Chocolate Peppermint Stick Mousse

Christmas lights are twinkling around town, snow is falling, we’re going to see Little Women performed at the local theater and, best of all, Sam is home from college and our family is together for winter break! It’s a happy time and I’m delighted to be here in the valley for this festive season.

It’s also time for seasonal treats! Isaac’s girlfriend made incredible homemade eggnog for us and let me just say, it’s the best eggnog ever and I’m never going back to the carton stuff (I may have snuck spoonfuls of fresh cream off the top when no one was looking, too).

More indulgences that somehow make their way into my shopping basket during this time of year are peppermint bark and peppermint stick ice cream. I really can’t resist. Peppermint stick and chocolate are a classic combination no matter the season. When I was little my favorite ice cream cone at Brigham’s was always peppermint stick with chocolate jimmies. But in December they are especially tempting flavors, which led to this mousse.

Coconut cream has been my go-to dessert topping for some time. It whips up light and creamy, and (like many things!) when chocolate is added it becomes sensational. With peppermint on my mind, I blitzed some candy canes in the food processor, added chilled coconut cream, cocoa powder and maple syrup and gave them a whirl.

What emerged was billowy and downright decadent. This mousse also happens to be vegan, raw and gluten-free and would be especially nice as part of a holiday dessert buffet. Luscious and rich, with creamy chocolate and little hits of refreshing mint, it’s deeply satisfying and so easy to make. I spooned it into tiny bowls with a sprinkle of crushed candy cane and then dove in.

Wishing you all a warm, happy Christmas!

Chocolate Peppermint Stick Mousse
Serves 4-6

3 candy canes, wrappers removed
1-14 ounce can thick, unsweetened coconut cream (I find it at Trader Joe’s) or 2-14 ounce cans whole, unsweetened coconut milk, chilled overnight in the fridge
1 teaspoon vanilla
1 teaspoon peppermint extract
1/4 cup maple syrup
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt

Break two of the candy canes into smaller pieces and place in the bowl of a food processor. Blitz the candy canes until they form a fine powder. Dump the peppermint powder into a small bowl and set aside. Break the remaining candy cane into pieces and pulse it in the food processor a few times until smaller rough pieces form (this is for garnish). Dump this into another small bowl and set aside.

Open the can of chilled coconut cream and scrape it into the bowl of the food processor (no need to clean after the candy canes). If using coconut milk, open the 2 cans and carefully scoop out the solid coconut cream from each into the food processor. Reserve the clear liquid to use in smoothies.  Add the remaining ingredients and whiz until smooth and creamy. Stop a couple of times to scrape down the sides and make sure any chunks of coconut are blended. Sprinkle in the powdered candy canes and pulse a few times to mix in.

Spoon the mousse into small bowls. It can be eaten right away or kept covered in the fridge overnight. When ready to eat, sprinkle with the crushed candy cane pieces to garnish (if you do this too early the candy canes start to soften and cause red streaks).

Carrot Soup with Greens

The leaves are beginning to blush, there’s a chill in the air and we’re closing our windows at night.  Summer has waved good-bye. Normally, I wish for summer to linger on a bit, but after the glorious sunny months we just enjoyed I am happy to welcome fall. The changing seasons have brought changes for our family, too.

This past week was filled with emotion and excitement. We took our son, Sam, to University of Oregon where he is starting his freshman year.  Let me just say, the process of letting go is not easy, yet I know Sam is ready for this new chapter. I’m missing him like crazy and at the same time know he’s in for so much fun and learning. I’ve loved every phase of parenting and this new stage holds many yet-to-be-discovered joys.

Still, comfort food was in order and a warm, simple bowl of soup felt right. I’m starting to stock our freezer with jars of soup for the cold nights ahead here in the valley. At the market, carrots are still available and when I grabbed a couple of bunches recently I had soup ideas dancing around in my mind. Some baby greens also snuck into my bag, so with these ingredients in tow I headed home to make soup.

Soon I had a pot of carrots simmering away in chicken broth with onions and red chiles. After a quick puree, I added a splash of lime juice, some fresh basil and a mix of baby kale, chard and bok choy. The greens wilted quickly and I ladled the finished soup into bowls. I swirled a dollop of coconut cream into each bowl, its creaminess balancing the spicy kick of chiles nicely.

Snuggled up by the fire with autumn unfolding all around, I sip my soup and hear about Sam’s new life in Oregon. It’s all good.

Carrot Soup with Greens
Makes just over 2 quarts

1 tablespoon olive oil
1 large onion, diced
2 1/2 pounds carrots, washed and cut into 1/2 inch slices (I don’t bother to peel them)
3 small red chiles, minced
6 cups chicken or vegetable stock
2 teaspoons kosher salt
2 limes, juiced
2 tablespoons fresh basil, minced
8 ounces greens, such as a mix of baby kale, chard and bok choy, chopped if leaves are large
Coconut cream to dollop (optional)

In a large soup pot, warm the olive oil over medium high heat. Add the onions and cook until they are soft and beginning to brown, stirring a few times. Add the carrots, chiles, stock and salt and bring to a boil over high heat. Lower the heat and simmer for about 8-10 minutes, until the carrots are soft. Remove from the heat. Using an immersion blender, puree the soup in the pot until smooth.  Return the pot to the heat and add the lime juice, basil and greens. Cook over medium high heat for about 2 minutes, just until the greens are wilted. Serve hot with a dollop of coconut cream.

The soup can be made ahead of time through the blending step. At that point, cool and then chill the soup. When close to serving, reheat the soup and proceed with adding the lime juice, basil and greens.

Blueberry Coconut Fool

Thank you for all your good wishes on our move to the Methow Valley! I’m looking forward to a delicious time here and can’t wait to share about it.

Before I left Seattle this last time, I spent a beautiful morning at the Ballard Sunday Market with my dear friend, Julie, and then stopped by our neighborhood berry stand on the way home. All morning, I couldn’t resist flowers, half-flats of raspberries and blueberries, carrots, basil, pickling cucumbers (recipe to come soon!) and more. Spreading everything out on my kitchen counter made me very happy! And made me realize I’d better get cooking since I was leaving the next day.

I had to make something with blueberries because they are my favorite berry and I haven’t shared nearly enough blueberry recipes here to truly represent my love of them. I’ve baked a couple of blueberry pies this summer and still need to make a grunt or a slump – I just love some of these names! Another fun one to say is fool, and given my affection for English desserts I decided on this one.

A fruit fool is a classic dessert of fresh fruit and cream and traditionally made with gooseberries. The name fool is thought to come from the French word fouler, meaning to mash or press. Since I’m loving coconut cream these days, I used it in place of the usual whipped cream. In fact, I ended up with a trifecta of coconut! The blueberries are quickly simmered in coconut water and coconut sugar, left to cool and then folded into billowy coconut cream. Pure bliss. Definitely the kind of comfort dessert I crave most often.

The fool looks pretty served in martini glasses or champagne coupes, so maybe pull a few more out when you’re mixing summer cocktails. This dessert is lightly sweet, with a fresh pop of blueberries and decadent coconut cream. It would be a wonderful way to finish a lazy dinner on a hot evening, and I can also assure you that it travels well in a jar for the next day’s breakfast.

Blueberry Coconut Fool
Serves 4

½ pound blueberries, plus a few for garnish
2 tablespoons coconut palm sugar (brown sugar can be subbed)
1 tablespoon coconut water
1 15 ounce can whole, unsweetened coconut milk, chilled overnight
1 teaspoon vanilla

In a medium sauce pan, bring the ½ cup blueberries, coconut palm sugar and coconut water to a boil. Reduce the heat and let simmer for 3 minutes. Chill the berries until ready to use, at least 2 hours.

When ready to serve, open the chilled can of coconut milk. Carefully scoop the solid white coconut cream into a bowl. Reserve the clear liquid for smoothie making or add to the water when cooking dried beans. Using an electric mixer, beat the coconut cream on high until smooth and luscious, about 3-4 minutes. Add the vanilla and beat for a few seconds to mix in.

In 4 pretty dishes or glasses (martini glasses or champagne couples work well), spoon dollops of cream in each, add a spoonful of blueberries, and then dollop with more cream and then more berries to layer. Gently swirl a spoon once or twice to mix, being careful to not mix too much – you want streaks of cream and berries. Serve right away. If you want to prepare ahead, keep the dessert chilled. The cream will begin to firm up as it sits.