Brown Butter, Bourbon Pecan Pie

In all my memory of growing up baking pies with my mother, the amount of fruit and creme pies seemed endless. I know, they showed up on the scene at some point but I don't remember once baking a pecan pie. So to jog my memory of something perhaps never actually attempted here is a lovely pecan pie. I had guests for dinner and not a slice survived (and there were more slices than people...)

For the crust

• 1 cup oat flour
• 1 cup cashew flour 
• 1/2 teaspoon of salt 
• 2 tablespoons butter 
• 1 egg

For the Filling:

• 1 stick (1/2 cup) butter 
• 3 eggs
• 1 cup dark brown sugar 
• 1/2 maple syrup 
• 1/2 cup brown rice syrup (this is a nice substitute to the traditional; use of corn syrup- I like the Lundberg brand with the "Sweet Dreams" label) 
• 1 shot bourbon (this is 2 tablespoons but you could even use a shot and a half if you wish) 
• 1 tablespoon vanilla 
• 1/2 teaspoon of cinnamon 
• dash of nutmeg 
• 2 cups chopped pecans 

For the crust, add all contents into your food processor and pulse until it forms a ball. Press into the bottom of your pie plate and place in freezer or refrigerator while you make the filling. 

Preheat the oven to 425. Place a rack in the 1/3rd up from the bottom of your oven. (In other words- just lower than halfway.) Place your stick of butter in a small sauce pan over medium heat. Let is foam and bubble until it browns, stirring it often. This should take around 7 minutes- you will get nervous when the color goes from a liquid yellow to a foam but let it do its thing. Remove from the heat when it browns. In a larger metal or glass bowl transfer the butter into, then add eggs, brown sugar, maple, brown rice syrup, bourbon and vanilla. Whisk these items together. Add cinnamon and nutmeg as well as pecans. Use a spatula to scrap contents of the bowl into your cooled crust. 

Bake the pie at 425 for 10 minutes before reducing the temperature to 375 and continue baking for 40 minutes. Let cool on a wire rack at least an hour before placing in the fridge over night or a few hours (3 or so) to set. 

Date Three Ways

This recipe is literally a dream recipe from Debbie Kolares, my mom in law. She dreamed about making this- a recipe of her own creation- and then made it!!

Crust:

• 1cup almond flour
• 1cup chestnut flour ( u may substitute coconut flour )
• 1/2 cup arrowroot flour
• Pinch salt
• 1cup butter
• 1 egg
• 1 tbsp white or apple cider vinegar
• Scant 1/4 cup water

Filling:

• 3 cups chopped dates
• 1/4 cup honey or coconut sugar
• 1/2 teaspoon cardamom
• 3/4 cup water ( I used fresh dates, if u use dried, increase water )

Toppings:

• 6oz fresh goat cheese

  Options

1.      6 slices prosciutto toasted in oven till crispy
2.     Toasted pine nuts
3.     Confectioners sugar

For the crust: pulse flours and salt in food processor. Add butter in pieces. Process until it resembles sand.  Add egg, vinegar and water pulse till forms a dough. Chill.
Divide into 6 balls, flatten each one into 5 inch disc pinch edges into a raised edge.

Preheat oven to 375. 

For the filling:  place all ingredients into a saucepan and cook on medium heat till dates disintegrate and filling is thickened. Cool.

To assemble:  spread about 3 tbsp of filling o each disc. Bake at 375 for 15-20 mins or until edges start to brown. Remove from oven and evenly divide crumbled goat cheese over top. Return to oven till cheese melts. (7 or 8 minutes)

   For savory option : top with crumbled prosciutto. (This is good for an appetizer or part of a tapas menu.)

     For sweet option #1: after goat cheese melts top with toasted pine nuts, pinch ground cardamom and a drizzle of honey.

     For sweet option #2:  after cheese melts, sift confectioners sugar and cinnamon over top.

Wild Peach Coffee Cake

This is one of those recipes that you can cheat your way through real breakfast for yummy "cake".  It's has a moist and slightly drier cake-y element that mimic a scone pie or something. I add in a touch of raw almond butter and honey for depth.
The peaches I used were straight from Liz's backyard, small, lightly sweet and moist. Not super tart so I would recommend a good white peach as a substitute.

Here is what you will need:

• 2 cups heaping of diced peaches 
• 2 cups flour (I used a mixture of coconut, sorghum and arrowroot but plain old flour does the trick) 
• 1 stick (1/4 cup) butter, softened 
• 1 1/4 cup sugar (divide this- one cup will be used in the batter and 1/4 will be reserved to sprinkle on top with cinnamon - I like the raw sugar for a crunchy textural effect
• 1/2 tsp of cinnamon 
• 1 cup plain Greek yogurt (I use Brown Cow brand) 
• 1 tsp vanilla 
• 2 eggs (try to have these room temp) 
• 1/2 tsp salt (I like Himalayan pink coarse salt)  
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1/4 almond butter, raw 
• 1/4 cup honey (use the local stuff, it's worth it) 
• 1 tsp fig balsamic vinegar syrup (this is a specialty item and is OPTIONAL) 

Now that we have a host of ingredients, let's put this all together shall we? 

Preheat your oven to 350. Set aside the dry stuff- flour, baking powder and soda as well as salt in a small bowl. Done. 

Next, cream your butter and one cup of the sugar in your electric mixer. You probably want the paddle attachment to mix this is you have a Kitchaid or what-have-you.  While creaming you can put aside a small bowl the 1/4 cup remaining sugar with cinnamon. If you would like you can portion out your almond butter and honey in the same area of the kitchen since you will use these items at the same time. Also, use the paper from your butter to grease a 9x13 glass pan. 

Add the balsamic to the butter and sugar mixture, this gives an element of taste you can barely detect but is delicious- whip this til smooth on med-high. Add in the eggs and set to med/ med-low, then yogurt and vanilla. Add in the flour mixture and beat just to mix. 

Take half (or a little more) of your "dough" and spread with a spatula into your glass baking dish. It will be a little sticky, Then layer in half (or a little more) of your peaches along with half of your cinnamon/ sugar mixture. Put the remaining portion of the dough on top of your first 'layer' -you can do this in globs if need be- don't go smooshing all those gorgeous peaches into the bottom half- be gentle! Put the remaining peaches on top accompanied by drizzles of raw almond butter and honey. Top with the remainder of cinnamon and sugar mixture and bake (middle rack in oven) for 45 minutes. 

Squash-Squash Pasta Sauce (Acorn and Zucchini dressed pasta)

This dish uses squash two ways- an acorn squash made into a sauce and zucchini tossed into the pasta to make a flavorful fall dish.  To make this dish you will need:

• one small acorn squash 
• one medium zucchini
• 1/2 a vidalia onion, minced 
• 12 oz pasta, uncooked (let's say three quarters of a box of uncooked spaghetti, I like Ronzoni GF- it's a nice blend) 
• 2-4 tablespoons olive oil (half for one squash, half for the other)
• 1/2 teaspoon cayenne pepper 
• 1/2 teaspoon cinnamon
• 1/4- 1/3 cup heavy cream 
• 1/4 cup shaved romano cheese 
• 1/4 teaspoon crackled black peppercorn
• fresh basil (optional)  
  
• salt to taste 

Preheat your oven to 400. 

Quarter your washed acorn squash and clean out the center of the seeds and strings. Clean the seeds out of the strings and discard the stringy center only, keep the seeds. Use a glass roasting pan or like I choose, a cast iron pan to add the acorn quarters (flesh side up) and seeds in the center. Drizzle both with olive oil, the seeds with salt and the squash with cinnamon and cayenne. Place in the oven for 40 min. 

Meanwhile, when the acorn has been in the oven for about a thirty minutes, take this time to mince the onion and slice your zucchini in rounds extra thin. Put a pot of water, nicely salted to boil. 

When your acorn has cooked through, take your squash out to cool slightly. Add your pasta to boiling water and place a wide shallow pan (big enough to eventually fit pasta and sauce) on med high with olive oil. Add in zucchini and onion and saute with light salt. When these just start to caramelize, turn to low. 

Timing is key to this, your pasta should still be cooking. Set seeds aside and scoop squash from acorn shell into your food processor. Add cream and romano with pepper- more cinnamon if you would like- blend to a thick sauce. Pour right on top of your zucchini and add in about two ladles full of pasta water just before draining your pasta. This will thin out the sauce and give it body all at the same time. 

Drain your pasta and add right away to the "squash-squash"  sauce. Toss and top with acorn squash roasted seeds and fresh basil (optional).

Bon Appetit
xoxo Renee

Peach Tart with Buttery Crust

The following recipe is provided to us from Renee's mom-in-law Debbie Kolaris. She is probably responsible for more recipes here than you know- but this is the first accredited recipe. Everything she makes turns to gold so you will love this recipe!!

Crust

• 1 cup each almond and coconut flour
• 1/2 cup arrowroot flour pinch salt. 
• 2 sticks of butter, cold
• 1 egg 
• 1/4 tsp apple cider vinegar 
• 1/8-1/4 cup very cold water
• parchment paper

____________________________________________

Filling:

• 1/4 cup butter
• 1/3 cup coconut palm sugar
• 4-5 peaches, peeled and sliced
• 1 tbsp arrowroot

Preheat oven 375.

Pulse all flours in food processor add sticks cold butter  process to crumbly appearance. Add egg, cider vinegar and pulse. Add cold water pulse till it forms a dough. Divide in half  you will only use 1/2 of it.  Roll to 12" circle between 2 sheets of parchment.


  Melt 1/4 cup butter in pan. Add 1/3 cup coconut palm sugar. Add 4 or 5 peaches- peeled and sliced. Cook until sugar is bubbly and peaches have given up some of their juice.  Add arrowroot and stir. Cool, arrange peach slices over crust along with thickened syrup. Fold edges of crust up so syrup won't run bake 375 for 20 minutes or until edges brown. 

Serve with ice cream (or) lavender infused whipped cream. 
If served with ice cream use the following recipe to make a caramel sauce: 

• 1/4 cup butter 
• 1/4 cup coconut palm sugar. 
• 1/4 cup heavy cream 

Cook butter and palm sugar until bubbly. Add heavy cream. Return to bubbling.  Remove from heat. Enjoy!

Cauliflower Crust Pizza

Most of us like veggies on top of our pizza but are you brave enough to make your pizza crust out of veggies? This cauliflower crust if done right is not only delicious but healthful. It's work, I'm not going to lie but it's worth it. Just try it!
To make this crust

You will need:

• one large head of cauliflower 
• 1/2 cup sharp cheddar, parm or romano- a drier, saltier cheese (whatever you choose- mix it up) 
• 2 eggs 
• 1/2 cup flour (I used almond flour- you can even use bread crumbs if desired) 
• 1 tablespoon of dried oregano 
• 1/4 teaspoon red pepper flakes 
• 2 tablespoons of olive oil
• 1 1/2 teaspoon garlic powder 
• 1/2  yard or so of cheese cloth- or a thin- woven kitchen towel 

This is a several step process. Yay! So take it one step at a time and it'll come out great! I'm leaving the sauce, cheese and topping ideas up to you- everyone has their favorites or likes to change it up so feel free.

Preheat oven to 455.

First, pull apart the washed florets off the cauliflower itself. In as many steps as it takes with your food processor, put in about 3-4 florets at a time to pulse into rice-sized pieces of cauliflower. (Hint: this is also a great substitute for rice if you steam it! Transfer all this pulverized cauliflower into a microwave safe bowl.

Second, cover with a paper towel and microwave for three-four min. I wish there was a better way with this- I am not "pro microwave" at all, but steaming the vegetable first would put way too much moisture in something that is going to be stripped of it's rich water content anyway. After you "zap" the cauliflower, let it stand for a minute. Take this time to take out your other ingredients and clean the counters of your cauliflower bits left over.

Third, fold over your cheese cloth twice and put in a handful of the warm cauliflower mixture inside your palm (holding the cloth) & over the sink ring out excess moisture- ALL OF IT- you aren't doing yourself favors by leaving some. Transfer into another med/large bowl and continue the process until all of your cauliflower is rung out thoroughly.

Fourth, add in all remaining ingredients- spices first. Mix the dough with your hands. If it appears dry you can add a little extra olive oil. Using a well oiled stone or pizza pan with parchment paper spread the dough out into a round or square pie. Bake in the oven for 15 min or until it starts to brown. Reduce the oven to 425. Take your pie crust out, add toppings and continue to melt your toppings for another 10 min or so.
Bon Appetit
xoxo Renee

Cold Pea & Mint Salad with Goat Cheese

This is a refreshing salad that can be enjoyed all year long. Yes, fresh peas are in season in Spring, but you can use fresh or frozen blanched all year long. The mint makes an impact on how refreshing this salad really is. It goes nice with a protein like a steak or duck breast.

To make this salad you will need:

• 2 1/2 cup peas, blanched
  
• 20 mint leaves, julienned 
• 1/3 cup crumbled goat cheese (just classic plain goat cheese) 
• 3 tablespoons olive oil 
• 2 tablespoons white balsamic (you could also use rice or white wine vinegar) 
• 1 teaspoon hickory smoked salt 
• cracked pepper to taste 

This comes together is ten minutes I promise. 

Blanch those peas by boiling water and placing the peas into the boiling water for two minutes tops. Drain under cool water. Set aside. 

Whisk together the oil, vinegar, salt and pepper to a near emulsion. Add peas and mint. Toss and add goat cheese. Ta-dah! Done and delicious! 

Bon Appetit 

xoxo Renee