The Tomato Tart http://www.thetomatotart.com Handmade, Homemade, Gluten Free, Thu, 27 Apr 2017 17:24:53 +0000 en-US hourly 1 16307028 French Potato Salad with Warm Bacon Vinaigrette http://www.thetomatotart.com/recipe/french-potato-salad-warm-bacon-vinaigrette/ http://www.thetomatotart.com/recipe/french-potato-salad-warm-bacon-vinaigrette/#comments Thu, 27 Apr 2017 17:24:53 +0000 http://www.thetomatotart.com/?p=6037 Inspired by salade lyonnaise, this French potato salad has little red potatoes, crisp bacon, hard boiled eggs, frisée lettuce and a warm bacon vinaigrette. Your potato salad is ready for an upgrade!

The post French Potato Salad with Warm Bacon Vinaigrette appeared first on The Tomato Tart.

]]>
French Potato Salad with Warm Bacon Vinaigrette inspired by Salad Lyonnaise

Inspired by salade Lyonnaise, this French potato salad has little red potatoes, crisp bacon, hard boiled eggs, frisee lettuce and a warm bacon vinaigrette. I hope your potato salad is ready for an upgrade! Jump to the recipe >

French Potato Salad with Bacon, Egg, and Warm Bacon Vinaigrette.

I love potato salad in all of its forms. The German potato salad made with bacon fat, the American potato salad with mayonnaise, and the Jewish deli potato salad with sour cream— these all have a place at my table. But the potato salad I grew up with and the one I love the most is French potato salad. It is made with skin-on little red potatoes and a bright and garlicky vinaigrette.

When my friends at Side Delights Steamables asked me to give potato salad a fresh makeover- a #PotatoSaladRedux- if you will, I knew I had to go back to my French roots.
French Potato Salad with Warm Bacon Vinaigrette inspired by Salad Lyonnaise
The salad I love the most- like in the whole world- is the salade Lyonnaise. It features frisée lettuce, bacon, soft cooked eggs, and a simple vinaigrette. This potato salad is like a mashup of my grandmother’s French potato salad and the salade lyonaisse. It has little red potatoes, crisp bacon, hard boiled eggs, and a warm bacon vinaigrette. It is, in a word, transcendent.

Besides being totally magnificent, this potato salad is easy to pull together, and can be enjoyed either warm or cold. Prep is made even simpler with the Side Delights Steamables. One of the kitchen tasks I really hate scrubbing potatoes, but these little red beauties come all clean and ready to use.

French Potato Salad with Warm Bacon Vinaigrette

Though you can steam the potatoes right in the bag in the microwave, I prefer to cut these first and then steam them. It helps the skins to stay a little more in tact- and I loooove the tender skin on these potatoes. It would be a shame to lose any of it.

If you’re serving this one cold, you can prepare all your ingredients the day before and dress the salad with the warm bacon vinaigrette just as you’re about to serve it. No one needs to know your new potato salad masterpiece is inspired by a famous salad from Lyon, France. All they need to know is whether there’s enough for seconds.

This post is sponsored by Side Delights Steamables.  Though I have received monetary compensation and products from the company, my opinions are entirely my own. I only work with brands I love and I feel will be useful for my readers. Thank you for supporting the brands that make The Tomato Tart possible.

French Potato Salad with Warm Bacon Vinaigrette inspired by Salad Lyonnaise

French Potato Salad with Warm Bacon Vinaigrette

Rating 

Prep time: 

Cook time: 

Total time: 

Inspired by salade lyonnaise, this French potato salad has little red potatoes, crisp bacon, hard boiled eggs, frisée lettuce and a warm bacon vinaigrette.
Ingredients
  • 2 packages Side Delights Steamables Reds or 3lbs small red potatoes
  • ¾ lb thick cut bacon
  • 1 head frisee lettuce, well washed and torn into bite sides pieces
  • 4 large boiled eggs, peeled and quatered
  • ¼ cup bacon fat
  • 1.5 tablespoon red wine vinegar
  • 3 cloves finely chopped garlic
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste
Instructions
  1. Cut potatoes into 1.5 inch wedges. Set a steamer basket in a large pot- filled with water to just below the bottom of the steamer. Steam for 20-25 minutes on high then check for doneness. If they are still a bit hard, steam until they are fork tender, but not mushy.
  2. Cook bacon in a large skillet over low heat- pouring off and reserving a bit of rendered fat each time you turn the bacon. When bacon is ready, cut into small pieces and set aside.
  3. Make Dressing:
 Just before assembling, warm bacon fat until it is completely liquid. Whisk in vinegar and garlic. Since some bacon is quite seasoned, I recommend holding off on adding salt and pepper until you’ve tasted your vinaigrette.
  4. Assemble the Salad: Toss potatoes and bacon with vinaigrette, letttuce, and chopped parsley. Top with quartered boiled eggs and a dusting of coarse ground black pepper.

 

 

The post French Potato Salad with Warm Bacon Vinaigrette appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/french-potato-salad-warm-bacon-vinaigrette/feed/ 7 6037
Gluten Free Dutch Baby with Roasted Strawberries http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/ http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/#comments Sun, 19 Mar 2017 10:00:52 +0000 http://www.thetomatotart.com/?p=5183 My gluten free Dutch Baby is made with lots of eggs, luxurious crème fraîche, and topped with roasted strawberries. Serve this at your next brunch or have a fancy pants breakfast for dinner, tonight!

The post Gluten Free Dutch Baby with Roasted Strawberries appeared first on The Tomato Tart.

]]>
Whatever your name for it, be it a Dutch Baby, a German Baby, a German Pancake, or a puffy pancake, these things are delicious. My gluten free Dutch Baby is made with lots of eggs, crème fraîche, and topped with roasted strawberries. Serve this at your next brunch or have a fancy pants breakfast for dinner, tonight! Jump straight to the recipe.

Now, THIS, is brunch. Gluten Free Dutch Baby with Honey Roasted Strawberries. YUM! #client

Gluten Free Dutch Baby with Roasted Strawberries Yum

This post is sponsored by Pamela’s. Though I received monetary compensation, my opinions are entirely my own. I only work with brands I love and I feel will be useful to my readers. Thank you for supporting the brands that keep The Tomato Tart up and running!

gluten free dutch baby with roasted strawberries

I wake up and make my way out to the garden before the sleep has even worked its way out of my eyeballs. Sitting amidst the rows of herbs and fruits and vegetables pushing up through dirt, I slowly come fully awake. Pulling stray blades of grass from the beds doesn’t require much brain power and so I that’s what I do as I gently and quietly meet the day.

Photos of my garden in Spring

As I awaken just a bit more, I walk the rows and check under leaves for pests or diseases. I give a quick watering and head inside while wondering to myself when the first summer harvest will come.

Ingredients for the gluten free Dutch Baby

It’s early yet, and today will be hot, so I get straight to work. I turn the oven on, rinse the strawberries, remove the greens, squeeze a lemon, coax a bit of peel, drizzle some honey and set the timer for two hours. The movements are natural and familiar enough to execute before I even pour my morning coffee.

Honey Roasted Strawberries

With coffee in hand, I lean against the stove and check my notes. I pour the milk and set out eight eggs to come to room temperature. And then I wait. At first, the waiting is easy. I’ve got dishes to do and a counter to clean. I set up a board near my only north-facing window and choose my plates and linens for today’s work. I sit with my coffee and my book. Feed the dogs; feed the cat. Wait some more.

Honey Roasted Strawberries
The strawberries have been slow roasting for an hour. Now, the waiting becomes… not so easy. I am fully awake and fully ready for a beautiful breakfast. Still, there is waiting.

Gluten Free Dutch Baby with Roasted Strawberries Yum

I’m excited to have this Dutch Baby with Roasted Strawberries. This is a dish that reminds me of my dad. On Saturdays, my mom worked and I had my dad all to myself. Our favorite breakfast joint served these amazing German Pancakes. They weren’t like regular pancakes at all. They were custardy and more like my grandmother’s Yorkshire Pudding or her clafoutis than like a hotcake. When it was my dad’s turn to choose, we always had cinnamon apple while I usually ordered the lemon with powdered sugar. Eventually that little cafe was sold and we started hitting Moe Greenburg’s deli for lox and kasha knishes on Saturday mornings. Time passed and eventually I forgot all about the puffy pancakes.

Fast forward nearly 30 years and I’m chatting with a friend about pancakes. She says “I only like Dutch Babies” and it all comes flooding back. I go on a serious Dutch Baby bender making all kinds of Dutch Babies from simple and sweet to extravagant and savory. A couple of months later, I sit across from a doctor as she explains that I need to live my life without gluten. Again, the Dutch Baby vanishes from my life.

Ingredients for the gluten free Dutch Baby

That was about three years ago, and though the Dutch Baby hasn’t been on the menu, it wasn’t far from my thoughts. When Pamela’s Gluten Free wrote and asked if I would be open to creating a California-inspired pancake for them, I immediately asked if they would be okay with a baked pancake. Thus, the Dutch Baby was reborn in my kitchen. What could be more California than fresh strawberries and toasted almonds with local eggs and grass fed dairy? So there you have it, some of my very favorite California-y things all rolled up into one spectacular dish which is made with flour from Pamela’s- a California-based company.

As I sit down to this gorgeous meal, I am grateful for the memories it inspired. Mostly, I am grateful for delicious pancakes.

GLUTEN FREE DUTCH BABY WITH ROASTED STRAWBERRIES

Gluten Free Dutch Baby with Roasted Strawberries Yum

This gluten free Dutch baby is accented with almond extract and vanilla bean then topped with slow-roasted strawberries. It should be baked in a large (10-12 inch) cast iron skillet. If you’d like, you can halve the recipe and cook in an 8 or 9 inch skillet, but you may have to adjust the cooking time accordingly. The strawberries can be made up to a day ahead and stored in the refrigerator. Just reheat them slowly while the Dutch baby is cooking.

Cooking time 2hrs 30 minutes
Prep time 15 minutes
Total time 2 hrs 45 minutes

  • For the strawberries
  • 2 lbs fresh strawberries, stems removed
  • ½ lemon both juice and zest
  • ¼ cup honey
  • pinch of salt
  1. Remove stems from the strawberries and cut any particularly large ones into halves or quarters. Place in an oven safe dish and drizzle with honey and lemon juice. Sprinkle lemon zest and salt on top and gently stir to coat. Bake at 250º for 2 hours.
  • For the Dutch Baby
    adapted from this recipe from Dash and Bella
  • ¼ cup (½ stick) butter (divided)
  • 2 cups whole milk at room temperature
  • ¼ cup coconut sugar +2 tablespoons for finishing (optional)
  • 8 eggs at room temperature
  • ½ cup creme fraiche or sour cream
  • 1½ cups Pamela’s Baking and Pancake Mix
  • 1 vanilla bean, scraped or 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup slivered almonds, toasted
  1. Turn oven to 425º and place a large cast iron skillet inside to heat. In the meantime, melt 2 tablespoons of butter in a small saucepan over low heat. Once melted, add the milk and sugar and whisk to combine.
  2. Crack the eggs and add them to the bowl of a food processor, add creme fraiche, warm milk mixture, pancake mix, vanilla and almond extract and process until everything is well-combined and the mixture appears frothy.
  3. Remove cast iron pan from oven and quickly close the oven door. Careful, the pan is very hot. Add the remaining butter and swirl it around the pan. Pour the mixture from the food processor into the hot pan and return it to the oven.
  4. Bake for about 25 minutes. The sides will puff up over the top of the skillet’s edges, but the middle will still be a bit squidgy. Sprinkle the remaining two tablespoons of sugar over the center of the Dutch Baby and cook for a couple more minutes.

Serve immediately with the roasted strawberries and toasted almonds.

The post Gluten Free Dutch Baby with Roasted Strawberries appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gluten-free-dutch-baby/feed/ 6 5183
Gluten Free Boxty AKA Irish Potato Pancakes http://www.thetomatotart.com/recipe/gluten-free-boxty/ http://www.thetomatotart.com/recipe/gluten-free-boxty/#comments Tue, 21 Feb 2017 11:00:36 +0000 http://www.thetomatotart.com/?p=5031 I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

The post Gluten Free Boxty AKA Irish Potato Pancakes appeared first on The Tomato Tart.

]]>
Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

Gluten Free Boxty Recipe for St. Patrick’s Day

Boxty is a staple in Irish cuisine, but gluten free boxty was not the first thing that came to mind when I was working on a new St. Patrick’s Day recipe. When brainstorming ideas for St. Patrick’s Day, I thought of my friend Siobhan. Siobhan is from Dublin, and I have had the extreme pleasure of eating her tasty food for many years. We’ve lived together a couple of times in the past, and one of my favorite things about it was coming to the smell of her killer potatoes on the stove. On weekends, I often arose to a hot cuppa, the New York Times, and the sizzle of spuds in a cast iron pan. Jump straight to the recipe.

Siobhan and I at my 30th birthday pajama party! Look at my eyebrows EEP!

I knew I wanted to make a potato dish as a nod to my good friend. Colcannon and champ crossed my mind, but as I dug deeper, I thought of the potato cakes that my mom had made when I was growing up. Leftover mash always became potato pancakes. Siobhan did the same exact thing. In Ireland, it’s called boxty, and boxty is such a fixture of life in some parts of Ireland, there is even a nursery rhyme:

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man

I can’t say that I nabbed my man by making these gluten free Irish potato pancakes, but I can tell you that everyone who’s tried them has proposed marriage. Okay, fine, no one proposed marriage, but our Irish friend Mike liked them a bunch and complimented me profusely. Close enough?

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

I looked at a ton of recipes on the web and I think there are as many recipes for boxty as there are Irish grandmothers. What I didn’t find were a ton of gluten free boxty recipes, but lucky for me, it is a very simple task to convert the basic formula. I started with the recipe from a fantastic cookbook by Clodagh McKenna , Clodagh’s Kitchen Diaries: Delicious Recipes Throughout the Year.

I decided I wanted to stray a bit from Clodagh’s recipe in that I wanted to spare you rolling the dough. I also knew I wanted to spice things up a little, so I added some Gourmet Garden lightly dried parsley and some of their lightly dried chili. The result is a brightly flavored potato pancake with just a hint of heat. The herbs add a pretty bit of color to the potatoes, too!

If you’re not familiar with Gourmet Garden’s lightly dried herbs, I can’t recommend them highly enough. They’re nothing like the freeze dried, dusty-flavored herbs you might remember lingering at the back of your mom’s spice cabinet. They’re pretty amazing and keep for a month in the refrigerator once opened. Though I love growing my own herbs, my parsley and cilantro (my favorites) never last through the winter. I hate it when I buy a bunch of herbs only to have them turn into a slimy mess within a couple of days. When I first had the opportunity to try these, I was blown away by the way they completely rehydrate as soon as they’re in the proximity of moisture. Even a little steam does the trick.


 

This post is sponsored by Gourmet Garden herbs. Though I received monetary compensation for this post, my opinions are entirely my own. I only work with brands I love and that I feel will be useful for my readers. In addition, some links to books or products I mention may be affiliate links.


 

Gourmet Garden Lightly Dried Herbs

These gluten free boxty come together really quickly especially if you have leftover potatoes. They make a great light meal for Meatless Monday when served aside some cabbage or kale. Of course, if you ask my husband and our friend Mike these gluten free potato cakes are a pretty killer snack. Though I haven’t tried to serve these to my friend Siobhan, I’ll venture a guess that she’d approve.

Gluten Free Boxty Recipe

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

These gluten free Irish potato pancakes (boxty) are very simple to make. Choose a potato that is not too crumbly or starchy. I like red potatoes here. Be sure to choose potatoes that are all roughly the same size to ensure even cooking. This recipe adapts very well. Try adding crumbly bacon to the mix, or a bit of finely grated Irish cheddar. Green onions are amazing in these too! Have fun and happy St. Patrick’s Day.

  • Makes 8 potato pancake patties (boxty)
  • 3 lbs red potatoes
  • ½ cup sour cream, greek yogurt, or creme fraiche
  • 2 eggs, lightly beaten
  • ¼ cup gluten free flour mix (I used 3 tablespoons extra fine brown rice flour and 1 tablespoon tapioca starch)
  • 2 tablespoons Gourmet Garden Lightly Dried Parsley
  • 1 teaspoon Gourmet Garden Lightly Dried Chilies (optional)
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons of butter
  • 1 oz Irish cheddar, finely shaved or grated (optional)
  • Extra lightly dried parsley for garnish
  1. Fill a pot with cold water high enough to cover the potatoes by an inch. Bring to a boil over high heat and cook until you can easily pierce the largest potato with a fork. Immediately plunge the hot potatoes into a bowl of ice water. Use your finger to gently push the skin aside and remove all the skins.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  2. Mash potatoes with a fork or potato masher add sour cream and eggs and stir to combine.
  3. In a separate bowl, mix flour, parsley, and chilies with salt and pepper and add to the potato mixture.Stir very well to combine. Using your hands, form the potato mix into 8 equal patties.Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com
  4. Heat a large cast iron skillet on medium high heat. Add a bit of butter, and as it melts, swirl the pan to spread the butter.
    Cook patties on medium high for 4-6 minutes on each side, they should be crusty and golden. Serve with Irish cheddar and herbs.

Gluten Free Irish Potato Pancakes, AKA Boxty. Serve at your St. Patrick’s Day Party. from http://www.thetomatotart.com

The post Gluten Free Boxty AKA Irish Potato Pancakes appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gluten-free-boxty/feed/ 12 5031
Beet and Goat Cheese Napoleon for Valentine’s Day http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/ http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/#comments Thu, 02 Feb 2017 14:00:22 +0000 http://www.thetomatotart.com/?p=4957 This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

The post Beet and Goat Cheese Napoleon for Valentine’s Day appeared first on The Tomato Tart.

]]>
Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette Gluten Free Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Valentine’s Day Appetizer with Meyer Lemon Dressing

A couple of years ago, I made a heart-themed dinner for Valentine’s Day. We sat at our little kitchen table, and indulged in a meal of cocoa- dusted beef hearts and heart-shaped beet salad finishing with a hazelnut crusted chocolate tart.

This year, we’re continuing our tradition of having a home-cooked dinner on Valentine’s Day. While I don’t know if there will be beef heart, we have continued incorporating heart beets into our Valentine’s Day with this gorgeous beet and goat cheese napoleon Valentie’s Day appetizer

Heart Shaped Beets and Goat Cheese Appetizer

This little appetizer is made from fresh goat cheese sandwiched in between layers of heart shaped beets. The dressing is a meyer lemon vinaigrette because I believe beets and citrus are a serious love match. Now, this particular love match is a love triangle because there is nothing beets and meyer lemon love more than goat cheese. There is something utterly magical about a mouthful of earthy sweet beets, creamy goat cheese, and the bright pop of lemon.

Fresh Beets

It’s hard to talk about this beet and goat cheese appetizer without talking about how lovely it looks. Whether you go for heart-shaped for Valentine’s Day, leave the beets in natural rounds, or cut them into squares for an elegant and modern look, these beet and goat cheese napoleons are striking. The rich magenta hue from the beets, sunny yellow zest, and green of fresh chives, will leave you thinking it’s almost too pretty to eat. Notice, I said almost.

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Vinaigrette

Heart Shaped Beet and Goat Cheese Appetizer with Meyer Lemon Dressing

This beet and goat cheese appetizer is pretty with or without a heart-shaped cookie cutter. I find that it’s easier to spread the goat cheese with a Small offset spatula but a regular knife or even the back of a spoon will work.

If you don’t have a meyer lemon, you can use a regular lemon and just add a bit more honey. A deeply flavored raw unfiltered honey works beautifully here.

If you’re cutting the beets into hearts, choose a cookie cutter that is close to the same size as your beets to avoid waste. I usually eat the scraps, but you could dice them and use them in a salad. In short, this pretty appetizer is simple and no need to fuss about it. As good as it looks, it tastes even better.

Makes two beet and goat cheese napoleons

INGREDIENTS:Heart Shaped Beet and Goat Cheese Appetizer

  • 2 medium sized cooked beets (I like boiled beets for this)
  • 1 tablespoons fresh goat cheese
  • zest of one meyer lemon
  • finely chopped fresh chives (optional)

Slice cooked beets into ¼ inch slices. Use a heart cookie cutter to make the heart beets (optional). Place one slice of beet on a plate, spread goat cheese to the very edges of the beet. Press another slice of beet to flatten the layer. Top with another layer of goat cheese and finish with a slice of beet. Use a knife to clean up the edges of the goat cheese and top with meyer lemon vinaigrette, chives, and lemon zest.

INGREDIENTS: Meyer Lemon Vinaigrette

  • 2 tablespoons meyer lemon juice
  • 1 tablespoon honey (slightly warmed if it is crystallized or very hard)
  • 3 tablespoons extra virgin olive oil
  • heavy pinch of sea salt
  • pinch of black pepper

Whisk together meyer lemon juice and honey then drizzle in the olive oil to make an emulsion. Add salt and pepper and taste before serving- adjusting seasoning as needed.

The post Beet and Goat Cheese Napoleon for Valentine’s Day appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/beet-and-goat-cheese-heart/feed/ 17 4957
Vegan & Gluten Free Chocolate Tart with Orange Caramel http://www.thetomatotart.com/recipe/vegan-chocolate-tar/ http://www.thetomatotart.com/recipe/vegan-chocolate-tar/#comments Tue, 17 Jan 2017 16:44:22 +0000 http://www.thetomatotart.com/?p=3515 This gluten free and vegan chocolate tart is decadent and gorgeous. The blood orange caramel is the absolute jewel of this recipe!

The post Vegan & Gluten Free Chocolate Tart with Orange Caramel appeared first on The Tomato Tart.

]]>
Vegan Chocolate Tart with Blood Orange Caramel and Grain Free Crust

Gluten Free Chocolate Tart with Hazelnut Crust and Blood Orange Caramel

When I was about six, I worked it out in my head that if August 4th was my birthday, February 2nd must be my half birthday. While I wasn’t exactly right about that, you’ve got to love the logic behind it. Fast forward 20 years to August 28th, 1999- that was the day I met my future husband. So, by my six year old logic, February 14th is our “halfiversary” and we celebrate it accordingly.

Vegan Chocolate Tart with Blood Orange Caramel and Grain Free Crust

I am one of those people that adores Valentine’s Day- not the stuffed teddy bears with “I Love You” t-shirts and not the cheesy Hallmark cards. Honestly, it’s not even the excessive amounts of chocolate we’re allowed to consume. I love Valentine’s Day because it’s one day, set aside each year, to celebrate love in all its many forms.

Sharing homemade foods is one of my favorite ways to express my love for friends, family, and my man. I feel such joy when I get to see someone I care for savoring a bite of something I’ve made for them.

Tcho Baking Disks. To die for.

Two years ago, Joshua and I celebrated Valentine’s Day with heart-themed dinner (quite literally). Last year, I surprised him with vegan strawberry cashew smoothies and champagne and roses caramel. This year, I’ve created an amazing gluten free chocolate tart, a decidedly decadent one. You see, Joshua loves chocolate—when I say “love” I mean it. When he was a boy, he could sniff out the chocolate bars his dad tried to hide in a hidden jacket pocket. When we were first living together, I watched him devour most of dark chocolate mousse cake and then bounce off the walls until he nearly threw up (just like an overgrown six year old). The man loves chocolate.

Joshua REALLY loves chocolate

This dark chocolate tart is a perfect fit for us- dark chocolate for him and a blood orange caramel for me all wrapped up in a crunchy nutty crust. This tart is also beyond simple to make. The only baking you do is 10 minutes for the tasty and simple gluten-free crust. So instead of spending your whole afternoon slaving over dessert, you can sneak in a little makeout session or paint your toenails or call your bestie or iron your sheets (or well, you get the picture). The rest is just a bit of stirring and a bit of chilling (while you chill).

Simple Vegan Nut Pie Crust

The key to this tart is to use the very best ingredients you can get your hands on. I used Tcho 66% baking disks, local blood oranges, and gorgeous raw cashews and hazelnuts. If you’d prefer to use almonds or pecans, they would also be amazing. For the blood orange caramel, you might experiment with other varieties of citrus like grapefruit, lemon, or even yuzu. Go wild with this one, after all, it’s Valentine’s Day.

Vegan Chocolate Tart with Blood Orange Caramel and Grain Free Crust

Love + Tarts = a Really Good Day
Happy Valentine’s Day, friends
X
Sabrina

Gluten Free Crust Ingredients

  • 1 cup hazlenuts
  • ½ cup cashews
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut sugar
  • 3 Tablespoons melted coconut oil

Crust Instructions

  • Set a rack in the center of the oven and to 375º
  • Line a well-greased springform pan with a parchment paper circle that’s cut about two inches larger than the bottom of the pan so that the parchment comes about 1.5 inches up the sides.
  • In a food processor, pulse together hazelnuts, cashews, vanilla, sugar, and melted coconut oil. The mixture should be crumbly with no large pieces of nuts.
  • Press nut mixture into springform pan. It should be about ¼ to ½ inch thick and come up the sides of the pan only about ½ inch.
  • Bake for 10 minutes- the nuts should be golden and fragrant.

Vegan Chocolate Ganache Ingredients

  • 1 pound (450 grams) of excellent quality dark chocolate- either baking disks or coarsely chopped.
  • 1 cup of coconut milk
  • 1Tablespoon of vanilla extract
  • 3 tablespoons coconut oil

Vegan Chocolate Ganache Instructions

  • In a double boiler or in a heat safe bowl set over a pan of boiling water, melt the chocolate- using a wooden spoon (no metal!) to stir.
  • In a separate pan, bring the coconut milk and vanilla to a rol
  • ng boil.

Vegan Blood Orange Caramel Ingredients

  • 1 cup fresh squeezed blood orange zest *
  • The peel from one blood orange with as much as possible of the bitter white pith removed,
  • 1 cup organic coconut sugar
  • 1 cup coconut milk
  • 1 tablespoon vanilla extract
  • ¼ cup coconut oil

Vegan Blood Orange Caramel Instructions

  • In a heavy saucepan over high heat, bring juice and sugar to a boil- stirring with a wooden spoon.
  • Meanwhile, in a separate pan, heat coconut milk and vanilla extract to a low boil.
  • Lower heat of the orange juice mixture to medium-high and add peel. Stir occasionally with a wooden spoon until temperature reaches 285º.
  • Remove from heat and add the shortening, 1/3 at a time. Stirring gently with the wooden spoon to incorporate. Add the hot coconut milk in a slow stream and stir.
  • Return caramel sauce to stove and cook for another 10 minutes, stirring frequently.

To assemble tart: pour ganache into cooled shell and refrigerate for at least one hour.
Top with blood orange caramel sauce and refrigerate for 2 hours or overnight.

To serve: dust with cocoa powder and orange zest or top with orange vanilla bean whipped cream

*pro tip
Whenever you’re juicing citrus, be sure to zest it, first. You can lay the zest flat on a baking sheet in the freezer. Once it’s nice and frozen (a couple of hours) put the zest in a baggie and keep it in the freezer for whenever you need citrus zest.

 

Some amazing vegan chocolate treats for your enjoyment

Vegan Chocolate Pancakes

Chocolate Dipped Strawberry Bouquet

Vegan Chocolate Truffles (3 Flavors)

Vegan Chocolate Custard

 

The post Vegan & Gluten Free Chocolate Tart with Orange Caramel appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/vegan-chocolate-tar/feed/ 17 3515
Holiday Give Away! http://www.thetomatotart.com/kitchen-tips/holiday-giveaway/ http://www.thetomatotart.com/kitchen-tips/holiday-giveaway/#comments Thu, 15 Dec 2016 07:39:34 +0000 http://www.thetomatotart.com/?p=6006 Win some of my favorite stuff from 2016! Hundreds of dollars in cooking-focused prizes!

The post Holiday Give Away! appeared first on The Tomato Tart.

]]>
Give Away Holiday Gives for Folks Who Love to Cook

I can’t go holiday shopping early in the season. You see, I’m one of those people who cannot wait to give my gifts to my friends and family. There is something so thrilling about giving a gift to someone you love. There’s nothing quite like watching someone open a gift you’ve chosen, thoughtfully.

This year, I’ve decided to give some pretty awesome gifts to some of my favorite people. That’s you, dear readers!

This post features affiliate links. If you buy one of these items, I might make a little extra money. I am so grateful to the people and brands who have provided prizes for this holiday season. Thank you for supporting The Tomato Tart and the generous donors who have provided gifts. I have received no monetary compensation for this post and my opinions are 100% my own.

Enter to win one of these awesome prizes:

Zwilling J.A. Henckels Rocking Santoku Knife valued at $130

Thermoworks Thermapen MK4 valued at $99

$50 Amazon Gift Card

A copy of the amazing Marbled Swirled & Layered by Irvin Lin

A copy of the Gluten Free Bread Machine Book by Jane Bonnacci and Shannon Kinsella

Zwilling J.A. Henckels Rocking Santoku Knife

 zwilling-rocking-santoku

Zwilling J.A. Henckels, thank you for providing this awesome Rocking Santoku Knife. It’s fantastic for cutting veggies and meat and making prep work easy. The little hollows in the blade are awesome for preventing starchy veggies from sticking to the blade. I also love how comfortablly the Zwilling J.A. Henckels Pro line knives fit in my hands. I have a drawer full of pro line knives, and this is one of my favorites!

Thermoworks Thermapen MK4

thermapen

Did you know that many chefs walk around with a thermometer in their pocket? It’s true. And guess which one they use— it’s the Thermapen. With near-instant readings, a sleek design, and a splash proof cover, the Thermapen MK4 is the industry standard. If you ask me the two tools you need to become a better cook, one would be a great knife and the other would be a trusted thermometer! I’d love for you to win this one!

$50 Amazon Gift Card
Well, this one probably doesn’t need much explanation! I hope you’ll spend it on some awesome cooking stuff for you or someone you love.

Marbled, Layered, & Swirled
marbled-layered-swirled

The New York Times calls this one of the best baking books of 2016! Irvin Lin is my blogger BFF, but that’s not why I love this book. Irvin is a master of building flavor in his beautiful desserts. Though this book isn’t gluten free, he includes tips for baking GF and his own personal flour blend. There are so many recipes I’m dying to try. First on my list is the Chocolate, caramel tart with rosemary and potato chip crust. YUM!

Gluten Free Bread Machine Book
bread-machine-book
hannon Kinsella and Jane Bonnacci are two of my favorite women in the world. I have cooked alongside both of them- sometimes for up to 150 people! When I heard they were working on a cookbook together, I was ecstatic. The book is filled with gluten free bread machine recipes. My favorite is the fruit and nut bread. You don’t want to miss this one.

Happy Holidays from The Tomato Tart

Good Luck on the Giveaway!
I hope you have a beautiful holiday season filled with joy, love, laughter, and deliciousness.

a Rafflecopter giveaway

The post Holiday Give Away! appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/kitchen-tips/holiday-giveaway/feed/ 53 6006
Gluten Free Beet Tart with Dill & Caraway + Happy Hanukkah http://www.thetomatotart.com/recipe/beet-tart/ http://www.thetomatotart.com/recipe/beet-tart/#comments Mon, 12 Dec 2016 22:22:11 +0000 http://www.thetomatotart.com/?p=2561 This gorgeous beet tart belongs on your holiday table. It's gluten free, vegetarian, and totally delicious! Whether you're celebrating Hanukkah, Christmas, or just Holidays in general. You'll love this little tart.

The post Gluten Free Beet Tart with Dill & Caraway + Happy Hanukkah appeared first on The Tomato Tart.

]]>
This beautiful beet tart will be fantastic on your holiday table

In case you were wondering, Hanukkah begins on the 24th, at sundown this year. (I had to Google it). While I am half Jewish (technically the wrong half), my mother was raised Catholic, but was a practicing Za Zen Buddhist when I was born. To make things all the more confusing, I went to Catholic school, but never had to go to church. I was raised to be very proud of my Jewish heritage on both sides. Yep, both.

Beet Tart with Cream Cheese carraway dill and eggs. don't forget the red onion. Serve this on Chanukkah

So, while we celebrated Christmas, we also celebrated Jewishness. Not Jewish holidays, or customs really. I was happy to be a Jewish girl at Catholic school. Proud that my great grand uncle was Alfred Dreyfus, the Frenchman falsely accused of treason and the subject of one of France’s great political scandal’s known as The Dreyfus Affair.  Aunts and uncles spoke in hushed tones of how I didn’t get The Jewish Nose. This made me sad, but appeared to make them happy.

Our Jewishness revolved mostly around food, Yiddish words, and the odd piece of jewelry- a Star of David here, a Mezuzah there. But if I’m honest, it was mostly about the food. Saturdays were deli days. My dad, my brother, and I would go to Mo Greenburg’s Jewish Delicatessen and get knishes, pickles, corned beef or pastrami sandwiches, latkes & pickled Beets. This was as close as I ever got to a temple until I entered high school. This was all I knew of Jewish holidays until my grandmother came to live with us when I was 14.

Beet Tart with Cream Cheese carraway dill and eggs. don't forget the red onion. Serve this on Chanukkah Jewish Deli Quiche?

A funny thing about the beets, whether or Saturdays at the deli, or Sundays with my French family in Napa, there were always beets. This tart is the ultimate fusion of my heritage. It’s like a French Jewish Deli quiche of sorts.  It’s got a cream cheese and egg base, boiled beets- (when I know damned well that roasting is the chic way to eat them), caraway and dill,  and everything is tucked into the flakiest all butter crust (no lard in this deli tart).

Beet Tart with Cream Cheese carraway dill and eggs. don't forget the red onion. Serve this on Chanukkah Jewish Deli Quiche?

I love this dish because it tastes like memories of my father on a Saturday afternoon. It tastes like laughter and warmth. I brought a slice to my husband, warm from the oven.  Though he never knew my father, he loved it too, and I smiled as he asked for more.

  • INGREDIENTS BEET TART

  • ½ recipe flaky all butter gluten free pastry crust
  • ½ tablespoon caraway seeds
  • ½ teaspoon coarse sea salt
  • 3 eggs
  • 6 oz cream cheese (I use deli cream cheese- Sierra Nevada & Gina Marie are two great brands without fillers)
  • 1/2 cup heavy cream
  • 3 small boiled beets, ¼ inch slices
  • 6-10 very thin slices of red onion
  • fresh dill

Beet Tart with Cream Cheese carraway dill and eggs. don't forget the red onion. Serve this on Chanukkah Jewish Deli Quiche?

  • INSTRUCTIONS BEET TART

  • Preheat oven to 425º
  • Roll pie dough to fit a 9” tart pan, and trim dough to fit flush with the tart pan by rolling your rolling pin over the top of the tart pan. Freeze for 20 minutes.
  • Line with parchment paper, and fill to the very top with pie weights, dry beans or uncooked rice. Bake for 12 minutes, then remove the parchment paper and bake for another 10-12 minutes until golden brown.
  • Turn oven down to 375º
  • crush caraway seeds and sea salt with a mortar and pestle
  • add caraway seeds, salt, eggs, cream cheese, and cream to the bowl of a food processor and combine until smooth.
  • Once tart shell has cooled for 10 minutes or so, slowly, pour egg & cream cheese mixture in. Add beets, then red onion, and finally a few sprigs fresh dill
  • Bake for 25 minutes or until eggs are just set- you can sprinkle with fresh dill and a bit of black pepper to serve.

Happy Hanukkah/Chanukah/Hanukah/Chrismanukah

 

Check out these beet recipes

Beet Pizza with Blue Cheese

Warm Beet Salad with Citrus Vinaigrette

Beet Salad with Summer Fruit and Feta

Roasted Golden Beet and Blue Cheese Salad (from me)

Honey Roasted Chioggas with Goat Cheese and Crispy Shallots from Taming the Tart (hey, I can’t be tamed!!)

 

The post Gluten Free Beet Tart with Dill & Caraway + Happy Hanukkah appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/beet-tart/feed/ 18 2561
Gluten Free Chocolate Crinkle Cookies with Gingerbread http://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/ http://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/#comments Mon, 28 Nov 2016 11:30:08 +0000 http://www.thetomatotart.com/?p=5596 These gluten free chocolate crinkle cookies get mixed up with gingerbread spice for Christmas cookie that truly delights. Crisp on the outside and delightfully fudgy and chewy on the inside, these are a holiday favorite.

The post Gluten Free Chocolate Crinkle Cookies with Gingerbread appeared first on The Tomato Tart.

]]>

Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!Crisp on the outside, chewy on the inside, these gluten free chocolate crinkle cookies are spiced up with gingerbread spice! Gluten Free and Dairy Free AND soooo delicious!

Gluten Free Gingerbread Spice Chocolate Crinkle Cookies

Gluten Free Chocolate Gingerbread Crinkle Cookies

These gluten free chocolate crinkle cookies get mixed up with gingerbread spice for Christmas cookie that truly delights. Crisp on the outside and delightfully fudgy and chewy on the inside, I love these crinkles with a kick. Oh, and did I mention these bad boys are dairy free too?  Jump Straight to the Recipe


Come December, our thoughts shift from pumpkins and turkey to cookies and well… more cookies. The holiday cookie swap is not a new thing, by any means, but it seems like cookie exchanges are more popular than ever. Every time I turn around, there’s a cookie party popping up and one of the most popular Christmas cookies seems to be the chocolate crinkle cookie! So, of course, I had to make a gluten free version plus add my favorite spices like cinnamon, ginger, allspice, and a hint of cayenne.

chocolate-crinkle-cookies-gluten-free-100

My earliest memories of Christmas cookies are confections come from our next door neighbor, Jeanette Watkins, and my mom’s dear friend Mrs. Patton. Jeanette made rice crispy treats, and peanut brittle and would bring them over in a lovely tin at Christmas time. Mrs. Patton’s specialy was her rich and decadent fudge. When my little brother came along, Mrs. Patton always gave us an extra tin of fudge for him because it was his absolute favorite thing in the world.

My mom was not a baker, Santa got Chips Ahoy or Oreos in our house, so I did not grow up with a tradition of baking cookies. As a matter of fact, I recently found myself wondering “When did Christmas cookies become a thing?” I thought maybe it was a more modern tradition, but no, it’s got quite a long history- though it seems like its popularity may have waned in the 70s and 80s as more moms were working. 

chocolate-crinkle-cookies-gluten-free-104

A timeline I found on FoodTimeLine.org looks at the history of the cookie exchange and it seems the tradition may have come from sororities! The first news article mentioning cookie exchanges references the Tri Kappas hosting an exchange at Montgomery Market in 1917. By 1960, The Los Angeles times was calling the cookie swap party a “rising trend”. In 1963, Betty Crocker’s Cooky Book suggests that women have a Christmas “Cooky” Swap Party where each woman brings a dozen cookies for each of the other women at the gathering. HOLY COW, better hope it’s a small party. Who wants to bake 11 dozen cookies?

chocolate-crinkle-cookies-gluten-free-102

Cookie exchange or no, I hope you’ll make these killer chocolate gingerbread crinkle cookies and also enter the giant Christmas week giveaway. You could win a $500 gift card to Amazon (or $250 or $50). I know that kind of extra cash could come in handy for the season. Good luck, and happy holidays. I’ll be back this week with two more gingerbread-themed recipes. Be sure to come and check them out! Jump straight to the recipe

Participants for Christmas Week:

Cravings of a Lunatic • Desserts Required  • Poet in the Pantry  •  The Redhead Baker  •  Pineapple and Coconut   •   All Roads Lead to the Kitchen  •  Hezzi-D’s Books and Cooks   •   Cupcakes & Kale Chips  • Cooking on the Front Burner   •   The Little Ferraro Kitchen  •   Crumb: A Food Blog   •  The Bitter Side of Sweet   •   Amee’s Savory Dish  •   Comfortably Domestic  •   Food Done Light   •   Farm Fresh Feasts  •   Flour On My Face  •   Mother Would Know  •   Food Lust People Love  •   My Catholic Kitchen  •   Daily Appetite  •   Try Anything Once Culinary  •   That Skinny Chick Can Bake  •   Savory Experiments  •   Cooking In Stilettos  •   Food Babbles  •   Mind Over Batter  •   Rants From My Crazy Kitchen  •   Lauren Kelly Nutrition  •   Big Bear’s Wife  •   Everyday Southwest  •   From Gate to Plate  •   Karen’s Kitchen Stories  •   Savoring Italy  •   Dixie Chik Cooks  •   The Tomato Tart  •   Aloha Flavor  •   CopyKat Recipes

Recipes from Day 1 of Christmas Week! Please visit all our talented participants:

Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor

My gluten free chocolate crinkle cookies are a super simple cookie to make. Though some crinkles are made with butter, I thought I’d go for gluten free AND dairy free by using oil instead. There are only a few ingredients and you may even have everything in your pantry right now! These cookies are chocolatey and super chewy with a nice punch from the gingerbread spice. These are so good on their own, but I think they truly shine when you dunk them in hot chocolate or cold milk.

chocolate-crinkle-cookies-gluten-free-

Gluten Free Chocolate Crinkle Cookies with Gingerbread Spice

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 3 dozen cookies

Gluten free and dairy free chocolate crinkle cookies with a kiss of gingerbread spice are knock your socks off awesome. This crisp on the outside, chewy on the inside, cookie is a holiday favorite.
Ingredients
  • 2 cups light brown sugar
  • 1 cups granulated sugar
  • 4 eggs
  • 1 cup sunflower oil
  • 1 tablespoon vanilla extra
  • 3 & ½ cups gluten free all purpose flour
  • 1 cup minus 2 tablespoons Dutch process cocoa
  • 2 tablespoons gingerbread spice
  • 3 teaspoons baking powder
  • 1 & ½ teaspoons salt
  • 1 cup powdered sugar
Instructions
  1. Using either a stand mixer or a hand mixer, mix the sugars, oil, egg and vanilla on medium-high speed for a couple of minutes until well-combined.
  2. In a separate bowl, whisk flour, cocoa, gingerbread spice, baking powder and salt. Add this to the wet ingredients in three additions and mix until fully combined.
  3. Press plastic wrap over the surface of the dough and refrigerate for at least four hours or up to overnight.
  4. Once the dough is fully chilled, preheat oven to 350º and line two heavy baking sheets with parchment and place about 1 cup powdered sugar a wide shallow bowl.
  5. Use a cookie scoop to portion dough into 1 to 1 ½ tablespoon balls. Roll each dough ball in the powdered sugar and place on the cookie sheets, a couple of inches a part. Bake for 8 minutes- they will still be very soft and you might think they’re not baked, but they are! If you bake them any longer, the awesome chewiness will be gone.
  6. Cool briefly on the baking sheets and then carefully remove them to a cooling rack to cool completely eating. Store at room temperature for up to a week.

The post Gluten Free Chocolate Crinkle Cookies with Gingerbread appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/gluten-free-chocolate-crinkle-cookies/feed/ 63 5596
Gingerbread Hot Chocolate with Spiced Rum http://www.thetomatotart.com/recipe/drinks/gingerbread-hot-chocolate/ http://www.thetomatotart.com/recipe/drinks/gingerbread-hot-chocolate/#comments Fri, 25 Nov 2016 08:09:08 +0000 http://www.thetomatotart.com/?p=5659 What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll let you be the judge of that!

The post Gingerbread Hot Chocolate with Spiced Rum appeared first on The Tomato Tart.

]]>
What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. So yeah, I think gingerbread hot chocolate is even better than the original, but I’ll let you be the judge of that! Jump Straight to the Recipe


 

Nothing says holidays more than hot chocolate. When I was growing up, we made an evening out of wrapping Christmas presents. We’d listen to holiday music, light a fire, and my mom would make hot cocoa. It always seems like such a special treat when she’d make cocoa with milk and chocolate syrup- topping it with mini marshmallows or whipped cream.

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

One of the best things about being a grown up is that I can drink hot chocolate whenever I want. And when I want hot chocolate, it’s a lot more serious than the kind with store bought syrup! It starts with a bit of melted butter, brown sugar. Sometimes I add spicees, like this gingerbread spice, vanilla, or cinnamon. I add chocolate in the form of a chocolate bar, baking discs, or chocolate chips! Add to that some cocoa powder and espresso powder and you’ve got a completely luscious hot cocoa. This time I’m adding some spiced rum, gingerbread marshmallows, and hand-whipped cream- because… well, why not?!

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

What’s your favorite holiday treat? Leave me a comment and let me know.

Happy Holidays to you and yours!
Sabrina


Gingerbread Hot Chocolate with Spiced Rum

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4 cups

Gingerbread spiced hot chocolate is so good with spiced rum and gingerbread marshmallows. It's the ultimate holiday treat!
Ingredients
  • 2 ½ cups whole milk
  • 1 tablespoon butter
  • ½ cup brown sugar
  • 1 tablespoon water
  • ½ cup dark chocolate (either chopped chocolate bar, baking discs, or chocolate chips)
  • ¼ cup cocoa powder
  • 2 teaspoons espresso powder (optional)
  • 2 teaspoons gingerbread spice (optional)
  • ½ cup heavy cream
  • 4 oz spiced rum (optional)
Optional Toppings:
  • homemade whipped cream
  • homemade marshmallows
Instructions
  1. In a small heavy bottom sauce pan over medium low heat, heat milk. Do not boil.
  2. In a large heavy bottom sauce pan on medium heat, melt butter. Add brown sugar and water and stir until well-combined and smooth. Stir in chocolate, cocoa powder, gingerbread spice, and espresso powder. Keep stirring until chocolate is melted and dry ingredients are totally incorporated.
  3. Pour one cup of the warm milk into the chocolate mixture and stir to combine. Once that cup is fully combined, stir in the rest of the milk and keep stirring until the the cocoa is completely smooth. Then slowly whisk in the heavy cream.
  4. To serve, pour one ounce spiced rum (if using) into a cup and add hot cocoa, stirring with a long spoon. Top with homemade whipped cream and marshmallows if you’re feeling decadent!

Make Your Own Gingerbread Spice

What’s better than hot chocolate? Okay, that is sort of a trick question because nothing is really better than hot chocolate. But I’ve taken my recipe for the very best hot chocolate in the world and added gingerbread spice and spiced rum. I think it’s even better than the original, but I’ll letbe the judge of that!

 

Recipes from Day 6 of Christmas Week! Please visit all our talented participants:

Holiday Fudge from Cravings of a Lunatic

Christmas Wreath Cupcakes from The Redhead Baker

Gingerbread Sugared Almonds from Crumb: A Food Blog

Fresh Cranberry Mini Scones from Farm Fresh Feasts

Praline Pretzels from Food Lust People Love

Cranberry Tangerine Mojito from Mind Over Batter

Peppermint Mocha Hot Chocolate from Rants From My Crazy Kitchen

Gingerbread Cookie Bars from From Gate to Plate

Stained Glass Cookies from Karen’s Kitchen Stories

The post Gingerbread Hot Chocolate with Spiced Rum appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/drinks/gingerbread-hot-chocolate/feed/ 11 5659
Buffalo Smashed Potatoes http://www.thetomatotart.com/recipe/buffalo_smashed_potatoes/ http://www.thetomatotart.com/recipe/buffalo_smashed_potatoes/#comments Mon, 07 Nov 2016 08:01:49 +0000 http://www.thetomatotart.com/?p=5978 What’s better than a smashed potato? Well, how about a smashed potato slathered in homemade buffalo sauce, kissed with ranch, and topped with blue cheese? The level of deliciousness is off the charts with this recipe. Eat it up, yum!

The post Buffalo Smashed Potatoes appeared first on The Tomato Tart.

]]>
These Buffalo Smashed Potatoes are crazy delicious. Homemade buffalo sauce dripping off crispy potatoes. Too good for words!

What’s better than a smashed potato? Well, how about a smashed potato slathered in homemade buffalo sauce, kissed with ranch, and topped with blue cheese? The level of deliciousness is off the charts with this recipe. Eat it up, yum! Jump Straight to the Recipe

These Buffalo Smashed Potatoes are crazy delicious. Homemade buffalo sauce dripping off crispy potatoes. Too good for words!I’m gonna let you in on a little secret. Ready? Here it is…
I love potatoes.
Alright, that’s not really a secret. Everyone loves potatoes (except my niece, Ruby, but we’ll fix her).

Okay, here’s my real secret.
I love anything drenched in Buffalo sauce.
Yep, spicy, vinegary, buttery, delicious Buffalo sauce. Add some ranch, blue cheese crumbles, and celery, and we’re in business

These Buffalo Smashed Potatoes are crazy delicious. Homemade buffalo sauce dripping off crispy potatoes. Too good for words!

These buffalo smashed potatoes are insanely tasty. Gorgeous roasted smashed potatoes are dripping with homemade buffalo sauce, drizzled with ranch, and topped with blue cheese.

Buffalo smashed potatoes make a fun Meatless Monday meal when served with a big salad, or a great side on burger night. You could even make them to go with my buffalo chicken thighs and have an all buffalo dinner to spice up a dreary weekday!

I’ve paired up with Side Delights® Steamables™  to talk about delicious potato side dishes. The first thing they asked me was “Do you mash it or smash it?” That’s a tough question, but I decided to go with Smash It.

Steamables Potatoes

Have you heard of Steamables? They are little potatoes that you can steam right in the bag, in a stovetop steamer basket, or even your trusty Instant Pot. I’ve tried all three ways, and they’re all equally tasty.

Cleaning potatoes is one of the few kitchen tasks I hate. I think my hatred can be traced back to my first time making roasted potatoes and ending up with grit in my teeth. I cringe every time I think about getting a mouthful of dirt in my spuds. Steamables are triple washed. No grit, no dirt, no washing.

While you’re steaming your potatoes, you whip up your homemade buffalo sauce (and homemade ranch dressing if you’re feeling industrious). After steaming, smash those spuds and throw them in the oven for a bit. They come together easily with only about 10 minutes hands-on time- which makes them perfect for an exciting weeknight side.

Making homemade buffalo sauce

So what about you? Do you #MashItOrSmashIt?  Inquiring minds want to know.

This post is sponsored by Side Delights Steamables.  Though I have received monetary compensation and products from the company, my opinions are entirely my own. I only work with brands I love and I feel will be useful for my readers. Thank you for supporting the brands that make The Tomato Tart possible.

Buffalo Smashed Potatoes are slathered in homemade buffalo sauce, drizzled with cool ranch, and topped with blue cheese. Wake up your weeknight.
This makes a double batch of buffalo smashed potatoes which will feed a hungry crowd of four adults as a main dish. Feel free to halve this recipe or even double it for parties or game day gatherings. The sauce will keep in the fridge for at least two weeks in an airtight container. You can also steam the potatoes a day or two in advance. Just steam, then refrigerate right away. When you’re ready to roast them, just pull them straight from the fridge. You may need a couple of extra minutes in the oven.

Buffalo Smashed Potatoes

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4-8 servings

These Buffalo smashed potatoes are an awesome way to spice up your sides. Say no to dull weeknight spuds and say yes to fun & creative meals.
Ingredients
  • Smashed Potatoes
  • 2 packages of Side Delights® Steamables™ Potatoes
  • ½ tablespoon olive oil
  • ½ cup Buffalo sauce- recipe follows
  • 3 tablespoons ranch dressing
  • 2 oz crumbled blue cheese (optional)
  • parsley, chopped (optional)
  • diced celery (optional)

  • Buffalo Sauce
  • ½ Cup butter
  • ½ cup hot pepper sauce
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 450º and line a baking sheet with parchment or foil.
  2. Steam Potatoes in a microwave, pressure cooker, or on the stove top. Cool steamed potatoes for about five minutes and then use the palm of your hand or a mason jar to gently press down on them to create the “smashed” potato. Drizzle with olive oil and bake for 30 minutes. Flipping once in the last 10 minutes.

  3. Make Buffalo sauce: In a saucepan on medium heat, cook butter, pepper sauce, garlic and pepper until butter melts and it begins to simmer. Use an immersion blender or regular blender to emulsify. This step keeps the sauce completely smooth and helps prevent separation.

  4. To serve, pour Buffalo sauce over smashed potatoes, drizzle with ranch, and top with blue cheese, parsley, and celery if you like.

 

Check out these awesome recipes featuring Side Delights® Steamables™

Ricotta and Herb Mashed Potatoes from Lisa Huff – Snappy Gourmet

Smashed Potatoes with Dill & Sour Cream from Carrie Vibert – Poet in the Pantry

Chipotle and Garlic Mashed Potatoes from Toni Dash – Boulder Locavore

Curried Smashed Potatoes from Anita Schecter- Hungry Couple NYC

Gouda Smashed Potatoes from Julia Joliff – A Cedar Spoon

Loaded Smashed Potatoes from Jordan Hamons – The Hungry Traveler

 

 

The post Buffalo Smashed Potatoes appeared first on The Tomato Tart.

]]>
http://www.thetomatotart.com/recipe/buffalo_smashed_potatoes/feed/ 20 5978