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.

The Horchata Made Me Do It!

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Well, summer is officially here, and temperatures are continuing to rise in Portland. It’s warm at home and it’s doubly horrendous when you work in a hot kitchen all day.

Horchata (or Orxata de xufa, depending upon the flavors and Spanish or Latin American region) was originated in Valencia, Spain, where they traditionally use tigernuts (chufa nuts). In Mexico and Guatemala, they use rice as the base of the drink. The Mexican version is what I grew up drinking. (I have also, however, had the Spanish version a few years ago when I vacationed in Spain. It is also, very very good.)

On my day off last week, I made these Mexican Horchata popsicles to help cool down. (And who doesn’t like horchata? It’s so freaking delicious!) I had some leftover horchata base at home and decided to bring it to work to treat my fellow co-workers.

When I started pouring glasses of the Horchata and distributing them to the prep kitchen, more of my fellow cooks came up to me, asking for a glass. Unfortunately, I hadn’t prepared for such a demand and only had enough to feed a few of my co-workers, so I had to think fast and bulk up the batch I had made on-the-fly.

I slowly went down the line and passed glasses of the ice-cold Horchata I had made to all the line cooks. Even in 100-degree weather and a full house of diners (in arguably one of the busiest restaurants in the city), the guys didn’t hesitate to take a second and gulp down that ice-cold cinnamon sweetness. In just a matter of seconds–faces full of sweat, and urgency turned into big smiles of pure delight and relief.

When I returned to my station and went back to work, in a matter of moments I heard calls for more Horchata.

“I’m gonna need more of that cinnamon drink,” said one.

“That was the best Horchata I’ve ever had,” said another.

“This is my first Horchata and I know it’s the best one I’ll ever have,” exclaimed another.

Haha.

And then my sous chef came up to me and pleaded that I make Horchata for all the Back of House once every week.

OK, alright. That’s a deal.

While this Horchata mix is clearly delightful on its own, freezing them into popsicles makes them even more appealing, especially in 3-digit weather.

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Mexican Horchata Popsicles
Recipe adapted from The Candid Appetite
Yields 10-20 popsicles (depending on the size of your molds)

INGREDIENTS
1½ cups long grain rice (uncooked)
4 cups hot water
1-14 ounce can sweetened condensed milk
½ cup coconut milk
2 cinnamon sticks
1 Tablespoon ground cinnamon
3 Tablespoons granulated sugar
1 teaspoon Kosher salt
2 teaspoons dark rum

a streetcar named devour mep horchata

METHOD
Place the rice, hot water, sweetened condensed milk, coconut milk, and cinnamon sticks into a large bowl. Stir the mixture to combine well.

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Cover the bowl tightly with plastic wrap at room temperature for about 1½ hours. Discard the cinnamon sticks and strain the rice, reserving the liquid in a separate container.

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Place the rice in a blender or food processor. Blend on medium-high till the rice is pureed and smooth. Slowly add in the reserved liquid. Once all of the liquid has been pureed, strain through a fine-mesh sieve. Discard rice paste remnants.

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Stir in the ground cinnamon, sugar, salt, and rum to the strained mixture. Place the horchata mixture into popsicle molds.

Set popsicles in the freezer for at least 5 hours, preferably overnight before serving.

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When ready to serve, gently run cold water on the outside of the mold to loosen and release popsicle.

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You Can’t Have the Mango!

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Why is it that every time I hear this song by Everything But the Girl, I’m reminded of Chris Kattan’s Saturday Night Live character, Mango? Does it give you flashbacks, too?

I digress. So the whole thing with mangoes started when my parents came to visit me in Portland recently (yay!). I was so excited to host them in my new apartment. We went on a road trip and visited our family in Idaho. It was such a lovely week, I’m so glad to have spent some quality time with my family. Working in the hospitality industry, it’s hard to get the time to take long vacations and spend time with loved ones. I really want to (and will!) make an effort this year to work less and spend more quality time with the special people in my life. Promise.

Back to the point of this story: My mom brought me a bunch of mangoes (it’s her favorite fruit), her reasoning being that I “need to eat more fruit.” (She thinks I don’t eat enough fruit, which is pretty much true.) But I somehow forgot about them, and when I finally remembered that I had them (in actuality, a telephone conversation with my mom asking me if I had eaten said mangoes) I found them overripe in my fridge. I was bummed; they were too mushy to eat raw. And I’m really hesitant to eat things with weird textures. (Random fact about me: I don’t care for eggplants or bananas because of their weird mushiness.) Yet I tasted the overripe mangoes and figured they were still salvageable, so I made this delectable Mango Coffee Cake instead.

The Martha Stewart recipe I adapted it from called for a glaze, but I decided to top the cake with my Vegan Caramel Sauce that I upgraded by steeping the coconut milk with star anise for about an hour.

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This recipe is best served warm and with coffee. (Duh.) Store the cake in room temperature wrapped in plastic. Upon serving, just reheat it in the oven at 350 degrees for about 10 minutes. It still tastes really good even after a week.

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Mango Coffee Cake with Coconut-Star Anise Caramel
Recipe slightly adapted from Martha Stewart

INGREDIENTS
FOR THE STREUSEL TOPPING AND CENTER
3/4 cups all-purpose flour
1 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon coarse sea salt
1 1/2 sticks cold unsalted butter, cut into small pieces

FOR THE CAKE
1 stick unsalted butter, room temperature, plus more for your baking pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse sea salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3/4 cup sour cream
5 overripe mangoes, flesh scooped and mashed lightly

Vegan Caramel Sauce

METHOD
First make the streusel topping. In a medium-sized bowl, mix together the flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in the butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Refrigerate until ready to use.

Make the streusel center: Mix together the remaining 1/4 cup of brown sugar and 1/4 teaspoon cinnamon.

Preheat your oven to 350 degrees. For the cake: Butter a 9-inch tube pan with a removable bottom. Place the flour, baking powder, baking soda, cinnamon and 1/2 teaspoon salt into a bowl and mix together.

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Beat the butter and granulated sugar with a mixer on medium-high speed till fluffy, about a minute. Add in the egg and vanilla. Beat in the flour mixture in 3 additions, alternating with the sour cream and mashed mangoes, beginning and ending with flour. Continue to beat until well combined.

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Pour half of the batter into the greased pan. Sprinkle the streusel center mixture evenly over the batter. Pour in the remaining batter, and spread evenly using an offset spatula. Sprinkle the rest of the streusel topping.

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Place into the oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack, and allow to cool completely. Remove cake from pan, and transfer to parchment.

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Make the caramel sauce. While still warm, drizzle over cake and let the sauce drip down to the sides. Let set for 5 minutes before serving.

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Khaki Wishes and Cookie Dreams

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I was never a Girl Scout. In lieu of those activities, my mom encouraged me take ballet and tap dance classes, piano lessons and vocal coaching. I was a bit of a singer/dancer as a child, taking any chance I could to steal the limelight to sing in front of an audience (large or small). I loved singing and dancing so much that I didn’t miss or even notice the other activities I could’ve been doing with other kids my age. It wasn’t until I was about 12 years old when I first saw Troop Beverly Hills, a movie about a group of Wilderness Girls from the 90210, led by the fierce (and amazingly dressed) Shelley Long.

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Troop Beverly Hills is one of my favorite movies, and after re-watching it in my 20s I immediately recognized one of my favorite artists, a young Jenny Lewis. In fact, the movie is flooded with young stars you may recognize.

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Looking back, I kind of wish I would’ve been a Wilderness Girl, just so that I could sing the “Cookie Time” song.

So right now (with all of my social media channels flooded with posts of Girl Scout cookies) I’m craving Thin Mints so very much. But no such luck on finding any Girl Scout cookie sales booths. Being the proactive and slightly impatient person that I am, I decided to create my own. The resulting recipe is vegan-optional (if you choose to use margarine instead of butter) and has a very subtle coconut flavor. ‘Cause mint and coconut go together like khaki and green, right? I’m calling ’em “Thick Mints” for obvious reasons.

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Homemade Thick Mints
Recipe slightly adapted from BakingBites.com
Yields about 2 1/2 dozen

INGREDIENTS
For the cookies:
8 ounces butter (or margarine)
1 cup unsweetened cocoa powder
1 cup rice flour (I used Mochiko)
1 1/2 teaspoons pure vanilla extract
1 tablespoon peppermint extract
1/3 cup unsweetened coconut milk
1 teaspoon salt
1 ½ cups all purpose flour

For the dipping chocolate:
1 cup semi-sweet chocolate chips
1 tablespoon peppermint extract
1/8 cup canola oil

METHOD
Preheat your oven to 350 degrees. Cream the butter (or margarine) and sugar till fully incorporated. Stir in the salt, extracts, coconut milk and cocoa powder. Mix until the cocoa powder is integrated and the batter looks like chocolate frosting. Add the flours and mix till just combined, making sure to not over-mix.

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Form the dough into a cylinder-like roll (think rolling pin-sized). Wrap the dough completely in Saran or other plastic wrap tightly. Place the dough into the freezer for at least 3 hours or overnight.

After properly resting, remove dough from the freezer and carefully discard plastic wrap. Using a sharp serrated knife cut dough into 1/2-inch discs, slowly cutting so as to not break the dough.

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Place the cookies on a baking sheet and bake for 11-13 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack, about 5 minutes.

While the cookies bake, make the peppermint coating. Heat a sauce pot of water till boiling. Place the baking chocolate into a heat-resistant bowl over the boiling water, making sure not to get water  into the chocolate.

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(Cook’s Note: I have read recipes online instructing to place chocolate into a microwave. Please, I repeat, please don’t do that. Heating chocolate in the microwave will oftentimes scorch it. Chocolate is a temperamental food that needs to be treated carefully. On that note, please don’t ever heat chocolate over a direct flame. Melting chocolate over a double-boiler creates a more controllable heat source.)

Once the chocolate has melted, stir in the peppermint extract. Then slowly add in the oil to thin it out.

Slowly drop the cookies into the melted chocolate. Turn to coat the cookies entirely, then lift the cookie out of the chocolate with a rubber spatula.

Place the dipped cookies onto a parchment- or Silpat-lined baking sheet. Place the cookies in the freezer to set for at least an hour, preferably overnight if you’re patient!

Now it’s “cookie time, it’s cookie time, it’s cookie time!”

(Editor’s Note: All movie screenshots are property of Weintraub Entertainment Group)