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Fruit

Dessert, Fruit, Lactose Free, Recipes

Aunty Ruby’s Country Inn Lemon Loaf

May 15, 2019

Aunty Ruby's Country Inn Lemon Loaf

It has been nearly 30 years since my late Aunty Ruby shared this recipe with me.  She was such an excellent cook and baker. Ever so thoughtful, she sent me 2 loaf pans with liners along with the recipe. This is one of those recipes that has family heirloom status.  There are no fancy ingredients, just flour, eggs, sugar, milk, lemons.  The essence of simplicity.

Aunty Ruby's Country Inn Lemon Loaf

This cake is reminiscent of a dessert you might find at a quaint bed and breakfast or country inn. Or, for that matter, even a 5-star restaurant. It is that good!  I serve it without any accompaniments, however you might choose to serve it with a scoop of vanilla ice cream or fresh fruit.

Lemon Loaf Glaze

The glaze is a simple mixture of fresh lemon juice and sugar. It may seem that there is too much glaze, but make sure to use all of it.  The tangy-sweet lemon glaze moistens the cake with a wonderful flavor. I use a toothpick and poke holes all over the top of the cake so that the glaze seeps into each bite you take.

Aunty Ruby's Country Inn Lemon Loaf

Aunty Ruby's Country Inn Lemon Loaf
 
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Ingredients
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 6 tablespoons (3/4 of a cube) Earth Balance Buttery Sticks at room temperature (or regular butter)
  • 1 cup sugar
  • 2 large eggs at room temperature
  • grated rind of 1 lemon
  • ½ cup 2% lactose free milk at room temperature (or regular milk)
  • Glaze:
  • Juice of 1 lemon and 6 tablespoons granulated sugar
Preparation
  1. Preheat oven to 350 degrees.
  2. Butter an 8½ x 4½-inch loaf pan (or use a loaf liner).
  3. Sift together flour, salt and baking powder.
  4. Cream together Buttery Sticks and sugar. Beat in eggs one at a time. Do not overbeat. Mix in grated lemon rind. Add alternatively, flour mixture and milk.
  5. Pour batter into prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Check for doneness at 50 minutes.
  6. While cake is baking, make the glaze. Combine the lemon juice and sugar, stirring occasionally.
  7. Let cake rest in pan for about 5 minutes. Remove cake gently from pan and place on a small cooling rack with foil under the rack. Spoon glaze over the cake allowing it to soak in. You may use a toothpick to make small indentations in the cake so that the glaze will moisten the entire cake. Slice and serve lemon loaf at room temperature.
  8. Recipe may be doubled to make two loaves.

Bread, Dinner, Fruit, Gardening, Italian, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Summer Tomatoes on Capellini & Sourdough Bread

April 23, 2019

This year we planted two Early Girl tomato seedlings in the garden and were they ever a great surprise.  They produced more than 100 pounds of gorgeous, sweet fruit.  Though the plants are looking rather scraggly after several months, they are still bearing fruit.  These tomatoes are deep red in color, meaty, have very few seeds and a tiny stem that’s not woody when you cut into the fruit. They are the perfect tomato.  Unlike the Big Beef tomatoes that we usually grow, the Early Girls are small in size.  My friend Hano and her sister Charlotte eat them as if they were apples!

With all of these tomatoes ripening faster than we knew what to do with them, I wanted to whip up something delicious that would show off their exceptional flavor.  This was the perfect recipe. It is a raw sauce so there’s no cooking involved and everything goes into one bowl.  This really is the way to showcase your homegrown tomatoes.  The original recipe that I wrote down nearly 10 years ago comes from Deborah Mele. It’s one of my favorite summer meals.

Homegrown Early Girl Tomatoes

This dish requires the best tomatoes you can find.  If you don’t grow your own, check out your local farmer’s markets.  The tomatoes that are sold at supermarket chains in our area just won’t do.  Heirloom tomatoes would work if you can find them.

Kalamata & Castelvetrano Olives

You may use kalamata olives or a mix of olives.  I added a few castelvetrano olives along with the kalamatas.

Summer Tomato Sauce

I love that this recipe can be thrown together in 20 minutes.  All you need is a good, sharp knife to chop up all the ingredients.

Summer Tomatoes on Toasted Sourdough Bread

My favorite way to serve the tomato sauce is on thin capellini noodles or on toasted sourdough bread.

Summer Tomatoes on Toasted Sourdough Bread

Toast the bread until it’s nice and crisp.  Then spoon the tomatoes over the top and let it sit for a minute so that it soaks up all of that delicious sauce.

Summer Tomatoes on Capellini

Summer Tomatoes on Capellini & Sourdough Bread
 
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Adapted from Deborah Mele's recipe
Author:
Serves: 6
Ingredients
  • 2 pounds ripe tomatoes, coarsely chopped
  • 2 tablespoons finely diced sweet onion
  • 12 seedless kalamata olives, or a mix of olives, diced
  • 1½ tablespoons drained capers
  • 2 medium garlic cloves, minced
  • 1 tablespoon chopped Italian parsley
  • ½ teaspoon finely chopped oregano
  • ¼ cup finely chopped fresh basil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • freshly ground black pepper and salt to taste
  • capellini or sourdough bread
  • grated parmesan (optional)
Preparation
  1. Combine tomatoes, onion, olives, capers, garlic, parsley, oregano, basil and red pepper flakes if using. Stir in red wine vinegar and olive oil. I normally don't add any salt since the olives and capers are salty. Add a few grinds of black pepper and salt to taste.
  2. Mix well, cover with plastic wrap and let sit at room temperature for a few hours. Serve over capellini pasta or thinly sliced and toasted sourdough bread. Scatter grated parmesan cheese over the top. Leftovers keep well in the refrigerator for another day.

 

Dessert, Fruit, Lactose Free, Recipes

Mango-Lilikoi Ice Cream

October 21, 2018

Mango-Lilikoi Ice Cream

A few months ago I was experimenting with different strawberry ice cream recipes. I found a recipe by King Arthur Flour that people raved about, and for good reason: the ice cream is delicious. I decided to adapt the recipe and substituted the strawberries with our super sweet Pirie and Rapoza mangos.  I also elected to add some lilikoi juice to the recipe, which brought an additional level of flavor. The small amount of lilikoi juice is just enough to create a perfectly balanced tropical flavor.

Mango Puree

I pureed the mango using my immersion blender.  If you don’t yet have one, I highly recommend acquiring this handy kitchen tool. It is easy to clean and doesn’t take up nearly as much of your precious kitchen space as a full-sized blender does.

Lilikoi

The fragrance of a fresh cut lilikoi is just fantastic. We grow yellow and purple lilikoi vines and like having the two varieties.

Mango-Lilikoi Ice Cream

This mango-lilikoi ice cream is quite simple to make. I freeze the purée during mango season so that I’ll have it throughout the year to make ice cream whenever I’m craving homemade ice cream with a true mango and lilikoi flavor.

Mango-Lilikoi Ice Cream

Mango-Lilikoi Ice Cream
 
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Adapted from King Arthur Flour
Author:
Serves: 5 cups
Ingredients
  • 2 - 2½ pounds mango, peeled and pitted
  • 1 cup sugar, divided
  • 2 tablespoons vodka
  • ⅓ cup lilikoi juice
  • ¼ teaspoon xanthan gum, optional
  • 2 cups half & half
  • ¼ cup light corn syrup
Preparation
  1. Finely dice mango to make 1 cup. Combine diced mango with ¼ cup sugar and 2 tablespoons vodka. Stir gently to combine, cover and chill in the refrigerator for a few hours.
  2. Coarsely chop remaining mango and puree with an immersion blender. Strain puree and measure out 1¼ cups.
  3. Whisk the xanthan gum with the remaining ¾ cup of sugar in a large mixing bowl. Whisk in the mango puree, lilikoi juice, half & half, and corn syrup, whisking until fully combined. Cover and chill in the refrigerator until very cold, about 2 hours. If you are short on time, freeze the mixture for about 15 minutes or until well chilled.
  4. Process the mixture in your ice cream maker according to the manufacturer's instructions. My Cuisinart takes about 25 minutes. In the last minute of churning add the diced mangos (drain and discard liquid first ). Transfer ice cream to a covered container and freeze for at least 3 hours before serving.

 

Dessert, Fruit, Lactose Free, Recipes

Maple-Apple Upside-Down Cake

October 5, 2018

Maple Apple Upside-Down Cake

I was paring down my collection of back issues of my food magazines recently.  I always thumb through them one last time to make sure I didn’t miss something good. I occasionally find recipes that did not catch my attention in the past, but now piques my interest.  This recipe by Joanne Chang, who is an acclaimed chef and is especially known for her delectable desserts, is one of those discoveries.  It’s a humble dessert, but one that will impress after the first bite.  The pure maple syrup and tart apples were meant for one another.

Maple Syrup

This pure maple syrup was a gift from a Canadian family who were vacationing on Maui.  The days of Log Cabin syrup are forever gone!

Granny Smith Apples

Crisp and tart Granny Smith apples are the right choice for this recipe. They keep their shape when baked and the flavor is perfect when infused with the maple syrup.

Maple Syrup & Apples

The recipe is a cinch to make.  Reduce the maple syrup a bit until it thickens slightly. Pour it into the pan, layer the apples over the syrup, pour in the batter, and bake the cake.  The house is filled with the most unbelievable scent of maple syrup and apples.

Maple Apple Upside-Down Cake

Maple Apple Upside-Down Cake

Maple-Apple Upside-Down Cake
 
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Adapted from Joanne Chang's recipe, Food & Wine Magazine
Author:
Serves: 10
Ingredients
  • 1 cup pure maple syrup
  • 3 Granny Smith apples (about 1½ pounds), peeled, cored and cut into 10 pieces per apple
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cups lactose free buttermilk (lactose free milk + 1 tablespoon white vinegar)
  • 1 scant tablespoon pure vanilla extract
  • 1½ sticks Earth Balance Buttery Sticks, softened
  • 1⅓ cups sugar
  • ***If you use unsalted butter, increase the salt to ¾ teaspoon
  • ***The recipe calls for a 10-inch cake pan. Make sure you use one with 3-inch depth. I have also made this cake in a 9"x3" pan and left out about ⅓-1/2 cup of the cake batter.
Preparation
  1. Preheat oven to 350 degrees. Butter and flour a 10-inch cake pan.
  2. In a large saucepan, bring maple syrup to a boil over medium-high heat, then simmer over low heat until thick and reduced to ¾ cup, about 20 minutes. Be sure to keep an eye on the syrup. If left unattended, it may foam up and overflow (making a mess) if the heat is too high. Pour thickened syrup into the cake pan. Arrange apples in the pan in 2 concentric circles, overlapping them slightly.
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 2-3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the sides of the bowl.
  4. Pour the batter over the apples and spread it in an even layer. Bake the cake for about 60-70 minutes, or until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
  5. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve.
  6. You may serve the cake with creme fraiche or vanilla ice cream.

 

Dessert, Fruit, Lactose Free, Recipes

Strawberry Ice Cream

July 20, 2018

Strawberry Ice Cream Cone

These days there is a far better selection of good lactose-free products available to those of us who are lactose intolerant.  I love Green Valley’s lactose free yogurt, cream cheese and sour cream.  I’ve been told they will soon have lactose free cottage cheese available which is excellent news as I use it in my favorite cheesy beef stuffed shells.  Organic Valley makes lactose-free half and half, a real life saver when it comes to making desserts such as this strawberry ice cream.  I love the simplicity of this recipe from King Arthur Flour.  It doesn’t require simmering the sugar and cream, nor does it call for using eggs. It’s just a delight to be able to make lactose-free ice cream at home with the freshest fruit available as well as in flavors usually not found in markets.

Fresh Strawberries

Strawberries are in season right now so it’s the perfect opportunity to whip up some homemade ice cream.  We still have some Pirie and Rapoza mangos on our trees which means mango ice cream is up next.

Strawberries, Sugar & Vodka

A portion of the strawberries are sliced thinly and mixed with sugar and vodka.  The strawberries eventually go into the ice cream during the last few minutes of churning.  They add a nice pop of extra strawberry flavor in every spoonful.

Strawberry Ice Cream

Strawberry Ice Cream
 
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Adapted from King Arthur Flour
Author:
Serves: 5 cups
Ingredients
  • 1 pound fresh strawberries
  • 1¼ cups sugar, divided
  • 3 tablespoons 80-proof liquor such as vodka
  • ¼ cup light corn syrup
  • 2 cups Organic Valley lactose-free half & half (or regular half & half)
  • pinch of salt
Preparation
  1. Wash, hull, and quarter 6 ounces of strawberries. Slice the quarters very thinly. Place in a bowl and pour ½ cup of the sugar and the vodka over the berries. Mix, cover, and refrigerate at least 2 hours.
  2. Wash, hull and quarter the remaining berries, and puree with an immersion blender or regular blender. Strain through a fine-mesh strainer to remove the seeds. Measure out 1½ cups of the strained puree.
  3. In a large mixing bowl,whisk the remaining ¾ cup sugar with the puree. Whisk in the corn syrup and half & half until fully combined. Whisk in a pinch of salt, or to taste.
  4. Chill the mixture until very cold, about 2 hours. Transfer the mixture to the freezer and chill for another 15 minutes.
  5. Pour mixture into the ice cream maker and process according to the manufacturer's instructions. My Cuisinart takes about 25 minutes. In the last few minutes of churning, retrieve the sliced strawberries from the refrigerator and drain the liquid. Add the berries to the ice cream for the final few turns.
  6. Transfer the ice cream to a covered container and freeze for at least 4 hours or overnight.

 

Bread, Breakfast, Dinner, Fruit, Lactose Free, Recipes, Sandwiches

Avocado, Tuna & Pickled Red Onion Toast

May 4, 2018

Tuna, Avocado & Pickled Onion Toast

Our “winter” months bring us superb avocados from our Green Gold and Sharwil trees.  They both produce fruit with creamy, rich interiors.  At times the trees are so heavy with fruit the branches must be propped up. And, for several months we have far more avocados than we can eat, but they don’t go to waste. There are many evenings and early mornings when I make big batches of guacamole to take to work and share with our neighbors.  Other favorite avocado dishes are pesto, pan-seared tuna with avocado, and fish tacos with avocado crema and of course avocado toast. I call this version deluxe avocado toast. Pickled red onions and tuna in olive oil along with those delicious Castelvetrano olives make for a fine and satisfying meal.

Green Gold Avocados

The Green Gold avocado is probably my favorite.  The tree is a heavy bearer of rich and creamy fruit that never turns brown even when made into guacamole.

Pickled Red Onions

The pickled red onions are slightly tangy, a perfect, colorful addition to the avocado toast.

Ortiz Tuna

Ortiz Tuna in Olive Oil

Being a big fan of tuna, I have tried many different brands over the years.  For salad nicoise and toast, tuna in olive oil is the only way to go.  Ortiz and As do Mar are both excellent tuna options.  These days they are readily available on-line for purchase.

Tuna, Avocado & Pickled Onion Toast

Avocado, Tuna & Pickled Red Onion Toast
 
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Avocado Toast adapted from Cooking Light magazine Pickled Red Onions from A Farmgirl's Dabbles blog
Author:
Serves: 2
Ingredients
  • For the pickled onions:
  • ½ large red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ¼ cup red wine vinegar
  • ⅛ cup granulated sugar
  • ½ teaspoon kosher salt
  • pinch of allspice
  • pinch of red pepper flakes
  • For the avocado toast:
  • 1 large ripe avocado, sliced
  • 2 large pieces country sourdough bread or 4 pieces whole wheat bread
  • 1 tablespoon Vegenaise (or regular mayonnaise)
  • Maldon sea salt or other flaky salt
  • freshly ground black pepper
  • 1 (4 ounce) can tuna in olive oil (Ortiz recommended)
  • 1 tablespoon fresh flat-leaf parsley torn into pieces
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons pitted Castelvetrano olives, coarsely chopped
Preparation
  1. Place onions in a small bowl. Bring vinegars, sugar and salt to a gentle boil, stirring to dissolve sugar. Remove from the heat and add the allspice and red pepper flakes. Pour vinegar mixture over the onions and let cool completely. Store in a jar in the refrigerator until ready to use.
  2. Toast bread until nicely browned. Spread Vegenaise over the toasts. Divide avocado slices between the toast and mash gently with a fork. Season with salt and pepper. Top evenly with tuna, pickled onions, parsley, almonds, and olives.Season again with salt and pepper. Serve right away.

 

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