< so many uses >

Remember my chia jam? Well, I did more than put it on bread or pancakes or waffles. I put it in a tart. With lightly sweetened créme fraiche. In a crumbly and crisp and sandy and slightly sweet cornmeal browned butter tart crust. And it was fabulous. My family and I accidentally ate the entire thing for second breakfast. Totally worth it.

Usually I feel really wordy, but I'm not sure I have much else to say. You know you want to try it. And by the way, this took me from start to finish, less than an hour. The crust is unbelievably easy, thanks to no chilling or rolling (just be careful when pressing in the crust to avoid cracking), and I'm embarrassed giving you a "recipe" for the filling because it's really something anyone could figure out. But the combination is sublime. So got for it. Make it for second breakfast. Or elevenses.

Blackberry jam and créme fraiche tart in a cornmeal crust

adapted from Paule Caillat's brown butter tart crust

makes 1 9-inch tart

for the crust:

6 tablespoons unsalted butter
1 tablespoon unrefined coconut oil
3 tablespoons water
1 tablespoon sugar
pinch of salt
5 ounces unbleached all purpose flour
2 tablespoons cornmeal (preferably stone ground)
1 teaspoon pure vanilla extract

for the filling:
1/2 cup créme fraiche
1 tablespoon raw honey*
1 tablespoon pure maple syrup*
1/3 cup blackberry chia jam or your favorite berry jam (blackberry somehow goes especially well with the cornmeal crust, but honestly any jam will be good on this)
*use your favorite sweetener for this. And do it more to taste. I liked it very lightly sweetened, I like the tang of the créme fraiche to shine through. But it's really up to you when you eat it. Just know if you're coming to my house for lunch, it'll be tangy.

1. Preheat the oven to 410°F. In a 4-cup or larger oven-proof bowl, combine the butter, coconut oil, water, salt, and sugar. Place in the hot oven for 15-20 minutes until the mixture is bubbling and the butter begins to brown. Remove the bowl from the oven and add the flour, cornmeal, and vanilla. Stir vigorously until it forms a ball that pulls away from the sides of the bowl with ease. If necessary, add more flour, one tablespoon at a time.
2. Once the dough is cool enough to touch, form a slight disc shape and place it in the middle of your 8.5 or 9 inch tart pan. (Don't use a nonstick tart pan) Using your fingers, gently press the dough evenly throughout the pan. Use the bottom and sides of a measuring cup to continue pressing and smooth out the shape. You can use excess to piece together thin or cracking parts, but try to avoid cracks and piecing if you can, for appearance.
3. Place the tart pan on a baking sheet, prick the base evenly with a fork, and place in the preheated oven. Bake for 15 minutes, or until lightly browned and shows very fine cracks. Set aside to cool.
4. Meanwhile, mix together the créme fraiche, honey, and maple syrup together in a small bowl. Once the tart shell has cooled completely, carefully spread the sweetened créme fraiche evenly on the bottom of the crust. Then either with a knife or the back of a spoon, spread the jam over the créme fraiche mixture. If it's too soft, chill the filled crust before adding the jam. I left a slight border around the jam to show the layers. Serve within a few hours to avoid a soggy crust. Enjoy!

< sweet way to wake up >

Happy Valentine's day, friends! I had these grand plans to make a special breakfast full of heart-shaped hand pies and and a creamy, pink smoothie for breakfast today, but our car started having problems and my sweetie had to take it in to the shop early before heading to school, so our morning plans were cut short. So I think the hand pies will have to wait until tomorrow. Instead, we had one of our favorite usual breakfasts: Chia seed pudding. And not just any chia seed pudding, but a creamy coconut pudding.

The texture is more like the coconut milk tapioca "pudding" I grew up eating. Or use less liquid, and it'll be more like American tapioca pudding. Yum, right? Adding coconut has it's health benefits, too. Coconuts are high in fiber, vitamins C, E, and a bunch of the B's, magnesium (which most Americans are deficient in), and phospherus. The coconut milk doesn't have the fiber, so topping it with coconut is not only nice for your palate, the rest of your body will thank you for it, too.

So go ahead and make some coconut chia pudding and eat dessert for breakfast and feel good knowing you're doing some good for your body.

Coconut Chia Seed pudding with fruit
serves 6-8
I know this is a really large portion. We always have a little left over for a snack later in the day. I used to make half of this, and my kids were always asking for more. So if it works better for you, by all means halve this recipe. And use the rest of the coconut milk in curry for dinner, maybe? Or a smoothie! Yum!

1 can coconut milk*
enough almond milk (or other milk you want to use) to make 5 cups of liquid in combination with the coconut milk
2/3 cups chia seeds
raw honey or pure maple syrup to taste
coconut flakes to sprinkle on top (optional)
chopped fruit*

*notes: for the coconut milk, make sure you buy coconut milk, not cream of coconut. And don't go light on this. The fat in coconut milk is mostly lauric acid, which "is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms." So feel good about the fat you're eating. I don't believe in low fat anyway.
And today I served it with strawberries in the shape of hearts, but usually we like to eat it with fresh pineapple or oranges. But really, I think most fruit would be good in this. Ripe peaches in the middle peach season! Can you imagine?

1. In a large container (I use a half-gallon mason jar, but you can easily do 2 quart sized jars), combine the coconut milk, almond milk, chia seeds, and sweetener. If using a jar, put the lid on the shake until well combined. If using a bowl, stir until well combined. For the first 20 minutes, you'll want to give it another shake or stir a few times until it's thickened enough for the seeds to be evenly distributed and suspended in the liquid. Otherwise, you'll have a huge, extra thick clump on the bottom and a thin liquid on top. Once the seeds are suspended, it's ready for the fridge. Stick it in the fridge overnight, or at least 4 hours. Serve with fresh fruit and coconut flakes (and an extra drizzle of honey if you like it extra sweet).

gluten and dairy free

I feel like I've been made so much more aware of allergies recently. Especially that of gluten and dairy. I'm not sure if it's my imagination, but celiac seems to be much more common than it used to be. And have you ever noticed that most treats we eat have gluten and/or dairy in them? Sadly, at food-related get-togethers (and let's face it, most get-togethers have some kind of food), people with food allergies have to stand by while everyone else helps themselves to yet another decadent cookie or mini tart. And they think it's just a fact of life for them. It breaks my heart, since one of the most important points in my philosophy about good food is that it should bring people together.

But, because I don't have any food allergies, I rarely stock my pantry with gluten- and dairy-free items like coconut oil and sorghum flour. Last week we had a baby shower for a friend of mine from church and we decided to serve an array of cookies. But we have at least 3 women from our congregation (that I'm aware of) who can't eat gluten, one of them can't have gluten or dairy. And why should these wonderful women have to stand around and only eat the fruit while everyone else asks for recipes for their favorite cookies as they munch on their 10th cookie? (not that I can do that either, since I have a lot of baby weight left;)) But I can't afford to purchase alternate flours and fats for just one evening of cookie celebration.

I assume a lot of you have come across this dilemma at one time or another, which is why I wanted to write this post. I have 2 simple solutions for you. One is made is peanut butter, though, so obviously be aware of peanut and other tree nut allergies if you're going to make this.

update: I've made this with soy-nut butter for a family with gluten, dairy, peanut, and tree-nut allergies all in one family, and it was very successful. The texture and flavor were a tiny bit different, but not significant enough to not recommend using it. In fact, I highly recommend it. My little taste testers ate them all right in front of me:)

I hope this post can help a lot of you help other people feel more included in social gatherings, or if you have these intolerances or allergies yourself, I hope this brings you a little bit more joy in your life. You don't have to give up enjoying food! (And you should look into learning Japanese cuisine, because it is meant for you!)

3 ingredient (or an optional 4th) peanut butter cookies
makes about 24 cookies

2 cups peanut butter
2 cups granulated white sugar (do not replace with brown sugar, it'll ruin the texture)
2 large eggs
2 teaspoons pure vanilla extract (optional)

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
2. Mix together all of the ingredients until smooth.
3. Drop a rounded tablespoon (I use a 1.5 tablespoon cookie scoop) onto the cookie sheets, at least 1 inch apart. You should get about 12 on each cookie sheet. Roll the dough in your hands to make smooth balls and lightly press flat. Press the tops in a criss cross pattern with a fork.
4. Bake the cookies, one cookie sheet at a time at 350°F (175°C) for 7~9 minutes, until edges look slightly crisp, but the centers look a little underdone. Do not overbake the cookies or they will be brittle and dry. Let the cookies finish cooking on the hot baking sheet on a cooling rack for 10 minutes before transferring them directly to a cooling rack. Let cool completely before serving.

Old fashioned coconut macaroons (adapted from America's Test Kitchen Family Baking Book)
makes about 24 cookies

5 cups (20 oz) sweetened shredded coconut
6 large egg white
1/2 C sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract

1. Pulse the coconut in a food processor until fine, 6 to 8 pulses, and transfer to a large bowl. Process the egg whites, sugar, salt, and vanilla extract together in the food processor until light and foamy, about 15 seconds. Stir the egg mixture into the coconut until combined. Wrap the mixture tightly with plastic wrap and refrigerate for at least 30 minutes, and up to 2 days.
2. Adjust the oven rack to the middle position and heat the oven to 375°F. Line 2 large baking sheets with parchment paper or silicone baking mats and grease the top. After resting the coconut mixture in the refrigerator, give it a quick stir to redistribute any settled liquids. Using wet hands, roll 1 heaping tablespoon (I used a 1.5 tablespoon cookie scoop) of the mixture into a ball and lay them in the prepared baking sheets, spaced about 1 inch apart. You should have about 12 on each baking sheet.
3. Bake the macaroons one baking sheet at a time, until light golden brown, 13~15 minutes, rotating the baking sheets halfway through baking. Repeat with the second baking sheet.
4. Let the macaroons cool completely on the baking sheets before serving, about 1 hour.

Now go out and get gluten-and-dairy-free-without-any-special-ingredients baking!

quick and easy and fancy

Affogato. A dessert I never indulge in because I don't drink coffee. And though I've used Pero as a coffee substitute for many recipes, for some reason it never occured to me to use it in this simple application. So though I admit that this in not a from-scratch recipe (though now I'm tempted to post about homemade vanilla ice cream and how it really IS worth the time and money), I wanted to share. I made this for dessert last night and my kids loved it! My 3 year old asked for more. And my "I don't like bitter food" husband even liked it. Without any added sweetener of any kind. This is coming from a guy who wants me to add sugar to his hot chocolate, so I think it was definitely a success.

And here's how simple it is. 2 ingredients. Vanilla ice cream & pero. And since Pero acts like instant coffee, there's no brewing involved. And even if I'm all about the labor intensive process of food, I also like a quick fix once in a while. A good one. And this is. I feel like I'm far away in a tiny street café in Italy. Because, afterall, this is an Italian dessert.

Coffee-free Affogato
serves 4

1 C hot water
1 tablespoon Pero (I make it extra dark for this particular recipe. For drinking, I use 1 teaspoon)
4 scoops of your favorite vanilla ice cream

1. Place one scoop of ice cream in 4 seperate serving dishes. I like to use little cappucino cups for this, but any small dish will work.
2. Stir the Pero into the hot water until dissolved and pour about 1/4 cup into each serving dish. Serve immediately.

long absence/birthday treat

Wow, it's really been almost 3 months since my last post. I have a reasonable explanation for all of this. I haven't really been in the kitchen too much these last 2 months. Mainly because I haven't been in the mood for food. What?! Is that even physically or emotionally possible for Lillian? It is, in only once instance. And that is during the first trimester of pregnancy. And now that I'm over that hurdle, I've been cooking again, and it's been wonderful! I forgot how much I love the taste of taste. We're having a boy, by the way! And we're all so thrilled.

About a month ago, we celebrated my husband's 29th birthday. And to my surprise, he asked for a lemon tart for his birthday dessert. Usually he asks for the cloyingly sweet, as much sugar in the form of caramel as possible desserts, but this time he wanted one of the few things my poor pregnant taste buds could stomach. LEMON! (come to think of it, maybe he was just being nice ...) And this tart, my friends, is as lemony as they come. And I was in heaven eating it.

Of course the key to a good lemon tart is the lemons. If you like a sweeter, rounder flavor, try it with meyer lemons. They are fantastic and tangeriney lemons. (Because they're actually a cross between tangerines and lemons) Ooooh, or even limes, if you want that slightly bitter aftertaste without sacrificing that bright citrusy punch. Yum! I even had a dream last night to use yuzu juice. Wow, what would that be like? I think I might have to try it now. A beautiful, delicate Japanese take on a French pastry. Whatever you do, use fresh fruit. This is not an appropriate application for pasteurized, bottled juice. I know I sound like a snob, but I promise it makes a big difference. Take the time to squeeze for yourself!

Lemon tart (from America's Test Kitchen)
makes 1 9-inch tart

for the crust: (this is a traditional tart crust, much crisper and less flaky than a pie crust)
1 large egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
2/3 cups confectioner's sugar
1/4 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cut into 1/4 inch pieces and chilled

1. In a small bowl whisk together the egg yolk, cream, and vanilla extract. Process the four, sugar, and salt in the bowl of a food processor to aerate. Scatter the chilled butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15~20 pulses.
2. With the motor running, pour the egg mixture into the food processor through the feed tube until the dough just comes together around the blade.
3. Turn the dough out onto a sheet of plastic wrap and flatten into a 6-inch disk. Wrap tightly and chill in the refrigerator for 1 hour. Before rolling out the dough, let it sit on the counter to soften just slightly, about 10 minutes.
4. Roll the dough out to an 11-inch circle on a lightly floured surface and place it into a 9 inch tart pan. Make sure not to stretch the dough when fitting it into the pan.Set the tart pan on a large plate and freeze for 30 minutes.
5. Adjust an oven rack to the middle position and preheat the oven to 375°F. Se the tart pan on a large baking sheet and press a layer of parchment paper and then foil into the tart shell over the edges of the pan and fill with pie weights. Bake until the tart shell is golden brown and set, about 30 minutes, rotating halfway through baking.
6. Carefully remove pie weights and foil and continue baking the shell until it is fully baked and golden, about 10 minute longer. Transfer the baking sheet to a wire rack and let the shell cool slightly while making the lemon curd filling.

for the filling:
7 large egg yolks
2 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice (about 4 lemons)
pinch of salt
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream, chilled

1. Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170°F, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the cream.
2. Pour the lemon filling into the warm tart shell. Bake the tart on the baking sheet until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes. Let the tart cool completely on the baking sheet, about 1.5 hours.
3. To serve, carefully remove the outer ring of the tart pan, then slide a thin metal spatula between the crust and the bottom of the pan and slide the tart onto a serving platter or cutting board. Serve plain, dusted with confectioner's sugar, or with some very lightly whipped (soft peaks) cream and fresh fruit.