Hazlenut Chia Seed Pudding with Berries, Apples, and PALEOKRUNCH Grainless Granola

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Hazelnut Chia Seed Pudding

                                                         Hazelnut Chia Seed Pudding (Photo Credit Jack O’brien)

 

Hazelnut Chia Seed Pudding

1/2 Cup Chia Seeds

2 Cups Hazelnut Milk

2 Tablespoons Honey or Agave

1/2 Teaspoon ground Cinnamon

1 Granny smith apple, diced

1/2 pint Strawberries, sliced

1/2 cup PALEO KRUNCH Grainless Granola

  • Blend together hazelnut milk, honey, and cinnamon with a pinch of salt
  • Whisk in chia seeds until combined
  • Place in the fridge and let the chia seeds absorb all the liquid
  • Let sit at least 1 hour, and it can easily be made the night before.
  • Top with diced fruit and Paleo Krunch Grainless Granola

 

Paleo Krunch is a gluten free product that I use for breakfast or as a snack. It’s a great alternative and works perfect in this Paleo/Gluten-free/Dairy-free breakfast or dessert dish.

 

 

 

Happy Eating!

 

-Chef Sean Patrick Gallagher

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Blueberry Clafoutis

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Well I’m clearly on a blueberry kick! I made a Blueberry Clafoutis last night for dessert on date night. A clafoutis is a baked french dessert of fruit, traditionally cherries, covered in a thin batter and baked. If not cherries, its technically called a “Flaugnarde,” but since that’s the ugliest sounding word I’ve ever heard, I’ll keep calling it a Clafoutis. 

Blueberry Clafoutis

1 pint blueberries

1 lemon zested

1 T white granulated sugar

2 T Butter

 

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Saute your blueberries with 2 T of butter, 1 T of sugar, and the zest of a lemon. Cook on medium heat for 2 minutes.

Batter

1 cup flour

2 eggs

2 T white granulated sugar

pinch salt

1/2 t Vanilla extract

3/4 cup milk 

  • Blend all ingredients until combined smooth.

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  • When your batter is whipped up and blueberries have softened, pour the batter evenly over all the berries. Cook for a moment and then place into a 425 degree oven for 18-20 minutes. Remove when golden brown and dust with powdered sugar. 

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This dessert is best served warm with a scoop of ice cream or whipped cream. I served it with maple whipped cream.

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Simple Maple Whipped Cream

1 T maple syrup

1/4 cup heavy cream

  • Beat the two ingredients together until light and fluffy. Serve immediately. 

I hope you try this dessert out! So simple, yet still impressive, and absolutely delicious!

 

Cheers!

Sean Gallagher

Strawberry-Rhubarb Oat Tartlets

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Strawberry Rhubarb Oat Tartlet with Whipped Cream and Oat crumbles

Strawberry Rhubarb Oat Tartlet with Whipped Cream and Oat crumbles

 

We always bought these strawberry-rhubarb pies from a local farm when I was growing up. I remember the beautiful balance of sweet and sour. In Connecticut as a kid, my neighbor grew rhubarb and I would pick it with her and make strawberry-rhubarb jellies.

Right now is primetime for rhubarb, and when I saw it at the Amish market I had to grab some up. It is truly versatile. You can add it to savory dishes to add a sour element or balance the sweetness is dessert applications. I made a delish strawberry rhubarb filling to put inside some tart shells. You could use the same filling on waffles, french toast, biscuits, ice cream, pudding, or yogurt.

Here’s what I made and  how I did it.

Strawberry Rhubarb Oat Tartlets

Prep time: 20 minutes

Cook time: 30 minutes

Tart shells before being baked off

Tart shells before being baked off

Oat crust –

8 tartlets

3/4 cup quick cooking oats

3/4 cup all purpose flour

1/2 cup brown sugar

1/2 t cinnamon

1/8 t ground ginger

pinch salt

1 stick butter, softened

1 T water

  • Pulse the oats in a food processor until fine meal.
  • Add in your flour, sugar, salt, cinnamon, and ginger. Pulse to combine.
  • Add in your softened butter, and pulse to combine.
  • Add in 1 T water to make it form into a loose dough.
  • Press the dough down hard into tart shells, making a thin firm shell.
  • Bake at 350 for 10-15 minutes. When the shells come out, press them down while still hot with a towel. Let them cool, then take them out of the molds. Should be crisp and golden brown.
  • Take excess oat crust dough and crumble it on a silpat, bake off until golden brown and save for garnish.

Filling

1 cup granulated sugar

1/4 cup water

1 2 inch piece orange peel

1 pint strawberries, quartered

1 cup small dice rhubarb

1 vanilla bean, scraped

2 T orange juice

1 cinnamon stick

1 t cornstarch, dissolved in the orange juice

1 T fresh lemon juice

  • Add your sugar and water to a pot, bring to a boil to make a simple syrup.
  • Add your orange peel, cinnamon stick, and vanilla bean. Cook for 2-3 minutes to start flavor base.
  • Add your rhubarb and cook until soft. Add your strawberries and cook on low until fruit is soft.
  • Mix your orange juice with the cornstarch. Make sure there are no lumps with your fingers.
  • Bring mix up to a bubble, add in your cornstarch slurry, whisk to combine.
  • Cook on low for 5 minutes to cook out cornstarch, stirring constantly to not scorch.
  • Finish with a T fresh lemon juice to balance flavor. ( I think it makes the dish!)
  • At this point remove the orange peel, vanilla bean, and cinnamon stick. When I cut the peel off the orange, I didn’t get any white pith (which is bitter) so when I removed the peel and saw it was very soft and edible, I finely minced it and added it into the filling. It gave a very pleasant flavor.
  • Move to a shallow dish to cool in the fridge. Will be served chilled.

Whipped Cream

1/2 cup heavy cream

1 T confectionary sugar

1/8 t vanilla extract

  • Whip cream on medium until peaks start to form, add sugar and vanilla, whip on high until firm but not over whipped into butter. Should only take a few minutes.
Easy plated dessert to make at home

Easy plated dessert to make at home

Plating – Take an oat tart and fill it with 2 T of strawberry-rhubarb filling, top with a tablespoon of whipped cream, garnish the top with oat crumbles.

 

 

This dessert is honestly one of the best things i’ve ever made. I highly recommend trying to make them, you can make all different sizes depending on your molds. I made little 3 in tarts in molds. They would be great as a plated dessert, on a brunch buffet, or dessert bar, or just make them for a romantic dinner at home for two.

 

Enjoy!

Delish

Delish

Cheers

 

Sean Patrick Gallagher

Farm to Table: Quality vs. Convenience

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In my profession, I have the luxury of seeing into the lives of others. I get to sip the champagne, shine the silver, and line the tables with the finest linens and china. Although it isn’t every little boys dream, it has always been mine. I recently had the pleasure of spending the day on a client’s farm, picking, preparing, and serving some of the most beautiful vegetables I have ever had the pleasure to work with. There is something about walking through rows lined with bright-rainbow chard, picture perfect onions, and tiffany blue berries that makes my heart flutter.

This affair took place on the farmstead estate of my clients. A grand property with rolling hills along the Connecticut countryside. We strolled through the garden together pulling onions, garlic, and beets by their roots from the ground. We snipped chard, romaine, merlot greens, parsley, tarragon, and nasturtiums.  With a cart filled, we rolled into the pristine white kitchen and made a mess. Cleaning greens and filling the porcelain farm sinks with mud.

An hour later all the vegetables were prepped, and my delightful client left me to my own devices in the kitchen. For a Chef… I don’t know if it gets any better than this. Cutting onions that I handpicked only moments later. Peeling a russian breed of garlic; cloves the size of golfballs! Embracing the farm to table style, I crafted a menu around fresh-seasonal vegetables.

Over the next 5 hours I rushed around and prepared a fantastic feast. Here’s what I served:

Farm Dinner

Cheese Board

Hor d’ourves

Citrus marinated shrimp with herbed creme fraiche

Avocado chicken salad on corn tortilla rounds

 

Farm greens

 Fresh peas, merlot greens, roasted beets, feta, pancetta crisp, lemon dill dressing

Grilled Beef

New York Strip, au jus, roast fingerlings, zucchini gratin, smothered chard

 

Banana Tarte Tatin

Caramelized banana, pastry, vanilla gelato, cashew

 Banana Tarte Tatin

2 sheets frozen puff pastry

1 bunch bananas

1 cup dark brown sugar

1 cup white sugar

1/4 cup water

1/4 cup dark rum

1 stick butter

1/8 t vanilla extract

1/8 t ground cinnamon

1: In a small saucepan, add sugars and water. Bring to a boil, and cook until dark amber color stirring constantly.

2: Add butter in small pats, whisking in to combine.

3: Add rum, cinnamon, and vanilla.

4. Peel all bananas, slice in half longways. In a large rectangle baking dish, lay bananas down.

5: Pour caramel over the bananas evenly.

6: Place sheets of puff pastry over the top and press down tightly.

7: Bake in a 375º oven for 30 minutes, or until golden brown.

8: Let cool for 20 minutes, invert the pan so the bananas are on top.

10: Serve warm with whipped cream or ice cream.

This dessert is so simple, and absolutely delicious.

All in all it was a beautiful experience and definitely a life lesson for me. Living in New York City has taught me to sometimes choose a more convenient option, but there are far more quality options out there.. just takes a little more time to achieve. In the end, it is worth it.

Cheers!

Sean

Effortless Sticky Buns

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I am not a baker, that is for sure. I do however love to have guests over, and to entertain. This last weekend we had some friends visiting us in Philadelphia from New York City and I wanted them to have a sweet treat in the morning. Not sure what to make, and I scoured the fridge and freezer. I like to keep a package of puff pastry in the freezer, I use it for all types of appetizers and entrees, and desserts as well. I decided to make a breakfast treat with puff pastry.

Sticky buns are traditionally made with a yeast dough, and take a good amount of time to prepare. Using puff pastry, I get a very similar effect with about a fourth of the work.

Try this recipe out, its super simple and satisfying!

Effortless Sticky Buns

Makes 8

1 package of puff pastry

1 cup brown sugar

1/2 cup white sugar

splash vanilla

1 stick butter

2 T cinnamon

sprinkle salt

1 cup toasted cashews finely chopped

1: In a small bowl mix together the two sugars. Take half the sugar mixture and mix with one stick softened butter. Add the vanilla, and 1 T cinnamon.

2: Take the other half of the sugar mixture and add the other T of cinnamon.

3: In a small baking dish, smear the butter mixture evenly across the bottom.

4: Take your finely chopped cashews and distribute them evenly over the butter mixture, patting them in.

5: Now unwrap your puff pastry, there ill be two sheets. Place them on a flat surface, and place one down and then the other sheet overlapping the edge by half an inch. Press firmly on the edge to make one long sheet of pastry.

6: Sprinkle the entire amount of sugar and cinnamon mixture across the pastry dough, covering it entirely.

7: Gently start rolling the bottom of the dough; roll very tightly to keep all the sugar in and get the classic cinnamon bun look.

8: Keep rolling until the whole sheet is rolled tightly into a cylinder.

9: Cut the cylinder into 8 equal portions.

10: Place the rolls into the baking dish, spaced 1 1/2 inches apart.

11: Gently press them down into the butter mixture.

12: Place into a 375° oven for about 45 -50 minutes, you want to check after 30 minutes to make sure that they are browning evenly, rotate them if need be.

13: Make sure that the dough is completely cooked through, if still doughy cook for an additional 10 minutes.

14: Let cool for 20 minutes, and then turn the dish over to reveal the chewy caramel on the other side of the buns.

This recipe is delicious and can be make in advance or morning of. They are great for breakfast or as a dessert.

Thank you for reading, I hope you try these out!

Cheers,
Sean Patrick Gallagher