I forgot the charcoal pencil line that I put in the original. Of all the other things I could have forgotten I guess this is the best outcome.
I found a pear the size of a small moon at the fruit market this morning. I’ve decided to bake it with Maple Syrup, Pecans and Cinnamon. It’s one of my favorite Fall recipes and incredibly easy.
1 teaspoon olive oil
4 pears or apples(or one pear the size of a small moon)
1/2 cup maple syrup, 100% real maple syrup
1 cup pecans, in halves or pieces
1/4 teaspoon cinnamon
1 cup apple juice
preheat oven to 375 degrees
In a bowl mix the pecans, maple syrup, olive oil and cinnamon.
Peel the pear(s)/apples and cut the base flat so they stand upright, The idea here is to turn them into cups. With a knife cut the core out from the top, do not cut all the way through, you want it to hold liquid. Hollow out some of the insides to make room for the filling.
Now that you have your pear/apple cups rub them down with the olive oil. and set them on a baking dish. Scoop in the filling, you want it to kinda overflow a little. use the last of the maple syrup cinnamon liquid to drizzle over the top of the fruit. Pour the apple juice into the baking dish around the apples.
Cover the apples with foil. Bake until cooked through and very tender. Bake time can very greatly based on the size of the fruit. Start at one hour and check every 20-30 minutes after.
You don’t just want it to be done, you want it to caramelize a bit. For the last 20 minutes bake with the tin foil off.
I decided to make a pie out of it… just add it to a baked pie crust that has cooled.
I bet it would be amazing layered in a glass with raspberries and banana slices or used in a fruit tart.
Along with starch there is also egg yolk in this recipe so I guess the recipe falls under “cream pudding”, the term used for Custard/Pudding hybrids. It is very thick so it works best as a pie.
I kinda baked my moons and stars too long because I got distracted.
This is a dairy-free recipe, that’s why it has vegan butter yet still uses eggs. You can use regular butter if you are not dairy-free.
Lemon Coconut Cream Pudding
1 cup sugar
3 tablespoons corn starch
1 cup coconut milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup vegetable based vegan butter
1 tablespoon grated lemon peel
1 cup coconut cream
In a heavy sauce pan mix the sugar and corn starch, whisk in the coconut milk and lemon juice until smooth. Cook, stirring over medium high heat until thickened and bubbly, reduce heat to low and cook for two minutes. Take the pan off of the burner and whisk a small amount of the hot mixture into the egg yolks before adding the egg yolks to the pan, while whisking constantly, return pan to heat and bring to a gentile boil, cook stiring for a minute more. It will get pretty thick.
Remove from heat, stir in the butter and lemon peel. Let it cool for a few minutes without stiring.
When cooled a bit stir in coconut cream and you are done. Pour it into serving cups by itself or with fruit, use it as cake, pie or pastry filling.
I used a lot of rice bran oil, Shea butter and cocoa butter in this recipe and bentonite clay. The clay adds some slip to this soap as well as changing the texture of the bubbles to be dense and foamy. Because of the clay the batter set up faster than I was prepared for, I didn’t have a chance to flatten out the tops before they were solid but these are just for family so it doesn’t matter much.
I am hoping I get white suds, it’s easy to over do the charcoal and end up with grey bubbles. I cut them a little early, I could have waited another 12 hours but was impatient and there’s still some soda ash to clean up later. I scented it with Tea Tree Essential Oil.
I made the small soap hearts for a future project… lots of soda ash there.
I was gifted an Aerogarden several years ago and I love the thing. There is nothing like having fresh basil for pesto, fresh cilantro for your taco’s, fresh mint and chamomile for your tea and fresh dill for potato salad. Currently I am growing basil, marjoram and thyme.
With all of the extra light from my Aerogarden it gives me opportunity for additional fresh food.
Place green onions in a few inches of water, change the water and rinse onions every two days. When you harvest them just completely cut the onion a few inches above where the water line is and it will completely regrow to be used again. The same can be done for leeks and celery.
I also started growing ginger on my patio to see how that goes, it’s a lovely looking plant.
With the change in weather I have been wanting soup.
4 potatoes, cubed (I prefer red potatoes because they blend more creamy but any kind works. I also leave the skin on.)
1 large leek, in 1/2 slices and rinsed
2 tablespoons vegan butter or coconut oil
2 cloves garlic, minced
3/4 teaspoon salt
ground pepper to taste
3/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon corriander, ground
4 cups vegetable broth
1 bay leaves
3/4 cup coconut milk
green onions for garnish
In a soup pot over medium high heat add the butter/oil and salt, saute the leek and onion for 3-5 minutes.
Add potato, garlic, pepper, thyme, rosemary and coriander. Continue to saute for another 2-3 minutes stirring often.
Add broth and bay leaf, then bring to a boil before reducing to a simmer until the potatoes are tender, about 20 minutes.
Remove from heat, remove bay leaf. Stir in coconut cream and add salt to taste. Blend in batches until smooth and creamy, I usually under blend the last batch so there are some small chunks of potato still in the soup.