THIS SITE HAS MOVED!

crimsonsaladoldblog1

A vibrant and refreshing salad to help usher in the spring season. . .

To read the blog post and see the recipe, please come on over to my new blog home, Diet, Dessert and Dogs!  Just click here. 

There’s also a great giveaway over there you might like to find out about. . .  🙂

© 2009 Diet, Dessert and Dogs

Diet, Dessert and Dogs has moved!  If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

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 than you do on this blog.”]  

mapleflaxcookies

A few weeks ago, I was contacted by Coombs Family Farms, an organic farm in Vermont that specializes in “all things maple,” to see if I’d like to sample some of their syrup.  Since maple syrup is a well-loved staple in my kitchen and many of my baked goods feature it as a key sweetener,  I was delighted to accept their offer and eagerly awaited the package.

A few days later, I received this:

coombssyrup

A bottle of their certified organic syrup, along with a maple-leaf shaped piece of maple candy!

Anyone who’s ever consumed real maple syrup can attest to its unique flavor–sweet, slightly smoky, with an appealing, earthy aroma.  Made from the sap of maple trees, it’s naturally rich in minerals (per volume, higher in calcium than dairy milk!). The syrup is available for purchase in three grades of A (light, medium and dark) and one of  B–each darker and more intensely flavored than the last. I was sent a bottle of grade B, an intense, soulful auburn that was so thick and deep it was nearly opaque.  As soon as I removed the cap, the maple perfume escaped to envelop the room with that distinctive scent. 

Now, I’ve enjoyed maple syrup for many years.  Like pretty much everyone raised in Quebec–the heart of Canada’s maple country–I consider myself a maple aficionado, if not an expert.  Maple syrup is ubiquitous in La Belle Province: you can find it on every checkered tablecloth in every greasy-spoon breakfast diner, cheerily lining the shelves in corner grocery stores, awaiting the call in every kitchen cupboard.  When I was in grade school, each spring our class would make an annual trek up north for “sugaring off” parties, where freshly tapped, warmed maple syrup was poured over vast expanses of pristine snow to create a kind of maple taffy that we kids scrambled to scoop up with plastic spoons.  I might even classify myself as a bit of a maple syrup snob, in fact, one who’d never even consider trying the artificially flavored stuff from that iconic slender-waisted bottle.

Still, despite my fine maple sensibilities, I’ve never really thought it essential to buy organic maple syrup.  For one thing, the price is usually, shall we say, immoderate.  In addition, I’ve always recalled a conversation I had with a student once in a sociology of food course I was teaching.  She mentioned that her family owned a local maple tree farm.  There was really no difference between organic and non-organic syrup, she explained, since most maple trees aren’t sprayed with pesticides anyway (unless infected by some vermin or another). I filed away that bit of information and continued to purchase my regular (non-organic) variety.

Well, let me tell you, that student got it wrong (luckily, she wasn’t writing a test at the time). Now that I’ve tasted the Coomb’s organic version, I’m not sure I can go back to my generic brand.  Their syrup is outstanding, with a rich, deep amber color and more intense maple flavor than I’ve ever tasted.  It’s perfectly sweet and subtly smoky, with a heightened maple essence that lingers gently on the palate, enduring like an unexpected compliment. 

Seriously, I may not be able to tolerate my old brand any more.  To heck with the price–I’ll just have to be more judicious in my use of it, I reckon.  Or else use a bit less and savor every drop more.  Or simply ignore the cost entirely (I suspect that a pawn shop may come into play at some point).  Seriously, it’s that good.

My first taste of the syrup was straight, poured onto the Lemony Almond Pancakes I wrote about a few days ago (I wanted to sample the delicacy in its pure, unadulterated state before combining it with other ingredients).  The flavors melded beautifully, the maple’s presence strong enough to match the zesty lemon while counterbalancing the slight sourness of it.  The HH practically asked to drink the stuff straight out of the bottle (but I wouldn’t let him, of course, as I was saving it for my subsequent kitchen experiments). He did manage to polish off the maple candy in one sitting, however–I got barely a nibble!

With such a winning flavor, I opted to design a cookie that would really showcase the unique taste that is “maple.”  I concocted these Maple Flax cookies (sorry, the two of you who are also on the ACD; these are NOT ACD-friendly–I created this recipe a couple of weeks ago).  They are naturally gluten free (and even flour-free, in fact).  In this case, the light, chewy texture was a natural outgrowth of my desire to minimize other ingredients  in order to allow the natural maple to shine through.  And you will most definitely taste it, with every chewy, sticky, sweet and maple-y bite.

Thanks again to everyone at Coombs Family Farms for allowing me to sample this extraordinary product.  Now my only lament is that I can’t find any more of it here in Toronto!

They’re not quite Irish, but since they contain oats, I can claim a Celtic connection, anyway. . . Happy St. Patrick’s Day, everyone!

P.S.  It’s time for another Sweet Freedom giveaway. . . stay tuned for details next post! 🙂

Maple Flax Cookies

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 mapleflaxcookieinside

Looking somewhat like oatmeal cookies, with a crunchy exterior and chewy center, these intesely maple-flavored treats will please everyone.  Whole flax seeds add bulk, while the oatmeal and flax meal both contribute heart-healthy soluble fiber.

© 2009 Diet, Dessert and Dogs

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Last Year at This Time:   Katie’s Creamy Aspara-Dip

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this, you’ve landed on the old site.  Please visit the shiny, new Diet, Dessert and Dogs by clicking here.

As always, thanks for reading.  I look forward to hearing from you on the new site!

(“Um, Mum, you are taking us with you, aren’t you?  Because (and sorry to have to tell you this), we actually have more fans on this blog than you do.”)

 

* Or, Give Pods a Chance!

okrabare2

[Okra pods, in the raw]

I have a confession to make.  I haven’t told you all about this yet because, quite frankly, I was afraid you’d reject me.  Move that cursor elsewhere, and click.  At best, roll your eyes.  Maybe snort in disgust.  Maybe gag, even.

But I’ve decided it’s time.  I mean, really, what kind of lasting relationship can we have without full disclosure?  

So I’m just going to come out and say it:

I love okra.

I.

Love.

Okra. 

Are you running for the hills yet? 

Oh, I know what you’re thinking:  Okra?  That polygonal pod that’s a staple in gumbo, and mostly reviled? That much-maligned member of the marrow family (but cocoa is in that family, too!) that most people reject without so much as a nibble?  That pariah of the produce aisle that’s often referred to as gluey, viscous, slimy or mucilaginous–with seeds that remind you of those bowls of peeled grape “eyeballs” we all stuck our hands into at Halloween when we were kids?

Yep. That okra.

I adore okra’s long, lantern-shaped pods, the vibrant green skins with just a hint of fuzz and the wagon-wheel innards when you cut them across. I love the mild, slightly woodsy flavor and the pop of the seeds in your mouth.  I could eat okra every day, and never tire of it.

I think it’s heartbreaking that okra gets such a bad rap.  Okra is like the pimply nerd at school–the reject, the Carrie, the Napoleon Dynamite , the Ugly Betty.  The last kid to be chosen for the baseball team.  The scrawny kid on the beach who gets sand kicked in his face.  The pink-and-too-frilly kid who takes her dad to the prom. The computer geek nobody wants to date so then he quits high school and starts some computer company run from his parents garage and redeems himself by becoming the richest guy in America. . . oh, wait.  That would make him Bill Gates, wouldn’t it?  And then he’d actually be much sought after, wouldn’t he? Well, heck! To my mind, that IS okra!

okraquinoa1

[A bit of spice, a bit of bite, a bit of lemon zest: an endearing combination.]

I think we should give okra the accolades it deserves. Let’s nurture its low self-esteem. Let’s compliment its grassy hue and lovely symmetry, tug its cute little tail at the narrow end and make it blush.  Sure, it was born a green vegetable (already at a disadvantage compared to, say, watermelon).  And then there’s the goo factor.  But sometimes, with a recipe that takes our humble ingredient and pushes it to be its best, well, that little green lantern can really shine.  That’s what I wish for my buddy, okra.

In these recipes, okra is elevated to something that transcends its reputation. It’s like okra gussied up for a date.  Okra getting an A+ in physics. Okra at its best self–I know, like okra after taking one of Oprah’s “Be Your Best Self” weekends!  (Just imagine the introductions at that seminar, sort of like David Letterman’s ill-fated attempt at hosting the Oscars:  “Okra, meet Oprah.  Oprah, okra.”).

Besides, okra has much to offer us.  Described by WholeHealthMD as having a taste that “falls somewhere between that of eggplant and asparagus,” it’s a good source of Vitamin C and several minerals; and the seeds offer up protein in every pod, along with 4 grams of both soluble (known to help keep cholesterol levels in check) and insoluble (great for regularity) fiber in a one-cup (240 ml) serving.

okramasalaside1

[Still slightly al dente in this photo; cook a bit longer if you’re an okra neophyte.]

These are two of my favorite okra dishes, ones that we consume fairly regularly here in the DDD household.  The first is another adaptation from my dog-eared copy of Flip Shelton’s Green, a Moroccan Spiced Okra-Quinoa Pilaf.  I’ve made liberal changes to this one, including altering the base from rice to quinoa.  The spices are subtle with a barely detectable undertone of lemon zest in the mix.  Served sprinkled with chopped nuts, this pilaf is a meal in a bowl all on its own.

The second dish comes from one of my all-time favorite cookbooks, Indian Cooking Course by Manisha Kanani. Again, I’ve made a few alterations to the original, which asks you to dry-cook the okra on the stovetop; I’ve found that adding chopped tomatoes and allowing the tender pods to stew in the juices produces a more appealing taste and texture. Although a masala curry, this one isn’t the least bit spicy, yet is still rife with the flavors of tomato, cumin, coriander and fresh cilantro. It’s a perfect side dish for Indian food, of course, but we also enjoy this as an accompaniment to burgers or cooked grains. 

So go ahead, give okra a try!  Who knows? You may even like it.  And don’t worry, the secret will be safe with me.

Moroccan-Spiced Pilaf with Quinoa and Okra

adapted from Flip Shelton’s Green

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

okraquinoa21

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Okra Masala

adapted from Indian Cooking Course by Manisha Kanani

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

okramasalatop

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

[Diet, Dessert and Dogs has moved!  If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

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 than you do on this blog.”]  

almondpancakes1

These days, I try to be a little nutty every day. 

Of course I don’t mean “nutty” as in “I missed my plane so I’m going to become a minor celebrity on YouTube” nutty.  Or  “I think I’ll switch careers at the pinnacle of my success and adopt the mien of a skid row bum from another planet” type of nutty.  And certainly not  “just drop me in the middle of the Sahara without any food, water or shelter, and see how I hold up for a week” sort of nutty. While it may be true I do, on occasion, exhibit behavior one might characterize as “nutty” (at least that’s what the HH keeps telling me), I was referring to the toothsome, bite-sized, healthy-fat-and-protein-rich kind of nutty. An “Uncle S.” kind of nutty.  

You see, I’ve had a fairly rocky history with nuts–and I blame it all on my Uncle S.  

One of my favorite relatives, Uncle S (along with Aunty M) lived upstairs in our family’s duplex during my childhood.  We kids would scoot out the door, up the stairs and into their home without a thought or an invitation, assuming it was simply the top floor of our own place.  Aunty M would greet us, hand over some homemade cookies, and then we’d go seek out our uncle.

I have to admit, I didn’t fully appreciate Uncle S’s unique charms until I was an adult.  An unrivalled prankster, Uncle S was a puckish,  Punk’d prototype whose myriad tricks were relentless.  Case in point: every Sunday, our family would pile into Uncle S’s taxi (this was before my dad acquired a car) for an outing in the countryside.  We’d drive for a while, after which, like clockwork, Uncle S would begin to hem and haw:  “Gee, I don’t remember passing that tree over there.  Maybe I took a wrong turn. You know, I’m not exactly sure where we are–maybe we’re lost.  Ricki, which way should I go?”  Given that I was only four or five at the time, I had no idea; but, also like clockwork, Uncle S’s musings sent me into paroxysms of anxiety, certain I’d be wandering forever in the woods, never to see my own home, bed or Barbie dolls again.

Once I grew older, I could appreciate Uncle S’s humor, his always jovial and somewhat michievious expression, reminiscent of the Pillsbury Dough Boy (although not in any way chubby). In fact, I’d say Uncle S resembled a cartoon character more than anything else: having lost his hair as a young man, his shiny dome was encircled with a fluffy white fringe that snaked round the back of his neck and behind his ears.  His nose, slightly bulbous at the tip, was, like his cheeks, often flushed pink,  and he wore a perpetual half-smile on his face. 

Uncle S had a favorite expression, “No Fun!”  which he used the way one would utter, “No Way!” or “You’ve Gotta Be Kidding Me!”.  The CFO and I found this endlessly amusing. To wit:

Ricki: Uncle S, my goldfish had babies and now we have four fishies.

Uncle S:  No Fun!

[Ricki and The CFO erupt in peals of uncontrollable giggles, hands clamped over their mouths].

The summer my mother died, it seemed only Uncle S could lighten the moribund shroud of silence in the hospital waiting room where our family sat in stunned silence.  Uncle S would ramble on, his words always infused with optimism and hope.  One evening, as we all sat lost in resigned torpor, Uncle S was positioned across from me and the CFO, an absent, bemused expression on his face.  The CFO leaned over to me and whispered, “Hey, doesn’t Uncle S sort of look like Bozo the Clown?”  That smile! That fringe! That nose!  Why yes, yes he did–and with that, Uncle S unwittingly bestowed on us a truly priceless gift: the only moment of unrestrained hilarity in an otherwise unbearable summer. 

Ah, yes, you’re wondering about the nuts.

Uncle S loved to eat nuts. In particular, he was never without his glass jar of Planter’s Dry Roasted peanuts, which he carried with him wherever he went.  Another open jar was stationed on a TV tray beside his armchair so he could munch as he enjoyed the Ed Sullivan Show.  He’d pour a small mound into his open palm, then tip it into his mouth with a quick flick of the wrist as if tossing a ball for a prize at the midway. Then he’d plow ahead with whatever it was he’d been saying,  mouth open and chewing, oblivious as the ground up bits of nut began to escape his mouth in little bursts of beige spray as he spoke.  (In fact, those Planter’s nuts and an opened can of peas and carrots–spooned straight from the can, cold–are pretty much all I ever remember him eating). 

For some inexplicable reason, I decided nuts were not my thing back then.   

I’m happy to report that my nut aversion was finally overcome when I came across Elaine Gottschall’s Specific Carbohydrate Diet (geared toward people with Crohn’s, Colitis, or other bowel diseases) while studying nutrition. Her recipes employ nut flours (basically just ground nuts), and I began to experiment with them back then.  Almonds tend to be the most versatile (and mildest in flavor), but almost any nut will do–pop it in a food processor and blend to a mealy consistency.

To some extent, I’m following the ACD  for the next month or so to heal my gut and encourage a little digestive rejuvenation. This means eating less gluten, fewer grains, and more fruits, vegetables, and legumes.  These pancakes were an auspicious first attempt. 

Made mostly with almond meal and a smidge of chickpea (besan) flour, they nevertheless retain a light, airy texture and a refreshing lemon tang.  Neither the almond nor the chickpea asserts itself too prominently, so the flavor remains mild.  I served these last week (before eschewing all sweeteners) with a splash of organic maple syrup from Coombs Family Farms that I received as sample (more on that in an upcoming post) and they were, quite simply, delicious. 

I may not be nutty enough to consume a jar of Planter’s peanuts just yet.  Still, these little treats are a healthy step in the right direction.

Grain-Free Lemony Almond Pancakes (and ACD variation)

almondpancakecut

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 

 

Last Year at this Time: Week at Warp Speed and Easy Dinner

© 2009 Diet, Dessert and Dogs

Diet, Dessert and Dogs has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

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 than you do on this blog.”]  

edamamesalad1

Full disclosure: even if I hated seaweed and loathed green soybeans, I would still have tasted this salad based on the poetry of its name alone.  I mean, how can you pass up such alliteration, such euphony, such gastronomic lyricism?

Just listen to it:  AH-ra-may.  EEE-da-MAH-may.  “Arame” brings to mind “aria.” And “Edamame” –well, “edamame” just makes me want to break out into song:  “How I love ya, how I love ya, my EEE-da-MAH-MAYYEEE. . . .” 

When I think of poetry, most of the time I think of how much I abhorred  it in university (mostly because I could never understand it). Even when I went on a poetry bender at the suggestion of my crush-cum-mentor, Dr. D, I never quite “got” it.  Let’s see; here’s my experience with poetry, in a nutshell:  T.S. Eliot’s “Love Song of J Alfred Prufrock” –I did dare, I did dare, but it just would not sing to me; Wallace Stevens’s “Sunday Morning,”–say what? WHO is the mother of beauty?  (Just too creepy); Ezra Pound’s “In a Station of the Metro“–I was haunted by apparitions in every crowd for months; ee cummings’s “in-just”–it was spring and the world was mud-luscious, but the poems just weren’t; Sylvia Plath’s “Daddy“–I felt the need to throw away my black telephone; William Carlos Williams’s “The Red Wheelbarrow“–(because so much depends on a red poet–no, make that red poet’s society–no; oh, whatever. Who cares?) 

In the end, I felt as if I’d read thousands of miles of poetry and all I got was a lousy T-shirt.

One form of verse that always did intrigue me, though, was haiku (you were wondering how all this related to the recipe, weren’t you?  And here we are:  both Japanese-themed!).  I’m sure you’re familiar with the stuff–a specific set of three metered lines, first seven syllables, then five, then another seven.  What’s great about haiku is that pretty much anyone can do it. 

Here are some examples to give you an idea:

Poetry scares me. 

Once, I tried to understand.

Alas! What a waste.

Or this:

Winter is cold, long.

Snow falls, so soft and so white.

Must I suffer so?

Or how about:

Elsie sleeps sweetly.

Chaser is a crazy girl.

Sit! Stay! Be like her!

In fact, the HH informs me that even he composed in this form of verse once, in grade school.  Here’s his masterpiece:  

He comes off the ride.

As the fair whirls round his head,

His dinner comes up.

 

 

Ah, yes, HH, The Sensitive Artiste. 

 

More than anything else, I think that haiku makes poetry easy and accessible. 

edamamesalad2

 

Well, think of this salad as the haiku of Japanese food, if you like–making seaweed accessible to all (or “sea vegetables,” if you prefer the more literary term).  If you’ve ever wondered about kombu, nori, wakame, dulse, or any of those others but have been afraid to try them, this seaweed salad is for you.  In fact, it’s already been taste-tested (and mightily approved) by hundreds of thousands of others, since I modeled this recipe on the extremely popular salad of the same name sold at Planet Organic stores.  Except at Planet Organic, it sells for something like $6.99 per 100 grams ($31.73 a pound), which means you pay approximately $17.42 for two tablespoons (okay, I’m exaggerating–but just a little).  Clearly, my version is infinitely preferable.

The salad is incredibly simple to prepare, with just arame (a fairly mild seaweed that looks sort of like black spaghetti) and edamame (green soy beans) as the major ingredients.  Toss these with a rice vinegar/sesame oil dressing and some lightly toasted sesame seeds, and you’ve got yourself a delectable dish that perfectly combines sweet (the beans), salty (the tamari) and even umami (the seaweed).  The bonus is a great source of protein and Vitamin C from the edamame, plus some much-needed trace minerals (and a few major ones, too) from the seaweed.

 

The soy and seaweed

Are in perfect harmony.

You will love this dish.

 

Arame and Edamame Salad

edamamesalad3

 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

[Diet, Dessert and Dogs has moved!  If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

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 than you do on this blog.”]  

trufflesinglewhole

Are you looking forward to V-Day next week?  Seems most people either love it or hate it.  Being from the “never too much schmaltz” school of romance, I love Valentine’s Day.  Even during all those years before I met the HH, I’d always endeavor to celebrate somehow.  I’d send cards to my friends or my sisters.  I’d invite a gal pal for dinner so we could sip Shiraz together and muse about how few good men there were out there.  One year, I think I even bought myself roses (must have been my “I am woman, hear me roar” phase).

Last year, I composed a fairly elaborate (and, as I recall, extremely disorderly) meal for the HH and me.  Given my frenetic schedule these days working on the book (the Index is done!  The book has officially moved from the “writing” to the “production” stage! Whoo!), I assumed I’d have no time to repeat last year’s amorous performance (I meant preparing the meal, silly!  You crazy romantics, you!). But then I saw Susan’s post about this year’s Vegetable Love contest, and how could I resist?  (Not that I find Fatfree Vegan Kitchen’s charms any more alluring than those of the HH, you understand). 

The contest asks you to create a romantic dish using one or more vegetables of your choice.  Last year, I came up with a Vegan Molten Chocolate Cake recipe using puréed zucchini and spinach.  I loved the taste of the cakes, but the molten filling was temperamental–sometimes it formed a lovely, floating cloud of lava in the center of the cake, as it was supposed to do; other times, the filling got sucked up by the batter and all that remained was a tiny disk of tar-like chocolate at its core.  You’d think I’d give up on sweets with veggies in them.  But no. . .

truffleinside

As I’m sure I’ve mentioned before, sweet potatoes are my favorite vegetable.  I love sweet potatoes in just about anything (or, as I’ve seen the phrase skipping around the blogosphere lately, I lurrrve sweet potatoes).  When I was on the anti-candida diet several years ago, sweet potatoes became my favorite veggie (and my favorite brekkie).  They’re a healthy vegetable.  They’re orange.  They’re sweet.  And their name sounds like a term of endearment:  “Oh, why so coy, my little Sweet Potato?  Come on over here and let me help you out of that peel.”  Why not use them as the basis for a sweet filling in a Valentine’s Day truffle, then?

trufflecup

This year’s recipe really should have made it into the cookbook–it’s that good.  What you’ll end up with is an insanely creamy, smooth, rich-tasting truffle filling,  vibrantly orange and steeped in citrus flavor. In fact, no one would ever guess it contained one of the world’s healthiest roots.  I fed 0ne of these beauties to the HH, and he literally licked his fingers clean, enthusing, “This tastes exactly like a really fine quality, high-end chocolate!”  This from a guy who’d normally consume chocolates with cream, butter and white sugar.  “There is no trace of sweet potato flavor in these,” he went on. “All you taste is the orange” (enhanced with a splash of Cointreau–though you can use orange juice if you prefer alcohol-free confections). 

Even if you’re not into chocolates, the filling on its own makes a fabulous, versatile frosting.  Rich and fluffy, sweetened with agave and boasting the added fiber of the sweet potato, I’m guessing that the total GI (glycemic index) of this  frosting is fairly low and could be used successfully by those on a variety of restricted diets. (See instructions in the Variation, below).

swpotfrosting

I’ll definitely be making these again for V-Day (the half-batch I concocted is already long gone). Even if you don’t celebrate the Big V, it’s worth making a batch of these.  Give yourself a little gift of Vegetable Love this year.

This is my submission to Susan’s contest.  You have until tomorrow at midnight to enter if you’re so inclined!

Spiked Sweet Potato Truffles or Truffle Cups

TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

truffleplate61

TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

trufflecups

TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

DIET, DESSERT AND DOGS HAS MOVED!  PLEASE VISIT THE SHINY NEW DDD BY CLICKING HERE.

[Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

figapple6

It’s astonishing to me how our tastes can change so dramatically as we age. Remember those things you loved as a kid which elicit apathy now? As a tot, I loved The Monkees.  In my teens it was historical romances. In my twenties, I wore dark eye shadow and painted eyeliner across the base of my lashes.  In my thirties, I dressed in black almost every day for three or four years in a row.

There’s no doubt my palate has changed over time as well.  Foods I loved to eat as a child–saltwater taffy, Cap’n Crunch cereal, mellowcreme pumpkins or (a dinnertime favorite) a hillock of mashed potatoes with nuggets of hamburger cut up and hidden under it–all seem slightly repulsive to me now.  Then again, many of the foods I abhored then are ones I adore today; to wit, parsnips, cilantro, and–as of two days ago–baked apples.

When I decided back in January to attempt a “cleaner” diet for a while so that I might reverse some of the holiday era choc-o-rama indulgences, I turned to a cookbook I’ve had for some time but have never really used:  The Detox Cookbook and Health Plan, by Maggie Pannell.  Hiding at the back, on the very last page, was a rather fetching photo of a lone baked apple, stuffed to the brim with chopped figs and walnuts.

Apple?  Baked?  I could feel myself recoiling, thinking, “Nawwww. . . . ”  I mean, who eats baked apples?  They’re granny food.  They’re ulcer food.  They’re nothing-else-is-in-the-house-so-I-have-to-make-do-with-this-dull-fruit food.  Now, don’t get me wrong; I love raw apples and try to have one every day.  But I’ve always found the concept of a baked apple to be rather meh

Besides, apples are so common, so quotidien, so humdrum that they’re suffering from overexposure, like cupcake wedding cakes or Vivaldi’s The Four Seasons or Pamela Anderson’s cleavage.  I mean, aren’t apples like the perma-date of fruits–pleasant, enjoyable, always there–but just not exciting enough to seek out for something exceptional?  When I think of apples, all the old, hackneyed language comes to mind:   Apple of my eye.  One bad apple. An apple a day. The apple doesn’t fall far from the tree. Apple Paltrow-Martin.

I was also flooded with memories of baked apples from my childhood, and why I never liked them back then: plain, dowdy, as wrinkled as your frowsy neighbor’s housecoat.  And yet, that photo beckoned to me.  I found the final push I needed when I went grocery shopping a couple of days ago: I often buy marked-down packages of apples to cut up and serve The Girls along with their regular dinner.  That day, I found three packs of six apples each, at 99 cents a pack.  Usually, these bargain-basement fruits and veggies sport more than a few little bruises; but these packages were perfect–smooth, rosy, unblemished; pristine. Seriously, I couldn’t find  a single nick or mark on any of the apples!  It was a sign. 

I went home and baked these apples.  The recipe was ridiculously easy, with only 4 ingredients.  And while they baked, I got dinner ready and even fed The Girls (they got the unbaked fruit). 

I guess my tastes have matured now that I’m an adult.  I loved these–they were stupendous.  I’d say these apples are like the homely, bespectacled secretary in the 1950s movie who suddenly tears off her glasses, pulls the hairpin holding her bun and shakes her head, and then–mon dieu!–she’s beautiful!  I now am officially smitten with baked apples. Baked apples are my hero!

I used Gala apples (that’s what was on sale) and the outcome was perfect.  The contrast between the sweet, pliable stewed figs with their popping crunch, and the perfectly creamy, tart apple flesh was delightfully unexpected. And as the glaze baked and thickened up, it acquired a deep, intense orange flavor as well as a deep caramel hue, contributing a glossy, sticky exterior glaze to the skins. 

I think I’d better try to eat baked apples at least a few times a week through the winter. I plan to have them as often as I can. I mean, who knows when my tastes might change again? 

 Baked Apples with Figs and Walnuts in a Citrus Glaze

adapted from The Detox Cookbook and Health Plan

by Maggie Pannell

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

figapple4

This is an elegant weekday dessert, that’s a comforting winter treat.  And for pennies a serving, you really can’t go wrong.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 

Last Year at this Time

: Reubenesque Sandwich

© 2009 Diet, Dessert and Dogs