December 31, 2008
Wishing all of you a safe, happy, celebratory and chillaxing* New Year’s Eve and year to follow (*I’m just like a dog with a bone, aren’t I?)
I look forward to to reading and enjoying all of your blogs in the new year, plus learning about new ones for my ever-expanding list. And I hope to hear more from all of you in the year to come as well (I really do love your comments, and look forward to reading them every day–so keep ’em coming!). It’s been great spending this past year with all of you!
Happy New Year, everyone!
(“What’s this about bones, Mum? You’re not planning on starting to eat our Nylabones, are you? Because, um, then I think you’d better buy some extras. . . “)
Last Year at this Time: A Year, Anew
December 29, 2008
DIET, DESSERT AND DOGS HAS MOVED!
Please come visit the shiny new home of DDD by clicking here.
A few of you asked for the Pumpkin Bread Pudding recipe about which I posted yesterday. Since I wasn’t entirely thrilled with the pumpkin bread on its own, and I was most assuredly dissatisfied with the sweetened condensed milk (the base for the caramel sauce) on its own, I hadn’t intended to post the recipe.
But you know what they say about the sum of individual parts. . . despite the haphazard way the dish came together, it ended up being a winner, so I’ll try to reconstruct the recipe here. It was a huge hit and would make a spectacular New Year’s Eve dessert served in wine or martini glasses.
[BIG caveat: I didn’t take notes while making this, so you may have to play with proportions a bit, particularly with the caramel sauce. Results may vary.]
Pumpkin Bread Pudding with Warm Caramel Sauce (GF option)
With pumpkin in both the bread and the “custard” in which it bakes, this pudding is definitely rich in pumpkin. Lightly spiced, this moist bread pudding is highlighted with a rum-infused caramel sauce.
FOR THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
December 28, 2008
As always, thanks for reading. I look forward to seeing you at the shiny new Diet, Dessert and Dogs!
“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this) we actually have more fans on this blog than you do.”
As I mentioned in a previous post, the CFO came to visit over the holidays, and we had a truly lovely time together, chillaxing (I can’t understand why that word has evaporated from the lexicon. I mean, it just seems to capture so perfectly the concept its meant to convey), laughing, watching movies*, laughing, shopping, playing with The Girls, laughing, and eating far, far too much. I’m happy to say that my sister also bonded with both of our furry babies, who have been wandering aimlessly around the house since she left this morning.
(“Mum, what do you mean, ‘she left’? Doesn’t she live with us now? Where did she go? And, um, who will rub my belly tonight?”)
It does seem like ages since I’ve written on this blog, when in fact, it’s been just a few days. I’m just fascinated by the science fiction-like relative quality of time at the holidays: the space-time continuum stretches infinitely as you wait for the Big Day (or Days, depending on your belief system); then, like the Big Bang, it’s over in a flash.
Not to belabor the physics theme or anything, but I think my stomach has taken over the role of a black hole this holiday season. Truly, I didn’t know it was possible that so much food could be sucked into that abyss in so short a span. Ah, if only time could stretch as infinitely as my appetite (and if only the waistband on my pants could do the same. . . ).
Ah, what the heck, it’s the holidays. While the CFO was here , in effect, we enjoyed two major feast meals: the first on Christmas Day, a semi-traditional repast that blended the Judeo-Christian cuisines; then, the following night, an Indian-themed feast, because we felt like it.
Although neither my sister nor the HH is vegan (or even vegetarian), the bulk of the menu accommodated my dietary restrictions, so that we could all enjoy freely. And despite much good-natured ribbing in both directions (the CFO pooh-poohed almost every recipe I suggested on the grounds it was “too Veeee-gan”, while I countered by calling her a “rabid anti-Veegite“), it was the dish about which she was most skeptical, the wheat-free, egg-free, dairy-free pumpkin bread pudding, that turned out to be the star of the show.
For the holiday meal, I relied on several tried-and-true recipes such as herb-roasted root vegetables, balsamic-dijon brussels sprouts and roast on the 25th, plus (in keeping with the Hannukah theme I started with those latkes the other day) an apple-noodle pudding (or kugel). Even though this was a sweet kugel and more of what I’d consider a dessert, it did work well with the other dishes, offering a bit of luscious creaminess punctuated by tart cherries, along with the similar sweet-tart contrast in the brussels sprouts. In fact, this noodle pudding would be perfect for breakfast, I’d venture.
[Apple-Noodle Pudding with Tart Dried Cherries]
The bread pudding my sister so loved began with a pumpkin bread (recipe from Simple Treats), soaked in a pumpkin “custard” based on the mixture I used in my French Toast Soufflé. I baked the puddings in individual ramekins, but you could easily do a single pudding in a loaf or square pan and scoop it from there. I topped the puddings with a homemade caramel sauce–a concoction based on a sweetened condensed milk experiment that went awry–that I’d kept warm.
[A bite of pumpkiny-caramelly bliss.]
The result was spectacular–warm, slightly crisp on the outside but moist and spongy on the inside, über-pumpkiny, slightly spiced, and with the smooth, glossy thickness of warm caramel blanketing the whole affair. This is a chic, stylish dessert, yet one that was really simple in its preparation.
We certainly didn’t need any additional desserts after that finale, but since I had loads of tester recipes in the house that I’d recently done up for the cookbook, I put out a tray with Glazed Almond Bars, Dalmatian Cheesecake Brownies and Hazelnut Mocha Cookies; as well as leftover Marzipan-Topped Shortbread, Tutti Fruiti Christmas Cookies, and Chocolate Macaroons. All were CFO-approved, I’m happy to say.
The next night, though still full from the Christmas dinner, we managed an incredible follow-up with an Indian feast that, we decided, will go down in the annals of Most Memorable Meals in the DDD household.
The menu included a lentil dal recipe I first saw about a week ago on Lisa’s blog; peas in a creamy sauce (adapted from a recipe I once borrowed from Gemini I); an aloo saag (well, not really–I just don’t know the word for “kale”) that combined potatoes and shredded kale in a spicy tomato sauce; coconut brown basmati rice; and homemade chickpea pancakes from Meena Pathak’s Indian Cooking for Family and Friends. I can tell you, there was a symphony of lip-smacking, lentil scooping, potato spooning, and sauce sopping going on, as well as a mellifluous refrain of friendly chatter and wine-glass clinking that evening. Very chillaxing.
I promise to share the goodies from our Indian feast in a future post, but rather than inundate you with so many recipes at once, I thought I’d start off with the lovely Apple Noodle Pudding with Tart Dried Cherries. This alone would make a great light mid-week supper–and I, for one, could certainly use some lighter meals these days.
Also: I’m a little late jumping on this bandwagon, but wanted to mention a charity drive put on by Katie over at Chocolate Covered Vegan. In honor of the season, Katie is offering to donate 20 cents to the Enough Project (an organization that works to counter crimes against humanity) for every comment she receives on this post. How sweet is that? It’s incredibly easy to help out this way–just hop on over and leave a comment!
*Christmas Day: that classic chestnut, White Christmas. The CFO and I, while sisters ourselves, bear no resemblance to either Rosemary Clooney or Vera-Ellen (well, perhaps my wrist bears a resemblance to Vera-Ellen’s waist).
Boxing Day: taking advantage of the nearly-empty theaters, Seven Pounds. What I learned from watching this movie: 1) Will Smith is (still) preternaturally gorgeous; 2) Will Smith is an extraordinarily talented actor; 3) that is one whacked reason to keep a jellfish as a pet.
Yesterday: The Dark Knight. I agree that Heath Ledger deserved an Oscar for his performance. Not only that, but also a Nobel Prize in Chemistry for being able to unravel the convoluted structure of the multi-pronged plot in this movie. (Okay, perhaps a not-entirely fair assessment on my part, as I couldn’t bring myself to watch the violent scenes. Which means I missed about 94% of the movie.)
Apple Noodle Pudding with Tart Dried Cherries
Unfortunately, I can’t recall the original source of this recipe, which I copied from a magazine several years ago in the BB (Before Blog) era of my life. Nevertheless, I’ve added several elements and changed others over the years, so I consider this my own variation on the original.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
© 2008 Diet, Dessert and Dogs
December 25, 2008
To everyone celebrating today, whether Christmas or just time off–
Hope your holidays are joyful, relaxing, fun, filled with delicious food and in the company of loved ones!
[NB. No dogs were harmed in the making of this photo, despite the fact that Chaser looks like a terrified deer in the headlights. She really is a drama queen.]
“Oh, Mum, I always thought I was royalty! Tell my subjects that Elsie and I send our very best wishes, too! And I just can’t wait to go out and romp in the snow this holiday! And maybe you and Dad got us some new toys this holiday, wouldn’t that be great? And maybe we can get to go for some extra walks over the–“
“Zip it, Chaser, or we’ll never get that treat Mum promised us for wearing these ridiculous hats. *Sigh.*”
December 21, 2008
Today began like most other mornings: a wet, cold nose against my ear (that would be Chaser, not the HH) rousing me from sleep; a quick (warm, dry) kiss to the HH; and popping (okay, more like fizzling) out of bed before stretching, going through the usual ablutions and tramping over to the office to turn on the computer and check out some blogs. For our lazy Sunday morning (after shovelling the additional 15 cm./ 6 inches of snow that arrived overnight, of course), I thought I might make some pancakes for breakfast–maybe banana; maybe apple.
Then I read Ruth’s Hannukah (or, for us Canadians, Chanukah) post and before I knew it, I was craving potato pancakes (aka latkes).
Which is weird, because I hate latkes.
Let me explain. Over the years, I’ve sampled many different kinds of potato latkes in many different kitchens; and I can honestly tell you I haven’t enjoyed a single one. (Sorry, Mrs. D who kindly invited me to her Rosh Hashanah table back in university; sorry, all my friends who’ve been generous enough to share; sorry, Aunty M. and CBC; sorry, all those caterers whose miniature pancakes I’ve sampled at festive tables in the past).
Given that I adore home fries and even hash browns, this latke enmity always seemed odd to me. But whenever I’d try again, the results were the same: the pancakes in question were very heavy, very greasy, and fairly bland, with a high-gloss exterior and mushy, mealy insides. Was I missing something? Is there some kind of Freemason-like secret latke society that knows something those of us using the regular latke recipes don’t know? Or was I simply hanging around with horrible cooks?
After a quick tour using Veg Blog Search, I uncovered a large selection of options. There were traditional potato latkes, those made entirely from sweet potatoes, traditional latkes with cool toppings, and a whole bunch of trail-blazing atypical latkes. I decided to base my own version on Bryanna’s fat-free potato and sweet potato pancakes. I loved the combination of both types of spud, both for color and nutrition, and I thought a lower-fat version would be good at this time of year as well (I did add 2 Tbsp./15 ml. olive oil to the mixture to enhance the flavors a little). This was also the perfect excuse to use my cast iron skillet yet once more–something I’ve been doing at every available opportunity the past few weeks as I endeavor to render it truly non-stick (so far, no luck).
I’m happy to report that the Latke Loathing has been vanquished, once and for all! (Must have been those sweet potatoes). The HH was also a fan. We had ours with a slightly unconventional topping, a balsamic-fig sauce that was given to me a few weeks back (more typical accompaniments include sour cream or applesauce). What a fabulous combination! The cakes were decidedly not mushy, as I remembered latkes of old; they were crispy on the outside and supple on the inside, the potatoes just cooked. They held together beautifully and offered up an alluring aroma of caramelized onion and fragrant dill as they were grilled. With the sweet-tart contrast of the fig sauce slathered over the top, these were the perfect Sunday breakfast.
Now, it seems the Sunday pancake options are limitless. So glad I start my days the way I do.
To those who celebrate, Happy Hannukah! (and Hanukkah, AND Chanukah!) 🙂
Two-Toned Potato Latkes
adapted from Notes from the Vegan Feast Kitchen
While we ate these for breakfast, latkes are more often eaten as a side dish or appetizer with savory foods. They’re great both ways.
3 small white or Yukon Gold potatoes, scrubbed and grated
1 medium sweet potato, peeled and grated
1 large onion, grated
2 Tbsp. (10 ml.) extra virgin olive oil
3/4 cup (110 g.) kamut flour or (100 g.) whole spelt flour
2 tsp. (10 ml.) baking powder
3/4 tsp. (7.5 ml.) fine sea salt
1 Tbsp. (15 ml.) finely ground flax seeds
2 Tbsp. (10 ml.) water
1 tsp. (5 ml.) garlic powder
1 Tbsp. (15 ml.) dried dill weed
1/2 tsp. (2. 5 ml.) smoked paprika
Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander. Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can. Place in a large bowl.
Grate the onion and add it to the potato mixture along with the remaining ingredients. Mix together very well, using your hands if necessary.
Heat a cast iron or other nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat). Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden. Keep pancakes warm as you continue to cook them. Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.
Last Year at this Time: Last Minute Christmas Cookie [Sugar-Free Sugar Cookies]
© 2008 Diet, Dessert and Dogs
December 20, 2008
*Or, Merry Christmas, Charlie Brown. Now Eat Some Delicious Spread.
[There’s just nothing like a homemade gift for the holidays. This year, with the purse strings a little tighter than usual, I’m determined to make at least a few in my kitchen–and thought I’d share my ideas in case you’d like to partake, too. ]
I know that pretty much everyone in the blogosphere (well, and the rest of the galaxy, too, come to think of it) has already made this spread. But hey, I’ve always been a late bloomer. And now, I’ve finally tried it, too. And it is so *&$@!% good that I had to include it as this (penultimate) Gastronomic Gift this year. (I’ve got one more planned, as long as we can shovel ourselves out of the *&$@!% 25 cm. (just under a foot) of snow that battered the city yesterday and I can get to the store).
Pumpkin butter is the perfect means to use up cooked pumpkin (or squash, to those of us in North America). It’s a great nut butter substitute if you’re trying to reduce fat and calories. Or if, like me, you’ve once again allowed the insidious holiday-time profusion of chocolate and chocolate-coated/ chocolate studded/ chocolate-molded/ chocolate-frosted/ chocolate flavored/ chocolate filled/ chocolate-related-in-any-way desserts that seem to reproduce of their own accord on countertops and dining room tables and candy dishes and office desks and buffets and coffee tables and bar tops and glove compartments and pockets and dessert menus to override your (wobbly at the best of times) self control, and you find that you’ve now consumed more chocolate in the past two weeks than the entire GDP of a small country, more than Big Brother’s secret stash in 1984, more than the exports from Switzerland at Valentine’s Day, more than the full contents of Willie Wonka’s factory–more, really than you’d rightfully expect any normal human being to ingest under any circumstances whatsoever in a lifetime, except maybe under threat of torture.
What? You mean it’s just me?
For some strange reason, I felt the need for a break from chocolate for a while (ahem). Now that I’ve made my own pumpkin butter, I can join the chorus and say that I, too, am smitten. It’s the perfect accompaniment to pretty much any carbohydrate with a flat surface (or even a somewhat bumpy one–have you tried this on rice cakes? Divine.)
But I must admit that my favorite use for the butter isn’t on toast, or a muffin, or pancakes, or any other solid food. I think I love it most blended (using my hand blender) in a tall, cold glass of almond or soymilk. Yum-mers!
It also makes a fabulous hostess gift, of course, and a wonderful last-minute present; it’s the perfect way to use up that final can of pumpkin purée that’s been biding its time in your cupboard since Thanksgiving.
This recipe (the ubiquitous allrecipes version) makes a pretty big batch, so you can scoop some away for home use and still fill two or three pretty little gift jars with the stuff to give away. If you can bear to part with it.
adapted from AllRecipes.com
Try this lovely alternative butter anywhere you’d spread jam or nut butter. It’s got no fat, with the bonus of holiday spices all year round.
3-1/2 cups (about 820 g.) cooked, puréed pumpkin
3/4 cup (180 ml.) apple juice [but personally I think OJ would be great in this]
2 tsp. (10 ml.) ground ginger
1/2 tsp. (2.5 ml.) ground cloves
2/3 cup (160 ml.) agave nectar (light or dark)
2 tsp. (10 ml.) ground cinnamon
1 tsp. (5 ml.) ground nutmeg
Combine all ingredients in a medium sized pot. Heat over medium-high heat until mixture boils; reduce heat to low and continue to simmer, stirring very frequently, until the mixture is thick and has darkened (the original recipe said 30 minutes, but mine took a bit more than an hour). This might also be a good time to pull out that old splatter screen if you have one, as the mixture tends to boil and pop a bit (my walls needed a good wipe-down after I was done).
Pour into clean glass jars and store in the refrigerator. Makes about 2 cups (500 ml.). Will keep at least 3 weeks in the refrigerator.
Other Gastronomic Gifts:
GG I: Fudge Two Ways
GG III: Marzipan-Topped Shortbread **Note: the original recipe was somehow transcribed incorrectly–please use the current version with the correct amount of flour!!
GG IV: Jam-Filled Turnovers
GG VII: Chocolate Macaroons in a Flash
Last Year at this Time: Holiday Cranberry Chippers
© 2008 Diet, Dessert and Dogs