Almond & Fig Clafoutis

Ingredients:

1 cup almond milk
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon orange zest
1/4 teaspoon salt
4 large eggs
1/2 teaspoon almond extract
1 cup almond flour
1/2 cup + 2 tablespoons all purpose flour
6 ripe figs
1/4 cup slivered almonds

*Serve with cream or powdered sugar if desired

Instructions:

Preheat oven to 375 degrees (F). Butter a 10 inch gratin dish, and set aside.

In a blender combine the almond milk, cream, eggs, sugar, almond extract, orange zest, and salt. In two batches add the flours (almond and all purpose), pulsing for about 20 seconds in between additions. Let the batter rest in the blender container for about 10 minutes, then pulse for another 20 seconds. Pour batter into prepared gratin dish, and top with figs (cut side facing up) and almonds. Bake for 40 -45 minutes, or until top is a light golden brown and the custard is just set. Let cool for 5 – 10 minutes before cutting and serving with cream or powdered sugar.

Warm Lentil Salad with Cherries, Pistachios, and Goat Cheese

This salad (as well as this soup) is inspired by the Sprouted Kitchen’s Braised Leeks + Muscovado Lentils. One of the keys to this dish is the hint of cinnamon added near the end – it adds a needed layer of flavor. But too much cinnamon, and you’ll have some kind of lentil brown-betty-buckle, so start with just 1/4 teaspoon and add more as desired. I used tart, fresh cherries here, but sweet or dried would work just as well.

1 onion, sliced into half moons
2 tablespoons butter
1 tablespoon olive oil
salt and pepper
2/3 cup black or green lentils, rinsed
1 tablespoon honey
1 tablespoon vermouth (white wine vinegar or rice vinegar will work also)
1/8-1/2 teaspoon cinnamon (see note)
1 cup cherries, pitted and chopped
1/3 cup pistachios, chopped
2 ounces goat cheese, crumbled

In a 12 inch skillet, melt the butter with the olive oil over medium heat. Sprinkle a good pinch of salt and pepper over the melted butter, then add the sliced onions and cook for 8-10 minutes until onions soften and begin to brown just slightly. Lower the heat to medium-low, and let the onions cook until soft and sweet, stirring occasionally, about 20-30 more minutes.

While the onions are cooking, put the lentils, about 1 1/4 cups water and a pinch of salt in a pot and bring to a gentle boil. Cook until the lentils are cooked through. (Add more water if needed, and cook off any excess water in the end.)

When the lentils are cooked, add them to the pan with the caramelized onions, and add the honey, vermouth, and salt and pepper to taste. Add the cinnamon, starting with 1/8 teaspoon, and adding more if needed (see note). Turn off the heat and add the cherries and pistachios and mix to combine. Sprinkle the goat cheese over the top and serve.

Fresh Peach & Blackberry Bread Pudding

Ingredients:

16 ounces stale baguette (about two loaves) cut into bite sized pieces

4 ounces unsalted butter, melted

3 1/2 cups heavy cream

1/4 cup bourbon

1 1/4 cups granulated sugar

Zest of 1 lemon

6 large eggs

1 teaspoon vanilla extract

2 pints fresh blackberries

2 large peaches, pitted and sliced thin

1/4 cup whole milk for pouring

Instructions:

Preheat the oven to 400 degrees (F). Drizzle the melted butter over the bread cubes, then spread them on a large baking sheet and toast until lightly golden brown on all sides, about 10 minutes. Remove and let cool slightly.

In a small sauce pan bring the cream, sugar, lemon zest, and one pint of the blackberries to a simmer over medium heat, gently mashing the blackberries when they’ve softened. Whisk together the eggs and bourbon in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.

Transfer the bread cubes to a 9 by 15-inch baking dish and top with remaining blackberries & peaches, tossing the mixture with your fingers a few times so the fruit and bread get evenly combined. Pour the custard mixture over the bread/fruit combination and press on the bread to submerge in the custard. Cover with plastic wrap and let the pudding sit in the fridge for at least 6 hours, or over night.

When ready to bake, preheat oven to 350 degrees (F). Remove plastic wrap from the baking dish and drizzle the remaining 1/4 cup of milk over the top of the mixture. Bake for about 45 minutes, or until puffed up slightly and warmed evenly. Let rest at least 5 minutes before serving. This is great with whipped cream and/OR ice cream!

  – Baker by Nature

Peach and Berry Streusel Coffee Cake

Peach and Berry Streusel Coffee Cake

A wonderful dessert, snack, brunch or even breakfast cake. It is not overly sweet and the fruit layer adds great flavor and moistness. Can be made with frozen fruit, as well.

Ingredients

• For the streusel:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 tsp. salt
• 3 Tbsp. unsalted butter, softened
• For the cake:
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup (4 oz.) unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 2 tsp. vanilla extract
• 2 fresh or frozen peaches, peeled and sliced
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen blackberries

Instructions

1. Preheat the oven to 325° F. Grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper.
2. Make the streusel: In a small bowl, combine the flour, brown sugar and salt. Using your fingers, add the butter and mix until combined. Press the mixture into clumps. Set aside.
3. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl or the bowl of a stand mixer, beat the butter and sugar at medium-high speed until light, about 3 minutes. Beat in the eggs one at a time. Beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until combined.
4. Spread about two-thirds of the batter in the prepared pan. Place a layer of peaches onto the batter and the sprinkle the top with the raspberries and blackberries. Top with the remaining batter. Scatter the streusel on top.
5. Bake the cake for 1 hour and 20-30 minutes, or until a toothpick inserted in the center comes out clean. Check 15 minutes before end time and cover loosely with foil if necessary, to prevent over-browning of streusel.
6. Transfer cake in pan to a rack and cool for 30 minutes, then remove the outer ring and let the cake cool completely before serving.

Prep time: 15 min | Cook time: 1 hour 30 min | Total time: 1 hour 45 minutes

Number of servings (yield): 12

Adapted from a Food & Wine recipe

Peach Marmalade

 

A beautiful and delicious way to preserve summer peaches. The added orange and maraschino cherries and juice create a flavor profile like marmalade, only sweeter. Great on toast or try it on top of vanilla ice cream! 

Ingredients

• 1 large naval orange
• 1/2 cup water
• 4 1/2 cups white sugar
• 4 cups peeled, chopped (for a smoother jam) or sliced (for a chunkier jam) peaches
• 1/3 cup maraschino cherry juice
• Whole maraschino cherries

Instructions

1. Cut the whole naval orange (skin and all, but removing any seeds) into about 8 pieces and pop into a food processor. Process until reduced to smaller pieces (as chunky or fine as you like.) Place into a large, heavy bottom pot (5-quart size is perfect). Add the 1/2 cup of water and set over medium heat on the stove top. Bring to a simmer, stirring occasionally. Reduce heat to low and simmer until the peel is tender, about 20 minutes.
2. To the same pot, add the sugar, prepared peaches and maraschino cherry juice. Stir the mixture thoroughly. Increase heat to medium and continue stirring regularly until the sugar is melted and the mixture comes to a boil.
3. Cook uncovered, at a good simmer (medium heat), until the marmalade thickens and the peaches are translucent, about 30 minutes or until it reaches 220° F. **Warning: Stir very frequently, especially near the end of the cooking time, as it can scorch if left without stirring for too long.
4. Remove from heat and ladle into prepared jars, leaving about inch of headspace. Place 2-4 (depending on the size of jars you are using) whole maraschino cherries into the jars, using a spoon to push them down into the jam. If necessary, top up jars with additional jam to within 1/4 inch of top. Cover with lids and rings. Process in a hot water bath for 10 minutes or alternately, refrigerate to use within 3-4 weeks.

Prep time: 15 min | Cook time: 40 min | Total time: 55 minutes

Number of servings (yield): 4

Simple Red Skin Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

 ✿For Garnish✿
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Blueberry Crumble Cream Pie

Ingredients 

• 1 (9") pie crust dough
For the Cake:
• 1 cup sugar 
• 1/2 cup flour
• 1/2 cup sour cream
• 2 eggs
• 1/2 tsp vanilla
• 2 cups fresh blueberries
For the Crumble:
• 4 tbsp butter, melted
• 1/2 cup brown sugar
• 1/4 cup flour
• 3/4 cup quick oats

Instructions

1. Preheat oven to 450 degrees F.
2. Place your pie dough into a 9" pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350 degrees F.
For the Cake:
3. In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries. Pour into the pie shell.
For the Crumble:
4. In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.
5. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.*
6. Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream! Enjoy!

Toasted Coconut and Zucchini Bread

 

Yield: One 9x5 inch loaf

A healthier quick bread recipe with toasted coconut, coconut oil and fresh zucchini.

Ingredients

• 1 1/2 cups (130 grams) sweetened flaked coconut
• 1 cup (170 grams) grated zucchini
• 2 large eggs
• 3/4 cup (175 ml) whole milk
• 1 teaspoon vanilla
• 1/4 cup (55 grams) coconut oil, melted and cooled slightly
• 2 1/2 cup (300 grams) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1 cup (213 grams) brown sugar

 
 

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan and line with parchment paper.
2. Spread the flaked coconut on a sheet pan and place in the oven under the broiler. Stir every 1-2 minutes, watching it carefully. When it is fully toasted, set aside to cool completely.
3. Wrap the zucchini in a towel or strong paper towel and squeeze to remove excess liquid.
4. In a small bowl, combine the eggs, milk, vanilla and melted coconut oil.
5. In a large bowl, combine the flour, salt, baking powder, cinnamon, sugar, and toasted coconut. Add the liquid ingredient and stir until only a few streaks of the dry ingredients remain. Add the zucchini and stir until combined. Do not overmix.
6. Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
7. Store in an airtight container at room temperature for several days.

Recipe adapted from Smitten Kitchen