September 19, 2012 § 5 Comments
we hit a pretty important milestone here at the sorel household. on august 26th the little snicklefritz of the house turned one. i’ll let that sink in. ONE. needless to say, there was cause for a wild and crazy celebration, which resulted in 3 blueberry desserts. oliver can eat his weight in blueberries. i’m fairly certain he inherited this trait from my mom. she too can probably eat her weight in blueberries. when oliver was a teensy olive, he didn’t tolerate dairy protein in my breast milk. i’ve spent the better part of the year avoiding dairy. now that oliver’s older, and that’s not a problem i’ve become quite fond of our new eating habits. since then i’ve been destroying our kitchen figuring out new ways to satisfy my dairy free sweet tooth without compromising on flavor. i think these three deserts sum it up pretty nicely.
i found this tutorial by irina kogran to be extremley helpful. i think she hits the nail on the head when she says to whip the egg whites by hand. i barley had the muscle capacity to pull this off. (!) i need to hit the gym. in my macaron trials and tribulations i always struggled with a stiff batter. the whipping egg whites by hand made this a nonissue.
recipe adapted from the extraordinary art of cake
350g of blueberries
150g (2/3 cups) granulated sugar
2 tbsp water
lemon zest (a few swipes on a microplane zester)
add blueberries, sugar and water to a food processor. puree everything until it’s pulverized. strain the mixture into a saucepan. heat over medium heat for 10-15 minutes until it’s thick and syrupy. remove from heat add lemon zand let it cool for about an hour. it will thicken as it cools. use a piping bag to pipe the filling onto cooled macaron shells.
raw blueberry “cheesecake”
i really LOVE this cake. this about the gazillionth time i’ve made it. this is my favorite flavor so far. i double the cashew cream part of this recipe. i’m greedy that’s all there is to it. this cake served as oliver’s birthday cake. we stuck a candle in it and everything. as you can see oliver enjoyed it too.
adapted from my new roots
*note that the cashews require an overnight soak, plan ahead. also, you will need either a blender or a food processor that will blend the $hit out of the nuts.
1/2 cup dates (this was about 8 dates for me)
1/2 cup almonds (or whatever nuts float your boat)
1/4 tsp salt
3 cups raw cashews (soaked overnight in filtered water)
juice of 4 lemons
2/3 cup of coconut oil
2/3 cup of agave (or honey)
1/2 tsp salt
1 1/2 cups blueberries (i used frozen blueberries)
crust: blend the 1/2 cup nuts, the 1/2 cup dates and the salt in a food processor. if your dates are really hard you can soak them in warm water for a few minutes. when you have the desired texture (i prefer a fine texture) pinch some of the crust between your fingers to test it and see if it’s pliable enough to make your crust. if it doesn’t stick add some agave or honey and blend again. press the nut and date mixture into the bottom of your dish. rinse out the food processor.
filling: warm the coconut oil and agave together in a small sauce pan until melted. stir to combine. put the cashews, salt, lemon juice and coconut and agave mixture in the the food processor and blend. let it blend for about 4 minutes or more make sure to scrape down the sides halfway through. taste it and adjust if need be. here you can add more lemon or more sweetener. make sure it tastes good to you! pour 2/3 of the cashew filling into the cake pan on top of the nut crust (don’t stress its not rocket science it doesn’t’ need to be exact). there will be a little bit of cashew mixture in the food processor, to this add the blueberries. process until smooth. pour the blueberry mixture over the cashew mixture. cover with plastic wrap, press it down so it’s touching the surface. put the cake in the freezer until it solidifies, i usually stick leave it overnight. take the cake out of the freezer 30 minutes before you want to eat it.
vegan blueberry “ice cream”
this redicoulsness came about because i had extra blueberry filling for the macarons and extra whipped topping for the dream cake. i added both of them to the ice cream maker and holy shit, magic happened. i have been obsessed with the coconut ice cream from trader joe’s. i have a feeling i will be tweaking this recipe so stay tuned. severin couldn’t tell that it was vegan!
vegan whipped coconut topping
1 can of coconut milk (refrigerated overnight)
2 tablespoons powdered sugar
1 vanilla bean
for the whipped topping, start with a chilled whisk and bowl (use either a hand mixer or a stand mixer). open the can of coconut milk and spoon just the top thick fatty creamy part into the chilled bowl, leave the clear coconut watery part at the bottom of the can (it’s about 1/4 of the can). here is a great visual tutorial. add 2-3 tablespoons of powdered sugar and the inside of 1 vanilla bean. turn on mixer start at a low speed and gradually increase speed, about 3 minutes total. and voila you have a beautiful dairy free whipped cream! add whipped cream once cake is out of the freezer.
if you made it this far, you get rewarded with this very edited and restrained montage of oliver.