Cranberry & Almond Upside Down Cakes

This evening the garland was finally hung, trimmed with red winter berries and twinkling lights around its nimble limbs. I wrapped our first present and listened to Amy Grant's Home For Christmas a thousand times over. And for an extra treat to ring in this fir scented season I made a simple cake boasting December's most glorified fruit, the cranberry. 

These miniature cakes are as simple as making muffins because they are in fact upside down muffins. Profound, I know. If you are the fancy type this recipe would work perfectly in a round or bundt cake pan. For me, a humble muffin tin will do.

Sweet and slightly tart, these little gems are laced with cinnamon, all spice, orange and lemon zest, creating a myriad of flavors. Top with a dollop of your favorite whipped embellishment and a sprinkle of cinnamon for a festive treat. 

Now that the hubbub of work has slowed I am looking forward to fully enjoying these fleeting advent days. Oh how I wish I could slow the time, encapsulate each day and loosen the hands of my clock. But I know no such thing can be done. Instead I must thresh out the frivolous diversions of my day and fill my time intentionally and purposefully. Starting now.

I wish you all a wonderful week filled with joy and expectancy of all the good things to come! And may you too find your days refined to a slower pace, as if time itself was unhurried, leisurely changing from one minute to the next. Tis the most wonderful time of the year, may we all enjoy it to the fullest!

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Butternut Squash & Hazelnut Bouchons with Toasted Nutmeg Ice Cream

I stir in the tranquil dawn. Eyes heavy laden with bridled sleep. Limbs subdued as if held hostage in the flowing folds of down and cotton. Cheeks flushed after a dreamless night, supple and sensitive to the chilled air invading the room. The sun treads softly along the window pane that weeps with dew, bearing witness to the beauty of a new day. I stretch and quickly curl back into a ball like a demure feline anticipating a few more moments of rest. My eyes flutter open and I re-emerge from my hibernation. Freshly garnered thoughts tumble over each other, flooding my mind and whisking me away from the peaceful oblivion. 

It is Sunday. My day of leisure that will unequivocally end with something sweet gracing our oven racks. Vittles of some sort to bring warmth to a cool autumn day. I quickly make my way to the kitchen and slice into a ripe butternut squash, overwhelmed by its brightly colored innards. Then I emerge the halves into a roasting heat meanwhile mixing a batter of almond flour and spices. 

The squash emerges, sputtering its sweet juices. I combine its steamy flesh with my batter and pour into timbale molds dressed in brown parchment. A sprinkle of chopped hazelnuts to finish and into the oven to rise and bake until golden brown.

The bouchons emerge warm and airy. A gift awaiting its unwrapping. The folds of parchment removed, puffs of steam escape wisping into the air. I pair the bouchon with a generous dollop of homemade ice cream, peppered with freshly grated nutmeg. It only takes one bite to affirm my decision to get out of bed this morning.

So now as I write these words in the dark of the night, the crickets coo their mellifluous lullabies while the cold, bitter air lures me back under the billowy down. I close my eyes, allowing my thoughts to slowly slip away leaving my mind void and still.  I drift into a dreamless night anticipating the tranquil dawn that will come all too soon.

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Upside Down Pear Cakes with Vanilla Honey and Cardamom Cream

I picked up my first autumn leaf today. I turned it over and over in my hand taking note of the metamorphosis it had undergone. Saddened green hues peppered with gold and ruby, coarsely textured yet still with a slight bend, not yet crisp. Its veiny spine was limp as if it had breathed its last breath, unable to hold its taut stature. The scalloped edges were hardened as if closed off to the world that had so unfairly determined its fate. If only I had more time, I imaged the leaf to say, but in my heart we both knew that time is ever changing and always against us. A cruel but necessary game. 

With a sigh I cast the leaf aside, allowing it to live its remaining moments in peace. And with metaphorical open arms I embraced autumn as if it were an old friend who had come to taunt me with wool sweaters and apple pie. It wasn't long before my fridge was packed with pears and newly harvested apples, my pantry stocked with all the necessary spices, and my heart set on baking something warm, a true sign of fall.

Like a cup of chai tea, these individual cakes hold all of my favorite autumn flavors. Each cake, gluten and grain free, is marbleized with freshly grated nutmeg and cinnamon, held together with thin slices of asian and red pear soaked in vanilla honey, and topped with a dollop of cardamom infused cream.

I will give you a moment as you wipe the drool from your chin...

So for those of you holding onto summer, let it go. Allow this new season to sooth and settle you into a slower pace. Don some warm socks, an emollient to our callused, sandal worn feet. Put your comforter back on your bed and open the windows allowing the impending cool air to flush your cheeks. Dust off your kettle and refill your tea canisters with earl grey and orange spice. Find an old book to read and buy a new journal to gather your thoughts.

And for you pleasure barons out there, make these little cakes. They are a true delight and welcome to a much yearned for time of year.

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Herbed Flatbread with Prosciutto, Arugula Pesto & Sheep's Milk Cheese

First and foremost, thank you. What kind words and prayers we have received! Two weeks of the tapering process under our proverbial belts and so far so good. The idea of my husband being medicine free is really tangible now, and I am approaching each new day with a renewed hope and fervor. 

While we twiddle our thumbs in anticipation I find myself reaching for comforting dishes, especially those to satisfy a weekend night craving.  Traditional pizza in any form remains on our no-no list but that does not mean we have been left wanting. Yes, my friends, even almond flour can make an exceptional pizza crust. Crunchy around the edges, slightly crumbly with a soft chew in the center. As with any flatbread or pizza the options for toppings are endless so I will leave the decision up to you and your spouse, friend, roommate or whoever feels obliged to weigh in on such a significant matter.

The dough, peppered with fresh oregano and sage, requires no kneading or proofing. A simple roll with a rolling pin is all you need. Topped with homemade pesto, salty prosciutto and a mild, soft sheep's milk cheese this flatbread will satisfy any pizza craving. 

This high protein dish is grain, gluten, starch and sugar free but definitely does not lack in flavor! 

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Cashew Brioche with Spiced Muscadine Preserves

Despite the unyielding heat my soul tells me autumn is just around the corner. I find myself slowly creeping back into the kitchen, eyeing the stove top and oven, just itching to make something warm and comforting. I have a tendency to jump ahead into the next season rather than allowing it sneak up on me. Yes, I listen to to Christmas music in November and yes I am already longing for pumpkins and fall leaves. 

Prior to our diet I loved making fresh bread in the fall. There is something so gratifying when you make your own loaf. The therapeutic art of kneading. The patience gained while waiting for the dough to rise. And of course the burst of pride when the house is filled with the intoxicating aroma of freshly baked bread. I will not lie, I do miss all of those things. However, I have found such joy in finding ways to incorporate substitutions for my past baking fancies. This recipe requires no kneading or rising, nor does it contain any grains. However, it resembles a traditional loaf with a beautiful golden crust and moist crumb.

I liken this recipe to an eggy brioche. Very light and fluffy, slightly sweet and perfect with a slab of butter and jam, made into french toast, or toasted with some herbs and garlic for croutons. I have been looking for a breakfast "bread" so I thought I would make some muscadine preserves to accompany each spongy slice. For those of you unfamiliar with muscadines they are found mainly in the southern states and are part of the grapevine family. Slightly larger than traditional grapes, muscadines taste similar to champagne grapes though when eaten raw you want to discard the rough skin and the seed inside.

If you are unable to find them in your area grapes or peaches would be adequate substitutes. 

Thank you to Erica of Comfy Belly for the inspiration and thank you to Kendall, author of Eat Well, Feel Well for the delicious and unique recipe! 

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A Housewarming

This weekend we had such a lovely time as our friends and family warmed up our new nest! In fact, I can still hear the sounds of merriment and revelry within these walls and despite the insane amount of leftovers we have I am so thankful for such a special evening.

In addition to celebrating our new roost we also celebrated ONE YEAR on the SCD diet! So in SCD style I fashioned a spread that was grain, gluten, processed sugar, and starch free. No tater tots or pig-in-the- blankets here....just healthy and satisfying grub!

Almond Flour & Thyme Crackers. Fresh Honey Comb. Almond Flour Drop Biscuits

Lentil & Herb Salad. Zucchini Pasta with Heirloom Tomato and Lemon Basil. I also made an Asparagus Raspberry and Walnut Salad and Almond Crusted Crispy Okra with Chive Aioli (recipes coming soon!)

Raw Lavender & Honey "Cheese" Cake

I made an Elderflower Spritzer with part elderflower water and prosecco.If I could bottle up the taste of summer this would be it!

We thought it fitting for our guest to go home with something sweet and local!

Thank you friends and family for such a perfect night! We are so excited to live life with you all! And thank you for stepping out and trying some new dishes :) Many of you asked about some of my recipes so I've included them all below (except for the crispy okra, that is coming in a later post!)....Enjoy!

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Fiddlehead Fern and Pomelo Salad

My original intention for this post was meant for last week but as most of you know my home state was hit with the most horrific natural disaster it has seen. Wednesday evening about one hundred and eighty tornados pummeled their way through homes, schools, churches, and knocked down countless hundred year old oak trees taking the lives of many. Though were I live was not affected directly my heart has been heavy with sorrow yet full of gratitude as I thank God that my family and friends are safe and sound.

Thank you to all who sent me notes and and prayers. Though nothing more than a tree branch is amiss at our house I ask that you continue to pray for all of those suffering after loosing everything they had, including their loved ones. We have been tremendously encouraged by the camaraderie and love expressed amongst all races, religions, and not to mention rival football teams. The recovery will take years and I pray that the selfless support and voluntary efforts will last just as long. My whole heart and prayers go out to all affected by these terrible storms.

Since my mind has been has been on less trivial things these days I haven't had a lot of motivation to do much of anything and that includes cooking. However I found some fresh fiddleheads grown right here in Alabamee so I thought I would spruce up my day with a simple salad. 

For those unaware, fiddleheads are the unfurled frond of a young fern. Harvested in the early spring these curly sprigs can usually be found in the month of April so it is important to get your hands on them while you can. The key to a good fiddlehead is to lightly blanch them for about five minutes and then give them a quick ice water bath to maintain the vibrant green hue. Blanching also deminishes the fiddleheads' notorious bitter flavor.

To accompany the fiddleheads I chopped up some fresh pomelo, a sister of the grapefruit yet milder of the two. Some toasted almonds gave a nice crunch while a thyme and balsamic vinaigrette tied everything together. And do not forget the cheese! A light dusting of fresh parmesan reggiano is all you need.

Enjoy!

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Roasted Tomato & Brie Tartlets with Almond Herb Crust

The maple tree out back is slowly turning various shades of orange and yellow. Hydrangeas are morphing from dark blue into beautiful hues of fuchsia. There is a crispness in the air reminding me that the nesting season has begun. I have deep cleaned, organized, ordered a new stash of books from the library and have a whole new crop of various teas for sipping. My knitting needles are calling my name and our garden is bursting with cold weather seedlings. Fall, I welcome you. Lord, I thank you for the changing of seasons....such a beautiful illustration of the varying seasons, trials and joys we experience as we walk with you. I am excited and expectant!

To celebrate the changes in the air we had some dear friends over for dinner and although I was deeply tempted to make a huge pot of soup or some kind of stew I needed to use up a few scraggily cherry tomatoes we had on hand from our garden. So these tarts were our adieu to summer.  

A simple recipe in every way, this dish is hearty without the heavy. The crust is gluten and grain free, made entirely of almond meal flour. And the sweet, roasted cherry tomatoes pairs nicely with the creamy brie. You can easily substitute any kind of cheese or roasted veggie you prefer, but this particular duo should definitely be noted. 

 What do you find yourself enjoying amidst these early fall days? I'm excited to scour the grocery store tomorrow for new fruits of the season!

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Oeufs en Cocotte

 Before all of you pleasure barons out there start salivating at the thought of eggs baked in cream I must disappoint and tell you that although fully comforting, this dish is creamless. Traditional oeufs en cocotte, or eggs baked in ramekins, involves a touch of cream and several pats of butter. To lighten things up I decided to forgo the cream, and without a doubt this dish was still "creamy" in its own way. 

 Swimming with bittersweet swiss chard, nutty parmesan, and fresh herbs these petits pots are perfect alongside fresh greens or for you true Parisians out there, some slices of baguette. 

Fall is upon us and our bodies will soon be longing for warmer, slightly heavier dishes. But let us not sacrifice our health for mere comfort, but rather let us be creative and meld the two together. 

Plus, this dish gives you the perfect opportunity to use up fresh herbs and veggies from your summer garden!

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Rainbow Chard Tartlets with Rosemary Almond Meal Crust

A few cool and rather unwanted days have snuck back into the area causing an uproar amongst flip flop and short wearing enthusiasts, myself included. Junes here are always unpredictable, and one must be prepared for light drizzles and cool breezes even though everyone else is working on their tan while sipping iced tea. To battle these uncertain elements I always turn to a warm, comforting meal and of course a good book to remind me summer is truly near.

 Despite not eating any grains or starches we are fortunate enough to have a wonderful and healthy alternative, almond meal. A small bag of finely ground, blanched almonds can make a whole slew of delectable treats inluding pies, tarts, cakes, breads, and crackers. These days we are trying to incorporate more raw foods in our diet but there are some days, as formerly mentioned above, where a cooked meal is a necessity. 

Even if you do not have any diet restrictions I encourage you to give almond flour/meal a try. It is extremely low in carbs, high in protein and this particular crust requires no butter, lard or eggs yet it is just as moist and crumbly as a regular tart crust.  

This dish is as easy as it is comforting. No chilling the crust required. You just mix the ingredients together, press the dough into a the pan and bake. 

For those of you still plagued with these cruel, chilly days this recipe should be at the top of your list. And for everyone else, this would be perfect for a light picnic on the beach.....send me a postcard:)

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