Inspired Edibles

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Crispy Dark Chocolate Bark with Ginger & Pomegranate

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Blessed is the season which engages the whole world 

in a conspiracy of love ♥ 


                                                                                      ~ Hamilton Wright Mabie

~~~~~~~

I’m not sure what happened to November.

Last I checked, it was November 7th.  Four trips across the continent later and we seem to have leapfrogged into December.

So here we stand in the season of hope, wonder and possibility. The season of miracles. And I could not be more welcoming.

For family and friends who are praying for the well-being of loved ones, my wish is that this season brings a sense of comfort and renewed hope. Let’s stay united in a conspiracy of love.

I look forward to sharing a few holiday treats with you over the coming days and may even sneak in another pomegranate recipe before we’re all done — (have to take advantage of the short season!).

I’m kicking things off with a variation on Christmas bark that was inspired by a recent discovery I made at Trader Joe’s: Dark Chocolate Crisps.  More specifically “thin curved waves of Belgian dark chocolate with crispy bits…”   Utterly addictive!

I typically incorporate some combination of fruit, nuts and seeds in my Christmas bark but decided to go with the crispy crunch effect this year (thank you Joe) and I’m glad I did. It worked out very well and introduced a whole new taste and texture sensation to the bark.

If you like ginger, you are going to love it here! It adds just the right amount of heat and zing to the chocolate and contrasts nicely with the juicy and mildly tart pomegranate.

Be sure to read the Nutrition and Cooking notes for best results.

Crispy Dark Chocolate Bark with Ginger & Pomegranate

Crispy Dark Chocolate Bark with Ginger & Pomegranate

  • 10 ounces (300 grams) dark chocolate (70% cacao or more), broken into pieces
  • 1 cup (250 mL) fresh pomegranate arils (seeds), 1 large pomegranate should do (or simply buy the seeds if available)
  • 1 cup (250 mL) rice puffs (or any puffed or flaked cereal/grain of choice)*
  • 2 heaping Tbsp (30 mL plus) finely chopped candied ginger (about 4 pieces)
  • Sprinkle of coarse sea salt, optional

Makes approximately 10 (80 grams) servings

Nutrition & Cooking Notes:

  1. *I used rice puffs (no sugar added) for this bark but you could use any puffed or flaked cereal grain of choice here (rice, quinoa, buckwheat, kamut, barley, corn, etc) — the trick is to make sure you select something that is crispy.  Millet puffs, for example, are typically soft and would not work very well here.
  2. I also made this recipe with a flaked rice from Kashi and found it equally yummy.  The shape of the cereal grain you choose will change the look of the bark slightly (bumpy/ridgy, round or oblong) but as long as it’s crispy, you’ll get the desired crunch effect.
  3. To benefit from the antioxidant power of dark chocolate aim for 70% cocoa or more.  I typically use 75%. If you are new to dark chocolate, start slowly and work your way up.
  4. The quality of the pomegranate seeds really makes a difference — the first batch I bought was a little lackluster, monochromatic and not very juicy.  The second batch tasted like something all together different.  Plump, full of juice and very tasty. Buying the arils (seeds) alone will allow you to assess how healthy and vibrant they appear (look for brighter coloured ones).
  5. The ginger really adds to this recipe so unless it’s not your thing, I highly recommend it.
  6. Although I didn’t use it in this recipe, a sprinkle of coarse sea salt might also be fun if you like the combination of sweet/salt.

Directions:

  1. Line a baking sheet with wax or parchment paper.
  2. Place the chocolate in a sturdy pot set to the lowest temperature on the stove.  Watch the chocolate carefully as it melts (stirring to assist) and ensuring that it does not come into contact with water.
  3. Once the chocolate has fully melted, remove from heat and add the finely chopped ginger followed by the puffed cereal, mixing to combine.
  4. Spread the chocolate mixture out onto the prepared baking sheet in a rectangular shape (or something like that).
  5. Sprinkle the surface of the chocolate mixture with the pomegranate seeds, gently pressing them into the chocolate.
  6. Place the bark in the refrigerator to set for approximately 30-60 minutes.
  7. You can break the bark into chunks with your hands (being careful not to crush the seeds) or use a knife if preferred (if the bark is not fully set, the chocolate will begin to melt in your hands).
  8. Store the bark in a sealed container in the fridge or freeze (my preference).  The bark should last for up to five days in the fridge however the pomegranate seeds might start to sweat before that time.
© Inspired Edibles

 

makes a lovely gift!
~~~~~
I also want to invite you to follow my Christmas boards on Pinterest!
simple, affordable & elegant holiday decorating ideas and DIY projects
cookies and other yummies too!
 
~~ Enjoy ~~

Ginger Infused Chocolate Chip Pumpkin Squares (Grain Free, Dairy Free)

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pumkin squares
We may be living a different type of fall here in California than the kind that I’m accustomed to at home but that’s not going to stop me from getting up to my elbows in orange!

Over the past couple of weeks we’ve been baking oatmeal pumpkin breakfast cookies (so yummy), savoring squash soups and experimenting with different versions of these chocolate chip pumpkin squares. We are definitely on some kind of pumpkin roll.  Now all I need is a copy of Charlie Brown’s It’s the Great Pumpkin and all will be complete.

The squares that I’m featuring today are very reminiscent of pumpkin pie.  If you’re not a fan of the taste or texture of pumpkin pie, these are not your squares.  On the other hand, if you enjoy pumpkin pie, you will find the taste of these squares remarkably similar with an accent on the fresh ginger.  The texture of the squares is slightly firmer than pumpkin pie which allows them to be hand held but you get the same soft, melt-in-your-mouth quality minus the copious amounts of sugar, cream and groovy condensed milk.  You can skip the chocolate if you wish and mix in any nut, seed or dried fruit instead.

If you’re sulfite sensitive, you may wish to use your own blend of spices to avoid the preservative that is commonly found in commercial “pumpkin pie” spice. Pumpkin pie spice is generally made up of a combination of ground cinnamon, nutmeg, ginger and allspice but cinnamon/nutmeg will get you mostly there.

Ginger Infused Chocolate Chip Pumpkin Squares

Chocolate Chip Pumpkin Squares (Grain Free, Dairy Free) ~ Inspired by Elana’s Pantry

  • 1/2 cup (125 mL) almond flour
  • 1 Tbsp (15 mL) tapioca flour (also known as tapioca starch)
  • 1 tsp (5 mL) baking powder
  • 2 tsp (10 mL) ground cinnamon
  • 1/4 tsp (2 mL) ground nutmeg
  • Pinch sea salt
  • 1/2 cup (125 mL) dairy free dark chocolate chips (substitute nuts or dried fruit if preferred)
  • 2 eggs
  • 1/4 cup (62.5 mL) melted coconut oil
  • 1 cup (250 mL) pumpkin purée
  • 1 Tbsp (15 mL) fresh grated ginger, optional
  • 1 tsp (5 mL) vanilla
  • 1 banana broken into pieces
  • 3 Tbsp (45 mL) pure maple syrup


 Makes 16 Squares

Notes:

  1. The fresh ginger comes through distinctly and, in my view, beautifully but if fresh ginger is not your thing, simply omit.
  2. You can use any combination of nuts, seeds or dried sliced fruit in place of the chocolate if you wish.  One of my favorite combinations is salted macadamia with pumpkin.
  3. You can try cornstarch in place of tapioca (I have not attempted the experiment) but if you omit the starch altogether, you may find that the squares are spongier/wetter and flatter — still tasty but not the same texture.
  4. The taste of the banana in this recipe is undetectable — it is used as a natural (and nutrient rich) source of sugar as well as a bulking agent.


Directions:

Heat oven to 350 F.
  1. In a medium sized bowl combine: almond flour, tapioca flour, baking powder, cinnamon, nutmeg, sea salt.  Mix in chocolate chips.
  2. In a separate larger bowl, use a hand-mixer to blend: eggs, coconut oil, pumpkin purée, ginger, vanilla, banana and maple syrup until smooth (or as smooth as possible – there may be small pieces of banana which are innocuous).
  3. Add dry ingredients to wet, mixing only until combined.
  4. Pour pumpkin batter into an 8′ x 8′ baking dish that has been lined with parchment paper and gently greased with olive oil.
  5. Bake in the oven for approximately 20-30 minutes or until set and firm to the touch.
  6. Remove from oven, allow to cool for 10 minutes on a rack and then move to fridge for at least one hour to firm up before slicing into squares (toughest part I know ;-). Store squares in fridge.
© Inspired Edibles

 

pumkin squares

Homemade Beaver Tails (A Canadian Classic gets a little makeover)

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homemade beavertails_inspired edibles

 

The recipe featured in this post is my own version and does not in any way reflect the official BEAVERTAILS® recipe 

———————-

I couldn’t let another winter go by without dedicating a post to our beloved national treasure: the beaver tail.

That’s right.

Now I’ll admit that the process nearly killed me. I don’t think I’ve ever spent as much time nor created as many versions of a food item in my life (a fine baker and pastry maker I am not).  But in the end, I ended up with something not entirely dissimilar in taste and appearance to the Canadian winter classic! (or so I like to think).

…

Read More »

DIY Chocolate Fondue for Two

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No fancy fondue pot?  No problem.

Enchant your Valentine with this delightful homespun chocolate fondue for two. Adorable and fully portable (oh, the places you’ll go!), it makes its home in a humble muffin tin.

Sometimes it only takes the smallest departure from the ordinary to make a moment memorable. I’m always tickled by the magic of a thoughtful gesture and delight in the unexpected.  I think that’s what grabs me the most about this idea – it’s so simple yet unconventional.  Fun and playful without any fuss or pretense.  I hope you like it too!

Be sure to read the notes section below for best results.

DIY Chocolate Fondue for Two

Ideas for the the Fondue Base ~ (when melted, each of these options should fill 2 medium-sized muffin cups):
  • 100 grams (roughly 1 cup) 75% cocoa chocolate, chopped 
  • 100 grams (roughly 1 cup) Carob chips
  • 100 grams (roughly 1 cup) milk chocolate, chopped
  • 100 grams (roughly 1 cup) white chocolate, chopped
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Ideas for varying the Flavour of the Fondue Base:
  • For mint chocolate: add 1/2 tsp natural peppermint extract
  • For vanilla chocolate: add 1 tsp vanilla extract or the contents of a vanilla pod
  • For a spicy Mexican version: add 1/2 tsp red chili pepper flakes or ancho chili powder
  • For a zesty version: add 1 Tbsp of orange zest (works particularly well with chocolate) or try lemon/lime zest
  • For a java version: add a pinch of espresso powder
  • For a matcha (green tea) version: whisk in a pinch of matcha powder
  • For a boozy version: add 2 tsp or so of liquor of choice such as: Bailey’s Irish Cream, Grand Marnier or Amaretto 

~~~~~~~~

Ideas for Dipping ~ aka: ‘The Dippers’:
  • Any variety of fresh fruit – look out for some original additions with wow factor – star fruit (carambola) and dragon fruit are always fun!
  • Mini marshmallows (I have never been a fan but some enjoy)
  • Chunky pieces of cheese – if you like the combination of cheese and chocolate, a soft cheese like Brie might be especially nice here 
  • Salted pretzels
  • Biscotti
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Notes:

Because the melted chocolate will sit without a heat source in this case, it will not stay liquid as long as it would if lit by a flame or candle.  You will still have time to enjoy your chocolate fondue but you won’t be able to let it linger, as it were, without it solidifying on you.  You can use a silicone lined muffin cup for the chocolate and that way, once it solidifies, you can simply pop the block of chocolate out and back in the pot to reheat if you wish.  (You will never get solidified chocolate out of a non-lined muffin cup I’m afraid – not without scratching the heck out of your tin anyway, and even that would be a stretch).I like to use a quality dark chocolate as the base of my chocolate fondue (generally 75 % cocoa) but if you’re unaccustomed to dark chocolate, you can use a lower cocoa percentage or add some milk chocolate chips or squares to the dark chocolate to reduce the bitterness factor and add a little sweetness.

If you know your sweetie loves white chocolate, why not fill a cup with melted white chocolate and another with dark/milk chocolate.  There’s no reason you can’t use a 12 cup muffin tin here! ;o).

Carob is another option.  It is a caffeine free substitute that can also be used in place of chocolate.  It does not melt as effortlessly as chocolate however but with the addition of some coconut oil and a gentle heating system, (double boiler is most often recommended), it is possible to achieve good results.

Directions:

Peel and chop fruit into bite sized pieces (you can do this the night before and store in the fridge until show time).  Assemble any other desired dippers.

If you are planning on doing several varieties of chocolate and flavorings, you may wish to use multiple pots (you can leave the clean-up for morning ;0).  Or, you can do your flavour mixes in the muffin cups themselves.

When you are ready to go, place chocolate of choice in a small sturdy pot on the stove over lowest heat.  Allow chocolate to melt, stirring to assist.

Once the chocolate has melted, carefully add flavour enhancers of choice to the chocolate.

Using a 6 or 12 cup muffin tin, fill one or several cups with chocolate varieties and remaining cups with fruit and other dippers of choice.

Relax. Recline. Enjoy.

Here’s to your Happy Healthy Hearts!

Vanilla Panna Cotta with a Pomegranate Jelly

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vanilla panna cotta with pomegranate_blog

I got caught last week.

I dashed out to bring my son to soccer and discovered that I didn’t have a snow brush or scraper in the car.  It was the first snowfall of the season with a sizable accumulation. The kind of accumulation you can’t ignore.  We were running late, there was no time to go back into the house and search the basement. Can you guess what I used to clean the snow off my van?

  1. a) my mitts
  2. b) a tree branch
  3. c) my son’s cleats
  4. d) our cat
  5. e) a) and c) but not d)
  6. f) none of the above

If you guessed f) none of the above, you are absolutely correct mon ami.

There we were, two hockey sticks in hand (that apparently never leave the car), swoopin’ and a clearin’ (amazingly effective by the way the bow and scoop combination are … I think I may be on to something…).

It was a classic Canadian moment!

~~~~~~~~~

It’s December 1st and I’m officially kicking off the Holidays

with a Festive Dessert, a Foodie Favourites List and….

a Giveaway!

~~~~~~~~~

~ Foodie Favourites List 2012 ~

  1. These Botanical Paints for your budding artist ~ sourced from fruit, vegetables and spices!
  2. These Fun & Festive Champagne Flutes ~ reasonably priced, fab hostess gift.
  3. These Gourmet Vinegar and Olive Oil Sprays ~ spritz just the right amount of flavour onto your salads and sides (lemon, chili, basil, garlic…oh, yum).
  4. These Artisan Chocolate Truffles ~ the Margarita is a must!
  5. This Lavender Tea from the beautiful fields of the Eastern Townships ~ unwind and relax…
  6. This Website ~ featuring amazing Canadian Foodmakers…
  7. This Urban Cultivator ~ grow your own pesticide/herbicide free herbs, sprouts and veggies all year round!
  8. These Slate and Oak Kitchen Boards ~ Gorgeous!
  9. These Classic Kitchen Aprons ~ or…
  10. These Vintage Kitchen Aprons!
Now, before I get to today’s recipe…
One more thing….

A GIVEAWAY!!

This has been a busy year on the cookbook scene.  A number of well-loved blogs, restaurants, television personalities and health care practitioners have released cookbooks this fall.

Of those I’ve had an opportunity to review, the one that stands out in my mind as the freshest, most innovative and memorable is Sara and Hugh Forte’s cookbook: The Sprouted Kitchen: a tastier take on whole foods.

The Sprouted Kitchen’s cookbook features 100 recipes ranging from breakfast to salads to snacks to happy hour ideas. Many of you who follow Sara and Hugh’s well-loved blog will recognize their characteristic style, gorgeous food styling and seductive photography. They deliver all the foodie flare you could ask for while maintaining a commitment to whole foods recreated in a fresh, fun, and full-flavoured fashion.  You will never look at a beet the same way!
I’m absolutely delighted to be offering a copy of the Sprouted Kitchen’s new cookbook in hardcover format for this year’s giveaway and I want to thank Sara & Hugh as well as their Publisher – Ten Speed Press – for providing a complimentary copy of the cookbook for my giveaway!

Giveaway Details

1. This giveaway is open to anyone and everyone.
2. To enter the giveaway, simply leave a comment below indicating your interest in the cookbook. (You can also leave a comment even if you don’t want to participate in the giveaway!).
3.  For additional entries, please subscribe to Inspired Edibles by email or like Inspired Edibles’ fan page on Facebook or follow Inspired Edibles on Twitter and let me know that you are doing so in a separate comment.
4. Looking for more entries? Invite a friend to subscribe to Inspired Edibles by email or like my Facebook page or follow me on Twitter and let me know that you have done so in a separate comment.
5. The giveaway closes on Sunday, December 9th.  The winner will be announced shortly after – Good luck to All!
 ~~~~~~~

Now onto today’s festive recipe!

Vanilla Panna Cotta with a Pomegranate Jelly
(Pomegranate Jelly inspired by Pom Girl – check out her gorgeous swirl designs!)

For the Panna Cotta:

  • 1/4 cup honey or maple syrup
  • 1 cup coconut milk (from a can!)
  • 1 cup plain (unflavored) Greek yogurt (ideally not less than 2% fat)
  • 4 Tbsp/1/4 cup fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla essence
  • 2 tsp gelatin powder

For the Pomegranate Jelly:

  • 2 ounces boiling water
  • 1 + 1/2 tsp gelatin powder
  • 8 ounces (1 cup) pomegranate juice
  • 1 Tbsp pure maple syrup, optional
  • 1/2 pomegranate, seeded for garnish

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Notes:

If you can’t find a pure pomegranate juice (there are many mixed fruit juices on the market) and you want to intensify the colour of the juice to make it a bold red, simply squeeze some of the fresh pomegranate juice into the cup.  Even 1 tablespoon of the real stuff will make a big colour difference.

You can make as many layers of panna cotta/jelly as you like keeping in mind that each layer has to gel/solidify in the fridge before pouring the next one, so there is a time factor involved.

The number of servings will depend on the size of the vessel that you are using.

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Directions:

This recipe will make approximately two cups of panna cotta and one cup of pomegranate jelly.

For the panna cotta (hands on time 10 minutes):

Place fresh lemon juice in a small dish and add gelatin, mixing together.  The mixture will solidify somewhat within minutes.

Meanwhile, in a small pot, combine honey and coconut milk over low-medium heat on stove top until the mixture becomes hot to the touch but not boiling.

Pour mixture into a large bowl and add lemon gelatin slurry (you may need to dig it out with a spoon).  Combine with a whisk.

Add Greek yogurt, grated lemon zest and vanilla to the bowl with the coconut milk mixture and stir well to combine.

For the pomegranate jelly (hands on time 5 minutes):

Place boiling water in a small bowl and add gelatin, stirring to dissolve.

In a separate bowl, pour pomegranate juice (see notes above about intensifying colour) with maple syrup if using, stirring to combine. Add the gelatin slurry to the pomegranate juice, mixing to combine.

For the assembly (hands on time 5 minutes):

You can create as many panna cotta/jelly layers as you like keeping in mind that each layer has to gel/solidify before pouring the next.  The number of servings and the amount of time needed to gel/solidify the layers will depend on the size of the vessel you are using.  Vessel ideas: ramekins, flutes, shot glasses, martini glasses, tumblers — just make sure you have a spoon that works for the size glass you’re using!

On average, you will need to refrigerate each layer for 1 to 2 hours before pouring the next layer (depending again on the size of the vessel). You can speed things up by carefully placing the panna cotta/jelly in the freezer for about 30 minutes each layer but you will want to be very careful not to freeze the panna cotta or the jelly solid as it will crystallize.

Dress up your desserts with pom seeds and a dollop of yogurt or crème fraîche, as desired.

I hope you enjoy this recipe – it has a mild sweetness with gorgeous complex flavours coming from the lemony coconut and pomegranate.

Bon Appetit!

Roasted Brussels Sprouts with Red Pear and Gorgonzola ~

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brussels sprouts with pear cranberry and blue cheese_blog

I caught the greatest moment the other morning when I was out walking the dog.

A mother escorted her young son across the street and onto the big yellow-orange school bus where her son made his way into a window seat.  Mom then walked back across the street and onto the sidewalk at which point I expected the bus to start moving forward.  But it didn’t.  Instead, I saw mom and son exchange a series of hand and face signals, slowly and deliberately, ending in the ‘eye heart you’ sign. The bus driver sat patiently while mom and son exchanged their parting ritual, until all seemed right and the driver slowly proceeded on his way.  I stood quietly observing as my body filled with a flush of nostalgia for all the goodbyes – happy and horribly sad – that I had exchanged with my sons at that tender age and so very grateful to the bus driver who apparently understood their significance too.

—————–

I’m not sure how it happened exactly but it seems we are now into the fourth week of November.  In my books, that can only mean one thing: time to start getting our holiday groove on.

So as the holiday momentum gathers, and all the craziness that can represent, I will be showcasing a number of simple and delicious recipes to help with your menu planning and organization – including today’s lovelies.

Now before you dismiss Brussels sprouts as a mean and bitter green, (I saw those judging eyes), you have to try this appetizer on for size.  Even before the pear and blue cheese are added, the roasted sprouts in tandem with olive oil and sea salt are a stand-alone star.  (You could literally snack on them all day – they are *that* good).  Add some garnishes and you’ve got a festive appetizer that is all dressed up for the holidays.  So simple too!

Roasted Brussels Sprouts with Red Pear and Gorgonzola ~

  • 15 or so fresh Brussels sprouts, cut in half
  • 2 red pears, skin-on sliced
  • Small chunk Gorgonzola cheese (about 2 oz or 60 grams), or other cheese of choice, sliced
  • 30 or so dried cranberries
  • Olive oil
  • Sea salt & coarse black pepper

————–

Notes:

If you haven’t tried roasted Brussels sprouts before, you are in for an extraordinary experience. I cannot emphasize enough the transformative nature of this process for diminishing the bitterness that can accompany this cruciferous vegetable and drawing out it’s delicious flavour.

And there are plenty of reasons for making them more edible. Brussels sprouts are replete with nutrients including vitamin K, manganese, folate, fibre and vitamin C.  In fact, gram for gram, Brussels sprouts contain nearly fifty percent more vitamin C than an orange!

Brussels sprouts – along with other cruciferous vegetables including cauliflower and broccoli – are also known for their exceptional concentration of cancer-fighting compounds.

Make-Ahead & Reheating:

Roasted Brussels sprouts should be eaten the same day they are made.

However, you can roast the sprouts and assemble the appetizers in the morning and store them in the fridge until you are ready to serve them.  When ready to serve, you can either bring the appetizers to room temperature (give them 20 minutes or so) or you can warm the appies in the oven before serving – I suggest 350 F for about 5 minutes – if you heat them for much longer than that, the blue cheese will melt into a pool of water.  We did experiment with re-heating and it worked very well.  They were delish!

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Directions:

Makes about 30 appetizers

Heat oven to 400 F.

The Brussels sprouts will shrink as they roast, so don’t be concerned about the size you start out with (some of them can be quite robust!).

Place cut Brussels sprouts in a bowl and drizzle with olive oil and sprinkle with sea salt.  Toss to combine.

Scatter seasoned Brussels sprouts on a foil lined baking sheet.  If the sprouts are not able to stand upright, trim the very tip of the sprout to create a ledge to steady them.  Add a sprinkle of cracked pepper over the sprouts.

brussels sprouts with pear & gorgonzola
Bake sprouts in the oven for approximately 20-25 minutes or until they begin to open up and take on a delicious golden colour.  Be sure to check in on the sprouts somewhere around the half-way mark to give them a shake, stir or flip.

roasted brussels sprouts with pear & gorgonzola

Remove sprouts from oven and allow them to cool slightly.

Meanwhile, assemble sliced pear and cheese.

roasted brussels sprouts with pear and gorgonzola

Once sprouts are cool enough to handle, add a slice of pear to the cut side top of the sprout, followed by a slice of Gorgonzola (or cheese of choice) and top with a cranberry. Hold the layers together with a toothpick and do a little happy dance!

brussels sprouts with pear cranberry and blue cheese_blog