Clafouti aux Poires

This is a variation on a French custard cake, and varied again for the non-dairy and gluten-free diner.

Ingredients:

1 Tbl ghee
1 C. almond milk
1/3 C. Coconut milk
1/2 C. Rice flour
3 eggs
2 tsp vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 cups pear slices
1/2 C dried cherries 

Preparation: 

Preheat an oven to 350F. Butter and flour a 9-inch by 9-inch square baking dish or a 9x9 inch deep-dish pie round.

In a large bowl, whisk together almond milk, coconut milk, eggs, sugar, vanilla, nutmeg, and salt until the batter in smooth. It should be thin. Spread pears in a fan pattern in the baking dish. Pour the batter over the pears and sprinkle on cherries. Place in heated oven and bake for 35 - 40 minutes. Serves 8.

Beets, Roasted with Orange & Ginger

Heat oven to 425.

4 medium beets, trimmed and scrubbed

3 tbl olive Oil

Salt and Pepper

1 medium orange

1/12 tsp sherry vinegar

3/4 tsp grated fresh ginger

1/4 cup toasted pecan halves

Drizzle beets with olive oil, salt and pepper and wrap in aluminum foil.  Place on baking sheet and roast until tender when pierced with a fork, about 1 hour.   Cool to handling.

With zester, remove a quarter of the orange rind in long, thin strips.  Peel and remove segments from half the orange.  Squeeze juice from remaining half.  Mix 1 tbl juice with vinegar and ginger and whisk in remaining 2 tbl of olive oil.  Season to taste with salt and pepper.

Peel beets and quarter; toss in a bowl with vinaigrette.  Mix in orange segments, zest, and pecans, reserving some of each as garnish.

Serves 4

Martha Stewart's Food Magazine