This beautiful fruit tart is a perfect summer time dessert. The rich Lemon Curd and beautiful berries makes this tart absolutely perfect.
Fresh Lemon Curd
4 Tablespoons Butter
1/4 Cup Raw Sugar
1 Organic Egg
1 Cup Whole Wheat Flour
pinch of Sea Salt
1/4 Cup Berries of choice
In a medium bowl combine together the flour, sea salt, sugar then whisk. Add in the butter 1 Tablespoon at a time and work it with your hands, then add in the egg and mix well. If the mixture is too dry and is not coming together add in 1 Tablespoon of water. Form the dough ball then wrap in plastic wrap and chill in the refrigerator for at least 30 min.
When ready to bake the pastry crust, preheat the oven to 350 degrees F. Whether using 4 mini tart pans or one large one, press the dough to the bottom of the pan to form your tart. Place the tart pans on a baking sheet and bake for 15-20 minutes or until golden brown. If you choose to add the Dark Chocolate, pull the tarts out of the oven the last 2 minutes and place some chocolate on each tart and allow it melt in the oven for the remaining time needed to bake.
When the tarts are cooled you are ready to assemble the lemon curd then your beautiful berries. Chill in the refrigerator.
I LOVE these tarts!!
I finally did it! Dark Chocolate Covered BACON! I have been wanting to taste this amazing flavor sensation for so long. However, I did not want to pay $7 for the incredible “Vosges Mo’s Bacon Bar,” So I decided if I wanted to try this unique treat I had to make it myself…
3.5 oz 73% Organic Dark Chocolate
4-6 Slices of Bacon (Sulfite Free)
4-6 Organic Strawberries
Cook the bacon in a pan until nice and crispy, then place on a paper towel to rid some excess grease. Then melt the chocolate stove top. Dip the strawberries and bacon in the chocolate and place on parchment paper and allow to set in the refrigerator.Chocolate Covered Bacon..
Once you taste this lovely treat, you will agree with me that this a Gorgeous match!
This Valentines Day we were blessed to find two Beautifully ripen Strawberries right from our very own garden! Since we consider every day, a day to celebrate and cherish each other, we decided it was a fun excuse to have Chocolate for breakfast accompanied by a lovely Gift from our Garden…
Chocolate Buttermilk Waffles
1 3/4 Cups Organic Flour
1/4 Cup Cocoa Powder
3 Tablespoons Organic Sugar
1 teaspoon Organic Molasses
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Pink Himalayan Salt
2 Organic Eggs, Large
2 Cups Buttermilk
1/2 Cup Organic Butter, Melted
Melt the butter on low-med heat in a skillet and set aside. Combine the flour, cocoa powder, salt, baking soda and baking powder, then whisk or sift together. In a different bowl combine the buttermilk, eggs, cooled melted butter, sugar and molasses and mix well. Then combine the wet ingredients to the dry ingredients and stir till combined. (Remember ‘Lumps are lovely’)
Put about 1/2-3/4 cups of batter into your waffle iron at a time.
Serve warm with chocolate chips, maple syrup and strawberries (In our case one Strawberry each).
Gorgeous Gifts from the Garden
The other day I experienced a complete “Julie and Julia” moment, when I was gifted two unique culinary items from a kind and dear women. The gifts were two different flavors of Flake Sea Salts; Lemon and Smoked. I was contemplating what to do with these ingredients, and I knew it had to be a something special… Therefore, there is nothing more special to me than of course, CHOCOLATE. So, a crunch from Almonds, melt in your mouth chocolate combined with these amazingly delicious smokey and citrus salts…
I have for you one word for you: SEXY
1/2 Cup Almonds, Toasted
1/2 Cup Semi Sweet Chocolate Chips
1 Tablespoon Organic Butter, Unsalted
1/2-1 teaspoon of each Flake Sea Salt
First toast the almonds in a pan for about 4 minutes on medium heat. As soon as they begin to brown and you can smell them, they are done and set aside. In another pan melt together the chocolate chips and butter. Prepare a piece of parchment paper by placing it on a baking pan. Place the almonds on the paper, and pour the melted chocolate over the almonds and lastly put the Lemon Salt on half of the almond chocolate bark and the Smoked Salt on the other half. Place in the fridge to cool for at least 2 hours. When you are ready to enjoy, break the truffles into pieces and enjoy each elegant bite.
Minneolas are delicious with sweet dates and creamy goat cheese. These muffins are sweet and savory, perfect for breakfast or a mid day snack.
2 Cups Organic Flour
2/3 Cup Organic Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1/4 Cup Organic Olive Oil
Zest of one Minneola or Orange
2/3 Cup Buttermilk
2 Organic Eggs
2 Tablespoons Minneloa Juice, Fresh
1 Cup Dates, Chopped
8-10 oz Goat Cheese
Preheat the oven to 400 degrees F.
Combine the flour, sea salt, baking powder, baking soda, the zest from a Minneola or an Orange and dates. Whisk until combined. In another bowl combine the eggs, sugar, olive oil, buttermilk, juice and sugar. Stir well and add the mixture to the dry ingredients, stir both mixtures together and be sure to not over mix them. Butter a muffin pan and put a scoop full of the batter into each muffin cup and top with a few tablespoons of goat cheese on each. Bake for 20 minutes an allow to cool for about 10 minutes before removing from the pan.