Recipe of the Week: Almond-Stuffed Prunes Wrapped in Bacon

Also known as "Devil's on Horseback" (don't ask me why), bacon wrapped prunes (or dates) are a delicious and elegant appetizer! The sweet and salty flavors compliment each other well, the crunchy bacon, soft and juicy prunes and chewy almond create an interesting texture combination that will please all of your dinner guests!


Almond-Stuffed Prunes Wrapped in Bacon
1/2 pound large pitted prunes
2 ounces blanched whole almonds
Thin, lean bacon

Preheat oven to 400 degrees F.

Stuff each prune with an almond. Cut each strip of bacon in three equal pieces. Wrap a piece of bacon around each stuffed prune and secure with a round toothpick.

Bake on a foil lined baking sheet for about 15 minutes or until bacon is crisp.
Serve immediately.

Tips
These are best when made with very thin bacon.

Related Recipes...
Blueberry Almond Coffee Cake
Meatballs with Almond & Garlic Sauce
Pan Seared Red Potatoes, Snow Peas, Cilantro Vinaigrette with Almond Crusted Chicken

Menu Monday: Quick Springtime Weeknight Meal

Enjoy the fresh flavors of spring and splurge on local produce with this quick and easy menu! What says spring like fresh asparagus and a meringue pie?

Asparagus Salad with Toasted Walnuts
Buttermilk Mashed Potatoes
Seared Tenderloin with Prosciutto, Provolone & Mushrooms
Lime Meringue Tart


Photos by Missy and the Universe and Sistak.

Thirsty Thursday: Saffron-Limoncello Shandy

While you may be thinking that cider is only an autumnal treat, you would be soo wrong. First of all, in Early America, cider was the beverage of choice over ale and wine, and definitely instead of mostly-toxic water. Because it was fermented, there wasn't a risk of food borne illness and it would keep for months (versus fresh juice which, without refrigeration, lasted a few hours). In any case, as a young adult with Celiac who tries to make it a habit of being social, coming up with easy, readily available and relatively inexpensive alternatives to beer is a serious challenge - and thus, I discovered hard cider. Strongbow (imported from England) is my brand of choice because it's a dry cider and therefore not very sweet - perfect for a refreshing spring mixer.

Saffron-Limoncello Shandy
Inspired by British shandies — beer mixed with ginger ale or sparkling lemonade — this refreshing drink ups the ante with English hard cider and limoncello. - Creator Darren Creely, Café Nell, Portland, Oregon

1 oz. limoncello
1/2 oz. saffron sryup (see below)
4 oz. gluten free dry hard cider (like Strongbow)
Ice cubes

In a shaker, combine limoncello, saffron sryup and ice. Shake for 30 seconds. Strain into an ice-filled Collins glass. Top with cider and garnish with a lemon twist.

To make the saffron syrup: Combine 1 cup of water, 1 cup of granulated sugar and ¼ tsp. of saffron in a small saucepan. Bring mixture to a boil, stirring to dissolve the sugar and saffron. Remove from heat and chill before using.

Photo by Muffet

Menu Monday: Spring Dinner Menu

Everything about this menu screams "fresh!" and "spring is HERE!"so why not take it for a test drive this week? The crisp apples and creamy gorgonzola make a perfect pair, but instead of being set atop a fresh arugula salad with candied walnuts and a nice vinaigrette (yum...), here they make for bite-sized appetizers perched on crispy garlicky bread slices - oh and for something much quicker, easier (and maybe even a little better...) try using slices of Udi's Bread cut into triangles instead of baking a whole loaf of French bread just for the occasion.

And really, what says spring like these pristine coconut cupcakes?

Bruschetta with Gorgonzola & Apples
Spring Risotto with Artichokes
Chicken with Lemon Shallot Sauce
Coconut Cupcakes

Photo by Jamieanne

Menu Monday: Spring Lunch Menu

The perfect menu for this week! In most locales, it's still too cold (and damp) to go out for a picnic lunch, so stay warm and dry with this menu that perfectly combines cozy comfort food with light spring flavors! Don't forget, Orange and Lemon Day is on Thursday so be sure to try out these delicious biscotti!

Salmon Chowder, garnish with a lemon wedge and fresh parsley.
Monte Cristo Sandwich, serve with a dusting of confectioner's sugar and a dollop of blackberry jam.
Orange Pecan Biscotti - especially excellent served with tea.

Photo by truk on Flickr

Thirsty Thursday: Fruit Smoothies Perfect for Spring

For many of us it is often hard to find the time to make time to make a nutritious breakfast in the morning. One great option is to whip up a quick, fruit packed smoothie. Smoothies are delicious, quick and provide a full serving of fruits (and vegetables, if you choose to include them) in one simple glass. All you really need is a blender and an assortment of fruit and you are in smoothie business!

Great tips for getting the most out of your smoothies

Keep an assortment of frozen fruit on hand in the freezer for smoothies. Frozen fruit is perfect for smoothies because it gives it a thicker texture, plus it is keeps for a long time and sometimes you just don’t always have fresh fruit on hand.

For added nutritional punch you can also add in flax or a gluten-free protein powder as well. Add in some carrots or even some spinach for some additional sweetness and added nutrients. This month we created several delicious fruit smoothies that will surely brighten your early spring mornings. This delicious drink also makes a great snack (my daughter often prepares them for herself after school).

Black & Blue Smoothies
(serves 2)
1/2 cup blackberries
1/2 cup blueberries
1/4 cup blueberry pomegranate juice
1/4 cup orange juice
1 Tablespoon honey
1-1/2 cups crushed ice

Place all ingredients in a blender and process until smooth. Note: you can also use frozen blueberries and blackberries in this recipe. If you choose frozen fruit cut the crushed ice down by 1/2 cup.

Orange, Pineapple & Coconut Smoothie
(serves 2)

1/2 cup orange juice
1/4 cup fresh pineapple
1/2 banana
1/2 cup plain yogurt
2 Tablespoons shredded coconut
1-1/2 cup crushed ice

Place all ingredients in a blender and process until smooth. Note: you can also use frozen fruit in this recipe. If you choose frozen fruit cut the crushed ice down by 1/2 cup.

Mixed Berry & Banana Smoothie
(serves 2)
1/2 cup raspberries
1/2 cup strawberries
1 banana
1/2 cup yogurt
1/2 cup milk
1 Tablespoon honey (or more to taste)
1/2 cup crushed ice

Place all ingredients in a blender and process until smooth. Note: you can also use frozen fruit in this recipe. If you choose frozen fruit cut the crushed ice down by 1/2 cup.

Photo by realSMILEY

Recipe of the week: Beets with Mixed Greens

This week's recipe features fresh beets - still available at farmer's markets across the nation at the tail end of their season. Because they are root vegetables, it is pretty important that they are organic -- they are definitely on the Dirty Dozen list. To add a little bit of interest, feel free to use golden beets instead of, or in addition to, standard beets - they are much less messy, guaranteed not to stain your tablecloth and hands and hardly taste any different. Now the recipe calls for boiling the beets, but I'm a big fan of roasting - so if you have some extra time, I would recommend trimming off the greens (set aside to use later!)

Beets with Mixed Greens
Ingredients
2 beets (preferably organic)
1 carrot, peeled and sliced thin
1/4 cup English cucumber, peeled and sliced thin
2 Tablespoons thinly sliced red onion
6 cups mixed greens
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon pure maple syrup
1/4 teaspoon stone ground mustard
Salt and freshly ground black pepper
1 oz thinly sliced aged Gouda cheese

Directions
Cut the stem and leaves off the beets and quarter. Place beets in a saucepan and cover with water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Remove beets from water and let cool. When cool enough to handle, slice.

Meanwhile, place carrots, cucumbers, red onion and mixed greens in a large salad bowl. Set aside.

In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, and stone ground mustard. Season to taste with salt and freshly ground black pepper.

Add cooled, sliced beets to salad and drizzle half the dressing over the top and toss. Leaves should be just nicely coated with dressing, not drenched. Add more dressing if need be.

Divide salad among 6 salad plates and top with aged Gouda slices. Serve immediately.

Photo by Ralph Daily

Menu Monday: Early Spring Casual Entertaining Meal

This menu highlights the incoming warmer weather and fresh produce hitting grocery stores and farmers markets across the country. This meal is elegant and can be at least partially prepared ahead of time - definitely the endive appetizer and asparagus salad. The meal is light and fresh, but still hearty and sophisticated. Omit the steak and you can have a tapas-style picnic lunch for some al fresco dining!

Early Spring Casual Entertaining Meal
Smoked Salmon Stuffed Endive
Asparagus Salad with Toasted Walnuts
Potato Galette
Steaks with Shallots & Madeira
Marinated Strawberries with Sweet Mascarpone Bruschetta

Grilled Asparagus Image by Missy and the Universe on Flickr.

GFCF Weekly Roundup: WAFFLES

That's right, WAFFLES - in all caps. I love waffles; I miss waffles; and with this allergy friendly recipe, now they can be enjoyed by everyone around.

Perfect for breakfast in bed or a weekend brunch, these gluten-free and dairy-free waffles are a crowd pleaser. Even though berry season is still a few months away, the beauty of this recipe is that it works best with frozen fruit! While dairy free pancake and waffle recipes are easier and easier to come by, they don't always make for the most traditional-style breakfast - but not these! While they are deliciously GFCF, these waffles will bring back memories of your favorite weekend brunches. No matter what time of year, these waffles will make you feel like spring is right around the corner!

Gluten free, Dairy/Casein free Waffles with Berry Syrup

Ingredients
For the waffles
1-3/4 cups gluten free flour (like Jules All-Purpose)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 Tablespoon sugar
1/2 teaspoon salt
3 large eggs, lightly beaten
6 Tablespoons Earth Balance butter, melted
2 Tablespoons canola oil
1-1/2 cups soymilk up to 1/2 cup water (to thin batter, if needed)

For the syrup
1-1/2 cups frozen blueberries
1-1/2 cups frozen unsweetened raspberries
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon

Directions
For the Waffles

Preheat a waffle iron.

In a large bowl, combine the gluten free flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the eggs, melted Earth Balance butter, canola oil and soy milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until the mixture is just combined. (If the batter is too thick, thin with a little water. You may need to thin the batter between waffles - it tends to thicken as it sits.)

Spoon 1/2 cup of the batter onto the hot waffle iron. Close the lid and bake until the waffle is golden or the waffle iron indicates it is ready. Repeat process with remaining batter.

For the Syrup

While waffles are cooking, combine the berries, maple syrup and cinnamon in a saucepan. Cook over medium heat until thoroughly heated and some of the berries have broken down. Serve syrup over waffles.

Happy Chinese New Year!

Today marks the beginning of the most important Chinese holiday - the lunisolar New Year. Lasting for 15 days, this annual festival begins on the first day of the new month and ends with the Lantern Festival, welcoming spring. With themes of happiness, wealth and longevity, this is a very family-oriented holiday featuring beloved traditional recipes. Here are our interpretations of some of these classic dishes....

Peking Duck
Fresh Vegetable Spring Rolls (pictured above)
Fried Mushroom & Leek Spring Rolls (pictured at right)

Recipe of the Week: Asparagus Wrapped in Prosciutto

With spring right around the corner, fresh asparagus is cropping up in grocery stores across the country! With the subtle sweetness of the cream cheese and the saltiness of the prosciutto, every part of this recipe accentuates the bright flavor and crisp texture of fresh asparagus.

Asparagus Wrapped in Prosciutto

Ingredients
4 ounces whipped gf cream cheese
24 asparagus spears, cut to 3" from tip of spear and blanched
1 clove of roasted garlic
Pinch of fresh ground pepper
12 slices of proscuitto, cut in half crosswise

Directions
In a small bowl, combine cream cheese, garlic and pepper. Mix well.
Heat oven to 350 degrees F.
Spread cream cheese mixture on each slice of proscuitto. Wrap a proscuitto slice around the center of two asparagus spears. The cream cheese mixture will allow the proscuitto to stick to itself nicely. Place each bundle on a baking sheet and bake for 4 minutes or until heated through. Serve immediately.

Roasting Garlic: Cut about 1/4" off the top of a head of garlic to expose the cloves. Rub head all over with olive oil and wrap in foil. Bake for 45 minutes at 350 degrees F.

Tips
For the best presentation, select small to medium spears.