A Calculated Whisk

Creative paleo and gluten-free recipes

  • Home
  • About Me
    • Photography Portfolio
  • Cookbook
  • Recipe Index
  • Paleo
    • Paleo Eating
    • A Paleo Pantry
  • Blogging
You are here: Home / Archives for holiday

Cranberry Orange Tart (Paleo, Gluten-free, Dairy-free)

December 9, 2013 By Becky 5 Comments

I had this bag of cranberries left over from Thanksgiving that was begging to be used up, and it had been far too long since I’d made any kind of a curd.  I came up with an idea: a cranberry orange tart that would give me the chance to use up my cranberries, make a curd, and finally do something with my tart pan.
Read More…

Filed Under: dessert, gluten free, paleo, recipe Tagged With: almond flour, baking, cranberry, curd, dairy free, eggs, fall, holiday, orange, pecans, tart, whipped cream, winter

Lemon Sugar Cookies (Vegan, Nut-free)

November 30, 2013 By Becky 4 Comments

I was invited to a Hanukah party last night, and needed to bring a dessert that was nut-free and vegan.  I wanted to bring a traditional Hanukah dessert, but soon realized I didn’t know of any.  I guess I never really made it past the mountains of latkes at my family’s Hanukah celebrations.  A quick search revealed that oily, fried foods like jelly-filled doughnuts are often eaten at Hanukah, but I wasn’t about to fry up a big pile of donuts to be eaten hours later.  I also don’t really like jelly-filled desserts; I feel that jelly belongs at breakfast.  Since I had dreidel and Star of David cookie cutters, I decided Hanukah sugar cookies would have to be traditional enough.  I also got out my snowman and snowflake cookie cutters, since winter is almost here.

My next task was to find a great vegan cookie recipe.  Since the cookies had to be nut-free, I soon realized it would be very hard to make them gluten-free as well.  So, these cookies are a total gluten bomb.  I promise to be back with more gluten-free eats very soon!

Read More…

Filed Under: vegan, vegetarian Tagged With: baking, Christmas, cookies, dairy free, Hanukah, holiday, lemon, nut free, sugar cookies, Valentine's Day, vanilla

Homemade Vanilla Sugar & Vanilla Salt (Great Gift Idea!)

November 22, 2013 By Becky 2 Comments

Do you agree with me and the Barenaked Ladies that vanilla is the finest of the flavors?  If you do, and/or if you remember that song, you should definitely make some vanilla-infused gifts this holiday season.
Vanilla sugar can be used anywhere you would use granulated sugar, but it’s especially wonderful as a finishing sugar, sprinkled on top of cakes, cupcakes, creme brulee, homemade caramels, or ice cream.  You can also put it in your coffee or tea for a delicious touch of creamy sweetness.  Are you sold on vanilla sugar yet?  If not, I’m not sure what to do with you!  You can even make it with coconut sugar for a paleo-friendly vanilla treat.  You know you want to!
If you love sweet and salty flavors together, you will love this vanilla sea salt.  I made mine with Celtic gray coarse sea salt, and it’s strikingly beautiful, fragrant, and complex.  You can sprinkle it on top of any dessert that needs a salty finish (like these cupcakes or these bars), or even try adding it to savory dishes.  I used a bunch in a batch of chocolate bark I made last night, and it was amazing (recipe coming soon)!  Once you make this, you’ll realize that salt and vanilla are meant to be together.  You’ll start wishing all your vanilla were salted, and all your salt vanilla-ed.
I made a bunch of little jars of vanilla sugar to give out as favors to all my friends and family who are coming for Thanksgiving.  I love the idea of giving guests something delicious that they can take home and use for a long time.  Both of these would also make great stocking stuffers, hostess gifts, and wedding favors.  The best part is that they only take about five minutes to make!

Read More…

Filed Under: dessert, gluten free, paleo, vegan, vegetarian Tagged With: baking, dairy free, DIY, gift, holiday, make your own, salt, sugar, vanilla, vanilla salt, vanilla sugar

Patriotic Panna Cotta with Raspberry Coulis and Blueberries

July 2, 2013 By Becky 4 Comments

 

Have you ever had panna cotta?  It’s a really simple Italian dessert and its name means “cooked cream”.  It comes out kind of like a cross between a flan and a vanilla pudding (read: delicious).

The first panna cottas I made were delicious, but a total fail aesthetically–there wasn’t enough gelatin to unmold them in a shapely manner, and the fruit curds I layered in weren’t helping at all.  But, this version is just as delicious and much nicer to look at.

Here I’ve paired panna cotta with a delicious raspberry coulis and some fresh blueberries for a special Fourth of July treat.  Panna cotta is also delicious on its own, or with chocolate sauce.  There are lots of other flavors of panna cotta that I’m dying to make (well, mainly mocha!) but that’s all for another day.

For now, impress your friends with this elegant and easy Independence Day dessert!

 

Ingredients for the panna cotta (makes 4-6 servings; adapted from David Lebovitz):

1 1/2 cups heavy cream
1/2 cup 2 % milk (or use all cream)
1/4 cup (4 tablespoons) sugar
1/2 vanilla bean
3 tablespoons cold water
1 packet plain gelatin
Butter for greasing ramekins

Ingredients for the raspberry coulis (makes about 1 cup):

1 1/2 cups fresh raspberries
1/3 cup sugar
Pinch of salt
1/4 cup water
1 teaspoon kirsch or framboise liqueur
1/4 teaspoon vanilla
1 tablespoon cornstarch (optional)
1 tablespoon cold water (optional)

For serving:

2 cups fresh blueberries

Place the cream, milk, and sugar in a medium saucepan.  Scrape in the seeds from the vanilla bean, and drop the pod in, too.  Cook over medium heat, stirring often, until the sugar is melted and the mixture is hot but not boiling.  Turn off the heat, cover the pot, and let the mixture infuse for half an hour.

Lightly grease individual ramekins with a little butter if you’re planning to unmold your panna cotta to serve (this is not necessary if you plan to serve it still in the cups).  If your molds hold half a cup, you will need four of them.  If they’re smaller, you might be able to fill 5 or 6.

In a medium bowl, sprinkle the gelatin over the cold water.  Let it sit for about five minutes.

Meanwhile, remove the vanilla pod and heat the cream back up until hot.  Pour the mixture (through a sieve if desired) into the bowl with the gelatin and stir until the gelatin is completely dissolved.  Divide the mixture among your molds and refrigerate, covered, for at least two hours before serving.  Panna cotta will keep in the fridge for up to a week.

To unmold, dip the bottom of each ramekin in hot water for ten seconds, run a thin knife around the edge, then invert onto a plate.

To make the raspberry coulis, place the raspberries, sugar, salt, and water in a saucepan over medium heat and cook until the sugar is dissolved. Strain the mixture, discarding the solids, and stir in the liqueur and vanilla.  If you would like a thicker coulis, mix together 1 tablespoon cornstarch with 1 tablespoon cold water until smooth.  Return the raspberry mixture to the saucepan, add the cornstarch paste, and bring to a boil while stirring constantly.  Cook and stir for one more minute, then remove from the heat.  Cool to room temperature before serving with panna cotta.  Store coulis in the refrigerator for up to one week or until ready to use.

To serve, invert the panna cotta onto a plate, surround with coulis, and sprinkle with fresh blueberries.

Filed Under: dessert, gluten free, recipe Tagged With: blueberry, cream, fourth of july, gelatin, holiday, panna cotta, raspberry, raspberry coulis

  • « Previous Page
  • 1
  • 2

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

Connect with ACW on social media:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Looking for something?

Subscribe via email and get a free e-book!

Instant Pot Recipes

Instant Pot Colcannon

Instant Pot Colcannon

Instant Pot Balsamic Short Ribs

Instant Pot Tomato Sauce (made with fresh tomatoes)

Instant Pot Short Rib Ragu

Instant Pot Short Rib Ragu

In a hurry? Try these 30-minute recipes:

Ribeye Steak with Chimichurri Butter

Ribeye Steak with Chimichurri Butter + FREE Grass-fed Ribeyes

Crispy Honey Butter Salmon + How to Get Crispy Salmon Skin

Grilled Shrimp Skewers with Creamy Sesame Slaw (Gluten free, Paleo)

Grilled Shrimp Skewers with Creamy Sesame Slaw

Lebanese Lemon Chicken #30MinuteMondays

my healthy aperture gallery
rodelle brand ambassador

Privacy Policy

All text and photographs (c) Rebecca Winkler 2013-2020 unless otherwise noted.

Copyright 2013-2020 Rebecca Winkler · Foodie Pro Theme by Shay Bocks · Genesis Framework · Powered by Wordpress