gluten-free

Cauliflower Pizza Crusts

Gluten Free Cauliflower Crust

Recently, I had some private clients request options for low carb, gluten free alternatives to some of our common starchy sides like mashed potatoes, bread, muffins and pizza. This had me thinking of foods that can fulfill these requirements.

As a working mom, I still strive to eat well. I don’t mind taking time to cook but I certainly don’t have time for unnecessary steps. My goal is always to find the most efficient way to get the best results and best flavor. With all that in mind, I present to you my cauliflower crust.

Cauliflower Crust Pizza
Cauliflower Crust Pizza

No fuss, no pre-cooking, no squeezing extra liquid out nonsense. Just simple, delicious, gluten free, low carb cauliflower crust without the time intensive hassle. I have tested several recipes and methods and this is the winner. Try it out – let me know what you think and if you love it too.

The best part is that it can go far beyond just pizza. You can top this versatile crust with a variety of toppings or cut it into squares to use as bread for sandwiches like grilled cheese. Cut up smaller pieces to use like flat bread or crackers for dips and spreads. I can’t wait to hear what your favorite uses are. I truly hope you love this recipe as much as I do. Enjoy!

 

 Gluten Free Cauliflower Crust

Gluten Free Cauliflower Crust

Cauliflower Crust

1 small head cauliflower, half of a large head (3 cups cauliflower rice)

2 eggs

½ cup cheese (Parmesan, mozzarella, Romano, or Italian blend)

1/2 teaspoon salt

¼-1/2 teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon dried Italian herbs optional

Preheat an oven to 450 degrees F. Line a baking sheet with parchment paper. Wash and remove the core from the cauliflower. Cut cauliflower into roughly 1-inch pieces. Place pieces in a food processor and pulse or blend on low until cauliflower is resembles small pebbles or rice granules. It should not be pulverized or have large chunks in it.

In a mixing bowl, combine egg, cheese, salt, pepper, garlic powder, onion powder and any additional seasonings if using. Add 3 cups of cauliflower rice mix well until evenly incorporated. Dump mixture onto the prepared baking sheet; press with your hand and shape into a pizza crust 1/8 inch thick to create a 14 in circle or square. The mixture will be slightly wet so don’t worry it will stick together. Get the crust as close to 1/8 in thick as possible too thick and it will be spongy, to thin and it will crack easy. Bake in the preheated oven until lightly browned, about 18-20 minutes. Remove pan from oven and let cool 10 minuets before peeling of parchment.

Top with your favorite pizza topping and bake for an additional 12-18 minutes. Be careful not to over top the pizza as the crust will hold together but it is still delicate. Or you can slice the crust into “bread pieces” and fill with cheese and toast in a pan for a delicious gluten free grilled cheese.

Cauliflower Crust Grilled Cheese
Cauliflower Crust Grilled Cheese

*Note: be sure to use parchment and do not allow any part of the cauliflower to touch the non lined pan or it will stick. There is also the option of toasting the other side of the crust after it is baked. Remove crust from oven, place another piece of parchment paper of top of the baked crust and carefully flip the crust over, removing the under parchment paper that was already baked on. Bake the crust for an additional 10 minutes for a slightly crispier crust.

Almond Coconut Lemon Bars

Almond Coconut Lemon Bars

Cricket Flour

In my effort to try more natural gluten-free cooking my very supportive husband bought me cricket flour. Yes, you heard me right – 100% ground crickets! Apparently, they are very high in protein. I have to be honest I was a little hesitant at first but I am adventurous and people all over the world love bugs so why not give it a try? The flour looks and smells like dirt but tastes like nothing. Here is a look at my first attempts of cooking with crickets. I made gluten-free pizza crust and pancakes. They were pretty good actually, I just had to not thought about the fact that I was eating bugs and it was delicious.

 Cooking with Cricket Flour

(Cooking with Cricket Flour)

Gluten Free Pizza Crust with Cricket Flour

(Gluten Free Pizza Crust with Cricket Flour)

Gluten Free Pancakes with Cricket Flour

(Gluten Free Pancakes with Cricket Flour)

Don’t worry, I don’t expect everyone to love eating bugs so today I share one of my new favorite no-bake healthy snacks. Yes, they are also gluten-free and high in protein but they don’t include bugs – just healthy natural almonds, coconut, lemon and honey. These bars are super simple and a great treat to have for on-the-go or when you need something sweet without all the guilt. Enjoy these simple no-bake Almond Coconut Lemon Bars.

Almond Coconut Lemon Bars

Almond Coconut Lemon Bars

  • 1 cup almonds
  • 1 cup unsweetened shredded coconut *
  • ½ cup raisins
  • 2 tablespoons honey
  • zest of one lemon, about 1 teaspoon
  • 2 tablespoons fresh lemon juice

Line a 8×8 pan with parchment paper or foil for easy removal of bars.

Place all ingredients in a food processor and blend until mixture starts to pull away from the sides and resembles a mealy dough that lightly sticks together.

Pour mixture into the prepared pan and press firmly with your hand. Allow to chill for 30 minutes for easy cutting. They are best if stored in the refrigerator or freezer.

* You can use sweetened coconut; they will just be sweeter.

Bacon S’mores

Bacon S’mores

The weather is finally starting to warm up. This summer mix up your classic s’mores with a savory twist, add bacon! You can make it gluten-free by using the bacon lattice as the base or simply tuck a few pieces of cooked bacon in with the marshmallow and chocolate between your traditional graham crackers.

 Bacon S’mores

(Bacon S’more)

Bacon S’mores

  • 16 thick-cut slices of bacon
  • 8 large marshmallows
  • 8 small bars chocolate (about 1in x 2in pieces)
  • 8 large graham crackers broken in half (optional)

To make the bacon lattice:

Preheat oven to 400 degrees.

Cut bacon pieces in half. On a foil-lined sheet pan create lattice squares. Using 4 of the cut pieces alternate them creating an overlapping lattice in a small square about 4x4inches. Repeat with the remaining bacon pieces.

raw bacon lattice

(raw bacon lattice)

Bake for 10 minutes and carefully flip squares. Bake another 5-10 minute until crisp, drain on paper towels.

To assemble on one crisp bacon lattice place a chocolate bar, top with hot roasted marshmallow and top with another bacon lattice piece and enjoy! Repeat with the remaining pieces.

Makes 8 servings.

*You can also just cook the bacon normally and add it to the traditional s’more as you would add the chocolate.

Beet Hummus

Beet Hummus

Finding an appetizer that everyone can eat seems to be a more commonly difficult task with all the various food allergies and diet restrictions it makes feeding a group nearly impossible. One thing that I love to make for parties is hummus as it is a healthy gluten-free, dairy-free, egg-free, peanut-free option that can go with any variety of crackers, bread, or vegetables, and can be used as a dip or a spread. I think it is easiest to put out a variety of options and then guests can help themselves to what they need and like taking the worry and the work out of hosting. Traditional hummus is made from garbanzo beans or chickpeas, olive oil, tahini paste (made from ground sesame seeds) garlic, and lemon juice and just blended all together. It is simple and inexpensive but as you know I enjoy making things better and unique to fit my needs and style so I have been experimenting with a wide variety of flavor options.

Beet Hummus

Beet Hummus

  • 1 large beet or 3 small beets, about 2 cups
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 3 tablespoons Tahini
  • 1 15oz can garbanzo beans
  • 1/4 cup olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Wash and peel beets, cut into 1/4 inch dice and place them in a shallow roasting pan. Lightly coat with olive oil and sprinkle with a pinch of salt and pepper to season. Roast at 400 degrees for 20-35 minutes until tender.

Combine all ingredients in a food processor and process, scraping sides occasionally until smooth and creamy. If you like your hummus thinner add a touch of water or a little more olive oil until you achieve your desired consistency.

Serve with assorted artisan crackers and vegetables to fit a variety of tastes or for something a bit fancier spread beet hummus on melba toasts, top with soft goat cheese and garnish with Italian parsley.

Spring Food and Entertaining Trends

I must say it is exciting to flip though a magazine and see yourself in the pages. The March issue of Plymouth Magazine is out featuring Spring Food and Entertaining Trends for 2015. It’s never too early to start planning a spring get-together. Maybe you are hosting Easter, a Mother’s Day brunch or spring bridal or baby shower or just gathering some friends and family together, these ideas will have you looking good. It may still be cold outside but warm fun is on its way, don’t miss out! You will love the ease of hosting a trendy party with these delicious and quick recipes that can be made in advance so you can enjoy the party too.

Want to lean in person? Join me at Mingle for our Spring and Summer Classes which will feature some of these recipes and more easy entertaining techniques.

Spring entertaining trends take a cue from nature

Spring Food and Entertaining Trends

Spring serves up a menu of some of nature’s best offerings. The season reawakens a love for all things fresh and effortless. Longer, brighter days shed new light on home entertaining.

“I think the general [spring entertaining] trend is to take a cue from nature,” says Mari Jo Mundahl, senior interior designer with Studio M, the design partner of Mingle, a 25,000-square-foot home design resource center.

Elizabeth Cohen, general manager of Studio M, agrees. “We wait so long for winter to end, and we want to entertain outside,” Cohen says, adding that if weather doesn’t quite cooperate, “capture the first blooms of spring” to bring the outside in.

“Everything gets lighter in the spring,” says Kelly Davert, Mingle general manager. “That applies to both color and food selections. For dishes, the colors tend to go lighter in cream and white dishes or even pastels to neutrals. Napkins and tablescapes tend to follow suit, as do the food selections. Charger plates may be exchanged for a lighter placemat, so the entire table lightens up, and candles are still viable but in lighter colors.”

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Nature offers some of the most vivid hues, and entertaining with this season’s on-trend colors will provide a bursting bouquet of pigments. Mundahl suggests incorporating bright and pastel colors. “I think entertaining follows fashion,” she says. To that point, home entertainers should feature colors such as aquamarine, Lucite green (like those used by designers Betsey Johnson and Monique Lhuillier), toasted almond, strawberry (sitting between pink and red), tangerine and custard (subtle yellow with an “easy disposition”). Consider using the colors to give popular white serving accessories a fashion infusion with a pop of color coming from a vase, small dish or glassware.

Mundahl says finding inspiration is as simple as taking a walk—through Mingle’s showroom. Open to the public on weekdays and Saturdays, Mingle offers design and decorating inspiration by way of an expansive showroom, featuring professionally decorated living spaces. “The floor is energizing,” Mundahl says.

Browsing at Mingle is like shopping for shoes—sometimes you have to slip your feet into a pair of pumps, take a test walk and see what feels right. Customers are encouraged to “sit on the furniture, feel the fabrics, open cabinet doors and drawers, [and] play with appliances and accessories,” according to Mingle’s website.

Mundahl says heading to a local farmers market could lead not only to menu inspiration, but to tablescaping ideas, as well. For spring events, she suggests using greens, vegetables and citrus fruits in centerpieces or as table accents. She recommends choosing elements that are hardy and will hold up in an arrangement. For example, placing firm tangerines or grapefruit in an arrangement highlights the season’s color scheme. “Look for colors in food, and think outside the box,” she says.

From left, Mari Jo Mundahl, Rachel Sherwood and Elizabeth Cohen at Mingle.

Rachel Sherwood, owner of a culinary enterprise called Impressions at Home, echoes those sentiments, noting spring reflects the need to “rethink and repurpose food. I think it’s about taking something we know and making it into something else,” the food stylist says.

Sherwood also says spring trends call for rethinking how food is served. Take a recipe typically served on a plate and nest it in a cup or a cordial glass. “Food served in a different vessel can take on a whole new life,” says Sherwood, author of The Pretty Plate: 5 Elements to Make Everyday Meals Magnificent.

Through Impressions at Home, Sherwood works with groups of all sizes and private clients, to “teach people to develop their own palates and recipes.” Trained at Mendota Heights’ Le Cordon Bleu College of Culinary Arts, Sherwood stresses the importance of developing a confident style that reflects a cook’s lifestyle.

Cooking since she was a child and working in many food-related venues would lead one to think Sherwood has a singular passion for food. Not true. “I love gathering people together,” she says. “That’s what creates memories.”

Making memories—a trend for all seasons.

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For More Spring Entertaining Ideas:

Mingle
12955 Highway 55
763.717.8500
Mondays: 9 a.m.–5 p.m.
Tuesdays–Thursdays: 9 a.m.–7 p.m.
Fridays: 9 a.m.–5 p.m.
Saturdays: 10 a.m.–4 p.m.

Rachel Sherwood’s Spring Recipe Preview

Trend: Family-style, the return of punch, highlighting spring asparagus and local produce

This spring, Sherwood says diners are in for fresh, spicy and a bit of retro-style entertaining. With a nod to the return of family-style meals, she offers a menu option that can be prepared ahead of time. It’s time to dig out the old family punch bowl because punches are back! “I think they are all part of the family-style essence,” Sherwood says. She recommends avoiding sugary ingredients and using seltzer water and natural sugars from fruits to perk up the party beverage.

Menu 1: For beginners or busy hosts

  • Asparagus Quiche
  • French Toast Casserole
  • Sunrise Punch

Trend: Small plates, re-thinking ordinary foods, root vegetables

“This is really about making things beautiful but approachable,” Sherwood says. Featuring lighter portions on small, white plates or serving pieces add an airy, easy sophistication. Incorporating beets into items such as hummus adds the pop of color referenced by Mundahl, and rethinking root vegetables (such as rutabagas and beets) reflects today’s overall interest in “using what you have.”

Menu 2: For intermediate and advanced hosts

  • Tuna Tartar Beet Hummus
  • Beet Hummus
  • Chocolate Avocado Mousse

Trend: Rise of spicy Asian, pickled, smoked and fermented, highlighting mushrooms and fresh local produce

“We’re going to see a lot of pickled and smoked items,” Sherwood says. The increased interest in Bánh mì can be traced to the popularity of food trucks, which serve fast, easy-to-manage, casual fare, Sherwood explains. Diners are showing an inclination to “turn up the heat.” New peppers have hit the markets, and Sriracha sauce is nudging out ketchup at the cool condiments table. “I think they’re looking for new flavors,” Sherwood says of diners.

Menu 3: For intermediate hosts

  • Wild Mushroom Ramen
  • Spicy Szechuan Green Beans
  • Chicken Bánh mì

Sunrise Punch

  • 4 ripe bananas
  • 6 c. water, divided
  • 2 15 oz. cans mandarin oranges in light syrup
  • 46 oz. can pineapple juice
  • 12 oz. can frozen orange juice concentrate
  • 12 oz. can frozen lemonade concentrate
  • 3 liters club soda, chilled
  • 3 64 oz. plastic containers

In a blender, combine bananas and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. In a blender, lightly pulse the two cans of mandarin oranges just until broken up, but not pureed. Add to banana pineapple mixture, stir to combine. Divide into three equal plastic containers and freeze until solid.

Remove from freezer 3 to 4 hours before serving or slightly thaw in refrigerator overnight. Using one portion at a time, slightly break up the frozen mixture into slush, place slush in a punch bowl and pour in 1 liter of club soda for each slush container.

Tuna Tartare

  • 6 oz. sushi grade tuna, diced 1/4 inch
  • 1 green onion, minced, divided
  • 1 tsp. jalapeño, minced
  • 1 T. soy sauce
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh lime juice
  • 12 wonton wrappers
  • 3 c. peanut oil
  • 1 T. toasted sesame seeds

In a small bowl combine tuna, 1 T. green onion, jalapeño, soy sauce, ginger and lime juice mix until fully combined. Refrigerate for 30 minutes. Cut wonton wrappers into four smaller quarters. Heat oil in a medium sauce pan. To tell if it is hot, dip just a corner of one of the wonton squares into the oil. It should bubble up quickly: If not, let it heat up more. When oil is ready, lightly fry wonton wrappers in batches until lightly golden brown and crisp, drain on paper towels and repeat with remaining wrappers. To serve, spoon tuna mixture over each crisp wonton. Garnish with remaining green onion and toasted sesame seeds. Serve immediately.

Asparagus Quiche

  • 1 pie crust (homemade or a pre-made refrigerated crust)
  • 2 T. butter
  • 1 cup washed, trimmed and diced asparagus
  • 1/4 c. onion diced
  • 4 eggs
  • 2 c. heavy cream
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. nutmeg
  • 1/4 lb. (about 1 cup) natural Swiss cheese, shredded (Grate a cheese block for the best melting consistency.)

Prepare and roll out pie crust into one 9-inch pie plate. Set aside in the refrigerator to chill while preparing other items. Heat a large sauté pan with 2 T. of butter. Cook onion 1–2 minutes until tender but not brown, add prepared asparagus and sauté 3–4 minutes until tender. Drain on paper towels and press lightly to remove any extra moisture. Preheat oven to 425 degrees. In a medium bowl with a wire whisk, beat eggs, cream, salt, pepper and nutmeg. Stir in cheese to combine. Spread cooked vegetables in prepared pie crust. Pour egg mixture over asparagus and bake 15 minutes. Turn oven down to 325 degrees and continue to bake for 35-40 minutes until a knife inserted in the center comes out clean. Allow to sit for 10 minutes before serving.

Make Ahead: To make in advance, prepare recipe as directed, allow baked quiche to cool and refrigerate uncovered until well chilled. Cover with plastic wrap to keep overnight, if needed. Serve quiche at room temperature or, reheat it by placing it covered with foil in a 325 degrees oven for about 30-40 minutes until heated through.

Gluten-Free option: Prepare as directed, but omit the pie crust. Pour filling into a greased pie plate and bake as directed.

French Toast Casserole
Yield: 8 servings

  • 1 c. whole milk
  • 3/4 c. coconut sugar or packed brown sugar
  • 4 T. (1/2 stick) unsalted butter, melted
  • 1 lb. loaf artisan bread, brioche or challah
  • 8 large eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • Pinch of salt, if using unsalted butter
  • 1/2 c. chopped pecans

In a small sauce pan, over medium-low heat, warm the milk and sugar, stirring occasionally until sugar completely dissolves. Turn off the heat, add butter to the pan, allow to sit until butter is melted and mixture is slightly cooled. In the meantime, slice the bread into 1/2-inch slices. In a 13x9x2-inch baking dish, arrange bread slices in the dish, overlapping as needed to fit. In a large mixing bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt.

Pour milk, sugar and butter mixture into the egg mixture, then pour over the bread slices, allowing bread to absorb mixture. Top with pecans. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees and place a rack in the center. Allow the chilled casserole to stand at room temperature for 20 minutes before baking. Bake casserole until browned and set, about 35 to 45 minutes. Remove to a rack to cool slightly.

Serve with a warm caramel sauce or maple syrup, or garnish with powdered sugar if desired.

Caramel Sauce

  • 1 stick butter
  • 1 c. brown sugar
  • 1/2 c. cream
  • 1/2 tsp. vanilla extract

Melt butter in a medium saucepan over medium heat. Add brown sugar and stir to combine. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently and watching closely so it does not boil over.

Add vanilla, stir until combined and cook one more minute. Serve warm or allow to cool. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

Wild Mushroom Ramen
Serves 4-6

  • 6 oz. mushrooms (Chanterelle, Oyster, Portobello, Shiitake)
  • 1 t. dark sesame oil
  • 1 t. garlic, minced
  • 1 t. fresh ginger, minced
  • 1 c. chopped Bok Choy
  • 1/4 t. crushed red chili flakes
  • 1 T. miso paste
  • 1 T. soy sauce
  • 3 c. water
  • 1 pkg ramen noodles, seasoning packet discarded, use only noodles
  • 2 green onion, divided
  • salt and pepper to taste

Roughly chop mushrooms and set aside. In a large soup pan over medium, heat warm the sesame oil and lightly sauté the garlic and ginger until fragrant. Add mushrooms and season with a pinch of salt and pepper cook for 2-3 minutes. Add Bok Choy, chili flakes, miso paste, soy sauce, water, noodles and one chopped green onion. Bring to a boil and simmer for 3 minutes until noodles are tender. Garnish with remaining chopped green onion and serve warm.

Beet Hummus

  • 1 large beet or 3 small beets (about 2 c.)
  • 1 garlic clove
  • 2 T. lemon juice
  • 3 T. tahini
  • 15 oz. can garbanzo beans
  • 1/4 c. olive oil
  • 1/4 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Wash and peel beets, cut into 1/4 inch dice and place in a shallow roasting pan. Lightly coat with olive oil and sprinkle with a pinch of salt and pepper to season. Roast at 400 degrees for 20-35 minutes until tender.

Combine all ingredients in a food processor and process, scraping sides occasionally until smooth and creamy. Serve with assorted artisan crackers and vegetables, or spread on melba toast with a soft goat cheese and garnish with Italian parsley.

Spicy Szechuan Green Beans

  • 1 lb fresh green beans
  • 2-3 T. peanut oil
  • 1 T. dark sesame oil
  • 2 t. fresh ginger, minced
  • 2 t. garlic, minced
  • 1 T. soy sauce
  • 1 T. chili paste
  • 1 T. brown sugar

Wash, trim and pat dry the green beans. Heat peanut oil in a large wok or skillet over med-high heat. Add dry green beans and fry 5-8 minutes stirring often until skin is starting to wrinkle and turn slightly brown. You may want to try to do this in two batches if using a smaller pan. Remove beans from the pan and drain on paper towels. Remove excess oil if any remains in pan. Reduce heat; add sesame oil, ginger and garlic, sauté 1 minute. Add soy sauce, chili paste and sugar, stir to combine and return bean back to the pan. Cook one more minute stirring to coat beans in sauce. Serve warm.

Chicken Bánh Mì

Slaw:

  • 1/2 c. water
  • 1/4 c. sugar
  • 1/4 c. white vinegar
  • 1/4 t. crushed red chili flakes
  • 1/4 t. kosher salt
  • 1/2 c. julienned carrot
  • 1/4 c. julienned daikon radish

Chicken:

  • 3 T. Hoisin sauce
  • 1 T. lime juice
  • 1 T. soy sauce
  • 1 T. water
  • 1 T. fresh chopped cilantro
  • 12 oz. (3 cups) shredded rotisserie chicken

Sriracha Mayo:

  • 1/2 c. good quality mayonnaise
  • 1 T. Sriracha
  • Sandwich:
  • 1 soft loaf French baguette split in half
  • 1/2 English cucumber, sliced thinly
  • Cilantro sprig for garnish optional

For the slaw:
In a small saucepan, combine the water, sugar, vinegar and chili flakes and bring to a boil, stir occasionally to dissolve sugar completely. Pour warm mixture over cut carrots and radish mix to completely cover and set aside to marinate for least 30 minutes or overnight for a stronger sweet pickled flavor. When time is up, drain carrots and radish from the liquid and chill until ready to use.

To assemble the sandwiches: Slice the baguette in half the lightly toast in a 400 oven until just lightly crisp and warm, about 2 minutes. In a skillet, heat marinated chicken and strain off extra liquid. Remove bread from oven and slather with Sriracha mayo, top with cucumber slices, warm seasoned chicken and top with chilled slaw and cilantro sprigs.

Need a little more kick? Try this sauce as an extra garnish:

Sriracha Soy Sauce

  • 2 T. Sriracha sauce
  • 2 T. Soy Sauce

Combine both ingredients in a small bowl until smooth and drizzle over sandwiches for an extra punch of flavor.

Chocolate Avocado Mousse
Serves 4-6

  • 2 ripe avocados, pitted and peeled
  • 1/4 c. unsweetened baking cocoa (high quality)
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/4 c. pure maple syrup

Put all ingredients in the bowl of a food processor, cover and process until smooth. Spoon mixture into desired serving dishes, refrigerate at least 30 minutes until chilled. Garnish with whipped cream if desired, toasted nuts or toasted coconut.

Source: plymouthmag.com

Want to lean in person? Join me at Mingle for our Spring and Summer Classes which will feature some of these recipes and more easy entertaining techniques.