Happy Fourth of July 2014 - Dark-fruit on Shortcake

July 4, 2014

A delightfully delicious dessert using summer-fresh dark-fruit.

Start by making a shortcake (3 parts flour, 1 part coconut oil and 2 parts almond milk). Also, remember a pinch of salt, a bit of sugar and baking powder. I tried forming it in a pastry ring, but they would be more consistent if they were rolled and cut. Bake at 400F until golden brown.

While baking, prepare the fruit: wash and drain blueberries and pit the cherries.

When the shortcake is finished baking, allow it to cool for a few moments and spread with dairy free spread (or whipped cream, if you prefer). Then, pile the fruit atop the shortcake. As a finishing touch, drizzle with honey (or agave syrup if you're ultra-vegan).

Happy Fourth of July!!!

Mixed Fruit Pavlova

April 6, 2014

It's relatively easy to make, with three main components: meringue, whipped cream and fresh fruit. It does take a while, though.

Start with a couple egg whites and a small bit of cream of tartar; whip until foamy. Then add a bit of sugar and vanilla; whip to still peaks. Spread the meringue onto a silicone baking mat. Be sure to make walls around the edge of the meringue to form a shell (ya, know like in the picture). Place it into a preheated 250F oven. Here's the where the waiting starts: turn off the oven and leave the meringue overnight, or for ~8hours. When it's done, it should be crisp and melt away when you bite it.

You can prepare the fruit while the meringue "bakes." Be sure to use flavours that complement each other. Also, the delicate fluffy composition needs the texture of soft fruits like berries and stonefruit. Something like apple wouldn't fit the texture profile.

When the meringue is done, prepare the whipped cream. I went with a light flavour profile to support the already delicate taste: acacia honey and almond. Like the taste of angels dancing on your tongue, they are!

Finally, pile the whipped cream in meringue shell and layer the fruit atop the cream. I also made a blood orange syrup to drizzle over top. Be sure to serve it promptly so the meringue doesn't get soggy.

Red White and Blue Chocolate Mousse

July 4, 2013

Happy Fourth!

Not the traditional eggy mousse, rather a whipped cream and melted white chocolate. As the chocolate cools, it sets the mousse. Check out Byron Talbot's youtube channel for inspiration: http://youtu.be/j3OrIr1WrhE

Hot Cathead Biscuits

April 25, 2013

Down home, we call these biscuits "cathead" biscuits. They're roundish and have pointy bits... like feline noggins.

The classic 3:1:2 recipe: flour:fat (coconut oil):milk (soy)

They're delightful and vegan.

Simply add frozen blueberries to boiling syrup (sugar and corn starch) for a fresh and easy compote. Serve with local honey and imported Irish butter.