pie purist and I don't like coconut in these.) Serve immediately, or store in refrigerator or freezer. Enjoy!

an autumn recipe for you

Savory Bread Pudding With Butternut Squash,

Kale & Sausage

serves 6-8

1 small loaf rustic artisan bread (I used multigrain sourdough), cut into 2” cubes

1 large butternut squash, halved, seeds removed

1 bag baby kale

1 pound Italian sausage (I used a combination of sweet and hot)

2 cups extra-sharp cheddar cheese, grated

6 eggs

1 cup heavy cream

2 cups whole milk (if using anything other than whole, I would cut milk to 1½ cups)

1½ tsp. salt

¾ tsp. pepper

1/8 tsp. nutmeg

1 T. chopped fresh rosemary

1. Preheat oven to 350. Rub cut sides of squash with olive oil. Sprinkle with salt and pepper and place cut-side down on an oiled rimmed cookie sheet. Roast about 30 minutes, until fork-tender. When cool enough to handle, remove skin and cut into cubes. (An easy way to peel without losing flesh: place squash cut-side down on a cutting board and use a spoon to scrape off skin.)

2. Meanwhile, crumble sausage into a skillet and cook until just cooked. (Remove casings if necessary.)

3. Butter a 9x11 lasagna pan and scatter 1/3 of the bread cubes over the bottom. Cover with ½ of the squash, kale and sausage. Sprinkle with 1/3 of the cheese.

4. Repeat layers: Scatter 1/3 of the bread cubes over the cheese, add the rest of the squash, kale and sausage, and sprinkle with 1/3 of the cheese.

5. Cover with the remaining bread cubes and then sprinkle with remaining cheese.

6. Combine the eggs, cream, milk, salt, pepper, nutmeg and chopped rosemary and whisk thoroughly.

7. Pour this mixture over the prepared bread and veggies and let sit for 20 minutes or refrigerate up to 8 hours.

8. Bake in 350-degree oven until golden brown and custard has set in the middle, approximately 45-60 minutes.

Serve with a simple green salad and a glass of red wine. Enjoy!

Inspired by a recipe in the Fall 2014 issue of Sweet Paul Magazine. 

Supper Club: New England Clam Boil

Gourmet Supper Club

hosted by Daniel & Christine

New England Clam Boil

First course

Melon with Ricotta and Proscuitto (Joe & Nicole)

Curried Beets

Popcorn with Homemade Old Bay Seasoning

Entree

New England Clam Boil

Tomato, Onion, and Roasted Lemon Salad (Joe & Nicole)

Dessert

(Heath & Amanda)

Blackberry Pie

Peach Custard Pie

Vanilla Ice Cream

world's best cake?

Have you ever read Sweet Paul Magazine? I just learned about it a few weeks ago, and I ordered myself a copy only to dive deep into pages so beautiful and inspiring it's ridiculous. Anyway, one day I got in the mood to try the Norwegian cake Paul claims is the World's Best Cake! It was gorgeous and luscious and definitely worth making, but since Daniel and I both come from a long line of fantastic bakers, it's hard to choose just ONE best cake in the whole wide world.

It reminded us a lot of a German version that Daniel's Omi used to make called Blitztorte. Omi's cake calls for coffee and cinnamon in addition to the almonds so it's more complex, but the meringue topping with crunchy almonds and golden cake are the same. I love that I have the recipe in her handwriting in my recipe binder. 

If you like to bake, give this recipe a whirl. It's straightforward, fast, beautiful and yummy. 

Nut & Seed Bars

Nut & Seed Bars

(adapted from Barre3 "Barre" Recipe)

As you can tell, this is a very versatile recipe. If you like your bars sweeter, add some honey. If you don't have a particular seed or nut, sub it out with something you have. But you really do have to freeze them for about an hour, and store in fridge. Otherwise, they revert to mush balls. These were a hit with the fam!

Ingredients

6 dates, pitted

2 T. coconut oil

1⁄4 c. almond butter (or sunflower butter, or any nut butter, really)

1⁄4 c. dried goji berries (raisins work too)

2 t. ground cinnamon

1⁄4 c. shredded unsweetened coconut flakes

2 T. ground flaxseeds

2 T. chia seeds

2 T. amaranth (optional--adds nice crunch but seeds get stuck in your teeth)

3/4 c. mixed nuts 

1/4 c. pumpkin seeds (or sunflower seeds, or more nuts)

A couple pinches of sea salt (unless sunflower or almond butter is salted)

Handful of cacao nibs or dark chocolate chips 

Preparation

1. Line an 8x8 glass pan with parchment paper.

2. Place the pitted dates and coconut oil in the base of your food processor. Add the seed or nut butter. Whirl these three ingredients until blended.

3. Add the goji berries or raisins, the flax and chia, the cinnamon and the sea salt and pulse in the food processor until the mixture is well incorporated. It’s okay if it’s a bit chunky at this point. (I prefer it that way.)

4. Add the coconut, amaranth, nuts, seeds, and cacao nibs or chocolate chips and pulse until you have a chunky mass that looks like cookie dough. I like to keep the nuts mostly intact.

5. Scoop dough-like mixture into pan and firmly press the mixture down with the back of a spoon or your hands.

6. Store in the fridge for at least one hour to harden. Grab the edges of parchment and lift out to cut into bars. Store extras in the refrigerator.

snowy January day

Chicken and dumplings with mushrooms (good but not great) and walnut brussel sprout salad (wow!)

Hazelnut pavlovas with mascarpone cream, kiwi, and leftover orange syrup from candied orange slices

citrus

For those of you who asked, here is the recipe (adapted from about five different sources). Enjoy!

Meyer Lemon Meringue Tartlets with Cornmeal Butter Crust

and Candied Orange Slices

Dough

1 1/2 cups flour
1/2 cup stone-ground cornmeal or polenta
1/2 teaspoon sea salt
2 teaspoons baking powder (preferably aluminum-free)
9 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 large egg yolk

1/8 teaspoon almond extract

1 egg white, for pre-baking

Meyer Lemon Curd

2 eggs

3 egg yolks

1 T. Meyer lemon zest (decrease to 1 t. if desired; I like my lemon desserts mouth-puckering)

¾ c. freshly squeezed and strained Meyer lemon juice

2/3 c. sugar (add more if you prefer a sweeter tart)

7 T. unsalted butter, chilled and diced

Meringue

5 large egg whites, at room temperature

¼ t. cream of tartar

pinch of salt

10 T. sugar

1 t. vanilla

Candied Orange Slices (optional, see recipe below)

coarse raw sugar, for finishing the tart (optional)

Make dough

1. In a small bowl, whisk together the flour, cornmeal, salt, and baking powder. Using paddle attachment, beat together butter and sugar just until smooth. Mix in the egg, egg yolk and almond extract just until combined. With mixer running on low, gradually add the dry ingredients, just until dough comes together.

2. On a lightly floured surface, pat it into a disk, wrap it in plastic, and chill it, 10 minutes in the freezer or 30-60 minutes in the refrigerator.

3. With the heel of your hand, press the dough into the bottom and sides of an unbuttered removable bottom tart pan (9″ or 10″) or a springform pan, patting it evenly. (I prefer to roll it out first, then press into the pan. Your choice.) You can also divide it into 8 equal portions and roll/pat into 8 tartlet pans (depending on how thick you like your crust you may have some dough left over). Prick the bottom of the crust with a fork. Chill until firm, 30-60 minutes in fridge or 10-15 minutes in freezer. (I tend to use freezer.)

4. Preheat oven to 350. Line crust(s) with a piece of parchment paper and fill with dry beans or weights. Prebake 15 minutes. Remove from oven, remove parchment and weights, brush with egg white. Bake again for 5 minutes. Crust(s) should be lightly golden and mostly dry-looking. Remove from oven and let cool slightly. (Can do a few hours ahead.)

Meanwhile, make lemon curd (can be made ahead)

1. Have ready a mesh strainer set over a bowl.

2. In a medium-sized non-reactive saucepan, whisk together all the ingredients except the butter. Add the butter and cook over low heat, stirring constantly, until the butter melts. Continue to cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges. Do not let it boil. The curd is ready when it coats the back of a spoon.

3. Pour the lemon curd though the strainer, scraping with a rubber spatula to press it through. Let cool and refrigerate until ready to use. Or, if you're doing the whole recipe all at once, let cool slightly then fill tart(s) right away.

Assemble and bake tart, make meringue

1. Fill the tart(s) with the lemon curd. Return to 350 oven and bake again for 15 minutes.

2. Meanwhile, make meringue. In a clean, dry bowl of standing mixer fitted with whisk attachment, whisk egg whites on low speed until frothy. Add the cream of tartar and the pinch of salt, then increase speed to high and continue to whisk until whites begin to form soft, drooping peaks when the beater is lifted. While mixer is running, gradually add the sugar, then the vanilla, and continue to whisk until meringue forms stiff peaks.

4. Remove hot tart(s) from oven, top with meringue. You can either pipe it on, as we did, or use a spoon to mound it decoratively. Be sure to start at the edge of the crust with a ring of meringue, then work your way in. This will anchor the meringue to the crust.

5. Return to oven for 10-20 minutes (depending on size of pan and desired brownness), or until meringue is golden brown.

6. Remove from the oven and let cool before serving. Refrigerate if desired but keep in mind the meringue will begin to bead and weep after an hour or so in the fridge.

7. If desired, sprinkle with raw sugar and garnish with candied orange or lemon slices.

Candied Orange Slices (option to dip in chocolate)

Warning to all Sour-Patch Kids addicts (or recovering addicts, like me): get ready for au-naturel bliss. Don't say I didn't warn you.

4 large oranges, such as blood orange, Cara Cara or navel, sliced crosswise ¼-inch thick

4 ½ cups sugar

4 cups water

optional

chocolate (I used Ghirardelli dark chocolate chips)

coarse raw sugar

1. Place orange slices in a large pot and cover with cold water. Bring to a boil over high heat. Boil 2 minutes, then pour into colander, discarding water. Rinse immediately in cold water. [Some sources skip this blanching step and I'd skip it next time, too.]

2. Meanwhile, combine 4 cups water and the sugar in a large, wide pot (a Dutch oven or large, deep skillet works well). Stir over low heat to dissolve sugar, then raise heat to medium and bring just to a boil. This seems like a crazy amount of syrup, and you will have a lot left over (think Italian sodas and yummy orange cocktails), but the oranges cook more quickly and evenly this way.

3. Add orange slices and simmer (do not boil) over moderate heat, gently turning occasionally, until slices are translucent, about 20 minutes. Reduce heat to moderately low and simmer until syrup is thick and slices are tender but still intact, turning occasionally, about 10 minutes.

4. Turn off heat and allow slices to cool in syrup. You can leave them in there a few hours to soak up sweetness, or just move on. I like them on the tart side, so I let them cool in the syrup and then proceeded.

5. Now, choose your own adventure. Either:

a) Preheat oven to 300. Using tongs, remove slices to baking sheets lined with parchment paper. If desired, brush with more syrup (I didn't). Bake for 20-30 minutes or until slightly dried out and chewy. Or...

b) Remove slices to a rack or sheets of wax paper (don't use parchment here; it sticks!) and allow to cool and dry out for several hours before serving. Depending on humidity, this could take all day, which is why the oven is a nice option.

(I did both A and B, but here in Colorado they were dry and chewy in about 15 minutes so probably could have skipped A.)

To dip in chocolate:

Melt dark chocolate. Since it's such a small amount, I did this very carefully in the microwave, with lots of stirring breaks. Stop once 2/3 of the chips are melted and stir to melt the rest to avoid clumpy chocolate. You could use a double-boiler if you're in the mood.

Dip half of orange slice in chocolate, being sure to coat both sides. Place on sheet of wax paper to cool and harden.

Sprinkle with raw sugar, if you like.

Can be made ahead and refrigerated for up to 2 weeks.

Enjoy!

Supper Club: Hyderabadi Nights

Indian extravaganza! I have been wanting to do an Indian theme for a while. Daniel and I both love Indian food. When we lived back in Pennsylvania, it was a great day when we'd get a call from his mum, saying she was in the mood to make an Indian feast and would we like to come over for dinner? Carol makes delicious Indian food--maybe because of her British roots, or from living in Uganda in the sixties, where there's a strong Indian community. When I started cooking Indian dishes myself, Carol took me to her favorite Indian grocery in Paoli, PA. It's literally a gas station you might drive right by, but inside were heaps of burlap-wrapped basmati rice, big bags of fragrant exotic spices, and even a special oven that looked like a giant cauldron with a hole in the top where, if you were lucky, a lady would be making fresh naan. I used to load up on all my spices there, since the prices were so great--especially for rare spices like cardamom pods.

One of my dearest friends in the world, Asanuo, is from Nagaland, a province in northeast India, which has its own very unique food profile but also a lot of Indian influences. One of the first times Asanuo came to our house in Pennsylvania, she wandered around my spring garden with a quiet smile on her face. She picked off a pea shoot and ate it raw, which I'd never seen anyone do. And then she told me about the pea shoots in her mother's garden at home in Kohima and how they'd prepare them. That's when I knew we were going to be great friends. Asanuo is an incredible cook and we have always had fun in the kitchen together, whether in Pennsylvania or when they visited us here in Denver. After a year in Scotland, she and her husband Mike and adorable son Tristan moved to Kohima. Someday Daniel and I hope to make the long trip to Nagaland and stay with those crazy globe-trotters for a while.

And, of course, my sister-in-law Vivian grew up in Hyderabad. Vivian may need a cushion to see over the steering wheel (she's about 4'10"), but she's got a big, radiant personality. She's generous, artistic, smart, and hilarious, and speaks her mind. I love how she's never in a rush; despite a busy schedule as an architect who's now gone back to graduate school full-time, she always makes time to talk and listen and open her home to people. I'm so glad she's part of our family. Vivian and her mom are fantastic cooks. Whenever I see Vivian, I beg her to make me her mom's special Indian breakfast/snack (curried potatoes wrapped in bread to make a doughy packet and fried). Last week we spent a long time on the phone, planning out my menu for supper club and talking about the food of Hyderabad, which is apparently very famous in India. She gave me a family recipe for Hyderabadi-style chicken biryani, a chicken and rice dish served at special occasions. I felt so honored and nervous to take on a dish I'd never even tasted!

Two Indian groceries later: I've got some ingredients. (And I thought my spice cabinet was already overflowing!)

Boiling water for the basmati rice. Later you take a big pot (I used my Dutch oven) and layer chicken marinated in a heady blend of yogurt, herbs and spices, then caramelized onions, then the par-boiled rice. You pour saffron milk and butter over the rice, seal tightly, and bake. The process reminded me a lot of a similar-style dish from an amazing cookbook called Jerusalem. According to one of the cookbooks I consulted, some food historians think biryani comes from the Bedouins, who would put chicken, yogurt and rice in a sealed pot and "bake" it by burying it in the hot desert sand. When you think about the Muslim conquests of India, it starts to make sense that a Bedouin-style dish could make its way to Hyderabad. Of course thinking about this while I was working in the kitchen got my imagination cooking with novel or book ideas.... 

Ever since I read Monsoon Diary, a food memoir set in India, I've always wanted to make fresh coconut chutney. Vivian told me it's a breakfast food, paired with idli or dosa, but I wanted to make it so badly I decided to break with tradition and serve it as a little snack. This was really fun to make, especially since Daniel and I got to use ingredients that were new to us (fresh curry leaves, dried red chili, asafoetida). I LOVE this stuff. Will definitely make it again soon.

 Nicole's handmade samosas with cilantro chutney. Melt-in-your-mouth delicious. So tasty!

Leftover biryani and raita. I'm mad I didn't get a decent picture when Daniel first inverted the big Dutch oven (that baby was heavy!). It looked so pretty and smelled amazing. To dress up the raita, I made a special spice mix called Chaat Masala, with all sorts of freshly ground spices including two I'd never heard of: amchoor (dried green mango) and ajwain (a seed that's related to parsley and carrots).

For dessert, Amanda made Khubani Ka Meetha (an apricot dessert typically paired with biryani), but gave it her own twist. She served it on top of orange-cardamom panna cotta and garnished with toasted almonds. Wow. This was probably one of my favorite desserts EVER.  

All in all, I'd say the night was a success!

 Meanwhile, the kids played a little dress-up. Isn't Georgia adorable? It's hard to believe Amanda was pregnant with her when we first started Gourmet Supper Club.

raw brownie bites

It's Saturday night and if you're like me, you're getting ready to cozy up on the couch to watch a movie. Suddenly you find yourself gripped with a desperate craving for brownies. Gooey, chewy, rich, chocolately brownies. However, you realize that a) you have zero energy to turn on the oven, and b) you have limited willpower and know in your heart that if you actually take all that time to make them you really won't eat just one. You'll eat at least three, which means you've pretty much trainwrecked the healthy eating program. 

I have a solution! Raw brownies, made with no sugar, flour, butter, or eggs. These are actually good for you. I mean it. If you don't believe me, read the ingredient list. And--wonder of wonders!--they taste great. For real. I offered these to my three taste-testers with crossed fingers. They loved them. That's saying something, since they're used to homemade "real" brownies.

Raw Brownie Bites
adapted from various sources

1 1/2 cups whole raw, unsalted almonds, divided (or walnuts, if you prefer--actually, any nut would probably work)
1 1/4 cups Medjool dates, pitted
1/2 cup raw cacao (you could use cocoa in a pinch but you won't get the health benefits of raw cacao)
1/8 tsp. sea salt
1/2 tsp. vanilla
1 T. hazelnut or walnut oil (optional)
approx. 1/2 cup unsweetened, shredded coconut


Place 1/2 cup almonds in food processor and pulse until coarsely chopped. Put in a medium bowl and set aside.

Blend the remaining 1 cup almonds in food processor on high until the nuts are finely ground.

Add the cacao, salt, vanilla, and oil. Pulse to combine.

Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together. (If the mixture does not hold together well, add more dates.)

Combine the nut-date mixture with the chopped almonds. Squeeze into small balls and roll in coconut. Place in freezer or fridge until ready to serve. 

Store in an airtight container.

Makes about 20.

pumpkin pie smoothie

I cannot get enough of this smoothie. If you're a smoothie girl like me, try this one and see what you think. My boys (all three) loved this and they're usually skeptical about my "healthy" smoothies. Consider this a good-for-you alternative to a pumpkin spice latte. 

Serves 1
adapted from It's All Good

Sweet potatoes are one of the best things we can eat (they're chock full of vitamins A, B6, C, E, potassium, manganese, antioxidants, and fiber). Did you know they tie with carrots for containing the most beta-carotene? Cinnamon and cloves are anti-inflammatory, and nutmeg is antibacterial. The date adds sweetness, as well as fiber.

2/3 cup roasted peeled sweet potato, cooled to at least room temp. (use 1/2 sweet potato--I cooked mine in the microwave)
1 cup cold unsweetened vanilla-flavored almond milk (if you can't find it, add 1/2 tsp. vanilla to unsweetened almond milk)
1 serving unsweetened whey protein powder (I used Tera's whey in bourbon vanilla flavor--there was a big sale at the store)
1/4 tsp. each cinnamon, nutmeg, ginger
1/8 tsp. cloves
1 date, pitted 
large handful of ice cubes

Blend everything in a powerful blender and drink immediately. Mmm!

jam

things I love about making jam:

fruit, fruit, and more fruit

something fun to do in the kitchen that doesn't involve butter

bright syrupy steam filling the house

right brain and left brain, art and science

a completed project (delight of mothers everywhere)

the pops and clinks of sealing jars

providing for my family

jewel-toned jars full and waiting, like a winter promise

sticky back and aching feet worth it

hot malty tea and a currant scone slathered with fresh homemade jam

what was empty is now full

blueberry and raspberry

marshmallows

Did you know you can make them? And that it's not that hard? I never considered making marshmallows (too out there, even for crazy me) until one day Carol mentioned making them when she was a girl, growing up in Angola, Africa. Obviously, they couldn't stop by the local Safeway so they made them at home. Which got me thinking. Sure enough, I found some recipes online and made my first batch a few years ago. (I like Smitten Kitchen's recipe best.) 

On Sunday night, our neighbors invited us over for backyard s'mores, so the boys and I whipped up a batch of marshmallows. They're so good--spongy and springy. I dressed them up a bit with both vanilla extract and vanilla bean.

They are SO good toasted. The edges caramelize and get all crispy, like a crème brûlée top. If you're in the mood for a fun baking project, give these a whirl. They're so much better than Jet-Puffs.

farmer's market dinner

Gourmet Supper Club: New Orleans

Menu
hosted by Joe & Nicole

Barbecue Shrimp Bagna Cauda with Crudités
(Heath and Amanda)

Sazerac (cocktail)

Crawfish Étouffée

Fall Greens Salad with Pumpkin Seed Brittle
(Joe & Nicole)

Fresh Coconut Cake
(Daniel & Christine)

  

Bon Appétit!