On today’s show, I feature a video and recipe from my online course Food Storage Feast that is popular with students and so delicious….
Today I discuss fruit salad. Not fruit salad cocktail, the stuff from cans, rather my Omi’s (my mother in law) WONDERFUL fruit salad called Bircher Muesli….
In this simple fall recipe I stuff GIANT Gala apples with simple pantry friendly mixture of oats, spices, raisins and nuts. It’s moistened with light cream and baked for 35 minutes to make it just tender. …
So you wanna make your own ice cream ?? NICE! Here is a simple base recipe that you can make then use to “flavorize” with the ingredients you love. Just be sure to completely cool the base before attempting to make ice cream….
On today’s episode I discuss making a simple strawberry tart with a base of Mascarpone cheese softened with creme fraiche, a hint of lemon zest. The crust can be Gluten Free or a basic graham cracker crust….the strawberries stand up like volcanoes and look impressive. Make this today!…
This cheesecake, like others, is very easy to make and contains no added sugar. It has a slight sweetness derived from the stevia and it has a delightful almond crust with a hint of cinnamon. You should notice a beautiful “yellowish” glow that comes from the use of farm-fresh eggs…they make a big difference in appearance and taste….
If I’m know for any recipe it would be this one…and of course it’s not even my recipe but my Mom’s. this flour less chocolate cake that is filled with whipped cream is legendary….
This apple cake can be gluten free or not, really no discernible difference in taste or texture. You need very tart firm apples and you can use multiple varieties….
Super simple creme brulee recipe featuring coconut. This is not very difficult yet the results are spectacular….
Created By: Chef Keith Snow
Active Time: 25
Total Time: 55 minutes (or until it’s set and stating to turn brown)
Simple and delicious French inspired dessert that goes well with any fresh fruit, especially dark sweet cherries, or in this recipe, figs!. A simple batter is all that’s needed to perfect this dish. Goes well with a sweet white wine from Alsace region of France
Fresh black or dark brown figs, washed, stem removed sliced in half (roughly 15 figs)
1/2 cup granulated sugar
4 eggs organic if possible
1/2 cup organic or raw whole milk
3 tbs 365 brand unsalted butter melted
1 cup all purpose flour
tiny pinch of salt
butter for greasing pie dish
1. preheat oven to 325 degrees.
2. Butter a round shallow pie dish with cold butter
3. Arrange figs in dish, some cut side up, some cut side down, pie dish should be crowded with figs
4. In a large bowl or food processor, mix remaining ingredients well being sure to add flour last, at little at a time. Your looking for a thick pourable batter, not too thick however.
5. Pour over figs then bake until slightly golden brown. Serve room temperature with a nice glass of Alsatian wine.
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Chef Keith Snow
Seasonal Cooking Made Easy!