Marinated in a toasted cumin maple dressing and tossed with a mess of herbs, pomegranate, persimmon, and walnuts, kale salad never tasted so good.
I’m pretty sure that, if left to his own devices, Jay would eat salad for every meal of the day, every day of the year, with the occasional burrito thrown in for variety. This is a very good thing, because I hate making salads, but I like eating them and appreciate their healthfulness.
A double dose of sorghum makes this pie shine: sorghum syrup gives the filling silky body and a complex taste, while the crust gets extra flake and flavor from sorghum flour.
*Many thanks to Grace Green Beauty for sponsoring The Bojon Gourmet this month! Check out their delectable skin care products and gift boxes here. (I’m kind of obsessed with their body food.)*
This pie was a bit of a happy accident. Sarah and I were styling a bourbon pecan pie for NYT that called for dark and light corn syrup. After failing to locate dark corn syrup at two different stores, I panicked and grabbed a jar of sorghum syrup, figuring that the color and viscosity would look similar enough for pictures. (Don’t tell.)
Your ticket to foolproof crème brûlée: silky smooth custard flecked with vanilla bean and crowned with a thick lid of caramelized sugar. A video and recipe collaboration with Rodelle and Snixy Kitchen.
Crème brûlée may seem like the fancy-pantsiest of restaurant desserts, but it’s actually quite simple to make at home, consisting of few ingredients plus a bit of time and materials. Once you crack the burnt sugar crust and scoop up cool, creamy custard into your maw, you’ll agree that the finished product is greater than the sum of its parts.
Roasted pumpkin, gruyere cheese and fried sage leaves top a crispy gluten-free flatbread that’s a cinch to put together and perfect for holiday festivities.
*Congratulations Tamela Thomas, you’ve won the Maple giveaway! Tamela says, “Maple syrup goes nicely in yoghurt with roasted walnuts, in a maple balsamic vinaigrette for a fall salad, over sweet potato pancakes, as an ingredient for a glaze over salmon, in a ginger cookie recipe for leaf cookies, and the cakes, nice autumny, spicy, aromatic cakes that can be made with maple syrup!” This gal knows her maple. Now I’m hungry…*
A light and springy cake flavored with chestnut flour tops silky brown butter coffee maple sauce in this classic Quebecois dessert. An easy-peasy, gluten-free recipe adapted from Maple, by Katie Webster. Plus, a giveaway!
Meet my new favorite dessert: pouding chômeur. This is saying a lot, as I have probably eaten more desserts this past year than most people eat in a lifetime. But still, I cannot keep my hands off of these puddings.