Poached Apples





I recently poached these apples for a gluten and grain free Apple Flognarde dessert for my other blogbut in my opinion, poached apples alone are worthy enough of their own write up.. so versatile, Wether eaten alone, or sliced up for a galette, poached apples are so easy, and really make for an elegant accompaniment to dessert recipes!


Poached Apples Ingredients
8-10 "mini" apples
1 cup Marsala or Brandy
1/4 cup water
1/8 cup sugar
5-6 crushed allspice
5-6 cardamom pods crushed

Poached Apple Directions
1. Prepare apples by peeling them, but leaving the stem intact. Core the inside of the apple carefully from the bottom.

2. Add wine, water, sugar and spices to pot. Let liquid come to a boil, turn heat down to medium, cook till sugar is dissolved. Lower heat, carefully add apples, cook on low till apples are fork tender. *Keep an eye on the pot, as the liquid evaporates quickly if heat is too high. When apples are done, remove from liquid and set aside.

Strawberry Ice Cream and Fresh Berry Tart | Gluten Free


This is the most simple of desserts and my favorite 'go to' recipe for a gluten free pastry shell as well! 
Add regular or dairy free strawberry ice cream and fresh berries with a frosty dash of powdered sugar, and you have an elegant dessert that will wow even your most discriminating gluten based dessert lovers! This crust is an almond shortbread crust recipe that I have used many times and absolutely LOVE!  It makes for a great afternoon tea cookie too. :)

Gluten Free Tart with Strawberry Ice Cream and Fresh Berries

Ingredients
Gluten Free Almond Shortbread Crust
1.5 Quarts Coconut Milk Dairy-Free Frozen Dessert
 or regular Strawberry Ice Cream 
2 Pints 2 varieties of Fresh Berries (cleaned and dried)
Powdered Sugar for dusting top
Tart Pan

Gluten Free Almond Shortbread Crust
1/2 cup cold butter, room temperature
1/8 cup granulated white sugar
1/2 tsp. pure vanilla extract
2/3 cup fine almond flour (meal)
1/3 cup “gluten free” *all purpose flour
2 tablespoons cornstarch
1/8 teaspoon salt


For Shortbread Crust

Pre-Heat the oven to 300 degrees. Pulse almond flour with sugar in a food processor, add cornstarch, gluten free flour and salt. Pulse till well combined. Add butter and vanilla, mix just enough for the dough to start gathering together. Lightly butter the bottom of a tart pan or a cheesecake pan and up the sides a quarter of an inch. Press the shortbread mixture on the bottom. Pierce with a fork. Bake the crust in the pre-heated oven for 25 to 30 minutes. (till golden)

Directions
Have ice cream ready at a soft stage but not melted. When tart shell is cool, fill with ice cream, blending with swirls. Put back in freezer for 20 minutes. When ice cream is firm, take out of freezer and top with fresh fruit and dust with powdered sugar. It's ready and yummy to enjoy at this point! 



Enjoy!
xoxo

Roasted Italian Sausage




This recipe contains simple ingredients that when prepared together with the balsamic, herbs and olive oil have a fragrant aroma that's out of this world! Comfort food that can be enjoyed by all!

Roasted Italian Sausage, Carrots & Potatoes

Ingredients
2 pkgs. Sausage of choice cut in quarters
4 large russett potatoes cut into quarters
1/2 lb. Asparagus cut in 2-3 inch lengths (discard the woody ends)
1 pkg. Mushrooms, Crimini or Button cleaned and cut in half
3/4 cups spanish or kalamata olives (not canned)
6 sliced carrots
5 leaves fresh basil chiffonade (pronounced: shee foh nahd)
2 fresh sprigs oregano
1 yellow onion sliced
2 cloves chopped garlic finely chopped
1/4 cup Balsamic vinegar (*good quality very important)
Extra virgin olive oil
1 tsp. fresh ground pepper
1 tsp. salt

Preparation
Pre-heat oven to 400°

Drizzle 2 tablespoons olive oil in a large roasting pan.
Layer all ingredients into the LARGE roasting pan. Drizzle around two or more tablespoons of olive oil on top. Add ¼ cup of balsamic vinegar, salt and freshly ground pepper. Mix well.

Cook covered for 1/2 an hour. Remove lid and turn meat and vegetables. Continue cooking without lid and turn meat and vegetables frequently drizzling more balsamic vinegar and a little more olive oil.. so it doesn't get dried out (but also not to drench).
Cooking time will be approximately an hour and a half.
Veggies should be soft and sausage cooked through.