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Cornmeal Crust Ricotta Fig Tartlets
Makes 6 Tartlets Ingredients 1 batch cornmeal crust, refrigerated 1 pound fresh ricotta cheese 2 eggs¼ cup raw sugar 2 tablespoons honey 1 teaspoon fresh rosemary leaves, chopped Pinch of cinnamon 1 teaspoon orange zest 1 pint of fresh figs, cut in half ½  teaspoon lavender flowers (optional) Directions Make sure the batch of cornmeal…
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Tomato Macaroons with Lemon Olive Oil Savory Buttercream
Makes 1 dozen macaroons For the outer shells… 1 cup powdered sugar ½ cup almonds, finely ground (grind in spice grinder or use almond flour) 3 egg whites (stored at room temperature for 6 hours prior) Pinch of salt ¼ cup sugar 2 tablespoons tomato powder (recipe follows) 1 tablespoon dried basil For the lemon…
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Blueberry Macaroons with Lemon Buttercream
Makes 1 dozen macaroons Ingredients For the outer shells… 1 cup powdered sugar ½ cup almonds, finely ground (grind in spice grinder or use almond flour) 3 egg whites (stored at room temperature for 6 hours prior) Pinch of salt ¼ cup sugar 2 tablespoons condensed blueberry puree 1 tablespoon minced dried blueberries For the…
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Raspados de Frutas Tropical (Tropical Fruit Snow Cones)
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Chocolate Cardamom Banana Bites
Makes 12-15 bites INGREDIENTS 2 bananas, firm but ripe, cut into 12-15 pieces 9 ounces dark semisweet chocolate 1 teaspoon cardamom 1â„3 cup shredded coconut ½ cup nut of choice, chopped fine 2 teaspoons flax seeds 1 tablespoon pumpkin seeds 1â„3 cup dried dates and cherries, chopped fine DIRECTIONS Freeze the banana pieces. In a…
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Lili’s Vegan Banana Muffins with Pecans & Dark Rum
Makes 12-18 muffins INGREDIENTS Dry 2 cups all-purpose flour 1 cup brown sugar 1½ teaspoons baking soda ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon allspice Wet 4 overripe bananas, smashed ¾ cup melted earth balance (or vegetable oil) 2 eggs-worth Ener-g brand egg replacer 1 teaspoon vanilla extract ½ teaspoon almond extract ½ dram…