This pudding gets its creaminess from avocados- and you would never know. It’s also made in minutes using a blender- fabulous! I love that it incorporated a vanilla bean and freshly squeezed orange juice too.
This recipe is from Gjusta in Venice, California, via Bon Appetit. Fresh and great.
Yield: Serves 8
- 2 large avocados, pits removed
- 1 vanilla bean, split lengthwise
- ¾ cup unsweetened cocoa powder
- ½ cup pure maple syrup
- ¼ cup agave nectar
- ¼ cup (or more) fresh orange juice
- ½ teaspoon kosher salt
- 1½ cups heavy cream, optional
- ¼ cup cocoa nibs and/or chopped hazelnuts, optional
- Scoop avocado flesh into a blender. (I used a Vitamix.)
- Scrape in vanilla bean seeds; reserve pod for another use.
- Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.
- With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
- Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
- Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
Note: Pudding can be made 3 days ahead. Cover and chill.
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Posted in Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: agave nectar, avocado, chocolate, cocoa, dessert, maple syrup, mousse, orange juice, pudding, vanilla bean, Vitamix
Per Bon Appetit, this is Thanksgiving-in-a-glass; we might make it Christmas-in-a-glass as well!! This cocktail was one of the biggest successes of our Thanksgiving celebration! We served it on Thanksgiving Eve so that I could enjoy it with everyone– it would have been too hectic (for me!) on Thanksgiving Day.
The cranberry jam used in the cocktail can be made up to 5 days in advance (wonderful) and can be made with frozen cranberries as well (a great use for leftover cranberries!). The glass rims are coated in salt, sugar, and Chinese five-spice powder which added a surprise flavor and aroma. Freshly squeezed juice is a must.
This recipe is from The Red Cat in New York City, via Bon Appetit. Great!
Yield: Serves 4 (I doubled the recipe for 6)
For the Cranberry Jam:
- ¾ cup fresh cranberries
- ¼ cup sugar
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1½ teaspoons Chinese five-spice powder
- 1 lime wedge, plus 2 oz. fresh juice
- 4 oz. fresh orange juice
- 6 oz. tequila
To Make the Cranberry Jam:
Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes.
Mix in orange zest; let cool.
DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
To Assemble the Cocktail:
Mix salt, sugar, and five-spice powder on a small plate.
Rub rims of Old Fashioned or Margarita glasses with a lime wedge; dip in salt mixture and fill glasses with ice.
For each cocktail, combine ½ oz. lime juice, 1 oz. orange juice, 1½ oz. tequila, and 2 Tbsp. cranberry jam in a cocktail shaker; fill with ice.
Cover and shake until outside is frosty, about 30 seconds.
Strain into prepared glass. (We used a metal strainer.)
Posted in Drinks, Holiday, Recipes, Thanksgiving
Tags: Chinese 5 spice powder, cocktail, cranberries, fruit, limes, margarita, orange juice, tequila
My friend who doesn’t eat dessert (crazy!) invited us to dinner. I like to bring dessert to her house to make sure we don’t skip an important course. 🙂 Her husband loves apple crisp and she loves the Barefoot Contessa, so this was the perfect recipe.
I made one huge tart (for the dinner party) and two mini-tarts (for us to enjoy the next day). The topping was fabulous! This recipe was adapted from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That are Really Fun by Ina Garten. I used 2 1/2 pounds of McIntosh apples and 2 1/2 pounds of Cortland apples. Such a perfect autumn dessert- the house smelled wonderful while it baked too. We ate it warm with vanilla bean ice cream on the side.
Yield: Serves 10
For the Filling:
- 5 pounds McIntosh or Macoun apples (I used 1/2 Cortland apples)
- Grated zest of 1 naval orange
- Grated zest of 1 lemon
- 2 T freshly squeezed orange juice
- 2 T freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp freshly ground nutmeg
For the Topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 tsp kosher salt
- 1 cup oatmeal
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Preheat the oven to 350 degrees. Butter a 9 x 14 x 2-inch oval baking dish. (I used cooking spray on a round 12 x 1 1/2-inch tart dish, and 2 mini pie dishes.)
- Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish(es).
- Make the Topping: Combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
- Place the crisp on a sheet pan and bake for one hour for the large pan and one half hour for the small pans. The top should be brown and the apples bubbly. Serve warm- with vanilla ice cream, if desired.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes
Tags: apple crisp, apples, Cortland, crisp, dessert, Ina Garten, MacIntosh, Macoun, McIntosh, oatmeal, orange, orange juice, pie
My husband was on vacation last week and really wanted to grill a steak (for himself!) for dinner. When he made his special (out of the ordinary – for us) dinner, I made this special lentil salad for my dinner. 🙂 He ate it as a side dish too. I had orange beets from my CSA share to include in the salad, although red beets may have added more contrast in the finished dish. We ate the beet greens sautéed with CSA Swiss chard and leeks on the side. This recipe was adapted from Saveur. The dressing has a bright, wonderful flavor; I substituted Herbs de Provence for lavender.
- 3/4 to 1 pound beets, scrubbed clean
- 7 T olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups French green lentils
- 5 bay leaves
- 1 tsp mustard seeds
- 2 cups fresh orange juice (about 6 Valencia oranges)
- 1 tsp Herbs de Provence
- 2 T honey
- 1 small red onion, thinly sliced (1/8″ mandolin)
- Heat oven to 400 degrees. Rub beets with 2 T olive oil, salt, and pepper in a 8″-square baking dish and cover with foil; cook until tender, about 1 hour on convection roast. Let cool, then peel beets and chop; set aside.
- Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-quart saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 25 to 30 minutes. Drain, discarding liquid and bay leaves.
- Toast mustard seeds in a 10″ or 12″ skillet over medium-high heat until they begin to pop, 1-2 minutes. Add juice; boil. Reduce heat to medium-low and add Herbs de Provence.; cook until juice is reduced to about 1/2 cup, 20-30 minutes. Whisk in honey and remaining 5 T oil.
- Add beets, lentils, red onion, salt and pepper; toss to combine. Serve warm, room temperature, or cold.
Posted in Recipes, Salads & Dressings, Sides, Vegetarian
Tags: beets, dinner, French lentils, green lentils, lentils, mustard seeds, orange juice, oranges, salad, vegetarian