Sunday, June 16, 2019

Summer Ice Cream Social w/ Mangos, Cherries, Wild Blueberries, Bananas, and/or Strawberries (DF) (GF)

Be prepared for the next heat wave by making ahead these refreshing frozen treats of summer's finest fruits. Most have just a few ingredients, and the only ice cream maker required is you!

Clockwise from Top Left:

3-Ingredient Mango Tango Coconut Ice Cream (Vegan)

Amaretto Ice Cream w/ Cherries & Pistachios

Wild Blueberry Banana Soft Serve w/ Wild Blueberry Honey Sauce

Trick or Treat Banana Sweet (Vegan)

Paleo Strawberry Coconut Cream

#paleo #dairyfree #glutenfree #icecream #desserts #coconutcream #almond #pistachios #dessert #softserve #smoothie #wildblueberries #blueberries #bananas #honey #healthyeats #autoimmune #maplesyrup #vegan #raw #coconut #almondbutter #mango #snacks #instafood #instadesserts #kidsfriendly

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, June 9, 2019

Japanese Fluffy Pancakes w/ Almond Milk & Vanilla (GF) (DF)

Just looking at online photos of these fluffy pancakes brought back nostalgic memories of sitting in cafes in Tokyo enjoying a breakfast of the thickest white buttered toast I'd ever seen. Crispy on the outside and soft inside, somehow with coffee, it was a meal in itself.

I did not see the fluffy pancakes that have been served there since the 1950's. But no need to revisit Japan - many cooks have tried to recreate the recipe, and this one from The Kitchn exceeded my expectations.

Crispy on the outside and soufflé-like inside, this recipe is made with gluten-free flour and almond milk. Substitute buttery spread for grass fed butter and you can make it totally dairy free, too.

My Paleo Marin Rating: 5 Persimmons

Ingredients:

4 large egg whites

2-3 large egg yolks
1 1/4 cups almond milk, preferably Califia, MINUUS 2 1/4 teaspoons
2 1/4 Teaspoons fresh squeezed lemon juice
2 Tablespoons unsalted butter, melted and cooled slightly (or buttery spread, preferably Earth Balance brand)
2 Teaspoons vanilla extract

1 1/2 cups gluten free flour, preferably Cup4Cup brand
1 Tablespoon + 2 Teaspoons pure cane sugar
1 1/4 teaspoons kosher salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda

Soft butter for the frying pan and molds
I used 3" x 3" rings from
Sur la Table (no link found);
Amazon link for
  3" x  2.75" rings here

Melted butter and fresh berries, for serving

Special Equipment:
2-4 metal cooking rings, 3" x 3" or 3 x 2.75" (see photo)
1 small towel to cover molds inside pan while cooking

Directions:

1. Add the lemon juice to the almond milk, stir and set aside for 10 minutes (buttermilk substitute).

2. In a stand mixer with the whisk attachment, place the egg whites and beat on medium until foamy and then at high until stiff peaks form (1-2 minutes more). Place the bowl in the fridge while the rest of the batter is prepared.

3. In a large bowl, whisk together the egg yolks, almond milk mixture, melted butter or spread, and vanilla.

4. Add the dry ingredients (flour, sugar, salt, baking powder and baking soda) and whisk until just combined (a few lumps are ok).

5. In about 3 additions, fold in the beaten egg whites to the ingredients with a rubber spatula. Gently fold them over until they are mostly combined; a few streaks of egg whites are ok.

To cook:

6. Spread the insides of the metal rings with soft butter. Add about 2 tablespoons of butter to a large frying pan, and heat to just slightly medium high. Place the metal rings in the frying pan and spoon in the batter. The recipe says to fill the mold to just under half the height of the mold (about 1/2 cup of batter); I added the batter to a little over half of the height for a taller pancake.

7. Carefully cover the molds with the tea towel, being VERY careful to keep the towel inside the pan. Cover the pan with a lid in order to steam the pancakes as they cook through.

8. Cook for about 13-15 minutes until the sides appear dry and the center just barely jiggles. Using tongs, turn the mold over. The bottom of the pancake should be quite brown. Using a knife, separate the pancake from the mold so it slides down to the frying pan. Leave the pancake and mold to cook through, uncovered, until the pancakes are set, about 4-5 minutes more. Carefully remove the mold and place the pancakes on serving plates or in a low oven to keep warm. Wipe out the molds and frying pan to repeat until the batter is used up. Makes about 4 of the taller pancakes.

9. Serve with melted butter on top and fresh fruit, if desired.

Recipe adapted from The Kitchn website here.

#paleo #pancakes #glutenfree #dairyfree #grassfedbutter #EarthBalance #almondmilk #Japanese #breakfast #vanilla #yummy #instafood #food #recipes

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


Sunday, June 2, 2019

Future of Food: Seaweed, Wild Rice & Hemp Seed Crackers


Predictions for the Future of Food focus on products that are climate resilient and meet growing population demands without depleting natural resources. Some possibilities include insects high in protein that require less water than meat-based foods, ancient millets grown on low-water mountainsides, and powdered food synthesizers for 3D printers that replicate dishes made by top restaurants. Hemp requires no irrigation and less fertilizer than other crops. And touted as "wonder foods," seaweed and other algae are both both plentiful and highly nutritious. 

Food & Wine’s Best New Chef Matthew Kammerer of Harbor House in Elk, California developed this cracker for a snack, to put on a soft cheese board, to sprinkle over a sweet potato - or perhaps your Impossible Burger? I found the seaweed to be a bit overpowering, and the crackers easily crumbled into granola, but keep this recipe in mind. Thinking ahead, don’t hesitate to substitute an ancient mountainside millet for the rice, or even chopped insects for the seeds! 

My Paleo Marin Rating: 2 Persimmons

Ingredients:

1 cup wild rice, cooked according to package directions, cooled and patted dry (Whole Foods 365 Wild Rice was delicious; it took about 45 minutes to cook)

Simple Syrup: 1/2 cup water and 1/4 cup coconut sugar

Avocado or grapeseed oil to fill a medium pot about 1 1/2"

1 1/2 teaspoons fine sea salt plus a pinch, divided
1 cup flax seeds
3/4 cup toasted sesame seeds
1/3 cup hemp seeds
1/4 oz. seaweed (2 sheets nori), finely chopped

Directions: 

Preheat the oven to 275 degrees F. Line one baking sheet with a silicone mat. Line another baking sheet with paper towels.

1. To make the simple syrup: In a medium saucepan, boil the water and add the sugar. Stir to combine. Let cool.

2. Heat the oil in a medium saucepan to hot and carefully add the cooled rice in batches. Caution: Oil will splatter. Cook until slightly puffed, about 10 seconds. Transfer with a mesh spider to the baking sheet with paper towels. Repeat until all of the rice is puffed. Dry off oil on paper towels.

3. Transfer the cooled rice to a large bowl. Add a pinch of salt and stir. Add the flax seeds, sesame seeds, simple syrup, hemp seeds and remaining 1 1/2 teaspoons salt. Stir until well combined.

4. Transfer the mixture to the baking sheet with the silicone mat and spread it out to thinly cover the the sheet. Bake in a preheated oven until crisp, about 1 to 1 1/2 hours. Let stand until cool enough to handle and break into pieces.

Store in an airtight container or ziplock plastic bag up to 1 week.

#paleo #seaweed #wildrice #hemp #sesameseeds #crackers #snack #futureoffood #insects #millets #3Dprinting #oceans #algae #ImpossibleBurgers #millet #crisps #nori #Japanese #seeds #food #instafood 


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, May 26, 2019

Taste of "Indian-ish" Saag (Cooked Spinach)

There's so much media buzz around the new cookbook, Indian-ish: Recipes and Antics from a Modern American Family by Priya Krishna, I had to check it out. From the introduction by Padma Lakshmi:

“A great starter book for anyone who has ever wondered how to make basic Indian food in an American kitchen. Priya and Ritu’s methods are approachable, easy to execute, and employ everything from microwaves to Instant Pots, because that is the way most Americans do things now.”

I was excited to find an accessible recipe for “Spinach and Feta Cooked Like Saag Paneer." While overall the dish was good, a few of us had some issues with the whole coriander seeds as well as with the cheese. After checking with the chef at a favorite local Indian restaurant, the recipe evolved into a more traditional Saag Paneer (below). For the Indian-ish recipe shown in the photo, see the link here. In any case, do check out this fun cookbook and try some of the recipes for yourself!

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

Image & book from Amazon here
1/4 cup ghee OR avocado or coconut oil (for non-dairy)
1 medium yellow onion, diced
1 garlic clove, minced
1 Tablespoon ginger, minced

1 pound fresh baby spinach
1 Tablespoon coriander seeds, toasted and crushed in mortar and pestle
1 medium chopped green serrano chili, seeds removed, about 1 Tablespoon
Juice from 1/2 lime
3/4 to 1 Teaspoon of fine sea salt

1/2 cup water

2 Tablespoons ghee OR avocado or coconut oil (for non-dairy), separated
1 Teaspoon cumin seeds
1/2 Teaspoon red chili flakes (more or less for personal preference)
8 oz. paneer, cut in 1/2" cubes (omit for dairy-free)

Frozen Paneer available here,
or at your local Indian Market
(Viks Chaat and Market, Berkeley CA)
Directions:

1. Brown the coriander seeds in a small dry hot frying pan just until the color turns and they are aromatic, about 1 minute. Cool, finely grind with a mortar and pestle and set aside.

2. If you need to make ghee, melt 1/2 cup of grass-fed butter over medium heat; remove the white milk solids as it cools and pour into a measuring cup (should yield almost 1/2 a cup).

3. Heat 1/4 cup of the ghee or oil in a dutch oven. Add the onion and cook through until the onion is translucent, about 5 minutes.

4. Add the chopped garlic and ginger and cook for about 1 minute.

5. Add the spinach, about 1/4 at a time, reserved crushed coriander seeds. Fold over frequently to mix the onions and butter with spinach, and cook just until the spinach wilts in the pan (about 5 minutes). Remove from the heat and add the chopped serano chili, lime juice and salt. Stir to combine. Add the spinach mixture to a blender and puree until it turns into a chunky paste (just a few seconds). Taste for salt. Return the spinach to the dutch oven. Add 1/2 cup water and stir to mix.

6. In a small frying pan, heat 1 tablespoon of ghee or oil over medium heat. Add the cumin seeds and red pepper flakes. Toast for about 1 minute, then add enough paneer pieces to cover the bottom of the pan. As they brown, add the paneer pieces to the spinach mixture. Cook the remainder of the paneer pieces in the same frying pan, adding more butter or oil as necessary. When all of the paneer pieces are browned, add them and the butter or oil and spices to the spinach. Taste for seasonings.

Serve as a side dish or main course.

#paleo #spinach #saag #paneer #feta #indianfood #bonappétit #recipes #foodie #ghee #grassfed #seranno #chilies #instafood #instaIndian #Nepali #comfortfood #veggies #vegetarian #glutenfree #dairyfree #saagpaneer 

Recipe adapted from Bon Appétit online here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, May 19, 2019

Iacopi English Peas and Himalayan Yak Cheese on Toast (Repost)

These toasts were posted by Canelle et Vanille as an ode to the first sightings of spring peas which signaled their end of winter. Layered with goat cheese and chives, a drizzle of olive oil, fresh Iacopi English peas, and slices of Yak or Spanish sheep cheese, you could set these open-faced sandwiches out anytime as a filling snack or light meal. 

"Free-range, grass fed" Himalayan Yak Cheese from Nepal is now available for shipping anywhere in the world. You can order it here, and a portion of the proceeds will go to the ongoing earthquake relief efforts in Nepal.

For an exotic taste of spring where East meets West, please enjoy!

My Paleo Marin Rating: 5 Persimmons

Ingredients:

1 pound fresh English peas with pods (look for young, tender pods), preferably from Iacopi Farms in Northern California
5 ounces goat cheese, preferably Laura Chenel Original Chabis
1 bunch chives
3 tablespoons olive oil
1 bunch radishes, thinly sliced on a mandoline
8 ounces (250 grams) Himalayan Yak Cheese or Idiazabal sheep cheese, thinly sliced
Bread of choice: gluten-free, olive loaf, Sunflower Seed Bread (shown in photo), etc. - 6 slices

Directions:

1. Shell the peas from the pods. Blanch the peas in lightly boiling water for 30-45 seconds. Remove and set aside. Boil the pea pods for 1 minute; remove the tenderest ones and set aside.

2. Toast the bread for about 2 minutes in a toaster oven. Mix the goat cheese with 2 tablespoons of the chopped chives and spread it on the toast. Continue toasting for about another 2 minutes. Place toasts on serving plate(s).

3. Drizzle the olive oil sparingly over the goat cheese; add the radishes, pea pods and peas as desired. Place the sliced yak cheese or sheep slices on top; garnish with chopped chives.

Makes 6 servings.

#peas #vegetarian #snacks #himalayan #yak #cheese #cleaneating #Nepal #earthquake #himalayanfair #Berkeley #goatcheese #LauraChenel #idiazabel #sheepcheese #glutenfree #appetizer #Englishpeas #cuesa ##Iacopi #IacopiFamrs #Instafood #Instarecipes #veggies #cheesehimalayan #nepalesecheese #instacheese #healthylunch #instasnack

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


Sunday, May 12, 2019

'Labor of Love' Lemon Shortcake w/ Strawberries & Cream Cheese Lemon Zest Icing (GF) (DF)

A cake made especially for Mother's Day to honor all who nurture and mentor another sentient being. The cake is moist, similar to a shortcake; the strawberries are fresh and juicy, and the non-dairy frosting is light and airy ~ a mini homemade showstopper for this special day.

The gluten free flour doesn't have a lot of rise, so I baked the cake recipe twice. It would also be fine with just two layers as the beautiful colors and delicious blending of flavors would still be the standouts.

My Paleo Marin Rating: 3.6 Persimmons

Ingredients:

For the Cake:

1 1/2 Cups Califia Almond Milk, Unsweetened, Minus 3 tablespoons
3 Tablespoons fresh lemon juice

3 cups Cup4Cup gluten free flour, minus 6 tablespoons
6 Tablespoons Arrowroot Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/4 Teaspoon Fine Sea Salt

1 1/2 Sticks grass fed butter (or your favorite non-dairy butter substitute), room temperature
3/4 Cup pure cane sugar
2 Tablespoons lemon zest
3 Large eggs
1/4 Cup fresh lemon juice

For the Icing:

12 Ounces Daiya Cream Cheese Style Spread, dairy free
1 stick unsalted grass fed butter (or your favorite non-dairy butter substitute)
1 1/2 Cups powdered sugar
1/2 Teaspoon finely grated lemon peel

2 1-pint baskets of strawberries, most hulled and sliced vertically in thirds, some whole berries set aside for the top of the cake

Directions:

Preheat the oven to 350 degrees F (or for my old gas oven, 375 degrees F). Butter 2 8" cake pans, cover the bottom with a circle of parchment paper, and butter all surfaces again. After a light dusting of flour, set aside. Place an oven rack in the middle of the oven.

For the Cake:

1. To the almond milk, add the 3 tablespoons of fresh lemon juice. Set aside for 10 minutes (non-dairy buttermilk substitute).

2. To a large sifter, add the flour and arrowroot powder. Sift 4-5 times, alternating bowls. Measure out 3 cups of the sifted flour in a large bowl (cake flour substitute). Add the baking soda, baking powder and salt; sift one more time.

3. In a stand mixer, beat the butter, sugar and lemon zest together until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Mix in the lemon juice until the mixture is well combined.

4. Remove the mixing bowl from the stand mixer. Add about 1/4 of the dry ingredients, followed by 1/3 of the almond milk mixture, alternating the dry and wet ingredients, ending with the dry ingredients.

5. Divide the batter into the 2 prepared pans. Tap the pans on the table to smooth out the batter. Bake for 15 minutes, then switch the cake pans from front to back. Bake another 15 minutes, and switch the placement again. Check for a browned top and browning around the edges of the cake as the layers pull away from the sides. A wooden skewer should come out clean. If not cooked, through rotate the pans for another 15 minutes. My oven took about 60 minutes for both layers; an electric oven may cook quicker.

6. Place the cooked cakes on a rack to cool for 15 minutes. Turn the layers out, peel off the parchment paper. Fully cool the layers on the racks.

7. If more layers are desired, wrap the cooked layers in plastic wrap and store at room temperature. Make the cake recipe again. Use the extra layer on the cake (4), or freeze to eat later.

For the Icing:

1. In a stand mixer, beat the cream cheese style spread and butter (or butter substitute) until light and fluffy. Gradually add the powdered sugar and lemon zest. Mix until creamy.

To serve:

For a 3 layer cake:

1. Place one cake layer on a serving plate. Cover with icing and a packed layer of freshly cut strawberries. Add another cake layer and cover with icing. Cover the icing with strawberries. Add the third layer, place icing on top and down the sides. Smooth out with an icing spatula to leave a thin layer of icing around the sides. Decorate the top with whole strawberries and cut flowers as desired.

For a 2 layer cake:

1. Place one cake layer on a serving plate. Cover with icing and a packed layer of freshly cut strawberries. Add another cake layer and cover the top and sides with icing. Smooth out the top and sides with an icing spatula to leave a thin layer of icing around the sides. Decorate the top with whole strawberries and cut flowers as desired.

Store covered in the fridge for about 2-3 days.

#paleo #cake #glutenfree #dairyfree #lemons #strawberries #shortcake #icing #dessert #holiday #MothersDay #Daiya #Cup4Cup #almondmilk #grassfedbutter #EarthBalance #InstaCake #InstaFood #buttercream #cakes #patisserie #cakelover #Epicurious

Recipe adapted from the Epicurious website here.



Sunday, May 5, 2019

Spicy Butterflied Jumbo Shrimp w/ Yuzu Kosho Marinade and Dipping Sauce

“Super simple and utterly delicious” is the description Food and Wine used for this dish from Chef Ricardo of the Mo-Chica Restaurant in LA. The recipe couldn’t be easier, and the size of the shrimp and use of the butterfly technique create a stunning plated dish that will make you wonder if you’re eating shrimp - or lobster!

My Paleo Marin Rating: 5 Persimmons










Yuzu Kosho available here
Ingredients:

For the Marinade:

1 Tablespoon Yuzu Koshu (or 1 1/2 Tablespoons for super spicy)
1 1/2 Teaspoons peeled ginger, minced
1 garlic clove, minced
1 large stalk of fresh lemongrass, pale inner bulb only, minced
1 1/2 Tablespoons chopped fresh cilantro
1/2 cup extra-virgin olive oil

For the Shrimp:

12 Jumbo wild caught shrimp (about 3/4 or 1 pound), butterflied in the shell

Directions:

1. In a small bowl, mix all the ingredients for the marinade.

2. Place the prepared shrimp on a platter and cover with 1/2 of the marinade. Let the shrimp marinate for 10 minutes, turning to coat a couple of times.

3. To cook the shrimp: For the stovetop, brush a cast iron grill pan with a light coating of oil and heat over high heat. (Prepare an outdoor grill accordingly). Grill the shrimp over high heat for about 4 minutes, turning once. Do not overcrowd the pan. When the shrimp are charred and cook through, transfer the shrimp to a plate, standing upright. To eat, peel the shrimp and serve with the remaining marinade as a dipping sauce.

5. Store any leftover shrimp covered in the fridge for 2-3 days. Use extra dipping sauce with the shrimp, cooked vegetables or as a spread for toast.

Yuzu fruit is similar to
 a lemon or grapefruit 
Note: Yuzu Kosho is a spicy fermented Japanese condiment made from hot chilies, the citrusy zest of the yuzu plant and salt. While it adds heat to any dish (including Kit Kats in Japan!), the heat doesn’t linger on the pallett.

#paleo #shrimp #yuzu #yuzukosho #foodandwine #MoChica #ChefRicardo #appetizer #maincourse #easyrecipes #recipes #cleaneating #spicy #Japanese #wildcaught #instafood #prawns #Japanese #Japan #marinades #acqua #ocean #wildcaught


Original recipe adapted from Food and Wine here.

Sunday, April 28, 2019

Thomas Keller's 'Smoked Salmon on Sesame Crisps' 2 Ways (GF)

This recipe for Thomas Keller's 'Smoked Salmon on Sesame Crisps' was first up on Food & Wine's anniversary post: "31 Best New Chef's Recipes from the Past 31 Years." Keller's recipe used cold smoked salmon, but don't hesitate to try hot smoked salmon with more smokey flavor (shown below), or divide the recipe in half and serve them both!

My Paleo Marin Rating: 4.8 Persimmons






Ingredients:

For the Crisps (makes about 30):

9 Tablespoons gluten free flour, preferably Cup4Cup Brand
2 Teaspoons pure cane sugar
1 Teaspoon kosher salt
2 chilled large egg whites
8 Tablespoons unsalted grass fed butter, at room temperature (very soft)

2 Tablespoons black sesame seeds


For the Salmon (for about 30 crisps)

8 Ounces sliced, cold smoked salmon, finely chopped
3 Tablespoons finely chopped shallot
3 Teaspoons very finely chopped chives
1/2 Teaspoon finely grated lemon zest (microplane)
2 Pinches White Pepper

For the Topping (about 30 appetizers)

5 Ounces créme fraîche, Preferably Bellwether Farms French Cultured Cream (Note: for a non-dairy alternative, see link here)
1 1/2" to 2" chive pieces for garnish

Directions:

For the Crisps:

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside. Place racks at lower and upper thirds of oven.

1. In a medium bowl, whisk the flour with the sugar and salt. Add the egg and mix with a fork until blended. Add the butter and mix with a fork until the batter is smooth and creamy.

2. Spoon batter onto the parchment paper with a 1 1/4" melon scoop at about 3" apart. Allow room to flatten the rounds to about 2 1/2 inches. Flatten them out to about 1/8"thickness (I moistened my finger and spread them out). Sprinkle the tops of the crisps with black sesame seeds.

3. Place baking sheets in the oven and set a timer for 4 minutes. Rotate the sheets top to bottom and front to back for another 4 minutes. Check for browning on the bottom. I rotated the baking sheets once again and baked for another 4 minutes. When brownish on the bottom (the butter will be still be bubbling), remove the baking sheets and place them on cooling racks. When the crisps have cooled down, remove from the baking sheet and continue cooling on the racks. When cool, prepare to serve or place in a covered container and store preferably at room temperature for up to 1 day.

For the Salmon:

1. In a medium bowl, add the salmon, shallots, chives, lemon zest and white pepper. Mix with a fork and serve, or store in a covered container in the fridge.

To Serve:

1. Using a 1" melon scoop, press in the salmon mixture, scrape to flatten the bottom, and place the salmon on a crisp (Note: my crisps were more like crackers).

2. Top with a dollop of créme fraîche, then add 2 pieces of cut chive pieces resting on the cracker and kept in place with the cream.

Serve and enjoy!

#paleo #salmon, #appetizer #sushi #foodie #instafood #seafood #healthyfish #tuna #lunch #sashimi #Japanese #japanesefood #cleaneating #glutenfree #dairyfree

Recipe adapted from Food & Wine's link here.

Sunday, April 21, 2019

Pavlova Royal Eggs w/ Lemon Curd Yolks


Pavlova is a type of meringue created for the Russian prima ballerina Anna Pavlova after her tour of New Zealand in the 1920's. It is a bit of crunchy fluff quick to make, slow to heat in the oven, and beautiful to behold.

"Wait, what are these?!?" was the reaction I got when I offered around these "eggs" after brunch. Perfect for this holiday weekend, they will surely bring some fun to your table, too!

My Paleo Marin: 5 Persimmons

Anna Pavlova Image from art.com








Ingredients:

For the Meringues:

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon fine sea salt
2/3 OR 3/4 cup confectioner's sugar (personal preference)

For the Curd:

3 large egg yolks
1/2 cup pure cane sugar
Finely grated zest of 1 lemon (microplane)
Juice of 1-2 fresh lemons (about 1/4 cup)

1/2 stick salted butter, sliced into slivers

Directions:

Place racks in the lower third and upper third positions in the oven.
Preheat the oven to 225 degrees F.
Line 2 baking sheets with parchment paper and set aside.

For the Meringue:

1. In a stand mixer with a very clean bowl and whisk attachment, combine the egg whites, cream of tartar and salt. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thick and opaque, about 1 minute more. Add the sugar 1/4 cup at a time and beat until stiff peaks form, about 5 minutes more. Taste for sugar.

2. If you have a 2" ice cream scoop with a spring-loaded handle, carefully scoop up the meringue, flatten the bottom with a knife, and turn onto baking sheet, spacing about 1 1/2" apart. Depress a small hole in the top with a spoon to later fill with curd.

If you do not have an ice cream scoop with a spring-loaded handle, use a regular ice cream scoop or a large spoon to scoop up the meringue. Slide it off with a rubber spatula and loosely form an egg shape on the parchment paper. Depress the center with a spoon to later fill with lemon curd.

3. Bake until the meringues are dry and crisp, about 2 hours. If they are still sticky, turn off the heat and leave in the oven for a couple more hours - one recipe said overnight. (My house is humid, so they stayed sticky - use moist fingers to handle). When the meringues lift up easily from the parchment paper, remove the baking sheets from the oven and place on racks. Let the meringues cool completely. Place the meringues on a  serving plate, or store the unfilled meringues in a covered container at room temperature (if serving in the next day) or in the fridge (up to 3 days) until ready to eat.

For the Curd:

1. Simmer 1" of water in a medium saucepan over medium-high heat. In a metal bowl that can rest on top of the saucepan, whisk together the egg yolks, sugar, lemon juice and zest together. Place the bowl on top of the saucepan (making sure the bottom does not touch the water), and whisk constantly until the mixture thickens, turns pale, and sticks to the back of a spoon, about 8 minutes. Taste for sugar.

2. Remove from the heat, and add the butter slivers a few at a time. Whisk to combine. Place the lemon curd in a small bowl and press a sheet of plastic wrap directly against the surface of the curd. Place in the fridge for about 3 hours and up to 1 week.

To Serve:

1. Place the meringues on a serving plate. Using an icing bag or a spoon, add the curd to the well of each meringue to form a "yolk." Serve immediately.

Makes about 30 meringues.

#meringue #pavlova #lemon #lemoncurd #Easter #eastereggs #dessert #glutenfree 

Recipe adapted from the Food Network recipe here.

Sunday, April 14, 2019

My 30-Minute Naturally-Dyed Easter Eggs (Repost)

If you've been curious about making naturally-dyed eggs, this technique is a great way to start.

I wanted just this color for my basket so used only yellow onion skins and soaked the eggs for 10 minutes. For deeper colors, add red onion skins, beets, or red cabbage and soak overnight in the fridge.

Follow this link from Ciao Forentina for a video and recipe. So easy, the whole family can participate.


Update: For more colorful eggs, here are two good post links:

1. The Kitchn "How to Make Naturally Dyed Easter Eggs" here

2. Against All Grain "Naturally Dyed Easter Eggs" here.


Photo/ Stefan Berger /
fotograf-stefan-berger.de
My Paleo Marin: 5 Persimmons

#paleo #natural #eggs #easter #holidays #healthyeats #artsandcrafts #kids #family #recipe #video #eggsalad #artsandcrafts #egghunt #ciaoforentina #family #bunny #easy #quick #flowers #floral #nature #art #dyedeggs #recipe #healthyeats #nocarbs #instafood #instafoodie #instafoodphotography #instaholidays #thekitchn #kitchn #againstallgrain

My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.