Maple Pots de Crème

What does fall mean to you, other than the leaves changing color and the days becoming shorter? I won’t be surprised if the answer is pumpkin. Yes, pumpkin means autumn to many of us.

But it also means cinnamon and nutmeg. Honey and maple syrup. Brown sugar and apples. It means good food. Home. Family.

Did I say maple??

Maple syrup, of all these ingredients, embodies autumn the most to me. It has the richness of brown sugar and honey, the warmth of spices, the sweetness of apples, the color of pumpkin (somewhat.)

I’m greeting autumn with these ultra-maply, super smooth pots de crème. If you’ve never made pots de crème, you’ll be surprised by how easy to make they are!

Welcome, Autumn!

Maple Pots de Crème Recipe

4 servings

Ingredients:

• 1 1/2 cups heavy whipping cream
• 1/2 cup maple syrup
• 1/4 teaspoon salt
• 4 egg yolks
• 1/2 teaspoon vanilla

Directions:

Step 1: Preheat the oven to 300 degrees Fahrenheit. Place four ramekins in a baking pan.

Step 2: Bring the cream, maple syrup, and salt to a simmer in a medium saucepan over medium heat.

Step 3: Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine-mesh sieve.

Step 4: Divide the mixture among the ramekins. Fill the baking pan with hot water until it comes halfway up the ramekins.

Step 5: Bake for 50-60 minutes. Take the ramekins out of the baking pan and cool at room temperature. Cover the ramekins with plastic wrap and refrigerate.

source https://www.dinnersanddreams.net/maple-pots-de-creme/

Clove Ice Cream

While battling a sore throat with hot tea to no avail, I had to resort to my favorite remedy: ice cream. My body might have tricked me into believing I had a sore throat just to make it some ice cream because as soon it was churning, well, the sore throat decided to take a powder. Can you believe that? Amazing how our bodies can be sneaky.

I’m happy I made this ice cream, sore throat or not. I opted for a flavor I often associate with autumn/winter, colds, sore throats, holidays, Santa, and presents all at the same time.

Really! Clove symbolizes all of this in my world. I often drank it in hot milk as a kid when I had the cold blues. Oh, and did I mention that Florida is frigorific this week? Oh, things are horrible here right now. You wouldn’t know!!

The clove is strong in this ice cream, powerfully cooling and warming your palate at the same time. The honey makes it delicious, guilt-free and soft-ish (honey doesn’t freeze so this ice cream won’t turn rock-hard after it’s been in the freezer for a while—yay!)

Serve it with pecan torte, apple tart or pumpkin cake.

Clove Ice Cream Recipe

4 to 6 servings

Ingredients:

• 2 cups whipping cream
• 1 cup whole milk or half and half
• 1/3 cup honey
• ½ teaspoon ground cloves
• 4 egg yolks

Ingredients:

Step 1: Bring the cream, milk, honey and ground cloves to a simmer in a medium saucepan over medium heat. Remove from heat.

Step 2: Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine-mesh sieve.

Step 3: Cover and refrigerate the mixture for 12 hours to allow the flavors to develop. Taste and add a little more ground cloves if you wish to have a stronger flavor.
Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions. Freeze in a lidded container until set.

source https://www.dinnersanddreams.net/clove-ice-cream/

Gum Mastic Pudding

Gum mastic is the aromatic resin collected from wild pistachio trees in Greece, Turkey, and neighboring areas. It is used in many Moroccan pastries including dessert brewats.

The Turkish use it in their famous muhallebi pudding as do the Egyptians sometimes in muhallabia. I first made my pudding muhallebi-style with cornstarch and it didn’t quite rock my socks so I remade the recipe, the way I like to make pudding, using eggs.

Gum mastic can be an acquired taste especially if you’ve never had it before. It is sweet, somewhat musky with a hint of anise flavor. It is quite intense and usually used in small quantities so it doesn’t overpower food. In Arabic, it is called mestikah or meska (horra), which literally means gum and is perfectly chewable as a substitute for chewing gum.

I love gum mastic. I like to hold it in my hands like jewels, admire it like diamonds. I like to smell it. It is quite unique. If you don’t like it the first time, give it a second chance. It will grow on you.

Gum Mastic Pudding

4 servings

Ingredients:

• 1 tablespoon gum mastic
• 1 1/2 cups heavy whipping cream
• 1 cup whole milk
• 1/3 cup brown sugar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 4 egg yolks

Directions:

Step 1: Preheat the oven to 300 degrees Fahrenheit. Place four ramekins or jars in a baking pan.

Step 2: Place the mastic in a cheesecloth and tie the end to make a bag. Place the cream, milk and mastic bag in a medium saucepan over medium heat and let simmer for about 10minutes. Discard the mastic. Stir in the sugar, honey, and salt.

Step 3: Whisk the egg yolks in a large bowl. Slowly add the cream and milk mixture to the eggs, whisking constantly. Strain the mixture through a fine-mesh sieve.

Step 4: Divide the mixture among the ramekins. Fill the baking pan with hot water until it comes halfway up the ramekins.

Step 5: Bake for 50-60 minutes. Take the ramekins out of the baking pan and cool at room temperature. Cover the ramekins with plastic wrap and refrigerate.

Step 6: Sprinkle with cinnamon before serving.

source https://www.dinnersanddreams.net/gum-mastic-pudding/

Hot Lavender Milk

Sometimes your path serendipitously leads you to things you weren’t looking for. About two weeks ago I stopped at the grocery store to pick up some mint to garnish my granita. There wasn’t any left. Amid the sage, tarragon, thyme, and many other herbs, lavender seemed the one that would be most suitable for garnishing a dessert.

After using a couple of sprigs for garnish, I was left with an entire bunch of heady organic lavender with fresh, vibrant green leaves. Faithful to my old time motto “rien ne se perd, tout se transforme”, I refused to let the lavender go to waste and transformed it into a soothing, uplifting cup of relaxation. The aroma put me right to sleep.

 

 

Hot Lavender Milk

1 serving

Ingredients:

• 3 fresh lavender sprigs (available at Whole Foods)
• 1 cup very hot milk
• 1 teaspoon honey

Directions:

Add the lavender sprigs to the hot milk. Let it steep for 5 to 7 minutes. Discard the lavender. Sweeten with honey. Enjoy!

source https://www.dinnersanddreams.net/hot-lavender-milk/

Fish Stew with Fennel and Harissa

Fish stew/tagine is a Northern Moroccan delicacy made in coastal cities like Tangiers, Tetouan, and Larache where fish is abundant and affordable. But it is also made in different parts of the country although less frequently in more interior regions which specialize more in lamb, beef, and chicken.

Chermoula may be the most known preparation for a fish tagine but a simple preparation, like this one, with tomato sauce and vegetables is commonly made as well. My mother often added potatoes and carrots to this dish. I have followed her steps many times but this time I chose fennel.

Fennel brings a unique flavor to this fish stew infusing it with an anise aroma that truly boosts the tomato sauce. The harissa heightens the taste a few notches making this dish particularly good for cold weather.

Fish Stew with Fennel Recipe

4 servings

Ingredients:

• 2 large tomatoes
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• Sea salt and freshly ground pepper
• ½ teaspoon red pepper flakes or harissa
• 1 pound mahi-mahi (or other fish), cut into 4 pieces
• 1 handful assorted shellfish (optional)
• 1 small fennel bulb, cut into 2-inch strips
• 1 ½ cups water

Directions:

Grate the tomatoes into a large pot and place it on medium heat. Add the olive oil and garlic. Cook for a few minutes then stirs in the tomato paste.

Season with salt, pepper and pepper flakes. Add the fish, shellfish, fennel, and water. Cover with a lid and cook until the fennel is tender and the fish is cooked, 20-25 minutes.

Serve immediately with bread to dunk into the sauce.

source https://www.dinnersanddreams.net/fish-stew-with-fennel-and-harissa/

Gluten-Free Quinoa Flake Pancakes

The first times are exciting but subsequent times can be as well with the right attitude Remember the first time you watched your mother make pancakes and the thrill you experienced from discovering that those heavenly rounds are made from the batter; that batter is made from eggs, flour, and milk; that heat can transform liquids into solids and solids into liquids.

Remember how that shook your world forever That’s why I believe pancakes, cakes, pies and such are meant to be approached with a fascinated attitude that’s filled with wonder every single time because they are the source of so much joy.

I love how versatile the pancake batter is It can be used for waffles without any modifications and a host of other treats with a few modifications This pancake recipe was originally a waffle recipe I saw on Lauren’s blog and liked right away because of how good it looked and the nutritious ingredients it contained.

Quinoa Flake Pancakes

Makes 8 pancakes.

Ingredients:

• 2 eggs, separated
• 1/3 cup applesauce
• 1/2 tsp vanilla
• 1 1/2 cups milk
• 1 cup millet flour (originally 1/4 cup millet flour, 1/4 cup tapioca flour, 1/2 cup sorghum flour)
• 1 cup quinoa flakes
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Directions:

1. Mix together egg yolks, applesauce, and vanilla in a medium bowl
2. Add milk
3. Mix together dry ingredients in a large bowl
4. Add wet ingredients to dry ingredients Stir until moist
5. In a separate bowl, whip egg whites until peaks form
6. Fold 1/2 of the egg whites into the batter Fold in the other half
7. Preheat a nonstick pan over medium-high heat Spray it with cooking spray Ladle the batter onto the pan and brown on both sides
8. To make waffles, simply cook batter on waffle iron according to the manufacturer’s instructions
9. Serve with lots of maple syrup!

source https://www.dinnersanddreams.net/gluten-free-quinoa-flake-pancakes/

Falafel: Fa-la-la-la-la-fel

Falafel is a very light word. Other than the vowels, all it really has are the letters f and l: two airy, flying, and almost musical letters that make up the lovely and much-adored fa and la of the solfège. You could almost sing fa-la-la-la-la-fel this Christmas instead of the usual fa-la-la-la-la…, or have a falafel patty instead of a burger this weekend, and be totally fine.

I’ve been trying to cut back on meat recently. I know I could never be vegetarian for fear that I would lose the animal instinct in me. I have so much respect for vegetarians.

They strike me as saintly creatures, with the will of hermits and inoffensiveness of angels. I love meat and feel no guilt at all chewing and swallowing innocent animals so I don’t risk becoming a vegetarian anytime soon. But reducing my consumption of flesh is something I can easily do, especially if using protein-rich alternatives like peas or beans.

Eating meatless shouldn’t mean giving up flavor or settling for a less-than-satisfying meal. In fact, falafels are so tasty, I wouldn’t be surprised if they became a favorite of yours that makes you drool more than the juiciest of burgers.

Chickpeas are quite substantial, and when mixed with cilantro, garlic, onion, and spices become one of the most appetite-teasing, taste bud-pleasing foods.

I googled fa-la-la-la-la-fel after writing this post to see if anyone out there had thought about playing with the word the way I did and found a funny song that I thought I’d show here. Enjoy!

Falafel with Cucumber Yogurt Sauce

Makes about 8 falafels

Ingredients:

For the falafels:

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 30 sprigs fresh cilantro (or about 2 handfuls)
• 1 small onion, chopped
• 3 garlic cloves
• Sea salt and freshly ground pepper
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 1 tablespoon ground coriander
• 1/8 teaspoon cayenne pepper
• 5 tablespoons cornstarch (or all-purpose flour)
• ½ cup cornmeal
• 1 cup vegetable or canola oil, for frying

For the cucumber yogurt sauce:

• ½ cup peeled and chopped cucumbers
• 5 ounces plain yogurt
• Sea salt and freshly ground pepper

Directions:

Step 1: Place the chickpeas, cilantro, onion, and garlic in a food processor and process until reduced to a paste. Transfer to a medium bowl and mix in the salt, pepper, cumin, coriander, cayenne, and flour until well blended.

Step 2: Heat the oil until very hot. Place the cornmeal in a shallow dish. Shape the mixture into patties and dredge them into the cornmeal. Fry the patties until golden brown and crispy, 2 to 4 minutes per side.

Step 3: Process the cucumbers, yogurt, salt, and pepper in a food processor until puréed. If you prefer a more unctuous sauce, mix in a teaspoon of olive oil or mayonnaise.

source https://www.dinnersanddreams.net/falafel/

Reflective Moments and Chewy Gluten-free Chocolate Chip Cookies

I’ve been having reflective moments throughout the day—thinking deep thoughts, contemplating the absurdity of many of life’s aspects, yet surrendering to the beauty that surrounds us and marveling at the essence which gives things meaning: the upcoming season with its fresh and new beginnings; the simple beauty of a flowing river, streaming aimlessly; and the sun rising every day though it may not be its turn to shine.

What does this have to do with today’s cookies? I’m not sure. I just felt like writing about moments when my soul was seeking essence and meaning in its random contemplations. I could almost say that these cookies are a product of such moments—longing for simple beauty: a chocolate chip cookie, a glass of milk, a familiar face.

Chewy Gluten-free Chocolate Chip Cookies

Makes about 20 cookies

Ingredients:

• 2 cups brown rice flour
• ¼ cup of corn starch
• 1 teaspoon salt
• 1 teaspoon baking soda
• 7 ounces unsalted butter, melted
• 1 ½ cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 12 ounces semisweet chocolate chips

Directions:

Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Step 2: Combine the brown rice flour, corn starch, salt, and baking soda in a large bowl.

Step 3: In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well using your hands and mix in the chocolate chips. Cover with a plastic wrap and refrigerate for at least 30 minutes until the dough is firm.

Step 4: Shape the dough into small balls and place them on the cookie sheet, about two inches apart. Bake them until golden, 11 to 12 minutes.

source https://www.dinnersanddreams.net/chewy-gluten-free-chocolate-chip-cookies/

Quinoa Salad with Tuna, Corn and Olives

Quinoa is a “grain” I didn’t grow up eating. In fact, I have only heard of it for the first time about 7 or 8 years ago after I moved to the United States. Being new to it, I must admit that my first quinoa dishes weren’t impressive.

I quickly realized though that I can do with it whatever I’m used to doing with couscous and rice dishes. This recipe is one my mom made often with rice. It is a favorite in our family because of its light, acidulated taste and varied, fulfilling ingredients.

In the warmer seasons, I would often have this dish by itself. When I feel like eating a larger meal, I make it as a side dish with grilled chicken, beef or fish.

You’ll appreciate the ease of preparation of this dish. If you have leftovers, you can keep them in the refrigerator—they stay fresh-tasting for days.

Quinoa Salad Recipe

4 servings

Ingredients:

For the salad

• 1 cup quinoa, rinsed
• 2 cups of water
• 10 ounces of canned tuna, drained
• 1 cup canned corn kernels, rinsed and drained
• 1 cup pitted black olives

For the Dressing

• 3 tablespoons low-fat mayonnaise
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Sea salt and freshly ground pepper
• A few drops hot pepper sauce (optional)

Directions:

Place the quinoa with the water in a medium saucepan and bring to a boil over high heat. Lower the heat to low, cover with a lid and cook for 15 minutes. Remove from the heat.

Transfer the quinoa to a large mixing bowl. Add the tuna, corn and olives. Whisk the ingredients for the dressing together in a separate bowl. Add the dressing to the salad and toss. Serve at room temperature or chilled.

source https://www.dinnersanddreams.net/quinoa-salad-with-tuna-corn-and-olives/