IV. Week Four: Holiday Entrées and Sides with Hallie at Daily Bites
V: Week Five: Breakfast and Brunch with yours truly
And this week marks one of my favorite themes of all : DESSERT! It’s being hosted by Maggie at She Let Them Eat Cake.
Be sure to hop over to Maggie’s blog to check out her Gingerbread Cupcakes and giveaway! You can also link up your own GF dessert recipes and leave a comment to enter today’s giveaway. Here’s what Maggie will be giving away:
To enter to win either book, just leave a comment on Maggie’s blog, or link up a recipe of your own!
And now, who’s ready for dessert? I think we’ve waited long enough!
I actually first made this pie quite a while ago (some of you may remember that I posted about it on Facebook), but I’ve been holding on to the recipe, clinging to it like Scrooge gripping his last penny so that I could save it for this very post. Seriously, this is one is a show-stopper, a perfect finale to a holiday meal or any special occasion. And it’s worth every second of the effort involved.
I recently served this to a friend of the HH’s who came for dinner (he’s a typical Standard American Diet kinda guy–McMuffin for breakfast, cheeseburger for lunch, Pringles on the go and pizza for dinner) and he scraped the plate clean, eagerly accepting a second serving. The HH, who is fond of any dessert that’s light, cool and creamy, declared this to be one of my best recipes to date. I think so, too.
The funny thing is, I don’t consider myself to be a “pie person.” There are folks who adore pies; those who dive right in to the filling, virtually ignoring the crust; and, alternately, those who pick away at the pastry indifferent to the oozing cherries or blueberries or glistening apple slices within. I would normally consider myself one of the latter, if I ever ate pie at all. I thought of the filling as merely a “crust delivery vehicle.”
In this case, though, the entire package must be savored, the layers of crust, ganache, mousse and drizzle melding together in one tantalizing confection. The base is a chocolate shortbread crust, adapted from the recipe in Sweet Freedom (revamped to be gluten-free and ACD-friendly). Next is a layer of intense dark chocolate ganache, a perfect marriage of smooth and condensed. The top layer, a serendipitous combination of coconut whipped cream, smooth almond butter and dark chocolate, is so pillowy, rich and creamy that you may need a moment to compose yourself after you take your first sinful bite.
I also experimented with the pie as a torte in a springform pan, with an equally enticing outcome. So no matter what your own preference, you can still enjoy this exquisite dessert.
Depending on which format you choose, you may end up with a tad extra ganache at the end of the process. In fact, I found myself with about 1/2 cup (120 ml) left over after the pie was assembled.
So, what did I do with it?
[Pumpkin Oatmeal Bowl with Chocolate Ganache Swirl.]
Oh, yes. Yes, I did. Maybe I am a pie person, after all.
And here are the desserts that other Gluten Free Holiday participants made today:
And don’t forget. . . I’ve got a Holiday Mega Ebook Sale going on from now until the end of the year–any two of my ebooks (including Sweet Freedom!) for just $10.95! Details or place an order here.
Black Bottom Almond Mousse Pie with Chocolate Ganache Drizzle
This is a perfect dessert to serve at a special occasion, a holiday meal, or any time you want to impress your guests. No one will believe there’s no dairy, eggs, or refined sugar in this amazing confection!
1/2 tsp (2.5 ml) powdered pure stevia (I like NuNaturals)
1/2 tsp (2.5 ml) baking powder
3/4 tsp (7.5 ml) xanthan gum
1/8 tsp (.5 ml) fine sea salt
1/3 cup (80 ml) virgin coconut oil, preferably organic, at room temperature (not melted)
For the Ganache:
7 ounces (200 g) good quality unsweetened chocolate, coarsely chopped (I use Cocoa Camino; I’ve heard that Scharffen Berger is also great)
1/4 cup (60 ml) smooth natural almond butter (I prefer Maranatha, but Nuts to You worked, too)
1-1/2 cups (360 ml)** full-fat coconut milk (from a can), preferably organic (I use Thai Kitchen, which has a high fat content; I can’t guarantee results with other brands)
1/3 cup (80 ml) plain or vanilla rice, soy, or almond milk
1 Tbsp (15 ml) pure vanilla extract
40 drops plain or vanilla liquid stevia (I use NuNaturals)
2 cups** (480 ml) full-fat coconut milk (from a can), preferably organic (I use Thai Kitchen, which has a high fat content; I can’t guarantee results with other brands)
1 cup (240 ml) smooth natural almond butter (I prefer Marantha; Nuts to You worked well, too)
60 drops plain or vanilla liquid stevia, about 1 tsp/5 ml (I use NuNaturals)
2 tsp (10 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure almond extract
1 level teaspoon (5 ml) xanthan gum
** I used two cans (400 ml or 14 oz) for this entire recipe. Measure out the 1-1/3 cups/320 ml for the ganache; you should have about 2 cups left for the mousse.
Bake the Crust: Preheat oven to 350F (180C). Line a 9-inch ( cm) pie plate or 8-1/2 inch ( cm) springform pan with parchment, or spray with nonstick spray. Set aside.
Mix the coconut sugar, agave nectar, vanilla and water in a smal bowl and mix to begin dissolving the sugar. Set aside while you prepare the dry ingredients.
In the bowl of a food processor, blend the all-purpose flour, brown rice flour, cocoa powder, stevia, baking powder, xanthan gum and salt until well combined. Add the coconut oil and pulse a few times to break it up, then blend until well distributed (it will look dry and crumbly; this is as it should be). Pour the wet mixture in a ring over the dry and process again until it comes together in a dough.
Press the dough into the pie plate or on the bottom only of the springform pan (if it’s too soft to stay on the sides of the pie plate, refrigerate it for about ten minutes and then re-press; flute edges if desired.) Prick the bottom of the crust here and there with a fork.
Bake in preheated oven for 15-25 minutes, until dry and lightly browned on the edges. Allow to cool while you prepare the ganache.
Prepare the Ganache: Place all ingredients in a medium-sized, heavy-bottomed pot over lowest possible heat. Heat, stirring constantly, until chocolate is melted and mixture is smooth. Taste and adjust sweetness if necessary by adding more stevia, a drop or two at a time (you can add more coconut sugar if you like, but unless you continue to cook the mixture, it won’t dissolve and your ganache will be grainy).
Measure out 2 cups (480 ml) of the mixture and pour it over the crust in the pie plate or pan; reserve the rest to drizzle on top of the pie. Place the crust in the refrigerator for at least an hour so the ganache can firm up.
When the ganache is firm, make the mousse: In the container of a high-powered blender (I use a VitaMix), place all ingredients except for the xanthan gum. Blend for 30 seconds to a minute, until everything is well mixed and very smooth. Add the xanthan gum and blend on low speed until incorporated, then blend on high for 15 seconds or so, until the mixture firms up and appears to no longer be blending; this should happen fairly quickly. (If you don’t have a VitaMix, you can still make this, but you will need to make the mousse in two batches as a regular blender will not be strong enough to mix the entire thing at once; this even stresses the VitaMix a bit! Use exactly half of each ingredient in each batch, then proceed as follows).
Turn the mousse into the prepared crust and spread evenly over the ganache (or you can swirl it into a fancy pattern on top if you like). Drizzle as much of the reserved ganache as you like in a random pattern over the top of the mousse. Refrigerate until the ganache and filling are both firm, at least 4 hours or overnight.
Cut slices from the pie plate, or, to unmold the springform pan, run a sharp knife along the edge before loosening the sides of the pan. Makes 8-10 servings. Store, covered, in the refrigerator up to 5 days. May be frozen (I freeze individual slices on a cookie sheet in the freezer; once solid, I wrap each slice in plastic wrap, then store the wrapped slices in a ziploc bag. To defrost, remove the slices and allow to defrost, still wrapped, overnight in the refrigerator).
Last Year at this Time: My Way of Eating (my food philosophy, sort of)
Back in my callow twenties (and even into my thirties), I was one of those annoyingly punctual people who submitted essays three days early, was always the first one at the restaurant, or who arrived with 30 minutes to spare at the dentist. I’d cast a scowling glance at friends who arrived late for our meetings, implying that their behavior was both inconsiderate and an indication of how little they valued me and my time. (How on earth did they put up with me. . .?).
Then, when I finally acquired a car of my own and could finally drive everywhere. . . suddenly I, too, was also late at least 50% of the time. These days, if I can make it to appointments without forgetting altogether, I consider it an accomplishment. (And sorry about that missed appointment last week, Dr. Chiropractor). Needless to say, I’m much more tolerant of tardiness in others these days. (And sorry for those scowling glances, Gemini I).
That pernicious lateness vibe seems to have permeated other aspects of my life in recent years, too. The HH and I have become notorious for our exorbitant late fees at the video store (so much so that last week, the cheerful cashier suggested, “Hey, why don’t you just purchase the used DVDs instead? When you buy three, you get one for free!”–which meant that the cost of three DVDs was less than the single late fee we paid for one. Thanks, Mr. Video Store Cashier. Oh, and would anyone like a gently used copy of Date Night?).
One of the most vexing aspects of my perennial lateness is my tendency to miss out on myriad blog events in which I’d love to participate. Every month, I read over the contributions to the Adopt a Gluten-Free Blogger roundup, for instance, and think, “Why didn’t I join in? Oh, yeah–too late.” Or I browse the wonderful soups or salads in No Croutons Required and ask myself, “Gee, I made a salad this month–now why didn’t I enter it? Oh, yeah–too late.” Or maybe I pass by the post for My Legume Love Affair one month, and wonder, “Hey–now how come I didn’t submit something to this? Oh, yeah–too late.” Just call me the female version of Alice’s Lapinefriend (well, minus the red jacket and whiskers, that is. Though now that menopause is imminent, I’m told it may become just “minus the jacket” soon. Sorry, HH. )
Well, I’ve been following Lisa and Nicole’s raw challenges for a few months now, and I always intend to participate. But then. . . .yep, you guessed it, I’m too late. When I read their post about the Raw Mini Pie Challenge, I decided that this time, I’d start early and be sure to get my entry in on time. One can dream. . . . And now, here it is, the Friday night of the event deadline, and I am just writing up my post. Well, better late than. . . . oh, no, wait. Not this time!
I found my inspiration for this raw dessert in yet another Martha Stewart recipe (this one, which was baked), as well as on Lisa’s own blog. I decided to reproduce the concept of apricot cheesecake in a raw mini pie.
These little confections pair a gingerbread “cookie” crust with a satiny smooth cashew cream cheese base and tangy fresh apricot swirl. The luscious cheese presents the perfect yin to the lemon-infused apricot’s yang (and the pattern even resembles the yin-yang a little). I’d say the cheese filling in these, a cross between a New York style cheesecake and a mousse, is better than any dairy-based cheesecake I’ve ever had, hands down.
The HH and I adored these indulgent little treats a few nights ago, right before we watched The Social Network. And since we now own the DVD, there were no worries about being late for the movie.
Now if only I can manage to make it to the dentist on time. . . .
These rich little bites are a perfect combination of tart, sweet, creamy and chewy. A great treat after an end-of-summer meal.To keep the recipe raw, use raw almond milk that you make yourself.
1 Tbsp (15 ml) whole chia seeds, ground to a fine powder in a coffee grinder
pinch fine sea salt
1 Tbsp (15 ml) finely grated fresh ginger
2 Tbsp (30 ml) yacon syrup
50-70 drops plain or vanilla stevia liquid
up to 2 Tbsp (30 ml) plain or vanilla unsweetened almond milk (make your own or, if you’re not worried about it being raw, use milk from a carton)
For the Apricot Swirl:
3-4 small fresh apricots, pitted and cut in quarters
2 tsp (10 ml) white chia seeds, ground to a fine powder in a coffee grinder
1 Tbsp (15 ml) fresh lemon juice
10-20 drops plain or vanilla stevia liquid
Make the filling: Place all ingredients in a high-powered blender (such as a VitaMix) and blend until silky smooth. This make take a while and you may have to use the wand to push the ingredients toward the blades and scrape down the sides several times. Remove to a bowl and allow to sit while you prepare the crust.
Make the crust: Place the pecans, almonds, coconut, cinnamon, chia meal and salt in the bowl of a food processor and process until it resembles a fine meal. Add the remaining ingredients and process just until it comes together in a “dough”. Do not add the milk unless absolutely necessary! Try pinching the crumbled dough between your fingers; if it sticks together, it’s fine, even if it appears a bit dry.
Make the apricot swirl: Place all ingredients in a blender (or use a hand blender) and blend until smooth. The mixture will be semi-liquid but should firm up as the chia absorbs the moisture.
Assemble the pies: Divide the crust dough among 5-6 tart tins (4-6 inches/10-15 cm each), pressing on the bottom and up the sides. Fill with the cheesecake filling, dividing it evenly among the pans. Using a 1/2 teaspoon (2.5 ml) measuring spoon, dollop the apricot spread haphazardly over the top of the cheesecake filling, leaving some white spaces. Using the tip of a sharp knife, pull it through the apricot mixture in different directions to create a marbled effect.
Place the pies in the refrigerator and chill for at least 6 hours or overnight to allow the cheesecake filling to firm up. Store in a covered container in the refrigerator for up to 4 days. Makes 4-6 mini pies.
Note: If you have any leftover apricot spread, save it in a covered container in the refrigerator to use as fresh jam on toast, pancakes, or crackers (it will keep up to 3 days in the refrigerator).
Why isn’t the post on this page? I’m complying with the rules of BlogHer, which state that I must post any giveaways or contests on a separate page if I didn’t purchase the items myself.
[Today is the last day to enter two cookbook giveaways! Enter to win 500 Vegan Recipes right here on DDD--check this post. And if you'd like a free copy of my cookbook, Sweet Freedom, hop over to Sally's blog and enter before midnight tonight!]
I’ll be back with a new recipe over the weekend, but in the meantime, I thought I’d post some festive Easter-friendly recipes for those of you who celebrate (it’s only fair, since I posted Passover-friendly ones last week). The HH and I, on the other hand, will most likely partake of some Asian-themed fare this weekend.
Here are some holiday-appropriate dishes you might like to try. And if you’re following the ACD, don’t forget you can find 16 delicious gluten-free, allergen-free, ACD-friendly recipes in the Anti-Candida Feastebook (with desserts all stevia-sweetened!) for just $5.00 USD.
A very Happy Easter to all who celebrate!
“Mum, anotherholiday, so soon? Wow, you human types really know how to party.”
Imagine this: a buttery, graham-like crust almost overflowing with smooth, rich, creamy filling, studded here and there with plump, sweet raisins and infused throughout with the heady fragrance of cinnamon and nutmeg. Top it all off with some coconut whipped cream, and what you’ve got is the perfect dessert for–December? What the heck am I doing baking a wintery pie in July, for goodness sakes?
Allow me to explain. You see, there’s a perfectly good reason why I found myself wandering into tart territory on this seventh month of the year, and it involves bunnies. Dust bunnies, that is.
[The HH's preferred way to eat the pie--as an accessory to whipped cream.]
My tendency when cleaning the house (okay, if I’m being honest, that phrase should read, “My tendency when I used to clean the house. . .” . You see, ever since the heinous candida reared its ugly spores, I’ve been easily fatigued, unable to concentrate, etc. and just haven’t had the energy to clean. Okay, if I’m being really honest, I wasn’t the greatest house-cleaner even before the candida appeared. I mean, who wants to spend their days dusting and Swiffering when it’s 28C (82F) and sunny outdoors? Okay, if I am being ONE HUNDRED PERCENT honest, who feels like cleaning at any time of the year? Because, basically, I’m just really lazy.)
Okay, so, back to the bunnies: when they threatened to seize control of the house the other day, I decided to start cleaning (I did consider training Chaser to crawl under the bed on her belly, military-style, so I could pick the dust tumbleweeds off her fur once she emerged, but for some reason she wouldn’t go for it). Now, everyone has their own unique style of cleaning; mine would be classified as “distracted.” My well-intentioned disinfecting frenzy might go something like this:
Scene:Kitchen. Ricki dons rubber gloves, fills sink with soapy water and wrings out a cloth. She begins to wipe the counters.
Ricki: La dee da. . . la da da da. . . Hmmm. . . [cloth stops before a pile of papers on the counter.] Oh, my, what are these? [riffles through the pile]: Ah, yes, the bills I opened yesterday and meant to take upstairs to the office. Well, I may as well clear the counter and take them now. [Removes gloves, grabs pile of bills and heads upstairs.]
Upstairs. Office. [Ricki heads to desk and places pile of bills on top of existing pile of even older bills. ]
Ricki: Oh, geez, these are nearing their due dates. Better pay up. [goes online and pays all the bills. Glancing down at desktop:] Ooh, look at this, that’s where I left that pair of black earrings. Gee, I love these earrings; I should really wear them more often. Better put them away so I don’t forget about them. [Picks up earrings and heads to bedroom].
Bedroom. [Placing earrings in box]: Hmmm. . . I sure do love those pearl earrings the HH gave me a few years back as well. . . hey, look, here’s that funky pair I love to wear in the summer! Love those, too. . . . [begins to pull out various pairs of earrings and examine them.]
[Twenty five minutes later. . . ]
Ricki: Okay, now, time to get busy! Let’s fold some of this laundry that’s been here since yesterday. . . [pulls T-shirt from laundry basket, folds it and places in dresser drawer.]
[Glancing at framed photo on dresser]: Aw, look at that photo of Mom at her wedding. . . I’ve always loved that photo. . . hmm, let’s just see. .. . [walks back to office and pulls photo album from bookcase] Ah, ha ha, what a great pic of the HH and me at that first party we went to together! Was that really twelve years ago?? Was I really that much slimmer then? Did the HH really have that much more hair then? Oh—tee hee giggle giggle just look at that pic of Elsie as a pup! Oh, she was just the cutest thing. . . ”
[One hour and seven minutes later. Ricki's legs are cramped from sitting cross-legged on the floor leafing through photo albums. The house is still a mess.] Oh my gosh! It’s almost dinnertime! Where do the days go–??
As in cleaning, so in blogging, it seems. Which leads me to raisin tart.
I have saved something like 200 recipes from other blogs, all of which I definitely intend to try. In fact, some have been on my computer since 2007. I know I will eventually make Andrea’s Hot and Sour Soup, Happy Herbivore’s Cajun Chickpea Cakes, Ashley’s Lemon Miso Tofu & Eggplant, Johanna’s vegetarian Haggis, and approximately 196 other recipes I’ve saved. Yet somehow, the allure of novelty can wrench me away from my predetermined plan, just as when I’m “cleaning.”
A few days ago, I sat leafing through an old cookbook I’ve had since the 1980s (I must have been cleaning the kitchen at the time). The American Country Inn and Bed and Breakfast Cookbook (Part II) was a gift from the CFO when I moved into my first apartment as a single professional gal! I hadn’t even glanced at the book for years, but for some reason, that day I happened upon a very fetching Sour Cream and Raisin Pie.
Now, you may think that Raisin Pie and summer–much like Madonna and Guy, red wine and seafood, Sarah Palin and public office, or a gas leak and cigarettes–is not the most auspicious pairing. And yet, something about that pie called to me, and I had to capitulate. Besides, the fact that the original recipe contained dairy sour cream, two eggs white sugar and massive amounts of butter was like dangling a stick in front of Chaser–I was immediately compelled to seize the opportunity (though, unlike our Doodle Girl, I chose not to use my teeth).
“Mum, you’re wrong! It’s not that I am compelled to seize that stick. It’s that I’m exerting my canine free will and deliberately grabbing that stick. Oh, and about helping you out with those dust bunnies under the bed? You know, I might consider it, but couldn’t you at least sweeten the deal some peanut butter or a biscuit on the other end?”
So I began to play with the original, and came up with this.
[My preferred way to eat the pie, in its naked glory.]
The tart is, indeed, very rich and sour-creamy. I opted to use Celine’s recently-posted graham-like crust (which I discovered the other day while I was dusting the office), and the combination of slightly crumbly, slightly shortbready crust with the velvety smooth filling is a perfect marriage of textures and flavors. The HH declared the dessert reminiscent of pumpkin pie, but I thought it was more like a lightly spiced cheesecake. Either way, it didn’t last long; I’ll definitely be making this again in the fall.
Another Winner, and Another Giveaway!
Dr. Winnie has announced the winner of her Sweet Freedom giveaway–go see if you won!
And a fellow holistic nutritionist in Toronto, Laurie, has generously decided to give away a copy of Sweet Freedomas well! Check the contest details here.
Sour Cream Raisin Tart (or Pie)
A lovely dessert for any celebration, any season of the year. I preferred the tart on its own, but the HH loved this with a big dollop of whipped cream.
1 recipe vegan sour cream (or use 1-1/2 cups or 360 ml. or your favorite sour cream)–I used this recipe
1 cup (180 g) Sucanat (or, if you prefer a cream-colored filling, use organic sugar)
2 Tbsp (30 ml) light spelt flour
1/2 tsp (2.5 ml) nutmeg
1-1/2 tsp (7.5 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1 tsp (5 ml) pure vanilla extract
1 cup (140 g) raisins
1 unbaked 9 inch (22.5 cm) pie shell (I used this recipe, with coconut oil instead of margarine)
Preheat oven to 350F (180 C). Line a 9 inch (22.5 cm) pie plate or tart pan with parchment paper, or spray with nonstick spray (I used a tart pan with a removable bottom). If making the crust from scratch, place the unbaked pie crust in the pan and bake for 15 minutes, until the crust begins to dry on top. Remove from oven.
Meanwhile, make the filling: place the sour cream, Sucanat, flour, salt, nutmeg, cinnamon, salt and vanilla in a medium bowl and whisk to combine well. Allow to sit at least 5 minutes, then whisk again, ensuring that the Sucanat has dissolved. (Alternately, you can blend the ingredients in the bowl of a food processor until smooth). Stir in the raisins.
Pour the filling into the crust and smooth the top. Bake in preheated oven 30-35 minutes, rotating the pan about halfway through, until the top of the filling appears dry and the edges begin to puff up. (The filling should barely jiggle when you shake the pan.) Allow to cool to room temperature in the pan, then refrigerate until cold, at least 3 hours. Slice and top with whipped cream, if desired. Makes 8-10 servings. Will keep, covered in the refrigerator, up to 4 days.
I had intended a lovely post today, in honor of the upcoming Thanksgiving long weekend to the south of us. But time constraints (read: massive, unwieldly pile of essays and assignments to mark) have prevented me from following through. So I’ll just have to wait till the next batch of holidays in December to post about some new, frost-and-snow inspired, treats.
Instead, I thought I’d pull together a few recipes from previous posts that are suitably festive for a holiday table, or the breakfast table the following day (I’ve also got a few detox recipes on the blog–I’ll let you seek those out yourselves, as required). Most of these are fairly quick to make as well, as long as you’ve got the ingredients on hand.
Hope everyone enjoys some togetherness with friends and family, great food, and a bit of time to relax and play.
See you after the holiday!
“Mum, will Elsie be able to play again after the holiday? I mean, it’s just so boring with her out of commission. . . ”
A few of you keen-eyed readers guessed that yesterday’s final “teaser” photo was of pecan pie. But since I’m not particularly a “pie person” to begin with (I’ve posted about only one other pie in over a year on this blog–and it wasn’t even my own recipe!), and since I most definitely AM a chocolate person, I decided that my pecan pie had to include chocolate.
Besides, La Martha’s mini-mag, Everyday Food, featured in its latest issue a recipe for chocolate pecan pie, and I’d been yearning for it ever since I saw the recipe. It looked gooey, yummy, decadent, festive, and very, very chocolatey. Staring at the photo simply made me drool. It was one heck of a perfectly baked, perfectly decorated, perfectly chocolatey Perfect Pecan Pie.
So I set about creating my own (sugar-free, wheat-free, vegan) version of this masterpiece. The magazine’s photo was soooo enticing: meticulously arranged pecan halves baked into a slightly bubbly, sticky, engulfing ebony base of glossy chocolatey deliciousness. I had to have that pie!
The only other pecan pie I’ve ever made was another vegan rendition, from my friend Caroline Dupont’s cookbook, Enlightened Eating. I began with her suggestion to combine maple syrup and barley malt syrup, then played with the other elements to come up with what I thought a good approximation of Martha’s confection. I fluted the pie crust, poured in the filling, popped it in the oven, and waited.
Remember those old sitcoms where the inept housewife (choose your favorite: Lucy, Edith, Peggy, Marge) attempts to do the laundry for the first time, and ends up using about 4,576 times too much detergent? And then the machine starts to rumble and wobble, and a stream of soap suds bubbles up over the washer’s lid and glides along the front of the machine and down to the floor, eventually making its way across the room in one massive, seething wave of froth?
Well, that’s sort of what the top of this pie looked like after 30 minutes in the oven. The chocolate mixture bubbled and heaved and puffed like the contents of a witches’ cauldron. The lovely fluted crust was coated in a gleam of dark, gooey, chocolatey filling, as were a few spots on the bottom of the oven. All my perfectly placed pecan halves had been bobbing about in the foaming liquid like castaways afloat on the ocean, tossed this way and that, messing up my beautiful, decorative arrangement entirely. While it ended up tasting good, the pie looked horrendous.
For the second attempt, I used less filling and didn’t worry about perfectly placed pecan halves; I simply chopped them coarsely and folded them right into the filling. Once again, there was a filling explosion that overtook crust, pie plate, and oven. Curses!
Finally, it occurred to me: let’s just take another look-see at Martha’s ideal recipe, why don’t we? The pecans in her photo remained perfectly in position, nary a drop of filling even touching their sides. On second thought, they were too perfect (sort of like Martha herself, no?): they were pristine and unscathed in their nakedness. I re-read the recipe, and came upon this throwaway instruction: “The pie filling puffs up dduring baking but settles as it cools.” AHA! Clearly, the photo did not represent this reality; like most food-styled pictures, this one had been assembled after the pie was baked, the raw pecan halves carefully placed atop an already-cooled pie! Clever, Martha; very clever.
Well, if you can’t beat ‘em, I say, then do them one better. I revamped the recipe completely so that a pre-baked crust is subsequently filled with an unbaked filling. Once the filling rests securely in the crust, then top with your perfectly formed, deliberately placed pecan halves, as decoration. I proudly held up the finished product for the HH’s approval. He took one look at my painstakingly positioned pecan halves and remarked, “It looks vaguely insectoid, don’t you think?” Hmm.
Despite the nutty carapace, this pie was heavenly. Keep it cold for a dense, thick, toffee-like filling; or bring to room temperature for a softer, more gooey result. Either way, it’s one perfectly baked, perfectly decorated, perfectly chocolatey Perfect Pecan Pie.
With its glossy, black, rich chocolate filling, I thought this would be the perfect submission to this month’s Sugar High Fridays, the event started by Jennifer, The Domestic Goddess, and this month hosted by Susan at The Well Seasoned Cook. The theme this time round is “All That Glitters.”
Chocolate Pecan Pie
Thick, rich, and toffee-like, this slightly non-traditional pecan pie is great for a holiday (or just your everyday) table.
Crust:
1/4 cup (60 ml.) coconut oil
2 Tbsp. (30 ml.) sunflower or other light-tasting oil, preferably organic
2 tsp. (10 ml.) pure maple syrup
1 Tbsp. (15 ml.) water
1-1/2 c. (210 g.) light spelt flour
1/2 tsp. (2.5 ml.) sea salt
1/4 tsp. (1 ml.) baking soda
Filling:
1-1/2 cups (120 g.) pecan pieces (use broken pecan halves)
1/2 cup (40 g.) pecan halves (about 30), for decoration, if desired
2/3 cup (160 ml.) pure maple syrup
1/3 cup (80 ml.) barley malt syrup, brown rice syrup, or any combination of the two
2 Tbsp. (30 ml.) smooth cashew butter, at room temperature
1/8 tsp. (.5 ml.) sea salt
2/3 cup (170 g.) dairy-free chocolate chips
1 Tbsp. arrowroot powder
1 tsp. pure vanilla extract
First, make the crust: Preheat oven to 375 F. Grease an 8-1/2 or 9 inch (20 cm.) pie plate, or line bottom with parchment paper and grease sides.
In a small bowl, melt together the coconut butter and oil; whisk to blend. Add the maple syrup and water and whisk again.
In a medium bowl, sift the flour with the salt and baking soda. Pour the wet mixture over the dry and toss with a fork until blended, then use your hand to mix into a solid but still malleable dough. Starting with the sides of the pie plate, press bits of dough along the edges and then the bottom until evenly distributed (you may need to press quite hard). Flute edges if you wish, or press with the tines of a fork. Use a fork to prick the bottom of the dough ten or twelve times.
Bake in preheated oven for 20-30 minutes, until the edges are browned and the rest is golden, rotating the pan once about halfway through. Remove from the oven and pour the hot filling into the crust.
While the crust bakes, make the filling:
Place the broken pecan pieces in a small bowl, setting aside the 1/2 cup pecan halves, if desired.
In a medium pot, combine the maple syrup, barley malt and/or brown rice syrup, cashew butter, sea salt and chocolate chips. Cook and stir over medium heat until everything is melted together and smooth. Sprinkle with the arrowroot and whisk to combine. Continue to cook and stir constantly until the mixture bubbles and boils, 5-10 minutes. Once boiling, reduce heat to medium-low (enough to keep it boiling but not enough for it to boil over the top of the pot) and cook for 10-15 more minutes, stirring frequently. The mixture should become thicker and glossy, with a texture similar to corn syrup or molasses. Turn off heat and add the vanilla; then stir in the chopped nuts. Pour the hot mixture into the baked pie crust and smooth the top if necessary.
If you’re decorating the pie with pecan halves, now is the time to do so, while the filling is still hot. Place the halves in a non-insectoid pattern and press slightly so they stick to the surface of the filling. Allow the pie to cool completely at room temperature; then refrigerate until ready to serve. Makes 8-12 slices.
NOTE: The pie may be eaten straight out of the fridge (we’ve certainly been enjoying it that way), but it’s best to take it out about 20 minutes before serving to soften up a little, which makes slicing easier. Use a long, sharp knife that you dip in hot water and dry between cuts for easier slicing.
I’ve never been what I’d call a “good” flirt. In high school, I hung out with the nerdy crowd (hard to believe, I know!), so there wasn’t really any opportunity to flirt. Then, when I was finally old enough to attract the opposite sex in my 20s, it seemed too late to get the hang of it. I do remember loathing, admiring and envying (all at the same time) the most popular girls in my high school. It seemed as if their hair, or their eyelashes, or their limp wrists somehow possessed an invisible male adhesive as they giggled and nodded and caressed the guys, just so, on their forearms; or maybe it was just the pheromones they exuded.
In any case, the flirty girls would always be surrounded by an inverse seraglio, an ever-shifting, amorphous cloud of doting males. The boys would fawn over them, open doors for them, carry their books, offer them lifts, or request their phone numbers in a continuous stream. Just how did the girls manage that, I wondered? How did they get away with teasing the guys so overtly, implying lace and perfume and breathless embraces, yet, in reality, yield nothing? These girls were whip-smart as well as beautiful, or they couldn’t have perfected their technique; yet they appeared vacuous and helpless and fragile all at the same time, thereby rendering themselves irresistible to the guys around them.
I had the opportunity to observe a consummate tease after my divorce, when I lived in the same flat as another woman who had previously been married to two of the richest men in Canada (and she was only 32 when I met her). She was one of the smartest cookies I’ve ever known (and funny, witty, sweet and fun to be with, too) yet, the moment she came within a few feet of any attractive male, she appeared to devolve into–how shall I say this?–a helpless, needy, pouting little girl. She’d bat her eyelashes at the nearest specimen and feign incompetence with the lock on the car trunk, the dial on the stereo or the squeaky door on the kitchen cabinet. Then she’d throw up her hands in mock despair and emit a giggle that resonated across the room, like the clang of forks on wine glasses at a wedding, encouraging the newlyweds to kiss.
There must have been something to it, too, because by the time I moved out, she’d snagged yet another of Canada’s wealthiest bachelors (they’ve since divorced, but let’s just say she’ll never have to work again–no, scratch that, she’ll never even have to brush her own teeth again).
My own efforts at flirting have produced less than stellar results. True, some playful flirting resulted in four months dating Rocker Guy (he of the black leather pants); as it turned out, Rocker Guy himself really enjoyed flirting, too–he enjoyed it so much, in fact, that he continued to do so throughout the time we were dating. And his definition of “flirting,” unfortunately, encompassed ”sleeping with.”
Thus ended my flirtation with flirting.
Today, however, I’m afraid I’m going to play the tease once again. After finding out at the last minute that I’d be away at a conference all day today, I wasn’t able to photograph the dish I’d originally intended to post about. Instead, there’s a slew of goodies I’ve been working on for the cookbook, and with the holiday season almost upon us, I thought it might be a good way to get in the mood for holiday baking. (Oh, so how’s the book coming along? Well, I’m still working on the manuscript, which should be complete in less than a month, after which the materials are shipped off to the printer. Ultimately, I’m still aiming for a release date in early 2009–February or March. Whoo!).
Some of these sweets have already been published elsewhere on this blog, with recipes included. You may have also seen some on the testers’blogs(ie,theabsoluteBESTTESTERSany cookbook author–or baker–could ever want).
Following are some of my recent favorites from the book, and those that would make good holiday treats. And even if it’s not out in time for this year, you may wish to make some of these next time round.
I have to admit that I was never much of a pie person until very recently.
“I mean, really,” I would ask pie-lovers, “What is it if not just an oddly-shaped fruit (or veggie) sandwich? Apples and cinnamon between two layers of crust. Blueberries between two layers of crust. Pumpkin between two layers of crust.” Bah.
Oh, but that was just my cynical self, the one with pie envy, talking. Once I learned to produce a truly great crust, all my counter-crust sentiments dissolved, like butter under your fingers.
Traditional pastry, it seems, relies on the unique chemistry between cold fat and dry flour, cut into little bullets of butter or lard that subsequently melt and expand while baking, thereby creating pockets of air space. If you’re not using solid fat in the mix, the crust simply doesn’t work out the same way, even if you DO refrigerate it; it just never achieves the same degree of tender flakiness. As a result, I never had much success with pie crust. And because I don’t use margarines, the option of Earth Balance isn’t a possibility for me, either.
Every time I used to attempt a pie, I’d end up feeling a little like Jan, the “less-than” sister of the Brady Bunch: all I could do was clench my fists and wail, ”Crust, Crust, Crust!!”
Well, once I discovered vegan baking and nut-based crusts, those floury flakes lost their ability to bully this baker! Even though I don’t make them very often, I now truly enjoy a good vegan pie, and the crust is just as appealing to me as the filling (though I still favor non-fruit fillings).
After experimenting with various combinations of ingredients, I was completely euphoric to discover that a mixture of ground nuts and oats, with a healthy sprinkling of flour added in, served as an ideal base for vegan pie crust. With that discovery in hand, there was no stopping me! First, I made variations on traditional fruit-filled versions; then I moved on to explore pumpkin or sweet potato fillings; finally, I graduated to the much-loved vegan chocolate mousse and other “cheesecake” fillings. But what next? (“How about a dog-friendly pie, Mum? You know we love yourcrust!”)
Well, as I mentioned in an earlier post, I am either blessed or cursed with the strange ability to remember numbers of all types–phone numbers or addresses that I’ve encountered once, weird statistics (like, did you know that 1 in 3 Americans can’t properly decode a bus schedule?), or single numerals from something I learned long ago (for instance, all I now recall from high school chemistry, a course in which I excelled at the time, is Avogadro’s Number: 6.02 x 1023 ). Similarly, I do remember that Pi is 3.14 (more or less)–though of course, I’ve never had a single occasion to make use of that fact.
Except for now! As it turns out, Kitchen Parade is hosting a Pie/Pi event this month: “Pi Day: Recipes for Homemade Pie.” Well, that suited me just fine, as I’m now happy to participate with both types of “pie/pi.” And I immediately thought of the perfect filling for my entry. (“Yay! A pie for us! What a great Mum!”)
As I mentioned in yesterday’s post, I was recently fortunate enough to spend a week testing out my new cookbook, Vegan Express by Nava Atlas, and fixed my sights on the very last recipe in the book, Butterscotch Mousse Pie. Butterscotch is one of my favorite flavors after chocolate–and guess what? This pie has both! Soft and airy, the filling is a cross between a mousse and a custard, with a butterscotch flavor well represented by brown rice syrup and butterscotch extract. It was a big hit with my HH , who is normally a cow’s dairy kind of guy. (“But Mum. . . you know we can’t have chocolate. . . Aw, Mum, crust, crust, crust!”)
Nava has kindly allowed me to reprint the recipe here, so I’m going to copy it verbatim from the book (with any adjustments I made in square brackets beside the original instructions). I gussied it up a bit with my own version of whipped cream (the recipe for which I’ll post anon), so hope you like it!
To make the entire pie gluten-free, just use a GF pie crust; the filling and topping are both already gluten free.
Butterscotch Mousse Pie
Nava notes: “As I mentioned in Butterscotch Apples, I adore this seductive extract. If you do too, the scent of the pie as it bakes and cools will drive you mad. And I can almost guarantee that the rich flavor won’t disappoint. You can find good-quality graham-cracker crusts in natural foods stores or the natural foods section of supermarkets.”
Makes one 9-inch pie. Six to eight servings.
One 16-ounce tub silken tofu [I used an equivalent amount of firm-silken Mori-Nu]
1/3 cup cashew butter
1/3 cup brown rice syrup [I used a bit more, as we preferred it a bit sweeter--about 1/2 cup]
2 tsp. butterscotch extract
1 tsp pure vanilla extract
One 9-inch vegan chocolate graham cracker crust [I used my own crust--recipe below]
2 Tbsp. dairy-free chocolate chips
2 Tbsp. rice milk
1. Prepare pie crust if making from scratch.
2. Preheat the oven to 350F.
3. Combine the tofu, cashew butter, rice syrup, butterscotch extract and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
4. Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwavae for about 45 seconds or until melted, then whisk together.
5. Drizzle the melted chocolate over the top of the pie. Using a spoon [I used a knife], gently create swirl patterns.
6. Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool competely, then serve. If time allows, chill before serving. [I chilled the pie about 2 hours before topping with "cream" and serving. ]
Buttery, Rich Oat-Nut Pie Crust
This version, while unlike a traditional pastry crust, is nevertheless rich-tasting, and crumbles delicately, melting beautifully on the tongue.
(“We do love this crust, Mum! Maybe just a taste of this part–??”)
1/2 cup (55 g.) whole barley flour
1/4 cup (60 ml.) ground flax seeds
1/2 cup (120 ml.) whole rolled oats (not quick-cooking)
1/2 cup (60 g.) walnut pieces
1/4 tsp. sea salt
2-3 Tbsp. pure maple syrup
1/4 cup (60 ml.) sunflower or other light-tasting oil
In a food processor, combine the flour, flax, oats, nuts and salt until you have a uniform, fine meal (there shouldn’t be any detectable bits of nut in it, though you may see bits of oats).
Drizzle the maple syrup and oil evenly over the top, then pulse a few times just until well-blended and the mixture comes together. It will be a soft dough, a little sticky, but not so sticky that it adheres to your hand when you pat it into the pie plate (if it’s too soft or sticky, sprinkle with another tablespoon or two of flour and mix in by hand).
Press the dough into a lightly greased 9″ pie plate and flute sides if desired. Dock the crust by poking holes with a fork evenly over the surface.
For pre-baked crusts: Bake for 15-25 minutes at 375F (190 C), until golden brown throughout.
For crusts that will be baked with the pie: prebake for 10 minutes at 350F (180C), until the crust begins to puff a bit and appears dry on the top.
As you may know, I was a startled and very delighted recipient of Nava Atlas’s latest cookbook, Vegan Express, as a result of Susan’s contest a while back on Fat-Free Vegan Kitchen.A couple of weeks ago, I was thrilled to receive the book in the mail, and set about making a whack of recipes from it.I thought I’d write a bona fide book review so you can all get your own taste of express cooking, vegan style!
Vegan Express by Nava Atlas
Vegan Express is the most recent addition to the long line of popular publications by veteran cookbook author Nava Atlas, already well known for her previous classics such as Vegetariana or The Vegetarian Family Cookbook and website, In A Vegetarian Kitchen.A vegan herself, in this book Atlas addresses one of the foremost hurdles for vegan eaters, both established and newly inclined: prepping veggies can take up lots of time!
Vegan Express provides an antidote for the kitchen weary by proving the truism untrue after all: turns out you can prepare fresh, healthy, vegetable-rich dishes in less time than it takes to watch the evening newscast!Every recipe in the book, from appetizer to dessert, takes between 30 and 45 minutes from assembling the ingredients to digging your fork into that first steaming mouthful (and many take even less time).
In order to write an objective assessment of the book, I decided it would only be fair to test as broad a range of recipes as I could manage in a week. As a result, I prepared seven of the book’s recipes, attempting to sample dishes from many different courses (though, given my natural inclination, I did lean rather heavily on the desserts).
The book begins with Atlas’s own story of how she converted from vegetarianism to a vegan diet. She actually found the transition fairly easy, as nowadays, substitutions for eggs, cheese, and milk abound, even outside the larger cities.
The book also discusses vegans’ nutritional needs and how to achieve them, debunking some common myths about acquiring sufficient protein or vitamin B12. And while Atlas does include some convenience foods (this is a book about cooking shortcuts, after all!), I had no problem using the recipes even though I don’t consume products such as soy cheeses or meat alternatives (as you’ll see when I discuss the pizza, below).
The book also contains a variety of ease-of-use features to help home cooks prepare their meals in a flash. For instance, following each recipe is a “Menu Selections” sidebar that provides possible partners for the dish or other ways to serve it. Many recipes include variations for flexibility and to accommodate different tastes. There is also a fair number of “recipe-free” quick options, as well as further suggestions for some basic ingredients (such as “Speedy Ways to Prepare Tofu”).
The book’s design is aesthetically pleasing, with clean, simple lines and two-color print (and how could we miss those luscious, color-suffused photos by Susan Voisin of Fat-Free Vegan Kitchen?).Many of her readers may not be aware that Atlas herself is an artist with several solo and group exhibitions to her credit. Her cheery line drawings adorn the pages as backdrops that highlight individual dishes and ingredients.
And the recipes?They do, indeed, deliver as promised! All the dishes I attempted were quick to prepare, with straightforward, easy directions. Atlas also includes some nifty tips with certain recipes (such as cutting your pizza into slices before adding the toppings, as it’s so much easier that way).
Finally, here’s what was cooking in the DDD kitchen last week:
Soup and Entrees:
Nearly Instant Thai Coconut Corn Soup
This is listed as one of Atlas’s favorite recipes, and a “must-try” for those who buy the book. As its title suggests, the soup cooks up in no time, and was truly delicious–light yet creamy, with a subtle spiciness interspersed with sweet, chewy corn kernels.Fast, simple, easy…perfect.
Singapore Noodles
I’ve was a huge fan of Singapore noodles in restaurants back in the day, but could never figure out how to make them. Who knew it could be so simple? The HH and I both love spicy foods, so if I had any suggestions for this one, it would be to add more of the spice mixture (I used the maximum amount suggested and would have liked still more kick in this dish). The original recipe called for peas, but since we didn’t have any, I subbed edamame.Still worked beautifully.
Rich Peanut Sauce
This sauce, suggested as an accompaniment to Golden Tofu Triangles, was ready in a snap.Still in a noodle frame of mind, I poured it over some cooked kamut-soba noodles, tossed in an assortment of chopped and sliced veggies, and enjoyed a terrific cold noodle salad. Great the next day, too!
Very Green Veggie Pesto Pizza
This dish was by far the biggest hit of the savories–the HH ate half the pizza all by himself, and I must admit it was my own favorite as well.My photo doesn’t do it justice, as the subtle variance in shades of green comes across here as rather monochromatic, but this combination of pesto underlying oven-roasted veggies is a perfect melding of flavors and textures.
One change I made, however, was to omit the “cheese” originally called for (to be melted over the pesto, and under the veggies).Since I avoid processed soy, I simply omitted that ingredient and sprinkled a little nutritional yeast over the top instead. Both the HH and I agreed that the pizza didn’t even need the cheese, which, I think, would have actually detracted from the disarming flavors of the pesto and veggies.For the crust, I used my own trusty spelt pizza crust recipe, and baked it about 15 minutes at 425F before adding the remaining ingredients.
Desserts:
While Atlas’s recipes are already healthy, I did make some minor adjustments to accommodate my own dietary restrictions. In general, I used spelt flour instead of wheat, and Sucanat for sugar.It didn’t seem to matter—everything still came out terrific.
Dense and Fruity Banana Bread
This is a moist, not-too-sweet loaf with chopped dates and walnuts nestled in a banana-cocoa base.As you can see from the photo, I was so anxious to try this one that I sliced it while still a bit too warm.When I first tasted the bread, the cocoa was extremely understated. By the next day, however, the flavors had matured, yielding a lovely balance between the chocolate and fruit.I thoroughly enjoyed this with some almond butter.
Chocolate Chip Peanut Butter Cake
This cake reminded me of treats my mother used to make when my sisters and I were kids.Baked in a 9” square pan and cut into squares, this is the perfect after-school snack (lucky for me, I’m still in school!).Peanut butter whispers its presence rather than bellows in this surprisingly light and tender cake.As you can see, I cut this one while still warm, too, when the chips were still melty. Cut your slices small, because you’ll want more than one.
Butterscotch Mousse Pie
I had really, really wanted to try out the Caramel Pudding, but since I couldn’t find vegan caramel syrup and didn’t think my homemade caramel would work, I made this pie instead.I’m so glad I did!Although I’m not usually a “pie person,” this was truly delicious.In fact, I’m going to post an entire entry about this one (including the recipe!!) in the next day or two—so stay tuned.
I had enormous fun trying out the recipes from this useful and enjoyable book, and definitely look forward to sampling more. Thanks again, Nava and Susan, for this wonderful opportunity–and for adding another treasure to my cookbook collection.
Maybe I am a pie person, after all.
The lovely fluted crust was coated in a gleam of dark, gooey, chocolatey filling, as were a few spots on the bottom of the oven. All my perfectly placed pecan halves had been bobbing about in the foaming liquid like castaways afloat on the ocean, tossed this way and that, messing up my beautiful, decorative arrangement entirely. While it ended up tasting good, the pie looked horrendous.
Thick, rich, and toffee-like, this slightly non-traditional pecan pie is great for a holiday (or just your everyday) table. 
