Harvest Eating

Plant Based Vegan Recipes

Fig Clafoutis

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Created By: Chef Keith Snow
Active Time: 25
Total Time: 55 minutes (or until it’s set and stating to turn brown)

Description:

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

Ingredients:

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

Method:

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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My Best,

 

 

 

 

Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!

Sorbet Recipe: Champion Juicer

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Created By: Chef Keith Snow

Description:

This is a great way to make a delicious ice cream without using a traditional ice cream maker.

Ingredients:

1/2 gallon whole milk,(raw if possible) or use heavy cream.
1 vanilla bean or 1 tsp good vanilla extract (specialty store)
1 cup sugar
1 pint fresh Strawberries, or other berry, (freeze them yourself!)
5 egg yolks from pastured hens

Directions:

1. In a heavy bottomed non-reactive pot or Dutch oven heat milk over low heat until scalded, DO NOT BOIL!! Scalded is just little bubbles around the sides of your pot.
2. Remove from heat then temper the egg yolks (see below)
3. Add the tempered egg mixture, sugar and vanilla back in, return to heat and cook for 5-10 minutes, stir often, until it starts to thicken.
4. Pour mixture through a fine strainer into a shallow baking dish like a Pyrex rectangle baking dish. Place in freezer.
5. Every 2-3 hours use a fork and scrape the mixture a bit.
When frozen solid, take out of freezer and let sit for about 20 minutes until it starts to melt. Break up into chunks or pieces and run it through the Champion juicer with the sorbet system in place.
6. Alternate frozen strawberries with chunks of frozen ice cream base until all is processed.
7. You may return to the freezer for a harder ice cream or enjoy it soft like a sorbet.

Chef’s Note: A frozen banana is a nice addition. Or omit berries and mix in chunks of dark chocolate after processing and you have a chunky monkey style sorbet. Make sure the banana is included in this alternative recipe.

Tempering: This is a cooking technique that describes how a hot liquid is added to another mixture, usually egg yolks without scrambling them. In a separate bowl add egg yolks, then add a cup of the hot mixture ,quickly whisk for 20 seconds, then repeat 2 more times before adding the tempered eggs back to the hot milk.

* Freeze all Champion juicer parts before making the ice cream.

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.