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).

Banana Nut Pancakes with Blueberry Compote

Long ago, when I lived in Southern California, my friend Rebecca and I went on a valiant search for the best pancakes. We ate lots and lots of pancakes. Many a Saturday or Sunday morning was spent squished into a booth or patiently waiting in line at a diner, wondering if we’d find the pancakes.

For a while, the pancakes at Babalu’s in Santa Monica were contenders, but then we discovered Coyote Grill in Laguna Beach and knew we were home. See, we adored banana pancakes. The ones at Babalu had bananas sliced on top, which was good. But Coyote Grill cooked bananas into their cakes and that was the best. Plus, Coyote Grill was located just a few doors down from my boyfriend (now husband). What could be better?

Recently I’ve been playing around with different flours and almond flour is emerging as a favorite. I enjoy its nutty flavor and moist texture, plus it’s loaded with protein. Perfect to start the day! So when a pancake craving hit, I started stirring some batter with almond flour.

This is a simple batter to mix up. Some almond flour, eggs, milk (I use either whole or almond), maple syrup, vanilla and olive oil come together quickly and you’re frying in no time. Of course, there are mashed bananas in there, too!

Hot out of the skillet, these pancakes are tender and infused with banana goodness. I like to drizzle mine with pure maple syrup or sometimes a dollop of thick yogurt. This time, though, I made blueberry compote to accompany them since my second favorite kind of pancakes are blueberry. A happy morning indeed!

Banana Nut Pancakes
Makes 6 - 4 inch pancakes

1 1/4 cups almond flour (I use blanched almond flour)
1 teaspoon baking powder
1/4 cup milk of your choice (I use whole or almond milk)
2 eggs
1 teaspoon vanilla
1 tablespoon olive oil
2 tablespoons maple syrup (preferably Grade B)
1/4 cup ripe banana, well mashed
Butter or coconut oil for frying pancakes
Blueberry Compote for serving (recipe follows)
Greek Yogurt for serving

In a medium sized mixing bowl, stir the almond flour and baking powder together. In a 2 cup glass measuring cup, measure the milk and then add the eggs, vanilla, olive oil, maple syrup and mashed banana. Whisk the wet ingredients together until well mixed and then stir into the almond flour until just mixed.

Heat a skillet over medium high heat and melt a bit of butter or coconut oil in it. Scoop 1/4 cup amounts of batter into the pan (as many as will comfortably fit) and fry the pancakes until they are golden and beginning to bubble, about 3-4 minutes. The pancakes are a bit delicate, so very gently lift around the edges of each one and flip to cook on the other side, about 2-3 minutes. Remove from pan and finish frying any remaining batter. Serve with Blueberry Compote and Greek yogurt.

Blueberry Compote
Makes 2/3 cup

2 cups organic blueberries, fresh or frozen (if using frozen, do not defrost)
2 tablespoons maple syrup
1 teaspoon lemon zest

Combine all ingredients in a small sauce pan and bring to a boil over high heat. Lower the heat and let simmer for about 5-6 minutes, until it thickens slightly. Serve warm or room temperature with the pancakes.

This recipe is featured at Foodie Friends Friday.

Bay Leaf-Vanilla Pots de Crème

Abby Dodge never ceases to inspire when it comes to baking, and this month’s luscious Vanilla Pots de Crème for the #BakeTogether challenge do not disappoint. She shares her recipe and invites us to create our own version. Happy to do so!

Vanilla stars in these little custards. I’ve sung vanilla’s praises many times, and am always delighted to let it shine (and may even take Abby’s suggestion to dab a little behind my ears before a night out).

I began to think about other flavors to complement and enhance the warm, enticing vanilla essence. The jar of bay leaves on my spice shelves has been staring at me lately, asking me how else I can use them other than dropping an occasional leaf into a bubbling pot of tomato sauce. Bay leaves are aromatic and lend herbal notes to a dish. I wondered what a few floral leaves might add to a sweet vanilla custard...

Sweetening these little pots with maple syrup was my next choice, and I poured a little extra in the bottom of each jar as a sweet surprise. I also toasted some walnuts with maple syrup and flaky sea salt to sprinkle on top of the custards.

After steeping vanilla beans and bay leaves in some half and half for two hours, the custard is lightly cooked on the stove top with egg yolks and maple syrup and then baked in the oven in a water bath. As always, Abby provides detailed instructions and wisdom with her recipe.

Delicate and silky, with flecks of vanilla bean, this seductive dessert is sublime. The bay leaves don’t impart a particularly distinct flavor, but rather round out the vanilla and add a savory backdrop. A subtle sweetness comes from maple syrup and the walnuts add a nice bit of salty crunch. The baked custards need to chill for at least four hours, so they are marvelous to prepare a day ahead, making dessert easy to pull out of the fridge and serve.

Bay Leaf-Vanilla Pots de Crème
Adapted from Abby Dodge’s Very Vanilla Pots de Crème
Makes 4

1 3/4 cups organic half and half
1 vanilla bean
4 dried bay leaves
5 large egg yolks
1/4 cup maple syrup + 4 tablespoons + 1 teaspoon
1/2 teaspoon kosher salt
1/4 cup raw walnuts, roughly chopped
1 teaspoon flaky sea salt

Pour the half and half into a medium sized sauce pan. With a sharp knife, split the vanilla bean open lengthwise. Using the tip of the knife, gently scrape the beans from inside and add them and the vanilla pod to the half and half. Drop the bay leaves in and bring the mixture to a simmer over medium-high heat. Don’t let it boil, heat until it is hot and beginning to steam. Remove from the heat and cover. Let the mixture steep for at least 30 minutes and up to 2 hours (I steeped for 2 hours for maximum flavor).

Preheat the oven to 325 degrees. Arrange four 6-ounce ramekins or jars in a baking pan with 2-inch high sides. I used an 8-inch square baking pan. Pour 1 tablespoon of maple syrup into the bottom of each ramekin.

On a small baking pan, toss the walnuts with the remaining 1 teaspoon of maple syrup and flaky sea salt. Pop in the oven to toast until golden, about 6-7 minutes, stirring once. Remove and set aside to cool.

In a glass 2-cup measuring cup, whisk the yolks, 1/4 cup maple syrup and kosher salt until well blended. (Don’t let them sit or the eggs will begin to break down.) Uncover the half and half and, while whisking, slowly pour the egg mixture in (with the vanilla bean and bay leaves). Whisk until well blended. Cook over medium-low heat, stirring constantly with a spoon or heat-proof spatula, until the custard thickens and coats the back of a spoon (170-172°F on an instant read or candy thermometer), about 4 to 5 minutes.

Slide the pan from the heat and remove the vanilla bean and bay leaves. Scrape any custard from the pod and leaves back into the custard.  Pour the custard into the ramekins on top of the maple syrup (it’s easiest to pour the custard back into the 2-cup measure and then pour it from there into the ramekins). Carefully fill the baking pan with hot tap water to come halfway up the sides of the ramekins and cover the pan loosely with foil.

Bake until the pots de crème wiggle like jello when nudged, 35 to 45 minutes depending on thickness of the ramekin walls. Transfer the baking pan to a rack let cool completely. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.

When ready to serve, top each pot de crème with a few toasted walnuts.

Maple Roasted Nuts: Gifts from Home

This has been a week filled with sadness and tears, and I am finding that time in my kitchen has been soothing and a bit therapeutic. To focus on creating something with my hands is restorative and quiets my mind. Cooking and baking also allows me to share with others, to nurture and express care in a tangible way. We could all use a little extra tenderness right now.

Cookies are, of course, delectable to give and receive. Sometimes, though, a not-so-sweet option helps to balance out the indulgent baked treats. Nuts are my go-to savory snack. A handful of roasted almonds will often get me through the afternoon until dinner. Adding some spice and glaze makes them even more appealing (and harder to stop at a handful). While preparing for the Thanksgiving holiday, I began tossing some ideas for nuts around and have arrived at a recipe I really like.

I began with maple syrup (oh, how I love maple syrup, it is so comforting). I mixed some syrup with ground ginger, cayenne pepper, freshly ground black pepper and flaky sea salt.  I chose a mix of almonds, peanuts, pecans and walnuts but you can use any variety of nuts you prefer. I poured the nuts into the syrup, stirred to coat them well and spread them on a baking sheet to roast in the oven. The house filled with the warm, heavenly scents of toasty nuts, maple and ginger. The nuts emerged from the oven a glossy, rich brown and, after cooling a bit, were soon being nibbled on - crunchy, with a spicy kick and a hint of sweetness.

Fill a jar or little bag with some nuts and tie a ribbon around it. They are a lovely “I’m thinking of you” to share with someone as a thoughtful gesture or holiday gift. Small acts of kindness bring us together.

Maple Roasted Nuts
Makes 5 cups

5 cups of raw nuts (I used 1 cup pecans, 1 cup peanuts, 1 cup walnuts and 2 cups almonds)
1/3 cup maple syrup
1 1/2 teaspoons flaky sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the nuts in a large mixing bowl. In a glass measuring cup, stir together the maple syrup and remaining ingredients. Pour it over the nuts. Using a couple of spoons (or your hands) gently toss the nuts to coat them evenly. Pour the nuts out onto the prepared baking sheet (scrape the bowl to get all the sticky deliciousness) and spread in a single layer.

Bake for 15 minutes, stir the nuts on the baking sheet around a bit, and bake for another 10 minutes. The nuts should be a deep golden brown and caramelized. Remove from the oven and let cool. Store the nuts in an airtight container at room temperature.

Butternut Squash Aigre-Doux

Over the summer, I flipped through Paul Virant’s The Preservation Kitchen while at my favorite cookbook shop and Butternut Squash Aigre-Doux jumped out. I love a new discovery and I decided on the spot that this had to be on my Thanksgiving menu. That was all the justification I needed to buy this gem of a book.

Now, I didn’t actually know what an aigre-doux was, but anything with butternut squash is bound to taste good and I was curious. Aigre-doux is French for sour-sweet, which is always a delightful combination that catches my attention. Fruit or vegetables (think blueberries, asparagus, cranberries or cipollini onions) are cooked with wine, vinegar, sugar and seasonings and transform into something that will make your taste buds tingle.

For this aigre-doux, butternut squash is simmered with sweet onion, maple syrup, wine and vinegar. The original recipe calls for sherry and sherry vinegar, but I used white wine and white wine vinegar instead.

As the rain poured outside, my kitchen filled with a delicious scent from the bubbling pot and all was warm and cozy. When I took my first nibble of squash, it was one of those “oh wow, this is seriously good” moments. The squash is sweet, but not overly so due to the bright acidity of the vinegar. Paul Virant recommends cooking the finished aigre-doux down a bit to form a glaze on the squash and serving it warm on your Thanksgiving table. I will! And I have already served it with soft goat cheese and toasted baguette slices - really, a wonderful combination of flavors and unique way to enjoy butternut squash.

Wishing all of you a warm, happy Thanksgiving holiday this week!

Butternut Squash Aigre-Doux
Makes 4 pints
Adapted from The Preservation Kitchen
By Paul Virant

2 pounds of butternut squash (about 1 large squash), cut in 1/2 inch dice
1 medium sweet onion (I used a Walla Walla), thinly sliced
1 3/4 cups dry white wine
1 1/2 cups maple syrup (I used grade B)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup white wine vinegar

Have 4 clean pint jars ready. In a large pot, stir together the squash, onion, wine, maple syrup, salt and pepper. Cover the pot and bring to a boil over medium-high heat. Lower heat to a simmer and cook until squash is fork tender, about 15 minutes.

Using a slotted spoon, scoop the squash pieces out and fill the jars. Add the vinegar to the brine left in the pot and bring to a simmer. Carefully pour the liquid into a heat proof pitcher and pour the brine over the squash in each jar, leaving 1/2 inch space at the top. Push the squash down a little to see if you can add more. You may have some brine leftover and can discard it. Screw the lids on the jars.

Pop the jars in the fridge where they will keep up to one month, but you'll gobble them up before that!

Avocado and Apricot Rye Berry Salad

Rye berries are something new for me.  I recently discovered them through Bluebird Grain Farms, in Winthrop, WA.

Last fall we bought a small cabin in Winthrop, and we now head over the mountains from Seattle to enjoy the Methow Valley whenever possible. Besides totally fulfilling my Little House on the Prairie dreams, spending time in Winthrop has exposed me to the Valley’s incredible food scene. We are not far from the Bluebird Grain Farms, and their organic, heirloom grains are one of my happy finds.  Given my love of whole grains, this is not a surprise!  In particular, I appreciate the chewy texture and hearty, earthy flavor of rye berries.

When I first cooked up a pot of rye berries, I ate some for breakfast with maple syrup, blueberries and a spoonful of thick yogurt – a delicious diversion from my usual morning oatmeal.  I then began thinking of other dishes I could create ...

Creamy avocados and fresh apricots were sitting on the kitchen counter so I began chopping.  From there, I added a bit of crunch with pistachios, a hint of sweetness from maple syrup and some mint and lime to brighten the salad up.  These flavors and textures are truly delightful together.

The salad makes a lovely light lunch or side dish for a barbecue. You could even add a dollop of yogurt for breakfast!

Avocado and Apricot Rye Berry Salad
Serves 4-6

1 cup rye berries
3 cups water
2 teaspoons kosher salt, divided
1 tablespoon maple syrup
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 large avocados, diced
3 apricots, diced
3 tablespoons fresh mint, finely chopped
1/4 cup pistachios, toasted and roughly chopped

Combine the rye berries, water and 1 teaspoon kosher salt in a medium sized sauce pan. Bring to a boil, cover and lower heat. Simmer for about 25 minutes, until rye berries are soft. Drain any remaining water and set aside to cool (can be made ahead).

Whisk together the syrup, olive oil, lime juice and remaining 1 teaspoon of salt. Spoon the rye berries into a serving bowl. Add the avocados, apricots, mint and pistachios. Drizzle the dressing over and toss gently. Serve immediately.

Blueberry Maple Granola

Oodles of homemade granola recipes have been popping up in the past few years – I’m sure you’ve noticed! This is not a surprise, since granola made at home is far tastier and healthier than the packaged, store-bought variety. At this point, I’ve tried just about every concoction I can think of and have found myself returning to one granola combination over and over. It’s time to share it with you!

The basis of this recipe comes from our dear family friend, Ralph. Ralph is a master at making crunchy, flavorful granola and when I first sampled a bowl I immediately requested his recipe. Over time, I’ve played around with different oils, sweeteners, nuts, seeds and fruit to make it my own, but have kept the essence of Ralph’s granola.

Oats form the foundation of granola. Ralph first toasts his oats in the oven, which is inspired. Like anything, toasting improves the flavor and fills the kitchen with a heavenly scent (when time permits I like to toast oats before making oatmeal ... mmmm). The warm oats are a canvas on which to add flavors to suit your tastes.

In a large bowl I stir together the oats, maple syrup, a touch of honey, olive oil, pepitas (love the light, crackly texture they add), ground flax seeds, walnuts and a healthy sprinkling of fleur de sel for a salty kick. After baking, a handful of dried blueberries finish off the oatmeal and add a bit more sweetness.

I try to keep a jar of granola on the kitchen counter – a handful is terrific for an after- school snack or to mix with yogurt for breakfast. Our new morning indulgence is a breakfast banana split ... scoops of yogurt grace a split banana and are topped with dollops of blueberry jam and sprinkled with granola (inspired by The Kitchn). A scrumptious morning treat!

Blueberry Maple Granola
Adapted from Ralph’s Crunchy Granola
Makes 4 1/2 cups

3 cups old fashioned rolled oats (use gluten-free for a gluten-free option)
1/3 cup maple syrup (preferably Grade B)
1 tablespoon honey
1/3 cup olive oil
1 teaspoon vanilla
1 teaspoon fleur de sel or flaky sea salt
1/2 cup raw pepitas
1/3 cup ground flax seeds
3/4 cup walnuts, roughly chopped
1/2 cup dried blueberries

Preheat the oven to 350 degrees. Spread the oats on a rimmed baking sheet and bake for 10 minutes. Remove from oven and set aside. Keep the oven on.

In a large bowl, whisk together the syrup, honey, olive oil, vanilla and fleur de sel. Stir in the oats and mix to coat. Add the pepitas, ground flax seeds and walnuts and gently mix.

Spread the mixture on the rimmed baking sheet and bake for 18 minutes. Stir the granola halfway through the baking time, being sure to get the corners. Remove from the oven and let cool. Mix in the dried blueberries. Store the granola in an airtight container within easy reach for snacking.

Maple Banana Bread Pudding: Heaven in a Bowl

This is turning into quite a sweet week here ... sugar is in the air! My cozy dessert mood has continued, most likely due to the rain splattered windows and chilly, damp air, so indulging in one of our family favorites was comforting.

Nursery desserts - soothing, soft bowls of creamy sweetness - have always been a weakness of mine. I adore them all, whether it's rice pudding, tapioca, mousse, fool or graham nut pudding. Custards make me happy (and don’t even get me started on crème brulee).

I am particularly fond of bread pudding. I appreciate the thriftiness of leftover bread heels and stale crusts being transformed into a luscious, pleasing dessert. Simple ingredients - eggs, cream, sugar and bread - form the basis of the pudding, allowing you to add other flavors that inspire you.

A number of years ago I discovered Maple Bread Pudding in Bon Appetit and it has become a mainstay in my repertoire. Maple syrup shines here and adds earthy, sublime sweetness. I’ve adapted this rich pudding slightly to create variations depending upon my mood or what’s on hand. Toasted walnuts, cacao nibs, chocolate chunks, toasted coconut, maple sugar candy or some combination of these have all been scrumptious. Chopped bananas have emerged as my go-to addition, though.

Topped with a dollop of freshly whipped cream, a scoop of vanilla ice cream or a drizzle of butterscotch sauce, this dessert will elicit sighs of contentment. There’s nothing like snuggling under an afghan on the couch with a bowl of warm pudding to brighten the grey skies.

Maple Banana Bread Pudding
Adapted slightly from Bon Appetit, September 2004
Serves 8

8 eggs
1 quart heavy cream or half and half
3/4 cup dark brown sugar
1 1/2 cups maple syrup, divided (preferably Grade B)
1 tablespoon vanilla
1 pound of challah or other egg bread, torn into small pieces
3 bananas, chopped

More options to add if desired:
Toasted walnuts
Cacao nibs
Chocolate chunks
Toasted coconut flakes
Crumbled maple sugar candy

In a large bowl, whisk the eggs, cream, brown sugar, 1 1/4 cup maple syrup and vanilla together. Add the challah and stir to combine. Let sit for about an hour, until the bread is well soaked. Stir the bananas into the mixture (or any other yummy additions).

Preheat the oven the 375 degrees. Butter a 9x13 inch or similar sized baking dish. Pour the pudding into the baking dish and spread evenly. Drizzle the remaining 1/4 cup maple syrup over the top.

Place the dish on a rimmed baking sheet and bake for 35-40 minutes, until the pudding is puffed and lightly browned. Serve warm and enjoy.

Brussels Sprouts with Pomegranate Seeds

We’re in the midst of Thanksgiving preparations, possibly the biggest cooking week of the year. Grocery stores are crowded with shoppers preparing for their feasts and food magazines are showcasing a dazzling array of new recipes. So many tempting creations I’d love to make – whew, it can be a little overwhelming!

Time for something simple, a dish with just a few ingredients that takes little effort and delivers big taste. Brussels sprouts can be counted on here. I am always intrigued by the tall stalks of fresh Brussels sprouts standing proudly at the farmer’s markets and can’t resist bringing some home.

There are many ways to savor these green orbs. Lightly steamed and tossed with butter and toasted walnuts, Brussels sprouts show off their bright color and pair well with nutty, buttery goodness. Sprouts are also terrific when shaved raw into a fresh slaw with grated fennel and Parmesan.

But the absolute best way to enjoy these cute little veggies is by roasting them. Roasting brings out sweetness in many fruits and vegetables, and Brussels sprouts are no exception. Add a touch of maple syrup and you have my kind of candy. I usually have to double the amount I roast due to so many nibblers attacking the baking pan as the sprouts cool. Maple syrup and a dash of balsamic vinegar form an irresistible glaze – who wouldn’t sneak a few?

For a pop of flavor and color, toss in some pomegranate seeds (I’ve been crazy for these lately, topping my oatmeal and yogurt with them, too.) The crunchy, juicy seeds combine beautifully, yet simply, with the crispy, sweet, sprouts. And fortunately Brussels sprouts will be in season for a while, so there’s plenty of time to enjoy them.

Brussels Sprouts with Pomegranate Seeds
Serves 4

7 cups Brussels sprouts, sliced in half and any discolored leaves removed
Olive oil to toss
2 tablespoons maple syrup
1 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
3/4 cup pomegranate seeds, about half a large pomegranate

Preheat the oven to 375 degrees. In a mixing bowl, toss the Brussels sprouts with a few drizzles of olive oil. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down. Roast for 20 minutes, or until the sprouts are tender and deep golden brown on their cut sides and showing some crispy edges.

In a small bowl, whisk the maple syrup, vinegar and salt together. Remove the baking pan from the oven. Drizzle the syrup mixture over and use a spatula to lift the sprouts and gently toss to coat. Spread evenly again.

Return the baking pan to the oven and roast for another 5 minutes. Combine the Brussels sprouts with the pomegranate seeds in a serving bowl and enjoy.