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Blog

Filtering by Category: dairy

Keto Cannoli Cups

Patricia Reitz

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Whether you’re eating Keto or not, these cannoli cups are delicately delicious… and who doesn’t love getting their own individual dessert? Not eating Keto? Just omit the erythritol and sweeten to taste with confectioner’s sugar.

Items used to make this recipe:


Keto Cannoli Cups

makes 4 servings

Ingredients

  • 8 ounces whole milk ricotta cheese, room temperature

  • 4 ounces mascarpone cheese, room temperature (or cream cheese)

  • 1/2 cup swerve confectioners (erythritol)

  • 1/2 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 60 mini stevia-sweetened premium dark chocolate chips, divided (I use Lily’s)

Directions

  1. In a medium mixing bowl, whip together the ricotta cheese, mascarpone cheese, powdered swerve, vanilla, and cinnamon until smooth; stir in 40 of the chocolate chips.

  2. Divide the mixture evenly among four 4-ounce ramekins and decorate the top of each with 5 chips; chill well before serving.

Macros: 235 calories, 5g protein, 20g fat, 4g carbs, 1g fiber, total 3 net carbs.

Maine Seafood Chowder

Patricia Reitz

You might be thinking, “what’s Maine chowder?” In short, it’s a brothier version of the more traditional New England-style chowder, which is often thickened with flour. This chowder is thickened with a flavorful heavy cream reduction. Chock full of tender shrimp and bay scallops, this luxurious soup is guaranteed to please the seafood lovers in your life.

Start by carefully cooking the shrimp until it’s just barely cooked through. Here I’m using shrimp that still have their shells, but you can use peeled shrimp if that’s what you have. I like to cook them in the oven, like this.

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When the shrimp are cool enough to handle, remove the shells/tails and cut the shrimp into bite-size pieces; set aside.

Freeze the shells/tails to make shrimp stock at a later time.

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In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the burner.

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In a large skillet, cook the bay scallops in butter just until they’re barely cooked through. Be careful not overcook the scallops or they’ll turn rubbery.

Add the cream, reserved shrimp, and any juices that may have collected on the roasting pan.

Add the parsley and cayenne; stir well and heat until the cream starts to bubble.

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Skim the shrimp and scallops from the cream and set aside while the cream reduces.

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Allow the cream to boil until it reduces in volume and thickens.

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Add the thickened cream to the shrimp stock.

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Stir in the reserved shrimp, scallops, and optional dry sherry. Stir well to combine.

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Taste and adjust seasoning with salt and pepper if necessary.

Maine Seafood Chowder - ButterYum —

Enjoy!

Items used to make this recipe:


Maine Seafood Chowder

makes 12 servings

Ingredients

  • 4 ounces bacon, cut into bite-size piece

  • 4 cups sliced leeks, rinsed well

  • 1.5 pounds red bliss potatoes, cut into 1/4-inch dice

  • 8 cups shrimp stock (here’s my recipe)

  • 4 tablespoons butter

  • 2 cups heavy cream

  • 2 pounds medium size shrimp (25-30 count), cooked and cut into thirds

  • 1 pound bay scallops, fresh or thawed

  • 1 tablespoon dried parsley

  • 1/4 teaspoon cayenne pepper

  • kosher salt and pepper to taste

  • 1-2 tablespoons dry sherry (optional)

Directions

  1. Cook shrimp until just barely done (directions here).

  2. When the shrimp are cool enough to handle, peel if necessary and cut into thirds; set aside. (freeze shrimp shells/tails to make shrimp stock at a later time)

  3. In a large dutch oven or braiser (I use one like this), sauté the bacon until it starts to render some of its fat, then add the leeks and potatoes to the bacon and continue sautéing for about 5 minutes.

  4. Add the shrimp stock and bring to a boil; cook until the potatoes are tender, then turn off the heat.

  5. In a large skillet, cook the bay scallops in butter just until they’re barely cooked through.

  6. Add the cream and reserved shrimp to the skillet, along with any juices that collected in the baking pan.

  7. Add the parsley and cayenne pepper and heat just until the cream starts to bubble around the edges of the pan.

  8. Skim the shrimp and bay scallops from the cream; set aside.

  9. Allow the cream to bubble away until it reduces a bit and thickens.

  10. Pour the reduced cream into the shrimp stock and add the reserved shrimp and scallops; stir well and serve.

Blackberry Fools

Patricia Reitz

I found the most amazing blackberries at the market the other day - they were super sweet and delicious and I couldn't wait to use them to make Blackberry Fool, an incredibly simple, yet elegant dessert. 

In case you're wondering, fruit fool recipes first started appearing in the year 1598 - the word fool is thought to be derived from the french word "fouler" which means to press or mash.

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When choosing blackberries, pick ones that are completely black, and taste them to make sure they're sweet because they won't ripen after being picked. 

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To make blackberry puree, place ripe blackberries and lemon zest in a personal blender or small food processor.

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Blitz the berries until completely pulverized.  

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Then pass the puree through a fine mesh strainer to remove the seeds.  A silicone scraper is pretty helpful here.

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Blackberries contain a LOT of seeds so you definitely want to remove them (discard them or feed them to the chickens). 

Mmmm.... smooth, seedless blackberry puree.

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To make blackberry fool, fold together 1 part blackberry puree and 4 parts sweetened whipped cream (recipe below).

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You can leave the mixture a little streaky if you like - I think the streaks look kind of cool.

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Or if you're a bit compulsive and you can't help but continue to fold the two components together until they're completely mixed, go for it.  You do you.

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Spoon or pipe the mixture into dessert cups.  The dessert cups I chose (these) have very small openings so I filled them using a pastry bag to keep the cups neat and clean.  

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To complete the presentation, pipe some leftover whipped cream on top using a large closed star tip (like this one) and garnished with a mint leaf.  Enjoy!

Items used to make this recipe:


Blackberry Fool

Makes 6-8 mini desserts (3-ounce)

Ingredients

  • 6 ounce ripe blackberries (or other berries)

  • zest from 1/2 lemon

  • 1 cup heavy cream

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon pure vanilla extract

Directions

  1. Make berry puree by blitzing berries with lemon zest in a personal blender or small food processor; strain seeds and discard.

  2. In a small mixing bowl, whip heavy cream, sugar, and vanilla using a handheld mixer until stiff peaks form.

  3. In another small mixing bowl, fold together 6 tablespoons strained blackberry puree and 1 1/2 cups of sweetened whipped cream until combined (a few streaks remaining look lovely).

  4. To neatly fill dessert cups, transfer berry and cream mixture to a piping bag and carefully fill six 3-ounce mini dessert cups (eight dessert cups if you don't fill them as full).

  5. Place remaining whipped cream in another piping bag filled with a closed star tip and top each dessert.

  6. Garnish with a mint leaf and/or a drizzle of the remaining blackberry puree.

Note:  the blackberries can be substituted with other seasonal berries.