Panna Cotta with Blueberry Port Sauce and Strawberries

If you’ve only ordered panna cotta in a restaurant, you need to make this. If you can make Jello, you can do this. It’s closely related in terms of preparation.

Panna cotta is an eggless Italian custard. It’s fairly plain but is often served with a nice fruit sauce that enhances the flavor.

I created this red, white and blue sweet treat for the Fourth of July.

Since I needed something blue for my theme, I decided to make a blueberry port sauce to pour over and it’s wonderful. Strawberries add a touch of red and texture.  It’s very nice.

For the photos, I styled my panna cotta two ways: in a champagne flute, which is beautiful; and then in a star glass dish that I bought from Dollar Tree.

 

DSC_0709 (2)

 

You can also serve them in ramekins which is more traditional.

It’s simple and perfect for a couple or small family because there’s only five servings. Enjoy!

Panna Cotta with Blueberry Port Sauce and Strawberries

Makes 5 servings

1/2 cup whole milk

1 ½ envelopes (.25 ounces each) unflavored gelatin

2 cups of heavy whipping cream (1 pint)

½ cup sugar

1 vanilla bean

1 teaspoon vanilla extract

Sauce:

1 pint blueberries

¼ cup water

¼ cup sugar

3 tablespoons port

1 1/2 cups sliced strawberries

For the panna cotta: place whole milk in a bowl and sprinkle gelatin over it. Set aside for 3 minutes.

Slice the vanilla bean in half and scrape the tiny seeds inside into a heavy bottomed pot. The seeds contain the vanilla flavor. Next add the heavy cream and sugar and heat it over medium or medium-low heat. You don’t want to rush it because you don’t want the cream to curdle. Stir until sugar is dissolved.

Then pour the gelatin/milk mixture into the cream. Stir until gelatin is dissolved which takes about 3 minutes.

When it’s done, turn off the heat and add the vanilla extract.

Pour ½ cup of mixture into ramekins or champagne glasses, whatever you plan to use to serve the dish.  Refrigerate for 4 hours.

For the port sauce, heat blueberries, water and sugar in a small pan over medium heat. Cook for 5-7 minutes until sugar is dissolved and mixture thickens. When it’s done, stir in the port.   For a mild port flavor, use 2 tablespoons. If you want more pronounced flavor, add 3 or even 4. I used Taylor Port which is readily available, inexpensive and works wells in this recipe.

Refrigerate the port sauce until it’s time to use. Note, you can also serve the port sauce warm but if you decide to do this make it right before serving.

Before serving, top each panna cotta with blueberry port sauce and fresh strawberries.

DSC_0683 (2)

 

Advertisements

A Fourth of July Cake the Crowd will Remember

Heavenly. That is how I describe this cake. First, I took Vanilla Oreo’s and lined the bottom of a pan. Then I topped those with sweet shredded coconut. I whipped together cream cheese, vanilla and powdered sugar and then blended that with a package of cheesecake flavored pudding and a package of white chocolate pudding and whipped topping.

The result is sweet, creamy, light and refreshing. This is a cake your family will remember this holiday weekend.

There’s a funny little story that goes along with this cake that I shared in my column this week. Here it goes:

One of the joys of being a parent is passing on traditions.

I was so excited to write this patriotic desserts column because I planned to create them with my 3-year-old daughter Bella.

Growing up, every holiday was festive in our home.  The traditional American flag cake was a Fourth of July favorite.  Typically, we’d make a white cake topped with whipped cream and then decorate it with blueberries and strawberries but since I was writing a column, I wanted to create something special.

I came up with a Flag Sheet Dessert which was inspired by coconut cream pudding and dirt cake (a Halloween tradition).

I thought my daughter would be excited to help me but after placing two blueberries, she was done. I finished the cake.

But the kicker was when I proudly displayed the finished product and she looked at my flag and told me I had done it wrong. The background should be blue and the stars white so she told to make it again with cream on top this time. She even picked up a flag napkin I’d been using as a prop to prove she was right. I laughed my head off.

During my photo shoot, she grew jealous of the attention I was paying to the desserts and came over and tried to sit on my lap, then took the red dish cloth I was using and placed it on her head like a hat to make me laugh.

DSC_0704 (2)

The day didn’t turn out as I expected, but luckily the desserts did.

 

Flag Sheet Dessert

Serves 12

1 package Vanilla Oreos

1 cup sweet shredded coconut

1 (3.4 ounce) package cheesecake flavored pudding

1 (3.4 ounce) package white chocolate pudding

1 package cream cheese, softened

1 cup powdered sugar

3 cups milk

1 teaspoon vanilla extract

1 (8 ounce) carton whipped topping, divided in half.

½ cup fresh blueberries

1 pound strawberries

First, line a 9 x 13 inch pan with vanilla Oreos. Then sprinkle shredded coconut over the cookies.

In a small bowl, beat together the cream cheese, powdered sugar and vanilla.

In another bowl, whisk together both pudding mixes, milk and half of the container of whipped topping.

Then beat together the cream cheese mixture and pudding mixture. Spread it over the bananas. Top it with the last half of the whipped topping. Cover and refrigerate 2 hours or more. This can be made a day in advance but shouldn’t be decorated until the day you are going to serve it because the strawberries may bleed into the topping.

Hot Wing Flatbread

Today I was on Ozarks Live preparing this Chilled Hot Wing Flatbread. You get all the great flavors from hot wings, but not the fat. It’s perfect for summer. It was a huge hit and I said I’d repost it, so here it is.

rotisseriechickenqueen

I declare this flatbread week! Every day this week I am posting a delicious flatbread, most of them will use rotisserie chicken and be incredibly easy recipes.

This is my Hot Wing Flatbread, which was inspired by hot wings. I loved wings in college, but I can’t touch them now. If I did, I’d be up all night with heartburn. So I decided to take the flavors behind the wing and transform it into a flatbread and the results were FABULOUS.

I spread Ranch dressing on a prebaked crust, topped it with rotisserie chicken that was tossed in hot wing sauce, added celery and blue cheese crumbles. It’s delightful and didn’t give me any heartburn.

This is actually served cool, so it’s excellent on a hot summer day.

I made my own crust. My recipe is simple- it contains flour, salt, yeast and water—but it needs six hours to rise…

View original post 355 more words

Chicken Sandwich with Curried Mayo, Mango and Banana

I have not posted in forever, but I’ve been so busy. I just got back from Jamaica and for the next few days, want to share some culinary inspiration from the country. I love Jamaican curry so I decided to craft a rotisserie chicken sandwich that captures flavors from the island: curry, mango and banana.

I am crazy about this sandwich and it takes 10 minutes to prepare so it’s perfect for a busy night (like my nights have been).

I hope you enjoy it! I will be back to posting this week.

Chicken Sandwich with Curried Mayo, Mango and Banana

Serves 2

1/3 cup mayonnaise

1 teaspoon curry powder

2 tablespoons minced red onion

2 rolls or ciabatta rolls

1 large rotisserie chicken breast, sliced

1 large mango, peeled and sliced into thick slices

1 small ripe banana, peeled and sliced

Slices of red or green bell pepper (desired amount)

Handful of cilantro

Salt to taste

Stir together the mayonnaise, curry powder, onion and set aside.

Pull the chicken breast off the rotisserie chicken and cut it into slices that will fit on your bread.

Peel and slice your mango and banana. Slice a desired amount of red or green bell pepper.

Slice the bread in half and generously spread curried mayonnaise mixture on both sides. Place the chicken on the bottom and top it with mango. Place the sliced bananas on the top layer pressing into the mayonnaise using the mayonnaise as a glue to keep them in place.

Add a dash of salt to the banana. Top with sliced bell pepper and some fresh cilantro. Close and consume.

Healthy Chocolate Pudding- it’s dairy free, gluten free and still fabulous

A healthy chocolate pudding?

Yes. I wish I could take credit for this recipe, but I can’t. My husband is a teacher and one of his colleagues brought this to a meeting. He came home and told me I had to get the recipe for this rich, incredible chocolate pudding.

What makes it so special? Avocados.

The basis for the pudding is actually avocados but you cannot taste them because the flavor is disguised by cocoa powder. This recipe is easy to make- all you do is blend the ingredients.

You can serve this chocolate pudding for dessert or even breakfast (for those of you who must start your day with something sweet). This is a healthier alternative to cinnamon rolls or doughnuts. While the pudding is high in fat and calories, it’s an excellent source of fiber (16 grams), potassium (contains 36 percent of DRV), and contains 7 grams of protein and 24 percent of your daily vitamin C and iron needs.

If you compare that to a chocolate doughnut which is high in fat and calories too, the doughnut has virtually no redeeming properties- it’s high in sodium, has almost no fiber, no potassium and no vitamin C.

And if you eat it with sliced strawberries, raspberries, pomegranate seeds, or a banana, you boost the health benefits and already have one serving of fruits and one serving of vegetables for the day.

I adapted the original recipe, cut out some of the sugar and dairy (replaced it with almond milk), and came up with this version.

The key is it needs 8-12 hours to marinate so make it before you go to bed. It’s shockingly good. If you don’t want it for breakfast, it makes a great dessert.

 

pudding vertical

Chocolate  Pudding

2 ripe avocadoes

½ cup cocoa powder

¼ cup Silk Dark Chocolate Almond Milk

4 to 6 tablespoons agave syrup

½ teaspoon vanilla extract

Serving suggestions: serve with sliced banana, ¼ cup pomegranate seeds, ½ cup sliced strawberries or 1 teaspoon orange zest.

 

Slice avocados in half and remove pit. Use a spoon to scoop out the flesh of the avocado. Place in a food processor with cocoa powder, almond milk, agave and vanilla extract. I start with 4 tablespoons and add more sweetener if needed.

Pulse until smooth. Cover and refrigerate 8-12 hours before serving.

Serve with fresh fruit.

 

Calories: 411; Fat: 23.7 g; Cholesterol 0; Potassium 1269 mg; Carbs 57g;  Fiber 16.3g; Sugar 1.5 g. Protein 6.8 g. Also contains 24 percent of DRV of vitamin C and iron.

Lighter Artichoke Dip- 1,000 calories and 100 grams of fat lighter! But still delicious!

I adore bubbly, gooey delicious artichoke dip slathered on French bread.

It’s my weakness at any party. And  I make an incredible version but it is so unhealthy- it contains 1 cup of mayonnaise and 3 cups of cheese.

artichoke dip up close

I knew my recipe was unhealthy but had no idea how bad it was until recently when I wrote a food column about it ran the ingredients through a database and my jaw dropped: it contains 2,092 calories and 203 grams of fat.

Ouch. I calculated for the entire dish instead of per serving because you never know how much people will eat.

I’m determined not to gain weight this holiday season and that means that dip is out. I am at an age where weight doesn’t come off like it used to so I am going to be more careful which means revamping some of my favorite recipes.

So I lightened up the dip and the results were AMAZING. AMAZING. I am so proud of it. I can’t believe it saves that many calories and that much fat and still tastes this fantastic. Look how gooey it still is

artichoke cheese

.   Just by switching from artichokes packed in oil to canned ones packed in water, I saved 36 grams of fat. Then, I used light mayonnaise which slashed 39 grams of fat and 460 calories. I cut out 1 ¼ cups of cheese, too. Whenever you remove fat, you have to add extra flavor so I sprinkled it with Italian seasoning, garlic powder and garlic salt. Also, I used Parmesan because that’s a flavorful cheese.  The new dip has 1,130 calories for the entire dish which is made in a pie pan and 84 grams of fat (that’s 119 grams less of fat).

 

 

I hope you enjoy it.

Light Artichoke Dip

1 (14.5-ounce) can artichoke hearts in water, thoroughly drained and patted dry

2/3 cup Duke’s light mayonnaise (or your favorite brand)

1 cup part skim mozzarella cheese

¾ cup shredded Parmesan cheese

¼ teaspoon garlic powder

½ heaping teaspoon Italian seasoning

¼ teaspoon garlic salt

Preheat oven to 400 degrees. Mix together the first five ingredients until combined. Place in a shallow pie pan. Top with Italian seasoning and garlic salt. Bake for 18-22 minutes. Serve warm with French bread or crackers.

artichoke dip on crackers

 

Rosemary Almonds- savory gift from the kitchen

A savory gift from the kitchen is a welcome change this time of year.

I adore homemade gifts particularly edible ones, but I get tired of sweets. After a half a dozen cookies, I long for something salty which is why I predominantly dish out savory gifts.

Savory gifts are unique, practical and often healthier.

These almonds are addictive and so easy to make. I gobbled up the leftovers from this photo shoot in 24 hours. A nibble here. A snack there. And they were all gone.

I first tasted Rosemary Almonds at a tapas restaurant and fell in love! They are incredible warm but excellent later, too. I serve them at parties all the time.

This is way better for you than a cookie or plate of divinity.

I found these cute containers at Michael’s. They are adorable but don’t hold much. I will likely use them for spice mixes that I give as gifts. Enjoy!

 

almonds

Rosemary Almonds

Makes 1 gift

1 cup raw almonds (or at least unsalted)

1 ½ tablespoons olive oil

1 ½ tablespoons dried rosemary

Garlic salt to taste (can substitute sea salt)

Preheat oven to 325 degrees. Toss almonds in olive oil and use your hands to make sure the almonds are coated and place on a baking sheet lined with aluminum foil. Sprinkle with rosemary and garlic salt and bake for 10 minutes. Allow to cool before packaging and store in an airtight container for best results. These nuts will keep for 2 weeks in an airtight container.