The Tomato Tart http://www.thetomatotart.com Handmade, Homemade, Gluten Free, Wed, 18 Jan 2017 19:31:06 +0000 en-US hourly 1 16307028 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 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.…

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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 cashew 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

 

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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!

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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

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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.

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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!!)

 

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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.

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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.

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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!

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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

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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!

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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

 

 

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Brown Butter Pumpkin Bundt Cakes with Maple Bourbon Glaze http://www.thetomatotart.com/recipe/gluten-free-pumpkin-bread/ http://www.thetomatotart.com/recipe/gluten-free-pumpkin-bread/#comments Fri, 28 Oct 2016 04:01:54 +0000 http://www.thetomatotart.com/?p=5933 Bursting with fall flavors, these gluten free brown butter pumpkin bread bundt cakes with maple bourbon glaze have a ridiculously long name and taste even more ridiculously delicious!

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pumpkin-bundt-pin

Dripping Maple Bourbon Glaze over Gluten Free Pumpkin Bread Bundt Cakes

Wow- gluten free brown butter pumpkin bread mini bundt cakes with maple bourbon glaze- now that’s a mouth full. But that’s exactly what you’re going to want, a mouth full. And then another mouth full. If you want to focus on less talking and more eating, you can just call it gluten free pumpkin bread. Promise I won’t judge.
Jump Straight To The Recipe

Gluten Free Brown Butter Pumpkin Bread Bundt Cakes with Maple Bourbon Glaze

Brown Butter Pumpkin Bread Bundt Cakes

Autumn is my favorite season– chilly weather, cozy sweaters, and don’t forget those toasty fall flavors. These brown butter gluten free pumpkin bundt cakes are filled with warming holiday flavors like ginger (lots of ginger) and cinnamon—plus brown butter. I mean, come on! Finally this gluten free pumpkin bread is topped with a maple bourbon glaze. It’s like all of the best tastes of fall got together and had an awesome gluten free party. These little pumpkin cakes taste like a big warm hug. And who doesn’t love that?

Drizzling Maple Bourbon Glaze over Gluten Free Pumpkin Bread Bundt Cakes

Speaking of love, recently my friends at San Francisco Bay Gourmet Coffee asked me to create a special recipe in the spirit of giving back.

As Anne Frank said, “No one has ever become poor by giving.”

No One Has Ever Become Poor By Giving-- Anne Frank Quote

One of my favorite things about working with this company is that they are truly focused on running their business in a way that benefits the community of coffee pickers and growers they work with. The coffee is always fairly traded and they care enough about the environment that they invented a compostable coffee pod.

San Francisco Bay Gourmet Coffee sent me a big box of goodies including t-shirts, mugs, and some boxes of Mamalahoa Kona Coffee OneCups. I decided to package up some of the goodies to bring to my neighbors Adam and Steve. In the two years we’ve lived here, Adam and Steve have become like family to us and I love to bring them little goodies.

adam

I walked over to Adam and Steve’s and rang the bell. The guys were excited to explore their gift basket. Adam even put on the t-shirt right away. We sat down for a cup of coffee and some tasty pumpkin cakes and chatted in their sunny kitchen, while Bosco, the Australian Shepherd, waited hopefully for a piece to drop. Sorry Bosco, maybe next time.

steve-boscoThis post is sponsored by San Francisco Bay Gourmet Coffee. 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.

 

GLUTEN FREE BROWN BUTTER PUMPKIN BREAD BUNDT CAKES WITH MAPLE BOURBON GLAZE

Heavily adapted from America’s Test Kitchen’s banana bread in this magazine

Brown Butter Pumpkin Bundt Cakes with Maple Bourbon Glaze

Rating 

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Serves: 6 cakes

Ingredients
  • For Bundt Cakes
  • 9oz gluten free flour (I used Jovial’s whole grain gluten free pastry flour)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon powdered ginger
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt
  • 2 cups pumpkin purée (either canned or homemade)
  • 3 tablespoons maple syrup
  • 1 tablespoon bourbon (or equal amount vanilla extract)
  • 8 tablespoons (1 stick) butter
  • 1 tablespoon grated fresh ginger
  • ½ oz light brown sugar (I used light muscovado)
  • 2 large eggs (room temperature)
  • ⅓ cup chopped candied ginger (plus more for garnish)
  • 1 tablespoon granulated sugar
  • For Maple Bourbon Glaze
  • ½ stick of butter
  • 3 tablespoons bourbon
  • ½ tablespoon vanilla extract
  • ½ cup maple syrup
  • 2 tablespoons heavy cream
  • 1 cup powdered sugar, sifted
Instructions
  1. Preheat your oven to 350º. Grease and flour a six-well mini bundt pan- making sure to really get into all of the little nooks and crannies or a 8½ by 4½-inch loaf pan
  2. Whisk flour, baking powder, baking soda, powdered ginger, and powdered cinnamon together in large bowl.
  3. Next: Brown the butter. In a small wide saucepan, melt butter over medium heat. Watch it closely, and swirl often. The color will go from a sunflower yellow, to amber, to a hazelnut brown. As soon as it smells toasty and starts to go beyond amber, be ready to take it off the stove and transfer it to a large heat proof bowl. You can strain the milk solids out through a mesh sieve if you like or just pour the butter out slowly so you leave most of the solids behind.
  4. Wipe the milk solids from your brown butter pan, and heat the pumpkin puree over medium. Cook the pumpkin for about 5-7 minutes, stirring frequently, it should reduce by about ⅓. Add maple syrup and bourbon (or vanilla) and stir well to combine.
  5. Whisk brown butter, eggs, brown sugar together. Then stir in pumpkin mixture with a large silicon or rubber spatula.
  6. Stir pumpkin mixture into the flour mixture until thoroughly combined and there are no more lumps (about a minute). Fold candied ginger in, gently.
  7. Transfer batter into prepared pan. If you are baking this in a loaf pan, sprinkle the granulated sugar evenly atop the loaf.
  8. Bake until toothpick inserted in center comes out clean. For a loaf pan about 1 hour. For the mini bundts 18-25 minutes. Rest the pumpkin bread in its baking vessel on a wire rack for 10 minutes then remove from the pan* and drizzle with glaze and sprinkle with candied ginger. Then allow cool completely on a wire rack.
  9. Make the Glaze
  10. In a small sauce pan over medium heat, melt butter with bourbon, vanilla extract, and maple syrup. Swirl pot to prevent burning the butter. Bring to a boil, then immediately remove from the heat. Whisk in the heavy cream. Add sifted powdered sugar a little at a time, stirring until all of the powdered sugar is incorporated.
  11. *You may need to cut some of the bottoms of the bundt cakes if they’ve risen too much or have an uneven bottom. To do that, place the bundts upside down on a flat surface. Use a serrated knife to gently saw back and forth horizontally. Make sure the cake is cooled enough to handle.

 

 

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One Pot Braised Chicken With Mushrooms http://www.thetomatotart.com/recipe/one-pot-braised-chicken-mushrooms/ http://www.thetomatotart.com/recipe/one-pot-braised-chicken-mushrooms/#comments Thu, 22 Sep 2016 03:47:57 +0000 http://www.thetomatotart.com/?p=5892 This easy one-pot braised chicken with mushrooms is a perennial favorite. With white wine, herbs, and lemon, this healthy dish is gluten free, grain free, dairy free, paleo, and totally delicious!

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You need to try this one! Kick back and relax while you let your oven do the work for you. NOM!

One-pot braised chicken legs with mushrooms and white wine. A healthy, simple, paleo-friendly, dinner.

Braised Chicken with mushrooms– an easy, beautiful, and comforting one pot meal. Herbs, spices, wine, and lemon make this dish bright and unexpected. With only about 20 minutes of active time, you’ll have an hour to relax with a glass of wine and a book while it’s in the oven. Jump Straight to the Recipe.

ONE POT BRAISED CHICKEN WITH MUSHROOMS

Some evenings, there’s nowhere I’d rather be than in my kitchen. On those occasions, I futz around for an hour or two working on new recipes or prepping for the following day’s meals.

One-pot braised chicken legs with mushrooms and white wine. A healthy, simple, paleo-friendly, dinner.

Then there are other nights when all I want to do is decompress from my day while snuggling with my husband and our fuzzy brood. After a long day, it’s hard to resist puppy kisses, purrs, and a comfy sofa. I mean, how could I possibly say no to this smile?

Pitbull Smiles

 

On those “I don’t wanna cook” days, I often turn to the simple dishes I grew up with— the stews and braises that appeared on the table as if by magic. My mother called all of her braised chicken dishes “Poulet en Cocotte”— which is just French for Chicken in a Pot, so I suppose she was correct.

One-pot braised chicken legs with mushrooms and white wine. A healthy, simple, paleo-friendly, dinner.

Whether you call it Poulet en Cocotte, Coq au Vin Blanc, Braised Chicken with Mushrooms, or just plain ol’ Chicken Stew, you really should call it dinner.


 

A note about the stunning Dutch oven and the knives in these photos- they were very generously provided by Staub cookware and Zwilling J.A. Henckels.

I have always longed for a Staub Dutch Oven, and this one has been such a sheer pleasure to own. I am grateful to Staub for spoiling me with such a lovely gift. Though I was provided this beautiful oval cocotte, I was not required to post about it. My opinions are my own and are never for sale, but that oval cocotte is, and the holidays are right around the corner!

One-pot braised chicken legs with mushrooms and white wine. A healthy, simple, paleo-friendly, dinner.

BRAISED CHICKEN WITH MUSHROOMS

One Pot Braised Chicken With Mushrooms

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4-6 servings

This recipe for braised chicken legs calls for a quick sauté of the chicken and the mushrooms, and the sautéing really does give a depth of flavor that I love. But if you’re really strapped for time or drained of energy, go ahead and just throw everything in the pot. You won’t get that round, browned flavor, but it will still be delicious. In the same vein, the final step calls for resting the chicken for 10 or so minutes while you reduce your sauce. Again, you could skip that step, in a pinch. I 100% support self-care, and sometime self-care means dumping everything in a pot while you do other stuff. I guarantee that whatever you make is going to be better than frozen pizza or your local drive through. With a flexible recipe like this, the level of effort isn’t that much greater than either!
Ingredients
  • 4 chicken legs
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ½ tablespoon dry mustard
  • ½ tablespoon smoked paprika
  • 1 lb crimini mushrooms, quartered
  • 1 lb small onions, quartered
  • ½ cup chicken stock
  • ½ cup dry white wine
  • ½ lemon, zested and juiced
  • 4 sprigs of thyme
  • 4 sprigs of parsley
  • 2 tablespoons tapioca or arrowroot starch (optional)
Instructions
  1. Season chicken legs with salt, pepper, dry mustard, and smoked paprika and rest on the counter for 15 minutes to one hour (or in the fridge overnight)
  2. Preheat your oven to 350º. In a heavy-lidded pot or Dutch oven over medium heat on the stove, brown chicken on both sides.
  3. Drain all but 1 tablespoon of the chicken fat into a bowl. Brown mushrooms in the remaining chicken fat. Work in batches to avoid crowding. Add a bit more chicken fat with each new batch of mushrooms (as needed). Remove all the mushrooms from the Dutch oven. (Save the leftover chicken fat for up to two weeks in the fridge. It’s amazing for roasting potatoes.)
  4. Add stock, wine, and lemon juice to the pot, using a wooden spoon to scrape up all of the browned bits from the bottom. Turn heat to high and bring to a boil. Keep at a rolling boil for 5 minutes then add the onions, mushrooms, chicken, lemon peel, and thyme. Cover, and cook in the oven for 1 hour.
  5. Remove chicken and vegetables to a large bowl and cover with foil. Bring the liquid in the pot to a boil and cook until reduced by half. If you’d like a thicker sauce, you can add two tablespoons of tapioca mixed with 2 tablespoons of cold water and whisk .
  6. Sprinkle the finished dish with fresh parsley. Serve over mashed potatoes or cauliflower mash.

 

 

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Coffee & Macadamia Baked Brie http://www.thetomatotart.com/recipe/gluten-free/baked-brie-coffee-macadamia/ http://www.thetomatotart.com/recipe/gluten-free/baked-brie-coffee-macadamia/#comments Wed, 31 Aug 2016 07:46:35 +0000 http://www.thetomatotart.com/?p=5883 This unforgettable take on baked brie is inspired by the flavors of Hawaii. Ooey gooey warm brie is topped with dark coffee syrup, macadamia nuts, and fresh strawberries. Every bite is a study in balanced, contrasting flavors. The best part is that my Hawaiian Baked Brie is beyond easy and on the table in 15 minutes!

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Baked Brie with Coffee, Macadamia Nuts, and Strawberries

Baked Brie with Coffee, Macadamia Nuts, and Strawberries

Coffee Macadamia Baked Brie

This unique spin on baked brie is inspired by the flavors of Hawaii. Ooey gooey warm brie is topped topped with dark coffee syrup, macadamia nuts, and fresh strawberries. Every bite is a study in balanced, contrasting flavors. The best part is that my Hawaiian Baked Brie is beyond easy and on the table in 15 minutes! Jump Straight to The Recipe

August 28th, 1999, I met a really cute boy at a bar. Little did I know, that six years later—to the day, we’d be married on the island of Maui. I’ll never forget the look on Joshua’s face during the ceremony. He was so serious that my heart exploded into a thousand tiny pieces. At the end, Pastor Lucky blew the conch and it was time to party. The ukulele player sang tiny bubbles as we toasted with our pineapple champagne and chatted with our guests as we munched on a beautiful macadamia-topped baked brie.

Wedding Cake in Hawaii

When the good people of San Francisco Bay Gourmet Coffee asked me to create a recipe that celebrated coffee and Hawaii, I toyed with a lot of ideas even going so far as to develop and shoot one of the other dishes. But my first idea, the idea of a coffee and macadamia baked brie, just wouldn’t leave me alone. So, I came back to it, and I am I so glad I did.

How to make baked brie with nuts, fruit, and sweet syrup

This coffee macadamia baked brie is inspired by my Hawaiian wedding in 2005. Brie, coffee, macadamias, and strawberries may seem an unlikely combination, but I assure you, it is extraordinary. A rich, dark, coffee syrup plays with sweetness, acidity, and roastiness. The macadamias give fantastic crunch, and the strawberries act as a bright element to balance the richness of the brie.

Baked Brie with Coffee, Macadamia Nuts, and Strawberries

You won’t find an easier or more elegant appetizer. You can have it on the table in 15 minutes from start to finish. I am really excited for you to try it!

Coffee and Macadamia Baked Brie

I am also excited to be working with San Francisco Bay Gourmet Coffee– in part because I love their coffee, but also because I believe in what this family company stands for. Three generations of the Rogers family are now working together to create delicious coffee and a culture of social good. Since the 1980s, San Francisco Bay Gourmet Coffee has donated money to build homes and schools to help improve the lives of coffee growers and pickers. From their first donation of $20,000 to $1.7 million in 2015, San Francisco Bay Gourmet Coffee walks the talk.

Coffee Macadamia Baked Brie

August is National Coffee Month, and to celebrate, San Francisco Bay Gourmet Coffee is giving away a trip to Kona, Hawaii. The winner will even get to visit their coffee farm and their gorgeous coffee bar in Kona! You have to hurry though- entries close at midnight. I would love to see a reader from The Tomato Tart win a trip to Hawaii. I won’t even make you take me as your plus one.

Sabrina and Joshua Get Married

This post is sponsored by San Francisco Bay Gourmet Coffee. 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.


Coffee and Macadamia Baked Brie

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 8

This simple appetizer has only a few ingredients, but it’s sure to wow anyone who tastes it! Because there are so few ingredients, each one matters. Choose a mild triple cream brie that is still firm and not too ripe or stinky-- I used Cowgirl Creamery's Mt. Tam. For the coffee syrup, I used the San Francisco Bay Gourmet Coffee French Roast and coconut sugar to keep it refined-sugar free. If you like, you can use an equal amount of dark brown sugar (not packed!) to replace the coconut sugar. My macadamias were roasted and lightly salted, but you could use unsalted if you prefer.
Ingredients
  • 1 wheel of mild brie
  • 4 oz strongly brewed coffee
  • 1 cup coconut sugar
  • ⅛ teaspoon salt
  • pinch of black pepper
  • ⅓ cup macadamia nuts
  • ⅓ cup chopped fresh strawberries
Instructions
  1. Preheat your oven to 350º
  2. Slice the top rind off your brie—removing as little as possible. Put the top back on and place in a small oven-safe baking dish that is pretty enough to serve in. Bake for 7 minutes.
  3. How to make baked brie
  4. While cheese is in the oven, put coffee, coconut sugar, salt and pepper in a heavy bottom sauce pan and bring to a rolling boil over high heat. Boil for one minute, then turn heat to medium and continue to reduce the syrup.
  5. How to make baked brieRemove cheese from oven and remove the top rind. Drizzle 1-2 tablespoons of syrup over the brie, top with macadamias and another drizzle of syrup, then add diced strawberries and another drizzle of syrup. Return to oven for 5 more minutes and serve immediately.
  6. Hot to make Hawaiian Baked Brie

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Lightened Up Polish Cucumber Salad (Mizeria) http://www.thetomatotart.com/recipe/lightened-polish-cucumber-salad-mizeria/ http://www.thetomatotart.com/recipe/lightened-polish-cucumber-salad-mizeria/#comments Thu, 25 Aug 2016 22:11:57 +0000 http://www.thetomatotart.com/?p=5809 This Polish cucumber salad is lighter than the original, but you would never know it. Rich, creamy, and refreshing at the same time. It's not summer without this creamy cucumber salad.

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Try this healthier version of Polish Cucumber Salad!

Polish Cucumber Salad Lighter & Skinny but just as delicious as ever!

Food, family, and memory are inextricably tied when you come from a family like mine- where food was a central component to every birthday, every holiday, every chance possible. This recipe for creamy Polish cucumber salad is completely tied to my Uncle Fred Swiderski. Now, I thought it was called Polish Cucumbers because my Uncle Fred loved them and he is Polish. Little did I know that Mizeria or Polish Cucumber Salad is a pretty big deal in Poland.

Polish Cucumber Salad Lighter & Skinny but just as delicious as ever!

Mizeria literally translates to misery because Polish peasants invented the dish and the upper class referred to them as “The Miserable Ones”. There is nothing at all miserable about this fabulous cucumber salad. My love for this salad reaffirms my belief that peasant food is the best food.

Joshua and I eat Polish cucumber salad at least once a week in the summer when cucumbers are abundant and local- a perfect picnic dish, a refreshing side, or a great little lunch. I’ve lightened things up by choosing low fat Greek yogurt rather than sour cream. You can certainly use sour cream or even crème fraiche for a treat.

Polish Cucumber Salad Lighter & Skinny but just as delicious as ever!

Another way I’ve strayed from my original family recipe is to use Gourmet Garden Herbs and Spices in place of the fresh. I’ve used the dill paste and the lightly dried chives. Dill is an essential component to this cucumber salad and I can’t imagine eating this without the bright fresh punch of dill. Since I don’t use dill very often, it’s not an herb I grow. It’s also an herb with a short shelf life, and I hate food waste. I always have a tube of the Gourmet Garden Dill on hand because when you need dill in a recipe, there is really no other substitute. OH, and if you can get Gourmet Garden Lightly Dried Chives in your neck of the woods, RUN do not walk. I put these on everything. They might be my favorite kitchen time saver in the whole wide world!

Uncle Fred Swiderski with Gilda SwiderskiThis week is my Uncle Fred’s birthday. I believe this is his 96th year. Although he’s been unwell for a couple of months, he is one of the strongest, kindest, funniest men I’ve ever known and I hope he’ll be back to health soon. Known around town for building a wall of boulders in his 80s, randomly rescuing the king and queen of Thailand in his boat, and singing a rousing rendition of “The Night They Invented Champagne” this guy is incredible. Loved and admired by EVERYONE who ever met him is the best way I can describe my Uncle Fred. Here’s to feeling better. Love you, Uncle Fred!

Polish Cucumber Salad Lighter & Skinny

Lightened Up Polish Cucumber Salad (Mizeria)

Rating 

Prep time: 

Total time: 

Serves: 8 servings

This healthy and gorgeous cucumber salad is a snap to put together. It's a fabulous side for a picnic or barbecue and goes great with rich or spicy food, too.
Ingredients
  • This recipe for Polish Cucumber Salad will feed a crowd. Feel free to halve or quarter it.
  • 4 large cucumbers straight from the fridge, peeled in a stripey fashion and thinly sliced
  • ½ teaspoon of salt
  • ¼ large red onion, thinly sliced
  • 2 cloves of garlic, minced
  • 2 tablespoons Gourmet Garden Herbs and Spices Dill (or 3 tablespoons chopped fresh dill)
  • 1 tablespoon Gourmet Garden Lightly Dried Chives (or 1 tablespoon chopped fresh chives)
  • 2 tablespoons red wine vinegar
  • 1 cup low fat Greek yogurt (whole milk or nonfat will also work)
Instructions
  1. In a large bowl, toss cucumbers with salt. Top with the remaining ingredients and and stir to coat. Serve ice cold. May be made up to 12 hours ahead of time.

 

 

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