This is a recipe that my dear friend June perfected on my behalf. (And I was oh so happy to taste all of the "mistakes" along the way!) I think that this recipe is better than the dairy version. It takes a little time to prepare this recipe, so plan ahead, but it's well worth the work!
Dairy-free Pastry Cream
Ingredients
2 cups coconut milk
1/4 tsp sea salt
6 large egg yolks, at room temperature
1/2 cup granulated sugar
3 Tbs cornstarch
1-1/2 tsp vanilla extract
1/2 tsp almond extract
Directions
Combine coconut milk and salt in a large sauce pan and bring to boil.
In a bowl, beat the egg yolks with sugar on medium-high speed until mixture is light yellow and thick, about 3 minutes.
Turn mixer to low and add cornstarch. Be sure to scrape sides of bowl.
Still mixing on low speed, slowly add hot coconut milk to egg mixture.
Pour mixture back into sauce pan and cook over medium heat until thick. Do NOT let it boil, stirring constantly with a spook or whisk. Continue cooking 1-2 minutes, but do not cook more than 2 minutes or the cornstarch will lose its effectiveness. If it looks curdled, whisk it until it is smooth.
Remove from heat and stir in vanilla and almond extracts.
Strain into a clean bowl and cover with plastic wrap, placing the plastic wrap directly on the surface of the cream.
Refrigerate 2-3 hours. Whisk again before using if needed.
Dairy-free Tiramisu
Ingredients
4 egg whites
4 egg yolks
1-1/4 cup powdered sugar
1 batch of Dairy-free Pastry Cream (see above), approx. 3 cups
7 oz ladyfingers
1 cup freshly brewed, strong coffee*, cooled
zest of 1 lemon (*add lemon zest to coffee grounds when brewing)
grated dark chocolate
unsweetened cocoa powder & cinnamon, for dusting
Directions
Stiffly whisk egg whites in a grease-free bowl.
In a separate bowl beat the egg yolks and sugar until pale and fluffy.
Gently fold in Dairy-free Pastry Cream and then the egg whites.
Make a layer of ladyfingers on the base of a deep, rectangular serving dish and brush them evenly with coffee.
Cover with a layer of the cream and sprinkle with a little grated chocolate.
Continue making layers until all of the ingredients are used, ending with a layer of Dairy-free Cream.
Dust with cocoa and cinnamon, then refrigerate for at least 3 hours or over night.
Thanks June!!!
Sunday, November 20, 2011
Sunday, October 2, 2011
Coconut Flan
This is another easy and delicious dairy-free version of one of our favorite recipes. The most difficult part is working with the hot water bath.
You can make one big flan, or individual servings in ramekins. The traditional way to serve it is to invert it onto a platter and let the golden syrup run all over. Or if you don't have the time to let it cool, just scoop it out of the pan and be sure to spoon a little syrup on top.
Ingredients
4 large eggs (we like it slightly more eggy, more like an egg custard so I use 5 eggs)
14 oz of Coco Lopez
14 oz of water
1 1/2 tsp Mexican vanilla
1/2 c white sugar
Also, you will need a smaller baking pan that fits inside a larger baking dish.
Directions
Preheat oven to 350 degrees (F).
Boil water for the water bath.
Using a mixing bowl and beaters, or a blender, blend the eggs, Coco Lopez, water, and vanilla.
Take the smaller baking pan and melt the sugar on the stove top on medium-low heat, until the sugar turns golden brown.
Place the smaller pan (with the sugar syrup) inside the larger pan. Pour the egg mixture on top of the sugar syrup. Place both pans on the oven rack, then add the boiling water to the larger pan. The level of the water should be at least as high as the egg mixture in the pan.
Bake for 30 minutes, then carefully test with a knife. The egg mixture will remain jiggly, but it's done when the tester comes out clean. Keep checking the flan every 5 minutes until it is done. Be careful not to over cook; the eggs will set up as they cool.
Being extremely careful, lift the two pans out of the oven. The water in the larger pan is HOT! Carefully lift the smaller pan out of the boiling water and let it cool completely.
You will want to make this ahead of time so the flan has time to completely cool. If you're making it a day in advance, be sure to refrigerate it over night. When you pull it out of the refrigerator, you will want to soak the bottom of the pan in hot water to warm the syrup.
Before serving, you can flip the pan onto a plate with a lip (remember the syrup will run every where).
NOTE: If the flan is not completely cooled it will lose it's shape when you remove it from the pan. It still tastes yummy, but it doesn't look as pretty.
You can make one big flan, or individual servings in ramekins. The traditional way to serve it is to invert it onto a platter and let the golden syrup run all over. Or if you don't have the time to let it cool, just scoop it out of the pan and be sure to spoon a little syrup on top.
Ingredients
4 large eggs (we like it slightly more eggy, more like an egg custard so I use 5 eggs)
14 oz of Coco Lopez
14 oz of water
1 1/2 tsp Mexican vanilla
1/2 c white sugar
Also, you will need a smaller baking pan that fits inside a larger baking dish.
Directions
Preheat oven to 350 degrees (F).
Boil water for the water bath.
Using a mixing bowl and beaters, or a blender, blend the eggs, Coco Lopez, water, and vanilla.
Take the smaller baking pan and melt the sugar on the stove top on medium-low heat, until the sugar turns golden brown.
Place the smaller pan (with the sugar syrup) inside the larger pan. Pour the egg mixture on top of the sugar syrup. Place both pans on the oven rack, then add the boiling water to the larger pan. The level of the water should be at least as high as the egg mixture in the pan.
Bake for 30 minutes, then carefully test with a knife. The egg mixture will remain jiggly, but it's done when the tester comes out clean. Keep checking the flan every 5 minutes until it is done. Be careful not to over cook; the eggs will set up as they cool.
Being extremely careful, lift the two pans out of the oven. The water in the larger pan is HOT! Carefully lift the smaller pan out of the boiling water and let it cool completely.
You will want to make this ahead of time so the flan has time to completely cool. If you're making it a day in advance, be sure to refrigerate it over night. When you pull it out of the refrigerator, you will want to soak the bottom of the pan in hot water to warm the syrup.
Before serving, you can flip the pan onto a plate with a lip (remember the syrup will run every where).
NOTE: If the flan is not completely cooled it will lose it's shape when you remove it from the pan. It still tastes yummy, but it doesn't look as pretty.
Tuesday, August 30, 2011
Dairy-Free Coconut Tres Leches with Caramelized Bananas, Pineapple and Mangoes
I know, I know... Dairy-free "three milks" cake sounds impossible. But this one is really, really good.
Ingredients
1 white cake with almond extract added
1 can (14 oz) of Coco Lopez
1 cup almond milk, silk creamer, or coconut creamer
1 can coconut milk
For the topping
sliced bananas, pineapple, and mangoes
1/2 cup brown sugar
2 TBSP dark rum
Directions
Make your favorite white cake recipe. Or if you're running short on time, you can make a dairy-free boxed cake mix. Be sure to add a teaspoon of almond extract to the white cake before baking. You can also add pureed banana to the cake batter if you like. Bake the cake in a pan with tall sides. Once baked, turn the cake out of the pan and let it cool.
Mix the three milks in a bowl, and beat together until well mixed.
Cut the top (the side that formed the top crust when baking) off of the cake. (You can nibble on the crumbs as you work!) Then poke holes in the cake using a skewer.
Pour some of the milk mixture over the cake. Then put the pan back over the cake and invert it back into the pan. Poke more holes in the cake and pour milk on this side.
Let the cake rest and soak up the milks for at least a day. Add more milk to the top of the cake as needed, until all of the milk has been absorbed.
Before serving, add sugar and rum to a small pan. Warm on medium low heat. Add sliced bananas and pineapple to the syrup and let them caramelize (about 2-3 minutes). Serve each piece of cake with caramelized fruit, mangoes, and syrup. If you like, you can sprinkle toasted coconut on top.
This recipe is modified from the recipe from Lake Austin Spa as posted on Epicurious.com.
Ingredients
1 white cake with almond extract added
1 can (14 oz) of Coco Lopez
1 cup almond milk, silk creamer, or coconut creamer
1 can coconut milk
For the topping
sliced bananas, pineapple, and mangoes
1/2 cup brown sugar
2 TBSP dark rum
Directions
Make your favorite white cake recipe. Or if you're running short on time, you can make a dairy-free boxed cake mix. Be sure to add a teaspoon of almond extract to the white cake before baking. You can also add pureed banana to the cake batter if you like. Bake the cake in a pan with tall sides. Once baked, turn the cake out of the pan and let it cool.
Mix the three milks in a bowl, and beat together until well mixed.
Cut the top (the side that formed the top crust when baking) off of the cake. (You can nibble on the crumbs as you work!) Then poke holes in the cake using a skewer.
Pour some of the milk mixture over the cake. Then put the pan back over the cake and invert it back into the pan. Poke more holes in the cake and pour milk on this side.
Let the cake rest and soak up the milks for at least a day. Add more milk to the top of the cake as needed, until all of the milk has been absorbed.
Before serving, add sugar and rum to a small pan. Warm on medium low heat. Add sliced bananas and pineapple to the syrup and let them caramelize (about 2-3 minutes). Serve each piece of cake with caramelized fruit, mangoes, and syrup. If you like, you can sprinkle toasted coconut on top.
This recipe is modified from the recipe from Lake Austin Spa as posted on Epicurious.com.
White Cake
This is my grandma's recipe for a basic white cake. Then she would add ingredients to make it a chocolate cake, banana cake, strawberry cake, pumpkin with chocolate chip cake, walnut cake... you name it!
For the Tres Leches recipe, I added almond and vanilla extracts.
Ingredients
2-3/4 c flour
2 tsp baking powder
1 tsp salt
1/2 c brown sugar
1 c non-dairy margarine
3/4 c almond or soy milk
3 eggs
1 tsp vanilla
other flavors (optional)
Directions
Preheat oven to 350 degrees F.
Beat butter and sugar.
Sift together the rest of the dry ingredients, then add to the butter. Mix together until crumbly.
Add half of the liquid and one egg. Beat until creamy.
Add the other half of the liquid and two eggs. Add any flavoring and beat until creamy.
Pour batter into a greased and floured a cake pan.
Bake in a 9 x 13 pan for approximately 1 hour.
Bake cupcakes for approximately 35 minutes.
Let it cool completely before frosting.
For the Tres Leches recipe, I added almond and vanilla extracts.
Ingredients
2-3/4 c flour
2 tsp baking powder
1 tsp salt
1/2 c brown sugar
1 c non-dairy margarine
3/4 c almond or soy milk
3 eggs
1 tsp vanilla
other flavors (optional)
Directions
Preheat oven to 350 degrees F.
Beat butter and sugar.
Sift together the rest of the dry ingredients, then add to the butter. Mix together until crumbly.
Add half of the liquid and one egg. Beat until creamy.
Add the other half of the liquid and two eggs. Add any flavoring and beat until creamy.
Pour batter into a greased and floured a cake pan.
Bake in a 9 x 13 pan for approximately 1 hour.
Bake cupcakes for approximately 35 minutes.
Let it cool completely before frosting.
Monday, July 25, 2011
Almond Macaroons
I made these cookies while visiting a friend in Albuquerque. These are so easy to make and so yummy that I just had to share! Also, they are gluten free!
Ingredients
3 cups blanched almonds (measure without packing cup)
1-1/2 cups white sugar
3 large egg whites
1 tsp almond extract
Directions
Preheat oven to 350 degrees F.
Place almonds in a food processor, and process for 1 minute. Add sugar and process for 15 seconds longer. Immediately add the egg whites and almond extract and pulse until the paste wads around the blade (10-12 pulses). Scrape the bowl with a spatula. Pulse until the mixture turns into a stiff but cohesive, malleable paste (similar in consistency to marzipan) about 5 seconds longer.
The size of the eggs and the amount of oil in the almonds can change the consistency of the dough. If the mixture is crumbly or dry, turn the machine back on and add water drop by drop until the proper consistency is reached.
Scoop slightly less than 2 Tbs of paste for each macaroon, and roll into balls. Place on parchment-paper-lined cookie sheets. When the dough starts sticking to your hands, rinse them off to ensure that the cookies turn out smooth and pretty.
Bake the macaroons until golden brown on the bottom, 20-25 minutes. If over-baked, the macaroons will dry out when stored.
Leave the macaroons on the parchment paper until completely cool. Store in airtight container or freeze cookies.
Ingredients3 cups blanched almonds (measure without packing cup)
1-1/2 cups white sugar
3 large egg whites
1 tsp almond extract
Directions
Preheat oven to 350 degrees F.
Place almonds in a food processor, and process for 1 minute. Add sugar and process for 15 seconds longer. Immediately add the egg whites and almond extract and pulse until the paste wads around the blade (10-12 pulses). Scrape the bowl with a spatula. Pulse until the mixture turns into a stiff but cohesive, malleable paste (similar in consistency to marzipan) about 5 seconds longer.
The size of the eggs and the amount of oil in the almonds can change the consistency of the dough. If the mixture is crumbly or dry, turn the machine back on and add water drop by drop until the proper consistency is reached.
Scoop slightly less than 2 Tbs of paste for each macaroon, and roll into balls. Place on parchment-paper-lined cookie sheets. When the dough starts sticking to your hands, rinse them off to ensure that the cookies turn out smooth and pretty.
Bake the macaroons until golden brown on the bottom, 20-25 minutes. If over-baked, the macaroons will dry out when stored.
Leave the macaroons on the parchment paper until completely cool. Store in airtight container or freeze cookies.
Wednesday, June 1, 2011
Easy Chocolate Mousse
In honor of my birthday this month, I am eating as much chocolate as I can! The darker the chocolate the better!
I've been looking for (and unsuccessfully trying) to make a dairy-free chocolate mousse that's as good as the full-cream version. This recipe was originally for vegan chocolate mousse pie, but the filling is delicious by itself. It's deliciously chocolaty and smooth, and between the protein in the tofu and the antioxidants in the dark chocolate, it's practically good for you! But you don't have to tell anyone that it's vegan.
It's also one of the simplest recipes that I've seen.
Ingredients
1 14oz package silken tofu
1-3/4 cups chocolate or 8.8 ounces dark chocolate (it recommends 70 percent, but I like to mix in a little extra dark too)
Directions
Melt the chocolate in a double boiler over medium-low heat.
Place the tofu in a blender and blend for about a minute until smooth. Keep the blender running and pour in the melted chocolate. Blend until smooth.
Pour into serving dishes and refrigerate at least an hour.
Original Source: Kripalu Recipes online.
I've been looking for (and unsuccessfully trying) to make a dairy-free chocolate mousse that's as good as the full-cream version. This recipe was originally for vegan chocolate mousse pie, but the filling is delicious by itself. It's deliciously chocolaty and smooth, and between the protein in the tofu and the antioxidants in the dark chocolate, it's practically good for you! But you don't have to tell anyone that it's vegan.
It's also one of the simplest recipes that I've seen.
Ingredients
1 14oz package silken tofu
1-3/4 cups chocolate or 8.8 ounces dark chocolate (it recommends 70 percent, but I like to mix in a little extra dark too)
Directions
Melt the chocolate in a double boiler over medium-low heat.
Place the tofu in a blender and blend for about a minute until smooth. Keep the blender running and pour in the melted chocolate. Blend until smooth.
Pour into serving dishes and refrigerate at least an hour.
Original Source: Kripalu Recipes online.
Thursday, May 5, 2011
Cranberry-Ginger Muffins
I fell in love with the cranberry sauce recipe from Lilly's Table. The combination of tangy cranberries, spicy ginger, and sweet and bitter orange is mouth-wateringly delicious. I eat it by the spoonful!
Then one day I thought, "I wonder if I could use the cranberry sauce to make muffins." Voila, the cranberry-ginger muffins were born. They've received rave reviews, including, "This is the best muffin you've ever made!" I hope that you enjoy them as much as we did.
Making the Cranberry Sauce
12 ounces cranberries, standard size bag
1 whole orange, thin skinned
3/4 cup sugar (to taste)
1/4 cup candied ginger, roughly chopped
1 inch piece fresh ginger, finely minced
1 tsp ground ginger
Rinse the cranberries. Cut the orange into eighths and remove any seeds. Place all ingredients in a food processor and pulse lightly until everything is well chopped.
Ingredients for Muffins
1 cup cranberry sauce
1/2 cup of non-dairy butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup cranberries halved
Ingredients for Crumble Topping
1/2 cup white sugar
1/3 cup flour
1/4 cup non-dairy butter
orange peel and ginger to taste
Directions
Preheat the oven to 350 degrees F.
In a large bowl, beat butter, sugars and eggs together. In a separate bowl sift together the flour, powder, soda, and salt (if using). Then add flour mixture to egg mixture, until most of the lumps are gone. Stir in the cranberry sauce and fresh cranberries. NOTE: The cranberries will turn the batter pink/red the more that you mix it, which then turns blue-ish when you bake it!
Start by using a fork to cut the butter with the other ingredients for the crumble topping. Remember the goal is large crumbs for the topping, so I like to use my fingers to ensure that I do not over mix.
Pour the batter into lined muffin cups. Sprinkle with crumble topping. Bake for 20 minutes, or until cake tester comes out clean.
If you like this cranberry sauce recipe, check out Chef Lilly's other delicious recipes at Lilly's Table. It's $12 per month to sign-up, but it's totally worth it!
Then one day I thought, "I wonder if I could use the cranberry sauce to make muffins." Voila, the cranberry-ginger muffins were born. They've received rave reviews, including, "This is the best muffin you've ever made!" I hope that you enjoy them as much as we did.
Making the Cranberry Sauce
12 ounces cranberries, standard size bag
1 whole orange, thin skinned
3/4 cup sugar (to taste)
1/4 cup candied ginger, roughly chopped
1 inch piece fresh ginger, finely minced
1 tsp ground ginger
Rinse the cranberries. Cut the orange into eighths and remove any seeds. Place all ingredients in a food processor and pulse lightly until everything is well chopped.
Ingredients for Muffins
1 cup cranberry sauce
1/2 cup of non-dairy butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (optional)
1 cup cranberries halved
Ingredients for Crumble Topping
1/2 cup white sugar
1/3 cup flour
1/4 cup non-dairy butter
orange peel and ginger to taste
Directions
Preheat the oven to 350 degrees F.
In a large bowl, beat butter, sugars and eggs together. In a separate bowl sift together the flour, powder, soda, and salt (if using). Then add flour mixture to egg mixture, until most of the lumps are gone. Stir in the cranberry sauce and fresh cranberries. NOTE: The cranberries will turn the batter pink/red the more that you mix it, which then turns blue-ish when you bake it!
Start by using a fork to cut the butter with the other ingredients for the crumble topping. Remember the goal is large crumbs for the topping, so I like to use my fingers to ensure that I do not over mix.
Pour the batter into lined muffin cups. Sprinkle with crumble topping. Bake for 20 minutes, or until cake tester comes out clean.
If you like this cranberry sauce recipe, check out Chef Lilly's other delicious recipes at Lilly's Table. It's $12 per month to sign-up, but it's totally worth it!
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