Herbs de Provence Butter

GET EVERYTHING YOU NEED TO MAKE THIS DELICIOUS RECIPE WHEN YOU HOST THIS MONTH! It's also our Customer Special! For details, email me and I'll send you the April flyer . . .

Soften 1 ½ sticks unsalted butter to room temperature. Using Demarle at Home Mortar and Pestle, grind 2 Tsp. Demarle at Home in the Kitchen Herbs de Provence and add to unsalted butter. Press into the Mini-Briochette Tray or a Flexipan® Tray of your choice. Refrigerate or freeze. (The shape will hold longer and be more defined if frozen)

You have now created a hint of lavender Herbs De Provence butter. Just imagine how impressive this will be on the table! Bon’Appetite!

Gluten-Free Cornbread (Celiac Friendly)

Again, Thank you Pam Furlan!

Gluten, Egg & Dairy Free!

1 1/4 cups cornmeal
1 cup Flour Blend (below)
1/3 cup granulated sugar or fructose powder
2 teaspoons baking powder
1 1/2 teaspoons xanthum gum
1 teaspoon salt
2 large eggs*
1 cup milk or non-dairy sub
1/3 cup canola oil

Preheat oven to 375 degrees. Place Muffin Tray or Flexipan of your choice on Perforated Baking Sheet. In Mixing Bowl, combine cornmeal, flour, sugar, or fructose powder, baking powder, xanthum gum and salt. Mix together and then make a well in the center. In another bowl, beat eggs (*or egg substitute), milk and oil with the whisk until well blended. Add liquid mixture all at once to dry mixture, stirring just until moistened. Pour mixture into pan or spoon into Muffin Tray. Bake for 20-25 minutes until top is firm and edges are lightly browned. Serve warm.

*Without Eggs: Replace the eggs with 2 Tbsp. Flax meal stirred into 1/2 cup warm water. Add milk and oil to this and continue with directions.

GF Flour Blend
1 1/2 cups Sorghum flour
1 1/2 cups Potato Starch
1 cup Tapioca flour/starch
1/2 cup Almond flour (can use corn flour but it contains Gliaden which is related to gluten)

Gluten-Free Breading Mix

Shared by Pam Furlan, DAH Rep.

Breading Mix
(From Cooking Free Cookbook by Carol Fenster, Ph.D.)

1 cup potato flour (not potato starch)
1 cup arrowroot
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon onion powder
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon sugar

Mix ingredients together and store in airtight container in dark, dry place. Use as breading mix for meats, seafood or vegetables when roasting on the Silpat. Use only what you need and do not reuse the mix after dipping raw food into it. Use within 3 months.

Chicken Fingers - Gluten-Free

Recipes provided by Pamela Furlan, DAH Rep.

Chicken Fingers
4 boneless, skinless chicken breast halves
½ cup 2% milk (cow, rice or soy)
Breading Mix (below)
Salt & Pepper
Slice each chicken breast diagonally into ½” wide strips. Put milk in a bowl and some of the breading mix into another. Dip each strip into milk, then coat with breading mix and lay out on Silpat. Drizzle or spritz with a little oil of choice (I use Watkins Garlic & Parsley Grapeseed Oil). Bake at 350o for approximately 20 minutes or until nicely browned.

Breading Mix
(From Cooking Free Cookbook by Carol Fenster, Ph.D.)

1 cup potato flour (not potato starch)
1 cup arrowroot
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon onion powder
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon sugar

Mix ingredients together and store in airtight container in dark, dry place. Use as breading mix for meats, seafood or vegetables when frying. Use only what you need and do not reuse the mix after dipping raw food into it. Use within 3 months.

Sweet Apple Meatloaf / Meatballs - Gluten-Free (Celiac Friendly)

This recipe was created by Sarah Kingsborough, Demarle At Home Representative. She writes: Apples and other fruits are a great compliment for wild game such as venison and Elk. This recipe is modified for people with specific allergies: no wheat, no dairy, no egg.

Ingredients:
1 1/2 lbs. Ground Meat (venison, elk, beef, turkey)
1/4 cup finely diced onion
1/2 apple chopped in small bits
1/2 cup oats
2 Tbsp. fresh mint leaves, chopped (2 tsp. dried)
1/4 cup pure cane syrup
1/4 cup water
dash salt

Glaze:
1/2 cup applesauce
1/4 cup pure cane syrup
1 1/2 tsp. corn starch
1 1/2 tsp. lemon juice

8 Servings

Preheat oven to 350 degrees. Combine all ingredients in Stainless Mixing Bowl and mix well with hands or spatula.

For Meatloaf, place Fluted Loaf Mold on Perforated Baking Sheet and fill with meat mixture and place in oven. Bake for 45-60 minutes until meat thermometer reads 170 degrees or desired temp. Drain juices and invert meatloaf onto serving dish.

For Glaze, combine applesauce, sugar cane syrup, and cornstarch in Demarle Difference Petite Saucepan. Cook, stirring until mixture thickens and boils. Remove from heat, stir in lemon juice. Pour glaze over meatloaf and serve.

For Meatballs, form 1" balls with meat mixture and place on Flexipat or other mold (there will be juice). Bake for 25-35 minutes until meat thermometer reads 170 degrees or desired temp. Transfer meatballs to serving dish and pour glaze to serve.

Demarle Products used to prepare or serve:
Santoku Knife
Magnetic Measuring Trio
Fluted Loaf Mold
Demarle Difference Stainless
Cake Server Knife
Stainless Mixing Bowl
Perforated Baking Sheet
Flexipat
Spatula
Polyamide Spatula
Cooling Rack

Red Pepper Tartlets

Ingredients:
1/4 cup real sour cream
1/4 cup real mayonnaise
1/4 cup Progresso Roasted Red Pepper Pesto
2 tsp. Demarle At Home in the Kitchen "Green Onion & Roasted Peppers" herb blend
1/4 cup shredded Parmesan cheese
chili or cayenne powder (optional)
cilantro and chopped, fresh red peppers for garnish
1 Pie Crust

Makes 30 Tartlets

Mix all ingredients in a bowl. Set Mini Tartlet Tray on Perforated Baking Sheet. Roll out dough on Roul'Pat and cut using our cutters. Set on Tartlet Tray using Shaper. Fill each tartlet with a teaspoon of filling mixture. Bake at 350 for approx. 15 minutes. Let cool on Floral Cooling Rack for 5 minutes and garnish before serving.

Roasted Asparagus with Hollandaise Sauce

For Asparagus:
1 bunch of asparagus
olive oil
sea salt

Place washed/dried asparagus in Flexipan Mold or Flexipan Tray of choice - for a side dish, I love using the Oval Mold, but for larger portions, I love using the Flexipat. Drizzle with olive oil and toss. Sprinkle with crushed sea salt and roast at 350 for approx. 10 min.

*Fresh sea salt is great crushed in our Mortar & Pestle!

For Hollandaise Sauce:
4 egg yolks
3 Tbsp. freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
pinch cayenne
pinch salt

Vigorously whisk the egg yolks and lemon juice together in our Demarle Difference Stainless Steel Petite Saucepan until the mixture is thickened and doubled in volume. Place the saucepan over low heat and continue to whisk rapidly. Be careful to not let the eggs get too hot, or you'll have scrambled eggs! Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in cayenne and salt to taste. Set in a warm place until ready to use. If the sauce gets too thick, whisk in a few drops of water before serving.

*Please note that if you are not using our Demarle Difference Stainless line, then you will need to use a double boiler!

Dark Chocolate Cheesecake

CRUST:
1 1/2 cups graham cracker crumbs (1 package - crushed)
1 Tbsp. Cocoa
1 Tbsp. Sugar
1 cup salted butter, melted

FILLING:
1 1/4 Cups Semi-Sweet Chocolate Chips
4 (8 oz) packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
4 large eggs

TOPPING (Chocolate Ganache):
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips

GARNISH:
1/4 cup shaved chocolate

(Pictured with Raspberry topping above.)

For Crust:
Mix all crust ingredients. Place Flexipan Mold of choice on Perforated Baking Sheet and press crumbs into all corners and evenly on the bottom of the pan. Set aside.

For Filling:
Use Demarle Difference Petite Sauce Pan to melt chocolate chips at a low temp until smooth. Set aside. Blend cream cheese, sugar, and cocoa powder in mixer until smooth. Blend in eggs 1 at a time. Mix in chocolate. Pour filling over crust; smooth top. Bake at 350 until center is set and appears a little dry - approx. 1 hour. Cool 15 minutes on counter. Chill overnight. Peel down the side of the Flexipan to transfer to a serving dish. (no need for a bath!)

For Ganache Topping:
Bring cream to a full boil in our Demarle Difference Petite Sauce Pan (no need to stir) and remove from heat. Pour in chips and pause for three seconds; then Whisk together until it is a smooth sauce. Let cool until warm, but still pourable. Pour and smooth on top of cake. Add garnish.

Bon Appetit!

NEW! Celiac and Diabetic Menus Available!

I am so happy to announce that we will be offering menu options that include gluten-free and diabetic friendly recipes! I will be posting these recipes throughout the next couple of weeks so stay tuned . . .

Be sure to reserve a date with me ASAP so that we can show your friends and family these incredible meals that are healthy for them! My dates are limited so email me today!

Heather