Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *
Happy New Year. Sorry I was too busy with the holidays to post last week but I hope today’s post will make you so hungry you will find it in your heart to forgive me.
Last week’s fruit from the CSA was pears. I ate a few and gave away more but still was left with four, by now overly ripe, pears. So here is my dessert of the week. They’re easy to prepare and quite yummy and would also be great served with vanilla ice cream (if you can have it) or coconut sorbet.
Continue reading Maple Roasted Pear Halves
Wheat free * Dairy free * Gluten free * Vegetarian * Parve
My friend Natalie had a birthday this week and when we were on the phone I asked her what she wanted for her birthday and her reply was “crepes or croissants.” Croissants are way too complicated but I’d be glad to make a crepe recipe for her – and for YOU. So Happy Birthday Natalie – I hope you love these.
Now about Palacsinta (we pronounce then palachinkin), as you may have figured out from previous posts, my background is Hungarian. On weekends when my grandmother would come to visit, Sunday mornings she would make Palacsinta. She would stand at the stove using 3 small skillets at a time turning out palachinkin as fast as a machine – but never could she keep up with our almost super human ability to pack them away. After a while she would give up and add a little flour to the remaining batter, than add cut up apples or bananas and make what she called fritters but in reality was more of a German apple (or banana) pancake. I don’t think Grandma actually ever got to eat any of it – unless she snuck (is that a word?) one or two while she was at the stove – cause she surely never sat down at the table. She was a great lady (and fabulous cook), my Grandma.
As you can see from the photos there are 2 ways of making crepes – logs or chevrons. The logs are the Hungarian presentation, the chevrons which are French (though they do logs as well) are easier to handle.
You can use this recipe to make savory crepes as well – just omit the sweetener.
Continue reading Gluten-free Dairy-free Palacsinta – Hungarian Dessert Crepes (not Paleo)
Paleo * Gluten free * Vegetarian * Vegan * Parve
I went to lunch with my friend Paula one day and we ate at Pan Quotidien, one of my least favorite restaurants, because it was conveniently located and had many gluten-free items on the menu. I don’t remember what either Paula or I had, but I do distinctly remember the dessert because it was both gluten-free for Paula and dairy-free for me (that was before I gave up wheat). We shared a Chia Seed Pudding with Passion Fruit Puree on top. It was sort of a crunchy tapioca pudding and we were both surprised at how good it was.
Although chia seed is the darling of all health advocates, I still can’t help but think of it as hair to grow on silly clay pots. So I was thrilled to find that it makes an easy, no-cook dessert that is good for you. I have recently been eating this for breakfast with fruit topping for a tasty way to start the day. There are tons of ways to vary this recipe. Start with toppings – any fruit combo is good, or you can make a puree or if you want something thicker, just add cornstarch to fruit juice or puree and bring to a boil, then cool. You can also vary the liquids in the pudding: use nut milk instead of coconut, use any fruit juice or nectar or no juice and make it completely coconut. Use any sweetener you like – or none at all. Play around with the recipe, you are sure to like the results.
Continue reading Mango Coconut Chia Seed Pudding