Honey Almond Cake . . . gluten free & sweetened with honey

Simple, moist and delicious — this  almond and honey cake is gluten-free, sweetened with honey and flavored with spices! Adjust flavors, fruit and nuts to your own specs - see notes below. 

Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
   
4. Pour batter into prepared pan.
   
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
   
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Recipe without photos . . . Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange or lemon, preferably organic

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
4. Pour batter into prepared pan.
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Apple Roses . . . so impressive but so easy and fun!

So impressive! Yet, so easy! I had this recipe saved on Pinterest and then when Jill McKee Rose posted her version of Apple Rose I was inspired to actually give them a try. Besides, we had a young friend visiting and this seemed like a fun kitchen project. 

The original recipe, complete with video, can be located at To Simply Inspire blog. Following Jill's lead, we served ours with caramel sauce and added whipped cream.  

Apple Roses     12 servings

2 sheets of puffed pastry, thawed

3 apples

6 tablespoons of apricot preserves

4 tablespoons of water

 Juice of 1/2 a lemon or 2 tablespoons lemon juice

Ground cinnamon

Granulated sugar

For serving as desired: powdered sugar, caramel sauce, whipped cream or ice cream

 

1.   Remove puffed pastry from freezer and thaw according to package directions 

2.   Slice the apples in half from top to bottom.

3.   Remove the core ends and then scoop out the core in the center

4.   Slice the apples into very thin slices

5.   Fill a medium sized bowl half full of water. Squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender. Drain the apples into a colander. Cool before proceeding to step #7.

6.   Microwave the  apricot preserves and water for about a minute, stir; Cool before proceeding to step #7.

7.   When pastry sheets are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin to flatten just a little more. 

Cut each pastry sheet into 6 equal slices.

8.   One at a time, spoon or brush apricot preserve mixture onto a slice of pastry.

9.   Place 7 to 9 apple slices along one half of the pastry slice with the peel side facing out. Sprinkle lightly with cinnamon and granulated sugar.

10. Fold the pastry in half to cover the apples. Starting on one end, roll the pastry and apples to the other end of the pastry.

11. Place in a muffin tin that has been well sprayed with pan release. We added a strip of parchment to each tip (allowing for an overhang) for easy removal after baking.

12. Continue with the other pieces of pastry until you have 12 apple roses.

13. Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.

14. Bake at 375° for 40 to 45 minutes. Watch closely and cover the tops with foil when they begin to brown Check bottom and sides for browning; if needed, remove roses from muffin tins and place on a baking sheet and bake for a few more minutes until brown. 

15. Sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream and caramel sauce, if desired. 

Recipe without photos . . .

Apple Roses     12 servings

2 sheets of puffed pastry, thawed

3 apples

6 tablespoons of apricot preserves

4 tablespoons of water

 Juice of 1/2 a lemon or 2 tablespoons lemon juice

Ground cinnamon

Granulated sugar

For serving as desired: powdered sugar, caramel sauce, whipped cream or ice cream

 

1.   Remove puffed pastry from freezer and thaw according to package directions 

2.   Slice the apples in half from top to bottom.

3.   Remove the core ends and then scoop out the core in the center

4.   Slice the apples into very thin slices

5.   Fill a medium sized bowl half full of water. Squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender. Drain the apples into a colander. Cool before proceeding to step #7.

6.   Microwave the  apricot preserves and water for about a minute, stir; Cool before proceeding to step #7.

7.   When pastry sheets are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin to flatten just a little more. Cut each pastry sheet into 6 equal slices.

8.   One at a time, spoon or brush apricot preserve mixture onto a slice of pastry.

9.   Place 7 to 9 apple slices along one half of the pastry slice with the peel side facing out. Sprinkle lightly with cinnamon and granulated sugar.

10. Fold the pastry in half to cover the apples. Starting on one end, roll the pastry and apples to the other end of the pastry.

11. Place in a muffin tin that has been well sprayed with pan release. We added a strip of parchment to each tip (allowing for an overhang) for easy removal after baking.

12. Continue with the other pieces of pastry until you have 12 apple roses.

13. Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.

14. Bake at 375° for 40 to 45 minutes. Watch closely and cover the tops with foil when they begin to brown Check bottom and sides for browning; if needed, remove roses from muffin tins and place on a baking sheet and bake for a few more minutes until brown. 

15. Sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream and caramel sauce, if desired. 

Shrimp and Okra with Sausage

Barry planted a row of okra that promises to feed the county . . . so I’m on the lookout for okra recipes . . . and this one is mighty tasty! 

Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
   
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
   
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
   
   
   
6. Serve shrimp over rice. 

Recipe without photos . . . Shrimp and Okra with Sausage   4 to 6 servings

5 tablespoons olive oil, divided

1 large onion, finely chopped

Kosher salt

1 green, red or yellow bell pepper, seeds and ribs removed, finely chopped

4 celery stalks, chopped

4 garlic cloves, finely chopped

1 lb. fresh okra, cut into ½" pieces, or sliced frozen okra

1lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick

1½ cups tomato sauce and/or canned tomatoes with onions

Cayenne pepper

Creole seasoning

1 lb. large shrimp, peeled, deveined

Steamed rice for serving 

1. Heat 3 tablespoons oil in a medium pot over medium-high. Add onion and a pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. 
2. Add bell pepper, celery, and garlic. Cook, stirring, until vegetables are softened and just beginning to brown, 8 to 0 minutes.
3. Add okra and remaining 2 tablespoons oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6 to 8 minutes. Reduce heat to medium. 
4. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
5. Add tomato sauce/tomatoes and a pinch or more of cayenne to pot; season with Creole seasoning. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
6. Serve shrimp over rice.

Beer Cheese Dip as featured in KANSAS! Magazine, Vol 78, issue 4 . . . using Wiebe cheese

KANSAS CHEESEMAKERS is the title of the cheese article I wrote for the Taste section of KANSAS! Magazine, 2022, Vol. 78, Issue 4, pp. 28-33 (summer edition). Included is a guide  recipe for  assembling a charcuterie board and a recipe for Beer Cheese Dip. 

Scanned photo from magazine; Dave Leiker photographer

A CHARCUTERIE BOARD featuring WIEBE CHEESE

Like cheese, charcuterie boards have been around for a long time. It’s only recently that America has embraced the charcuterie (pronounced “shahr-kyu-tuh-ree”) trend. Fun to assemble, they are a perfect way to showcase a selection of the farmhouse cheeses produced at Wiebe Dairy. A selection that includes a variety of colors, textures, and flavors — fresh curds offering a mild taste that create a “squeak” when eaten; Cheddars, available in white, pale yellow to yellow-orange colors, that offer a smooth, firm texture and intensities that range from mild to sharp; and cheeses flavored with herbs and vegetables.

Crackers and other edibles are used in complete the board that can be used as an appetizer or for snacking.

To allow the full flavor of natural cheeses to shine through, remove them from the refrigerator about 30 minutes prior to serving, permitting them to come to room temperature.

While Wiebe cheeses, in their pre-formed shapes, are the stars of the board, this grated cheese dip makes a nice addition to the charcuterie presentation.

Beer Cheese Dip   

Yield: 3 cups+ of dip

 

INGREDIENTS

2 (8 ounce) package cream cheese, softened

1 (1 ounce) package Ranch dressing mix (equivalent to about 3 tablespoons)

8 ounces Wiebe Sharp Cheddar cheese (2 cups), grated 

1/2 cup+ light-colored beer (non-alcoholic beer works, too)

 

INSTRUCTIONS

1.   With an electric mixer, thoroughly mix the cream cheese and Ranch mix; add Wiebe grated cheese.

2.   Add 1/2 cup beer; if mixture is too thick, add a little more.

3.   Refrigerate until ready to serve. Refrigeration allows flavors to meld, and the mixture also becomes firmer. 

4.   Remove dip at least 30 minutes before serving so mixture is spreadable and full flavored.

French-inspired Carrot Salad using homegrown carrots

We were on the receiving end of beautiful homegrown carrots. Bright orange with green fern-like tops, they are well formed and oh-so-much-better than what is available in the grocery store. First off is this French-inspired Carrot Salad . . .

French-inspired Carrot Salad   About 4 servings 

1/2 lb. carrots, scrubbed and coarsely grated

1/4 cup chopped parsley

1 1/2 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon honey

1/2 teaspoon Dijon mustard

Pinch of ground cumin

Kosher or sea salt to taste

1. Place carrots and parsley in a bowl.
2. Mix together ingredients for dressing and stir into the carrots.