•THE ANIMAL-FREE CHEF™•
CRANBERRY CIDER PUDDING SAUCE
Those cranberry skins can get in the way of enjoying the cranberries. So what do we do? Make a pudding-like sauce that smooths the edges making the entire cranberry experience one to savor. Cilantro – in ground seed form and fresh leaves – now becomes something to talk about. You could call it the Halfway Cranberry Sauce – both jellied and whole in the same elegant sauce!
Makes 3-1/4 cups
FRUIT AND NUT CHOCOLATE MuffCakes
Before taste-testing I only had one question for Steve. Muffin or cupcake? What do you think? Upon tasting he said, “a muffcake”. So, MuffCake it is! I agree.
Not a pudding cake, not an air-stuffed bakery bought cake. Homemade, dry enough, moist enough, dense enough, flavorful enough, whereby you don’t taste the flour, crispy enough. Buckwheat adds something; I just don’t know what – yet!
Steve added, “and P.S. it tastes great.” Steve already warned me to put his MuffCakes aside for today’s game as the Browns take on the undefeated Patriots at Foxboro!
On his way out to the grocery store I hollered to him, “you better get some Tofutti cream cheese to have with them”.
Makes 12 MuffCakes
I GOT THE GOODS
FEATURED INGREDIENTS:
1- Berry Cherry Blend – dried fruit by Traverse bay Fruit Co.
2 – vacuumed packed whole cooked beets by beetology
3 – ginger beer by Gosling
A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal!
Makes 5 cups
Smoky Candied Walnuts make a great host/hostess gift! Pack in a recycled jar with no print on the lid. Wrap it in a ribbon or whatever. Slide it into a gift bag with a thank you note in advance!
SMOKY CANDIED CIDER WALNUTS
Everyone will be impressed by these delectable smoky sweet nut meats! Perfect topper or snack. You’ll want to triple or quadruple this recipe!
Makes 1 cup
1/3 c. apple cider
1/3 c. dark brown sugar
1/4 t. pink Himalaya salt
sev. twists fresh black pepper grind
light sprinkling powdered ginger
a few drops liquid smoke
1 c. walnut halves
1 lg. scoop granulated sugar
In medium skillet, over med.-low heat combine cider, brown sugar, pink salt, black pepper and ginger. Stir well and reduce by about 1/3rd.
Add liquid smoke and walnuts. Stir well to coat evenly, then let the liquid cook down, while stirring often.
When liquid evaporates and walnuts are still moving about loosely in a minimal amount of syrup, remove pan immediately from heat.
When walnuts are at room temperature and skillet is at most lukewarm, add a large scoop of granulated sugar…
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GOT THE GOODS
Made from the ingredients on display by YOU KNOW WHO!
And you know where to come for the best!
To CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!
FEATURE INGREDIENTS:
1 – SO DELICIOUS HOLIDAY NOG
2 – RICH’S WHIP TOPPING
HOLIDAY NOG AND APPLE CIDER PIE
Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable!
Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream!
Makes 1, 9 inch pie
