#bojongourmet

[fullcravings]

GF Lemon Bars with Almond Flour Crust

[foodffs]

QUICK 3-INGREDIENT MAPLE GLAZE FOR DESSERTS

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Is this how you roll?

[certifiedceliac]

Green Goddess Mashed Potatoes (via Bojon Gourmet)

[hoardingrecipes]

Creamy Cashew Gingersnap Lattes

[woodandgrains]

apple rhubarb crisp with maple and ginger

[dolcesostenuto]

gluten free chocolate bundt cake | by bojongourmet

[syncro89]

Verdant Lady 🍸 Another great cocktail where to use Green Chartreuse. Gin and lime gives delicious combination. I found this recipe from  @the_bojon_gourmet . . 42ml Roku Gin 15ml Fresh lime juice 8ml Sugar syrup 6ml Green Chartreuse 6 Mint leaves . Shake ingredients with ice and strain into chilled glass . #cocktail #cocktails #drinkstagram #bartender #mixology #liqpic #drinkoftheday #ginstagram, #drinks #craftcocktails #cocktailtime #imbibegram, #instacocktails #cocktailgram #instagood #night #cocktailsdaily #cocktailsfordays #cocktailsanddreams #gin #cocktailsathome  #bojongourmet #rokugin #greenchartreuse (at Lohja) https://www.instagram.com/p/B3ck8SYFujS/?igshid=fjh3yow0032

[mybakersbox-blog]

#Repost @thebakefeed (@get_repost) ・・・ Plums and #apricots act as a color wheel of flavor in this #honey and #cardamom galatte from @the_bojon_gourmet. How are you using the last #summer stone fruit in your baking? #repost #plums #galette #glutenfree⠀ . . . ⠀ Grateful to @karlthefog for blessing us with perfect baking weather this week and craving this GF stone fruit galette with honey and cardamom on repeat. 😋 #fogust #howisummer Recipe on #bojongourmet. #feedfeedglutenfree #f52grams

[allwayshungry]

creamy cashew green goddess dressing {vegan}

[bubblesweets6-blog]

Blueberry Chèvre Cheesecake Popsicles

When you need cheesecake but it’s too hot to bake, these creamy chèvre cheesecake popsicles marbled with fresh blueberry compote and topped with graham cracker crumbles satisfy on the warmest of days. Thanks to Vermont Creamery for sponsoring this post!

When I was nineteen, I spent a few delicious days in the Loire Valley touring castles, fawning over the scenery, and falling in love…

…with cheese.

After each meal, a cart laden with local delicacies would be wheeled to the table. The regional specialty was aged goat cheese the likes of which I’d never before tasted. They came in different shapes and sizes, each geometric beauty boasting a center of crumbly chèvre, an aged outer rind sometimes rolled in ash to give it a blue-gray hue, and in the middle of the two, a gooey layer similar to baked brie. I was smitten.

Back in the US I looked in vain for something similar, eventually giving up and making do with cheddars, bries, and goudas (did I mention I really like cheese?) It wasn’t until a friend brought a Vermont Creamery Bonne Bouche home from the fancy food show a few years ago that I discovered my cheese soul mate.

It should have been no surprise that the co-founder of Vermont Creamery, Allison Hooper, also had a torrid love affair with the cheeses of France. She modeled hers after those traditional gems when she founded the creamery in the mid-80’s. Since then, Vermont Creamery has accrued over 100 awards for their dairy, and when you taste it, you’ll know why. Their butter is cultured, European-style, full of rich flavor and boasting a golden hue. Their crème fraiche is thick enough to stand a spoon up in; the vanilla bean version is worthy of eating straight from the carton. And their aged cheeses – Cremant, Coupole, Bijou, and St. Albans – rival my taste memory of that summer in France. No small feat.

In addition to aged cheeses, Vermont Creamery sells award-winning fresh goat cheese that boasts a clean, bright flavor and creamy-crumbly texture. I’ve used their classic chèvre in mac and cheese, pizza, pasta, and salads, and I also love it in sweet applications. Vermont Creamery recently released versions flavored with smoky pepper jelly, clover blossom honey, and blueberry lemon & thyme, the latter of which inspired these popsicles.

Adding chèvre to cheesecake plays up the savory-sweet notes inherent in the dessert, and this frozen version keeps your kitchen and yourself cool on a hot day. Blueberries simmered with a bit of sugar and lemon and pureed into a simple compote offset a creamy base of chèvre, cream cheese, and milk flavored with lemon and vanilla. Swirl those together and top the pops with crumbled graham crackers (the recipe for the homemade GF grahams shown here is coming soon!) The grahams soften in the freezer but maintain their toasty sweet flavor, making the pop taste like the most sophisticated cheesecake, frozen.

Last fall I had the pleasure of attending Cheese Camp – three blissful days spent with some of my favorite foodie friends (Sarah M, Sarah F, Michelle, Lily, Amanda, Judy, and Carey) exploring Vermont, enjoying local sips and bites, and (naturally!) gorging ourselves on cheese.

In addition to making delicious dairy, Vermont Creamery has been a certified B Corp since 2014 and continually develops new ways of supporting their employees, community, and the environment as best they can. They source their cow and goat dairy from small, local farms where the goats and cows are given plenty of space, fresh air, and good stuff to eat. The freshness of the milk translates into cheeses that boast clean, bright flavor, and by buying local, Vermont Creamery strengthens their community and saves on fossil fuels. A sustainability committee monitors water and energy usage, developing new ways of conserving both. 50% of the management roles in the company are filled by women, and employees are paid to volunteer at local organizations during work hours if they wish.

Do you love chèvre forevre? Let me know your favorite ways to use it in the comments below! And do yourself a favor – pick up some Vermont Creamery goodness at a store near you and make a batch of these blueberry chèvre cheesecake popsicles while fresh blueberries are in season. You won’t be sorry.

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these blueberry chèvre cheesecake popsicles, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

Blueberry Chèvre Cheesecake Popsicles

Yields: 10 (3-ounce) popsicles

Bright berries, a hint of lemon and vanilla, creamy fresh goat cheese, and a crumble of graham crackers make these popsicles little addicting treats on a warm day. Feel free to swap the blueberries for any fresh summer berry you like.

1 ½ cups (215 g) fresh (or frozen, thawed) blueberries

zest of ½ medium lemon

2 tablespoons (30 ml) lemon juice

3 tablespoons (37g) organic granulated sugar sugar (more if your berries are on the tart side)

⅓ cup (78 ml) water

3 ounces (6 tablespoons or 85 g) Vermont Creamery fresh goat cheese, softened

3 ounces (6 tablespoons or 85 g) cream cheese, softened

1 cup whole milk

½ teaspoon vanilla paste or extract (or seeds from ½ vanilla bean)

zest of ½ medium lemon

1 tablespoon (15 ml) lemon juice

6 tablespoons (75 g) organic granulated sugar

⅓ cup crumbled GF graham crackers (~35 g)

Combine the blueberries, lemon zest, lemon juice, sugar, and water in a medium saucepan. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the juices are reduced by half and bubbling thickly, 5–10 more minutes. Let cool to room temperature, then puree smooth. You should have about 1 scant cup.

In the pitcher of a blender, combine the goat cheese, cream cheese, milk, vanilla, lemon zest and juice, and sugar and puree smooth.

Divide the blueberry puree among 10 (3-ounce) popsicle molds. Gently pour the cheesecake layer over the blueberry layer, leaving a scant half-inch of space at the top. Use a chopstick to swirl the layers together slightly. Crumble the graham crackers on top of the cheesecake layer and press the crumbles into the mixture so they stay put when frozen. Place popsicles sticks in the molds and freeze until solid, several hours or overnight. Remove from the molds and serve, or store airtight for up to a week or two.

Source: https://bojongourmet.com/2018/08/blueberry-chevre-cheesecake-popsicles/

[fullcravings]

GF Lemon Ricotta Pancakes

[foodffs]

PALEO COCONUT BUTTER GLAZE FOR COOKIES & PASTRIES

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Is this how you roll?

[hoardingrecipes]

Buckwheat Apple Galette with Maple Walnut Frangipane

[woodandgrains]

apple crisp

[stempisces83-blog]

Green Goddess Potato Salad updated

This green goddess potato salad gets a kick from pickled shallot, crunchy vegetables, and an herbaceous, creamy dressing. Originally posted here in 2011, I’ve updated the recipe with a few changes and new photos. 

When you’re a vegetarian, it’s essential to have an array of tasty, hearty side dishes at any given barbecue or potluck. Bonus points if the side dish could serve as your main dish, just in case it’s slim pickings in the veg department. Enter this green goddess potato salad packed with crunchy vegetables, kicky dressing, and some custardy eggs for extra protein.

I shared my original green goddess potato salad seven years ago, back before I had a proper camera. My CSA delivered a host of ingredients which at first I deemed inappropriate for summer, but later realized were actually the highly relevant ingredients for cole slaw and potato salad. I blended a trio of herbs – tarragon, dill, and basil – into some good mayonnaise and tossed it together with boiled potatoes and some crunchy vegetables. Potato salad is usually something I feel neutral about, but this was different. This was potato salad bliss.

The potato salad was deserving of some fresh photos, so this past week I revisited the recipe and gave it a few upgrades. The biggest change that I made was to fold in bits of pickled shallot which add a pop of acidity and brightness that complements the creamy dressing beautifully. I also swapped the anchovy in the dressing (a traditional green goddess ingredient) for capers. These add the same salty/briny notes while keeping the recipe vegetarian.

This recipe is all about the produce, so use the best you can find. Small, fresh potatoes tend to taste the most sweet and creamy. Slender cucumbers with thin skin and few seeds usually have the most crunch and sweetness; my favorite is the painted serpent variety shown here, but most middle-eastern varieties are excellent. Take care not to overcook your green beans so they stay crunchy and vibrant. And look for farm-fresh eggs from happy chickens, which tend to have the most vividly golden yolks (but let them age for a week or two before cooking so they’re easier to peel).

Tender potatoes, crisp veggies, and tangy dressing laced with pickled shallot add up to a verdant twist on a classic. Serve right away, or chill for up to a day or two to meld the flavors. The dressing is the brightest green when freshly made, but magic happens when the salad chills in the fridge for an hour up to two days – the flavors meld and emerge, the vegetables become slightly pickled, and the potatoes absorb all those lovely flavors.

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this green goddess potato salad, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

Green Goddess Potato Salad updated

Yields: 4 main-dish servings, 6-8 side servings

An herbaceous, veggie-packed take on the classic, this vibrant potato salad works as a side dish or light meal.

¼ cup finely diced shallot

½ teaspoon fine sea or kosher salt

2-3 tablespoons champagne or white wine vinegar

2 pounds small yellow potatoes, scrubbed and cut into 1 – 1 ½-inch chunks

1½ teaspoons fine sea or kosher salt

8 ounces green beans, trimmed, cut crosswise into halves or thirds

6 large eggs (preferably a week or two old for easier peeling)

1 cup thinly sliced cucumber (preferably a middle-eastern variety)

½ of a medium fennel bulb, halved lengthwise and thinly sliced crosswise

¼ cup snipped chives

black pepper

⅔ cup packed basil leaves

½ cup packed tarragon leaves

⅓ cup packed dill

2 garlic cloves, put through a press or minced

2 teaspoons capers, drained (or 1 anchovy for a non-vegetarian and more traditional option)

½ teaspoon fine sea or kosher salt

¾ cup good-quality mayonnaise, such as Spectrum Olive Oil (or homemade)

2 tablespoons lemon juice (more if needed to taste)

In a small jar, combine the shallot, salt, and enough vinegar to barely cover the shallot. Put a lid on the jar and shake to dissolve the salt. Let sit while you prepare the other ingredients.

Prepare the salad ingredients:

Place the potatoes in a large pot and cover with 2 inches of water. Add the 1½ teaspoons of salt, and place over high heat. Bring to a boil, then cook until the potatoes are tender but still holding a shape, 8-12 minutes. Use a slotted spoon to scoop the potatoes out of the water and drain, reserving the water. Let the potatoes cool completely (you can run them under cool water to speed this up).

Add the green beans to the boiling water and simmer until bright green and crisp-tender, about 1 minute. Drain the green beans (you can save the cooking liquid to use as vegetable stock if you like) and rinse them with cool water to stop the cooking (or put in an ice water bath).

Place the eggs in the now-empty saucepan and cover with an inch or two of cool water. Place over medium-high heat and bring to a rolling boil. Remove from the heat, cover, and let stand for 5-6 minutes (5 if you like a softer yolk, 6 if you want the yolk a bit more firm but still custardy, as pictured here). Drain the eggs and add ice and cool water to the pot to stop the cooking. Let stand 10 minutes, then peel and rinse the eggs and cut into halves or quarters. The whites should be firm and the yolks should be slightly soft and custardy.

In a food processor, combine the herbs, garlic, capers, ½ teaspoon salt, and mayonnaise, and blend until just smooth. Blend in the lemon juice. Taste, adding more lemon or salt if you feel the dressing needs it. You will have about 1 cup.

Place the cooled potatoes in a large bowl. Add the green beans, cucumber, fennel, ½ cup of the dressing, and a good grind of black pepper. Toss together gently to combine, then drain the pickled shallots (you can reserve the vinegar to use in other dressings) and toss them into the salad along with the chives, and more dressing if you like. Taste for seasoning, adding more lemon or salt if you like. Toss the eggs into the salad or place them atop the salad when you serve it up.

Serve the salad right away, or chill for up to a day or two to meld the flavors. The salad looks prettiest freshly made when the dressing is bright green, but the flavor improves after a bit of time in the fridge.

Source: https://bojongourmet.com/2018/07/green-goddess-potato-salad-updated/

[foodprnn]

http://bojongourmet.com/2017/02/tomato-baked-white-beans-with-feta-and-lemon-parsley-oil/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+BojonGourmet+(The+Bojon+Gourmet)