Cherry Panna Cotta

Panna Cotta.. my favorite desert and oh so simple to make! 
I have always loved a panna cotta, but within the past few years I have come to see how easily it adapts to so many diet life-styles. When I am eating Paleo, I use coconut milk and honey, when I am restricting my diet to Keto, I use only whole cream and a sweetener like Swerve or Lankanto.

Here is a "classic" Italian Panna Cotta recipe, with the addition of a cherry glaze. 
In keeping with my Italian Style, :) I used a rum liquer in the cherry glaze, but traditionally, a cherry glaze is made with lemon or vanilla. What ever flavoring you decide to use, Im sure it will taste amazing!

Cherry Vanilla Panna Cotta

Panna Cotta

Ingredients

2 cups heavy cream 

1 cup half-and-half

1/3 cup sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

1 envelope unflavored gelatin*

(measures a little less than 1 Tbsp.)

6 tablespoons cold water

Instructions

Heat the half and half, heavy cream and sugar in a saucepan.

When sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 10-15 minutes. Remove the bean then rewarm the mixture before continuing.)

Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 minutes.

Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolve

Divide the Panna cotta mixture into individual cups. 

Refrigerate for 3-4 hours.

To release from cups, place bottom of cup in hot water for 30 seconds, turn over on plate and it should slide right out. 

*If you are using gelatin sheets, soak 2 sheets in cold water, let sit for 10 minutes. When it’s time to add the gelatin to the panna cotta, squeeze gelatin and excess water that has been softening. Add to heated panna cotta and stir until dissolved.

When ready to serve, top with Cherry Sauce. Recipe follows. 

Cherry Rum Sauce 

Ingredients

2 lbs fresh pitted cherries

1/2 cup water

1/2 cup sugar more if you like it sweeter

1 tsp arrowroot flour

2 tsp rum (Vanilla or lemon Juice can be substituted)

Instructions

Put the water and sugar in a heavy saucepan. Bring to a full boil over medium high heat, stirring to dissolve the sugar. Cook for a few minutes till liquid begins to get syrupy. Add cherries. Cook on medium heat till liquid comes back to a boil, then lower heat to a simmer.  Cook till you see the cherries start to release their juices. *This is when you add your arrowroot slurry.

*Separately in a small cup, stir the arrowroot flour together with the rum (Or lemon juice) then add to the pan. 

Continue to stir and cook until the sauce has thickened and is glossy, this will only take a minute or two. Remove from the heat.

Let the sauce cool, then put into jars or an airtight container and refrigerate until needed. You can use it cold, room temperature, or warmed up.

Makes 1 and 1/2 quarts.

Vineyard Chicken with Sherry Cream Sauce

This has to be one of my favorite way's to prepare chicken.. with fresh fruits and aromatics straight from the garden, plucked, cleaned and thrown into the pot! 
It's harvest season here in the vineyards of Temecula, the fields look beautiful with rows of grapes hanging from the vines and rose blooms perched at the end of each row. It looks spectacular! There are so many grape varieties, from pinot to champaign.. they all lend themselves not only to a remarkable glass of wine but enhance many a country meal on my table. 

This recipe has been in my collection for over 30 years from a handed down French cookbook that has now become tattered and well worn with how often I flip through its pages, and this delicious meal seams so appropriate for the season and the location I call home, here in the beautiful agricultural community of the Temecula Valley.

This dish is made with simple ingredients of chicken, dark red grapes, walnuts, shallots and fresh rosemary, with the addition of a sherry cream sauce made by de-glazing the pan at the end of the cooking process. The aroma is beautiful, just like a freshly opened bottle of a wine tickling your nose with it's bouquet of spice and citrus with woodsy undertones.. you'll be tantalized with the fragrance of grapes stewing in sherry wine and rosemary.  For an adaptation to veganizing this recipe, there are some beautiful large squashes that I have used in place of the meat. You can also use coconut butter and coconut cream to replace the dairy. :) I hope you too enjoy!! 

I hope you enjoy my vineyard country style chicken!  

Ingredients

3-4 lb. Roasting chicken cut in halve, or Pheasant

Salt

Freshly Ground Black Pepper

Red Pepper flakes

Olive oil 

1 cup chicken stalk

5-6 Sprigs of fresh Rosemary

2 large Shallot thinly sliced

*1-1/4 cups seedless dark red or black grapes

1/4 cup walnuts halves

4 tbsp. butter 

White wine or Sherry

Whole cream 

Preparations

Prepare your bird by cutting it in half so it lays flat. Season chicken or pheasant all over with salt and pepper. In large dutch oven or skillet, brown chicken on both sides in a few tablespoons of olive oil. Pour chicken stock on bottom of pot. Add ½ cup sherry, *1 cup grapes, 4 sprigs of rosemary, shallots and walnuts. Dab with a few teaspoons of butter. Let cook on medium low heat for approximately 30-45 minutes, till chicken is cooked through. (cooking time depends on size of bird)

Remove chicken to a serving platter. Pour remaining liquid through a fine mesh sieve and set aside. There will be approximately 1-½ cups liquid. In pot used to cook chicken, add 2 Tbs. of butter gently removing trimmings from bottom of pot. Add reserved liquid that you previously strained. Add ¼ cup of cream and the reserved 1/4 cup of grapes. Season with freshly ground black pepper and salt if needed. Let simmer for 7 more minutes till grapes soften up a bit. Taste, if needed add a bit more sherry. Pour sauce over chicken. Dress with remaining rosemary.

Enjoy!

Gluten Free Apple Cinnamon Walnut Bread

 

Gluten Free Apple Cinnamon Walnut Bread 

Ingredients

1-1/2 cups Paleo Flour ( I use our KUWL Flour blend)
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup grape seed oil
2 large eggs, lightly beaten
1 cup sugar
2 tsp. rum (or vanilla) 

1/4 cup applesauce

2 tsp. apple cider vinegar
1-1/2 cups chopped apples
3/4 cups chopped walnuts

Directions

1. Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the oil with the eggs, sugar and rum. Add the chopped apples and applesauce. Stir the batter into the dry ingredients. Mix in apple cider vinegar. Stir in chopped walnuts just till combined.

2. Pour the batter into the prepared loaf pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 3 minutes, then turn it out onto a wire rack to cool completely. 

Marinated Beets

Ingredients

1 bunch of Beets, usually 4-5 twined together

Enough water to cover Beets

1 teaspoon Kosher Salt (for boiling water)

¼ cup extra virgin olive oil

2-3 Tbsp. Balsamic vinegar or glaze

¼ tsp. Black Pepper, freshly ground

1-2 Tbsp. Fresh Thyme or Sage Leaves 

¼ of a Red Onion thinly sliced (optional)

Directions

Boil Beets ~ Trim the tops off the beets leaving 2 inches of the stem. Scrub beets to get all of the dirt off. In a large pot, add water and salt. Add beets, bring water to a boil, and then reduce to a simmer. Cook until fork tender, about 30 minutes. When done, immediately place beets into cold water. Peel once cooled.

Once beets are cool to the touch, peel the skin off of the beets. They should easily slide right off.

Slice beets into ¼ inch slices. Set aside in serving bowl.

In a separate mixing bowl, add olive oil, balsamic vinegar, pepper, fresh herb and red onions. Toss to incorporate.

Pour marinade over beets and toss to coat. 

Either serve immediately or refrigerate for a cool salad.