A Love That Spans Centuries

Photo by A Streetcar Named Devour

Original photo by Aimee Spicks/STARZ

I stan a ride-or-die couple. And I’m currently obsessing over Starz-streamed series, “Outlander.” If you haven’t watched yet, the story revolves around our two main characters, Claire (a time-traveling WWII nurse from England), and an 18th Century Scottish Highland warrior named Jamie Fraser. I won’t delve too much into the storyline, but these star-crossed lovers will do whatever it takes to protect each other. It’s a love that spans centuries.

The Linzer Torte (the original form of this tasty treat) is actually much older than our fictitious Scottish Jacobite, and dates as far back as the 17th Century in Linz, Austria. (The oldest known recipe is from 1653!) The name originated as “Helle Linzer Plaetzchen”  which in German literally translates to “bright Linzer cookies.” The much easier to make version is the sandwich cookie, with its characteristic cut-out shape exposing the fruit jam and is lightly dusted with confectioner’s sugar. This version is gluten-free and vegan.

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Gluten-Free + Vegan Linzer Cookies

Recipe slightly adapted from About to Sprout
Recipe yields about 8 cookie sandwiches 

Photo by A Streetcar Named Devour

INGREDIENTS

2.5 C almond flour (I like Bob’s Red Mill)

4T coconut oil, melted

1/4 C date syrup

1/2t fresh lemon juice

1ea lemon, zested

1t pure vanilla extract

1/2t Kosher salt

1/4t Baking soda

1C Jam, fruit preserve of choice (my fave store-bought are from Crofter’s)

1/4C powdered sugar for dusting

METHOD

Combine all ingredients into a bowl. If the dough is too sticky, sprinkle in a bit of almond flour till it’s pliable but not too dry.

Mound dough onto a flat surface and shape into a disc. Wrap in plastic and place in the refrigerator for 20 mins.

Preheat oven to 325 degrees.

Line 2 sheet trays with parchment paper.

Once dough is chilled, unwrap and place between two pieces of parchment paper.

Roll out dough to 1/4-inch thick. Cut out 16 cookies (using a large heart-shaped cookie cutter) and place 8 of those cookies on the parchment-lined sheet tray. (You may need to re-roll your dough to get more cookies.)

Use a small heart-shaped cookie cutter inside the larger hearts. If you don’t have a smaller cookie cutter you can free-hand it like I did.

Place onto sheet tray, making sure cookies don’t touch (they’ll spread a little).

Bake for 8-12 mins depending on your oven. Mine were done at 8 mins, so keep an eye on them and pull out once they’re a nice golden brown.

Allow to cool on a cooling rack.

TO ASSEMBLE
Line cookies with the base of the cookie bottom sides up and spoon about 1T of fruit preserve. Top with double-heart cookie half to expose the jam.

Top with a light dusting of sugar.

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The Kids Are Alright

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Holiday get-togethers can be a bit challenging for us folk who have food allergies. It is sadly true. We are the ones who come to birthday + holiday parties, weddings, showers, potlucks, sulking at the buffet table full of food that we simply cannot eat. We stand there and salivate over all the pies, pizzas, bread, cakes, cookies, cheesecakes, cheese plates, etc., that are hands off. I mean, we *can* eat them, sure, but that would mean we want to:

A) Die

B) Get rushed to the hospital 

C) Be stuck on the toilet for the next week, wishing we were dead 

D) Be stuck lying on the floor next to the toilet in the fetal position, wishing we were able to physically get onto the toilet 

It’s not fun. For us or for our loved ones who have to deal with it. I once accidentally ate a few bites of risotto at a “build your own risotto bar” at a wedding thinking that all the cheeses that were placed in separate bowls at the build-your-own bar were my signal that the actual risotto base didn’t include cheese. I was wrong. I was so deeply wrong. My body made sure to tell me how wrong I was. I was sick for a few days after that, and have avoided “build-your-own” risotto buffets ever since.

For holiday parties, and actually, any party all year round, I love making this Chocolate Chip Banana Bread recipe and bringing it to parties because it’s so dang delicious, moist AF, and is gluten-free, vegan AND nut-free. It’s perfect for adults and kids with food allergies.

I hope you try out this recipe, and if you do let me know how it turns  out.

xo Kelly Rae

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Chocolate Chip Banana Bread Gluten-Free, Vegan, Nut-Free

Recipe slightly adapted from Kitchen Confidante

INGREDIENTS

1 C brown rice flour

1/2 C potato starch

1/4 teaspoon salt

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup coconut sugar

1/2 cup maple syrup or agave syrup

1/4 cup vegan butter or coconut oil, at room temperature

1 flaxseed egg (1 Tablespoon flaxseed meal + 2 1/2 Tablespoons water, mixed together in a small bowl)

1/2 cup “vegan buttermilk” (coconut milk plus 1 teaspoon apple cider vinegar, mixed together)

3 very ripe bananas, mashed with a fork 

1/2 dairy-free chocolate chips (I’m a die-hard Enjoy Life bittersweet chocolate fan!)

METHOD 

Preheat oven to 300°F. 

Grease your loaf pan with coconut oil, olive oil or vegan butter and line the base of your pan with parchment paper.

Whisk together the flour, salt, baking powder and baking soda. Set aside.

In a mixing bowl with a paddle attachment, cream together the sugar and butter. Stir in the flax egg and then the bananas, and lastly adding the vegan buttermilk. Slowly add the dry ingredients and then the chocolate chips and mix till just incorporated to avoid over mixing.

Pour batter into greased loaf pan for about 45 minutes to 1 hour, depending on your oven. If in doubt, do the toothpick test.

Why do you build me up? Buttercup?


Desserts in teensy weensy jars and ramekins are so darn cute. This veganized recipe doesn’t require any baking–it’s foolproof and just needs about 2 hours in the fridge to set. That’s right. No butter. No cream, eggs. Nada. You might ask, how does this taste so good without all the dairy? And I’ll say, you won’t even miss it.

Xx Kelly Rae

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Chocolate Vegan Pots de Creme with Gluten-Free Graham Cracker Crumble
Serves 8
By Kelly Rae — A Streetcar Named Devour

FOR THE GRAHAM CRACKER CRUMBLE

INGREDIENTS
1 cup cashews (or whatever nut variety you have in your pantry)
1/2 cup pitted dates
1 Tablespoon coconut flour
1/2 Tablespoon coconut oil, melted
1.5 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

METHOD
Pulse together in a food processor till crumbly.

FOR THE POT DE CREME

INGREDIENTS
2 cups silken tofu (do not use firm tofu)
8 ounces dairy-free dark chocolate, melted (I use Enjoy Life)
3 Tablespoons coconut oil, melted
1 Tablespoon espresso powder (King Arthur Flour makes the best! I got mine via Sur La Table)
1/4 cup cashew milk (or any plant-based milk of your choosing)
1-3 Tablespoons maple syrup (optional, if you like a sweeter pot de creme)
1/4 teaspoon kosher salt (optional)
1/2 cup unsweetened shredded coconut, toasted and for sprinkling

METHOD
Melt the chocolate over a double boiler, making sure not to burn it.

Place all ingredients into a blender and zap till thoroughly blended.

Divvy up into different-sized ramekins or Mason jars, depending on how many portions you need. Layer the graham cracker crumble in between layers of the chocolate puree.

Place in the refrigerator for at least 2 hours to fully set.

Serve with toasted shredded coconut. Boom.

Mint Condition

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Quick question! What’s your favorite ice cream flavor?

Mine?

Mint + Chip.

Why?

‘Cause it’s double the coolness factor. Frozen in temperature and cooling in flavor. It’s next-level sensory overload. All of your senses are tested:

You SEE the bright green color
You SMELL that crisp scent of mint
You FEEL that cold, refreshing cream melt in your mouth as you bite into those chocolate chunks
You TASTE that creamy delicious mint packed with that bittersweet chocolate

And well, HEAR? If you’ve ever sat next to me while enjoying said ice cream (or pretty much any food I thoroughly enjoy), you’re sure to hear lots of “MMM” sounds. Sorry not sorry.

This year we started a garden on our balcony. It’s taken off and has done considerably well. Even with the sudden drop and rise of temperatures all summer long, most of our plants have been pretty happy. Our mint plant, which we originally planted next to thyme and lavender, took off immediately and spread throughout the entire planter within a week! That was an amateur mistake on my own part ’cause I knew that mint likes to take over EVERYTHING. And she did. So we uprooted her and placed her in her own good-sized planter where she was able to stretch and relax without bothering her next-door neighbors.

Having an abundance of mint isn’t a bad thing, either. I decided to harvest a few bunches and steep them into heavy cream as a base for this amazing ice cream recipe I found through David Lebovitz’ book, The Perfect Scoop.

The recipe was originally written for a Chocolate Malt Ice Cream flavor, so I made some adjustments to the recipe, and omitted the cocoa powder, replacing it with a snack-sized box of crushed Whoppers candy and chocolate sandwich cookies like OREO’S. I also added more heavy cream (using one of my local favorites from Sunshine Dairy). The resulting flavor is intensely rich, creamy and so silky smooth. Try it.

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Malted Mint Whopper Cookie Ice Cream
Yields 1 quart
Recipe via The Perfect Scoop

INGREDIENTS
3 cups heavy cream, divided
2 cups fresh mint leaves, packed
1 cup whole milk
¾ cup sugar
1 teaspoon Kosher salt
5 large egg yolks
1 teaspoon vanilla
1 cup malted milk powder

METHOD
Heat 1.5 cups heavy cream with the mint in a medium-sized saucepan. Once brought to a boil, whisk vigorously and lower heat to a low simmer, continuing to whisk. Remove pan from the heat and strain into a large bowl the rest of the heavy cream into a large bowl, combining the steeped minty cream together.

Gently warm the milk, sugar and salt in the same saucepan. In a medium-sized bowl, whisk the yolks and temper the eggs by slowly adding the warmed milk to the  yolks, continuously whisking and scraping the now tempered egg yolk/milk mixture back in the pan.

Using a rubber spatula continue to stir and scrape the combined mixture over medium heat, making sure not to “cook” or “curdle” the eggs. Once the mixture is thickened and coats the back of a spatula, immediately remove from the heat and pour through a strainer and into a shallow pan or bowl. Add the vanilla extract and malt powder. Cool the mixture by placing it into the refrigerator till chilled, overnight is preferred.

Once ready to churn, operate your ice cream maker and add the crushed Whopper candy and cookies toward the last five minutes of the churning process. Place the ice cream in the freezer to further freeze. Enjoy! (Or have a quick milkshake. Your call.)

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A Miracle Worker

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I don’t get sick too often. Maybe once or twice a year, tops. So when I do get sick all hell breaks loose. I simply hate getting sick and avoid it like, say, the plague.

Blame it on over-exhaustion, not getting enough sleep, working too much. Whatever week-long illness it was, it was completely unbearable. I had this unstoppable cough that seemed to worsen at night while in bed trying to sleep. The incessant coughing led to a sore throat and muscle pains in the abdomen; it was like I was doing nonstop crunches, but no 6-pack to show for.

What I needed was a miracle. Or Miracle Max.

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My regimen to nurse these ailments included daily vitamins, Emergen-C, so much orange juice, a hot elixir comprised of honey, fresh lemon juice, ginger, cinnamon, cayenne and turmeric. (It does the trick and nicely coats the throat.) But what really helps is a chicken soup of some kind. I had purchased a whole chicken and decided to make this Peruvian Aguadito soup quite reminiscent of the ones I used to enjoy at the L.A. Peruvian mini-chain, El Pollo Inka, that I used to frequent. The soup only gets better with a squeeze of the restaurant’s cilantro-chile sauce.

This Aguadito is a miracle worker, a magician, or brujo–the Miracle Max of soups. It has magical powers, I think, bringing you back to life. So much so that I felt increasingly better every time I consumed it (I ate the whole thing over the course of a week).

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I butchered the whole chicken into 10 pieces (halving the breasts) and kept the leftover bones to make stock for another time. The base of the recipe is usually mild, but I needed an extra kick of heat to help clear my nasal passages, and replaced with whole jalapeños for the typical serrano.

Make this the next time you start to have the ill feels. And once you start feeling better, have fun storming the castle.

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Peruvian Aguadito Chicken + Rice Soup
Recipe slightly adapted from A Cozy Kitchen
Serves 4-10

INGREDIENTS
2 bunches cilantro, stems discarded
12 garlic cloves, peeled
2 medium-sized jalapeños, stems discarded
10 cups chicken stock
3 Tablespoons extra-virgin olive oil
1 whole chicken, skin-on and bone-in, butchered into 10 pieces (2 drumsticks, 2 wings, 2 thighs, 2 breasts halved into 4 pieces)
1 medium-sized red onion, julienned
2 teaspoons ground cumin
1 teaspoon cayenne
1/3 cup long grain rice
1 can corn, drained
1/2 cup fresh lime juice
salt and pepper, to taste

METHOD
Purée the cilantro, garlic, jalapeños, and 1/2 cup of the chicken stock in a food processor or blender.

Heat 2 tablespoons of the olive oil in a large stock pot over medium-high heat. Add the chicken pieces, skin side down and season with salt and pepper, cooking for 5-10 minutes or till lightly browned. Turn and sear the other side for an additional 5 minutes. Once all sides are nicely seared, remove from the pot and set aside.

Add the remaining tablespoon of olive oil and add the onions and sauté till translucent. About 5-7 minutes. Add in the cilantro-garlic and jalapeño purée. Stir for 3 minutes to incorporate. Add in the rice, cumin and cayenne, stir for 2 minutes.

Slowly pour in the stock, stirring to incorporate. Bring to a boil, then add in the chicken pieces. Turn down the heat to low, add the corn and allow to simmer for 30-40 minutes.

Finish with the lime juice and season with salt and pepper to taste.

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(Editor’s Note: All movie screenshots in this story are property of Act III Communications and Twentieth Century Fox.)

No Contest

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Thai food has become my comfort food. It’s the cuisine I crave on the regular. It’s become a big problem.

At work we had an open call “Salmon Chowder Contest” that would run on our menu at the restaurant if it was chosen to be the winner. This is the soup I made for the contest.

I decided to base my recipe off of one I made last year for my Tom Kha Gai soup. It’s not your traditional chowder, but it’s crazy delicious. Like, it’s really good. Trust me.

Forget tradition and try this! You won’t be disappointed.

Coconut Salmon Chowder
Yields 2 quarts

FOR THE CHOWDER

INGREDIENTS
2 nubs medium-sized galangal, peeled and sliced*
1 stalk lemongrass, white part only, sliced thin
5 kaffir lime leaves
6 Thai bird chiles
1 Tablespoon coconut oil
1 yellow onion, julienned
2 cups Yukon potatoes, peeled and medium-diced
3 cloves garlic, minced
2 cans coconut cream
2 cups vegetable stock
1 pound salmon, skin-off, cut into medium-sized cubes
1/8 cup fish sauce
2 Tablespoons granulated sugar
1 cup Thai basil, picked and minced
1 cup cilantro, picked and minced
1 lime, zested and juiced
salt and pepper, to taste
*galangal is a rhizome from the same family as ginger, used primarily in Thai, Lao and Vietnamese cooking. Find it at your local Asian supermarket.

METHOD
Place the first 4 ingredients in a food processor and process to a paste. Heat the oil in a saucepan over medium heat and add the paste, stirring till fragrant; about 5 minutes. Add the onions and saute till lightly browned. Add the potatoes and garlic and stir for a minute.

Turn down the heat and add the coconut cream and stir. Stir in the fish sauce and sugar, and bring to a gentle simmer, then add the salmon and simmer for an additional 5 minutes or till salmon is cooked.

Add the cilantro, Thai basil, lime zest and juice. Season with salt and pepper. Top with a healthy drizzle of Thai basil oil. (Recipe below).

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FOR THE THAI BASIL OIL
Yields 2 cups

INGREDIENTS
2 cups Thai basil, packed
2 cloves garlic, peeled
1 3/4 cups olive oil
1/4 teaspoon salt

METHOD
Blanch the basil leaves in boiling salted water for 20 seconds. Remove the basil and shock in an ice water bath. Add in the garlic and olive oil. Process in a food processor till fully combined.

Store in an airtight container overnight in the refrigerator. Not he next day, strain the oil through a fine-mesh sieve, discarding the leaves.

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Eat Like a Viking

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Much of the history surrounding the origin of the Danish aebleskive is shrouded in mystery—and to some, in ancient Scandinavian folklore. Legend has it that during the days of the Vikings, after the warriors returned home, hit hard in battle (many poorly wounded and hungry) mixed together flour with milk, and cooked the batter inside the hollows of their iron shields and horned helmets (which, too, were dented and broken) over an open fire.

The result: A delicious golf ball-shaped cake, golden on the outside and fluffy in the middle.

Today, aebleskiver (plural) which roughly translates to “sliced apples” are enjoyed by just about anyone in every corner of the world. Topped simply with powdered sugar, filled with delicious lingonberry jam, or dipped in a creamy lemon curd—the possibilities with these apple-shaped delights are endless. For my first solo (and best!) attempt at aebleskiver-making (I can briefly remember a short lesson on making them in culinary school), I decided to pair a simple aebleskive recipe with an of-the-moment curd. While we’re still in a weird transitional season from late-fall to winter fruits, I made a delicious pomegranate-lemon curd that pairs perfectly with this recipe.

Cooking with a special aebleskiver pan makes this recipe so much easier, but I used a mini muffin pan, and it worked out PERFECTLY.

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Aebleskiver (Danish Pancakes)

Yields 16
Recipe slightly adapted from Serious Eats

INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
2 eggs, separated
1 cup half and half
4 Tablespoons unsalted butter, melted

SPECIAL EQUIPMENT
Aebleskiver pan (found in select cooking supply stores, like Sur La Table)
or, use a mini muffin pan (which I did.)

METHOD
Whisk together the AP flour, baking powder and salt, then set aside. In a larger bowl, whisk together the egg yolks, milk and 3 tablespoons of the melted butter until just-combined. Slowly stir in the dry ingredients with a rubber spatula, don’t overmix, as it should be slightly lumpy.

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In the bowl of an electric mixer with a whisk attachment, beat the egg whites till stiff peaks form,  about 5 minutes. Then fold in the whipped egg whites into the lumpy batter.

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If you have an aebleskiver pan, place the pan over medium-high heat. Add the remaining 1 tablespoon of butter evenly to each well of the mold, and once the butter starts to bubble, add 2 heaping tablespoons of batter. Allow the aebleskiver to cook till the bottoms are golden, about 4 minutes, then flip and continue cooking till the tops are golden brown, about 3 minutes. Transfer cooked pancakes to a plate covered with foil to retain heat. Repeat steps till the rest of the pancake batter is used.

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If you DON’T have an aebleskiver pan, preheat your oven to 350 degrees and place a mini muffin pan into the oven to heat up. Once your oven is up to temperature, remove the muffin pan and add the remaining 1 tablespoon of butter into each mold well, then add about 2 heaping Tablespoons of pancake batter into each well. Place into the oven and allow the aebleskiver to cook till the bottoms are golden, about 3 minutes. Once you see that the bottoms are golden, remove from the oven and flip each pancake onto the other side.

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Raise your oven’s temperature to 425 degrees, and once heated up, place the aebleskivers back into the oven to finish cooking for another 3-5 minutes, till golden brown. Once done, immediately transfer the cooked aebleskiver to a plate covered with foil to retain heat, and repeat the steps till the rest of the batter is used.

Garnish with Pomegranate-lemon curd. (Recipe here)

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