½ c raw cashews, soaked in water overnight and drained
1 clove garlic
¼ c olive oil
1 T lemon juice
1 tsp Dijon mustard
½ tsp sea salt
1/8 tsp dry mustard
½ tsp black pepper
1 tsp onion powder
2 T fresh parsley
2 T fresh basil
1 T fresh thyme
1 T fresh rosemary
1 ½ tsp fresh oregano
Blend all in blender or food processor, adding water as needed for desired consistency.
1 c almonds
8 pitted dates, soaked in hot water for 20 minutes
1/8 tsp salt
2 T cacao nibs
Grind almonds in food processor until coarsely chopped. Add remaining ingredients. Press into pie plate.
4 very ripe avocados
1 c cacao or cocoa powder
1 c agave or other healthy liquid sweetener
1 tsp vanilla or almond extract
Blend in food processor. Pour into crust.
1 can coconut milk, chilled in can overnight - DO NOT SHAKE
1/4 c agave or healthy liquid sweetener
1/2 tsp vanilla or almond extract
Open can of coconut milk without shaking. There will be a thick layer of cream on top. Spoon this into a bowl and save the thinner portion for another use. hand mix with remaining ingredients. Spread on top of pie.
Garnish with chocolate shavings and chill.
Coq Au Vin
1/2 lb bacon slices
2 chicken breasts
4 chicken thighs and legs
Kosher salt and freshly ground black pepper
2 tablespoons water
1 tablespoon unsalted butter
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock
1⁄2 cup flour
salt and pepper
2 cups frozen white pearl onions
2 cups small mushrooms, slice larger ones
1 bottle Burgundy wine
5 sprigs fresh thyme
2 teaspoons herbes de provence (combo, rosemary, sage, thyme)
fresh parsley, chopped,for garnish
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
Transfer bacon to paper towels to drain.
Coat chicken pieces in flour, salt and pepper.
Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms and carrots.
Saute' 2 minutes to soften.
Gradually stir in the wine and chicken broth.
When the wine is well blended, add the herbs.
Cover and simmer for 1 hour.
Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process. Once the sauce has thickened, add the pearl onions and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary
To serve, top with reserved crumbled bacon and the fresh parsley.
Serve over noodles or potatoes, if desired.
Red Wine Buttercream
1 cup plus 2 T. red wine
1/4 cup granulated sugar
8 oz (2 sticks) unsalted butter, at room temperature
3 cups confectioners' sugar
Place red wine and sugar in a small saucepan and cook over medium heat while stirring constantly until the sugar is all dissolved. Bring to a boil and then let simmer for a while, stirring occasionally, simmer until the mixture has reduced to about 1/3 cup. Allow to cool completely. In the bowl of a stand mixer with the whisk attachment, combine the butter and confectioner’s sugar. Once a nice consistency is reached (almost all of the required confectioner’s sugar is in), add the wine reduction and salt and continue beating.
This is really good on chocolate cake.