These are Chocolate Covered Cherries

These are Chocolate Covered Cherries
second time is a charm.
Happy Christmas Eve !

Seared Ahi Tuna with Wasabi Vinaigrette

Seared Ahi Tuna with Wasabi Vinaigrette

Seared Ahi Tuna
2 ahi tuna steaks
1 tbs black pepper
1 tsp kosher salt
1/2 tsp paprika

Prepare your vegetable and vinaigrette before preparing the tuna steaks. Pat tuna steaks dry on both sides, dredge with pepper, salt and paprika mixture. Then bring to room temperature. Sear in high temperature cooking oil about 3 minutes per side. Serve immediately.

Wasabi Vinaigrette
2 tbs olive oil
1 tbs soy sauce or aminos
2 tbs apple cider vinegar
2 tbs Honey (optional)
2 tsp wasabi paste (you can substitute mustard or horseradish)
1/2 tsp sesame oil
1/2 tsp lemon juice

Whisk all ingredients together and serve as a side for drizzling over the steaks and vegetable of your choice. This is an easy recipe to make and takes about 30 minutes to prepare.

Eggnog Bread with Eggnog Icing

Eggnog Bread with Eggnog Icing

Eggnog Bread Batter:
2 cups bread flour gluten free
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon nutmeg
dash of cinnamon
1 cup granulated sugar

2 large eggs beaten (room temperature)
1 cup eggnog (room temperature)
1/3 cup avocado oil
1 tablespoon white vinegar

Eggnog Icing:
1 cup powdered sugar
1 tablespoon butter softened at room temperature
2 tablespoons eggnog
1/2 teaspoon vanilla extract pure
1/2 teaspoon rum extract pure
pinch of fine sea salt
dash of nutmeg for over the top of icing

Measure dry ingredients into one bowl, mix well. Place wet ingredients in a separate bowl, whisk till well blended.  Add wet ingredients to dry ingredients and mix with a spoon till just blended. Prepare a 9 x 5 inch baking pan coated with butter, then lined with parchment paper. Pour batter into prepared baking pan. Preheat oven to 350 F. Let batter sit in pan till oven comes to temperature. Place bread pan in oven and bake for 45 to 50 minutes till top of loaf is brown and toothpick inserted into center comes out clean. Let cool for 5 minutes in loaf pan on a rack and then remove bread from pan and let cool further on rack. When bread is completely cool make eggnog icing and drizzle over the top.

Zucchini Patties GF

 

Zucchini Patties GF

2 large eggs beaten well
1 medium zucchini grated
1/8 onion chopped fine
2 garlic cloves micro-minced
1/2 cup grated asiago cheese
1/2 cup gf 1:1 flour
1/2 cup gf bread crumbs
1 teaspoon dried oregano
salt and pepper to taste
2-4 tablespoons of high smoke point oil for cooking

It's the beginning of winter and I see fresh zucchini at the grocery store. I had no idea what I'd use them for but I bought some. I decided to make Zucchini Patties. Grate zucchini and place on tea towel and roll up to absorb excess moisture. I got two all cotton tea towels at a yard sale for one dollar. They work great for absorbing moisture for grated cucumber, potatoes, or zucchini. Mix ingredients by hand in order listed except cooking oil. Batter will be stiff.

In large frying pan heat oil till medium hot. Drop 1/3 cup full of zucchini batter into hot oil, smash down well. Cook till golden brown on one side, turn over and do the same for the other side. For the second side you can cover slightly (put cover on askew to prevent steaming) to encourage thorough cooking inside. Cook in batches and don't overcrowd the pan. Gary wondered what condiment to place on top; we both quickly determined nothing was needed. The zucchini patties were that good.