This is a great restaurant style dessert that can be made at home very easily. Creme Brulee is the perfect thing to savor after a romantic meal. Serve with Tuile Cookies and Berries for classic French Flair. It was White Western Civilization that developed fine cuisine (gastronomy).
1 quart heavy cream or two cans of coconut cream plus 1/2 cup water
Place the cream (or coconut cream and water) and vanilla bean powder into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Stir in vanilla extract.
In a medium bowl, whisk together 1/2 cup maple sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Strain mixture through a sieve. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the 1/2 cup superfine cane sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
In a large bowl, combine the bread with enough warm milk to saturate. (You may not need all of the milk.) Let soak for 30 minutes.
In a medium skillet, heat the butter over medium heat. Add the onions and sauté until soft and translucent, about 5-10 minutes. Season with a few pinches of salt, a few turns of freshly ground black pepper, nutmeg, and parsley. Transfer the onion mixture to the bread mixture.
Add half the beaten eggs to the bread mixture and mix with your hands. Continue adding egg and lightly kneading until a wet dough forms. If the dough is too sticky, add a little flour or breadcrumbs. Set aside to rest at room temperature for 10 minutes.
Bring a large pot of salted water to a boil over high heat. Use damp hands to form 2-inch balls with the bread mixture. Working in batches, lower the knödel into the boiling water and cook until firm, about 15 minutes. Using a slotted spoon, transfer to a plate lined with a clean towel to drain.
Yields one 16 oz. gift jar and two 32 oz. gift jars
2 C rolled oats, pulsed in the food processor a few times (or substitute 1 cup of rolled rye for 1 cup of rolled oats)
2 C all purpose flour
2 C whole wheat pastry flour
1/2 C turbinado sugar, 1/4 cup date sugar
1 C buttermilk powder
3 TBS baking powder
2 TBS pumpkin pie spice
3 tsp Redmond sea salt
½ tsp baking soda
Glass jars: two 32 oz jars & one 16 oz jar
♦ Mix the ingredients in a large bowl until combined.
♦ Using a wide mouthed funnel or a parchment paper cone, fill the jars. Seal the jars tightly.
♦ Wrap festive ribbon around the lid and include the following directions with your gift:
Additional ingredients required per batch:
1/3 C unsalted butter, coconut oil, melted or avocado oil
2 large eggs
1 C milk or water
♦ To make pancakes, add 2 cups of the pancake mix into a medium bowl.
♦ Beat eggs in a mixing bowl. Mix in the melted and butter or oil with the milk or water and add to the eggs. Sift in the pancake mix while mixing well.
♦ Preheat griddle on medium-low heat and add some avocado oil, coconut oil or butter to lightly grease it. Pour batter by ¼ cupfuls onto the hot griddle.
♦ Flip the pancake once small bubbles start appearing in the batter, appx after 2 minutes. Cook until second side is golden brown.
♦ Serve the pancakes with butter and maple syrup!
Coconut Caramel Snack Mix Gift in a Jar Recipe
1½ C pretzels
1 1/2 C cashews
1½ C shredded cereal or O’s
1 1/2 C thick coconut flakes
1/2 C turbinado sugar
Glass jars: two 32 oz. jars
♦ Starting with the pretzels, layer half of each ingredient in a glass jar. Finish by topping with sugar. Seal the jars tightly.
♦ Wrap some festive ribbon around the lid and include the following directions with your gift:
Additional ingredients required (for each jar)
1/4 C unsalted butter
1/2 C maple syrup or brown rice syrup
1/16 tsp baking soda
♦ Pour the sugar off of the top of the jar and add to a small cup. Put all the ingredients onto a large serving platter or cookie tray.
♦ In a small saucepan, melt the butter over low heat. Once melted, add the syrup and reserved sugar, and stir well to combine. Continue stirring until the caramel comes to a boil, then reduce to a simmer and cook three more minutes while stirring. Remove from heat and stir in the baking soda with a whisk until the sauce is thick and looks a bit fizzy.
♦ Carefully drizzle the warm caramel sauce over the snack mix. Allow to cool completely before serving.
♦ Store any leftover snack mix in a jar with an airtight lid for 3-4 days.