by Sharm | Dec 21, 2016 | Recipes
Nothing says holiday more than the vibrant red cranberries and green sprigs of rosemary. Cover them with a frosty coating of sugar to give an icy look and they make a beautiful display to add to your holiday cheese tray, dessert tray or my fabulous holiday sangria.
The recipe is super simple. I have added some measurements to give you an idea but it is easy to eye ball it.
Ingredients:
1 package fresh cranberries
1 package fresh rosemary
corn syrup
white granulated sugar.
Cranberries: Place cranberries in large bowl. Drizzle 3 – 4 tablespoons corn syrup over cranberries and toss to coat. Line baking sheet with parchment paper. Sprinkle 1/4 cup sugar evenly on parchment. line cranberries over sugar on baking tray. Sprinkle another 1/4 cup sugar over top of cranberries. Gently shake pan to evenly coat cranberries in sugar. Let set 20 minutes or until sugar is dry.
Rosemary: Fill paper plate with 1/4 cup corn syrup. Fill another paper plate with 1/4 sugar. Take fresh rosemary and lightly dip into corn syrup then coat in sugar. Lay on parchment to dry.
by Sharm | Nov 20, 2016 | Decedent Desserts, Entertaining, Food & Drink, Health, Recipes
Not only is this healthy apple tart gluten free, it is also egg and dairy free as well. My daughter was having some health issues last year and a food sensitivity test came back to avoid dairy, eggs and gluten.
These results came in just before the holidays so was I in bind to figure out how to make a gluten, egg and dairy free Thanksgiving. I mastered some killer brussels sprouts with bacon, almonds and cherries and a gluten, egg and dairy free butternut squash and quinoa stuffing and an amazing herbed butter to season my turkey with. My friend over at Delish Girl made this healthy apple tart for our dessert and was sweet enough to pass along the recipe. I took a stab at making it again for a later holiday gathering and it turned out delicious and is absolutely gorgeous!
The dairy free healthy caramel sauce that gets drizzled on top is also delicious over some dairy free or regular ice cream or use as a dipper for fruit. You can put it your coffee for a healthy home-made caramel macchiato, drizzle over a brownie or anything else you like. You can find the recipe for the healthy caramel sauce here as you will want to make it ahead of time.
This recipe works best in an 8″ or 9″ tart pan with a removable bottom. If you have a larger tart pan, I would double the crust recipe so it can evenly cover the sides and bottom of pan. You want a fairly thick crust so it holds its shape when sides are removed from pan.
I know there are many out there who are on special diets but still want and crave those comforting holiday foods. This healthy apple tart would be a great addition to your Thanksgiving or holiday table and your gluten free guests will love it. Enjoy!
Healthy Apple Tart with Caramel Sauce
1 cup of finely ground almond flour
⅓ cup tapioca flour
2 tablespoons of coconut sugar (or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
¼ teaspoon unrefined salt
⅓ cup cold butter, or non-hydrogenated palm shortening (for a dairy-free version, use one of the palm shortenings listed above – firm coconut oil could also work, but is a little more finicky)
2 tablespoons cold water
3 large Honeycrisp apples
Juice from half a lemon
¼ cup coconut sugar ((or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
2 tablespoons tapioca starch/flour, arrowroot flour, or organic cornstarch
2-3 tablespoons of caramel sauce
Directions
Make caramel sauce, and set aside to cool (can make a week ahead, if desired)
In a food processor, combine the almond flour and tapioca flour with the salt and sugar.
If using butter, cut into cubes and add, or measure the palm shortening out and place in the food processor.
Pulse until the shortening or butter is blended into the flour in small pieces (biggest pieces should be the size of a small pea). Pulse after each addition of tablespoon of cold water. (You want the dough just to be moist enough that it sticks together when you pinch the dough into a small ball. I found that two tablespoons was just enough.
Press into the tart pan, making sure that there is a good ¼ inch or so of dough pressed along the side all around the tart pan. This will help make the tart more stable once cooked. Place in fridge. (you can prepare this hours ahead of time, if desired, just cover).
Preheat oven to 375F.
Peel the apples, core them, and then thinly slice. Toss them in a medium sized bowl with the lemon juice, sugar, and tapioca starch. Take the tart pan out and artfully fan out the apple slices in the pan in a circular pattern (if using a circular pan). You want the apple slices to be angled, but not flat (as you wouldn’t be able to fit many slices in that way). Leave any remaing juice from apples in bowl. DO NOT pour it over the top as it will make the tart too soggy and will not bake properly.
Take the previously prepared caramel sauce, and brush on caramel sauce over all of the apples. Set tart pan on cookie sheet and
place in oven. Cook for 40-70 minutes or until the apples are fork tender, and the crust is cooked. I covered with foil at 40 minutes to keep the crust from over browning.
Take out of the oven and cool thoroughly before removing the sides of the tart pan. Slice, and enjoy plain, or with whipped cream or ice cream, served with extra caramel sauce. Enjoy!
by Sharm | Nov 20, 2016 | Decedent Desserts, Entertaining, Food & Drink, Health, Recipes
This delicious healthy caramel sauce is gluten, egg and dairy free. It is delicious over apples, ice cream or whatever you want to drizzle it over.
It is the sweet ingredient in this recipe for my healthy apple tart that is also gluten, egg and dairy free.
It is so easy to make and can keep for a week or two in the fridge. Enjoy!
Ingredients
2/3 cup granulated coconut sugar
1/2 cup honey
4 tablespoons coconut oil or butter
Dash or two of unrefined salt (more for a “salted caramel taste”)
1 cup full-fat coconut milk
2 teaspoon vanilla
Directions
In a small saucepan, put in the coconut sugar, honey, and coconut oil or butter, along with the salt. Heat over medium heat, stirring to evenly melt the honey and coconut oil or butter.
As soon as it’s starting to bubble, set the timer for two minutes. Stir the bubbling mixture once or twice during these two minutes.
Very carefully stir in the coconut milk until it is mixed in.
Once it has returned to a low simmer, simmer for another minute or two, or until the mixture has thickened up again (it won’t be super thick while hot…but will thicken up considerably as it cools. You want it to be thick enough to coat a spoon, but still thin enough to be very easy to drizzle. Don’t heat longer than two minutes).
Take off of the heat, and stir in the vanilla. Let cool to desired temperature before serving. If you want a warm caramel sauce, simply reheat before serving.
Will keep at least 1-2 weeks refrigerated. Makes 2 cup.
by Sharm | Nov 18, 2016 | Food & Drink, Recipes
This rosemary goat cheese with honey appetizer is perfect for the holidays or any day for that matter. The combination of the salty goat cheese, sweet honey and distinct taste of rosemary is so good! The presentation on this can be done as one large cheese ball, log or small individual balls. I have done it both ways. You should be able to get about 12 medium size balls. You can always make them smaller to go further.
Rosemary Goat Cheese
1 10.5 oz goat cheese
2-3 sprigs fresh rosemary, chopped (reserve one whole sprig for garnish)
3/4 cup chopped almonds or pecans or favorite nut
honey to taste
Mix rosemary and goat cheese together.
Rosemary Goat cheese
Scoop cheese mixture onto a piece of plastic wrap and shape into one large ball or log and chill about 15-20 minutes.
Remove cheese from plastic wrap and coat all sides with chopped nuts of choice pressing them gently into the cheese so they stick.
If you choose to make individual balls there is no need to shape in plastic and refrigerate. Just portion out a heaping tablespoon and shape into ball and then roll and nut mixture to coat entire ball pressing in nuts to make them stick.
This rosemary goat cheese can be made up to 12 house in advance so at this point you may place the nut covered cheese in the fridge. For the balls choose a large enough storage container that you can arrange the cheese balls in a single layer. The large ball or log can be stored in an airtight container or even wrapped in plastic wrap.
Arrange cheese on serving platter and drizzle with honey just before serving.
Sprinkle remaining nuts on top and garnish with fresh rosemary sprig. Serve with crackers. The leftovers are delicious to crumbled on top of a salad the next day.
by Sharm | Sep 26, 2016 | Food & Drink, Recipes, Uncategorized, Whole Foods Market
This roasted heirloom tomato and goat cheese dip is simple and the perfect appetizer to impress guests or take to a party.
As an ambassador for Whole Foods Market I get to create and share a simple recipe using great products and produce that are in season and available at Whole Foods Market. At the moment this includes delicious heirloom tomatoes. I wish to thank whole foods for providing me with a gift card to purchase the ingredients.
Here are some tips and recipes from Whole Foods Market along with my recipe for the roasted heirloom tomato and goat cheese dip. Enjoy!
Why they’re cool:
Precious and short, heirloom tomato season is at its peak in early autumn
Tomatoes should feel heavy for their size, be soft and yield only slightly to the touch. Size has no correlation with quality — large tomatoes can be just as delicious as small ones. Also, avoid tomatoes with open splits and cracks. Only purchase what you can eat within a few days. Tomatoes should be stored at room temperature, not the refrigerator because it destroys both flavor and texture.
Whole Foods Market Heirloom Tomatoes
Here are a few favorite varieties!
Cherokee Purple. This very large, beefsteak variety is purple or very dark red. It’s deeply flavored and rich with a firm, dense texture. Slice these tomatoes thickly and serve with brined cheeses such as feta or with a sweet drizzle of honey.
Marvel Stripe. This large, beefsteak variety is yellow with interior blush. It’s mild, sweet and fruity with low acidity. These tomatoes are juicy and soft and are wonderful for gazpacho, paired with balsamic vinegar as a tomato relish or with earthy clothbound cheddar cheese.
Brandywine. This is another large, beefsteak variety, however these tomatoes are pink or yellow and sweet with low acidity. They are perfect for sandwiches, used as the base of a fresh summer salad or paired with the creamy saltiness of Parmigiano Reggiano.
Evergreen. This is a medium to large, beefsteak variety. They stay green when ripe and are mild and sweet. Make tomato preserves, a sandwich with triple crème Brie and baguette or bread and fry slices for fried green tomatoes.
Black Prince. This is a medium-sized, round globe variety that’s purple or very dark red. It’s deep and sweetly flavored with a firm texture. Sprinkle wedges with vinaigrette and fresh herbs for a simple treat; pair with Rogue Creamery Oregon Blue to match the tomato’s sweetness.
Sun Gold. This small, cherry variety is dark yellow or almost orange. These tomatoes are tangy-sweet and perfect for an anytime snack, tossing into quick salads, baking on pizzas and flatbreads and pairing with Parrano cheese.
Black Cherry. This small, cherry variety is purple or dark red, very sweet and highly flavored. They’re great in salads, roasting whole, baking into focaccia and pairing with Monterey Jack for a cream-of-tomato soup flavor combination.
Here’s some of Whole Foods Market favorite recipes:
http://www.wholefoodsmarket.com/recipe/fresh-heirloom-tomato-juice
http://www.wholefoodsmarket.com/recipe/heirloom-tomato-kale-and-orzo-salad
http://www.wholefoodsmarket.com/recipe/heirloom-tomato-salad-basil-yogurt-drizzle
Heirloom Cherry Tomatoes
Here is my favorite heirloom tomato recipe.
I love serving this dip with the Whole Foods Market house made crostini but you could use and cracker of bread of your choice.
Whole Foods House Made Crostini
The balsamic glaze is sold in a squeeze bottle that is usually found in the oil and vinegar isle at the grocery store. You can also make your own by using regular balsamic vinegar by pouring 1/2 cup vinegar into a sauce pan and then bring to a boil. Stir consistently until vinegar begins to thicken. Remove from heat and let cool. Store unused glaze in an airtight container at room temperature for up to a month.
Balsamic Glaze
Roasted Heirloom Tomato and Goat Cheese Dip
1 10.5 ounce goat cheese, softened
1 pint heirloom cherry tomatoes
1 teaspoon Italian seasoning
1 clove garlic, minced
1/4 cup olive oil
salt and pepper to taste
Fresh basil to taste
balsamic glaze to taste
Heat oven to 425. Rise and pat dry cherry tomatoes and place on baking sheet. Drizzle tomatoes with olive oil and sprinkle with salt and pepper and toss to coat. Roast in the oven for about 20 minutes or until cherries began to burst and caramelize.
Heirloom Cherry Tomatoes
Roasted Heirloom Cherry Tomatoes
While tomatoes are roasting, place goat cheese in mixing bowl. Add minced garlic and Italian seasoning.
Fresh Basil
Remove tomatoes from oven and cool slightly. Chop fresh basil and set aside.
Roasted Heirloom Tomato Dip
Roasted Heirloom Tomato Dip
To assemble spread goat cheese on serving platter. Top with roasted tomatoes. Sprinkle with fresh basil. Drizzle balsamic glaze over top just before serving.
Roasted Heirloom Tomato Dip
Roasted Heirloom Tomato Dip
Serve with cracker, French bread or crostini of choice.
Roasted Heirloom Tomato Dip
by Sharm | Jun 20, 2016 | Food & Drink, Recipes
This Rosemary and Balsamic marinade is delicious on chicken, steak or pork or even as a salad dressing. I participate in the Whole Foods Market Ambassador program and a theme this month along with grilling stone fruits where you can find my recipe for Grilled Peaches and Cherries with Honey Goat Cheese was marinades. I make this marinade all the time so thought it would be a good time to share it with you. I wish to thank Whole Foods Market for supplying me with a gift card to purchase the ingredients.
1 Cup Olive Oil
1/2 Cup Balsamic Vinegar
2 Sprigs Fresh Rosemary
2-3 Cloves Garlic
Salt and Pepper to taste
Combine olive oil and vinegar. Strip rosemary leaves from stem. Peel garlic cloves and smash with knife. If using for a salad dressing, finely chop the garlic and rosemary. Add rosemary and garlic to olive oil mixture then add salt and pepper to taste. Mix well to combine.
Pour over desired meat and let marinate. Cook meat as desired. Be sure to check out the tips below from Whole Foods Market on marinating times for different meats and other cool ideas.
Marinating Tips
•Why it’s cool: Marinating meat, veggies, mushrooms, tofu, or tempeh gives your food a new depth of flavor – and possibilities are endless! Marinades can also tenderize meat.
•Need to know:
Red meat and pork should be marinated for at least an hour and up to overnight.
Poultry cuts on the bone should marinate for about an hour, but boneless cuts like a breast only need 30 minutes – too long and it gets mushy!
Never marinate fish or shellfish longer than 20 to 30 minutes in a citrus- or vinegar-based mixture! You can actually cook the fish from the acid in the marinade.
Veggies such as bell peppers, onions, summer squash, etc. can be marinated for 30 minutes or longer, but no more than an hour or two is necessary.
Thick veggies like potatoes, sweet potatoes and thick cuts of carrots need to be parboiled first.
Marinate pineapple, peaches, plums, and nectarines for about 30 minutes.
•Recipe: Summer Squash Grilling Packs
•Take it easy: Whole Foods Market sells a variety of pre-cut veggies that are ready to marinate and grill for quick & easy summertime meals.
Guide from WFM: Marinade and Dry Rub Ideas
