NEW VIDEO RECIPE: Blueberry Sour Cream Flan

Blueberry Sour Cream Flan

Blueberry Sour Cream Flan - one of the easiest and most luscious dessert recipes ever! Just a few simple ingredients come together to form this creamy, slightly tangy, baked custard on a graham crumb base and topped with a delicious blueberry compote. The basic recipe can be used with any fruit topping of your choice.

Watch how easy it to quickly put together this delicious but elegant dessert.

For the complete recipe for this dessert click here. 

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Lemon Sour Cream Tea Biscuits

Lemon Sour Cream Tea Biscuits

These fragrant little lemon morsels remind me of a formal afternoon English tea. I think they would fit right in beside the cucumber sandwiches and Victoria sponge cake. We enjoyed these this morning at brunch with some simple, freshly made Newfoundland wild blueberry jam and they were scrumptious. Some thick cream or clotted cream would also be wonderful on them.

Lemon Sour Cream Tea Biscuits

Recipe by Barry C. Parsons

Light, airy little lemon tea biscuits that would be right at home at an afternoon tea.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25-30 minutes
Yield: About 20 small biscuits.
Ingredients

• 2 cups all purpose flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup + 1 tbsp very cold butter
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tbsp water
• 1 egg
• few tbsp turbinado sugar (optional)
• Zest of one lemon, finely minced
• pinch salt

Cooking Directions

1. Preheat oven to 400 degrees F.
2. In a food processor, blend together the flour, sugar, baking powder, baking soda and lemon zest.
3. Pulse in the butter.
4. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
5. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
6. Mix together the sour cream, milk and vanilla. Pour into the well.
7. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 3/4 inch. Using a small biscuit cutter cut the biscuits out an place them, 1 1/2 inches apart on a parchment paper lined baking sheet. I recommend an aluminum baking sheet because it tolerates the higher oven temperature without burning the bottom of the biscuits.
8. Whisk together the water and egg and brush lightly over the top of the biscuits. You will only need a little of the egg wash mixture.
9. Sprinkle with some turbinado sugar if desired.
10. Bake for 13-15 minutes or until the tops are golden brown. Cool on a wire rack.

    

    Lemon Sour Cream Tea Biscuits - delicious with homemade blueberry jam.

Sautéed Cabbage w/ Sour Cream

Cabbage + Sour Cream + Pasture Butter = pure deliciousness!  

This dish is a childhood favorite of mine and I love it even more as an adult.  It's only 4 ingredients and so easy to make.  I hope you enjoy it as much as my family does.

Sautéed Cabbage w/ Sour Cream

Equipment: Cutting Board, Knife, Large Sauté Pan/Skillet w/ Lid, Wooden Spoon/Spatula

·      1 head cabbage – any variety, cored and finely shredded

·      3 tablespoons pasture butter (See Resources)

·      ½ cup homemade or organic sour cream

·      ½ teaspoon Celtic sea salt (See Resources)

1.    Wash and prep the cabbage - quarter, remove the core, and finely shred/chop the cabbage.  If using Napa cabbage, remove the tougher, white bottom, then finely shred/julienne. 

2.   Melt butter in sauté pan over medium heat.  Once butter is melted, add shredded cabbage.  Cook over medium-high heat for about 8 minutes, stirring occasionally.  Stir to make sure no cabbage is sticking to the pan, then COVER with lid for about 2 minutes.   

3.   Remove from heat, add sour cream, season with salt and stir to combine.

4.   Serve immediately. 

Yield: Makes about 2-3 cups cooked.


This post is part of Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, and Allergy-Free Wednesdays Blog Hop @ Gluten-Free Pantry, These Chicks Cooked Recipe Swap @ This Chick Cooks, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health.

Colcannon

Colcannon is so delicious, it’s a traditional Irish dish full of yummy potatoes and cabbage.  Yum, yum, yum!

I feel the need for a disclaimer here, this is NOT an authentic Colcannon, but it’s pretty close.  My version uses sour cream, an authentic one does not.  Normally the potatoes will be steamed, then peeled, but I prefer the skins on for the added nutrition (but honestly, this is optional).   And typically Colcannon will have ham in it, usually cooked the day before, but I use bacon instead. 

Colcannon

This is a wonderful dish for St. Patrick’s Day, but perfect for any other occasion too. 

Equipment: Cutting Board, Knife, Large Stockpot, Medium-Size Saucepan, Large Bowl or Casserole Dish, Potato Masher, Colander

·      3 pounds organic potatoes, washed and scrubbed (I prefer Yukon Gold’s)

·      9 tablespoons pasture butter, divided (See Resources)

·      1 cup whole milk from pastured cows (See Resources)

·      8 ounces homemade or organic sour cream

·      1 teaspoon Celtic sea salt (See Resources)

·      1 head green cabbage or Napa cabbage, cored and finely shredded

·      Filtered water

·      1 recipe of Baked Maple Bacon, crumbled (optional)

1.    Wash, scrub and prep the potatoes.  If you don’t like skin in your mashed potatoes, peel the potatoes.  If using Yukon Gold potatoes, cut into quarters, otherwise cut potatoes into about 1-inch chunks. 

2.   Add potato chunks into a large stockpot.  Cover with just enough water to cover the potatoes (literally just enough, do not pour too much water into the pot).  Bring to a boil, uncovered.  Once boiling, reduce to a low boil for about 15-20 minutes, until potatoes are fork tender (will fall apart easily when poked with a fork). 

3.   In a medium-size saucepan, heat the milk over low heat. 

4.   While potatoes are cooking, wash and prep the cabbage.  I used Napa cabbage, removing the tougher white bottom, then julienne the green leaves.  If using regular green cabbage, quarter, remove the core, and finely shred/chop the cabbage.  [Note: I prefer shredded/julienned pieces in the Colcannon, but if you prefer smaller pieces, make sure to chop/dice the shredded cabbage.]   Set aside.

5.    Once potatoes are cooked, pour potatoes into a colander over the sink.  Add strained potatoes to a large bowl or a 9x13 casserole dish (I use a casserole dish, I find it’s much easier to mash potatoes large quantities of potatoes).  Add 8 tablespoons of butter to the potatoes.  Slowly add the warmed milk and sour cream.  Using a potato masher, mash all of the potatoes, stirring to combine ingredients, until there are no lumps anymore, or until desired consistency.     

6.   Add shredded cabbage into the same stockpot, cover with just enough water to cover the cabbage.  Bring water to a boil, boil for about 1 minute or until the cabbage turns a bright green color.  When the cabbage is bright green, remove from heat, add 1 tablespoon of butter, stir and cover for 1-2 minutes.  Strain through colander and add cabbage to the mashed potatoes.  Stir to combine. 

7.   Add ¾ of the crumbled bacon to the Colcannon and stir to combine.

8.   Serve hot, topped with extra pasture butter and crumbled bacon pieces. 

Yield: Makes 6-8 servings.

Storage: Store leftovers in an airtight container in the refrigerator.  It’s wonderful heated up the next day. 

Vegetarian Option: Omit the bacon.

Optional Toppings: Pasture Butter, Crumbled Bacon, Lacto-fermented Sauerkraut, Lacto-fermented Kimchi


This post is part of Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter Thursday @ The Nourishing Gourmet, Healthy 2day Wednesdays @ day2day joys, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, and Freaky Friday @ Real Food Freaks. 

Carrot Parsnip Soup w/ Parsnip Chips

I have always loved the flavor of parsnips, even as a young child.  I remember a baked chicken dish that my mom would make.  It had julienned parsnips and carrots in it and the parsnips were always my favorite part, funny how some childhood memories stand out.

The flavor combination of carrots and parsnips is wonderful.  The carrots make this soup creamy and sweet and the parsnips add a slightly spicy, rich flavor.  

   

Carrot Parsnip Soup w/ Parsnip Chips

This is one of my favorite soups to serve as a starter course for Thanksgiving dinner.  My favorite way to eat it is topped with a dollop of organic cultured sour cream.

Equipment: Cutting Board, Peeler, Sharp Knife, Large Stockpot w/ Lid, Medium Saucepan/Skillet, Soup Ladle, Blender, Large Bowl

• 10 carrots, peeled, cut into 1/2 inch pieces
• 3 parsnips, peeled, cut into 1/2 inch pieces
• 6-8 sprigs fresh thyme
• 1/2 teaspoon organic kelp granules - optional (I use Maine Coast)
• 1 garlic clove, finely minced or grated - optional
• 4-5 cups bone broth or homemade stock
• 1 teaspoon Celtic sea salt (See Resources)

• 1 small parsnip, peeled, sliced very thin
• 1-2 tablespoon pasture butter, ghee or coconut oil (See Resources)

1. Wash and prep carrots and parsnips.  Peel and cut carrots and parsnips into 1/2 inch pieces, reserving 1 small parsnip.  Prep small parsnip by slicing as thin as you can, these will become the parsnip chips.    

The tiny slices are for the Parsnip Chips

2. Add carrots, parsnips, fresh thyme sprigs and garlic to stockpot. 

3. Add broth to stockpot (just enough broth to cover the carrots and parsnips).  Cover, bring to a boil, reduce heat and simmer for 25-30 minutes or until carrots and parsnips are fork tender. 

4. While soup cooks, melt fat of choice in medium saucepan/skillet over medium heat.  Add thinly sliced parsnip pieces and cook/"fry" until they turn golden brown on one side, then flip and cook the other side until they are crisp and golden brown.  These can cook very fast, so watch them carefully so they don't burn.  Remove from pan onto a plate and set aside.   

5. Remove stockpot from stovetop.  Remove and discard thyme stems.  Most of the thyme leaves will have fallen off the stems, if some still remain, use your fingers to pull them off and put them back into the soup.  

6. In a blender, add small portions of the soup, filling only halfway full.  Cover with lid and puree until smooth.  Pour into a large bowl.  Repeat until all soup is pureed.  Pour soup back into stockpot.  

7. Serve hot and garnish with Parsnip Chips or refrigerate for later.  

Carrot Parsnip Soup w/ Parsnip Chips, Thyme & Sour Cream

Yield: Makes about 6 cups.

Note: Recipe can easily be doubled.  This soup can also be made a day in advance.


Storage: Store leftovers in the refrigerator for up to 3 days or freeze for later use.  

Optional Toppings: This soup is delicious topped with organic cultured sour cream and Parsnip Chips.

This post is part of Sunday Night Soup Night! @ Easy Natural Food and Simple Lives Thursday @ GNOWFGLINS.

Pumpkin Pancakes w/ Ginger Honey Butter

These are my absolute favorite pancakes!  They are incredibly rich, scrumptious and always a crowd pleaser.  Their texture is great … fluffy (yes a fluffy gluten-free pancake, YAY!) with a slight crisp to the outside and a soft inside.  They are truly delectable.   

Pumpkin Pancakes with Ginger Honey Butter make a wonderful holiday breakfast.  They are perfect for company too because the pancake batter can be made a day ahead.  

Pumpkin Pancakes w/ Ginger Honey Butter

Make up a batch of these and store some in the refrigerator for leftovers (a quick snack or fast breakfast).

Equipment: 2 Medium-Size Mixing Bowls, Whisk, Pancake Griddle/Large Saucepan or Skillet, Turner Spatula

• 1 cup sprouted brown rice flour (See Resources)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Celtic sea salt (See Resources)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon freshly grated nutmeg or ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons pasture butter or ghee, melted
• 2 tablespoons honey 
• 3/4 cup pumpkin puree
• 3/4 cup organic milk or fresh raw milk
• 1/2 cup cultured sour cream [See Edit Note]
• 1 pastured egg or organic egg

1. Preheat griddle/saucepan/skillet over medium-low heat.  

2. Melt butter and honey, set aside.  [Note: I use a small ramekin/small oven-safe dish and melt the butter and honey in the oven.  I prefer this because I like to keep the pancakes warm in the oven while I make all of them, so this preheats the oven for me.  You can also melt the butter and honey on the stove-top.]  

2. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.  Whisk/stir to combine.  [Note: I use a Microplane to grate the fresh nutmeg.]

3. In another mixing bowl, combine pumpkin puree, milk, sour cream [or extra pumpkin puree, See Edit Note] and melted butter and honey.  Whisk to combine.   Add cracked egg and and whisk to combine.  Batter is ready.  At this point you can store the batter in the refrigerator or begin making pancakes. 

4. Melt fat of choice on griddle or in saucepan/skillet, increase heat to medium.  Using a small ladle, scoop batter and drop onto griddle or saucepan/skillet (my small ladle is about 2 heaping tablespoons).  Cook until first side of pancake is "set" and golden brown "crust" has formed, about 3-4 minutes.  Flip with turner-spatula and cook for another 1-2 minutes, until golden brown.  [See Note Below]

5. Serve immediately, place in a warm oven to keep hot until all pancakes are made, or store in the refrigerator to eat later.  

6. Top with Ginger Honey Butter and organic maple syrup grade B.  I also love these topped with Elderberry & Rose Hip Syrup instead of maple syrup.       

Yield: Makes about 12-14 small pancakes.

Edit Note: I have started making these pancakes without the sour cream.  I replace the sour cream with extra pumpkin puree.  This makes the batter thicker and makes fluffier pancakes.  The pancakes are great either way, but I think I prefer them this way.  I figured this out by mistake when I was out of sour cream.


Note: The pancake batter can be made up the day before you want to make the pancakes and refrigerated until ready to use.  I find that the cold pancake batter cooks better as well.

Storage: Leftover pancakes keep well in the refrigerator.  Reheat in a skillet over medium-low heat or on a baking pan in the oven at a low-warming temperature.  

Vegan-Option: I used to make these all the time during my vegan years.  At that time I was still eating soy, so I used organic silken tofu as the egg replacer.  To make these vegan, use coconut oil instead of butter, use maple sugar or organic grade B maple syrup instead of honey, non-dairy milk like coconut milk instead of milk (make sure to use a thicker non-dairy milk like coconut or hemp), coconut yogurt or extra pumpkin puree instead of sour cream, and vegan egg replacer of choice like chia gel (if you eat soy/consume tofu, make sure to find a organic non-GMO soft tofu).

This post is part of Melt in Your Mouth Monday Blog Hop @ Make Ahead Meals for Busy Moms,  Homestead Barn Hop @ The Prairie Homestead, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Make Your Own Monday Link-Up @ Nourishing Treasures, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Hearth and Soul Hop @ Mom's Sunday Cafe, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, What's Cooking Wednesday @ The King's Court IV, Real Food Wednesday @ Kelly the Kitchen Kop, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, Fight Back Friday @ Food Renegade, and What's Cooking Wednesday @ The Kings Court IV.

Frittata Muffins w/ Caramelized Onions, Kale & Golden Raisins

These are so delicious!  Perfect for any meal and great as a snack too.  They don't take much effort to prep and they make great leftovers.        

Frittata Muffins w/ Caramelized Onions, Kale & Golden Raisins

Make up a bunch of these, they are so great to have on hand for a quick meal or snack on the go.  They taste great cold too!

Equipment: Muffin pan (I use a stoneware muffin pan), Medium-Size Saucepan, Large Mixing Bowl, Whisk

• 2 tablespoons pasture butter or coconut oil, plus extra for muffin pan (See Resources)
• 1 onion, sliced or diced
• 1 teaspoon dried thyme (if you have fresh, use it)
• 1/2 bunch kale, about 12 leaves, de-stem, chiffonade
• 3 tablespoons organic Golden raisins (I use raw organic Hunza raisins) 
• 1/2 teaspoon kelp granules (See Resources)
• 1/2 teaspoon Celtic sea salt (See Resources)
• 9 pastured eggs or organic eggs (See Resources)
• 3 tablespoons cultured organic sour cream
• 1/2 cup organic cheddar cheese, grated

1. Preheat oven to 350 degrees F.  Grease muffin pan, set aside.

2. Melt butter in saucepan over medium-heat.  Prep onion, cut into thin slices or dice. Add onion and thyme to the saucepan, stir occasionally.  Cook for about 15 minutes or until light golden brown/caramelized. 

3. While onions are cooking, prep kale, de-stem and chiffonade or cut into small chunks. 

   

4. When onions are caramelized, add kale, raisins, kelp granules and salt to the saucepan. Stir to combine, cook about 5 minutes.

5. Crack all eggs into a large mixing bowl.  Break yolks with a whisk and stir to combine until egg mixture is yellow.  Add sour cream and grated cheese, whisk to combine.  Set aside.

6. Add about 1 1/2 teaspoons of onion-kale filling to each muffin hole.  

7. Top onion-kale filling with about 3-4 tablespoons egg mixture (about 3/4 full).  Do NOT overfill or the mixture will overflow when baking.* 

  

8. Place muffin pan in oven and bake for about 25-30 minutes or until puffed and slightly golden brown on top.

  

9. Let cool in muffin pan for about 2-3 minutes before removing from pan to a cooling rack.

  

10. Enjoy hot or store in the refrigerator for later.  

Yield: Makes 12 frittata muffins.

Storage: Store in an airtight container in the refrigerator, keeps well for about 3 days.  

Note: I use Dino kale in this recipe, but any type of kale will work fine.  

*Optional: If you have extra grated cheese, top each frittata with a little extra cheese before putting into the oven. 

This post is part of Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Healthy 2day Wednesdays @ day2day joys, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, and Turning the Table Thursday @ Around My Family Table.