Late Summer Treats

 

We’ve been gathering fruity riches this month: apples, grapes, pears, oh my! It is a very prosperous fruit year. Melons, jalapenos and fish peppers, as well as green beans, are also doing well this year.

Here we have some of the treats I’ve made this August: green tomato & cheese Dutch baby, strawberry-pear cobbler, and apple cake with a sweet hummus frosting.

For the Dutch baby, I sliced green tomatoes and placed them in the cast iron skilled with butter & oregano to pre-cook in a 415 F oven for 5 minutes. I added chunks of mozzarella to the egg/milk/flour batter and poured it over the tomato/butter skillet and quickly returned to the oven for 20 minutes. Squeeze a fresh lemon wedge over the pancake before serving.

For the cobbler, I pressed a shortbread crust into the bottom of a pan, topped with a mixture of strawberry chunks, thinly sliced pears, & sugar, and then crumbled some shortbread on top, streusel-style. Baked in a 375 F oven til firm.

For the apple cake, I diced our homegrown apples and mixed them into a VGF cake batter with buckwheat flour, cinnamon, fresh ginger, nutmeg, a pinch of cloves, a splash of apple cider vinegar, oil, sugar, molasses, and baking powder. While it baked for a good 35 minutes at 350 F, I made the frosting in our powerful new food processor. Chickpeas (cooked soft or from a can), tahini, vanilla, applesauce, and confectioners’ sugar, blended until ultra-smooth. Once the cake cooled, I spread the sweet hummus on top, then sprinkled with cinnamon & fresh apple slices. Some folks are unsure about the “sweet hummus” at first, but are sold at first taste – no garlic of course! It tastes reminiscent of halva, a sweet tahini treat.

 

Chocolate mud pie with Mint seedlings!

Chocolate pudding with crumbled chocolate cake “dirt,” with mint sprigs “planted” as tasty seedlings! Even made one pan a VGF no white sugar version, with sorghum. Spring has me feeling cutesy about food. The other week, I made an egg basket with a bed of kale for grass, and boiled the eggs with beet juice and turmeric for color.¬†17821065_1602441943118926_268973652_n17814005_1602441866452267_839711818_n

Cakes, Pastries, & Pies, Oh My!

Here’s a gallery of past baking I’ve done. My goal is to eventually transcribe the recipes for everything. Note to self: make a baking bucket list. Ok, here’s one recipe for now:

Haupia Lemon Coconut Pie (Vegan -I modified this from the traditional Hawaiian haupia recipe)

Shortbread Pie Crust:
1 cup flour
1/2 cup powdered sugar
1/2 cup melted margarine

Filling:
1/2 cup cornstarch
1 (14 ounce) can coconut milk + 1/2 can water, divided
3/4 cup granulated sugar
1 teaspoon lemon zest
juice of 1 lemon

Garnish, optional:
coconut flakes
lemon peel curl

1. Preheat oven to 325 degrees F. To make the shortbread crust, mix together the flour, powdered sugar, and melted margarine. Press this mixture into a 9″ pie pan, using your fingers to push it out to the edges and up the sides. Poke this crust with a fork a few times to prevent poofy bubbles. Bake for 20 to 25 minutes, or until the crust is slightly browning.

2. For filling, sift the cornstarch into a saucepot. Add about 1/2 the coconut milk and whisk until smooth before adding the rest of the coconut milk, water, and sugar. Add lemon zest and lemon juice. Bring the mixture to a boil slowly over medium-high heat, whisking frequently until thickened, 10 to 15 minutes.

3. Pour the filling into the pre-baked pie crust and let set for 5 to 10 minutes at room temperature before refrigerating until fully cooled (a few hours). The filling should set up almost like jello.

4. For garnish, toast the coconut flakes lightly to garnish the pie, or add a few curls of lemon peel. I quick-candied my lemon curls by dipping them into a hot simple syrup and then sprinkling granulated sugar on them.

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Haupia Lemon Coconut Pie

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Buckwheat crepe filled with chocolate & fresh mint leaves

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Strawberry-Rhubarb Meringue

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Apple pie, raspberry pie

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Me at Thanksgiving a few years ago

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Mocha Cake (Vegan Gluten-free, made with buckwheat flour)

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March 17th Nutty Rum Cake

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Chocolate Almond Blueberry Cake (gluten-free)

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Almond Blueberry Cake with chocolate coconut icing

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Gluten-free almond blueberry cake

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Peach Raspberry Tart (Vegan Gluten-free)

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Thanksgiving apple pies and rugelach

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Rugelach with sunflower seeds & raisins & cinnamon

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Cinnamon Twists (Vegan)