• About
  • Nutrition Services
  • Upcoming Classes

Cosmo Hippie Chef

~ Local Seasonal Food, Nutrition, Love

Cosmo Hippie Chef

Tag Archives: strawberries

Gluten-Free Coconut Cornbread Trifles w/ Fresh Starwberries, Lemon Curd and Coconut Whip Cream

09 Friday May 2014

Posted by cosmohippiechef in cake, dessert, gluten-free

≈ 4 Comments

Tags

coconut, coconut milk, gluten free, honey, lemon, mint, seasonal, strawberries

Processed with VSCOcam with f2 presetFood:

Gluten-Free Coconut Cornbread Trifles w/ Fresh Strawberries, Lemon Curd and Coconut Whip Cream serves 16

Coconut Cornbread muffins:

1 ½ c. corn flour

½ c. coconut flour

1/3 c. unsweetened coconut flakes

½ c. local honey

½ tsp. xantham gum (not vital)

1 T. baking powder

½ tsp. salt

1/3 c. coconut oil

¼ c. ghee (clarified butter)

2 local eggs

½ c. creamed coconut

7 oz. canned coconut milk, placed in fridge overnight (plus two cans of coconut milk, placed in the fridge as well= 3 cans total)

½ tsp. coconut extract

Directions:

Side note: When removing the coconut milk from the can place the coconut fat that has surfaces to the top in a separate bowl and just use the liquid. Place the unused solid coconut fat back into the fridge for making vanilla the coconut cream for this dessert.

1.  Pre-heat the oven to 350 degrees, line sixteen cupcake tins. In a large bowl sift together the corn flour, coconut flour, xantham gum, baking powder, and salt. Next add coconut flakes. Set aside.
2. In a medium saucepan over low heat mix together honey, coconut oil, ghee, creamed coconut and coconut milk until smooth, DO NOT LET MIXTURE BOIL. Take mixture off the heat and let cool. Next whisk in the 2 eggs and coconut extract. Combine the wet and dry mixture, stirring just to combine. Fill each cupcake tin with an even amount of the batter. Bake for 8-12 mins or until a toothpick inserted in the middle of one of the cupcakes comes out clean. Let cool.

Lemon Curd:
Adapted from Alton Brown

5 local egg yolks
1 cup sugar (I used local honey)
4 organic lemons, zest and juiced
1 stick butter, cut into pats and chilled (I used ghee)

Directions:

1. Add enough water to a medium saucepan to come up about 1-inch on the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
2. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Fresh strawberries:

4 lbs fresh strawberries, hulled and sliced
1 c. fresh mint, chopped
2-4 T. raw sugar
2-4 T. honey wine vinegar local, use any sweet vinegar you have)
Pinch of salt

Directions:

1. Place the slices strawberries and mint in a medium-sized bowl. Sprinkle over 2 T. sugar and 2 T. honey wine vinegar to start. Toss. Let sit until juice has started to form on the bottom of the bowl. If you want more juice use the other 2 T. of the sugar and vinegar. Set aside.

Vanilla Coconut Cream:

Reserved coconut fat from 3 cans of coconut milk
1 fresh vanilla bean, scraped (or 1 tsp. vanilla extract)
2- 4 T. pure maple syrup or honey
Pinch of salt

Directions:

Whip all the ingredients together using a standing mixer or hand mixer. Taste for desired sweetness. Place back in the fridge until ready to use.

Putting it all together:

1. In a half pint mason jar, start by cutting a muffin in halves length wise, crumble one half into the bottom of the jar. Next add a spoonful of the strawberries and a little juice, next add a spoonful of the lemon curd, next a layer of coconut cream. Then crumble the rest of the muffin over the already layered ingredients and layer one more time ending with the coconut cream. Garnish with a slice of strawberry. EAT!

875

888Love:

This recipe was the star of the show last month, I made it three times! The first attempt was to test my idea and have my husband and girlfriends try it and give me some honest feedback, trust me they were happy to lend their taste buds and gave me really good info going forward. The second time making this was for a Welcoming Dinner at a photography retreat hosted by the lovely Brooke Davis of Blush Photography, it was a total hit. The third and final making of this dessert was at my seasonal cooking class for Slow Food Utah and Wasatch Community Gardens at Harmon’s City Creek, my students loved it! Phew, I’m tired just typing all of this! My students added that blueberries would be a great swap for the strawberries and would pair nicely with the lemon curd (why didn’t I think of this?!). You would think I would have had time to photograph the whole process, but sadly I didn’t. Between my day job, teaching classes and personal chef work it was all business last month, so I am hoping you give me a pass and just enjoy this recipe!

This dessert is more involved than most of my recipes but TOTALLY worth it, I worked really hard to get this just right!

Here are some tips and tricks:

1. The lemon curd can be made up to two weeks ahead.

2. The coconut cornbread muffins can be made a day ahead.

3. Make sure to buy FULL FAT canned coconut milk, and don’t forget to store it in the fridge.

4. Buy organic strawberries and let that be the last step before putting these trifles together.

5. Rhubarb curd would also be delicious and swapping blueberries for strawberries would be genius. Thanks Deb Mace for the idea!

I had so much making this dessert (three times!), but even more fun watching everyone else enjoy it. Good luck, and let me know if you attempt to make this, ENJOY!

889926

 

 

Strawberry Rhubarb Cobbler (Gluten-Free)

10 Wednesday Jul 2013

Posted by cosmohippiechef in dessert, gluten-free, seasonal

≈ Leave a comment

Tags

gluten free, lemon, oats, rhubarb, seasonal, strawberries

DSCN3115

Food:

Strawberry Rhubarb Cobbler– makes a lot!

Crust-

4 c. oat flour

8 oz.  organic ghee, chilled (if vegan use coconut oil)

2 T. baking powder

2 t. real salt

1/2 c. sucant (or sugar of choice)

2 c. organic buttermilk (if vegan use non dairy milk of course)

cinnamon

Filling- (can be cut in half, but don’t cut the crust ingredients in half)

10 c. organic strawberries, hulled and cut in half

5 c. rhubarb, outer skin peeled and chopped

2 lemons, juice and zest

2 T. cornstarch

1 c. local honey

DSCN3105

DSCN3106

Directions:

1. Pre heat oven to 400 degrees. In a large baking dish (mine is 10x12x3) place the prepared fruit in the baking dish, add the juice and zest of two lemons, cornstarch and the honey. Mix well to combine.

DSCN3109

DSCN3110

2. In a large mixing bowl combine the oat flour, salt, baking powder, sucant and whisk to combine. Next add the cold ghee to the dry ingredients and mix well with your hands (can be done in the food processor as well, make sure not to over mix) until it resembles coarse meal. Next add the buttermilk and fold together.

DSCN3108

DSCN3111

3. Spoon the crust mixture over the prepared fruit in big spoonfuls. Sprinkle the top with cinnamon. Place the baking dish on a parchment lined baking sheet before placing it in the oven. Bake for 45-60 minutes, you want the top to be golden brown and the fruit bubbling.

DSCN3112

Love:

Do you ever get a craving for something  and you just have to have it? Well lately this has been happening to me a lot, I know what you are thinking and NO I am not eating for two! But seriously my cravings have been off the charts, insert Strawberry Rhubarb Cobbler. I called the two best bakers I know for help on this one, Gwen Crist the President of Slow Food Utah and my friend and fellow slow foodie Amber Billingsley head pastry chef at Vinto. Originally I was going to make pie but who can bother with crust so Gwen talked me into a cobbler and Amber recently brought a cobbler to our Slow Food Utah book club that almost brought me to tears it was so good! Of course I had to put my own spin on it making it gluten-free, using ghee in place of butter and subbing in my opinion “healthier” sugar. The result was stupendous, the crust was perfect and the honey added a natural sweetness that didn’t over power the fruit. I served it room temp with a dollop of Tahitian vanilla ice cream. This was so fun to make and even more fun to eat, I think my friends at our July 4th get together would concur. Even my picky spoiled husband who doesn’t eat cooked fruit was pleased. If you get a craving for strawberries and rhubarb like me, make this, you won’t be sorry! ENJOY.

Rhubarb-Strawberry Buttermilk Ice Cream

21 Monday May 2012

Posted by cosmohippiechef in dessert, DIY, seasonal

≈ 4 Comments

Tags

gluten free, local, rhubarb, seasonal, strawberries

Love:

Up until last year all of my memories of rhubarb are from when I was a kid. This is probably because early in my life my parents had a garden, they only grew a few things like tomatoes, squash, raspberries, strawberries and rhubarb! In my mind I can still see that corner of the backyard where it grew. When my mom would cut a bunch to make her famous Rhubarb Coffee Cake, which is a recipe I highlighted last spring on the blog and she would always let me have a stem of that ruby-red bark to gnaw on. It was fibrous, tart and very sour and I loved it- still do.

Now days I just can’t get enough of the stuff, you would think I might have been smart enough to plant some in my yard last year, but no. So lucky for me my clients who know I love to cook and know that I will never turn down fresh goods from someones garden brought me my second bunch last week. With the first bunch I made the famous Rhubarb Coffee Cake which requires buttermilk, an ingredient that isn’t a usual staple in my house, but I wanted to make sure it didn’t go to waste. So let’s see, I had a new bunch of rhubarb, I had just picked up some organic strawberries and had leftover buttermilk- Viola! Rhubarb-Stawberry Buttermilk Ice Cream was born.

A funny thing about me is that I am not much of a sweets fan or an ice cream fan, weird right? My husband more than makes up for my lack of interest in sweets so I do my best to oblige him. But, there is something to be said about making your own treats and I love to experiment with seasonal ingredients sweet or savory. These days rhubarb can be used for both. This ‘ice cream’ is actually the perfect silky marriage of sherbet and sorbet. My husband thinks it taste like strawberry daiquiri ice, I think it taste fresh and tart which I love with just the right about of sweet. Enjoy!

Food:

Rhubarb-Strawberry Buttermilk Ice Cream

2 1/2 c. buttermilk, room temp

1 c. strawberries, puree and strained

1/4 c. raspberries, puree and strained

4 1/2 c. rhubarb, chopped

1/4 c. water

3/4 c. sucant (sugar) + 6 T. sucant (sugar) I also think you could use fresh local honey or even maple syrup

1 T. pomegranate balsamic vinegar

Directions:

1. Scald the buttermilk in a small saucepan over medium heat, do not let it come to a boil. Pull the saucepan off the heat and add 6 T. sucant and whisk until dissolved. Let cool.

2. Puree the strawberries and raspberries in the food processor until smooth and then strain through a fine mesh strainer into a large bowl. Set aside.

3. Place the rhubarb, 1/4 c. water and 3/4 c. sugar into a small saucepan over medium heat. When it comes to a boil turn the heat down to low and simmer until the rhubarb starts to get really soft. 10-15 min. Let the rhubarb cool a bit and then puree the mixture in food processor and add it to the pureed strawberries and raspberries.

4. Add the cooled buttermilk sugar mixture and the pomegranate balsamic vinegar to the fruit mixture, whisk to combine. Place the mixture in the fridge for at least 2 hours or overnight. Process in your ice cream maker according to manufacture directions. I processed mine for 25 min.

Like me on Facebook

Like me on Facebook
Follow Me on Pinterest

Recent Posts

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette
  • Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting
  • Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits
  • Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette
  • Rhubarb Ginger- Mint Lime Shrub

Archives

Categories

Tags

almond meal apples arugula asparagus bananas beans beets bok choy bread broccoli brown rice brussels sprouts cauliflower cheese chicken chilies chocolate cilantro coconut coconut milk corn dates eggs Farro fish fruit garlic ginger gluten free goat cheese goat yogurt green onions greens herbal honey hummus juicing kale lemon lentils liquor local mexican mint miso nuts oats onions parsley pasta peaches peanut butter peas potatoes pumpkin quinoa radishes raw rhubarb salad seasonal seeds soup spinach squash strawberries tart dried cherries tofu tomatoes turmeric vanilla vegan vegetables walnuts zucchini

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 127 other subscribers

RSS Cosmo Hippie Chef

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

Spring SuperFoods

Spring Comfort

Spring Green

Spring Fresh

Spring Raw

Spring Love

Spring Clean

Anytime Classic

Anytime Comfort

Anytime Classic

Anytime Comfort

Classic

Classic

Classic

Classic

Classic

Classic

Foodies Search Here:

Like me on Facebook

Like me on Facebook

Recent Posts:

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette
  • Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting
  • Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits
  • Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette
  • Rhubarb Ginger- Mint Lime Shrub

Categories

Archives

  • December 2014 (1)
  • November 2014 (1)
  • October 2014 (1)
  • June 2014 (3)
  • May 2014 (1)
  • April 2014 (2)
  • March 2014 (2)
  • February 2014 (1)
  • January 2014 (3)
  • December 2013 (2)
  • November 2013 (3)
  • October 2013 (7)
  • September 2013 (4)
  • August 2013 (3)
  • July 2013 (3)
  • June 2013 (4)
  • May 2013 (1)
  • April 2013 (4)
  • March 2013 (5)
  • February 2013 (4)
  • January 2013 (4)
  • December 2012 (3)
  • October 2012 (1)
  • September 2012 (3)
  • August 2012 (3)
  • July 2012 (5)
  • June 2012 (2)
  • May 2012 (2)
  • April 2012 (4)
  • March 2012 (7)
  • February 2012 (13)
  • January 2012 (9)
  • December 2011 (2)
  • November 2011 (3)
  • October 2011 (8)
  • September 2011 (1)
  • August 2011 (5)
  • July 2011 (9)
  • June 2011 (13)
  • May 2011 (8)
  • April 2011 (14)
  • March 2011 (8)
  • February 2011 (4)
  • January 2011 (5)
  • November 2010 (7)
  • October 2010 (2)
  • August 2010 (4)
  • June 2010 (8)
  • May 2010 (3)
  • April 2010 (10)
  • March 2010 (4)
  • February 2010 (1)
  • January 2010 (4)
  • November 2009 (3)
  • October 2009 (3)
  • September 2009 (9)
  • August 2009 (1)
  • July 2009 (4)
  • June 2009 (8)

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Cosmo Hippie Chef
    • Join 127 other followers
    • Already have a WordPress.com account? Log in now.
    • Cosmo Hippie Chef
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...