by Matt Kadey
For the Crust: To make the crust, place the oats, walnuts, and hemp seeds, if using, in a food processor and pulse into small bits. Add the honey, egg, and butter. Process until the mixture clumps together. Refrigerate for 30 minutes.
Preheat the oven to 350°F. Divide the oat dough into 12 equal balls and place each in a medium muffin cup. Press the crusts down and up the sides of the muffin cups nearly all the way to the tops.
For the Filling: Stir together the yogurt, strawberries, honey, vanilla extract, and orange zest in a large bowl. Divide the yogurt mixture evenly among the crust cups. Bake until the edges of the crust begin to darken and yogurt has set, about 15 minutes. Let cool for several minutes before unmolding. The easiest way to unmold the tarts is to slide a butter knife between the crust and the tin and pop them out. Garnish with sliced strawberries, if desired.
ORANGE PANNA COTTA WITH JAVA-FIG COMPOTE
This elegant Italian dessert is usually made in ramekins with generous amounts of sugar and cream (the loose translation of panna cotta” is “cooked cream”). Muffin tins are a great stand-in for ramekins and the combination of milk and creamy Greek yogurt helps sack some of the fat calories. Serves 10 V, G
Panna Cotta:
1 (1-tablespoon) packet gelatin
1/2 cup orange juice (from about 1 medium orange)
11/3 cups low-fat milk or unflavored hemp milk
3 tablespoons light-colored natural cane sugar
2/3 cup plain low-fat or whole milk Greek yogurt
1 teaspoon grated orange zest
1 teaspoon vanilla extract
Compote:
11/4 cups strongly brewed coffee
20 dried Mission figs, stems trimmed and quartered (about 1 cup)
1/4 cup honey
1 whole star anise
1/4 teaspoon ground cinnamon
1 teaspoon grated lemon zest
For the Panna Cotta: In a small bowl, dissolve the gelatin in the orange juice and let sit for 10 minutes. In a medium saucepan over medium heat, bring the milk to a slight simmer. Add the sugar and stir to dissolve. Whisk in the gelatin-orange juice, yogurt, orange zest, and vanilla extract. Divide the mixture evenly among 10 medium muffin cups. Refrigerate until set, at least 4 hours. To unmold, run a butter knife around edges and invert the pan onto a plate.
For the Compote: In a medium saucepan, combine the coffee, figs, honey, star anise, cinnamon, and lemon zest. Bring to a boil over high heat, reduce heat the heat to low, and simmer, covered, for 20 minutes. With a slotted spoon, remove the figs and star anise from the pan. Simmer the liquid, uncovered, over medium-high heat until reduced and syrupy, 3 to 4 minutes. Return the figs to the pan; discard the star anise. Let cool before serving over the panna cottas.
ORANGE PANNA COTTA WITH JAVA-FIG COMPOTE, page 136
POMEGRANATE FRUIT SALAD, page 138
POMEGRANATE FRUIT SALAD
For a treat better than Jell-O, use your muffin cups to mold fruits and juices with gelatin for a lower-calorie, fresh-tasting dessert. I recommend using a silicone muffin tray, as you’ll appreciate its flexibility when it comes to unmolding. Agar agar, a gelatinous substance derived from algae, is a vegan substitute for gelatin. Use 1 teaspoon agar agar for 2 cups liquid. It will set at room temperature. Serves 6 G
11/2 cups pomegranate juice, divided
1 1/2 packets (1 1/2 tablespoons) gelatin
1/2 cup water
1/2 cup green or red grapes, sliced in half
1/2 cup blueberries
1/2 cup raspberries
Place 1/4 cup plus 2 tablespoons of the pomegranate juice in a large heatproof bowl and sprinkle the gelatin over the top. Let sit for 5 minutes. Place another 1/4 cup plus 2 tablespoons of the pomegranate juice in a small saucepan and bring to a boil over medium-high heat. Add the hot pomegranate juice along with the remaining 3/4 cups pomegranate juice and the water to the gelatin mixture. Whisk constantly until the gelatin has fully dissolved, about 1 minute. Divide the grapes, blueberries, and raspberries among 10 medium silicone muffin cups and pour the pomegranate mixture over the top. Refrigerate until set, about 4 hours.
To unmold the set gelatin, use a butter knife to loosen the edges, then dip the bottom of the muffin pan in warm water for about 10 seconds to loosen and carefully invert the muffin pan onto a tray. You may need to gently squeeze or tap the bottom of the silicone muffin cups slightly to help with unmolding.
ALMOND-CHERRY CLAFOUTIS
The quintessential French grandmotherly custardlike dessert, clafoutis hails from the Limousin region of France and is remarkably simple to put together. Just whiz together your batter in a blender and pour over the fruit. The tender batter swells around the cherries as it bakes in the oven. This version is gluten-free thanks the substitution of marvelous almond flour for white flour. Serves 12 V, G
1 1/2 cups pitted cherries, sliced in half
4 large eggs
3 tablespoons melted coconut oil or melted butter, cooled
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup honey
1 cup light coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup almond flour confectioners’ sugar (optional)
Preheat the oven to 350°F. Divide cherries among 12 medium muffin cups. Combine the eggs, coconut oil or butter, vanilla extract, almond extract, honey, coconut milk, salt, cinnamon, and ginger in a blender. Blend for a few seconds to mix the ingredients, add the almond flour, and blend until smooth.
Pour the almond mixture over the berries in the muffin cups and bake until golden and an inserted toothpick comes out clean. Let cool for several minutes before unmolding. Serve with a dusting of confectioners’ sugar, if desired.
PISTACHIO BUTTER—DARK CHOCOLATE CUPS
If Reese’s peanut butter cups are one of the most desirable corner store treats, what would a DIY version stuffed with pistachio butter, spiked with chile, and adorned with a whisper of fleur de sel be? One word: awesome! You can skip the step of skinning the pistachios before grinding, but the centers of the cups won’t be as bright green. Use leftover pistachio butter as you would its peanut brethren on toast, crackers, or another batch of these gems. Serves 12 V, G, F
1/2 cup shelled unsalted pistachios
2 tablespoons extra-virgin olive oil
1/4 cup confectioners’ sugar
14 ounces semisweet or bittersweet dark chocolate, chopped
1/4 teaspoon chili powder or cayenne pepper
1/2 teaspoon fleur de sel
Bring a small pot of water to a boil. Add the pistachios and boil for 5 minutes. Drain and rinse under cold water. Working in batches, place the pistachios on a clean kitchen towel, fold, and rub off the skins. In a small dry skillet over medium heat, toast the pistachios until fragrant, about 4 minutes. Let cool.
Place the pistachios and olive oil in a food processor or high-powered blender and grind until smooth and buttery. Wipe down the sides as needed.
Line 24 mini muffin cups with paper liners. Melt the chocolate in a double boiler or a heatproof bowl placed over a saucepan of lightly simmering water, stirring regularly. Or, microwave the chocolate in a large microwave-safe bowl in 25-second increments on high power, stirring after each interval until melted. Stir in the chili powder or cayenne pepper. Drop 2 teaspoons of melted chocolate in each of the prepared muffin cups. Place 1 teaspoon pistachio butter on top followed by another 2 teaspoons melted chocolate. Sprinkle fleur de sel on top. Freeze until set, about 2 hours.
PISTACHIO BUTTER—DARK CHOCOLATE CUPS, page 140
RASPBERRY SEMIFREDDO WITH PECAN CRUST, page 142
RASPBERRY SEMIFREDDO WITH PECAN CRUST
For those of us that don’t own an ice cream maker, Italian semifreddo, literally meaning “partially frozen,” is a delicate, ice cream—like creamy treat within grasp. Its wonderful texture is achieved by incorporat
ing air into the raspberry-cream mixture. Serves 12 V, F
1 cup graham cracker crumbs
2/3 cup pecans, very finely chopped
1/2 cup pure maple syrup
3 cups fresh or thawed frozen raspberries
1/4 cup coconut palm sugar or other granulated sugar
1 teaspoon vanilla extract
1 cup cold whipping cream shaved dark chocolate, to serve
Line 12 medium muffin cups with paper liners. In a medium bowl, stir together the graham cracker crumbs, pecans, and maple syrup until everything is moist. Divide the mixture among the prepared muffin cups and press down to flatten contents.
Combine the raspberries, sugar, and vanilla extract in the bowl of a food processor or blender container and puree. Pour the puree into a large bowl. Whip the cream in a second large cold bowl using a cold whisk or electric mixer on medium speed just until soft peaks form. Fold the cream into the puree using a rubber spatula, working from the bottom of the bowl, until there are no signs of the cream. Pour the mixture into the muffin cups and level the tops. Cover with plastic wrap or aluminum foil and freeze until firm, at least 4 hours.
Unmold and place in a zip-top bag for storage in the freezer. When ready to serve, let sit at room temperature for about 20 minutes to soften, and top with shaved dark chocolate, if desired.
FROZEN RASPBERRY-LEMON MUFFINS
Having ready-to-bake homemade muffins in your freezer is so convenient for those times when you have a muffin craving but lack the time or energy to make them from scratch. Serves 12 V, F
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
1/3 cup melted coconut oil or other oil
2/3 cup coconut palm sugar or other granulated sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries, plus more for topping
In a large bowl, stir together the flour, baking powder, baking soda, ginger, and salt. In a second large bowl, lightly beat the eggs. Whisk in the buttermilk, oil, sugar, lemon zest, lemon juice, and vanilla extract. Add the dry ingredients to the wet ingredients and stir gently to combine. Fold in the raspberries.
Divide the mixture among 12 medium muffin cups, place 3 raspberries on top of each, and freeze until solid, about 3 hours. Unmold and transfer the frozen muffin batters to a zip-top bag until ready to bake.
When ready to bake, preheat the oven to 350°F. Place the muffins back into the muffin cups and bake until an inserted toothpick comes out clean, about 30 minutes. Let cool for several minutes before unmolding.
SOUR CHERRY—MINT POPS
As a lover of all things sour, whenever local fresh tart cherries are in season and available at our farmers’ market, I grab them. They really make these pops, well, pop in your mouth. Packaged pitted frozen cherries can also be used for this recipe. Serves 12 V, G, F
1 1/2 cups water
1/4 cup fresh mint, packed
1/4 cup coconut palm sugar or other granulated sugar
1 1/2 cups pitted sour cherries juice of 1/2 lemon
In a small saucepan over high heat, bring the water to a simmer. Turn off the heat, add the mint, and let steep for 15 minutes. With a slotted spoon, remove the mint from the pan and discard. Add the sugar to the water and heat over medium-low heat until dissolved, stirring regularly.
Place the sweetened mint water, cherries, and lemon juice in a blender and puree until the cherries have broken down. Divide the mixture among 24 mini muffin cups or 12 medium muffin cups and cover with a sheet of foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in a Popsicle or coffee stirring stick. (The foil holds the sticks in place as the mixture freezes). Freeze until solid, about 4 hours.
Unmold the pops and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water for several seconds, being careful not to thaw the pops.
SOUR CHERRY—MINT POPS, page 144
FROZEN BERRIES WITH WHITE CHOCOLATE CASHEW CREAM, page 146
FROZEN BERRIES WITH WHITE CHOCOLATE CASHEW CREAM
Ripe berries are one of the gastronomic highlights of summer, and I can’t think of a better use for them than this luscious treat. The berry combination below is just a guideline. Use any mixture you desire based on what’s in season. I enjoy eating these straight out of the freezer, but you can also let them soften at room temperature for several minutes. Betchya you can’t eat just one! Serves 12 V, G, F
1 cup unsalted raw cashews
6 ounces high-quality white chocolate, chopped
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh currants
1/2 cup fresh raspberries
To make cashew cream, place the cashews in a bowl, cover with water, and soak for at least 2 hours. Drain and place in a blender along with barely enough fresh water to cover the nuts. Blend until smooth, 1 to 2 minutes.
To make the chocolate mixture, heat the cashew cream, white chocolate, and vanilla extract in small saucepan over low heat, stirring regularly, until the chocolate has melted. Line 12 medium muffin cups with paper liners, and divide the blueberries, currants, and raspberries among the cups. Pour the chocolate mixture evenly over the berries and freeze until solid, about 4 hours.
Unmold the chocolate-berry cups and place in a zip-top bag for storage in the freezer until ready to serve.
YOGURT-CANTALOUPE POPS
Who needs Popsicle molds when you have a trusty muffin tin? These are a great way to satisfy sweet cravings without wrecking your waistline. The combination of Greek yogurt, basil, and cantaloupe with a whisper of honey hits all the right notes: sweet, creamy, fresh. Gorgeous. Serves 12 V, G, F
1 medium cantaloupe
1 cup plain or vanilla low-fat Greek yogurt
1/3 cup water
2 tablespoons honey
1/4 cup finely chopped fresh basil
juice of 1 lime
Scoop out the flesh of the cantaloupe, discarding the seeds, and place in a blender along with the remaining ingredients. Process until well combined. Add more water if the mixture is too thick.
Divide the mixture among 24 mini muffin cups or 12 medium muffin cups and cover with a sheet of foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in a Popsicle or coffee stirring stick. (The foil holds the sticks in place as the mixture freezes). Freeze until solid, about 4 hours.
Unmold the popsicles and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water for several seconds, being careful not to thaw the pops.
CAPPUCCINO CUPS
Coffee-spiked ice cream, chocolate, and pecans—oh, my. You can purchase chocolate wafers and crush them into very small bits in a food processor or by placing them in a zip-top bag and using a rolling pin. Chocolate crumbs are also available in the baking supply section of most supermarkets.
The cappuccino-coconut ice-cream from Coconut Bliss is outstanding, but you can use your preferred brand. Make sure to use paper liners for these. Serves 12 V, F
1 cup chocolate cookie crumbs
2 tablespoons unsalted butter, melted, or melted coconut oil
1 pint cappuccino-flavored coconut or dairy ice-cream, slightly softened
2 ounces dark chocolate, chopped into chunks
1/3 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cocoa nibs (optional)
Line 12 medium muffin cup
s with paper liners. In a medium bowl, stir together the chocolate crumbs and butter. Divide the mixture the prepared muffin cups. Press down to compact the contents.
In a second medium bowl, stir together the ice cream, dark chocolate, pecans, vanilla extract, cinnamon, and nutmeg. Spoon the mixture into the muffin cups on top of the crumb crust. Sprinkle the tops with cocoa nibs, if using. Freeze until solid, about 3 hours. Unmold the cappuccino cups (leaving the paper liners on) and store in a zip-top bag in the freezer.
RESOURCES
Gear
Pampered Chef (www.pamperedchef.com)
Stoneware and well-performing mini muffin tins.
Demarle at Home (www.demarleathome.com)
Makers of the outstanding Flexipan muffin trays. Bid adieu to stressful unmolding.
PaperChef (www.paperchef.com)
Non-stick muffin cup parchment paper liners.
Wilton (www.wilton.com)
An assortment of silicone and sturdy metal muffin tins.
Foods
Bob’s Red Mill (www.bobsredmill.com)
A dizzying array of dried beans, flours, and grains. Bob, you rock!
California Olive Ranch (www.californiaoliveranch.com)
Gourmet-tasting olive oil without the hefty price tag.
Eden Organic (www.edenfoods.com)
A good source for organic canned items such as beans packed in BPA-free cans.