Harvest Eating

Four Seasons. One Lifestyle.

Panettone Bread Pudding

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Created By: Chef Keith Snow
Servings: 10
Description:

This bread pudding is so simple to make. The Panettone really makes this a special dessert. Chef Keith Snow demonstrates how to make this Italian-inspired bread pudding.

1 package Panettone bread
4 large fresh eggs
3 cups whole milk
1/2 cups sugar
2 teaspoons real maple syrup

Directions:

1. Preheat oven to 325 degrees.
2. Whisk eggs and sugar together until pale yellow and well-combined. Add syrup and whisk in.
3. Add milk and continue whisking until combined. Set aside.
4. Cut up bread into large cubes, add to custard mixture, mix well to make sure the bread is very wet.
5. Place in a casserole dish and tuck in the oven for 35 minutes or until lightly brown on top.

Chef’s Note: Serve with whipped cream.

Mango Creme Brulee

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Created By: Chef Keith Snow
Active Time: 25
Total: 50 minutes

Description:

Learn how to make a delicious twist on the classic French dessert by adding sweet mango. This luscious dessert is easy to make with this tried and true recipe.

Ingredients:

2 cups organic heavy cream
1 whole vanilla bean
1 whole flesh of an organic mango
1/2 cup sugar
6 organic or farm fresh eggs yolks

Directions:

1. In a sauce pot add cream, vanilla beans and split pods.
2. Place over medium heat until lit scalds, just under the boil. Watch so it does not boil over!
3. Meanwhile, peel the mango and remove the pit as per video. Dice up mango and set aside.
4. Place a few pieces of mango into each custard cup or ramekin.
5. Tempur the egg yolks by adding a bit of hot cream then whisking, repeat twice, then add all cream to egg mixture.
6. Fill custard cups that should be in a large pan, add hot water and fill halfway up the sides of the custard cups.
7. Place in a preheated 325-degree oven for 35 minutes or until the custard are just set but still giggling slightly. Cool for 20 minutes, then refrigerate until well chilled…
8. Dust the surface of each brulee cup with 1 tsp sugar. Place under broiler or use a blow torch to brulee the tops which means to slightly burn the sugar so it gets brown.

Tia Maria’s Peanut Butter Balls

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Recipe By: Tia Maria Bednar

Description:

These peanut butter balls are easy to make and a sure hit with kids. Healthy ingredients abound: dried fruit, flax seeds, coconut, oats, and peanut butter. Give them a try! Tia’s recipe is amazing..these are so good…and soo healthy.

Ingredients:

1 cup organic peanut butter
1/4 cup honey
2 cup whole rolled oats
1/2 cup ground raw oats
3 tbs organic golden flax seeds, ground
1 cup dried fruit such as raisins, cranberries, cherries, apricots
1 cup organic coconut flakes
1 tsp vanilla extract
1/2 cup sunflower seeds
1/2 cup ground almonds
1/4 cup pure olive oil

Directions:

1. Place all ingredients in a large work bowl except peanut butter and honey.
2. In a small pot, heat peanut butter and honey until they become very viscous or flowing.
3. Dump wet ingredients on dry, then mix well with a spoon.
4. Mold into balls the size of a golf balls. Keep in air tight container in fridge for best results.

Chef’s Note: Be sure to use organic peanut butter or Valencia peanut butter which is low in pesticide residue. Also, be sure nuts and dried fruit are fresh. These peanut butter balls are great for hiking or a natural snack for kids.

Blueberry Coconut Smoothie

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Created By: Chef Keith Snow

Description:

Healthy blueberry coconut smoothie with almonds and raw milk.

Ingredients:

1/2 cup blueberries
1/4 cup coconut flakes organic, unsweetened
1 tbs sliced almonds
2 cups raw milk or whole milk or soy milk for vegetarians
ice cubes (optional)

Directions:

1. Add everything to a container… Blend with immersion blender or regular blender. Chill and enjoy!

Mango Lassi

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Created By: Chef Keith Snow

Description:

In the country of India, this is very popular as a smoothie-type beverage with a special use– cooling the palette after a spicy meal. Chef Keith Snow demonstrates how-to make this simple smoothie with mango and coconut.

Ingredients:

2 cups Organic whole fat coconut milk
1 Ripe mango
2 tablespoons Coconut cream concentrate (optional)
1/2 cups Organic plain yogurt

Directions:

1. Place all ingredients in a blender then blend until smooth.

Chef’s Note: Best enjoyed cold.

Mango Peach Smoothie

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Created By: Chef Keith Snow

Description:

Learn how to make a healthy smoothie from frozen mangoes and peaches.

Ingredients:

1/2 cup organic mango puree
1 cup organic frozen peach slices
1/2 medium organic banana
2-1/4 cups organic whole milk

Directions:

1. Place all ingredients in a blender and blend until smooth.