Cranberry Cornmeal Coffee Cake with Orange Drizzle

There’s not a lot of narration with this one. I’ve been wanting to make cranberry orange muffins for a few weeks, and when I got up this morning I thought cornbread – so this is a smoosh. We couldn’t come up with a really catchy name. But the coffee cake? Oh, man – that is really yummy. Not too sweet (unless you go nuts with the glaze.) Nice tooth and corny flavor from the cornmeal, pretty red bits from the fresh cranberries along with their unmistakable zing. Then some nice orange to round it out. This one’s a keeper. I’m thinking this flavor profile would make some really good corn shortbread cookies – just need to develop a recipe.

Stay well out there, peeps – and have some cake.

Cranberry Cornmeal Coffee Cake with Orange Drizzle
This will make two 8” round cakes, or one 9”x13” rectangular cake. So, one for you and one for the neighbors – or just cut the recipe in half for a nice little breakfast cake.

Cake:
1.5 c AP flour
0.75 c yellow corn meal
2 Tb corn starch
1.25 c sugar
2 tsp. Baking powder
¼ tsp. Baking soda
1 tsp salt
1 Tbsp orange zest (about half an orange’s worth)
0.5 c butter, room temp
2 eggs
1 c. buttermilk
1 tsp. Vanilla
1 c. fresh cranberries, coarsely chopped

Drizzle:
2 c. powdered sugar
1 Tbsp. orange zest (so, the other half…)
Juice of the orange

Grease or line your pan(s). Preheat your oven to 375*.
In the bowl of your mixer, mix together the dry. Add the butter and beat with your paddle attachment until the mixture looks like fine crumbs (about 2 minutes). Add the wet, change to the whisk attachment and beat on high for about three minutes until it looks lighter in color and a bit fluffier than when you began. Stir in ¾ of the chopped cranberries (we’ll sprinkle the rest on top) and pour into your prepared pans. Bake about 30 min until a tester comes out clean (for the rounds; for the oblong, start checking at about 40 min).

Once cool, mix your drizzle. Put the sugar and zest in a bowl, and slowly squeeze in enough juice to make a thick icing. You want to almost so think you could use it as a frosting. This way it will hold it’s shape nicely when you zig-zag it across the cake. (Can you make it thinner? Why not? You’re a adult, do whatchuwant.) Pop it in a piping bag or a quart ziplock, snip the corner and go to town.

Apple Cranberry Crumb Pie

y – u – m !

I had half a batch of Martha’s pâte brisée in the fridge and needed to use it up.
Deciding what kind of a pie to make, I remember my work friend, A., and how he waxes poetic about a local diner’s apple-cranberry. He loves it – but “only the crumb top one.” And ya know what? There are apples in the fridge and cranberries in the freezer. Let’s give this a whirl!

I’ve always thought it would be my kind of pie – tart and just a little sweet – like a strawberry-rhurbarb. Plus, in our post-election decompression time, Apple Pie seems incredibly appropriate.

Two six-inch galettes, ready for the oven!

Sweet, tart, soft, crunchy, and full of buttery goodness. You taste what it is – cranberry and apple, with a touch of love. This mofo is definitely a winner and I will make it again many times.

Apple Cranberry Crumb Galette

Ingredients:

1/2 batch pâte brisée, or hell a deep dish pie crust from the grocer’s. (I’ll try not to judge)

Filling:
4 crisp apples, peeled, cored, sliced in 1/4″ slices, then cut those in half.
3/4 c. fresh cranberries, coarsely chopped
1/2 tsp. Grains of Paradise (opt)
1/2 tsp. salt
1/4 c. AP flour
1/4 c. sugar
juice of half a lemon

Topping:

1/2 c. AP flour
4 Tbsp. corn starch
1/4 c. sugar
1/4 c. brown sugar
1/4 tsp. salt (or omit if using salted butter)
1/4 c. unsalted butter
1/4 tsp. Grains of Paradise (opt.)

What on earth is Grains of Paradise, you ask? It’s a spice that tastes kind of citrusy/peppery. Alton Brown had it in a pie recipe ages ago and so I ordered some.

Preheat your oven to 375*.

Roll your dough, put it in your pie pan (either one 9″ deep or two 6″ shallow) and pop that in the fridge. You can do a fancy crimp or a galette-type edge if you’re lazy like me.

After you peel and chop the apples, put them in a bowl. Sprinkle on the salt, sugar, and lemon juice. Give it a stir. Then sprinkle on the flour, add the rest of the ingredients, and give that a stir. Set aside.

In your food processor, put in all the dry ingredients for the topping. Give a couple quick whirls to combine. Then, chop the butter and toss it in. Pulse until you have very fine crumbs that stick together if you smoosh some between your fingers.

Assembly time! Take the crust(s) out of the fridge. Spread in the filling. Sprinkle the crumb topping evenly on the top, paying special attention to the edges. Leave no space for things to bubble up and out to make it a pain to clean. (Now you know what motivates me.)
Bake until the crust is golden brown and the filling is bubbly. About 35-40 mins for the 6″, about 45-55 m for the 9″.

Bon apetit!
This was positively DELICOUS, and I think it is my new favorite. Give it a try. The 6″ size would be perfect for a quarantine-stay-home-just-the-two-of-us meal, with second one to leave with the neighbors or a friend.

Sooooo good! Hope you try it!


Sweet Hot Jammy Jams

Remember to wear gloves!

This all started with goat cheese. We’d gone down to Willcox for our annual corn/squash/green chile splurge, and on the drive back I was mentally planning what to cook. I decided on a green chile/sqash/chèvre enchilada with verde sauce. So of course, we had to stop for the goat cheese on the way home and I got the big package.

Thing is, I made the dish (and it was delicious and took a bajillion cheese pills to eat some), but now I have 3/4 of this big log of chèvre frais in the fridge. So, I’ll take it to work. Only, you can just take nekkid cheese to work – that would be sad. I got out some onions and balsamic to make some quick jam to go with when I remembered I had a lot of jalapenos in the fridge. And I thought, mmmmm jalapeno jam on that smooth creamy cheese would be forking delicious. Time to consult the Google Overlords.

So, turns out this is a huge thing. It even has a special name – Cowboy Candy. I went through a bunch of the recipes, got a feel for the commonalities, and adjusted from there. I had to go small batch – I only had about seven peppers. But this made exactly one 8-oz jar. Perfect to take to work with the cheese. Hell, I might get ambitious today and make some crackers, too. Woo – goin’ crazy!


I love savoury-sweet with a little tang. Yum!

Well, here ’tis. Give it a whirl. Apparently pouring this over a block of cream cheese is quite a thing.

Cowboy Candy
1 1/2c. sliced jalapenos (about 7 medium)
1/3 c. cider vinegar
1/2 c. sugar
1/8 tsp. celery seed
1/8 tsp. tumeric
Sprinkle Cayenne
In a small pan, bring everything but the jalapenos to a quick boil, turn the heat down to simmer and add the jalapenos. Simmer about 20ish minutes, until it is reduced to jammy thickness*. Take it off the heat and stir in one tsp. more of cider vinegar. Pour in to a clean hot jar (I always rinse mine with boiling water right before filling. Use common sense if your glass is cold. )

That’s it – I imagine this would be super scrumptious on a grilled chicken breast or shrimp kebab, as well as the aforementioned cheese.

Give this a whirl – hope you like it!

* To test the thickness, dip spoon in the jam then let that cool. Run your finger through it – is it thick like jam and your finger streak remains? Then it’s done. If not, reduce some more



.

Icy Pops for Grownups

This all started because I wanted a Cel-Ray and they are now impossible to find in this town. (Feig’s Deli, I miss you so!) Of course, next I asked our Google Overlords about making it at home and that rabbit hole led to the most amazing discovery: celery popsicles.

Now, hold it right there. I know you just went “eeewww” in your head. I get it – but you have to try these. Everyone who has is now a convert.

It’s summer and I’m on a not-too-sweet icy pop obsession. It started with the salty-sweet celery basil and has grown. As in, I have a Pinterest Board for them. Here are four I tried this weekend, still haven’t decided which I like the best.
I have two popsicle molds, but honestly I prefer the fill-it-yourself otter-pop style zippie bags. Mainly because they are neater to eat, you don’t have to unmold them, and you don’t have to wash the mold. I got a set of 125 at Amazon, including a little funnel (be sure to get that – makes a HUGE difference). Each baggie holds 1/2 cup.

So, these recipes make 6-8 pops each, depending on how full you make the pops. Give ’em a try, love. They’re tastee!

Biggie Pops – Four Ways

Salty-Sweet Celery Basil
(slightly tweeked version of the Jerry James recipe linked above.)
2 c. celery juice (about one hefty stalk [12-ish ribs] of celery)
1 c. simple syrup
20 basil leaves
1 tsp. Kosher salt
Make the syrup first. In a saucepan, put ¾ each water and sugar. Put on a medium heat stirring occasionally until it is clear. Remove from the heat, throw in the basil leaves, stir and then leave it to cool.
Wash and trim the celery, cut in to 2”-3” lengths and puree in the food processor. Strain. If you are a little shy of two cups, add a little water. If you are off by more than half a cup, puree more celery.
When the syrup is room temp, mix it with the celery puree and the salt. Pour in to the pop mold of your choice and freeze for four-plus hours.

Roasted Nectarine with Brown Sugar and Bourbon
5 ripe nectarines, halved and roasted in 400* until brown and bubbly (about 20m)
1/3 c. dark brown sugar
1 Tbsp. bourbon

Roast the fruit, mix the rest of the ingredients in a metal bowl. When the nectarines come out of the oven, toss them hot into the bowl, give it a couple stirs and leave it to cool. When it’s room temperature, puree the fruit (reserve the liquid) and then add the liquid in until it is to your taste.

Pour in to the pop mold of your choice and freeze for eight-plus hours.

Cucumber Lemon
3 c. strained cucumber puree (4 large cucumbers, seeded and peeled made in to liquid in the food processor)
Juice & Zest of 1 lemon
1 c. simple syrup

Stir everything together, pour in to the pop mold of your choice and freeze for four-plus hours.

Mango Lime Chamoy
3 c. mango puree (four mangoes, peeled and pureed in the food processor)
Juice of three limes
¾ to 1 c. simple syrup
8 Tbps. chamoy

Mix the mango puree, lime and simple syrup. Drizzle a little chamoy down the sides of the pop mold of your choice, and then fill with the mixture. Freeze for eight-plus hours.

The pops made with pureed fruit, the more dense ones, took much longer to freeze than those that were mostly juice.

Interestingly enough, it was the cucumber lemon that was the most popular at my office, seconded by the mango chamoy.

Triple Triple Blondies

Triple chips. Triple nuts. Triple nerms. These blondies leave behind the walnuts and butterscotch chips, and have cashew, almond, and pecan along with (wait for it) caramel chips. What what???? I know, right? Well, let me tell you a story….

Wandering in the grocery a couple weeks back, I discovered that Ghiradelli makes a caramel chip. So of course I bought them, along with some dark and white chocolate ones.  I was thinking that they would be awesome in some blondies.

We’re going on a little hike and picnic today – probably one of the last days it will be enjoyable to be outside at this elevation for a while. So, along with the muffaletta, pasta salad and aranciata, we will need some blondies.  They are Himself’s favorite treat. I’ve given up trying to recreate a flavor from his memory and just bake what I think sounds yummy. And this definitely fit the bill.

These are really rich, so slice ‘em small. After I wrapped up ours for the picnic (Himself: “Wait. You’re packing only two? What if we have a blondie emergency?” He is such a dork.), I wrapped the rest and put them in a zippie bag in the freezer.  They’ll last a couple months that way, and a quick zap in the micro-onda and it’s instant deliciousness (perhaps with a scoop of vanilla [non-dairy] ice cream…) Plus, having them safely in the freezer keeps a tray of blondies whispering your name every time you walk past the kitchen counter. A win/win, so to say.

These are super. Super easy. Super fast. Super delicious.  And a one-bowl, one-spoon wonder, to boot. Give ‘em a whirl!

Triple Triple Blondies

INGREDIENTS
1 stick unsalted butter (½ c.)
1 c. dark brown sugar
1 egg
1 c. AP flour
1 tsp.Vanilla
½ tsp. Salt
⅓ c. each white, dark, and caramel chips (total 1 c.)
¾ c. nut mix (almonds/pecan/cashew)
(Opt) Kosher salt & sparkle sugar to dust the top

DIRECTIONS
Preheat oven to 350*. Grease a 8” square pan and lay in an Alton Brown-style parchment brownie sling.
Use a medium microwave safe bowl, and melt the butter. Add the brown sugar, vanilla, and salt, and stir to combine.  Stir in the egg. Set aside a half-handful of the chips and nuts, and add the rest along with the flour to the bowl and stir it vigorously (you want to develop a little bit of that gluten to get some chewiness).
Pour and smooth the batter in the pan, sprinkle with the reserved chips/nuts (and some flake salt and sparkle sugar, if you like). And bake 25-ish minutes until a tester comes out clean.  Don’t over bake – you want them just this side of cooked. Cool completely, then lift out the sling and slice in to at least 16 squares. Snarf ‘em right then and there, or wrap ‘em up and freeze ‘em.

Bon appetit!

Nutritional Information from VeryWellfit.com’s calculator, based on 16 blondies.  Each blondie has:
211 cal
13.1 . fat
150mg sodium
21.8g carbs (fiber 1.1g, sugar 14.5g)
2.5 g protein

Love Triangles. Or, herbed mushroom marsala phyllo yumminess.

Finger food season is coming. Or, maybe I need to think that because I love the buttery flaky crunch of little tidbits wrapped in that miracle dough.

We were at Caravan two weeks ago, so of course I got a couple packages of phyllo for the freezer.
Only when we got home, I threw one in the fridge on a whim, intending to make some spanky. Well, that didn’t happen. Then when I woke up this morning and opened the fridge, there was this package of mushrooms staring at me. Right next to some thyme, and the phyllo. Like they planned it or something.

This came together slowly, with me futzing on the internet and getting up to stir when the timer went off. It’s not a fast recipe, but it doesn’t require a lot of attention, either.
You could totally make the filling for this one day, and then assemble up to a couple days later. I just had a leisurely Saturday morning.

These are SO LOVELY. I am concluding that himself enjoyed them, as I gave him a sample to take a bite and when I turned around the whole thing was gone. I had them with some bubbly, but am thinking now I bet they would be great with some Amontillado. I’m also wondering how that phyllo would do brushed with layers of that fantastic thyme oil from IKEA instead of butter. That would seriously amp up the herbaceous flavor. Hmmm….. anywho. These are yum. Invite some friends over for a bite and a glass, and make these. You will be sooooo very happy you did.

Herbed Mushroom Marsala Phyllo Triangles

2 medium white onions, sliced in ¼” crescents
2 Tbsp butter
Sprinkle salt
8 oz button mushrooms, washed and sliced into ¼” slices
2 tsp fresh thyme
¼ c. good dry sherry or marsala
½ c. chopped toasted walnuts
¼ c. grated parmesan or pecorino romano(even the green can stuff would be fine)
(4 oz. fresh goat cheese. optional)

½ pkg.-ish of #4 phyllo dough
6 Tbsp. melted butter

Caramelize the onions. Melt the 2 Tbsp butter in a saute pan on low, add the onions, sprinkle with salt and cover. Cook on low, stirring every 20 mins or so until they are reduced and golden. Push the onions to the side, add the mushrooms, thyme, and little more salt. Cook covered, on medium, until the mushrooms are cooked. Remove the lid, pour in the marsala and cook a few more minutes until practically all the fluid has evaporated. Remove from the heat. Stir in the nuts. Check for seasoning, add S&P to taste. Set aside to cool. Once it’s coolish, stir in the cheese.

Preheat oven to 375*. Layer three sheets of phyllo, brushing butter between each. If you’ve never worked with phyllo, don’t be escared. See how here!

Using a pizza cutter or knife, slice the prepared sheet of dough into four strips (with the phyllo in a landscape orientation in front of you. So, four short strips, not longways. In the bottom right corner of each one , place about 2 Tbsp. cooled filling, dot with a little noisette of the goat cheese if using, and triangle fold your way up the dough until you have a little triangle packet. See how here!

Roll ‘em all up till you’re out of patience or filling, whichever comes first. . Brush all the tops with the last of the butter. Bake 375* for 15-20 minutes, until golden brown and delicious. Serve warm or room temperature. These are lovely with a buttery icy cold white, or even better, a dry prosecco or sparkling rose like Gruet’s Jacqueline Leonne pink label. Alas, I had a bottle of prosecco open at shooting so we’ll have to wait for a rose pic down the road. But that Leonne is my current fave, and it is from FREAKING ABQ NEW MEXICO.

Enjoy. We sure did.

Pumpkin. And Bread.


Happy October, Betches! It’s pumpkin baking time!

You know I love to roast and purée a big squash for the freezer. This is not any cheaper than buying canned pumpkin, but it makes me happy. So, this year I tried a completely different variety and I think it is THE ONE. I have no idea what this is called – it’s the kind you get at the Mexican supermarket and poach like camotes in piloncillo syrup for the kids. But my Goddess, the color! I wish you could see this in real life – it is the most deep, gorgeous, vivid orange. Almost vermillion.
And once it’s baked? Even deeper with just a tinge of brick red. It’s fantastic – and made the bread this luscious pumpkin-y color. I’m so pleased with this I can’t contain myself. I cannot wait to try making a pumpkin pie. The only down side was the yield – this was a six pound pumpkin. I cooked half and got 4.5 cups of strained purée, but almost six in water. Lawdee lawd but that puppy was loaded with water. But I digress.

Pumpkin bread. For the past few years, every time I make it the color is so pale you can’t even tell there’s any pumpkin in it. Not this year – it’s totes gorgeous.

I found a new recipe to tweak, too. I was intrigued because it uses water and not milk. I used the strained pumpkin water since I had it. And added some whole wheat flour. But this was truly one of the best pumpkin breads I’ve ever made. Himself, the gals at the office, and the folks at Himself’s office all loved it. So, go make this right now. Use canned pumpkin – it will still be freaking delicious.

Ingredients
The Dry
2.5 c. sugar
2.5 c. AP flour
1 c. Whole Wheat flour
2 tsp. baking soda (yes, really)
1.5 tsp. salt
1 Tbsp. pumpkin pie spice

The Wet
2 c. pumpkin purée (or, one 14.5oz can – which is about 2.25 c.)
4 eggs
1 cup vegetable oil
2/3 cup water

The Topping
Melted unsalted butter
Cinnamon sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8″ x 4″ loaf pans (or line two twelve-unit muffin tins).
In a large bowl, whisk together the dry ingredients.
In a second bowl, whisk together the wet. Then, with a large spoon or spatula fold the wet in to the dry. You want a barely homogenous batter, not activated gluten. Divide into the pans.
Bake for about 55-70 minutes in the preheated oven, until they pass the toothpick test.(I’d start testing the muffins a the half hour mark.)

Once they’ve cooled on the rack about ten minutes, brush them with the melted butter and generously sprinkle them with the cinnamon sugar. After about an hour – they should be blood warm – run the dull side of a butterknife along the edges of the pan and then give it a few whacks to make sure the loaf is loose enough to come out. You can let them cool in the pan overnight if you’re making this in the evening, or on the counter until they are wrappable cool. Don’t wrap before they are completely and totally cool, or the top will become a sticky mess.

I wish we could do dairy, because a schmear of plain cream cheese on these thick luscious slices would have been absolute heaven.

Ok – go make this right now. You’ll be sooo happy.

Apple Ginger Walnut Bread


We’re back, bitches. Where have I been? It’s a long story – I’ll post it after the goodies. In the mean time, it is Fall! Time for apple recipes. Himself loves candied ginger, and today I was thinking about making a chutney with apples and ginger, and then changed direction and decided on some breakfast cake. Because breakfast. And cake. And y’all already know how I feel about that.

Spicy Apple Nut Bread
Makes two 9×5 or four 8×4 loaves

Cream method:
In your mixer bowl, add:
4 c. AP flour
1 c. sugar
1 c. unsalted butter
1 tsp salt
1 ½ tsp. Baking powder
¼ tsp. Baking soda
1 tsp. Pumpkin pie spice
½ tsp. cinnamon

Turn on low until mixture looks like fine crumbs.

Meanwhile, prepare the fruity nutty bits:
Peel and cube 3 medium tart apples (granny smith, pippin)
Toss with 1 Tbsp. sugar and about another ½ tsp. Cinnamon to keep them from browning.
Chop ½ c. candied ginger into pieces about the size of a chocolate chip
Chop ½ c. walnuts
Soak ½ c. raisins in 1 c. hot water and a couple drops of vanilla (or rum)

Grease and line with baking parchment your loaf pans. Preheat your oven to 350*.

Once the dry ingredients look like crumbs, turn off the mixer and add in:
1 c. buttermilk
4 eggs
2 tsp. Vanilla extract

Start low and go to high and let it go a couple minutes until the mixture is fluffy-looking and about a shade lighter in color. While that’s going, drain the raisins. Once it’s fluffy and lighter, add all the fruity nutty bits, and give it a couple whirs just to stir them in.

Divide between your pans and bake about 50-60 mins (larger loaf=longer time, obvs) until it passes the toothpick test.

When the loaves are mostly cool, remove from the pan to finish cooling on a rack. You can brush with melted butter and sprinkle of cinnamon sugar at this stage, if you’re feelin’ it. Or a simple water/powdered sugar glaze. Just something to hold in the moisture. Once it’s cool, prepare the drizzle.

The Drizzle:
In a microwave-safe bowl (or 4 cup pyrex!), put:
2 Tbsp. dark brown sugar
1 Tbsp butter
1 Tbps. water
Microwave until it is bubbling. (Mine took about 30 seconds). Stir in:
¼ tsp. salt
½ tsp. vanilla
1 c. powdered sugar.
Stir. It should be the consistency of crepe batter. Put it in a pastry tube to drizzle over the cooled bread.

That drizzle is one of my favorites – it’s the salty, almost caramel taste that I just love.

Ok – enjoy! And thanks for coming back after my unplanned three-month hiaitus. Our Cindy dog fell ill back in June, and passed in July. She was our good girl for thirteen years and I was devastated. Right now writing this two months after she passed and I’ve got tears blurring the screen. Then something went wrong with the air conditioner and water got underneath the oak floor and we’ve been dealing with contractors and insurance and…..sigh. It’s sucked my will to create. I did not have enough joy for me, so I couldn’t find any to share. But ya know, that damn sun just keeps coming up every morning. Take care, y’all. And if you have puppers, give them a big hug because our time together is finite.

Vanilla Strawberry Jam…..and orange scones

It’s almost spring, kind of a pre-spring really. I say this because Sprouts had quarts of strawbabies for 97 cents, and I was all over that. But…..although they were red, they were not really flavorful or sweet. So, what to do with a ton of non-optimal berries?

Then I remembered this awesome book I checked out from the library about small-batch canning, Food in Jars. I’d checked it out to read while planning a fig-onion-jam-making party, only it’s winter and the onions are all shite and not yet worthy of jam making. That mother is still totally happening, but once the onions are fat and sweet and not stringy and hot. But I digress. So, strawberry jam was now on the agenda. Last time I made it, I added some vanilla and it was awesome. So, there we go – I now had a plan.

I did this granny-style, 1:1 by weight fruit to sugar. Plus a 3″ piece of already scraped vanilla pod.

It is really yummy, but quite sweet. And a little heavy on the vanilla (I guess I was expecting a miracle and the cooking to make the berries have more berry-ness?). This is the kind of jam for crostatas, or afternoon tea, or sandwiched in a white layer cake. We had it with some orange scones (the usual recipe, with the zest of half an orange added, and just a little egg wash and sparkle sugar on top.)

This was a fun Friday morning off project, only took a couple of hours. If you’ve never canned before, I can highly recommend Marisa McClellan’s book, or The Spruce has a great visual beginner’s guide. It’s not hard, but there are some safety bits that are essential.

Ok – Here’s the recipe for Vanilla Strawberry Jammy Jams

Ingredients:
2 pounds fresh strawberries; washed, stemmed, cut in half
2 pounds sugar
3″ piece of vanilla bean pod that’s already had its seeds scraped out. (or a one-inch piece of whole pod)

In a big stock pot on a very low flame, mix the berries and sugar. Use a potato masher to smoosh it up. Toss in the vanilla bean pod. Check on it and stir it every ten minutes or so at the beginning to make sure the sugar isn’t burning. Once it’s liquidy, let it barely bubble away for about two hours, then start to stir it every 15 minutes or so, again to make sure the bottom doesn’t scorch. When it sheets on a spoon, it’s ready (What the hell does that mean? Read on, baby!) At that point you can can it in a water bath, or put it in to freezer jam jars. Or just refrigerator jars. With all that sugar, it’ll stay good for quite a long while. Take some to the neighbors – mine loved it!

I’ll post about those scones later; I tried a Nigella trick and tossed the dough in the freezer for 20 minutes before cutting the dough. THAT was amazeballs and I am definitely doing THAT again.

Ok, go make some jam. It’s easy.

Coconut Almond Tart

Coconut Almond Tart
GF and deelish, betches.

I was scrolling through some of my old Pinterest boards, and saw this French Coconut Pie recipe I’d saved a long time ago. My my, but it just looked so damn delish – crunchy sugary top with a buttery chewy coconut filling. It had a LOT of sugar, though, so I cut it by a third in this version. I’ve been wanting to try a tart with a gluten-free crust, too, since one of my favorite ladies at the office can’t have wheat (like, seriously, an illness not a fad diet thing), and I want her to be included in the goodies. I had some almond flour in the pantry, and found a decent recipe to riff over at Craftsy.

Ok, so this is insanely rich. When I made it I decided to use a 4”x13” tart pan instead of the 9” round, so I had about ¾ c. filling left over. Which of course I baked in silicone cupcake cups because *hello*, pie filling, and that meant we could taste it and still get pictures of a whole tart. Win/win! I gave himself a taste of the filling and he says, “Oh. Ok. Don’t make this again.” Now, in husband-speak that means if you make this I will want to eat the whole damn pie so please save me from myself. (Oh, I *do* love this man, is he not the best??) The thing that surprised me the most was how yellow the filling is; but, with three eggs and half a cup of butter it makes sense.

The crust if very fragile once baked (look at one corner that crumbled as I removed the tart from the pan.) I’ll be looking for a different one to try. But it’s tasty.

Crust:
2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
½ c. butter

Filling:
3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla
1 c. shredded coconut
1 Tbsp. white vinegar
½ c. butter

Preheat oven to 350*.
In the food processor, whir briefly to combine:
2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
Add:
8 Tbsp. butter (a stick, cut up),
and pulse until it looks like soft cookie dough.
Smoosh this out and up the sides your tart pan until it is an even width and looks like a pie crust. It helps to oil your hands before you start; this stuff is sticky. (And – this could be a good job for house munchkins.)
Parbake it for 10 mins.

Meanwhile, make the filling.
Melt ½ c. unsalted butter, set aside.

In your mixer bowl (whisk attachment), beat on med-high until lemon-colored and fluffy (about a minute):
3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla

Add to the mixer:
1 c. shredded coconut
1 Tbsp. white vinegar
and the melted butter.
Whip on med-high for another minute.

Take the par-baked shell out of the oven, pour in the filling and put it back in for about 50-60 minutes. When is it done? It will be puffy and golden and not jiggle when you jostle the pan. (Mine was done in 40 because it was smaller and narrower than the 9” round.)

This begs for a pineapple compote or a Kahlua ganache with some whipped cream and a macamademia praline sprinkle. But, ya know, I’m trying to simplify and whatnot.

Enjoy. I’m not going to calculate the nutritional value on this one – come one, you can tell it’s a fat-laden sugar bomb of indulgence. Just have a small piece and then walk an extra mile tomorrow.

Share if you try it!!!

Post Script on the crust – it firmed up a tidge over night. My favorite office lady told me to go 50/50 with the almond flour and GF flour, and add a tiny bit of binder – I have guar gum. So, I’ll try that next time. The office folks all enjoyed the tart, or at least said they did. Yeah!