Creamy pomegranate curd kissed with hibiscus and lemon and blanketed in whipped cream and fresh pomegranate arils, all wrapped up in a buttery almond flour crust = gluten-free pomegranate tart bliss. Adapted from Alternative Baker.
Sometimes my best ideas show up while I’m focusing on something else, like washing dishes, taking a dance class, or even sleeping. And sometimes my worst ideas show up then. That was the case for this pomegranate tart, which popped into my head while I kicked, twirled, and swiveled in salsa class last weekend. My thought process went something like, “5-6-7-8, kick ball change… I’ll make the grapefruit tart from my book, but with lemon and pomegranate juice… And a 1-2-3-4, pivot step kick step…. It’ll be vibrant red and beautiful. Shoulder shimmy, booty shake… Why has no one done this already? Swivel swivel turn 2-3… I’m a pastry genius! OMG dizzy, can’t breathe…”
These stovetop pots de crème are the easiest dinner party (or anytime!) dessert and they get a savory-sweet vibe from peppery olive oil and crunches of flaky salt.
Pots de crème were one of the first restaurant desserts I learned how to make at my first job as a pantry cook one summer during high school. Chef Serge taught me how to temper hot cream into egg yolks and sugar, cook it to a custard, add in a mess of chocolate, and bake the puddings in a water bath until barely set. Pots de crème were a staple of restaurants, along with crème brûlee, tiramisù, panna cotta, and cheesecake for their ability to be made ahead, kept chilled for up to several days, and served up with little fanfare, leaving the pantry free to prepare more complicated salads and cold appetizers to order. This restaurant was no different.
These ultra-nourishing brown rice veggie bowls get loads of fall flavor from roasted delicata squash, zippy kale salad, crispy marinated tofu, and a pour of creamy miso butter. Naturally vegetarian and gluten-free.
One of my favorite spots in San Francisco to grab a meal or share a pot of tea is Samovar Tea Lounge. Since they first opened over a decade ago, I’ve pretty much ordered the same thing: the Japanese tea service. It comes with a pot of toasty gen mai cha tea and a “roll your own maki bowl” of brown rice, kale salad, seasonal veggies, nori strips, and your choice of protein – marinated tofu, hot smoked salmon, or duck.
Last month, my cousin and her family came down from Humboldt bearing pounds and pounds of homegrown winter squash from their small farm. There were curvaceous butternuts, dainty delicatas, mammoth spaghetti squash, rotund kuri squash, and one gourd-like specimen that looked like a butternut with a go go gadget neck curling around itself.
This gooey pumpkin pudding chômeur (aka pumpkin pudding cake or self-saucing pudding) tastes like warm pumpkin pie smothered in butterscotch, only far simpler. Gluten-free, refined sugar-free, and optionally dairy-free too.
This dessert goes by many names: Pudding cake. Baked pudding. Self saucing pudding. Chômeur. Call it what you like; around here, we call it “best dessert ever” and “dessert that we most likely want to eat any given night of the week.” It’s so quick and easy that we often do.
This gluten-free buckwheat apple galette epitomizes fall baking with the warm flavors of maple syrup and maple sugar meeting tart apple slices and toasty buckwheat. Free of refined sugar. This post was created in collaboration with Coombs Family Farms.
It’s no secret that Thanksgiving is my favorite holiday because PIE. This year the holiday is extra special to me because I get to see what you’re all cooking up from Alternative Baker, which has been out in the world for a little over a year. Few things make me happier than seeing your #AlternativeBakerBook creations on Instagram and answering questions about recipes, so please keep them coming! Extra kudos if you’ve made my gluten-free, whole-grain pie dough, which requires a few different flours and a bit of technique to make, but yields a light, flaky, shatteringly crisp crust that rivals wheat dough. It’s the recipe that prompted me to write an entire book about seasonal desserts made with flavorful flours. In other words, I was ins-PIE-ered.