Sparkling Citrus Apple Mocktail (Vegan)

Recipe from Katy McAvoy  

Husband-Tested in Alice’s Kitchen

Makes 1 mocktail 

We thought this mocktail was just fine and dandy, especially for the holidays.  I was able to make the Ginger Simple Syrup well in advance.  To fancy it up even more (also well in advance) I placed small pieces of orange in an ice cube tray and filled the tray with water.  After the orange ice was completely frozen, I popped them out and placed them in a bag for when I was ready to make the mocktails.

3 oz sparkling apple cider

1.25 oz Ginger Simple Syrup*

1 oz fresh orange juice

0.5 oz fresh lemon juice

1 orange peel, 2 inch piece for garnish

Raw sugar (turbinado sugar) for garnish

Pour raw sugar into a shallow dish. Run a slice of lemon or orange around the rim of the glass, then dip the rim of the glass into the raw sugar. Add ice to the glass and set it aside. Using a vegetable peeler, cut a long strip of orange peel from the orange. Set aside. Combine ginger syrup, orange juice and lemon juice in a cocktail shaker filled with ice. Shake well and strain into your prepared glass. Top with sparkling apple cider. Squeeze the orange peel over the glass to express the orange peel oil into your drink. Garnish with a curl of orange peel or slice of apple. Stir, sip and enjoy!

1 mocktail = 153 calories 

Homemade Ginger Simple Syrup* is great for making flavorful cocktails and non-alcoholic drinks. Ginger simple syrup is easy to make at home and pairs well with bourbon, gin, and vodka and is great for mocktails too.

Makes 12 oz. (12 servings)

1 cup sugar

1 cup water

2-inch piece fresh ginger

Peel and slice the ginger.

Combine sugar and hot water, stirring until sugar is dissolved.

Add the ginger slices to the hot water and sugar mixture.

Allow ginger to steep in the syrup until the mixture cools completely, approximately 2 hours.

Cool syrup completely before using. Store in an airtight container in the refrigerator for up to

2 weeks.

Note: The longer you leave the ginger in the syrup, the stronger the flavor. If you want a stronger ginger flavor, make the syrup 24 hours in advance to allow the ginger more time to infuse the syrup. Do not leave the ginger in the syrup for more than 48 hours. Doing so will shorten the syrup’s shelf life.

1 oz. = 65 calories 

The Ultimate Chocolate Granola (This is Dessert!)

Recipe from A Pinch of Yum

Husband-Tested in Alice’s Kitchen

Makes 16 servings (about 1/3 cup each)

This is granola is certainly in dessert territory and will turn simple berries and yogurt into decadence. Make this in advance and it will make a great hostess gift for a party.  The dark chocolate, coconut and sea salt combo make for a fabulous treat for your taste buds.

3 cups old fashioned rolled oats

1¼ cups sliced raw almonds (I chopped 1¼ cup whole almonds.)

¾ cup unsweetened coconut flakes

½ cup cocoa powder

¼ teaspoon kosher or sea salt

½ turbinado sugar, divided

2/3 cup melted coconut oil (measured in liquid form)

1/3 cup real maple syrup

1 teaspoon real vanilla extract

1½ cups bittersweet chocolate chips

Sea salt, for finishing (to taste)

Preheat the oven to 250F.  Toss the oats, almonds, coconut, cocoa, ¼ teaspoon salt, and 1/3 cup of the sugar in a large bowl.  Whisk the melted coconut oil, maples syrup and vanilla together.  Pour over the dry ingredients and stir to combine.  Spread the granola on to two large rimmed sheet pans in an even layer.  (I used parchment paper to prevent sticking.)

Bake for 25 minutes and then check the granola and give it a stir.  Bake another 25 minutes.  Remove the granola from the oven and sprinkle with chocolate chips.  Return the granola to the oven and bake another 5 minutes or so, until the chocolate is very soft.  Sprinkle with the remaining sugar and coarse sea salt, to taste. The added sugar and salt should stick to the outside of the chocolate chips.

Let the granola stand for 2 hours.  Gently scoop the granola into jars or an airtight container for storing. 

Serve it as dessert over ice cream, banana splits, yogurt, berries or just as is.

Nutritional Info: (By my calculations, 1/3 cup = 402 calories; 6.6 grams fiber.  ¼ cup = 306 calories; 5 grams fiber)

Cranberry Buttermilk Breakfast Cake

Serves 8

Recipe from http://www.alexandracooks.com

Husband-Tested in Alice’s Kitchen

This cake is scrumptious and so easy to make. The top of the cake has a texture similar to a scone.  The crumb is tender and the tang of the cranberries is perfectly balanced with the sweet of the sugar.  Although the cake’s name includes the word “breakfast,” I think this cake would make a perfect tea time treat for special guests. (Christmas and Valentines Day come to mind.) The batter can be prepared up to a day in advance. Do not store the batter in the pan you plan on baking it in — store it in an airtight container and then transfer to the prepared pan when you are ready to bake.  Be sure to buy your ingredients at our community-owned grocery store, Lost River Market & Deli.

½ cup unsalted butter, room temperature
(plus 1 Tablespoon for preparing the pan.)

The zest from 1 orange zest


1 cup + 1 Tablespoon sugar, divided

1 egg, room temperature


1 teaspoon vanilla


2 cups all-purpose flour
(Set aside 2 Tablespoons for tossing with the cranberries.)

2 teaspoon baking powder


1 teaspoon Kosher salt


2 cups fresh cranberries


½ cup buttermilk***

1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 Tablespoons of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk, ending with flour. Fold in the cranberries.  The batter will be very thick, similar to cookie dough.

4. Grease an 8 or 9-inch square baking pan with butter.  (I used an 8-inch square baking pan.)  Spread batter into pan. Sprinkle batter with remaining Tablespoon of sugar. Bake for 40 minutes, and then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake 50 minutes to cook. Let cool at least 15 minutes before serving.

*** To make homemade buttermilk, place 1 Tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared buttermilk mixture for the recipe.

No-Knead Swedish Cardamom Braid

Makes 2 loaves

Recipe from Vegetarian Times

Husband-Tested in Alice’s Kitchen

This is just downright wonderful, especially considering that it’s a snap to make, mimics perfectly the wonderful texture of a traditional brioche, but without the eggs and butter. I especially loved the hint of cardamom in every bite. Make a batch of this dough and then you’ll have one loaf for yourself and one to give to a friend who is vegan. If you’d like, you can even use it to make a very nice French toast.  (French toast is traditionally made with eggs and milk, so preparing French toast with this bread will make the bread non-vegan.)

Ingredient List

• 2 cups almond milk, plus more for brushing loaf top

• 2 Tbs. flaxseed meal (We buy whole flax seed from the bulk section and grind it ourselves in a spice grinder. This makes flaxseed “meal.” My husband puts this on his oatmeal every day.)

• 1/3 cup agave nectar or organic brown rice syrup (I used the brown rice syrup.)

• 1/3 cup canola oil (I used sunflower oil because that's what I had in my pantry. It's flavorless.)

• 1 Tablespoon active dry yeast

• 1 ½ teaspoons Kosher salt

• 1 ½ teaspoons whole cardamom seeds, coarsely ground with a mortar and pestle

• 5 ¼ cups unbleached white flour

• 2 Tablespoons Turbinado sugar, for sprinkling (This is available in the bulk section of Lost River Market & Deli.)

Directions

1. Stir together almond milk, flaxseed meal, brown rice syrup, oil, yeast, salt, and cardamom in plastic bowl with lid. Add flour, and mix thoroughly with wooden spoon or a wet hand. Cover with lid that is not air tight. Allow to stand 2 ½ hours at room temperature. Transfer to refrigerator, and let rest overnight. (Dough will keep in refrigerator up to 5 days.)

2. Coat baking sheet with cooking spray, or line with parchment paper. Remove half of dough from refrigerator; reserve remaining dough for second loaf. (Dough will keep in refrigerator up to 5 days.) Divide dough into 3 equal pieces, and gently roll each piece into 18-inch-long rope on floured work surface. Place dough ropes side by side spaced 2 inches apart on prepared baking sheet. Pinch ends together on one side, and tuck under. Loosely braid dough ropes, and then pinch tail ends together. Cover braided loaf loosely with kitchen towel or plastic wrap, and let rest 30 minutes. (The braid will rise just a bit and will puff up even more while it’s baking.)

3. Meanwhile, preheat oven to 375°F. Brush top of braided loaf with almond milk, and sprinkle generously with sugar. Bake 30 to 45 minutes, or until golden brown.

Nutritional Information

Per slice: Calories: 233, Protein: 5g, Total fat: 6g, Saturated fat: <1g, Carbs: 40g, Cholesterol: mg, Sodium: 233mg, Fiber: 2g, Sugars: 8g