You're welcome! If you do, let me know what you think. (If and when I make it, I will have to substitute the brown sugar with some kind of dates.)
So Rich You Could Die Chocolate Pie 12 oz Valrhona chocolate, finely chopped; or 12 oz semisweet chocolate chips 1 cup heavy whipping cream ½ cup Silk Coconut milk or Rice Dream 1 tsp vanilla Almond Flour Pier Dough (see Post #136), pre-baked Optional: Katie’s Whipped Coconut Cream or Pear Ice Cream (see next Entry/Post by "Expiated"), to serve Combine chocolate, whipping cream, and coconut milk or Rice Dream in a medium bowl and microwave for 1 minute. Stir to blend and then microwave for another 1 minute. Stir until smooth. Stir in vanilla. Pour chocolate filling into pie shell and chill in refrigerator for 2 hours, until firm to the touch. If you like, serve with fresh whipped cream or pear ice cream. Note: Add shredded coconut or almond slivers to the pie crust dough. Makes 10 to 12 servings
Katie's Whipped Coconut Cream Dr. Katie developed this dairy-free version of whipped cream so lactose-intolerant diners don't have to miss out on a wonderful dessert topping. 1 (14-oz) can full-fat unsweetened coconut milk Optional: 1 to 2 tbsp agave nectar Optional: 1 tsp pure vanilla extract Chill the can of coconut milk in the fridge for 8 hours or overnight. Open the can without shaking it. Separate the cream on top from the liquid and transfer to a large bowl; discard the liquid. Add agave and vanilla to cream, if desired. Using a hand or stand mixer, whip the coconut until it forms creamy peaks, about 3 minutes. Serve immediately. Makes four to six servings Pear Ice Cream Feel free to sub in any fruit that works for your chemistry. 1 cup chopped cored pear ¾ cup canned full-fat unsweetened coconut milk Optional: Cinnamon to taste Special equipment: 2 to 4 (4-oz) mason jars Place pear in freezer for at least 2 hours. Combine frozen pear, coconut milk, and cinnamon, if desired, in blender and blend well. Spoon into individual mason jar and freeze for 1 hour. Serve immediately. Makes 2 to 4 servings
Arnie suggested I try calf liver (as a source of the iron I need), but I haven't seen it at any of the grocery stores I frequent. Anyway, purchasing veal liver and marinading it in milk did not seem to significantly improve the flavor over the beef (and chicken) liver I remember eating as a youth, if at all. But, as with beets (and fish too, which I also dislike) putting (half) the liver in my salad partly or completely masked the flavor (and texture) I so dislike. Unfortunately, I went ahead and added the other eighth of a pound, which the salad was unable to totally overcome. So, from now on, I will be dividing the quarter pound of veal liver between two separate meals (and probably won't bother to marinade it anymore).
Frozen Ricotta Cookie Sandwiches If you grow your own lavender, you might opt to try this recipe. Lemon verbena supposedly works wonderfully as well. 1 cup fresh goat-cheese ricotta 1 cup confectioner’s sugar 1 tsp pure vanilla extract 1 tsp dried lavender flowers 16 graham cracker squares (from 8 sheets) Line a baking sheet with wax paper. In a food processor, combine ricotta, confectioners’ sugar, vanilla, and lavender, and blend well. Using an ice cream scooper, scoop mixture into 8 balls and place on prepared baking sheet. Place sheet in freezer for several hours, until ricotta balls are frozen. Sandwich frozen ricotta between graham crackers immediately before serving. Makes 8 servings
Watermelon Lime Pops (According to Lyn-Genet Recitas, both watermelon and lime are great natural diuretics.) 2 cups cubed watermelon 2 tbsp lime juice 2 tbsp honey Combine watermelon, lime juice, and honey in a blender and blend until smooth. Pour into 4 ice pop molds and insert sticks. Freeze for 5 hours or longer. (Makes 4 pops)
Note: When it comes to the two microwave cakes you make, nuke them for three-and-a-half minutes instead of just two.
Indian Cheese Dessert (Ras Malai) 2 cups goat ricotta or raw milk ricotta ½ cup honey 3 cups Silk coconut milk or Rice Dream ½ tsp cardamom 1 tsp rose water ¼ cup almond slivers Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Blend ricotta and honey together in a food processor. Use an ice cream scoop to evenly scoop ricotta mixture into the 12 lined muffin cups. Bake for 30 to 35 minutes, until firm to the touch. Let ricotta cheese balls cool for approximately 15 minutes. Meanwhile, combine coconut milk or Rice Dream, cardamom, and rose water in a saucepan and simmer over low heat for 2 to 3 minutes, until fragrant. Let cool. To serve, divide ricotta balls into 4 bowls (3 balls in each) and divide cooled coconut milk or Rice Dream evenly among the bowls, pouring it over the balls. Top with almond slivers and served at room temperature.