Herb and Goat Cheese Dip – Lactose Free!

This conversation took place in our home last night:

D: Jeremy, you should try this dip. It’s lactose free, but you wouldn’t know it…Oh come on, don’t recoil in horror.

J: I’m not recoiling. I’m slowly walking away…In horror.

My husband will not touch any of my wheat free, dairy free, new age hippie foods.

It’s his loss.

Herb and Goat Cheese Dip – Lactose Free

2/3 cup dairy free sour cream* (I used Tofutti brand)
1 brick goat cheese (130g)
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried parsley
1 tbsp chives of green onion, chopped

Blend sour cream, goat cheese, garlic and herbs in a small food processor.

Garnish with green onion or chives. Serve with vegetables and/or crackers.

*Obviously, you could use actual sour cream here, if lactose is not a concern.

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Nutella and Cream Cheese Fruit Dip

I think this might just be the best thing ever.

From now on, my life will be divided into two parts – before I tried this dip and after.

It’s fruit dip too, so at least there’s a tiny bit of good nutrition involved.

Mix together:

4 tbsp Nutella
4 tbsp softened cream cheese
4 tbsp milk

Serve with apple slices and/or strawberries.

Seriously, it’ll change your life.

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Creme Brule

Crème Brule is my favorite dessert.

A few years ago, I learned how to make it at home and since then it’s become my thing. In some circles, I’m the crème brule girl. When we invite people for dinner, they expect it now and on the few occasions when I’ve gone rogue and made another dessert instead, I’ve noticed a slight tinge of disappointment in the faces of our guests.

I’ve tried a few different recipes over the years. I’ve made variations with pumpkin, coconut and white chocolate espresso, but my favorite is the classic crème. It’s simple and perfect. It’s also very easy to make with this recipe:

Crème:

Preheat oven to 325 degrees

In a medium sized bowl, combine:

5 egg yolks*
2 cups Whipping Cream
1/2 cup white sugar
1 tbsp vanilla

*When separating the eggs make sure to remove as much as the whites as humanly possible, apparently this is what leads to lumpy custard. Lumpy custard is the worst!

Whisk until creamy.

Distribute mixture evenly into 6 small ramekins.

Set ramekins in an 8×12 baking pan and fill pan with water until the water level is halfway up the sides of the ramekins.

Bake for 1 hour. The custards should jiggle slightly in the centre.

Let the custards cool, then cover and refrigerate overnight.

Add the crust before just before serving.

Crust:

With a paper towel, gently remove any excess moisture from the surface of the custards. Any moisture will prevent the sugar from hardening.

Sprinkle the top of each pot of custard with a tablespoon of fine brown sugar and caramelize using a small blowtorch (available at most kitchen stores).

Serve to friends and enjoy the praise as they marvel over your culinary genius.

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