BERRY, RED CURRANT & MASCARPONE TARTLETS (Gluten-free) & A PARK PICNIC

Although I'm not the biggest warm weather fan, there's something romantic about Summer.  You can ride bikes like you're in a Godard film or picnic luxuriously in the park.  When you have beautiful days like this one, it makes you forget about the downsides like mosquito bites and 100% humidity.  Right now, I love summer food and festivities.  So, I had a picnic in the park with great friends, wine and weather:

A SUMMER PICNIC MENU:  

Rosemary crostini, clover honey, goat cheese & tarragon

Quinoa salad, clover sprouts, avocado, sweet peas & mint

Strawberry, (mint or tarragon), red currant tart with mascarpone & lemon zest

QUINOA SALAD WITH SWEET PEAS, CLOVER SPROUTS, AVOCADO & MINT (Gluten-free)

1 cup quinoa, dried

3 oz. Raspberry Tart Ale cheese, crumbled

3/4 cup sweet peas

1/2 an avocado, diced

2 tablespoons fresh mint, minced

1 tablespoon olive oil

Maldon sea salt to taste

Fresh ground pepper

1 lemon, juice and zest

Handful of clover sprouts, to top

1. Add quinoa to saucepan with 2 cups water and a pinch of sea salt.  Boil, then simmer and cover for 10 minutes or until water is absorbed and quinoa is tender.

2.  Let grains cool to room temperature.  Then, stir in lemon juice, zest, olive oil, salt and pepper.  Combine with sweet peas, avocado, mint, cheese and top with clover sprouts.  Serve room temperature or chilled!

STRAWBERRY, RED CURRANT & MINT TARTLETS WITH MASCARPONE & LEMON (Adapted from La Tartine Gourmand)

CRUST:

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoond light brown sugar

1 1/2 teaspoon xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 teaspoon water

1. Puse starch almond meal, xanthum gum, flour and sugar in a food processor.  Add butter and pulse until crumbs form.  Add the edd and 1 teaspoon of water until dough comes away from the bowl.

2.  Divide into 4 flour-dusted balls, cover in syran wrap and chill for 1-2 hours.  Remove from fridge, roll and add to greased tart pan.  Make small holes in the bottom with a fork.  Chill another 30 minutes.

3. Preheat oven to 400 degrees.  Top pan with parchment paper and dry rice/beans to blind cook.  Bake for 10 minutes.  Remove parchment paper and weight, then bake another 5 minutes.  Let tarte completely cool.

FILLING:

7 oz. mascarpone cheese, room temperature

1/3 cup cane sugar

2 tablespoons vanilla extract

12-15 small strawberries, whole

1 bunch red currants, as needed

Fresh mint, minced

1.  In a stand mixer, beat mascarpone with sugar and vanilla.  Fill tart pans evenly with mascarpone mixture.

2. Top evenly with whole strawberries and sporadically place red currants.  Garnish with chopped mint and fresh lemon zest.  Chill or serve immediately.

In mascarpone cheese, eggs, cherries, red currants, strawberries, tarragon, quinoa, peas, avocado, mint, lemon, almond flour, almond meal, sorghum flour Tags sides, simple snacks, baking, sweets, gluten free, mascarpone cheese, tartes, quinoa, salads, grains, vegetarian, spring, summer, autumn, berries, tarts, tartlets, desserts

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WEEKEND BRUNCH

Weekend brunches at home often the following: good coffee, poached eggs on toast, and radishes with butter and someone to spend it with.

In eggs, avocado, mustard, frisee, radishes, tomato Tags eggs, brunch, breakfast, avocado toast, frisee, gluten free, vegetarian, spring, summer, autumn, winter, gatherings

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nutmeg-spiced hazelnut cake with chocolate ganache

I recently celebrated a birthday at the end of January.  Naturally, I was reminded of all the pool parties I couldn't have as a child since my actual birthday is usually quite cold and rainy (or snowy).  There are in fact some upsides to a Winter birthday, especially if like me, you enjoy cold weather and warm, spiced desserts.  Cake made of roasted hazelnuts is definitely one of them.

Generally, I'm not really one for a real "classic" birthday cake.  I don't particularly enjoy frosting or super sugary desserts (I know, who am I?).  This cake completely seduces me, though.  I originally adapted it from Smitten Kitchen, made it gluten-free and added some freshly grated nutmeg.  If you're planning any special occasion baking anytime soon, this is a sure show-stopper.  It may even cure your childhood resentments and/or winter blues.

HAZELNUT & NUTMEG BROWN BUTTER GANACHE CAKE (Gluten-free, vegan optional)

DOUGH:

1 heaping cup raw hazelnuts

1/2 pound butter (or earth balance)

1 1/3 cup powdered sugar

1/3 cup Bob's Red Mill All-Purpose flour

5 large egg whites (or egg replacer)

3 tablespoons granulated sugar

1 teaspoon xanthum gum

1 teaspoon freshly grated nutmeg

GANACHE:  

8 oz. semisweet chocolate, chopped fine

1/2 cup heavy cream or coconut cream

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.  Roast hazelnuts on a baking sheet for 12-15 minutes.  Set aside to cool.

2.  Add butter to saucepan over low to medium heat.  Cook 6-8 minutes or until it smells nutty.

3.  In a large bowl, whisk together flour, xanthum gum, powdered sugar and nutmeg.  Add this mixture with hazelnuts to food processor or blender.  Mix a little at a time and pulse into flour.  Add flour back to bowl and set aside.

4.  Place egg white in a stand mixer and beat on high speed for 4-5 minutes or until they have stiff peaks.  (For egg replacer, do this same step, but mixture will not get as fluffy).

5.  Fold egg whites into flour mixure making sure to combine well, but not overstir.  Add to greased cake pan (bundt, layer cake, etc) and bake for 50 minutes to 1 hour.  Set aside to cool.

6.  As cake cools, double broil chocolate with vanilla.  Stir mixture as the chocolate melts.  Remove from stove and let cool.  To serve, drizzle or cover entire cake with chocolate ganache.  Top with dusting of powdered sugar and freshly grated nutmeg.

In hazelnuts, eggs, chocolate, vanilla, butter, coconut cream Tags gluten free, baking, sweets, cake, hazelnuts, chocolate, ganache, desserts, birthdays, autumn, winter, spring, summer, nutmeg, cakes

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