Thursday, November 15, 2012

Savory Winter Squash Tartlets


These savory winter squash tartlets could be made with pumpkin, butternut squash, any kind of darker flesh winter squash.  Be creative! I took a chance on two gorgeous squash that were unusual, and they were absolutely amazing.  I mixed them together in this recipe. You could dry a dash of nutmeg.. I wanted to try it but I couldn't find mine.

This is the perfect side dish for Thanksgiving and is easy to make ahead!  I made them mini-cupcake and regular cupcake sized.  You can make this with cupcake liners in mini-cupcake size, regular cupcake size, or make a large one. Just watch cooking times.

This crust is a variation of Elana's from The Gluten-Free Almond Flour Cookbook. I changed the oil to butter/coconut oil and doubled the onions.  I like it with butter in this recipe.  If you are dairy free, use coconut oil.  I am sure you could replace the cream in this recipe with coconut milk. If you try it, let me know how it turns out.

**To roast your squash, first slice off ends (stem), then slice in half from top to bottom.  Poke a few holes through the rind with a fork or sharp knife to release steam.  Pour enough water in a cookie sheet or shallow baking dish (latter is safer) to fill about a half inch, then place squash flesh side down and roast in a pre-heated oven on 400˚F until soft, time depends on variety and size.  Cool, scoop out flesh, and process in a food processor until smooth.




Savory Winter Squash Tartlets

1 savory crust recipe (see below)
2 & 1/2 cups pureed squash/pumpkin
5 eggs (I used farm eggs- they are between medium and large sized
1/2 cup cream
2 teaspoons sea salt
1/8 teaspoon or dash ground white pepper (optional)


Preheat oven to 375˚F.  Place the squash in bowl and blend, adding eggs one at a time.  (TIP: Always crack your eggs in a separate bowl first so you don't get eggshells in mixture).  Add cream, salt & pepper (if using).  Bake 12-17 minutes for small size, around 20 minutes for regular size & please post if you make one big one, how long it took you!


Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)

1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 tablespoons minced onions, shallots, or scallions
4 Tablespoons butter, or coconut oil
1 tablespoon water
cupcake liners, small or large - depending on your tins:
cupcake tins, small or large

Preheat the oven to 350 degrees. Line your cupcake tins with liners.
Melt in a small saucepan on very low heat your butter, or coconut oil (if needed), until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the butter and water and mix together. Make small teaspoon or tablespoon sized balls (mini/regular sized tins respectively) and press them with your thumb into the bottom of each liner. (see pic below)
Bake for 5 - 10 minutes until golden brown. Remove and let cool.




Savory Winter Squash Tartlets


These savory winter squash tartlets could be made with pumpkin, butternut squash, any kind of darker flesh winter squash.  Be creative! I took a chance on two gorgeous squash that were unusual, and they were absolutely amazing.  I mixed them together in this recipe. You could dry a dash of nutmeg.. I wanted to try it but I couldn't find mine.

This is the perfect side dish for Thanksgiving and is easy to make ahead!  I made them mini-cupcake and regular cupcake sized.  You can make this with cupcake liners in mini-cupcake size, regular cupcake size, or make a large one. Just watch cooking times.

This crust is a variation of Elana's from The Gluten-Free Almond Flour Cookbook. I changed the oil to butter/coconut oil and doubled the onions.  I like it with butter in this recipe.  If you are dairy free, use coconut oil.  I am sure you could replace the cream in this recipe with coconut milk. If you try it, let me know how it turns out.

**To roast your squash, first slice off ends (stem), then slice in half from top to bottom.  Poke a few holes through the rind with a fork or sharp knife to release steam.  Pour enough water in a cookie sheet or shallow baking dish (latter is safer) to fill about a half inch, then place squash flesh side down and roast in a pre-heated oven on 400˚F until soft, time depends on variety and size.  Cool, scoop out flesh, and process in a food processor until smooth.




Savory Winter Squash Tartlets

1 savory crust recipe (see below)
2 & 1/2 cups pureed squash/pumpkin
5 eggs (I used farm eggs- they are between medium and large sized
1/2 cup cream
2 teaspoons sea salt
1/8 teaspoon or dash ground white pepper (optional)


Preheat oven to 375˚F.  Place the squash in bowl and blend, adding eggs one at a time.  (TIP: Always crack your eggs in a separate bowl first so you don't get eggshells in mixture).  Add cream, salt & pepper (if using).  Bake 12-17 minutes for small size, around 20 minutes for regular size & please post if you make one big one, how long it took you!


Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)

1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 tablespoons minced onions, shallots, or scallions
4 Tablespoons butter, or coconut oil
1 tablespoon water
cupcake liners, small or large - depending on your tins:
cupcake tins, small or large

Preheat the oven to 350 degrees. Line your cupcake tins with liners.
Melt in a small saucepan on very low heat your butter, or coconut oil (if needed), until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the butter and water and mix together. Make small teaspoon or tablespoon sized balls (mini/regular sized tins respectively) and press them with your thumb into the bottom of each liner. (see pic below)
Bake for 5 - 10 minutes until golden brown. Remove and let cool.




Wednesday, November 7, 2012

Cocoa Chocolate Ice Cream

Cocoa Chocolate Ice Cream with Peanut Butter Cookies


I thought it would be a good idea to post a chocolate ice cream recipe using just cocoa powder, instead of a mix of cocoa and an 85% chocolate bar... in case you are reading this post in the middle of the night, wanting a low-carb ice cream, but have no chocolate on hand! Because, that has totally happened to me.
This recipe is a great way to use up your soured raw milk.  You won't taste the sour in the chocolate mix, and since it is raw, that sour milk is so good for you- extra probiotics!  If you have regular milk, that works too.
Remember that when using xylitol, it is best to limit your portions, until you are sure how much of it your body can stand without getting a laxative effect.  I made Peanut Butter Cookies (sub for sugar!) and put this ice cream between them.

Chocolate Ice Cream

1/2 cup cocoa powder, sifted
1/2 cup birch xylitol
1/4 teaspoon good tasting stevia (1/2 teaspoon if you use NuNaturals)
1 cup [organic/raw] milk (raw soured milk is great for this!)
2 cups [organic/raw] cream
2 fresh pastured eggs (this is important, because they will be raw in the recipe)
2 teaspoons vanilla extract
pinch salt
ice cream maker

In a medium sized saucepan, combine a half a cup of milk, cocoa powder, and birch xylitol. Stir until throughly mixed and melted together.    Depending on how large the xylitol crystals are, this might take a while.  Set aside and cool.

Whisk eggs i a large bowl until fluffy.  Add stevia, vanilla, and salt and mix well.  Pour in 1/3 of the chocolate mix (esp if it is still warm) and mix well. Add the rest and mix. Then add the other 1/2 cup of milk and the cream and stir.  Refrigerate for about 2 hours.

When mixture is cooled, use in your ice cream maker to make chocolate ice cream. When it is done, transfer to freezer to harden.

               


Cocoa Chocolate Ice Cream

Cocoa Chocolate Ice Cream with Peanut Butter Cookies


I thought it would be a good idea to post a chocolate ice cream recipe using just cocoa powder, instead of a mix of cocoa and an 85% chocolate bar... in case you are reading this post in the middle of the night, wanting a low-carb ice cream, but have no chocolate on hand! Because, that has totally happened to me.
This recipe is a great way to use up your soured raw milk.  You won't taste the sour in the chocolate mix, and since it is raw, that sour milk is so good for you- extra probiotics!  If you have regular milk, that works too.
Remember that when using xylitol, it is best to limit your portions, until you are sure how much of it your body can stand without getting a laxative effect.  I made Peanut Butter Cookies (sub for sugar!) and put this ice cream between them.

Chocolate Ice Cream

1/2 cup cocoa powder, sifted
1/2 cup birch xylitol
1/4 teaspoon good tasting stevia (1/2 teaspoon if you use NuNaturals)
1 cup [organic/raw] milk (raw soured milk is great for this!)
2 cups [organic/raw] cream
2 fresh pastured eggs (this is important, because they will be raw in the recipe)
2 teaspoons vanilla extract
pinch salt
ice cream maker

In a medium sized saucepan, combine a half a cup of milk, cocoa powder, and birch xylitol. Stir until throughly mixed and melted together.    Depending on how large the xylitol crystals are, this might take a while.  Set aside and cool.

Whisk eggs i a large bowl until fluffy.  Add stevia, vanilla, and salt and mix well.  Pour in 1/3 of the chocolate mix (esp if it is still warm) and mix well. Add the rest and mix. Then add the other 1/2 cup of milk and the cream and stir.  Refrigerate for about 2 hours.

When mixture is cooled, use in your ice cream maker to make chocolate ice cream. When it is done, transfer to freezer to harden.