Vanilla & Clove Panna Cotta with Honeyed Persimmon

The tree is lit, woodland creatures nestled in its burly boughs.  The wreath hangs idly while the nativity set before me reminds me the Advent season is upon us. In silent reverie I take in the scent of fir, wafting it's way through the house. A cup of warmed coconut milk laced in clove and cinnamon removes the chill from the air. I am left with my thoughts, all of the stress and worry despoiled by the joy of the season. I melt into the chair as if grafted into its very fibers, unaware of the time, oblivious to the myriad of to-do's. I pray. One by one my anxious thoughts, insecurities and petty fears ooze sebaceously out of my mind. The cadence of my heart slows and I am left, yoke removed, with peace. 

So with a peaceful heart I bring you a comforting dish, inspired by that warmed cup of coconut milk on that cold winters day. Panna cotta, traditionally made with milk and cream, is a dream to make with coconut milk. The consistency and texture is just as creamy and smooth. Though eaten chilled, the vanilla and clove makes this a lovely addition to your winter season repertoire. 

From my hearth to yours I wish you peace and joy this Christmas season!

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Strawberry, Basil & Balsamic Frozen Yogurt

I must confess that whilst in Italy it took nothing but sheer will not to sink my teeth into a heaping bowl of gelato. In Dorcas Lane fashion I must say that gelato ''is my one weakness''. Pillows of sweetened cream piled high atop a crunchy cone. Who wouldn't be tempted.

Thankfully my temptations did not lead to folly, but rather inspired me to create my own version, equally enticing and delicious. Mind you, this recipe does not have the same constitution as Italian gelato, but the tangy yogurt, sweet honey and slight bite of balsamic vinegar adds a unique flavor, far more dimensional than that of pistachio or chocolate.

So for those of you who enjoy a diet free from processed sugar and eggs, this sweet, cold treat is one to add to your repertoire. And if yogurt is on your no-no list I am sure this would be delectable with coconut milk. 

Now if only I could figure out how to make a grain free ice cream cone!

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Almond Herb Tarts with Dandelion Pesto, Truffled Fontina & Figs

By the time you read this we will be on the plane floating above the big blue on our way to Italy. Two weeks of Tuscana bliss spent with the ones I love. The scenery, the accents, the slower pace of life, the rolling hills draped with cypress trees.....oh this will be a welcomed change.

In the small town of Moncioni my parents make haste preparring for our arrival. I have been informed that 10 pounds of almond flour have been purchased. I think that should last us two weeks! Although we will not have the luxury of indulging in al dente pastas, spongy focaccia, or aromatic pizzas I am determined to create grain free dishes that even our Italian friends can enjoy.

So, to jump start my new adventure in grain/gluten/sugar/starch free Italian cooking I present to you this humble tart. Simple in all but taste, this dish is full of flavor and makes for a lovely presentation. As I baked this I imagined myself as the Italian "Mamma" that everyone loves and dotes on, with rosy cheeks and my long tresses tussled into a bun that only European women can create. I swayed my hips as I sauntered to the oven, channeling Sophie Loren (minus the cleavage). Carefully I removed the tarts, dressed them in a fine number of fresh figs and arugula and made my way to the table. My husband, channeling the Massimo character from The Wedding Planner (Buddy Buddy!) graciously accepted his plate and perhaps a kiss or two: ) 

"Buon Appetito!" I cried out. We devoured our meal, fully aware that we are indeed not Italian, but our hearts quietly leapt as they pondered our impending trip, which is now upon us.

So my friends, off I go, camera and Italian dictionary in hand. Ciao!!

P.S. The dandelion greens in this dish are actual dandelion leaves , you know from that yellow flower we all call a weed? Do not be scared, these are so tasty and good for you. They are chock full of vitamins A,B,C and D plus high in iron and potassium! Bitter if eaten alone, these greens pair wonderfully with parmesan, garlic and toasted pine nuts. I almost prefer this pesto over the traditional recipe made with basil. 

I purchased these greens from my grocery but you could very well harvest them yourself if you dare to be frugal :)

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