Asian-inspired Pork Meatball Soup

Meatballs:

• 1 lb. ground pork
• ¼ lb. ground beef (opt.)
• 1/3 c. panko
• 2-3 T. soy sauce
• 1 egg
• ½ tsp Chinese five spice powder
• 2 T. chopped chives (opt.)

Mix all ingredients. Form into grape-sized balls. Pan fry or bake 15 minutes at 350.

Soup:

• 6 cups broth (chicken, beef, veggie or combination)
• 1/3 c. Japanese soup base for noodles (3x strength)
• 1 c. water
• 3 c. vegetables (shredded carrots, snow peas, chopped cabbage, daikon, sliced celery, etc.)
• ¼ c. chopped chives
• Meatballs
• 2 oz Japanese udon noodles (opt.)

Combine broth, water, soup base and vegetables. Bring to boil and cook until almost tender. Add meatballs and chives and heat through. Cook noodles according to package directions. Place in the bottom of soup bowls and ladle soup over.

Coconut Flour Fudge Brownies

Wet Ingredients
1 stick butter
4 oz cream cheese
3 tbls olive oil
4 eggs
1/4 cup half n half
1 tbls vanilla extract
1/3 cup honey

Dry Ingredients
1 cup coconut flour
2/3 c cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1 tbls truvia

Stir in:
1/4 cup half and half

Bake at 350 for 30-35 min

Cream cheese, butter and honey, then add eggs one at a time, beating until smooth. Beat in remaining wet ingredients. In a bowl, combine all dry ingredients. Gradually blend the wet ingredients into the dry. Stir in half and half. Pour into greased 8x8" pan and bake.

Even better the next day if you can wait!

Coconut Flour Pancakes

MAKES ONE SERVING (Multiply by appropriate number of people
___________
1/4 cup unsweetened shredded coconut, ground
2 eggs
3 tbls oil/butter
3 tbls coconut milk/half and half/milk/cream
1/2 tsp baking powder
pinch salt
1 tsp maple syrup or honey

1. Using a wire whisk, mix together eggs, melted butter, milk, and sea salt.
2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.
4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
5. Serve with lots of butter and real maple syrup.

Flourless Chocolate Cakes

Makes 3 jars

Ingredients:
100g dark or milk chocolate, chopped into rough chunks
1/2 cup unsalted butter
3 tbsps sugar (rough guide is if you use bittersweet chocolate)
2 eggs
1/2 cup good quality cocoa powder

Topping:

Handful of roasted nuts, crushed
Sprinkling of icing sugar

Method:
Preheat your oven to about 150 C (302 F).

Firstly, melt the chocolate chunks and butter together either with a double-boiler or melt the chocolate and butter in a pot over another pot with gently simmering water without touching the water underneath. Stir with a wooden spoon while melting.

Remove from heat and add sugar. Remember to adjust the sweetness according to your preferences. Whisk in the eggs one by one until just incorporated. Sieve the cocoa powder into the mixture.

Mix just to incorporate. Spoon the batter into the jars until about 3/4 full. Place the jars into a deep baking tray and fill the tray with water up till at least half of the jars' heights.

Bake for about 30-40 minutes or until a cake tester inserted in the middle comes out with moist crumbs sticking to it. You can also time this via the doming method where when the center of the cakes dome up, it's time to remove the cakes from the oven. I prefer to remove these kind of cakes slightly earlier rather than later especially since I plan to re-heat them in the microwave right before serving.

Once the cakes are done, top each cake with a sprinkling of cashew nuts and icing sugar. If you are not serving them yet, allow to cool, then seal the jars and place in fridge. Heat in microwave for about 30 seconds before serving.

Southern Summer Sorbet

20 oz cucumber, seeded and peeled
10 oz seedless watermelon, frozen
zest and juice of two limes (about 1/4 cup)
1/4 cup mint syrup
2 tbls orange liqueur
2 tbls olive oil
pinch salt

Blend to liquid, chilled. Pour into ice cream maker and chill.

Panna Cotta

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold cream

2 1/4 cups (540 ml) milk

2 tbls sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

To start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted butter or almond oil. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan
to the stove and stir over low heat until you no longer see any gelatin particles.

Pour the cream into the prepared molds and place in the refrigerator to chill for 2-4 hours, or until set. The Panna Cotta can be made one to two days before serving.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh berries or a fruit sauce.

Makes 6 individual servings.

Earl Grey Pots de Creme

Makes: 4 servings.

1 cup heavy cream
1 cup whole milk
2 tablespoons Earl Grey tea leaves
4 egg yolks
1/2 cup sugar
1/2 teaspoon finely grated lemon zest
1/8 teaspoon salt

1. In a small saucepan, bring cream and milk just to a boil over medium heat. Stir in tea and turn off heat; let steep for at least 30 minutes or up to 2 hours.

2. Heat oven to 325°F. In a medium bowl, whisk together egg yolks, sugar, lemon zest and salt. Reheat infused cream over medium heat, then slowly whisk into yolk mixture. Strain through a fine sieve into a bowl, extracting as much liquid as possible without pressing on the tea leaves. Discard tea.

3. Arrange four 6-ounce ovenproof tea cups or ramekins in a baking pan large enough to hold them without touching each other. Carefully pour boiling water into pan, ensuring none splashes inside the cups, until water comes halfway up the sides of the cups.

4. Divide custard among cups. Cover pan tightly with foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.

5. Carefully remove pan from oven; remove foil. Transfer cups from hot water to a wire rack; let cool 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

French Chocolate Mousse

6 oz semisweet eating chocolate
3 tbl butter, room temperature
3 eggs, separated
1/2 tsp cream of tartar
1/4 cup + 2 tbl sugar
1/2 cup heavy cream, cold
1/2 tsp vanilla
Garnish: whipped cream and chocolate shavings

Melt chocolate and butter in double boiler. Remove from heat and allow to cool. Whisk in the egg yolks one a a time. Set aside. Be the egg whites with cream of tartar until soft peaks form. Gradually beat in 1/4 cup sugar and beat to stiff peaks. Beat cream with vanilla and remaining sugar. Fold the whites into the chocolate mixture, then fold in the cream. Divide into glasses. Chill for a few hours. Garnish with whipped cream and chocolate shavings.

Bananas Foster

1/4 Stick Unsalted Butter

1/2 Cup Brown Sugar

1/8 Cup Banana Liqueur

1/4 tsp Cinnamon

1 pinch nutmeg

1 small pinch of salt

1 very small dash Toasted Sesame Oil

1 Banana

1/8 Cup Myers Dark Rum

1 Scoop Vanilla Ice Cream

Add the butter, brown sugar, and banana liqueur to a saute pan. Cook until the sugar dissolves, then add the cinnamon, nutmeg, salt, and sesame oil. Add the banana and cook, basting often until the banana is soft. Add the rum, stir through and carefully ignite to burn off the alcohol.

Continue to baste the banana slices until the flames subside. Serve over the ice cream on a chilled plate.

Makes 1 serving.

Molten Lava Cakes

3/4 cup butter, cubed
9 oz good quality unsweetened chocolate
5 eggs, separated
1/2 cup (65 g) sugar
1 1/2 tsp vanilla extract
5/8 tsp cream of tartar
2 tbl sugar

Heat oven to 400 degrees and place rack in center of oven. Butter six 3/4 cup (180 ml) molds, ramekins or custard cups and dust the insides with sugar.

Melt the butter and the chocolate in a double boiler. Remove from heat and set aside while you whip the egg yolks with 1/3 cup sugar to ribbon stage. Beat in vanilla and fold eggs into chocolate. In another bowl, whip egg whites to soft peaks with cream of tartar and remaining sugar. Fold whites into chocolate mixture. Divide batter evenly between prepared ramekins.

Bake 10-15 minutes until the batter is set, but the middle looks wet. There should be cracks on the surface. Remove from oven and allow to rest for a minute or two before running a sharp knife around the edge before turning out. Serve hot or chill. Sprinkle with confectioner's sugar or top with raspberry sauce.