Crisp Oat Cookies

Tomorrow is Christmas Eve and I've been busy baking cookies. Of course, I make several of my usual favorites like Molasses Crinkles and Russian Tea Cakes (previous posts), but every year I try to add one new Cookie. This year I decided to make a Crisp and Delicate Gluten Free Oat Cookie. I made it with a Gluten Free Flour Blend from King Arthur (Measure for Measure. If this Cookie was made with regular Flour, it would be called an Oatmeal Lace Cookie. But the lack of Gluten in this version keeps it from being lacy, but it doesn't stop it from being absolutely delicious!  These cookies are very delicate so they do need some careful handling. And, you can drizzle them with Chocolate if you want and then they would be the Gluten Free version of Florentines from a Washington Post recipe. I like them just as they are, but might add Cinnamon next time. I just made sure I had a big cup of Tea to go with them. I like to nibble first on the crispy edges and work my way into the softer center. These are wonderful Cookies!

Crisp Oat Cookies (Gluten Free)

1 cup Rolled Oats

3/4 cup Sugar

1 Egg, lightly beaten

1 stick of melted Butter

3 Tablespoons Gluten Free Flour Blend (with Xanthan Gum)

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

Optional:  1/4 teaspoon Cinnamon

Heat the oven to 350 degrees.  Cover two half sheet baking pans with aluminum foil, shiny side up.

Mix all ingredients together in a mixing bowl. Form into round 1" balls. Place 5 on each baking sheet, separating them as much as you can so they can spread. Cook for about 10 minutes, or until they are light golden brown. Remove from the oven. Let cool for a few minutes and take the aluminum foil (with the cookies still on them) and place on the counter. Put on two new sheets of aluminum foil and continue with the remaining Cookie Dough. 

When the cookies are cool, carefully peel them from the foil and place on a serving plate.

Five Element Analysis

Oats belong to the Earth Element and in are said to calm the Spleen in Chinese Medicine. And, because these Cookies are also very sweet, they are definitely considered an Earth food.  The Egg adds a bit of Water and the Butter brings in the Metal Element. So Tea and Coffee are good beverages to serve with them, as either would add the Fire Element. Then only the Wood Element is missing so be sure to add a Wood food at another meal.

Coconut Caramel Sauce

 

I've been meaning to post this recipe for quite some time as I made it last for a dinner party (back when we could have or go to dinner parties) as a Caramel Sauce to pour over Brownies.  One of the other guests there was Lactose Intolerant so I knew that this Coconut Caramel Sauce would be a big hit. I have to admit that I used a packaged mix for the Brownies (Betty Crocker Gluten Free Brownie Mix) but it's actually very good and the Coconut Caramel dresses it up so much. I also added some Maldon Sea Salt to the Caramel to give it more depth of flavor. Instead of Butter, I use Coconut Oil and instead of Cream, I use Coconut Cream from the top of the can of regular Coconut Milk. I'll use the rest of the Coconut Milk tomorrow in a Thai Curry. Oh my, this Coconut Caramel Sauce is so good!  I'm going to slice and peel some apples and dunk to my heart's content!  After all, it is Halloween and Caramel Apples, in a more refined way, are a must at my house. Happy Halloween!

Coconut Caramel Sauce

1/2 cup Sugar

2 Tablespoons Hot Water

2 Tablespoons Coconut Oil

2 Tablespoons Coconut Cream (from the top of the Can)

1/8 teaspoon or more flaky Sea Salt

In a small pot, add in the Sugar and Hot Water. Stir to combine and place on the stove. Cook, stirring until the Sugar is melted. Then turn up the heat to medium and cook (not stirring) for about 7 - 8 minutes, or until the Caramel is a golden brown color. Add in the Coconut Oil, Coconut Cream and Salt and whisk to combine. Take off the heat and let cool in the pan for 3 - 5 minutes and then pour into a bowl, on top of brownies or put into a container and store in the fridge. If refrigerated, reheat slightly before serving. 

Five Element Analysis

This is an Earth dish, through as it is sweet and Coconut is considered an Earth food too. The fact that the Coconut Milk and Oil are white adds just a bit of Metal and the tiny bit of Salt makes sure the Water Element is there too, but barely. That's why this Caramel Sauce is so good over Brownies as the Chocolate is so Fiery.. 

Blueberry Chia Pudding

I'm always looking for different things to have for breakfast so I decided to make a Blueberry Chia Pudding. Chia Seeds are very good for you, particularly for your digestion and they are loaded with nutrients with  very few calories. I used Almond Milk to keep it Lactose Free and I cooked frozen blueberries with a little Sugar to make a sauce to stir in. It was so good that I am sharing it with you!  You could easily make this a dessert instead of a breakfast dish.

Blueberry Chia Pudding

1 cup Almond Milk

1/3 cup Chia Seeds

3/4 cup Blueberries

2 Tablespoons Sugar

1 Tablespoon Hot Water

In a mixing bowl, mix together the Almond Milk and Chia Seeds. Put aside. 

Put Sugar and Hot Water in the bottom of a small pot and stir to dissolve slightly. Add the Blueberries and turn the heat to medium.  Cook until some of the Blueberries start to burst and make a sauce - you can push down on some of the Blueberries with you spatula to help this process along. Cook for about 3 minutes.  Add to the Chia mixture and stir in thoroughly.  Refrigerate for at least 20 minutes up to overnight.  

Five Element Analysis

Blueberries are a Water Fruit and Chia Seeds belong to the Water Element as well. So this is a great dish to support your Kidneys. Almond Milk is a Metal Beverage with some of the Earth Element from the Almonds as well and the Sugar adds just a bit more Earth. The Fire Element is missing, which can easily be added with Coffee or Tea and the Wood Element also needs representation so I served my pudding with Chicken Breakfast Sausages to make a balanced breakfast!

Medicinal but Delicious Poached Asian Pears

It’s that time of year when almost everyone I know has come down with the cold or the flu. So besides making Hot Lemonade with Honey (or Hot Toddies) and Chinese Chicken Soup (particularly Hot and Sour Soup - previous post) for my loved ones, I also make Poached Asian Pears. Eating Poached Pears is an ancient Chinese Medicine remedy for colds, coughs and sore throats, as Pears support and lubricate the lungs. It was one of the things I remember my Mother making me when I was a child and it’s a very comforting food.

I use Asian Pears that are big and round. It doesn't matter if the skin is brown or yellow. They are wonderful to eat out of hand as they are crisp and juicy.  But, when I poach them in a lightly sweetened syrup using Water, Ginger and Brown Rock Sugar, they become medicine. If you don't have Rock Sugar, you can use Brown Sugar, but you will need a lot less as it is much sweeter and you can also use Honey. It only takes a few minutes to poach Pears and I highly recommend this as a tasty medicine for when you get sick with an upper respiratory infection. Of course you can eat this dish anytime as it is delicious and supports your immune system, but do try to have someone make it for you if you are sick. And don't forget to drink the syrup too!

Medicinal but Delicious Poached Asian Pears

1 large Asian Pear

1 1/2 cups Water

3 heaping Tablespoons brown Rock Sugar

3 slices Ginger (about the size of a quarter) or more

Cut the Asian Pear into quarters. Then peel and core them. Cut them each again so you have 8 slices.

In a small pot, put in the Water, Rock Sugar and Ginger. Bring to a boil and put in the Pears. Return to a boil and cover. Reduce heat to a simmer and cook for 10 - 12 minutes or until a fork can pierce the Pears.  Serve hot.

Five Element Analysis

Pears belong to the Metal Element. The Ginger is a combination of the Metal Element and the Earth Element. The brown Rock Sugar adds even more Earth.  This is no meant to a balanced food as it is designed to support the Immune System and lubricate the Lungs. But if you also have Chicken Soup, which brings in the Wood and Water Elements, be sure to add some Hot Chili Sauce or Pepper for the Fire Element and you will have a balanced meal even while you are sick.

Gluten Free Shortbread with Strawbery Curd

Since going totally Gluten Free, there are a few things that I really miss and one of them is a good Shortbread Cookie. I know you can buy Gluten Free Shortbread at the store, but nothing beats homemade. And, I don't know why I haven't made it before. It's one of those cookies that's not trow sweet, but oh so good with a cup of tea and when you add Lemon Curd or Raspberry Curd on top, it becomes divine!  I finally made some yesterday and it turned out so good that I had to share it with you.

I simply adapted a recipe I had for Shortbread that was for Wheat Flour and exchanged it for Bob's Red Mill Gluten Free 1 for 1 Baking Flour. I used Powdered Sugar because I think it gives the Shortbread a lighter texture than using regular Sugar. The Shortbread came out with just enough chew to keep from being crumbly and the Strawberry Curd was so good! When I've made Curd before it was usually Raspberry, so this was a nice change and Strawberries worked so much better than I expected!  Please note that I don't strain the fruit as I like the texture of the whole fruit better although it doesn't come out as smooth as the store bought version. I like to serve the Shortbread with a dollop of Curd on top, although you could make it prettier by spreading it all over. I think this is a perfect cookie for afternoon tea!

Gluten Free Shortbread

14 ounces unsalted Butter, softened

1 ½ cups Powdered Sugar

3 cups Gluten Free Flour (I used Bob's Red Mill GF 1 to 1 Baking Flour)

2 teaspoons Baking Powder

Pinch of Salt

Preheat the oven to 375 degrees and grease the bottom of an 8x8 inch square pan with Butter.

Cream the Butter and Sugar together until fluffy.  Mix in the Flour and Baking Powder and mix – the dough will be crumbly.

Pour into the pan and pat into place. Bake for 12 – 15 minutes or until the top is very lightly golden brown.  Cool and cut into squares. 

Strawberry Curd

8 ounces of Strawberries, washed, hulled and cut into small pieces

1 Tablespoon of Water

2 ½ Tablespoons Sugar

1 Tablespoon Salted Butter, cut into small pieces

1 Large Egg, beaten

Mash Strawberries in a bowl and add water. Then pour into a small frying pan. Heat until boiling and then reduce to a simmer. Cook for 3 minutes and then add the Butter. Cook until the Butter melts. Let cool for 15 minutes.

In a large mixing bowl, beat the Egg.  Add ¼ cup of the Strawberry mixture to the Egg and stir thoroughly.  Then add the rest of the Strawberry Puree to the Egg. Then pour into a heat-proof bowl that fits on top of a saucepan.

Fill the Saucepan with about 2 inches of water and bring to a boil. Then reduce to a simmer. Place the bowl on top and stir frequently for 10 – 12 minutes or until the mixture thickens. Be careful not to let it curdle. 

Five Element Analysis

As a dessert, there is plenty of Sugar that makes this Shortbread with Strawberry Curd an Earth food. The Gluten Free Flour is primarily made of Rice that brings in the Metal Element along with the Butter. The Fire Element is well represented but the Strawberries and the Water Element is a little deficient as only the Egg is a Water food. And, the Wood Element is missing. So, be sure to serve this after a meal where there is plenty of Water and Wood foods.  

Banana Cake with Cream Cheese Frosting and Sugared Pecans

Here's the other birthday cake that I made for my friend Sabine's birthday and it is made with wheat flour, although I have made it with gluten free flour too. It's such a delicious dense Banana Cake and is exceptionally good with Cream Cheese Frosting. I made it for my friend Sabine's daughter Momo did the beautiful decorating with sliced Bananas and Sugared Pecans. It's one of my younger son's favorite cakes and if you like Banana Bread, you need to try this recipe. The original recipe is from Dorie Greenspan and it was double the amount and she made it as a Bundt Cake. I don't have a Bund't pan anymore and I wanted to make less so I used a Springform Pan instead. This is one of those cakes that is better if you make it the day before and then frost it right before eating. And if you top it with the Cream Cheese frosting, be sure to refrigerate the leftovers. It was a big hit!  It turns out nicely when made in a square cake pan too and I personally like it best as cupcakes although Momo made it look so beautiful that this may the way I make it from now on!

Banana Cake or Cupcakes

adapted from Dorie Greenspan

1 ½  cups all-purpose flour (you can also use a gluten free flour blend)

1 teaspoon baking soda

1/4 teaspoon salt

4 ounces unsalted butter, at room temperature (1 stick)

1 cup sugar

1 teaspoon pure vanilla extract

1 large egg, preferably at room temperature

2- 3 very ripe bananas, mashed (1 1/2 - 1 3/4 cups)

1/2 cup plain yogurt or cup sour cream (or a combination of the two)

Center a rack in the oven and preheat to 350°F Generously butter a Springform Pan or line a cupcake tin.

Whisk the flour, baking soda and salt together.

Beat the butter until creamy in a stand mixer or use a hand mixer. Add the sugar and beat at medium until pale and fluffy. Add in the vanilla and the eggs one at a time, Reduce the mixer speed to low and mix in the bananas. Finally, mix in the dry ingredients and the sour cream. Pour the batter into the pan.

Bake for 40 - 45 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before taking off the sides of the Springform pan. 

MUFFIN OPTION: Bake 28-32 minutes.

Frost with Cream Cheese Frosting and decorate with sliced bananas and sugared Pecans if desired.  

Cream Cheese Frosting 

8 ounces of Cream Cheese

1/3 cup Powdered Sugar

1 teaspoon Vanilla Extract

When ready to frost, mix the Cream Cheese, Powdered Sugar and Vanilla Extract thoroughly.  Spread the frosting on the cooled cake with a spatula in a thin layer. 

Sugared Pecans 

1 cup Pecans broken into small pieces

2 Tablespoons Butter 

2 Tablespoons Brown Sugar

1/4 teaspoon Cinnamon

Pinch of Salt

Melt the Butter in a small frying pan and add the Brown Sugar. Stir to mix thoroughly and add in the Pecans and Salt. Cook, stirring frequently for 5 minutes. Remove from heat and pour the Pecans onto a plate or on Parchment Paper to cool.

Five Element Analysis

Bananas as a tropical fruit belong to the Earth Element and as this is a pretty sweet dessert, it is definitely an Earth food! The Flour contributes the Wood Element, The Cinnamon adds just the tiniest hint of Fire. The Sour Cream, Cream Cheese and Butter add in the Metal Element and the Pecans and Egg make sure that the Water Element is present too. If you serve this Banana Cake with a cup of Tea or Coffee for more of the Fire Element, you will have a balanced dessert!

Raspberry Whipped Cream Frosting

I am helping to celebrate my friend's birthday and decided to make some Devil's Food Cupcakes (Gluten Free of course). I'm not big on regular frosting, but I do love Whipped Cream frosting and I decided to add some dehydrated fruit since I read about the technique on Serious Eats. I used dehydrated raspberries from Trader Joe's and since I was at my friend's house, I didn't have a food processor so I smashed them inside the bag with a rolling pin. Then I added them to heavy whipping cream along with sugar (I added a bit more than the recipe originally called for) and whipped it up in a stand mixer. Oh my, it was so delicious!  And on top of Devil's Food Cupcakes, it was divine!  The dehydrated fruit acts as a natural thickener and makes it a much better texture for frosting. Plus it keeps in the refrigerator well. However, I can guarantee that it won't last long!  This recipe is absolutely a keeper and I am going to make it again very soon and want to try it with all the other dehydrated fruits too!

Raspberry Whipped Cream Frosting

adapted from Serious Eats

1/2 cup pulverized Dehydrated Fruit (about 1/2 ounces - I used Raspberries)

16 ounces heavy Whipping Cream

1/3 cup Sugar

Lightly smash the Dehydrated fruit in the bag using a rolling pin or put into a mortar and pestle and crush gently.  When powdered, add to the mixing bowl of a stand mixer and add in the whipping cream and sugar. Mix until lightly whipped.  Serve as a frosting.

Five Element Analysis

Whipping Cream like most white dairy foods belongs to the Metal Element. Raspberries are one of the Fire foods and being dried makes them even more Fiery. The Sugar adds in a touch of the Earth Element. I would never expect a frosting to be a balanced food, but this one goes well with a cake made with Eggs that add the Water Element and wheat flour that adds the Wood Element - then you would have a blanched dessert!

Mixed Fruit Almond Cookie Crumble

I often buy too much fruit when I am at the market - it just looks to good to me. I eat as much as I can out of hand and then there comes that day when it's all getting a little soft. Then, it's time to cook it! I had a large Nectarine, some Blueberries and some Strawberries that simply weren't going to last much longer and I decided to make a Crumble. I didn't want to use Oats so I made a Cookie Crumble instead. It's a simple recipe of Almond Flour mixed with Sugar and an Egg. It can be seasoned with Vanilla Extract, Almond Extract or Orange Zest. I cut up the fruit and mixed it with a little bit of Sugar. Then I dropped the Cookie Dough on top and baked it in the oven for 35 minutes. It was delicious! You can use any combination of fruit so it's the perfect recipe for summer. If you are really feeling decadent, it goes wonderfully with Whipped Cream or Vanilla Ice Cream too!

Mixed Fruit Almond Cookie Crumble

4 cups cut up fresh Fruit

3 Tablespoons Sugar or more to taste

1 cup Almond Flour

1/3 cup Sugar

Pinch of Salt

1 Egg, beaten lightly

1/2 teaspoon Vanilla or Almond Extract or Orange Zest

Preheat the oven to 350 degrees. Mix the Fruit with the Sugar in a bowl and then pour into an 8 or 9 inch square baking pan.  Then mix the Almond Flour with the Sugar, Salt, Egg and Seasonings.  Break off pieces of the Cookie Dough and flatten in your hand, placing it on top of the fruit. Continue until the fruit is covered.  Place in the oven and bake for 35 minutes or until the Cookie top is browned and the fruit is bubbling. Cool slightly before serving.

Five Element Analysis

Because this is a sweet dessert, this is an Earth Element food and the Almond Flour and Sugar represented that element. The Nectarine and the Strawberries contributed the Fire Element and the Blueberries added the Water Element. The Vanilla or Almond Extracts brought in just a hint of the Metal Element, so serving it with Whipped Cream would make this a more balanced Five Element dessert!  

Chocolate Mousse

It was Valentine's Day yesterday and I have a confession to make - I don't like really like Chocolate that much, but lots of people I love, love Chocolate. So, I decided to make Chocolate Mousse and I have to admit that it turned out so well that I decided to post the recipe. It was just how I wanted it to be - creamy and airy and with a lovely Chocolate flavor that was just right. It was delicious, although I didn't eat too much as it has cream in it. It was much easier to make than I expected, as long as you have a hand mixer and lots of bowls.  The Chocolate Mousse was really beautiful and so good - especially if you love Chocolate! 

I made it the French way, with beaten egg whites although some leave out the eggs or just used the yolks - to me that's more like pudding. The key to this dessert is in the quality of the Chocolate - use good Chocolate! I used 2 Scharfenberger Bars - one Bittersweet Chocolate and one Milk Chocolate, as I wanted this dessert to be on the sweet side. Dark Chocolate is a bit too bitter for Mousse, in my opinion - although I am sure some people would disagree with me. 

I used the Mousse recipe of Julia Child, which does not use cream and I didn't use the rum and coffee that she did. I did however, heat the egg yolks with sugar as she did. I mixed her recipe with a recipe from Tyler Florence, who adds Whipped Cream into the Mousse, although I left out the Vanilla Extract, as I like the simplicity of the Chocolate flavor all on it's own. He also uses Cream of Tartar in the Egg Whites, which I know stabilizes them. I did this because I don't have a Copper Mixing Bowl, which works much the same way and I am quite sure Julia Child used a Copper Bowl to make her Meringues! I must buy one soon. I also used Salted Butter, which they both don't, as I think that a hint of Salt brings out the flavor. I served it with little shavings of Chocolate on top and also served it the French way - in a big bowl instead of individual servings. It was a big hit and it is a dessert that looks much harder to make than it is!

Chocolate Mousse

6 ounces Chocolate - one Bittersweet Bar and one Milk Chocolate Bar broken into small pieces

4 Tablespoons Salted Butter

1/2 cup of Sugar, divided in half

3 large Eggs, separated

1/2 teaspoon Cream of Tartar

1/2 cup of Whipping (Heavy) Cream

2 additional Tablespoons of Sugar

For serving: Chocolate Shavings from an extra small bar of Chocolate - I used a cheese slicer to make the shavings.

Find a medium sized pot that one of your bowls will fit on when placed on top. Put one inch of water in the bottom of this pot and bring to a boil, reduce heat to a simmer and put the bowl on top. Put the Chocolate and Butter into the bowl and stir with a wooden spoon until the chocolate and butter are melted and smooth.  Remove from heat and cool while preparing the rest of the ingredients.

Place the Egg Yolks in another bowl that fits on top of the pot and add in 1/4 cup of the sugar. Stir until the yolks get thicker and warm, much like the texture of a Hollandaise Sauce - about 3 minutes. Remove from heat and stir into the Chocolate mixture.  

In a separate bowl, beat the Egg Whites until they are foamy. Add the Cream of Tartar and the other 1/4 cup Sugar and whip until stiff peaks form.  

In another separate bowl, mix the Cream with 2 Tablespoons of Sugar.  Beat until soft peaks form.

Now, combine the Chocolate Mixture with the Egg Whites, folding it in gently and then fold in the whipped cream until it is all just barely mixed - it is okay to have white streaks. Remove to a glass serving bowl and smooth the top. Cover and chill for several hours before serving.  When ready to serve, sprinkle Chocolate Shavings on top.

Five Element Analysis

This is a sweet Dessert containing Sugar, so of course it is first and foremost an Earth dish. The Chocolate adds in both the Fire Element with Chocolate with a touch of the Earth Element because of the Milk Chocolate. The Eggs contribute the Water Element and the Cream brings in the Metal Element. Only the Wood Element is missing so this is a good Dessert for a meal that contains a Wood main course, like Roast Chicken or one that contains lots of greens.

Plum Sauce/Plum Pudding

I have an Italian Prune Plum tree in my backyard that gave us a huge number of plums this year that were just harvested. Of course, I ate a lot of them fresh, but in order to save them for later, I made a lovely Plum Sauce that when thickened with cornstarch can become a wonderful Plum Pudding. It has a lovely tangy flavor that's not too sweet and when layered with whipped cream or whipped coconut cream, it becomes a beautiful parfait. This sauce freezes well and can then be a wonderful addition to smoothies. Of course, you could can it, but I don't can much and honestly, this sauce usually doesn't make it to the freezer either. This is such an easy recipe but I think you will enjoy it. And, if you want to make it even more exotic, you can add spices, like Cinnamon and a little nutmeg or you can also add Five Spice Powder, a little Tamari and some Garlic Powder and make a Chinese Plum Sauce. I personally like it drizzled over cake. If you have plums, you will want to make this sauce or pudding!

Plum Sauce

4 cups Prune Plums, seed removed and cut into quarters

1/2 cup Sugar

1/4 - 1/2 cup Water if you want a thicker or thinner sauce

Put the Plums with the water and sugar into a heavy saucepan. Heat the pan over medium heat and stir to melt sugar and mixture begins to boil. Reduce heat. Stir frequently as the plums start to soften - about 15 to 20 minutes. Use a stick blender and blend until only a lithe chunky or perfectly smooth as desired.  Add in additional spices if desired.

Plum Pudding

Add 3 heaping teaspoons of Cornstarch mixed with 2 Tablespoons of water and add to the Sauce mixture. Continue cooking until it is thickened.  Cool and strain and store in the refrigerator until cold.  Layer or top with whipped cream or whipped coconut cream to serve.

Five Element Analysis

Plums belong to the Fire Element as do most stone fruits and the sugar adds the Earth Element. If you add any spices, like Cinnamon you bring in the Metal Element. But as you can see this sauce needs to go with other foods so it is best served as a Fire/Earth dessert.

Nectarine Crisp

One of the joys of summer is stone fruit - peaches, plums, apricots and nectarines and it is finally that time of year when they are ripe. Much as I enjoy eating them out of hand, I love them even more when they are baked into a dessert. I learned how to make Pies, Buckles, Slumps, Betty's and Crisps when I was 12 from my Germany grandmother, Annie Eisenhower. She came to stay with us and I baked and baked with her. To this day, I am grateful for those baking lessons and I have to admit that Crisps are my favorite, with pies a close second. So today I bought a big bunch of Nectarines and made a Nectarine Crisp in her honor, but I made it gluten free by using Oats and Almonds instead of using any flour although you can substitute almond flour for some or all of the almonds if you like. I sweetened it with brown sugar and pulled it together with butter and a bit of cinnamon and salt  When placed on top of the cut-up fruit and baked in the oven, this crisp topping is divine! You can serve it with vanilla ice cream or whipped cream, but I like it just plain and love to eat it for breakfast the next morning - if there is any left!

Nectarine Crisp

4 - 5 cups Nectarines, peeled and cut into thin slices

1/4 cup sugar

1 cup Gluten Free Rolled Oats

1 cup slivered or sliced Almonds (can use almond flour or a mix of almond flour with almonds)

1/3 cup Light Brown Sugar

4 Tablespoons Unsalted Butter

1/4 cup Whipping Cream

1/2 teaspoon ground Cinnamon

1/8 teaspoon Salt 

Heat oven to 350 degrees.  Butter an 8x8 inch glass baking pan.  Mix together nectarines and sugar and place in the baking pan. Pat down to smooth.  

In a large bowl, mix together the Oats, Almonds, Brown Sugar, Butter, Cream, Cinnamon and Salt with your hands.  Wehn it comes together, sprinkle clumps on top of the fruit evenly. Put in the oven and bake for 45 minutes.  Serve warm or cold with Vanilla Ice Cream or Whipped Cream if desired.

Five Element Analysis

Nectarines like most stone fruits belong to the Fire Element because of their color and because they are shaped like Hearts.  The two Sugars and Almonds contribute the Earth Element as do the oats and since this is a dessert, it is considered an Earthy food. The Butter, Cream and Cinnamon add in the Metal Element.  The Water and Wood Elements are missing so this would be a good dessert that follows a main course and side of those kinds of foods.  We had a light meal of Seafood and Salad to leave room for this delicious dessert!

Danish Red Berry Pudding with Whipped Cream

I just got married and we had a reception with both Danish and Asian foods. Later that night, we realized that we had forgotten to make one of the desserts! So I made it today instead in my quest to master Danish food.  This is a rather thin pudding, full of fresh berry flavor that is eaten with cream. To me, it is more of a soup and it is a rather unusual dessert, but I have fallen in love with it. The problem is that I can't say it as it is one of the hardest phrases in Danish - Rødgrød med fløde.  

What looks like an o with a line through it is pronounced as if is an o and an e together. And, the d is not pronounced like it is in English - instead it sounds like a cross between a th and an l. This phrase was supposedly once used by Danish border guards to determine whether someone was truly Danish as it is quite difficult to say properly!  The good news is that it is also a delicious dessert made with assorted berries lightly cooked with a little sugar and cornstarch and served with a dollop of whipped cream. So even though I can't say it well, I can now make it. 

This is a dish that uses up the abundance of summer berries and can also be made with frozen ones too.  Make this dessert ahead of time because it needs to chill and try serving it in a Martini glass or other decorative glass bowl, because it is a really beautiful dessert too.

Danish Red Berry Pudding with Whipped Cream

4 cups mixed red berries - Strawberries, Raspberries and Red Currants along with blackberries, blueberries and /or rhubarb - I used 2 cups of Strawberries, 1 cup of Raspberries, 3/4 cup Blackberries and 1/4 cup of Blueberries

3 cups water

1 cup sugar

1/4 cup cornstarch + 1 Tablespoon mixed with 1/3 cup water

Serve with very lightly whipped and lightly sweetened Whipped Cream

Wash berries and put them in a medium sized pot.  Add sugar and water and cook for about 15 minutes.  Strain through a fine meshed sieve.  Return to the pot and add in cornstarch. Cook, whisking constantly until it becomes thick - about 8 minutes.  Pour into a bowl and cover with plastic wrap - be sure to push it down onto the surface so it won't create a skin.  Chill for at least one hour.  Scoop into glass serving dishes, glasses or bowls and top with a dollop of Whipped Cream.

Five Element Analysis

Well, the name of this dish "Red Berry" tells you exactly what element is dominant - the Fire Element. Strawberries and Raspberries even look like little hearts. But I also added in some Blackberries and Blueberries because they contribute the Water Element. The Metal Element enters in with the cream and the Earth Element is represented by the sugar and cornstarch. Plus it is a dessert and the texture is thick and creamy. Only the Wood Element is missing.  So, serve it with a meal that includes some green vegetables and you will find a Five Element balance.

Danish Strawberry Rhubarb Trifle

I am learning to make Danish classic recipes since I am spending so much time in Copenhagen and also due to my desire to cook Martin's favorite foods. Tonight I made Danish Rhubarb Trifle but I added in strawberries to make it more like one of my favorite American dessert classics - Strawberry Rhubarb Pie.  Rhubarb is one of those wonderful signs of spring and has a lovely tart taste. 

Rhubarb has a long history in Chinese Medicine and has been used to support the kidneys, the heart and the lungs.  It is considered cathartic, laxative and has been shown to lower blood glucose and cholesterol. More recently, studies have found that it may be effective for some types of cancer as well. But, the studies used powdered rhubarb and the ancient Chinese were most fond of treating with rhubarb root. I prefer to eat my medicine and for me, it's only good for me if it tastes good and rhubarb tastes great!  In America, it has long been known as the pie plant.

The Rhubarb I bought was very tart and even though the strawberries were very sweet, I ended up using more sugar than I expected. I know that some of you like your desserts a little sweeter, so taste as you go.   also only lightly sweeten the whipped cream as the Macaroon Cookies are quite sweet too.  Most parts of this dessert can be made ahead and then the dessert can be assembled quickly before serving. That makes this the perfect dessert for a dinner party!

Danish Strawberry Rhubarb Trifle

Strawberry Rhubarb Compote:

5 cups Rhubarb, cut into small pieces - all leaves completely cut off

3 cups Strawberries, stemmed and cut into pieces

1 cup sugar (or more to taste)

1/2 cup water

1 teaspoon Vanilla Sugar or 1/2 teaspoon Vanilla Extract

Place water and sugar in a  medium saucepan and heat to boiling. Add in fruit and return to a boil.  Reduce heat to medium - low and cook for 20 minutes.  Take off heat and add the vanilla. Cool and then refrigerate. Can be made up to 2 days ahead.

Serve with:

2 cups lightly whipped cream (2 cups heavy cream with 2 Tablespoons Powdered Sugar)

Almond Macaroons (recipe below) or store bought, broken into small pieces

Almond Macaroons

2 large egg whites

1/2 cup Sugar

1/2 teaspoon vanilla extract

1 cup ground almonds

pinch of salt

Preheat oven to 350 degrees.  Beat egg whites until soft peaks form. Slowly add sugar a little at a time until incorporated.  Drop Tablespoonfuls onto a baking sheet covered with a Silpat baking sheet or parchment paper.  Bake for about 15 minutes or until golden brown. Cool and break into small pieces.

To assemble:

Put 2 Tablespoons of the crumbled Almond Macaroons in the bottom of a glass serving cup. Then put in 3 Tablespoons of the Strawberry Rhubarb Compote. On top of that, spoon in 2 heaping Tablespoons of Whipped Cream. Repeat the layers and dust the top with some Macaroon Crumbs.  

Five Element Analysis

Rhubarb belongs to both the Wood Element as it grows in stalks and is ready to eat in the spring and also the Fire Element because it is red.  So both those elements are naturally present and the strawberries add even more Fire.  As this is a dessert and sweetened with sugar and Almond Macaroons, the Earth Element is also fully represented. The Whipped Cream and Vanilla contribute the Metal Element. The egg whites in the Macaroons bring in just a bit of the Water Element, but not much.  So this dessert would be really good served after a dinner featuring a Water Element main dish.