De Ma Cuisine

Holiday Archive

Thursday

18

June 2015

1

COMMENTS

Blueberry Cobbler

Written by , Posted in Baking, Breakfast, Brunch, Dessert, Eggs, Fruit, Gluten Free, Holiday, Kid-Friendly, Vegetables, Vegetarian

BlueberryCobbler-4

My husband, Tim, is the sweets person in our home. I can devour an entire tray of roasted summer squash, a bag of salt and vinegar potato chips, or a plate of bruschetta. But, when it comes to desserts I just don’t really need them all that often (except the lemon curd with strawberries and meringue that we had for dessert on my birthday… or the homemade vanilla mascarpone and chocolate swirl ice cream bon bons that Tim made for my birthday… I need those right now). So when Tim hollers from the other room that a sweet treat that I’ve made is really good, that’s when I know it’s something worth sharing.

BlueberryCobbler-1

Since it’s tougher to experiment with baking than with regular cooking, I don’t do it all that often. There’s just too much room for error. But, I had success a few weeks ago when I made some whole wheat parsnip cookies, so I adapted those as a starting point for a blueberry cobbler.

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Any fruit could be used, depending on what’s in season. But, it’s berry season right now, and we’ve got about 6 pounds of blueberries in the fridge. Some might end up as jam, a few in desserts, but most will just be eaten raw. That’s usually my preferred method for consuming berries.

But, while raw is often best, this cobbler got super thick and syrupy. I might just eat the berry portion on their own if it weren’t for the yummy topping that I can’t get enough of. But, if there’s extra, may I suggest those berries over ice cream? And the cobbler topping, well if there’s extra (I had extra because I used a smaller pan), they make great cookies.

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That topping has veggies. Sorrynotsorry. Tim yelled that there were squash and carrots in his cobbler. They won’t make your cobbler taste like vegetables, don’t worry. But, my suggestion is that if you have picky family members who don’t like to see anything green at dessert, just stick to parsnips. They’re not as noticeable.

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Other items of note: I used a gluten-free flour blend (from Gluten-Free-Girl and The Chef). You can substitute whole wheat or all purpose if you prefer. I used maple syrup as the only sweetener. No refined white sugar here. I’ve been on a maple syrup kick as of late, using it to sweeten everything from yogurt to coffee. But, honey would be great too. Just remember that honey has a distinct taste and may be a bit sweeter than maple syrup, so adjust accordingly. I might go for half honey, half maple syrup to start.

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This is a perfect summer dessert for your next barbecue or picnic, but it can also be enjoyed for breakfast. Just add a dollop of Greek yogurt.

Happy Eating!

Blueberry Cobbler

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-6

Blueberry Cobbler

Ingredients

  • 1/2 C gluten-free flour
  • 1/8 t salt
  • 1/4 t baking powder, sifted
  • 1/4 t baking soda, sifted
  • 1/8 t cinnamon
  • pinch ginger
  • 1/4 C butter, cold, cut into small cubes
  • 1/2 C oats
  • 1 C combination of parsnips, carrots, and summer squash (for picky eaters: parsnips are the least visible), grated
  • 1 t lemon zest, chopped
  • 1/4 C maple syrup
  • 1 egg
  • 1 t vanilla extract
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • 1/2 C maple syrup
  • 1/4 t cinnamon
  • 2 1/2 C blueberries (strawberries, peaches, nectarines, plums, blackberries, apricots, apples, pears, or persimmons may also be used - chopped if larger fruit)

Instructions

  1. Pre-heat the oven to 350F. Place a rack in the lower third of the oven.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or fingers until chunks of butter are pea sized or smaller. Add oats through parsnips (if veggies weren't grated already, place butter mixture in the freezer while you grate).
  3. In a separate bowl whisk together maple syrup, egg, and 1 t vanilla extract. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
  4. Whisk cornstarch through 1/4 t cinnamon. Toss with the fruit. Pour fruit in a greased 6x6 or 8x8 baking dish. Top with a large spoonfuls of dough*. Bake for 50-60 minutes, or until topping is no longer gooey and fruit is bubbly and hot (baking time may vary depending on the size of the dish - I used a 6x6 dish). Let stand for 10-20 minutes before serving.

Notes

* Extra dough may be dropped onto an ungreased baking sheet and baked for 12 minutes, cooled for 5 min on the baking sheet, and then cooled on a cooling rack.

http://www.de-ma-cuisine.com/blueberry-cobbler/

Saturday

20

December 2014

0

COMMENTS

Dreaming of a White Christmas

Written by , Posted in Holiday, Thoughts

RachFamInSnow

As we get closer and closer to Christmas, I’ve been thinking a lot about winter. I love the cold, the snow, the frosty windows. Amy Beth, from Abundant Harvest Organics asked me to write down a few things about Canadian winters for a small feature in the winter digital magazine that they’ve just released. I thought I’d share some of those thoughts here too.

Growing up in Southwestern Ontario, Canada, I experienced my share of cold winters. I didn’t think I liked the cold and the snow. I guess you always want what you don’t have. When I had fall and winter, I longed for heat. Now I have heat and I’d love to go back to having real seasons again. 😉 This will be my 14th mild winter (because I lived in Texas before California). Since this is as cold as it’s gonna get, it’s definitely my favorite season.

RachInSnow

During Canadian winters, I love looking out the window and seeing the world covered by a blanket of snow. I love to stand outside, when the snow is up to my knees, and there are huge snowbanks from the last time the streets were plowed. It’s quiet. Peaceful. Beautiful. The air smells cold. There are no footprints, apart from my solitary set. The snow seems to mute the sound, so all that can be heard is the wind blowing through the sleeping tree branches. The world is still, except for the huge snowflakes drifting to the earth. And then I’d fall backwards and just lay there, in the snow, silent, looking up at the flakes as they fall, blinking as they land on my eyelashes. It’s one of the more peaceful, lonely, happy, comforting memories I can conjure up. I’d lay there until I got cold. Or maybe until someone else came outside, their winter boots crunching in the fresh snow. If it’s not too cold, and the snow is wetter, someone might throw a snowball. We’d build forts and mazes, we’d walk over to the elementary school and toboggan down the hill. We’d run up the hill so we could slide back down, and end up pink cheeked and warm, with frosty noses. If it’s too cold for packing snow, we’d make snow angels, and watch our breath turn into white vapor and float away. At Christmastime the whole family tromps through the forest in search of the perfect Christmas tree. Sliding down hills, shaking the snow off sleepy pines so it lands on someone’s head. Laughing, shouting, playing.

Then we get to come inside to get warm.

Mom usually heats a pot of milk on the stove, for hot chocolate. I love sitting by the fireplace with the family, hot beverages in hand, quilts on laps, books to be read. I love being cold, so I can be cozy.

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So with that, and with visions of snowflakes and hot chocolate and laughter, I wish you all a very Merry Christmas, Happy Holidays, and a blessed New Year. I’ll be back with new posts in 2015.

Merry Christmas!

Thursday

18

December 2014

0

COMMENTS

A Menu for Your Holiday Brunch

Written by , Posted in Breakfast, Brunch, Holiday, Menu Planning

It’s always been a tradition with my immediate family to eat brunch after we’ve opened our gifts on Christmas morning. When we were younger, the brunch took place at a much earlier hour. Now that we’re grown, it’s at a more traditional brunch time. Mainly because we’ve probably been up much too late on Christmas Eve catching up, wrapping gifts, and drinking hot chocolate.

No matter what time we brunch, for as long as I can remember, my mom has always made, what we call a Bread Wreath. It is what it sounds like. A wreath of sweet bread (think cinnamon bun-like dough), topped with frosting (icing in my family), pumpkin seeds, and cranberries. It’s delicious eaten plain or with some cream cheese that’s been mixed with a bit of jam. We also often enjoy scrambled eggs, bacon, fried potatoes, and some sort of fruit. Add some coffee, tea, hot chocolate, and orange juice, and that’s our breakfast. It’s the best. Partly because it just tastes good, mostly because of who it’s shared with.

When it’s just Tim and I for Christmas, or if we’re having our Christmas morning on a different day due to travel, we might change things up a bit. I like to leave the baking to the experts if at all possible (although I’ve successfully baked enough this past year that I think I need to stop saying that I don’t bake). So, our brunch might consist of something more along these lines.

The Main Dish

Savory-French-Toast5

SweetSavoryCornmealPancakes1

I love to have something eggy as a main dish, so I tend to gravitate towards things like a Savory Baked French ToastSweet and Savory Cornmeal PancakesFresh Fruit and Basil Stuffed French Toast, or a Winter Frittata.

The Sides

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SimpleOrangeSalad

Any of those main dishes would go nicely with these sides. I like a Simple Orange Salad, because it’s an easy way to fancy up an orange. I love Paris Potatoes because they remind me of our time in Paris. I always want to remember those weeks, so incorporating Paris in as often as I can is a must.

The Drinks

Coffee, made in a French Press, is always my favorite breakfast drink. But, since I will have probably downed at least two cups during gift opening time, orange juice is a fun treat (especially if it’s freshly squeezed). If you wanted to make it extra extra fancy, you could add champagne or sparkling apple juice, to make mimosas. And of course there’s always tea and hot cocoa.

The Bread

If I’ve opted for something like a Frittata, and I’ve decided to bake something bready, I might like to serve Mom’s Cinnamon Buns. If it’s just the two of us, I might either share the extras with friends, or freeze them for another weekend brunch.

And now I’m hungry for all the foods.

Wishing you the best for this holiday season! And as always,

Happy Eating!

Thursday

20

November 2014

0

COMMENTS

Holiday Dinner Party Menu Ideas

Written by , Posted in Holiday, Menu Planning, Potlucks

It’s getting to be the holiday season. I love this time of year! I love family gatherings with people I don’t see often enough, dinners with friends who are so dear to us (especially being so far from both of our families), hot chocolate with marshmallows on a cold night while Home Alone plays and we decorate the tree.

I love planning the menu for a dinner party, large or small. Sometimes I like to go with traditional – like for Thanksgiving dinner, I don’t want to try something new, I just want the same thing every year. But, for the other events, anything can go.

Here are some ideas for a menu for a holiday dinner or party.

The Intimate Dinner Party

The idea is a small-ish, sit down dinner party. You can let guests bring something, if you’d like. And whatever you end up preparing, most of the ideas for this party can be prepared at least partway the day before.

You could serve a Crudité Platter, Nuts and Seeds, or a Cheese Platter for guests to snack on while you put the finishing touches on dinner.

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Vegan Roasted Butternut Squash Soup for a light appetizer (serve it in small bowls so guests don’t fill up before the main course)

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Chicken Pot Pie made with seasonal veggies (one of my all-time favorite foods)

Warm Arugula and Orange Salad

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Baguettes served with Herb Butter (mix some seasonal herbs with unsalted butter and a pinch of salt) or Honey Butter (mix 1 t, or more, honey, with a pinch of salt, and 1/4 C unsalted butter)

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Apple Bourbon Galette

The Buffet Style Dinner Party

Let guests bring dishes to share. Or, take care of the main two or three dishes, and let guests bring the appetizers, desserts, and sides. Make sure you have warming dishes or crock pots, so hot food stays at a safe and yummy temperature. Below are some ideas for things that you might want to prepare, or suggest to guests who need help with ideas. Having a variety of foods will ensure that there’s something for everyone.

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Fresh Herb and Dried Tomato Bruschetta

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Vegan Roasted Cauliflower and Potato Soup

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Roasted Beet and Carrot Salad

BLT-Salad5BLT Salad

Lasagna8Classic Meat and Cheese Lasagna

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Chicken and Rice Casserole

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Fish Wellingtons (make them minis) (another one of my favorite foods)

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Roasted Chicken Thighs with Cherry Tomatoes (switch out tomatoes for veggies that are in season, like brussels sprouts, cabbage, or fennel)

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Turnip and Potato Gratin

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Vegan Fruit Crisp (use fruit that is in season, like apples, pears, or persimmons)

Trio of Soups

Soups are a wonderful, easy, comforting way to feed a crowd. Make three of your favorites and ask guests to bring the bread, wine, and dessert. Or, make your favorite and ask a few others to bring theirs. Other guests can bring bread, wine, and dessert.

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Minestrone to be served with Baguettes

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Vegan Roasted Butternut Squash Soup to be served with Mushroom and Prosciutto Flatbreads

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Browned Butter and Four Cheese Broccoli Soup to be served with Apple Rosemary Flatbreads

The Everyone You Know Holiday Party

Make this a tapas party. Let guests bring an appetizer or dessert to share. Depending on how many of each you want to have, you could split the alphabet and have guests on one side bring the sweets, the others the appetizers.

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Grape Toasts

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Parsnip Fries with Dip

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Hawaiian Sliders

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Spicy Twice Baked Sweet Potatoes (cut them in to bite-sized pieces before roasting, follow regular instructions, just on a smaller scale)

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Chard Wraps with Quinoa and Raisins

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Lavash Chips and Guacamole

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Radish and Feta Toasts

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Crostini with Sausage and Braised Greens

However and whatever you are celebrating this holiday season, I hope it’s filled with great food, wonderful friends and family, and lots of laughter!

I’m taking some time off this coming week to be with family, but I’ll be back on December 1st, with persimmons and bacon.

Happy Eating!

Monday

3

November 2014

2

COMMENTS

Spicy Twice Baked Sweet Potatoes

Written by , Posted in Cheese, Dinner, Gluten Free, Herbs, Holiday, Lunch, Potatoes, Roasting, Sides, Vegetables, Vegetarian

TwiceBakedSweetPotatoes-8

I’m thinking about the upcoming holidays. I’m making lists of gifts to buy for others, things I’d love to have (not that I need anything else), and recipes to make while we’re with family. A few weeks ago I was talking with my brother, Josh. We really like food, so that’s usually part of any conversation. We decided that at Christmas we’re going to make Duck Tourtière, Roasted Sweet Potatoes, Green Beans with Bacon and Almonds, and a Butter Lettuce Salad with Pine Nuts, Pumpkin Seeds, and Cranberries.

I may try to sneak these Spicy Twice Baked Sweet Potatoes in to the mix. Or I might see if I can add them to the Thanksgiving dinner menu… Whenever it happens, I’ve got to eat these again.

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They start out simple – some olive oil, salt, and pepper. Then in to the oven.

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While they roast away, cilantro is washed and chopped.

Confession: I didn’t think I liked cilantro. I’m still not sure that I do. But, I’ve heard that you either love it or hate it, and if you hate it, you think it tastes like soap. I don’t think it tastes like soap, so I must love it.

I’m learning to, in any case.

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The cilantro is mixed with a bit of spicy chile pepper (cayenne would work too), garlic, and cheese. Once the sweet potatoes are finished with their oven time, the flesh gets scooped out and mixed in too.

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Mash it up and make it as creamy as you’d like. I like a few lumps left in there for texture.

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They get to roast for a little while longer while the toppings are prepared. More cilantro, some Greek yogurt, and some Kale Pesto (Basil Pesto would be great too!).

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I sprinkled them with some coarse sea salt before they went in to the oven. I didn’t add any more cheese to the top. You could do the opposite if you’d prefer.

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A good dollop of Greek yogurt goes on top, cilantro is sprinkled, and pesto waits to adorn.

Happy Eating!

Spicy Twice Baked Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Yield: 2

Serving Size: Half of a sweet potato.

Spicy Twice Baked Sweet Potatoes

Ingredients

  • 1 medium sized sweet potato, halved
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1 T fresh cilantro, chopped, divided
  • 1/2 T unsalted butter
  • to taste salt
  • to taste pepper
  • 1/4 C cheddar cheese, grated
  • 1/2 chile pepper, ribs and seeds removed, minced (or pinch cayenne)
  • 1 clove garlic, minced
  • coarse sea salt, for topping (optional)
  • Greek yogurt, for topping
  • kale (or basil) pesto, for topping

Instructions

  1. Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
  2. Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
  3. Serve topped with yogurt, pesto, and reserved cilantro.
http://www.de-ma-cuisine.com/spicy-twice-baked-sweet-potatoes/