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Coconut Gelatin

23 Mar

We had a lovely brunch at a new Chinese restaurant a couple weeks back, and instead of the orange slices V so looks forward to, they served a coconut milk gelatin that was pretty interesting. Feeling inspired (and desperate for easy snack ideas), I’ve been working on a few homemade jellos. This one turned out pretty good.

The Recipe

In a small saucepan, heat:

  • One can full fat coconut milk
  • 1/4 cup sugar

Meanwhile, combine

  • 2 Tbsp gelatin
  • 2 c. Almond milk (or a second can of coconut milk if you’d prefer)

Whisk in a splash of vanilla. Whisk in the heated milk and stir until the gelatin dissolves. Pour into a greased 9×13 pan and refrigerate several hours until firm. Slice into cubes and serve!

Butterscotch Pie

2 Jan

I would love to give you photos of this pie, except it was a total impulse bake and I forgot. And then, it vanished within 48 hours, along with my opportunity to photograph it. So I guess I’ll just have to make it again for two reasons: to actually get a photo or two, and to make sure it actually works as anticipated. See, not only was it an unplanned pie, but I did it without a recipe. That is to say, I made my very own recipe. I am so proud of me.

DAIRY SUBSTITUTIONS:

I made this recipe. Therefore, there are no substitutions. If you would like to make this full of dairy, use butter, milk, and heavy cream. And then weep for your cholesterol.

THE RECIPE:

Prebake a pie crust using your favorite recipe.

  • 1 stick (8 Tbsp) of butter (Earth Balance)
  • 1 c. brown sugar
  • 1 tsp salt
  • 1 tsp vanilla

Combine in a medium saucepan, stirring frequently until it bubbles beautifully and smells so good you can’t stand it anymore. Add:

  • 1 c. heavy cream (Mimicreme)
  • 1/2 c. milk (I used almond milk)

Stir until butterscotch dissolves, and bring back up to barely simmering. Whisk together:

  • 4 egg yolks
  • 1/4 c. corn starch
  • 1/2 c. milk (almond milk)

Temper the egg mixture in. That is, add a little bit of the hot liquid to the egg yolks, stirring constantly to avoid scrambling the eggs. Add more, a ladleful at a time until the egg mixture is warm. Then pour the warmed egg mixture back into the pot, again stirring constantly until it gets nice and thick. Pour into prebaked crust and bake at 350°F for 30-45 minutes, or until the pie firms up except for a slightly jiggly center.