Today's lesson is Apple Tarte Tatin

"Today's lesson is Apple Tarte Tatin."

Shit. Shit. Shit.
That sinking, swirling feeling of the first day of class.
What am I even doing here? Eveyone knows what they're doing and I don't know jack shit. Raw apples, burnt sugar and chewy dough. All I can do is hope to not caramelize a towel while I set myself on fire.

Six strangers perched on cork-topped metal stools around a stainless steel table, non-slip shoes shuffling against flour bins stowed beneath. Beating out the butter for puff pastry, taking too many notes on everything Marin says. The dough goes smoothly enough, maybe - no way to know until everything is out of the oven. Six turns later and it's back in the fridge while we're peeling apples, hoping the slices are just the right size.

Butter in the pan.

A fine layer of sugar.

The apples, arranged with far too much thought and worry.

Is it time yet? What color is the liquid? It's too blonde. Shit, it's probably burnt, everything is going to taste like fire.

The dough is rolled and docked before cutting to fit the top of the pan. Tucked over top of the apples, the full pan carried so carefully to the convection uprights. Students, adults in white poly-blend chef costumes, hover in front of the doors, eyes on their own pan, monitored carefully through the amber glass. Small talk started earlier with cracks about apples and politely crude puns about "puff" and now matures into comments and compliments as the caramel begins to crown around golden pastry.

No one knows what they're doing any more than I do. Turning out the Tatin turns into a collaborative process, egging on each other as each group practiced flipping from pan to plate without catching their arms with flying caramel.

Pans back on the fire! Spoons of creme fraiche thrown in and swirled with the enthusiasm of a cook who has some idea what that is and has certainly used it before. Then over top the Tarte, somehow now resembling a real dessert.

Tender apples, bathed in a tangy caramel, resting on a buttery nest of finely layered, crisp pastry.

We are relieved. We are elated. We are empowered by our sudden failure to fail.

If I can do this, I can do anything.

"Today's lesson is Apple Tarte Tatin"

Again? I feel like we've done this a dozen times. We hear Marin talk over top as we converse across the tables, executing a process that now feels amateurish in the face of St. Honore and sourdoughs of recent lessons. Rough Puff and Tarte Tatin are just a fill-in, a placeholder for some lesson that Chef forgot to write.

It he just messing with us? The recipe reads to me like an Early Reader book does to a highschooler. I can't believe I am paying money for this credit-hour just to turn out the same fucking thing as day one.

Here at the table there is one who has the same jitters as on the first day. What about the dough? Are these apples the right size? Last time it was too light but also kind of burnt and she doesn't want to screw up again.

We stand together on the line. Give the pan a little jostle, swirl the liquid without touching it. No, no, it's still too light.

Trust me that you won't burn it.

Where's your dough? You're right, that's a bit too big, just give it a quick trim. You're fine.

Wait, before you top it off, take a look. See down the side there? That's the color you need to look for. Remember that color.

Lay on the dough and remember where you end up in the oven - don't let some bitch take your pan later.

Look at the edge again, how are your bubbles? See the color on your dough? That there on the edges - wait til it's that way all the way across the middle. No, it's not burnt. Baked things are supposed to look baked.

As she places the plate over top the pan, all five at the table wait to see.

There it is, again. A luscious pattern of apples atop a lofty pastry now sinking to a crisp crust under it's sweet burden, waiting for the caramel coup de gras.

Back to the heat, just for a moment. Put your heavy cream in that pan and let it go. No, no, wait til you're completely terrified that it's burnt. It won't be, just wait.

Give yourself time.

Peeling these apples over and over on our own is indeed a placeholder. It is a task waiting to be overtaken by the opportunity to teach, to support another in finding their own talent.

We return to the table after cleaning our pans and scouring mistakes from the stovetops, another success for some matched by first time success for others. We have a new confidence in each other.

You're going to be perfect. It's going to be great.

"Today's lesson is Apple Tarte Tatin"
Tarte Tatin for Two
or one, if you're ambitious

one large or two small tart baking apples
2 tablespoons butter, dairy or non-dairy
1/4 cup sugar
cinnamon, coriander and ginger, to taste

puff pastry (homemade or store bought)

a splash of whiskey or rum
1/4 cup creme fraiche, dairy or non-dairy, if you remember to get it, or not

First, preheat oven to 400 degrees. Or preheat to 375 degrees, realise after you've put the pan in that you meant to go higher and crank the oven then.

Then, forget to buy flour. Sprinkle your work surface with granulated sugar and roll puff pastry out to 1/4-inch thick. Cut a circle just large enough to cover the top of your pan - you can turn the pan over to use as a guide. Dock the pastry with a fork and set aside.

Peel and core apples and cut into 1/2-inch slices.

In an oven-safe pan, melt butter over medium heat. Sprinkle sugar over top in an even layer and heat to dissolve. Arrange apple slices in a concentric pattern to cover entire pan and continue cooking. Dust tops of apples with spices as you wish. The apples will give up some of their juices to the caramel and begin to soften. Wait until the liquid in the pan reaches a light- to medium-amber color, place prepared round of pastry over top. Realize at this point that you should probably have used that second apple instead of giving the slices to your dogs.

Bake until golden brown and lovely, about 20 minutes.

Turn out the tarte onto a serving plate - place the plate upside down over the top of the pan and - very carefully - flip the whole thing. The plate will immediately become quite hot, so use lots of oven mitts. Turn the pan upright immediately; remove any apples that resisted the flip but do not scrape all of the good bits out of the pan just yet.

Return your pan to the stovetop and add a splash of whiskey to deglaze. Stir in creme fraiche and cook over medium-low heat until a thick sauce forms. Don't forget that your pan was just in the oven - don't touch the handle directly.

Pour caramel over top of the Tarte. Allow to cool just slightly before serving.

Alternatively, serve with vanilla ice cream, freshly whipped cream or a dollop of just plain creme fraiche.

Blackberry Sorbet - Vegan, Gluten-Free

we grow an odd sort of blackberry in the bramble patch - no one's entirely sure what variety it is. The fruits are massive, nearly black and just barely sweet. This final quality makes them ideal for preparations with added sugar, such as jam or sorbet, in which the tart, rich flavor of the berries is concentrated without being overwhelmed by the sweetness.

Blackberry Sorbet
makes about three pints

1 C water
2 C sugar
pinch kosher salt
3.5 C strained blackberry puree (see note)
1 T lemon juice

in a small saucepan, combine water, sugar and salt. Bring to a simmer over medium heat and stir til sugar is completely dissolved. Remove from heat and cool completely. Stir into blackberry puree and add lemon juice. Chill this base at least 4 hours or overnight.

Freeze in ice cream maker according to manufacturers instrictions. (I use a kitchenaid ice cream churn attachment on my mixer; this sorbet takes about 7-12 minutes to freeze properly.)

Moving quickly, pack finished sorbet into one large freezer-safe container for storage or several smaller 1/2pt containers for sharing. Freeze 2 hours before serving. Keeps up to 3 months in freezer.



note: to prepare blackberry puree, whiz up 4 to 4.5 C blackberries (depending on size of fruits) in a blender until mostly smooth. Pass puree through mesh sieve into a large pitcher, to remove seeds and fruit centers; a spatula is helpful to speed up the straining process.

The Only Scone Recipe You'll Need - Vegan

These scones are versatile, slightly sweet and incredibly easy to prepare; the fact that they're vegan as well makes them a mildly healthful, tasty breakfast/brunch/anytime snack for almost everyone at your table. (a gluten-free option is on the agenda, have no fear.)

the scones shown are blueberry-oat, prepared with ground toasted oats for the non-wheat flour portion of the recipe.

Scones - the only recipe you need
makes eight regular scones or sixteen mini-scones

1.5 C all-purpose flour
.5 C non-wheat meal or flour*, or additional all-purpose flour
2 t baking powder
.5 t baking soda
.5 t kosher salt
1 t dried spice, as needed

2 T non-hydrogenated vegan margarine
.25 C non-hydrogenated cold-pres palm shortening

.75 C non-dairy milk of your choice
.5 t vinegar

.75 C total of additions (dried fruit, unsweetened shredded coconut,candied ginger, chocolate chips, nuts, etc.

additional non-dairy milk for brushing
additional sugar for topping


On a small plate, work together the margarine and shortening with the back of a spoon until the fats are somewhat short of homogenous.

Combine dry ingredients in a medium mixing bowl and whisk to combine. Cut in the fats with a pastry blender until the mixture resembles coarse meal with a few pea-sized pieces remaining. Stir in milk mixture until the dough just comes together. Stir in mix-ins.

Turn out the dough onto a lightly floured surface. Knead once or twice to ensure mix-ins are incorporated. Pat out into a rough circle about 9 inches accross and cut into eight wedges. For mini scones, roll into a rectangle of about 4-inches by 12-inches and cut into quarters; cut each quarter into triangles.

Place scones on a lined baking sheet and brush with additonal non-dairy milk. Sprinkle with additional sugar, if desired. Bake 10-15 minutes for full-size scones, 5-10 for mini scones, until golden brown. Cool slightly on pan before serving.


*options for non-wheat meal or flour include: corn meal, coconut flour, ground toasted oats or barley flakes, white whole wheat flour, nut flours, etc.

Mint Arnold Palmer with Agave

The perfect vehicle of refreshment. Mint to ease the nausea that accompanies the oppressive Pennsylvania humidity, lemon to brighten things up and agave to sweeten the deal.



Mint Arnold Palmer with Agave
makes one serving

2-3 T agave nectar, sweetness is your preference
about 5 mint leaves
.25 C lemon juice
.75 C fresh brewed mint tea, cooled
ice

Combine mint leaves and agave in a tall glass and muddle a bit to release mint oils. Add lemon juice and tea and stir. Drop in the ice and enjoy with something crunchy.

How Does the Garden Grow?

wicked fine, that's how.



pulled all the remaining beets today, which means it's time to think about a midsummer planting schedule. also picked a lovely zucchini, as well as four cucumbers and another ancho pepper - all of which immediately went into a salad with tomato and broccoli from the farm market.




We planted two varieties of cucumbers this year - this one has yet to yield (likely due to heavier deer damage this spring). Looking forward to a taste test once this plant catches up.



I take photos of tomatoes primarily for posterity's sake. I am too accustomed to losing them to hungry deer and dogs prior to harvest. Hopefully this year will be different.

Fettuccine with Tomato-Basil Sauce - Cheatin Vegan

A Lori Guerin speciality from back in the day, this pasta dish is cheap, delicious and vegan, until you adulterate it with pecorino sprinkle cheese. The original recipe calls for dry herbs exclusively, but it's lovely when gussied up with some fresh basil as well.



Tomato-Basil Fettuccini
serves 6-8, depending on the appetite

1 28 oz can crushed tomatoes
1 16 oz package fettuccine, preferrably the vegetable-enriched variety
1 small onion or half a large onion
2 cloves of garlic
4 oz fresh mushrooms, about half a carton
dried oregano, marjoram and basil
fresh basil, if you're fancy
pecorino romano cheese, if you have no morals

Put on a pot of water for the pasta. Salt the water once it boils and cook pasta according to package directions.

Meanwhile, dice onion, mushroom and garlic. Heat a medium saute pan and add olive oil to coat the botttom of the pan. Add onion and saute several mintues until softened. Add mushrooms and a light sprinkling of salt; cook on high, stirring frequently, until most of the moisture has been cooked from the mushrooms.

Add garlic and dried herbs - this is a matter of taste, but one should go heavy on the basil and marjoram and a lighter on the oregano. Cook another 2-4 minutes until garlic is fragrant. Stir in the crushed tomatoes and reduce heat to simmer the sauce until thickened. At this point, one may add a palmful of cheese to the sauce.

The sauce will be ready about the time the pasta is cooked al dente. Drain the pasta fully and return to the pot. Pour the sauce over the pasta and toss to combine. Chiffonade 4-8 leaves fresh basil and toss with pasta.

Serve with additional cheese or fresh basil.

Facts and Speculation

True fact, I mostly live in a farmhouse with no internet and, more crucially, no computer. What computer time I get, I borrow from civilised folks in the suburbs.

Speculation, I shall soon have a laptop and will become a starbucks zombie tiptapping away as a wifivampire.

True fact, this blog is hereby about my day to day baking at work and at home, and the weirdness of moving into an old house on the way to, but not quite in the middle of, nowhere.

Speculation, the goings-on in a bakery run entirely by women is a odd, somewhat rude and generally entertaining. The actual baking is more of a sideshow to the host of conversational threads about all things right and wrong - culture, politics, health, religion, how awful children are these days. And gutter-minded subjects, naturally.

Speculation, the recipes I do develop in my spare time may be of interest to the general public. As I return to painting and threadwork, folks might dig that as well. Speaking of digging, it's time to start seeds for the garden, just about, and that'll wheedle its way in as well.

True fact, Rosemary's Bakery is a whole new blog. A more interesting blog. A better-kept blog. An account of the baking life and it's sidebars.

Peace, etc.
Rose G V

Bread! Gluten-filled bread!

I've once again started baking on my days off (from the bakery). My focus is bread, delicious, gluten-y, hearty, light, crusty, toasty, soft, chewy bread. And whole grain bread, naturally.

The week, I started into Peter Reinhart's Whole Grain Bread Book (gifted to me by dear Gran last Christmas or so), with the intention of baking my way through most all of the recipes, veganising as I go. Most of the formulas are, at their heart, either vegan to begin with or very simple to modify to accomodate the dairy-and egg-free lifestyle.

In order not to infringe upon Mr. Reinhart's territory or copyright, I shall not include the full formulas or methods for the breads I discribe here. The basic principles of Mr. Reinhart's preparation do, in fact, require quite a bit of explanation. Once you've read the complete introduction and instructions, the whole thing will be largely demystified and undertaken without mental strain.

So as not to step on toes or copy a published work word for word, I will include only the modifications I make to the formula or recipe, as well as helpful photos of the process. My intention is to assist those vegans or dairy-free types who adore real bread in the hassle-free preparation of healthful, whole grain breads detailed in this delightful book.

My foray was the Transitional Rye, one of the simplest varieties included in the book. The only modification required was a substitution of soured soy milk for the buttermilked asked for in the biga. The recipe allows for the use of agave nectar or honey in the final loaf, the choice being obvious for the layperson.

Being that I'm lazy and out of practice, there are only photos of the finished product at this time. Within the next week, full details of the modifications will be posted, as well as another recipe or two, perhaps.



By the by, Peter Reinhart's lovely blog can be found right over here.

What I've Been Eating This Week

I eat most everthing from this little white bowl. Except certain pancake- and waffle-type things.


Tofu Scramble with Vegetables

Onion, celery, tofu, turmeric, curry powder, cumin and water.



Pumpkin Soup with Rice


Half an onion, one carrot, one stalk of celery and a quarter of a fresh pumpkin (about 3-4 cups, peeled and chopped large), sauteed. Vegan soup base, salt, pepper and curry powder go next, followed by 4 cups of water and about a cup or brown rice. Simmer til rice and vegetable are tender.



Cous Cous Salad

Cook couscous as always, adding some salt and garlic powder to the water as it come to a boil. Toss with chopped snow peas, blanched broccoli florets, half a carrot (sliced with a vegetable peeler), handful of currants, and olive oil. Add salt, pepper, onion or garlic powder to taste. Hot or cold.

Inclusive Chocolate Chip Cookies - vegan, gluten-free, soy-free

These cookies are free from everything but deliciousness- no soy, eggs, wheat or milk required! The cornstarch can also be eliminated without much trouble; try an equal amount of potato starch.



[photo will arrive shortly]



The Inclusive Chocolate Chip Cookie
makes about two and a half dozen medium cookies

8 ounces non-hydrogenated palm shortening
.25 C sugar
1.25 C lightly packed light brown sugar

3/8 C white rice flour
.25 C quinoa flour
.25 C sorghum flour
2 T bean flour (garbanzo or garbanzo-fava blend)
.25 C cornstarch
2 T tapioca starch
1 t xanthan gum
1 t kosher salt
1 t baking soda
.5 t ground cinnamon

7 T H2O
1.5 t vanilla extract
1 t apple-cider vinegar

10 ounces gluten-free, dairy-free, soy-free chocolate chips (EnjoyLife Brand is excellent)

Combine all the flours, starches and powders in a medium bowl and stir with a fork to combine. Set aside.

Combine the sugar and shortening in the bowl of an electric mixer and cream just until combined – there should remain a few small pieces of shortening within a generally homogenous mixture. Blend in the flour mixture. Add the water, vanilla and vinegar and mix until combined. Scrape the bowl before incorporating the chips.

Chill the dough at least one hour. About 20 minutes before baking, preheat the oven to 350°F. Portion dough by #40 scoop onto baking sheets, preferable parchment-lined. Bake 12-14 minutes, until lightly browned. Remove from oven and allow to cool 2 minutes before transferring cookies to a wire rack to cool completely.

Pumpkin Sticky Buns - vegan

In honor of those who are leaving the area before the start of our gorgeous, crunchy, chilly, squash-filled fall, I present the perfect autumn bruncheon fare. It may seem to be a terribly involved recipe, given the multiparagraph directions, but it's really quite simple once you get going.



Pumpkin Sticky Buns
makes one dozen buns

for the dough
.5 C WWW flour
2 t yeast
.5 C water, 110ºF

2 C AP flour
.75 C pumpkin puree*
2 T sugar
2 T non-hydrogenated margarine, melted
1 T canola oil
1 T flaxseed meal
1 t salt

1-2 C AP flour for addition and dusting

*in my case the Jarrahdale puree I made and froze last year

for the filling
2 T non-hydrogenated margarine, melted
.25 C brown sugar
.5 t ground cinnamon
.25 t ground cloves
pinch nutmeg
pinch ground allspice

for the pans
.25 C non-hydrogenated margarine
.5 C brown sugar
.5 t cinnamon
.25 pepitas, chopped


Combine .5 C water and the WWW flour with the yeast in the bowl of an electric stand mixer and let stand, covered, half an hour to 3 hours.

Fit bowl into mixer and attach dough hook. Add 2 C AP flour, pumpkin puree, sugar, margarine, oil, flax, and salt; mix on medium-low until combined and a soft, tacky dough forms. Turn the dough out onto a lightly floured surface and knead until, about 10-15 minutes, adding more flour to the dough and surface as needed, up to 1 Cup, until the dough is springy and no longer sticky. Form dough into a round and turn to coat lightly in flour. Place the round on a clean plate or sheet pan and cover with a clean, damp tea towel or plastic wrap. Let rise until doubled in bulk, about an hour.

Meanwhile, prepare the filling. Combine all of the filling ingredients except for the margarine in a small bowl and stir to combine. Set aside.

Also, prepare the pans. Cream together the margarine, brown sugar and cinnamon by hand or with an electric mixer. Divide the mixture into each of twelve cups in a standard muffin tin and spread to cover the bottom. Sprinkle pepitas evenly amongst cups.

Turn the dough onto a lightly floured surface and press evenly with knuckles to disrupt and evenly distribute air pockets. Knead the dough briefly and form into a round once more. Cover with towel or plastic wrap and elt rest 5 minutes.

On a lightly floured surface, use a rolling pin to form the dough into a rough rectangle of about 8”x13”, with the long side parallel to your body. Brush the melted margarine over the rectangle, leaving a .75” border on the long side farthest from you. Sprinkle the sugar mixture evenly over the margarine and pat down lightly. Roll the dough tightly away from you so that the edge without the margarine forms the outer seam of the roll; press this seam to seal.

Cut the roll into quarters and each quarter into thirds, forming a total of 12 pieces. Fit the buns into the prepared muffin tin and cover with lightly oiled plastic wrap. Let rise until doubled in bulk, about 20-30 minutes. Meanwhile, preheat the oven to 350ºF.

Remove plastic wrap and bake rolls 30-50 minutes, until the internal temperature of the rolls reaches 180ºF and the tops of the rolls are golden brown*. Remove from oven and immediately invert pan onto wire rack or sheet pan. Allow to cool slightly before serving.

Chocolate Cupcakes with Fudge Frosting - Vegan

ad-hoc recipe. this is my basic chocolate cake - light, not too sweet and chocolatey. The fudge frosting is a delicious mixture of right (tasty agave!) and wrong (corn syrup and shortening!) that is a dense counterpoint to the texture of the cake.




Chocolate Cupcakes
makes 1 dozen standard cupcakes

1 C + 2 T AP flour
1.5 t baking powder

.25 C canola oil
.5 C + 1/3 C sugar
.25 t salt

1 C boiling water
3/8 C cocoa powder (6 T)(use Hershey's Special Dark for a really dark, black chocolate)
.5 t instant coffee powder
1 t vanilla extract
.5 t vinegar


Preheat the oven to 350 and line one standard muffin tin.

Use a fork to whisk together the flour and baking powder in a small bowl, set aside.

Pour boiling water over cocoa powder in a medium bowl and whisk until smooth. Add remaining wet ingredients and set aside to cool briefly.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the oil and sugar until lighter in color and texture, scraping the bowl once or twice. With the mixer running on low speed, incorporate the flour mixture; process until well combined, scraping the bowl once. Incorporate the chocolate mixture with the mixer on low, scraping the bowl as needed.

Portion into tin and bake 22-26 minutes. The cakes are ready when they spring back when lightly pressed. Cool in pan 5 minutes before unmolding. Cool completely before frosting.


Fudge Frosting
makes enough to top 1 dozen cupcakes

.25 C non-hydrogenated shortening
.25 C non-hydrogenated margarine
.25 C corn syrup
.25 C agave nectar

.5 C cocoa powder

With an eelctric mixer, cream the shortening and margarine until well combined. Beat in corn syrup and agave until smooth. Sift in cocoa powder and beat on low until combined - the frosting will the thick and glossy.

Chill briefly, as needed, to firm up frosting before topping cupcakes. Pipe onto cakes or dollop and smooth with a hot offset metal spatula to create a lovely sheen.





note: if you've ever eaten a Berger cookie, this is more or less the fudge that tops those confectionary wonders.

Raspberry Swirl and Coconut-Chocolate Chip Muffins - Vegan

delicious modifications of this recipe.

Raspberry Swirl - Prepare the basic muffin recipe omitting mixed berries and portion into greased muffin cups. Dot the top of each muffin with 1 t of seeded or seedless raspberry preserves, swirl just a bit with a butterknife. Bake as directed.




Coconut-Chocolate Chip - Pepare basic muffin recipe, omitting mixed berries and using unsweetened coconut milk for the non-dairy milk measurement. Mix in 1 C dark chocolate chips and .5 C unsweetened shredded coconut, toasted. Bake as directed.

Peanut Butter Oatmeal Cookies - Vegan

modified from Vegan with a Vengeance.

Substantial, peanut-buttery and not overwhelming, these cookies are an excellent afternoon snack. The dough itself is easy to prepare by hand - no mixer necessary.




Peanut Butter-Oatmeal Cookies
makes about 2 dozen

2C AP flour
2 t baking powder
1 t salt

2 C sugar
.75 C smooth, all-natural peanut butter (Crazy Richards)
.5 C non-dairy milk
.5 C canola oil
2 t molasses
2 t vanilla

2 C old fashioned "rolled" oats


Preheat oven to 350 F.

In a small bowl, combine dry ingredients and set aside. In a medium bowl, combine the wet ingredients until well mixed. Stir in the flour mixture until just combined before incorporating the oats.

By hand, form into walnut-sized lumps and round between your palms. Place on lined baking sheet and flatten to 1/4" thick. Bake 12-15 minutes, until edges just begin to brown.

Cool on wire rack completely before consuming or storing.

Oatmeal Cranberry Raisin Cookies - Vegan

This recipe is modified from Martha Stewart's Baking Handbook, veganized and tweaked just slightly. These cookies are soft and chewy at the center, slightly crispy at the edge and full of sweet jewel-like dried fruit.




Oatmeal Cranberry Raisin Cookies
makes 2 dozen

1 C whole wheat white flour
.5 C AP flour
1 t baking soda
1 t ground cinnamon

1 C sugar
2/3 C canola oil
1/3 C agave nectar
1 t molasses
1 t kosher salt

2 T flaxseed meal
3 T hot water

3 C rolled oats
.5 C raisins
.5 C dried cranberries


Preheat oven to 350F.

Whisk together dry ingredients in a small bowl and set aside. Stir together flaxseed meal and water and let stand 5 minutes.

Cream together oil, sugar, agave, molasses and salt, by hand or on a stand mixer. Incorporate flax mixture and stir in dry ingredients. Mix in oats and fruit.

Scoop generously with a tablespoon onto parchment-lined baking sheets and bake 8-12 minutes, until golden brown. Remove to wire rack to cool.

Seat of the Pants Spiced Strawberry Jam - Vegan, Gluten Free

This jam can be prepared with myriad variations - drop the puree if you don't have it on hand, play with the spices, adjust the sweetness to your liking. Provided you keep the sugar content above four cups, the preserves ought to gel just fine thanks to the pectin provided by the apple.



Seat of the Pants Spiced Strawberry Jam
fills 5 halfpint jars or 10 quarterpints

5 C strawberries, hulled and halved (from about 1.5 pounds of fruit)
4-5 C sugar
1 C strawberry puree
3 T lemon juice
1/3 tart apple, with skin, cut into several large pieces
1 large piece lemon rind - roughly 3 x 1.5-inches, including yellow zest and some white pith
5 whole cloves
1 whole cinnamon stick, about 3 inches
.5 t vanilla extract

Use a paring knife to knick 4 small cuts in the lemon rind. Insert a clove into each hole. In a large pot, mash strawberries with sugar until only a few large chunks of fruit remain. Add lemon juice, apple and spices in a large pot and let stand one hour to macerate.

Place pot over medium-low heat and stir occasionally until sugar is fully dissolved. Increase heat to medium and cook, stirring occasionally and crushing berries with back of spoon.

Meanwhile, Set 8 clean half-pint canning jars in a water bath along with 8 rings and any canning equipment that has not yet been sterilised. Bring to a boil; keep at a boil 10 minutes before reducing heat to low until preserves are ready. Set dome lids in rack for dunking or have at the ready with tongs.

Attach a candy thermometer to the preserve pot, taking care that the probe be at middle-depth and neither touching the pot or sitting above the preserves. Continue cooking, stirring frequently, until the mixture reaches 215ºF. It will take some time for the mixture to reduce sufficiently to reach this temperature. The preserves will foam as they cook - simply stir them down if they reach too high. Increase heat to medium-high if necessary.

Once the preserves have reached 215ºF, remove from heat and let stand in the pot 2 minutes. Skim off any foam that has accumulated and remove spices, rinds, etc. Add vanilla extract and stir preserves once to distribute fruit pieces.

Meanwhile, sterilise dome lids by dunking in water bath.

Portion preserves into hot sterilised jars, leaving .5-inch headspace. Place dome lid on lip of jar and screw on ring until finger-tight. Process in boiling water bath 5-6 minutes. Remove from bath and let cool, undisturbed for 24 hours.

Label and store up to 9 months in a cool, dark location.



Eat them on a gluten-free roll and you're set for breakfast.

Fried Avocado Ice Cream with Chipotle Chocolate Sauce - Vegan, Gluten-Free

Fried Avocado Ice Cream with Chipotle Chocolate Sauce
serves 6 or more




For the Ice Cream
3 cups coconut milk, unsweetened
2 ripe avocados, halved, pitted and scooped
3/4 cup sugar
1 Tbsp agave nectar
1 tsp lime juice
1 tsp vanilla extract
pinch kosher salt

For the Coating
2 cups corn flakes, crushed
2/3 cup cold water
1/2 cup white rice flour
3 Tbsp agave nectar
1/8 tsp baking powder
1/8 tsp ground cinnamon

For the Chocolate Sauce
1/4 cup hot water
1 Tbsp agave nectar
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8-1/4 tsp chipotle chile powder
1/8 tsp ground cinnamon
pinch kosher salt

Additional Ingredients and Unusual Equipment
Ice Cream Churn
Food Processor or Blender
Deep Fry Thermometer
Oil for Frying


Method:
Combine all ice cream ingredients in a blender or food processor and puree until very smooth. Chill several hours before churning according to ice cream maker manufacturer instructions. Remove from churn into container and freeze ice cream until hard.

Scoop ice cream into 6 large balls using a disher or ice cream scoop; roll in crushed corn flakes and freeze 20 minutes. Combine water, rice flour, agave, baking soda and cinnamon in a small bowl, whisking until smooth. Dip ice cream balls in batter and roll once more in corn flakes. Freeze at least 3 hours or overnight.

Meanwhile, prepare chocolate sauce. Whisk together dry ingredients in a small bowl. Combine hot water and agave and whisk into dry ingredients until smooth. Strain and pour into sauce bottle or a small container.

Heat 3 inches of oil in a medium-sized heavy-bottomed pot to 400°F. While the oil is heating, line a plate or platter with brown paper or paper towels to catch oil after frying. Also, have plates or bowls for serving ice cream at the ready, drizzled with chocolate sauce as desired.

Remove ice cream balls from the freezer 2-3 at time and place directly in oil. Fry for 15-20 seconds, until coating is well browned and ice cream just begins to soften – do not overfry, the ice cream will melt. Use a slotted spoon to remove ice cream and rest briefly on paper-lined plate before moving to serving dishes.

Serve immediately, with additional chocolate sauce as desired.

Cinnamon Raisin Bread - Vegan, Refined-Sugar-Free

Soft, slightly sweet bread with a hint of cinnamon and a bit of raisiny goodness. Almost half whole wheat and sweetened with maple syrup and brown rice syrup, so not so terrible for you.



Cinnamon Raisin Boule
makes one 7-inch round loaf

1 C white whole wheat flour
.75 C water
1 t active dry yeast

1.5 C all-purpose flour
3 T canola oil
2 T maple syrup
2 T brown rice syrup
1 t ground cinnamon
.5 t kosher salt
1-3 T almond milk

.5 C raisins


Combine .5 C water and the WWW flour with the yeast and sugar in the bowl of an electric stand mixer and let stand, covered, at least 2 hours and up to overnight.

Fit bowl into mixer and attach dough hook. Add flour, oil, syrups, salt and cinnamon and mix on medium-low until combined, adding almond milk, one tablespoon at a time, as needed to create soft dough. Incorporate raisins. Turn the dough out onto a lightly floured surface and knead until a springy, slightly tacky dough forms, about 10-15 minutes, adding more flour to the dough and surface as needed. Form dough into a round and turn to coat lightly in flour. Place the round on a clean plate or sheet pan and cover with a clean, damp tea towel. Let rise until doubled in bulk, about an hour.

Turn the dough onto a lightly floured surface and press evenly with knuckles to disrupt and evenly distribute air pockets. Knead briefly before folding the dough onto itself and rounding once more. Place on a lightly oils pie plate or sheet pan and cover round with plastic wrap or damp tea towel; let proof until almost doubled in bulk, about 30-40 minutes.

Meanwhile, preheat the oven to 350F.

Remove cover from dough and bake 30-40 minutes, until the internal temeprature reaches 190F. Let cool at least 20 mintues before slicing. Store at room temperature up to two days or freeze up to a month.

Raspberry Lemonade

simple, sweet, tart, delicious.



Raspberry Lemonade
makes about 3 pints

1.5 C sugar
1.5 C water
1 C fresh or frozen raspberries
2 C lemon juice

additional water and/or ice

Combine water and sugar in a small saucepot and bring to a boil; keep over medium heat until sugar is completely dissolved. Remove from heat and let cool briefly before adding the raspberries. Crush the berries into the syrup with a fork or potato masher and let the mixture stand 2o minutes.

Strain berry syrup into a large pitcher. Add lemon juice and stir. If serving immediately, dilute with 3-4 C of ice. For later service, stir in an additional 1-2 C water and chill in the refrigerator at least 1 hour. Serve over ice with additional frozen berries for added flavor.

Scones - Vegan, Agave

your basic American scone - cakey, slightly moist and just a touch sweet. made with agave and whole wheat white flour for just a bit of nutrition with your tea. Use any mix-ins you have on hand - the dough is versatile and forgiving.



Scones
makes 8 large scones

1.5 C AP flour
.5 C www flour
.5 t baking salt
.5 t baking soda
2 t baking powder

2 oz non-hydrogenated shortening
1 oz non-hydrogenated vegan margarine

.75 C chopped dried or fresh fruit, chocolate or nuts, if desired

.75 C non-dairy milk measured over .25 t apple cider vinegar
2 T agave nectar


Whisk together all dry ingredients in a medium bowl. Cut in shortening and margarine until pieces are about the size of peas. Stir in mix-ins, if using.

Use a fork to whisk together the liquid ingredients. Make a well in the center of the flour mixture and pour in the wet mix; stir until just combined. Turn out onto a lightly floured surface and knead very briefly, just to get the mass together.

Place dough on a piece of plastic wrap and form into a disc. Wrap tightly and chill at least 1 hour and up to overnight.

Preheat oven to 350 F.

Remove dough disc from the refrigerator and unwrap. Cut through the center into eight pieces. Place pieces on lined sheet pan and brush tops with additional soy milk - sprinkle with raw sugar if desired. Bake 15-20 minutes, until lightly browned. Cool briefly before consuming.


Raspberry-Basil Variation

add 1.5 t dried basil to the flour mixture, substitute 1 t balsamic vinegar for the apple cider vinegar in the wet mix, and mix in 2/3C frozen raspberries, broken into small pieces.

Ginger-Orange Variation

add to the dry mix:
1 t ground ginger
pinch white pepper

add to the wet mix:
.5 t vanilla or orange extract
zest of one orange
replace 1 oz of non-dairy milk with 1 oz of pulp-free orange juice



for a drier scone, simply use all All-Purpose flour, rather than incorporating whole wheat white flour - they won't be quite as moist or nutritious, but they'll certainly be tasty.

freezing
the dough disc can be double wrapped in plastic and frozen for up to one month. Thaw overnight in refrigerator before baking.