Month: July 2020

Tilth

Vegan Coconut Pudding
2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
7 Tbsp (88 grams) sugar
pinch of salt
7 Tbsp (55 grams) cornstarch
1 tsp vanilla extract
1/2 Tbsp coconut oil

In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut milk with the sugar and salt, stirring occasionally until the sugar is dissolved.

Meanwhile, mix the remaining 1 cup of coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it’ll combine.

Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly.

Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!) Do not let it continue cooking once it’s thickened – this can cause the cornstarch to break down and will make the pudding runny.

Remove from the heat and stir in the vanilla and coconut oil. Let cool until room temperature and then refrigerate in an airtight container.

Blueberry Compote
¾ lb Washington blueberries (fresh or frozen, about 3 ½ c)
¼ c sugar
½ lemon, zested & juiced
2 Tbsp cornstarch
2 Tbsp red wine
Pinch of salt

In a small saucepan over medium heat, stir together blueberries, lemon juice & zest, sugar and salt. Cook until berries release their liquid stirring occasionally.

Meanwhile whisk together the red wine and cornstarch.

Once berries have released their liquid strain and return liquid to the pan, reserving the berries. Cook stirring often until the sauce has thickened to a syrup consistency.

Once the sauce has thickened whisk in the cornstarch slurry. Stir constantly until sauce begins to thicken.Return berries to the pan and return to a simmer. Let cool until room temperature and then refrigerate in an airtight container.

Vegan Oat Crumble
½ c flour
⅓ c brown sugar
¾ tsp salt
1 ½ c oats (divided, 1 c & 1/2 c)
¾ c coconut oil, cold, cut into pieces (6oz weight)

Preheat oven to 350°F

In a food processor pulse flour, brown sugar, salt and 1 c oats to blend. Pulse in coconut oil until no dry spots remain.

Transfer to a bowl and mix in remaining oats.

Line a baking sheet with parchment paper (or a silpat) and heavenly spread the crumble on it.

Bake for 10-12 mins, or until golden brown, turning the tray halfway through.

Cool to room temperature.

Assembly
It’s best to wait to assemble the parfaits until just before eating. Layer the pudding, compote and topping into individual glass ramekins/jars, alternating layers until full

Flora Bakehouse

Ingredients

3 Cups All-Purpose Flour

1 + ¼ Cups + 2 tablespoons Fine Cornmeal, separated

1 + ½ teaspoons Baking Powder

½ tsp teaspoon Baking Soda

1 + ½ teaspoons Kosher Salt

2 cups Buttermilk, room temp

4 Eggs, room temp

1 teaspoon Vanilla extract

8 oz (2 sticks) Unsalted butter, room temp

1 + ½ Cups + 2 tablespoons Granulated Sugar, separated

1 T + 1 ½ teaspoon Lemon Zest

10 oz (about 2 Cups) Blueberries fresh or frozen

Yields about 12 muffins

Procedure:

Combine 2 tablespoons of sugar and 2 tablespoons of cornmeal in a small bowl to top the muffins before baking. Combine remaining cornmeal with other dry ingredients in medium bowl and set aside. In a separate container, combine buttermilk and vanilla extract.

In bowl of electric mixer fitted with paddle attachment, cream butter, 1 ½ cups sugar and lemon zest on medium high speed until light and fluffy, about 5 minutes. On low speed, add eggs one by one. After adding 2 of the eggs, stop to scrape the bottom of the bowl with a rubber spatula. This will ensure the mixture is properly combined and will bake evenly.

Add half the dry mixture to the egg/sugar mixture and mix on low speed to combine. Add all of the buttermilk/vanilla, mix to combine, and then add the remaining dried mixture. Scrape the bowl with your spatula again to make sure no sugar/butter streaks remain. Fold in blueberries.

Line a muffin pan with paper cups and scoop about ⅓ cup of batter into each cup. Sprinkle the tops of each unbaked muffin with sugar/cornmeal mixture.

Bake at 350 degrees for 25 minutes or until golden brown and cooked through.

Allergen notes: Contains egg, dairy, gluten. Nut free. Soy free.

Cooks Tavern

Chef Anthony Hubbard

This delicious fruit pie is a great way to use fresh Washington blueberries as they are coming into season.  The tart cranberries in the recipe are a good balance to the sweet blueberries.

To prepare this recipe, we recommend that you start with your favorite pie dough.  We make ours from scratch, but this pie also works well with raw, frozen pie dough.

FILLING

Fresh Washington Blueberries   3 cups

Frozen Cranberries                   1 ¾ cups

Granulated Sugar                      ½ cup

Brown Sugar                             ½ cup

Vanilla Extract                           1 tsp

Cornstarch                                ¼ cup

Orange Zest                               2 tbsp

TO PREPARE: Toss fresh and frozen berries with orange zest, both sugars, vanilla extract and corn starch.  Mix until well distributed.  Set aside and allow the frozen cranberries to thaw (about 30 minutes).

CRUMBLE

Butter                           1 tbsp

All Purpose Flour          2 ½ tbsp

Brown Sugar                 1 tbsp

Kosher Salt                   ½ tsp

Chocolate chips            1 tbsp

TO PREPARE: Melt the butter, set aside to cool slightly. Combine flour, sugar and salt.  Add chocolate chips and butter. Mix by hand until pea sized balls form.

To assemble the pie:

If you’re using your own pie dough, roll it out large enough to fit a 9” pie tin (don’t worry about trimming the crust). Lightly grease the pie pan and line it with the dough. Fill the pie dough with the berry mix, leaving excess liquid in the bowl.

Neatly fold over pie dough to create a rustic crust.  Distribute crumble topping evenly over the top.

Cover pie edges with foil, bake on a flat sheet pan for 45 minutes at 400°.

Remove foil and bake for another 15 minutes.

When finished pie should be semi firm with not much juice.  Let cool to room temperature before devouring.