Your 5 Favorite Recipes of 2017 + a Recap

Winter Cheese Board

Who’s ready for this year to be over? In some ways, 2017 seemed like it would never end. (Doesn’t “covfefe” feel like it was a decade ago?!) But looking back on the year, I realize just how much I have to be grateful for. More on this below.

Raspberry hibiscus margaritas

But first, I wanted to share your favorite (i.e. most-viewed) TBG recipes from 2017.

Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

#5: Ginger Fig Tart with Chestnut Almond Crust {vegan + gluten-free}

With a silky ginger cashew cream, fresh figs, and a press-in chestnut and almond flour crust adapted from Alternative Baker, this tart was as fun to make as it was to eat. The recipe was a collaboration between me and my friends Mere and Laura. Mere is the creator of Pollinate Journal, a beautiful food blog full of evocative photos and writing, and Laura is a civil engineer who fosters kittens in her spare time. I met both of these ladies earlier this year at Omnivore Books (along with Sarah of My New Roots) and I’m so glad we found each other. Fun fact: we all have neglected December birthdays within 4 days of each other, which we celebrated together with a dinner at Millennium, with a candle for each of us to blow out.

Spiced Bourbon Cherry Pie {gluten-free}

#4: Spiced Cherry Bourbon Pie {gluten-free}

Made with my favorite flaky GF, whole-grain, gum-free pie dough and filled with sweet cherries kissed with bourbon and spice, this pie was a favorite around here, too. Inspiration came from seeing Waitress on Broadway with my family, with a flavor profile emulating the sweet and sassy personality of my niece Cierra in honor of her birthday. In my head I call it “Cierra Cherry Pie” in a southern accent a là Sara Bareilles playing the role of Jenna.

Hibiscus Berry Smoothie Bowls

#3: Hibiscus Berry Smoothie Bowls {vegan + gluten-free}

We ate these nearly every day for 4 months this spring and summer, and I’m glad you guys love them too! Cashew butter, oats, hemp and chia seed, plus a mess of frozen berries and a touch of maple syrup make these taste like soft serve ice cream that you can eat for breakfast. The creamy cashew topping comes from Laura of The First Mess who I had the immense pleasure of cooking breakfast with in Cambria at a blogger retreat. Her beautiful cookbook is one my favorites.

Tomato Baked White Beans with Feta and Lemon Parsley Oil

#2: Tomato Baked White Beans with Feta and Lemon Parsley Oil

Adapted from the Greek dish Gigantes Plaki and inspired by a galentine’s day meal that Emma and I shared at Kokkari Estiatorio in San Francisco. Plump white beans baked in tomato sauce and bathed in feta and tangy parsley oil make a hearty side dish or light vegetarian main. {Note to self: MAKE THIS!}

Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

#1: Roasted Beet and Carrot Lentil Salad with Yogurt, Feta, and Dill

The people have spoken and they love legumes! I’m glad to know I’m not alone. This platter salad comes from Andrea’s book Dishing Up the Dirt. It’s wonderfully nourishing and full of bright, zippy flavors like fresh herbs, lemon, tangy yogurt, and briny feta all playing off of earthy lentils and root veggies.

Gluten-Free Maple Pumpkin Pudding Chômeur

Honorable mention: Maple Pumpkin Pudding Chômeur {gluten-free, refined sugar-free, dairy-free option}

Many of you made this gooey baked pumpkin pudding for Thanksgiving this year, and so did I! It’s stupidly easy to put together, and it hits all the fall flavor notes of sweet baking spices, earthy maple syrup, whole grains, and lots of butter (dairy or non-dairy). The recipe is adapted from Maple by my friend Katie Webster, another lovely gal I got to spend time with this year in Burlington, Vermont.

Ice cream with Caramel Sauce

And now, a drop of gratitude. This year I was blessed not only with a ton of delicious food, but also a host of fun projects, travel, and time to connect with family and friends. I shot a cookbook with Asha, co-taught a workshop with Sarah, Gerry, and Carla, and cozied up in a cabin in Nevada City with Emma, Erin, and Sarah. I got to attend 3 different blogger retreats with a bunch of amazing women in California, Vermont, and Washington.

Sarah, Emma, Erin

I climate marched in DC and visited NYC for the first time. I threw a cookbook party with Janet, spoke at Omnivore and Lightroom, and Facebook Lived with Renee. Sarah and I styled over a hundred recipes for NYT and made pretty recipe videos together. I wrote, styled, and shot 4 Alternative Baking columns for GFF: Gluten-Free Forever Magazine (and I’m currently working on next spring’s), and styled a commercial shoot for a local olive oil brand.

GF beet ravioli

GF Hazelnut Brownies with Tahini Hot Fudge Sauce

I snuggled kittens, and learned that kitten fostering isn’t just for crazy old cat ladies, but something I myself could do, just like Amanda, Erin, Laura, and Hannah (I just haven’t taken the leap yet – hopefully in 2018!)

kittens!

And all year long I’ve been filled with gratitude for this wonderful, ever-expanding community of foodie weirdos around the world. Thank you for nerding out with me in this space! Now let’s all have a delicious 2018 filled with love, laughter, and good eats. (And midterm elections.)

*What recipes would you like to see on TBG next year? Leave a note in the comments below!*

Cocktails at Shelburne Farms

*Thanks for reading! For more Bojon Gourmet in your life, follow along on InstagramFacebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make a recipe from this site, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

GF Teff Skillet Cookie

5 thoughts on “Your 5 Favorite Recipes of 2017 + a Recap”

  1. Alanna,

    Happy 2018! Thank you for a beautiful year in pictures and recipes of deliciousness as always. And congratulations on the cookbook.

    I have no recipe requests as everything I think of you have already made; however, I am spontaneously traveling to India for a month… so maybe something for me to cook when I get back inspired by Indian spices?

    Thank you again for many years of wonderful recipes, especially the recurring cornbread and polenta crusts (asparagus and shiitake!), the cherry frangipane tart (I know, all are vintage) and the surprise coconut shakshuka.

    Katherine

    1. Your trip to India sounds so exciting! In that case, I think you’ll love Asha’s book Masala & Meatballs that I shot this year; it comes out in a week! I’m SO glad you love the cornbread, polenta crusted tart, cherry tart, and shakshuka! Now I’m inspired to do an updated version of that cherry tart with my GF crust.. Safe travels!

  2. Is it possible I gained three pounds just looking at all this beautiful food? Probably not since both drooling and running to the kitchen to check the pantry burn tons of calories. One of the few nice things I can say about 2017 is it brought so much Bojon in every form to my life, so in the end it will go down in the books as a good year indeed. Here’s to fostering more whiskers, midterm elections and plenty more cross-country encounters! Xo

  3. The things I like most about your recipes is how reliable they are in terms of me recreating them in my kitchen and how delicious they are. Ones that we enjoyed most in 2017 were your cornbread in all its variations (particularly your Farmer’s Market Cornbread), pizza dough, pie pastry, Apple, Buckwheat & Gruyere Puff pancake, and the Mesquite Gingersnaps. The maple pumpkin pudding cake was great at Thanksgiving. I really appreciate that most of your doughs last either days in the frig (extending those pans of fresh cookies) or can be frozen. That’s crazy rare in gluten-free doughs–AND they come out of the freezer edible and delicious. Thank you–

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