Grapefruit ginger goat milk sherbet

Grapefruit ginger goat milk sherbetIngredients:
3 cups strained fresh ruby-red grapefruit juice, divided
1/2 cup sugar
1/4 cup grated peeled fresh ginger with juices
1 tablespoon grated grapefruit peel (from 1 grapefruit)
2 tbsp. light corn syrup
1 cup goat milk buttermilk (Add 1 tbsp. vinegar to measuring cup, fill up to 1 cup mark with goat milk. Stir and let sit for 15 minutes at room temperature)
1/2 cup heavy whipping cream

Stir 1 cup grapefruit juice, sugar and ginger with juices in a heavy medium saucepan over medium-high heat until sugar dissolves. Bring to boil; remove from heat. Cool in the fridge overnight or at least four hours.

Whisk corn syrup, then buttermilk into ginger mixture. Stir in remaining 2 cups juice. Strain mixture into large bowl, pressing on solids to extract juices. Stir in grapefruit peel. Process in ice cream maker according to manufacturer’s instructions. When sherbet is softly set, gradually pour in cream. Process 5 minutes longer to blend well. Transfer sherbet to container; cover and freeze.

Recipe adapted from


Roasted vegetables with goat cheese polenta

Roasted vegetables with goat cheese polentaFor the roasted vegetables:
1 8 oz. package of baby portobello mushroom
1 large red onion, sliced
1 head garlic, dry white layer removed, cloves intact
1 red pepper, diced
1 orange pepper, diced
1 bunch radishes, quartered
2 cups kale, chopped
2-3 tbsp olive oil + more for the pan
3 tsp Herbes de Provance
salt and pepper to taste

For the polenta:
3 cups water
1 cup organic polenta or grits
1/2 cup goat cheese

Preheat oven to 450 degrees Fahrenheit. Oil the bottom of a 13 x 9 inch baking dish. Fill with the cleaned and chopped vegetables except for kale, drizzle with oil, sprinkle Herbes de Provance, salt and pepper, mix well. Roast in the preheated oven for 40-45 minutes, stirring occasionally for even browning.  About 5 minutes before vegetables are done, mix in kale and continue roasting.

About 10 minutes before all the vegetables are done, bring the water to a boil in a pot. Add the polenta and whisk until smooth. Simmer for 10-15 minutes or until the polenta has thickened. Add the goat cheese and and stir until smooth. Serve the polenta immediately with the roasted vegetables.

Recipe adapted from

Buckwheat coconut oil chocolate chip cookies

Buckwheat coconut oil chocolate chip cookies1/2 cup (113 grams) coconut oil, liquid state*
3/4 cup (150 grams) brown sugar, packed
1/4 cup (50 grams) organic cane sugar
1 large egg
2 teaspoons vanilla extract
1 cup (125 grams) buckwheat flour
1 cup (125 grams) whole wheat flour
1 teaspoon baking soda
1/2 teaspoon espresso powder, optional
1/2 teaspoon salt
1 cup (6 ounces – 170 grams), semi or bittersweet chocolate chip (I used Ghirardelli 60% cocoa chocolate chips)
Flaky sea salt for sprinkling, optional

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, stir together the coconut oil and sugars until uniform. Beat in the egg and vanilla extract. Stir in the flour, baking soda, espresso powder, and salt until uniform. Stir in the chopped chocolate.
Roll the dough into balls, about 1 1/2 tablespoons in size, and place 2 inches apart on a cookie sheet. Don’t worry if the dough looks crumbly – it will come together in your hands.
Press down the dough with the palm of your hand until the dough is disk-shaped, about 1/2-inch in height. Sprinkle with flaky sea salt, if desired. Place both sheets in the oven and bake for 13-15 minutes, switching the baking sheets halfway through. Don’t over bake.

Cool cookies on sheet for 10 minutes before transferring to cooling racks to cool completely.

*Coconut oil melts at a temperature of 76 degrees F (24 degrees C). Microwave oil for a few seconds to melt, if necessary.

Recipe adapted from

Cherry chocolate chip spelt cake

Cherry chocolate chip spelt cake1 1/2 C. spelt flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
seeds of 1 vanilla bean
1/2 cup coconut oil, room temperature and soft
3/4 C. organic cane sugar
2 large eggs
1/2 cup sour cream or yogurt
1 C. frozen cherries
1 C. chocolate chip (I used Ghirardelli dark chocolate)

Preheat oven to 350°. Grease and flour an 8-inch square cake pan, grease well.
Whisk together flour, baking powder, baking soda, salt and seeds from vanilla bean. Set aside.
Mix coconut oil and sugar in a KitchenAid until well mixed. Add eggs, one at a time, mixing well after each addition.
Add flour mixture in 3 portions, alternating with sour cream or yogurt. Begin and end with flour mixture. Mix just until combined.

Transfer to prepared pan and smooth evenly. Cover the top with the fruit, then sprinkle on the chocolate chips.
Bake 35-40 minutes, or until a pick inserted into the center comes out clean. Cool in pan on wire rack until it is cool completely.

Recipe adapted from

Cherry chocolate chip ice cream with goat milk

Cherry chocolate chip ice cream with goat milk3 cups frozen cherries
1 cup goat milk
2 cups cream
1 tbsp. cornstarch
1 vanilla bean
1 pinch salt
2/3 cup organic cane sugar
1 tbsp corn syrup
5 (1.3 oz) squares dark chocolate (I used Trader Joe’s)

Puree the cherries, milk and salt in a blender until smooth. Strain to remove solid particles.
In a small bowl, mix about 2 tablespoons of the cream with the corn starch to make a smooth slurry.
Combine the cream, sugar, corn syrup and salt in a 4-quart saucepan, bring to a boil, and boil for 3 minutes — watch it closely and stir occasionally to make sure it doesn’t boil over. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. Whisk in the cherry-milk mixture until combined and place mixture in the fridge for at least 4 hours, preferably overnight to cool completely.
Process the mixture in your ice cream maker. When churning is almost finished, melt the chocolate in the microwave or in a bowl above simmering water. Spread a third of the finished ice cream in a container, drizzle melted chocolate with a spoon. Repeat the layer and drizzle two more times, and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.

Pickled herring salad with potatoes and beets

Pickled herring salad with potatoes and beets3/4 C. drained pickled herring pieces
1 large dill pickle, diced
2 medium boiled Yukon Gold potatoes, cooled, peeled and diced
1 tsp. Dijon mustard
salt & pepper according to taste
1 tbsp. white wine vinegar
3 tbsp. extra-virgin olive oil
3 small or two medium roasted beets, cooled, peeled and diced

In a small container, whisk the mustard, vinegar, oil and salt & pepper, set aside.
In a large bowl, mix the potatoes, beets, pickle and herring. Pour dressing over vegetables and mix well.
Serve cold.

Recipe adapted from My Berlin Kitchen

Chocolate chiffon cake with cherry yogurt cream

Chocolate chiffon cake with cherry yogurt cream

4 eggs
4 tbsp warm water
1 sugar
1 C (140 gr) AP flour
2 tbsp cocoa powder
2 tsp baking powder
pinch of salt

1 2/3 fruit flavored Greek yogurt (I used cherry)
2/3 C whipping cream
1 tsp gelatin

Chocolate topping
3.5 oz dark chocolate
1 tbsp canola oil

Beat the eggs with the sugar in the bowl of an electric mixer until light and fluffy, then add warm water, and mix some more.
In a small bowl, whisk together the flour, cocoa powder, baking powder and pinch of salt.
Add dry ingredients to eggs and mix only until combined.

Preheat oven to 350 Fahrenheit/180 Celsius.
Butter and flour (or line with parchment paper) a 9×13 baking dish. Pour mixture in prepared dish, and bake for 10-15 minutes or until toothpick inserted comes out clean. Let cool slightly, turn out of dish and slice into to horizontally. (alternatively, you can bake the cake halved, twice)

Warm 1 dl (0.4 cup) of yogurt, add gelatin and mix until combined. Add the remaining yogurt and place in the fridge to cool.
Beat whipping cream until it holds its shape, then add yogurt and mix carefully – not to deflate the cream.

Place one cake layer on a serving dish. Spread half of the cream on top, and repeat with the remaining cake and cream.

Melt the chocolate in a double boiler (or in the microwave) with the oil. Let cool slightly, then spread on top of the second cream layer. Swirl slightly with a fork to create waves. Place in the fridge to cool before slicing.

Recipe adapted from