suzette roberts

// Tried It, Loved It: Homemade Apple Pie Filling

The last time I peeled an apple was for snack time with Xena over a decade ago, as that's the only way she would enjoy it, and perhaps even have it-- forget about with-the-skin-intact-added-fiber anything. This time around, it's to serenade our healthy fresh and cooler outdoor air, and rebounding fall season with some apple pie, minus even a thin gluten-free crust, for full-on flavour. I read through a few apple pie recipes online, got the gist of how to balance the ingredients, and loved it from the very first try. As we officially wrap up Autumn in the next nine days, here's to an easy stove top treat that goes well with a scoop of vanilla ice cream, lightly buttered French toast, semi-sweet crackers, or all by its warm or chilled luxurious self.

 

// Bourbon Vanilla Rum Ice Cream

And this one's for you Dad- Bourbon Vanilla Rum Ice Cream. Using the best of the best Madagascar Bourbon Vanilla Beans, and Jamaica's finest rum, Appleton Estate Signature Blend, as well as a few other organic greats, I started working on this flavour a few months ago in honour of my dad. He wasn't much of an ice cream guy per se (although he always made sure there was a tub of chocolate ice cream awaiting me and my Lifetime Channel, when visiting-- for many of the murder movies we watched together, daytime and after supper-- I guess we could say he liked a good murder too? :)). He did however, love a good spiked cream punch, booster or otherwise, with a healthy dose of vanilla extract. I realized this growing up and more so when he was not so well back in 2008 and I was in the kitchen peeling a lot of green bananas and playing around with the blender and such. And of course he hated all the fuss, saying he was fine, and to relax! But I wanted to create a flavour that would be just his: very little sugar, lower fat milks, fine beans, and with a splash from afar of rooted red rum that was not too lost and not in overkill-- but just right, so our kids could enjoy a happy scoop, as he'd want that too. This is it! :) ...

// Suzette's Waldorf-y Holiday Salad

Because, there will be many variations along the way... It's pretty funny at times to reflect on decades past and how our food choices and eating habits have changed/ evolved with new and 'healthier' trends, as they set root in our society. Twenty-five years ago, we had the big, grand rave around brown rice, pilaf, and all things fiber-rich rice with the best of the best root vegetables,-- and from our backyards too if we were really 'getting into it'. I loved the entire idea. And being the curious child back then, I had to try it, and was willing to make some changes to my regular gluten-ful eating style moving forward, if things worked out...

// Milk Chocolate Mint Candy Cane Crush Ice Cream

'Tis the approaching season for a touch of mint with our more festive chocolate bites for a refreshing nod to our holidays. For this month's flavour: Milk Chocolate Mint Candy Cane Crush, I sifted rich Dutch-processed cocoa into warm milk and cream for a pure milk chocolate base, and swirled in crushed mini peppermint and spearmint candy canes into the freshly-churned milk chocolate ice cream, before deep freezing. The end result-- an energizing and elevating sensation with and throughout each deep, dark and decadent milk chocolate scoop. Our kids enjoyed the cool crunch within each silky spoon while our adults enjoyed the lighter mellow merriment of their minty moment. More behind-the-scenes beginning photos after the jump... Happy weekend. ~xx

 

// Tried It, Loved It: Alton Brown's Better Scrambled Eggs

More eggs... One of the many things I love about our farmers is their genuine affinity for keeping things simple, including luxury weekend scrambled eggs for breakfast, no milk desired. They love things in their purest form-- which also makes them easy to care for. While browsing through Southern Living's online mag last month, I came across this article, and with loving our weekend staple, decided to give it a try. I was hooked before the eggs were even cooked with the creamier egg mixture, after adding a teaspoon of said ingredient from Alton Brown's 2016 book: Everyday Cook. And of course it made very good sense. Here's how things progressed during a test run. It's become our new more flavourful breakfast-bite-must...

// Lemon Poppy Seed Olive Oil Slim Cake

The road to perfection is filled with lots and lots of practice. Did I say lots? Yes, I did. And as we stepped into the first full week of October, the lemon cravings returned, unexpectedly, with some poppy seed flurries in the mix. And I couldn't for the life of me figure out why, after a summer that met many citrus gatherings. And then I remembered this unexpected fun event, which feels like yesterday, and quietly thought some more... and came to the not-so-shocking conclusion that with our now shorter days (over in a flash), and longer evenings this time of the year, it was the body's natural balancing act in warding off any potential weather blues. And with that rationalization, all was understandable in the world again. And that's the short version of it.

 

The long version :) (I like teasing my sister Jan, with long versions-- drives her nuts!), includes a beginning with a brave desire to gluten-free all the little wonderfuls we love indulging in, keeping the flavour intact, and even taking it to the next level, with practice. And as all the whats and whys and hows and wheres collided, this Lemon Poppy Seed Olive Oil Slim Cake possibility, made with organic rice flour, and after 20 minutes of viewing all the variations of poppy seeds in the spice aisle (and there's more too, can you imagine?)-- was a go with this month's slim cake making adventures... Easy, quick recipe after the jump, and have a mellow weekend. ~xx