Welcome, December! Can you believe it’s already here? We’ve reached the peak of my most favorite time of year and this time around it all seems a little more special to me… I’ve completed my first entire year in Portland and couldn’t be happier. I’m loving life and thriving in this beautiful town, surrounded by people I love and living out my passion for creativity in new and exciting ways.
I’m really excited to bring you this week’s recipe, a Paleo Dark Chocolate & Fig Tart. These tarts are easy and quite delectable, not to mention they have the fabulous benefit of being paleo and gluten free. This is such a wonderful recipe to have on hand for those holiday parties coming up- its one of those desserts that leaves you feeling satisfied and utterly happy, no harm done!
Speaking of parties, if you’re in the Portland area, I hope you can come out for next week’s Madewell Tasting & Store Sale Event where I will be serving 2 of my newest recipes. Yes, you heard it right; amazing food AND shopping! I will be partnering with the amazing crew at Madewell alongside Pure Simple Juice, TenderBar, New Deal Distillery, and Fieldwork Flowers to bring you a festive night of tasty treats and shopping just in time for the holidays. I know you’ll need to be out on the town, eagerly checking off your gift list either way, so why not start off at Madewell and join us while you’re at it? This Paleo Tart will be served alongside an incredible new cake recipe (released next week right here) with tastings of raw juice and fabulous cocktails.
Being that we’re all in full swing for gathering those gifts for our sweet friends and loved ones, I thought I’d put together a list of some current favorites available locally and online.
These are all definite must haves!
Portland Fresh Holiday Gift Guide
part I
1. The new and highly raved about Sunday Suppers Cookbook by Karen Mordechai so you can keep your cooking inspiration flowing all the way through 2015.
2. Orn Hansen’s Dram Apocethary Pine Syrup to add to your next cocktail or glass of sparkling water.
3. Beam & Anchor’s Custom Rolling Pin so you can finally master that homemade pie crust.
4. The Kinfolk Open Table cookbook so that you can entertain with simplicity, gathering regularly with the people you cherish most.
5. Alder & Co’s Organic Cotton Bath Sheet to wrap yourself in luxury after a long day on the town taking in all the festive cheer.
6. Trouve’s Volume 01 & 02 Packaged Set to remind yourself of why you love to create.
*Beautiful article on why this magazine is so incredible here
7. Staub’s Oval Cocotte, 8.5 Quart so you can impress the in-laws this time around on a whole new level.
8. Alder & Co’s French Linen Anthracite Napkins so you can serve your guests in style.
9. Orn Hansen’s Classic Italian Denim Shirt for that casual dinner with friends.
10. Stumptown’s Coffee Kleen Kanteen to keep all of your hot and spicy drinks warm and toasty all morning long.
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Paleo Dark Chocolate & Fig Tart with a Buckwheat & Coconut Crust
Recipe lightly adapted from Gourmande In The Kitchen
Serves 4
1/2 c. Buckwheat flour
1/2 c. Coconut flour
1/8 t. Himalayan pink salt
1/8 t. Baking soda
3 T. Organic Honey (2T. for the crust and 1T. for the broiled figs)
2 T. Coconut oil, melted
For the fig layer and topping
12 Fresh figs (any variety)
For the ganache
1 c. Organic dark chocolate, coarsely chopped
1/3 c. Coconut milk
For crust, place flour, salt and soda in food processor. In small bowl, mix together honey and oil, pour slowly into processor, pulsing until everything combines. Form into 4 small balls and press evenly into mini tartlet pans ( or one larger pan if you aim to make 1 tart). Let the dough chill in the fridge for 20-30 minutes before baking.
Meanwhile, preheat oven to 350 degrees. Bake crust for 10-12 minutes or until lightly brown. *Make sure to not over cook as the crust already has a firm texture due to the flour combination.
While the crust is baking, prep your figs by rinsing and patting them dry. Slice figs and place on lined baking sheet. Drizzle with remaining 1 T. honey. When the crust is finished baking, change oven setting to broil, and place pan on top rack. Watch closely, allowing to roast for approximately 5-6 minutes.
As the crusts are cooling, start the ganache by warming coconut milk on the stove in a small saucepan. As soon as the milk starts to boil, remove from the heat immediately and add the chopped chocolate. Allow to sit for 1 minute and then stir gently to combine.
Place a few small fig slices on the bottom of each tart shell, then pouring the warm chocolate ganache over till shell is 2/3 full. Chill in fridge for 30 minutes before serving.
Dust with cocoa powder or fresh cracked himalayan pink sea salt if desired. This tart can be created with almond butter instead of the figs as an alternate version.
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