Silver-Dollar Walnut Cakes with Berry Compote and Lemon Ricotta

July 11th, 2011 § 0 comments § permalink

Serves 4


For the Pancake Mix

1½ cups buckwheat flour
1½ tablespoons agave nectar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ teaspoon cinnamon
2 large eggs, at room temperature
1¼ cups almond milk, at room temperature
1 teaspoon pure vanilla extract
½ cup chopped walnuts
Cooking spray

For the Berry Compote

½ pint blueberries
½ pint strawberries sliced
½ pint raspberries
1 tablespoon orange marmalade
2 tablespoons water

For the Lemon Ricotta

½ cup skim ricotta
¼ teaspoon nutmeg
1 tablespoon lemon zest
1 teaspoon honey
2 tablespoons basil, chopped
1 tablespoon mint, chopped


In a small sauce pan, add berries, water and marmalade. Cook over low heat for 10-15 minutes or until it thickens. Mix together ingredients for the ricotta & store in fridge till its time to serve.

Preheat griddle over medium heat. Mix dry pancake ingredients together in a large bowl. Mix together wet ingredients in a separate bowl, then add to dry. Fold together. Measure out cakes with a small ladle or ice cream scoop to a sprayed griddle. Cook each for about 3 minutes per side, and store cooked cakes in a warm oven (200°) until all are cooked.

Place cakes on plate (3 for a full serving of whole grains). Top with compote and a dollop of ricotta mixture.

Turn leftovers into a trifle by alternating cake, compote, ricotta in a tall glass container. Top with any extra compote. Cover with plastic wrap and place a small plate on top to weigh down. Place in fridge for at least 1 hour. Turn upside down over plate and remove bowl. Slice like a cake and serve.

Asparagus Spear & Wild Mushroom Pilaf

May 16th, 2011 § 0 comments § permalink

Serves 6-8


1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped small
1 medium shallot, chopped small
1 cup mixed fresh wild mushrooms (morels, chanterelles, etc)
Pinch of freshly ground nutmeg
1 cup asparagus spears, ends trimmed
1 teaspoon salt
1 teaspoon black pepper
½ cup white wine
¼ cup vegetable stock
1 cup brown rice, cooked
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon thyme, chopped
1 tablespoon fresh mint, chopped


In a large skillet over medium high heat, add butter and olive oil. Cook the onions and shallots for a few minutes or until slightly translucent, about 5 minutes. Add the mushrooms, nutmeg, and asparagus and season with salt and pepper. Add the wine and vegetable stock, bring to a boil, and then reduce to a simmer. Cook until the liquid is reduced by half then stir in the cooked brown rice. Fluff mixture with a fork and sprinkle herbs into pilaf. Serve warm or at room temperature.

Spiced Apple Cider with Dark Rum

November 30th, 2010 § 0 comments § permalink

Makes one gallon


1 gallon fresh apple cider
1 tart apple, sliced horizontally
1 cinnamon stick
1 star anise
1 teaspoon freshly ground nutmeg
2 whole cloves
1 tablespoon brown sugar
1-2 cups dark rum (can be omitted for non-alcoholic version)


Place all ingredients in a large pot and simmer for about 15 minutes. Serve warm.

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