Red Wine Ice Cream with Cherry Sauce

Ingredients

6 extra-large egg yolks
1/2 cup plus 3 tablespoons granulated sugar
2 cups light cream
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Cherry Sauce

1-3/4 cups pitted dark red cherries or a large jar of morello cherries, drained
1 cup fresh or frozen raspberries
3-4 tablespoons sugar
1/2 cup fruity red wine, such as Merlot
1 tablespoon Kirsch or cherry brandy (optional)

Method

  1. To make the cherry sauce, put the cherries, raspberries, and 3 tablespoons sugar in a saucepan. Heat gently, stirring occasionally, until the sugar has dissolved. Add 1/2 cup wine, bring to a boil, and simmer for 10 to 15 minutes until the cherries are soft and the liquid is syrupy. Taste and add extra sugar, if necessary. Let cool, then chill in the refrigerator.
  2. Put the egg yolks and 1/2 cup sugar in a heatproof bowl and beat with a hand-held electric mixer until smooth, pale, and moussey. Put the cream, milk, and remaining sugar in a saucepan and heat gently until almost boiling. Pour the hot cream in a steady stream over the egg mixture, beating constantly until smooth.
  3. Pour the custard through a fine-mesh sieve back into the rinsed pan. Heat very gently, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. If it looks like it’s starting to boil, remove the pan from the heat and stir for a couple of minutes to let cool slightly before returning it to the burner. Stir in the vanilla extract, then let the custard cool completely.
  4. Pour the cold custard into a plastic container and freeze. Remove it from the freezer after about 1 hour when the edges have begun to harden. Beat with a hand held electric mixer. Return to the freezer, then beat again after 30 minutes. (Or churn in an ice cream maker.)
  5. When the mixture is the consistency of soft scoop ice cream, take half the cherry mixture and cut up any larger pieces of fruit. Put a few teaspoons of the mixture into the ice cream, dragging the fruit through it with the point of a skewer. Carefully turn the ice cream over with a tablespoon and repeat until this half of the cherry mixture has been used. Freeze the ice cream for several hours and refrigerate the rest of the sauce.
  6. Transfer the ice cream to the refrigerator for 15 to 20 minutes to soften slightly before serving. Meanwhile, put the remaining cherry mixture, the remaining wine, and a splash of kirsch or cherry brandy, if using, in a saucepan and heat gently until almost boiling. Let cool for 10 minutes. Serve the ice cream in scoops with the warm cherry sauce poured over.

Makes 4 to 6 servings.

Source: Cooking with Wine

Quick Almond Cake

Ingredients

2 cups almond meal
8 eggs, separated; 4 yolks removed for other uses
16 packets monk fruit extract
olive oil cooking spray
4 teaspoon vanilla extract
salt
12 tablespoons raw coconut nectar
4 cup mixed berries

Method

  1. Preheat the oven to 375°F.
  2. Place the almond meal on a baking sheet and bake in the oven until toasted and aromatic, 3 to 5 minutes. Remove from the oven and transfer the toasted meal to a cool baking sheet.
  3. Put the egg whites and monk fruit extract in a mixing bowl and whisk until the egg whites form stiff peaks.
  4. Spray a 10-inch non-stick can pan with cooking spray.
  5. Pour the cooled almond meal into a clean mixing bowl and add the egg yolk, vanilla, salt, and coconut nectar.
  6. Fold the egg whites into the almond mixture and pour the batter into the prepared pan.
  7. Bake at 350°F until golden brown, about 10 minutes.
  8. Turn the oven down to 300°F and bake until fully cooked through, 15 to 20 minutes.
  9. Cool on a wire rake and serve, sliced, with the berries.

Makes 16 servings.

Source: The Negative Calorie Diet

Mexican-style Plant-based Breakfast

Ingredients

1 Tbsp coconut or extra-virgin olive oil
1/2 red onion, thinly sliced
1/2 red bell pepper, seeded and cut into julienne strips
19 oz (540 mL) can black beans, rinsed and drained
3 Tbsp sliced canned jalapeno peppers
1/4 tsp ground cumin
1/4 tsp sea salt
generous pinch of cayenne, plus extra
4 organic eggs
4 large leafy lettuce leaves
1 avocado, pitted and sliced
1 Ataulfo mango, peeled, pitted, and sliced
1 lime, cut into wedges
several cilantro sprigs

Method

  1. In large saucepan, warm oil over medium heat. Add onion and red pepper, saute until soft and clear and red pepper is still crisp, about 2 minutes.
  2. Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste. Remove from the heat and set aside.
  3. In large non-stick frying pan, gently fry eggs until set but yolk is still runny.
  4. To serve, arrange a lettuce leaf on each of 4 serving plates. Top each with a scoop of black bean mixture and slices of avocado, and mango. Nestle fried egg on top and dust with a little cayenne.
  5. Serve with a lime wedge and cilantro sprigs.

Makes 4 servings.

Source: Alive magazine

Gluten-free Pancakes with Spiced Strawberry

Ingredients

1/4 cup coconut flour
1/2 tsp baking soda
1/8 tsp sea salt
1/8 tsp ground cinnamon
1 Tbsp coconut sugar or evaporated cane sugar
3 large organic eggs
1/3 cup light coconut milk or coconut milk beverage
2 Tbsp coconut oil, melted, more for pan

Compote

2 cups sliced strawberries
1 whole star anise
zest of 1 lemon
1/2 tsp vanilla extract

Method

  1. In large bowl, whisk flour, baking soda, salt, cinnamon, and sugar.
  2. In medium bowl, beat eggs until uniform. Beat in milk and oil.
  3. Add liquid to dry mixture, whisking until fully combined. Set aside.
  4. To make the compote, add all ingredients in a medium saucepan. Cook over medium-low, until strawberries have broken down and mixture is fragrant. Set aside.
  5. In large cast iron skillet over medium-high, add a touch of coconut oil, swirling to coat bottom. Add pancake batter, 2 to 3 Tbsp at a time. Cook on each side for 2 to 3 minutes, until the underside is golden brown.
  6. Keep warm in a low oven (200ºF/100ºC) while finish cooking the remaining batter.
  7. Remove star anise from compote before serving on top of pancakes.

Makes 4 servings.

Source: Alive magazine

Spanish Pudding with Caramelized Sugar Topping

Ingredients

2 cups milk
pared rind of 1/2 lemon
1 cinnamon stick
4 egg yolks
7 tbsp caster sugar
1-1/2 tbsp cornstarch
freshly grated nutmeg

Method

  1. Put the milk in a pan with the lemon rind and cinnamon stick. Bring to the boil, then allow to simmer for 10 minutes.
  2. Remove the lemon rind and cinnamon. Place the egg yolks and 3 tbsp of the sugar in a bowl and whisk until pale yellow. Add the cornstarch and mix well.
  3. Stir in a few tablespoons of the hot milk, then add this mixture to the remaining milk.
  4. Return to the heat and cook gently, stirring, for about 5 minutes, until thickened and smooth. Do not allow to boil.
  5. Pour the custard mixture into four shallow ovenproof dishes, about 5-inch in diameter. Leave to cool, then chill for a few hours, overnight if possible, until firm.
  6. Just before you are ready to serve, sprinkle each pudding with 1 tbsp sugar and a little grated nutmeg.
  7. Preheat the grill to high.
  8. Place the chilled puddings under the hot grill, on the highest shelf, and cook them until the sugar topping caramelizes by turning brown and crunchy. Leave the desserts to cool for a few minutes before serving.

Cook’s Tip

The dessert should be served very soon after the topping has caramelized. The caramel will stay hard for only about 30 minutes.

Makes 4 servings.

Source: Best of Spain