Happy Fourth of July 2014 - Dark-fruit on Shortcake

A delightfully delicious dessert using summer-fresh dark-fruit.

Start by making a shortcake (3 parts flour, 1 part coconut oil and 2 parts almond milk).  Also, remember a pinch of salt, a bit of sugar and baking powder.  I tried forming it in a pastry ring, but they would be more consistent if they were rolled and cut.  Bake at 400F until golden brown.

While baking, prepare the fruit:   wash and drain blueberries and pit the cherries.

When the shortcake is finished baking, allow it to cool for a few moments and spread with dairy free spread (or whipped cream, if you prefer).  Then, pile the fruit atop the shortcake. As a finishing touch, drizzle with honey (or agave syrup if you're ultra-vegan).

Happy Fourth of July!!!

Mixed Fruit Pavlova

It's relatively easy to make, with three main components: meringue, whipped cream and fresh fruit.  It does take a while, though.

Start with a couple egg whites and a small bit of cream of tartar; whip until foamy.  Then add a bit of sugar and vanilla; whip to still peaks.  Spread the meringue onto a silicone baking mat.  Be sure to make walls around the edge of the meringue to form a shell (ya, know like in the picture).  Place it into a preheated 250F oven.  Here's the where the waiting starts: turn off the oven and leave the meringue overnight, or for ~8hours.  When it's done, it should be crisp and melt away when you bite it.

You can prepare the fruit while the meringue "bakes."  Be sure to use flavours that complement each other.  Also, the delicate fluffy composition needs the texture of soft fruits like berries and stonefruit.  Something like apple wouldn't fit the texture profile.

When the meringue is done, prepare the whipped cream.  I went with a light flavour profile to support the already delicate taste: acacia honey and almond.  Like the taste of angels dancing on your tongue, they are!

Finally, pile the whipped cream in meringue shell and layer the fruit atop the cream.  I also made a blood orange syrup to drizzle over top.  Be sure to serve it promptly so the meringue doesn't get soggy.

Gateau de figues fraîches

Egg white genoise with youghurt and figs.

A light cake with fresh fruit is always a delight.  This sponge is made with egg whites and coconut oil instead of the traditional whole eggs and butter.  It bakes nicely and plates attractively with an apricot glaze.

The sky's the limit, but fresh figs are irresistible.  A light youghurt, instead of heavy cream, brightens the flavour.

Although it was a tasty composition, it lacked the desired sweetness.  Next time it should be prepared with extra honey and vanilla in the youghurt and, perhaps a sprinkle of sugar on the figs.

Baklava

Baklava!  Sweet, savoury, crisp tops and chewy filling.

First, I like to make sure the nuts are dehydrated, so I warm raw almonds, pecans, walnuts and pistachios at 200F for 20 minutes.

While they're warming, alternately layer butter and sheets of phyllo dough - 10 layers of dough in total.

Coarsely grind the nuts and add them on top of the phyllo dough.  Although it's common to add another layer of dough and nuts, I prefer just the single layer.  An additional layer can get extra soggy.

Top with a dozen layers of buttered dough.  Cut in squares *before* baking - and be sure to trim up the sides (don't leave the sloppy edges like I did).  Bake at 350F for ~30 minutes.

While it's in the oven, prepare the syrup.  There are two options.  Both are tasty, but distinct: rose water, very floral and strong; orange blossom water, much lighter but still floral. Star Kay White Orange Blossom Water, 2.0 Ounce Star Kay White Rose Water, 2.0 Ounce

Boil sugar, water, cinnamon, cloves and a flavouring.

When the baklava is done baking, allow it to cool for a minute or so.  Pour over the syrup until it's saturated - but not sloppy.

Let sit for at least an hour.  I let it sit overnight.  Not much better than fresh baklava with the morning coffee.

Sugar overload! ... but nuts are healthy, right?

Hot Cathead Biscuits

Down home, we call these biscuits "cathead" biscuits.  They're roundish and have pointy bits... like feline noggins.

The classic 3:1:2 recipe: flour:fat (coconut oil):milk (soy)

They're delightful and vegan.

Simply add frozen blueberries to boiling syrup (sugar and corn starch) for a fresh and easy compote.  Serve with local honey and imported Irish butter.

I are most of them for supper... a fat intake of over 70Grams.  Worth it!