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The holidays for me conjure up glistening desserts, hearty main meals and of course small sweet treasures. Growing up I remember eating all kinds of things, but the one thing I always loved about the holidays was my grandmother’s orange flavored gelatins. As the holiday approaches, I wanted to recreate that taste of the past.
For an updated version of that recipe, I used a bubbly citrus beverage, filled with fresh Satsuma oranges! To top things off and give a more finished look, a layer soft set coconut cream was used; this works very well for the garnish of pistachios and coconut. If you are not going dairy-free, cream would be a nice replacement.
As for the holidays go, I have yet to decide on a dessert to bring to the family gathering. Usually this time of year I have already baked up countless dozens of cookies for eating and sharing. With all of the possibilities one can get pulled in all sorts of directions. Once I have decided I will post as a holiday recap. So enjoy the holidays everyone. The snow has been steadily falling the past few hours, maybe we will have a white Christmas after all! Enjoy!
Satsuma Gelée Recipe
2 cups bubbly orange juice
1 Tablespoon gelatin
10 Satsuma oranges, peeled & segmented
¾ cup coconut milk [-or- cream]
2 Tablespoons cold water
1 teaspoon gelatin
Chopped pistachios [for garnishing]
Shredded coconut [for garnishing]
preparing the orange gelée:
1. Place the orange bubbly in a sauce pan and sprinkle the gelatin over. Let the gelatin bloom for a few minutes.
2. Whisk in the gelatin and heat just to a simmer. Set aside.
3. Fill serving glasses with orange segments and pour in the juice.
4. Chill in the refrigerator until set, approximately 2-4 hours.
preparing the coconut cream:
1. Sprinkle the gelatin over the cold water and allow to bloom.
2. Heat the coconut milk in a small sauce pan and add sugar and any flavorings you like.
3. Whisk a little coconut milk into the gelatin and then add it to the rest of the coconut milk.
4. Cool slightly and pour over the set orange gelée.
5. Garnish with pistachios and coconut.
Serves 4
Playing on the coconut theme a lot of my dairy-free recipes have been over the past few months, I made a delicious tapioca pudding. I have to confess I made six full batches this past weekend of pudding and found this to be the best spin on the age old classic.
Sometimes making desserts does not mean spending laborious amounts of time making tarts, jelly rolls or mousse cakes. It’s all about variety, comfort and spending time with others, not to mention they would be happy to help with over abundant dessert making!
Using coconut has been a great way for me to enjoy dairy rich recipes without using dairy at all. I am not saying no to dairy, but I think experimenting and variety to be what keeps cooking and baking exciting here at home.
Another recipe today is a cardamom spiced pecan cookies that was paired with this dessert just for fun and a nice balance from the creamy pudding.
Enjoy!
Coconut Tapioca Pudding Recipe
½ cup tapioca pearls [not instant]
2 2/3 cup unsweetened coconut milk [drinking beverage]
1 14-ounce can coconut milk
½ teaspoon sea salt
1 teaspoons cornstarch*
2 teaspoons cold water
1/3 cup granular sugar
2 teaspoons vanilla extract.
1. Soak tapioca pearls in coconut milk [drinking beverage] overnight in the refrigerator.
2. Once soaked, place in a medium saucepan with the coconut milk and bring to a simmer.
3. Reduce heat if necessary to keep coconut milk at a gentle simmer and cook for 8 minutes.
4. Add the cornstarch mixed with water to the pan. Stir until mixture comes back to a boil and has thickened.
5. Add sugar and vanilla extract and remove from heat.
6. Chill pudding in a shallow bowl and covered with plastic wrap directly on the surface.
Served room temp or chilled, makes 6-8 servings.
*note: If in the event you boil the pudding to hard you may not need the starch to give a more pleasant body.
Cardamom-Spiced Pecan Cookie Recipe
6 Tablespoons unsalted butter, softened
1 cup confectioner’s sugar, sifted
½ cup finely ground toasted pecans
1 teaspoon ground cardamom
1 large egg
½ teaspoon vanilla extract
½ teaspoon sea salt
2 cup gluten-free baking mix
2 tablespoons finely chopped toasted pecans
Preheat oven to 350ºF.
1. In a food processor cream the butter and then mix in confectioner’s sugar until smooth.
2. Add egg and vanilla; process for a minute until well incorporated.
3. Add pecans, cardamom and sea salt and mix in.
4. With the processor off place the full amount of flour mixture and process just until dough forms.
5. Chill dough for 2 hours in a flattened disk or one inch logs.
6. Cut eight inch slices and arrange on a parchment lined sheet pan and sprinkle on pecans.
7. Bake for 12 minutes or until edges are lightly golden.
What started out as a tart ended up being just a panna cotta. The tart was yummy, but I didn’t care so much that lifting the tart out of the pan it started to crumble apart. Wet crust! The panna cotta itself was made from a base of coconut milk, unlike ones made from cream. This experiment turned out to be surprisingly delicious and very pretty.
The texture and flavor was that of flan and a nice change from the heavier dairy based dessert. I think that serving this just as it reaches room temperature to be great and really shows how creamy the texture can be.
I shied away from adding any coconut flavor; however, you can add some coconut liqueur to the coconut base for a grand dinner party dessert. Would your dinner guests know that it is dairy-free? When they discover that there were no cows milked for this one, they might be surprised.
Coconut Panna Cotta Recipe
1-15 ounce can coconut milk
¼ cup granular sugar
2 inch piece of vanilla bean, scraped
1 ¾ teaspoons powdered gelatin
2 Tablespoons cold water
Vanilla Fig Syrup [see recipe below]
Fresh Ripe Figs [adorable garnish]
1. In a small bowl sprinkle gelatin over the water and stir. Set aside to bloom.
2. In a small sauce pan heat the coconut milk, sugar and vanilla bean to a boil.
3. Strain coconut milk into a mixing bowl.
4. Whisk in as much as a quarter cup of the coconut milk into the gelatin to melt.
5. Pour gelatin mixture into the remaining coconut milk.
6. Fill desired jars, compotes or bowls and place in refrigerator for 4 hours.
7. Serve with vanilla-fig syrup spooned over the top and adorn with fresh ripe figs.
Fig Syrup Recipe
¼ cup granular sugar
4 large ripe figs, halved
2 Tablespoons Grand Marnier liqueur [-or- water]
1 Tablespoon water
1 inch piece vanilla bean, chopped
1. Place all ingredients in a small sauce pan and bring to a gentle simmer.
2. Continue to simmer until figs have released their flavor and color.
3. Strain and cool.
*note: If you prefer, you can keep the poached figs and include them as part of the desert.
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