Paleo(ish) Chocolate Cupcakes

These cupcakes were made following Elana's Chocolate Cake recipe, from here Gluten-Free Almond Flour Cookbook. YUM! I say that they are Paleoish because I used a baking bar (for the frosting only**) that contains Raw Cane Sugar and Soy Lecithin (neither are considered Paleo). While I don't often eat sugary treats, or desserts, I think that these would be a nice addition to a Paleo entertaining menu...what a great way to introduce your friends and family to the possibilities of Paleo!

**Omit the chocolate frosting and, instead, frost with raspberry puree (no sugar) and a dusting of shredded coconut to make a Paleo-friendly treat (agave, in moderation, seems to be okay). I just wanted to experiment with coconut milk ganache...

Once again, this cookbook is awesome and should be purchased!!!

Chocolate Cake 
(from The Gluten-Free Almond Flour Cookbook)

2 Cups Blanched Almond Flour
1/4 Cup Cocoa Powder (I used Green & Black's Organic Fair Trade Cocoa Powder)
1/2 tsp. Sea Salt
1/2 tsp. Baking Soda
1 Cup Agave Nectar (1/4 C. raw honey)
2 Large Eggs
1 T. Vanilla Extract

For the Frosting/Ganache:
(makes enough frosting for 12 cupcakes)

1/4 cup coconut milk
1 T. coconut oil
4 oz. Green & Black's Organic Chocolate Baking Bar
1/2 tsp. vanilla extract

In a saucepan, melt all ingredients over low heat. Whisk until combined.

Cupcakes can be dipped into, or drizzled with, the chocolate ganache. The cupcakes tend to drop a little in the middle, while cooling, so I added a small scoop of raspberry puree and then drizzled the top with my "frosting". The other cupcakes I dipped into the chocolate and sprinkled with shredded coconut or just left unfrosted.

Paleo-Friendly Entertaining (Main Course)

(Picture from Williams-Sonoma.com)

Beef Tenderloin
Preheat an oven to 400ºF.

Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and, using kitchen twine, tie at 2-inch intervals (rosemary may be tied in at this point, if desired). Rub the roast liberally with EVOO and season with sea salt and pepper.

Preheat an oval skillet or large sauté pan over medium-high heat and warm 2 T. of EVOO oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Bacon-Wrapped Tenderloin (from Williams-Sonoma.com)
Serves 8-10

Ingredients:
1 beef tenderloin roast, about 3 1/2 lb., trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
1 lb. bacon, thinly sliced
1 Tbs. vegetable oil
1 lb. cremini mushrooms, quartered
3 garlic cloves, sliced
1 Tbs. minced fresh flat-leaf parsley

Directions:
Lay 2 overlapping sheets of plastic wrap, measuring a few inches longer than the beef tenderloin, on a work surface. Season the beef with salt and pepper. Place the roast in the center of the plastic wrap and wrap a bacon slice around one end of the roast. Continue to wrap the roast with the remaining bacon slices, slightly overlapping them, to cover the entire roast. If the bacon does not completely cover the roast, carefully turn the roast over and continue wrapping it with another bacon slice. Pull the plastic wrap tightly around the roast, making sure to secure the bacon in place, and refrigerate for 1 hour.

Preheat an oven to 400ºF. Remove the roast from the plastic wrap. In a roasting pan over medium heat, warm the oil. Add the roast and sear for 5 to 7 minutes. Gently turn the roast over and sear for 5 to 7 minutes. Then turn the roast and sear on the remaining 2 sides until the bacon fat is rendered and begins to crisp, about 5 minutes per side. Transfer the meat to a roasting rack set over a baking sheet.

Carefully pour off all but 4 Tbs. of the fat from the pan. Add the mushrooms and garlic to the pan and season with salt and pepper. Set the roasting rack, with the roast on top, over the mushrooms and transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the roast registers 135ºF for medium-rare, about 20 minutes.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the roast into thin slices and arrange on a warmed platter. Spoon the mushrooms alongside, sprinkle with the parsley and serve immediately.

Paleo-Friendly Entertaining (Side Dishes)

(Picture from Williams-Sonoma.com)

Sweet Potato and Cranberry Hash (from Williams-Sonoma.com)
-substitute coconut oil or ghee for butter

Roasted Carrots w/Thyme


Roasted Brussels Sprouts w/Bacon
Serves 8-10

Ingredients:
2lbs. Brussels Sprouts, trimmed and peeled of any discolored leaves
6oz. Bacon, sliced into 1" pieces
Sea Salt and Pepper, to taste

Preheat oven to 400F. Evenly distribute bacon on a rimmed baking sheet. Bake for 15-20 minutes, until bacon is crispy and browned. Remove bacon to a paper towel-lined plate, leaving drippings on the baking sheet. Toss brussels sprouts in the drippings, coating evenly, and sprinkle with sea salt (remember that bacon drippings will add some saltiness to the sprouts) and black pepper. Bake for 15-20 minutes, until crisp and slightly charred. Serve with a garnish of reserved bacon pieces.
Acorn Squash Rings Glazed with Maple-Orange Glaze (from Williams-Sonoma.com)
-substitute coconut oil/butter or ghee for the butter
-decrease amont of maple syrup
-use dried, unsweetened cherries in place of cranberries

 

 

 

Root Vegetable Gratin (inspired by Williams-Sonoma.com)
Serves 10-12

Ingredients:
1 1/2 lb. parsnips, peeled and sliced 1/8 inch thick
1 1/2 lb. sweet potatoes, peeled and sliced 1/8 inch thick
1 lb. carrots, peeled and sliced 1/8 inch thick (slice at an angle, to create longer slices)
3 cups coconut milk (always use regular, full fat)
3 garlic cloves, thinly sliced
1 Tbs. minced fresh thyme
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground pepper, to taste

1 Tbs. minced fresh flat-leaf parsley

Directions:
Preheat an oven to 350°F.

Oil a bistro pan or a 3-quart baking dish. Put the parsnips, sweet potatoes and carrots in a large bowl of water. Set aside.

In a large saucepan over medium heat, combine the coconut milk, garlic, thyme, nutmeg, sea salt and pepper and heat just until bubbles form around the edges of the pan. Remove from the heat and let stand for 10 minutes. Drain the vegetables and pat dry. Arrange a layer of parsnips, sweet potatoes and carrots, alternating the slices, in the prepared pan. Pour part of the coconut milk mixture on top. Repeat with the remaining ingredients. Cover the pan with the lid or with aluminum foil and bake for 30 minutes.

Remove the lid or foil and continue baking until the vegetables are tender when pierced with a knife, about 1 hour more. Let the gratin stand for 15 minutes before serving. Just before serving, sprinkle with sea salt and the parsley.

Savory Tarlets
Fill with any of the following combinations, or create your own:
-Sauteed leeks, zucchini, and sun-dried tomato
-Tomato and basil
-Roasted eggplant, zucchini, asparagus, and red peppers
-Smoked salmon, asparagus, and dill
-Caramelized onion and thyme

Paleo-Friendly Entertaining (Desserts)

Poached Pears with Coconut Crème Anglaise (Inspired by Williams-Sonoma.com)
Serves 8-10

Ingredients:
For the crème anglaise:
2 cups coconut milk
2 eggs plus 1 egg yolk
1/8 cup raw honey
2 tsp. vanilla extract
~or~

Even Easier:
Melt Coconut Bliss Vanilla Island or Purely Decadent Vanilla ice cream for an easy and delicious version. Either let it sit out, at room temperature, and melt or melt over low heat while stirring consistently.

For the poached pears:
8 to 10 firm but ripe Bartlett pears 3-4 lb. total weight, bottoms trimmed so they stand upright
6 cups bottled pomegranate juice
3/4 cup raw honey
1/4 cup pure maple syrup
Julienned zest and juice of 1 lemon
1 cinnamon stick
2 Tbs. Cointreau or other orange liqueur, mixed with 1 Tbs. arrowroot powder

Seeds from 1 pomegranate
12 fresh mint sprigs

Directions:
To make the crème anglaise, rinse the inside of a nonaluminum saucepan with water and shake out the excess water. Pour in the coconut milk and place over medium-low heat until small bubbles form around the edges of the pan, about 5 minutes. In a small bowl, combine the eggs, egg yolk and honey and whisk just until blended. Gradually whisk in half of the hot coconut milk, then pour the egg mixture into the pan. Reduce the heat to low and cook, stirring constantly, until the mixture is thick enough to coat the back of the spoon, leaving a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow the mixture to boil.

Strain the mixture through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or up to 2 days.

Using an apple corer or a small, sharp knife, carefully core each pear from the bottom. Leaving the stems intact, peel the pears. In a large nonaluminum stockpot over high heat, combine the pomegranate juice, honey, maple syrup, lemon zest, lemon juice and cinnamon stick. Bring to a boil, then reduce the heat so the liquid simmers. Place the pears on their sides in the liquid and cook, uncovered, for 10 to 15 minutes. Carefully turn the pears over and cook until a small knife can be inserted easily into the bottom of a pear, 10 to 15 minutes more.Remove the pears and stand them upright on individual plates. Remove and discard the cinnamon stick.

Pour about 2 cups of the pan liquid into a small saucepan, set over medium-low heat and simmer until reduced by half, about 10 minutes. Gradually whisk in the Cointreau mixture, reduce the heat to low and simmer, stirring, until the sauce thickens to a glaze, about 10 minutes.

Pour a little glaze over each pear, then spoon some crème anglaise around each one. Sprinkle with the pomegranate seeds and garnish with mint sprigs. Serve the remaining glaze alongside.