Chanteuse Designs

My 2012 garden was quite the project this year. One thing I planted for the first time were onions. Beautiful red bull (that’s what the envelope said) organic onions. For months they just looked like barely there thin strands of hair that weren’t going to do anything but get eaten by bugs or stepped on and destroyed. But with much perseverance it really paid off. I got many beautiful onions that I could eat when I needed them, and leave the rest in the ground until ready to consume.

Then of course for the holiday gift giving I wanted to pickle some of those beauties. I LOVE this recipe from Lisa Dupar’s “Fried Chicken and Champagne”.  The rice vinegar and red wine vinegars just make it that much more special.

Here’s all you do:

PICKLED RED ONIONS 

1 1/3 cups red wine vinegar

1 1/3 cups rice vinegar

1 1/3 cups sugar

1 bay leaf

1 teaspoon black peppercorns

4 teaspoons mustard seeds

1 pound red onions, sliced in thin matchstick strips

In a saucepan over medium heat, bring the red wine vinegar, seasoned rice wine vinegar, sugar, peppercorns, bay leaf, and mustard seeds to a simmer, but do not boil or the red wine vinegar will lose its color. Add the onions and simmer for 30 seconds. Remove from heat and let cool. When cool, store the sliced onions and liquid in the refrigerator until needed: keep about 1 month in the refrigerator.

Makes 2 quarts.

Bon Appétit!

This is one WONDERFUL cake. I could have eaten the entire thing. Mind you I didn’t even make this yummy sounding icing, or have the figs but the cake was so good it didn’t need it. Truly. It’s an easy recipe that comes together quickly.

I got this from Kelsey at Happyolks dot com and I encourage you to visit her site and Shaun’s beautiful photos. As you can see, my photos are sadly not my priority. But if you want to see some beauties,  head over there. Warning, bring a napkin!

This would be a great dessert for dinner guests and can be made a day ahead. The coconut oil is just magic in this cake. It almost over powers the almonds (which you know is a sin in my marzipan world) but it is sublime.  Six eggs, totally a winner.

Here’s all you do:

 Almond Bundt Cake with Figs

• 2 cups Gluten Free or AP Flour
• 1 cup Almond Meal
• 3 tsp baking powder
• 1 tsp cinnamon
• pinch of salt
• 6 eggs
• 1 1/2 cups sucunat sugar (I used regular)
• 1 cup melted, lukewarm coconut oil
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup canned light coconut milk
• 2 baskets green figs (optional)

• 2 cups cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• juice of 2-3 lemons

• Directions

  Preheat oven to 350′ F. In a medium bowl combine flour, almond meal, baking powder, cinnamon, a salt. Set aside. In a large bowl, lightly beat 6 eggs until just broken up. Add sugar, coconut oil, vanilla, almond extract, and coconut milk one item at a time, mixing lightly between each addition, until combined. Fold in flour mixture to liquid one cup at a time, stirring lightly until just blended. Grease bundt pan with coconut oil or butter, dusting with flour to coat and prevent sticking. Pour in batter slowly and distribute evenly. Bake for 45-55 minutes until it passes the toothpick test. Let the cake cool for 30 minutes before trying to remove.

  Cut fresh figs in quarters or halves, toss with sugar. Set aside. (My version I simply dusted the top of the cake with coconut shavings. You can’t tell from the photo, but it was all this cake needed it was that moist and tasty. I had just picked a bucket of my tomatoes, but I thought the color in the background was lovely. :-)

  For the cream cheese frosting, beat blocks of cream cheese in a stand mixer for 2-3 minutes. As it begins to smooth out, add powdered sugar (I make my own in my blender using turbinado sugar), vanilla, and lemon juice. Beat together. Adjust to taste.

Yes, gang. This IS the recipe for the zucchini bread that you have all been raving about! (curtsy curtsy!)

It is a one bowl, easy peasy no mixer winner. I threw in cranraisens and sunflower seeds the first time I made this. YES!! Again…..YES!!! Then tried the walnuts for the next 6 loaves!! Yes, I think that’s how many loaves I have made this summer with my home grown zucchini. Such a good year for zucchini and the first time I have grown it in………..(ouch)…………yeah it’s been a long time!

Here’s all you do:

Grandma’s Zucchini Bread:

Ingredients: (makes 2 loaves)
2 cups grated zucchini
1 lemon’s zest
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons cinnamon
1 cup vegetable or canola oil
2 cups sugar
4 eggs
1 cup raisins (I used craisins)
1 cup chopped walnuts (try sunflower seeds too )

Directions:

See what I mean? Easy peasy! Anyone can do it.

Bon Appétit!

I had to finally try these brownies. I mean really…..you all must know by now my favorite dessert of all time is brownies. Normally, if they have no walnuts, almonds, hazelnuts or peanuts in them they usually don’t “do it” for me. While these have walnuts as the substitute flour base, you can’t really taste the walnuts as the cocoa overpowers it. But the almonds on top are a nice touch!

That being said, this was one brownie that went awesome with a big splash of coffee ice cream on top and a cappuccino! If the raw food movement is your “thing” then you must make these brownies.

Here’s all you do:

Raw Brownies

Ingredients: (8×6 inch cake pan)

– 2 and 1/2 cups dates, pitted
– 1 cup raw cocoa
– 2 cups walnut
– 1/2 cup almonds, chopped roughly
– 1/4 teaspoon salt

Method

Place walnut into the food processor and blend until the nuts are finely ground. Add cocoa, salt and blend again for 1-2 minutes. Slowly add dates while the processor is running. Work until the “dough” or mixture easily sticks together (if it doesn’t add 1-2 dates).

Press the “dough” into the lined cake pan, sprinkle the top with almond (press almond pieces into the “dough”). Place in the freezer for 20-30 minutes or in the fridge for 2-3 hours.

Bon Appétit!

I generally try to keep far away from fried foods, but having such a bumper crop of zucchini this year I decided I was doing myself a disservice to at least not try to make zucchini stix. Turns out, they are not fried after all. I got this little ditty of a recipe from the BlogChef.net and since you bake them I simply HAD to make some. I will make them again (and again and again…..you should see the garden! oy!!) as they were just great! Thanks Blog Chef! Easy summertime recipe. Mine took a bit longer than 12 minutes to cook if you want them soft and juicy!!!

Here’s all you do:

Ingredients:

Onion dip-
1 tablespoon butter
1 medium sweet onion (peeled and sliced)
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 cup mayonnaise (I used 1/2 cup and a tad more vinegar)
salt and pepper (to taste)

Zucchini Sticks-
3 medium zucchini (cut into 3inch long sticks)
1 tablespoon salt
1 cup Panko bread crumbs
½ cup freshly grated Parmesan cheese
1 tablespoon Italian seasoning
2 large eggs (lightly beaten)
olive oil cooking spray

Step 1: To make the onion dip- melt butter in a medium skillet over medium heat. Add sliced onions and cook, stirring occasionally until the onion has softened and then become caramelized (about 10 to 15 minutes). Once the onions are medium brown remove from the heat and stir in cider vinegar. Place onions and vinegar mixture into a food processor. Add honey and mustard and blend until smooth. Stir in the mayonnaise and salt and pepper to taste. Mix well. Cover and refrigerate until ready to serve.

Step 2: In a pie dish combine Panko bread crumbs, Parmesan cheese, and Italian seasoning. Set aside. Preheat the oven to 425 degrees. Line a baking sheet with parchment and spray the parchment with olive oil cooking spray. In a small bowl lightly beat together 2 eggs. Dip the stick first in the egg mixture and then roll in the panko breadcrumb mixture. Place the sticks onto the prepared baking sheet.

Step 3: Place into the oven and bake sticks at 425 degrees for 12 minutes. After 12 minutes turn over and bake for an additional 8 minutes or until golden brown and crisp. Serve immediately with the sweet onion dip.
(Makes About 3 Dozen Zucchini Sticks)

Easy too! Even your dog will love them….if you let them eat those things. Poor Jessie….didn’t even get a crumb!

Bon Appétit!