Cook. Nourish. Heal. Celebrate.

Posts tagged as desserts

Roasted Strawberry-Rhubarb Sorbet (AIP, Paleo, Vegan)

Posted by Stephanie Meyer on Jun 10, 2014 at 3:17pm

Roasted Strawberry-Rhubarb Sorbet | Fresh Tart (AIP, Paleo)I’m a little ahead of the game with a strawberry treat, so tuck this away for a couple of weeks if you’re waiting for the local crop. Or just make the sorbet now because rhubarb is up like crazy, the sun is shining, and any time is the right time for sorbet.

I made this particular batch as a light, spring-y dessert after a family dinner featuring rich, crusty lamb chops. I think it’s nice to end a substantial meal with something refreshing, although I confess I added a scoop of chocolate ice cream to my dad’s bowl because 1) he loves ice cream, and 2) chocolate + strawberries = NICE.Strawberries | Fresh TartRoasting the strawberries and rhubarb concentrates their flavor, while a pinch of cardamom adds a hint of spicy warmth (although if you don’t like cardamom – it tends to fall into the love/hate camp – just skip it or substitute cinnamon). If you’re feeling adventurous, play around with fresh herbs (basil could be delicious), balsamic vinegar, a splash of booze, or even black pepper. Sorbet is pretty forgiving so make it your own!

Along those lines, I intend to make a variety of fruit sorbets all summer long. It’s taken me awhile, but these days I like to think of dessert as yet another delicious opportunity to eat whole, nourishing food. Healing and feeling great is more of a treat than eating something that tastes good but makes me feel guilty or even worse, lousy. The great thing about not consuming grains, baked treats, candy, or alcohol is that fruit tastes like a gift from the gods. Seriously. You should see me eat a date – NC17, rarrr. I sort of liked fruit before, but only in the summer; in fact, I didn’t even really like dessert that much. Now I see and taste fruit for what it is – complex, juicy, sweet-tart, and very special. I don’t want to lose that appreciation which is why I don’t make a lot of paleofied baked treats – I know they’ll alter my palate in a way I no longer want.Roasted Strawberry/Rhubarb Sorbet | Fresh Tart (AIP, Paleo, Vegan)Which reminds me – I’ve had several people ask me if I think the autoimmune protocol (AIP) would be helpful for them. Good, real food is always good, but my gut tells me – gut pun, ha! – that if you’re not experiencing autoimmune disease symptoms (hypothyroid, joint pain, skin rashes, allergies, intestinal pain, headaches) but are experiencing health warning signs like weight gain, fatigue, sugar cravings, yeast infections, and suspected food sensitivities, I would not start with something as restrictive as the AIP and would absolutely recommend the Whole30 program, which is a one-month whole food (paleo) challenge. It does not restrict eggs, nuts, or nightshades but is a great way to see if gluten, dairy, sugar, alcohol, and/or legumes are causing health issues. I’ve had several friends not just drop pounds but reclaim their vibrancy, energy, clear skin, good sleep, and love for fresh, whole food in just a few weeks. The website is great and the book It Starts With Food is fantastic too (highly recommend). I tag my recipes Whole30 as well as AIP where appropriate so whether you’re looking for the occasional healthy meal or have immersed yourself for 30 days, 60 days, or more (like me), I’ll have lots of ideas and tips for you. Here’s to a summer of real food and good health!Roasted Strawberry-Rhubarb Sorbet | Fresh Tart (AIP, Paleo, Vegan)And oh, sorbet. Recipe for Roasted Strawberry-Rhubarb Sorbet (AIP, Paleo) at TC Taste/Minnesota Monthly Magazine!

Bacon-Wrapped Dried Plums with Rosemary Honey (AIP, Paleo) and Slim Palate Cookbook Giveaway WINNER!

Posted by Stephanie Meyer on May 27, 2014 at 4:30pm

Bacon-Wrapped Dried Plums with Rosemary Honey | Fresh Tart (AIP, Paleo)First up: congratulations to Elaine Harbaugh Heffner for winning last week’s The Slim Palate Paleo Cookbook’s giveaway! Happy cooking to you, Elaine, I know that you’ll love it.

You’ll of course recognize these little tasties as a twist on Devil’s on Horseback (dates stuffed with blue cheese, wrapped in bacon; they’re marvelous). I started playing around with them because I wanted to avoid dairy AND I wanted to bring them as dessert to a party. Bacon for dessert – why not? The honey – in my mind, at least – is what transforms the dish from appetizer to dessert, although these would be perfect as an appetizer as well, or for dinner for that matter (seriously, serve with a salad alongside). I chose dried plums instead of dates to take the sweetness down a notch, and added rosemary to the honey to you know, class up the joint a bit. Nothing elevates a humble prune like the fragrance of fresh rosemary. And a few grinds of black pepper, that’s nice too. All together, I like these better than the cheese stuffed version, and I think you might too.Bacon-Wrapped Dried Plums with Rosemary Honey | Fresh Tart (AIP, Paleo)I ate them – and attended the party I brought them to – in celebration of completing the manuscript for Twin Cities Chef’s Table. Hooray! I was way over deadline, I hit about 20 walls while writing it, but it is done. What an incredible, life-altering experience. I had a blast photographing almost 60 chefs and their beautiful food! I credit sorting out my health via the autoimmune protocol (AIP) diet I’ve been following for the last three months and my friend Joy Summers (do not miss her delicious, hilarious dining and cocktail raves at TC Taste/Minnesota Monthly, The Heavy Table, Thrillist, or her blog, Eating the Minneapple) for getting me past the writing wall I hit a few months ago. As much as I loved the work, I was sick, exhausted, and struggling mightily. I leaned on Joy for her in-depth knowledge, exactly the shot of perspective and creativity I needed to finish many of the restaurant introductions. What a gift it is to have such a talented, generous friend!Bacon-Wrapped Dried Plums with Rosemary Honey | Fresh Tart (AIP, Paleo)And now? Full steam ahead on Fresh Tart. Look for more and more fresh, seasonal AIP and paleo recipes. Good health is the name of the game, but deprivation is not. It’s summer! Beautiful food abounds and I’m so excited to share some of the dishes I’ve been making and enjoying with you all. My son graduates from high school on Friday, the book is done, my health is back on track…I’m officially declaring a new chapter in my life and I’m so grateful to be sharing this journey with you.

Also: bacon.

Recipe for Bacon-Wrapped Plums with Rosemary Honey (AIP, Paleo) at TC Taste/Minnesota Monthly Magazine.

Fudgiest Brownies (Gluten-Free)

Posted by Stephanie Meyer on Dec 3, 2013 at 11:47am

Fudgy Browndies (Gluten-Free) | Fresh TartThe beauty of Alice Medrich’s fabulously decadent cocoa brownie recipe is that flour plays such a minor role in flavor and texture, that it matters not a whit what type you use. Use wheat flour, as the recipe was originally written, and you’ll be thrilled. Or, substitute gluten-free AP flour and be equally thrilled, because by my memory, they taste exactly the same. That’s because these brownies are about good cocoa, butter, and eggs, melted and stirred and whisked in just such a way (in one bowl, no less!) to deliver a shiny, crusty top with a fudgy (not cakey) interior.Fudgiest Brownies (Gluten-Free) | Fresh TartI’ll even go so far as to say that I think you could make these grain-free, by using tapioca starch or potato starch as the flour. I haven’t done it yet, but I will, and I’ll let you know how they turn out. I suspect: mighty damn fine.

No matter how you bind them, these are brownies that beg for a glass of milk, particularly restorative after holiday shopping, gift-wrapping, or tree-trimming. Not that those things aren’t fun, it’s just that…chocolate makes them more fun.

Heh.

Recipe for Fudgiest Brownies (Gluten-Free) at TC Taste/Minnesota Monthly Magazine.

Nathan and I spent the Thanksgiving holiday weekend at my dad and stepmom Susanna’s home south of Bozeman, Montana. My sister Stacey and her son Cooper were there too, as well as my brother David and sister Etta, both in from NYC. We had a long, restorative weekend catching up, cooking, hiking, and relaxing. Just what the doctor ordered for all of us!Jake | Fresh TartDad picked us all up at the airport, with Jake in tow. He makes an adorable front-seat companion.Sun West Ranch | Fresh TartSo good to pull up to this view. I hadn’t been in a year and a half, too long.Against All Grain Paleo Chocolate Chip Cookies | Fresh TartWe were very, very happily greeted by Against All Grain paleo chocolate chip cookies, made by Susanna and Etta. These are winners of the highest order. Make them. Gah so good.Sun West Ranch | Fresh TartI’ve never been to the house in the winter…so lovely to see the setting sun against the snow-capped Madison range. Hi Etta!Gluten-Free Waffles with Chokecherry Syrup | Fresh TartMy dad made gluten-free waffles with Pamela’s mix/recipe. Perfection. That’s chokecherry syrup, made by Susanna from chokecherries she picked this summer at the ranch. Absolutely delicious. DuJour Magazine | Fresh TartI was delighted to page through the latest issue of DuJour Magazine while I ate breakfast, sipped coffee. My sister Etta is the photo editor. Seriously, how stunning is that cover?!Sun West Ranch | Fresh TartThere was pre-feast hiking and sledding. Lovely in every way.Sun West Ranch Sledding | Fresh TartGo Susanna! Sun West Ranch Sledding | Fresh TartGo Nathan and Coop!Thanksgiving Table | Fresh TartMy sister Stacey set a gorgeous table.Turkey! | Fresh TartSusanna’s sister Margie made a perfect, deconstructed turkey, all juicy, all crispy.Thanksgiving Sides | Fresh TartThe rest of the meal: roasted squash, gluten-free and gluten-full gravies, gluten-free sausage chestnut dressing, green beans with lemon-garlic butter & walnuts, buttermilk mashed potatoes, and cranberry sauce. Colorful, flavorful, not over-the-top rich. In my book: perfection. Charlie (the pup) agreed.Pumpkin Cheesecake | Fresh TartMargie also made my aunt Marge’s pumpkin cheesecake with caramel sauce. There was oohing, aahing, sighing, groaning, and the licking of forks and perhaps even plates.Leftovers | Fresh TartLeftovers Part I was breakfast the next day: fried stuffing topped with green beans and…a poached egg, of course. Killah.Sun West Ranch | Fresh TartSun West Ranch | Fresh TartWe attempted to offset gluttony with another good, long hike, which even included crossing a creek on a fallen log. I wish it were as hard as it looked…but it was actually pretty easy. My brother David makes it look badass, however.

The rest of the meals? I stopped taking pictures, which means I relaxed into my vacation, and that was…so unbelievably nice. Home now, which feels lovely too, jamming on Twin Cites Chef’s Table. I spent the day writing and cooking, filling my fridge with roasted beets and squash, kale chips, hard-cooked eggs, grassfed beef bone broth, jasmine rice cooked in coconut milk, and braised beef short ribs. I’m stocking up for the cold, snowy, insanely busy days ahead, days when I want to eat fresh, nutritious, delicious meals on the fly.

The view out the window at home today:Snow | Fresh TartHey winter. Hey.

Coconut Rice Pudding with Apples & Cinnamon

Posted by Stephanie Meyer on Oct 20, 2013 at 2:31pm

Coconut Rice Pudding with Apples & Cinnamon | Fresh TartI’ve been having a blast submitting comfort food recipes for Xcel Energy’s #XElab Facebook page. In typical Minnesota fashion, we’ve gone from warm to brrr in the blink of an eye and everyone is heading to the kitchen to make soups, stews, roasts, gratins, and warm desserts. In the spirit of #XElab’s goal to share easy, fun ways to save energy, I came up with this stovetop rice pudding. Given leftover rice – I saved rice from a recent Chinese restaurant takeout feast – this creamy, dreamy pudding is ready in 20 minutes. I added apples and cinnamon for maximum cozy comfort.Coconut Rice Pudding with Apples & Cinnamon | Fresh TartYou can serve the pudding warm and no one will complain, but I like it best when it’s cold. You decide. You could also add raisins, of course, a rice pudding classic. Or toasted coconut. Or toasted nuts.

xcelbuttonIf you have your own favorite comfort food recipe, make sure to click through to #XElab’s page and share it! Not only might you win a $250 gift certificate to Home Depot, but you’ll also finds lots of comfort food inspiration as well as energy efficiency tips. ‘Tis the season, friends, to cook, bake, and stay warm!

Coconut Rice Pudding with Apples & Cinnamon
Stephanie Meyer | Fresh Tart
Serves 4

Note: This dish can easily be made dairy-free. Use 2 1/2 c. of coconut milk.

1 1/2 c. cooked white rice
1 apple, peeled, cored, cut into small dice
1 c. whole milk
1/2 c. heavy cream
1 c. coconut milk (from a can, not from a carton)
1/4 c. coconut sugar (or brown sugar)
2 Tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg

Combine all the ingredients in a large saucepan. Set pan over medium heat and stirring frequently, bring to a simmer. Turn heat to low and continue simmering, and stirring frequently, until pudding is nicely thick, about 15 minutes.

Divide pudding among 4 bowls. Serve warm, or cover with plastic wrap and chill for a couple of hours until cold.

Coconut Milk Panna Cotta With Maple Syrup

Posted by Stephanie Meyer on Sep 3, 2013 at 12:18pm

Coconut Milk Panna Cotta with Maple SyrupSo long Minnesota State Fair! It was a wild ride this year, loads of food fun despite soul-sucking heat followed by mercifully cool breezes…which in turn drew the largest crowds I’ve ever experienced.

Yikes!

I tend to indulge in savory foods when I’m out there, mostly in the form of pork (this year I enjoyed pig wings, porketta sausage, pork chop on a stick, and bacon) and of course, my fair favorite french fries. After the salt and sweat, dragging a cooler full of cooking demo ingredients back to my car, and sitting in a sea of traffic, I would put my feet up and cackle with delight to indulge in the cool, creamy panna cottas I alluded to in my last post. I made a big batch a couple of weeks ago and enjoyed them all fair long, threatening to end up photo-less because I seemed to find plenty of time to eat the panna cottas and no time to photograph them.Coconut Milk Panna Cotta with Maple SyrupSometimes I ate them with fresh blueberries, which have been spectacular this season, and are a match made in heaven with a hint of cardamom warming the creaminess. Mostly I ate them plain because I wanted to marvel at the complexity of tropical coconut milk sweetened with cold-climate maple syrup. Was I over-tired with a blown out palate? Utterly. And yet even on a normal eating day, coconut milk and maple syrup are two of my favorite ingredients, each with so many layers of essence, delicious in both savory and sweet dishes. On paper they don’t belong together but trust me, it’s a beautiful pairing.Coconut Milk Panna Cotta with Maple SyrupI should add that panna cottas are the perfect party dessert. They are as easy as a sneeze to prepare yet somehow feel fancy enough for guests, especially if you serve them from pretty demitasse cups (my favorite way; less fussy than inverting them). Keep the garnish simple for a light and refreshing effect; in this case, a scattering of fresh berries and a drizzle of maple syrup. Done.

If you missed last Friday’s Foodie Roundtable on Minnesota Public Radio’s Daily Circuit show, have a listen here as Andrew Zimmern, James Norton, and I were put on the spot answering host Kerri Miller’s (and the live audience’s) fair food trivia questions. Hot seats! Tough questions! But so much fun. I’ll take this opportunity to say that I would love to see more gluten-free treats at the fair. Foxy Falafel’s cheese curds with honey dipping sauce? Fair-goers would go crazy for them!Amanda Paa, Stephanie Meyer, Minnesota Wine Country

Amanda Paa, Stephanie Meyer, Minnesota Wine CountryThat said, there are plenty of naturally gluten-free goodies to be had. Bookmark for next year the fantastic write-up Amanda Paa of Healthy Life, Happy Cook blog did of our presentation pairing gluten-free fair foods to Minnesota wines at the Minnesota Wine Country exhibit. We had a blast! As did chef Scott Pampuch and I pairing and sharing grilled sausages and pickled cabbage with the crowd.

If you’re a panna cotta fiend like I am, see also:
Goat Cheese Panna Cotta with Honey & Berries and Sweet Corn Panna Cotta with Bacon & Blue Cheese
Sweet Corn Panna Cotta with Fried Sage

Recipe for Coconut Milk Panna Cotta with Maple Syrup at TC Taste/Minnesota Monthly Magazine.

Clafoutis

Posted by Stephanie Meyer on Jul 3, 2013 at 10:09am

ClafoutisAll-American pie is always perfect, but consider warm, fruity, French clafoutis for this 4th of July celebration. For one, clafoutis is faster to pull together. Can you mix pancake batter? In a blender? Then you can make clafoutis, which is in effect a giant crepe, scattered with fruit, and eaten hot out of the oven with whipped cream or creme fraiche or ice cream. Kids can definitely help pull this together – or make it all by themselves!Clafoutis: Cherry, Rhubarb-Raspberry, PeachI made three quick versions – peach, cherry, and rhurbarb-raspberry – to demonstrate how adaptable clafoutis can be. Plums, nectaries, blueberries – any fruit that marries well with crumbles, buckles, crisps, cobblers – can have an affair with clafoutis. If you can’t bear to serve anything but pie on the 4th, make clafoutis for breakfast. Melty creme fraiche and warm maple syrup are awesome together, for the record. Sexy even. It’s all bon.ClafoutisInspired by my friend Zoe Francois of Zoe Bakes (cornbread and peaches baked on the grill, oh my!), you could try baking clafoutis on the grill after you pull off the burgers and/or ribs. It’s hard to mess up a clafoutis which makes it experiment worthy. If you give it a try, let me know.

Happy Independence Day, Minnesota!

Recipe for Clafoutis at TC Taste/Minnesota Monthly Magazine.Screen shot 2013-07-02 at 4.20.18 PMPS If you’re searching for 4th of July entertaining inspiration (or recipe ideas any day), bookmark or follow the Fortify: A Food Community Pinterest page! Formerly the Minnesota Food Bloggers, Fortify is a group of food lovers, many of whom have popular food blogs and write stunning, delicious recipes. Check out the page, I know your mouth will water. We have a Fortify: A Food Community Facebook group page too; join us!

Blogger Bake Sale, Saturday, May 4, at Kitchen in the Market!

Posted by Stephanie Meyer on Apr 30, 2013 at 4:37pm


Angharad Guy

If you love eating well while doing good, get thee to Share Our Strength’s Annual Blogger Bake Sale, this coming Saturday at Midtown Global Market. You might not know it, but Minnesota has an incredibly talented, vibrant food blogger scene. We call ourselves Fortify: A Food Community, where we connect virtually and in person with the food industry and food lovers in any industry. We love to cook, and bake, and share recipes, and gather to help out where we can.

This year’s event is coordinated once again by Delightfully Midwestern blogger Lisa Nguyen Gaulke. When we chatted about the upcoming event, I mentioned it would be fun to share a recipe from last year’s sale with all of you. She said, “You have to ask Angharad for her lemon cake recipe, it was my favorite item and last year’s best seller…partially because I bought six slices myself!” And so I did ask, therefore the gorgeous recipe below for Lemon-Drenched Lemon Cake, perhaps the best cake name ever. Angharad’s blog is Eating for England and is chock full of perfect recipes, gorgeous photos, and bits and bobs of her travels home to England.


Angharad Guy

Lisa notes that the Kitchen in the Market space at Midtown Global Market is key to the success of the sale. “Bring the kids, walk around, grab lunch, then swing by the sale for dessert. Last year, there were 15 participants and we plan the same this year, with each blogger baking and donating anywhere from 2-4 different kinds of treats. There will be a variety of baked goods – cookies, granola bars, breads, gluten-free cupcakes, even honey and homemade jam!”

And when your treats are devoured: Make. This. Cake.

Recipe for Angharad Guy’s Lemon-Drenched Lemon Cake at TC Taste/Minnesota Monthly Magazine.

Froz Broz Caramel Popcorn Candied Almond Ice Cream…YES!

Posted by Stephanie Meyer on Mar 26, 2013 at 1:05pm

Remember Poppycock, the massively addictive caramel-glazed popcorn with almonds that has graced every dorm room on every campus ever? Well apparently I still love the stuff, because when craft ice cream whiz kids Benny Solberg and Erik Powers – aka the Froz Broz – asked me about collaborating on an ice cream flavor (whee!), what we came up with together is in a nutshell Poppycock ice cream. Hellooo brown butter, salty caramel, and glazed almonds, spun into a popcorn-infused custard base. I’m telling you, this beauty hits all the right crunchy-creamy-salty-sweet notes.

It may still be ridiculously cold outside, but it’s the perfect time for ice cream.

Benny and Erik swung by my house to demonstrate the ice cream’s various steps, chat about their business plans, and perhaps share a couple of cocktails. Have I mentioned that they are awesome? Smart and funny and talented times 1000, the fact that they’re churning the coolest ice cream flavors in town is really just a bonus. A decidedly delicious bonus! Born from their mutual passion for cooking with local ingredients, the long-time friends decided to invent adventurous ice cream flavors…a new one each week! With flavors like Sweet Pea Mint; Tomato; and Black Pepper Grape Syrup with Pita Cracker & Chevre (to name just a few), the Broz work with local farmers to incorporate peak-season ingredients. Every flavor I’ve tried – I’ll confess I’ve been lucky enough to try several – has been just beautiful to eat.

These are ice cream flavors you think and talk about afterward.

I know your next question: Where can I buy some? And the answer is: You can’t. Not quite yet. For now, they give away two pints of each weekly flavor, so definitely subscribe to their blog and leave a comment to enter their drawings. Or, hire them to make you a special small batch. And then, if you like, contribute to their equipment fund, because in their words, “Making our own base is crucial to the quality and breadth of flavors we create, we have no choice but to get the expensive pasteurization equipment required to get legal with ‘the man’.”

While you’re waiting for the Froz Broz to take over the world, churn yourself a batch of Caramel Popcorn Candied Almond and forget there’s still snow on the ground.

Happy Brown Butter Spring!

The Froz Broz recipe for Caramel Popcorn Candied Almond Ice Cream is at TC Taste/Minnesota Monthly Magazine.

Coffee Pavlovas with Almond Whipped Cream

Posted by Stephanie Meyer on Feb 12, 2013 at 7:34pm

Coffee Pavlovas with Almond Whipped Cream

You don’t have to eat chocolate on Valentine’s Day. It’s true! In fact, these bittersweet Pavlova meringues might better represent your romantic status. And even if not, even if you’re blissfully, nauseatingly in love, the contrast of chewy-crisp meringue with fluffy whipped cream and crunchy, salty almonds will delight you.

For such a simple dessert, these have a lot of love going on.

If you haven’t yet given them a go, Pavlova meringues are a worthy addition to your dessert repertoire. They’re cheap, impressive, easy, beautiful, light on calories, adaptable, and…delicious! Of course they must be delicious. Fill them with whipped cream, or ice cream and chocolate sauce, or citrus curd and berries. Bake the meringue as one big torte, or make individual-sized shells. The basic egg-white-and-sugar mixture can be enhanced with various extracts or in this case, instant coffee. Consider them the pot pie of desserts, ready to be filled with whatever you have on hand.

And if you really, really need to…drizzle them with warm chocolate sauce, it’s OK. Happy Valentine’s Day!

Recipe for Coffee Pavlovas with Almond Whipped Cream at TC Taste/Minnesota Monthly Magazine.

Almond Triangle Cookies

Posted by Stephanie Meyer on Dec 19, 2012 at 6:03am

Almond Triangle Cookies

What to bake when you prefer the salty over the sweet? And you’re busy? (And you can’t eat gluten?) These easy beauties, which have become everyone’s favorite Christmas cookie, including mine.

The original recipe caught my eye a few years ago as the Minneapolis Star Tribune’s 2009 Cookie Contest Winner. If you love almonds and caramel and butter and Christmas, you’ll be as smitten by these decadent cookies as the Strib’stasting panel clearly was (their verdict: “love” and “beautiful”).

As a gift to the baker, these are bar cookies, which Minnesotans know are the most magical (and easy!) of all. Other than allowing time for the shortbread crust to chill before baking, they come together in minutes. After they cool for awhile, cut them into tidy triangles, pour yourself a glass of milk, and dig in.

Despite their simplicity, the triangles are elegant on a cookie plate AND disappear blessedly quickly. You can focus on how nutritious almonds are to lull yourself into cookie complacency, but a cookie isn’t Christmas without a hearty dose of butter and sugar, and these are no exception.

Thank goodness!

Recipe for Almond Triangles at TC Taste/Minnesota Monthly Magazine.